Monday, July 16, 2007

last Wednsday

Before driving up north for BlissFest, I decided to use my remaining zucchini to make a soup/stew similar to the one below (July 6th).

- Drizzle half Large zucchini and 2 cloves garlic with olive oil, sprinkle with salt, and cover until tender
- Uncover, mix in and sateƩ on high heat until crisped a little a handfull brown rice and 1/3 - 1/2 pound tofu, cut into small, thin squares
- Add chicken bouillon and hot water and cover for a while.
- After taking off the heat, mix in a little cream and a couple chopped cherry tomatoes.

**It's been nearly a week since I made this, so I don't quite remember the seasoning. be creative, but selective with herbs/spices. Don't hessitate to use lots of flavors, but don't get carried away and throw in the entire spice cabinet.

Rich and filling!

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