We just returned from a family bar mitzvah in Cherry Hill, NJ, where my kids had what they described as the “best time of their lives.” Aside from enjoying hours running around giggling with their cousins, my girls partied until nearly 1AM. See Exhibit A.

Exhibit A.

A weekend away, though, meant that my fridge was pretty sparse yesterday. I used just about every last vegetable I had to put together a dinner that we’ll call “Something from Nothing.” After gobbling it down, my husband requested, “Can we have ‘Something from Nothing’ every night?”

Oh, and might I mention I didn’t even have bread left for lunches today? No problem. Smoothies and quick bread blueberry muffins do just fine (see the muffin recipe at the bottom).

1 roughly chopped onion
3 cloves chopped garlic
3 peeled and chopped potatoes (use whatever you have–sweet, russet, etc.)
1 chopped chayote (optional)
1/2 cup prepared chickpeas
1 can diced tomatoes
1 cup fresh spinach
1T curry
2T chili pepper
1t cumin
1/2t garam masala
1/2t cinnamon
1T salt
1 cup coconut milk
1 cup water
1/2 package feta cheese

Saute the onion and garlic in olive oil or butter until lightly browned. Add the potatoes, chayote, chickpeas, tomatoes and spices and saute a few minutes more. Cover the mixture with water and coconut milk and bring to a boil. Simmer for 25 minutes, until potatoes are soft. Add spinach when stew is thoroughly cooked and simmer another minute. Serve over brown rice and top with crumbled feta cheese.

BLUEBERRY MUFFINS (adapted from Mark Bittman’s How to Cook Everything Vegetarian)
3T melted butter or neutral oil
1 1/2 cups whole wheat flour
1/2 cup corn meal
1/4 honey or agave syrup
1/2 salt
3t baking powder
1 egg
1 cup milk
zest from one lemon
1/2 cup frozen or fresh blueberries

Combine all the dry ingredients in one bowl. Combine the wet ingredients (excluding the berries) in another. Pour the wet ingredients into the dry mixture and stir until fully combined. Add the blueberries and stir until just combined (over stirring will turn the batter purple). Bake in muffin tins at 400 degrees for 25 minutes, and stick a toothpick in the center to ensure they’re done.

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