Problems with cooking

[cjsmith]

I was about to head over to the store for more baking ingredients when I thought "Gee, I could toss something into the slow cooker, too. What would I need to pick up for that?"

I refuse to buy anything perishable that I will not use up. I refuse to cook anything I can not or will not eat. There is no point to me cooking unless the result is healthier than I can get elsewhere. Also, for this exercise, I really did want something I could just throw together, since I'd planned to spend the afternoon baking, so no brown this and dice that and pause halfway through to count the number of cloves to tie into a cheesecloth. I wish I were making this up.

I glanced through two cookbooks, scanning the recipe ingredients. Every single time, I didn't finish reading the list before at least three of the items violated the above requirements. One of the cookbooks was supposed to be healthy, but every recipe I saw has between a 3:1 and a 5:1 sodium mg to calories ratio. (I begin to realize why folks might not like my lentil soup. I forgot to add the salt lick.) Healthy? Pull on the other leg.

There's no point in even trying. I am now glum enough that I don't even want to go get flour and eggs. A pox on all of it.

Comments

[gdmusumeci.livejournal.com]

3 medium fennel bulbs
1 tablespoon butter
1 tablespoon olive oil
3 shallots, peeled and finely chopped
4 cups chicken stock
1 large potato, peeled and cubed

Trim, quarter, and core fennel, then slice into medium-sized pieces, reserving 2 tablespoons of feathery leaves. Heat the butter and olive oil together in a medium pot over medium-low heat; when melted, add fennel, shallots, and 1 cup of stock. Cover and simmer until the fennel is translucent (about 15 minutes).

Raise heat to medium, add potatoes and remainder of stock, and bring to a boil. Reduce heat to medium-low and simmer gently until the potatoes are very soft (about 25 minutes). Add salt and pepper to taste.

Mash the vegetables with a potato masher until the soup is thick and chunky (do not blend). Chop the reserved fennel leaves and stir into soup. Remove from heat and let stand five minutes. Eat hot or cold, both are great.

Serves four.

[ladyqkat.livejournal.com]

Oh - this sounds yummy. Saving to try sometime. Thank you.