This soup tastes better than it looks. Sort of like split-pea’s tropical cousin.
I have a 1 1/2 Quart Slow Cooker that I dearly love; because I can fill it up with soup ingredients in the morning, then head out to the gym or to run errands and return to hot soup for lunch.
Sometimes the recipe is tried and true. But often, it’s what’s in the house. Like my Almost Tropical soup. Does butternut squash grow in the tropics? I’m thinking no. But here’s the soup.
- 2 plantains, sliced
- 1/2 butternut squash, cubed
- 2 cups chicken stock
- 10 oz can of coconut milk or crushed pineapple
Put first three ingredients into the slow cooker, set to low. Leave for about six hours. Add coconut or pineapple. Puree with an immersion blender. Reheat if necessary.
Add any spice you like. I’m partial to ginger. But cumin and garlic work too.
School was canceled today due to inclement weather. I usually hate that. But this morning I really didn’t want to hassle with getting DD8 dressed, fed and out the door.
Good things are happening, even though the temperature is below freezing. DH is working from home. So no worries about his driving in terrible conditions; and he gets two additional hours in the day to spend with the girls. And, the library is open. So I took the girls when it opened and we picked out books to keep us entertained. And we picked up a friend. So both children are entertained and everybody is safe at home. Yeah!
For lunch I made Thai Pork from leftovers. It’s really easy. I’m not including measurements, because I don’t use any. Just add the ingredients according to smell.
- Peanut oil
- Chopped green onions
- Shredded carrots
- Cut up leftover pork chops
- Thai curry paste
- Fish sauce
- Can of coconut milk
- Frozen peas
Saute onions and carrots in a shallow pan. When they are warm and the carrots begin to smell sweet, add the pork and Thai curry paste. Heat through. Add fish sauce and coconut milk. Bring to a boil. Add peas. Cook three more minutes. Serve over rice.
I would like to work on my cardigan today, at least finish taping the pattern together. But that isn’t likely to happen. Perhaps tomorrow.
This is my most favorite recipe from Allrecipes.com, Shrimp and Andouille. Yum! I wish that I had remembered the green onions. The taste is still good using white onions. But the dish looks so much nicer with flecks of bright green.
Like most of my cooking, this is the what’s in the pantry version. It should perhaps be called Portuguese rice, because I used Linguica. For best results cook in a rice pan. I use a Le Creuset cocotte pan (like a paella pan only deeper, French style), but a dutch oven with a tight-fitting lid, or a paella pan will work just as well.
My critic says, “Food is delicious mommy.”
Spanish Rice Recipe
- 1 T Olive Oil
- 2 tsp Butter
- 2 White Onions
- 1 Carrot
- half bulb Fennel
- 2 Green Onions
- 4 cloves Garlic
- 12 oz Linguica
- 3 cups Medium Grain Rice (calrose)
- 1 can Chicken Broth
Chop the vegetables. Heat olive oil and melt the butter on medium heat. Add the vegetables in the order listed (toughest first), allowing each to soften slightly before adding the next.
Brown the Linguica.
Add the rice and coat thoroughly. Each grain should be shiny and warm.
Add the chicken broth and enough water to cook the rice, approximately three cups of liquid total. You may need to adjust the amount. Reduce heat to low. Cook for 20 minutes.
If you used low sodium chicken broth, add salt to taste.
I would have taken a close up shot of the food. But my camera has decided that it will no longer take macro photographs.
This dish freezes well.