3 Granny Smith apples
1 large raw beet
1-2 knobs peeled ginger root
Chop everything to fit through a juicer (like my Omega VRT350) and portion into three half pint mason jars.
My dog loves the pulp from the carrots and apples, so I tend to juice those first, share, then add the other ingredients. 🐾🍏
- 2 Tbsp coconut oil (Aunt Patty’s)
- 1 1/2 yellow onions, chopped
- 2 tsp sea salt
- 2 Tbsp freshly grated ginger root
- 2 tsp ground turmeric (watch out for staining!)
- 2 tsp ground coriander
- 1/2 tsp ground cumin
- 4 cloves minced (or pressed) garlic
- 1-2 tsp crushed red pepper flakes (depending on your heat preference)
- 4 cups water
- 2 medium carrots, diced
- 2 large waxy potatoes, such as yukon gold, skin on, cubed to 3/4″
- 1 small sweet potato, peeled & cubed to 3/4″
- 1 red bell pepper, julienned
- 1 28 oz can diced fire-roasted tomatoes, liquid reserved (or 2 cups fresh tomatoes)
- 1 15 oz can coconut milk
- Juice of 1 lime
- 1/4 cup chopped fresh cilantro
Heat oil in a large soup pot over medium-low. Add onions and salt and sauté until onions are softened, about 10 minutes. Add garlic, ginger, turmeric, coriander and red pepper flakes and cook for another minute. Add water, carrots, and both types of potatoes and bring to a boil. Reduce heat, cover and simmer for 10 minutes.
Add bell pepper and tomatoes and simmer for 5-10 minutes until all vegetables are tender. Stir in coconut milk and lime juice to taste and heat through. Taste and add additional seasoning, tomato or lime juice, or water if needed. Garnish with cilantro and serve with rice or naan.
Over the Summer, my work schedule was all over the place. Every week was different – different days off, different shifts, different responsibilities. My desire for routine got flipped on its head. Now that things are starting to calm down, I generally have the same two (not together) weekdays off. Weekdays are great for errands and appointments, and can be great for chores as well, but they are terrible for any sort of social life. I try to focus on the silver lining(s). T has weekends off while I work, so the dog gets four out of seven days with a human at home. My first day off turns into a marathon of laundry, vacuuming, dish-washing, de-cluttering, bill-paying, and one big, slow meal.
This time of year, I love to make a big pot of soup or stew. Every week I make something different, and I have almost enough favorite recipes to make it through until Spring. The first one in September is almost always the creamy, spicy, hearty Caldo Verde (con Crema.) A big pot of Minestrone is sure to follow; I even tossed in some early winter squash and the last of the roma tomatoes this time. As October ushers in cold and flu season, I make the shortcut version of Chicken Noodle with a rotisserie bird, and throw about 4-5 oz of baby spinach in after removing from heat. This year, I got closer to perfecting my take on Mulligatawny, which is based on my memory of the red pepper, coconut & potato soup I used to get at Café Yumm! almost a decade ago. On the same copycat sentiment, I also made a batch of West African Groundnut Stew this last week.
With this becoming a weekly endeavor, I’ve come up with a few tips:
- Always stock onions, potatoes, garlic and cilantro
- Keep cilantro / parsley in the fridge in a jar of water, with trimmed ends
- Before shopping, triple-check recipe against “inventory” and update list
- Before cooking, gather all ingredients, utensils and measuring devices
- Turn on music
- Print the recipe – it’s way easier than trying to keep an iPad or computer awake once your hands are dirty
- Keep a compost pail nearby
- Peel the garlic, chop the onions, peel and chop the potatoes and carrots and set them all up in prep bowls so you can add them at the proper times.
- Clean as you go
- After eating, portion out the remaining soup into containers and let cool, uncovered
- Glass containers with gaskets and snaps are the best – they don’t leak, and they freeze well
- Refrigerate some, and freeze some containers for short and long-term storage
- Find a way to label the soup
It has become an annual tradition for the three members of Smithnet House to head out for a couple of nights in “the wilderness.” This being year two, we tried to learn lessons from year one, like buy less gear, or bring waaaaaaaay less packaging. We brought a simple dome tent, a couple of sleeping bags, a head lamp, and two coolers. One cooler was packed with food, the other one was empty until we hit the store for ice. I spent about four hours before we left prepping food and portioning it out into eco-friendly tupperwares. T was concerned about all the glass making for a heavy load, but it wasn’t terrible. The most important thing we learned about using the glass jars and containers was to make sure that the cart was well-balanced and secured. When the cart tipped and the cooler dropped to the ground, one serving of juice broke and spilled all over. Luckily, the glass was all contained, and the pieces were big enough to pick out.
Other than that little mishap, the food prep turned out great! Here are some examples of what we prepared & brought:
Scrambled eggs with a bit of diced onion, butter, salt and pepper
Bell peppers and carrots, sliced into matchsticks
Pre-cooked bacon strips
Pre-toasted whole wheat english muffins
Grated cheddar cheese
A PB&J for hunger emergencies (with toasted bread to avoid sogginess)
Fruit Salad with cubed watermelon, strawberries, blueberries and basil chiffonade
At the end, we had very little garbage / recycling to dispose of. That was a pretty great improvement over last year, when I purchased many items specifically for the trip. Almost everything we ate (except for hot dogs, beer, instant coffee and graham crackers) was something we either grew or already had in the fridge. All I did to make it for camp-friendly was chop, cook, season, and pour into reusable containers like these. Or these. Or these.