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They do neat stuff at our campground including this class on campfire cooking without pots or pans. Hollowed out oranges, peppers and onions become pots for cooking eggs. Paper bags can be used to hold bacon and eggs for cooking, also.
(Hint: If your mangoes can stack like that, they're rotten inside and you will have to go back to the store in the arctic chill to get two more... tiny violins, please.)
Coconut Tapioca Pudding with Mango on smittenkitchen.com
Last Sunday we spent a nice quiet day at home (the roads were too nasty to drive on). I cooked while my wife trimmed the tree. I am making an easy , but good dish: Squash, apples, sweet potato, and sausage (veggie, or smoked bacon flavored tempeh also works). You can add maple syrup or brown sugar. You bake it in a casserole first the squash and the sweet potato, then in tha last 15 minutes of the bake, add the tempeh and apples. It is yummy.
Cooking food for an outdoor meal on Patriots Day weekend in Massachusetts, which commemorates the start of the American Revolutionary War. A kettle of chowder, a covered pot of Boston baked beans, and what looked like rabbit were all roasting over this fire pit, just as they might have looked in 1775.
I’ve always enjoyed cooking and don’t regard it as either a feminine or masculine subject, though I had to be careful not to spill anything over my gorgeous Monsoon silk skirt. Here I am in 2010 cooking dinner for a very dear friend.
cooking in the alleyway behind the restaurant. i love the poster in the right-hand corner. it just seems so out of place. :)
On Saturday morning, Jim drove his motorcycle to the Men's Breakfast at The Rock Church. Later I went there for Praise Team practice for tomorrow's service. Then Jim helped me cook a recipe. It wasn't strictly vegetarian because I added canned chicken broth.
I found this recipe online when looking for a way to cook some fresh kale that I'd bought at Publix. It was already cleaned and chopped.
Vegetarian Kale Soup
Ingredients
2 Tablespoons olive oil
1 yellow onion, chopped
2 Tablespoons chopped garlic
1 bunch of kale, stems removed and leaves chopped
8 cups water
6 cubes vegetable bouillon
1 (15 oz.) can diced tomatoes
6 white potatoes, peeled and cubed
2 (15 oz.) cans cannellini beans (drained, if desired)
1 Tablespoon Italian seasoning
2 Tablespoons dried parlsley
salt and pepper to taste
Directions
Heat the olive oil in a large soup pot; cook the onion and garlic until soft. Stir in the kale and cook until wilted, about 2 minutes. Stir in the water, vegetable bouillon, tomatoes, potatoes, beans, Italian seasoning, and parsley. Simmer soup on medium heat for 25 minutes, or until potatoes are cooked through. Season with salt and pepper to taste.
277 calories/serving, 4.5 g fat, 0mg cholesterol