I’m introducing a new feature here at The Organized Pantry. A Dear Abby of sorts, but without all the drama and eyebrow-raising dilemmas.
Introducing…. Kitchen Q&A with Lauren. I can hardly wait to get started!
Here’s how it works: I’ll take real questions from you, my dear readers, throughout the week. You can leave them in the comment section of this Q&A, or you can e-mail them to me at email@example.com. Then next week, I will publish your questions with my best answers. Sound fun? I think so!
Your question can be about anything- an ingredient, a cooking technique, meal planning, your pantry…. anything!
This week, we’re going to start off with a single question that I got from a reader over the weekend. It was a really fun question to answer.
Q. I need to make a pot of something to eat for lunches this week. I have 8 tomatoes, frozen kale, onions, garlic, small cauliflower & broccoli, zucchini, lentils, rice & cooked quinoa. I have some of your Ultimate Vinaigrette in the fridge too. And hubby brought home 3 heads of Italian parsley!
I make a pot of one thing. Usually soup or stew. It’s only me eating it. Can you give me some cooking inspiration?
A. I love your make-ahead style! Got to love doing some meal prep on Sunday night and enjoying the results all week. I’ve got a few different ideas to get you started:
IDEA 1: Curried cauliflower and broccoli soup. Fry some onions and garlic in olive oil until golden. Add curry and salt. Then toss in broccoli and cauliflower pieces, stir to coat. Add water or preferably chicken stock. Bring to boil. Simmer until vegetables are soft. Blend and serve with cheese, if you’re feeling indulgent.
IDEA 2: Roast your onions, cauliflower and broccoli in pieces, drizzled with oil, salt and thyme. Roast at 400 F for 40 mins or so, then add zucchini and tomato pieces for another 10 to 15 mins. Toss the cooked quinoa and the roasted veggies together with some of your Ultimate Vinaigrette. Or, I’m thinking it might be sort of tasty with a tahini drizzle to mix it up one day.
You could add some parsley to your quinoa dish to freshen it up too- just add it fresh, don’t add it all right away.
IDEA 3: Make a gourmet quinoa salad. Toss cooked quinoa with chopped tomatoes and zucchini, parsley, tiny bites of broccoli, some cooked lentils. Toss with the Ultimate Vinaigrette. Rock star lunch!
As for the rest of the parsley….what about making some kale and parsley pesto? It’s faster than taboulleh. Whip it up now and have it as a snack with these crackers later this week. Add it to your soups. Mix it into salad dressings. Here’s an inspirational recipe: http://rachaelwhite.me/kale-parsley-pesto/
Okay, folks! That’s it for this week. What do you think about this new feature on the blog? Are you brave enough to share a question? I would LOVE to hear it!
Leave me a question in the comments section of this post or send me an e-mail at firstname.lastname@example.org.