Sunday, December 22, 2013

Veggie Calzones

Last week, as celebration for finally finishing my Big Scary Paper, we had a few good friends over for Bad Movie Night.

The essential components of Bad Movie Night are:
  1. A very very bad movie
  2. Lots of alcohol to get through said movie
  3. Junk food
Well for this night, we chose Sharknado for the bad movie. Friends supplied the alcohol, and I made a veggie platter because apparently I don't understand the concept of junk food.

Surprisingly, the veggie platter was practically gone at the end of the evening (and I still have alcohol in my fridge and bag of caramel corn. Apparently my friends have their priorities all wrong.)


Even so, I still had a bag of straggling vegetables that didn't get consumed at the party.  Come Thursday evening, I felt I should use them before they started to go bad. So the veggie calzone was born.


I roasted all the veggies in a pan with some olive oil, s&p, and garlic powder.  Then I made my pizza dough recipe, cut it into two pieces, rolled them out, filled them with veggies and cheese, and sealed the edges. Bake at 350 for about 20 minutes or until golden brown.


In retrospect, I forgot to make slits in the top to avoid the air pocket, but they still tasted delicious.

And sorry for being too lazy to post an actual recipe. 

Sunday, December 15, 2013

A Celebratory Dinner

If you've been wondering where I've been, you may be surprised to learn that a lot has happened in the last few months.

I started grad school

We bought a house.

We moved.

And that may be a short list, but I'm sure you know that can keep a person pretty busy.

Well today I finally finished writing the Big Scary Paper (BSP) that's been consuming all of my time for the past couple of months. This monster tips the scales at 93 pages, and as you can imagine, I'm thrilled to be done with it. At the same time, I'm way too exhausted to make "real food."

So tonight I indulged in a grilled cheese sandwich.

A really amazing grilled cheese sandwich.

With pear...

...and cheddar...



...and spinach...

...and cottage cheese...

...on thick slices of Italian bread...



...with butter. Because if you're gonna make grilled cheese for dinner, you better be willing to go all the way.

So I hope the Fall has been good to you all, but I'm really looking forward to the winter.

I've got some baking to do...

Sunday, September 8, 2013

Apple Ginger Crumble & Rosh Hashana Cooking


In past years, I've left cooking for the holidays largely up to my parents and in-laws.  We'd split meals between our families and at most, I'd be making some sort of dessert.  Well this year, with our toddler's nap and bedtime schedules, eating out for the meals really wasn't going to be practical.  So this year, I decided to go it alone and cook enough food to last for a 3 day holiday.

I wanted to keep things simple, but I also wanted to incorporate the simanim (symbolic foods) into my menu. So here's what I came up with:

Round raisin challahs
Sweet & Sour Gefilte Fish
Honey Glazed Meatballs (served over mashed sweet potatoes)
Roasted Beets
Acorn Squash Stuffed With Brown Rice & Dates
Apple Ginger Crumble

Everything came out tasty, but there was WAY TOO MUCH FOOD for two people and a toddler. So we have leftovers (yay!).

By far, the most interesting and successful recipe of the holiday was the Apple Ginger Crumble.  It was sweet and warm with a good bite. And since this recipe is quick and easy, it's definitely not JUST a holiday recipe. Make it any time you're stumped for dessert. :)

Note: Yes, I DID taste it before taking this picture...Don't judge, it smelled amazing.

I will warn that I made this with a VERY intense ginger flavor, which we really enjoyed, but some people may prefer to tone it down a little.  I chopped up a small bag of candied ginger, some people may prefer to use less, or to simple substitute powdered ginger and some sugar. 

Apple Ginger Crumble
  • For apple ginger filling:
  • ~3lbs of apples, cored and sliced thin
  • about 3oz candied ginger, chopped (substitute with 1 Tbsp powdered ginger and an additional 1/2 C of sugar to tone down the ginger bite) (Note: I actually ALSO included some fresh chopped ginger AND powdered ginger because I had them on hand and was going NUTS. I loved the outcome, but I think just the candied ginger would do fine.)
  • 1 Tbsp flour
  • 1/2 C brown sugar
  • 1/2 C water
For Crumble Topping:
  • 1 C quick cook oats
  • 1 C flour
  • 1 C brown sugar
  • 1/4 tsp baking soda
  • 1/4 tsp baking powder
  • 1/2 C butter/margarine melted
To make the filling, simply mix all ingredients together in a bowl and then pour into a baking dish (I used a 9x13 aluminum foil pan for easy clean-up). To make the crumble topping, mix topping ingredients together in a separate bowl until it forms a crumb. Sprinkle on top of the filling in the baking dish and bake uncovered at 350 for about 45 minutes.

