Tag Homemade food

Stone Soup–using what’s at hand.

Anna--The Adventurer Leave a comment

The Stone Soup is a European folk story in which hungry strangers convince the people of a town to each share a small amount of their food in order to make a meal that everyone enjoys, and exists as a moral regarding the value of sharing. In varying traditions, the stone has been replaced with other common inedible objects, and therefore the fable is also known as axe soup, button soup, nail soup, and wood soup.

Stone Soup – Wikipedia

While I most certainty don’t go hungry, I don’t like to waste. While trying to figure out what I wanted to make for dinner this evening, I realized I bits and bobs of this that and the other. I didn’t have enough of any item to make a “proper dish” of anything, so I made stone soup at home of the bits and bobs from my refrigerator that needed to be eaten; while none of the ingriedients were any were near spoiled or bad, they still needed to be used an eaten.

What is included in this stone soup:

CHicken Bullion-water, carrots (diced)-half a large onion (course chunked)-medium tomato chunked-3 cups of raw kale-salt-pepper-2 medium red potatoes (chunky diced)-2tsp Italian seasoning

It was all simmered together for about 90 minutes (of course, while I caught up on my pen pal correspondence).

Stone Soup –potato vegetable soup

Brunch

Anna--The Adventurer

egg-breakfast

An Eggy Brunch

 

Ingredients

6 eggs

1 Bell Pepper (your choice of color), chopped

1/2 small onion (purple or yellow), chopped

2 medium tomatoes, slices in half moons

4 tablespoons salsa

2 bananas

4 pieces of sliced bread (white, wheat, rye, sourdough, your choice)

honey

Salt and Pepper

2 large sliced of real, natural cheese (cheddar, Tillister, gouda, your choice)

Method:

Omelette: Lighlty saute the bell pepper, onions, salt and pepper with Sunflower oil (or your favorite oil) in a medium sized skillet, remove half and set aside.

Crack three eggs into to skillet (with half the vegetable mix), stir to mix everything-breaking the yolks on medium/ medium low heat.

Once the eggs start firming up on the bottom, flip entire egg-veggie mixture over (like a flap jack), place half a slice of cheese on the cooked side of the egg mixture.

Once the second side has fully cooked (the eggs are not runny nor crispy-burned) fold the omelette in half over the slice of cheese and remove from the pan (cut this in half to create 2 omelettes)

Repeat these steps with the last 3 eggs and remaining half of bell pepper-onion mix (for 2 more omelletes.)

On eachof four plates: Half of each omellette (topped with salsa), half a banana, half a sliced tomatoe, and a piece of toast (with honey drizzeled on top and cut in half)

 

A Cool Meal

Anna--The Adventurer

Summer Pasta Salad

Summer Pasta Salad

A light, easy meal for a hot summer evening–easily feeds 4.

1 Box of spiraly Pasta, Cooked al-dente (easily done if directions on box are followed)

1 large can of sliced black olives

6 fresh basil leaves, coarsely chopped

3 tablespoons of virgin olive oil

1/2 tsp coarse ground salt

1 cup of Feta Cheese Crumbles

1 tsp Lemon Juice

1 large tomatoe, diced

A dash of Pepper

Mix all ingredients together in a large, glass bowl. Cover and let stand (in refridgearador) for 30 minutes.

Stir and serve. It is excellent, cool, and super yummy.