unplanning and other virtues

Last weekend I did something completely out of the ordinary, something I have never ever done before: I did our bi-weekly grocery shopping without a list and without any kind of a menu plan.

I usually spend several hours on Friday pouring over cookbooks, planning two weeks worth of evening meals and every ingredient for the menu; then, I make my shopping list, including all of the necessary staples. After getting it all down on paper, I rewrite the entire list on a new sheet, dividing the list between the farmer's market, Ozark Natural Foods, and Wal-Mart, and all of the items are organized within these subcategories in order of their location within the store. I shop from the back of the store to the front, which means for ONF I start with toiletries, cleaning supplies, and bulk spices and Wal-Mart begins with baking ingredients and other dried goods. A little O.C.D.? Clearly.

And so, when last Friday came and went and I still did not have a meal plan, let alone a shopping list, and Gabriel suggested I just shop without them, I was at first a bit outraged. And then I thought I'd give it a try. Be gutsy. Live life on the edge.

I did, and it felt great.

And not having a set plan for dinner each night is also liberating. I know what my options are, and I know I could come up with something completely different. Such freedom.

So, what was for dinner tonight?

 
Roasted Butternut Squash and Apple Soup, Mixed Greens Salad with Molasses Vinaigrette, and Fresh Sourdough Rye Bread with buttery spread and Sliced Radishes.

...edited...

The soup recipe is from Mollie Katzen's Get Cooking. It was relatively easy, and Liam got a kick out of helping me seed and peel the squash. And he actually ate some of the soup, too. Best of all, this soup is dairy-free (with the appropriate butter substitution) without seeming like it was missing something.

I followed the recipe exactly and had to increase the roasting time to get the squash soft enough, which ended up drying out the edges. Next time around, I will increase the oven temperature to caramelize the squash in the recommended cooking time.

"Roasted Butternut Squash and Apple Soup"

• 1 TBSP olive oil
• 4 pounds butternut squash (about 2 medium)
• 2 TBSP butter (I used Earth Balance Buttery Spread)
• 1 medium red or yellow onion, chopped (I used yellow)
• 1 1/2 tsp salt
• 2 medium Granny Smith apples (I used Braeburn), peeled and thinkly sliced
• 1/2 tsp crumbled dried/rubbed sage
• 1/4 tsp dried thyme
• 4 cups water
• Up to 1 TBSP lemon juice as needed (I omitted it)
• Up to 1 TBSP dark brown sugar (ditto)

1. Adjust the oven rack to the center position and preheat the oven to 400 degrees (Next time I'll try 425...). Line a baking sheet with foil (I used parchment paper) and drizzle it with olive oil.
2. Cut the squash in half lengthwise, remove seeds, and peel the squash halves. Cut it into 1-inch pieces.
3. Arrange the squash chunks in a single layer on the prepared tray, and roast in the center of the oven for 20 to 30 minutes, or until the pieces are fork tender and turning golden around the edges.
4. While the squash is roasting, melt the butter in a dutch oven over medium heat. When the butter foams, swirl to coat the pan, and then add the onion and salt. Cook, stirring occasionally, for about 5 minutes, or untilt he onion begins to soften.
5. Add the apple slices, along with the sage and thyme, and continue to cook, stirring occasionally, for about 10 minutes, or until the apples are very tender.
6. Add the roasted squash and the water to the onion-apple mixture. Turn up the heat and bring the soup to a boil, then turn the heat down to a simmer, cover, and cook for 10 minutes
7. Remove the pot from the heat and puree the soup in batches with a blender, or all in the soup pot with an immersion blender.
8. Taste and see if it is too sweet: add the lemon juice / too tart: add the brown sugar. (I didn't find either option necessary.)
9. Serve hot.

And for the molasses vinaigrette, just shake together in a lidded jar:

• 3 tablespoons red wine vinegar
• 2 tablespoons molasses *
• 1 tablespoons Dijon mustard
• 1/2 cup extra virgin olive oil
• salt and pepper to taste

This dressing is the closest I have found to the scrumptious salad dressing served at the now-out-of-business La Maison des Tartes in Fayetteville. I'm still mourning their closing... 

This soup was great with the crusty rye bread, but any hearty bread would be delicious.

... 

And since we are not living according to plan this week, River had his first meal:

No reconstitued rice cereal or mushed bananas for this baby. He went straight to the real thing, and he liked it.

And since the plan had been to start slow when it came to solid foods, he also had a slice of rye bread with not-butter to suck on.

Here's to living life on the wild side!

-----