9/18/2011 3 Comments Cooking aheadSo, I have been doing a lot of cooking. First, some veggies about to be oven-roasted for a lovely oven-roased vegetable stock...carrots, onions, celery, garlic and parsnips. Parsnips? I didn't even know that I liked them! Some of the stock went into making a tasty Roasted Red Pepper and Pumpkin soup. It was good, but I will be tweaking this recipe and when I am happy, will share with ya'll here! I have been fortunate to find red bells on sale for a week or two now, so have been roasting them to use in various ways. There are so many benefits to roasting your own peppers. It makes the house smell wonderful, it's super easy to do and it adds so much flavor. Start with freshly washed peppers, put them on a pan under the broiler (on hi) and turn until all sides are black-ish. I know, you will think you have ruined them, but trust me, you haven't! Let them cool and then the peel will come right off. But don't throw the peels away. Keep them for the next pot of veggie stock that you make, because there is still a lot of flavor in them! (you can freeze them until you're ready.) I was going to post a pic of them here, but suddenly the Picture app is not working.
I made a bunch of Samosas, (from Angel's last post) and froze them. Also I made a tasty vegan Minestrone, which we ate and I froze the leftovers. In about another week I will be undergoing a shoulder surgery, and in order to keep up my current eating habits and hopefully NOT gain back any of the 20 pounds I have lost thus far, I will have to really behave myself! I plan on making some more falafels today, which will also be bound for the freezer. It will be much easier to cook with one arm in the microwave! Caio!
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The Two Fat SistersRenee and Angel welcome you to their blog. Hopefully we can change our name some time. In the meantime, watch as we try to get there. Archives
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