Tonight for dinner I was on another mission to clean out our
fridge of veggies. I’m always super gung-ho about buying veggies, but then they
end up sitting in my fridge. Even though
I frequently cook with vegetables, I always seem to have so many sitting around. I think this is because, like many things in
my kitchen and pantry (eggs, olives, pasta, and cream of mushroom to name a
few), I get panicky if I don’t have at least some sort of vegetable in my
fridge. The problem with this is that
unlike the other items that I like to always have in stock, vegetables perish
very quickly and our dinner schedule often changes. I’ve been trying to buy veggies that keep a little
longer like cauliflower, broccoli, bell peppers and potatoes, but often times I’m
swayed into purchasing leafy greens because they are so pretty and packed with
vitamins.
I also want to clean out some things from our freezer before
my next Costco trip. That being said, I
decided to make a soup. To me, soups,
stews, and pasta sauces are catchalls for extra veggies and freezer food. It seems like we’ve been having a lot of pasta
lately and it was raining so a soup was the best choice. Superfast and pretty tasty, I made a
zucchini, gai lan, cilantro, green onion and wonton soup. As a base I just used
some chicken bullion. Recently, I’ve
shied away from chicken bullion because of its unnatural ingredients, but it
really does add some nice flavor without having to use chicken stock, which I’m
fresh out of.
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