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Post by pepperhead212 on Aug 22, 2023 20:52:04 GMT -5
I made a delicious curry with those sprouted moth gram, and about 1/2 c cooked ones added. An Indian friend of mine gave me those beans (a 4 lb bag), and asked me to cook some for her, because her daughter borrowed her IP! I asked her if she ever sprouted any, and she hasn't, so I told her I'd make something for them with sprouts. And I had a damaged butternut squash I had to harvest, and despite being early, I got a lot from it. And here are those sprouts, that took barely over 24 hrs, including soaking: Another 4 hours later, and over 3 c of sprouts, ready to cook, or refrigerate. by pepperhead212, on Flickr The curry I made in the Instant Pot, starting with and onion and bell pepper, sautéed in some olive oil, with a generous amount of minced garlic and ginger minced briefly. Then I cooked about 2 tb of chole masala powder briefly, then added about 2 c of tomatoes, blended medium fine, and cooked about 10 minutes, or until fairly thick. Then I added the squash, and 2 cut up eggplants, the sprouts, the half cup or so of cooked moth gram (what didn't fit in my friend's two containers), and a little more water. I pressure cooked them 8 minutes, then let it release naturally, before uncovering. Then I stirred in a tsp of garam masala, and simmered while making the tarka. Added that, then about 1/4 c of chopped cilantro. Seasonings for the moth gram sprout curry, plus the tomatoes. by pepperhead212, on Flickr Veggies for the curry - was going to add something else, but had too much of the butternut! by pepperhead212, on Flickr Here are the sprouted moth gram, and some cooked ones, added to the vegetables. by pepperhead212, on Flickr The tarka on top, after pressure cooking 8 minutes, then releasing naturally, before stirring in about 1/4 c cilantro. by pepperhead212, on Flickr Finished curry, with some butternut and eggplant, plus the sprouted moth gram. by pepperhead212, on Flickr
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Post by spike on Aug 23, 2023 16:59:29 GMT -5
Stuffed pepper soup! Also have 7 quarts in the canner! Old faithful in chugging away!
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Post by pepperhead212 on Aug 25, 2023 19:04:27 GMT -5
I made a delicious creole type dish in the Instant Pot today, a rice dish, like jambalaya, but some venison/pork chorizo sausage, that I added some smoke seasoning to, so it had similar andouille seasonings. I started by pre-cooking the sausage, on high sauté, and while cooking, I cut up onion, green pepper, and celery, and started cooking them in some olive oil, after setting the meat aside. While cooking this "Holy Trinity", I cut up the tomatoes, garlic, okra, and beans, and got the bay leaves, cloves, and Syrian oregano (my easy way to get thyme flavor) ready, and when the onions started browning, added the garlic and cloves, stirring just a minute. Then I added the blended tomatoes, and rinsed out the blender with another 2 c of water, and added that, and 4 fresh bay leaves. Cooked that down on sauté medium, about 5 minutes, then added about 2½ c of okra, and 1¼ c parboiled rice, mixed well, salted with about 3/4 tsp salt (more in sausage, later), then set to cook on pressure cook/low for 15 minutes, then let pressure release naturally (took about 8 minutes). Then I added the cut up beans, and cooked sausage, mixed well, and let it sit for 10 minutes, cooking with retained heat. The beans needed 2 more minutes cooking, and that was it! Got over 3 qts of the rice mix. Tomatoes for the creole dish, a little over 3 c, after blending. by pepperhead212, on Flickr Cooking the onion, green peppers, and celery - the Holy Trinity - for the creole dish, on high sauté in IP. by pepperhead212, on Flickr Syrian oregano, what I use for most things calling for thyme. by pepperhead212, on Flickr Okra added to the tomatoes, after cooking down some with the seasonings. by pepperhead212, on Flickr Several different beans I'm adding to the creole dish at the end, with the pre-cooked meat, like adding the shrimp to jambalaya at the end, to avoid overcooking. by pepperhead212, on Flickr Some homemade sausage, with venison and pork, pre-cooked in the IP on sauté. by pepperhead212, on Flickr Finished Creole type dish, with beans, okra, sausage, and parboiled rice. by pepperhead212, on Flickr
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Post by paulf on Aug 26, 2023 8:59:46 GMT -5
A local golf tourney asked my wife to donate a salad for the lunch. For the first time this year (with all the garden problems) she is making her famous "all from our own garden" salad. Tomatoes (four different varieties), onions, peppers(four varieties)and three varieties of cucumber...to be added just before taking to the golf course. I love it without the onions so this one I will not taste, but other people love it. To me anything with onions tastes like onion soup. Folks rave about the different flavors.
