Post by: Run Amok on September 26, 2014, 02:42:41 PM
Made any good soups lately? Thinking of making my first foray into soup land his year. Leaning toward a very simple tomato barley or perhaps lentil. Craving homey and earthy, I guess!
Post by: Run Amok on September 26, 2014, 03:05:20 PM
Post by: merigayle on September 26, 2014, 06:08:25 PM
Post by: witchypoo on September 26, 2014, 07:15:13 PM
Post by: diablita on September 26, 2014, 07:39:57 PM
Post by: srsly on September 27, 2014, 12:46:49 PM
Post by: Ice Cream on September 28, 2014, 07:39:30 AM
I have been making butternut squash soup lately, nothing else too exciting.
I have a very easy recipe for this that I keep coming back to. I get frozen mashed butternut squash from the supermarket, add some water and put in MW. Then I add milk or almond milk, agave syrup, cinnamon and ginger. Serve with bread. I go by taste and thickness for the proportions; never really measure them. Super easy and deliciously smooth.
Post by: Ice Cream on September 28, 2014, 07:41:12 AM
I made this white bean and spinach soup (http://www.redbookmag.com/recipes-home/tips-advice/white-bean-and-spinach-soup-recipe?src=soc_fcbks#slide-3) recently and loved it
Oh, this looks super easy and good! will try.
Post by: merigayle on September 28, 2014, 08:00:53 AM
I have a very easy recipe for this that I keep coming back to. I get frozen mashed butternut squash from the supermarket, add some water and put in MW. Then I add milk or almond milk, agave syrup, cinnamon and ginger. Serve with bread. I go by taste and thickness for the proportions; never really measure them. Super easy and deliciously smooth.mine is simple, onion, butternut squash, water, salt. Simply perfect. I blend it with my immersion blender.
Post by: seattlegirl on October 05, 2014, 11:39:23 AM
For the meat eaters, this is quite tasty:
http://www.realsimple.com/food-recipes/browse-all-recipes/lentil-kielbasa-stew (http://www.realsimple.com/food-recipes/browse-all-recipes/lentil-kielbasa-stew)
Post by: Ice Cream on October 07, 2014, 10:58:13 AM
Post by: Run Amok on October 07, 2014, 11:19:22 AM
I made the first onion soup in my life last night, and it was great.
How's your stomach today? I love onion soup but,man, it does a number on my innards!
Post by: Ice Cream on October 07, 2014, 02:16:03 PM
How's your stomach today? I love onion soup but,man, it does a number on my innards!
No problems. I used vidalia onions. Maybe that might be the reason...
Post by: diablita on October 07, 2014, 02:57:58 PM
Post by: witchypoo on October 07, 2014, 03:13:38 PM
Post by: Ice Cream on October 07, 2014, 05:50:17 PM
I make French Onion Soup all the time, but with veg broth and not beef broth
yes, that is what I did, too.
Post by: diablita on October 07, 2014, 10:05:00 PM
Post by: Run Amok on November 06, 2014, 01:49:20 PM
http://www.myrecipes.com/recipe/island-kale-sweet-potato-soup (http://www.myrecipes.com/recipe/island-kale-sweet-potato-soup)
http://www.myrecipes.com/recipe/tuscan-kale-white-bean-ciabatta-soup (http://www.myrecipes.com/recipe/tuscan-kale-white-bean-ciabatta-soup)
Post by: srsly on November 06, 2014, 07:28:04 PM
1 lb italian sausage cook until caramelized
add 1 chopped onion and 2 garlic cloves chopped. cook for 5 mins.
Add ¼-½ cup lentils, then 4 cups of chicken stock. Boil then simmer for 10 mins.
When lentils are cooked and tender, add 1 lb coarsely chopped kale and simmer for 5 minutes.
Correct the seasoning with sea salt and freshly ground pepper.
Stir in 1-2 tbsp balsamic vinegar or to taste.
Let cool for 5 mins before serving.
Serves 4-6.
Post by: picote on November 14, 2014, 07:19:42 PM
My kale, lentil, sausage recipe turned out very good.
1 lb italian sausage cook until caramelized
add 1 chopped onion and 2 garlic cloves chopped. cook for 5 mins.
Add lentils, then 4 cups of chicken stock. Boil then simmer for 10 mins.
When lentils are cooked and tender, add coarsely chopped kale and simmer for 5 minutes.
Correct the seasoning with sea salt and freshly ground pepper.
Let cool for 5 mins before serving.
Serves 4-6.
Oh, this sounds fantastic! Will be adding this to the list to try.
Post by: srsly on November 14, 2014, 09:06:33 PM
Oh, this sounds fantastic! Will be adding this to the list to try.
Picote, I forgot to specify the amount of lentils and kale above, but since corrected. I used ½ cup, and 1 lb of roughly chopped kale to make this soup very chunky. Then I seasoned it with balsamic vinegar near the end, a little at a time til it suited my taste, about 2 tbsp. YMMV.
Post by: caribougrrl on November 15, 2014, 02:54:46 PM
Post by: nadra24 on November 15, 2014, 10:17:50 PM
1/2 chopped onion
1/2 lb ground beef
1 cup chopped carrots
1 cup chopped celery
1 can tomato sauce
1 can diced tomatoes
1 can black beans
1 can cream of potato soup (I suppose you could just dice a potato and add a bit of milk and flour to the soup instead)
1 cup frozen corn
1 pkg taco seasoning, or chili powder/garlic powder/cumin/cayenne/salt/pepper to taste
1 cup beef broth (I usually use chicken base instead)
Saute onions until soft, then add ground beef and cook through. Drain grease if necessary. Add all other ingredients and simmer for two hours until flavors meld. If you want to make it vegetarian, add a can of pinto or kidney beans instead of the ground beef and use veggie stock instead of beef broth. Serve with tortilla chips, grated cheese, sour cream, or guacamole.
Kenyan says I should end my post with this: :eats:
Post by: merigayle on December 11, 2014, 11:41:34 AM
http://cookieandkate.com/2014/thai-curried-butternut-squash-soup/ (http://cookieandkate.com/2014/thai-curried-butternut-squash-soup/)
Post by: Run Amok on December 11, 2014, 12:01:55 PM
http://www.myrecipes.com/recipe/lemony-lentils (http://www.myrecipes.com/recipe/lemony-lentils)
Post by: merigayle on December 11, 2014, 12:25:35 PM
this is on the stove right nowThis was delicious! I left out the red pepper flake and it was plenty hot for me.
http://cookieandkate.com/2014/thai-curried-butternut-squash-soup/ (http://cookieandkate.com/2014/thai-curried-butternut-squash-soup/)
Post by: rocketgirl on January 02, 2015, 01:04:45 PM
Maybe something in between one that uses butter and heavy cream and one that uses neither with unsalted chicken broth.
Thanks!
Post by: Ice Cream on January 24, 2015, 07:28:29 AM
Looking for a good roasted red pepper and Gouda soup.
Maybe something in between one that uses butter and heavy cream and one that uses neither with unsalted chicken broth.
Thanks!
Roasted red pepper in combination with Gouda does not sound authentic... Gouda is Dutch, and red peppers are definitely not. That is first thing that came to mind when I read this.
Post by: rocketgirl on January 24, 2015, 05:23:17 PM
Roasted red pepper in combination with Gouda does not sound authentic... Gouda is Dutch, and red peppers are definitely not. That is first thing that came to mind when I read this.
But they are both in my refrigerator, and the idea sounded appealing, so...
Post by: Run Amok on January 27, 2015, 12:11:29 PM
http://www.marthastewart.com/332290/potato-leek-soup (http://www.marthastewart.com/332290/potato-leek-soup)
Post by: Run Amok on February 09, 2015, 11:08:03 AM
http://www.myrecipes.com/recipe/lemony-lentils (http://www.myrecipes.com/recipe/lemony-lentils)
Post by: Run Amok on February 09, 2015, 11:09:45 AM
http://www.cookingchanneltv.com/recipes/michael-chiarello/very-green-broccoli-soup.print.html (http://www.cookingchanneltv.com/recipes/michael-chiarello/very-green-broccoli-soup.print.html)
Post by: merigayle on February 09, 2015, 02:02:13 PM
Post by: Run Amok on February 11, 2015, 12:36:39 PM
I added a good size nob of ginger, double the red curry paste (it's a kind of heat that sneaks up on you-- so add slowly), squeezed less lime than suggested, and topped with toasted almonds and fried shallot.
http://www.101cookbooks.com/archives/a-simple-carrot-soup-recipe.html (http://www.101cookbooks.com/archives/a-simple-carrot-soup-recipe.html)
Post by: Ice Cream on February 11, 2015, 05:45:39 PM
I posted about this one in yammering too, but wanted to capture it here as well. This is a really great recipe & super duper easy. I think I'd use my food processor to chop the onion and then also to chop the carrots next time to cut down on cooking time. I had huge carrots and they took a little while to break down.
