Sunday Cooking

I thought I'd show you the finished product for my Peach Butter.  It is excellent.  The blend of spices was perfect for the white peaches and made a lovely butter.  I've had it on bread and an English muffin so far.  It definitely is a repeat recipe.

My deck container garden is coming along nicely.  A ripe Hot Lemon Pepper is above, and below are a few of the Habanero Peppers, not quite ripe yet, but some are starting to turn a nice orange.

Below are my Big Boy tomatoes.  I wouldn't say I got the biggest crop off of the plant, but it is rewarding to eat something I've actually grown.

I've since harvested those tomatoes and have a few more growing.  It's not enough to even make 1 pint of tomatoes, but it's enough to add to a meal or salad.

I used the last of my garbanzo beans a couple of weeks ago.  Last week, I resorted to buying one can of garbanzo beans so I could have some in my salad.  Today, I cooked 3 cups of dry beans, making 6 to 7 cups of cooked beans.  As you can see, I spread them out in a single layer on a jelly roll pan and freeze them for 45 minutes before transferring them to a ziplock bag.  I love the flavor of freshly cooked garbanzo beans.  I use no seasonings in the pressure cooker when cooking them.  That gives me a lot of room for using them in different dishes.

Here is the last of Thursday's CSA box.  I still have to cook the gold beets, but that will be later in the week. I will fix the corn for tonight's supper. I found a recipe for Kohlrabi and Carrots fixed in a similar fashion to mashed potatoes.  I'm going to try that tonight as well.  And, I'll be making BBQ Tofu.  I found both recipes on VegWeb.com and they look very good.

I roasted a (huge) bag of cauliflower, broccoli, and carrots (it took 2 pans to roast it all).  I added a red onion and half dozen or so of garlic cloves.  I'm making a creamy roasted soup.  I've made the soup before with cauliflower and sweet potatoes.

I cut 4 or 5 sprigs of fresh thyme from the plant on my deck, added a bay leaf, a quart of organic mushroom broth, 1 no-chicken bouillon cube, 2 1/4 cup water, and 3/4 cup of sauvignon blanc wine.  I let it simmer for 20 minutes or so, then I used an immersion blender on it to make it smooth and added 1 cup of unsweetened almond milk (at a mere 40 calories per cup).

I did a taste test.  Nope, the soup wasn't doing it for me.  It was missing something.  It was savory, but not quite the right flavor. Sooooo ... I added about a teaspoon of mild curry powder, maybe a tad more.  VOILA!  That was the flavor I was looking for.  I'm a curry lover and this soup will now become one of my favorites.  The only thing missing is some big toasted croutons or a slice of crusty bread to dunk in it.

It's been a heavy cooking day.  I started the day by making my son pancakes for breakfast. :)  But, Sunday is a good day to cook and make a few things that I can eat during the week.

Jordan on the stairs looking for trouble out of the front door.

The weather is beautiful today.  The sun is out and it's a very comfortable 73º outside.  The windows are open and the entire family is enjoying the day.  Kobe begged me to stay outside in the backyard with her for a bit today.  So, I weeded around my flowers and hosta plants while Kobe chilled.

Kobe chilling in the back yard.

This is what Summer is all about.