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Making another one now because I'm starving but want something to work on itself while I do other things, like posting on the computer.
Standard fare for me, olive oil, peanut butter to hold the spices (garlic, onion chips, paprika, chilli powder, red pepper, tabasco, oregano), split green and yellow peas, brown rice, lentils, beans (black, red, kidney, navy), pearled barley, red potato, "permafrost" hamburger, capers, olives, and two types of tea for the water.
Last edited by TamaraSavannah; 10-07-2014 at 06:33 PM..
It's definitely soup/stew weather now! Tonight, I made an oxtail stew with a little wine, onions, celery, carrot, garlic, and turnips. Oh, and a couple of sprigs of my fresh thyme.
Making another one now because I'm starving but want something to work on itself while I do other things, like posting on the computer.
Standard fare for me, olive oil, peanut butter to hold the spices (garlic, onion chips, paprika, chilli powder, red pepper, tabasco, oregano), split green and yellow peas, brown rice, lentils, beans (black, red, kidney, navy), pearled barley, red potato, "permafrost" hamburger, capers, olives, and two types of tea for the water.
It's that all one recipe? Tea too? What type of tea, I've never heard of tea in soup.
It's that all one recipe? Tea too? What type of tea, I've never heard of tea in soup.
I wouldn't call it a recipe as much as a style of cooking.
I have counter storage jars for my dry goods and often, it is just a handful of this, a handful of that.
As far as the tea goes, I usually have 4-5 half gallon bottles of made tea in the fridge and I just grab an open bottle (one I've pulled the tea bags out of) and pour it in. I learned it from a youtube video last year, some girl making stew. Sorry, I don't remember the reference. But I use the tea as a replacement for the stew water.
I used beef tonight because I wanted to be able to store the left overs; Mom taught me not to keep open fish more than 24 hours. As it is, both my measuring cups are in the fridge now, loaded with stew.
I made braised short ribs (French style) for supper tonight. I have a recipe that turns out great in the slow cooker. To serve it, I boil new potatoes and crush them with a fork in the bottom of the serving bowl, place the short ribs on the potatoes and ladle the gravy over that . I have some crusty French bread to clean the bowl.
It's kind of funny, my wife always thinks that Fall and Winter is the time of the year when soups rein supreme. I like soup no matter what the season of the year is, I can eat and enjoy a good soup anytime. For years now we have collected cookbooks and recipes, I have many soup recipes, and it is just a joy to read through them and dream of this ingredient making this particular taste, and so on. I ran across a site that shows many instant soup mix recipes, haven't stopped to figure out how useful these recipes would be yet... The link is: Budget101.com - - Homemade Soup Mix Recipes | Jar Gift Mixes
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I must be getting tired
. I have some crusty French bread to clean the bowl.
