Soups and stews

Lunch or dinner, got a recipe for the perfect side dishes? Link it in with the recipe!

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lisa
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Soups and stews

Postby lisa » Thu Oct 14, 2004 5:08 pm

Cold weather favorites. Ok so some warm weather favorites too.

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lisa
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mexican meatball soup = a meal in itself

Postby lisa » Thu Apr 07, 2005 4:17 pm

Mexican Meatball Soup

Bring to a simmer:

3 10-1/2 oz. cans beef broth
1 qt. H20
1-2 7 oz. cans salsa
1 onion, chopped
28 oz. can chopped tomatoes
½ tsp. basil
½ tsp. oregano
1 tsp. salt
¼ tsp. pepper

Meanwhile, make meatballs:

1# ground beef
¼# ground sausage
1 onion, diced
1 egg
½ tsp. salt
¼ tsp. pepper
¼ tsp. garlic powder
¼ c. milk
¼ tsp. basil
½ c. cornmeal

Mix well. Form into bite sized meatballs. Gently drop into simmering soup.

Simmer all for one to one and a half hours, covered. The last 20 minutes of cooking, add ½ c. rice. Simmer uncovered. Serve. Makes about 10 servings.

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Postby JennyMavros » Mon Apr 25, 2005 3:09 pm

Mmmmm, thanks Lisa!

I think I'll make this recipe for dinner some night this week--Vas loved meatballs.
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lisa
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zucchini and brown rice soup

Postby lisa » Fri Sep 02, 2005 4:58 pm

Here is a DELICIOUS, easy recipe!
Zucchini & Brown Rice Soup

1 lb zucchini, 1/2 lb spinach, 6 cups broth, 1/2 cup brown rice, 1 1/2 cup sliced onion, 3 tbsp butter, salt & pepper

Wash, trim, and grate zucchini. Wash spinach leaves, dry, cut into strips. Bring broth to boil, add rice, lower heat, cover, cook slowly until rice is done (40 min +). Large pan: saute onion until wilted, add zucchini, stir for 4-5 minutes. Add spinach, cook until barely done, add the zucchini/onion mixture, salt & pepper to taste and viola!! Thin with additional broth, if desired.

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lisa
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turkey corn chili

Postby lisa » Fri Sep 02, 2005 4:59 pm

1 tablespoon (1 turn around the pan in a slow stream) extra-virgin olive oil
1 medium onion, chopped
1 large bell pepper, red or green, chopped (use up leftover pepper strips from crudite tray if you have them)
1 jalapeno pepper, seeded and chopped
1 bay leaf, fresh or dried
1 1/2 pounds light and dark meat cooked turkey meat, diced
1 1/2 to 2 tablespoons (a palm full) chili powder
1 1/2 to 2 tablespoons (a palm full) ground cumin
1 teaspoon to 2 teaspoons (several drops) cayenne pepper sauce
Coarse salt
2 cups frozen corn kernels or leftover prepared corn
1 (32-ounce) can chunky style crushed tomatoes
2 cups prepared chicken stock or broth, paper container or canned
2 scallions, white and greens, chopped

Heat a deep pot over medium high heat. Work close to the stove for your chopping. Add oil to your pot, 1 turn of the pan, and add vegetables as you chop them.

Add bay leaf and cook vegetables 5 minutes, stirring frequently, reducing heat if veggies start to stick. Stir in diced turkey meat and season with chili powder, cumin, and cayenne sauce. Season with a little salt, to taste. Add corn, tomatoes, and broth. Combine your chili well, adjust seasonings, reduce heat to medium low, and simmer for 7 to 10 minutes. Garnish chili with chopped scallions.

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Carrot and Ginger Soup

Postby reborin » Mon Sep 12, 2005 1:02 pm

(found this online - Allrecipes)

1.2 med. butternut squash
2 tbs olive oil
1 onion diced
1 lb carrots - peeled and diced
3 cloves garlic crushed
1 2" pece of fresh ginger, peeled and thinly sliced
4 c. water
salt and pepper to taste
1 pinch ground cinnamon
1/4 c. heavy cream (optional) - I used coconut milk and it was GREAT!

