It's cold and snow is forecast soonish and I need soup. But my dietary rest= rictions are driving me crazy. I know this group is made up of incredible c= ooks, so I'm fishing for recipes. Here's the deal, the list of what I can't= eat is long. I need recipes for other kinds of soup. My no-no food list: Soy Tomatoes Broccoli Cabbage peas Lentils Squash Legumes Spinach Oranges Bananas Eggplant Fish eggs And that's the most normal stuff. I also can't have mustard, dill or basil.= Yeah, it's a stinky diet but I've seen the results and try hard to stick t= o it. Anything you can suggest will be appreciated. I've exhausted the possibilit= ies of potatoes, chicken broth and white beans. I need help!!
Sunny the cornbread's baking, I just need the soup...
Well, golly, Sunny. That's quite a list but I can cook with it. Beef? Corn? potatoes, onion, a little bit of garlic, mushrooms, pasta ( known as noodles to those of us of a 'certain' age), bay leaf. Celery seed, freshly ground black pepper . . in fact I don't see pepper on the list so you can toss in a handful of bell pepper. No beef? Chicken will do quite as well. Yes. I can make soup with what you can have; probably would anyway. Polly
Sunny the cornbread's baking, I just need the soup...
Check out recipes for posole. Hominy, green chili, pork, onion, garlic (I don't eat garlic so leave it out), cumin, salt and pepper. With cornbread and butter. Yum!
We used to eat this after skiing in New Mexico. I still eat it when I get "home sick" and we haven't lived in New Mexico for 30 years.
Well, you just emptied my cupboard :-) However, I make this chicken soup a lot for medicinal purposes. Like all my "recipes", totally flexible. I.e. put in what you have.
Start with a chicken. The best is not one of those little baby so-called fryers, but a mature bird in the prime of life, like a good roasting hen. Hard to find, but worth it! Start a very large pot of water boiling, along with a couple of leeks and carrots and some peppercorns for flavor (no salt!). Slip in the chicken and immediately turn down the heat. Let it simmer *very gently*, no boiling allowed, until the meat is just cooked through. Don't rush it! And try not to poke the chicken too much.
When it no longer drips red from the cavity, remove it to a plate and cool until you can handle it. Carefully remove all the meat from the skin and bones; return these to the pot. Put the meat in the fridge. Now you can crank up the heat. Boil until you have about a quart of liquid left. Strain (toss out the solid bits) and let the fat rise. I use a fat separator.
To make the soup, use a bit of the chicken fat to brown some ch>It's cold and snow is forecast soonish and I need soup. But my dietary
restrictions are driving me crazy. I know this group is made up of incredible cooks, so I'm fishing for recipes. Here's the deal, the list of what I can't eat is long. I need recipes for other kinds of soup.
Yeah, it's a stinky diet but I've seen the results and try hard to stick to it.
of potatoes, chicken broth and white beans. I need help!!
restrictions are driving me crazy. I know this group is made up of incredible cooks, so I'm fishing for recipes. Here's the deal, the list of what I can't eat is long. I need recipes for other kinds of soup.
Yeah, it's a stinky diet but I've seen the results and try hard to stick to it.
of potatoes, chicken broth and white beans. I need help!!
You need wheat meat, aka saitan or once in a while seitan. It can be made quite savory and you can usually treat it like any cutlet in recipes. It takes wheat gluten/vital wheat gluten to make. DH has volunteered to write up how he makes it, he is the household god of making nummy stuff you can substitute into a meat recipe. I'll see if I can coax him into writing up ishas as well. He actually invented those, but since he posted them to a vegetarian soul food forum they sort have sort of gone viral through the vegetarian cook's community online.
You have legumes listed as a no-no, but mention eating white beans. Can you clarify a bit? Can we assume that legumes includes peanuts and peanut products?
Peppers are not on your list, but I feel I should ask about them since both tomatoes and eggplant are. From a horticultural perspective they are all three closely related, same family and all, so I have to wonder.
I am in a middle manic phase and still stuck lazing about, so going over my cookbooks sounds like a bit of fun. Besides, DH has been puttering with a recipe a Danish fellow he knows online gave him. If he is going to produce a stunningly awesome advocaat for Christmas I am going to have to brush up my toes in order to keep up.
How about Stracciatella Alla Romana? Don't be thinking it is anything fancy, the name translates as Tattered Broth. It is sort of an Italian egg drop soup. It is not a pretty soup, in fact it is downright ugly, but it is awfully good. It is not a very difficult thing to make either.
Take a cup of stock and mix in 3 large eggs, 3 tablespoons of semolina flour, about a a quarter cup of grated parmigiana, a tablespoon of flat leaf (Italian) parsley, and a couple of grinds of salt and pepper.
