Just as I was going to toss my soup into the Crock-Pot last night, I noticed that the plug had gotten stuck in the oven door. The plug had melted so that there was no way to plug in the Crock-Pot.
So I baked the soup instead.
When you call it “baked soup” it seems funny and strange. But really, this is the same method that’s used for beef bourguignon or coq a vin. Do a little work on the stovetop, then stick it in the oven, low and slow, and let heat and time do their magic.
In fact, this came out quite a bit better than my normal Crock-Pot fare.
1 Tablespoon olive oil
1 onion, chopped
4 cups beef broth
1/3 cup black beans (no soak)
¼ pound thinly shredded beef
½ bottle beer
½ cup tomato juice
1 cup rice noodles
Preheat oven to 300. Heat olive oil and onions over medium heat in oven-safe saucepan large enough to hold everything. Cook a few minutes until onions start to get clear.
Add everything else except for the beef. Turn to high and bring to boil. Once boiling, turn off the burner. Add beef, cover, and carefully (with hot pads) move into hot oven. Cook for 2 hours. Remove carefully (with hot pads), add 1 cup rice noodles, stir.
Showing posts with label winter foods. Show all posts
Showing posts with label winter foods. Show all posts
Friday, February 3, 2012
Wednesday, November 10, 2010
Soup's off
Took a couple days off work to relax and renew. Of course, about halfway through the first day, I was itching to cook something.
I've got a lot of odds and ends, ingredients-wise, but I'm low on meat, and I don't have all my pantry staples. So, there's a plethora of black beans, squash, brown rice, but not too much chicken, stock, onions, or cheese.
Add that to the fact that I have a ton of hot peppers lying around that I don't know what to do with, and my soups have turned out...interesting, to say the least.
I've had some revelations about my cooking skills & technique during the process.
* I tend to use dairy and fat to cover a multitude of culinary shortcomings.
* There's only so far I can improv. After a certain point, it comes out strange.
* I use a LOT of onions. They are the glue of many of my dishes.
* I try to add too many flavors and textures to a dish, thinking complexity will equal tastiness. It doesn't (I've had this problem for years, actually).
* I have no skill using chilies. I constantly under- or over-estimate how much to add for the spice level.
* I'm not all that resourceful in the kitchen when I don't have my go-to ingredients.
Nothing's been inedible, and, miraculously, the soups have gotten better after they've sat a day or two. To tell the truth, a sprinkle of cardboard Parmesan has helped too (umami: I haz it!)
I'll keep at my vegetarian cooking; It's going to be a long, but necessary road, to do more meatless dishes. I'm bringing out my two best veggie cookbooks for further study. But, for now, if I'm faced with an abundance of veggies and lack of onions or fat, I'm gonna go ahead and make a pasta instead of a soup.
The cookbooks
These are old, and will be hard to find. But I highly recommend both of them.
Moosewood Restaurant Low-Fat Favorites
Traditional flavors with a fresh twist. Easy recipes, and a fantastic lighter Mac & cheese.
The Vegetarian Hearth
Don't know what to do with your root veggies? You will after you read this. Lots of simple, tasty recipes which showcase winter's bounty. Bonus: A delightful section on hot alcoholic drinks, like mulled wine, and buttered rum, which are all wonderful and can be scaled up or down as needed.
I've got a lot of odds and ends, ingredients-wise, but I'm low on meat, and I don't have all my pantry staples. So, there's a plethora of black beans, squash, brown rice, but not too much chicken, stock, onions, or cheese.
Add that to the fact that I have a ton of hot peppers lying around that I don't know what to do with, and my soups have turned out...interesting, to say the least.
I've had some revelations about my cooking skills & technique during the process.
* I tend to use dairy and fat to cover a multitude of culinary shortcomings.
* There's only so far I can improv. After a certain point, it comes out strange.
* I use a LOT of onions. They are the glue of many of my dishes.
* I try to add too many flavors and textures to a dish, thinking complexity will equal tastiness. It doesn't (I've had this problem for years, actually).
* I have no skill using chilies. I constantly under- or over-estimate how much to add for the spice level.
* I'm not all that resourceful in the kitchen when I don't have my go-to ingredients.
Nothing's been inedible, and, miraculously, the soups have gotten better after they've sat a day or two. To tell the truth, a sprinkle of cardboard Parmesan has helped too (umami: I haz it!)
I'll keep at my vegetarian cooking; It's going to be a long, but necessary road, to do more meatless dishes. I'm bringing out my two best veggie cookbooks for further study. But, for now, if I'm faced with an abundance of veggies and lack of onions or fat, I'm gonna go ahead and make a pasta instead of a soup.
The cookbooks
These are old, and will be hard to find. But I highly recommend both of them.
Moosewood Restaurant Low-Fat Favorites
Traditional flavors with a fresh twist. Easy recipes, and a fantastic lighter Mac & cheese.
The Vegetarian Hearth
Don't know what to do with your root veggies? You will after you read this. Lots of simple, tasty recipes which showcase winter's bounty. Bonus: A delightful section on hot alcoholic drinks, like mulled wine, and buttered rum, which are all wonderful and can be scaled up or down as needed.
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