Recent content by puddinhead

Godweed, I'm about to try your butter-flour addition to my pea soup. Can't really ever go wrong with adding more butter to anything, so I'm enthusiastic about your addition idea. Wish me luck. Quick question: I added ham for the first time, boiling a hock for about two hours, skimming fat off...

this is exactly why I don't like pasta in soups (even the canned ones.) If you reheat, it tastes like the pasta dough goes back to it's raw state-- yick. But on the other hand, this is exactly why I like rice in soup. It turns whatever it's in almost to a chowder. Although pastina in a tomato...

Since I eat garlic in just about everything that isn't sugary, I like a half a clove (No powder, ew!) per can of tuna, and about 2 tablespoons of chopped red onion. for some reason, raw garlic and onion, a fairly potent combo, become overpowering in canned tuna, so it doesn't need much. Parsely...

I don't know if a variation of this is somewhere on here, but: Saute chopped cremini mushrooms with garlic, olive oil, salt, pepper, red pepper flakes, and a dash of balsamic vinegar. cook until a juicy gravy forms. Spread a layer of hummus (store bought, red-pepper flavor works really well)...