Wednesday, July 24, 2013

Mail-Ordered Veggies and Summer Garden Pasta


A few weeks ago, a good friend of mine steered me towards a produce subscription service called Washington's Green Grocer (H/T to Diana). 

If you've never heard of a produce subscription before, here's how it works: You sign up to receive a box of produce, select the box size and the types of produce you would like to receive (Organic, Local, etc.) and how frequently you would like to receive it (weekly, on-demand, etc.). They determine which specific produce will be in each variety of box for a given week and provide you with a list. You then have the opportunity (up until the night before delivery to your area) to remove items which you don't want to receive and replace them with extras of the other produce being offered. You can also order other items at no extra shipping cost (though you must pay extra for the items). The box is then delivered and the rest is up to you.

After snooping around their site for a bit, I figured I could give it a try, and last week I received my first box. I requested an on-demand delivery of their Small -  Mixed box. The mixed box is a combination of local, organic, and other produce, which seemed like a good first order. We received the box on Tisha B'Av, which was not my finest day to be handed a huge box full of food, but they deliver to MD on Tuesdays and that's that.  This box contained corn, eggplant, tomatoes, zucchini, mushrooms, peaches, plums, blueberries, and green beans. I opted out of bananas, Boston lettuce, and nectarines and got some extras of the aforementioned.

This week, I chose to receive an all-vegetable box because I still had some of that fruit leftover from last week.  This turned out to be...more than I bargained for.

 See that box? Filled to the brim with vegetables?
 Two heads of romaine lettuce...
... 5 of these huge tomatoes (don't worry, that dirt washed right off.)...
 ...4 of those large green peppers...
 ...2 bags of green beans, 5 zucchini, 3 beets, and 6 ears of corn.

Wow. That's a lot of veggies for 2 people in 1 week. At least it is for THESE two people.

So I shared some with my family and then started wracking my brain for recipes.

Which brings us to part 2 of this post.




Garden Veggie Pasta (adapted from SkinnyTaste.com)
Ingredients:
  • 1 box long noodle pasta, like spaghetti, angel hair, fettuccine, etc.
  • 1 Large tomato, diced
  • 1-2 Zucchini (can be in ribbons, like original recipe, or chunks like my lazy method)
  • 4 cloves of garlic, chopped
  • Mushrooms
  • 1/2 onion, diced (or 2 shallots, if you've got them)
  • 1/2 C corn kernels (I shaved them off a fresh cob, but I'm sure frozen would work too.)
  • 1 Tbsp oregano
  • Red pepper flakes to taste
  • olive oil (or other oil of choice)
  • s&p to taste
  • cheese (optional)
Instructions:
  1. Cook pasta according to package directions. Remember to salt the water.
  2. In a large saute pan, heat oil over medium to medium-high heat, then add in onions.  Allow to cook for about 1-2 minutes.
  3. Add in chopped garlic and mushrooms and saute another 1-2 minutes.
  4. Toss in zucchini, corn and seasoning. Allow another few minutes.
  5. Add in tomatoes and about 1/4-1/2C of the pasta water (depending on how liquidy you want it). Cover and simmer for a few minutes until tomatoes and zucchini are tender.
  6. Toss pasta with veggies and serve topped with Parmesan or mozzarella cheese (or on it's own.)



So far, I've found all of the produce I've received from Green Grocer to be pretty good.  My only complaint is that I'm not looking forward to checking 2 heads of romaine before it goes bad. :-\

Wednesday, July 17, 2013

Of Turtles & Elephants, Butterflies & Farms

I don't have a lot of words for this post. Just pictures.











Saturday, May 4, 2013

Chocolate Strawberry Shortcake

Heaven....

A while back, I saw something on the internet about making coconut milk whipped cream.  It sounded simple enough, and it definitely sounded healthier than making anything with Rich's Whip. ~shudder~

So about a month ago, when I started noticing strawberries in my grocery store, I picked up a can of coconut milk and decided to try it out.

See that cool, smooth, creamy whippiness?

I was pretty impressed with the results.  It whipped up well, it was perfectly sweet, and most importantly, it didn't really taste like coconut.

