Pages

Tuesday, November 14, 2006

Moving on to Savory.........

Enough with the sweets, my stomach hurts. In addition to the cookies I have posted, I have been tweaking several muffin recipes - 4 batches in 2 days - and have had it with sweets. That's not something that happens very often to me, so I really must have overdone it. Time to give the sweets a rest and focus on some savory......

There have been savory items cooking in the kitchen, just no real recipes to share. I had to work Saturday night and was surprised to come home to find that DH had whipped up yet another delicious chicken soup - this time with noodles and beans. Something smelled really good when I came in the door, but it didn't smell like chicken-noodle soup. DH revealed that one of the "secret" ingredients in his soup was a can of Amy's Organic Cream of Mushroom Soup that I had bought a while back and don't remember why. Over at the CLBB (as well as foodies elswhere, I imagine), many posters love to turn their noses up at anything made with a "cream of" soup. While not my first choice, I have to admit that sometimes those cream of things taste pretty good! So I wonder......does an organic label help lessen the stigma associated with condensed cream of whatever soups? Probably not, but it was a tasty use of something that's been gathering dust in our pantry.

Here are two photos...........me playing around with the white balance.....I seem to be getting a yellow tinge a lot lately. Not sure which looks better............


Last night I whipped up something based on the Chicken Sausage and Provolone Bake I made a couple of weeks ago. This time I used orzo, feta cheese, kalamata olives, capers and a bit of fresh basil. I think I liked my own version better. I served it with balsamic-glazed roasted green beans. The photo is a little blurry (and that yellow tinge again), but you get the idea........

Tonight, I will be recreating a delicious sandwich from one of our favorite chain restaurants that doesn't feel like a chain restaurant, Biaggi's. I miss that place. We used to be 40 minutes away from one when we lived in Indiana, but now the closest one is about 3 hours.

I'll be back tomorrow with a full report on the sandwich and photos, hopefully minus the yellow tones...............

3 comments:

  1. don't you hate that yellow tinge? i don't have over the top equipment to take food picture and when it's too dark to not use the flash, i just forget it! especially now, the sun sets @ 4:30-5 pm, can you believe it that it's almost winter?

    ReplyDelete
  2. Eliza - My "equipment" is just a 2 megapixel Canon Powershot. I'd love to have a digital SLR - manual focus and more manual controls would be great! But I'm learning to make do. It's a pain without daylight, but if I can get the white balance right, it might work! Or maybe a light with the right kind of lightbulb........

    ReplyDelete
  3. Anonymous10:27 AM

    I get the yellow too...

    I hate admitting that I use the "cream of" soups, but there are times that you just need them. There is something to be said for being able to open a can and save a whole lot of steps when making a quick dinner. I may have to look into the organic brands though... then I at least may feel better about having those cans in my pantry.

    ReplyDelete