Sunday, December 5, 2010
Christmas Lights
Tuesday, November 23, 2010
Belated B-day Post
Thursday, November 11, 2010
Indian Bean Soup Recipe (Vegetarian)
I'm making this tonight and I will post a pic once it's ready. It takes a bit of time to chop the veggies, but it is so worth it.
Indian Bean Soup
Ingredients
4 tbsp vegetable oil (I use 2 because 4 makes it too oily for me)
2 onions, peeled and chopped
8 oz potatoes cut into chunks
8 oz parsnips cut into chunks
8 oz turnips or rutabagas cut into chunks (I've only used turnips)
2 celery stalks, sliced (I sometimes don't use this because I think it is a waste of money-unless you use the rest of the celery for other things)
2 zucchini, sliced
2 garlic cloves, crushed
2 tsp ground coriander
1 tbsp paprika
1 tbsp mild curry paste
5 cups vegetable bouillon
salt
1 1/2 c canned black-eyed peas, drained and rinsed
chopped cilantro, to garnish (again, waste of money)
need food processor or blender
1 - Heat the oil in a pan, add all the prepared veggies, except the zucchini, and cook over moderate heat, stirring frequently for 5 mins. Add the garlic, ground coriander, paprika, and curry paste and cook, stirring constantly, for 1 min.
2 - Stir in the bouillon and season with salt to taste. Bring to a boil, cover, and simmer over low heat, stirring occasionally for 25 mins.
3 - Stir in the black-eyed peas, sliced zucchini, and replace the lid and continue cooking for a further 15 mins, or until veggies are tender.
4 - Process 1 1/4 cups of the soup mixture (about 2 ladlefuls) in a food processor or blender. Return the puréed mixture to the soup in the pan and reheat until piping hot. Sprinkle with chopped cilantro if using, and serve hot.
Indian Bean Soup
Ingredients
4 tbsp vegetable oil (I use 2 because 4 makes it too oily for me)
2 onions, peeled and chopped
8 oz potatoes cut into chunks
8 oz parsnips cut into chunks
8 oz turnips or rutabagas cut into chunks (I've only used turnips)
2 celery stalks, sliced (I sometimes don't use this because I think it is a waste of money-unless you use the rest of the celery for other things)
2 zucchini, sliced
2 garlic cloves, crushed
2 tsp ground coriander
1 tbsp paprika
1 tbsp mild curry paste
5 cups vegetable bouillon
salt
1 1/2 c canned black-eyed peas, drained and rinsed
chopped cilantro, to garnish (again, waste of money)
need food processor or blender
1 - Heat the oil in a pan, add all the prepared veggies, except the zucchini, and cook over moderate heat, stirring frequently for 5 mins. Add the garlic, ground coriander, paprika, and curry paste and cook, stirring constantly, for 1 min.
2 - Stir in the bouillon and season with salt to taste. Bring to a boil, cover, and simmer over low heat, stirring occasionally for 25 mins.
3 - Stir in the black-eyed peas, sliced zucchini, and replace the lid and continue cooking for a further 15 mins, or until veggies are tender.
4 - Process 1 1/4 cups of the soup mixture (about 2 ladlefuls) in a food processor or blender. Return the puréed mixture to the soup in the pan and reheat until piping hot. Sprinkle with chopped cilantro if using, and serve hot.
Sunday, November 7, 2010
Thursday, November 4, 2010
Wedding Pictures - Part 1
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