WTF? Stay outta my head.
I swear to George....
I went to the store and bought three bags of beans/peas.
15 bean soup, white beans and split peas...
So where were you all while I was shopping?:eek::)
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WTF? Stay outta my head.
I swear to George....
I went to the store and bought three bags of beans/peas.
15 bean soup, white beans and split peas...
So where were you all while I was shopping?:eek::)
I have lentils out the wazoo... well, not literally, lol, but you know what I mean.
I went to the arabic store and bought orange and green lentils, and didn't realize how few lentils you need to make soup. I now have a cereal box tupperware container with each of them in it.
I've made lentils so many different ways, I'm really getting tired of them!
Any other ideas for lentils???
No idea for lentils, but I've been meaning to make O'Charley's Loaded Potato Soup for weeks. I finally purchased the ingredients and realized that I'll be dog sitting at someone's house starting on Friday. I don't want to make it and let it just sit around. I guess I won't get my soup until next week sometime. I did make chili last weekend though!
ETA: Jenn, the picture in your signature is beautiful. I just took one that reminds me of it at the house where I'll be dog sitting. They always have the most beautiful driveway in the fall!
I found it on Photobucket images, lol. ;) Reminds me of where I grew up in the Poconos.Quote:
Originally Posted by Moesha
You may want to call your health care provider, I know nothing of Wazoos!;)Quote:
Originally Posted by jenn_librarian
Are they similar to peas?
Recipes please?:D
You can make a cold lentil bean salad with fresh cilantro and cut up cucumbers...maybe some onions...
This isn't soup but if you want an idea for the lentils I often cook a pot of macaronni , throw in a can of mushroom soup and add a can of lentils. we all love it for a quick meal and a change.Quote:
Originally Posted by jenn_librarian
Oh... my mom would love that too! How do you make it??Quote:
Originally Posted by caseysmom
I am not really sure someone in my ww meeting had brought it, I think you can ad lib as you go just cook the lentils till they are still a little firm and cool them and add what you like, I think chopped tomatoes, onions and cucumbers would be good and it is very good for you.
I just had the white bean soup...very tasty,,, I went too crazy with the boat motor as usual and it had no texture but everyone liked it...I told my daughter it had pork, didn't tell her it had pig cheeks:D
Well, you could just say it's a bisque, lol.Quote:
Originally Posted by caseysmom
Pig cheeks? Never had them. At least that I know of.
My friend used to tell her kids they were having steak when they were little, and they loved it. It was LIVER!
Chorizo is pig cheeks....:eek:
I just finished my pot of SP soup.
I ran about 2/3s of it thru the blender and man, it rocks!
When it cools down I'll pack some for the freezer.
What is dat?Quote:
Originally Posted by RICHARD
Split pea. LOL, I had dinner done before 9:15 this morning..:DQuote:
Originally Posted by Medusa
That's what I like about this time of year, it's cool enough to cook in the morning and warm enough to work outside the rest of the day.
While chorizo may have pig cheeks in it....as is true of any pork sausage -- tht is not what it is made from. It is just a pork sausage (usually pork anyway) that has seasonings in it.Quote:
Originally Posted by caseysmom
I have eaten fish cheeks. Taste the same as fish anything else! :D:D
It was one of the top ingredients on the pack I bought...so sue me.Quote:
Originally Posted by Edwina's Secretary
Wow... I never paid attention to the packs of chorizo. As long as it's not tusks, hooves and snouts, I'm good to go!!
Come to think of it, I get all my "country style" sausage from my dad's buddy when they butcher. I'm guessing I'm getting pig cheeks in those too. It's the best sausage I've ever had. They make amazing smoked sausage too. Makes me want pancakes and smoked sausage!
Back to soup.
I need smoked turkey or something to make more lentil soup. At the moment all I have are FISH STICKS, and I don't think those are going to cut it, lol.
Really? My bad! Oh well....meat is meat...:D;)Quote:
Originally Posted by caseysmom
We had the YUMMIEST soup tonight - the recipe is one I copied last year from here - it was posted by Sallyanne and wow was it ever good!!! I hope some of you will try it. It is like a spicy bean soup and just fabulous!! We had it with a pan of cornbread.
White Chili - Sasvermont
2 medium onions
4-6 chicken breast halves
1 T. olive oil
4 cloves of garlic minced
2 4oz. cans green chilies chopped
2 tsp. ground cumin
1 ½ tsp. dried oregano crumbled
¼ tsp. cayenne red pepper
4 16 oz. cans white beans with juice
4 cups of chicken broth
12 oz. Monterey Jack cheese
Place chicken in cold water, bring to simmer until tender (15 mins.) Drain and cool and chop! Heat oil in same pan, medium high heat. Add onions, sauté 10 minutes. Stir in garlic, chilies, cumin, oregano and red pepper – sauté 2 minutes. Add undrained beans and chicken broth. Bring to boil. Reduce heat, add chicken until heated. Remove from heat. Add cheese, stir to melt and serve. And the best part – add a dollop of sour cream!
That recipe for white chili sounds really good I will try it for sure.
