Forum Replies Created
-
On Thursday, I made an enormous pot of soup, using onion, garlic, red bell pepper, mushrooms, celery, carrots, canned low-salt Spam, some beans I had frozen, about 10 cups broth, a can of diced tomatoes, 1 1/2 cups of pearl barley, 1 Tbs. Penzey's Paprika Smoked Spanish Style, 1/2 tsp. chili powder, 1/4 tsp. cayenne, and fresh parsley. I began by sautéing chopped onion and garlic in olive oil, then added the red bell pepper, and mushrooms, and chopped celery. I added the cubed Spam, then the chopped carrots. Then I added the rest of the ingredients, brought to a boil, then simmered for 30 minutes.
I like to do "throw together soups," using what I have around the house. (A can of Spam is unusual.) The hard part for me is figuring out the spices. I've used the paprika blend for pot roast, but after adding it here, I felt it needed a gentle kick, so I added the chili powder and cayenne. Of course, my broth is flavored with rosemary, sage, thyme, and sweet curry powder. I will freeze some of it, but the rest will get me through lunches in a very busy week ahead.
Thanks, Cwcdesign. That cake is perfect for using up a lot of my frozen lemon juice. I'll likely delete the glaze.
Yes, Cindy would have liked baking it. I seem to recall that Michael likes the taste of bourbon, which is why she tested out that one bread recipe--which did not turn out so well, so she saved all of us trying it. I miss her intrepid experimentation in the kitchen. It was always so fun to read her accounts, and I learned a lot, too.
I wish that Marianne would pop in here sometime. My variation of her Grape Nuts Bread has become my husband's favorite bread.
On Thursday, I fed my sourdough starter and made the dough for a double batch of Sourdough Cheese Crackers. I will bake them over the weekend. The dough handles more easily if it has a couple of days in the refrigerator, and it gives the crackers a bit of a zing.
