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... this means I need a new tea pot... |
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[COLOR="rgb(153, 50, 204)"]I think I'm excited about all these soup suggestions because it doesn't involve an oven and therefore a lot easier for me. If you lovely lovelies ever remember, I'd love it if you included alternatives to things like avocado. Things like avocado, apples, oranges, berries are imported. Strawberries are grown in the 'highlands' in a cooler, more temperate climate. I'm so hungry right now![/COLOR] |
Here you go Lusciouskiwi :)
Chilled avocado soup http://startcooking.com/blog/238/Avocado-Soup It's super easy. As for an avocado substitute, you might get something texturally similar from a can of chick peas (drained, and mashed). But flavour-wise, I don't know if there's anything like it. I like the flavour of chickpeas too, they're just different - kind of nutty. |
I was thinking of chilled soups, and it occurred to me that the raw food movement would have a lot of recipes, so I did a little googling and came up with this page: http://vegetarian.about.com/od/rawfo...up-Recipes.htm
Some of these look really good - and all of them would be so healthy. Wishing Kris was more of a soup lover right now! Edited to add: the google search I did was - raw food soup - just in case you wanted to do some further exploring :) |
I don't have a juicer and would love one. Fresh juice hmmmmmmm! There's a deal on with Groupon Malaysia for a juicer, it would be around $65.00. If anyone can give me feedback I'd really appreciate it :)
http://www.groupon.my/deals/national..._2&a=715827970 https://static.groupon.my/57/60/1356751926057.jpg |
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Kiwi, I am trying to think of what all goes in those soups... They turn out a little different every time, because I really do not have a recipe for them.
Sausage and Cilantro Soup I start with chicken stalk, bringing it to a boil I drop in a pound of sausage pinched off into small bits. As that gets close to done I add a small handful of noodles, usually shell pasta. As it gets close to finished I add frozen corn, and chopped cilantro. Use salt and pepper to taste. I have also added chopped red pepper to this from time to time. Zucchini Chicken Soup This is much like a stew only I use zucchini instead of potatoes. The zucchini falls apart and thickens the stalk. I add chicken, and other vegetables that sound appetizing. Season with whatever tickles my pallet... sometimes simple salt, pepper, and garlic... but I have been more adventurous as well using cumin or even turmeric. Pumpkin Curry Soup At Halloween I like to use the bits of pumpkin the kids carve out of their jack-o-lanterns, but carving pumpkins are very watery so they don't tend to make good pies unless you first freeze and then drain off the water. So I make soup instead. Bake the pumpkin and then take it off the skins, throw it in the blender with a bit of garlic, a can of coconut milk, and some spices. This year I used curry and turmeric. I served it hot then with some bread, and had the left overs cold the next day. It was excellent both ways. I have also made this using acorn squash. |
Jenn I am not a big fan of pumpkin but the soup looks great.
Today I learned that one of my dearest friends is getting married in July. While we were chatting on the phone she asked me if I would be interested in catering her wedding. Of course I said yes. They are going to do an outdoor event. Cant wait. It is special events such as this that really make cooking fun. Now I cant wait to plan the menu with them. This will be my first Butch Femme wedding to cater. Bring it on Marriage Equality! I will have to get her to drop into this thread and chat about food with us. I am so cold today that it is truly bizarre. Well, I am not a cold weather person, hence the chosen name. What are yall cooking or eating today? |
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I think it's a safe bet to place on you having Nutcracker tea. |
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If I ever have a wedding, I would gladly offer my catering to be done by you and a couple of others who post quite a bit on this thread. It would probably be outside, someplace warm or at the very least someplace green friendly. For breakfast I had cereal with soy milk. Lunch was a Thai chicken salad with mandarin orange pieces & for supper I'm trying to get out of the fried bologne sandwich on white bread my husband has apparently made for me. |
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Something Delicious: my mom's gorgeous Split Pea Soup. my freezer is full of it.. along with her Goulash and sausage gravy for biscuits and gravy. *heart eyes*
for this evening: the soup. NOMNOMNOM!! |
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Split pea soup would be awesome right now. I really should have made some because I had a big ole maple sugar cured smoked ham bone left over from Christmas. Looking forward to getting back to my normal way of life and actually cooking at home again! :) Do you have any of your Mom's split pea soup tips to share? I dont think that I ever had Goulash. |
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A quick technique that I teach when I do cooking workshops is to have some stock or broth on hand for a soup or sauce on the fly. You can either use stock that is: 1. Boxed and easy to use one portion at a time (if you use canned broth and have extra broth you can freeze it in an ice cube tray, put the frozen cubes in a ziploc bag, and have small portions of stock to use as needed) 2. Frozen stock or broth. Take some leftover cooked vegetables and add them to the stock or broth in a blender. Season as you go. Here is an example: Chicken broth - one can Cooked broccoli 1/2 cup Cooked potato 1/2 large or one medium Blend in blender on medium speed. Pour into small saucepan. Heat up. Add seasonings. This is a quick alternative to a canned soup. I usually start a quick soup off with sauteed vegetables like garlic, onions, spinach or whatever I am in the mood for. Often I will make soups that are infused with the flavors of garlic, ginger, jalepeno, soy sauce, using vegetable broth or chicken broth, I fill the soup up with fresh vegetables such as baby bok choi, spinach, collards, chard, whatever greens appeal to me. I may add some chinese cabbage or eggplant. Perhaps some roasted or grilled protein. Splash it with hot sauce before serving. Make some rice to have on the side. Soups are liquid flavor so it can be fun and educational to experiment with them. |
Oh I love split pea soup so much I could write songs about it.