I quickly came up with the idea of making a strawberry shortcake, and knew I'd want to make it chocolate cake because...well...I like it?

Chocolate cake, whipped cream, and fresh strawberries. What could be bad?!

The problem was that I just couldn't justify making a whole cake for just myself and my husband (because this is way too much sugar to give to my toddler).  So I'd been waiting for the opportunity to present itself, and it did this week when I invited some friends to join us for Shabbos lunch.

This cake is about as easy as it gets and completely delicious.  It's the perfect Spring/Summer(/ANYTIME) dessert.  Enjoy!

Om.  Nom.

Chocolate Strawberry Shortcake
  • 1 box Dark Chocolate Cake Mix
  • 1 can (15oz) pumpkin puree
  • 1 Cup water
  • 2 cans (15oz) coconut milk, chilled overnight (It has to be real coconut milk. I almost bought something that came in a carton, but on closer observation, it seemed to be mostly water.)
  • 2 Tbsp sugar
  • 2 Tbsp vanilla
  • 1 carton of strawberries, sliced
To make the cake:
  1. Prepare two 9 inch circular baking pans by either spraying with non-stick cooking spray or lining with parchment paper. Preheat the oven to 350 degrees Farenheit.
  2. Pour cake mix into a bowl with pumpkin puree and mix until combined.  Add water until the mixture is  the consistency of a thick batter.
  3. Pour the batter as equally as possible into the two prepared pans and bake about 25-30 minutes, or until a toothpick inserted in the center comes out mostly clean.
  4. Allow cakes to cool in the pans, then remove to a cooling rack until completely cooled off.
To make the whipped coconut milk cream:
  1. Take the chilled coconut milk from the refrigerator and open the cans.  You will notice that all of the fat from the coconut milk has solidified and floated to the top of the can.  Either pour out the liquid or spoon out the solid.  Supposedly the liquid is good for smoothies, but I've found it most conveniently to pour it down the drain.
  2. In the bowl of a mixer, or a large bowl with a hand mixer, combine the solid coconut milk, sugar, and vanilla.
  3. Turn mixer on high and whip until satisfactorily creamy.
To Assemble:
  1. Place one of the chocolate cake rounds on a plate or cake stand.
  2. Spread on half of the whipped cream and top with sliced strawberries.
  3. Place the 2nd chocolate cake round on top
  4. Spread the rest of the whipped cream and top with more sliced strawberries.
  5. Carefully cover the cake and chill in the fridge until ready to serve.

Friday, April 12, 2013

Muffin Cookies

It's been a long long time since I've made cookies.  I just couldn't take it.  Had to get back on that horse.



But with baby around, I have to be a little more conscientious about what I bake.



You know I like to make my cookies SLIGHTLY healthier with little changes like oil instead of butter, whole wheat flour instead of all-purpose, etc.

But for my baby?  Doesn't feel like enough!

Call me crazy.  Go ahead.  Do it.



Anyway, with healthiness in mind, I made these cookies with apple sauce instead of oil, honey instead of white sugar, whole wheat flour, and less brown sugar.  I had to add more flour to the recipe to thicken the dough.  In the end, they came out tasting like kind of awesome muffins.  If I make this again, I'll put it in a muffin tin and add in some shredded zucchini, apple, and a dash of cinnamon.



Oatmeal Muffin Cookies


  • 3/4 C brown sugar
  • 3/4 C honey
  • 1 C apple sauce
  • 2 eggs
  • 1 tsp vanilla extract
  • 2 1/2 C whole wheat flour
  • 1 tsp baking soda
  • 1 tsp salt
  • 3 C Old Fashioned Oats
  • Optional add-ins: raisins, craisins, chocolate chips, shredded zucchini, shredded carrot, chopped apple, blueberries
  1. Mix brown sugar, honey, apple sauce, eggs, and vanilla together in a bowl.
  2. In a separate bowl, mix flour, baking soda, and salt.
  3. Combine flour mixture with sugar mixture
  4. Mix in oats.
  5. Spoon onto baking sheet or into muffin tins.  Bake at 350 for 10-12 minutes (for cookies.  Probably more like 20-25 mins for muffins).
  6. Let cool for a few mins before removing to a cooling rack.  Munch munch, and feed to kiddies.

