First, on Saturday, roasted some hot dogs over a fire and topped them with some quick-pickled cabbage, which included:
- About 2 cups finely shredded cabbage
- Half cup of shredded carrot
- 1 thinly sliced red jalapeno
- 1/2 cup apple cider vinegar
- good pinch of salt
- tablespoon of sugar
- Diced avocado
Whisked the last 3 ingredients together 'til sugar was dissolved. Combined the first 3 ingredients together, tossed them with the vinegar mixture, let it sit, covered, in the fridge for about an hour. Topped the hot dogs with a nice portion of the cabbage mixture and some diced avocado.
Next, on Sunday, a sweet potato soup to eat with a roasted chicken from Green Circle Farm.
- 4-5 cups of peeled, chopped (2-inch chunks) sweet potatoes
- 1 leek (white and some light green) thinly sliced
- 1 garlic clove, finely chopped
- Chicken or vegetable stock, 4 cups
- 1 teaspoon Garam masala
- Cayenne pepper, small pinch
Add a swirl or two of olive oil in a pan (big enough to hold the liquid!), add leeks and garlic and cook until soft, about 5-7 minutes. Add the stock and potatoes to the leeks, bring to a boil, then reduce to a simmer.
When potatoes are starting to feel very tender, remove from heat, let cool for about 5 minutes, and in batches, blend until smooth. Return to pot, add Garam masala, cayenne, and salt and pepper to taste.
This is quite good, but maybe a touch too sweet. Could add some cream, I suppose, but I think that next time I'll add a little minced ginger to the leeks and garlic. Think that sort of floral element might offer better balance and fewer calories! Nevertheless, it's a good, easy soup.