Do you remember the spinach dish I prepared yesterday? It was so delicious! I dumped the meat we did not eat in with the spinach and put it away in the refrigerator. It sat there all night, marrying all the flavors and getting even yummier.
For lunch today I sauteed carrots, onions and celery in a bit of coconut oil. While they cooked I poured in a drizzle of beef broth so that would help finish cooking them. While all this was warming gently, I heated the pot of creamed spinach and ground beef very slowly. *I did NOT want it to scorch!
When the veggies were tender I added them to the pot which now became the soup pot! The fragrance wafted through the house and coaxed The Normanator to the kitchen just to see what was cooking!
Since there were more ingredients today it needed more liquid. I stirred some corn starch with a little water and poured that into the soup pot. I added a bit more milk till I liked the consistency and I taste tested for quality assurance. wink/wink
One more thing went in: about 2 cups of sliced mushrooms! You can see what a pretty dish this made. The bright green of the spinach, the sunny-ness of the carrots, and the milky liquid was cheerful and inviting!
We enjoyed soup plates full of this goodness and for dessert we had a small dish of strawberries. We did not carry on scintillating conversation; we were enjoying our gourmet goodness!
Part of the reason this meal was so satisfying is that fresh ingredients were used. During the summer months, fresh food is more readily available and here’s hoping you have as much fresh food as you need. If you have enough to share, that’s even better.
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