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From: Laura (Meat Eater's Mom) (sdn-ap-018ilchicp0321.dialsprint.net)
Subject: Good answer...(more)
Date: December 7, 2003 at 6:03 pm PST

In Reply to: That is not an easy quesion... posted by Sandra on December 6, 2003 at 8:44 pm:

I made an old favorite minestrone soup yesterday. It's a recipe from the Jeff Smith Italian (Frugal Gourmet) guy, and I left out everything that would make it not McDougall except the fabulous Parmesiano/Regiano cheese (and I know I probably messed up THAT spelling!). I quick soaked the beans, then cooked them to just a tad less than done, then added all the rest of the ingredients and cooked for another 4 minutes. Perfection! The whole thing took less than one hour, with the time it took to bring the cooker up to pressure and allow it to naturally de-pressurize after cooking, plus all the chopping and dicing and mincing. Usually this soup takes three or four hours to simmer, so I haven't made it often lately, I'm never home for that long at a stretch except to sleep. This soup tastes just like the stuff that simmers all day long.

I own almost every kitchen gadget there is, (if Santa brings me my Kitchen Aid pasta roller I will own everything I want or need,) and my PC is my favorite. I use it more than any other of my power tools, including my food processor.



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