mrsj

I've seen her around hope she comes back soon.

I know you call it something else, but not sure if I can remember what it is. It is a handheld electric food processor.

It turned out nice, with onions and four cloves of garlic cut finely, 1 cup brown rice, and some salt. The salami made it spicy and we have enough for another meal. My husband really liked it. He wizzed it a bit with a Bamix. Thanks so much Cat.

It is sounding, with the wine etc. like the black bean soup I made last time, http://www.texascooking.com/recipes/blackbeansoup.htm

maybe I should be thinking cornbread? It probably has more meat this time, last time it was bacon 1/4lb and 1/4lb ham. I used the rest of the package of bacon in the cornbread.

Since one recipe said to use beef stock when boiling the beans, and another recipe said to drain the water off the meats, I drained the water off the meats and then added the beans and their water to the drained meat.

I have added three whole onions, and think I may fry up heaps of garlic.

Thank you so much for your confidence, I hope it turns out!

I think I need help with the soup, you guys are probably asleep!

I put marinated ribs, mexican salami, rindless bacon, beef cubes, (my recipe said to fry it but I didn't read down that far) I put the bacon bones and pork roast back in the freezer, decided not to use those. I have the things on to boil and also the black beans on to boil in a separate pot. Maybe I should throw an onion etc. in with them. I think your recipe is more user friendly. I expect I will have to boil the meat for longer than was intended to cook the beef. Oh well.

I was very excited on Saturday to see smoked ribs and chorizos in a supermarket two hours from our home, we were on a trip. We bought the chorizos to put in the Brazilian soup. We ate them last night! Today I was really happy our own shop is improving, and they had Mexicana salami type thing and some marinated ribs, so I got those. They have roast pork on sale this week too.

How am I going with it?

I'd love to see your recipe when you have the time, and thanks for the recipe already posted. I will definitely make some.

Our kids will eat beans, we have the mixed beans, called Italian soup mix, I guess because it makes good Minestrone. I think there is another one too. We eat lentils too.

I have been thinking about collard greens because they are in a seed catalogue, at least I can serve them with the beans.

Feijoada sounds nice Cat.

I shop every two weeks and do a plan for two weeks. What we had a couple of years ago for meals is different to what we have now. Do you like to it all from scratch or have somethings that are half store bought, like tonight we are using a jar of teriaki?

You can make your own puff pastry, there is a bit of rolling and folding involved. Filo is more for Greek dishes.

I don't feel I am qualified to comment on this. I did make black bean soup, my first not long ago with cornbread.

What kind of beans do you all use?

Applesauce, the last time I used that was with sauerkraut, I think.

We have butternut pumpkin here. I made a butternut squash and apple crisp from the net and it was really nice, I haven't had a crisp before, only crumble. I saw a butternut squash picture they looked the same as pumpkin but I am not sure.

I ordered some acorn or winter squash and will be planting them soon as it is spring here in a few days to a week.

That is a good idea, kind of a scalloped potatoes mixed with lasagne. It would taste nice.

There is also mousaka, a dish with added eggplants.

http://www.recipezaar.com/88804

Chow Mein is a favorite here, and very Australian in a way.

http://www.continental.com.au/recipe.asp?id=214