Nov 26, 2007

la soupe francaise dans le crock pot americain.

for some reason, i think of making soups as being very time-consuming, so i generally like to throw everything in the baby crock pot and let it do its thing. i usually throw in anything that looks good, but this time i decided to try an actual recipe. not that i really followed it, but it ended up pretty tasty anyway.

soupe au pistou les montilles - natural health magazine dec/jan 2008


  • didn't measure anything.
  • i used 1 leek, 1 carrot, handful of green beans, part of a potato, 1 zucchini, and basically everything else measured by what looked right.
  • i didn't saute the leeks and carrots first.
  • i dumped everything into the crock pot except for the pistou and let it go overnight.
  • instead of fresh basil, i used herbes de provence for the pistou. seemed appropriate, and i put herbes de provence in everything anyway.

in the future:

  • i would boil the macaroni separately rather than letting it cook in the soup overnight. it kind of disintegrated.
  • and i think i would chop the potato finer so that it will disintegrate.

Nov 22, 2007

vegetable soup.

this is my second attempt at making up a vegetable soup/chili recipe. i don't really remember much about the first attempt except that i made waaaay too much and it was really spicy. it's been long enough since i made this that i'm not sure i remember everything. naturally i didn't write anything down. this version was much better than my first try; it's a lot thicker and the flavors are a lot stronger. i think next time i'll add some chili powder and beans and go for more a chili than a soup.

vegetable soup in the mini-crock pot:
1/2 bag of frozen vegetable soup mix
1 can condensed tomato soup
1 can diced tomatoes with sweet onions
garlic powder to taste
1 zucchini, chopped and quartered

basically i just dumped everything in the crock pot and let it do its thing overnight. the only way it could be easier is if you leave out the zucchini. for a thinner soup, you can add some water. i didn't add any because the water coming off of the thawing frozen veggies will temper the condensed soup a bit on its own.

hey, look! a new post!

i have a minor obsession with the tiny-sized martha stewart magazine everday food. while most of my cookbooks go untouched, my issues of everyday food do see some action. this is a modified version of the baked ziti on page 95 of the october 2007 issue. i skipped the salad; i'm not much of a lettuce-eater. the biggest modification i made to the ziti itself was to add meat. i have no idea how much i added (maybe 1/3-pound?), i just threw in however much ground beef i had in the freezer. i think the next time i make it i might use cottage cheese instead of ricotta (that's how my mom used to make lasagna when i was little), and i'm definitely going to reserve more cheese to sprinkle over the top. i made the entire recipe just for me, and i must say that it reheated really nicely. normally i'm too ADD for leftovers, but i ate the entire thing over the course of a few days, and i didn't get tired of it.