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BS: Recipes - what are we eating?

JennieG 29 Mar 20 - 03:39 AM
Donuel 28 Mar 20 - 06:33 PM
Mrrzy 28 Mar 20 - 05:44 PM
keberoxu 28 Mar 20 - 05:29 PM
Stilly River Sage 14 Mar 20 - 11:01 AM
Mrrzy 14 Mar 20 - 10:21 AM
gillymor 12 Mar 20 - 08:57 AM
Jon Freeman 12 Mar 20 - 08:43 AM
Donuel 12 Mar 20 - 08:32 AM
gillymor 12 Mar 20 - 08:26 AM
Jon Freeman 12 Mar 20 - 07:55 AM
Donuel 11 Mar 20 - 05:54 PM
Charmion 11 Mar 20 - 11:55 AM
Jon Freeman 11 Mar 20 - 10:31 AM
Mrrzy 11 Mar 20 - 09:31 AM
Steve Shaw 10 Mar 20 - 09:22 PM
Stilly River Sage 10 Mar 20 - 09:18 PM
Donuel 10 Mar 20 - 08:13 PM
Steve Shaw 10 Mar 20 - 08:06 PM
Mrrzy 10 Mar 20 - 04:05 PM
Dave Hanson 10 Mar 20 - 03:34 PM
gillymor 10 Mar 20 - 11:39 AM
Steve Shaw 10 Mar 20 - 11:18 AM
gillymor 10 Mar 20 - 10:47 AM
Stilly River Sage 10 Mar 20 - 10:33 AM
Charmion 10 Mar 20 - 10:32 AM
Mrrzy 10 Mar 20 - 09:07 AM
Steve Shaw 10 Mar 20 - 06:29 AM
Stilly River Sage 09 Mar 20 - 11:27 PM
gillymor 09 Mar 20 - 07:36 PM
Steve Shaw 09 Mar 20 - 07:14 PM
Steve Shaw 09 Mar 20 - 07:12 PM
Donuel 09 Mar 20 - 07:03 PM
Donuel 09 Mar 20 - 06:52 PM
Mrrzy 09 Mar 20 - 04:57 PM
gillymor 09 Mar 20 - 04:39 PM
Stilly River Sage 09 Mar 20 - 04:20 PM
gillymor 09 Mar 20 - 03:14 PM
gillymor 09 Mar 20 - 03:11 PM
Donuel 09 Mar 20 - 02:21 PM
Charmion 09 Mar 20 - 10:09 AM
Steve Shaw 08 Mar 20 - 10:08 PM
Stilly River Sage 08 Mar 20 - 09:25 PM
Donuel 08 Mar 20 - 03:48 PM
Donuel 15 Feb 20 - 04:02 PM
WalkaboutsVerse 15 Feb 20 - 03:58 PM
Stanron 15 Feb 20 - 12:41 PM
Stilly River Sage 15 Feb 20 - 11:54 AM
Charmion 15 Feb 20 - 09:58 AM
WalkaboutsVerse 15 Feb 20 - 07:52 AM
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Subject: RE: BS: Recipes - what are we eating?
From: JennieG
Date: 29 Mar 20 - 03:39 AM

This afternoon I made "Matrimonial Cake", a recipe from my Canadian friend in B.C., it's her mother's recipe. Uses oatmeal (in Oz we use rolled oats), flour, brown sugar, butter, with a filling of dates cooked in water and a tablespoon of brown sugar. When it finishes cooling down I will cut it and we can try it, as the proof of the pudding is in the eating.

Or so it is said.


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Subject: RE: BS: Recipes - what are we eating?
From: Donuel
Date: 28 Mar 20 - 06:33 PM

Salmon and salad or meat lasagna or chedder cheese and broccoli soup or ham and potatos or apple blueberry fry cake or grilled ham and cheese, eggs, oranges, apples, and myriad snacks

I don't drink but for dessert I wet my lips with Drambuie
Next month I will be unable to eat any carbs fruit or sugar.
So for now I splurge.


