I had some red kidney beans and Parmesan "cheese" to use up, and ended up with this very tasty (and easy) soup. Don't know yet if it's better on the second day, but most soups are, in my experience.
1 cup carrots, thinly sliced
1/2 cup celery, sliced
1/2 cup onion, chopped
1 small zucchini, sliced
28-30 oz. vegetable broth (approx.)
2 cups water
1 can (28 oz.) diced tomatoes, undrained
4 cups dark red kidney beans, rinsed and drained
1 cup medium shell pasta, uncooked
1 1/2-2 cups fresh green beans, chopped in half (or smaller, whatever you like)
1 tsp. dried oregano leaves
1 tsp. dried basil leaves
1 cup grated Parmesan "cheese" (not the really finely grated kind; more like freshly grated in size, though whatever you have will work)
Thinly slice carrots and celery; chop the onion. Slice zucchini, then cut each slice in half. Combine all ingredients (except for cheese) in 6 qt. Dutch oven. Bring to boil, then reduce heat. Cover and let simmer for 20-25 minutes, until the vegetables are tender-crisp. Sprinkle each serving with cheese, then stir in to let it melt into the soup a bit before serving. Toss a little extra on top as a garnish. Makes about 5-6 servings.
I recently read an article about a polynesian woman who mentioned breadfruit being a favorite of hers.
she covers it in coconut milk and it apparently tastes "just like potatoes".
one question, though: what's breadfruit? I had never heard of it until then, and I don't recall having seen it anywhere.
Adapted from a recent edition of Australian Table Magazine... sounds like a really simple yummy cake to have with coffee or tea ^_^ I reckon soy custard would go very nicely with this too!
Currant Tea Cake
1 tea bag
250ml boiling water
1/2 cup (110g) sugar
2 cups (300g) self-raising flour, sifted.
1. Place teabag in a jug. Cover with boilng water and cool.
2. Combine currants and sugar in a bowl, pour over cooled tea. Stir to combine. Cover and stand for at least 3 hours or overnight.
3. Preheat oven to 170.C. Lightly grease and flour a 10cm X 20cm loaf pan.
4. Stir flour through currant mixture. Spoon into prepared pan. Bake for 35-40 minutes, until cooked through.
thinking she had stumbled upon something accidentally vegan, my mom bought a package or two of generic fig newtons.
she's bought them before and they have indeed been vegan. I checked the ingredients this time anyway, and found "pregelatinized corn flakes". I've never even seen the term "pregelatinized" before! are they trying to trick us?
ooh, someone please say they haven't pulled one over on me- although I'm fairly certain that these things will just have to glare at me from across the kitchen counter, untouched. hmph.
I'm lucky to be living where there's a blackberry colony in the backyard. so, being inundated with blackberries, I'd like to make a sweet nectar/cooler. but I have no idea how. couldn't find any instructions on google, and the memories here aren't working. how do you get the essence and flavor of the blackberries into the liquid without having a bunch of seeds/fruit floating around in it? boil and strain them? I'm making blackberry lemonade too, for which seeds & pulp are fine, but for a nectar I'd like the liquid to be clear but very strong and sweet. any suggestions?