turnonmyheels: (Anarchy: Bobby)
something a little bit lighter today.

Do you love Carabbas sausage and lentil soup? I do, as far as I'm concerned it's the best thing on the menu and unfortunately when I get the chance to go there [like, once every few years?] they are always sold out or it's not offered that day.

Guess what? I found the recipe.

1 pound green lentils

olive oil
1 lb Italian sausage <-- dear god, someone please tell me where to buy *good* Italian sausage in NC
1 cup diced onion (about 1 large)
1 ½ cups diced celery (about 4 stalks)
1 ½ cups diced carrots (about 3-2 large)
1 ½ cup diced zucchini (about 1 small) <-- this is the secret, I would never have thought to put it in as I consider this a winter soup and that's not a winter veg
1 tablespoon minced garlic (2 large cloves)

2 teaspoons kosher salt <-- depending on your broth and sausage this could be entirely way the fuck too much salt. Use your taste buds to test
1 teaspoon freshly ground black pepper
1/2 teaspoon red pepper flakes
1 teaspoon dried basil
1 teaspoon dried oregano
1 teaspoon dried thyme

6 cups chicken broth/veggie broth/water/whatever
2 (14 1/2 ounce) cans diced tomatoes, undrained

The Method that came with this recipe is shit. Here's mine or go your own way

brown the meat and drain the fat. While that's browning start cleaning and chopping veg. In the order of slowest cooking veg to fastest: carrots, celery, onion, garlic, zucchini

Saute slowest cooking veg in the pot first let them get hot before adding the next then proceed accordingly. Meanwhile pick through, rinse, and soak your lentils. When the saute is tender put the spices in. When that is smelling awesome throw in a splash of alcohol of some kind to de-glaze the pan, I used port. Then add your broth and drained lentils. Bring to a boil, reduce to a simmer. If you have a super awesome stove that may not be a big deal/time burner. It could take half an hour or so at my place :-( When the lentils are soft enough to eat but not *done* then add the tomatoes.

fun fact, if you put tomatoes in lentils too soon they will never get tender, the acid makes them firm up some

When all of that is bubbling together, add a handful of sausage. At this stage if you like to puree, puree. FOR GOD'S SAKE DON'T BURN YOURSELF. Leave enough chunks to suit your taste, *then* add the rest of the sausage. If it's a little too meaty puree a bit more.
turnonmyheels: (ST:  Spock BW)
Star Trek: TOS Soup Group -- The Enemy Within

A transporter incident separates a weird unicorn/lap dog into good and bad personalities. Meanwhile, Captain Kirk is transported back to the ship and the same thing occurs to him, unbeknownst to the crew. Cue the sexual assault of Yeoman Rand. Meanwhile Sulu and the others are stuck on the surface where over night temperatures drop to below 120 celsius and can't be beamed back onto the ship until the transporter is fixed.

Wow. Which trope do you start with? It's got everything from bizarre creatures, good/bad versions of characters, non-con, AND huddling for warmth.

Other thing I've realized: As much as I was in love with Spock I was equally in love with Yeoman Rand and her waffle blonde hair.


Cooking Light's Butternut Squash and Shallot

Pretty major deviation from the recipe: one shallot, two cloves garlic, one squash seeds removed and cleaned for later roasting, one potato, thinly sliced ginger roasted until tender, then drizzled with white truffle oil. Mash when cool. Combine broth and roasted mash, simmer. Puree. Add in a teaspoon of lime juice. Puree. Simmer.

Toast the seeds with salt and olive oil and then use for garnish.

I've started lifting again. For real this time. I have the aching muscles to prove it too.


Dec. 20th, 2011 01:48 pm
turnonmyheels: (Food:  old fashioned lady)
Baked Apple Pudding

Read more... )

turnonmyheels: (Food:  old fashioned lady)
'cause it's Thanksgiving week, and I love y'all and everybody in the world needs a new pie recipe I present to you

Clay's Pineapple Pie aka The Original 1940's Dole Pineapple Meringue Pie Recipe

Read more... )

Seriously, y'all this is AMAZING pie. When Clay makes it the four of us always eat it all in one sitting.


