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Kätzchen · 03-20-2020, 08:51 PM

I sliced up a small Jalapeno (de-seeded it too) into rounds, and pan seared them in evoo..... then when they were nearly 'caramelized'? I laid a few slender Tilapia fish thingy's into the evoo and pan seared them quickly.

I got my Fish in for Fish Friday and a huge dose of Jalapeno, too. There's something about the composition of Jalapeno peppers that calms my muscles down and I am eating more of it therapeutically because I feel it helps ward off viral stuff (I'm not sure about that, but it's what I've been telling myself since I came down real sick last fall and Jalapeno's saved my life <<--

).

Tomorrow I am making another batch of that yummy vegetable soup I made a couple weeks ago. It begins with organic vegetable broth and I add lots of raw beets (chopped up, after I roast them), parsnips, scallions, cloves of garlic, baby red potatoes, Jalapeno's, (I used to use carrots but have to stay away from them, but you can use them if you like) and a dash of fresh herbs (rosemary and basil) and a splash of acv, sea salt, freshly cracked pepper and at the last minute or so, I add rainbow bow-tie pasta and a sprinkling of quinoa. I let it simmer all day, then taste test it and if it needs something else, I add it. Oh, and add a small can of fire roasted chopped tomatoes if you can have tomatoes. I like to use fresh tomatoes when they're in season, but out of season I use canned fire roasted tomatoes.

PS, roast all your veggies first. That's what I do. It makes for a richer soup and it's sooo-sooo good. I even use the drippings of the roasted veggies to soup up the soup.

03-20-2020, 08:51 PM	#30284
Kätzchen Member How Do You Identify?: Femme Preferred Pronoun?: She, please. Join Date: May 2010 Location: Somewhere over the rainbow ツ Posts: 16,056 My Photo Gallery Thanks: 30,111 Thanked 33,514 Times in 10,640 Posts Rep Power: 21474868	I sliced up a small Jalapeno (de-seeded it too) into rounds, and pan seared them in evoo..... then when they were nearly 'caramelized'? I laid a few slender Tilapia fish thingy's into the evoo and pan seared them quickly. I got my Fish in for Fish Friday and a huge dose of Jalapeno, too. There's something about the composition of Jalapeno peppers that calms my muscles down and I am eating more of it therapeutically because I feel it helps ward off viral stuff (I'm not sure about that, but it's what I've been telling myself since I came down real sick last fall and Jalapeno's saved my life <<-- ). Tomorrow I am making another batch of that yummy vegetable soup I made a couple weeks ago. It begins with organic vegetable broth and I add lots of raw beets (chopped up, after I roast them), parsnips, scallions, cloves of garlic, baby red potatoes, Jalapeno's, (I used to use carrots but have to stay away from them, but you can use them if you like) and a dash of fresh herbs (rosemary and basil) and a splash of acv, sea salt, freshly cracked pepper and at the last minute or so, I add rainbow bow-tie pasta and a sprinkling of quinoa. I let it simmer all day, then taste test it and if it needs something else, I add it. Oh, and add a small can of fire roasted chopped tomatoes if you can have tomatoes. I like to use fresh tomatoes when they're in season, but out of season I use canned fire roasted tomatoes. PS, roast all your veggies first. That's what I do. It makes for a richer soup and it's sooo-sooo good. I even use the drippings of the roasted veggies to soup up the soup. __________________ “In the end, it’s not about how much stuff you have, it’s about how many hearts you touched,” — Iva Ursano.