Posted in Bouncing Tigger's Vegetarian Recipe Challenge, Food, Recipes

Meatless in May. Want to Help?

Well, okay. I just found a WordPress blogging challenge I can get my teeth into (literally as well as figuratively). Bouncing Tigger’s Vegetarian Recipe Challenge may just fit the bill. So far I’ve been doing pretty well, with no objections from the hubby and I’m looking forward to trying new recipes.

Cauliflower
My, What A Lot of Cauliflower You’ve Got!

So, first: here’s a recipe I put together for soup. Proportions are entirely optional, as are the number and type of veggies. The more veggies the merrier, including members of the broccoli family which often don’t play nice with the neighbors. I’ve done this soup with broccoli, cauliflower and Brussels sprouts. Cabbage would be fine, although I don’t think I’ve ever put cabbage in up until now. I’ll have to try it next time. Come to think of it, I don’t think bitter greens (kale, collards, etc.) would work in this soup.

I also add a handful of lentils and a can of beans of whatever kind. There’s your protein. I add some grains, too, like barley and quinoa. And, just to top it off, I also drop in a small amount of pasta towards the end.

I typically use soup stock for this soup. Sometimes it’s home-made, sometimes it’s from a can. How much? Enough to cover the veggies and still leave room for broth – and the inevitable expansion of the grains.

Here are the veggies I typically use:

Onions, garlic, carrots, green beans, broccoli, Brussels sprouts, corn, peas. I sometimes add tomato and mushrooms, although just small amounts of each. I start by sauteing the onions and garlic in olive oil, then add the other veggies until they’re glistening. Then I add the broth, stir it up, then stir in a handful of lentils, barley and/or quinoa and a can of beans. I’m partial to chick peas, but you can add whatever you want.

I usually use frozen corn and peas, so I want until the soup is almost done to add that plus the pasta. If I have any parsley, I’ll chop that up and add it, too.

Now, here’s your part – do you have any vegetarian recipes you’d like me to try? I like to take pictures and videos of what I’m doing, so I’d probably do that and post it here. Check out my new recipe collections page to let me know!

Posted in Family, Food, Recipes

Polish Penicillin

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Comfort food, polish style. Chicken soup the way my grandmother made it. Start with a nice soup chicken, one that has some flavor. Dump it into a pot and add a few quarts of water. Quarter a medium onion and add that to the pot. If you have some parsnips, you can add some of those too. Bring to a boil and let the mixture simmer for about 1 hour. While you’re waiting, peel and cut some carrots. I usually like large chunks. Now for the final touch: cabbage. Take a quarter cabbage and slice. I also like these on the large size.

After 1 hour, remove the chicken, the onions, and the parsnips. Toss in the carrots and return to a boil. Reduce heat and cook for 15 minutes. Now add the cabbage and cook for another 20 minutes. Debone and cut up the chicken while the carrots and cabbage are cooking. When the vegetables are cooked add the chicken along with salt and pepper, to taste.

I usually serve this over rice or noodles. If you’re feeling adventurous, you can make your own noodles, just like my grandmother did!

Enjoy!