Wednesday, February 6, 2013
While cleaning up and organizing the kitchen tonight I went ahead and did some food processing veggie prep for tomorrow morning's split pea and ham soup. First I processed my carrot (bottom of container), then chard stems, celery, parsley stems and onion, because from the top down is the order in which I will saute the vegetables (onion first, celery, chard stems carrot). I placed a paper towel in between the layers to absorb some of the water the veggies give off after being chopped in a food processor, while I store them in the fridge until the morning. Everything is ready to go in the pressure cooker at 4:30am.
It's been so cold lately that soups, stews and chilis have been my main meals. But for once I did NOT process jalapenos for my split pea! On Monday I made a super spicy batch of lamb chili so it was time to take a break from the heat! But I will include an old favorite....Swiss chard stems!
Grilling a few Garam Masala spiced chicken thighs and some squash on the stove top and I'll be set for a long, long time! God I love having the skills of feeding myself!