Probably one of the best lessons learned so far with my MS:
"Become more aware of what's really worth your energy."
Couple things worth my energy: The nature around me and cooking for my family.
Here is the last of the roses for this southern California girl! The bushes are all pruned up but this beauty, cut probably a week ago, just keeps amazing me. Often it's the little things that are most important to us. Have you noticed something lately that has inspired you?
Farmers market is another inspiration. The bounty of our local agriculture is amazing! After several years of dry winters and a continued drought here in Southern California, we are finally getting some rain. And boy are we getting it! And this cooler, "stay indoors weather", has been encouraging my cooking.
Today there were plenty of vegetables that needed using: potatoes, brussel sprouts, two carrots, red and green bell pepper and an onion. After rinsing and drying the veggies, the potatoes were cut in large cubes and brussel sprouts were cut in half. Drizzled with olive oil, fresh rosemary, sliced garlic and sprinkled with salt, they were placed on a cookie tray that had been sitting in a 400 degree oven and until nice and hot. Roasted for about 15 minutes then added the carrots (they were small) and the peppers. Roasted another 15 minutes.
In the meantime, saute one diced onion and 4 tablespoons butter in heavy cast iron pot or some good soup pot. Saute until nice and soft. I added some dried thyme at this point to add some depth to the flavors. Possibly wine or sherry could be fun at this point.
When the veggies are done, drop into pot of onion and butter. Stir and combine. Add the chicken or veggie stock. About 4 Cups depending on amount of veggies and desire of thickness. Then add 1/2 Cup 1/2 and 1/2. Or cream, or something to add a nice creamy texture to the soup. Or don't and just use homemade broth. That's up to you!
I added a partial bag of frozen corn and got everything nice and hot. Then added a handful of rough chopped fresh flat leaf parsley for good color and freshness. Of course, it is a chowder, so ground some good old black pepper on top. In fact, I might go have a bowl right now. Dang, this is one tasty soup!
ROASTED VEGGIE CHOWDER
INGREDIENTS:
Mixed veggies for roasting: (Anything found in the pantry or refrigerator should work!)
1 lb yukon gold potato
1 lb brussel sprouts
1 onion
2 carrots
1 green bell pepper
1 red bell pepper
1 cup frozen corn
4 tbls butter (sweet - not salted)
4 Cups chicken or vegetable broth
fresh rosemary or other herbs from garden
fresh parsley for garnish
Salt and pepper
Place cookie/roasting tray in oven and Turn on to 400F.
1. Dice/Cube/Cut in half/Slice veggies to desired size.
2. Drizzle with olive oil, salt and fresh rosemary.
3. Carefully place potatoes and sprouts on hot pan and roast for 15 minutes.
4. Add carrots and peppers to hot pan and roast another 15 minutes or until done.
5. Saute onions butter over medium heat, until soft and translucent.
6. Add roasted vegetables, blend with onion.
7. Add broth and bring to boil.
8. And add 1/2 and 1/2 and reduce to simmer.
9. Add fresh green rough chopped parsley for garnish.
10. Add fresh ground black pepper and serve!
And because soup just is not enough for this family, we added mini Salmon Salad Sliders. Yum!
SALMON SALAD SLIDERS
1 can Salmon
1-2 tbls mayonnaise
1 tbls pesto (premade)
add basil or spinach leaf for color
King's Hawaiian Rolls - because I had some left over. Toast or bread or lettuce leaves work great too!
This is a super easy recipe. Of course you can make these as difficult and gourmet as possible. But for me, when my MS acts up, I want to keep it simple.
Gotta love when carrots love each other!
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