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Subject: RE: BS: Recipes - what are we eating?
From: Mrrzy
Date: 28 Mar 20 - 05:44 PM

Can't eat angel food cake because of its horrid texture. That one might have been good!

Looking for complicated multistep recipes. Maybe bœuf bourguinion.


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Subject: RE: BS: Recipes - what are we eating?
From: keberoxu
Date: 28 Mar 20 - 05:29 PM

Heavens to Murgatroyd, people!
You're all homebound and nobody will talk about
what is cooking in the kitchen?

I'm still here at a mental health clinic,
long-term residential type, will be here for a while
(if you are following the thread on the subject).

The residential kitchens have wonderful cooking but even they
are human and the occasional SNAFU happens.
This one happened with suppertime dessert.
I don't know what this dessert is called elsewhere,
but we Yankees call it "angel food cake."
When properly baked, it ends up being mostly air,
just impossibly light stuff. Well ...

something went wrong before it went in the oven, I suppose.
One kitchen-savvy patient guessed that
the wrong pan might have been used, in the interest of
making large quantities for all the patients and staff for supper.

Anyway, no angels in this pastry --
looked as though it had been stepped on by a camel,
almost as flat as pita bread.
I thought the whole thing was really funny.


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Subject: RE: BS: Recipes - what are we eating?
From: Stilly River Sage
Date: 14 Mar 20 - 11:01 AM

That ceviche sounds fabulous! I grow jalapenos every year, but also poblano, which aren't as hot but have a great flavor. I often put poblano in place of the hotter ones.

I'm closing in on a month of inactivity due to surgery, and don't have much of an appetite. I'm making sure to have a few standard foods handy; I make oatmeal three or four servings at a time in a small crock pot, then reheat a bowl in the mornings. Cheese sandwiches, French toast, pasta, beans a rice, easy to make or reheat are on the menu. The goal is to get enough protein during this healing process.

Sugar is not my friend; I have a toe that is somewhat arthritic after bunion surgery years ago and after three weeks of almost no sugar I ate a few chocolate caramels and it became red and sore late in the day. Alcohol has a similar effect (from past experience; I'm not allowed alcohol now). Using myself as a home science project I've proven what I suspected.

I have managed to keep the kitchen fairly tidy and the dishes run in the dishwasher regularly. I think a pot of lentil soup would serve for several days if I can motivate myself. I'll use the food processor to grate the onion - even though there is more cleanup of that device, it means fewer tears during the process.

I tried ordering out one time, a pizza. The process was unsatisfactory all around and what arrived was expensive, cold, and salty. I have ingredients here for making my own using flatbread in the freezer, but I should have ingredients ready to go ahead of time so I can fix it quickly when I feel hungry.

This is part of a self-care process I have to maintain since I live alone now (with three dogs who are all thumbs/tongues in the kitchen). Add to that the self-imposed isolation of the covid-19 pandemic and I need to have people call to check on me regularly that I don't just disappear one day, undetected. All of you, check on your friends and neighbors, by phone if not a conversation several feet apart on the front porch or down at the street. (My next door neighbors know I'm alive - I gave them a small loaf of hot broccoli cornbread last night, making sure I didn't touch the bread itself or the plate it would rest on. She gave me a ride to the doctor in her car this week so our germs are already kind of commingled.)


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Subject: RE: BS: Recipes - what are we eating?
From: Mrrzy
Date: 14 Mar 20 - 10:21 AM

My ceviche was a huge success! Marinated onions tiny tomatoes celery cukes jalapeño (one, in fear, not enough), corn, garlic overnight in lime juice, lemon juice, vinegar and orange juice, then took it all out of the marinade and put in the fish sliced thin (sword and tuna) with extra lime and orange juices, oregano and marjoram, and put the veg back to hold the fish down, added olive oil on top, about an hour before we tossed, served with slotted spoons, and ate. Yum yum! Just needed either a lot more jalapeños or some cayenne.


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Subject: RE: BS: Recipes - what are we eating?
From: gillymor
Date: 12 Mar 20 - 08:57 AM

That sounds good, especially like the spices. Thanks, Jon.