1. preheat to 350 (175 c). clean and bake squash 30 - 40 min or until soft. cool, scoop out flesh and set aside. trash skins
2. heat oil in large saucepan or soup pot over med. heat. Add chopped onion and garlic. cook until onion is xlucent. add waterm squash, carrots, ginger. Bring to a boil. Cook about 20 minor until carrots are soft.
3. puree mixture. Add boiling water as necessary to thin. This is meant to be thick and creamy, though, so don't overdo the water! Season w/s&p and cinnamon.
4. Ladle into serving bowls and add a thin swirl of cream on top if desired.
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my favorite late summer soup

Postby rubysmomjess » Mon Oct 03, 2005 6:20 pm

Warm Tomato and White Bean Stew
From


NOTES: The riper and redder the tomatoes, the better this quick dish will be.

3 pounds ripe tomatoes, rinsed (see notes)
About 1/2 cup slivered fresh basil leaves
2 tablespoons extra-virgin olive oil
1 clove garlic, peeled and minced or pressed
About 1 teaspoon kosher or sea salt
Fresh-ground pepper
1 can (15 oz.) white beans, drained and rinsed
8 ounces fresh mozzarella cheese, drained and cut into cubes (1/2 in.)
About 1/2 cup freshly grated parmesan cheese

1. Core and dice tomatoes. In a 4- to 5-quart pan, combine tomatoes, basil, olive oil, garlic, 1 teaspoon salt, and pepper to taste. Let stand until tomatoes are very juicy, about 15 minutes.
2. Set pan over medium-low heat and gently stir in beans. Stir occasionally until mixture is warm to touch, about 5 minutes.

3. Add mozzarella and parmesan cheese. Gently stir just until mozzarella has softened and starts to melt into strings, 2 to 3 minutes. Taste and stir in more salt if desired. Spoon stew into bowls and top each serving with a sprinkling of more basil and parmesan cheese.

Yield: MAKES: 4 servings

NUTRITION PER SERVING
CALORIES 423(55% from fat); FAT 26g (sat 13g); PROTEIN 24g; CHOLESTEROL 60mg; SODIUM 1146mg; FIBER 7.3g; CARBOHYDRATE 25g

Sunset, SEPTEMBER 2004

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Postby human_being » Sun Oct 16, 2005 1:37 am

Try this one....One of my favorite soups, a favorite for postpartum meal delivery. Goes good with sesame noodles, and a big green salad.



West African Peanut Soup
Adapted from Sundays at Moosewood

--------------------------------------------------------------------------------
2 C chopped onion
2 C tomato juice or canned tomatoes
1 T vegetable oil
1 C smooth peanut butter
1/2 t ground cayenne sugar to taste (< 1 T)
1 T gratet ginger
1 C chopped carrots (I chop in food processor)
2 C chopped sweet potatoes (I chop in food processor)
4 C water
2 vegetarian bouillon cubes

--------------------------------------------------------------------------------
Saute onions in oil until translucent. Stir in cayenne and ginger. Add carrots and saute a couple of minutes. Stir in potatoes, water and bouillon. Bring to boil then simmer for ~15 minutes until vegetables are tender.
(note: I often cook vegetables earlier in the day when I have a few extra minutes. Makes fixing dinner much faster!)

Puree vegetables and cooking liquid in blender. Return to pot and add tomato juice. Stir in peanut butter. Make sure not to scorch! Add sugar to taste (not always needed, depending on sweetness of vegetables).

Can easily make a double batch.

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Postby human_being » Sun Oct 16, 2005 1:42 am

Another favorite- yummy and rich. Callaloo is the green veggie from the caribean, I use spinach.
-Heidi

Callaloo soup
Serves 6


20 or so okra (ladies fingers), chopped
1lb callaloo (substitute spinach leaves), shredded
1 can coconut milk
3 tablespoons groundnut oil
6 cloves garlic, crushed
2 onions, finely chopped
bunch of spring onions (10-12), chopped
Hot pepper sauce (e.g. Tabasco), to taste
pinch dried thyme
black pepper
salt
crab, fresh or canned =optional

Fry onions until soft. Add the thyme,pepper,salt, garlic and cook
for a few minutes. Put in the okra and callaloo/spinach ,cover and simmer
gently for 5 minutes or so.

Add the coconut milk and bring back to simmer then put in the crab
meat (including the cracked claws), the spring onions and Tabasco.
Cover and simmer on a low heat for 30 minutes.

