Shared by Filbert
From: Allrecipes UK
Filbert says she didn't slice the onions finely enough so that they were underdone, so beware. :)
Showing posts with label Soup. Show all posts
Showing posts with label Soup. Show all posts
Saturday, October 26, 2013
Saturday, June 29, 2013
Janis' Nommy Potato-cheese-beer soup
Janis' Nommy Potato-cheese-beer soup
from janis_and_c0
6-8 large potatoes, cut into chunks
2-3 stalks celery, chopped
1 large onion, diced
2 1/2 C sharp cheddar cheese
1 bottle beer
milk
4 T margarine or butter
salt & pepper to taste
Melt butter in bottom of large pot & saute onions & celery till soft
add potatoes & fill up pot halfway with water
stir in beer & add enough milk to pot to cover potatoes, then salt & pepper.
simmer until potatoes are soft.
remove from heat & stir in cheese.
Allow to cool & serve.
from janis_and_c0
6-8 large potatoes, cut into chunks
2-3 stalks celery, chopped
1 large onion, diced
2 1/2 C sharp cheddar cheese
1 bottle beer
milk
4 T margarine or butter
salt & pepper to taste
Melt butter in bottom of large pot & saute onions & celery till soft
add potatoes & fill up pot halfway with water
stir in beer & add enough milk to pot to cover potatoes, then salt & pepper.
simmer until potatoes are soft.
remove from heat & stir in cheese.
Allow to cool & serve.
Saturday, February 2, 2013
Spicy Parsnip Soup
Spicy Parsnip Soup
From: ScareyFaerie (with a note from Filbert)
Swampy, there isn't a recipe as such, usually it involves whatever happens to be in the fridge along with a mound of parsnips!
This time it will be parsnips, carrots, onion, garlic, celery, vegetable stock (enough to cover the chopped veggies), hot curry powder, cumin, cayenne pepper and salt. The proportions of curry powder depend on your taste, I like mine with quite a kick so I put three teaspoons of curry powder in, with a teaspoon and a half of cumin, a teaspoon of cayenne and sometimes a bit of chilli powder too. Bring to a boil, cook for about 20mins until the veggies are tender, throw it in a food processor and blend to your chosen consistency. I like mine quite thick, so I don't blend it too much. Then service with a swirl of sour cream or creme fraiche, if you feel like it.
From Filbert:
My spicy parsnip soup involves roasting parsnips (and random other veg), along with spices, then blending with stock. I has quite a few homegrown parsnips this year, so I've been trying to find new ways to eat 'em.
From: ScareyFaerie (with a note from Filbert)
Swampy, there isn't a recipe as such, usually it involves whatever happens to be in the fridge along with a mound of parsnips!
This time it will be parsnips, carrots, onion, garlic, celery, vegetable stock (enough to cover the chopped veggies), hot curry powder, cumin, cayenne pepper and salt. The proportions of curry powder depend on your taste, I like mine with quite a kick so I put three teaspoons of curry powder in, with a teaspoon and a half of cumin, a teaspoon of cayenne and sometimes a bit of chilli powder too. Bring to a boil, cook for about 20mins until the veggies are tender, throw it in a food processor and blend to your chosen consistency. I like mine quite thick, so I don't blend it too much. Then service with a swirl of sour cream or creme fraiche, if you feel like it.
From Filbert:
My spicy parsnip soup involves roasting parsnips (and random other veg), along with spices, then blending with stock. I has quite a few homegrown parsnips this year, so I've been trying to find new ways to eat 'em.
Saturday, December 29, 2012
Prime Rib Soup (or Prime RLB, you pick!)
Prime Rib Soup
From: Taters
On why the RLB. You might have to click on the thread and go up a few posts to get the joke....
Make stock or broth with big rack from the big prime rib roast. I leave all the meat in between the bones and all that yummy caramelized goodness on. In the stock, I toss in a couple of bay leaves, onion, and celery leaves, along with some pepper.
I also toss in the the lovely gelatin that forms under the fat from the drippings because the flavor is so concentrated. Since I had a big 12 quart pot this year, I did add a carton of beef stock and a little bit from a carton of beef broth. The rest was water to fill the pot up and cover the bones.
Let the stock/broth simmer for a good long time.
When it's done, remove the bones pick off the meat and toss it back into the stock pot. Since I still had left over roast, I added some of that meat too.
I then sweat some celery, onion and carrots and add them to the broth. I let it go for awhile until the veggies are almost done, and add some barley. I let it go again until the barley is pretty close to done, and add egg noodles.
Some years I add peas or corn, but this year I didn't.
