The Cooking Gene—No Exact Recipes, Wholesome Cuisine 1: Soups
Growing up, I spent a lot of time in the kitchen watching my mother. She’s still meticulous following recipes, even after cooking for almost 70 years. No exact instructions for me! Observations and taste buds take over. With a little understanding of formulas and ingredients, I’ve discovered it’s hard to go wrong. Also, cooking in bulk is cost-, time-, and mess-efficient. Make large quantities and freeze—even, and especially, as a "one." Nice to have someone else to cook for/appreciate what you’ve made. However, dipping into the freezer for meals and treats prepared in advance can feel like someone else might have cooked for you! Self-nurturing, by choice or out of necessity, can be as creative as it is satisfying…and healthy.
Soups need sautéed onions and lots of vegetables, and should be puréed/liquidized. Adding fruit juice and garden herbs makes them all the more nutritious and tasty. Fall is a great time to store up for winter, especially when there’s such interesting produce being harvested locally.
8 Squash Medley
• 8 giant squash (each one being of a different variety)—baked till cooked through
• 6 giant white onions—sautéed till golden brown
• EVOA (Extra virgin olive oil) to sautée the onions
• 2 cups apple sauce
• 3 cups orange cranberry juice
• salt and pepper to season
• chives (from garden if possible)—cut up and added after making purée
Blend all ingredients together for a thick sweet main-course soup.
Curried Parsnip with Caraway
• 4 bags parsnips (approximately 1 - 2lbs each)—baked till cooked through
• 6 giant white onions—sautéed till golden brown
• EVOA (Extra virgin olive oil) to sautée the onions
• 1.5 cups orange cranberry juice
• 3 cups orange cranberry juice
• salt and pepper to season
• curry powder to season
• caraway seeds to season
Blend all ingredients together for a thick spicy main-course soup.
