These are easy and go down Good- and are
good for you!
Cauliflower Soup
3 Tbsp Butter
1 Large Onion, thinly sliced
1 Small Cauliflower, in small florets
½ Tsp Basil
3 Parsley sprigs
3 Tbsp Flour
6 Cups Chicken Stock, heated
1 Bay leaf
Salt and pepper to taste
Heat butter in a large saucepan over medium heat. Add Onion, partly
cover and cook 6
minutes over low heat. Stir in cauliflower, basil and parsley
sprigs; Cook 8 minutes, partly
covered over low heat. Mix in flour until well incorporated;
continue cooking 2 minutes
uncovered. Pour in the warm Chicken Stock, add the Bay Leaf and
season. Bring to boil,
stirring constantly. Cook the soup, partly covered for 25 minutes,
over low heat. Pass soup
thru a food mill or puree in blender before serving.
105 Calories 7g Fat 8g Carbs 1.3 g Fiber 2g Protein
Beet Borscht
2 Lbs Beets, without tops
About 4 Cups water
1 Small Onion, chopped
2 Eggs
2 Tbsp Sugar
3 Tbsp Lemon Juice
Salt and pepper to taste
Lemon Slices
Peel beets and coarsely shred in a food processor or thru the large
holes of a grater. (You
should have about 5 cups.) In a 4-5 quart pan, combine beets, 4 cups
of the water, and the
onion. Bring to a boil over high heat; reduce the heat, cover and
simmer until beets are
tender to the bite (about 15 minutes). Let cool. Add eggs, sugar and
lemon juice. Whirl
beet mixture, a portion at a time, kin a food processor or blender
until smooth. Season to
taste with salt and pepper. Cover and refrigerate for at least 2
hours or, up to 2 days. Just
before serving, stir borscht; if it's too thick to sip, add water to
thin the soup to desired
consistency. Garnish it with several slices of lemon. Makes about 6
servings.
Winter Minestrone
3 Tbsp Olive Oil
1 Large Onion
1 Stalk Celery, finely chopped
2 large Garlic cloves, minced or pressed
1 Tsp Dry basil
1/2 Tsp Each of .. dry Rosemary, Oregano leaves, Thyme leaves
1/4 Cup Pearl Barley
2 medium, Potatoes, thin skinned (I use Red) You can use New
potatoes
8 cups Chicken broth
1 large Turnip, peeled and diced
1 can Red kidney beans (about a pound) with liquid
2/3 cup Small shell or Elbow macaroni
1/4 cup Tomato paste
2 cups Kale leaves or green cabbage, finely shredded
Salt and pepper
1 1/2 cups (6 oz) shredded jack cheese
Heat oil in a 5 quart pan over medium heat. Add onion, celery,
garlic, basil, rosemary,
oregano and thyme; Cook, stirring occasionally, until onion is soft
(about 10 minutes). Add
barley, potatoes, carrots, stock and turnip. Bring to boil over high
heat; reduce heat, cover
and simmer for 20 minutes. Mix in beans and their liquid, macaroni
and tomato paste.
Bring to a boil over high heat; reduce heat, cover and boil gently
until macaroni is tender
(about 15 minutes). Add kale and cook, uncovered, until kale is
tender-crisp (about 5
minutes). Season to taste with salt and pepper. Sprinkle with cheese
when serving.
Makes 8-10 servings.
And, you can make a cream soup out of just about any veggie. I use
broccoli or tomatoes
quite often.
In a 2.5 quart pan, place the broccoli or tomatoes, till it's a bit
more than about half full.
Just cover with water, with with one or two chicken bouillon cubes
added to the pot and add
several stalks of chopped celery.
Bring to a boil and cook (tomatoes till the skins will pull off
easily) or until the broccoli is
falling apart. If doing tomatoes, test the skins with tongs to see
if they will pull off. When
they will, begin tenderly pinching each tomato skin with sharp tongs
and by pulling on it,
remove it. You should be able to just pinch the skin and lift it off
with tongs. Then, continue
to cook till they break down and can be pulled apart easily.
Put the broccoli or tomato mixture in a food processor and blend
till smooth. Return to
pot. For tomato soup, add about 5 oz (3/4 of the 6 oz can) of tomato
paste to the
tomatoes.
For either soup, add heavy cream or half and half till it gets to
the desired consistency,
stirring constantly till the soup is heated to serving temperature.
Serve either soup, topped with grated parmesan cheese or chopped
chives or parsley.
Jan Muzzy
janmuzzy@inreach.com
|
These are For Amy who needs soups for her grandmother. These two are
soups that I grew
up eating.