The soup always receives rave reviews and this year's stock was especially dark and rich. I had enough left over to actually do two 8 quart pots of soup, so I put the stock for the second pot of soup in the freezer.
It helps that the prime rib roast I buy is preseasoned and marinated and I haven't found a roast yet that beats this one.
From: Taters
On why the RLB. You might have to click on the thread and go up a few posts to get the joke....
Make stock or broth with big rack from the big prime rib roast. I leave all the meat in between the bones and all that yummy caramelized goodness on. In the stock, I toss in a couple of bay leaves, onion, and celery leaves, along with some pepper.
I also toss in the the lovely gelatin that forms under the fat from the drippings because the flavor is so concentrated. Since I had a big 12 quart pot this year, I did add a carton of beef stock and a little bit from a carton of beef broth. The rest was water to fill the pot up and cover the bones.
Let the stock/broth simmer for a good long time.
When it's done, remove the bones pick off the meat and toss it back into the stock pot. Since I still had left over roast, I added some of that meat too.
I then sweat some celery, onion and carrots and add them to the broth. I let it go for awhile until the veggies are almost done, and add some barley. I let it go again until the barley is pretty close to done, and add egg noodles.
Some years I add peas or corn, but this year I didn't.
The soup always receives rave reviews and this year's stock was especially dark and rich. I had enough left over to actually do two 8 quart pots of soup, so I put the stock for the second pot of soup in the freezer.
It helps that the prime rib roast I buy is preseasoned and marinated and I haven't found a roast yet that beats this one.
Sunday, December 2, 2012
Rosie's Cheesy Chicken Pot Pie Soup
Rosie's Cheesy Chicken Pot Pie Soup
From: anyrose
Open 1 can of Progresso® Chicken Pot Pie Soup.
Dump it into a very large microwave safe bowl
Add 2 cups shredded cheddar cheese (I use Sargento® brand)
Stir it thoroughly then nuke on high for 6 minutes.
Stir again and serve.
From: anyrose
Open 1 can of Progresso® Chicken Pot Pie Soup.
Dump it into a very large microwave safe bowl
Add 2 cups shredded cheddar cheese (I use Sargento® brand)
Stir it thoroughly then nuke on high for 6 minutes.
Stir again and serve.
Thursday, January 13, 2011
Taco Soup
Taco Soup
From: swampbear
[Marie Antoinette] Let them eat soup! [/Marie Antoinette]
2 pounds ground beef
1 large onion, chopped
1 can pinto beans (black beans work too)
1 can whole kernel corn ,drained
1 can stewed tomatoes - mexican style
1 can Rotel tomatoes
1 pkg. taco seasoning mix
1 pkg. ranch dressing (optional. I do if'n I have some and don't if'n I don't. I'm a rebel!)
2 1/2 cups water or more, to make soup broth
Brown ground beef and onions. Combine all ingredients in large pot and let simmer. It can be made on the stovetop in about an hour and a half or let hang out all day on low setting in your slow cooker/crock pot. I usually double the recipe and let it go all day in the slow cooker cause I like to make a lot. It freezes well.
Serve with grated cheese (your choice, be wild and crazy!) chopped onions, big glops of sour cream and tortilla chips. Don't be shy, go ahead and lick the bowl clean. I don't judge. Remember I'm a rebel with ranch dressin'!
From: swampbear
[Marie Antoinette] Let them eat soup! [/Marie Antoinette]
2 pounds ground beef
1 large onion, chopped
1 can pinto beans (black beans work too)
1 can whole kernel corn ,drained
1 can stewed tomatoes - mexican style
1 can Rotel tomatoes
1 pkg. taco seasoning mix
1 pkg. ranch dressing (optional. I do if'n I have some and don't if'n I don't. I'm a rebel!)
2 1/2 cups water or more, to make soup broth
Brown ground beef and onions. Combine all ingredients in large pot and let simmer. It can be made on the stovetop in about an hour and a half or let hang out all day on low setting in your slow cooker/crock pot. I usually double the recipe and let it go all day in the slow cooker cause I like to make a lot. It freezes well.
Serve with grated cheese (your choice, be wild and crazy!) chopped onions, big glops of sour cream and tortilla chips. Don't be shy, go ahead and lick the bowl clean. I don't judge. Remember I'm a rebel with ranch dressin'!
Monday, February 22, 2010
Get-Well Garden Soup
Get-Well Garden Soup
From: gardentraveler
I've had this recipe for more than 25 years and made it at least once a year. Very yummy. This is one of a very few recipes that I make pretty much as instructed. I usually make the broth using a cut up chicken. Sometimes, I'll add leeks in addition to the onion. I generally use a whole package of chopped spinach.