I added a good size nob of ginger, double the red curry paste (it's a kind of heat that sneaks up on you-- so add slowly), squeezed less lime than suggested, and topped with toasted almonds and fried shallot.
http://www.101cookbooks.com/archives/a-simple-carrot-soup-recipe.html (http://www.101cookbooks.com/archives/a-simple-carrot-soup-recipe.html)
I have made almost the same thing with butternut squash.
Post by: merigayle on May 03, 2016, 08:25:13 PM
DELICIOUS!
Post by: seattlegirl on May 04, 2016, 06:38:18 PM
And now I've finished and it's good. :)
Post by: diablita on November 07, 2016, 07:01:41 PM
http://www.marinmamacooks.com/2011/10/cauliflower-soup/ (http://www.marinmamacooks.com/2011/10/cauliflower-soup/)
Tweaks:
I added a dash of smoked spanish paprika
I drizzled a bit of sesame oil before serving
I made crispy roasted shiitake mushrooms (shiitakes tossed in olive oil and salt, then roasted at 400 for 25 minutes)
Otherwise I made it as is with none of the add-ins like raw cashews or parmesan cheese.
(http://uploads.tapatalk-cdn.com/20161108/56d1ed0fc143a995e19bc746dc4e652a.jpg)
Post by: Run Amok on November 07, 2016, 07:05:23 PM
Post by: BonitaApplebum on November 07, 2016, 07:08:36 PM
Post by: merigayle on November 07, 2016, 07:52:15 PM
I have been eating lentil soup and butternut squash soup this week. I love soup. I eat it all year long.
Post by: BonitaApplebum on November 07, 2016, 07:55:13 PM
Eliza and I sometimes play a game where we list all the kinds of soups we like, and see how long we can go back and forth thinking of new kinds of soup.
I always win, by dint of being 46 instead of 9, but she has a pretty long list to go on...
Post by: diablita on November 07, 2016, 08:24:19 PM
Post by: Ice Cream on November 12, 2016, 04:25:38 PM
Post by: DocBuzzkill on November 13, 2016, 04:02:33 PM
- months/years back, it might have disappeared. Please let me know if you have any interest in it. My recipe, adapted from an ancient issue of Food and Wine, is a very hearty soup, almost akin to a stew.
Post by: wherestheportojohn on November 13, 2016, 04:08:31 PM
Would this be the place to post my minestrone recipe? I think I have shared it previously, but with the big forum refresh ofYes!
- months/years back, it might have disappeared. Please let me know if you have any interest in it. My recipe, adapted from an ancient issue of Food and Wine, is a very hearty soup, almost akin to a stew.
Please!
Yum!
Yes!
Thanks :)
Post by: DocBuzzkill on November 13, 2016, 05:20:13 PM
Yes!
Please!
Yum!
Yes!
Thanks :)
You'll regret encouraging me. :sneaking: ;) This is a great way to use late summer/early autumn veggies, and it's full-on comfort food for the depths of winter.
Minestrone
(adapted by CRB from Food and Wine, vol. 1 (5) Sept. 1978, p. 58)
serves 12 or more
This minestrone soup recipe is very hearty. I've often made this as a gift for families with new babies. It's easily converted to a vegetarian (even vegan) version, i.e., use homemade veg stock, a mix of beans, etc.
Ingredients:
Soup
- 8-10 cups chicken stock, either homemade or canned. For the best results, make your own chicken stock. Truly. There's nothing better. But, boxed or canned stuff will do. If resorting to prepared stock or broth, I use 3 x 32 oz boxes of broth or stock, and reduce it somewhat while simmering with the beef bones (see below) and this gave an adequate result.
- 3-4 beef soup bones (also beef shanks or 2-3 really meaty short ribs will work nicely)
- 4-5 T virgin olive oil
- 3 medium sized onions, peeled, halved and coarsely chopped
- 2 to 4 cloves of garlic (to taste), minced
- 3 large ribs of celery, chopped
- 4 carrots, trimmed, peeled, and sliced (fairly thick slices, ~ 1/4 inch or so)
- 1 large green pepper, seeded, de-ribbed, and coarsely chopped
- 1-2 tsp salt
- 10-12 grinds of black pepper (or 1/4 tsp)
- large pinch of rosemary, dried or 1 large sprig fresh, chopped leaves
- 1 bay leaf
- 3 zucchini, washed and skin on, trimmed, halved lengthwise and sliced medium-thick
- 1 cup (or so) fresh mushrooms, sliced
- 1 cup coarsely chopped parsley (no stems!)
- 3-4 cups canned white beans, e.g., Progresso cannellini, also called white kidney beans, drained and rinsed.
- 1 pound sweet Italian sausage links
- 1 and 1/4 cups (~10 oz) of ditilini or other very small pasta (vermicelli broken into 1 inch lengths works, too but I prefer ditilini)
- 8 fresh plum tomatoes, peeled, seeded and coarsely chopped. Alternatively a 16 oz can of well drained Progresso or San Marzano canned tomatoes is a decent substitute.
- 3 cups or so fresh spinach leaves, washed, de-stemmed, and coarsely shredded or use baby spinach
- Reserved (see directions above) 1/2 cup of parsley
- 1/4 cup fresh basil leaves, coarsely chopped
- 3 cloves garlic, minced
See step 9 below for directions
Parmesan toast for accompaniment
- loaf of Italian bread
- high quality virgin or extra virgin olive oil
- Parmesan cheese
See step 12 below for directions
Directions:
- In medium sized uncovered saucepan or stockpot, brown beef bones or ribs over medium heat in 1T olive oil.
- Add chicken stock and simmer with beef for 15 minutes to intensify flavor. Do this while preparing vegetables. Stock may sit covered while the vegetables are sautéed.
- In second large stockpot, add 4 T olive oil and heat at medium flame or setting until olive oil is hot and shimmering (not smoking!) then add onions and garlic. Saute until translucent while stirring (~3-5 minutes).
- Add celery, carrots, and green pepper. Toss to coat vegetables in oil.
- Add salt, black pepper, rosemary and bay leaf and toss again quickly.
- Lower heat to a low flame or setting, cover the pot and cook for 5-8 minutes to “sweat” the juices out of the vegetables. At this point, they will lose their rawness but will still be quite firm.
- Uncover the pot, raise the heat to medium-high and give the vegetable mixture several quick tosses for a minute or two. Add the sliced zucchini and toss for another minute or two. Add the mushrooms and again, toss for a minute or two.
- Add 1/2 cup of the chopped parsley, reserving the other half cup for the garnish. Toss to mix. Pour in the hot enriched stock (remove bones first and reserve for step 7). Add beans. Lower the heat to medium-low or less and simmer the soup, uncovered for 10 minutes or until vegetables are just tender. Remove bay leaf and adjust seasoning, i.e., add salt (likely not necessary if using canned stock) or more pepper.
- Make the optional garnish by combining the 1/2 cup of reserved parsley, the chopped basil and the minced garlic. The soup can be prepared ahead to this point. For same day preparation, simply turn off heat and cover it, and take a break. If you’re doing this a day ahead, refrigerate the soup. Also, if preparing the soup a day ahead, the sausage preparation “de-meating” of the beef bones, tomato and spinach and garnish preparation may be done on the day or serving. Allow an hour or so to reheat soup and continue with the preparations.
- Boil sausage links in 2-3 quarts of water for 15-20 minutes. If soup was refrigerated, bring back to a low boil/simmer. Meanwhile, remove the meat from the reserved beef bones. Trim fat. Add to soup. When sausage is done, microwave the links on microwave safe dish covered with a paper towel (also cover top of sausages with paper towel or waxed paper to prevent splattering) at high power for one minute, then turn sausages over and microwave one minute or so more. Allow to cool, cut in half lengthwise, then slice medium-thick on the bias.
- Raise heat to medium and bring soup to somewhat more than a simmer, i.e., moderate boil.. Add ditilini or vermicelli to hot simmering soup and cook about 2-3 minutes. Then add tomatoes, spinach and sausage until heated through, another 5 minutes or so. Turn the heat off or down to a bare minimum simmer before serving.
- Just before serving soup, prepare accompanying toast by slicing Italian bread (ciabatta is the best choice) to 1 inch or so thickness. Brush one side with olive oil (preferably extra virgin olive oil), then sprinkle generously with grated Parmesan or Grana cheese (~1 T per slice).
- Toast in toaster oven (or under broiler but keep a sharp eye on the bread since they can burn rapidly) until cheese begins to bubble and turn brown around the edges (1 to 2 minutes). If this is too much trouble, good quality sliced and warmed Italian bread is a good accompaniment.
- To serve soup, add a generous pinch of the gremollata garnish to each bowl and ladle soup over this. Alternatively, place the garnish in a small bowl on the side with garnish to be added to taste by each individual. Serve with the Parmesan/olive oil toast.
