USVI-On-Line

flip-flop wrote:

mbw1024 wrote:

sailorgirl wrote:Marybeth,

So???????????? How was the soup???????????

YUM!!!!!! Loading up some pictures now!

Question though.. what is ground red pepper? I used Cayenne - was that right?

in the pot

I am not sure but I know ground sweet red pepper is paprika. Or at least that's what the lady on food network said!

It needs a little heat from the cayene. You can also stir in a little lime juice right before serving, but I never seem to have limes when I make it

My version of Sailorgirls Moroccan Stew. The only change I made was that I made meatballs using turkey & pork and spices. Well, I also ramped up the tumeric & cumin quite a bit and added a lot of paprika. I didn't have cayenne so I added a few red pepper flakes. And, right before serving I added the lime juice - and it kicked it up just a notch. We loved it and I am glad we have plenty of leftovers for lunch today. Thnx Sailorgirl!





Chocolate Orange Cake with a chocolate orange melted and poured over for icing. Yum!

Coden - what's the puffed up pizza-looking dish with red onions in your middle photo?

We've got a nor'easter coming, so I'm off to the store so that I can make sailorgirls moroccan soup tomorrow - brrrrr!

It is focaccia bread. I get it from a local bakery.

Be careful with the no'easter!!

Coden, all three of those things look delish! Wish I could make it over for lunch today!

jayseadee - I meant nor'easter - not no'easter.

Ksea - me too!! It is cold, nasty and wet here today though. No fun!!

Coden, I love your improvemnets, I ramp up the cumin and tummeric also. Glad you enjoyed it. All this talk about the soup, I pulled out a container from the freezer for lunch yesterday.

All of this food looks so good!
Some of the best soups that I have ever made were just thrown together. I just started adding things, leftover veg, spices, etc and they turn out great and are better the next day.

I have a really good Gumbo and Chowder recipe but since they've already been covered, I thought I'd chime in (since I'm bored on a Sunday night) with something different.

Loaded Baked Potatoe Cheese Soup

4 large Russet Potatoes (peeled and small diced)
4 med Red Potatoes (small diced)
2 large stalks Celery (small diced)
1 or 2 small Carrots (peeled and small diced)
1 med yellow Onion (small diced
2 oz unsalted Butter
1 lb. Bacon (rough chopped
16 oz Chicken or Vegetable Stock
32 oz Heavy Whipping Cream
2 oz Flour
1 oz Vegetable Oil
Salt/Pepper to taste

Garnish Items:
Chives (chopped)
Bacon Peices
Sour Cream
Cheddar and Mozzarella Cheese (Shredded)

Place stock pot over med heat. Add vegetable oil, butter and bacon. Start cooking bacon, do not allow to burn. Cook till crispy. Remove from fat and set aside on paper towel. Leave fat in pan. Add onions, carrots and celery. Cook until onions are translucent. Add potatoes and cook 4 minutes. Add flour to make roux. Cook roux until blonde in color (about 5-7 minutes) while stirring constantly. Add chicken stock and half of the bacon back into pan. Reserve the rest for garnish. Season with salt and pepper. Cook on medium high, bring soup to simmer and cook 15 minutes or until potatoes are soft and tender. Mash some of the potatoes for thicker, creamier texture. Add whipping cream and simmer 5 minutes. Adjust thickness by adding stock. It should be creamy. Adjust seasonings and garnish with items listed.

Cheddar Cheese Soup

1/2 lb Bacon cut into 1/2 inch pieces
3 Celery Ribs cut into 1/4 inch pieces
3 C. Milk
1 med Red Onion chopped
2 T Butter
3 C. Water
3 Dashes Tabasco
1 C. Flour
1/2 C. Beer
3/4 lb Grated White Cheddar Cheese
Salt and Pepper

In large pot brown bacon on med heat. When bacon is crisp, add onions, celery and butter. Cook until onions are translucent. Add flour and incorporate with butter stirring constantly for about 4 minutes. Add water and wisk making sure there are no lumps. Bring to boil then reduce to simmer. Cook 15 minutes stirring often. Add milk and simmer for 15 minutes. Do not boil after adding milk! Turn off heat and stir in cheese then beer. Add tabasco, salt and pepper.

chrisn - can you post your gumbo recipe anyway, I used about 4 different ones when making my gumbo so another one would definitely be appreciated. I like to use them all as guidelines.

Also, on your cheddar cheese soup recipe for the quantity required for the beer you have 1/C beer. Did you accidently put the slash there or did you leave out a number?

Thanks,
nothintolose

I was typing too fast obviously! I fixed it, thanks for letting me know. I will start digging for the other recipes. I just have them scribbled down. They are just hodge-podge informal recipes but I'll see what I can do.

Add me to the "Moroccan chicken butternut squash soup" fan club.

Boy, was that good (and easy and healthy)! After shoveling and snow-blowing, I was too hungry to stop for pictures I think it looked like everyone elses. I added the lime juice and cayenne at the end into the individual bowl. YUM!

thanks for the recipe sailorgirl and thanks for starting this thread MaryBeth!

I need to go find another one.

Last night I made the black bean soup recipe I posted here, with the following additions: when I added the liquids, I included 1 12 ounce bottle beer and 1 full cup chicken stock. When I added the spices, I included an additional tbsp. ground cumin, toasted. I also put in about 4 glugs of trinidad charlies hot sauce. I simmered the soup for longer than I used to (mostly because John was home late from work), about 45 minutes to an hour. It was nice and comforting on a cold night. I made some simple cheese quesadillas and guacamole for sides. Photo:

<a href="http://www.flickr.com/photos/28539958@N00/2198882991/" title="bean soup 2 by liamsaunt, on Flickr"><img src="http://farm3.static.flickr.com/2014/219 ... 6f9196.jpg" width="500" height="375" alt="bean soup 2"></a>

liamsaunt - it looks like something out of a restaurant!!!