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salmon & miso stew2 Tbsp coconut butter
2 cups thinly sliced yellow onion
8 oz wild salmon, cut into 1 inch chunks
1 c carrots thinly sliced (like pennies)
3 c low-sodium vegetable stock
2 bay leaves
2 c yukon gold potatoes
1 c 1 inch chunks pumpkin, skin removed
1 1/2 c plain soymilk
1 c edamame
1 1/2 Tbsp miso
3 scallions, trimmed & chopped on the diagonal
In large Dutch oven, heat coconut butter. Add onion and cook until soft, about 5 min.
Add salmon, carrots, vegetable stock, and bay leaves. Bring mixture to a boil. Reduce heat to simmer and cover. Cook for 10 min.
Remove lid and bring mixture to a boil again. Add potatoes, pumpkin, and soymilk. Cook over medium heat for 5 min. Don't let the soymilk come to a boil or it may curdle!
Add edamame. Simmer on very low heat for several minutes.
Place miso in a small mixing bowl. Using a soup ladle, remove some of the broth and pour it over the miso. Mix broth and miso well. Transfer this mixture to the Dutch oven. Mix into soup and heat gently over low heat. Ladle into soup bowls and garnish with scallions. Serve hot.
chipotle tortilla soup w/ turkey and lime1 sm can chipotles in adobo
1 Tbsp evoo
1 minced red onion
4 cups chicken broth
1 can 15 oz stewed tomatoes
1/2 tsp ground cumin
2 cups shredded cooked turkey
3 Tbsp lime juice
garnish: baked corn tortilla chips, crumbled queso fresco, diced avocado, diced jalapeno, cilantro leaves
Puree chipotles in adobo in a blender. Measure out 1/2 tsp and store rest for another use. (Puree will keep in fridge for 1 month)
Heat EVOO in a large pot over med heat. Add onion and garlic and saute until onion is soft, about 6 min. Add broth, tomatoes, and cumin and bring to a boil. Reduce heat, cover, and simmer for 10 min.
Stir in turkey, lime juice, and 1/2-1 tsp chipotle puree, to taste. Ladle soup into bowls and garnish with tortilla chips, cheese, avocado, and cilantro.
note - I like to add a sprinkle of lemon juice, as well. :)
curried butternut squash soup with coconut and limeingredients
1 1/2 Tbsp evoo
3/4 c sliced shallots
1 Tbsp minced or grated fresh ginger
1 clove minced garlic
9 cups peeled and cubed butternut squash (about 3 lb)
3 c chicken or vegetable broth
sea salt
1 tsp Thai red curry paste
3/4 c light coconut milk
2 tsp lime juice
Heat oil in a large pot over med heat. Add shallots and cook until softened, 2-3 min. Add ginger and garlic and cook until fragrant but not browned, about 1 min longer. Add squash, broth, and 1/2 tsp sea salt and bring to a boil over high heat. Reduce heat to maintain a simmer, cover, and cook until squash is tender when pierced with a fork, about 20 min. Cool slightly.
Put curry paste in a small bowl and stir in coconut milk until well blended.
In a blender or food processor, puree soup, in batches if necessary, until smooth. Return to pot and stir in coconut milk mixture. Heat soup just until hot, stir in lime juice, and season to taste.
I grow Thai basil in my garden and I like to garnish with a dollop of lowfat organic yogurt & some thai basil.
Got this one out of a cookbook my sister gave me for Christmas last year... NOM!white bean and escarole soup w/ turkey meatballs
(from a fave cookbook)
ingredients -
1 lb ground turkey
1 lg egg
1/4 c grated parmesan cheese, plus shavings for garnish
2 Tbsp dried bread crumbs
sea salt and freshly ground pepper to taste
2 14.5 oz cans white beans (I prefer cannellini, but you can use northern beans)
1 head escarole
2 Tbsp extra virgin olive oil
1 finely chopped yellow onion
2 cloves minced garlic
red pepper flakes
1/4 tsp dried thyme
1/2 c dry white wine
4 c chicken broth
directions -
line a baking sheet w/ foil or parchment paper. In a large bowl, mix turkey w/ egg, parmesan, bread crumbs, 1/4 tsp sea salt, 1/8 tsp black pepper, pinch red pepper flakes until well blended. Shape into 1 in meatballs and arrange about 1/2 in apart on prepared baking sheet. Chill for 30 min.