Notes:
This is not a quick and easy recipe, but it is well worth the time and effort. The preparation of all the vegetables is time-consuming, so I typically have the vegetables cut and prepared before I brown the beef bones and simmer them in the stock. If this is a same day preparation for dinner that evening, I usually start around noon. It takes, including vegetable chopping time, about 2 – 2.5 hours to get to step 9. In the event of leftovers (and this does make a wonderful leftover) add a bit of water to the soup before reheating.
Any dry red Italian wine, e.g., Tuscan or Piedmont varietals, works well with the soup. Addition of antipasti to start and ricotta cheesecake or canolli for dessert makes this recipe worthy of a full-fledged informal dinner party.
Post by: wherestheportojohn on November 13, 2016, 07:17:57 PM
I absolutely will make this version!
And I agree with you about using ditalini pasta....they hold up so well in soups.
😊
I'll have to make it again next summer when our gardens produce a bounty of onions, peppers, parsley, tomatoes, zukes, and spinach.
Post by: nadra24 on November 13, 2016, 10:45:38 PM
If it sucks, no big deal because I've had the veggies in the freezer for a long time.
Post by: DocBuzzkill on November 14, 2016, 07:33:18 AM
:heartbeat:
I absolutely will make this version!
And I agree with you about using ditalini pasta....they hold up so well in soups.
😊
I'll have to make it again next summer when our gardens produce a bounty of onions, peppers, parsley, tomatoes, zukes, and spinach.
Yes! The soup's pretty good even with grocery-store produce, but with fresh-from-the-garden veggies, it would be heavenly!
Post by: DocBuzzkill on December 07, 2016, 06:05:59 AM
OMG. This soup is to die for. I made it for my lunches for what I suspected would be a stressful work week (and this has proven to be so), and it has sustained and comforted me.
ETA: The key to this truly superior soup is science-based. A whole chicken (not a roasted carcass), cut up and skin left on, is the foundation along with the veggies you'd expect (onion, celery, carrots, parsley sprigs or a parsnip root, salt, black pepper corns) and simmered over very low heat (just a few bubbles breaking the surface). Collagen is the component that creates a silky mouth-feel in good chicken stock, and most of the collagen derives from the skin, much more so than the bones and bits of connective tissue in the back and neck (although these contribute). Gentle simmering renders that collagen out of the skin effectively.
After straining, the stock and cooked chicken are chilled overnight. The fat is then removed from the stock, but NOT discarded. You use it to finish the soup, i.e., sauté sliced leeks and carrots in the schmaltz before adding the stock, shredded chicken meat, and starchy stuff (if using).
Post by: Dagstag v 2.0 on December 07, 2016, 10:49:11 PM
Post by: DocBuzzkill on December 09, 2016, 01:13:46 PM
CRB, I'm glad to see your glowing review... I saw that recipe and really want to try it! I'll see how it compares to my mom's :D
:)
I'm keenly interested to hear if this stacks up to your mother's chicken soup, because that has to be a benchmark!
Although I've used my pressure cooker to make stock in the past, I'm a fan of the slooooow flavor/collagen/tasty chicken fat extraction method.
Post by: Run Amok on December 09, 2016, 01:35:18 PM
But, I reject the notion of stacking it against a carcass stock. You don't use a carcass because you're trying to make the best stock evah. You're using the carcass so you're not being wasteful and stretch a dollar as far as it will go. Just my 2 cents on the subject.
So I can tell you with 100% certainty that this produces a better product than your typical carcass stock.
Post by: DocBuzzkill on December 09, 2016, 04:21:56 PM
CRB, I think they are right that that will produce a superior stock. And that is really the generally accepted approach to making really good stock and I think it's a little silly that they are presenting this as their new & improved stock making approach.
I know, right? When I read the recipe, I thought that the approach was a time-honored one.
Quote
Although, I'd personally add that I think it's better if you roast everything until it's REALLY dark, then deglaze with acid (tomato paste + water or white wine), then simmer for several hours.
I really like the idea of roasting the veggies first to take advantage of the rich flavors the Maillard reaction imparts. I'm gonna try that.
Quote
But, I reject the notion of stacking it against a carcass stock. You don't use a carcass because you're trying to make the best stock evah. You're using the carcass so you're not being wasteful and stretch a dollar as far as it will go. Just my 2 cents on the subject.
True, it's not a fair comparison as carcass stock serves a different purpose, but I gotta confess I am not a big fan of soup based on a turkey (or duck) carcass. I crave that collagen, enough that I am tempted to try adding chicken feet to the stock!
Post by: Run Amok on December 09, 2016, 04:47:39 PM
I do think some fresh muscle meat is necessary for stock with a lot of good meat flavor.
The way we did it in cooking school was to use a giant roasting pan and roast the veggies AND the chicken pieces together. I think for a couple of hours, until everything was well roasted. Leave the veggies in nice big hunks.
We spent our first 4 months of school making stock and chopping veggies. Ahh... fun times!
Post by: Run Amok on December 09, 2016, 04:51:19 PM
But also, chicken feet are awesome treats for dogs and cats both, if given raw. For the cats, they are something novel but also nutritious and do not make a huge mess if they drag them out of the kitchen and they are full of all kinds of joint supporting stuff for the doggos. The checker will look at you weird when you buy them though!
Post by: DocBuzzkill on December 09, 2016, 06:22:46 PM
So, yes, a few things-- chicken feet make GREAT stock. If you're doing a carcass, adding the neck/back/heart helps a little. Even better is to keep a package of chicken wings (or whatever cheap part) in the freezer and toss a couple of those in with the carcass. They are mostly connective tissue & skin anyway but give some of that meaty flavor and gelatinous action. But, I'll say that my mom always did the carcass thing and never added any extras and her stock was always a nice solid gel in the fridge. Heck, when I do a pork shoulder roast in the instant pot, I get several cups of "stock" from that that gels up quite nicely!
I do think some fresh muscle meat is necessary for stock with a lot of good meat flavor.
YES! During grilling season, I often spatchcock chickens so I collect the necks and backs in a freezer bag, then in the fall, make stock for my first batch of minestrone (see above). I routinely fry and snarf down chicken hearts (and livers) so there's no cardiac contributions to the stock. I love oxtail and ribs for beef stock.
Quote
The way we did it in cooking school was to use a giant roasting pan and roast the veggies AND the chicken pieces together. I think for a couple of hours, until everything was well roasted. Leave the veggies in nice big hunks.
That sounds great! *makes a note for crappy winter weather weekend activity*
Post by: DocBuzzkill on December 09, 2016, 06:32:43 PM
Also-- I think it's ok to not be a fan of soup made with a carcass. It's definitely not the best most flavorful soup you'll ever make. And maybe not worth it and I wouldn't judge you for it. It's something my mom did to stretch pennies when that was the most important thing. There are lots of "peasant" type dishes that the traditional recipe to stretch every ingredient to it's utmost may not be the tastiest option.
But also, chicken feet are awesome treats for dogs and cats both, if given raw. For the cats, they are something novel but also nutritious and do not make a huge mess if they drag them out of the kitchen and they are full of all kinds of joint supporting stuff for the doggos. The checker will look at you weird when you buy them though!
Yep, my mom made soup from chicken carcasses, too, but more often from old hens who had quit laying eggs (I grew up on a farm). Those old biddies became excellent stock for chicken and homemade/hand-cut noodles. We raised our own livestock and made the most of the meat ("everything but the squeal"). ETA: I'm much more wasteful these days as an urban, sold-my-soul-to-Corporate-Amerika, 5 to 7 Per Center (depending on the algorithm). ;)
I can buy chicken feet in Boston's Chinatown, several stops on the Orange Line from my 'hood. Maybe pigs' feet, too! Spawn the Elder has made noises about making tonkotsu stock for ramen. :o
Post by: nadra24 on December 10, 2016, 10:08:37 PM
Back to the General topic at hand, I just made this soup: http://www.honestandtruly.com/instant-pot-tomato-soup-recipe/ (http://www.honestandtruly.com/instant-pot-tomato-soup-recipe/)
I added two finely chopped carrots in with the onions so I skipped the sugar, and used a can of vegetable broth instead of the three cups of chicken broth. I left out the vinegar so that when I eat it I can choose to add either a splash of it or else a few Tb of half and half.
Post by: DocBuzzkill on December 11, 2016, 08:46:58 AM
Homemade, hand cut noodles are soooo good in chicken soup. Served with a thick slice of bread hot from the oven, that's hands down my top comfort food.
Back to the General topic at hand, I just made this soup: http://www.honestandtruly.com/instant-pot-tomato-soup-recipe/ (http://www.honestandtruly.com/instant-pot-tomato-soup-recipe/)
I added two finely chopped carrots in with the onions so I skipped the sugar, and used a can of vegetable broth instead of the three cups of chicken broth. I left out the vinegar so that when I eat it I can choose to add either a splash of it or else a few Tb of half and half.