mmmmm soup. True story: I play with spoonerisms with my daughter (http://www.fun-with-words.com/spoon_example.html) and mix up words for her to figure out and sometimes we just talk that way... yeah we are a little weird. If you don't want to click the link, spoonerisms are just some letter place switching when putting together sentences, like if I want to say go take a shower, it's go shake a tower, or stop giggling is gob stiggling So one day I was pouring her a nice bowl of split pea soup and I told her to come eat her sea poop. She rolled her eyes and asked me how I made it and I said it was squished sea horses. Apparently I went too far. Now she won't eat split pea soup anymore. I think she's starting to pull out of it, it's been a couple of years since the incident but it's still no more than a couple of bites. My poor kid. |
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The thing that I find about childhood foods is that many of us cling to them for life. That could be a potato chip, slice of bologna, peanut butter, tamale, pasta, rice with soy sauce, hot dogs, mac n cheese, ..you get the picture. Those early foods make an impression on us. I recall being very young and watching my Mom open a can of Spam. I had never seen this before. She told me something about how when she was young she was fed this and she liked to fry it and have it with eggs once in a while. Well once in a while meant like once a year. Never thought a thing about it until Spam became the name for garbage that we want to throw out online. Then I tool a closer look and saw that my immigrant family living in NYC after WWII had to struggle for a to put food on the table so some of those cheaper meat related products (not sure how to classify Spam!) were helpful. Funny thing is that one of my buddies is from Austria and they love a good "cold cut" such as bologna or liverwurst, great dried sausages and so on. In Europe folks use the scraps of meats and fat to make sausages or pate's, terrines, or gallantines. Nothing really gets wasted. Bones and gristle become stock. For me there is not much difference between bologna and a pate'. Both seem to be consumed with a white flour bread product. Interesting huh? |
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www.greenstar.com |
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How did she have it? |
Today I'm going to experiment with a vegetarian lasagna. I just need to wait until we go to the store before I get a better idea of the recipe.
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Another favourite is chicken, shredded carrot, ginger soup-- with cilantro. and one that I make -- chicken tortilla soup. MMM. Quote:
I'm making cubed steak tonight with roasted sweet/yellow potato, with fresh green beans. |
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I'll have to try the herb mix. Thank you. My meal plans have changed because of budgets. I will make a tomato soup and have a quick sandwich. Tomorrow I'm getting in lots of roasted veggies. |
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Next Hatch chili harvest I want to be in NM. Every year I have to miss it, this year I am going to pick 3 or 4 days and plan to be there. Maybe shoot some video, talk to the farmers, fire roast some chili's make a few dishes. Still working on getting my demo video produced and this would be a great thing to add to my agenda. |
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Those toasted Nori strips that are seasoned with sea salt and a little chili are like potato chips for me I cant stop eating them once I start. One of my friends pointed out to me that this should not be a problem since they are so nutritionally dense. I was like..oh yeah. Duh. Not enough sodium to create a problem. Brain food. |
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So..I am ordering Chinese food for delivery and looking at a menu that has over 200 menu items on it not including specials.
Why? I am so confused! Love, love, love Chinese food but this is way too many choices. On another note, I just saw a clip of Guy Fieri making fresh mozzerella and not wearing latex gloves. Grrrrrrrrrr.....bad bad idea. People learn from this and it pisses me off when these so called "Celebrity Chefs" use poor hygiene. In your home kitchen do what you want but in an restaurant, gloves are the way to go. Cooks see this guy doing it his way and copy him. This is how disease is spread. |
a healthy no bake truffle type cookie :)
1 1/2 cups soft mejool dates, pitted
1/4 cup chia seeds 1/4 cup organic cocoa 1/2 cup unsweetened shredded coconut 1 teaspoon cinnamon 2 tablespoons virgin coconut oil Optional: 1/4 cup additional unsweetened shredded coconut (for exterior shell) Place all ingredients except shredded coconut in a food processor and blend until smooth. Remove from food processor and roll into 1 1/2 inch balls. Roll in extra shredded coconut if you desire the exterior shell. Refrigerate for 20 minutes before eating. Store in an air-tight container for one week. Enjoy!! www.tropicaltraditions.com is an excellent source for QUALITY coconut oil...at decent prices. It never goes bad so it pays to buy in bulk. Coconut oil can also be good for cooking veggies..I love popcorn made with it! |
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WWW.nuts.com is the cheapest place to get it that he's found. 6.99/lb.. but a little dab will do you :) |
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Chinese food, yes! I have been craving some since NYE. Please let us all know what you decided on? I think I will have to take a look at my "take out" section of my cookbook stand. I love guy, but not wearing gloves??? I'd still eat it because who can pass up fresh mozzarella but it's why I'm always a little hesitant about how restaurant cooks operate in the kitchen. |
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