Last night we had a great dinner. Curried tomato-peanut soup (from the
Feb issue of gourmet, easy to make, fabulous flavors) served with
cornbread, a mustardy braised cabbage, and sliced apples.

Tonight I'm going to make gorgonzola ale soup (recipe came from here
when discussing beer-cheese soups) and a big spinach and portobello
salad with red onions, pine nuts, yellow peppers and balsamic
vinaigrette.

Fresh cookies in the cookie jar last night, too. My mom's chocolate
chip brittle.

House is nice and warm and smells good, too!

"Jude" > wrote in message
oups.com...
> Last night we had a great dinner. Curried tomato-peanut soup (from the
> Feb issue of gourmet, easy to make, fabulous flavors) served with
> cornbread, a mustardy braised cabbage, and sliced apples.
>
> Tonight I'm going to make gorgonzola ale soup (recipe came from here
> when discussing beer-cheese soups) and a big spinach and portobello
> salad with red onions, pine nuts, yellow peppers and balsamic
> vinaigrette.
>
> Fresh cookies in the cookie jar last night, too. My mom's chocolate
> chip brittle.

Sounds great as usual. Was the tomato-peanut hard to make? That recipe
didn't happen to catch my eye in the magazine, but I will check it out.

Chris

It was really easy, took maybe half an hour,tops. It was in one of
their quick-cooking kinda sections. Definitely worthwhile - I added
garlic and ginger and a little red pepper, but otherwise cooked it
as-is.

I bought a loaf of pumpernickle at the bakery today to go alongside
tonight's soup.

And I kept Wayne's recipe for tomato-cornbread dressing; it's gonna get
used tomorrow night with the now-drying-out cornbread from last night.
To go with it, carmelized onion cheddar (from TJ's) in a quiche with
more carmelized onions. And something green. Probably steamed broccoli
with lemon.

"Jude" > wrote in message
ups.com...
> It was really easy, took maybe half an hour,tops. It was in one of
> their quick-cooking kinda sections. Definitely worthwhile - I added
> garlic and ginger and a little red pepper, but otherwise cooked it
> as-is.
>
I looked up that recipe. It looks pretty easy, and it's pretty much made
from pantry staples (aside from the cilantro, at least this time of year).
I'll give it a go if I can remember the cilantro.

Jude, you don't do tofu, do you? I found a block in the freezer and was
thinking I should do something with it this week while my husband is away on
business (he won't touch the stuff). I get a little crazy in the kitchen
while he's gone. :-) But the soup sounds great -- at least I'll have
something to show for it that he'll like.

Thanks!
Chris

On Tue, 21 Feb 2006 08:12:46 -0800, Jude wrote:

> Last night we had a great dinner. Curried tomato-peanut soup (from the
> Feb issue of gourmet, easy to make, fabulous flavors) served with
> cornbread, a mustardy braised cabbage, and sliced apples.
>
> Tonight I'm going to make gorgonzola ale soup (recipe came from here
> when discussing beer-cheese soups) and a big spinach and portobello
> salad with red onions, pine nuts, yellow peppers and balsamic
> vinaigrette.
>
> Fresh cookies in the cookie jar last night, too. My mom's chocolate
> chip brittle.


Your menu sounds great! Nice mix of flavors. Is this the Curried
tomato-peanut soup recipe.

http://www.epicurious.com/recipes/re...s/views/233786

Chris wrote:
> "Jude" > wrote in message
> ups.com...
> > It was really easy, took maybe half an hour,tops. It was in one of
> > their quick-cooking kinda sections. Definitely worthwhile - I added
> > garlic and ginger and a little red pepper, but otherwise cooked it
> > as-is.
> >
> I looked up that recipe. It looks pretty easy, and it's pretty much made
> from pantry staples (aside from the cilantro, at least this time of year).
> I'll give it a go if I can remember the cilantro.
>
> Jude, you don't do tofu, do you? I found a block in the freezer and was
> thinking I should do something with it this week while my husband is away on
> business (he won't touch the stuff). I get a little crazy in the kitchen
> while he's gone. :-) But the soup sounds great -- at least I'll have
> something to show for it that he'll like.
>
> Thanks!
> Chris

I love tofu, but my BF hates it. I don't cook it much; that's our
compromise. He doesn't get chicken, beef, pork, etc at home, and I
don't get tofu. Sounds kinda like your hubby!

My favorite way to prepare tofu is pressed to get the water out,
marinated, then baked, so it gets dense and chewy. Or else used in a
stir fry. Sometimes, I like it 'scrambled", that is, crumbled into a
skillet and heated in butter with some turmeric so that it looks like
scrambled eggs. This is perfect alongside some brown rice and steamed
asparagus for a nice, light, quick & easy supper.

Personally, I'm not real fond of the texture after it's frozen. My best
suggestion would be to squeeze the water out and crumble it into some
tomato sauce, then use it in a lasagne. Or maybe a pot of chili.

I'd be interested to know what you decide! Keep us posted!

I love soup weather, too.

Tonight, black beans, pressure-cooked, then simmered a little while
with onion, garlic, and hot sauce. Served over nearly-perfect
cornbread (BH&G's "Perfect Cornbread" with oil instead of shortening).

Yum.

serene