Day Five was another long shoot day and I just didn't feel like cooking. This would be the day where I saddle up to a bar or a two-top table somewhere and have someone cook me dinner. I sat down a couple of times during the day but for the most part...I was constantly moving or standing all day. There were a couple bites of sushi...a cookie...and some Cheetos consumed - all provided at my shoot.
I realize that not everyone has this perk and it's been a real dilemma with me. This is my line of work and I am very lucky that I have the benefits - from lunches being provided for me to a wealth of food knowledge that many don't have - and I'm trying to process it all into a coherent thought and post.
So yesterday I spent NO money. Nothing. I had coffee for breakfast...lunch at work...and the other serving of Shepard's Pie for dinner with half an orange I had left. I was also so tired I was in lounge pants and flip flops by 8 pm on a Friday night. No cookin' happenin' in THIS kitchen.
So today...on a dreary, rainy Saturday in Atlanta, I turned to the one thing I knew would make me feel good: soup. I had all the makings of a quick and easy soup from everything I had around the house from my shopping. A can of delicious cherry tomatoes in puree, some rosemary, garlic, lentils, zucchini and kale came together and were simply amazing. The smell filled the house and brightened my day and my mood.
Tomato Rosemary Veggie Soup - serves 2 as a main course
- 1 can cherry tomatoes in puree or other small tomatoes packed in puree - squished with a fork or left whole if you choose
- 1 1/2 cup water
- 1 tsp. extra virgin olive oil
- 2 springs rosemary - leaves removed from stems and chopped
- 1 large clove garlic - minced
- 1/2 medium zucchini - halved and then cut in half again
- 1/2 of one 14 oz. can of brown lentils
- 1/2 small bunch of kale - tough stems and ribs removed and then roughly chopped
- In a medium stockpot, heat the olive oil on medium heat. Add garlic and rosemary and saute until cooked and tender but not brown - about 2-3 minutes. Add water and tomatoes in puree. Cook for about 15 minutes to let the flavors percolate. Add lentils, kale and zucchini and cook until fork tender - I tend to like my veggies al dente so this took about 8 minutes. Cook more if you feel they need it. If you have it handy, top with a quick grate of fresh Parmesan cheese. Serve immediately.
Also stop in and see how the remaining challengers are doing:
- Paul has created a blog inspired by this challenge at The Seven Day Project
- Mike who invites you to follow his Twitter feed and his Flickr posts about the challenge. He has also started a blog especially to document this challenge, which you can see here.