The Recipe Exchange.

[Diat60]

This sounds good and definitely worth a try. I've put lemon pepper on my grocery list. Re pounding the breast thin, I invested in a meat hammer a couple of years ago and am amazed how versatile it is. It's especially good for crushing garlic too.

[Phlebas]

I'm not sure how far afield they deliver (I used to see them regularly at a local market but have had some stuff mail-order too), but this is delicious:
http://justchillies.co.uk/shop/#!/Lemon ... ry=4331462

[draclvr]

OK, so here in the US, it's getting colder and time for bonfires and soup. I could easily live on soup and a good crusty home made bread. I'd love to see some of the favorite soup recipes from the Manorites to add to my recipe repertoire!

[Ghostlady]

I am with Drac, I love soup and would like some new recipes!

[draclvr]

I'm making this one this weekend. Sometimes I make it the easy way by browning the meat and then throwing it all in the crock pot. But with me having nothing but time, I'm going to do this one. Makes the kitchen smell heavenly too!

Beef Barley Soup with Roasted Vegetables

1/4 cup all-purpose flour
1 teaspoon salt
1/2 teaspoon pepper
1 pound beef stew meat (3/4-inch cubes)
5 tablespoons olive oil, divided
1 large portobello mushroom, stem removed, chopped
1 medium onion, chopped
1 fennel bulb, chopped
1 garlic clove, minced
8 cups beef stock
2 cups water
2 cups cubed peeled butternut squash
1 large baking potato, peeled and cubed
2 large carrots, cut into 1/2-inch slices
2/3 cup quick-cooking barley
2 teaspoons minced fresh thyme
Dash ground nutmeg

I roast the vegetables by cutting the carrots, potatoes and fennel if you use it into 1/2 " pieces and placing on a greased 15x10x1-in. baking pan; drizzle with some oil and toss. I usually use turnips in place of the fennel because we have a ton of them in the garden. Bake at 425° for 20-25 minutes or until vegetables are almost tender, stirring twice.

Toss the beef in the flour with the salt and pepper and brown in a deep pot or Dutch oven with some oil. Just before it's done, I add the onion and at the very end I add the garlic for just about 30 seconds. Add the stock and water to the pan, cover and simmer for 45 - 60 minutes until the meat is tender. Add the roasted vegetables, barley, thyme and nutmeg and simmer another 15 minutes or so until the barley is cooked. Add a bit of water or red wine if it gets too thick.

[LadyKestrel]

Mmmm. It sounds yummy, Drac.

[draclvr]

Oh, check this link out! I see several in there I'm going to try.

20 Easy Soups in 30 minutes or Less