When stuck at home after an ice storm, I felt very productive to bake and cook while we still had power. Valentine’s day was coming so I made some black and white muffins (double chocolate muffins with a dollop of cream cheese on top). Then I used up the chopped spinach and a can of artichoke hearts by making a warm dip. As I was going through the refrigerator, I decided to make use of the produce before it went bad in case we lost power.
This is what I had on hand: avocado, red chard, sweet potatoes, mango, red and yellow peppers, broccoli, carrots and purple top turnips. So I pull out all of this, get some fresh garlic from my friend’s farm in NH, fresh ginger, red onion and the mango that is ripe and should be used quickly. I begin to concoct ideas for meals.
I put broccoli, turnip, carrots, onion and an inch long piece of ginger in the pressure cooker. While the veggies cooked I put the sweet potatoes wrapped in foil in the oven (that was still warm from baking the muffins and dip). In the meantime, I made mango salsa (mango, avocado, red and yellow peppers and onion with some lime juice, jalapeño and cilantro for a zing).
By now, the veggies and the sweet potatoes were cooked. I added a can of petite cup no-salt added tomatoes and the cooked veggies from the pressure cooker to my trusty VitaMix and gave it a whirl. I added a clove of garlic, a green apple, stems of the red chard and some water. Voila! Vegetable soup was ready!
Now on to the main course. I decided to make sweet potato, chard quesadillas. I have used spinach this way before. the red chard I had was so fresh and tender that I was able to use the leafy parts in place of spinach. I also prefer to use the reduced fat shredded cheese and whole grain tortillas for my quesadillas. Served with the mango salsa it was a great meal. Colorful and nutritious!
All in all we ate really well on a stormy day. Plus, we never lost power. It was a productive and healthy day after all.