Bear and I have the beginnings of a traditional European herb garden: marigold, lemon balm, thyme, lavender, and rosemary. He purchased the plants yesterday after we had both been dying to have a garden. Today he will purchase tomato plants to be more self-sufficient.
Before we began our herb garden, I had a collection of spices accrued throughout my college years and beyond. Between Bear and I, we created a formidable spice rack.
Bear and I are already rationing what we have to reduce waste and trips to the supermarket. We did not panic buy, so we do not have much. But we are both cooks. Thankfully, the little we have can be stretched very easily by the basics we keep and the spices we brought with us.
Today’s recipe was created with what was on hand at the time. Looking for a bag of mythical potatoes we supposedly had, we found they had been wastefully thrown away. However, we did find one sweet potato.
I don’t know about you, but there’s very few things I can eat straight and I was very hungry.
Here is my humble recipe.
Lemon Rosemary Sweet Potato
Works for regular potatoes too!
1 small sweet potato (or yukon, golden, idaho potato)
2 tsp rosemary
Juice of 1 whole lemon (the lemon juice that comes in bottles works too if you can’t find a lemon)
Wash and scrub the sweet potato under hot water (no soap!)
Place the potato on a microwaveable safe plate and hit the “Potato” button, or microwave for 5 minutes.
Take the sweet potato out and slice it almost in half. Spread apart with the knife and score both sides.
Douse both sides of the exposed sweet potato with the entirety of the lemon juice.
Sprinkle the rosemary on both sides evenly until it is all used up.
This simple, fresh recipe has kind of a European flair to it. The lemon and rosemary pair perfectly together to create a sweet tang in your mouth.
Can’t say you can’t have gourmet cuisine with COVID!
It’s the final countdown to the wedding, and my pain flare won’t go away. All I’m doing is laying on the couch or hiding under a glacier of ice packs on the bed. Bear is doing everything. Thankfully the semester has been over for graduate school so I don’t have to worry about anything too serious, however, I do have a website I need to attend to for a nonprofit. This is no where near my radar.
I have begun experiencing electric shock throughout my body throughout the day starting last week, beginning in my hand joints. Bear and I tried going out to celebrate my getting published for real by going to a plant nursery, and the electricity jolted me up and down the left side of my body. We turned around and had a day in bed. But before I retreated to my sheets, I threw together this “imagination recipe” that Bear loved.
Imagination recipes are recipes that you dream up on the spot. Bear has told me repeatedly that he thinks it’s super cool I can do that, and I concur. It’s not as cool as getting published, flying an airplane, or being able to use magic, but it does make me feel productive and proud of myself when I can at least throw something in the slow cooker.
Vegetarian Slow Cooker Potato Soup
I did all of this at once, threw it in the crock pot all day, and zapped it with an immersion blender at the end. If you lack less spoons than me I will add in an accommodation.
You may notice that I typically do vegan recipes, and I identify as vegan, however, I could not make my own cream of celery soup so I tried to find the closest thing I could to a vegan cream of vegetable soup on the internet due to my spoon shortage. Don’t @ me. If you’ve got an easy recipe to share lemme know.
9 full size baking potatoes (adaptation – small bag of mini golden potatoes)
1 cup of Gardein grilled “chikin” cutlets (or any other vegan grilled chicken substitute like Quorn, however, do NOT use tofu as it will disintegrate and to prevent it from disintegrating would cost you too many spoons)
2 Tbsp Rosemary
1 Tbsp Garlic powder
1/4 tsp salt
1 tsp black pepper
1 Tbsp lemon juice
1 cup vegan cheese (I used Go Veggie)
Decide whether you are using mini potatoes (fits inside the palm of your hand, is circular) or the brown potatoes. If you are using the brown potatoes, chop them vertically into somewhat thin strips but not too thin, about an inch, but do not peel. If you have the mini potatoes, simply rinse and dump the whole bag into the crockpot. The mini potatoes route will save you lots of spoons if you have electric hands.
Add in all ingredients, including the chicken substitute.
Top with vegan cheese.
Set the crock pot on low for 5 hours.
When the crock pot is done, use an immersion blender and cream the mixture inside the crockpot. Leave it a little chunky but still creamy.
Enjoy your crockpots, and may the spoons be with you!