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soup?
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sailorgirl
- Posts: 1644
- Joined: Mon Oct 30, 2006 3:03 pm
For Becky,
I want to do your corn chowder recipe this weekend. MIL had triple bypass and I try to cook for her on the weekends (I know, I keep telling hubby I'm a saint and that he needs to take me some where warm to thank me!!!) I can take the sodium down easily enough, but do you think I can substitute fat free half and half or maybe one percent milk?
Trust me she would love it full strength, all we hear these days is how nothing tastes good and " i'll just starve to death". She's the type of person who salts Chinese take out... hence the triple bypass. I just hate wasting good food, if it's not going to work at all.
Thanks!
I want to do your corn chowder recipe this weekend. MIL had triple bypass and I try to cook for her on the weekends (I know, I keep telling hubby I'm a saint and that he needs to take me some where warm to thank me!!!) I can take the sodium down easily enough, but do you think I can substitute fat free half and half or maybe one percent milk?
Trust me she would love it full strength, all we hear these days is how nothing tastes good and " i'll just starve to death". She's the type of person who salts Chinese take out... hence the triple bypass. I just hate wasting good food, if it's not going to work at all.
Thanks!
It will work with milk. I usually have 1% in the house and I have used it instead of cream a bunch of times before. Can she have the cheese, though? The cheese gives it really great flavor. If she can't have the cheese, I have another recipe I can post for a corn and poblano chowder. It's a Mayo Clinic recipe, so it might be more appropriate for her. I've made it a couple of times, and it passes "flavor muster." (though of course the cheesey creamy one is better! 
).
Isn't this weather disgusting? Rain, rain, rain! Wind and cold. I am sooo sick of it.
Marybeth, no, I have not seen poach pods before. I do have a pan that has inserts in it that you can poach the eggs in. Is that what you mean? I actually don't like that pan because I don't like the shape of the eggs when they come out...they look like egg mcmuffin eggs.
).Isn't this weather disgusting? Rain, rain, rain! Wind and cold. I am sooo sick of it.
Marybeth, no, I have not seen poach pods before. I do have a pan that has inserts in it that you can poach the eggs in. Is that what you mean? I actually don't like that pan because I don't like the shape of the eggs when they come out...they look like egg mcmuffin eggs.
It's like looking in your soup and finding a whole different alphabet.
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sailorgirl
- Posts: 1644
- Joined: Mon Oct 30, 2006 3:03 pm
[quote="liamsaunt"]It will work with milk. I usually have 1% in the house and I have used it instead of cream a bunch of times before. Can she have the cheese, though? The cheese gives it really great flavor. If she can't have the cheese, I have another recipe I can post for a corn and poblano chowder. It's a Mayo Clinic recipe, so it might be more appropriate for her. I've made it a couple of times, and it passes "flavor muster." (though of course the cheesey creamy one is better! )."
I was thinking I could use less cheese and do a combo of fat free and low fat cheese. At this point any fat and salt reduction from her pre op diet is a plus, which consited primarliy of processed and junk food. She is having a very hard time adjusting to the "new normal" and really barked at my hubby when he refused to stop at KFC on the way back from a folow up with the cardiac surgeon! I swear sometimes dealing with our teenagers is easier, at least we can threaten to throw them out of the hosue
I will take that corn and poblano recipe if you have a minute.. thanks a bunch you are the best.
Take heart we are supposed to have sun on Sunday!!!!
)."I was thinking I could use less cheese and do a combo of fat free and low fat cheese. At this point any fat and salt reduction from her pre op diet is a plus, which consited primarliy of processed and junk food. She is having a very hard time adjusting to the "new normal" and really barked at my hubby when he refused to stop at KFC on the way back from a folow up with the cardiac surgeon! I swear sometimes dealing with our teenagers is easier, at least we can threaten to throw them out of the hosue
I will take that corn and poblano recipe if you have a minute.. thanks a bunch you are the best.
