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lots of cooking

Today I prepared food from three different cookbooks. As part of lunch, I made the spinach strawberry salad from A Taste of Quebec. Luscious!

Then I baked cinnamon raisin bread from More Bread Machine Magic and rice, lamb and lentil soup from The Original New York Times Cookbook. I wasn't 100% following the bread recipe. I used a gluten-free mix and used the recipe to see how much cinnamon and raisins to include. The loaf smells great! I'm looking forward to tasting.

The soup recipe was the last of the recipes I had selected from the New York Times book. I don't know if I had it on too much of an active simmer, but there wasn't much liquid. So, it's more like porridge than soup. The recipe said it would be thick, I didn't expect it to be this thick. It doesn't taste bad, but I'm not that fond of it. Unfortunately, I have a lot.


( 4 comments — Leave a comment )
Apr. 3rd, 2010 02:56 pm (UTC)
That last one, is it possible to thin it out? Though I suppose you tried it already :).

My mil made these marvelous cookies with coconut flakes, oh my goodness, are they good!

the bread, well, I never met a cinnamon raisin bread i didn't like, heh!
Apr. 3rd, 2010 05:16 pm (UTC)
For the "soup," it's now a little late to do any thinning, unless maybe I add some beef broth. If I were to try this dish again, I'd leave it on a low simmer throughout the long simmering. And maybe consider adding a larger proportion of the liquid to simmer with the lamb (some of the liquid simmers with the lamb, and the remainder is added at the end to cook the rice), and cut the rice in half.
Apr. 4th, 2010 01:14 pm (UTC)
Oh, wow, that really *must* have been thick :) It sounds almost like a pudding.
Apr. 4th, 2010 02:33 pm (UTC)
Yes, it's slightly liquid rice with lamb and lentils. Which isn't bad, but not what I envisioned.
( 4 comments — Leave a comment )

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