Slowing down your food: Difference between revisions

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'''Slowing down your food''' is a blog-like feature of [[Consumerium]] to help you get more out of life. See [[~~user~~:Juxo/~~kitchenblog~~]] for the inspiration - but anyone can add recipes here.

'''Slowing down your food''' is a blog-like feature of [[Consumerium]] to help you get more out of life. See [[User:Juxo/Kitchenblog]] for the inspiration - but anyone can add recipes here.

=== soup ===

Many soups are better the second day than the first, especially chowders.

Many soups are better the second day than the first, especially chowders. Soups are also easy to make in large quantities and then heated up on-demand. Especially vegetable based soups stay good without refrigiration. Note that seafood based soups and [[sauce]]s (prawns, clams, shellfish and such) are very subject to becoming tainted.

Here's a simple vegetarian black bean soup that's really easy to make:

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*canola oil

Fry the onions to transparency in canola oil and add the garlic. Quickly, add the oyster sauce and about ~~two~~ litres of water, and the beans. Stew for about a half hour. If you can, let it cool down and sit cold for a few hours before re-heating and serving.

Fry the onions to transparency in canola oil and add the garlic. Quickly, add the oyster sauce and about four litres of water, and the beans. Stew for about a half hour. If you can, let it cool down and sit cold for a few hours before re-heating and serving with fresh french bread for dunking.

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-'''Slowing down your food''' is a blog-like feature of [[Consumerium]] to help you get more out of life.  See [[user:Juxo/kitchenblog]] for the inspiration - but anyone can add recipes here.
+'''Slowing down your food''' is a blog-like feature of [[Consumerium]] to help you get more out of life.  See [[User:Juxo/Kitchenblog]] for the inspiration - but anyone can add recipes here.
 === soup ===
-Many soups are better the second day than the first, especially chowders.
+Many soups are better the second day than the first, especially chowders. Soups are also easy to make in large quantities and then heated up on-demand. Especially vegetable based soups stay good without refrigiration. Note that seafood based soups and [[sauce]]s (prawns, clams, shellfish and such) are very subject to becoming tainted.
 Here's a simple vegetarian black bean soup that's really easy to make:
@@ Line 13: / Line 13: @@
 *canola oil
-Fry the onions to transparency in canola oil and add the garlic.  Quickly, add the oyster sauce and about two litres of water, and the beans.  Stew for about a half hour.  If you can, let it cool down and sit cold for a few hours before re-heating and serving.
+Fry the onions to transparency in canola oil and add the garlic.  Quickly, add the oyster sauce and about four litres of water, and the beans.  Stew for about a half hour.  If you can, let it cool down and sit cold for a few hours before re-heating and serving with fresh french bread for dunking.