Tuesday, November 5, 2024

Words & Brush Recipe Corner: Chunky Mushroom Soup

Chunky Mushroom Soup

By Lisa Starr



Ingredients:
2 tablespoons canola oil
2 teaspoons butter (omit for parve)
1 onion, chopped
2 leeks, sliced (see notes)
1 teaspoon crushed garlic
1 basket brown mushrooms, chopped
2 tablespoons flour
2 ½ cups parve chicken stock
1 cup milk/soya milk
1 tablespoon soya sauce
Salt and coarse black pepper
2 tablespoons Kiddush wine *(sweet wine)
Thyme sprigs to garnish

* Kiddush wine is a kosher substitute for sherry in cooking and I recommend you have a bottle available always. Kiddush wine/sherry goes especially well with soya sauce.

Directions:
1: Heat oil and butter in a pot and saute the onion, leeks and garlic.
2: Add the mushrooms and toss till softened then stir in the flour and toss till flour is absorbed.
3: Add the stock and milk and stir till thickened then add the soya sauce and seasoning and simmer, half-covered, for 8 minutes.
4: If you prefer a smoother soup, then you can remove ⅓ of the soup and process the remainder, before returning the reserved soup to the pot. This is not essential and you can serve without blending at all for a chunky soup.

COOK'S NOTES: Leeks are fabulous in soup but I know they aren't a usual fridge staple. Use just a large onion if you don't have leeks available, but they do elevate the soup with caramelized sweetness, especially if serving unblended. 


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Saturday, November 2, 2024

November Open Thread

   


Welcome November! One of the most beautiful Autumns in a while. All at once, branches are brushed with  royal purples, raspberry reds, lemony yellows to delight in our walks or travels.  A calling to drive or walk through the woods and admire all of nature's glory.










Enjoy coffee or tea to start your day!














Gaze upward from the base of a tree with a change of perspective in Nature's beauty. Nature's brush of colors, textures in a glorious unity.

























Coffee or tea on the house today, what will it be?














Turkey or ham or both?








Snuggle and being closer to family and
gatherings once again











Binge on trilogies as it gets colder with first snows and frosts.




















Try something new such as journaling. Free the mind and unlock the creativity within.  Some might say it's freewriting or daily affirmations. Some are working on projects
continuously, burning the creativity oil to make that deadline or goal. Finish it strong!  













































horseback riding fall GIF by Hallmark Channel





Don't forget to enjoy the little things when 
life seems to go too fast, keep the wonder and the splendor. Smile more, laugh more.















Friday, November 1, 2024

Words & Brush Weekender: Easy listening music and chat, Friday 1st November 2024, Free Choice - all genres of music welcome

 Easy listening music and chat, Friday 1st November 2024, Free Choice - all genres of music welcome

Enjoy some good music here on Words & Brush, it's your free choice so please post any of your favorite music of all genres!



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Tuesday, October 29, 2024

Words & Brush Recipe Corner: Aromatic Tomato Baked Fish

 Aromatic Tomato Baked Fish 

By Lisa Starr



Ingredients:
2 tablespoons oil
3 cloves garlic, sliced or crushed
2 tablespoons sweet paprika
2 teaspoons cumin
2 teaspoons ground coriander
Salt and coarse black pepper
4 white fish fillets (see notes)
400g can polpa crushed tomatoes
1 large, red pepper, sliced in strips 
½ - ¾ cup water 2 tablespoons tomato paste 
2 tablespoons sugar or to taste 
Chopped coriander leaves 
Zest of one lemon

* Polpa tomatoes are very smooth but can be replaced with regular crushed tomatoes or chopped, fresh tomatoes but fresh tomatoes will have to be cooked longer.

Directions:
1: Heat the oil in a large pan, add the ground spices and garlic and fry for a few minutes till fragrant.
2: Add the crushed tomato, tomato paste, water and red pepper and cook for 15 minutes till smooth and aromatic then season fish with salt and pepper and place skin side down in the sauce.
3: Cover and simmer for approximately 15 minutes till cooked through then season to taste with sugar and check spicing.
4: Spoon fish out of the pan, peel off skin which will come off easily, and spoon over pan sauces.
5: Serve garnished with chopped coriander and lemon zest.

COOK'S NOTES: I use frozen amnon (Tilapia) for this dish. 
Tilapia 

It is extremely affodable, is conveniently sold in individual fillets, and defrosts very quickly when needed in a hurry. It comes with skin on - a pretty, marbled skin - but this peels off very easily when the fish is cooked. If you prefer the flavor of fresh coriander to be milder then cook it with the fish as cooked coriander is less pungent. 

ENJOY !


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