Vegetables Incognito (A Recipe, Sort Of)
Flexibility is not just for hamstrings. I like to keep my menus flexible, too. Like so many people, I can get in a rut with meals, so, over the years I’ve figured out how to add in enough variety to generally satisfy the carefree portion of my spirit.
Once a week or so, I force myself to attempt cooking with as many leftovers or nearly gone ingredients (from my fridge) as I can manage. I keep A LOT of produce in there, which I don’t worry about using, because I eat it constantly. So, mostly, it’s things like the leftover black beans & rice I’ve used in tonight’s soup. A couple of days ago, my family used these items to make burritos (which I used differently, due to not eating wheat or corn tortillas). Now, they will make a fine soup, with a fairly different flavor. And importantly, this is easy & pretty quick to make, as well.
Another feature of this method is that I can put in all sorts of objectionable but nutritious vegetables without incurring the wrath of certain family members. I’ve gotten away with putting onions, kale, squash, green beans, and many other veggies in soups such as this one. The trick is to use the veggies they like whole, along with wonderful seasonings. Then blend the others with broth or coconut milk, or in this case, beans & broth. If you eat cheese, that can be a nice addition, too.
So, while this is a recipe, it’s really a suggestion for a method of making soups in general. It’s also a way to incorporate more vegetables & nutritious ingredients. It also works well for sauces.