Suppers- Simple & Satisfying
simple & satisfying
Simple and satisfying suppers can be readily made from a few basic ingredients as long as the ingredients you use are of good quality. This may sound odd, but I like to shop for food. The bulk items, canned tomatoes, juices, and so on I buy one a week or once every two weeks, depending upon sales. The items I use regularly and the one that form the bulk of my food choices, fruits and vegetables I shop for every two to three days.
We buy organic beef monthly through the local food buying club. The beef comes from a farmer who is located about 25 miles from my front door. He raises Black Angus cattle and delivers the ground beef, beef bones, cubed beef, steaks and so on individually packaged to a local grocer who is three blocks from my home.
The members of the club pick up their individual orders there and pay for them as they do. I distribute the order forms via email as well as the notices of when to place the order and when to pick it up.
I also buy chicken and meat pies from this grocer they come from a producer about 50 miles away but are not organic.
In season, a regional farmer operates a small booth about a mile from home and we go there to purchase whatever fresh produce he has available. Fresh is the key word here. If you want your meals to taste their best then the food you use must be fresh.
I do not make a menu plan but do make a shopping list; however, there is always room for changes, if the cauliflower looks good and the broccoli does not, then, cauliflower it is.
I am in no hurry when I shop, do the pre-meal prepartions or whiel cooking. This is an enjoyable time and there is not desire to rush through it.
At home, I have the basics on hand at home, rice, dry pasta, herbs and spices, olive oil, canned tomatoes, dry beans (chick peas, lentils, red beans) and a can or two of red beans for quick meals.
This way when I shop for the fruits and vegetables and have not yet made up my mind what to serve; I like to think about the choices, and let my imagination help me decide what to serve, and I am not locked into any particular meal, but can go with my senses and the weather.
Last night, I knew it was time to use the eggplant I had purchased a few days prior. I do not usually let an eggplant sit long and prefer to use it the day or the day after purchase. They do not come from nearby and are probably near their edge of good flavour when bough, but I do like them. My wife is not so fond and therefore I need to make it tatse good.
I decided to bake it. First I peeled and sliced the eggplant; then I poured some olive oil over it, sprinkled the slices with sea salt and pepper and peeled and finely sliced two garlic gloves and tossed them in.
I put this in a bowl in the refrigerator about two hours before supper. Baby carrots and potatoes would accompany this, most likely steamed with a sprinkle of sea salt and olive oil.
To serve, I preheat the oven to 250 C and in a baking dish put olive oil, then added eggplants slices. Next I covered the egg plant in tomato sauce about 1 cup, add sliced garlic on top then cheese slice. Put this in the oven and baked for about 25 minutes. As my times and amounts here are approximate I suggest you keep an eye on things as you go along.
This is an improvised recipe and I am able to do this because I am familiar with the cooking ingredients and what will take place when they are combined and cooked.
My wife was skeptical until she stated the meal. It was a simple but satisfying supper.
- Slow Food International | good, clean and fair food
Slow Food is a non-profit, eco-gastronomic member-supported organization that was founded in 1989 to counteract fast food and fast life, the disappearance of local food traditions and peoples dwindling interest in the food they eat, where it comes fr