Welcome to Margie's Musings
Welcome to my BLOG! I write about whatever I want, mostly food and random stories I'm trying to write. I hope you enjoy it. In loving kindness....
It's citrus season again. There are lots of lemons and oranges in our yard and the yards of friends and neighbors. I've collected a fair number of lemon recipes over the years. Some I've already posted. This post is about salty delicious luscious preserved lemons. I add them to soups, salads, pasta, curries and so on. Here are two versions for making them. One is the more traditional 30 day version and the other is a quick 3 day version. Both are great. And both last a long time in the refrigerator, as long as you keep dirty spoons and your fingers out of them.
I’m enjoying lentils this winter. They are delicious and filling. I love this recipe, it uses a combination of spices that make the lentils taste exotic. Feel free to increase or decrease the vegetables and spices. Adding toppings can make or break a soup. Try adding preserved lemon, parsley or sour cream instead of yogurt. This recipe can be vegan. The recipe is adapted from Emile Guelpa.
Wish I had gotten this up before Thanksgiving, but if you are like me, I make it for the December holidays too. This one is flavored with orange and is delicious. It is beautiful, deep red and vibrant with flavor. Trust me on not using orange juice, it really doesn't add any flavor - use orange zest. Trust me too on the salt, it makes a difference. Of course, if you have to watch your salt intake, don't use it. Enjoy!
I really like beans. Any kind of bean. I especially enjoy soups made with beans. Here is a nice one made with black beans. It comes together quickly and easily. If you want to be more complicated, make the beans from scratch. Toppings for it can be as varied as your imagination. The one pictured had chopped red bell pepper, cilantro and a dollop of plain Greek yogurt. Hubby likes pureed soups so this one is blended, but you can leave the beans whole.
Fall is here. Time for sweet desserts containing chocolate. I really like bananas when they are on the green side. When they are all yellow with little brown spots, I try to find things to do with them that don't involve eating them plain. Here is a nice little recipe for bananas and chocolate. It comes together fast, cooks fast and tastes really good even though its not the prettiest dessert. Give it a try next time you have a couple ripe bananas.
