Wednesdays are a big hump for me to get over. All my weekdays – and an occasional Sunday – involve homeschooling, but Wednesdays are
dominated by homeschooling. As soon as chores are finished, I try to rush Brian through
all his subjects, violin practice and lunch so we can spend the afternoon at our homeschool co-op. After co-op, I dash around crossing off errands I have been saving for a trip to town until I get them all done . . . or run out of steam
and tolerance for noise and crowds. At least we were well fueled heading into this Hump Day!
I try to make as much of our food from scratch as I can for both health and economy. We were out of two of our staples, so yesterday I made a four-loaf batch of my signature Flax Prairie Bread and four and a half pounds of granola. Then for supper I tried a variation of a soup
Laura told me about, with corn dodgers (with organic blue cornmeal) as an accompaniment:
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| Vegetarian Mexican 'Chicken' Soup |
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| Blue corn makes PURPLE dodgers! |
Supper was a hit with both my guys. So much for having leftovers for today's lunch!
That's it for today from . . .
9 comments:
I am trying more from scratch also, both for frugal reasons and health reasons. Those corn dodgers look good. I wonder if they would work with Malt-O-Meal cereal? I have a corn allergy and make my corn bread out of Malt-0-Meal. Hang in there...
I don't see why not. The recipe is just 1 c. meal, 1 c. boiling water, 1 T. oil (I used olive), 1 t. salt, 1 t. sugar. It says to cook on a griddle but we like ours cooked in the waffle iron.
Oh my goodness.. the soup looks fabulous, but I just cannot eat blue or purple food... isn't that weird????
I would love the recipe for that soup! I am trying to cut out most of the meat in my diet and that sounds wonderful!
Looks like a wonderful meal! The corn dodgers look great. Wonder if DH would eat them or have some kind of aversion to the color? Never know about that boy.
Susan, my version is: Saute 1 onion, 1 15 oz. can of diced tomatoes (drained) and 1 pasilla pepper (chopped) in a little oil, until they start drying out and smell sweet (this is called a "sofrito"). Add 1 qt. of chicken stock (I have home-made, but store bought will do in a pinch), some cumin, chopped garlic and simmer for about 20-30 minutes. Add Chicken and heat through. Michelle's version is vegetarian - she'll have to tell you what she did... Peel and chop (big chunks) 1 avocado for every 2 people, and divide the avocado, 1/2 per person in bowls. Ladle soup over the avocados. You can garnish with cilantro if you like it.
What a pity! You miss out on blueberries, blackberries, grapes, eggplant, purple carrots, blue potatoes.... ;-)
I emailed it to you, Susan!
I don't think you told me about the cumin...and I forgot the avocado. Still delicious!
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