I love tomato soup, and that recipe looks great, nadra. Your substitutions are to my taste, too.
I must confess that I am this >< close to buying an IP. :sneaking:
Post by: Dagstag v 2.0 on December 11, 2016, 11:29:21 AM
Post by: DocBuzzkill on December 11, 2016, 02:37:04 PM
I am making the chicken soup recipe from the NYT today and I'm wavering on what to roast/whether to roast chicken and/or vegetables before starting the soup
I'd try it as written first, then experiment!
Post by: BonitaApplebum on December 11, 2016, 06:52:14 PM
http://cooking.nytimes.com/recipes/320-butternut-squash-soup (http://cooking.nytimes.com/recipes/320-butternut-squash-soup)
Butternut Squash Soup
Ingredients
1 tablespoon extra-virgin olive oil
1 ½ cups finely chopped onion
2 cloves garlic, minced
4 ½ cups peeled butternut squash in 2-inch cubes (about 2 squashes)
4 ½ cups water
1 cup well-flavored chicken or vegetable stock
½ cup medium-dry sherry
Salt and freshly ground black pepper
½ cup freshly grated Parmesan cheese
Preparation
Heat the oil in a heavy four-quart saucepan. Add the onions, reduce heat to low, and saute slowly until they are tender but not brown. Stir in the garlic.
Add the squash and water, cover and simmer until the squash is tender, about 40 minutes. Allow the mixture to cool for about 15 minutes, then puree in two batches in a food processor. Up to this point the soup can be prepared in advance, even refrigerated or frozen.
Return the puree to the saucepan and add the stock and the sherry. Reheat and season to taste with salt and pepper. Serve with a sprinkling of Parmesan cheese on each portion.
Post by: Run Amok on December 11, 2016, 11:34:38 PM
Post by: Ice Cream on December 12, 2016, 08:04:07 AM
Homemade, hand cut noodles are soooo good in chicken soup. Served with a thick slice of bread hot from the oven, that's hands down my top comfort food.Do carrots help fight the acidity of the tomatoes, the way sugar does?
Back to the General topic at hand, I just made this soup: http://www.honestandtruly.com/instant-pot-tomato-soup-recipe/ (http://www.honestandtruly.com/instant-pot-tomato-soup-recipe/)
I added two finely chopped carrots in with the onions so I skipped the sugar, and used a can of vegetable broth instead of the three cups of chicken broth. I left out the vinegar so that when I eat it I can choose to add either a splash of it or else a few Tb of half and half.
Post by: DocBuzzkill on December 12, 2016, 08:47:42 AM
CRB's comment on tomato sauce made me realize this recipe should go here. Love it as pasta sauce, soup, and pizza sauce. http://www.epicurious.com/recipes/food/views/bucatini-with-butter-roasted-tomato-sauce-51198650 (http://www.epicurious.com/recipes/food/views/bucatini-with-butter-roasted-tomato-sauce-51198650)
That looks great and easy, too! I just uploaded a pdf of the recipe to my Google Drive recipes folder. Thanks!
Post by: Dagstag v 2.0 on December 12, 2016, 10:36:17 AM
I'd try it as written first, then experiment!
I did as written yesterday, broth is in the fridge! Will finish tonight. I am very excited about this. I am going to try to find a GF matzo ball recipe because I have a million different GF flours (almond, coconut, etc.) and no matzo meal or matzo :D
Post by: DocBuzzkill on December 12, 2016, 02:18:53 PM
I did as written yesterday, broth is in the fridge! Will finish tonight. I am very excited about this. I am going to try to find a GF matzo ball recipe because I have a million different GF flours (almond, coconut, etc.) and no matzo meal or matzo :D
:nails: I hope you like it!
Post by: nadra24 on December 12, 2016, 06:09:30 PM
Do carrots help fight the acidity of the tomatoes, the way sugar does?
Yup, my soup is lovely and not too acidic.
Post by: onawhim on December 12, 2016, 08:49:53 PM
Post by: diablita on December 12, 2016, 09:32:53 PM
Post by: Chasing Amy on December 13, 2016, 05:49:26 PM
CRB's comment on tomato sauce made me realize this recipe should go here. Love it as pasta sauce, soup, and pizza sauce. http://www.epicurious.com/recipes/food/views/bucatini-with-butter-roasted-tomato-sauce-51198650 (http://www.epicurious.com/recipes/food/views/bucatini-with-butter-roasted-tomato-sauce-51198650)
Oh man, this looks amazing. Do you drain the tomatoes first or toss it with the juice?
Post by: hally on December 13, 2016, 07:52:51 PM
Post by: Run Amok on December 13, 2016, 10:07:50 PM
Oh man, this looks amazing. Do you drain the tomatoes first or toss it with the juice?
Nope, everything goes in together and cooks down together into amazingness. :preen: It calls for whole tomatoes but if you used crushed ones you don't even really need to stick it in the blender if you're ok with chunky tomato soup. It's hands down my favorite cooked tomato sauce/soup recipe.
Post by: Chasing Amy on December 15, 2016, 08:13:27 PM
I must confess that I am this >< close to buying an IP. :sneaking:
:D
I am anti-food/diet/appliance fad (I'm looking at YOU Vitamix), but I am enjoying my IP so far. Looking forward to expanding beyond basic soups and stews. My only complaint is that I can't see what is going on inside of it.
Post by: Run Amok on December 15, 2016, 10:01:33 PM
Post by: DocBuzzkill on December 18, 2016, 01:34:46 PM
:D
I am anti-food/diet/appliance fad (I'm looking at YOU Vitamix), but I am enjoying my IP so far. Looking forward to expanding beyond basic soups and stews. My only complaint is that I can't see what is going on inside of it.
Tamil!BFF bought a tempered glass, steel-rimmed lid for her Instant Pot. She's really gung-ho on the IP and has been using it to make all sorts of South Indian cuisine. My reluctance stems from having to find a place to store the darned thing.
Post by: Chasing Amy on December 18, 2016, 07:04:25 PM
Tamil!BFF bought a tempered glass, steel-rimmed lid for her Instant Pot. She's really gung-ho on the IP and has been using it to make all sorts of South Indian cuisine. My reluctance stems from having to find a place to store the darned thing.
Yes, it's a bit on the cumbersome side. I put a metal rack in my tiny kitchen where I store my small appliances.
I would not be adverse to you sharing some of your friend's recipes. :)
Post by: Run Amok on December 18, 2016, 07:13:34 PM
Post by: Run Amok on January 02, 2017, 05:33:45 PM
I'm bumping up the soup thread. Made the most delicious vegan/paleo "cream" of cauliflower soup tonight. I think I made it once long ago but I tweaked it a tiny bit this time and it turned out phenomenal:
http://www.marinmamacooks.com/2011/10/cauliflower-soup/ (http://www.marinmamacooks.com/2011/10/cauliflower-soup/)
Tweaks:
I added a dash of smoked spanish paprika
I drizzled a bit of sesame oil before serving
I made crispy roasted shiitake mushrooms (shiitakes tossed in olive oil and salt, then roasted at 400 for 25 minutes)
Otherwise I made it as is with none of the add-ins like raw cashews or parmesan cheese.
(http://uploads.tapatalk-cdn.com/20161108/56d1ed0fc143a995e19bc746dc4e652a.jpg)
Made this today and it was yummy! I think it would go really well with the soca you posted elsewhere.
Post by: Run Amok on January 02, 2017, 05:35:02 PM
Made it in the IP and set it for 7 minutes. Yeah, not really necessary as pretty easy to do in a pot and simmer for 20 minutes also but I love the set & forget aspect.
Post by: diablita on January 02, 2017, 07:20:17 PM
Post by: Run Amok on January 02, 2017, 10:33:47 PM
Post by: Run Amok on April 10, 2017, 01:15:55 AM
I'll use it to make this later this week but with tofu, broccoli, and kale instead of the inclusions in the recipe: http://www.rebeccakatz.com/recipe-box/bento-box-soup (http://www.rebeccakatz.com/recipe-box/bento-box-soup)
Post by: Ice Cream on April 11, 2017, 05:40:45 PM
I'll use it to make this later this week but with tofu, broccoli, and kale instead of the inclusions in the recipe: http://www.rebeccakatz.com/recipe-box/bento-box-soup (http://www.rebeccakatz.com/recipe-box/bento-box-soup)
Thanks for this! want to make it, too.
Post by: Run Amok on November 11, 2017, 11:20:14 AM
Post by: seattlegirl on November 29, 2017, 07:17:25 PM
http://www.foodnetwork.com/recipes/alton-brown/lentil-soup-recipe-1947017 (http://www.foodnetwork.com/recipes/alton-brown/lentil-soup-recipe-1947017)
Post by: BonitaApplebum on December 31, 2017, 11:28:15 AM
Post by: Rejaneration on December 31, 2017, 12:53:03 PM
http://www.cookinglight.com/recipes/slow-cooker-creamy-lentil-soup (http://www.cookinglight.com/recipes/slow-cooker-creamy-lentil-soup)
I broke three eggs into it at the end to poach. Then, added crumbled bacon--not necessary, but it was a bit of an indulgence. We ate it for brunch, with bloody marys.