Preheat oven to 375. Bake meatballs until firm to the touch and no longer pink in the center, 16-20 min. Meanwhile, drain and rinse beans. Tear escarole leaves into bite-sized pieces and set aside.
In a large pot, heat oil over medium-high heat. Add onion and saute until softened, about 5 min. Add garlic and thyme. Cook, stirring frequently, until fragrant, but not browned, 1-2 min more. Add wine and boil until mostly evaporated, 2-3 min.
Add broth and bring to a simmer. Add beans and escarole and cook until escarole is wilted, 5-7 min. Add meatballs and cook until heated through, 1-2 min. Ladle soup into bowls and garnish with parmesan shavings. Serve immediately. :)
4 servings, iron-rich, good source of fiber
Could I do the butternut squash soup with onion instead of shallot? I have everything else at home now and I was going to cook my squash tonight!
Shrimp & Corn Chowder - you can replace the shrimp with crawfish or lobster, and it's still good (I think this is Ina's recipe):Ingredients
• 1 1/2-2 lb cooked shrimp, peeled & deveined
• 3 ears corn
For the stock:
• 6 tablespoons (3/4 stick) unsalted butter
• 1 cup chopped yellow onion
• 1/4 cup cream sherry
• 1 teaspoon sweet paprika
• 4 cups whole milk
• 2 cups heavy cream
• 1 cup dry white wine
For the soup:
• 1 tablespoon good olive oil
• 1/4 pound bacon, large-diced
• 2 cups large-diced unpeeled Yukon gold potatoes (2 medium)
• 1 1/2 cups chopped yellow onions (2 onions)
• 2 cups diced celery (3 to 4 stalks)
• 1 tablespoon kosher salt
• 1 teaspoon freshly ground black pepper
• 2 teaspoons chopped fresh chives
• 1/4 cup cream sherry
Directions
Remove the meat from the shells. Cut the meat into bit sized pieces and place them in a bowl. Cover with plastic wrap and refrigerate. Reserve the shells, if working with lobster, and all the juices that collect. Cut the corn kernels from the cobs and set aside, reserving the cobs separately.
For the stock, melt the butter in a stockpot or Dutch oven large enough to hold all the shells, if lobster, and corncobs. Add the onion and cook over medium-low heat for 7 minutes, until translucent but not browned, stirring occasionally. Add the sherry and paprika and cook for 1 minute. Add the milk, cream, wine, lobster shells and their juices, and corn cobs and bring to a simmer. Partially cover the pot and simmer the stock over the lowest heat for 30 minutes. (I move the pot halfway off the heat.)
Meanwhile, in another stockpot or Dutch oven, heat the oil and cook the bacon for 4 to 5 minutes over medium-low heat, until browned and crisp. Remove with a slotted spoon and reserve. Add the potatoes, onions, celery, corn kernels, salt, and pepper to the same pot and saute for 5 minutes. When the stock is ready, remove the largest pieces of shell and the corn cobs with tongs and discard. Place a strainer over the soup pot and carefully pour the stock into the pot with the potatoes and corn. Simmer over low heat for 15 minutes, until the potatoes are tender. Add the cooked shrimp, the chives and the sherry and season to taste. Heat gently and serve hot with a garnish of crisp bacon.
HOLY HELL this one's delicious. Much better served fresh than as leftovers, though. And she always picks the recipes that include included ingredients I don't typically like - corn AND shrimp. But I couldn't be mad at her for making this once it started cooking because it was SOOOO good.
I usually stick with a simple vegetable soup. Broth + tons of vegetables + vermicelli. Cook one day, reheat the next and eat.
Sarah Pi wrote: "Could I do the butternut squash soup with onion instead of shallot? I have everything else at home now and I was going to cook my squash tonight!"I would think so... :)
Barb wrote: "I'm a soup pussy. I stick to chicken noodle and cream of mushroom ... I know, I know. It's just that they usually include so many of the things I dislike the most. I made a really nice homemade ..."Barb, you could probably adjust any soup recipe to your taste/liking... soups are awesome like that - they're hard to mess up. Improvised soup recipes can be fun, too.
