Tag Archives: Red Onions

Stone Soup


I was hunting something in my freezer last week, and had pulled out all manner of bags and containers with bits and pieces of food that I didn’t want to ‘waste’.  And after taking a look at this pile of bags, etc., sitting on the island I got an idea.

Stone Soup…

Only a few things were labeled, no dates, and not enough of any one item to make a meal of.

I started thinking of the parable of the beggar who made a pot of soup using a stone as the starter and the villagers each contributing a little something, some herbs, a few carrots, some potatoes, and the beggar ending up with a great big pot of soup that would feed the village.

So I threw the all those ingredients into a pot.

Added a little water, just so nothing would scorch while the stock thawed.

Picked some fresh oregano and thyme from one of my herb pots outside.

Added that in and put a lid on the pot and let it simmer for an hour or so…

And there you have it.  My version of Stone Soup.

Here’s the list of what went into the pot:

Green Pepper (maybe half of one)
Red Pepper (half of one)
Tomato’s (leftover diced tomatoes from making Taco’s)
Red Onion (half of a red onion)
Field Peas and Snaps (had a partial bag)
Leeks  (leftover from when I made the Leek Pancakes)
Chicken Juice (not quite stock)
Chicken Stock
Andouille Sausage (leftover from making Jambalaya the last time)
Mushrooms
Pork Roast (just a couple of slices)

The only fresh stuff in there were the  few sprigs of Thyme and Oregano from my pots outside, I then simmered the soup for about an hour or so before tasting it for seasoning.    Found out I didn’t need to add any salt, the spice from the Andouille Sausage gave it a nice kick and I now have lots of soup.  After eating some of it, I did consign the rest back to the freezer.

At least this time the packages are labeled and dated.

Gazpacho and Courgette’s Couscous Recipes


I neglected to post the recipe for the Gazpacho Couscous the other day, on purpose.  I thought the blog post was getting a little long so decided to just post the pictures from Tapas night .  But, I took a lot of pictures for the Couscous recipes, and since I did, I want to share with you.

By the way, I have to admit to something here, I was so excited when I saw the package of Israeli Couscous at World Market, I just grabbed it and hurried up and bought it and put it in my pantry to use.  Then when I pulled it out on Saturday to make these dishes, I read the label.

Yup, read the label.

Turns out what I bought was Israeli Couscous with lentils, green peas and orzo.   But since I had the water boiling already, I went ahead and cooked it.  And you know it was good.  I did taste it, and it was a blank slate.   So I decided to go ahead and make the Gazpacho Couscous anyway.   I mean if I didn’t tell people that I hadn’t read the label, they were never going to know it wasn’t quite what I had intended to cook.

Gazpacho Couscous Recipe

1 1/2 Cups uncooked Israeli Couscous, cooked according to package directions.

1/2 red onion, finely diced
1 small green pepper, finely diced
1 cucumber, finely diced
1 container  (8 oz.) grape tomatoes, cut in quarters
1/2 cup EVOO
1/4 cup (approx) Rice Wine Vinegar
Salt and Pepper
2 tablespoons (more or less) finely minced mint leaves.

Toss all together and place in fridge for at least 3 hours, then taste and adjust seasonings.

I have to say this turned out so good, but did make a lot, enough that I was able to share with friends.   In other words, they got to take some home with them.

And I also made some Courgettes and Mushroom Couscous as well.   That wasn’t as photogenic, but it sure tasted good.

Here’s the how to on that one.   Oh and Courgettes, we call them Zucchini on this side of the pond, personally, I’m going to continue to call them Courgettes, cause I think it elevates them, a little.   Makes them just a tad more elegant, and if you think of all the things you can make with a Zuch, well, I just think they deserve to be called something cool.

Courgettes and Mushroom Couscous

1 1/2 cups uncooked Israeli Couscous, prepared according to package directions
1 small courgette, diced  (zucchini)
8 oz. Fresh Mushrooms, diced  (next time I’m going to leave them in slices)
1 small onion, diced  (I used the other half of the red onion from the Gazpacho couscous)
2 tablespoons fresh parsley, chopped.
1/4 cup EVOO (Olive Oil)
2 tablespoons butter mixed with 2 tablespoons EVOO
Lemon juice from one lemon
Salt and Pepper to Taste.

 

Saute the mushrooms, courgettes and onion in a mixture of 2 tablespoons butter and EVOO, until softened.   Mix with the cooked couscous and then add the Lemon Juice and 1/4 cup EVOO and toss.  Add the the chopped parsley and taste.   Season to taste with salt and pepper.

So there you have it, the two Couscous recipes, that I got from  Chica Andaluza .  You should go by and check out her blog as well.  She’s got some great recipes and stories there.