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condoleeza

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Member since: Wed Feb 6, 2008, 06:02 PM
Number of posts: 814

About Me

Chose my username because we share the 1st 3 letters of our names and was tired and trying to think of a name and password when I first signed on here. Always been a Dem. since I was old enough to vote in '68.

Journal Archives

Jeb Bush In 2016?

Source: http://nation.foxnews.com/jeb-bush/2012/11/23/jeb-

Jeb Bush, brother and son of former Bush presidents, is said to be mulling a presidential run in 2016, according to the New York Times.

The Times cites Bush supporters and friends in its report that the former Florida governor is "weighing financial and family considerations" for a future run.

Though Bush remains popular in Florida and has garnered national attention with his support for immigration and education reform, there is lingering concern that the persistent unpopularity of the last Bush to hold the White House, his brother President George W. Bush, could hinder his bid.

Read more: Link to source



Just fucking shoot me now, won't these people ever go away?

My favorite winter soups

New here - escaping from politics - all the soups in this thread are Gluten Free

Recipe: Curried Pumpkin-Peanut Soup
Serves 6

- 2 tablespoons red-skinned peanuts
- 1 tablespoon butter
- 1 small onion, peeled and finely chopped
- 1 medium clove garlic, peeled and minced
- 2 cups fresh or canned pumpkin purée
- 1/2 cup smooth peanut butter
- 2 3/4 cups chicken broth
- 2 teaspoons mild curry powder
- dash cayenne pepper
- 1/4 teaspoon salt
- 3/4 cup plain nonfat yogurt, divided
- 4 teaspoons fresh lemon juice

1. Put the peanuts into a small baking pan and roast in a preheated 350-degree oven 10 minutes. Cool slightly; place in a kitchen towel and rub together to remove the skins. Chop coarsely and set aside.

2. In a large saucepan, heat the butter over medium heat. Add the onion and garlic; sauté until softened, about 5 minutes. With a whisk, stir in the pumpkin, peanut butter, chicken broth, curry, cayenne and salt. Bring just to a boil, reduce the heat and simmer over medium-low heat for 20 minutes, stirring occasionally. Cool slightly. Add more curry and cayenne to taste preference.

3. Purée the soup in a food processor or in several batches in a blender. Pour back into the pan and set over medium-low heat. Stir in 1/2 cup yogurt and the lemon juice. Heat through for about 5 minutes but do not let the soup come to a boil.

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I'm a caterer - this is my most requested recipe

WEST AFRICAN CHICKEN PEANUT SOUP

Serves 6-8 Fast & Easy


2 Cups diced, cooked chicken
l 1/3 Cups diced onion
1 Tbsp. minced garlic
1/4 Cup dark sesame oil

1 Tbsp. curry powder
1 Tsp. pepper
1 Tsp. crushed red pepper flakes

6 cups chicken broth
1/2 cup. tomato paste
2 cups chopped, stewed tomatoes
6 Tbsp. chunky peanut butter
Salt to taste (if needed)

Saute the chicken, onion and garlic in the sesame oil for 10 minutes.
Add seasonings and saute 1 minute.
Add rest of ingredients, stirring until blended and heating until very hot,
but----
DO NOT ALLOW SOUP TO COME TO A BOIL - this is important - soup becomes "sour" if it simmers too long.

Ready to serve immediately when hot. Freezes great. Great soup to serve with rustic bread for dipping.
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