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Post by pickinduck on Dec 2, 2017 12:18:22 GMT -8
What ya gonna do with em?
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Post by Sherlew99 on Dec 2, 2017 15:27:46 GMT -8
We often make bean and cheese tacos, though I'm thinking of making a quick bowl of chili with some of them for dinner today, and am planning on making another bean, cheese and tortilla casserole Monday after I buy some more corn tortillas.
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Post by pickinduck on Dec 3, 2017 9:30:21 GMT -8
Just heated up some of my latest made extra dilly red lentil soup.
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Post by pickinduck on Dec 3, 2017 9:33:38 GMT -8
Hum a tablespoon of dill still doesn't seem enough.
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Post by Sherlew99 on Dec 3, 2017 9:47:09 GMT -8
Maybe a little more, then.
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Post by pickinduck on Dec 3, 2017 9:52:40 GMT -8
Before it seemed like it was lacking something. Now it doesn't but it doesn't seem to be quite there yet. For about 6 cups of soup I used one tablespoon of dried dill weed. Does that seem like to much?
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Post by Sherlew99 on Dec 3, 2017 9:56:42 GMT -8
Not really, but I've never used dill weed, dried or otherwise. I'd try doubling it, though.
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Post by Sherlew99 on Dec 3, 2017 10:46:52 GMT -8
This recipe uses more dill weed, but has other ingredients that would balance it out. The soup might be good pureed, and of course you can skip the lemon juice which is added after cooking. Sweet Potato and Lentil Soup with fresh Dill
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Post by pickinduck on Dec 6, 2017 10:23:15 GMT -8
I have been pureeing my soup. Will try adding lemon after cooking. I bought a citrus squeezer today for my soup.
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