I’ve decided to post most days now and share not just my own recipes but things I find online, from books etc and musings on our food in general. 🙂
I’m making a concerted effort now to simplify weeknight meals. I have a tendency to get all excited when I’m making my weekly meal plan and then after a day at my desk stumble into the kitchen, when at 6:30 pm that list of delicious dishes is looking rather overwhelming. SO, I have decided to keep anything very unfamiliar or challenging to the weekend (well, Fri, Sat and Sun) and keep Mon-Thurs of the easy or “done it a million times” variety.
My kids love Heinz tomato soup so I’ve been trying to find a substitute that doesn’t send you into a diabetic coma or sculling a litre of water along with it due to all that sugar and salt. I found this one online but can I find it now? Typing in the exact title only takes me to MyFitnessPal where it’s listed as a caloric total someone once added, but no recipe. Anyway it was called Not Your Campbell’s Cream of Tomato Soup. I amended it a fair bit anyway, but if you find it, that’s the original source. And thank you whoever you are, it was delicious.
Rather than just having it with bread, I decided to serve it with baked potatoes, this time stuffed with steamed kale. We love something we call “Stuffily Brocked Potatoes” (due to saying it wrong one day – should have been “Broccoli Stuffed Potatoes”!) so thought I’d ring the changes, and find another way to get the awesome kale into the offspring and the result was perhaps even better. We also had some good wholemeal sourdough (this is our favourite) and a simple cos lettuce salad on the side.
Potato recipe to follow in next post… 🙂
- 5 cups water
- 2 cups diced sweet potato
- 2 cups diced tomatoes (no need to peel)
- 1 very small onion (e.g. golf ball), diced
- 1 tsp dried thyme
- ½ tsp ground coriander
- ½ tsp garlic powder
- pinch of salt
- ½ cup raw cashews
- 150g tomato paste
- 1 tblspn nutritional yeas
- 1 tblspn agave syrup
- 1 tsp salt - or to taste
- black pepper, to taste
- Put water, sweet potato, tomatoes, onion, thyme, coriander, garlic powder, salt and cashew nuts into a large saucepan and bring to the boil.
- Reduce heat and simmer until potatoes are tender - about 15 minutes.
- Add tomato paste, yeast, and syrup and blend with immersion blender until smooth and creamy. Leave to simmer for longer if nuts need a little more time to soften completely and then blend again.