Ingredients
One stalk of celery
1 cup chopped carrots
1 small onion, diced
1.5 cups of dried lentils
2 medium red potatoes, cubed
1.5 T fresh rosemary
1/4 c. chopped sundried tomatoes (*not* oil packed)
9 cups of water
salt and pepper to taste
Directions
Soak the lentils for one hour, or rinse well. In a large stock pot, combine lentils, carrots, celery, onion, and potatoes. Bring to a boil and reduce to medium-high heat until lentils and potatoes are tender, about 30-45 minutes. Add more water if the soup gets too thick.
Once lentils are tender, add rosemary, sundried tomatoes, salt, and pepper. I use quite a bit of salt (usually about 1.5 tablespoons). Simmer for another 10 minutes and serve hot.
As a main course, this serves 4. As a first course, it will serve 8.
Tuesday, August 10, 2004
Saturday, August 07, 2004
Guacamole
Ingredients
2 Avocados
3-4 chopped green onions (scallions)
1 small clove garlic
1.5 T lime juice
salt and petter to taste
Directions
Cut the avocados in half and remove the pit. Scoop the insides out of the skin and put into a glass bowl. Mince or press the garlic and shallot and add to the avocado. Add in lime juice, salt and pepper, and mash to your desired consistency. Cover the bowl and refrigerate for 1 hour.
2 Avocados
3-4 chopped green onions (scallions)
1 small clove garlic
1.5 T lime juice
salt and petter to taste
Directions
Cut the avocados in half and remove the pit. Scoop the insides out of the skin and put into a glass bowl. Mince or press the garlic and shallot and add to the avocado. Add in lime juice, salt and pepper, and mash to your desired consistency. Cover the bowl and refrigerate for 1 hour.
Sunday, July 18, 2004
Cream Of Potato Soup
This is a very quick, easy recipe for a great, creamy soup.
Ingredients
2-3 Baking potatoes
Vegetable Stock to cover
2 cups of milk (or soymilk)
1/2 t. marjoram
1/2 t. coriander
salt and pepper to taste
Cut potatoes into 1" cubes. Add to a stock pot and add enough vegetable stock to just cover potatoes. Boil on high heat until potatoes are soft. Add milk and lower heat to medium. Using a potato masher, lightly mash the potatoes. Transfer about 3/4 of the soup to a blender, and be sure some potato chunks in the pan. Lightly puree the soup in the blender to make a thickish, smooth mixture. Transfer this back into the pan and stir in spices. Serve hot.
This makes an excellent meal with some warm crusty bread and butter.
This soup reheats well, but tends to get a grainy texture if frozen.
Ingredients
2-3 Baking potatoes
Vegetable Stock to cover
2 cups of milk (or soymilk)
1/2 t. marjoram
1/2 t. coriander
salt and pepper to taste
Cut potatoes into 1" cubes. Add to a stock pot and add enough vegetable stock to just cover potatoes. Boil on high heat until potatoes are soft. Add milk and lower heat to medium. Using a potato masher, lightly mash the potatoes. Transfer about 3/4 of the soup to a blender, and be sure some potato chunks in the pan. Lightly puree the soup in the blender to make a thickish, smooth mixture. Transfer this back into the pan and stir in spices. Serve hot.
This makes an excellent meal with some warm crusty bread and butter.
This soup reheats well, but tends to get a grainy texture if frozen.
Subscribe to:
Posts (Atom)