Well, it is a learning process I guess. LOL. So, several weeks ago I had made what I thought was a lovely soup with potatoes and carrots. Simple, basic, tasty. Sam of course had all kinds of suggestions on improving my soup and so this weekend I took him up on them.
Sometimes I should just tell him to stay out of my kitchen time. LOL.
He suggested adding beans - OK, I get that. A little protein, some substance. We talked and chose a small red bean and I planned on that addition. This was my first mistake and I'll get to why in a minute. His other suggestion was why not throw a little pasta in there - something harder like a small shell. And he went out and bought me a bag of it. Who is running this kitchen anyway? ;)
So, I go about making my soup on Saturday, following the basic recipe and putting everything in my trusty crockpot after soaking and adding the beans, which required more liquid to be added as well. Again, suggestion - why not use tomato juice as the additional liquid instead of opening up another can of veggie stock? OK.
Then soup was cooking. It was agreed that the pasta shouldn't be added until almost done so that it wouldn't get soggy (at which point I am thinking this is ALOT of soup and isn't it gonna eventually get soggy anyway?). To make matters worse the addition of the beans caused everything to cook more slowly so the soup was woefully behind schedule. When Sam got home from the studio he deemed that the pasta should "go in now" and so it did.
Four hours later the soup was finally "done" sort of only that it really didn't turn out as soup but more like stew. Very thick and hearty and the taste wasn't bad. But the pasta was gooey and to me it went better over rice sparingly than it did straight.
And there was ALOT.OF.STEW. So much that there is still a big sealed bowl of it in the frig for lunches for the next couple of days. The remainder, sadly, will be composted. LOL. I would count this in the fail column of my cooking adventures and am vowing that one suggestion is welcome but several in the same recipe are overboard.
On the upside, I have perfected my beer bread recipe (which I made to go with the soup that turned out to be stew) and also whipped up some roasted B sprouts and chick peas over the weekend. Not a total kitchen loss
I am sprouting Alfalfa seeds for salads and sandwiches and I put them to soak tonight after work. I've had my sprouting jar for some time and just never seemed to get around to using it.
Since I am in need of interesting recipes and additions to my vegan menu I thought now was the time to dive in!
So, I will add to this post with some pictures of the little buggers as they start to sprout, the process, etc.
For right now they are soaking. I am thinking five hours should do it because they are tiny little seeds. Then I will need to rinse them at least twice a day, baby them and hope they grow. Then I get to eat them. LOL.
UPDATE - these were amazing! And lasted much, much longer than the store bought variety. Super easy and if you love sprouts I would definitely just grow them yourself.
I was going to post some pictures of the process but when I decided to grow them I looked up Devin Hunter's DIY video and he explains it so much better with loads of instruction and a really nice daily illustration of how they are grown and harvested so I am posting the link here: