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SOUP!
10-08-2011, 11:16 PM
Post: #21
SOUP!
I'm a school teacher and one of the parents brought the most delicious and comforting soup to the teachers the other day. It was the most magnificent thing I have ever tasted and will become my "Comfort Food" this winter.

Here it is...(I hope this works).

http://www.epicurious.com/recipes/food/v...oup-104989
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10-10-2011, 08:07 AM
Post: #22
RE: Soup's on
(04-29-2010 06:53 AM)RN-PRN Wrote:  This is a recipe from the Eat-Clean Diet cookbook from Tosca Reno. It is very delicious. My kids even like it!

Maui Black Bean Soup

2 Tbsp extra virgin olive oil
2 ribs celery coarsely chopped
1 fat carrot, peeled and chopped
1 red pepper, seeded and chopped
1 green pepper, seeded and chopped
2 cloves of garlic passed through garlic press
1 tsp cumin
1 tsp oregano
1 tsp basil
1 tsp chili powder
4 cups low-sodium chicken broth or vegetable stock
2 15 oz cans of black beans
1 15 oz can of diced tomatoes
1 C fresh corn kernels
sea salt and fresh ground black pepper

Saute celery, carrot, peppers, and onion in olive oil over medium heat. About 8 min. or until onions translucent. Add garlic and spices. Cook another 2 min.

Add stock/broth, beans and tomatoes. Bring to boil then reduce heat. Cover and simmer for about 20 min. Using an immersion blender, puree to desired consistency. Add corn and let simmer for 5 min. Season with salt and pepper.

YYYYYummmo... tryin this after Rich makes his Split Pea Soup... love the soup. Need the soup Smile Thanks again for the nomnomnom recipe! Cheers, peace!

Peace & Cheers ~
Thoughtful Eyes
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10-28-2011, 03:53 PM
Post: #23
RE: Soup's on
(10-10-2011 08:07 AM)Thoughtful Eyes Wrote:  
(04-29-2010 06:53 AM)RN-PRN Wrote:  This is a recipe from the Eat-Clean Diet cookbook from Tosca Reno. It is very delicious. My kids even like it!

Maui Black Bean Soup

2 Tbsp extra virgin olive oil
2 ribs celery coarsely chopped
1 fat carrot, peeled and chopped
1 red pepper, seeded and chopped
1 green pepper, seeded and chopped
2 cloves of garlic passed through garlic press
1 tsp cumin
1 tsp oregano
1 tsp basil
1 tsp chili powder
4 cups low-sodium chicken broth or vegetable stock
2 15 oz cans of black beans
1 15 oz can of diced tomatoes
1 C fresh corn kernels
sea salt and fresh ground black pepper

Saute celery, carrot, peppers, and onion in olive oil over medium heat. About 8 min. or until onions translucent. Add garlic and spices. Cook another 2 min.

Add stock/broth, beans and tomatoes. Bring to boil then reduce heat. Cover and simmer for about 20 min. Using an immersion blender, puree to desired consistency. Add corn and let simmer for 5 min. Season with salt and pepper.

YYYYYummmo... tryin this after Rich makes his Split Pea Soup... love the soup. Need the soup Smile Thanks again for the nomnomnom recipe! Cheers, peace!


