quote:

Originally posted by Ian on topic, I'm a minestrone guy. I dunno why, I just like it, except when it has potato in or when it's too thick. It's perfect to dip bread in and indulge on then drink the rest. 1 tablespoon of olive oil 1 onion, chopped small 2-3 celery sticks, cut small 2-3 carrots, cut small diced red pepper 2 stalks of leeks, cut small 1 cup of peas, fresh or frozen garlic, crushed noodles of some sort. 1 tablespoon of tomato purée enough chicken or vegetable stock 2 tablespoons of small pasta shells salt and pepper chopped parsley is perfect. It needs very little garlic or seasoning though, it's so easy to overdo it and lose the homeliness it's best with. I recommend perhaps roasting the garlic first to make it a bit sweeter, it's best not to be too strong

that looks awesome!

the thing with it that I like is that you're pretty open to using many ingredients, the red pepper, celery & carrots are usually in all though, but you can add squash, swede, different kinds of onions, courgette, potato if you like them unlike me beans, beit kidney or french or broad & add more herbs/seasoning/pasta types depending on how you like to eat.

chipotle corn & two-bean chili

1 pound ground round / ground turkey
1 teaspoon canola oil
1 1/2 cups chopped onion
2 garlic cloves, minced
1 tablespoon chili powder
1 tablespoon ground cumin
2 teaspoons minced fresh oregano
3/4 teaspoon salt
1 1/2 cups frozen whole-kernel corn
2 (14.5-ounce) cans no salt-added diced tomatoes, undrained
1 cup coarsely chopped zucchini
1 cup water
1 tablespoon finely chopped canned chipotle chile in adobo sauce
1 (15-ounce) can kidney beans, rinsed and drained
1 (15-ounce) can black beans, rinsed and drained
6 tablespoons fat-free sour cream
6 tablespoons thinly sliced green onions
6 tablespoons (about 1 1/2 ounces) shredded reduced-fat sharp cheddar cheese


cook beef in a dutch oven over medium-high heat until lightly browned; stir to crumble. drain well; set aside.

add canola oil to pan. heat pan over medium-high heat. add chopped onion to pan; sauté 4 minutes or until tender. add garlic; sauté 30 seconds. add chili powder, cumin, oregano, and salt; sauté 30 seconds. stir in corn and tomatoes; bring to a boil. reduce heat, and simmer 3 minutes, stirring occasionally.

stir in beef, zucchini, water, chipotle chile, and beans; bring to a boil. cover, reduce heat, and simmer 10 minutes or until zucchini is tender.

spoon 1 1/2 cups chili into each of 6 bowls. top each serving with 1 tablespoon sour cream, 1 tablespoon green onions, and 1 tablespoon cheese.

6 servings

CALORIES 408(28% from fat); FAT 12.8g (sat 4.4g,mono 4.4g,poly 1.3g); PROTEIN 29g; CHOLESTEROL 59mg; CALCIUM 180mg; SODIUM 850mg; FIBER 13.2g; IRON 5.4mg; CARBOHYDRATE 45.4g

So no one likes cheese sandwhich taosted with tomato soup?

I fail.

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Nothing lasts, nothing lasts, everything is changing into something else. Nothing is wrong, nothing is wrong, everything is on track...

You know, William Blake said... uh, nothing is lost. Nothing is lost and I... I really believe that, we only move on...

quote:

Originally posted by Lunar Phase 7 So no one likes cheese sandwhich taosted with tomato soup? I fail.

you made a semi-non-failure thread. Take that from it at least while you're masturbating with cathedral city

quote:

Originally posted by pmoisse Cream of mushroom ftw

we have a winner

quote:

Originally posted by narcism we have a winner

I only use that for greenbean casserole

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cream of broccoli & asparagus soup.
mmmm.

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thesuperglo - Flaming Popsicle [June 2007 Promo](full-on/dark/goa)

quote:

Originally posted by superglo cream of broccoli & asparagus soup. mmmm.