Update (7/24/2013): I have, since this post, attempted to make this into muffins, once successfully, and once quite unsuccessfully. The successful time, I forgot the oats and added shredded zucchini and carrots. Result was moist, lightly sweet, and found incredible favor with my toddler. The unsuccessful time, I included the oats, zucchini, and carrots, but used pumpkin instead of apple sauce and reduced the sugars. It came out kinda...solid. Not tasty. Very awful. Toddler wouldn't touch it.

Last week I did cookies again, basing it on the "Vanishing Oatmeal Raisin Cookies" from the Quaker Oats canister. I used whole wheat flour, craisins instead of raisins, added shredded zucchini, replaced the white sugar with honey, and replaced the butter with half coconut oil and half peanut butter. Results were again awesome and well-received by the toddler community.

Tuesday, April 9, 2013

DIY Homemade All-Natural Hippy Deoderant: Why I'm Making The Switch

Anyone who knows me well knows that I'm not exactly into the all-natural, anti-chemicals, crunchy granola, hippy lifestyle.  Not to knock anyone going that path, but it's just not for me.  I'm pretty attached to a lot of the chemicals in my day to day life.

So it may surprise you to learn that I've been trying to get into some of this natural DIY stuff.  Don't be alarmed, it's not for fear of chemicals.  It's just because I love that feeling when I use things I made myself.  So if I can make it, without spending TOO much time or money, and it will work as well or better than the products I buy, why not go for it?

My first step was to do a lot of reading and pick a few products with easy to find ingredients.  I started with lotion bars using a simple recipe of coconut oil, cocoa butter, beeswax, and essential oils. (click links for recipe and where to find ingredients)

After making that basic recipe and coming away with some pretty nice lotion bars at a pretty decent price, I wanted to move on.

This may be TMI, so if you're really sensitive to that kind of thing, skip this paragraph, but I sweat a lot.  I find that even in cooler weather, I end up soaking the armpits of my shirts.  I'm not overly smelly, just wet, and that's not fun.  Over the years I've tried many, many, many different brands of deodorant trying to find just the right one so I can stop ruining my clothes.  Then, while reading up on DIY projects, I saw a good number of people claiming that aluminum-free, all-natural, homemade deodorant actually made them sweat less over time.  I figured, what's the harm in trying it?

So I tried it.

For a month.

And it's not half bad.

Don't get me wrong, I still sweat, but I really don't sweat as much as I used to.  I don't find myself smelling any worse either.  And this stuff is ridiculously easy to make once you get all the ingredients.  In fact, my ONLY complaints are that it goes on a little sticky at first and that I'm not crazy about the essential oils I used to scent it.  Next time, I'll skip the essential oils altogether.

So without further ado, let me link you to the recipe I used from Wellness Mama.

Some notes:

  • I used coconut oil, beeswax, and cocoa butter again for the base of this recipe.
  • I used baby powder instead of arrowroot powder because I had no arrowroot on hand.  You can probably just use straight corn starch if you'd rather avoid talc.
  • She mentions you should cut down on the baking soda in the recipe if you have sensitive skin.  I used the regular amount and have had no problems, but use your own judgment here.
  • I did not have any probiotic capsules on hand either, so I left it out.  If you use it, let me know how it goes.
  • I used the following essential oils: tea tree (for it's antibacterial properties), lemon (for antibacterial properties), and lavender (to cover up the other smells).  The scent combinations didn't pan out for me, though my husband likes it. I personally think it smells a little too hippy-ish for me.
I think this is worth trying out, wherever you fall on the crunchy spectrum.  If you buy the ingredients and it doesn't work out for you, you can always make lotions instead.

If you have any questions, feel free to comment and I'll try my best to answer.  But remember, I'm NOT an expert.

Update (7/24/13): As summer has set in, I have abandoned my hippy deoderant. I was sweating way too much. And I felt kind gross. I'm back on the aluminum stuff and feeling a little more hygienic, but I may switch back when the weather cools off.

Sunday, February 24, 2013

Pumpkin Butter Bean Mac & Cheese



Today was Purim!

I spent it writing a paper.

I don't want to talk about it.

So I'm skipping straight to the recipe for our Purim seudah mac & cheese.


This mac & cheese recipe will blow your socks off.




