Cooking sustainably

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    This quick meal was inspired by my good friend, and sailing buddy Darry.

    Truly Organic Tomato soup, with grill cheese sandwich.

    First the blablabla!
    In the past 2 weeks I have been promoting, speaking, talking about sustainability in our lives to various investors. I was at home thinking I needed a break from the J.O.B. and walked into the kitchen for something to eat, after all it was past 1 o’clock. I little chill in my bones made me think of soup…Dah! its fall, back to basics. As I picked up a can of soup from the pantry, something made me look at the ingredients, I new salt, tomato, and tomato paste, and some understanding of the other chemical ingredients. When I grabbed the can of tomato paste, it had a list of its own. So I said to myself… Self…WTF???

    I need to eat what I talk about, so what do I need.
    Broth, that is simple take all the vegetable cuttings that one usually throws in the compost bucket, but first route it to a pot of boiling water, boil 5 minutes, simmer for an hour. The best part of what we throw out has the real nourishment we need, so extract it in a broth form, them when the simmering is done, get rid of the fiber and retain the broth.

    I went into the garden as it is still producing, and picked 3 tomatoes. Cut them in fine pieces, tossed it in the natural broth, a pinch of salt, pepper, fresh basil, dash of olive oil, and minced garlic. brought to a boil, and let simmer as I attended more phone calls.

    Back in the kitchen I tasted my soup, it tasted like good old fashion soup, all the flavours where present the aroma was in the air.

    To go with it Cathy buys this flat bread with holes in it, the are like a 4″ diameter, pre-split to cut down on bread. You toast it whole, then split it open, add fresh slices of cheese, place content in MW for 15 sec. split it open again with the melted cheese and you have two open face sandwich, that you can share or not!.

    Prep time till served, heck less than 30 min. But worth it.

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