Nov. 15th, 2009 09:22 pm
turnonmyheels: (food:  cook it)
I've been on a soup kick recently. Normally on Sundays I grill up some chicken and make a salad and have that to eat Monday - Thursday. The first day the temperature tipped below 67 I decided I'd rather have a hearty bowl of soup and salad with some crusty bread instead.

The base of these soups can be either chicken broth, vegetable broth, beef broth, or milk based depending on what you're after flavor wise or nutrient wise. I usually stick to vegetable broth if I'm going to have protein in some other form but if I'm not or feeling like I need a shot of
iron I use chicken broth [i'm not a big fan of beef broth]. I've posted some oo these before

butternut squash soup )

Red French Onion Soup )


Chipotle Chicken and Tomato )
turnonmyheels: (Food:  old fashioned lady)
Yesterday was John's birthday, his present was dinner in the cuisine of his choice.

Doi Maach - Fish in yogurt Sauce )

naan )

roasted cauliflower )

Green of your choice with Panch Phoron )

panch Phoron )

caramelized figs )
turnonmyheels: (TREE!)
So far 100% of respondents want a Weight Watchers [I'm adding Cooking Light] dish a day. I'll be happy to provide as I'm members for/have subscriptions to both. I don't cook a whole lot for myself so I can't promise that all these dishes are vetted -- so unless I explicitly say I've made/eaten it, assume I haven't.

Would someone make me a food/cooking icon? I'd love to have one. I'm also still looking for a "recs" icon


Autumnal Pork Chops )

I *have* had this and holy fucking god it's AMAZING.
turnonmyheels: (Football:  Steelers Big Ben)
4 cups vegetable broth
12 ounces butternut squash, peeled, cored, cubed
1/2 large vidalia, roughly chopped
1/2 small apple, peeled, cored, cubed
salt to taste
1/8 tsp nutmeg
1/8 tsp black pepper

In a large covered pot bring broth, squash, onion, and apple to a rolling boil. Turn heat down to low, partially uncover and allow to simmer until squash is almost tender. Add spices continue to cook until squash is tender.

Puree soup in pot using immersion blender, or in small batches in food processor/blender.

Simple. Yummy. Healthy.




Also, in my neck of the woods ASU and USC do not mean the same things the rest of you think they mean

Also, I offered to share my soup with Memaw and since she had never heard of this kind of soup, she refused

Also [channels Palin] Go Steelers!!!!!!!!!!!!!!!!!!!!! The Panthers RULED so hard I watched a different game

Also [ha ha! I may be buzzed on Sunday night] Hendricks Gin Rules my WORLD

And last but not least I LOVE MY CAT and sometimes, every once in a while [like maybe once a week] I think she loves me.


My scream just frightened my cat
turnonmyheels: (Tree oak at sunset)
All the rain made me want to cook. Of course, by the time I served the meal, the rain was gone and it was no longer 60 degrees but 80.

From [livejournal.com profile] brynwulf

Beets with oranges and almonds )

From [livejournal.com profile] petzipellepingo

French *Red* Onion Soup )

And Tom just picked greens from the garden -- curly mustard, kale, and turnip greens. The beets I bought still had their greens so I trimmed off the end and threw them in the pot too.

Greens that aren't cooked to death, from some random blog )

Spencer made a cake of cornbread and some tuna salad [I have no idea why he made tuna salad, but he did. I didn't eat any because I don't like tuna or the concept of "salad"]. It was a very lovey meal, even if it was 20 degrees too hot for it by the time it was ready.

I made the soup on Saturday when it was still rainy and wet, it was very satisfying. I stashed some away in the freezer for the next cold snap.

I just took a good look at my Y October schedule. In addition to 4 step classes and 2 Pilates classes I'm teaching *9* spin classes. One of which is a 90 minute challenge ride.

Dude. I need to get working on some new playlists.


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