Okay, maybe it's not that exciting. It's variations on some of my favorite meal ingredients: spaghetti squash, eggplant sauteed with sesame oil, lacinato kale with garlic, frozen/squeezed out tofu, udon noodles and cukes in spicy rice vinegar dressing, and cream of tomato soup.
The soup was exciting. I wanted to make a more traditional tomato soup, but I couldn't find an old-fashioned recipe calling for tomatoes (in lieu of tomato paste or canned tomatoes), and dammit I wanted a low-sodium soup. So I went for cream of tomato soup, which involved a roux and several cups of skim milk, and five vine-ripened Co-op tomatoes, and a bay leaf. And baking soda, to keep the milk from curdling! So, with the salted butter and the baking soda and the pinch of salt, I'm not sure it's low-sodium anymore. But I had good intentions.
Anyway, I pureed the soup in my food processor instead of straining it, and I like the thicker texture this way. It's quite nice. I added two pureed roasted red peppers to intensify the color. And I find that it's very tasty with some chunks of the sesame eggplant thrown in.
How many species of the nightshade family can I eat altogether (without poisoning myself)? Hmm.
Yes, eggplant sauteed with sesame oil, and then steamed until completely tender, is one of my favorite things. Goes great on top of the spaghetti squash, or with my sauteed kale, or with my soup. Love the eggplant.
Kale - after not eating kale for a few weeks - is a revelation. Brisk, bitter, green, but also a little sweet and tender. Lacinato kale is the best, and IMHO should be subsidized by the government as a very nutritious and hardy food for The People. Honestly. Collards and kale are so tasty when steamed.
In other news, I'm thinking of doing an ice cream cake roll for my birthday. A maple walnut filling? With a sort of molasses/spice exterior? Still thinking.
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