(no subject)
Still alive here (for most definitions of "alive"), just busy and tired and therefore boring. Mostly tired. After reading and writing and researching and computering for school and work, I am just too tired to do much else. Blah.
But! Right now, I am enjoying delicious soup that I have just made.
I shall post the recipe in a bit, once I have eaten the deliciousness. :) Also, I shall try to post my autumn photos at some point, since I pretty much carried my camera around with me everywhere for five days in a row. So much pretty!
eta: recipe!
Andean Stew
Adapted from a recipe from Cricket Magazine. :) The recipe is called soup, but it's really more of a soup-stew hybrid. Stoup? It's either a chunky soup or a soupy stew, but either way it's delicious.
2-3 potatoes (depending on how chunky you want your stoup to be)
~14.5-ounce can tomatoes with green chilies
~15-ounce can corn (I recommend regular rather than sweet corn)
~14.5-ounce can chicken or vegetable broth
1. Wash potatoes and cut into medium-sized chunks. Place in large saucepan and add enough water to cover potatoes. Bring water to a boil. As soon as water boils, turn heat down to medium-high and partially cook potatoes, about 10 minutes. Drain potatoes into a large colander and then place them back in the saucepan.
2. Open can of tomatoes, but do not drain off liquid. Pour tomatoes and liquid into saucepan with potatoes. Open can of corn, drain off water, and add corn to saucepan. Open can of broth and add to saucepan as well.
3. Stir until all ingredients are mixed together. Add a bit of pepper to taste, and any other herbs and/or spices you feel like. (Today I added some cumin, mmm.)
4. Bring stew to a boil, then cook on medium heat, stirring occasionally, until potatoes are tender (about 10-15 minutes, but check the potatoes occasionally).
Makes approximately four servings and it keeps well in the refrigerator or freezer.
But! Right now, I am enjoying delicious soup that I have just made.
I shall post the recipe in a bit, once I have eaten the deliciousness. :) Also, I shall try to post my autumn photos at some point, since I pretty much carried my camera around with me everywhere for five days in a row. So much pretty!
eta: recipe!
Andean Stew
Adapted from a recipe from Cricket Magazine. :) The recipe is called soup, but it's really more of a soup-stew hybrid. Stoup? It's either a chunky soup or a soupy stew, but either way it's delicious.
2-3 potatoes (depending on how chunky you want your stoup to be)
~14.5-ounce can tomatoes with green chilies
~15-ounce can corn (I recommend regular rather than sweet corn)
~14.5-ounce can chicken or vegetable broth
1. Wash potatoes and cut into medium-sized chunks. Place in large saucepan and add enough water to cover potatoes. Bring water to a boil. As soon as water boils, turn heat down to medium-high and partially cook potatoes, about 10 minutes. Drain potatoes into a large colander and then place them back in the saucepan.
2. Open can of tomatoes, but do not drain off liquid. Pour tomatoes and liquid into saucepan with potatoes. Open can of corn, drain off water, and add corn to saucepan. Open can of broth and add to saucepan as well.
3. Stir until all ingredients are mixed together. Add a bit of pepper to taste, and any other herbs and/or spices you feel like. (Today I added some cumin, mmm.)
4. Bring stew to a boil, then cook on medium heat, stirring occasionally, until potatoes are tender (about 10-15 minutes, but check the potatoes occasionally).
Makes approximately four servings and it keeps well in the refrigerator or freezer.