Make your own chicken broth for more flavor: Cover 4-5 pounds of backs, necks and giblets and/or a chicken desired for other use, with 6 cups of water. Use bouillon for salt. Add onion, celery tops and base of stalk, a carrot and a garlic bud for additional flavor. Simmer for a couple of hours, drain and cool.
Saute in chicken fat or butter the following: 1 c. finely diced onion, 1 c. finely diced carrot, 1 c. finely diced celery, 1 minced garlic bud, 3 T. raw rice.
Add the vegetable mixture to 5 c. chicken broth, with 1/2 package chopped spinach, defrosted. Simmer 10-20 minutes, but don't overcook the vegetables. When ready to serv, add 1 pint 1/2 and 1/2. If you like spinach, add the whole package.
One of my all-time favorite soups. I'm always sad when it's all gone.
From: gardentraveler
I've had this recipe for more than 25 years and made it at least once a year. Very yummy. This is one of a very few recipes that I make pretty much as instructed. I usually make the broth using a cut up chicken. Sometimes, I'll add leeks in addition to the onion. I generally use a whole package of chopped spinach.
Make your own chicken broth for more flavor: Cover 4-5 pounds of backs, necks and giblets and/or a chicken desired for other use, with 6 cups of water. Use bouillon for salt. Add onion, celery tops and base of stalk, a carrot and a garlic bud for additional flavor. Simmer for a couple of hours, drain and cool.
Saute in chicken fat or butter the following: 1 c. finely diced onion, 1 c. finely diced carrot, 1 c. finely diced celery, 1 minced garlic bud, 3 T. raw rice.
Add the vegetable mixture to 5 c. chicken broth, with 1/2 package chopped spinach, defrosted. Simmer 10-20 minutes, but don't overcook the vegetables. When ready to serv, add 1 pint 1/2 and 1/2. If you like spinach, add the whole package.
One of my all-time favorite soups. I'm always sad when it's all gone.
Thursday, February 18, 2010
Minestrone in the Crockpot
Minestrone in the Crockpot
From: Dolores Reborn
(adapted from Robin Miller)
3 cups reduced-sodium vegetable or chicken broth
2 small-to-medium chicken breasts, diced and sautéed (or any cooked chicken - raw would work, too, I suppose)
1 (15-ounce) can diced tomatoes
1 (15-ounce) can white (cannellini or navy) beans, rinsed and drained
handful of baby carrots, chopped
1 celery stalk, chopped
1/2 onion, chopped
1 teaspoon dried thyme
1/2 teaspoon dried sage
2 bay leaves
Salt and ground black pepper
2 cups cooked ditalini pasta
1 medium zucchini, chopped
1 cup coarsely chopped fresh or frozen spinach, defrosted
grated parmesan, for garnish (optional)
In a slow cooker, combine broth, chicken, tomatoes, beans, carrots, celery, onion, thyme, sage, bay leaves, and 1/2 teaspoon each salt and black pepper. Cover and cook on LOW for 6 to 12 hours or on HIGH for 3 to 4 hours.
Thirty minutes before the soup is done cooking, add zucchini and spinach. (I actually transferred the soup into a large pot, as I wasa running out of room.) Cover and cook 30 more minutes. Remove bay leaves and season, to taste, with salt and black pepper. Serve with pasta in the bottom of the bowl, and garnish with grated parmesan.
From: Dolores Reborn
(adapted from Robin Miller)
3 cups reduced-sodium vegetable or chicken broth
2 small-to-medium chicken breasts, diced and sautéed (or any cooked chicken - raw would work, too, I suppose)
1 (15-ounce) can diced tomatoes
1 (15-ounce) can white (cannellini or navy) beans, rinsed and drained
handful of baby carrots, chopped
1 celery stalk, chopped
1/2 onion, chopped
1 teaspoon dried thyme
1/2 teaspoon dried sage
2 bay leaves
Salt and ground black pepper
2 cups cooked ditalini pasta
1 medium zucchini, chopped
1 cup coarsely chopped fresh or frozen spinach, defrosted
grated parmesan, for garnish (optional)
In a slow cooker, combine broth, chicken, tomatoes, beans, carrots, celery, onion, thyme, sage, bay leaves, and 1/2 teaspoon each salt and black pepper. Cover and cook on LOW for 6 to 12 hours or on HIGH for 3 to 4 hours.
Thirty minutes before the soup is done cooking, add zucchini and spinach. (I actually transferred the soup into a large pot, as I wasa running out of room.) Cover and cook 30 more minutes. Remove bay leaves and season, to taste, with salt and black pepper. Serve with pasta in the bottom of the bowl, and garnish with grated parmesan.