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Post by Laura_in_FL on Aug 26, 2023 11:20:06 GMT -5
Last night we went back to that Cajun restaurant - we got there early, and just in the nick of time. We got seated immediately, but 10 minutes later there was a big line. They had a Crawfish Cake Tower special on Fridays. It's a stack of alternating fried green tomatoes and crawfish cakes (just like crab cakes except with crawfish), served with a generous serving of a moderately spicy crawfish cream sauce with bread and a small salad on the side. Delicious and very filling - I am having leftovers for lunch right now. Of course the textures have suffered greatly from refrigeration and reheating, but it's still delicious. I also had a drink, which I rarely do. (I don't drink much anymore, and I am too cheap to order drinks in restaurants very often.) They had a drink called a Scarlett Cosmo (cranberry vodka, a little splash of triple sec, lime, and something else I can't remember). It was delicious, fruity, and quite tart, served in a sugar-rimmed Cosmopolitan-type glass. Having the sugar on the rim allowed me to control the sweetness. It was a nice change from the usual syrupy-sweet mixed drinks.
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Post by brownrexx on Aug 27, 2023 19:41:04 GMT -5
Tonight was the Last Supper at my house:
Last of my fresh green beans Last ears of our corn Last homegrown cucumbers made into cucumber salad.
I rounded out the meal by using the last of the milk and making a broccoli chowder.
It was actually a pretty good meal.
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Post by Laura_in_FL on Aug 28, 2023 15:34:11 GMT -5
Sounds delish!
I am making spaghetti tonight. Son #2 loves spaghetti, and he had asked me to make spaghetti for his birthday party last Friday. But I turned him down because I knew that his friends had planned to get pizza for him already. So he's getting his spaghetti fix tonight. Son #1 is coming over as well.
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Post by pepperhead212 on Sept 1, 2023 17:34:25 GMT -5
This was more of a late lunch (by the time I got around to it!), but I'll have some more tater, for sure! I started it last night - a bean salad, which I soaked 1 1/2 c dark red kidney beans around 6 hrs, using a little baking soda, then drained, and rinsed them, and put them in the IP. I put about 2/3c of rinsed freekeh in the pot, along with 5 c water, 2 black cardamom, and 1½ tsp of salt. I put the lid on, then set it to cook on Bean mode, for 18 min, and let the pressure release naturally. I drained I, let it cool, then put it in the fridge overnight, with about 2 qts of halved cherry tomatoes I had salted, and drained, while getting the beans ready. Today, I got all those scrap beans I had left from the pickling, and trimmed and cut them to about 3/4", along with some extras, to make about 3 c, then I steamed them, and rinsed and drained. Then I cut up about a cup of garlic chives, about 3/4 c cilantro, and minced some peppers -, an Aji Dulce, a Red Savina, and 2 Datil, and diced up some pepper jack cheese (usually use feta, but out of that, which rarely happens!), and added about 2/3 c slivered almonds. Then added 4 oz EVOO, and 3 oz red wine vinegar, and about 3/4 tsp freshly ground black pepper, and folded all this together, and tasted for seasoning. Could have put another red savina in it, but someone else is having some tomorrow, to I left it as is. I had to mix this in the 8 qt bowl, then put it back in the 4 qt bowl, filling to the top! Almost 2 qts of halved tomatoes, for the bean salad. by pepperhead212, on Flickr Bean salad, with several fresh beans and kidney beans. by pepperhead212, on Flickr Finished bean salad. by pepperhead212, on Flickr
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Post by pepperhead212 on Sept 5, 2023 18:10:33 GMT -5
