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Posts Tagged ‘thyme’

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I am so tired of the snow….omg…MAKE IT STOP!!!!

I am in the process of making potato soup. I don’t have a recipe for soups I make. I just go for it lol.

Tonight I caramelized mushrooms w/some thyme, tarragon, salt and pepper…..it’s hard for me not to want to eat every last bit of them…. I love my ‘shrooms

I cooked off the potatoes and then sauteed the onions and garlic, added the flour then the skim milk….nutmeg, potatoes and am waiting for it to thicken as I type this post.

I added some chopped frozen spinach and a wee bit of parsely too. Should be scrummy. ūüėÄ

Psst….a good tip is to add a splash of your favourite vinegar e.g. red wine or a flavoured vinegar to ¬†your cream soups….it helps cut back on the fat however, even when I was cooking vegan and now that I’m using skim milk, I find it adds tremendous flavour. I added a splash of tarragon vinegar and it now tastes AMAZING!

I love love love soup. My favourite daughter is at a friend’s house watching the Academy Awards. ¬†I hope she leaves earlier than later…I don’t like her driving around in that tiny car of her in the snow on the back roads of Pennsylvania.

Enjoy your evening peeps!

~V~

 

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….of ingredients just waiting to be made into something great.

Well, maybe not great, but it will be tasty. I hope. I was bored earlier…

I sauteed off some mushrooms using vegan lard and adding thyme, freshly ground salt and pepper and a smidgen of garlic powder (mostly because that’s all I had left lol). I like to caramelize my veggies. And that’s kind of what I did to the mushrooms. I could eat an entire bowl of these mushrooms and still want more.

A month or so ago, the owner of LD Nails, Allentown, who makes my hands beautious, made a dish for my daughter to try. She’s Vietnamese. Her tofu in the dish was kind of odd-shaped and looked like fresh mozz that was stretched in funny ways. The food was delish. When I asked about how she got the tofu to look like that (which she says bean curd and never tofu), she thought I was pretty funny. Finally she figured out what I meant and I believe she said she used soft tofu, not silken. So that’s what I used tonight. Soft bean curd.

I tried to shape it but that doesn’t work. So I just ripped off chunks of it…I felt like a barbarian…and kind of smushed them and then tossed them into the hot vegan lard. I then added some soy sauce, and I really need help with this…it just got on some of the tofu and immediately was absorbed and so I madly stirred the stuff around to spread the love. I was trying to be careful because I didn’t want to¬†cause the¬†pieces to break up. I cooked it for a while and there was too much liquid to fry up properly. I realised then I should have pressed it a bit. So I let it all cook out and proceeded.

ANYWAY…. I added another pat of lard and then a dash of sesame oil and let it all sit there cooking. I left the room. When I started to smell something I went back in. It was all brown and crispy-ish on one side.¬† I turned over the pieces I thought really needed it and cooked them until there was some colour on the other side.

I tasted them after they had cooled off and drained and they were very nice. I liked the way it tasted. I was getting sick of the whole soft food deal. I do have teeth and so does my kid.

Tomorrow I will decide what to make…well I’ll be making it up as I go. I’ll post about it after it goes down.

Nighty night!

OH!! I forgot! Check out my new page of restaurant reviews … click on the pig!

  

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