This week I cooked Avgolemeno Soup and Chicken and Dumplings. While both dishes required attentive cooking that prevented me from cooking them at the same time (I'm an aggressively mediocre cook so trying to properly time everything would have been a disaster), it was nice to do basically the same prep and get such a nice variation. I'm mostly cooking for one so it's also nice to be able to buy large portions of carrots and celery because I can't find them cheaper by weight.
So what are your faves? Do you have any that are a bit more passive so I can tighten my cooking time while I do one that's more complex? Also happy for any other dishes that you like to do at the same time for similar reasons, even if it's not a mirepoix.
by nonitoni
2 Comments
If you dice it a bit larger, it’d be a great start to a nice beef stew or boeuf bourguignon. I also love to freeze mirepoix too so I just have it on hand when needed. I do the same with big batches of garlic, so I only have to clean and mince it once every few months.
I make a tortellini soup with mirepoix!
ingredients:
* 1/2 lb Italian sausage
* mirepoix (1/2 an onion, 2 celery, and 2 carrots, diced)
* garlic
* red pepper flakes
* 28oz crushed tomatoes (or whole tomatoes and you crush them yourself)
* 4+ cups broth
* 10oz cheese tortellini
* 8oz spinach
* heavy cream
instructions:
* Saute sausage, remove from pot
* Saute mirepoix in sausage drippings
* add garlic and red pepper flakes
* add tomatoes, broth, cooked sausage
* simmer to make sure mirepoix is cooked
* add tortellini, simmer til cooked
* add spinach
* add splash of heavy cream