What I Eat - Day Seventy-Five

Breakfast - Apple Cinnamon Oatmeal

I made this oatmeal with gluten-free oats, apple, raisins, and cinnamon.   It was sweet enough I didn't need to add any sugar.  

Lunch - Two Sisters Turkey Soup

[This recipe, and the instructions below, come straight from my Mom.  Thanks Mom!]

Native American "three sisters" dishes would normally include squash, corn, and beans.   Since there is a corn intolerance at our house, I leave out the corn and then add lots of other foods from my freezer and fridge. 

February is a good month for making soup from foods we have grown or gotten from local farmers.  Many items that I have frozen in summer or fall are convenient soup ingredients.  

Ingredients:
-3.5 quarts homemade turkey/chicken broth with turkey chunks
-1 1/2 cups diced parsnip
-2 cups finely sliced frozen leeks
-1 medium onion, chopped
-3 stalks chopped celery
-3 cups diced butternut squash
-6 mushrooms, chopped
-1 1/2 cups frozen grated zucchini
-2 cups frozen green and wax beans
-3/4 cup chopped fresh parsley
-one dried, crushed cayenne chili pepper (seeds optional)
-1 tsp sea salt
-1/4 tsp freshly ground pepper
-1 tbsp sweet gherkin pickle juice

Instructions:
Thaw the broth in a large soup pot and bring to a boil.   Add the vegetables, one or two at a time, in the same order as the ingredients list.  Begin with the items that should cook the longest, such as the parsnips and the leeks.  Keep the pot boiling gently with each addition.   If you are working at a leisurely pace, the soup will be just about ready by the time you get to the seasonings.   Suit your own tastes for how well cooked the vegetable should be.  Any way, it's delicious. 

Dinner - Edamame Stir-Fry

I made this dinner in my cast-iron dutch oven, and I made enough to serve four people, and for everyone to have leftovers for lunch the next day.

Ingredients:
-two heads of broccoli, chopped
-three red peppers, chopped
-one bag of organic celery, chopped
-one red onion, diced
-one bag of frozen organic soy beans (edamame)
-one package of snow peas, with the ends cut off
-rice noodles
-toasted sesame oil, approximately four tbsp.
-sweet chili sauce, to taste
-gluten-free tamari sauce, to taste

Instructions:
-Start out by cooking the broccoli, celery, and onion at a medium heat with the toasted sesame oil
-Add the pepper and snow peas, continuing to cook until the vegetables are soft
-Boil a pot of water, take the pot off the burner and add the rice noodles, leaving them in the water until they are the desired softness.  Immediately remove from the pot and rinse with hot water
-Bring a separate pot of water to a boil and add the soy beans, once the water returns to a boil leave the beans in the boiling water for about five minutes, then drain
-Combine all the ingredients, along with the chili sauce and tamari sauce to taste.