Sunday, January 10, 2010
Beef Mushroom Barley Soup/Stew
Beef Mushroom Barley Soup/Stew
From: tarragon918
1 lb, more or less, stew beef--I cut it into bite-sized pieces; dredged in flour
1 large onion, chopped
1 lb button mushrooms, chopped
2 cups of beef broth (I use the no sodium bouillon packages)
chopped carrots, green beans, more onion (if desired)
1/2 to 1 cup of medium or pearl barley
spice as desired - I use Mrs. Dash salt-free lemon pepper and table blend
Saute the onion and mushrooms until translucent (I just use a bit of olive oil spray); set them aside. Note: you can add chopped celery to this if you like celery
Next, brown the stew meat until it's seared; add a bit of the broth to the pot to make a little gravy, then begin putting the meat into the crock pot. Add the onions and mushrooms (and celery) next, followed by the broth/boullion. If you do add fresh chopped veggies, layer them on the bottom, before you put the meat in.
Turn crock pot on to low and let cook for 4 or so hours, then add the barley. Cook another 2-3 hours. This makes a nice, hearty soup that is really more of a stew. I've tried several different types of barley; the medium barley works best for me--it's more substantial than the pearl.
Dang, now I wish that I had made it, my tummy is grumbling at me! LOL BTW, I tweak this recipe every time I make it, so anyone else making it might want to experiment with it a bit to their own tastes as well.
From: tarragon918
1 lb, more or less, stew beef--I cut it into bite-sized pieces; dredged in flour
1 large onion, chopped
1 lb button mushrooms, chopped
2 cups of beef broth (I use the no sodium bouillon packages)
chopped carrots, green beans, more onion (if desired)
1/2 to 1 cup of medium or pearl barley
spice as desired - I use Mrs. Dash salt-free lemon pepper and table blend
Saute the onion and mushrooms until translucent (I just use a bit of olive oil spray); set them aside. Note: you can add chopped celery to this if you like celery
Next, brown the stew meat until it's seared; add a bit of the broth to the pot to make a little gravy, then begin putting the meat into the crock pot. Add the onions and mushrooms (and celery) next, followed by the broth/boullion. If you do add fresh chopped veggies, layer them on the bottom, before you put the meat in.
Turn crock pot on to low and let cook for 4 or so hours, then add the barley. Cook another 2-3 hours. This makes a nice, hearty soup that is really more of a stew. I've tried several different types of barley; the medium barley works best for me--it's more substantial than the pearl.
Dang, now I wish that I had made it, my tummy is grumbling at me! LOL BTW, I tweak this recipe every time I make it, so anyone else making it might want to experiment with it a bit to their own tastes as well.
Tuesday, October 6, 2009
Super Speedy Supper Soup
Super Speedy Supper Soup
From: taxi78cab
2 cans chicken broth (or 1-32 oz box)
1/2 bag (30 oz) frozen hash browns (the kind that are just shredded potatoes, no butter, oil, or other additives) or 1-16 oz bag
1 can creamed corn
1 bag frozen, mixed veggies
Kielbasa (just use as much as you want... I had maybe 3/4 lb), chopped into bite-sized pieces
salt and pepper to taste
Bring chicken broth to a boil in a large pot. Add potatoes and corn. Boil for 5-10 min or until the potatoes are soft. If you want it thicker, take a stick blender and blend up some of the potatoes so the starch thickens it. Or leave it as it is. It's tasty either way.
Add in the frozen veggies and kielbasa and bring to a boil. Taste and adjust salt and pepper as necessary. I liked it better with a lot of fresh-ground pepper, but that's just me. Serve!
Takes less than 20 min from start to finish with no prep work other than cutting up the kielbasa. And it's not too unhealthy with all those veggies. Use less sausage to make it lower in fat. And low-sodium broth so it's not too salty. Good flavor. I'm keeping this recipe around for quick weeknight dinners.
From: taxi78cab
2 cans chicken broth (or 1-32 oz box)
1/2 bag (30 oz) frozen hash browns (the kind that are just shredded potatoes, no butter, oil, or other additives) or 1-16 oz bag
1 can creamed corn
1 bag frozen, mixed veggies
Kielbasa (just use as much as you want... I had maybe 3/4 lb), chopped into bite-sized pieces
salt and pepper to taste
Bring chicken broth to a boil in a large pot. Add potatoes and corn. Boil for 5-10 min or until the potatoes are soft. If you want it thicker, take a stick blender and blend up some of the potatoes so the starch thickens it. Or leave it as it is. It's tasty either way.
