Recipes
Soups for the Soul
Soups are a staple in our house, especially in the colder months. I like to make a lot and freeze some. Beans and legumes freeze well. Vegetables don't freeze as well, especially potatoes (they also get usually eaten too fast).
A lot of soups are made with meat stocks; chicken, beef, veal; and it wasn't until I worked in a vegetarian restaurant that I really perfected meatless vegetable broth based soups. I found that the secret is onions. You need to add a lot. I rarely see any recipes with the quantity of onions I like to use. When you think you've added too many, add some more.
There are also certain aspects of these recipes that are hard to quantify. For example the amount of water used will depend on many things; from how long the soup cooks to how high the heat. Salt and garlic are two other ingredients that are very taste dependent. I tend to like the garlic to not be too overpowering. Whereas my wife and two daughters like to eat garlic raw with oil on bread. It's a question of taste.
Remember the cardinal rule - You can add more but you can't take away. So go easy. You can always add more salt or water, but it's a little tricky to remove them.
Recipes
Black Beans
Potato Soup with Greens
Vegetable Soup
Lentil Soup
Sweets
For
me, it's always good to remember that it's usuallly not my body that
craves the sugar, but my heart. For one of the recent phone circle
homeworks I asked everyone to think about the sources of "sweetness" in
their lives. Curling up with a good book, taking a delicious nap, a
fifteen minute "FH body talk session, gardening, a walk without an
agenda--these were some of the answers that came back.
So
if you find yourself hitting the cookie jar a little too often, you may
want to ask yoursef: How do I sweeten my life? What desert would my
heart delight in right now?
And if after all that, you still want a bite of something to comfort
and soothe the senses, here are two good, and I mean good, sweet
recipes:
Recipes
Rice Pudding
Buckwheat Waffles
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