Take heart we are supposed to have sun on Sunday!!!!
poach pods are silicone cups that you plop in the simmering water but they do come out like mcmuffins! I just can't seem to get them right when I put the egg right in the water. I know there are all sorts of tricks but I've not been able to master it.
here's what they look like
http://www.thekitchenoutlet.com/product ... ductid=435
here's what they look like
http://www.thekitchenoutlet.com/product ... ductid=435
I love poached eggs, but have to use the "mcmuffin" pan, as well. I've tried "real" poaching, but end up with junk.mbw1024 wrote:poach pods are silicone cups that you plop in the simmering water but they do come out like mcmuffins! I just can't seem to get them right when I put the egg right in the water. I know there are all sorts of tricks but I've not been able to master it.
here's what they look like
http://www.thekitchenoutlet.com/product ... ductid=435
There is a B&B in Vermont owned by a chef. He makes the best poached eggs. I love them so much I painted my dining room just like his
It's the Doveberry Inn near Mount Snow if you're ever in need or real poached egg fix.janet
corn chowder with roasted poblanos
four servings
2 poblano chiles, hlaved lengthwise and seeded
1 lb. yukon gold potatoes, peeled and cut into 1.5 inch chunks
2 tbsp. olive oil
1 onion, chopped
1/2 red bell pepper, seeded and diced
1/2 tsp. salt
15 ounces corn kernals, fresh or frozen (thawed)
1 cup 1% milk
2 cups vegetable stock (low sodium)
1/4 tap. black pepper
2 tbsp. chopped cilantro
2 tsp. chopped oregano, or 1/2 tsp. dried
broil the chiles until the skin is blackened (I just stick them right on my gas burners). Put into a plastic bag to sweat for a few minutes (loosens the skin), and then peel the skin off under running water. Chop.
put potatoes in pan and add water to cover. bring to a boil. simmer, uncoveredm, until the potatoes are tender, about 15 minutes. Drain the potatoes and coarsely mash them. Set aside.
Heat the olive oil. Add the onion and bell pepper and saute until soft, about 5 minutes. Stir in the salt and cook about 5 more minutes. Stir in the chiles, mashed potatoes, corn, milk, stock, black pepper, and simmer, uncovered, until the soup thickens, about 20 minutes.
Ladle into bowls and garnish with the chopped herbs.
per serving:
304 calories
9 grams protein
50 grams carbohydrate
10 grams fat (2 grams saturated)
2 mg. sodium
380 mg. sodium
6 grams fiber
four servings
2 poblano chiles, hlaved lengthwise and seeded
1 lb. yukon gold potatoes, peeled and cut into 1.5 inch chunks
2 tbsp. olive oil
1 onion, chopped
1/2 red bell pepper, seeded and diced
1/2 tsp. salt
15 ounces corn kernals, fresh or frozen (thawed)
1 cup 1% milk
2 cups vegetable stock (low sodium)
1/4 tap. black pepper
2 tbsp. chopped cilantro
2 tsp. chopped oregano, or 1/2 tsp. dried
broil the chiles until the skin is blackened (I just stick them right on my gas burners). Put into a plastic bag to sweat for a few minutes (loosens the skin), and then peel the skin off under running water. Chop.
put potatoes in pan and add water to cover. bring to a boil. simmer, uncoveredm, until the potatoes are tender, about 15 minutes. Drain the potatoes and coarsely mash them. Set aside.
Heat the olive oil. Add the onion and bell pepper and saute until soft, about 5 minutes. Stir in the salt and cook about 5 more minutes. Stir in the chiles, mashed potatoes, corn, milk, stock, black pepper, and simmer, uncovered, until the soup thickens, about 20 minutes.
Ladle into bowls and garnish with the chopped herbs.
per serving:
304 calories
9 grams protein
50 grams carbohydrate
10 grams fat (2 grams saturated)
2 mg. sodium
380 mg. sodium
6 grams fiber
It's like looking in your soup and finding a whole different alphabet.
