Gah!! I Made Too Much Food… Again!
Written by Rachel, Posted in Thoughts
Here’s something that happens often in our home: I make way too much food. I think I’m cooking for two and we end up with enough for four (sometimes more). So I get creative when it comes to leftovers. In fact, some of Husband’s favorites are a mixture of two or three dinners made into something new. Unfortunately when he asks if I can make it again, I have to say that I probably can’t.
However, Wednesday night’s dinner included only one type of leftovers and a lot a lot a lot of squash (sorry some of you who aren’t crazy about this summer veggie… Tis the season and my produce drawers were overflowing). If you’ve made my Polenta with Tomatoes and Savory you may have noticed that it makes enough for 4. I had two super cute polenta filled ramekins in the freezer. I had more squash than I needed. It was a chilly evening. Soup seemed perfect.
This recipe was not intended for the blog. But it seems like every time I take a night off and either don’t write down what I’ve made or don’t photograph it, it’s too good not to share. So I will give you a recipe that is pretty much what I did. There are variables like the type of stock you might use, kind of onion or tomatoes. I don’t think they really matter though. In the end, make it so that it tastes good to you and your family.
If you have squash haters, you could blend the soup and add some pasta (after it’s blended – I know you knew that). You could add corn, ground beef or shredded chicken, and cilantro and top it with corn chips and sour cream to make it into Taco Soup. Or you could just make it like I tell you to and enjoy it as is. The choice is yours, my friend.
Happy Eating!
Squash and Polenta Soup
Last modified on 2013-06-10 23:15:05 GMT. 0 comments. Top.
- 1-2 T olive oil
- 1 medium onion, chopped
- 1 carrot, chopped
- 3 cloves garlic, chopped
- 4 small and 1 large zucchini/summer squash, chopped
- 1/4 C daikon radish, minced
- 1 large tomato, chopped
- 1/4 C white wine (or 1 T white wine vinegar)
- 1 T lemon juice
- 2 C Tomato and Savory Polenta
- 3-5 C vegetable stock (or as much as you’d like to get it to the thickness you’d like)
- pinch cayenne
- salt and pepper, to taste
- 1/2 t dried savory, crumbled
- Heat a soup pot. Add olive oil. When oil is hot, add all veggies except garlic and tomatoes. Add a pinch of salt and cook over medium heat until veggies are beginning to get tender, about 10 minutes. Stir occasionally.
- Add garlic and cook 2-3 minutes. Add wine and cook 2-3 minutes.
- Add tomato, polenta, stock, and remaining seasonings. Bring to a boil, then reduce to a simmer and cook for 30-60 minutes, or until all veggies are tender and soup is to your desired thickness.
- (Optional: If you have squash haters, you could blend the soup.)
Last modified on GMT. 0 comments. Top.