Pumpkin Butter Bean Mac & Cheese (serves probably an army...about 9-12 servings.)
  • 2 boxes macaroni/pasta (I used whole wheat mac and...not sure what the second one was?)
  • 1 can butter beans, liquid drained into a separate cup
  • 1 15 oz can pumpkin puree
  • 4-5 cloves garlic (to taste)
  • 1 tsp olive oil
  • s & p and ground red pepper to taste (and whatever else your little heart desires, because this is a very flexible recipe)
  • 1 Cup shredded mozzarella cheese
  • 1 Cup shredded cheddar cheese
  • bread crumbs
  • Fake bacon bits
  1. Cook pasta according to package directions (salt the water like the ocean) and drain, reserving some of the liquid.
  2. Puree together: butter beans, garlic cloves, olive oil, s&p and spices.  Add liquid from the butter beans in small amounts, mixing in well, until the mixture turns creamy.
  3. Once the right texture is achieved, add in pumpkin puree and 1/2 cup of each cheese.  Mix well.
  4. Add pasta to sauce and mix well.
  5. Pour into a deep 9x13 pan, top with the other 1/2 cup of each cheese, bread crumbs, and fake bacon bits, to taste.
  6. Bake at 350, uncovered, for about 10-15 minutes until the cheese is browned and bubbly. :)
  7. Stuff your face.  Thank me later.

Edit: I just used this website to analyze the calories and nutrition and whatnot.  Based on 12 servings, and assuming the site is accurate: 374 calories, 9.2 g dietary fiber, 17.7 g protein, 20% Calcium, 120% Vit A, and 21% iron.  Again, cannot vouch for the accuracy there.  Does that sound right to you guys?  Who cares.  Dig in.

Sunday, January 13, 2013

Schug (Hot Pepper Dip)


I have a thing for spicy.

Not a HUGE thing.

But I like my food to have some kick.

For this reason, about once a year, I buy a small container of green Schug, a Middle-Eastern hot pepper dip.  I use it sparingly to add that certain something to various foods, including eggs, sandwiches, chummus...just about anything.

Last week, I was walking through the produce aisle and noticed a package of bright red, flawless hot peppers...for $1.  I had no clue what I would use them for, but I bought them.

Then on Friday, I thought, "Schug!  Yay!"

This schug recipe comes out spicy, but not TOO spicy.  It's flavorful, but with that certain kick you look for in a hot pepper sauce.

Goes well with Challah and chummus.

(Note: I didn't measure anything, so there are no measurements.  I'm trying to guess, but I wouldn't worry too much about getting it exact.)

Schug


  • 1 Cup hot peppers, stems and seeds removed
  • 1/2 tsp olive oil
  • 1 tsp lemon juice
  • 2 cloves garlic
  • 1/2 tsp chopped parsley (fresh is best, but dried will work fine.)
  1. Puree ingredients together.
  2. Store in an airtight container in the fridge.  It will be very sharp right after pureeing.  If you let it sit an hour or two, it will be much milder.

Sunday, January 6, 2013

Sloppy Joes

I want to begin this post with a very important announcement:

Apparently, I like sloppy joes!

The only memory I have of eating sloppy joes has me sitting at a friend's house as a little girl eating what was clearly nothing but overcooked ground beef and ketchup.

That was never my thing.  I'm sure I attempted to nibble politely, but rest assured I had no interest in trying it again after that experience.

Then last week, my husband came home from work and requested sloppy joes because his coworkers had mentioned they would be eating it for dinner and now he wanted some.  It's not like him to request anything for dinner.  When asked, he usually just says, "Whatever you want."  Naturally, I wanted to jump on this opportunity.

I did a recipe search and found something that looked ok.  As I planned this dinner, I kept thinking of alternative foods I could have available for myself, because I don't like sloppy joes.

In that spirit, I actually went out to dinner with my mom before coming home and making dinner for the Huz.

This whipped up very quickly and easily.  Sauteed some onions and green pepper, added meat, broke it up and browned it, added sauce, simmer--Meal made!

And then I tasted it.

~BOOM!~

Mind.

Blown.

I hope yours will be, too.



Sloppy Joes (adapted from AllRecipes.com)

  • 1 lb ground chicken/beef/turkey/soy meat
  • 1/2 medium onion, diced small
  • 1 green pepper, diced small
  • 3/4 C ketchup
  • 2 Tbsp red wine
  • 3-4 dashes hot sauce, to taste
  • 3 tsp brown sugar
  • 1 tsp mustard
  • 1/2 tsp garlic powder
  • s&p to taste
  1. Saute onion and green pepper in a large in a skillet on medium heat until translucent.
  2. Add in meat, breaking up, mixing with onion and pepper, and letting it brown.
  3. Add in all other ingredients, mix well, reduce heat and simmer for about 30 minutes.
  4. Serve on hamburger buns.  Be happy.