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sailorgirl
- Posts: 1644
- Joined: Mon Oct 30, 2006 3:03 pm
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sailorgirl
- Posts: 1644
- Joined: Mon Oct 30, 2006 3:03 pm
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Capn Dan and Ruby
- Posts: 1006
- Joined: Sat Sep 05, 2009 10:08 pm
- Location: PC Florida
enjoying this thread... Few things... Where are all the pictures going?... I do the Butter nut squash soup in a similar way, I have a good peeler and peal, cut up and roast my squash coated in a little olive oil, salt and pepper. It ads a nice toasty taste. No butter, then I ad a splash of sherry mmm good! We need to get all these recipies together. I might just try to do it.
I found this website awhile ago , has alot of soup recipes. www.soupsong.com
Laura
Laura
You must be the change you want to see in the world
Here are some soup recipes I have made in recent months that were a hit. Roasted pupmkin soup with gruyere crouton:
<a href="http://www.flickr.com/photos/28539958@N00/5019716999/" title="pumpkin soup with sage and gruyere croutons by liamsaunt, on Flickr"><img src="http://farm5.static.flickr.com/4087/501 ... d7cbc9.jpg" width="500" height="326" alt="pumpkin soup with sage and gruyere croutons"></a>
recipe: http://www.finecooking.com/recipes/pump ... utons.aspx
Coconut noodle soup with tea0-smoked shrimp:
<a href="http://www.flickr.com/photos/28539958@N00/5076690459/" title="coconut noodle soup with tea smoked shrimp by liamsaunt, on Flickr"><img src="http://farm5.static.flickr.com/4022/507 ... e228c3.jpg" width="500" height="333" alt="coconut noodle soup with tea smoked shrimp"></a>
recipe: http://www.finecooking.com/recipes/coco ... hrimp.aspx
<a href="http://www.flickr.com/photos/28539958@N00/5019716999/" title="pumpkin soup with sage and gruyere croutons by liamsaunt, on Flickr"><img src="http://farm5.static.flickr.com/4087/501 ... d7cbc9.jpg" width="500" height="326" alt="pumpkin soup with sage and gruyere croutons"></a>
recipe: http://www.finecooking.com/recipes/pump ... utons.aspx
Coconut noodle soup with tea0-smoked shrimp:
<a href="http://www.flickr.com/photos/28539958@N00/5076690459/" title="coconut noodle soup with tea smoked shrimp by liamsaunt, on Flickr"><img src="http://farm5.static.flickr.com/4022/507 ... e228c3.jpg" width="500" height="333" alt="coconut noodle soup with tea smoked shrimp"></a>
recipe: http://www.finecooking.com/recipes/coco ... hrimp.aspx
It's like looking in your soup and finding a whole different alphabet.
I made some really good soup yesterday, using STJ Spice mixture called Island Creole. I made a Beef Barley vegetable soup, using the recipe on the Quaker Barley box as a guide but with some changes. The differences in recipe were:
- I use fresh veggies instead of frozen. Included cut up zucchini because I like it in soup.
- Used stew beef, rather than ground beef
- Used half beef broth, half water
- Added a small can of tomatoe sauce (in addition to the canned diced tomatoes)
- Omit basil
- 4 teaspoons of Island Creole spice mix
- lots of fresh ground black pepper
I cooked it all day in a crock pot (added the barley for the last hour so it didn't get mushy). The soup is delicious and has a bit of a spicy kick with the Island Creole spice. Just a little taste of the islands.
- I use fresh veggies instead of frozen. Included cut up zucchini because I like it in soup.
- Used stew beef, rather than ground beef
- Used half beef broth, half water
- Added a small can of tomatoe sauce (in addition to the canned diced tomatoes)
- Omit basil
- 4 teaspoons of Island Creole spice mix
- lots of fresh ground black pepper
I cooked it all day in a crock pot (added the barley for the last hour so it didn't get mushy). The soup is delicious and has a bit of a spicy kick with the Island Creole spice. Just a little taste of the islands.