Vegetable Beef Soup
1 to 2 lbs beef, trimmed of most fat and cut in 1/2 inch cubes
carrots
celery
potatoes
onions
broccoli
corn
green beans
cauliflower
bell peppers
peas
cooked beans
turnips
squash of any kinds
any other vegetables that your family likes
1 can diced tomatoes
1 bouillon cube per each 1 1/2 cups water or use beef broth
2 or 3 garlic cloves minced (or leave them whole and put a toothpick
through them so you
can find them)
Brown meat in a little oil. Dice vegetables in half inch chunks or
smaller or larger. Put
vegetables in pot with browned meat. Add enough water to cover. Add
bouillon cubes.
Cover and cook until meat and vegetables are tender. Adjust
seasoning. Serve with
crackers or rolls or toasted bread.
Note: Omit any vegetables that you don't like. Add any other
vegetables that you do like.
Turkey (or Chicken) Rice Soup
2 to 4 cups diced turkey or chicken (leftover Thanksgiving turkey is
good for this)
1 cup onions diced fine
3 or 4 carrots, peeled and diced
3 or 4 celery stalks, diced
1 to 2 cups rice (I prefer brown rice, my sister uses white rice)
Chicken broth to cover plus 1 quart or water and chicken bouillon
cubes
Skin chicken or turkey. Dice. Put in pot with desired vegetables,
rice and chicken broth or
water and bouillon cubes. Cook 30 minutes to an hour for white rice,
1 hour to 1 1/2 hours
for brown rice, after liquid boils.
Mary
Tis1947@aol.com
|
Kung Pao Chicken
1 pound skinless, boneless chicken breast halves - cut into chunks
2 tablespoons white wine
2 tablespoons soy sauce
2 tablespoons sesame oil, divided
2 tablespoons cornstarch, dissolved in 2 tablespoons water
1 ounce hot chile paste
1 teaspoon distilled white vinegar
2 teaspoons brown sugar
4 green onions, chopped
1 tablespoon chopped garlic
1 (8 ounce) can water chestnuts
4 ounces chopped peanuts
To Make Marinade: Combine 1 tablespoon wine, 1 tablespoon soy sauce,
1 tablespoon oil
and 1 tablespoon cornstarch/water mixture and mix together. Place
chicken pieces in a
glass dish or bowl and add marinade. Toss to coat. Cover dish and
place in refrigerator for
about 30 minutes.
To Make Sauce: In a small bowl combine 1 tablespoon wine, 1
tablespoon soy sauce, 1
tablespoon oil, 1 tablespoon cornstarch/water mixture, chili paste,
vinegar and sugar. Mix
together and add green onion, garlic, water chestnuts and peanuts.
In a medium skillet,
heat sauce slowly until aromatic. Meanwhile, remove chicken from
marinade and saute in a
large skillet until meat is white and juices run clear. When sauce
is aromatic, add sautéed
chicken to it and let simmer together until sauce thickens.
Cathy L
cathyl_813@hotmail.com
|
Re: Lime Question:
To answer your question. 1 med. lime = approx. 2TBLS. of juice &
approx. 1 1/2 tsp. of
peel. Unlike alot of other subs. if you use the Real Lime brand of
juice, you use the same
amount as the real thing. (2 TBLS. to 2 TBLS.). The dried peel
(McCormick brand), you
use the same amount as fresh. (1 1/2 tsp. to 1 1/2 tsp.). I hope
this helped. I also have a
very handy reference chart of equivalents. I would be happy to email
it to you, or the site. I
have referred to this chart MANY times! Hope I could Help,
Kelly
forbidenrose7@yahoo.com
|
|
(C)1994-2007, Kaylin
White/Real Food for Real People. All rights reserved.
Disclaimer: The format and original works of this newsletter are protected
under US copyright laws, assigned ISSN: 1528-9621. The subscriber
recipes remain the property of the individuals who have submitted them, or
the original authors of the recipes, respectively. Only recipes with
copyright statements attached directly to the recipe or are included in copyrighted
collections, are original works of Kaylin White/Real Food for Real People
(formerly Kaylin Cherry), and any other recipes offered as `main recipes' in
this newsletter are taken from the collective files of RF4RP, and include
information as to the original author when this information is available.
RF4RP will not be held liable for missing information as to original author
of recipes, due to the uncontrollable circumstances which are unique to recipe
sharing and collecting. RF4RP is not associated in any way with any other
program and/or book(s) using this or similar names, unless connected with
the name Kaylin White or Kaylin Cherry, and has been using the copyrighted
name 'Real Food for Real People' since 1994. All email addresses on our
list are added by persons using the subscribe address or the service
provided at Yahoo.com Subscribing of persons without permission is forbidden, and
anyone found practicing this will be deleted from list and turned in to
Yahoo.com as well as their ISP for punishment to the full extent of the law.
Any other spamming of RF4RP subscribers, or use of copyrighted RF4RP
material in spamming will also be prosecuted to the full extent of the law.
All advertising is paid or traded, and is the responsibility & property of
the
sponsors.
|
|
.gif)