Perhaps I was a little overzealous with last week’s menu plan. Who knew a 9″ x 13″ tuna casserole would last so long? Even though I didn’t prepare three of the meals on the previous menu plan, I only ate out once. And that cost me less than $3.50. Not bad, huh?
The Swiss Chard & Potatoes were DIVINE. It was so delicious! But honestly, I was kinda scared I’d ruin it. I’d never even tasted Swiss chard before, let alone cooked it. Jason from Dyalogues provided the recipe which didn’t include measurements for the ingredients. Well, it did call for a kilogram of potatoes, but I’m an American. I don’t know what a kilogram is.
What’s a kilogram, Jason?!
In case you’re interested in trying this recipe, let me attempt to fill in some of the blanks. After I cut up two bunches of Swiss and red chard, I figured two small/medium baking potatoes would do the trick. I have no clue how much salt I added to the water. You’ll have to eyeball it. Instead of letting the water come to a boil before adding the potatoes, I dumped them in a pot and added enough water to cover by about one and a half inches.
I ground up two cloves of fresh garlic and a tablespoon of olive oil in a small blender before drizzling the mixture over the cooked chard and potatoes. About half a cup of the remaining vegetable stock was sufficient for the potato gravy.
It seemed simple enough. There’s nothing difficult about chopping up some vegetables and throwing them in a pot.
Let’s see what I overlooked:
Fortunately, I’d already pureed most of the vegetables during the first go round. Unfortunately, my soup came out with a consistency resembling that of baby food because a good bit of the vegetable broth ended up in the sink. Soy milk probably would’ve helped thin it out, but I didn’t have any on hand.
Even after all that, my butternut squash and carrot soup still turned out creamy, savory, and, yes, delicious.
Here’s hoping I do right by the remaining meals I have planned for the week and they do right by me.
Sunday – Butternut Squash and Carrot Soup (pictured above) with dinner rolls
Wednesday – Leftovers
Thursday – Chicken Posole
Friday – Chicken & Lamb Over Rice (No recipe. No link. It’s a food cart run by a Pakistani couple outside my office building.)
Saturday – Leftovers
Spilling soup all over the kitchen wasn’t my first cooking mishap, and I’m sure it won’t be my last. Have you ever made a dish that turned out horribly wrong?