Week 6 Recipes

So I think I should get points for the number of ingredients I incorporate into a single dish. Points for the deliciousness... points for the documentation, points for if my husband eats it. And points for cooking in a teeny apartment kitchen with Ikea cookware and documenting with my cell phone camera!

RECIPE 1

Earthy Cabbage Soup
So my first inspiration was to throw it all into a pot. Don't get scared. This soup turned out so creamy and earthy... and it was even great as a cold soup. In the summer, it doesn't get any better than having a pot of cold soup on hand. Great for those lethargic hot days when it's either ice cream for dinner, or this delicious soup.




Ingredients:
1/2 head of cabbage, shredded thin
4-5 red potatoes, scrubbed and diced
1 cup corn
1/2 huge onion, diced
1 can red kidney beans
3 cloves of garlic,minced
5 1/2 cups of veg. stock OR water w/ 1/2 bouillon cube
olive oil
salt
pepper
parmesan
1 tsp cumin
1/2 tsp coriander
1/4 cup fresh parsley

Coat bottom of a large pot with olive oil and add diced potatoes and a pinch of salt. Cook, stirring occasionally, for about 5 mins. Add onions and garlic, cumin and corriander, cook until translucent. Add corn and cook another minute. Then add about 5 cups of stock and stir in the rinsed beans. Bring to boil and stuff in the cabbage! Allow to steam a bit with lid on before stirring it all together, reducing heat to a simmer, and letting er rip for about 35-40 mins. This will give you a chance to take a break from your stove and splash some cool water on your sweaty self. Cabbage facials are way overrated.
PS. Stir in the parsley and top with some parm before serving.

Points tally
Ingredients: 4 points
Deliciousness/husband ate it (1-5): 4.5 points. It was even great cold. And my hubby Chris tried it both ways!
Documentation: I did take a zillion pics. 5 points
Originality: 2 points, adapted from 101cookbooks.com, Rustic Cabbage Soup
Total Points: 15.5! Pat on the back.

RECIPE 2
Baked fruit with Decadent Crumble
Don't say I didn't warn you: this crumble is addictive. I felt like a total addict eating spoonfuls of the uncooked mixture, before I could even pour it on and bake the darn thing. Make extra. So when all this fruit comes into season at the same time, and you find yourself nervous it might go bad... Take a deep breath.. cut it up, put it in a ziplock, and freeze it until you have time to make this dish. I think it would work with almost any fruit? Although the peaches, apricots and blueberries were a gem of a mixture. Surprise! It's vegan and gluten free too.

Fruit:
1/2 cup blueberries
2-3 peaches, pitted and sliced
5-6 apricots, pitted sliced
2 Tbsp maple syrup
1 Tbsp corn starch
1 tsp cinnamon


Topping:
1/2 cup whole grain cornmeal
1/2 cup rolled oats
1/2 cup walnuts
1/4 cup brown sugar
1 tsp cinnamon
1/4 tsp salt
1/4 cup veg oil

Combine all fruit and drizzle with maple syrup and add corn starch and cinnamon. Mix well and bake in a 9" square pan for about 25-30 minutes at 400 degrees until bubbly. Top with topping and cook for another 10-15 minutes.

Tally:
Ingredients: 3 pts
Deliciousness/ husband ate it: 5 pts
Originality: 2 pts, adapted from Moosewood Restaurant Cookbook, Cooking for Health, Apple Blueberry Crumble
Documentation: 0 pts. Sorry guys, it was gone before I could photograph it. Blaming it on Chris. Although I had my share. Gym tomorrow!

POINTS GRAND TOTAL: 13.5 pts + 8 pts= 21 points this week!!