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From: SandiS (
Subject: I made the celery, corn and potato chowder
Date: January 9, 2004 at 8:56 am PST

In Reply to: The New Mexican Pinto Bean Soup is terrific! We made an adjustment to it, though. posted by Sandy Laurie on January 9, 2004 at 5:31 am:

I don't ever want to use oil either. I made the celery, corn and potato chowder last night and did not use the oil called for in the recipe. Instead I sauted the onions in a little broth just enough to soften them and then poured everything else in.

This soup makes a beautiful presentation what with all the different colors: the red from the bell pepper, yellow from the corn, white from the potatoes and green from the dill and celery. All in just 4 minutes (of course not including the time it takes to prep the veggies)! My DH was in the kitchen with me helping with this recipe because he has never seen a PC at work. He bragged to his co-workers about the mashed potatoes I made the night before and he said they were just salivating. Hah! Wait until he goes today and tells them about the chowder we had last night.

I appreciate your comments on adjusting and modifying recipes. Like you, I thought the 1/2 cup minced parsley in the New Mexican Pinto Bean Soup sounded like a lot so I was planning to use a tablespoon or so of the dried parsley cuz even 1/4 cup of dried sounds like too much.

Tonight we will be eating leftover chowder so tomorrow night we'll be attempting the New Mexican Pinto Bean soup. I can hardly wait. It's great being this excited to cook meals.

Upon Jim's suggestion to make the risotto (we've never had risotto) I thumbed thru the GVCUP book, but am undecided which one to make. I remembered that Bryanna Clark Grogan has a pressure cooker risotto recipe in her Italian cookbook so I might start with that one first.

Now it feels like so many recipes to try and so little time to try them all. Who says a vegan diet is boring!!! :)

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