Comments on: Tomato Paste to the Rescue?

By: download

download — Wed, 06 Jun 2012 13:58:47 +0000

download …

[...]Tomato Paste to the Rescue? « AAR After Hours[...]…

By: Clarissa Reem

Clarissa Reem — Tue, 27 Mar 2012 03:13:23 +0000

Way cool! Some extremely valid points! I appreciate you penning this post and also the rest of the site is extremely good.

By: LinnieGayl AAR

LinnieGayl AAR — Mon, 23 Jan 2012 11:42:45 +0000

Thanks so much, Rosario! I’ve saved those recipes to my hard drive.

By: Rosario

Rosario — Sun, 22 Jan 2012 09:08:00 +0000

PS – Forgot to state the obvious and say to take out the bouquet garni before you start squashing the potato against the sides!

By: Rosario

Rosario — Sun, 22 Jan 2012 09:06:41 +0000

LinnieGayl, I eat loads of lentils, and this is my favourite recipe:

http://www.guardian.co.uk/lifeandstyle/2009/feb/07/vegetarian-recipe-spiced-lentils-yogurt

I’ve made it several times and it’s always turned out delicious, really flavourful. In general, a base of onion, ginger, garlic and chilli made into a paste, with a bit of ground cumin and coriander added on after it’s cooked for a while, is a good start for a lentil dish.

Another, more European one that I like is from a Jamie Oliver recipe. Finely chop 2 carrots, 2 sticks of celery and 2 onions and cook in a casserole-type pan with a bit of olive oil (Jamie says duck fat, but I never could find any) for about 10 mins on medium heat. Add 500g of Puy lentils, 1 litre veg stock, 1 potato chopped into small pieces and a bouquet garni (it’s tempting to skip this, but it gives the whole thing an amazing aroma). Cook for about 45 mins until the lentils are soft and there’s very little liquid left. Chop about 200g baby spinach leaves and mix in, and squash the potato chunks against the side of the pan to make it all really creamy. Add salt and pepper to taste, a bit of olive oil and a couple of tablespoons of red wine vinegar.

By: LinnieGayl AAR

LinnieGayl AAR — Fri, 20 Jan 2012 23:27:17 +0000

Leigh, LOL re your dogs eating your disasters. My cat Princess won’t touch things like that.

Trace, love that suggestion! Vinegar & sugar in equal amounts. That’s something I’m going to remember.

Victoria. I’ve never tried adding corn to black bean soup. I’ll bet that does make it better. I’ll look for the kinds you suggested. Adobo seasoning is something I’ve never stocked. I’ll have to look it up.

Thank you!

By: Victoria S

Victoria S — Fri, 20 Jan 2012 18:28:42 +0000

…take the bones out not bines. Sorry

By: Victoria S

Victoria S — Fri, 20 Jan 2012 18:27:36 +0000

LinnieGayle, for the Black Bean Soup try a can of corn. The small can of Green Giant Mexicali corn, or the Goya crisp white corn. I love Black Beans, and the soup, but never eat ‘em without adding a can of corn.
Adobo seasoning can pretty much be added to anything, and my go to spice is garlic..fresh or granulated or McCormick’s Salt-free Garlic and Herb. My favorite beans are Large Limas. Not being a vegetarian, I cook up some Smoked Turkey, take the bines out, and then finish cooking the beans in the liquid and meat from the smoked turkey. Mmmm Mmmm good.
Sorry, gotta go, it’s cold here and this post just gave me a taste for Black Bean Soup.

By: trace

trace — Fri, 20 Jan 2012 15:11:00 +0000

Vinegar & sugar in equal amounts. Adds to the flavor of the dish!

By: Leigh

Leigh — Fri, 20 Jan 2012 14:36:40 +0000

Hmmmmmmm, no. But I do have dogs that usually will eat my disasters.
I don’t cook a lot but brunch can consist of a cheese omelet. Many times I have become distracted and browned it more than I like so Lyla, Lucas and Lola get a treat.