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fandomhigh2008-02-05 01:23 pm
mistressofblack.livejournal.com) wrote in fandomhigh2008-02-05 01:23 pm
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How to Survive Your Own Cooking, Class 5
"Good day, class!" Lulu said, smiling brightly. "Today's class is a little bit simpler than last week's. We'll be making soup rather than stew. You'll find everything you need at your stations. The principles are much the same, except that, as a broth-based soup, it will be much thinner than the stew.
"One thing to know is that, like last week, we'll be using lentils and rice. An important thing to know is that, even on their own, lentils and rice together form what is known as a complete protein -- that is, a source from vegetables that is equivalent to the protein one would normally get from meat. You can even make this soup in a vegetarian version by leaving out the chicken, and using vegetable bouillon instead, although I recommend using more garlic if you do so."
Recipe 1: Chicken Vegetable Soup
[Source: Personal.]
1 tbsp olive oil
1 clove garlic, minced (or more to taste)
1 medium onion, diced
1 chicken breast, diced
3 medium potatoes, diced
1 medium turnip, diced
3 carrots, diced
1 cup lentils
1 cup rice
1 tbsp powdered chicken bouillon
1 stalk celery, diced
1 cup frozen mixed vegetables
sage, rosemary, basil, salt, and pepper
Heat oil in a small frypan. Saute garlic and onion until translucent. In large pot, cover chicken, potatoes, turnip, and carrots with water. Bring to boil, and simmer for twenty minutes. Add lentils, rice, and bouillon. Bring back to boil and simmer additional ten minutes. Add celery, mixed vegetables, and seasonings (to taste). Bring back to boil and simmer additional ten to fifteen minutes.
Serve with country biscuits or a crusty white bread.
"Also," Lulu added, "if you have any questions about any of the cooking terms -- or about any cooking procedures -- please feel free to ask. That way leads to less... kitchen disasters."
[OCDwill be up in a moment is up! I'm around for a couple of hours, then off working on a class project from about 2:30 to 8:30 Eastern. Although I should then be around for the rest of the evening!]
"One thing to know is that, like last week, we'll be using lentils and rice. An important thing to know is that, even on their own, lentils and rice together form what is known as a complete protein -- that is, a source from vegetables that is equivalent to the protein one would normally get from meat. You can even make this soup in a vegetarian version by leaving out the chicken, and using vegetable bouillon instead, although I recommend using more garlic if you do so."
Recipe 1: Chicken Vegetable Soup
[Source: Personal.]
1 tbsp olive oil
1 clove garlic, minced (or more to taste)
1 medium onion, diced
1 chicken breast, diced
3 medium potatoes, diced
1 medium turnip, diced
3 carrots, diced
1 cup lentils
1 cup rice
1 tbsp powdered chicken bouillon
1 stalk celery, diced
1 cup frozen mixed vegetables
sage, rosemary, basil, salt, and pepper
Heat oil in a small frypan. Saute garlic and onion until translucent. In large pot, cover chicken, potatoes, turnip, and carrots with water. Bring to boil, and simmer for twenty minutes. Add lentils, rice, and bouillon. Bring back to boil and simmer additional ten minutes. Add celery, mixed vegetables, and seasonings (to taste). Bring back to boil and simmer additional ten to fifteen minutes.
Serve with country biscuits or a crusty white bread.
"Also," Lulu added, "if you have any questions about any of the cooking terms -- or about any cooking procedures -- please feel free to ask. That way leads to less... kitchen disasters."
[OCD
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