Last week, I made a soup without a recipe -
Start with your preferred broth or stock. I used low sodium chicken broth.
Do you want meat in it, protein? Add meat. Or beans if you want meatless. Maybe a bit of both... I used organic boneless skinless chicken breasts & diced into small pieces after they boiled in broth/water & a Tbsp extra virgin olive oil (so the meat wouldn't dry out while boiling).
Chop veggies you like - just go through vegetable aisle and pick up stuff you like to eat. I love to add diced avocado to my soups. Also, greens like kale and spinach and arugala are really delish in soups. And so is cabbage.
You can add smidge of spicy, too... I added some diced jalapeno. Sometimes I like to add green chiles, too.
If you plan to add a starch (not counting potatoes) - rice, pasta, barley, etc to your soup or stew, cook them and keep them separated from the soup. Add when serving.
If you are looking for a starch substitute to add that's low-fat/complex carb - you can use sliced mushrooms (take on texture of noodles, seem to satisfy my noodle craving), spaghetti squash, quinoa, brown rice...
Seasoning? Keep it light on the salt and pepper... they can always be added later. Are you wanting something with Mexican flair? Add traditional Mexican seasoning. Something Indian masala tasting? You can add traditional Indian seasoning... You get the idea - you like it, you add it. My fave summertime go-to - tarragon, basil olive oil, & sea salt. That's all.
And lastly - the more herbs you use, the better, IMO. I'll chop some fresh cilantro, parsley, tarragon, basil, green onion, whatever I have handy to add to the soup. Don't add it to the soup while it's cooking... only when it's ready to be served. Otherwise, it'll get wilty and it'll lose its flavor potency.
Other great soup toppers: low-fat yogurt instead of sour cream, a splash of lemon juice, lime juice... some leftover wine sitting around? Add a dash of it for a more sophisticated flavor. Roasted, sliced almonds are great as soup toppers, esp fall squash soups. Also, a few sprinkles of cheese, croutons... the possibilities are endless.
Britomart wrote: " Sorry, I had to."
Billy Dee! Billy Dee!!!
I went home and made Heidi's squash soup from message 4. It is delicious, though burn-my-face-off spicy, which is my fault for using the type of curry paste that I used. Yogurt cooled it down a bit, as did the apple that I threw in for fun.Yum.
Heidi, do you like Red lentils? I have a great soup recipe, includes carrots, lime juice, coconut milk, not too spicy, just right.
That sounds delicious, Cynthia... I'm not picky with my soups. I like 'em all so long as they don't smell, look, or taste like dog food. :)
Sweet potato and apple with chipotle peppers in adobo sauce is a good one, Heidi.
Post your recipes! :) Others may be interested in trying them, too.Sarah, Cynthia... BOTH of your soups seem like they'd be delicious.
Man, I sooo wish I wasn't allergic to tomatoes. I love them. I miss them. I used to eat them whole... like an apple. The best soup recipes have tomatoes, IMO. If I'm supposed to use tomatoes, I just use half of what the recipe calls for, typically. But I really wish there was a vegetable substitute for tomatoes, a good one. That recipe looks FABULOUS, Bun! I love basil the most.
Bun, can you think of anything I could use in place of a tomato? :[
I actually very rarely make soups, though I love them and even have a few soup-only cookbooks. I guess this fall and winter I will have to get on that! If I make any awesome ones I'll post recipes here.
Mod
It’s red pepper time here, so every year around this time I make oodles of my favourite soup, it’s extremely versatile, you can throw anything in with the peppers. I’ve added white beans, black beans, corn, tomatoes, sweet & regular potatoes. Sometimes I roast the peppers, sometimes not...Red Pepper Soup
2 TBS butter
2 TBS olive oil
4 red peppers chopped (roasted & peeled if desired)
1 large onion
1 TBS smoked paprika
1/2 tsp fresh or dried thyme
1 tsp basil
1 tsp oregano (I usually double the amount if I have fresh herbs)
1/2 tsp cayenne pepper (or to taste)
4 1/2 TBS flour
4 1/2 cups chicken stock
1 TBS tomato paste (I often leave this out, esp. if I’m adding extra ingredients)
2 TBS heavy cream (I usually leave this out too)
Heat butter/oil, add onion and paprika and cook over low heat for about 10 minutes, or until translucent.