Post by: merigayle on December 31, 2017, 04:19:46 PM
This was phenomenal.oooh i pinned this, this looks good!
http://www.cookinglight.com/recipes/slow-cooker-creamy-lentil-soup (http://www.cookinglight.com/recipes/slow-cooker-creamy-lentil-soup)
I broke three eggs into it at the end to poach. Then, added crumbled bacon--not necessary, but it was a bit of an indulgence. We ate it for brunch, with bloody marys.
Post by: Ice Cream on January 01, 2018, 07:18:47 AM
oooh i pinned this, this looks good!
saved it, too.
Post by: diablita on January 01, 2018, 10:08:34 AM
Post by: Ice Cream on January 01, 2018, 06:46:13 PM
I have all those ingredients in my home minus the kale. I'll probably make it today in a regular pot and if we can't get out we'll do without the kale.
i was going to substitute spinach for the kale.
Post by: diablita on January 01, 2018, 11:11:30 PM
Post by: blue sleep on January 06, 2018, 10:34:21 PM
https://www.bonappetit.com/recipe/navy-bean-and-escarole-stew-with-feta-and-olives (https://www.bonappetit.com/recipe/navy-bean-and-escarole-stew-with-feta-and-olives)
We didn't have escarole so used arugula. We put more of everything in, especially olives. I'm sure using the feta brine would be great, but we didn't have any and it didn't need it. A nice sprinkle of feta on each bowl before serving is sufficient. Also, no need to fuss with the bread. We just toast a crusty roll, cut it in half, and put it at the bottom of the bowl.
Post by: merigayle on January 07, 2018, 03:00:11 PM
http://www.wholesomelicious.com/slow-cooker-instant-pot-sweet-potato-curry-stew/ (http://www.wholesomelicious.com/slow-cooker-instant-pot-sweet-potato-curry-stew/)
Post by: diablita on January 07, 2018, 03:05:18 PM
Post by: merigayle on January 07, 2018, 03:24:46 PM
Post by: merigayle on January 07, 2018, 05:08:43 PM
UPDATE-- it was good with the green curry :D I also omitted the curry powder. THis would have been tasty with red curry paste as well, maybe next week :D
Post by: caribougrrl on February 12, 2018, 09:39:57 AM
Tomato Rasam
for the soup:
1 lemon, supremed (sectioned https://www.marthastewart.com/1512359/supreming-citrus (https://www.marthastewart.com/1512359/supreming-citrus))
10 tomatoes, peeled and roughly chopped
4-5 cloves garlic
1 inch fresh ginger root
1/2 inch fresh tumeric root or 2 tsp dried tumeric
1 fresh chili pepper
1-2 tsp coarsely ground black pepper
for the temper:
2 tbsp oil
1 tsp mustard seed
1/2 tsp cumin seed
1/2 tsp coriander seed
a few curry leaves (dried or fresh)
pinch of asafoetida (skip it if you don't have any)
For the soup, put everything in a blender or food processor and puree. Bring to a boil, cook just above a simmer for 15 minutes. Just before the soup is done, heat the mustard seeds in the oil. When the mustard starts popping, add the other spices, fry for about a minute. Drizzle temper on the soup when serving.
Post by: Run Amok on February 12, 2018, 10:41:19 AM
Post by: caribougrrl on February 13, 2018, 08:01:31 AM
Oh my goodness. This sounds amazing.
I hadn't made it for years but suddenly had a craving for it on the weekend. I suspect it will go into pretty regular rotation. It will clear your sinuses out, for sure, but so delicious...
Post by: diablita on February 13, 2018, 05:36:12 PM
Post by: BonitaApplebum on February 13, 2018, 05:51:37 PM
Post by: seattlegirl on February 14, 2018, 07:17:08 PM
https://www.simplyrecipes.com/recipes/kale_sausage_soup_with_tomatoes_and_chickpeas/ (https://www.simplyrecipes.com/recipes/kale_sausage_soup_with_tomatoes_and_chickpeas/)
Update: This was delicious. Make it. :D
Post by: Run Amok on March 13, 2018, 04:37:58 PM
https://www.epicurious.com/recipes/food/views/thai-coconut-broccoli-and-coriander-soup-56390092 (https://www.epicurious.com/recipes/food/views/thai-coconut-broccoli-and-coriander-soup-56390092)
Post by: BonitaApplebum on March 13, 2018, 05:16:55 PM
This had been on my list for a while. It was good but not great. I would like to work on it abit more to see if I can improve it.
https://www.epicurious.com/recipes/food/views/thai-coconut-broccoli-and-coriander-soup-56390092 (https://www.epicurious.com/recipes/food/views/thai-coconut-broccoli-and-coriander-soup-56390092)
That's a lot of cilantro! You gotta know your audience with that one, I bet.
That said, cilantro is delicious. I haven't paired it with broccoli, now I'm curious. What didn't you love?
Post by: Run Amok on March 13, 2018, 06:42:36 PM
I think next time I'd either make my own green curry paste or try a different one. It ended up being just a hint of green curry vs a very strong flavor. A generous squeeze of lime and settling over night helped a lot.
Post by: BonitaApplebum on March 13, 2018, 07:21:51 PM
Confession: I left out the cilantroOh, I see. You're one of THOSE people. :D
Post by: Run Amok on March 13, 2018, 09:13:39 PM
Post by: merigayle on March 14, 2018, 05:58:07 AM
Post by: caribougrrl on March 14, 2018, 08:17:47 AM
I know people say liking cilantro is genetic but i used to hate it and now I like it. Not sure what changed.
I think whether it tastes like soap is genetic... I imagine it's possible to not like it even if it doesn't taste like soap.
Post by: merigayle on March 14, 2018, 09:15:27 AM
I think whether it tastes like soap is genetic... I imagine it's possible to not like it even if it doesn't taste like soap.ah! That may be the difference and I cannot remember if i thought it tasted like soap or not.
Post by: diablita on March 14, 2018, 10:18:58 PM
Post by: Ice Cream on March 24, 2018, 06:37:54 PM
Post by: Rejaneration on March 27, 2018, 07:31:34 PM
I LOVE cilantro. Can't imagine anyone not liking it.
Me too. My DD doesn't like it. Very sad for me.
Post by: Chasing Amy on March 27, 2018, 09:15:28 PM
I know people say liking cilantro is genetic but i used to hate it and now I like it. Not sure what changed.
Genetic transplant? :D
I like cilantro, but I'm not sure I'd like that particular recipe. It's a lot of...flavors.
Post by: wombleatwimbledon on May 07, 2018, 04:18:17 AM
This had been on my list for a while. It was good but not great. I would like to work on it abit more to see if I can improve it.
https://www.epicurious.com/recipes/food/views/thai-coconut-broccoli-and-coriander-soup-56390092 (https://www.epicurious.com/recipes/food/views/thai-coconut-broccoli-and-coriander-soup-56390092)
I made a bowl of vaguely similar soup which was delicious http://www.theharvestkitchen.com/coconut-curry-broccoli-soup/ (http://www.theharvestkitchen.com/coconut-curry-broccoli-soup/)
Post by: Run Amok on November 02, 2018, 02:34:05 PM
Post by: Magic Microbe on November 02, 2018, 03:09:00 PM
Post by: BonitaApplebum on November 02, 2018, 04:16:04 PM
I'm going to make some sort of butternut squash/sweet potato soup soon, as I just roasted a pile of both and nobody wants to eat it but me. Too bad, so sad, delicious soup coming my way!
Post by: DocBuzzkill on November 03, 2018, 08:21:25 AM
Yeah! Soup thread is back!
I'm going to make some sort of butternut squash/sweet potato soup soon, as I just roasted a pile of both and nobody wants to eat it but me. Too bad, so sad, delicious soup coming my way!
Last weekend, I roasted a sugar pumpkin to make a pie for my BIL and his wife who were visiting from Los Altos. Although a bit more work than opening a can of Libby's pumpkin, the result was pretty good. I have some leftover pumpkin puree so I think I'll make a soup using that this afternoon.
Post by: BonitaApplebum on November 03, 2018, 09:18:05 AM
Last weekend, I roasted a sugar pumpkin to make a pie for my BIL and his wife who were visiting from Los Altos. Although a bit more work than opening a can of Libby's pumpkin, the result was pretty good. I have some leftover pumpkin puree so I think I'll make a soup using that this afternoon.
I’ve never made a pumpkin pie from scratch! I always feel like pumpkin is a “quickie” when it comes to making pie, if I use a premade crust it’s almost no effort at all.
