Hi all, @Vicki, I'm so happy you want to make the soup! I believe it will freeze well. Personally, I would say you might have a slight texture change, and I would divide it into several small containers, but it has gone fast between my eager eating and feeding a few friends. One of my friends added a can of chick peas for extra protein, but I didn't find that necessary. I did, however, add in the kale stems, broken up into small pieces, to give the soup a little crunch. When they start not breaking well near the bottom, throw that limp part away, but you can cook the rest. To be honest, there was very little broth left in the pot when it was all finished (I find that my gas stove has a very fine line between simmer and off, so may have set the heat slightly high.) Regarding the broccoli lasagna, is there a way to prevent the lasagna noodles from folding up while boiling? I love the idea of sauteed shallots in that recipe! (I learned about them from a friend: they have a flavor somewhere between garlic and onion, and are a fun sort of bulbous shape.) Now, I just have to figure out why they are so expensive! <smile> I might have gone for Italian instead of Cajun seasoning, but actually, either one sounds fabulous.
For a less sugary alternative to the twinky desert, I would think you could do exactly the same thing with an Angel Food cake loaf--I think those are even sold sugar-free, near the strawberries or in the bakery section. @Jeri, I have two heads of broccoli from my veggie box this week, and, though I have the florets recipe from a C&D show, I want to do something more fun than just steaming it this week (partly because I did that last time). One more tiny rambling: I also have a whole bunch of cilantro, and about two cups worth of chestnuts. Ideas welcome. Happy cooking! Jamey _______________________________________________ Cookinginthedark mailing list [email protected] http://acbradio.org/mailman/listinfo/cookinginthedark