For a less 'chunky' soup remove claws and divest them of their
meat. Blend in a liquidiser then add lots of cream to taste. Re-heat
gently.

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Postby reborin » Mon Mar 13, 2006 6:19 pm

Curried Eggplant and Chickpea Stew with Tangy Yogurt Sauce
2 tsp olive oil
2 garlic cloves chopped
1 tbs minced ginger
2 bell peppers
1 chopped onion
1 tbs curry powder
2 tsp cumin
1 tsp cinnamon
1/8 tsp cayenne
1-1.25 lb eggplant unpeeled, cut into 1" cubes
1 (19 oz) can chickpeas (or your own cooked)
2 cups veg broth
1 c. diced tomatoes (drained if canned)
1/2 tsp salt
3/4 tsp sugar
1/4 c. chopped cilantro
2 c. cooked brown rice

Tangy Yogurt sauce
1 (8oz) plain (fat free for those who care) yogurt
1 tsp lemon juice
1 garlic clove minced
1/2 tsp ground cumin

1. heat oil in large saucepan over med-high heat. Saute garlic and ginger. After about 30 sec. add peppers and onion. Cook until soft, about 8 min. Add curry powder, cumin, cinnamon and cayenne. Cook another minute or so until fragrant. Add eggplant and cook until slightly softened, about 10 min.

2. Stir in chickpeas, broth, tomatoes, salt, sugar into pan. bring to a boil. Reduce heat, simer covered about 30 min. Uncover and cook until thickened slightly, about 10 min. Remove from heat and stir in cilantro.

3. Prepare yogurt sauce - whisk together yogurt, lemon, garlic and cumin. You can add mint in summer :D.

4. Serve w/rice and sauce.
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Postby laura » Mon Mar 27, 2006 11:54 am

I made this the other day and K ate it up. Which is weird cuz she's not a soup girl.
quick easy and nutritious

head of cauliflower
1 onion
2 carrots
2 potatoes

chopped it all up and put in pot and put water so that it's just barely covering veggies. Boil about 15 mins. When done, put in blender and liquify. I added some salt, pepper and cumin. I suppose you could add whatever other spices you like

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lisa
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greek chicken lemon soup

Postby lisa » Fri Apr 14, 2006 8:45 am

Greek Chicken Lemon Soup Recipe:

- Chicken of your choice (on bone) (I usually use drumsticks, MIL uses thighs/wings)
- Chicken bullion cubes
- 3 eggs
- 3 lemons (or the lemon juice that you get from the squirt bottle)
- Rice
- Carrots (optional)
- White onion (optional)
- Oregano

Alot of this recipe is to taste but here are the general instructions.
Boil the chicken, carrots, onion. (make sure to add enough water for however much soup you want). After the chicken is done, remove chicken from broth. (I leave the carrots for DH cause he loves them but we take out the onions. You could leave them if you want) Let chicken cool. In broth add your bullion cubes to taste. In separate bowl beat (very, very well) your eggs then add lemon juice to the egg mixture. Boil your broth until bullion cubes dissolve, then pick the meat off of the bone, they don't have to be uniform, just chunks of chicken basically and add them to the broth. Add however much cooked rice you want and however much oregano you want. Bring to a boil. Let stand for 10 minutes or so (hot enough to still cook egg, but not too hot) then SLOWLY add your egg mixture as you furiously beat. The idea is that you want the eggs to not look like egg drop soup, but rather add a opaqueness to the soup. Let simmer. Then EAT!!!!!!! YUMMY YUMMY We put lots of lemon in our soup, I think that's the key. It's sooo tasty.
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Jamaican Rice and Beans

Postby reborin » Fri Apr 21, 2006 6:31 pm

Jamaican Rice and Beans

Spice to taste

1. Cut up 2 smallish/medium or 1 lrg onion and saute
2. Add diced garlic
3. Add diced ginger
4. Add meat if you want meat (shreaded chicken, diced ham etc.)
5. Saute well
6. Add 2 cans or equiv. am't of beans (I used Canellini and Kidney, but any will work well)
7. Add 1 28 oz can or equiv. whole peeled tomatoes with juice and 1 lrg tbs of mustard.
8. Stir it up (ba du da dum, stir it up...)
9. Add cooked rice and stir well.
10. Cook on lowish flame for about 15 min to get the juices well mixed.

YUMMMM!!!!
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