Hello! As information becomes easier and easier to access with the internet, so do recipes. I am always looking for new and fun recipes to share with you and I am a big fan of having a plan for weekly meals. However, sometimes cooking with feeling instead of recipes is where it's at. Getting in the kitchen without a plan every once in awhile lets your creative juices flowing. I know, I know... you might be afraid that it might suck. Who really cares if it does, right? I bet it will be edible. Go for it.
Soups are a great place to start. I think soups are really hard to mess up. Cooking without a recipe gives you a chance to experiment with new spices, flavors, aromas, and lets you really make your meal unique and original. Have fun! Below is a picture of my Herb Shrimp Soup that I made the other night without a recipe. It was amazing!
My "Throw It All In A Pot" Soup... Let's call it "Herb Shrimp Soup"
Stuff In A Pot:
little bit of olive oil
1/2 onion, minced
4 cloves of garlic, minced
2 cans of organic diced tomatoes
1 cup of leftover tomato sauce
4 leaves of greens, cut up (I used swiss chard)
2 heads of broccoli florets
3 carrots, peeled and thinly sliced
2 teaspoons of mustard
1 teaspoon honey
1 lb of cooked shrimp
2 tablespoons dried oregano
1 cup of fresh parsley
1/2 cup brown rice
4 tablespoons of fresh dill
Add water as desired to thin soup
I Think This Is What I Did:
In a large soup pot, saute onions and garlic in a little olive oil until they are soft. Add diced tomatoes, tomato sauce, greens, broccoli, carrots, oregano and dill. Add the mustard and the honey. I then decided to add some rice so I added about a 1/2 cup. Add water if you decide to add uncooked whole grains. Let simmer for about 40 minutes. Stir occasionally and add water as desired. Add cook shrimp and fresh parsley 5 minutes before serving. Sprinkle with a little Parmesan cheese. Serve with garlic toast and a nice glass of wine for you!
Remember: life is a journey not a destination. Enjoy the process. 🙂