This weekend I have been shopping and thinking about recipes for my next free newsletter. If you haven’t subscribed for it then go to the home page and add your details to the top right hand corner box. It will then automatically make its way to you when published.
Seasonal recipes; budget conscious ideas and energy-saving ways of cooking will certainly feature. I’m thinking of slow-cookers; using the best and cheapest of seasonal foods and using up leftovers (that won’t taste a bit that way).
This meant a visit to my local farmer’s market to score a few vegetables and fruit that will make autumn/fall bariatric food all the more comforting, wholesome and nutritious. The bounty of produce on offer was amazing and it was hard to limit myself to some varieties of mushrooms, apples, tomatoes, squash and ‘green’ nuts.
As you can see I filled my bariatriccookery.com box with aubergines/eggplant, marrow/squash or zucchini, peppers/capsicums, tomatoes, mushrooms, cabbage, fennel, green cobnuts, radishes, plums and figs.
The figs have already been eaten…I stuffed each with a little goat’s cheese and wrapped in a sliver of Parma ham for a fabulous light lunch. The mushrooms have been used in a savoury rice dish and as a side dish to grilled steak. The cabbage has been steamed for a side dish and also shredded and added to a minestrone type soup ( a slow-cooker sensation). The plums are waiting to be baked with some chicken thighs…unusual but I think it will work (watch out for the recipe)…and the tomatoes, radishes and fennel have been thinly sliced and used in various salads.
So that leaves the marrow/zucchini, aubergine/eggplant and peppers….a baked herby Mediterranean caponata/ratatouille inspired dish I think is on the cards for these…using the wonderful herbs from the BC herb garden (think rosemary, thyme and fennel).
The apples have been placed in the fruit bowl….after such a poor harvest this year (some producers saying their yield is down 85%!) they are prize specimens.
The whole cost of my shop (and the whole quantity of each foodstuff is not shown) came to less that £15/$25 which shows that eating with the seasons is not only varied but economically savvy!
Look out for the recipes soon both on the website and in the newsletter.
HAPPY BARIATRIC COOKING!