I made a Keralan okra curry last night, to use up a good amount of the okra I had in the fridge. I first set some brown basmati rice to cook, then started cutting up the ingredients. As soon as the okra was cut, I started sautéeing that in a little coconut oil, in a wok, for about 10 min, stirring frequently. Minced some garlic and ginger, and a small onion (recipe called for 1/2 c), and when the okra was done, removed that, and started cooking the onion, for a minute, then the garlic and ginger, plus the seasonings, for just 2 minutes, then added the okra back in, and cooked another 2 minutes. Then the coconut milk was added - the Keralan signature - and simmered another 2 min. That was it! The rice was not even done yet! It sat about 2 minutes, waiting for the rice, and thickened some, due to the okra. It wasn't at all difficult, and since it didn't have a lot of ingredients, it wasn't as complex as a Thai curry - my favorite thing in coconut milk - but it was very good, and not hot. Here's the recipe I based it on - only thing I did different was more garlic. Next time probably more green peppers. www.tarladalal.com/bhindi-mappas--bhindi-in-coconut-gravy-kerala-vendakka--recipe-32908rHere are the photos, showing how easily it went together. Seasonings for the Keralan okra curry, cooking briefly, before adding cooked okra briefly. by pepperhead212, on Flickr The cooled okra added back to cook briefly with the seasonings, before adding the coconut milk. by pepperhead212, on Flickr Keralan okra curry, simmering briefly with the coconut milk. by pepperhead212, on Flickr Some cooked brown basmati rice, ready for the Keralan okra curry. by pepperhead212, on Flickr Finished Keralan okra curry, served on the brown basmati rice. by pepperhead212, on Flickr
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Post by pepperhead212 on Sept 7, 2023 20:07:12 GMT -5
Here's that dish I made last light, and put in the fridge to soak. Only had to boil 2 qts of water for the pasta, and that was it! It was the dish I make a lot in the summer, with fresh tomatoes, garlic, basil, olive oil, 2 types of olives, pitted and chopped, some olive paste, some chopped anchovies, and a generous amount of freshly ground black pepper, all to be added to the hot pasta, after draining. A friend stopped by, just before I was ready to cook the pasta, and ended up eating more than I did, but then, I have 4 qts of it leftover! Black eyed peas, corn, tomatoes, garlic, basil, olive, and anchovy dish, with hot pasta added at the end. by pepperhead212, on Flickr
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Post by pepperhead212 on Sept 12, 2023 19:19:08 GMT -5
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Post by Laura_in_FL on Sept 13, 2023 11:36:06 GMT -5
Monday night was Beef Stroganoff, and last night was lasagna. Even though I made a half-size lasagna, we still have a little left, and we have a lot of Stroganoff left. So, I am pretty sure tonight is going to be leftovers.
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Post by pepperhead212 on Sept 23, 2023 19:27:15 GMT -5
I made a one dish meal (sort of) today in the Instant Pot, after making a tomato sauce last night, using an onion and some garlic, sautéed in olive oil, with some fresh marjoram and basil blended with the tomatoes, and simmered down about 30 minutes, then used that today - about 1½ qts. of thick sauce. Today I started with a 14 oz pack of kielbasa that I cubed up, then cooked in sauté mode, until fairly well browned, and a generous amount of fat cooked out, and I transferred it to a plate with a PT. I poured out about 2 tb fat, and added about 1 tb olive oil, and started cooking a diced up bell pepper, and some chopped mildly hot peppers I had sitting around, and about 3 c of eggplant cubes. After the EP started browning I added about 2 c of okra, trimmed and cut to about 3/4", and I added the tomato sauce from last night, scraping up the fond from the bottom, returned the kielbasa to the pan, with about 3/4 c black quinoa, and just a little salt, since the sausage has salt. I put the cover on, then set the pressure cooker to 1 minute, and after it beeps, let the pressure release 10 minutes, then let the rest out. Then I stirred in about 2 cups of leftover cooked brown rice, and let it sit about 10 minutes, to absorb the remaining water. Then I stirred in about 1/4 c freshly chopped basil, and that was it. One dish meal, with kielbasa, eggplant, bell and hot peppers, okra, quinoa, tomatoes, and rice. by pepperhead212, on Flickr
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Post by pepperhead212 on Sept 30, 2023 23:27:17 GMT -5
