If you have leftover canned chipotles in adobo sauce after you’ve made smoky sweet potato hummus, perhaps you could put them in a spicy soup?
That’s not the soup recipe I used, but it seems a bit more interesting, and is probably better balanced when it comes to spice. What I had going was killing the plants and making me cough. I might like a little heat…
Heading out of doors today – gotta soak up this sun while I still can!
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Gonna boast – when I took a bite of this, I almost died a little bit. That’s how good it was.
You may or may not agree. Still, if you like the ingredients, you’ll probably find the dish palatable. And (bonus), it’s good for yaz!
After my grain adventure, I had to find something to do with the rye pasta spirals.
I toyed with ideas about veggie versions of corned beef dishes and the like, but then remembered that we had a ton of artichokes and tomatoes that had to be used. Here’s the Haphazard Recipe:
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Alright, it’s happened again… cheating with links.
I’m hoping the places I send you this time will prove useful in your home and daily life. Everything I put in this post has been very helpful for me as far as eating well and staying comfortable, happy and entertained during the winter season.
*Note: Nothing is better than staying connected with the people that make you feel good. Maintain your positive friend and family connections this season, no matter how much you have to fight the chaos and snow. Well, well worth it.
Eat
You’ve got to eat heartily when the weather gets nasty. This first link is to a recipe I used earlier in the week. We added garlic, peas and carrots to this and ate it with bulger seasoned with Greek seasoning, garlic, minced onion, turmeric and Parmesan cheese. I put balsamic vinegar on mine as well:
I’ve finally tried my hand at cream based soups.
This happy event only came about because I’ve been on a bit of a pumpkin pie kick, and insist on making my own organic cinnamon whipped cream to go with it. The only thing to do with the leftover cream was my favorite fall food – soup.
The first time I made a basic corn chowder, which was good but not very original.
The second time I had items to use up, namely kale and prepared black beans. I decided to go with a Mexican (Tex-Mex?) feel, and ended up with a sort of vegetarian white chili. Can you say Haphazard Recipe?
Warning: When making soup I never measure; it’s all by feel. This is the basic recipe:
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Get ready for another Haphazard Recipe!
A few days ago, I was trying to figure out what to do with the crumbled remains of some homemade veggie burgers. My husband – wonderful MacGyver-style house hippy that he is – suggested that I season it and make lasagna.
I couldn’t see how this would work, as the meat substitute bore a distinct peanut flavor from the peanut butter in the burger recipe. But since I a) didn’t have a better idea, b) knew there was a partially empty box of lasagna noodles in the pantry, and c) will jump on any excuse to eat pasta, I decided to take the idea and run with it.
