I made a new kind of soup today, taking a recipe from one of my vegetarian cookbooks and then messing with it a bit. Zucchini and chickpea soup. Mmmmm. Good that that turned out well, since the rice dish I made wound up getting charred. I tried to salvage what I could but even the charcoal-free bits tasted like burned toast. Oh, well. I'll try it again sometime soon and this time stand a closer vigil over it.
Meanwhile, while cooking tonight, I thought about some of the common elements of my cooking. This is something I've discussed with Caleb, as often he'll say how he always needs some ingredient that I never, ever use, or vice versa. Like, for example, I need onion for everything. He's like, "Why would I ever need onions?"
MOST COMMON HERBS & SPICES
I have around 50 different bottles & tubs, but these are the most oft used
- black pepper
MOST COMMON "STARTER" FOR DISH:
Chopped up onions & garlic sauteed in olive or vegetable oil. 90% of my cooking seems to start with this.
OTHER COMMON VEGIE INGREDIENTS
besides onion and garlic
- green peppers
- sweet potatoes
- chickpeas (canned)
- artichoke hearts (canned)
- tomato sauce (canned)
OTHER COMMON INGREDIENTS
- pasta (many kinds)
- various oils
I'm a vegetarian but don't actually cook with tofu that often. There are only a couple of homemade tofu recipes I like, including my oft-made shepherd's pie, which uses frozen-then-dethawed tofu as the "meat." Otherwise it just seems to go all mushy. I love marinated tofu though and love tofu burritos, like the Tokyo Teriyaki at Raging Burrito. Mmmm!