Wednesday, January 2, 2013

Biscuits Updated

This is just a quickie post to update you on those biscuits I made the other day.

I went ahead and made them again yesterday using the 1/2 C all-purpose flour AND rolling the dough thicker.  The result was...

Well...

I'll let you be the judge...

Isn't that glorious?

Now for comparison...
Kind of flat?

Taste-wise, they were the same.  That is to say, they were delicious.  Especially straight out of the oven.

And they whip up in about 20 minutes, so they're also extremely dangerous.

Steamy, fluffy, buttery biscuit...

Whole Wheat Biscuits (adapted from 100 Days of Real Food)
(makes 8-12 biscuits, depending on how thick you roll out the dough)
  • 1 & 1/2 Cups whole wheat flour
  • 1/2 Cup all-purpose flour
  • 4 tsp baking powder
  • 1/2 tsp salt
  • 1/4 Cup butter (4 Tbsp/half stick)
  • 1 Cup milk (I used coconut milk the first time and regular milk the second time.)
  1. Mix dry ingredients together in a bowl.
  2. Cut up butter into pea-sized pieces and mix into flour, using a fork to mash it in.  It won't become a crumb, so don't worry, just incorporate as best you can.
  3. Add milk and mix until incorporated, then knead with your hands a few times until it forms a dough.
  4. Remove dough to a floured surface and roll out to 3/4" thickness, then cut circles out of the dough, re-rolling as necessary, until all dough is gone.
  5. Place biscuits on a baking sheet lined with parchment paper.
  6. Bake at 450F for about 10-12 minutes.  Let cool (or not) and enjoy.

Tuesday, January 1, 2013

Corn Chowder and Whole Wheat Biscuits

This past weekend, Huz and I took the Boo to visit some friends out of town.  We had a blast, especially the Boo who made lots of new friends, including two kitties, a doggie, and a fellow baby.  There were a lot of fun times over the weekend, but this blog is pretty much about food, so let's focus on that.



Friday night, we had a southern themed dinner which included fried chicken, gumbo, collard greens, mashed potatoes, gravy, and biscuits.  All delicious, of course.  But for me, the biscuits were a highlight.  I ate way too many of them.  Not sure I've ever eaten biscuits before, but this was an eye-opening experience.

I was, of course, determined to make them myself when I got home, so I got right on it.



I found this recipe for whole wheat biscuits which came out amazingly from the oven, though they didn't puff as much as I would have liked, but they were soft on the inside, crunchy on the outside, and satisfyingly buttery.  Next time around, I may replace 1/2 a cup of whole wheat flour with all-purpose or bread flour to get more puffing.



As much as they were fantastic with jam, I needed to figure out a good dinner pairing, and souped seemed the best option.

After looking up a few recipes, asking for some suggestions, I came up with the following healthy, hearty, tasty chowder.

A few notes on the chowder:  I'd like to try it again with a chile pepper added in for some kick.  Fresh herbs also would have been a good addition.  You can change up the veggies, but the critical pieces are the corn and potatoes.  After that, use whatever you've got on hand.  And if you have some kind of fish available, go ahead and toss it in. :)

Corn Chowder (yields: ~12 bowls)
Ingredients

  • 2 large baking potatoes, diced
  • 2 bags frozen corn
  • 1 medium onion, diced
  • 2 cloves garlic, crushed & chopped
  • 1 large zucchini, shredded
  • 2 large carrots, diced
  • 2-3 stalks celery, diced
  • 2 green peppers, diced
  • 1-2 Tbsp Old Bay seasoning, to taste
  • Parsley, chopped (or dried)
  • Cilantro, chopped (or dried)
  • S&P to taste
  • 6 Cups water
  • 4 Tbsp flour
  • 1/2 Cup milk/soy milk/cream/mimiccreme/coconut milk/whatever
Instructions
  1. In a large soup pot, saute onions and green pepper until onions are translucent.  
  2. Add in all the other veggies, seasoning and water.  Bring to a boil.
  3. Lower to simmer for about 30 minutes, until all the veggies are cooked.
  4. Mix flour with cold water, then add to soup and mix in.  Let cook another 5 minutes to thicken.
  5. Add in milk.
  6. Serve with chopped scallions or top with some cheese.  And don't forget to dip in some biscuits, too. ;)