Tonight I made an Indian dish, a Maharastrian version (using the Malvani masala powder I made a new batch of recently), using a cut up eggplant, 4 long beans, and about 2 c of cut up okra, to use up some of the veggies I had in the fridge. I started out by first cooking some oat groats in the Instant Pot - while not traditional, those I use here in place of rice, for more nutrition, combined with the masoor dal. While that was cooking, I started the rest. In a sauté pan, I started a large chopped onion in a few tb of coconut oil, adding about 1½ c of chopped up Numex chiles after about 5-6 minutes. After a few minutes I added about 1 tb each of minced garlic and ginger, plus 3 tb of the Malvani masala powder, cooking about a minute, then added about 2 cups of blended tomatoes, 10 curry leaves (more in the tarka), and scraped the pan, and rinsed the VM out with about a cup of water, and added to the pan. I let that simmer well, while I cut up the other veggies, and got those cooking in the IP (setting the oats aside), and after sautéeing the veggies, added about ¼ c dried, grated coconut in the last 2 minutes. Then I added the thickened tomato sauce, and 2½ c water, plus about 3/4 c masoor dal. I salted to taste, and set it to manual for 8 minutes, and let the pressure release in 15 minutes, and the dal was finished. Then I stirred in 3/4 tsp of garam masala, the pre-cooked oak groats, and set it to simmer briefly, while setting the tarka ready - mustard seed, cumin seed, 6 or 7 Thai peppers, asafoetida, and some curry leaves. I stirred that in, and about 1/4 c chopped cilantro. Almost finished Malvani masala dal, with the tarka and cooked oat groats, ready to stir in. by pepperhead212, on Flickr Finished dal, topped with some cilantro. by pepperhead212, on Flickr
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Post by pepperhead212 on Oct 4, 2023 17:30:08 GMT -5
I had my first braunschweiger sandwich on some pieces of that Russian black bread, with some slices of a fairly sweet onion, and about 4 hours later, I had another! Both times I had some tomatoes, cut up, and with this second sandwich, I had a long dill cucumber spear.
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Post by september on Oct 4, 2023 21:26:16 GMT -5
Perfect meal!
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Post by september on Oct 5, 2023 14:15:48 GMT -5
Quickie lunch today, from the last of my Brandywine Yellow tomatoes, and a tiny greenhouse cuke from dying vines.
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Post by Hensaplenty on Oct 6, 2023 18:59:45 GMT -5
september the color on that tomato is making my mouth water! I have seeds for Brandywine Yellow but haven't' grown them yet. Next year!!
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Post by september on Oct 7, 2023 13:22:09 GMT -5
Hensaplenty , Brandywine Yellow was one of the first heirlooms I first grew 30 years ago, probably the first non-red tomato I tried. Still one of the best yellows in a good year!
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Post by pepperhead212 on Oct 7, 2023 20:17:34 GMT -5
Probably the last batch of one of my favorite tomato/pasta salads, using probably the last bit of basil I'll get, until I start the hydroponics. Tomatoes are still coming in some, and this had 3 lbs of diced up tomatoes, 1 lb of them cherries. I cooked 1¼ c black beans, with 2/3 c spelt in the Instant Pot - these cook in about the same time, and when they had drained, I cooked the pasta, and drained it on top of the beans and spelt, to sort of reheat them, then mixed them all together. Maybe the last batch of hot pasta salad of the season, with the last basil, given the cold weather. by pepperhead212, on Flickr The hot pasta, black beans, and spelt, added to the tomatoes, garlic, basil, anchovies, capers, olives, EVOO, and wine vinegar. by pepperhead212, on Flickr Finished hot pasta salad by pepperhead212, on Flickr
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Post by pepperhead212 on Oct 10, 2023 14:23:59 GMT -5
This was another snack - another batch of guacamole, with everything from the garden, as usual, except for the avocados. I used one of those datil peppers, and it was very good, but would be too hot for most. The Hanoi Market is still my favorite for this. Probably the next to the last batch of the season, though I'll have more frozen tomatoes and peppers, to make it in the off-season, but it's not quite as good.
