A Peek in My Cart – January 11 – 17

This week I’m in Bella Coola for a few days. I also try a fantastic new soup recipe.

Monday – Quinoa stew

Leftovers from yesterday.

Tuesday – Tuscan kale and bean soup with roasted squash

I defrosted a piece of roasted squash to match the soup. Buying a really big squash, roasting it all and freezing it in serving-size pieces is such a great way to enjoy squah on nights when you don’t have a lot of time.

Tuscan Bean Soup

From: www.notakeout.com, Clean Food

Serves: 4 (adults)

Time: 40 min

To make this recipe even cheaper (but more time-intensive), use dried beans instead of canned. Soak the beans overnight and cook the dried beans before making the soup. Also, use home-made vegetable stock instead of store-bought.

1 bunch kale

1 onion, chopped

4 cloves garlic

2 tablespoons olive oil

1 – 15oz can chickpeas

 1 – 15oz can white beans (e.g. cannellini beans, black eyed peas)

1 – 15oz can aduki beans

2 – 15oz cans diced tomatoes

1 cup red wine (or 1/2 cup red wine/balsamic vinegar and ½ cup stock)

2 cups low-sodium vegetable stock

1 tablespoon rice vinegar (or white wine vinegar)

1 tablespoon dried basil

2 tablespoons dried oregano

Salt & pepper

1. Place the olive oil and diced onions in a large, heavy-bottomed pot. Sauté over medium-low heat for 3 minutes. Add the garlic and continue to cook for until onion is soft, about 2 minutes.
2. Meanwhile, wash and coarsely chop the kale. Remove any very thick stems. Drain and rinse the canned beans in a colander/ sieve.
3. Increase the heat and to the pot, add dried basil and oregano, beans, tomatoes with their liquid, kale, and vegetable stock. Bring to a boil.
4. Reduce heat so the soup simmers. Add the vinegar and wine. Season with salt & pepper.
5. Cook until the kale is tender, about 20 minutes. The kale should be tender but still vibrant green. The kale will be overcooked and bitter if you wait until it is a dull olive-green.  

Wednesday – Tuscan kale and bean soup with roasted squash

Dinner last night was so good that I repeated it.

Thursday – Salmon and veggie rolls, edamame, beer

I’m in Bella Coola eating at one of the two restaurants in town. Good thing that this restaurant’s food is good.

Friday – Veggie chili, cornmeal muffins, salad, chocolate cookie

The organizer of the meeting that I’m attending made the dinner herself – tasty!

Saturday – Tuna KD and an orange

I’m tired from travelling home from Bella Coola. I eat W’s leftovers for dinner.

Sunday –  Salmon, mashed potatoes, coconut green beans, red wine, carrot cake and lemon buttermilk pie

We’re lucky enough to be given a beautiful big piece of salmon from a friend whose work and hobby are fishing. So we share it with another couple. He’s a fantastic cook (a professional) so his coconut green beans are fantastic. Sorry that I didn’t get the recipe from him. Instead of making a dessert, I stop into the local Bean Around the World for a piece each of carrot cake and lemon buttermilk pie. They’re such big pieces that we split each in 4 and everyone gets a bit of both – yum!