Here on the blog, I’ve shared quite a few recipes in the last 6 years. Personally, I prefer eating simple meals using real food. That doesn’t mean I don’t enjoy eating out occasionally, or that I don’t like short cuts in the kitchen. Unlike many people, I cannot live on take out. In the US, 60% of households order takeout weekly. With talks about America’s eating habits reaching unhealthy levels, there are ways to turn things around. This includes cooking from scratch and being responsible for what goes into your home-cooked meals. Indeed, you may not be able to cook all the time, and that may require eating out or ordering takeout. However, you benefit more when your meals are cooked from scratch. It can even help bring families together. Having everyone sit at the table and share your evening meal builds strong bonds. Today let’s discuss the main reasons for cooking from scratch.
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Savoy Cabbage Soup
If you’ve read my food posts before, you probably noticed I like real food. I believe in eating clean, whole food that is prepared with real ingredients and fresh produce. Today we’ll talk about real food in a fresh bowl of soup full of vegetables. Rich in vitamins A, C and K, but also in minerals such as iron, phosphorus, potassium and calcium, savoy cabbage is definitely a wonderful ingredient for many typical winter recipes. What is one of the best recipes? Savoy cabbage soup! It’s very easy to prepare and with so many different variations, you can make it your way. If you find any recipe is too spicy or bland, make your own adjustments. This is what cooking is all about. It might not be the “classic” result, but it’s yours. The soup is made with bright green Savoy cabbage with carrots, potatoes, and tomatoes. I like to make it with chicken stock and even have put left over baked chicken in it. It is equally good made with a good vegetable stock for a meatless meal. Then I would add mushrooms and white beans for protein and fiber. With a hearty bread, you have a meal in a pot. If you can’t find Savoy cabbage, green cabbage will work, but don’t use red cabbage. It has a sharper flavor. If you want to add leftover meat like baked chicken, pork roast, or beef, add at the end and heat for 5 minutes.
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Cantaloupe Summer Salad
I’ve shared with you my love of fresh salads including last week’s simple cucumbers and tomatoes. You’ve probably noticed I like to add fruit to my veggies and veggies with my fruit. It’s a win-win. Today let’s looks at fresh summer cantaloupe and spice it up with tomatoes, black pepper, and onions. This is another great way to use the veggies in your garden.