[I've decided to come back to dreamwidth, now that my netbook doesn't curl up into a ball and whimper if I leave a few tabs open. I should post about that.]
Looks good. What were your extra veggies to replace the meat?
I picked up a really awesome tip for peeling garlic from some Food Network show or other (I think it was Anne Burrell, but I'm not sure). Grab however much garlic you want off the head and stick it in a container with a lid. I use an empty plastic tub of cocoa, because we have at least half a dozen of those floating around, but one of those plastic pint takeout containers the Indian restaurants use would work great too. Anyway, stick the garlic in there and put the lid on and shake the thing around like a maniac (kind of like it's a morocca or something) for a little while. 30 seconds is probably enough. Take off the lid and the garlic will have magically peeled itself, or come damn close so you can just pull of the little peel that's left easily. Just pick out the garlic and dump the peel. It's so ridiculous I didn't believe it until I tried it, but it really works. All you have to do is cut off the heels.
Garlic keeps for quite a while as long as the cloves still have their peels on, so don't stress about using that. Also, it goes in like everything.
Onion too, goes in tons of things. A lot of sauces, soups, stews, and the like start by sauteeing onions in some oil, adding in some garlic toward then end, and building up the rest of the ingredients on top of that.
You could also make another batch of chili and freeze it. Or some people like to sprinkle chopped onion over their chili.
Specific suggestion: maybe a veggie stew with a lot of potato and parsnip? Root vegetables are generally inexpensive fresh. Or a pumpkin soup would be seasonal and delicious if you have a way to puree hot things.
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ninetydegrees
no subject
on 2011-11-16 05:31 pm (UTC)Looks good. What were your extra veggies to replace the meat?
I picked up a really awesome tip for peeling garlic from some Food Network show or other (I think it was Anne Burrell, but I'm not sure). Grab however much garlic you want off the head and stick it in a container with a lid. I use an empty plastic tub of cocoa, because we have at least half a dozen of those floating around, but one of those plastic pint takeout containers the Indian restaurants use would work great too. Anyway, stick the garlic in there and put the lid on and shake the thing around like a maniac (kind of like it's a morocca or something) for a little while. 30 seconds is probably enough. Take off the lid and the garlic will have magically peeled itself, or come damn close so you can just pull of the little peel that's left easily. Just pick out the garlic and dump the peel. It's so ridiculous I didn't believe it until I tried it, but it really works. All you have to do is cut off the heels.
Garlic keeps for quite a while as long as the cloves still have their peels on, so don't stress about using that. Also, it goes in like everything.
Onion too, goes in tons of things. A lot of sauces, soups, stews, and the like start by sauteeing onions in some oil, adding in some garlic toward then end, and building up the rest of the ingredients on top of that.
You could also make another batch of chili and freeze it. Or some people like to sprinkle chopped onion over their chili.
Specific suggestion: maybe a veggie stew with a lot of potato and parsnip? Root vegetables are generally inexpensive fresh. Or a pumpkin soup would be seasonal and delicious if you have a way to puree hot things.