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Post by kit on Jan 27, 2024 12:21:22 GMT -5
Yesterday I made a big pot of homemade vegetable soup. I ate one large bowl and froze the rest for later. Soup is so comforting in the wintertime and if it's homemade you control what's in it. I added lots of fresh vegetables and no meat this time. Everything cooks in the same pot so you don't lose any nutrition. There are several recipes on YouTube. Try one... homemade vegetable soup is so good for you.
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Post by Atticus Pizzaballa on Jan 27, 2024 17:18:51 GMT -5
Kit I so agree. I make my own veggie soup and also my pasta with garbanzo beans soup using a pasta made from garbanzos beans. I bought a beginners cookbook of Greek Mediterranean diet. Sunday I am making chicken legs roasted with tomato sauce and green peas and carrots. Check this webpage when you get a chance I made this recipe last Sunday and it is sooooo delish. www.tastymediterraneo.com/mediterranean-white-beans-with-artichoke-and-tomato/ |
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Post by kit on Jan 28, 2024 9:50:32 GMT -5
The beans, artichoke and tomato recipe looks good. I know beans are very good for you and so are artichokes. I may make this soon.
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Post by Clipper on Jan 28, 2024 11:49:28 GMT -5
The dish looks great but I don't do garbanzo beans or lima beans. I wonder how it would be if I subbed different beans such as Navy beans. We DO buy artichoke hearts in jars. We use them in salads and Kathy makes an awesome hot spinach and artichoke dip with cheese. I just can't seem to get by the texture of lima beans or garbanzos. Do you ever eat artichoke hearts by themselves as side dish? PB, do you buy fresh artichokes and prep them yourself or do you buy the canned or jarred versions? I bought artichokes fresh just once. They were expensive and a pain in the keester to clean and prep. There seemed to be a lot of waste by the time they were ready for cooking. It seems less expensive to buy them already prepped and canned or in glass jars.
You both post a lot of great recipes. Recipes that I often save for later use. We do cook a lot of soups, but usually the basic recipes with an animal protein, veggies, and pasta, rice, or potatoes. I made home made chili the day before yesterday and made enough to freeze some of it for later use. If either of you has a good recipe for Utica style greens, using something beside escarole I would love to have it. For one reason or another I never see escarole around here.
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Post by Atticus Pizzaballa on Jan 28, 2024 14:12:21 GMT -5
Clipper substitute white kidney beans. They would hold up. I buy the jarred artichoke hearts from Goya I like em in salads.
I haven't made Utica stype greens in ages when I do I use the sweet cherry peppers in a jar with vinegar solution. I can't do hot spicy foods anymore. I wonder if you could substitute swiss chard for the escarole?
My Mom always made her delicious stuffed artichoke. I think it was a mixture of breadcrumbs, pecorino romano cheese, fresh chopped parsley and olive oil. Stuffed in between the artichoke leaves. Tastes great.
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Post by Clipper on Jan 28, 2024 17:47:39 GMT -5
Clipper substitute white kidney beans. They would hold up. I buy the jarred artichoke hearts from Goya I like em in salads. I haven't made Utica stype greens in ages when I do I use the sweet cherry peppers in a jar with vinegar solution. I can't do hot spicy foods anymore. I wonder if you could substitute swiss chard for the escarole? My Mom always made her delicious stuffed artichoke. I think it was a mixture of breadcrumbs, pecorino romano cheese, fresh chopped parsley and olive oil. Stuffed in between the artichoke leaves. Tastes great. I hadn't thought about swiss chard. Spinach didn't hold up and turned to mush when by the time the dish was done. Chard is a bit more hardy and might not break down as much. |
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