Tuesday night. Dinner blahs, don’t really feel like cooking……but you gotta eat…..right?
Well let’s see what I can come up with.
I am picturing some potato salad. I got some nice sized new potatoes on the weekend that have been calling my name. I cut them into 8th and popped them in a pot of salted water to boil.
But then what? Just potato salad? What am I supposed to do with that?
Well, I have already committed to the boiling potatoes. So in a large bowl I made up a dressing. I had some left over chopped red and green onion from the nachos, so I tossed that in the bowl with 1 clove of minced garlic. Then a spoonful or two of Dijon mustard, a shot of soy sauce, about two tbsp of red wine vinegar and about 4 tbsp of olive oil and some fresh ground pepper. Stirred it up with the whisk.
When the potatoes were done, instead of draining them, I fished them out with a slotted spoon and put them directly into the bowl and tossed them with the dressing. Doing this while they are hot, helps the dressing stick and soak in. Then I put the bowl aside till I decided what I was going to do.
Now I had this perfectly good potato water and I had left a few of the potato bits behind. Hate to waste it, why not make a nice Tuesday night soup with it??
For those of you who read my blog regularly, you know I am a big fan of “cleaning out the fridge” from time to time and seeing what I can come up with! So here is what went into the soup:
- a handful of red lentils
- two handfuls of shaved cooked turkey
- 1/2 of a big carrot in a small dice
- 2 tbsp of left over chopped red and green onion
- 2 cloves fresh minced garlic
- 1 tbsp Bragg ( or soy sauce )
- 1 tbsp ground cumin
- 1 tbsp poultry seasoning
- 1/2 tsp chili flakes
- a shot or two of olive oil
Added all those together and brought it to a boil, cooking long enough for the red lentils to disintegrate and thicken the soup.
Then I added about 2 cups chopped kale and cooked for a few more minutes till the kale was good and wilted.
Just before serving, I hit it with a few shots of my favorite chipolte Tabasco sauce!!
So that was all good…..but I still had this potato salad.
And to be honest, the Chef gets panicky if he only gets soup for his dinner, so why not toss together a nice salad to go with it?
I lined a plate with some nice bib ( or also known as Boston) lettuce that I had. Then in one corner a good helping of that potato salad. In the other corner more of that shaved cooked turkey. Then I added some carrot curls and cucumber slices.
Then topped it with some “craisins” , pumpkin seeds and a drizzle of a simple oil and balsamic dressing.
Voila. Tuesday night dinner! AND I had some left over for my lunch the next day!