I am past the half way mark now. My urge to go to the grocery store is almost overwhelming. But for now I am comforting myself with preparing a grocery list. That’s pretty satisfying!
Day Eight – For dinner I made a meal that few people other than me would actually want to eat. But this is one of my favorite things. Cabbage sauteed with onions and Rotel. I love cabbage. I don’t know many folks who share my love of cabbage. Fortunately I started off this project with a whole head of cabbage on hand. Lucky!
I also love Rotel.
I try to always have a can of Rotel in my pantry. I believe that almost everything is improved by Rotel.
This could not be simpler to prepare. I used a quarter of a head of cabbage and sliced that fairly thin, and sauteed the cabbage and with some onion in olive oil.
When the cabbage is wilted, pour in a can of Rotel – juice and all – and let that simmer for 5 or 10 minutes. If it gets dry, add a little water. It should be juicy!
I usually eat this mixture over penne pasta but in this case I decided to use a whole grain. I had a bag of mixed 5 grain; farro, barley, brown rice, kamut and oats.
I cooked this according to the package directions. It took about 20 minutes start to finish. My store sells this as a Store Brand so I doubt that it is widely available. You might look for something like it. It is low in calories, high in fiber, protein and nutrients. It is a little pricey but it tastes good, it’s healthy and it’s quick to prepare. The trifecta.
This cooks up in very distinct grains. It isn’t at all mushy.
I was afraid that without pasta, I might not enjoy my cabbage quite as much. But it was great. The whole grains were tasty and a bit chewy. They were an excellent accompaniment to this dish. I ate it with just a little Parmesan cheese grated on top. I ate every last bite of that cabbage.
Husband passed on this meal. He does not share my love of cabbage!
Day Nine – I am really trying to be inventive about using up the perishable items that are currently available to me. After a quick inventory of my refrigerator, the two items that were nearing the end of their shelf life were coconut milk (opened that can on Day Two ) and the rest of the butternut squash (also Day Two)
I made a spicy black bean soup with butternut squash and coconut milk. This is a recipe that I improvised, combining ideas and ingredients from several other recipes.
I cut the remaining squash into small cubes, yielding about 2 cups.
I tossed the squash in a bit of olive oil and but it on a foil lined baking sheet. I roasted the squash for about 20 minutes at 400 degrees. It was slightly browned and quite tender.
Meanwhile, I cooked a cup of dried black beans with some chopped onion and 2 dried chipotle peppers in my small slow cooker. When the beans were tender I let them cool. In my new Vitamix blender, I pureed the beans, the chipotle chilies, the squash and a half cup of coconut milk. This turned into a beautifully pureed soup. I returned the soup to the slow cooker and let it simmer until dinner was ready. Just before serving, I added the juice of one lime to add a bright fresh note.
There is just no way to make black bean soup look pretty. Sorry!
To go with this very flavorful and spicy soup, I made a 5 Grain Waldorf Salad.
I combined chopped celery, apple and toasted walnuts with raisins and leftover 5 Grain mix. I topped that with a simple vinaigrette of olive oil, apple cider vinegar, honey and fresh lemon juice. The result was sweet and tart.
This salad was spectacular. I can’t go on enough about how good this tasted. The grains were chewy. The apples and celery were crunchy. Nutty. Tart. Sweet. This salad really had it going on. Husband and I both loved this salad. It’s a keeper.
The soup was spicy and full of flavor. The salad was fresh and refreshing. This was good combination and a great pantry meal!