Bring a couple of quarts of stock to a boil, then slowly whisk the egg mixture in. reduce the heat to low and continue whisking for 4-5 minutes. Serve.
Some people like to put some shredded greens into the stock, around here mostly escarole though there are a few true heretics that use spinach. (G)
The trad stock is chicken, I find it works just fine with any number of vegetable stocks. Which is a good thing as I don't think I have ever made stock the same way twice, vegetables being seasonal and all.
Measurements are approximate, though I am pretty sure they are close to what I use. Mama L puts a pinch of nutmeg into her egg mixture, you might fancy it that way.
restrictions are driving me crazy. I know this group is made up of incredible cooks, so I'm fishing for recipes. Here's the deal, the list of what I can't eat is long. I need recipes for other kinds of soup.
Yeah, it's a stinky diet but I've seen the results and try hard to stick to it.
of potatoes, chicken broth and white beans. I need help!!
Can you use milk? If so, Cullen Skink is good. I make it with semi-skimmed milk rather than cream:
1 large onion, chopped
1 baking potato, chopped
1 lb smoked haddock
1 pint of milk A little fish stock A knob of butter bay leaves if you can
Poach the fish in the milk, with the bay leaves.
Gently soften the onion in the butter, and add the potatoes. Add the fish milk and enough stock to cover the vegetables. Simmer gently until the potatoes are starting to lose their corners...
Flake the fish and add back to the doup, and heat through.
NM .... wow, this is a great assortment of good suggestions. As for peppers= -- the list is weird. Says no 'green peppers' but apparently red are fine.= The list is vague and hard to understand. The point of it is to limit poly= amines. I can't tell you what a polyamine is, but it is usually considered = very healthy. But French and Korean researchers learned (by accident) that = these amines also cause inflammation and increase nerve pain. Yes. After a = month-long exclusion diet I challenged with one food at a time. Oh. My. Goo= dness. Makes giving up my favorite foods easier. Meat is fine. Some shellfi= sh is not. Caviar is out. Darn ... it's so important in my diet (sarcasm vo= ice here). The stage of ripeness and cooking method apparently is important= . i.e. red peppers are fine but green are not.
So there you so. Oh, I hate fennel. Won't eat anything that tastes like ani= se or fennel or other herbs with licorice flavor in them. Yeah, I'm picky. = LOL.
Thanks for looking, and take good care of yourself.=20 Sunny
the list is weird. Says no 'green peppers' but apparently red are fine. The list is vague and hard to understand. The point of it is to limit polyamines. I can't tell you what a polyamine is, but it is usually considered very healthy. But French and Korean researchers learned (by accident) that these amines also cause inflammation and increase nerve pain. Yes. After a month-long exclusion diet I challenged with one food at a time. Oh. My. Goodness. Makes giving up my favorite foods easier. Meat is fine. Some shellfish is not. Caviar is out. Darn ... it's so important in my diet (sarcasm voice here). The stage of ripeness and cooking method apparently is important. i.e. red peppers are fine but green are not.
or fennel or other herbs with licorice flavor in them. Yeah, I'm picky. LOL.
Well, I won't feed you my Butternut Squash recipe, but how about carrot and sweet potato?
2 large carrots, grated coarsely
300g sweet potato, peeled and chopped
2 pints of vegetable stock
1 onion, chopped a little olive oil Garlic if you like it
Fry the onion and garlic in the oil. Add the sweet potatoes and the stock. Cook until the potatoes almost mash themselves. Cool a bit and puree. If it's too thick (it should be thicker than cream, but not a paste!), add a little more stock. Return to the heat and stir in the grated carrot. Simmer for barely a minute and serve.
My curried parsnip soup:
2 large onions, chopped Lots of garlic! Oil for frying about 2 lbs of parsnips, peeled and chopped curry powder... As much as you like! Vegetable stock Chopped coriander
Fry the garlic and onions. When golden add the parsnips and the curry powder. Toss about a bit to let the curry powder cook, then add the vegetable stock. You need to cover the veg but not drown it...
Cook until the parsnips are soft. Allow to cool a little and then puree the lot. Throw in the chopped coriander and bring back up to the simmer. Serve with freshly baked naan bread.
Thank you!!! I have plenty of recipes and ideas now to keep me eating hot s= oup for the fall. Some are things I NEVER thought of -- Cullen Skink? Sound= s weird, but I'm going to try it. Matter of fact, that's going to be the fi= rst one I try. I'll let you guys know how it goes over with 'the troops.' O= h, and posole -- how did I ever forget that? I'd made menudo, but nobody el= se would eat it and there would be that giant pot of tripe soup left over .= .. hmmmmm, maybe I'll just order myself a serving or two.
