jerkseasoning - new memberI enjoyed your thread, hope this is OK as not replied to anything before!
I have just prepared some vegetables which I pre-cooked in my pressure cooker - the majority will go into a vegetable soup which always contains potatoes leeks carrots parsnips if available and if lucky some greens which give the soup good colour and depth of taste, cold roast potatoes or any roasted veg really adds to the flavour. I always add bayleaf, dried herbs and fresh stock if any, if not vegetable cubes. I find its best to not make too much at a time as it can get boring having it always hanging around, and also has to be heated up everyday.
Also, I have just prepared a Paella, all I have is some frozen king prawns but would have like to have used some chicken.
I already had some cooked long grain rice- to which I added red pepper which I fried with the good part of the leeks I had just cooked, in extra virgin Olive Oil, fresh skinned tomatoes, little turmeric but not essential, then added some good stock, also a fish stock cube, some saffron strands (if you have them) dried herbs, fresh lemon thyme, lemon juice (fresh or bottled is fine for this), fresh chopped garlic, bay leaf, some salt, pepper then whatever prawns I have, defrosted frozen peas and parsley to finish. If I have celery I do add a stalk which I remove before serving - It is best to have the mixture just a little moist otherwise it will go solid on the plate.
I hope this was legible - gosh I love cooking!!