I had the bright idea of putting a slow cooker on the wishlist for Christmas, and indeed one appeared under the tree, courtesy of the in-laws. Having tried The Pioneer Woman’s Slow Cooker Chicken Tortilla Soup as the first dish and been delighted with the convenience of spending ten minutes on prep in the morning only to come home to a kitchen smelling deliciously of soup after work, I was hooked. There was only one problem with the recipe as we saw it: The chicken. Don’t get me wrong, I am not a vegetarian and I love chicken in the right circumstances, but I can control my enthusiasm for “boiled meat” and so can the husband, and all in all it felt a bit superflous. So. I googled “vegetarian slow cooker bean soup”, glanced at a few recipes and decided to just wing it.
Obviously I winged it on the basis of a somewhat vague recollection of the Pioneer Woman recipe, credit where credit is due, but here’s what went in this morning:
2 very small onions, chopped
1 whole Chineese garlic, chopped
4 carrots, washed but unpealed, chopped
1 yellow bell pepper, chopped
1 pack of chopped tomatoes, happening to have basil (this was what we had in the pantry)
1 can of tomatoes with onion and garlic
1 pack of mixed beans (according to the pack, I’d call it mixed legumes, as it contains chickpeas)
1 pack of black beans
the water I used to rinse out the previous four containers (a little over half a litre, at a guess)
1 cube chicken stock (if you’re actually a vegetarian, obviously use vegetable stock instead)
about 1 teaspoon cumin
perhaps half a teaspoon chili powder
a little salt
a little black pepper
And I popped it on Low and left for work. When I came home, some 9-10 hours later, it was bubbling merrily and smelling quite delicious. I ran an immersion blender to smooth it out a bit and then greedily ate three bowlfuls with a little grated cheese and some nachips to garnish.
This made 6 x 1 cup/2.5 dl platefuls, and since I’m half-heartedly watching what I eat at the moment and I’m planning to eat this again (over and over) I roughly calculated the calorie content and came to 1200ish for the whole, that is 200 kcal per 2.5 dl plateful.
When in Britain we tend to stock up on cheddar, since you get much better quality for a fraction of the price. So also this time, and since I remembered to plan ahead I brought along a mini cooler we’ve had for a few years which is lightweight and packs flat. I filled that up with cheddar and a bag of frozen corn to help keep it cool. Once home, therefore, I had rather a lot of now thawed corn, and decided it was a good opportunity to try making a corn chowder.
I used this recipe for Corn & Cheese Chowder from the Pioneer Woman as a starting point, but as usual I improvised. And as it turned out rather nice, though I do say so myself, I need to note down what I did…
Instead of using bacon, I substituted some bacon fat I had in the fridge for the butter at the start. I also didn’t have half-and-half (or the Norwegian equivalent) so I used a mixture of semi-skimmed milk and turkish yogurt. And I dropped the bread bowls. Also, some of my quantities were a little skewed. To summarise:
As for the preparation I mostly followed the directions in the original, except for the obvious (adding bacon fat instead of butter at the beginning, skipping the “fry the bacon” step).
Quantity-wise it fed two easily, with enough left over for another dinner for two.
Vi bakte polarbrød forrige helg. Vi bruker oppskriften fra Alvebento-bloggen, bortsett fra at vi bruker vanlig melk. Denne gangen ble det også vanlig (økologisk) sukker og en del mer diverse grovt mel, siden det viste seg at vi ikke hadde fullt så mye hvetemel som vi trengte. Snuppa synes disse er kjempegode og spiser helst ikke annet brød. Fordelen fra mitt ståsted er at det ikke er noe skorpe som ikke blir spist opp – noe som er et problem ofte nok med vanlig brød – og at jeg har kontroll på ingrediensene. Sist oppdaget jeg at det funket vel så fint å bruke pepperkakeformer til å lage fordypninger med som å prikke – og det går dessuten mye fortere. Snuppa hjelper til å bake ut, med varierende entusiasme. Derav den noe uortodokse fasongen på det nederste brødet. Så lenge hun spiser dem opp er jeg ikke så nøye på hvordan de ser ut.
I guess it’s a natural byproduct of reading foodblogs that your mouth starts watering… A Spoonful of Sugar has done that before and does it again, as well as setting my heart a-racing and my stomach a-fluttering when I think that in a very short while indeed (though not short enough, never that) I will be in Scotland. Yay.
Anyway, on to the British 100, and the rules, should you choose to play along: 1) Copy this list into your blog or journal, including these instructions. 2) Bold all the items you’ve eaten. 3) Cross out any items that you would never consider eating.
1. Grey squirrel (they’re the invaders, aren’t they? In that case, I would certainly like to try them.)