Because I just throw whatever I want in the pot, lol.


never. chop and sautee, add stock! I don't follow recipes pretty much ever, unless I'm baking, and that is only for the leavening.
Hello to all the wonderful people who have visited my blog from all over the world. I love learning about where you live.
I have basic recipe I use but really what ends up in it is whatever I have on hand or feel like throwing together.
I tend to use most recipes as guides, making notes as I go on what works and what doesn't. This is the year's favorite soup, so far:
Lentil Soup - This is the recipe I start with. I add some diced mushrooms, shredded zucchini, chopped cauliflower, whatever is around; I use all broth and no water
2 cups lentils, sorted and rinsed
4 cups water
4 cups vegetable broth or water
1 large onion, chopped
1/2 cup chopped carrot
1/2 cup chopped celery
1 clove garlic, minced
3 Tbsp fresh chopped parsley
1/2 tsp salt
1/4 tsp black pepper
1/2 tsp oregano
1 (16 oz) can tomatoes and their juice, cup up
2 Tbsp red wine vinegar (I use apple cider vinegar)
1 cup uncooked very small whole wheat pasta such as ditalini or elbows (optional)
parmesan cheese (to serve)
Place lentils in large soup pot with water, onions, carrots, celery, garlic, parsley, pepper, oregano. Cover pan and simmer 1 hour. NOTE: make sure that the lentils are completely cooked before adding salt or acid.
Add tomatoes and their juice, salt and vinegar. Simmer 30 minutes longer, adding 1 cup uncooked very small pasta (such as ditalini or elbows) if desired. I also add a couple of tablespoons of olive oil.
Serve with more vinegar and parmesan cheese.
Robin in Chicago





- tdmag
on Nov. 21, 2009 at 10:11 AM