Add peppers, season with s&p, add all seasonings, cover and cook about 20 minutes, stirring occasionally.
Mix in flour stirring constantly for about 2 minutes.
pour in chicken stock, mixing to incorporate, turn up heat to medium, mix in tomato paste and simmer about 15 minutes on med-low heat.
puree in food processor, pour into bowls and just prior to serving mix in cream.
Lobstergirl wrote: "Mushrooms make a fantastic broth. On one of those days when I literally had 3 things in my refrigerator, I made broth with mushrooms, added a bag of arugula, and when it was all done grated chees..."I love making broth with mushrooms... sometimes I roast the mushrooms first and sometimes I used dried mushrooms with the fresh ones. I’m going to try your dish with chard, I have oodles of chard.
Chard. That's another great soup green!
Mod
2 tablespoons oil
4 cloves garlic
1 large carrot
1 leek
1 can chickpeas
3-4 small yellow squash
1 can chicken broth
1 cup Israeli (pearl) couscous
1-2 tsp cumin
1 tsp turmeric
salt to taste
optional: bunch of fresh curly leaf parsley
Chop or crush garlic, chop carrot, add with oil to pot. Wash leek thoroughly; chop white part; add to pot. Add 1/2 cup water; cover. After 5 or so minutes add the drained chickpeas (I always rinse them too). Cover and let simmer for 10 minutes. Chop squash and add to the pot with chicken stock, cumin, and turmeric, dash of salt (unless your stock is really salty). I threw in the parsley, chopped, at this point - I like it in there for color. Add the couscous and stir, making sure there is enough broth to cover; I added about an extra 1/2 cup water. Cover the pot and lower heat to a slow simmer, for 10 minutes. All done.
Other than using margarine (heathen), that sounds very good, Barb!
I made this last night. It was super cheap and easy to make: 
CHILE-CHICKEN POSOLE(I've seen it spelled Pasole, Pazole, and Posole - it's a traditional Mexican soup with hominy, i.e. posole - sometimes made with pork, sometimes with chicken, I'm sure it could be adapted as a vegetarian recipe, etc), This recipe is from Food Network Magazine.
Prep time: 16 min
Inactive prep time: _
Cook time: 14 min
Level: Easy
Serves: 4 servings (must be huge friggin servings - I'm willing to bet I could get 6 hearty servings out of this)
INGREDIENTS:
1 lb skinless, boneless chicken breasts, diced
1 tsp dried thyme
Kosher salt & fresh ground pepper
2 Tbsp vegetable oil
1 large white onion, diced
1 jalapeño pepper, chopped (remove seeds for less heat)
2 cloves garlic, minced
3 6-oz cans while green chiles, drained
1 C fresh cilantro
2 15-oz cans hominy, drained
Sliced avocado and radishes and/or baked corn chips, for garnish (optional)
DIRECTIONS:
Season the chicken w/ 1/2 tsp thyme, and salt and pepper to taste; set aside.
Heat the vegetable oil in a large saucepan over medium heat. Add the onion, jalapeño, and garlic and cook until soft, about 4 minutes. Transfer to a blender, then add chiles, cilantro, and the remaining 1/2 tsp thyme, and purée until smooth. Return to the saucepan and cook over medium heat, stirring until the sauce thickens and turns deep green, about 5 minutes.
Add broth, hominy, and chicken to the sauce pan. Cover and simmer until the chicken is tender, about 10 minutes. Garnish with avocado, radishes, and/or corn chips, if desired. I decided it needed a bit more kick, as well, so I gave it a quick splash of Sriracha.
NUTRITIONAL INFO:
Per serving: Calories 385; Fat 10 g (Saturated 2 g); Cholesterol 91 mg; Sodium 1591 mg; Carbohydrates 43 g; Fiber 8 g; Protein 36 g
Mod
It comes in cans in the Midwest. It's good just cooked with some butter. My folks were from Southern Illinois and they would serve hominy as a veg. I'm making this soup! http://culinaryarts.about.com/od/glos...
