Squirrel X's Culinary Miscellany!
hodgepodge vegetable soup
Hey, y'all!
Thanks for stoppin' by to visit my cookin' diary.
I hope you enjoy the recipes.
Got your spatulas ready?
"Make anything with love, and BAM! It's a beautiful meal."
__Emeril Lagasse
"Who could ever weary of moonlit nights and well-cooked rice?"
__Japanese proverb
"What I love about cooking is that after a hard day,
there is something comforting about the fact that
if you melt butter and add flour, then hot stock, it will get thick! It's a sure thing.
It's a sure thing in a world where nothing is sure!"
__Nora Ephron
"A good cook is like a sorceress who dispenses happiness."
__Elsa Schiaparelli
"Noncooks think it's silly to invest two hours' work
in two minutes' enjoyment; but if cooking is evanescent,
so is the ballet. "
__Julia Child
"Cooking is a creation."
__Piero Selvaggio
"'Tis an ill cook that cannot lick his own fingers."
__William Shakespeare
"Cooking is like love.
It should be entered into with abandon or not at all."
__Harriet Van Horne
Hodgepodge Vegetable Soup
Ingredients:
2 tablespoons vegetable oil
2 tablespoons vegetable broth
1 and 1/2 cups leeks, chopped
1 and 1/2 cups Brussels sprouts, cut in quarters
1 large carrot, chopped
2 celery stalks, chopped
1 large potato, chopped
1 cup acorn or butternut squash, peeled, chopped
you can use sweet potatoes instead of squash
salt, black pepper, and cayenne pepper --- to taste
cayenne pepper, to taste
2 cloves garlic, minced
3 cups vegetable stock
1 cup collard greens, chopped and tightly packed
1 large, firm tomato, peeled and chopped
1 large green or red bell pepper, chopped
2 teaspoons dill weed
1/2 teaspoon marjoram
1/2 teaspoon dried basil
1 tablespoon soy sauce
1 tablespoon fresh lemon juice
1/2 cup nonfat, plain yogurt
dry roasted sunflower seeds, for garnish
Instructions:
1) Put the vegetable oil, vegetable broth, leeks, Brussels sprouts, carrot, celery, potato, squash, salt, black pepper, cayenne pepper,
and garlic in a dutch oven and cover.
2) Cook over medium heat for ten to fifteen minutes,
stirrin' occasionally.
3) Add vegetable stock and bring to a full boil.
4) Reduce heat, cover, and simmer for twenty minutes.
5) Add collards, tomatoes, and bell pepper.
6) Simmer for five minutes.
7) Add dill, marjoram, basil, soy sauce, and lemon juice.
8) Simmer for five more minutes.
9) Stir two tablespoons yogurt into each individual servin' bowl
and sprinkle sunflower seeds over the top.
and the best of intentions for whoever wants to try 'em,
but if somethin' goes wrong, don't blame the varmint.*
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