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rushthatspeaksDisturbingly enough, the existence of a discussion on the possible plurals of the word 'Netflix' did in fact enable me to stop thinking about it and go do something useful.
So I made![[livejournal.com profile]](https://www.dreamwidth.org/img/external/lj-userinfo.gif)
heres_luck's black bean and chipotle soup, with some modifications. I'm allergic to onions and lignota has a deep aversion to all bell peppers, so I wanted to substitute in something that would give me a nice blend of those flavors and textures without actually being exactly like either. Turns out that about 2 1/2 cups of jicama, chopped coarsely, worked beautifully. I treated it as an aromatic vegetable, sweating it with garlic at the beginning of the cooking process (as one would the onion if one were following this recipe exactly), instead of dealing with it as if it were a potato, and it came out very well. It was a little crunchy but not overly so, and had some of the bite of an onion without being overly obnoxious.
I'm adding the soup to my repertoire, since everyone liked it (despite several cases of unfamiliarity or outright aversion to an ingredient--weirdquark said she ate the tomatoes, and she doesn't do that) and it made a hearty dinner for five when served over cornbread with sour cream and shredded cheddar. This indicates to me that with an entree it would feed seven normal people or Thrud, and it's always good to have something to feed Thrud (who has the kind of metabolism which means she can get up from a Thanksgiving dinner to go make a few pounds of pasta to tide her over, but nevertheless remain fairly skinny; making enough food for her can be a real issue). And it was nice, easy, simple cooking, the kind where you chop a lot of things and then go read a book in the middle, and more of those are always good to have around.
I need to try the white bean and rosemary from that soup recipe page next, because so many people have said so many good things about it.
So I made
heres_luck's black bean and chipotle soup, with some modifications. I'm allergic to onions and lignota has a deep aversion to all bell peppers, so I wanted to substitute in something that would give me a nice blend of those flavors and textures without actually being exactly like either. Turns out that about 2 1/2 cups of jicama, chopped coarsely, worked beautifully. I treated it as an aromatic vegetable, sweating it with garlic at the beginning of the cooking process (as one would the onion if one were following this recipe exactly), instead of dealing with it as if it were a potato, and it came out very well. It was a little crunchy but not overly so, and had some of the bite of an onion without being overly obnoxious.I'm adding the soup to my repertoire, since everyone liked it (despite several cases of unfamiliarity or outright aversion to an ingredient--
weirdquark said she ate the tomatoes, and she doesn't do that) and it made a hearty dinner for five when served over cornbread with sour cream and shredded cheddar. This indicates to me that with an entree it would feed seven normal people or Thrud, and it's always good to have something to feed Thrud (who has the kind of metabolism which means she can get up from a Thanksgiving dinner to go make a few pounds of pasta to tide her over, but nevertheless remain fairly skinny; making enough food for her can be a real issue). And it was nice, easy, simple cooking, the kind where you chop a lot of things and then go read a book in the middle, and more of those are always good to have around. I need to try the white bean and rosemary from that soup recipe page next, because so many people have said so many good things about it.