Add in the frozen veggies and kielbasa and bring to a boil. Taste and adjust salt and pepper as necessary. I liked it better with a lot of fresh-ground pepper, but that's just me. Serve!
Takes less than 20 min from start to finish with no prep work other than cutting up the kielbasa. And it's not too unhealthy with all those veggies. Use less sausage to make it lower in fat. And low-sodium broth so it's not too salty. Good flavor. I'm keeping this recipe around for quick weeknight dinners.
Friday, April 3, 2009
Ham and N.O.T. Soup
Ham and N.O.T. Soup
From: swampbear
3 1/2 cups potatoes, peeled and diced (I keep mine with the peel you might not. I won't judge. Well, within your hearin' anyways.)
1/3 cup celery, diced (Not necessary but if ya got some celery hangin' around use it.)
1/3 cup onion, finely chopped (The onion is necessary so get choppin'!)
1-2 cup ham, diced and cooked (or be lazy like me and buy it already cooked!)
3 1/4 cups water
2 tablespoons chicken bouillon granules (or a couple of those cube thingys)
1/2 teaspoon salt (to taste)
1 teaspoon pepper (If you're feelin' adventurous throw in a little cayenne pepper on top just for kicks)
5 tablespoons butter (Yes, butter! Put that margarine back in the fridge!)
5 tablespoons flour (Self-risin' or All-purpose, whatever ya got)
2 cups milk
2 cups cheddar cheese, shredded (Extra, extra sharp is good but if ya want it more mellow, that's your business. Ok, actually, some Swiss and Provolone together is pretty good too)
Combine potatoes, celery, onion, ham, and water in stockpot and bring to boil.
Then cook over medium heat until potatoes are tender.
Stir in the chicken bouillon, salt, and pepper.
In separate saucepan, melt butter over medium-low heat. Whisk in flour and cook stirring constantly until thick.
Slowly stir in milk as not to allow lumps to form and all milk is added. Continue to stir until thick (4-5 minutes)
Add in cheese and stir until melted.
Stir the cheese mixture into the stockpot and cook until heated through. It gets thicker as it cools.
Alternate Method:
Dump everything except the butter, flour, milk and cheese into a slow cooker and let it go to town on low for three to four hours, then do the stuff the recipe says to with the butter, flour, milk and cheese and add to the soup. It's thelazy easy way!
From: swampbear
3 1/2 cups potatoes, peeled and diced (I keep mine with the peel you might not. I won't judge. Well, within your hearin' anyways.)
1/3 cup celery, diced (Not necessary but if ya got some celery hangin' around use it.)
1/3 cup onion, finely chopped (The onion is necessary so get choppin'!)
1-2 cup ham, diced and cooked (or be lazy like me and buy it already cooked!)
3 1/4 cups water
2 tablespoons chicken bouillon granules (or a couple of those cube thingys)
1/2 teaspoon salt (to taste)
1 teaspoon pepper (If you're feelin' adventurous throw in a little cayenne pepper on top just for kicks)
5 tablespoons butter (Yes, butter! Put that margarine back in the fridge!)
5 tablespoons flour (Self-risin' or All-purpose, whatever ya got)
2 cups milk
2 cups cheddar cheese, shredded (Extra, extra sharp is good but if ya want it more mellow, that's your business. Ok, actually, some Swiss and Provolone together is pretty good too)
Combine potatoes, celery, onion, ham, and water in stockpot and bring to boil.
Then cook over medium heat until potatoes are tender.
Stir in the chicken bouillon, salt, and pepper.
In separate saucepan, melt butter over medium-low heat. Whisk in flour and cook stirring constantly until thick.
Slowly stir in milk as not to allow lumps to form and all milk is added. Continue to stir until thick (4-5 minutes)
Add in cheese and stir until melted.
Stir the cheese mixture into the stockpot and cook until heated through. It gets thicker as it cools.
Alternate Method:
Dump everything except the butter, flour, milk and cheese into a slow cooker and let it go to town on low for three to four hours, then do the stuff the recipe says to with the butter, flour, milk and cheese and add to the soup. It's the
Sunday, January 25, 2009
SOUTHWEST CHICKEN AND CORN CHOWDER
SOUTHWEST CHICKEN AND CORN CHOWDER
From: criminey.jicket
Dinner yesterday was Southwest Chicken and Corn Chowder in my effort to use up the package of 3 chicken breasts. This recipe also uses many of the same ingredients as the Madras Chicken Curry. It's not really a thick chowder; it's a thin, lightly creamy soup.
