Thermos 3-Tier Bento #30
When I returned from Philadelphia, I promptly came down with a head cold and was miserable beyond words. I was already feeling pretty awful for several days beforehand, so I guess now I know how my autoimmune disorder will interact with ordinary infections. I did not bake my bread this week; this was the regular store-bought kind.
But I had made this soup just before I became horribly ill, which was helpful. I called it "garbage" soup because it was based on a cauliflower core, a handful of broccoli stems, some cooked rice that needed to be used up, some mushrooms on the edge of being extremely questionable, and a variety of other veggies I happened to have on hand, some frozen cashew-based cheese sauce I made long ago, veggie broth, and a handful of Daiya pepperjack shreds. It ended up so thick it was almost a casserole, and it was not at all attractive, but it tasted good and it prevented waste. I put some parsley on top to improve matters slightly.
Because I missed a lot of work you're not going to see lunches every day this week, but later on you get a coffee cake recipe and I have higher hopes for next week. Fingers crossed.
That sounds like a really creative soup! I like really thick soups, especially with rice since they get a creamy texture.
ReplyDeleteI hope you were able to rest a lot over the weekend and recover from the cold
Ttrockwood
Thanks! I seem to perpetually make soup that isn't really soupy, but maybe I need to accept that I'm more of a stew person (can you have rice stew?).
DeleteOh, there are actually some great asian rice based porridge dishes like jook and congee! When i would travel to china (shanghai) for work i loved the congee for breakfast, it’s very simple but then you add stuff like scallions, chopped peanuts, soy, black vinegar, etc. Literally just rice and lots of water cooked forever into a porridge.
DeleteTtrockwood
I hope you feel better soon. The soup looks like just the thing if you are under the weather. And very creative! Did you shred the stems/cores? Or chop them?
ReplyDeleteI just peeled the stems and trimmed the core, then chopped them up. I like to use things like that when I can, though it does require me figuring out what to do with less popular cuts of vegetable.
DeleteOooh that soup sounds great and like a really awesome way to use up veggie scraps.I hate that you were sick on top of everything else, I hope that you'll start to find some relief soon. I'm glad you had the soup already made, I'm sure it was warm and comforting when you weren't feeling well and didn't want to cook.
ReplyDeleteI am looking forward to the coffee cake recipe!
Thanks! And I have quite a story to tell about the whole testing saga later on, too!
DeleteHope you're feeling better! The soup sounds like it turned out well, and the garlic toast sounds great, too!
ReplyDeleteThanks! Yes, I'm definitely on the mend now. And garlic toast is more or less always a good idea.
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