I cooked! \o/
In honour of A) feeling lucid and energetic enough to actually cook something while getting over this bout of pneumonia and B) not managing to burn or blow up anything in the process, I present an improvised soup recipe that turned out rather well.
Tomato veggie rice soup.
1 large onion
1 large carrot
1-2 ribs celery
3 or four asparagus spears
margerine or oil to saute
garlic (fresh or dehydrated minced)
a tablespoon of powdered stock or soy sauce
dehydrated red pepper flakes or red pepper
black pepper
(optional: cayenne pepper)
Water
large can of diced tomatoes (or crushed, or stewed, whatever)
1/4 cup uncooked rice (white, wild, whatever)
salt
(Optional: hot peppers - banana peppers, jalapenos)
(Optional: Beans, lentils, other veggies as preferred)
(optional Garnish: Sour cream, cream cheese, plain yogurt or other soft cheese)
Chop vegetables and onion into small (1/3 spoon size) chunks and saute lightly, until onions go translucent. (Save the very tip of the asparagus aside as a garnish, or something, they go really mushy in soup.) Add garlic, pepper, stock powder or soy sauce, pepper flakes, any other spices. Allow bottom of pot to brown a little, but not burn. Add about 1/4 cup water, stir to get the browning to come up into the stock. Add tomatoes plus a can of water. Bring to a boil, add rice. (Add cooked beans or lentils at this stage if you want) Chop hot peppers into tiny bits and add while rice is cooking, if you want to add hot peppers (I load up the hot peppers because they're great for loosening congestion and also I'm insane). Rice will take 10 to 15 minutes to cook, test when time is close. Salt to taste towards end of cooking time.
When serving, a blob of sour cream or cream cheese (like you might do with borscht) makes a nice addition if you do dairy.
Tomato veggie rice soup.
1 large onion
1 large carrot
1-2 ribs celery
3 or four asparagus spears
margerine or oil to saute
garlic (fresh or dehydrated minced)
a tablespoon of powdered stock or soy sauce
dehydrated red pepper flakes or red pepper
black pepper
(optional: cayenne pepper)
Water
large can of diced tomatoes (or crushed, or stewed, whatever)
1/4 cup uncooked rice (white, wild, whatever)
salt
(Optional: hot peppers - banana peppers, jalapenos)
(Optional: Beans, lentils, other veggies as preferred)
(optional Garnish: Sour cream, cream cheese, plain yogurt or other soft cheese)
Chop vegetables and onion into small (1/3 spoon size) chunks and saute lightly, until onions go translucent. (Save the very tip of the asparagus aside as a garnish, or something, they go really mushy in soup.) Add garlic, pepper, stock powder or soy sauce, pepper flakes, any other spices. Allow bottom of pot to brown a little, but not burn. Add about 1/4 cup water, stir to get the browning to come up into the stock. Add tomatoes plus a can of water. Bring to a boil, add rice. (Add cooked beans or lentils at this stage if you want) Chop hot peppers into tiny bits and add while rice is cooking, if you want to add hot peppers (I load up the hot peppers because they're great for loosening congestion and also I'm insane). Rice will take 10 to 15 minutes to cook, test when time is close. Salt to taste towards end of cooking time.
When serving, a blob of sour cream or cream cheese (like you might do with borscht) makes a nice addition if you do dairy.