Daughter Miriam—who is still avoiding garlic and onions—has requested tomato soup and melted cheese sandwiches for Sunday’s dinner. She had bought a store “fresh” tomato soup and it had so much garlic that she could not eat it. Looking on-line for ideas, I find that virtually all of the recipes called for using at least one of the forbidden ingredients.
Category Archives: Soups
This Sunday’s dinner was a bit of a negotiation. Daughter Miriam has had difficulty with garlic and onions lately. She had thought that it was getting better, but she pushed it too far and paid the price.
My wife Jan has her college friends staying over the weekend. Her friends come with a long list of food restrictions—no wheat, rye, barley, tomatoes, citrus, or lactose—so it is quite the challenge. Japanese cuisine tends to have few of the ingredients I needed to avoid. I decided I would make miso soup, sushi, and a selection of Japanese pickles—cabbage and mixed vegetables.
I am constantly looking for new recipes to try for our Sunday dinners. I had thought of fish stew, but daughter Miriam has to have her meals without garlic or onions. I had suggested a yosenabe, but she felt that that would be too sweet. I settled on a “French(-ish) fish stew, but these frequently have fennel, which she is also not very fond of—and, truth be told, neither am I.
Wife Jan wanted something warm and noodle-y for a weekday meal. We have been on a search for the perfect bowl of ramen in San Jose—the best we have found so far, near us, is Masa Ramen. While I have made a complex version of this dish, I wanted something simpler and with fewer ingredients.
Yosenabe is a type of nabemono or one-pot dish. The traditional nabe pot is a fairly deep, round bottomed pot with a wooden lid that fits inside the edges of the pot. I had planned to make my usual yosenabe for Sunday’s dinner, but the kids decided not to come over—daughter Eilene also ended up going out—so it was just my wife and myself. I cut down the number of ingredients to be enough for just two.