by Mrs. Doodlepunk » Fri Dec 08, 2006 6:46 am
Here are two I've made this week. These vegetables certainly take up a lot of space, particularly the Chop Suey seems very filling for me. I have two big vats of stuff ready to go, no excuses!
Cabbage Soup
1 head cabbage, chopped
2 quarts canned tomatoes - or equivalent in store bought, this was 8 cups total
4 cloves crushed garlic
1 teaspoon fennel seed
1 large onion, chopped
3 small turnips, small dice
1/2 pound baby carrots (I buy the peeled bagged ones, saves work and time)
10 ounce bag frozen Fordhook lima beans
Put all in big pot and simmer until done. I added the limas as an afterthought and cooked another 15 minutes. The turnips and fennel seed gave this a sweet taste. The flavors are all from vegetables and it's pretty good.
Chop Suey
1 head napa cabbage, chopped
1 head bok choy, chopped
1/2 pound bean sprouts
4 or 5 stalks celery, finely sliced
1/2 pound carrots, grated
1 red pepper, chopped
3 cloves garlic, pressed
little water if needed, and soy sauce to taste (or save sodium and add at the table)
large onion, chopped (can use a big bunch of green onions)
1/2 pound mushrooms, diced
put all in big pot and simmer, add water if needed. The vegetables cook down and make their own gravy. At the end, stir about 1/4 cup cornstarch into a cup of water and stir into the mixture in the pot, add more if needed to give desired thickness to your sauce. Serve over brown rice with soy sauce if needed.
It IS the food!
(... do these earrings make my butt look big?)