| Fast yet awesome soup! |
[05 Jan 2010|10:48pm] |
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This was a super-fast yet very yummy soup I threw together last week when my bf and I were sick thanks to large family gatherings full of sniffly people. It uses a few pre-made ingredients, but you could definitely replace the boxed stock with home made (and replace the water with more stock)
Ingredients (everything is approximate)
2 tbs olive oil
1 1/2 c carrots, cut into 5mm rings (about 1 1/2 large carrots)
2 sticks celery, chopped
1 small onion, diced
4 cloves of garlic, minced (or to taste)
1 box Campbell's vegetarian soup stock
about 3 c water
1 c frozen corn
fresh ground pepper, to taste
wide egg noodles, cooked
To Make:
Heat olive oil in stockpot, and saute onion and garlic until onions just start to get transparent. Add carrots and celery, and saute until nearly cooked. Add pepper if desired (don't add salt- the broth has more than enough!) If the veggies are starting to stick, and a little water to deglaze the pot. Add the entire box of broth, and more water to taste (I added about 3 cups, since the fresh veggies add a lot of flavour). Let simmer for 15 minutes, then add frozen corn. Cook on low heat for another ten to fifteen minutes, until everything is at correct temperature and has had a chance to blend a bit.
Serve in a bowl with wide egg noodles (or preferred vegan noodle).
Serves about four people, or two sick and crabby people who just want to lie on the couch and eat soup.
Hope everyone has a happy and healthy 2010!
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[06 Jan 2010|12:33am] |
[1-25] Vampire Diaries
[26-35] Naley
[36-50] Robert Pattinson
Rest here
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| Tempeh? |
[05 Jan 2010|04:15pm] |
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Anyone have any suggestions for how to use it? I have a package sitting in the refrigerator, and other than stir-frying it with some spices I'm at a loss. What are your favorite tempeh recipes? Thanks!
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| Cranberry-Lime Salsa |
[05 Jan 2010|03:25pm] |
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mood |
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Ingredients:
12 oz. cranberries
Scant 1/4 cup sugar
1/3 cup fresh lime juice
2 large garlic cloves, minced
1 jalapeno pepper, seeded and minced
3 scallions, chopped
Small bunch of cilantro, chopped
Instructions:
-Bring cranberries to a boil in hot water, boil ~2 minutes, DRAIN WELL
- In large bowl, mix sugar and lime juice
-When cranberries are thoroughly drained, add them to the bowl
-Add other ingredients, mix well, cover and allow to macerate at least 20 minutes before chilling in refridgerator.
I like this receipe in particular because it involves no added salt. It's pretty scrumptious.
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| tiny cakes, orange and poppy seed cakes, and cinnamon stick.. things |
[05 Jan 2010|05:01pm] |
Over the past few weeks I've been trying to keep busy, so I've made a few things. The hardest thing I've made, and the only one I don't have a typed recipe for, is the tiny tiered chocolate cakes I made. They tasted great, but because they were so small they were really difficult to ice. I didn't think it was possible for something less than 15cm tall to fall over, but apparently it is.
( recipes and pictures )
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| a couple of icons |
[03 Jan 2010|03:08pm] |
Glee Cast, Alice in Wonderland Trailer, Evangeline Lilly, Robert Pattinson, Kings of Leon, Alexander Skarsgard    More HERE @ ![[info]](http://l-stat.livejournal.com/img/userinfo.gif) whitkj22 |
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| Macaroons? |
[03 Jan 2010|03:06am] |
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mood |
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Hey All... Again, I'm tapping your unending fountain of knowledge, as my Googling is coming up a bit empty-handed.
I'm hoping to replicate some Macaroons I had while I was traveling... They were sort of your typical cluster of coconut, with the chocolate bottom, but they had a distinct honey taste, with the coconut.
When I Google this kind of thing, I get macaroons that are made with just coconut and honey pretty much, or more traditional ones that are coconut and cream of coconut. But never both in the same recipe.
Anyone have any experience with this? I'm thinking that having both in the same recipe will be too sweet..... but if I leave out the cream of coconut, then maybe they won't be sort of creamy/really coconutty flavored? But, otherwise, how to get the honey taste.....?
Proven recipe or advice from anyone? I'm open to suggestions!
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| Lentils |
[02 Jan 2010|05:28pm] |
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I keep reading that I should be eating lentils, but I'm sort of scared of them... last time I made a bean soup something went horribly wrong and I got violently sick. What is a good starter lentil? Is there a certain color or a certain variety that's easy to cook and flexible in recipes? I found one or two recipes in this comm I want to try. I can handle dried peas and barley.
Thanks!
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[03 Jan 2010|12:50am] |
  
  
[ +10 ] new moon
[ +7 ] robert pattinnson
[ +8 ] gossip girl
[ +6 ] bill kaulitz
[ +7 ] taylor momsen
[ +3 ] miley cyrus
[ +3 ] .taylor lautner
[ +13 ] banners
here @ohriot
public for 3 days only
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| Tortillas con tomates y pimientas |
[02 Jan 2010|04:31pm] |
inspired by the chapter on Spanish cooking in Anna Thomas's The Vegetarian Epicure: Book Two
Nota Bene: As defined by the book, Spanish style (as opposed to Mexican) tortillas are pretty much just a much simpler form of omlette.
The filling:
5 tbs olive oil
2 cloves garlic
1 bell pepper
1 to 2 tomatoes
Saute the pepper and garlic in olive oil until the pepper softens and browns. Chop up a tomato and throw that in with the pepper. Stir, and then pour into a bowl before the tomato cooks down.
The tortilla
as much olive oil as needed
2 eggs
pepper
a dash of salt
parsley
1 tbs water
Combine eggs, pepper, salt, parsley, and water in bowl. Pour into pan you fried peppers in, and cook on low until eggs are solid enough to try flipping the tortilla. (They will be solid enough if they are firm, with no puddles of eggy water in the middle.) This is hard -- my first flip today landed right on the burner -- you might want to use a spatula and fork and roll the whole thing over gently.
Put tortilla on plate. Use it to wrap peppers, tomatoes, and colby or monterey jack cheese (if desired).
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| Spinach Soup |
[02 Jan 2010|12:59pm] |
inspired by Anna Thomas's The Vegetarian Epicure: Book Two
2-3 bags fresh spinach, cleaned and picked through
1 pint of potato peel broth
3 cups of water
1 really big potato
pepper, soy sauce, and lemon juice to taste
Boil potatoes in potato peel broth until soft, then add the spinach. Cover and steam for about ten minutes, adding the water as needed. Add pepper, soy sauce, and lemon juice as needed.
Best if served with tortilla chips and cheddar cheese.
This soup is kind of summery for this time of year, but is among the easier soups to make and I am fond of it.
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