Mod
I think it is corn treated with some type of acid. It's chewy, puffed up bigger than a kernel of corn and whiter. If your grocery doesn't carry it, go to a Mexican grocery. I love hominy in chili.
Hominy is is awsome! My dad used to make it hot with salt and pepper. Mmmmmm.
Lobstergirl wrote: "Sounds tasty. I don't think I've had hominy, and I've never seen it in cans."I didn't think I'd ever seen it in cans, either, LG... it's on the shelves in the vegetables aisle near the corn, usually. You probably gloss over it like most people who aren't looking for it.
Lobstergirl wrote: "Oh, I thought it was the same as grits. But it's corn kernels that have been treated in some fashion. So how does it taste different from just corn kernels?"It has more of a flavor of those corn tortillas or corn meal that you buy in the store than corn straight off the cob.
It's totally delish. I like to make it with lime juice, chili powder, cumin, yogurt, and fresh cilantro as a side veggie sometimes. :) It smells heavenly while it's cooking.
"Pozole," I believe, is Spanish for "foamy."
I've never seen hominy not in a can...
Amelia wrote: "I've never seen hominy not in a can..."I've seen it in a bowl, in a pot, and on my spoon.
Okay, I'll give you that, Sarcasmo.
Amelia wrote: "Okay, I'll give you that, Sarcasmo.":) I couldn't resist. Seriously... I've not seen it sold or packaged in any other way besides in a can.
Amelia wrote: "I'm good fodder, I know..."I'm sure you'd be a mudder, not a fodder.
Would have liked to have been, Phil, would have liked to have been very much.
Easiest and super tasty white chicken chili recipe ever in the history of white chicken chili recipes:Ingredients:
8 C chicken broth (I always get low sodium)
3 cans cannelloni beans
3 cans navy beans
2 large sweet onions, diced
2 cloves garlic, diced
2 4.5 oz cans green chili, diced
2 4.5 oz cans jalapenos, diced (I stumbled upon this ingredient by accident when I picked up diced jalapenos instead of diced chilis as they were set next to each other on the shelf at the store – love them in the soup – they add a nice kick to the flavor)
4 Tbsp olive oil
4 C cooked chicken (I use a whole rotisserie chicken – no skin - in the soup, easy shortcut… cheaper than cooking a chicken myself, unless I’m wanting to use homemade chicken stock – a big mess and not worth the time IMO)
2 packets white chicken chili seasoning
2 tsp salt
4 tsp oregano
½ tsp clove
1 tsp cumin
Optional ingredients:
1 C sour cream, I usually add ½ tub of sour cream to soup, save rest for 1 Tbsp serving per bowl served
Shredded mild cheddar for garnish
Cilantro (I did not use, but I've had it in this soup and it's good)
Sliced or diced or chunked avocado
Corn tortilla chips (I usually get the baked blue chips) for garnish
Directions:
Blend all ingredients together in large soup pot (I have to prep it in 2 large pots – a lot of ingredients), cook for at least 10 minutes on medium heat… mine cooked for at least ½ hour mostly because I was still dicing and prepping and measuring ingredients as I was making it. The onions took the longest to cook/prepare.
It’s that easy.
I'll get a picture of it today during lunch. :)
I haven't had hominy in many years. My grandmother served it regularly as a vegetable. I've never seen it sold any way other than in a can.I'm pretty sure grits are made from hominy. Hominy grits is what they were commonly called in Arkansas where my family came from.
I'm going to make Heidi's white bean chicken chili tonight. I'm trying to guess what is in the White Chicken Chili seasoning packets.
Cynthia wrote: "I'm going to make Heidi's white bean chicken chili tonight. I'm trying to guess what is in the White Chicken Chili seasoning packets."Mostly just regular chili seasoning... I'm not impressed with the packets to be honest. You could just as easily use chili powder, cumin, garlic powder...
OK Thanks. I sauteed the onions with a yellow bell pepper and some celery to start, then ended up adding some unsweetened cocoa powder and cinnamon. It was great chili--thanks for posting the recipe.
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