Just made a yummy pot of this...
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02-24-2012, 11:36 PM
Post: #24
Mulligatawny Soup!
Something my wife found-it is AWESOME!! Hope you enjoy it!
________________________________________
• 2 Tablespoons butter or olive oil
• 2 stalks celery, chopped
• 1 carrot, peeled and chopped
• 1 large onion, peeled and chopped
• 1 chile pepper, seeded and deveined (your choice: banana, poblano, jalapeno, habanero--whatever you can stand)
• 4 cups chicken stock
• 1/4 cup lentils
• salt and pepper to taste
• 1 Tablespoon curry powder
• 1/2 cup coconut milk* or whipping cream
• 1-2 cups cooked rice (preferably basmati)
• 1/2-1 cup shredded cooked chicken (you can cook raw chicken in the stock at the start if you don't have leftover chicken lying around)
• 1/2 cup tart raw apple, chopped fine
Garnish: spoonsful of extra cream or coconut milk--and minced cilantro or parsley.
Saute the celery, carrots, onion, and pepper in the butter at a low heat until the onion is translucent. Stir in the curry powder to blend and cook for a minute. Pour in the stock, add the lentils (and chicken, if it's raw), and bring to a boil. Reduce heat and simmer for 30 minutes.
While the soup is simmering, get the rice cooked (if it isn't already); likewise with the chicken. Then shred the chicken and chopped the apples finely. You don't need to skin the apples.
When the soup is done, season to taste with the salt and pepper, then puree, solids first, in a blender. Return to pot.
When ready to serve, bring the soup to a simmer and add the coconut milk or cream. Take the pot to the table, as well as individual bowls of warm rice (heated in the microwave, if necessary), shredded chicken, finely chopped apple, coconut milk (or cream), and minced cilantro (or parsley).
To serve, have big individual serving bowls at the ready. Spoon rice into each bowl (flat soup bowls are nice here)--then pile on a big spoonful of chicken and a spoonful of apple. Ladle the soup on top, then drip coconut milk/cream into the center and swirl--and sprinkling with fresh cilantro and parsley.
________________________________________
*If you can't find canned coconut milk in a Thai/Indian market or fancy supermarket, you can make it. Just pour some boiling water over fresh grated or packaged UNSWEETENED coconut. Let it sit for about 5 minutes, then blend in a blender or food processor and strain as finely as you can, pressing the solids hard before throwing them out. Add the coconut milk at the last possible minute because its distinctive flavor degrades quickly in high heat
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02-25-2012, 08:56 PM
Post: #25
RE: SOUP!
WOW SidC, that recipe certainly appeals to my Asian taste buds (dad is Burmese,) think I'll need to give this a whirl!
[Also, hubby - who is quite adept en la cocina - shares your first name, so it MUST be a sign!]
Thanks for sharing!

Blah blah blah....yada yada yada!
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02-25-2012, 10:18 PM
Post: #26
RE: SOUP!
Hope you enjoy it!! I forgot to ad-when serving it, I also squeeze a lemon slice over the bowl, then drop it into the soup-lemon is a great addition Smile
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03-02-2012, 04:33 PM
Post: #27
RE: SOUP!
Just about to sit down to a bowl of split pea soup and biscuits. I have a tough time eating the pasty soup but Mrs. C loves it and she gets what she wants these days. I made a wonderful stock from an old ham bone, mayhap that will change my tune a bit but so far I am mostly looking' forward to the southern style biscuits.

November is now MOvember. Knowledge is POWER and the Mustache is KING. Support mens Health and my Mustache farm here: http://mobro.co/counselor
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09-26-2012, 07:14 AM
Post: #28
RE: SOUP!
Time to dust-off the crockpot! Fall is definitely my favorite time of year for cooking-up some warmth with yummy and hearty soups, stews, & chilis!

Here's one of my family's favorites:

BEST EVAH BEAN & HAM SOUP

INGREDIENTS:
1 lb bag of dried white beans
1 C diced carrots
1 C cubed ham steak (and bone if you have one!)
1 med yellow onion - diced
2 C chicken broth
4 C water
1 Bay Leaf
Salt & Pepper (to taste)
Beano

HOW TO:
1. Rinse and soak beans according to package directions (I usually use the boil and sit for an hour method cuz I never seem to remember to soak them the night before!)

2. Once soaked beans are rinsed again, put them into your crockpot with the above ingredients and stir.

3. Cover and cook on LOW 8-10 hours, or HIGH 6-8 hours. I like to use my potato masher before serving to gently smoosh the beans a bit to give it a thicker texture.

4. Remove ham bone and bay leaf, chew 3 Beanos with your first bite and enjoy!

"I cook with wine, sometimes I even add it to the food."
W. C. Fields
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09-27-2012, 01:12 AM
Post: #29
RE: SOUP!
Mmmmmmmmmmm! I can see that with some fresh, hot cornbread!

... in a world where I feel so small I can't stop thinking big!
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09-27-2012, 01:45 PM
Post: #30
RE: SOUP!
(09-27-2012 01:12 AM)Scythe Matters Wrote:  Mmmmmmmmmmm! I can see that with some fresh, hot cornbread!

"Beans & Cornbread"!...wasn't that a song on the 'E' channels 'Talk Soup'?! Co-inkydink?...I think not!Tongue

"Rollin' numbers, rock-n-rollin', got my Kiss records out!"
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