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Subject: RE: BS: Recipes - what are we eating?
From: Jon Freeman
Date: 12 Mar 20 - 08:43 AM

We'd just buy them as described in the UK, gillymor. But looking at the packages I have:

The dried fruit is mostly sultanas and raisins with a bit of candied orange and lemon peel.

The ground mixed spice jar says: Cinnamon, corriander, ginger, dill, nutmeg, clove.


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Subject: RE: BS: Recipes - what are we eating?
From: Donuel
Date: 12 Mar 20 - 08:32 AM

I think of 5 spice when I hear mixed soice


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Subject: RE: BS: Recipes - what are we eating?
From: gillymor
Date: 12 Mar 20 - 08:26 AM

That Porter cake looks interesting, Jon and might be the thing for a St. Pat's gathering next week. Can you divulge what "mixed spice"(s) and "mixed dried fruit"(s) are involved?


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Subject: RE: BS: Recipes - what are we eating?
From: Jon Freeman
Date: 12 Mar 20 - 07:55 AM

No, these few attempts have been really easy, Charmion. Like Mary’s Chocolate Cake - just weigh the bits into the bowl and let the mixer do the work.

I think the next cake I do will be a bit different as it’s prepared in a saucepan. I’ve only made it once before but it’s been a family favourite for a while.

Porter Cake
7fl oz Guiness Original
6oz butter
1lb mixed dried fruit
Grated zest and juice of 1 orange
60z light soft brown sugar
1tsp bicarbonate soda
3 eggs (beaten)
10oz plain flour
2tsp mixed spice

Topping
2tbs demerara sugar
2tbs flaked almonds

Heat Oven to 130C

Put butter, fruit, sugar, orange and Guiness in a large saucepan and slowly bring to the boil. Turn down the heat and simmer for 15 minutes stirring gently. Cool for 10 minutes.

Stir in bicarbonate of soda (this can froth up a lot).
Stir in the beaten eggs
Add flour and spice and mix well.
Pour mixture into loaf tin and sprinkle the top with the sugar and almonds
Bake for 1 ¼ to 1 ½ hours.


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Subject: RE: BS: Recipes - what are we eating?
From: Donuel
Date: 11 Mar 20 - 05:54 PM

With the big pile of seafood (mostly shrimp) and a 1/2 inch of citrus juice, it needs stirring and contact with juice, however you wish to do it. Never could afford enough scallops or lobster. Does Peru even have lobster?

I bet the Inca had plenty of citrus to cover'preeserve seafood. I refrigerate but it is ingenious how they came up with it.


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Subject: RE: BS: Recipes - what are we eating?
From: Charmion
Date: 11 Mar 20 - 11:55 AM

John Freeman, that is not what I call basic baking; you're headed straight for the advanced class.

I'm a good cook with all kinds of skills, but if I turn out a good cake it's by accident, not design. My pastry is worse.


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Subject: RE: BS: Recipes - what are we eating?
From: Jon Freeman
Date: 11 Mar 20 - 10:31 AM

I’ve been doing a bit of very basic baking recently. Chocolate cake, lemon drizzle cake, sultana buns and cheese scones have all gone down well here. I made a birthday cake for dad. A simple sponge with a bit of vanilla essence in and peppermint butter icing. I used yellow food dye in the sponge and green in the icing to make it a sort of “Norwich City” cake. He was delighted with it.


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Subject: RE: BS: Recipes - what are we eating?
From: Mrrzy
Date: 11 Mar 20 - 09:31 AM

It is the marinade time I worry about... Overnight seems long, the 45mn some Internet recipes say seems too short. I made some before and the fish was as rubbery as badly made octopus. Also how much hot pepper to not damage my wussy friends.


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Subject: RE: BS: Recipes - what are we eating?
From: Steve Shaw
Date: 10 Mar 20 - 09:22 PM

"...and put it in an ungodly little pot..."
I have no idea what the spellchecker was thinking of here! Any pot will do, godly or not...


