Homemade carrot soup. So far it tastes great but I will let it cook more while I go back out and do some more yard work. Now I have it down to just leaf processing, which is time-consuming and the trees are only about the half shed.
It is rare I impress myself with my homemade soup but this one was great. One bag of baby carrots cooked in vegetable broth until soft then mashed and one can evaporate milk added and whipped till smooth. Sprinkled with white pepper, hot paprika, salt, and 2 tsp basil. I cooked on low for a couple of hours while I was doing yard work. I just finished a bowl using melted cheddar topped garlic bread to dip. I had no idea it would be so good or I would have been making this years ago.
Sounds very nice @Faye Fox i use low fat evaporated milk as a substitute for cream in recipes ,I recently made hubs favourite spinach lasagna and In place of heaps of white sauce I made a sauce from slightly thickening EM and adding a little cheese to spread between layers ( no tomato ) I use EM in place of of coconut milk if I make a chicken curry in winter
Chicken and rice, green beans, wheat rolls. I'm also making a cherry cream pie as requested by the better half.
This is the spinach lasagne I’d taken a photo of cause I’m a member of a cooking/ crafty forum where i posted the photo as well @Faye Fox fox
Tonight for supper we had Lloyd's barbeque ribs with side of mashed potato, mac and cheese, pasta salads. Yum!!! a lot of carbohydrates
Ham, cabbage, and cuz I didn't have any carrots, I cut up a sweet 'tater and threw that in along with onion, garlic, cloves, etc. Turned out fine. Something I stumbled onto quite by accident years ago: When making anything with ham -- whether boiled with veggies as above, or a casserole, etc. -- use chicken stock as a base. It compliments the ham very well and the broth will taste incredibly good.