I would very happily devour a scratch pumpkin pie, though. Sounds delish!
Post by: DocBuzzkill on November 03, 2018, 09:42:55 AM
I’ve never made a pumpkin pie from scratch! I always feel like pumpkin is a “quickie” when it comes to making pie, if I use a premade crust it’s almost no effort at all.
I would very happily devour a scratch pumpkin pie, though. Sounds delish!
It was really easy! Just split the little pumpkin, scrape out the seeds and "guts," then roast it at 350 for ~ 1 hour, depending on the size of the pumpkin. The texture of the roasted sugar pumpkin is smooth, much less fibrous than a jack-o-lantern pumpkin.
I cleaned and roasted the seeds, too, but wasn't thrilled with the result. The birds ended up with those!
Post by: The Turtle Whisperer on November 04, 2018, 10:13:31 AM
I'm not big on cream-based soups... If you like a good rich tomato soup that is sans the cream, you'll love this one.
https://www.foodnetwork.com/recipes/ina-garten/roasted-tomato-basil-soup-recipe-1940376 (https://www.foodnetwork.com/recipes/ina-garten/roasted-tomato-basil-soup-recipe-1940376)
You can adjust the basil to your taste.
Post by: Run Amok on November 05, 2018, 12:36:04 AM
This is great. Filling, flavorful, and kinda healthy.
https://www.bonappetit.com/recipe/navy-bean-and-escarole-stew-with-feta-and-olives (https://www.bonappetit.com/recipe/navy-bean-and-escarole-stew-with-feta-and-olives)
We didn't have escarole so used arugula. We put more of everything in, especially olives. I'm sure using the feta brine would be great, but we didn't have any and it didn't need it. A nice sprinkle of feta on each bowl before serving is sufficient. Also, no need to fuss with the bread. We just toast a crusty roll, cut it in half, and put it at the bottom of the bowl.
This recipe was amazing. Mmmmmm.
Post by: merigayle on November 06, 2018, 05:08:46 AM
I really, really want it cool enough to make soup. I think I am just going to have to do it on an 80 degree day.I eat soup most days of the year, including summer.
Post by: Ice Cream on November 07, 2018, 07:49:26 AM
This recipe was amazing. Mmmmmm.
Yes, I make a variation on this all the time. Quick and delicious.
Post by: Magic Microbe on November 07, 2018, 09:30:55 AM
I eat soup most days of the year, including summer.
Its not the eating it thats the problem...its the making it. :D
Post by: Run Amok on November 07, 2018, 09:52:20 AM
Post by: merigayle on November 07, 2018, 02:55:17 PM
Its not the eating it thats the problem...its the making it. :Dinstant pot!
Post by: Ice Cream on November 07, 2018, 08:04:05 PM
MM do you have an instantpot?
1
Post by: caribougrrl on November 08, 2018, 08:33:16 AM
It was really easy! Just split the little pumpkin, scrape out the seeds and "guts," then roast it at 350 for ~ 1 hour, depending on the size of the pumpkin. The texture of the roasted sugar pumpkin is smooth, much less fibrous than a jack-o-lantern pumpkin.
I cleaned and roasted the seeds, too, but wasn't thrilled with the result. The birds ended up with those!
I roast pumpkin with the seeds in, then run it though a food mill to separate the flesh from the seeds and skin if I am looking for a puree. When I roast squash or pumpkin to eat as roasted squash or pumpkin, I eat the seeds roasted in situ. I have no patience for cleaning seeds.
Post by: Magic Microbe on November 08, 2018, 09:45:39 AM
MM do you have an instantpot?
Nope.
Maybe I will add one to my Christmas list.
Post by: Ice Cream on November 09, 2018, 07:46:45 AM
Nope.
Maybe I will add one to my Christmas list.
I think this would be a great idea if you do not want to heat up the kitchen. And you will be able to participate in the yogurt discussions! :)
Post by: Magic Microbe on November 09, 2018, 11:12:24 AM
I think this would be a great idea if you do not want to heat up the kitchen. And you will be able to participate in the yogurt discussions! :)
I don't like yogurt. :d
Post by: DocBuzzkill on November 09, 2018, 12:13:52 PM
I think this would be a great idea if you do not want to heat up the kitchen. And you will be able to participate in the yogurt discussions! :)
I :heartbeat: my IP for making yogurt! And I also :heartbeat: yogurt. A lot.
Post by: DocBuzzkill on November 09, 2018, 12:21:19 PM
I roast pumpkin with the seeds in, then run it though a food mill to separate the flesh from the seeds and skin if I am looking for a puree. When I roast squash or pumpkin to eat as roasted squash or pumpkin, I eat the seeds roasted in situ. I have no patience for cleaning seeds.
Although more involved than what you're describing, it was actually pretty easy to clean the seeds once I gutted the pumpkin. I put them in a big mixing bowl, filled it with hot water and let it sit for a few minutes, then rubbed the seeds between my hands to separate them from the fibers. The seeds float whereas the clumps of fibers sink. I just skimmed the seeds off the surface of the water.
What I didn't like was the hull of the seed. Sure, it was crisp and salty from roasting, but it was like chewing gum.
The pumpkin soup was good. Pretty simple with sauteed onions and garlic, veggie broth, and the pumpkin puree. In addition to salt and pepper, I seasoned it with one of my South Indian masala mixes (sambar podi) but a commercial curry powder would be fine. That flavor really marries well with pumpkin and other winter squashes.
Post by: caribougrrl on November 09, 2018, 12:31:15 PM
Although more involved than what you're describing, it was actually pretty easy to clean the seeds once I gutted the pumpkin. I put them in a big mixing bowl, filled it with hot water and let it sit for a few minutes, then rubbed the seeds between my hands to separate them from the fibers. The seeds float whereas the clumps of fibers sink. I just skimmed the seeds off the surface of the water.
it's funny that I am happy to roll out individual dough wrappers into near perfect circles of consistent thickness and then to stuff and elaborately fold them for steaming dumplings, or to painstakingly drip oil with one hand while whisking mayonnaise with the other hand because I believe it tastes just a wee bit less bitter than when you use a blender... but my reaction to your description of cleaning pumpkin seeds is, "pfft... too much work... PASS"
:D
Post by: DocBuzzkill on November 09, 2018, 01:58:25 PM
it's funny that I am happy to roll out individual dough wrappers into near perfect circles of consistent thickness and then to stuff and elaborately fold them for steaming dumplings, or to painstakingly drip oil with one hand while whisking mayonnaise with the other hand because I believe it tastes just a wee bit less bitter than when you use a blender... but my reaction to your description of cleaning pumpkin seeds is, "pfft... too much work... PASS"
:D
:sidesplit:
Post by: Ice Cream on November 10, 2018, 07:57:46 AM
I don't like yogurt. :d
I said you could participate in the discussion. You don't have to like it to do that. :)
Post by: diablita on November 10, 2018, 10:58:47 AM
Post by: merigayle on November 12, 2018, 06:08:22 AM
Post by: merigayle on November 12, 2018, 12:13:56 PM
Post by: Run Amok on November 12, 2018, 12:22:58 PM
Post by: Ice Cream on November 12, 2018, 05:50:47 PM
Post by: witchypoo on November 13, 2018, 04:53:46 PM
when the veggies were cooled, i dumped them all in a pot with chicken broth, some leftover greens (arugula and kale), some half and half, salt and pepper, and let it cook down. then i mashed the mess and added a handful of crumbled blue cheese.
omg.
Post by: BonitaApplebum on November 13, 2018, 05:20:43 PM
Post by: witchypoo on November 13, 2018, 07:24:17 PM
(https://3i582k13y4mn34zylg3xwusu-wpengine.netdna-ssl.com/wp-content/uploads/sites/4/2016/09/WIS-Cheesepumpkin-2016-rdadonna-1.jpg)
Post by: BonitaApplebum on November 13, 2018, 07:40:15 PM
Post by: Run Amok on November 16, 2018, 04:00:37 PM
Post by: merigayle on September 28, 2019, 05:35:48 PM
https://www.veganricha.com/2018/10/instant-pot-wild-rice-mushroom-soup.html
Post by: diablita on September 28, 2019, 07:59:41 PM
Post by: bookworm1 on September 30, 2019, 01:27:24 PM
Post by: Hobie1 on October 20, 2019, 09:52:57 AM
Recipe adapted from I Breathe, I’m Hungry
Ingredients
• 2 lbs raw shrimp, peeled & deveined
• 2 Tbsp coconut oil (or other healthy fat)
• 1 medium onion, diced (~3/4 cup)
• 2-3 cloves garlic, minced
• 1 red pepper, diced
• 2 jalapenos, diced
• 1/4 cup fresh cilantro, chopped
• 1 can diced tomatoes (14 oz)
• 1 can coconut milk (14 oz or 2.5 cups)
• 1 Tbsp Sriracha* or Chili Garlic Sauce
• 1 Tbs lime juice
• salt and pepper to taste
Optional Toppings
• Cilantro
• Avocado
Instructions
1. Heat oil in medium to large non-reactive pot.
2. Saute onions and peppers for 2-3 minutes, until onions are translucent.
3. Then add garlic, tomatoes, shrimp and cilantro and simmer until shrimp turns opaque (3-5 minutes).
4. Pour in the coconut milk and hot sauce and simmer for another 3-5 minutes to allow flavors to combine.
5. Finish with lime juice and season with salt and pepper to taste.
Serve immediately with your favorite toppings.Notes
• I used my porcelain enamel cast iron 6 quart dutch oven pot, but you could use something smaller. Don’t use regular cast iron — the acidity of the tomatoes will eat at the surface of the pot.
