A Quote by Maye Musk
I take 12-bean soup mixes, soak the beans overnight, boil them up, add tomatoes and flavoring, and freeze it. I'll have a cup a day. It's very nutritious.
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I'll get home from work on Friday night and take out some beans and soak them. The next morning, I'll put them in a pot for soup, then just keep chopping, chopping, chopping - carrots and celery and cabbage - and in two or three hours, you have this wonderful, mellow soup that fills up the whole house with its aroma.
Be aware of what you cook tomatoes with. The high acid content of the tomato slows down the cooking process of some other foods. Dried beans cooked with tomatoes added to the pot can take up to 20 percent more cooking time than beans without tomatoes added.
It is thought that potato water is unhealthy; and therefore do not boil potatoes in soup, but boil elsewhere, and add them when nearly cooked.
My favorite meal is I'll make like a three-bean soup and I freeze half of it. But I'm also a big fan of meat alternatives, so I can still have my chicken and mashed potatoes and green beans, but I just have the chicken from a plant-based thing.
If you make a huge pot of soup, you can freeze part of it and eat off it for days. I love making green bean soup, and I'll throw in some cashews, almonds or tofu, and voila, I've got a soup that's loaded with protein and vegetables.
I especially like to make my own ginkgo soup, bean curd sheet soup, and red bean soup. This way, I can control the sugar portions.
In Dallas, I eat bean soup and bean pies every day. On Saturdays, I treat myself to a veggie pizza.
I love to make soups. My father used to say, 'There's nothing like a nice bowl of soup.' One of my favorites is... ready? Broccolini, white bean and hot Italian sausage soup. I've used escarole. Escarole in beans is unbelievable, or you can use bok choy, any kind. You can really fool around. That's one of my good ones.
I like to take mustard baths. I combine 4 lbs Epsom salts, 3 oz mustard powder, 12 oz powdered milk, and 1/2 cup baking soda, add in 12 drops each of rosemary and eucalyptus essential oils, then whisk it and pour 1/4 cup of the mix into the tub while warm water is running.
Always make stock in a large quantity and freeze it in plastic bags. That way, when you want to make a nice soup or boil veggies, you can simply pull the bag out of the freezer.
I grow green beans in my garden. The one thing I know about harvesting them is that you need to train your eyes to see the beans. At first it all looks like leaves, until you see one bean and then another and another. If you want clarity, too, you have to look hard. You have to look under things and look from different angles. You'll see what you need to when you do that. A hundred beans, suddenly.
On Saturday mornings I would walk to the Flavor Cup or Puerto Rico Importing coffee store to get my coffee. Often it was freshly roasted and the beans were still warm. Coffee was my nectar and my ambrosia: I was very careful about it. I decanted my beans into glass...and I ground them in little batches in my grinder.
I'm something like the old soak who never knew whether his wife told him to take one drink and come home at 12, or take 12 and come home at one.
My favourite organic recipe is probably a huge batch of chilli con carne cooked with organic low fat British minced beef, tons of kidney beans, tomatoes and baked beans.
Forget mung beans' reputation as healthy yet bland - used right, they soak up loads of flavour.
Choose recipes like a base recipe; make a big pot of soup and freeze it. From then on, you can take it in any direction. Another day put rice in it, or then put corn or sausages. From there, it's endless.
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