potatoes, squash, beets, carrots, parsnips, garlic, or any other root vegetable
olive oil
fresh thyme (dry is ok)
fresh rosemary (dry is ok)
pepper
salt
Chop your root vegetables in to small chunks. If you are mixing multiple types of root vegetables, you need to make sure that the different vegetable types will take the same length of time to cook. To accomplish this you may have to make different-sized pieces depending on cooking time. Carrots and parsnips should be cut in small pieces (little rounds, not large chunks unless you hve a lot of time). Beets need medium-sized pieces (2 or 3 centimeter cubes). Potatoes need 3-4 centimeter cubes. Some squashes cook fairly fast and you can get away with even larger pieces, but I don't recommend it; squash tastes really good when it's been cooked a long time because it caramelizes.
Put your vegetables in a large baking dish. Pour in olive oil - enough to coat each piece of vegetable lightly, and leave a little bit on the bottom of the pan. Mix up the vegetables so that every piece is completely covered with a thin layer of oil. Add salt, pepper, fresh thyme, and fresh rosemary. A little bit of vinegar also tastes good.
Bake the vegetables at 450 F. Allow at least 70 minutes; start checking on the veggies after 40 minutes. When a fork goes through very easily, they're done. Serve immediately - they don't taste nearly as good cold.
Showing posts with label carrot. Show all posts
Showing posts with label carrot. Show all posts
Tuesday, December 16, 2008
Monday, November 24, 2008
Red Soup
In my day, there were cooks who refused to use the Cuisinart to slice onions. They said it ruined the flavor. I remember inventing this recipe to avoid that restriction.
Once you have the basic recipe down you can vary it a lot. Try adding spinach, garlic, cauliflower or summer squash. The only thing I've tried that didn't work well was potatoes.
Bring to a boil:
1 huge can (1 gal?) whole tomatoes
1 huge can tomato sauce
~16 c. water
Use a food processor to slice:
3-4 carrots
1 bunch celery
Add to soup.
Use a food processor to mutilate:
2 huge onions (~3c)
Chop and add:
1 small head broccoli
3 green peppers
Add:
1 1/2 c. red wine
salt and pepper to taste
Serve when the carrots and broccoli are cooked (tender).
Posted by mathhobbit
Once you have the basic recipe down you can vary it a lot. Try adding spinach, garlic, cauliflower or summer squash. The only thing I've tried that didn't work well was potatoes.
Bring to a boil:
1 huge can (1 gal?) whole tomatoes
1 huge can tomato sauce
~16 c. water
Use a food processor to slice:
3-4 carrots
1 bunch celery
Add to soup.
Use a food processor to mutilate:
2 huge onions (~3c)
Chop and add:
1 small head broccoli
3 green peppers
Add:
1 1/2 c. red wine
salt and pepper to taste
Serve when the carrots and broccoli are cooked (tender).
Posted by mathhobbit
Stroganoff
First you make the soup base: Chop 2 parts onions and 1 part each celery and carrots (optional garlic to taste) Then sweat (cook on medium heat until translucent) these vegetables in some oil or margarine.
Add vegetables you like in soup, I chose mushrooms but you could add anything. If you pick something that cooks quickly or loses color (like broccoli or leafy greens) then wait and add these later. Cook these vegetables for a while.
When the vegetables are done add however much vegetable stock you want. You can add water an bullion cubes or you can add stock from a box.
Your soup should now be salty and have vegetable flavors, but we want to make it taste more complex. Salt vinegar and sugar should be in just about everything and so since we have salt we need to add vinegar and sugar. I add about twice as much vinegar as sugar and then taste. If it tastes flat add more salt, if it tastes too tart add more sugar and salt if it tastes too sweet add more vinegar and salt if it tastes too salty add more vinegar and sugar. Dont use white vinegar because it tastes bad, but any other kind of vinegar will do. You can also add any spices you like (oregano, thyme, basil, sage ect... I added sage and thyme). I also threw in some liquid smoke because I love that stuff, but its not nessecary (and only add a little because it is strong)
When the soup tastes good you are ready to finish it.
The "meat" in the stroganoff was seitan, which I make from high gluten wheat flour (you can buy it at harvest in bulk). Add salt and pepper to the flour and then mix up a slightly smaller volume of liquid composed of 2 parts water 1 part soy sause (or omit and add some salt) 1 part vinegar. Taste the liquid to make sure it is good and then mix the flour with the liquid. This mass should be stretchy and moist and look kind of like brains.
Tear off small (1/2 ping pong ball) chuncks of the seitan and throw it in the now boiling soup. The seitan will expand to roughly double in size, cook it for 10 more minutes and pull out a chunk. It is done if it is slightly chewy but not like bubble gum. then you can throw in any leafy greens of veggies that cook fast.
As those are cooking you want to mix about 1/5 the soups volume of soy milk with enough corn starch to thicken it (directions on the corn starch box) as the corn starch heats up it will thicken, and it will continue to thicken as the soup cools. Once it is about as thick as you like the dish is finished.
Add vegetables you like in soup, I chose mushrooms but you could add anything. If you pick something that cooks quickly or loses color (like broccoli or leafy greens) then wait and add these later. Cook these vegetables for a while.
When the vegetables are done add however much vegetable stock you want. You can add water an bullion cubes or you can add stock from a box.
Your soup should now be salty and have vegetable flavors, but we want to make it taste more complex. Salt vinegar and sugar should be in just about everything and so since we have salt we need to add vinegar and sugar. I add about twice as much vinegar as sugar and then taste. If it tastes flat add more salt, if it tastes too tart add more sugar and salt if it tastes too sweet add more vinegar and salt if it tastes too salty add more vinegar and sugar. Dont use white vinegar because it tastes bad, but any other kind of vinegar will do. You can also add any spices you like (oregano, thyme, basil, sage ect... I added sage and thyme). I also threw in some liquid smoke because I love that stuff, but its not nessecary (and only add a little because it is strong)
When the soup tastes good you are ready to finish it.
The "meat" in the stroganoff was seitan, which I make from high gluten wheat flour (you can buy it at harvest in bulk). Add salt and pepper to the flour and then mix up a slightly smaller volume of liquid composed of 2 parts water 1 part soy sause (or omit and add some salt) 1 part vinegar. Taste the liquid to make sure it is good and then mix the flour with the liquid. This mass should be stretchy and moist and look kind of like brains.
Tear off small (1/2 ping pong ball) chuncks of the seitan and throw it in the now boiling soup. The seitan will expand to roughly double in size, cook it for 10 more minutes and pull out a chunk. It is done if it is slightly chewy but not like bubble gum. then you can throw in any leafy greens of veggies that cook fast.
As those are cooking you want to mix about 1/5 the soups volume of soy milk with enough corn starch to thicken it (directions on the corn starch box) as the corn starch heats up it will thicken, and it will continue to thicken as the soup cools. Once it is about as thick as you like the dish is finished.
Subscribe to:
Posts (Atom)