Cooking
And for my next trick:
Garlic Soup and Empanadas!
I have to be honest. I'm having a blast working through all these new recipes.
Continuing in the Sundays at Moosewood...
This meal was postponed when I discovered it called for veggie stock, and I had none at hand. So, after a round of shopping runs, stock was made.
Potatoes, sweet potato, carrots, celery, radishes, onions, scallions, snow peas, red bell pepper, garlic, dried shitake mushrooms, fresh basil and dill. Nice broth.
On to the empanadas.
Matt boiled and mashed some potatoes for me. I came in and sauteed some green peppers and onions, then added some corn.
Add the sauteed veggies to the potatoes, then sharp cheddar and cream cheese, as well as chopped pimentos, and mix it all up.
Nice, flaky dough, and fry them up.
Here's the finished product
For the soup, rub garlic over a piece of good, crusty bread, and fry it up with a little olive oil until golden.
Place the bread (or as Matt called it, a glorified crouton) in a shallow bowl, add some chopped basil, and ladle soup over.
This was a tasty, and satisfying, meal.
The soup had a good flavor...rich, but not heavy. The bread/crouton could have had more flavor, but that was more my fault than the recipe's.
And the empanadas?
Oh...fantastic!
The filling was creamy and spicy, and oh-so good. The dough fried up nicely...crispy, and a nice balance to the spiciness of the filling. I will definitely make these again!
- Syrian Lentil Chard Soup Recipe
When I was growing up, "leafy green vegetable" meant spinach. At some point swiss chard was added to the repertoire and then bok choy. But that was really it. Oh sure, we had salad every night, but no other cooked leafy greens. Later on I discovered...
- Cambodian Chicken & Rice Soup For Souper Sundays
, I like the cooler temperatures a lot more than Matt. My feeling is that you can add more layers to get warm, but when it's hot you can only take off so much to get cool! There's another, and more recent, reason I like this time of the year:...
- Recovery Soup
I don't know about you guys, but after three straight days of baking, and a flurry of house cleaning and cooking Christmas dinner; well, let's just say meal prep is the last thing on my mind. Sure, we have some left-overs, but it's mostly...
- Winding Down
Well, we're near the end of our Real Food recipes...and none too soon! Yes, the day has come when Matt and I are really full and sick of butter, cream, cheese...bleah. Slater's recipes are wonderful; just take a tip from me and don't make...
- Today's Special: The Color Orange
I spent days trying to come up with orange foods for IMBB?... It really wasn't sure I could pull this one off...all I could think of was cheddar cheese! Finally, I managed to put a few things together (hey, when I decide to do something, I tend to...
Cooking
A Taste of Chile
And for my next trick:
Garlic Soup and Empanadas!
I have to be honest. I'm having a blast working through all these new recipes.
Continuing in the Sundays at Moosewood...
This meal was postponed when I discovered it called for veggie stock, and I had none at hand. So, after a round of shopping runs, stock was made.
Potatoes, sweet potato, carrots, celery, radishes, onions, scallions, snow peas, red bell pepper, garlic, dried shitake mushrooms, fresh basil and dill. Nice broth.
On to the empanadas.
Matt boiled and mashed some potatoes for me. I came in and sauteed some green peppers and onions, then added some corn.
Add the sauteed veggies to the potatoes, then sharp cheddar and cream cheese, as well as chopped pimentos, and mix it all up.
Nice, flaky dough, and fry them up.
Here's the finished product
For the soup, rub garlic over a piece of good, crusty bread, and fry it up with a little olive oil until golden.
Place the bread (or as Matt called it, a glorified crouton) in a shallow bowl, add some chopped basil, and ladle soup over.
This was a tasty, and satisfying, meal.
The soup had a good flavor...rich, but not heavy. The bread/crouton could have had more flavor, but that was more my fault than the recipe's.
And the empanadas?
Oh...fantastic!
The filling was creamy and spicy, and oh-so good. The dough fried up nicely...crispy, and a nice balance to the spiciness of the filling. I will definitely make these again!
- Syrian Lentil Chard Soup Recipe
When I was growing up, "leafy green vegetable" meant spinach. At some point swiss chard was added to the repertoire and then bok choy. But that was really it. Oh sure, we had salad every night, but no other cooked leafy greens. Later on I discovered...
- Cambodian Chicken & Rice Soup For Souper Sundays
, I like the cooler temperatures a lot more than Matt. My feeling is that you can add more layers to get warm, but when it's hot you can only take off so much to get cool! There's another, and more recent, reason I like this time of the year:...
- Recovery Soup
I don't know about you guys, but after three straight days of baking, and a flurry of house cleaning and cooking Christmas dinner; well, let's just say meal prep is the last thing on my mind. Sure, we have some left-overs, but it's mostly...
- Winding Down
Well, we're near the end of our Real Food recipes...and none too soon! Yes, the day has come when Matt and I are really full and sick of butter, cream, cheese...bleah. Slater's recipes are wonderful; just take a tip from me and don't make...
- Today's Special: The Color Orange
I spent days trying to come up with orange foods for IMBB?... It really wasn't sure I could pull this one off...all I could think of was cheddar cheese! Finally, I managed to put a few things together (hey, when I decide to do something, I tend to...