Wednesday, October 22, 2008

Justify My Soup

What We Had For Dinner The Other Night

Garbanzo Paprikash and Roasted Brussels Sprouts

I used this recipe for the garbanzos and left off the dumplings and added another can of garbanzos, drained. Isn't it odd what recipes we latch onto? For some reason this recipe has become one of our favorites (maybe it's all the ketchup and sugar, eh?).

I decided to swank it up with some fancy paprika (see pic above). Don't you just love that packaging?!? "Pride of Szeged" it states so proudly. Also "Exquisite 100% Sweet Delicacy". And of course the border with the hearts and flowers.

So, did it live up to the hype? Well, maybe I've just been boondoggled by my own desire, but I thought it tasted better. Really, the sauce turned out a darker browner red than the other paprika I've used before, so there was at least some difference.

Okay, so back to the food. I served the Garbanzos Paprikash over my bread. Which turned out so nicely, by the way, but which of course I can never replicate because I just used the last of my all purpose flour, then what vital wheat gluten was left in the bag, then some brown rice flour I had and some Giusto's white pastry flour (which I had originally gotten to make some baguette). Jeepers, bread baking can be mysterious but thankfully also forgiving. I mean, you're not even supposed to use pastry flour for bread, really!!!

Finally, the brussels sprouts. Well, I was inspired by these, but didn't want to do 4 T of Earth Balance, so I just tossed the brussels sprouts with some olive oil, salt, a teaspoon of Dijon mustard and maybe a fourth of a teaspoon of garlic powder. Yum! Baked in the oven at 350 for 30m and boom! Straight into my mouth.

What We Had For Dinner Last Night (WWHFDLN)

Crock A Leekie soup! I was inspired by Heathen Vegan's Mock a Leekie soup.
I tossed maybe 4 or 5 leeks, 6 potatoes, 2 T oil and 4 C of water along with some salt and pepper into the crockpot. Then I cooked it on high for 4-5 hours. Then I remembered I still had some of my potato soup from before and dumped that in and blended it some and then cooked it uncovered for the last few hours to thicken it up. All very fly by the seat of your pants, but I do hope it just inspires you to chuck a bunch of veggies into the crockpot and cook 'em up!

Again with the bread. Mentally, I can justify serving any kind of soup as long as there's homemade bread alongside it.

Reading "Writing Down The Bones" (can you sense a theme here). It's not as good as "Take Joy"- much less no nonsense and much more woo woo therapy primal scream type of thing. I'm not really into 'just write whatever comes into your head first thoughts', but I guess if I got stuck I could do that. But there are some good ideas in there and as long as I don't get sucked into thinking that I have to do it her way, I am fine with most of what this author says. I apprecieate all her advice about not listening to that inner critic voice. So much of life is like that, isn't it? Just doing what has to be done instead of listening to that voice.

That's about it, folks.


Anonymous said...

I'm Hungarian, and that's the only paprika I'll use in my cooking!! :)

For the Love of Guava said...

man I could eat those brussel sprouts right off my screen!!!

elizabeth said...

Whooo! Hungarian endorsed paprika! For the win! Thanks tfmama! (also thanks for those recipes... gonna get on that!)

Thanks Trina!! I know you love those brussels sprouts!

Dynah said...

Mmm roasted brussels sprouts are my fave. Everything else looks wonderful too!