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Vintage Soup: My Studio
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Saturday, January 29, 2011. About to make big changes in the studio. I can hardly wait. It will take a lot of work to get it as I want it, but it will be well worth it in the end. I just plain need more room! Subscribe to: Post Comments (Atom). Enjoy my love of vintage things, soup,. Collage and vegetarian living. I hope you will stop by often and share my world. You never know what you might find here! Please visit my other blog about my art and everyday living at. Paradise, CA, United States.
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Vintage Soup: October 2010
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Tuesday, October 26, 2010. Tempeh and Sweet Corn Soup. Tempeh and Sweet Corn Soup. Preparation time: 30 mins Serves 4. 1 brown onion, finely diced. 1 stick of celery, finely diced. 1 chilie, finely diced (optional). 2 garlic cloves, minced. 2 tbs cornflour (cornstarch). 1 tsp powder vegetable stock. 145 oz) tinned creamed corn. 2 cups corn kernels (fresh or tinned). 2 pints) homemade or good quality vegetable stock. 1 tbs brown sugar. Soy cream or natural yogurt (for non-vegans). Friday, October 8, 2010.
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Vintage Soup: November 2010
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Friday, November 19, 2010. 820gm pumpkin, diced into half-moon pieces. 1 onion, peeled and dice. 8 cloves of garlic, peeled and smashed. 1 sprig of fresh Rosemary. 2 tbsp olive oil. Salt and pepper to taste. 1 Preheat the oven at 150 deg C. Diced the pumpkin into half-moon shape pieces. Remove the seeds. Sprinkle a tablespoon of olive oil over the pumpkin. Roast it for 15 minutes with a sprig of fresh Rosemary. 2 When time's up, leave the pumpkin to cool. Remove the skin and cut it into cubes. Add fennel...
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Vintage Soup: Mexican Vegetable Soup
http://vintagesoup.blogspot.com/2011/08/mexican-vegetable-soup.html
Friday, August 19, 2011. Here is a link to a great site I belong to on Facebook. This soup looks incredible and I can't wait to try it. Come on winter, I miss my soups! Especially the spicy ones! Thanks to chilicheesefries. net. Labels: spicy mexican soup. Subscribe to: Post Comments (Atom). Enjoy my love of vintage things, soup,. Collage and vegetarian living. I hope you will stop by often and share my world. You never know what you might find here! Http:/ nancyhunt-bartek.blogspot.com/.
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Vintage Soup: Tortilla Espanol
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Wednesday, February 9, 2011. Vegetarian Cooking for Everyone. 1/2 cup olive oil. 2 lbs whole or red potatoes, peeled and very thinly sliced. 1 large onion, thinly sliced or diced. Salt and freshly milled pepper. 6-8 eggs, beaten. Variations include adding 2 tablespoons of rosemary to the potatoes while they are cooking or add 1/2 cup of grated smoked cheese such as mozzarella, Gouda or cheddar. I like mine with salsa and tortillas. Subscribe to: Post Comments (Atom). Enjoy my love of vintage things, soup,.
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Vintage Soup: January 2011
http://vintagesoup.blogspot.com/2011_01_01_archive.html
Saturday, January 29, 2011. About to make big changes in the studio. I can hardly wait. It will take a lot of work to get it as I want it, but it will be well worth it in the end. I just plain need more room! Thursday, January 6, 2011. Potoatoes, frozen hash brown one package. Green bell pepper, chopped. Whole kernel corn, canned (one can), drained. Cheddar cheese, shredded. Cayenne pepper, red pepper, ground. Substitute: 3 c Frozen shredded hash brown Potatoes. (do not thaw.). Heat oven to 350 degrees F.
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Vintage Soup: Breakfast Potato Casserole
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Thursday, January 6, 2011. Potoatoes, frozen hash brown one package. Green bell pepper, chopped. Whole kernel corn, canned (one can), drained. Cheddar cheese, shredded. Cayenne pepper, red pepper, ground. Substitute: 3 c Frozen shredded hash brown Potatoes. (do not thaw.). Heat oven to 350 degrees F. Cover potatoes with water and drain as directed on package except omit salt. Spread potatoes in ungreased rectangular baking dish, 12 X 7-1/2 X 2 inches. Top with onion, bell pepper, corn and cheese.
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Vintage Soup: February 2011
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Wednesday, February 9, 2011. Vegetarian Cooking for Everyone. 1/2 cup olive oil. 2 lbs whole or red potatoes, peeled and very thinly sliced. 1 large onion, thinly sliced or diced. Salt and freshly milled pepper. 6-8 eggs, beaten. Variations include adding 2 tablespoons of rosemary to the potatoes while they are cooking or add 1/2 cup of grated smoked cheese such as mozzarella, Gouda or cheddar. I like mine with salsa and tortillas. Subscribe to: Posts (Atom). Enjoy my love of vintage things, soup,.
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Vintage Soup: May 2011
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Wednesday, May 25, 2011. Tomato, Potato and Mozzarella Bake. 8226;8 cups water. 8226;3 russet potatoes, sliced 1/4 inch. 8226;3 tomatoes, sliced 1/4 inch thick. 8226;8 ounces mozzarella, sliced 1/4 inch thick. 8226;2 cloves garlic, minced. 8226;2 tablespoons grated Romano cheese. 8226;kosher salt and pepper to taste. 8226;extra virgin olive oil for drizzling. 1Preheat oven to 350 degrees. 4Bake 20-25 minutes. Cheese will be melted and slightly golden. Serve hot. Http:/ www.lifesambrosia.com. MUSIC TO CRE...
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Vintage Soup: March 2011
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Tuesday, March 1, 2011. 8220;25 Soup Blogs That Will Bowl You Over”. Cindy Cullen was nice enough to send me this link to “ 25 Soup Blogs That Will Bowl You Over. 8221; Here it is for you to enjoy! Http:/ www.culinaryartscollege.org/25-soup-blogs-that-will-bowl-you-over/. Labels: 25 best soup blogs. Subscribe to: Posts (Atom). Enjoy my love of vintage things, soup,. Collage and vegetarian living. I hope you will stop by often and share my world. You never know what you might find here! MUSIC TO CREATE BY.
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