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Post by pepperhead212 on Oct 14, 2023 21:26:17 GMT -5
I made what I call a no-name Mexican dish - can't call it chili, since it has beans in it! I made it with three 8 oz containers of creminis, that I cooked separately, followed by 2 lbs of venison chorizo and 1 lb of pork chorizo I had frozen. I started by cooking 3/4 c each of black and pinto beans just 5 min in the Instant Pot, with some baking soda, then drained it. While that was cooking, I got the sauce ready, toasting all the chiles and garlic in a skillet, then cooled those. Then I charred the green chiles, and removed the skin. I cut up and cleaned the bad spots out of all my "large" tomatoes, and got a little more than 20 oz. I put all these ingredients in the Vitamix, and blended smooth. After the beans were out of the VM, I put a large chopped onion and a couple tb of olive oil, and put it on sauté, and cooked until starting to brown some, then added a couple tb tomato paste, cooked a minute, then poured in the sauce, and rinsed out the VM with about a cup of water, and added that. I also put in some cumin, Mexican oregano, some freshly ground pepper, and a half of a pellet of Mexican chocolate, broken up, and stirred to melt. I left it in sauté mode, and put a splatter screen on, and let it boil away quickly, scraping occasionally. While that was happening, I cooked the mushrooms first, using the ATK method of steaming with a little water, then boiling off the water, and adding a small amount of oil, and browning the mushrooms over med-high heat. Once those were done, I started the 3 lbs of meat, which I didn't use all of, but about 1/4 of it I cooled and I'll probably freeze it for later use. After that sauce was very thick, I put the beans into it, then about 3 c water, and salted to taste, and set the pot to Beans mode, for just 15 min, then let the pressure release naturally, while doing the other things. When opened, the beans were not quite done, which is what I wanted. I then put the mushrooms and about 3/4 of the cooked meat in, and set it in slow cooker/high, tasted for seasonings, and added about 1 1/2 tb of that salsa negra, which made it just right. I let it cook a little more than an hour, while cleaning up everything (!), then I mixed in about 3 tb of masa harina, to thicken, and flavor it, and let it cook another 20 minutes. Served with a little cheese, and some toasted corn tortillas. Absolute heaven! 3 guajillos, 10 moritas, and 10 cloves of garlic, cooling after toasting in a skillet. by pepperhead212, on Flickr Charring 6 green chiles, before steaming the skin and removing. by pepperhead212, on Flickr Charred chiles, ready to put the lid on, to steam the skin off. by pepperhead212, on Flickr All of the peeled chiles and garlic, plus the dry chiles and a little over 20 oz of fresh tomatoes, ready to blend smooth in VM. by pepperhead212, on Flickr 1 1/2 lbs cooked creminis, plus 2 lbs venison chorizo and 1 lb pork chorizo, cooked together. by pepperhead212, on Flickr Nameless Mexican dish, with the pinto and black beans pressure cooked in the sauce, then the mushrooms and 2/3 of the meat added. by pepperhead212, on Flickr Something else needed in the dish, so I got a little bit of that salsa negra, I still have 1/2 c of. by pepperhead212, on Flickr This 1 1/2 tb or so of the salsa negra added just the right amount of flavor to the dish. by pepperhead212, on Flickr About 3 tb masa harina, mixed with some of the liquid, ready to mix back in, and thicken it... almost done! by pepperhead212, on Flickr Finished no-name Mexican style chili dish. by pepperhead212, on Flickr Finished no-name Mexican dish, ready to eat. by pepperhead212, on Flickr
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Post by Laura_in_FL on Oct 18, 2023 11:42:38 GMT -5
Pfft, I am not from Texas. So if it looks like chili, smells like chili, and tastes like chili, I am calling it chili whether it has beans in it or not! Yours looks delicious, as usual.