Hey Sailorgirl...I think I have told you before that I love and some times crave the Butternut soup (pg 1). I made it this week with some variations.
I had boneless chicken breasts in the fridge so I used them instead of ground meat.
Also, had no chick peas on hand so I threw in a cup of barley instead. Had to up the liquid as well with the barley addition. It came out great! I love this soup and it is perfect left over on the snowy day!
I had boneless chicken breasts in the fridge so I used them instead of ground meat.
Also, had no chick peas on hand so I threw in a cup of barley instead. Had to up the liquid as well with the barley addition. It came out great! I love this soup and it is perfect left over on the snowy day!
Jamie's Minestrone courtesy of Allrecipes.com
Ingredients
3 tablespoons olive oil
3 cloves garlic, chopped
2 onions, chopped
2 cups chopped celery
5 carrots, sliced
2 cups chicken broth
2 cups water
4 cups tomato sauce
1/2 cup red wine (optional)
1 cup canned kidney beans, drained
1 (15 ounce) can green beans
1 (15 ounce) can of Northern Beans
2 cups baby spinach, rinsed
3 zucchinis, quartered and sliced
1 tablespoon chopped fresh oregano
2 tablespoons chopped fresh basil
salt and pepper to taste
1/2 cup seashell pasta
2 tablespoons grated Parmesan cheese for topping
1 tablespoon olive oil
Directions
1.In a large stock pot, over medium-low heat, heat olive oil and saute garlic for 2 to 3 minutes. Add onion and saute for 4 to 5 minutes. Add celery and carrots, saute for 1 to 2 minutes.
2.Add chicken broth, water and tomato sauce, bring to boil, stirring frequently. If desired add red wine at this point. Reduce heat to low and add kidney beans, green beans, spinach leaves, zucchini, oregano, basil, salt and pepper. Simmer for 30 to 40 minutes, the longer the better.
3.Fill a medium saucepan with water and bring to a boil. Add macaroni and cook until tender. Drain water and set aside.
4.Once pasta is cooked and soup is heated through place 2 tablespoons cooked pasta into individual serving bowls. Ladle soup on top of pasta and sprinkle Parmesan cheese on top. Spray with olive oil and serve.
Ingredients
3 tablespoons olive oil
3 cloves garlic, chopped
2 onions, chopped
2 cups chopped celery
5 carrots, sliced
2 cups chicken broth
2 cups water
4 cups tomato sauce
1/2 cup red wine (optional)
1 cup canned kidney beans, drained
1 (15 ounce) can green beans
1 (15 ounce) can of Northern Beans
2 cups baby spinach, rinsed
3 zucchinis, quartered and sliced
1 tablespoon chopped fresh oregano
2 tablespoons chopped fresh basil
salt and pepper to taste
1/2 cup seashell pasta
2 tablespoons grated Parmesan cheese for topping
1 tablespoon olive oil
Directions
1.In a large stock pot, over medium-low heat, heat olive oil and saute garlic for 2 to 3 minutes. Add onion and saute for 4 to 5 minutes. Add celery and carrots, saute for 1 to 2 minutes.
2.Add chicken broth, water and tomato sauce, bring to boil, stirring frequently. If desired add red wine at this point. Reduce heat to low and add kidney beans, green beans, spinach leaves, zucchini, oregano, basil, salt and pepper. Simmer for 30 to 40 minutes, the longer the better.
3.Fill a medium saucepan with water and bring to a boil. Add macaroni and cook until tender. Drain water and set aside.
4.Once pasta is cooked and soup is heated through place 2 tablespoons cooked pasta into individual serving bowls. Ladle soup on top of pasta and sprinkle Parmesan cheese on top. Spray with olive oil and serve.