This could be partially down to 2020 and #CoronaPalooza, but I’m thinking that I must be getting better with age because for the first time in ALL of MY DECADES I have triggered jealous, insecure, female trolls (THREE in two years) to come out of the woodwork to stalk and hassle me, a STRANGER, for simply existing at one point or another (with absolutely NO FOUL PLAY) in the lives of two men that we have in common (one new bitch who has the leftovers of my ex and two other bitches complaining about another man that they allegedly haven’t wanted in years, but mad anyway ‘cause they apparently hate that he got an upgrade💅🏽). Oh… and what’s with them all having Central/ Eastern European/ Slavic ancestry… including the States-born wretch?🤔
Besides this fu€%ery, I’ve had three sugar*daddies contact me on Instagram… and now, this chick. I’m not into chicks, but do appreciate that her fake profile picture is, at least, attractive.
PART 2 of 2 ~ SURVIVAL “STEW vs. SOUP” ~ LOCKDOWN LEFTOVERS (4/5/2020) ~
Yeah, I’m late with this, but it’s not like I was holding you up from going somewhere!
😆😘
ANYWAY…
As I had mentioned in my previous post, my quinoa took over the illness~preventing concoction that I made and turned it into stew instead of soup—NOT a PROBLEM because that just meant that I could extend my meal longer when it got low by adding more water, seasoning, vegetables (on their last legs), and transform it into a thinner consistency… which is what happened in Part 2 of my survival food chronicles; On around day four, I was down to approximately two scoops left in my pot of stew so, decided to reinvent my meal to break the monotony by not only turning it into soup, but also, CHANGING its FLAVOR! I went through my inventory and came up with CURRIED TOFU! Yes, another great way to clear your nasal passages and more!
I heated up some extra~virgin coconut oil in a separate pan then, sautéed yellow curry powder, cumin powder, black pepper, Himalayan salt (which I rarely use) to enhance their flavors then, added a dab of honey to cut the bitterness, some tofu that was about to expire, and onions into the mix for a proper stir~fry party. When I was finished, I spooned it into my pot of former quinoa stew~officially~turned~soup.
On that note—
I’ve discovered that quinoa is really great about not getting mushy like rice or pasta might if left to soak in liquids for long periods of time. This is a real game~changer for me, to be able to have a food staple transition into multiple dishes while on a budget.
Depending on how daring you are, I’d suggest altering the flavors to keep things lively while limited by maybe, adding sour cream, tzatziki sauce (my favorite) or what I had on hand, vegan mayonnaise for a richer, creamier taste.
(Sorry, I scarfed down the creamy goodness before taking a pic.)
Oh yeah, when I wanted a more hearty soup, I sprinkled in some rigatoni pasta to do the trick.
Next time, I’ll be working on this curry dish (sans the soup) from scratch and adding newly purchased chick peas, potatoes, and turmeric to join forces with the curry and cumin. I might get fancy and buy a can of Goya’s crema de coco, too, like Mommy used to do with other tasty meals. ☺️
So, I still owe you part two of my survival stew~turned~leftover soup, but just had to share my random creation, made last night, right before doing an overnight shift (a benefit of now mostly working remotely)!
On Friday, I ventured out of the house for the first time in eleven days only to discover that the natives… mainly carnivores… got greedy and raided “my” tofu section at ShopRite. 🤨 Hell, they raided most of the produce section!
The only thing aside from my Beyond Meat products available were two types of seasoned jackfruit, chili~lime and “bar~b~que”. I got both and decided that I’d start with the barbecue flavor with that pulled pork effect and whip up something with one of the only few things plentiful on the grocery store’s display, sweet potatoes.
Before roasting the potatoes, I seasoned them with the usual garlic, rosemary, black pepper, and basil-infused olive oil. This time though, I put a little dollop of honey (I don’t buy sugar) to cut the possible bitterness… something that the jackfruit definitely ended up having which was quickly remedied with sweetness which made the barbecue sauce much better.
I was STUFFED and quite proud of myself for my meal being so tender and flavorful with decent presentation!🤗
I am definitely NO CHEF, but do know how to survive and make reasonably tasty, healthy, illness-preventing food last a long time while on a budget and/ or LOCKDOWN… the new normal. Aside from cheating for the first week of isolation by ordering a lot of GrubHub to support businesses (and avoid actually cooking), I’ve managed to make two weeks’ worth of food last for a month. In this group of pics and video (go to my Facebook or Instagram to see my video), I decided (at 1 o’clock in the morning) to make with similar ingredients that I had roasted days earlier (3/27/2020), (red) potato soup with a lot of other vegetables like red onions, sweet peppers, broccoli, and baby spinach… add some Angostura Bitters (a Trini thing), sautéed Beyond (fake) sausage and quinoa then, DROWNED them all in minced ginger and garlic to knock out any possible “Corona Cooties” in my body. My house smelled HEAVENLY!!!🤗 Anyway, as I anticipated during my experiment, the quinoa took over the liquid and what was intended to be potato soup turned into quinoa stew. Etvoila, with the assistance of a mound of delicious Parmesan shavings, a flavorful, hearty meal was made!
You can see how I took advantage of the stew versus soup issue in Part 2.
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