• For shrimp, I love TJ’s Wild Argentian Shrimp – it’s wild caught, pre-peeled/deveined and only 8.99/lb.
• Arroy-D is our favorite brand of coconut milk. I find it’s cheapest at the asian markets.
• Instead of a whole red pepper, I used several mini-bell peppers – one red, one yellow and one orange for color/presentation.
• If you like spicy, leave the jalapeno seeds in (I left mine out). You can also increase the amount of chili-garlic sauce — I was trying to strike that balance between flavorful enough for my spice-loving husband, but mild enough that my kids would eat it.
• *Sriracha sauce typically contains sugar. I found Huey Fong Chili Garlic Sauce at my local asian market and it is sugar-free.
• Toppings are optional but add a nice oomph to the dish. Highly recommend avocado and cilantro!
Post by: merigayle on October 20, 2019, 12:27:38 PM
https://www.brandnewvegan.com/recipes/instant-pot-veggie-stew
Post by: Rejaneration on October 27, 2019, 08:19:44 AM
Post by: merigayle on October 27, 2019, 08:37:03 AM
https://www.veganricha.com/2018/10/instant-pot-wild-rice-mushroom-soup.html
Post by: merigayle on October 27, 2019, 08:37:26 AM
https://pinchofyum.com/creamy-thai-sweet-potatoes-and-lentil/
Post by: Hobie1 on October 27, 2019, 01:53:00 PM
Hobie, that soup looks awesome. Adding to my list.
My wife found this recipe years back and we make it for special occasions. It is amazing.
Post by: Ice Cream on November 08, 2019, 08:14:00 PM
Post by: merigayle on November 11, 2019, 07:00:58 AM
https://www.connoisseurusveg.com/vegan-cauliflower-chickpea-tikka-masala/#wprm-recipe-container-13167
https://nyssaskitchen.com/30-minute-chickpea-and-tomato-coconut-curry-soup/
https://www.budgetbytes.com/curried-chickpeas-spinach/?utm_content=buffer61505&utm_medium=social&utm_source=pinterest.com&utm_campaign=budgetbytesbuffer
Post by: diablita on November 11, 2019, 07:22:47 AM
Post by: merigayle on November 11, 2019, 04:15:46 PM
Post by: BonitaApplebum on November 11, 2019, 04:21:13 PM
I have about 15 quarts of food for her and her family to deliver Friday. :) She was very helpful when i first was separated and I am just returning the love to a good friend.Meri, that’s so sweet. You are a good friend!!
Post by: diablita on November 11, 2019, 06:18:06 PM
Post by: merigayle on November 17, 2019, 11:50:16 AM
https://www.veganricha.com/2018/10/instant-pot-wild-rice-mushroom-soup.html
Post by: Run Amok on November 17, 2019, 12:07:22 PM
Post by: diablita on November 17, 2019, 05:22:09 PM
Post by: radial on November 17, 2019, 06:17:07 PM
Post by: Natasha on November 17, 2019, 09:59:21 PM
Not sure I’ve shared this before but made it for my book club potluck last night. Weird ingredient combo but super yummy
https://www.veganricha.com/2018/10/instant-pot-wild-rice-mushroom-soup.html
I made it, but used a wild rice mix in the instant pot and ended up cooking it for way too long and it was too mushy. Decent flavor though and the cream cheese is a great touch. I'll try it again.
Post by: merigayle on November 18, 2019, 05:01:31 PM
Yes, I think you've shared it three times in the past two pages of this thread. :D I hate mushrooms but now I feel like I need to try this soup! :rotfl:Really? :roll: I;ve made three different wild rice recipes lately and could not remember, this one i last made a long time ago afaik.
Post by: Rejaneration on November 28, 2019, 08:37:43 AM
I have about 15 quarts of food for her and her family to deliver Friday. :) She was very helpful when i first was separated and I am just returning the love to a good friend.
Love this. This is community.
Post by: Ice Cream on November 29, 2019, 03:40:11 PM
Post by: radial on November 29, 2019, 09:44:06 PM
https://www.loveandlemons.com/carrot-ginger-soup/
Post by: diablita on November 30, 2019, 06:37:46 AM
Post by: seattlegirl on December 09, 2019, 05:57:08 PM
Post by: merigayle on December 09, 2019, 06:04:59 PM
I have split pea and parsnip soup in the Crockpot today. The recipe is from a cookbook called Fresh from the Vegetarian Slow Cooker, and this seems to be it: https://www.food.com/recipe/split-pea-and-parsnip-soup-crock-pot-345920i have this cookbook, let me know!
Post by: seattlegirl on December 09, 2019, 06:05:58 PM
i have this cookbook, let me know!
Sure! Have you found any recipes in it that you especially like?
Post by: merigayle on December 09, 2019, 06:51:00 PM
Sure! Have you found any recipes in it that you especially like?I haven't opened it in years. I have been pressure cooking mainly for the past 15 years, rarely slow cooking.
Post by: seattlegirl on December 09, 2019, 07:06:05 PM
Post by: merigayle on December 09, 2019, 07:20:07 PM
Post by: merigayle on December 16, 2019, 06:52:27 AM
https://www.veganricha.com/2018/02/instant-pot-lasagna-soup-vegan.html
Post by: RioG on December 16, 2019, 09:01:00 AM
Sent from my SM-G950W using Tapatalk
Post by: radial on December 16, 2019, 09:19:14 AM
I made the best beef barley soup this weekend. Roasted the bone, made the stock in the instant pot, then the soup is just 1 c each of diced veg, 6 c water, 6 c broth, 1 c barley, salt and pepper. So delicious.
That sounds good. I've been reading about summer savory lately. You don't really see it in stores down here. Pretty much have to order it online. Summer savory seems like an herb that turns up in Canadian recipes pretty frequently. I bet it would be a great addition to your soup for some extra umami.
Post by: RioG on December 16, 2019, 09:25:25 AM
Sent from my SM-G950W using Tapatalk
Post by: caribougrrl on December 16, 2019, 09:45:58 AM
That sounds good. I've been reading about summer savory lately. You don't really see it in stores down here. Pretty much have to order it online. Summer savory seems like an herb that turns up in Canadian recipes pretty frequently. I bet it would be a great addition to your soup for some extra umami.
dried summer savoury is a key ingredient in Homestyle Newfie cooking! it's about the only spice that gets used other than black pepper...
Post by: RioG on December 16, 2019, 10:37:41 AM
dried summer savoury is a key ingredient in Homestyle Newfie cooking! it's about the only spice that gets used other than black pepper...I took the peppercorns out of the beef stock recipe this time and like the taste much better. I'm definitely going to try the summer savoury though!
Sent from my SM-G950W using Tapatalk
Post by: Ice Cream on December 18, 2019, 05:41:35 PM
After wanting to make this for a long time, I finally did. The ingredients are weird (just like the other soup I recently made of hers and posted iwth the wild rice, mushrooms, salsa and creamcheese) but worked! Too many lasagna noodles so will reduce next time. That may be because they were GF or just the recipe.
https://www.veganricha.com/2018/02/instant-pot-lasagna-soup-vegan.html
this looks good, but where do you find quick cooking red lentils? I have some regular ones in the house, though.
May try this tomorrow or the day after.
Post by: merigayle on December 18, 2019, 06:25:04 PM
this looks good, but where do you find quick cooking red lentils? I have some regular ones in the house, though.I used regular ones. I assume she called them quick cook because brown ones takes much longer to cook.
May try this tomorrow or the day after.
Post by: bookworm1 on December 21, 2019, 08:01:15 PM
Post by: RioG on December 21, 2019, 08:07:06 PM
Sent from my SM-G950W using Tapatalk
Post by: bookworm1 on December 21, 2019, 08:27:18 PM
Oh, homemade egg noodles! Do you have a recipe?
Sent from my SM-G950W using Tapatalk
I just pour flour (roughly a cup) into a bowl and add salt (a good tsp or so depending on how much flour you use) and enough eggs (usually 2 for a cup but can vary depending on size of egg) to make it wet. Roll them out and cut to desired width. They usually end up more dumpling than noodle, but they are tasty. Some recipes call for milk, but I prefer them eggier than that.
