Today I cooked. I was inspired by the large pumpkin I was given yesterday as well as the chickpeas I had cooked yesterday.
The first job was to pack up the baked beans I had cooked overnight in the slow-cooker. I had some for breakfast as well as these 3 jars to go in the freezer and half a jar which are in the refrigerator to be used in the next few days.
I then cut up the pumpkin. The 2 trays of sliced pumpkin have been basted with a mixture of olive oil and balsamic syrup. These will be used on pizzas. Some of the larger pieces will be cut up and added to the chickpea and vegetable curry while the remainder will be become pumpkin soup. I pre-roast the pumpkin as it is easier than peeling it and I find that it also enhances the flavour.
Meanwhile I moved onto the curry. As well as the chickpeas and pumpkin this also had stalks of choy sum and half an eggplant diced. I ended up with a total of 8 serves (4 meals for GMan and me).
I had other plans for the choy sum leaves and the other half of the eggplant. Using this recipe for Eggplant Lasagne Rolls as inspiration, I made a dish of lasagne using the finely shredded choy sum leaves mixed with half a tub of ricotta that I had in the refrigerator layered with the sliced eggplant and a rich, herbed tomato sauce. This is ready to be baked for dinner tomorrow night. I will add a mixture of flaxseed meal and parmesan cheese to the top when it is almost cooked.
One pizza was for our lunch today which we enjoyed. The other one is ready for the cheese to be added, cooked and eaten another day.
All of these dishes were made using a combination of ingredients I had on hand in the pantry and refrigerator with produce I had been gifted and what was growing in the garden. One of the most important aspects is to ensure that nothing goes to waste.
Finally, I made some more spreadable butter blend.
Although the title of this blog post is ‘Cooking Day’, it occurred to me when you have access to fresh produce from the garden (either your own or kind friends) there is always something to do.
More about my other food adventures another day.