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Subject: RE: BS: Recipes - what are we eating?
From: Stilly River Sage
Date: 10 Mar 20 - 09:18 PM

Rick Bayless has some recipes on his cooking program on PBS; he lets the fish or other seafood sit in the lemon or lime for sometimes just a couple of hours.

Scandinavians aren't the only ones who "cook" fish in acid (vinegar or citrus) and the peppers and herbs in the Mexican dish make it all the more appealing. A typical serving is to use a large tortilla chip, or use a tostada (cooked corn tortilla that is crisp) and put on a layer of sliced avocados or spoon on a generous helping of guacamole, then spoon the ceviche over the top. Mmmmmmm! Such a nice summertime meal. (I get it in regular Texas restaruants, Mexican restaurants, and general Hispanic groceries: Wikipedia says ceviche/cebiche/seviche/sebiche originated in Peru.)


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Subject: RE: BS: Recipes - what are we eating?
From: Donuel
Date: 10 Mar 20 - 08:13 PM

Its not a recipe but an adventure

The traditional recipes use uncooked fish, veggies and salsa but instead of heat let seafood soak in Citrus juice overnight which will 'cook' 1/2 inch chunks of any type of seafood you desire. If you use lime juice it may be too limey for your taste. I discard the citrus marinade when the fish is done. Lemon lime may be to your taste and part fresh orange juice is mellow.

My fish selection is often Patagonian shrimp (south atlantic)
Sea scallops, talipia, catfish - all sliced 1/2 inch or less and marinated 24 hours. [I get added flavor if I first *lightly* saute' the fish before marinating]

Dice veggies about 3 times the volume of total seafood;
3-4 tomatos, 3 onions, 3 stoplight peppers but only 1/2 pepper per color (red green yellow) MAYBE you like a smokey chile in there too... deveined clerey 3 stalks,
One or two bottles of your favorite salsa - mild or medium chunky or southwest

Experiment if you dare with small star fruit, kiwi, finger lime or something tropical
Be careful - pinapple takes over

season with regular pepper, Tampico picant sauce or a little bit of old bay and fresh citrus juice to your liking from 3 or 4 fruits, I like to taste the lime.
I don't add salt but let it be your last judgement

It will vary but by day 2 it has a past familiar taste

It will be gone in less than 5 days.

I shy away from cumin cinnamon or oregano but you may discover your own secret ingredient.

Its a real 'wing it' recipe so go as nuts as you dare.
Lets hope you use the biggest bowl you own


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Subject: RE: BS: Recipes - what are we eating?
From: Steve Shaw
Date: 10 Mar 20 - 08:06 PM

I don't even know what ceviche is.

If you have decent bread for toasting, and you are in a hurry and can't be arsed to make anything that takes more than seven minutes, make this:

Drain two cans of mackerel in oil. Chuck the oil away.
Put mackerel in blender. I care not a jot, any blender will do.
Add a dash of Tabasco, a teaspoon of hot mustard, a tablespoon of creme fraiche, a grinding of pepper (salt not needed) and the juice of three-quarters of an average lemon. Blitz in your blender. Stir it around and put it in an ungodly little pot
. Ideally, I'd say leave it until tomorrow. But an hour or three is transformative.


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Subject: RE: BS: Recipes - what are we eating?
From: Mrrzy
Date: 10 Mar 20 - 04:05 PM

Bbbbbbut HOW do you make ceviche??!?


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Subject: RE: BS: Recipes - what are we eating?
From: Dave Hanson
Date: 10 Mar 20 - 03:34 PM

I make ceviche with my own caught trout, it's excellent.

Dave H


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Subject: RE: BS: Recipes - what are we eating?
From: gillymor
Date: 10 Mar 20 - 11:39 AM

I much prefer farm raised tilapia and catfish to the ones I've caught myself but opt for wild on all other species, especially salmon.


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Subject: RE: BS: Recipes - what are we eating?
From: Steve Shaw
Date: 10 Mar 20 - 11:18 AM

I won't buy farmed fish at all.


