This is what I had for breakfast yesterday morning. I’ve been making a lot of one-dish skillet meals lately; I cook a base layer of root vegetables or other longer-cooking items, and top with tender things near the end of cooking. I’ve also been really fascinated by the long-ish infographics that I’ve seen on Pinterest lately, so I wanted to try my hand making my own. Fun.
I love cooked breakfasts, especially when it’s cooler out. (In the sweltering heat, I usually choose not to turn on the stove in my un-air-conditioned apartment.) This particular combination of flavours reminds me of Italian food – probably because of the tomatoes and the nutmeg.
I like to use coconut oil in my cooking, but you could use any oil you like. Frying the base layer first and then flipping it to cook the other side really adds to the complexity of the flavours. I also like to add a bit of channa masala spice before layering the greens and tomatoes. A few days ago I made a similar dish, only instead of potatoes I used half a sweet potato, one small beet, and a couple of slices of butternut squash. It smelled AMAZING as the sugars carmelized in the pan. I also tend to add a bunch of seeds for protein: sunflower, chia, hemp, pumpkin…
Funny – I posted a photo of my red soup for last month’s theme, too. This is a new batch. I make it every month around the time of my period. There’s a weird kind of nutritional thinking that says to eat foods that look like the organ you’re trying to nourish. Sometimes there’s even some scientific truth to back it up. For example, walnuts look kind of like brains, and they actually happen to be high in the essential fatty acids that nourish brains.
I have no illusions that beet soup is actually the best thing to eat to nourish my body after blood loss. I just think it’s pretty. But I don’t like to eat it all the time, so if I save it just for my period, then I look forward to it. It’s more special.
(I also believe in the power of placebos. So I figure, if I pretend that beet soup is good for blood loss, then what can it hurt?)
I appreciate red soup, and my body’s regenerative powers.
I make vegetable soup or stew pretty much every day. Lately I’ve been making colour-coordinated soups and stews. This one contains all red or purple vegetables: red onions, red potatoes, beets, tomatoes, sweet red peppers, red chard stems, and red carrots. And paprika. And chipotle pepper.