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Post by Shawnee on Feb 1, 2009 12:12:47 GMT -5
Turtle Soup
4 potatoes, quartered 4 carrots, quartered 1 cup of celery, chopped 1 cup of peas 1 onion, diced 1 cup of turnip, quartered 1 pound of turtle meat, cubed 1 tablespoon of sugar, optional Flour to thicken 1 cup of milk
Boil the meat until nearly tender. Add all of the vegetables and simmer, covered for 1 hour. Add 1 cup of milk and thicken with flour. Mix in the sugar, if desired.
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Post by Shawnee on Feb 1, 2009 12:13:13 GMT -5
Veal Goulash
2 tablespoons of butter 2 onions, sliced 1 clove garlic, peeled and crushed 1 tablespoon of paprika 1 tablespoon of tomato paste 1 teaspoon of thyme 1 teaspoon of thyme 1 teaspoon of marjoram 1 1/2 pounds of boneless veal leg or shoulder, cut into 2 inch cubes 1 red pepper, seeded and diced 1 1/2 cups of chicken stock 1 bay leaf Salt and pepper to taste 8 ounces egg noodles 1 cup of sour cream 1 tablespoon of chopped parsley
Preheat your oven to 325ºF. Melt 1 tablespoon of butter in frying pan. Add onions and garlic, sauté until translucent. Mix with paprika, tomato paste, thyme, and marjoram. Place in bottom of casserole dish. Melt the remaining butter in frying pan and brown veal lightly. Place on top of onion mixture in casserole dish. Add red pepper and enough stock to cover meat. Add bay leaf, season with salt and pepper. Cover and bake for 1 hour or until the meat is tender. While casserole is cooking, cook noodles in boiling, salted water following package directions, drain. To serve, toss veal mixture with noodles. Spoon sour cream on top and sprinkle with chopped parsley. Serves 4
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Post by Shawnee on Feb 1, 2009 12:13:41 GMT -5
Veal Stew with Almonds in Sour Cream Submitted: Lorian of Travis AFB, Ca.
3 pounds of boneless veal shoulder, cut into 1 1/2 inch cubes Seasoned all purpose flour for dredging 1/2 cup of shortening 3 medium onions, peeled & quartered 1 cup of celery, sliced 2 cups of water 1/8 teaspoon of thyme, crumbled & dried 12 small mushrooms, quartered 1 cup of slivered blanches almonds 1/4 cup of butter 1 cup of dairy sour cream 1/4 cup of chopped parsley
Dredge the veal with seasoned flour. Heat the shortening in a heavy pan. I usually use a cast iron skillet. And brown the meat on all sides. Pour out the pan drippings. Add the onions, celery, water, and thyme to the meat. Simmer, covered over low heat for 1 1/2 hours, stirring occasionally. Sauté the mushrooms and almonds in hot butter until golden brown. Add to meat and simmer for 15 minutes longer. Stir in the sour cream and reheat, but do not bring to a boil. Sprinkle with parsley. Makes 6 to 8 servings.
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Post by Shawnee on Feb 1, 2009 12:14:04 GMT -5
Vegetarian Chili
3 cloves garlic, minced 1 tablespoon of cooking oil Two 14 1/2 ounce cans of chili styled chunky tomatoes One 12 ounce can of beer, I use Icehouse! One 8 ounce can of tomato sauce 1 cup of water 1 tablespoon of chili powder 1 tablespoon of Dijon styled mustard 1 tablespoon of snipped fresh oregano or 1 teaspoon of dried oregano, crushed 1 teaspoon of ground cumin 1/2 teaspoon of black pepper Several dashes of bottled hot pepper sauce One 15 1/2 ounce can of red kidney beans, rinsed and drained One 15 ounce can of pinto beans, rinsed and drained One 15 ounce can of white kidney beans, rinsed and drained 1 1/2 cups of fresh or frozen whole kernel corn 1 1/2 cups of chopped zucchini or yellow summer squash 3/4 cup of shredded cheddar or Monterey Jack cheese
In a Dutch oven cook the garlic in hot oil for 30 seconds. Stir in the undrained tomatoes, beer, tomato sauce, water, chili powder, mustard, oregano, cumin, black pepper, and hot pepper sauce. Stir in the red kidney beans, pinto beans and white kidney beans. Bring to boiling, reduce the heat. Cover and simmer for 10 minutes. Stir in the corn and zucchini or yellow squash. Return to boiling, reduce the heat. Cover and simmer for 10 minutes or until the vegetables are tender. Top each serving with cheese. Makes 6 servings
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Post by Shawnee on Feb 1, 2009 12:14:34 GMT -5
White Bean and Savory Cabbage Soup
Categories: Cabbage, Vegetables, Soup, Beans
1 1/2 cup of dried cannellini beans 2 tablespoons of butter 2 medium Leeks, (white & green) 1/2 small Savory cabbage thinly sliced 1 Bay leaf 6 cups of Vegetable stock or canned 1/4 cup of Heavy cream 1/4 cup of chopped parsley 1 teaspoon of chopped fresh tarragon 1/2 teaspoon of salt 1/2 teaspoon of pepper
Place beans in large bowl and add water to cover by 2 inches. Let stand overnight. Drain and rinse beans before using. In large soup pot, melt butter over medium-high heat. Add leeks and cook, stirring occasionally, until softened, about 2 minutes. Stir in cabbage and continue cooking until cabbage is wilted. This will be about 8 minutes. Add beans, bay leaf, and vegetable stock. Reduce heat to low and simmer until beans are tender, about 1 hour. Stir in cream, parsley, tarragon, salt and pepper, simmer to heat through,5 minutes longer, and serve. Serves 8.