1 chicken breast, cut into cubes
3/4 red bell pepper, finely diced
1/2 carton chicken stock (carton is 1 liter)
1 cup water
1/8 to 1/4 cup half-and-half cream, as you prefer
1 tbsp. chili powder
1 tsp. oregano
1 tsp. cumin
1/2 tsp. salt
2 cloves garlic, minced
1 small can niblet corn, drained but liquid reserved
1/2 cup uncooked long grain and wild rice
fresh cilantro
1/2 lime
canola oil
Add enough oil to cover bottom of hot skillet or pot (med. high temp). Toss in cubed chicken and salt. Stir a little. When the chicken starts to brown a little, add the drained corn, the bell pepper and the chili powder, oregano, cumin, and garlic--you may need to add a tiny splash of oil. Stir a couple minutes until the garlic and spices become fragrant, then add the chicken stock, the water, juice from the 1/2 lime, the reserved corn liquid and the uncooked rice. Reduce heat, cover and simmer gently for 1/2 hour or until wild rice is cooked through. Remove from heat, add cream and chopped cilantro, stir to combine and serve. (FYI: I use the liquid from the corn to get the balance of hot, sour, salty and sweet. Add a pinch of sugar if you use frozen (and thawed) corn.)
From: criminey.jicket
Dinner yesterday was Southwest Chicken and Corn Chowder in my effort to use up the package of 3 chicken breasts. This recipe also uses many of the same ingredients as the Madras Chicken Curry. It's not really a thick chowder; it's a thin, lightly creamy soup.
1 chicken breast, cut into cubes
3/4 red bell pepper, finely diced
1/2 carton chicken stock (carton is 1 liter)
1 cup water
1/8 to 1/4 cup half-and-half cream, as you prefer
1 tbsp. chili powder
1 tsp. oregano
1 tsp. cumin
1/2 tsp. salt
2 cloves garlic, minced
1 small can niblet corn, drained but liquid reserved
1/2 cup uncooked long grain and wild rice
fresh cilantro
1/2 lime
canola oil
Add enough oil to cover bottom of hot skillet or pot (med. high temp). Toss in cubed chicken and salt. Stir a little. When the chicken starts to brown a little, add the drained corn, the bell pepper and the chili powder, oregano, cumin, and garlic--you may need to add a tiny splash of oil. Stir a couple minutes until the garlic and spices become fragrant, then add the chicken stock, the water, juice from the 1/2 lime, the reserved corn liquid and the uncooked rice. Reduce heat, cover and simmer gently for 1/2 hour or until wild rice is cooked through. Remove from heat, add cream and chopped cilantro, stir to combine and serve. (FYI: I use the liquid from the corn to get the balance of hot, sour, salty and sweet. Add a pinch of sugar if you use frozen (and thawed) corn.)
Monday, January 19, 2009
Wednesday, January 7, 2009
Tuesday, November 25, 2008
Turkey Soup Method
Turkey Soup Method
From: Sigmagirl
Don't have a recipe, really; just a method: Take your turkey carcass and kind of crush it down to minimize the surface area, put it in your pot and barely cover with water. Add a cut-up onion or two (leave the skin on for color!) and a few cloves of garlic. Bring just to a boil and then reduce heat to barely simmer. Add salt and a few peppercorns, a bay leaf, some sage, thyme and rosemary (rosemary is a migraine trigger for me so I use very little, but I would use a couple of whole sprigs if I could). I cook it just at simmer for about two hours. Strain very well.
I like to add dehydrated vegetables like these because they keep all their color and vitamins, and they're just the right size. My produce market carries them. Maybe it's cheating, but the texture is great and if I used any bigger pieces, my husband would pick them out.
For noodles, I make the dough in my bread machine and put it through twice. We like them big and fat like dumplings. I use 50/50 all-purpose flour and semolina, and use about 1 egg per cup of flour. You just have to get the right consistency by trial and error, adding water a drip at a time. Then we put it through the pasta machine on a wide setting to make sheets and hand-cut the noodles.
If I have any broth left, it's turkey rice soup!
From: Sigmagirl
Don't have a recipe, really; just a method: Take your turkey carcass and kind of crush it down to minimize the surface area, put it in your pot and barely cover with water. Add a cut-up onion or two (leave the skin on for color!) and a few cloves of garlic. Bring just to a boil and then reduce heat to barely simmer. Add salt and a few peppercorns, a bay leaf, some sage, thyme and rosemary (rosemary is a migraine trigger for me so I use very little, but I would use a couple of whole sprigs if I could). I cook it just at simmer for about two hours. Strain very well.
I like to add dehydrated vegetables like these because they keep all their color and vitamins, and they're just the right size. My produce market carries them. Maybe it's cheating, but the texture is great and if I used any bigger pieces, my husband would pick them out.
