using what we have been given

One of the boyos works as a chef.  With the restaurants closing due government mandates, he is not working.  But Chef where he works has been sending food home with everyone who works there.  That boyo treated the shop to grilled prawns and crab salad for lunch this week.  Pretty wonderful.  Yes, it was about not wasting food but that does not mean it was not enjoyed.

I saved all the shells.

Because I took all those wonderful scraps and put them in a pot of water.  I boiled until I had a broth.  I am going to try to make a seafood congee but the recipe called for dried scallops to make the broth.  This was my work around.  Now, I will have to see how it really works!  I may end up feeding every one peanut butter and jelly if this does not work!

Yes, not wasting and making the pieces for other pieces.  Staying at home has not changed my life.  I go for walks.  I am home.  Just not leaving the house for coaching.

But, if you live near me, and you are like the boyo who works in a restaurant and is job is no longer due to this virus, I will bake you bread.  Just let me know!

lentil pumpkin soup

Last week when I was feeling my worst, I just wished for soup.  But there were no black beans (cooked or defrosted) in the house for one of my favorite when I am sick soups, black bean.  I put this together with lentils and pumpkins.  It is not hard but I am writing it down so I do not forget.

I ate it with whole wheat oatmeal toast and walnut sour cherry rye toast.  Both were excellent but the rye brought out the flavors more.  I probably got more food in me that way so that was probably a good thing.

pumpkin lentil soup

1 cup mixed lentils

2 cups canned pumpkin

1/4 onion, peeled and chopped

2 tablespoons olive oil

1 teaspoon salt

1 teaspoon black pepper

1/8 teaspoon ancho chile pepper

1/8 teaspoon chipolte chile pepper

1 teaspoon paprika

1 1/2 teaspoons ground cinnamon

1 teaspoon ground ginger

1/4 cup agave or to taste

water

Wash your lentils well.  I actually sautéed my onions later but if you are not wandering through the kitchen in  a sick haze, put the oil in a small cast iron Dutch oven and heat.  Add the onion and make cook until golden.  Add all the other ingredients except the agave.  Make sure the water fills the pot.  Bring to a boil, turn down to a simmer, and cover.  Let simmer for 45 minutes or more, until the lentils are very well cooked. 

Blend.  Add agave to taste to bring out the flavors.

Serve with toast. 

Eat for the next three days.  I really did.  I wish had more in the house but that will have to wait until travels are done.