Even if I don't have time to make everything from scratch, and I don't have the money to buy everything prepared, I am finding ways to do "hybrid" cooking.
So tonight, for instance, we took a can of organic, gluten free vegetable soup and threw it in a soup pan to heat. That one little can of soup costs almost $3, and since it's not condensed it's really only meant to feed one.
Enter the creative portion of this whole endeavour. A quarter-pound of cooked hamburger, with a couple of tablespoons of fresh herbs and 4 cans of water, goes into the soup pot. Then a chopped zuchini from my aunt's garden takes the plunge, followed by a 1/2 cup of dry gluten-free macaroni noodles.
The results? The soup is still safe for Becca, is chock full of nutrients for everyone who eats it, and costs barely more than the original tiny individual-serving. Best of all....BECCA LOVES IT!
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