The Minimalist made me lunch.
The Minimalist – The Latest Must-Haves for the Pantry – NYTimes.com
With this Mark Bittman column in mind, when I was sniffling and stuffy and looking for lunch one afternoon this week, I put my hands up and backed away slowly from the nearly stale sandwich bread. I instead decided to dip into our larder and put something together nearly as yummy as I could muster, and here is what I came up with.
I started out by chopping a carrot, onion and celery and simmering them in a pot of water with a dash of salt for a while. Once the water looked and smelled more like broth and less like veggie-tainted water, but before the carrots had lost their integrity entirely, I sauteed a bunch of de-stemmed kale in a little bit of olive oil and garlic, and tossed them into the pot. When the kale approached the tender-yet-structurally-respectable state I like for my soups, I tossed in a can of rinsed chickpeas.
I don’t think the whole thing took more than 20 or 30 minutes to make – about as long as it would have taken me to decide between a sandwich or a salad if I’d gone the lazy route – and the soup was GOOD! I transferred leftovers to individual portion containers, two in the fridge (they’ve since been eaten, and may I just say YUM) and a handful in the freezer for future sniffle-rific days.
And of course I am proud to have a completely home made, fresh and (mostly) local lunch. My great-grandma probably wouldn’t be proud, but I’d pass the basic household skills test.
Pictured is a kale-heavy bowl. I like me some kale, ok?
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OMG… so good sounding.
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