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Subject: RE: BS: Recipes - what are we eating?
From: gillymor
Date: 10 Mar 20 - 10:47 AM

A Mexican friend of ours makes it with farm raised tilapia and it is excellent.


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Subject: RE: BS: Recipes - what are we eating?
From: Stilly River Sage
Date: 10 Mar 20 - 10:33 AM

I have recently (last couple of years) developed an appreciation for ceviche. So many things can go into it. The Mexican grocery nearby makes it, and it's very good, but I researched the main fish and it is one that is commercially farmed in China, so I've backed off of that and look for some with locally sourced wild-caught fish, or farmed in the US (fewer heavy metals in the flesh).


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Subject: RE: BS: Recipes - what are we eating?
From: Charmion
Date: 10 Mar 20 - 10:32 AM

Leftovers, known to sensible people as "cooked food ready to eat".

Our Sunday night dinner party had but one flaw: the only leftovers were one serving of soup and some rather fine cranberry-flavoured gravy that would probably go well with pork. Must dig pork chops out of freezer ...


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Subject: RE: BS: Recipes - what are we eating?
From: Mrrzy
Date: 10 Mar 20 - 09:07 AM

Details, Donuel, details!


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Subject: RE: BS: Recipes - what are we eating?
From: Steve Shaw
Date: 10 Mar 20 - 06:29 AM

Yep. Never cook for one night if you can bulk up for two...or three...or four... those cheesy toasties will restore your strength, Maggie.

We had jacket spuds last night. I always do too many. For breakfast this morning I microwaved a couple of smaller ones for two minutes, cut them in half, scraped some cheddar on top and microwaved again for 30 seconds, just to melt the cheese. A little knob of butter and Bob's yer uncle. That'll keep me going until teatime (unless I can find a crumpet or two in between...)


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Subject: RE: BS: Recipes - what are we eating?
From: Stilly River Sage
Date: 09 Mar 20 - 11:27 PM

I haven't had the energy to do much cooking, but I've created leftovers whenever I do cook, so they can be recombined later. And thank goodness for the overstuffed upright freezer. I've drawn down most of the store-bought frozen lunches, I have a few jars of my homemade Puerto Rican beans (a recipe I've modified a lot since I learned it from my mother-in-law), and with frozen bread and good cheese in the fridge, things like grilled cheese sandwiches are tiding me over nicely.


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Subject: RE: BS: Recipes - what are we eating?
From: gillymor
Date: 09 Mar 20 - 07:36 PM

Were you quoting from Hamomelette, Don?


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Subject: RE: BS: Recipes - what are we eating?
From: Steve Shaw
Date: 09 Mar 20 - 07:14 PM

I meant to say, use your finger to force half the bacon...


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Subject: RE: BS: Recipes - what are we eating?
From: Steve Shaw
Date: 09 Mar 20 - 07:12 PM

I cooked a piece of rolled brisket a la Marcella Hazan yesterday. You need a lump of meat weighting about 2lb and about 6oz of unsmoked streaky bacon without rind (or pancetta), three or four onions and (according to her) five cloves (not garlic, clove cloves). Last time I tried it the cloves permeated everything, including the cold meat next day, so I left them out this time. No need to brown the meat. Get your heaviest lidded pot that will fit the meat snugly. Slice the onions thinly and lay them in a thick bed at the bottom of the pot. Cut the bacon into one-inch pieces and use half of them into gaps in the roll of meat (or use one of those larding needles wot I have not got. Scatter the other half of the bacon on top of the onions. Put the meat on top and season well. It does need to be securely covered. That's it. It goes into a fairly low oven, about 150c, for around four hours. You need to turn the meat occasionally.

The meat ends up beautifully sweet and the onions turn into a delicious mush. We have this with roast potatoes (mash would be good too) and some greens. Some of the onion mush passes for "gravy." I must admit that the onions produce a very full-on flavour, which I like, but I won't be abandoning my other brisket method, which browns the meat in butter, adds carrots and an onion and beef stock half-way up the meat.


