What do you think about spending your vacation in Virgin Islands Beach resort or a Ski resort in Vermont or in the warm shores of Florida? We wanted to visit one of these places during the last Thanksgiving holidays. We did a mega planning but due to the selective loss of memory, we almost forgot to book the hotel and air tickets. LOL. TH tried all his best to get things done at the last moment as he didn’t want to disappoint his one and only pretty wife (hey that’s me). So he booked a 4 day bus tour to Tennessee and places around. Though I did not set a high expectations for this trip, it ended up being a truly memorable one that we will cherish forever.
Being an ardent nature lover, I love traveling to places where you can feel the nature. I also like to meet people, learn their culture and know what they eat and how they live. So a trip to Tennessee was an opportunity for me to get acquainted to the Dixie style living and their food and also visit places that were very close to the nature.
And yeah I just remembered, would you like to have my recipes in your inbox or in your reader You can also become a fan of Food for 7 Stages of Life in Facebook. I appreciate your interest in my blog and looking forward to get connected with you more often through one of these medium OK now are you ready for a STAMPEDE?
Method in a Nutshell:
- In a sauce pot, add water and cook the vegetables until tender. Keep the lids closed for faster cooking. The cooking time could vary depending on the type of veggies you use. Frozen ones cooks faster than the fresh ones so keep checking in between to see if the veggie is done.(OR)
- In a pressure cooker, add veggies, water (just enough to soak the vegetables) and pressure cook up to 2 whistles.
- I have used pressure cooker to reduce the cooking time.Add Margarine to a sauce pot and allow it to melt on a medium flame.
- When it is 90% done, reduce the flame to low (really low).2. Add Garlic Powder, Onion Powder, Corn syrup and stir it for a minute to blend the mixes with the margarine.
- Ensure that you don’t brown it.3. Then add Flour, 1 tsp Salt, 1 tsp White pepper, Chicken broth, Water, Vegetables and stir it well.
- Let it cook on a low flame for the next 3 minutes.4. Add 1 pint of half and half, stir and let it cook for the next 10 minutes on a low flame or until the desired consistency is reached.
- Keep stirring in between to ensure that the layer does not form on the milk.5. Chicken Broth contains salt, so taste the soup and add the remaining salt as per your taste.
- Then add 1 tsp white pepper, stir and serve it hot.
- We added an extra teaspoon of white pepper as our taste buds are very much Indian.
- Bon Appetit and scroll down for a pictorial representation of each step.