It seems my creative juices are coming out in the kitchen at the moment! Something to do with spending lots of time in front of the computer inputting all my receipt info from this past year so as not to have to deal with it when I get back from Mali….. (Yes, I know, it would be a whole lot easier to take care of this each month. I’m just not that motivated during the year!)
Tonight’s dinner was a curried butternut squash and carrot soup with celery, onions, garlic and broccoli. Also added some olive oil, sour cream and chicken broth. Two teaspoons of curry powder gave it just a bit of a zing – could have used more. Served with bacon biscuits (some of the leftover bits from yesterday) and cornmeal biscuits. Very decent! And very filling.
Now, tomorrow….. I have an eggplant I need to use…… Too bad I’ll be out of the house most of the day.
Oh, I have to say that I made collared greens tonight for dinner. I’ve heard of them for years, never had them before, but I like kale and figured they would be fine. Since I couldn’t get any leeks, the greens were the next best thing (makes perfect sense!). After a quick search for a recipe, I cooked them up with bacon fat and lots of onions and garlic. The part I didn’t know about was how to serve them and with what!
I figured collared greens were a southern dish, so I decided on black beans and rice. I was told later that the Cajun south doesn’t necessarily do collared greens, and southern dinners typically have the greens as a side dish. Well, I have to say that collared greens with rice and beans as the main dish is pretty good! A bit of salsa and sour cream, if you need to spice it up a bit, works too. And crumbled bacon bits were very much present. Passed on the corn bread since my love doesn’t like that, but I think it would’ve been grand.
So much for my creativity today!