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Subject: RE: BS: Recipes - what are we eating?
From: Donuel
Date: 09 Mar 20 - 07:03 PM

Mrrzy how did you know I have spent 20 years refining ceviche'?


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Subject: RE: BS: Recipes - what are we eating?
From: Donuel
Date: 09 Mar 20 - 06:52 PM

HAHAHAHA I can't really get naked, slings and supports of outrageous fortune oppose me and takes arms against a seam of troubles, And by opposing, ends most appetite. To fry: to broil; No more; and by endless chopping exhausts.

But every day is better and I intend to try these!


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Subject: RE: BS: Recipes - what are we eating?
From: Mrrzy
Date: 09 Mar 20 - 04:57 PM

Bottled spag sauce always has sugar, blecch. Classico didn't used to but it does now.

Doctors don't warn about grapefruit nor about antibiotics interfering with the pill, nor about diaphragms [contraceptive ones] only working reliably in the missionary position. But they should. Doctors should warn, I mean.

Meanwhile, speak, well, write to me of ceviche. Internet recipes seem to be contradictory.


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Subject: RE: BS: Recipes - what are we eating?
From: gillymor
Date: 09 Mar 20 - 04:39 PM

I forgot to add that it should be served and eaten in the nude.


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Subject: RE: BS: Recipes - what are we eating?
From: Stilly River Sage
Date: 09 Mar 20 - 04:20 PM

Don't dribble any of that soup on your shirt - it'll leave stains!


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Subject: RE: BS: Recipes - what are we eating?
From: gillymor
Date: 09 Mar 20 - 03:14 PM

Maybe start out with one teaspoon of tumeric and go from there.


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Subject: RE: BS: Recipes - what are we eating?
From: gillymor
Date: 09 Mar 20 - 03:11 PM

Donuel, here is a meat-free soup from the Moosewood cookbook. I've posted it here several times I'm sure. It's my favorite winter soup.

Gypsy Soup

3 – 4 tablespoons of olive oil\
2 cups chopped onion
4 cloves crushed garlic
About 1 inch of minced ginger root to taste
2 cups chopped, peeled sweet potatoes
1 cup chopped celery
1 cup chopped fresh tomatoes (I use canned most of the time because good tomatoes are rarely in season down here)
1 cup chopped sweet peppers
3 or 4 cans of chickpeas as you like but I crack them all with a potato masher for a better texture.
3-4 cups vegetable stock or water with a Knorrs vegetable bullion cube
1 Tsb. paprika
2 teaspoon turmeric
2 teaspoon basil
Splash of sea salt just to brighten up the vegetables
Dash of cinnamon
Dash of cayenne
1 or 2 bay leaf depending how strong they are
1 tablespoon soy sauce

In a soup kettle or large saucepan sauté onions, garlic, celery and sweet potatoes in olive oil for
about 5 minutes. Add seasonings, except soy sauce, and the stock or water. Simmer, covered, fifteen
minutes. Add remaining vegetables (except for bell peppers) and chickpeas. Simmer another 10 minutes for so (then add bell peppers and adjust spices) until all the vegetables as you like them.
I sometimes sub carrots for sweet potatoes and sometimes use both.


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Subject: RE: BS: Recipes - what are we eating?
From: Donuel
Date: 09 Mar 20 - 02:21 PM

Rough cut fibrous peasant vegetable soup worked for me. It was the first time I have felt normal since surgury.

The secret ingredient was 1 large apple.

It is pleasant and practically meaty now.


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Subject: RE: BS: Recipes - what are we eating?
From: Charmion
Date: 09 Mar 20 - 10:09 AM

Himself and I had the neighbours in to dinner last night. I made a very fine carrot and ginger soup.