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Post by pepperhead212 on Oct 21, 2023 21:13:50 GMT -5
A couple days ago, when I trimmed all those kaffir lime tree branches, I knew I had to cook some Thai curry! Yesterday I got busy in my workshop too late, so I had to do it today! I had about 3/4 c red curry paste left in the freezer, and my last 3 c of curry milk in the pantry. I cooked some thighs for the chicken (chicken breast just doesn't work for me, in Thai curries), and got that ready early. Later, I got the veggies ready, some of the last from the garden - eggplants, long beans, okra, one of the two onions, and a few of the mild peppers, cut into chunks. The okra and onions I cooked first, then the eggplant, long beans, peppers, and Swiss chard stalks went in, for 10 minutes. Then I removed the li.e leaves, and stirred in the chicken, to warm up, followed by the Thai basil. I served this on a mix of jasmine rice, and some millet - something I mix with jasmine rice, so I'm not eating just starch. I cook them together in the IP, but put the millet in early, to soak 15 min or so, while fixing other other things, then add the jasmine rice, and set it in "rice" mode, which pressure cooks on low, for 12 min. I set that when I added the okra and onions to the curry, and they were ready a little early. The millet has little flavor, and the jasmine is still strong here. The Thai curry started, with the curry paste cooked in a small amount of the coconut milk, until separated, then mixed with the milk. by pepperhead212, on Flickr The second batch of vegetables added, after cooking the okra and chunks of onions first. by pepperhead212, on Flickr Cooked chicken, added last, just to heat through, before adding the Thai basil. by pepperhead212, on Flickr 50/50 jasmine rice and millet, which I add for the nutrients, and the flavor of the jasmine rice remains in the front. by pepperhead212, on Flickr Finished batch of the Thai curry, with chicken, eggplant, okra, peppers , long beans, onions, and stalks from Swiss chard. by pepperhead212, on Flickr
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Post by spike on Oct 24, 2023 16:54:13 GMT -5
We call it Green Bean Slop! Fried up and crumbled ground beef, cooked up onions, mixed with tomato soup, gently adding green beans in the mix. Season at will! I just use salt and pepper. Spread it out in a 9X13 pan and cover with mashed potatoes. Bake in the oven at 375° for about 45 minutes until everything is hot and bubbling.
Looks like a train wreck on the plate but OMG delicious!
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Post by octave1 on Oct 24, 2023 20:26:42 GMT -5
spike , that sounds like one of the many versions of Shepherd's Pie. Love that stuff.
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Post by spike on Oct 27, 2023 8:52:37 GMT -5
Today we are having roast beef, Amish corn casserole, mashed potatoes and gravy! We have been busy lately and haven't had a real sit down, oink out meal for a while.
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Post by pepperhead212 on Oct 27, 2023 13:15:44 GMT -5
Yesterday I made my last batch of that lentil salad I make frequently, with all those cherry tomatoes I harvested, plus some of those garlic chives, some cilantro, some feta, some almonds, and an aji dulce and red savina of each. There are still a few cherries, and a bunch of peppers, but the cold will soon be here.
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Post by pepperhead212 on Oct 29, 2023 22:02:09 GMT -5
Today I made a batch of mushroom barley soup, and some French bread, to have a piece with it, and sop it up. I had a pound of plain white mushrooms, and I soaked an ounce of boletus, while getting the rest of the ingredients prepared. I started with a large chopped onion, cooked in Instant Pot in EVOO in sauté mode, and after about 5 minutes, added about 2 tsp minced garlic, and a tb of white miso (my substitute for tomato paste), and a generous tb of minced rosemary. After cooking about a minute, I added the boletus and their soaking water, and 1/2 c purple barley, switched the sauté mode to high, and let most of it boil off. Then I added a qt of chicken broth, and 3 c water, corrected the seasonings, covered, and pressure cooked it 25 minutes, and let the pressure release naturally. While getting this stuff done, I washed, and cut up the mushrooms, then steamed them briefly in a wok, then in just a tb of EVOO, sautéed them for about 7 min, or until the mushrooms are browning. Then I set aside. This was also when I put the bread in to bake. I added 3/4 c red lentils to the soup, to thicken, then set the IP to slow cook - high, and it was thickened in 20 minutes. After it thickened, I added the cooked mushrooms, switched the slow cook to normal, so it was just keeping it warm, while the bread was cooling. Some French bread, to eat with the soup. by pepperhead212, on Flickr Mushroom barley soup, with some red lentils added, to thicken. by pepperhead212, on Flickr
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Post by pepperhead212 on Oct 31, 2023 16:30:05 GMT -5
I had some of that mushroom barley soup reheated last night, with a handful of Swiss chard chopped up in it, and it might have been even better. I will probably have some with that tonight, and some grated reggiano, for another variation. I put a quart in the freezer, along with the second loaf of bread. Still 3 bowls of soup left there.
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