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Before we met, both Jason and I were dining out most of the time. Jason had memorized all the taco, burger, and sushi joints on Ventura Blvd and beyond, while I was hooked on Whole Foods and their salad and hot foods bar. Needless to say, we were spending a fortune on our meals – in our world it translated into eating away a medium-sized car a year. One day we did the math, and between the two of us we were trashing about $1800 a month on the “fuel for our bodies”. Multiply this by 12 months and you have just burped a brand new Honda Civic with a built-in GPS and Satellite Radio.
Many people ask me how old I was when I started cooking. While I made a few simple dinners here and there as a teenager to give mama a hand, the whole love affair with pots and pans bloomed when I started dating Jason. Our courtship period was marked with his long and romantic letters text messages while traveling solo in Guatemala, homemade salads, and a barley-mushroom soup I’d make after his return. It wasn’t until a few months into our romance when we collected all our receipts to calculate our food expenses that the alarm bells began to ring. Our jaws dropped, broke into a million pieces, and scattered all over the floor when we saw the mind-blowing amount of almost two grand on the calculator.
That was our “Aha! Moment”. That was a turning point toward our future lives. More importantly, it was the time of my creative liberation when the cooking beast within was unleashed.
We started a regimen of regular escapades to the local Trader Joe’s for a weekly supply of groceries. Week after week the tab was coming to about $100. Another $20-$40 smackers were dropped at a Farmers’ Market in exchange for organic carrots, leeks, seasonal fruit and veggies along with a variety of aromatic, fresh herbage. Next, we invested in a pair of twin lunch boxes (It’s sickening sometimes how cute we are!), a set of good knives, pots and pans, and our love boat set sail.
Are you following? Are you breaking your fingers trying to add it all up? Are you smashing those beads on your granny’s abacus? No, you’re not crazy. We cut down our food expenses by 2/3rds! So now, even though we don’t eat out as much anymore, and meat shows up on a plate no more than 3 times a week, we haven’t seen the same meal on our dinner menu in a few months.
Having said that, I will admit we’re a part of that lucky, sun-burnt whassup-dude-nation of Southern California. Not only do we have 70-degree weather all year round on average (which allows for a variety of fresh, organic produce), but we also have Trader Joe’s – the main source of affordable, healthy and organic yummers. It seems the guys are scrambling though to bring the goods to more Americans. You can check here if your city has also been blessed with its own TJ store.
A few days ago, I found a new “delicacy” within the depths of the store’s freezers. It is an extreme rarity to catch me using any pre-made frozen dinner thingies so abundant in every grocery store in America, but after having scouted the frozen Chicken Cilantro Mini Wontons, a bulb lit in my head. “What if I take the leftover roasted root vegetables from last night’s dinner, use them to make a soup, and dump the frozen wontons inside…?”
And so she did.
WHAT I USED FOR THE DISH:
- roasted root vegetables (see below for details)
- 1 medium leek (only the while and light green part, thoroughly cleaned – muy importante!), chopped
- 1 medium onion, diced
- garlic (CAN YOU HANDLE THE TRUTH?! Ok, 6 or 7 cloves)
- 4 oz package of diced pancetta (from Trader Joe’s)
- 1 carton of low sodium chicken broth (also fathered by TJ)
- 2-3 dry bay leaves (remove before serving!)
- 5-6 whole peppercorns (same here, out before serving)
- 1-2 tsp of dry marjoram
- 2 tsp of lemon juice or vinegar
- half a bag of fresh arugula
- handful of fresh dill, roughly chopped
- spices (eyeballed…sorry): red curry powder, garam masala, cumin, nutmeg
- kosher salt and freshly ground black pepper.
First, I diced a peeled onion and chopped my CLEAN (I can’t emphasize it enough) leek. Into a hot pan I threw a handful of diced pancetta, let the fat melt and the meat get crispy, then fished the cracklings out and set them on a plate for later. Into the greased pan I threw the onion and leek, and let them sauté for about 5-7 minutes. Next went chopped garlic, salt, dry marjoram and black pepper.
At this point, a neighbor passed by our open back door and shouted: “Mmmm, something surely smells GOOD!”
My roasted veggies got really excited and all jumped into the pot at once. To help everyone inside bond, I poured about a half cup of chicken broth, stirred the party around collecting all the flavors from across the dance floor, then turned off the heat – time to get serious. I emptied the content of the pot into a food processor, and… pushed the ON button.
The whirlwind of events that followed is too graphic to describe. Know that at the end of the night, I was left with a creamy and smooth veggie mass, which was returned to the pot. To turn it into a soup, I added the rest of the chicken broth from a box, the bay leaves, peppercorns, more salt and pepper, a touch or two of red curry powder, garam masala, cumin and nutmeg. The lemon gave its juice. The cracklings were also ready to get back in the game. I left it all to simmer for about 30 minutes, covered with a lid.
Half an hour later the wontons were ready to join the party. I emptied the bag into the soup to let everybody mingle and phone numbers were exchanged. Next, I turned the heat off and added the arugula, which instantly wilted in the temperature of the goods it swam in. The final touch was a dust of chopped dill sprinkled over a serving of Roasted Vegetables Soup with Chicken Wontons. God, bless its soul, for it was heavenly! Jason had two helpings.
Hmm… where was I? Oh, right, the mere memory of the dish throws me off track. Before I move on to the roasted root vegetables part of my story, let me just take a deep breath and compose myself again.
HERE’S WHAT YOU NEED:
- 3 medium to large parsnips
- 4 medium to large carrots
- 1 celery root
- kosher salt + black pepper
- Herbs de Provence
- Extra virgin olive oil
Wash and peel your veggies, cut in 1/4” strips and spread on a sheet pan. Sprinkle with olive oil, herbs and seasoning. Using your hands, massage the goods into the veggies, and thus prepared, throw them into a 400˚ oven for about 30 minutes. THAT’S IT!
Just make sure the veggies are soft before you allow them out for some fresh air. Each oven is different, so you may need 5 minutes less, or 10 minutes more to turn your root vegetables into that beautiful and delicious patchwork of roasted carrots, parsnips, and celery root.
The sky is the limit – or the ground rather – when it comes to vegetables you could be roasting: butternut squash, acorn squash, potatoes, Brussels sprouts, beets, garlic – I’ve done them all. Don’t limit yourself. Be bold. Experiment. Follow your instincts. The pleasure received from such trials will be that much greater!