Tags
beef broth, Broccoli, Carrots, chicken broth, Fennel, Green beans, Onions, Parsnips, turnips
I know we’re supposed to be done with soups, but the snow is coming down by the bushel, there’s already 10 inches (25cm) on the ground and it’s still coming down. Therefore, being the benevolent Goddess that I am, I’m giving you 2, count ’em t-w-o, recipes today. The first is yet another soup, but it’s nice and simple. I have no idea why I called this Heathen Gypsy Soup…maybe because the ingredients in this soup would be readily available anywhere and would make it easy to prepare, given the nomadic qualities of the gypsy life-style. Who knows on what level The Goddess’s mind operates (or doesn’t!)? Anyway, I just ate a bowl for lunch and decided it was worth sharing after all. It’s really just a good, straight-up vegetable soup. You roast the vegetables (around the campfire where you are singing and dancing and doing other gypsy things…no stereo-types here, huh?), then make the soup. Or better yet, use leftover roasted vegetables from last night’s dinner and cut the cooking time in half. It’s a win-win either way. The real key to this soup, is to simply use whatever vegetables you have lurking in your fridge. Continue reading
I make different slaws at different times of the year. This is one of my Winter Slaws. It is a combination of Savoy cabbage, carrots, peas, dried cranberries, scallions and cilantro. 
Everyone seems to love guacamole, because well, it’s good. This version has crumbled bleu cheese stirred into it and it’s topped with bacon bits and toasted walnuts. Bring on the tortilla chips! 
Goddess Cooks 