One of the dilemmas that come with being empty nesters is that no matter how little you cook there is always some food left over. That is not necessarily a bad thing but after years of eating what the kids like or having to finish what’s left in the refrigerator, one wants to enjoy the culinary freedom to cook/eat what you like, when you like and if you like. Throwing food away just because you cannot stand to eat it anymore is not an option: let me make that loud and clear. Being from India I have a team of ancestors looking over my shoulder, tut tutting, even if I think about it.
I have tried buying smaller quantities of vegetables and meat so as to cook smaller portions but to no avail. I still have that one little cup left over, not enough for another meal. I tried making double portions , one for that day and one to freeze for a snowy day. The L&M right away said, and I quote; “ Didn’t we just have this the other day”. As they say desperate times call for desperate measures.
Fortunately I have friends in a similar conundrum so I have decided to ask them if we could set up a Food Swap. An excel spreadsheet or even a simple WhatsApp group is all we need to get started. Pick a day of the week and post what you are planning on cooking. See who all are interested and viola, you have a Food Swap. Of course these have to be people who have similar tastes in foods (picky like me) and have a love for the art of cooking and eating. One needs to keep in mind Food restrictions and diets but then you don’t have to accept every dish. Saying no can’t do is okay among friends. That is one reason to keep the group small. Even if you have say 5 people, you are covered for the week and all you have to do is prep for salads and sides. It’s always fun to try someone else’s cooking to shake things up mid week. I would love to hear from you telling me what you think and if it is doable for you.
Today I share with you a soup I recently cooked which was just perfect for lunch as well as a starter for dinner. I used Almond flour for the roux so it was healthy and Keto. Make a huge pot (impossible to do it any other way) and use it as a Food Swap.
Tomato cabbage soup with Sweet Potato(or kale) Ribbons
2 cups shredded cabbage
1 cup sweet potato ribbons ( Ribbons of kale or spinach work great too)
1 14 oz can whole San Marzano tomatoes
4 cups chicken or vegetable stock
1 onion finely chopped
2 pods garlic minced
2 jalapeño peppers deseeded
1 bay leaf
2 tablespoons Almond flour ( Or All purpose flour)
2 tbsps Avocado Oil (or one of your choosing )
1 tablespoon butter
Salt as needed
In a large pot take oil, add the bay leaf, sauté for a couple minutes and then add the garlic. Sauté on a low flame for a couple minutes. Now add the chopped onions and sauté till light brown. Introduce the butter and when it melts add the almond flour and sauté till you can smell a nutty aroma. Add the tomatoes and the jalapeños and bring to a boil. Take the pot off the stove and using an immersion blender, purée this mixture.
Put the pot back on the burner and add the stock, cabbage and sweet potato (or kale) ribbons. Add salt and pepper and bring to a boil. Boil for about 10 minutes so that the veggies retain some of their crunch.
Serve hot.
Serving Suggestions:
- Serve hot with a dollop of sour cream and some shredded cheese of your choice.
- Goes great with a side of warm garlic bread.
- Avocado and greens salad with my Lemon Jalapeño dressing (June 26’ 19)
Wine Suggestions:
Even though it is a vegetable soup, the onions, garlic and the almond flour make it a pretty hearty meal. A nice medium bodied red like a Merlot or a Shiraz will be a great accompaniment. The medium tannins and acidity complement the tomatoes and the veggies nicely. I served a Montepulciano d’Abruzzo which went well with the soup and the salad.
Happy cooking!