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Post by Shawnee on Feb 1, 2009 12:15:01 GMT -5
Winter Pesto Soup
1/4 cup of water 1 teaspoon of olive oil 1 cup of chopped onion 5 Cloves Garlic; Minced 1 cup of diced red potato 1 cup of diced carrot 1/2 cup of chopped celery leaves 2 cups of low sodium tomato, canned 1/2 cup of canned pinto beans 2 cups of nonfat vegetarian broth 2 teaspoons of tomato paste 2 tablespoons of minced parsley 2 teaspoons of dried basil 1 cup of chopped spinach 2 tablespoons of chopped walnuts or pine 1 teaspoon of Miso, Light-Colored
In a soup pot, heat water and olive oil. When simmering, add onion and half the garlic. cook, stirring, 5 - 6 minutes over med heat, or until the onion is soft but not browned. Add potato, carrot or squash, celery leaves, tomatoes and beans. Sauté 2 minutes, stirring. Add stock or water, tomato paste; bring soup to a boil. Cover and simmer over med heat 15 minutes, or until potatoes are soft. In blender, puree remaining garlic, parsley, basil, spinach, nuts and miso to make pesto. Before serving, stir pesto into soup. VEGAN Makes 4 servings This was **wonderful**!!
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Post by Shawnee on Feb 1, 2009 12:15:35 GMT -5
Winter Squash And Pear Soup
Recipe By: Serving Size: 1 Cuisine: Uncategorized Main Ingredient: Chicken Categories: White wine, Ginger, Wine, Pear, Onion, Butter, Cream, Chicken, Stews, Soups
-= Ingredients =- 1 Butternut squash, about 1 1/2 pound 1 tablespoon of butter 1 small Onion, coarsely chopped 1 tablespoon of minced fresh ginger 1/4 teaspoon of freshly grated nutmeg 1 1/2 cups of Pareve chicken broth 1 medium Pear, peeled, cored and diced 1/4 cup of Dry white wine
1/4 cup of Whipping cream; optional Salt Ground white or black pepper
-= Instructions =- Preheat oven to 425ºF. degrees. Cut squash lengthwise in half. Place, cut-side down, on baking sheet. Bake until very tender when pierced with fork, about 1 hour. Set aside until cool enough to handle. Meanwhile, melt butter in medium pan. Add onion and ginger; sauté until tender, about 5 minutes. Add nutmeg, broth and pear. Set aside. When squash is cool enough to handle, remove seeds. Scoop out 2 cups squash meat and add to pan (any additional pulp can be used in another dish). Process contents of pan in blender or food processor until pureed. Return to pan. Add wine and heat through. Add cream and season to taste with salt and pepper. Yield: 4 cups; 2 generous servings. Note: Two cups canned unsweetened pumpkin puree can be substituted for squash.
