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#Post#: 37740--------------------------------------------------
Re: Foodie Q&As
By: GoodnightGracie Date: November 5, 2021, 11:04 am
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[quote author=Queenie link=topic=120.msg37733#msg37733
date=1636127970]
[quote author=GoodnightGracie link=topic=120.msg37724#msg37724
date=1636127639]
[quote author=Queenie link=topic=120.msg37685#msg37685
date=1636124846]
I leave the pit in and cover with plastic wrap, which is a
little pointless because you end up having to slice off the very
top bit of oxidized avocado on the next use anyways.
[/quote]
Do you refrigerate it?
[/quote]
Sometimes. Sometimes not. The risk when I refrigerate is that
I'll forget it exists.
[/quote]
Ah yes. For me, it's more my freezer that is the mystery
repository where food is forgotten.
#Post#: 37773--------------------------------------------------
Re: Foodie Q&As
By: HeddyL2627 Date: November 5, 2021, 11:40 am
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I lightly drizzle olive oil on the toast, and then rub with the
cut side of a clove of garlic. Add slices of avocado, slashing
down lightly with my fingers, salt, pepper, and pickled onions.
After [s]her[/s] serving her that once, we've gotten the 90+ yo
grandma clamoring for avocado toast at lunch now 🤣
#Post#: 38100--------------------------------------------------
Re: Foodie Q&As
By: GoodnightGracie Date: November 5, 2021, 8:38 pm
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IOW, Heddy, you do actual work on your avocado toast. I was
looking for the easiest possible method. I bet if someone did
that for me I would love it too!
#Post#: 49310--------------------------------------------------
Re: Foodie Q&As
By: GoodnightGracie Date: December 6, 2021, 7:30 pm
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I have dried navy beans and am in the mood for Senate Navy Bean
soup which I recall cooking and enjoying a long time ago. I
probably saw the recipe in a magazine that is very long gone. I
found a bunch of recipes just now on-line, but they all
contained ham. Not gonna happen.
Does anyone know of a yummy vegetarian version? I wonder if I
could just omit the ham from one of those recipes and maybe
substitute, um, I don't know what. Maybe I should give up on the
"Senate bean soup" concept and go for "vegetarian navy bean
soup"?
#Post#: 49319--------------------------------------------------
Re: Foodie Q&As
By: HeddyL2627 Date: December 6, 2021, 9:23 pm
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Something like this
HTML https://cooking.nytimes.com/recipes/1020882-creamy-white-bean-soup-with-spicy-paprika-oil<br
/>or just adding smoked paprika to the original recipe might wor
k.
#Post#: 49320--------------------------------------------------
Re: Foodie Q&As
By: Chicagogirl22 Date: December 6, 2021, 9:23 pm
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I’ve never had Senate bean soup but that never stops me from
expressing an opinion.
It looks like ham is in most recipes I skimmed. I make this
white bean soup in the winter and it seems to be similar but
easy to skip pancetta/ham.
HTML https://smittenkitchen.com/2019/10/white-bean-soup-with-crispy-kale/
#Post#: 49323--------------------------------------------------
Re: Foodie Q&As
By: NoLongerAubergine Date: December 6, 2021, 9:40 pm
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[quote author=GoodnightGracie link=topic=120.msg49310#msg49310
date=1638840658]
I have dried navy beans and am in the mood for Senate Navy Bean
soup which I recall cooking and enjoying a long time ago. I
probably saw the recipe in a magazine that is very long gone. I
found a bunch of recipes just now on-line, but they all
contained ham. Not gonna happen.
Does anyone know of a yummy vegetarian version? I wonder if I
could just omit the ham from one of those recipes and maybe
substitute, um, I don't know what. Maybe I should give up on the
"Senate bean soup" concept and go for "vegetarian navy bean
soup"?
[/quote]
It's a rather simple recipe, so the main thing is to find
something to add the flavor that the ham would ordinarily add.
Smoke flavor is often just the thing. Or plant-based ham or
bacon? I'd look for vegetarian navy bean or white bean soup
recipes and see if anything seems appealing.
I've made this a couple of times. It's delicious. It's not
exactly soup, but some additional broth would make it so. Oh and
apropos to a past conversation, I don't use great northerns.
because I don't care for them. I use navy or cassoulet beans.
HTML https://blog.fatfreevegan.com/2010/12/new-orleans-style-white-beans.html
#Post#: 49326--------------------------------------------------
Re: Foodie Q&As
By: GoodnightGracie Date: December 6, 2021, 10:05 pm
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Thank you all for your good suggestions! I'm looking at
NoLongerAubergine's bean soup recipe -- I have everything except
green bell pepper. I bet I could substitute the half of a
jalapeno pepper in the fridge that I need to use up. Also I
don't do low-fat any more -- I was strongly into that for years
and then one day I started sauteing foods in oil and I haven't
looked back, so I would probably add a dollop of olive oil at
some point. But I will also look at the other suggested recipes.
Or I could use a bit of smoked paprika instead of ham in a
Senate Navy Bean Soup.
Really, all these recipes are basically very similar. You have
beans and aromatic vegetables and other added flavors and cook
it long enough that the beans are tender.... In fact I need to
start soaking some beans now, for no matter which recipe I end
up using. Ta for the moment!
#Post#: 49331--------------------------------------------------
Re: Foodie Q&As
By: guest114 Date: December 6, 2021, 10:34 pm
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I used to make vegetarian (not vegan) split pea soup with a bit
of butter and garam masala, bay leaf.... It came out nice and
spicy.
I would suggest that (smoked paprika is Ok if you like that.)
and do not forget to use a delicious fat (flavored olive oil,
whatever) if you don't use butter. Cloves always remind me of
ham and has a slightly smoky flavor so I would recommend some
(should be in the garam masala though.)
Hope you have good luck with your vegetarian navy bean soup.
You can make Boston baked beans with navy beans too. Here's a
suggestion for baconless vegetarian boston beans to compare with
my suggestion.
HTML https://www.hillbillyhousewife.com/veggiebostonbakedbeans.htm
#Post#: 49332--------------------------------------------------
Re: Foodie Q&As
By: guest114 Date: December 6, 2021, 10:45 pm
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[quote author=GoodnightGracie link=topic=120.msg4801#msg4801
date=1629594815]
I'm about to cook up a batch of cannellini beans, using a recipe
for Rajma. I know that Rajma are red kidney beans, but I think
cannellinis are essentially white kidney beans, right? I'll
serve it tomorrow night, hoping it does the magic "way better
the next day" that is true of so many bean dishes.
Hmm, I see that this is a remark and not a question. Think think
think. Okay, I have a question: Can I still refer to this dish
as "Rajma"?
[/quote]
Sure, but Rajma is "red kidney bean" literally. The curry base
I was taught is essentially the same process for a lot of
different recipes, what distinguishes them is the main
ingredient. I looked up, and white beans would be "Lohbia."
Usually for navy beans aka white haricot beans. (Spanish label
on cannellinis bean bags are would be Alubia meaning simply
bean-- or alubia blanca-- white bean)
I say you can call it anything you want, though. I used to
really like ragma, basically pure bean and tomato chili Indian
style.
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