For noodles, I make the dough in my bread machine and put it through twice. We like them big and fat like dumplings. I use 50/50 all-purpose flour and semolina, and use about 1 egg per cup of flour. You just have to get the right consistency by trial and error, adding water a drip at a time. Then we put it through the pasta machine on a wide setting to make sheets and hand-cut the noodles.
If I have any broth left, it's turkey rice soup!
Monday, November 10, 2008
Baked NOT Soup
Baked NOT Soup
From: SmartAleq
2/3 cup butter
Big splop of roasted garlic paste
2/3 cup flour
7 cups milk
4 large baking potatoes, baked, cooled, peeled and cubed, about 4 cups
4 green onions, thinly sliced
10 to 12 strips bacon, cooked, drained, and crumbled
1 1/4 cups shredded medium sharp cheddar cheese
1 cup (8 ounces) sour cream
3/4 teaspoon salt
1/2 teaspoon pepper
Preparation:
In a large Dutch oven or stockpot over low heat, melt butter, stir in garlic paste until all melted. Stir in flour; stir until smooth and bubbly. Gradually add milk, stirring constantly, until sauce has thickened. Add potatoes and onions. Continue to cook, stirring constantly, until soup begins to bubble. Reduce heat; simmer gently for 10 minutes. Add remaining ingredients; stir until cheese is melted. Serve baked potato soup immediately.
This baked potato soup recipe serves 6 to 8.
I did use 1% milk and low fat sour cream, but this is never gonna be heart healthy, no way. It was really good, though...
From: SmartAleq
2/3 cup butter
Big splop of roasted garlic paste
2/3 cup flour
7 cups milk
4 large baking potatoes, baked, cooled, peeled and cubed, about 4 cups
4 green onions, thinly sliced
10 to 12 strips bacon, cooked, drained, and crumbled
1 1/4 cups shredded medium sharp cheddar cheese
1 cup (8 ounces) sour cream
3/4 teaspoon salt
1/2 teaspoon pepper
Preparation:
In a large Dutch oven or stockpot over low heat, melt butter, stir in garlic paste until all melted. Stir in flour; stir until smooth and bubbly. Gradually add milk, stirring constantly, until sauce has thickened. Add potatoes and onions. Continue to cook, stirring constantly, until soup begins to bubble. Reduce heat; simmer gently for 10 minutes. Add remaining ingredients; stir until cheese is melted. Serve baked potato soup immediately.
This baked potato soup recipe serves 6 to 8.
I did use 1% milk and low fat sour cream, but this is never gonna be heart healthy, no way. It was really good, though...
Sunday, September 28, 2008
Roasted Garlic Paste
Roasted Garlic Paste
From: SmartAleq
Also includes a tip on how to use the garlic paste in onion soup.
You may stand upwind in awe of me for I am Allium Woman! I bought a HUGE bag (like 5-6 lbs for 6.99, w00t!) of peeled garlic cloves from the local veggie stand. In order to use up that huge bag I tossed those cloves in olive oil, tossed them into baking pans, sprinkled them with a bit of kosher salt and baked them, stirring them around every ten minutes or so to make sure they didn't stick. Then I shoveled them into the Magic Bullet thingie and turned them all into a sticky melty garlicky paste suitable for dipping ice cream into... Well, maybe not that but I definitely dipped some baguette into it. I have a lot of it in the fridge but the majority of it is in ice cube trays in the freezer. I'm going to make a whole shitload of 2 tablespoon or so ice cubes of frozen roasted garlic that can be easily chucked into hot pasta or nuked back to squishiness.
Then, since the house already smelled like that I made onion soup for dinner--well, allium soup, really, since I used Walla Walla sweet onions, shallots and leeks in a peppery beef stock--I also added a dollop of the roasted garlic paste toward the end of the simmering time. The croutons were slices of baguette soaked in the leftover oil the garlic was roasting in then baked crispy, then smeared with roast garlic and baked a while longer. Floated croutons in soup, topped with shredded gruyere and slid under the broiler for a minute to bubble up. I feel as though I shouldn't speak directly to anyone until I've chewed a large bouquet of parsley but I don't care, it was faaaaabulous!
From: SmartAleq
Also includes a tip on how to use the garlic paste in onion soup.