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Post by Shawnee on Feb 1, 2009 12:16:00 GMT -5
Winter Squash Apple and Walnut Soup
Recipe By: Serving Size: 6 Cuisine: Uncategorized Main Ingredient: Chicken Categories: Butter, Apple, Cream, Chicken, Walnuts, Fruits, Vegetables, Soups
-= Ingredients =- 24 ounces of frozen pureed winter squash 2 tablespoons of unsalted butter or margarine 1 cup of unsweetened applesauce 1 cup of light cream 1 1/2 cups of chicken stock 1/4 cup of ground toasted walnuts 2 teaspoons of dried chervil, crumbled
1/2 teaspoon of ground mace Salt White pepper 1/2 cup of toasted walnut pieces
-= Instructions =- COMBINE ALL THE INGREDIENTS except the walnuts to be used for garnish in a large saucepan and stir to blend well. Cook the soup over medium heat until warmed through, about 6 to 8 minutes. Ladle the soup into bowls and add a few chopped walnut pieces in the center.
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Post by Shawnee on Feb 1, 2009 12:16:24 GMT -5
Zucchini/Mushroom Soup
1 small Onion, chopped 1 tablespoon of oil 4 medium Zucchini, chopped 1/2 pound of mushrooms, chopped 6 cups of water 1/2 cup of rolled oats 1/2 teaspoon of salt (optional) 2 tablespoons of parsley, finely chopped
Sauté onion in oil until clear. Add zucchini and mushrooms. Sauté 5 minutes longer. Add water, oats and seasonings. Simmer 12 minutes. Pour into a blender. Blend until creamy. Return mixture to a pot and reheat. Serve hot.
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Post by Shawnee on Feb 1, 2009 12:17:15 GMT -5
Zucchini Soup
1 tablespoon of butter 1 medium onion, chopped 3 1/2 cup of grated zucchini 2 cups of grated potatoes Pinch basil, thyme & bay leaf 2 cups of chicken broth Fresh chives for garnish 1 cup of evaporated milk or 3/4 c. water & 2/3 c. dry skim milk
In 3 quart casserole, cook butter and onions covered on high 2-3 minutes. Add potatoes and herbs. Cover cook high 6-8 minutes, stir once. Add zucchini cover cook high 4-6 minutes. Stir once. Puree in blender. Return to casserole with broth. Cover and cook on high 6-8 minutes. Stir once or until boiling. Add milk, salt and pepper to taste. Garnish with chives. Serve hot or cold. Can add bacon bits or hot dogs.
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Post by Shawnee on Feb 1, 2009 12:18:01 GMT -5
Zucchini Soup 2 2 tablesthingys of chopped onion 2 tablesthingys of butter 1 cup of boiling water 1 chicken bouillon cube 4 cups of chopped zucchini 1/8 teasthingy of garlic powder 1/4 teasthingy of salt 1/4 cup of chopped parsley Sauté onion and butter in saucepan. Add water, bouillon, zucchini, garlic powder and salt; mix well. Cook until zucchini is tender. Combine with parsley in blender; process until smooth. This recipe yields 4 servings; 2 carb grams per serving. www.basic-recipes.com/soups/index.htm
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Post by Shawnee on Feb 1, 2009 12:18:42 GMT -5
Cream Of Pumpkin Soup 2
1 teaspoon of Safflower oil 1 pound of Pumpkin, fresh, cut in chunks, or canned pumpkin 1 Yellow onion, peeled and chopped 1 small Garlic clove, peeled & crushed 2 Celery stalks, chopped 1 Stalk fresh thyme or 1/2 teaspoon of dried thyme 1/2 Bay leaf 5 cups of chicken broth 1 1/2 tablespoon of Low-fat white cheese, such as cottage cheese, farmer's cheese, cream cheese or ricotta 1 tablespoon of Non-fat powdered milk 1/2 cup of Parsley, chervil and chives, minced
This Thanksgiving soup has but 65 calories per serving. IN A LARGE SAUCEPAN, heat the oil over a low fire. Add the vegetables (including the fresh pumpkin, but not the canned), thyme and bay leaf. Reduce the heat, cover, and let cook gently for 8 minutes. Stir occasionally to keep the vegetables from browning. Add the broth and the pumpkin, if using canned; bring to a boil, reduce heat, and simmer, uncovered, for either 20 minutes (fresh pumpkin) or 10 minutes (canned pumpkin). Puree mixture in batches in a blender. Pour pureed soup through a fine strainer back into saucepan and return to boil. If it seems too thick, thin with a little hot broth or water. (Can be made to this point up to 2 days in advance and refrigerated, loosely covered. ) Before serving, reheat soup to boiling. Pour back into the blender and add the cottage cheese and powdered milk. Blend 20 seconds. Taste for seasoning. Ladle the soup into 4 heated soup bowls; sprinkle 2 tablespoons of the minced fine herbs over each. Serve immediately.
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