Being a vegetarian amongst a bunch of carnivores, it can be hard to create recipes that cater to my own needs but still appeal to non-vegetarians.
I created this recipe for my late best mate Ivan, so he would enjoy it, without my having to include meat.
I have tried to create a thick soup (or thin stew?) that would recreate the falvours of a pizza.
The name stems from my mate's response to the soup the first time he tasted it.
"Not bad" was his way of saying he loved something.
I hope you enjoy!
Ingredients:
2-3 tbsp extra virgin olive oil, 1 large brown onion – chopped, 2 large cloves fresh garlic – crushed, 8 cups (2L) cold water, 1 cup pearl barley, 2x 810g cans crushed tomatoes, 1x 60g can tomato paste OR a dash of tomato sauce, 1-1½ large red capsicums – coarsely chopped (1 red + ½ green capsicum may be substituted for more colour and nutritional variation), 1 cup fresh spinach – finely chopped, Handful fresh mushrooms – thickly sliced, 2 cups small-sized spiralli, 2½ heaped tsp vegetable stock powder, 2-3 heaped tsp (in total) of any combination of mixed herbs, parsley flakes and/or rosemary and thyme (may be varied according to taste,) Black pepper to taste, Parmesan, mozzarella, and/or tasty cheese – finely chopped or shredded.
Method:
1. Heat oil in large pot and sauté the onion with the garlic, 2. Put in water, vegetable stock powder, and pearl barley. Bring to boil and simmer on high until barley is tender, 3. Put in the vegetables, herbs & pasta and reduce the heat to a medium-high simmer for twenty (20) minutes, stirring frequently, until the dish has thickened and the vegetables are tender, 4. Serve hot with cheese sprinkled liberally on top.
NOTE: Take care to stir this dish frequently during the simmering stage at Method Step 3 (above), as it will easily catch at the bottom of the pot.
Serves 6-8
This is best served hot with nicely buttered, very crusty bread rolls.
NOTE: For a vegan version of this recipe, ignore the cheese and don't butter the bread rolls.
tassells mash 10 stoned dates add egg cup tahini light mix well and form into a dough , roll out and pinch inch size pieces from it and form into little balls then roll the balls into sesame seeds, these are 100% NATURAL SWEETS for kids or adult parties enjoy.
take out the stone from a date and mix tahini light paste with the date , then stuff stoned dates with the mixture I love this and have been eating it for the past 20 years, enjoy
sprinkled on stuff before baking but after basting. for example spanokopita or pies etc I have know one person to have a severe allergy to sesame seeds so i guess it's always worth checking...
see now that makes sense. I'm an inpatient person so I'm always checking on the cake. But that's exactly what you have to do with cookies. If they're done on bottom but still goey on top you either need to put them on a higher rack or take them and leave but leave them on the cookie sheet. The heat left in the cookie sheet will finish them up.
Oh no, I see that differently..- with me, cookies are either too dry and burnt, or still underdone.. its a matter of seconds when they are right..
But cakes.. only rule is dont open the oven until its set!!..
Mine used to be misshapen, btw, until I learnt to take a little bit more time pouring and distributing in the mold. I hadnt realized that 'it doent just even out in the baking', but that I have to slink ad smear the mixture carefully, placing a dip in the middle to avoid a wonky 'bubble', and tucking in the edges neatly.. now they come out much more even looking.
Still, my cakes are still more rustic than elegant.. but that doesnt seem to bother my eaters much!!
yeah it sure makes a difference. I have a Kenwood 'mixer' for a couple of years now, and since I have it isnt such a big deal anymore to bake yeast breads or recipes with lots of ingredients..
It was pretty pricey, and I am normally more of a minimalist when it comes to appliances, but this little baby I looove!!
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Thx 4 the invite
Hello, i'm Nathan. This shood b interesting. i luv Chinese, Japanese, + Mexican the best -HI
Hi, I just joinedRecipe: Ivan's "Not Bad" Pizza Soup
Being a vegetarian amongst a bunch of carnivores, it can be hard to create recipes that cater to my own needs but still appeal to non-vegetarians.I created this recipe for my late best mate Ivan, so he would enjoy it, without my having to include meat.
I have tried to create a thick soup (or thin stew?) that would recreate the falvours of a pizza.
The name stems from my mate's response to the soup the first time he tasted it.
"Not bad" was his way of saying he loved something.
I hope you enjoy!