Hugs to all of you. Eat lots of hot soup -- it's good for the soul and body= and obviously we've got as many good cooks as good quilters here.
for the fall. Some are things I NEVER thought of -- Cullen Skink? Sounds weird, but I'm going to try it. Matter of fact, that's going to be the first one I try. I'll let you guys know how it goes over with 'the troops.' Oh, and posole -- how did I ever forget that? I'd made menudo, but nobody else would eat it and there would be that giant pot of tripe soup left over ... hmmmmm, maybe I'll just order myself a serving or two.
It's a traditional Scots soup. This is the skinny version - it's usually made with full fat milk and cream! I make it for dinner. I'm glad you're going to give it a go. As a smoked fish fan, I think it's wonderful. So does Himself. The GMNT won't touch it! :D
Lexa's Old Fashioned Chicken Broth:
The carcass of a roast chicken, stuffing removed but still with plenty of meat on. (Cold stuffing sandwich is still my favourite. She made stuffing with the liver of the chicken, bacon, and apple. ) The remains of the gravy...
Put these in a large pot and cover with water. Bring to the boil and cook for 2 hours or 30 mins at 15psi in the pressure cooker
Cool and strain the stock. Add all the meat you can glean from the bones back into the stock, chill, and skim the fat off the top.
Bring it back to the boil. Throw in in this order:
1 teacup of pot barley one large onion, chopped several carrots, chopped a small swede (rutabaga) chopped a couple of sliced leeks quarter of a head of Savoy cabbage or the same quantity of curly kale, chopped finely
Salt and pepper to taste.
Simmer gently until the barley is cooked. Just before serving, fling in a good handful of fresh chopped parsley.
Lexa was my mum. She never let a bone go through her kitchen without making soup! Nor do I... There are a couple of small chook carcasses in the fridge right now, and it's a chilly and miserable English autumn day. The boy is out selling poppies with the cadets in the forum. Tonight there will be soup for dinner!
and obviously we've got as many good cooks as good quilters here.
restrictions are driving me crazy. I know this group is made up of incredible cooks, so I'm fishing for recipes. Here's the deal, the list of what I can't eat is long. I need recipes for other kinds of soup.
Yeah, it's a stinky diet but I've seen the results and try hard to stick to it.
of potatoes, chicken broth and white beans. I need help!!
What I've got in the slow cooker today for tomorrow's dinner is beef barley soup. My method:
Place a "boiling beef" bone in the slow cooker. Boil 300 grams of barley for ten minutes, drain and place in the slow cooker. Boil chopped carrots, and thinly chopped celery in water flavoured by a couple of beef or vegetable stock cubes for about 5 minutes, add a tiny-diced onion and some chopped button mushrooms. Add all to slow cooker. Add more stock if desired. Switch on and let cook for ages, preferably 12-24 hours. Gorgeous with fresh brown bread. Even the toddler can't get enough of this stuff. The secret is the bone with some beef round it- if the soup doesn't have golden dots on top, well, it doesn't have as much flavour.
My grandmother always called recipes "receipts!" Not sure why, didn't know anyone else that called them receipts, but she sure did! Brings back memories when people start sharing recipes.
My Granny always said 'receipts' too. I don't know why. Never asked her or corrected her. I did want to live to be a little old granny capable of inspiring respect and fear in the young'uns.
Sandy, Thanks for the info. Guess I could have looked it up myself!
The same day everyone here on rctq started talking about soup, I bought a bunch of veggies at the grocery. I came home, tossed them all in the pot with chicken broth, V-8 juice, and tomato sauce. Let it simmer all afternoon. Sure tasted good - I love soup. Put some in individual containers to freeze for later.
Now, I'm looking for some good casserole recipes that I can make and freeze. Since I take Coumadin, I have to steer clear of anything that has much spinach in it and I love spinach!
1pint apple juice
2 eating apples
1 finely chopped onion
3 medium carrots, chopped
1 stick of celery chopped
1 teasp dried rosemary
1 chicken stock cube
3 tablespoons plain flour little oil for frying Salt and pepper to taste
Brown the meat in a little oil remove from pan. Fry the onions gentle (may need to add a little more oil). Stir in the flour and mix and then add the apple juice and stock cube. Bring to the boil and add half the apple chopped into 1" cubes, the carrot, celery rosemary. Cook in a moderate oven at whatever temperature you usually do a casserole for 75 mins. ( - I use a slow cooker so mine just sits all day on the worktop!). For the last 15 mins of cooking add the rest of the apple so it will stay firm, and add seasoning.
I think I'll do it for dinner tonight. If I haven't any apple juice in I have even been known to add diluted apple cordial!
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