Text 6202, 85 rader
Skriven 2011-01-24 22:05:00 av JIM WELLER (1:123/140)
     Kommentar till en text av JANIS KRACHT
Ärende: soup weather
====================
-=> Quoting Janis Kracht to Jim Weller <=-

 JK> We also been having a lot of soups..
 JK> Pea soup using the ham bone

One of my favourites.

I've already started our next one. Today I picked up two bundles of
asparagus (it was on special this week), chopped off the bottom
third of the stems and boiled them gently for about 35 minutes, Then
whizzed them in a blender and simmered the resulting mess another 10
minutes. Next I passed it through a strainer, pressing hard on the
fibrous pulp with a rubber spatula and now I have almost a quart of
vegetable broth for cream of asparagus soup tomorrow.

 JK> Turkey soup from the Thanksgiving bird

We too like turkey and have it often in the winter months; Roslind
just announced she wants to do our fourth one of the season this
weekend. And call some friends over to help it it.

 JK> for the pea soup
 JK> I couldn't ignore the garlic (g).

How Italian of you!

 > a weird bean  dip loosely based on hummus

 > Asian dark sesame oil

 JK> Yep, sesame seed oil will give it the flavor you're looking for..
         
Actually the flavour is quite different.

A simple snack from my latest recipe roundup...

MMMMM-----Meal-Master - formatted by MMCONV  2.10

     Title: Maple Honey Roasted Cashews
Categories: Nuts, Snacks
  Servings: 4

      1 lb Cashews
      2 TB Honey
  1 1/2 TB real Maple Syrup
  1 1/2 TB Unsalted Butter
      1 ts Salt
      1 ts Vanilla
    1/4 ts Cinnamon
      2 TB Sugar

Preheat oven to 350 degrees and line a baking sheet with tin foil. 

Measure out all ingredients and combine the honey, maple syrup and
butter. Microwave until butter is melted {about 25-30 seconds}. Then
add salt, vanilla and cinnamon to the honey mixture and stir.

Place cashews in a medium size bowl, pour the honey mixture over the
nuts and toss. When coated spread on the prepared cookie sheet
{forming a single layer} and bake for 6 minutes. Remove from oven,
toss again and place back in the oven for 6 more minutes.

Remove and pour into a clean bowl, toss with the 2 tablespoons of
sugar and a little salt to taste and let cool, stirring
occasionally. 

When completely cool pour into a glass jar with an air-tight lid.

Source: Recipe from Laurie @ SimplyScratch

From: www.maplesyrupworld.com
 
MMMMM-------------------------------------------------
 

Cheers

YK Jim


... A first rate soup is better than a second rate painting.

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