What I had for lunch

September 19, 2006

I like having soup for lunch and could every day even when it's warm. I

love crockpot soups - just throw everything and leave without worry. The

notes aren't mine. Pretty good soup! Very thick - I had to add more water.

Karen

* Exported from MasterCook *

Lentil Soup with Chiles and Miso

Recipe By :unknown

Serving Size : 6 Preparation Time :0:00

Categories :

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

2 cups lentils -- sorted and rinsed (green)

4 cups vegetable stock

1/3 cup TVP -- (granules)

1 cup grated carrots

1 cup potatoes -- (grated)

1/2 cup finely chopped onion

1/2 cup finely chopped celery

5 cups water -- (more may be needed)

1 teaspoon dried thyme

or oregano

1/2 teaspoon crushed red chillies -- or to taste

freshly ground black pepper

3 tablespoons brown rice miso -- (dissolved in a little of

the soup liquid)

Toss all the above except for the miso into a slow cooker/crockpot* and

cook on high for around 4 to 5 hours (or I suppose on low for around 8

or 9 hours, but I always do it the " fast " way).

When lentils are cooked, stir and check for consistency, adding very hot

water if needed. Add the dissolved miso and stir very very well. Taste

for seasonings, correct if needed, and cook for another 20 minutes on high.

Serve with toast or dumplings for a light meal.

*Note: This is something I only make in the crockpot, but it could

easily be made on the stove top in less than an hour. Your choice.

- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 361 Calories; 3g Fat (8.0%

calories from fat); 23g Protein; 62g Carbohydrate; 23g Dietary Fiber;

2mg Cholesterol; 1114mg Sodium. Exchanges: 4 Grain(Starch); 1 1/2 Lean

Meat; 1/2 Vegetable; 1/2 Fat.

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0

September 19, 2006

Thank you - the recipe is my own. Sometimes I have to add more water too Much

depends on just HOW hot your crockpot is - some cook at a higher temperature

than

others, especially newer models.

Glad you enjoyed it

Best love, Pat

, Karen <ahornbostel wrote:

>

> I like having soup for lunch and could every day even when it's warm. I

> love crockpot soups - just throw everything and leave without worry. The

> notes aren't mine. Pretty good soup! Very thick - I had to add more water.

>

> Karen

>

> * Exported from MasterCook *

>

> Lentil Soup with Chiles and Miso

>

> Recipe By :unknown . . .

September 19, 2006

Today I had some leftover split pea and quinoa soup (from Lorna Sass's

vegetarian pressure cooker cookbook) and a tomato salad with a tiny

amount of Fleur del Sel and homemade vinaigrette. Oh, and a glass of

water with an Airborne tablet. (This morning I felt like I might be

coming down with a cold.)

For a snack I'll be having the last of my homemade yogurt with a bit of

granola and a piece of fruit. (Need to make more yogurt!)

My leftovers are running low, so I definitely need to cook tonight!

Sharon

September 20, 2006

Hi Sharon,

I was just wondering how do you make yogurt? I always buy mine and think it

would be great to mke my own.

Katie

Sharon Zakhour <sharon.zakhour wrote:

Today I had some leftover split pea and quinoa soup (from Lorna Sass's

vegetarian pressure cooker cookbook) and a tomato salad with a tiny

amount of Fleur del Sel and homemade vinaigrette. Oh, and a glass of

water with an Airborne tablet. (This morning I felt like I might be

coming down with a cold.)

For a snack I'll be having the last of my homemade yogurt with a bit of

granola and a piece of fruit. (Need to make more yogurt!)

My leftovers are running low, so I definitely need to cook tonight!

Sharon

September 20, 2006

Hi Katie!

Yes, I used to make yogurt back in the 70s - I had an old Salton yogurt

maker with individual glass cups. Then I got out of the habit and got

rid of the maker. (You don't need a maker to make yogurt, but I find

it's easier.)

I bought a new Salton yogurt maker and I love it. There are two basic

versions of yogurt makers - one makes single serving size of yogurt and

the other makes one big batch. I find that version easier to use. I

think my yogurt maker cost about $15 and I also got a YoCheese maker

(more on that later).

But basically the steps are this:

- Heat milk - I heat mine to scalding - which means that there is smoke

rising from the milk but it's not boiling. This kills any bad beasties

off, without burning the milk.

- Let milk cool to where it's warm on the wrist. (There are actual

temperatures to use when making yogurt, but I do it this way. You can

find instructions on the web that include actual temps or if you buy a

yogurt maker it will tell you.)

- Remove the " skin " on the cooled milk.

- Stir in some starter. Either half a cup of a good plain yogurt (maybe

your own) with active cultures or powdered yogurt culture.

- Pour the milk into a clay or glass container (though actually my

yogurt maker container is plastic, but you can replace that with a quart

mason jar and it fits, if you'd like).

- It needs to be kept warm for 6-10 hours, depending. Longer will make

a more tart product. You can put it in an oven with an oven light, for

example. Of course that's where the yogurt maker comes in - it's

basically a fancy warmer for the milk. (And that's why they are so

cheap - most don't even have timers.)

- DON'T MOVE THE CONTAINER for at least 6 hours. If you move it and

jostle the yogurt, you may end up with warm milk.

I then sometimes make yogurt cheese by straining the yogurt - the whey

drains out over a day or two and the result is very like sour cream but

much healthier! I have a strainer for this very purpose, but you can

use cheesecloth. The result is often called YoChee and there is a

cookbook with recipes for making and using YoChee. In fact, I have some

in my fridge right now....

Homemade yogurt is delicious and so easy. It has no preservatives, you

can make it however you like. I have a particular fondness for lemon

yogurt. This isn't dietetic at all, but I've been known to mix in a

tablespoon of Trader Jo's Lemon Curd. HEAVEN!

