Guest guest Posted October 23, 2005 Report Share Posted October 23, 2005 Hi all. I've got a crockpot filled with water and chopped, carrots, broc, cauliflour, green onion, smoked onion, Mex. zuchinni, potatoes and garlic. That is it. I'm not sure what I want to do with it but I know that I need to be adding spices and whatever else about now since it's been over an hour. I've got whole oregano, jarred basil, chile powder, cumin, lemon pepper, garam masala, veg stock, soy sauce, hoisen sauce, asian sauce... I've got chiles and dried chiles... I've got canned tomatoes, canned black beans, already made spaghetti pasta, couscous, tvp.. I'm not sure what direction to go with this. I was thinking either Asian or Indian (I've made a good soup with that garam masala before) but I have potato in this. Any thoughts or ideas out there? Should I keep it a soup or try and thicken it up for something else? What spices should I use? Thanks for any input. Shawn Quote Link to comment Share on other sites More sharing options...
Guest guest Posted October 23, 2005 Report Share Posted October 23, 2005 Personally, I'm always a bit careful about using broccolli and cauliflower in my soup bases because sometimes they can be a bit overwhelming, but I do use them freaquently in my own version of hot and sour. If you wanted to go in that direction you could start by adding approx. 3 Tbsp of soy sauce, 2 Tbsps vinegar (I just use white), 3 Tbsps cornstarchmixed in a little water, something for a little heat like Tabasco or cayenne, and some ginger, maybe a Tbsp or 2 of Hoisin. Then, if you are ovo/veg. you could stir in a beaten egg. And just for fun you could throw in cooked spaghetti or rice before serving. That always works of well for me :0) ! Stef subprong <subprong wrote: Hi all. I've got a crockpot filled with water and chopped, carrots, broc, cauliflour, green onion, smoked onion, Mex. zuchinni, potatoes and garlic. That is it. Argue not with dragons, for thou art crunchy and go well with brie. Find your next car at Canada Autos Quote Link to comment Share on other sites More sharing options...
Guest guest Posted October 23, 2005 Report Share Posted October 23, 2005 Hmmm, I think I go in a curry direction... Quote Link to comment Share on other sites More sharing options...
Guest guest Posted October 23, 2005 Report Share Posted October 23, 2005 sub....just for your future cooking challenges........potatos and garam masala are an excellent mixture. subprong <subprong wrote:Hi all. I've got a crockpot filled with water and chopped, carrots, broc, cauliflour, green onion, smoked onion, Mex. zuchinni, potatoes and garlic. That is it. I'm not sure what I want to do with it but I know that I need to be adding spices and whatever else about now since it's been over an hour. I've got whole oregano, jarred basil, chile powder, cumin, lemon pepper, garam masala, veg stock, soy sauce, hoisen sauce, asian sauce... I've got chiles and dried chiles... I've got canned tomatoes, canned black beans, already made spaghetti pasta, couscous, tvp.. I'm not sure what direction to go with this. I was thinking either Asian or Indian (I've made a good soup with that garam masala before) but I have potato in this. Any thoughts or ideas out there? Should I keep it a soup or try and thicken it up for something else? What spices should I use? Thanks for any input. Shawn Quote Link to comment Share on other sites More sharing options...
Guest guest Posted October 23, 2005 Report Share Posted October 23, 2005 Yes indeed! And, ironically, along with the aloo and garam masala, " chana " goes well. Add onion, fresh tomatos, cilantro, ginger, jalapenos, garlic...... I use to make that all of the time. That sounds soooo good right now! Shawn On 10/23/05, chana rivka <chanarivka2 wrote: > > sub....just for your future cooking challenges........potatos and garam > masala are an excellent mixture. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted October 23, 2005 Report Share Posted October 23, 2005 On 10/23/05, steff davidson <steffdav46 wrote: > Personally, I'm always a bit careful about using broccolli and > cauliflower in my soup bases because sometimes they can be a bit > overwhelming, Hi Stef. Thanks for the advice. Luckily I only had a handful of broc and cauliflower. They were leftover from when I made a big salad. I will keep your tip in mind next time though. Thank you. but I do use them frequently in my own version of hot and > sour. If you wanted to go in that direction you could start by adding > approx. 3 Tbsp of soy sauce, 2 Tbsps vinegar (I just use white), 3 Tbsps > cornstarchmixed in a little water, something for a little heat like Tabasco > or cayenne, and some ginger, maybe a Tbsp or 2 of Hoisin. Then, if you are > ovo/veg. you could stir in a beaten egg. And just for fun you could throw in > cooked spaghetti or rice before serving. That always works of well for me > :0) ! Excellent idea. Before reading this however I found some bay leaves and some celery salt (I thought they were bad because of a bug attack awhile back - turns out I threw out the spices in the bottles that were open and kept the sealed spices - I thought I just hadn't finished throwing them out back then). After reading this it reminded me that I have a hot and sour soup mix in a pack. Would have been perfect hadn't I hid it in the back of my pantry (out 'o sight, out 'o mind). I, however, have a new dilemma. LOL. The crock has been going on high for about 4 hours and the mini-diced potatoes are still " not " tender. Firm. I'd think they'd be done by now. I'll wait an hour more. If not, I'll have to boil it in batches in a skillet or puree, freeze and use as a thick veg stock that can be thinned down. Oh well. At least either way I won't have wasted all of that. Shawn > Stef Quote Link to comment Share on other sites More sharing options...
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