Lost In The Supermarket

Everything Must Go Soup with tofu croutons

Once every 7-10 days I have veg that is on it's way to being compost so instead of wasting it I throw it all in a pot and make a soup of some sort. I always have some sort of onion if it be a shallot, leek  or red, yellow or white onion and garlic, sauteed with a bit of olive oil can be the beginning of a yummy soup. Having "staples" in your kitchen always make it easy to just throw something together if need be. Every time I go grocery shopping I replenish those items so I am never with out. 

Some items are: 

Lemons: Lemons are so clutch to have on hand at all times. Adding the juice to a sauce to brighten it up; using it as an acid in a dressing; adding zest to anything making use of the energizing essential oils in the rind; slicing it for a refreshing addition to water; or putting a bunch in a bowl to use as a centerpiece. 

Garlic: I mean, duh... I use garlic in pretty much everything I use. If I'm making some sort of international dish that doesn't call for it, I won't. Dicing, grating, pasting, rubbing, roasting, spreading, garlic is the end. Don't be lame and use that pre-cleaned/packaged garlic; you pay almost 3 times more for the service and packaging and usually there is some preservative in it to make it last. Just bust a clove ya own damn self, it takes 10 seconds. Get that garlic smell off of your fingers by rubbing them with lemon and then wash your hands. 

Onion: I hate onions. I do. Blech, can't stand 'em. Raw? ugh, GET AWAY! I tell restaurants that I am allergic so I am sure I don't get any and if I do see them I send it back. Pretty passionate right? Well, here's the thing, I like the flavor a VERRY cooked onion gives but if I see it I won't eat it. I usually grate it into whatever I'm making, using a micro-plane or box grater, so I don't see chunks of onion. However, if it is caramelized properly, I will eat it straight. High maintenance right? Never said I wasn't. I use shallots or leeks a lot as the tend to be a bit milder. Scallions? Green onions? How dare you! Get off of my plate!

Tomatoes: Canned and fresh, there is always one or both here. Sauces, salads, for roasting or broiling. I used to hate tomatoes as a kid but I like ketchup. GRODY. Now it's the opposite. I get the no sugar added, organic ketchup for Jude but that's about as far as I'll budge on that. If it's a canned tomato I generally get a couple different types like stewed, diced, crushed or whole. Fresh guys, I usually get roma because I feel like those are the most versatile for what I do. Cherry or grape tomatoes are good for roasting because the get really sweet. Beefsteak are good for broiling or baking stuffed tomatoes or slicing for sammies. They are just so good and good for you. 

Greens: Kale, spinach, arugula can be used hot or cold so I usually have one or all of those. Chard of any variety is tasty as a addition to a soup or a side dish. 

Tofu: The textures of tofu between soft and extra firm are up to what you're going to do. I keep soft for baking or smoothies. Medium or firm if I'm going to scramble and extra firm for cubing or steaks. That's one of my main proteins so I always have some just like some of you would have chicken or whatever you favor. Tofu is easily marinated as it absorbs what you're cooking with. It's like a blank canvas, you want asian? marinate with shoyu, ume plum vinegar, sriracha and ginger. Mexi? toss with cumin, coriander, salt and pepper. Curried tofu might be my favsie. 

Beans- Beans are so good for you. Get them dried and make them your self or get the can, just be conscious of the sodium. I keep a pretty healthy stock of beans in my pantry. Jude and I would eat beans every day; KT not so much. You can always blend them to make dips or add them to soups. 

Vegetable stock- Now, you can make your own and store it as you wish. I keep a couple cartons of stock in the pantry just in case. Any kind of stock is good to keep on hand, fresh or boxed, because it can be a low fat way to season or stretch a dish or if you're a fan of soup like me. 

So, those are things I buy every time I go to the store. I find the things that cost the most are the seasonings and specialty ingredients like tahini or maple syrup. But, you buy them and then you have them; especially things like the ume plum vinegar, mirin cooking wine, dried herbs or spices, things like that. See if your store sells spices by the pound, for instance, Sprouts has a wall of spices that you can just grab a teaspoon if you wish. I found that helpful if I'm trying something new out on the fam; if they like it cool, I'll invest, if not...well, I tried. I use recipes to get familiar with a foreign ingredient then after I've familiarized myself, I experiment. My mom has always been good at just throwing stuff together; I learned from her on that one. I have a calendar with a space to write in meals; it helps with expenses and confusion. We're going out here; so and so is coming over; i'm lazy, you know. Every wednesday night we order sushi and watch One Tree Hill so that day is accounted for. Yea, we watch One Tree Hill. What? Have I seen every episode and will I cry when the series ends in a few weeks? Yes and Yes. Ain't no shame in my One Tree Hill game...okay, i'm done. 

Food should keep you up; not weigh you down.

be well

xoL