Sharon

katie brown wrote:

>

> Hi Sharon,

> I was just wondering how do you make yogurt?

>

September 20, 2006

Here's the yogurt maker I have:

http://www.amazon.com/Salton-YM9-1-Quart-Yogurt-Maker/dp/B00004SUHY/sr=8-1/qid=1\

158760839/ref=sr_1_1/103-6562884-9440634?ie=UTF8 & s=kitchen

Here's the yogurt cheese (YoChee) maker I have:

http://www.amazon.com/Cuisipro-Donvier-Yogurt-Cheese-Maker/dp/B000064841/ref=e_d\

eav_acc_1_4/103-6562884-9440634?ie=UTF8

And here's the YoChee cookbook:

http://www.amazon.com/Eat-Well-YoChee-Way-Delicious/dp/1886101094/ref=pd_sim_k_3\

/103-6562884-9440634?ie=UTF8

Today I'm having black bean chili for lunch -- I made a batch last

night. (My youngest has been asking and asking for some homemade

chili.) I will probably have it with brown rice and a dollop of

YoChee. :-)

I also plan to make some Swiss Chard and Garbanzo Stew, some barley

tabouleh (another request from my 11-year-old - usually I gobble it up

and she doesn't get much), some fried herbed tofu (my kids love to snack

on that), and some rice krispie treats (for my kids!) :-) And last

night I watched Good Eats and now I want to try the Gazpacho Salad/Dip

with wheat berries that Alton Brown (love him!!!!) featured.

I'm very proud of myself because on Monday I had to make 50 molasses

cookies for my eldest daughter's 3-day field trip and I _didn't eat one_!!

Sharon

September 20, 2006

Thank you so very much Sharon,

I am going to go out and buy a yogurt maker on Friday and have home made

yogurt on Saturday Yummy! My favorites are lemon, vanilla,and key lime. I think

my least are pineapple coconut and chocolate. Yes I am a woman and saying yuck

to chocolate anything is horrifying and just wrong I know LOL.

I even want to try the YoChee. This sounds wonderful too.

I am learning that I love to cook and the more new things such as this I am

learning I am all that much more inspired to cook more as I call them exotic

foods but really they are basic staples NOT FROM A BOX LOL.

That reminds me I need to dig out my bread machine today and surprise hubby

with some home made bread this week for dinner. Now to find a good recipe. That

is always my trouble in cooking to find a good recipe. I apprericiate that

there are so many wonderful tried and true recepies here and thank goodness more

coming in daily. It has been very helpful in my learning to cook new things.

I have to share this since my husband stands firm on the veggies are poison

theory and calls me a rabbit cause I eat anything green according to him. Last

night he said that he was liking the new way I was cooking and he is willing to

try to change his eating to more veggies. I am so excited now how do I slowly

get him to convert with out scarring him off the idea is beyond me but at least

I have his interest and attention to better eating. A major step in the right

direction I think.

Well thanks again Sharon and I do hope you are having a good day.

Katie

Sharon Zakhour <sharon.zakhour wrote:

Hi Katie!

Yes, I used to make yogurt back in the 70s - I had an old Salton yogurt

maker with individual glass cups. Then I got out of the habit and got

rid of the maker. (You don't need a maker to make yogurt, but I find

it's easier.)

I bought a new Salton yogurt maker and I love it. There are two basic

versions of yogurt makers - one makes single serving size of yogurt and

the other makes one big batch. I find that version easier to use. I

think my yogurt maker cost about $15 and I also got a YoCheese maker

(more on that later).

But basically the steps are this:

- Heat milk - I heat mine to scalding - which means that there is smoke

rising from the milk but it's not boiling. This kills any bad beasties

off, without burning the milk.

- Let milk cool to where it's warm on the wrist. (There are actual

temperatures to use when making yogurt, but I do it this way. You can

find instructions on the web that include actual temps or if you buy a

yogurt maker it will tell you.)

- Remove the " skin " on the cooled milk.

- Stir in some starter. Either half a cup of a good plain yogurt (maybe

your own) with active cultures or powdered yogurt culture.

- Pour the milk into a clay or glass container (though actually my

yogurt maker container is plastic, but you can replace that with a quart

mason jar and it fits, if you'd like).

- It needs to be kept warm for 6-10 hours, depending. Longer will make

a more tart product. You can put it in an oven with an oven light, for

example. Of course that's where the yogurt maker comes in - it's

basically a fancy warmer for the milk. (And that's why they are so

cheap - most don't even have timers.)

- DON'T MOVE THE CONTAINER for at least 6 hours. If you move it and

jostle the yogurt, you may end up with warm milk.

I then sometimes make yogurt cheese by straining the yogurt - the whey

drains out over a day or two and the result is very like sour cream but

much healthier! I have a strainer for this very purpose, but you can

use cheesecloth. The result is often called YoChee and there is a

cookbook with recipes for making and using YoChee. In fact, I have some

in my fridge right now....

Homemade yogurt is delicious and so easy. It has no preservatives, you

can make it however you like. I have a particular fondness for lemon

yogurt. This isn't dietetic at all, but I've been known to mix in a

tablespoon of Trader Jo's Lemon Curd. HEAVEN!

Sharon

katie brown wrote:

>

> Hi Sharon,

> I was just wondering how do you make yogurt?

>

September 20, 2006

Again Many thanks Sharon for the info and wonderful help.

I want to also add a great big CONGRATULATIONS!!!!! for being a good mom

baking cookies and not eating any that is such a tough thing to accomplish I

think I only managed that once in my life and that was cause I had such a sore

throat I could not eat them. So way to go!!!!

All your meal and foods sound so good I am especially interested in the fried

herb tofu.