> It’s Tuesday and time for Wardeh’s Tuesday Twister event. Each week Wardeh asks us to share what has been happening in our kitchens through pictures and words. The past week the weather has been beautiful here so I spent a little less time in the house and more time outside working on projects.
>Tuesday Twister April 13
For snack one day I made a pan of Gingerbread. I combined a few recipes to create something that was delicious and a little spicy with no sugar added to it. The picture of the batter is so rich and dark that it looks like chocolate cake batter. The finished product looked a lot like brownies (I tried to take a picture of the cooked gingerbread but all turned out blurry). The gingerbread was delicious warm right out of the oven and still tasty the next day. I’ll share the recipe in a few days.
Our Saturday night dinner was a very easy Vegetable soup made mostly out of leftover vegetables and legumes from other meals and turkey broth. In a separate pot I cooked up some mussels using this recipe as a guide (but changing it a bit to fit what I had on hand). The mussels were added to our bowls of soup for a tasty dinner (I got this great idea of combining vegetable soup and mussels from a comment left on one of my previous posts). I saved the broth the mussels were cooked in to make our lunch on Sunday.
Billi Bi Soup was a recipe I found searching around on the internet. The broth from the mussels the previous night were the foundation for it. It is a rich and delicious soup. It smelled so good while it was cooking that Joe, KiKi and Lulu all came in the kitchen to tell me how wonderful it smelled. And it was quick too since I had made the broth and strained it the night before (I put it in a jar in the fridge overnight). We had the soup with egg salad sandwiches (Wardeh did a post on egg salad last week and I’d been craving it ever since). I’m so pleased with the way our two mussel based meals turned out that I’ll probably be adding those into our regular meal rotation. I plan to share how I made the mussels and the few changes I made to the Billi Bi soup soon.
We have been enjoying a salad based on the High Enzyme Salad from Nourishing Traditions. We make a salad topping with whatever vegetables I picked up that week. This picture shows 1/2 of a cucumber, 3 green onions and 1/2 of an avocado cut into bite sized pieces. To that we added 1/4 cup soaked sunflower seeds and 1/4 cup ginger carrots. Mixed it all together and then at serving time added a generous amount of Buttermilk/Kombucha dressing (equal parts mayo and buttermilk with dill, garlic, minced onion, sea salt all mixed together and then kombucha added until I get the consistency I want).
The vegetables are put on top of salad greens. The first time I made it the girls each had seconds they liked it so much. I can’t wait until I have fresh vegetables from my garden for it!
What’s been Twisting in your kitchen? Pop over to Gnowfglins to see what other’s have been up to.