July 22, 2014
Fast and Simple Soup
Florence
Course Soup
Cuisine American
- 3 medium size carrots
- 3 medium size parsnips
- 6 cups vegetable broth
- kosher salt and black pepper to taste
- 1/2 lemon juiced
- 1/4 tsp marjoram or 1/4 tsp thyme
Peel and dice the carrots and parsnips, then put in a big soup pot with the vegetable broth; add salt and pepper to taste.
Bring to boil over medium-high heat, then reduce heat to low and simmer gently for 15 to 20 minutes or until vegetables are very tender.
Cool.
Place mixture in blender and puree until smooth, using only enough broth to your liking.
Return the puree to a soup pot, stir in the lemon juice and herbs.
Heat over low heat and bring back up to temperature and serve hot.
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July 11, 2014
Golden Delight Rice
Florence
Course Rice
Cuisine American
- 1 cup diced carrots
- 1 tsp cooking oil
- 2 golden Delicious apples cored and diced
- 3 cups cooked brown rice
- 1/2 tsp salt
- 1/2 cup golden raisins
In a large skillet, combine the carrots and oil, on medium heat until carrots are tender, approximately 5 minutes.
Add remaining ingredients and cook, stirring until heated through, approximately another 5 minutes.
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March 21, 2014
Apple Rice And Lentil Skillet
Florence
Course Side
Cuisine American
- 2 cup uncooked lentils
- 4 cups water
- 1/2 cup fresh butter
- 2 carrots coarse grated
- 2 onions finely diced
- 2 garlic cloves finely minced
- 6 teaspoon flour
- 2 cups unsweetened applesauce
- 1 tsp curry powder
- 2 cups water
- 1/4 cup fresh squeezed lemon juice
- 2 cups cooked rice
Put lentils in saucepan with the 4 cups water, bring to a boil, turn heat to low and simmer gently for 30 minutes. Drain excess water; set aside.
In large skillet, melt the butter over medium-low heat. When melted, add the carrots and onions and cook just until vegetables are slightly softened, then add the garlic and cook 1 minute longer.
Add the flour, applesauce, curry powder, and 2 cups water to the skillet, stir, turn heat to low, cover skillet and simmer gently for 20 minutes, stirring occasionally.
Remove from heat and add the lemon juice, cooked lentils and cooked rice, stir gently, then serve immediately.
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January 21, 2010
Summers End Stew
Florence
- 1 1/2 pounds stew beef -- trimmed
- 1 tablespoon cooking oil
- 8 fresh tomatoes -- peeled and cut up up to 12
- 2 cups tomato juice or water
- 2 medium onions -- chopped
- 1 clove garlic -- minced
- 1/2 teaspoon pepper
- 2 teaspoons salt -- optional
- 4 medium potatoes -- peeled up to 6 quartered
- 3 carrots -- sliced up to 5
- 2 cups corn -- frozen
- 2 cups fresh green beans
- 2 cups peas -- frozen
- 2 celery stalks -- up to 3
- 1 cup summer squash -- sliced
- 1/4 cup fresh parsley -- snipped
- 1 teaspoon sugar
Put oil in the dutch oven and brown meat over medium heat.
Stir in tomatoes, tomato juice, onions, garlic, salt, and pepper.
Bring to a rolling boil.
Reduce heat and simmer for one hour.
Fold in carrots, corn, potatoes, green beans, celery, and peas.
Cover tightly and let simmer for 30 minutes.
Add in squash and simmer for an additional 10 to 15 minutes, until everything is tender.
Add in sugar and parsley.
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