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Nov. 25th, 2010 09:39 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
cpolksurprisingly, I'm making soup.
Today is american thanksgiving. For me it's the day before Spud.ca delivers my first order from them. I still have some produce from the grocery store in the fridge, so i'm going to be looking for some fresh ideas to use up all these vegetables I'm going to have.
Today isn't really that day.
I grabbed a one cup bag of previously canned crushed tomatoes out of the freezer, along with a couple of bags of frozen vegetable broth. if I didn't have vegetable broth, I could have used chicken broth and that would have been fine. I thawed them out in the fridge overnight and then poured them into my slow cooker.
I also took a little purple onion and diced it, putting half of what was left in a bag for the fridge, and a red bell pepper and diced that, though I saved a few sticks to munch on instead of saving them for something else. into the pot with them, along with a teaspoonful of already minced garlic from a jar. spicing was simple. a little chili powder, and then I milled up grains of paradise. I could have used whole grains too, but I just grabbed the mill. If you don't have grains of paradise, which is a fairly obscure spice, then you could substitute pepper. I also added just a pinch of ground cardamom, hoping for a subtle undertone. for herbs, I used savory.
finally I added two tablespoons of uncooked brown rice (I'm sure white rice would be fine.)
right now, it's cooking in my slow cooker on high, and it's starting to smell really wonderful. The onions are not yet translucent, and the rice is not yet cooked through.
But when it is, I will add in a generous amount of organic peanut butter, stir to blend, and let it simmer for another hour, I think. since my organic peanut butter is sugar free i added a teaspoonful of brown sugar to my soup, to sweeten it just a little bit.
from what I can taste, chicken would go well in this. could be a nice way to use a little bit of leftover cooked chicken.
ETA: IT'S AMAZING. OH MY GOD.
Today is american thanksgiving. For me it's the day before Spud.ca delivers my first order from them. I still have some produce from the grocery store in the fridge, so i'm going to be looking for some fresh ideas to use up all these vegetables I'm going to have.
Today isn't really that day.
I grabbed a one cup bag of previously canned crushed tomatoes out of the freezer, along with a couple of bags of frozen vegetable broth. if I didn't have vegetable broth, I could have used chicken broth and that would have been fine. I thawed them out in the fridge overnight and then poured them into my slow cooker.
I also took a little purple onion and diced it, putting half of what was left in a bag for the fridge, and a red bell pepper and diced that, though I saved a few sticks to munch on instead of saving them for something else. into the pot with them, along with a teaspoonful of already minced garlic from a jar. spicing was simple. a little chili powder, and then I milled up grains of paradise. I could have used whole grains too, but I just grabbed the mill. If you don't have grains of paradise, which is a fairly obscure spice, then you could substitute pepper. I also added just a pinch of ground cardamom, hoping for a subtle undertone. for herbs, I used savory.
finally I added two tablespoons of uncooked brown rice (I'm sure white rice would be fine.)
right now, it's cooking in my slow cooker on high, and it's starting to smell really wonderful. The onions are not yet translucent, and the rice is not yet cooked through.
But when it is, I will add in a generous amount of organic peanut butter, stir to blend, and let it simmer for another hour, I think. since my organic peanut butter is sugar free i added a teaspoonful of brown sugar to my soup, to sweeten it just a little bit.
from what I can taste, chicken would go well in this. could be a nice way to use a little bit of leftover cooked chicken.
ETA: IT'S AMAZING. OH MY GOD.