Ingredients:
2-3 tbsp extra virgin olive oil,
1 large brown onion – chopped,
2 large cloves fresh garlic – crushed,
8 cups (2L) cold water,
1 cup pearl barley,
2x 810g cans crushed tomatoes,
1x 60g can tomato paste OR a dash of tomato sauce,
1-1½ large red capsicums – coarsely chopped (1 red + ½ green capsicum may be substituted for more colour and nutritional variation),
1 cup fresh spinach – finely chopped,
Handful fresh mushrooms – thickly sliced,
2 cups small-sized spiralli,
2½ heaped tsp vegetable stock powder,
2-3 heaped tsp (in total) of any combination of mixed herbs, parsley flakes and/or rosemary and thyme (may be varied according to taste,)
Black pepper to taste,
Parmesan, mozzarella, and/or tasty cheese – finely chopped or shredded.
Method:
1. Heat oil in large pot and sauté the onion with the garlic,
2. Put in water, vegetable stock powder, and pearl barley. Bring to boil and simmer on high until barley is tender,
3. Put in the vegetables, herbs & pasta and reduce the heat to a medium-high simmer for twenty (20) minutes, stirring frequently, until the dish has thickened and the vegetables are tender,
4. Serve hot with cheese sprinkled liberally on top.
NOTE: Take care to stir this dish frequently during the simmering stage at Method Step 3 (above), as it will easily catch at the bottom of the pot.
Serves 6-8
This is best served hot with nicely buttered, very crusty bread rolls.
NOTE: For a vegan version of this recipe, ignore the cheese and don't butter the bread rolls.
A greeting for my first post as a member
This is my first post as a member of this group, so here is my 'Hi!'Thank you to Greentassels for the invite.
So I'm now going to delve into the darker recesses of my laptop and see if I can rustle up my favourite recipe to share.
Ciao!
baking breads
I am about to bake one of my regulars, a sweet white braided loaf here called Zopf. It is similar to the jewish challah I think.Anyone else like to bake breads?
RE: Asian food
oh and coconut milk/creamLets talk about sesame!
Mmmm! Wow June! they sound delicious! I adore dried dates and often use them in recipes to replace other sugar.I'll definitely try that!
RE: Lets talk about sesame!
tassells mash 10 stoned dates add egg cup tahini light mix well and form into a dough , roll out and pinch inch size pieces from it and form into little balls then roll the balls into sesame seeds, these are 100% NATURAL SWEETS for kids or adult partiesenjoy.
June
RE: Lets talk about sesame!
Hi tasselstake out the stone from a date and mix tahini light paste with the date , then stuff stoned dates with the mixture
I love this and have been eating it for the past 20 years, enjoy
junelor]
RE: Lets talk about sesame!
Greek style spinach and feta pastry.I put ricotta in there too along with garlic and lemon zest and onion.
Lets talk about sesame!
what's spanokopita?Asian food
Oh of course! Nice idea Moongirl!RE: Lets talk about sesame!
sprinkled on stuff before baking but after basting. for example spanokopita or pies etc I have know one person to have a severe allergy to sesame seeds so i guess it's always worth checking...RE: Asian food
You can add red curry paste to a typical (but good) pumkin soup for a Thai twistDo you like to bake?
Oh, thanks for that... that makes sense to me (in turn!)after years of burnt cookies I tend to pull them out too soon now.. but I have always transferred them to a cooling rack..- so I'll stop doing that..
Thanks Sista!
RE: Do you like to bake?
see now that makes sense. I'm an inpatient person so I'm always checking on the cake. But that's exactly what you have to do with cookies. If they're done on bottom but still goey on top you either need to put them on a higher rack or take them and leave but leave them on the cookie sheet. The heat left in the cookie sheet will finish them up.Asian food
OOh yes please!Do you like to bake?
Oh no, I see that differently..- with me, cookies are either too dry and burnt, or still underdone.. its a matter of seconds when they are right..But cakes.. only rule is dont open the oven until its set!!..
Mine used to be misshapen, btw, until I learnt to take a little bit more time pouring and distributing in the mold. I hadnt realized that 'it doent just even out in the baking', but that I have to slink ad smear the mixture carefully, placing a dip in the middle to avoid a wonky 'bubble', and tucking in the edges neatly.. now they come out much more even looking.
Still, my cakes are still more rustic than elegant.. but that doesnt seem to bother my eaters much!!
RE: Do you like to bake?
cookies are easy. I can't do cakes. They come out all miss shapedRE: Asian food
Stir fry isn't too hard. Do you have a wok? I can share a lemon chicken stir fry recipe with you if you like. It's my specialty.RE: meet
Are you asking?RE: hi im john
Hi John! Welcome to the foodies!
meet
Do we go out and meet and eathi im john
Make cookies out of cake mixDo you like to bake?
Hiya Daze,yeah it sure makes a difference. I have a Kenwood 'mixer' for a couple of years now, and since I have it isnt such a big deal anymore to bake yeast breads or recipes with lots of ingredients..
It was pretty pricey, and I am normally more of a minimalist when it comes to appliances, but this little baby I looove!!
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