When I am stressed, I like to cook. Most of my meals are winners thanks to a great recipe base and a dash of creativity and experience. So, for me, heading into the kitchen is a way for me to turn off my brain and do something that gives me something positively tangible in the end.
The same with blogging. I use it as a creative outlet and a way to share said awesome recipes.
This will explain why I am blogging right now.
kind of want to vent.
Toronto was hit with a bit of snow over the past few days. 30 cm of snow. I’ve experienced worse (60 cm overnight) and it could have been much worse. Toronto just has a hard time dealing with snow. My car is currently snowed in my parking spot. A day after the snowfall, the laneway still has a foot of snow for me to drive through if I want out.
Rob warned me last night, so I knew I wasn’t heading to the gym for my 8am weights.
Turns out that was the least of my worries.
This morning, my fridge broke.
And I can’t get into my garage. Both locks are jammed.
Of course, we planned for storm success by grocery shopping before the blizzard.
One plus for it being winter is that I have stored all the freezer stuff in my car. Friends have offered fridge-space in the meantime for our non-freezable stuff. Although we are still working out how to move it over since our car is snow-bound.
I know, things could be worse.
So, as I wait for Rob to return home, I am blogging.
To share with you this delicious soup I made last week and is now chilling in my car. This is a great soup to soothe the soul, be it from unforeseen craziness or the howling winter winds. Definitely better than chicken soup.
I rechristened it with a more descriptive name: miso curry squash and chickpea soup. A broth spiced with black mustard seeds, turmeric, garlic and ginger, along with miso and kombu. Chunks of winter squash (golden nugget was my choice this time), shiitake mushrooms and chickpeas fill your bowl with goodness. Chickpeas were my addition, as well as baby bok choy. The baby bok choy was such a last minute thought that I photographed the soup before I added it. However, I ended up really liking the crunchy stems and leafs, so I included them in the recipe below.
I didn’t expect to like this as much as I did. In fact, I thought I did not like black mustard seeds, but this was fabulous. If you like this soup, I also recommend these similar stews: Butternut squash, coconut and lentil stew and Plantains and cabbage with split peas. Miso-curry squash elsewhere: Red Curry Miso Roasted Veggie Bowl, Miso-Curry Squash, Tofu and Kale Salad, Miso Sesame Winter Squash and Tofu and Coconut Curry Miso Soup.
So, tell me: how is your weekend going? How do you like to deal with stress?