Post by: rocketgirl on January 09, 2021, 08:48:17 PM
I didn't have any ground beef thawed and didn't want to mess with it, so I made a meatless chili, loosely based on this recipe:
https://cookieandkate.com/vegetarian-chili-recipe/
What I actually put in it:
olive oil
1/2 large yellow onion
minced garlic (maybe 3 cloves worth?)
1 (15 oz) can of black beans
2 (15 oz) cans of mild chili beans
1 (15 oz) can fire roasted diced tomatoes
1 (15 oz) can fire roasted diced tomatoes with garlic & onion
1 (6 oz) can mild green chilis
1 (15 oz) can creamed corn
salt
pepper
quite a bit of dried oregano, ancho chili powder, and cumin
paprika
a little bit of basil
a bay leaf
just more than a splash of bourbon
a bit of corn starch
some smoked jalapeno I had frozen probably late summer/early fall of 2019 (oops)
It had a really nice smoky flavor and some sour cream really brought it out. (Served with 4-cheese Mexican blend shredded cheese, sour cream, and Jiffy corn muffins).
I'm sure I'll regret all the beans later, but it was REALLY tasty.
Post by: rocketgirl on January 09, 2021, 09:36:35 PM
(https://uploads.tapatalk-cdn.com/20210110/df5d78e409227c5792914d0e9cc5fdf3.jpg)
(https://uploads.tapatalk-cdn.com/20210110/3de5b8e59546bf4bda3ac2a68dfb8c07.jpg)
Post by: diablita on January 10, 2021, 09:37:16 PM
Post by: Ice Cream on January 11, 2021, 04:47:03 PM
Post by: merigayle on January 11, 2021, 05:12:29 PM
made this for DD tonight per her request
Post by: seattlegirl on November 13, 2021, 02:37:44 PM
Today I have a simple veg soup on the stove: veg broth, onion, celery, carrot, zucchini, canned tomatoes. Bay leaf, S&P, pinch of thyme. I'm adding a can of great northern beans as well. Sort of minestrone-esque.
Post by: Ice Cream on November 14, 2021, 07:39:19 AM
Bumping the soup thread for November!
Today I have a simple veg soup on the stove: veg broth, onion, celery, carrot, zucchini, canned tomatoes. Bay leaf, S&P, pinch of thyme. I'm adding a can of great northern beans as well. Sort of minestrone-esque.
I made something similar last night. Added some parmesan at the table and it was delicious.
I am planning on some easy tomato soup and some pea soup for this week.
Post by: merigayle on November 15, 2021, 08:37:18 PM
Post by: Ice Cream on November 16, 2021, 04:18:18 PM
not soup, but i made in the IP at 3 mins HP with 10 min NRhttps://www.cilantroandcitronella.com/vegan-jambalaya/
made pdf of it. Hope to get to it soon.
Post by: merigayle on November 19, 2021, 02:39:39 PM
made pdf of it. Hope to get to it soon.I have made it numerous times! It is a winner. Did I post the IP minestrone I made DD last week?
Post by: Ice Cream on November 19, 2021, 07:36:57 PM
You should have a "Meri's recipes" thread here. No kidding.
Post by: merigayle on November 19, 2021, 10:49:09 PM
You know i love food and cooking :D
https://www.flavourandsavour.com/easy-instant-pot-minestrone-soup/I used regular pasta for DD since i was not eating it, not the GF.
Post by: Ice Cream on November 20, 2021, 07:54:12 AM
LOL!
You know i love food and cooking :D
https://www.flavourandsavour.com/easy-instant-pot-minestrone-soup/I used regular pasta for DD since i was not eating it, not the GF.
That links to amazon.ca instant pot. ?? I'd love the recipe, though.
Post by: radial on November 20, 2021, 09:32:48 AM
That links to amazon.ca instant pot. ?? I'd love the recipe, though.
Probably this one (https://www.flavourandsavour.com/easy-instant-pot-minestrone-soup/)?
Post by: merigayle on November 20, 2021, 10:41:26 AM
radial beat me to it!
Post by: Ice Cream on November 21, 2021, 08:53:50 AM
Post by: Natasha on November 21, 2021, 03:06:39 PM
Not sure if this is a good recipe but this sounds like it might be it.
https://www.bigoven.com/recipe/cuban-spicy-banana-soup/173083
Post by: Ice Cream on November 28, 2021, 04:22:38 PM
INGREDIENTS
3 tablespoons unsalted butter
3 medium carrots, diced into
1/2-inch pieces (about 1 1/2
cups)
5 medium shallots, chopped
(about 1 cup)
Kosher salt and black pepper
8 ounces cremini mushrooms,
trimmed and quartered
5 thyme sprigs
3 garlic cloves, minced (about 1
tablespoon)
½ cup dry red wine, such as
Côtes du Rhône
2 teaspoons tomato paste
2 (15-ounce) cans cannellini
beans, rinsed and drained
PREPARATION
YIELD 4 servings
TIME 45 minutes
White Beans au Vin
By Lidey Heuck
This recipe uses canned white beans in place of chicken for a quick and totally vegetarian riff on
classic coq au vin (https://cooking.nytimes.com/recipes/1018529-coq-au-vin). Mushrooms, red wine,
Cognac and a splash of balsamic vinegar stirred in just before serving help this dish develop an
impressive depth of flavor in just a short time. The quality of your vegetable broth makes a big
difference here; use an organic or other good-quality brand for best results.
Step 1
In a Dutch oven, melt the butter over medium heat. Add the
carrots and shallots, season to taste with salt and pepper,
and cook, stirring occasionally, for 5 minutes.
Step 2
Add the mushrooms and cook, stirring occasionally, until all
the vegetables are tender, 5 to 7 minutes.
Step 3
Add the thyme sprigs and garlic, and cook until fragrant,
about 30 seconds. Add the wine and tomato paste and cook,
stirring occasionally, until the wine is almost completely
evaporated, 2 to 3 minutes.
Step 4
Add the beans, broth, Cognac, 1 teaspoon salt and 1/2
teaspoon pepper, and bring to a boil over medium-high heat.
Turn the heat to low, partly cover, and simmer, stirring
White Beans au Vin Recipe - NYT Cooking 10/6/21, 6:44 PM
https://cooking.nytimes.com/recipes/1020859-white-beans-au-vin Page 2 of 2
2 cups low-sodium vegetable
broth
1 tablespoon Cognac or brandy
2 tablespoons chopped fresh
parsley, plus more to taste
1 teaspoon balsamic vinegar
occasionally, until the sauce has reduced and thickened, 25
to 30 minutes.
Step 5
Remove and discard the thyme sprigs. Off the heat, stir in
the parsley and balsamic vinegar; season to taste with salt
and pepper. Divide among shallow bowls and sprinkle with
more parsley, if desired.
Post by: Natasha on November 30, 2021, 09:10:44 AM
I just read a book about mushrooms and really want to start using them more. I'd like to learn how to grow them on the boat, using coffee grounds and such.
Post by: merigayle on January 17, 2022, 05:36:56 PM
Post by: BonitaApplebum on January 30, 2022, 12:23:48 PM
https://www.pressurecookrecipes.com/wprm_print/58880
ETA:
It came out pretty good! I used a little more butter than recommended bc I realized I needed to use milk (I had no cream), and it was plenty rich. It didn't thicken up quite as much I might have liked, but it still had good mouth feel.
I'm sure I could have just done this on the stove, but the IP sped it up a bit and I suspect it deepened the flavors as well.
Post by: Ice Cream on March 06, 2022, 10:37:51 AM
Post by: Rejaneration on March 12, 2022, 08:32:50 AM
I had a delicious Cuban Spicy Banana soup yesterday at a restaurant, served with a delicious breadstick that was like a skinny garlic bread crouton. I can't wait to have a kitchen and try making it myself.
Not sure if this is a good recipe but this sounds like it might be it.
https://www.bigoven.com/recipe/cuban-spicy-banana-soup/173083
Wow. That is unusual!
I just bought a plantain yesterday. I am going to try it in the air fryer.
Post by: seattlegirl on October 29, 2023, 11:10:59 PM
I made a small batch of lentil soup this weekend. Mmm
Post by: BonitaApplebum on October 30, 2023, 10:47:20 AM
Post by: seattlegirl on November 05, 2023, 07:17:40 PM
I made mushroom barley soup today. Tasty, but almost too salty even with using 4 c broth and 2 c water instead of all broth. Low sodium broth next time, since I do like the additions of worcestershire and soy sauce for umami.
https://www.spendwithpennies.com/mushroom-barley-soup/comment-page-1/#wprm-recipe-container-179995 (https://www.spendwithpennies.com/mushroom-barley-soup/comment-page-1/#wprm-recipe-container-179995)