So like most people, I’m in between paychecks, which means we are low on stores. Getting down to the dregs of the cabinet, so to speak. Good thing I pick good dregs!
I call it Kitchen Cabinet Cooking, and being one who is familiar with cash flow problems, I’ve become quite good at it; so during flush times, I stock my kitchen accordingly.
I try to always keep a soup base in my store–usually an organic corn chowder or butternut squash. So I decided to use Imagine‘s Organic Creamy Sweet Corn Soup and turn it into a pot of Chunky Corn Chowder!
When I make a roast, ham, or whole chicken, I chop up the leftovers and freeze them. So I pulled out some frozen ham I had stashed, then added a frozen mixed vegetable medley, and there you go–from creamy to chunky in five minutes flat!
For the pièce de résistance, I took some dehydrated wild mushrooms and soaked them in hot water for about 20 minutes. A bit of the mushroom broth gives a nice flavor to any dish, along with the chopped mushroom pieces.
Add some herbs and spices of your choice (I’m partial to pepper, basil, oregano and thyme), cook it for about 30 minutes or so, then serve it up with a dollop of sour cream and some fresh spinach, parsley or pepper pieces.
Voilà! A luxurious dinner produced with spartan ingredients.
A serving suggestion: Trader Joe’s makes these fabulous pretzel rolls that come in a ring, and make a great accompaniment.
But as I said, we’re low on the stores, so Lynn improvised with another personal favorite that was in the store: Carr’s Table Water Crackers baked with Roasted Garlic and Herbs…
Soup is perfect for this rainy night in Los Angeles. Mmm, mmm, Good!