Today we were going to be gone all day so I put a bag and a half of white beans in the crockpot after soaking them all night. I put some salt pepper and dried thyme in with them and 2 hamhocks and let it all go on low about 9 hours, it was yummy,,,I am sure ham hocks aren't the healthies thing in the world though.
Quote:
Originally Posted by jenn_librarian
This sounds so yummy; I plan to make it soon but since I detest apples but will cook w/them, is there a specific kind of apple to use or will any kind do?
I like to use Macintosh apples, because they're softer and break down easier in the soup. If you are not a fan of apples, do not use a firm apple like grannies or something like that. Macs tend to be great for sauces and cakes and pies, and I love their flavor as well.Quote:
Originally Posted by Medusa
Let me know what you think! I love this soup!
ps... I can't imagine detesting apples! I hate red deliciious apples, but that's just me. most apples I do like. Honeycrunch are SPECTACULAR, and only around for a few weeks each year.
Made a slightly changed version of this very simple recipe for Leek and Potato soup last Friday. Halved ingredients, used Knorr veg stock instead of chicken, left out the cream, added a little garlic and the merest pinch of chilli. It was yummy.
2 Leeks
2 Large Potatoes
2 Chicken Cubes
Knob of butter
Pepper
Single cream (optional)
Cut the leeks down the middle and slice and then fry gently in the butter
Chop the potatoes into small cubes put them into 2 pints of water with 2 chicken cubes. Cook until soft.
Add the leeks to the potatoes and simmer for 15 minutes adding the pepper, (a good 1/2 teaspoon).
As you serve you can add a small amount of cream, to make cream of leek and potato soup, but this is optional
Delicious with a crusty bread roll.
I was going to make the cauliflower soup, but forgot to buy leeks and celery when I was out shopping, so I'm cooking the Jerusalem Artichoke soup instead. Yumm! Now, if only my oven was working! :rolleyes: (for the flutes)
Have any of you tried the recipes posted? Let's get some feed-back! Sorry, I haven't tried any of them yet. :o
WOMS LONG SOUP
1 knob grated ginger
3 cups chicken stock
3 tablespoons dark soy sauce
Bring to boil
Add half cup shredded chicken
Add half cup of spring onions (cut into half inch lengths)
Bring to boil
Add 400g of fresh Singapore noodles or Hokkien noodles
Add 1 cup sliced cabbage
Bring to boil
Taste (if too rich or too thick, add one cup of water)
Add 3 or four drops of sesame oil.
Okay, WOm, how much is a knob?
About the size of a walnut.Quote:
Originally Posted by Lady's Human
English walnut or a black walnut? :p
An Aussie walnut. About as big as my brain....the size of a large grape :D
I made a very simple veggie soup last night.
Veggie soup.
2 quarts of water.
2 bullion cubes-any flavor will to- I used shrimp.
2 potatoes, peeled and cubed
2 stalks of celery, sliced
2 carrots, peeled and sliced
1 cup of green beans.
1 tsp basil
salt and pepper to taste.
Put the bullion cubes and water on to heat.
Chop and add the veggies.
Cook for about 45 minutes to one hour on low heat.
-----
I did add rice to the mix towards the end. 1/2 cup if you like- you could add a hand full on noodles?
Its getting close to soup time again, there is a definite nip in the air. I think I am going to put some ham hocks and white beans in the crock pot soon.
I just love soup and try to have some in the house at all times. The stuff in cans has too much salt.
Years ago hubby and I had a pepper soup made with red, yellow and green peppers. There was no cheese in the recipe and the peppers where not cooked to a pulp. It was a bit creamy. The resturant has closed since. Does anyone have a recipe for pepper soup? I have tons in my garden now.
Mulligatawny Soup was a soup name I heard on Seinfeld but never knew what kind it was.
Going to make the Cauliflower soup for hubby tonight. Thanks for all the great recipes, keep them coming.
Here's a really tasty Gazpacho...
Gazpacho
2 slices bread (crusts removed)
4-5 large ripe tomatoes
2 small green peppers
1/2 cucumber
1/2 onion
2 cloves garlic
70 ml. olive oil
1 teaspoon salt
5 table spoons winegar (white)
1/4 - 1/2 liter of water
Put the bread to soak in water.
Peel the tomatoes (dip them in boiling water for 10 seconds). Cut them into chunks and put them into the blender with the seeded peppers, cucumber and onion, garlic, all cut in pieces. whirl until pureed and strain into a large bowl.
Squeese the water from the bread and puree in the blender, then add the salt and winegar. With the motor running add the oil in a slow stream until coorporated into the bread. Ladle some of the tomato back into the processor, then mix with the bowl of tomato puree. Stir in the water and adjust the seasoning.
Chill until serving time!
Garnish with finely chopped, tomatoes, onions, peppers, cucumbers, hardboiled eggs and croutons. (use the yummy Italian ones!)
Yum, and it is sooo gazpacho time! :) I wonder how long it would keep, as Paul wouldn't want any (tomatoes being high in potassium, he needs to limit how many he can have) so it would be just me. How long did the batch you make lady, Randi?
Karen, when I make it I put two portions in a bowl, that I keep in the fridge. The rest I put in the freezer in various size bowls. I got the recipe from Alvin Lee's wife, he loved it! So did John. :)