You may stand upwind in awe of me for I am Allium Woman! I bought a HUGE bag (like 5-6 lbs for 6.99, w00t!) of peeled garlic cloves from the local veggie stand. In order to use up that huge bag I tossed those cloves in olive oil, tossed them into baking pans, sprinkled them with a bit of kosher salt and baked them, stirring them around every ten minutes or so to make sure they didn't stick. Then I shoveled them into the Magic Bullet thingie and turned them all into a sticky melty garlicky paste suitable for dipping ice cream into... Well, maybe not that but I definitely dipped some baguette into it. I have a lot of it in the fridge but the majority of it is in ice cube trays in the freezer. I'm going to make a whole shitload of 2 tablespoon or so ice cubes of frozen roasted garlic that can be easily chucked into hot pasta or nuked back to squishiness.
Then, since the house already smelled like that I made onion soup for dinner--well, allium soup, really, since I used Walla Walla sweet onions, shallots and leeks in a peppery beef stock--I also added a dollop of the roasted garlic paste toward the end of the simmering time. The croutons were slices of baguette soaked in the leftover oil the garlic was roasting in then baked crispy, then smeared with roast garlic and baked a while longer. Floated croutons in soup, topped with shredded gruyere and slid under the broiler for a minute to bubble up. I feel as though I shouldn't speak directly to anyone until I've chewed a large bouquet of parsley but I don't care, it was faaaaabulous!
Friday, September 19, 2008
IvoryTowerDenizen's quickie, in the crock pot, chicken soup
My quickie, in the crock pot, chicken soup
From: IvoryTowerDenizen
1 small chicken, or bone in parts up to about 3 lbs
1 box high quality chicken broth (4 cups?)
handful of dill, fresh
handful of parsley, fresh
2-3 large carrots cut into large chunks
2 med parsnips cut into large chunks
1 onion, whole, peeled
A few cloves garlic, lightly crushed.
2-3 stalks celery, cut into large chunks
water to cover
All day in the crock pot on low.
Note from the cook: Jewish chicken soup requires dill and parsnips or it just doesn't taste right!!
From: IvoryTowerDenizen
1 small chicken, or bone in parts up to about 3 lbs
1 box high quality chicken broth (4 cups?)
handful of dill, fresh
handful of parsley, fresh
2-3 large carrots cut into large chunks
2 med parsnips cut into large chunks
1 onion, whole, peeled
A few cloves garlic, lightly crushed.
2-3 stalks celery, cut into large chunks
water to cover
All day in the crock pot on low.
Note from the cook: Jewish chicken soup requires dill and parsnips or it just doesn't taste right!!
Wednesday, May 21, 2008
sturmhauke's "Goddammit, I need some chili!" recipe
sturmhauke's "Goddammit, I need some chili!" recipe
From: sturmhauke
1 large onion, chopped
2 cloves garlic, minced
some oil
1 lb. ground beef
1 14 1/2 oz. can diced tomatoes
1 16 oz. can tomato sauce
1 16 oz. can kidney beans, drained
Note: the following measurements are approximate, I just eyeballed them.
1/3 c Gebhardt's chili powder
1/4 tsp. ground cayenne pepper
1 tbsp. cilantro
1 tbsp. oregano
2 tbsp. cumin (seeds preferred if you have a mortar and pestle)
1/2 tsp. black pepper
1/2 tsp. salt
Sautee the onion and garlic in some oil for a few minutes, until the onion begins to turn translucent. Add the ground beef and brown. Add all the other stuff and stir. (If you have a mortar and pestle, use it to grind the spices before you add them. If you don't, you should go get one.) Simmer for about half an hour, stirring occasionally. Stand by with a box of tissues for sinus clearing action.
From: sturmhauke
1 large onion, chopped
2 cloves garlic, minced
some oil
1 lb. ground beef
1 14 1/2 oz. can diced tomatoes
1 16 oz. can tomato sauce
1 16 oz. can kidney beans, drained
Note: the following measurements are approximate, I just eyeballed them.
1/3 c Gebhardt's chili powder
1/4 tsp. ground cayenne pepper
1 tbsp. cilantro
1 tbsp. oregano
2 tbsp. cumin (seeds preferred if you have a mortar and pestle)
1/2 tsp. black pepper
1/2 tsp. salt
Sautee the onion and garlic in some oil for a few minutes, until the onion begins to turn translucent. Add the ground beef and brown. Add all the other stuff and stir. (If you have a mortar and pestle, use it to grind the spices before you add them. If you don't, you should go get one.) Simmer for about half an hour, stirring occasionally. Stand by with a box of tissues for sinus clearing action.
Wednesday, May 14, 2008
Recipe for Fun
Recipe for Fun
From: anyrose
In an MMP, add Cool Kids. Let simmer one week. Enjoy, then start all over.
From: anyrose
In an MMP, add Cool Kids. Let simmer one week. Enjoy, then start all over.
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