We dined out in Nashville at The Wild Cow, a vegetarian restaurant that came well recommended. Crazy name aside, this restaurant has a pretty good menu and a decent steady flow of patrons. We had quite a hard time choosing items from the two page menu. There's also a great kid's menu that I kind of wanted to order off of myself.
We didn't get around to making oatmeal this weekend. We didn't get around to stocking the freezer with PB&Js, either. But it's on the list for next week. What I did get done was a batch of sweet potato chocolate chip muffins, four of which went to friends down the street who greet us when we walk and four of which went to new neighbors with a new baby. I love sharing the happiness and goodness of life! Another batch is on the books for this week followed by a batch of banana bread.
Saute onions in soup pot or sauce pan about 5 minutes. Stir occasionally. Add sweet potatoes, carrots and celery. Stir. Mix seasoning in water and pour into pot. Cover pot and cook about 10 minutes or until sweet potatoes are soft. (The original recipe called for white potatoes. I think they sometimes take longer to cook. Sweet potatoes seem to cook faster to me.) When vegetables are soft, add milk then cheese. The key is to have small cubes of cheese and to add them gradually so they don't clump.
Ladle the soup into a blender. (Be really careful because the blender may splatter when you turn it on. I have a silicone trivet that I cover the blender with so the soup won't splatter and burn my fingers. A towel could work, too.) Reheat soup and serve garnished with fresh herbs as desired. I bet green onions or chives would have been yummy if we had had any. Also, ground red pepper seemed to be a nice addition, too.
Believe it or not, this recipe is the result of a slight misunderstanding between my mother and I. We both like roasted sweet potatoes. She heard on a cooking show one day that if you brush them slightly with olive oil and cook them at 500' for 20 minutes, they get really crispy. I agreed to give it a shot. However, I didn't realize that she had put the potatoes in the middle of the oven with it set on "Bake". I put mine on the top rack set on "Broil" and turned them at 10 minutes when they started to brown too much.
The tofu recipe is from a friend, Fely Rugless, who is a firm believer in simple cooking. This is the first shared recipe from a reader for me to prepare and post. Paul really liked the tofu. I am new to making tofu at home . Still, it was a good consistency and well flavored.
This post's guest photographer is Garrett Nudd, an excellent and talented photographer, but an even better friend.
I came across some mini-kabob sticks while in Sarasota for our anniversary. Ever since, I was very excited to make some and did a good bit of research before I finally put the meal together. I served the kabob with steamed brown rice and the Pad Thai sauce from "Moosewood Restaurant Cooks at Home."
This meal was much easier than I expected, and except for the delay of threading the sticks with my designer-husband, a fast creation as well. I did find a note somewhere in my research to soak the sticks in water before use to prevent splitting. This was my first step of the meal.
This meal was absolutely fun to make. I assure you, a solid vegetable meal like this can be cheap and fabulous. The asparagus and sweet potatoes came from Aldi, a rather unusual but wise grocery store, which is known for very reasonable prices on off-brand foods. A good number have recently opened up in Orlando. My experiences there in America and out of the country have been pleasant.
This was such a fun creation, with no basis of thought. I was just trying to use leftovers. I absolutely love the olive bread from our local Maitland Farmer's Market, but it is rather expensive at over $6 a loaf. I only get it on special occasions. The zucchini also came from an outdoor stall.
We visited this recently opened restaurant attached to the Altamonte Springs Mall on recommendation of our good friends, The Wooleys. We enjoy having friends who think of us every time they eat out. I really enjoyed the atmosphere of the restaurant. The tables built in the immediate bar area where in a circle and had very good acoustics. The staff was polite and food was delivered speedily.