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Thursday, 21 October 2010

Soup & Salad

This was more like a Smörgåsbord soup - I dumped all leftovers in the fridge: Tomato sauce, sauce left from a Moroccan stew, cooked couscous, cooked quinoa (see October 10 entry - Quincous), noodles, squash, celery, carrots, and turnips.

A bit bland, but sure healthy and good use of leftovers.

Salad was a somerville kitchen favourite - three steps coleslaw. 

1. Shred carrots and cabbage (equal amounts)
2. Mix Miracle Whip and white vinegar (2:1 ratio) with a bit of pepper and enough sugar to eliminate vinegary taste
3. Throw in some dried cranberries and mix.

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