Anonymous wrote:I made this soup in the slow cooker yesterday. I made some modifications:
https://www.washingtonpost.com/recipes/chickpea-chorizo-spinach-soup/
-substituted hungarian hot peppers for the potatoes
-added regular and smoked paprika and thyme
-used kale instead of spinach.
-I use dried chickpeas (cooked ahead of time in the Instant Pot)
-Tip: Butcher's Alley in Bethesda has really good chorizo - both Spanish and Portuguese
It was delicious!
Anonymous wrote:Anonymous wrote:Anonymous wrote:I’m making Taiwanese beef noodle soup and Momofuku’s bo ssam. There’s also talk about getting people together to make Sichuan hotpot but plans are not set yet.
Can you share the recipe for the beef noodle soup please?
This one:
https://thewoksoflife.com/taiwanese-beef-noodle-soup-instant-pot/
Anonymous wrote:This will not help you but I bought a after TG turkey for $7 and am cooking it Sunday. Looking forward to a mini TG style meal.
Anonymous wrote:Anonymous wrote:I was at the farmers market this morning and bought the ingredients for a pear-stuffed acorn squash recipe from a cookbook I got for Christmas. Thinking of doing those with maybe a flank steak or brisket, that’s actually what I was looking for recipes for on here when I came upon this post.
Ooooh, I love stuffed acorn squash in cold weather. I make it with Italian sausage and brown sugar. I might make it this weekend now.
Anonymous wrote:I was at the farmers market this morning and bought the ingredients for a pear-stuffed acorn squash recipe from a cookbook I got for Christmas. Thinking of doing those with maybe a flank steak or brisket, that’s actually what I was looking for recipes for on here when I came upon this post.