About a pound and a half of carrots, peeled and sliced thin
Half a litre (two American cups) of chopped onion
About a thumb's worth of fresh ginger root, peeled and finely minced
Butter
A litre (or American quart) or so of chicken stock
Three or four strips of zest taken off an orange with a veg peeler and enclosed in a large infuser or tea ball
Salt and pepper

Put a piece of butter the size of a hen's egg in the bottom of a soup pot. When it foams, add the onions and ginger and stir them around until the onions are beginning to brown. Don't let the onions get browner, but add the carrots and stir them around, too. Sprinkle the veg with enough salt and pepper. Pour in the chicken stock. Toss in the infuser with the orange zest.

Put the lid on and simmer for long enough to make the carrots very soft. Then remove the infuser and puree the soup very thoroughly. Serve sprinkled with your favourite green herb -- parsely, chives, dill, etc are all good.


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Subject: RE: BS: Recipes - what are we eating?
From: Steve Shaw
Date: 08 Mar 20 - 10:08 PM

It wouldn't work. Good soups are simply made with very few ingredients which need to be of the highest quality.

I've been a bit unadventurous lately but, when I have a minute, I'll be back with an idea or two...


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Subject: RE: BS: Recipes - what are we eating?
From: Stilly River Sage
Date: 08 Mar 20 - 09:25 PM

That'll send the cartoon steam blowing out of your ears!


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Subject: RE: BS: Recipes - what are we eating?
From: Donuel
Date: 08 Mar 20 - 03:48 PM

mmm whats on hand peasant soup

1 lg. can tomato soup
1 tomato
1 cabbage
4 potatoes
1 cauliflower
1/2 green pepper
1 can black beans
1/2 onion
1 full bottle salsa
4 glugs Tampico hot sauce
1 glug green salsa sauce
2 glugs of sesame oil
3+ pinchs salt
pepper to taste
Water to cover ingredients
boil like hell in large kettle with lid then turn down low for a couple hours

Makes 8 to 15 servings

It peaks by the third reboiling


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Subject: RE: BS: Recipes - what are we eating?
From: Donuel
Date: 15 Feb 20 - 04:02 PM

I'm eating sweet potato pie with cinnamon


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Subject: RE: BS: Recipes - what are we eating?
From: WalkaboutsVerse
Date: 15 Feb 20 - 03:58 PM

I have never tried Marmite and didn't much fancy Vegemite when I tried it as a kid in Aus...but maybe it's time to for another try - with or without celery, which I sometimes add to a stew, as in the poem above.

Had, as often, a very simple quick breakfast this morning -

chopped up half of a large flat mushroom, plonked them into a mug and added boiled water for a couple of minutes, before draining and placing in a sandwich with just vegan spread and salt.


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Subject: RE: BS: Recipes - what are we eating?
From: Stanron
Date: 15 Feb 20 - 12:41 PM

This is probably culinary heresy but I love celery with a smear of yeast extract (Marmite or Vegemite) down it's length and a more substantial covering of peanut butter on top. I can almost guarantee that you won't find this in Italy or France but it goes down a treat in this bit of east Manchester.


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Subject: RE: BS: Recipes - what are we eating?
From: Stilly River Sage
Date: 15 Feb 20 - 11:54 AM

I have the ingredients and found a good-sounding recipe to make a batch of pasta e fagioli this evening. The idea came along when my gourmet discount grocery had some cans of cannellini beans and I knew I had just about everything else in the pantry or freezer. I did have to go purchase some celery, of which one or two stalks will be used and the rest will rot until it is thrown out. I don't particularly care for it on it's own but it's okay in other stuff.


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Subject: RE: BS: Recipes - what are we eating?
From: Charmion
Date: 15 Feb 20 - 09:58 AM

It's February, the dead heart of the Canadian winter, and I have not the faintest idea of what to make for supper.

The only thing to do is open the freezer, close my eyes, reach in, and grab. Culinary roulette.


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Subject: RE: BS: Recipes - what are we eating?
From: WalkaboutsVerse
Date: 15 Feb 20 - 07:52 AM

Re Gary Rhodes, RIP, on ITV just now, such a shame that one of the very few English chefs who championed our own good culture & cuisine left for, & died in, the greedy UAE.


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Mudcat time: 12 July 7:58 PM EDT

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