RE: Soup & Desserts? - Split Pea Soup with Vegetables

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RE: Soup & Desserts? - Split Pea Soup with Vegetables - 1/21/2012 6:40:02 PM

RexDarcy

Posts: 597
Joined: 6/23/2010
From: Arizona
Status: offline

Vegetable barley soup

2 quarts vegetable broth
1 cup uncooked barley
2 large carrots, chopped
2 stalks celery, chopped
1 (14.5 ounce) can diced tomatoes (I use fresh cherry tomatoes)
1 zucchini, chopped
1 (15 ounce) can garbanzo beans, drained
1 white onion, chopped
3 bay leaves
1 teaspoon garlic powder
1 teaspoon white sugar (optional)
1 teaspoon salt (optional)
Half teaspoon ground black pepper
1 teasppon curry powder
1 teasppon parsley
1 teaspoon paprika
1 teaspoon Worcestershire sauce

Pour vegetable broth into large pot. Add ingrediants as bringing broth to a boil. Let boil for 5 to 10 minutes then bring to a simmer for about 90 minutes.

This recipe makes about eight servings. If soup. Gets thick during simmer, I usually add a little extra broth or water.

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Post #: 21

RE: Soup & Desserts? - Split Pea Soup with Vegetables - 1/21/2012 6:53:18 PM

Fornica

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Thank you both!

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RE: Soup & Desserts? - Split Pea Soup with Vegetables - 1/21/2012 6:58:21 PM

RexDarcy

Posts: 597
Joined: 6/23/2010
From: Arizona
Status: offline

You're welcome, Fornica.

I have a couple more soup recipes that I like a lot. If nobody posts something similar in the next day or two, I will add the other two recipes to the thread.

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"I am who I am today because of choices I made yesterday."

"To bring the pieces back together - rediscover communication."

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Post #: 23

RE: Soup & Desserts? - Split Pea Soup with Vegetables - 1/21/2012 6:59:26 PM

Fornica

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That's be great! I kinda want to be eating a bowl of that right now..lol.

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Post #: 24

RE: Soup & Desserts? - Scott's Posole Rojo - 1/22/2012 5:14:33 AM

kalikshama

Posts: 14805
Joined: 8/8/2010
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quote:

Scott's Posole Rojo

About 6 cups white hominy, drained

I actually have everything on hand except hominy. If this can be found in regular supermarkets, what section would it be in - International/Spanish? You say drained - is it canned?

Corn is something I tend to buy organic as a way to ensure it's not been genetically modified. I wondered if this is more or less a concern for hominy produced outside the US and see lots of controversy after googling "GMO corn mexico."

I'll probably end up just using frozen organic corn - my palate won't know the difference - but will see what the Latin supermarket carries.

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Post #: 25

RE: Soup & Desserts? - Scott's Posole Rojo - 1/22/2012 9:42:45 AM

Missokyst

Posts: 6041
Joined: 9/9/2006
Status: offline

You will find it in spanish/international. Be sure to drain and rinse.

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Post #: 26

RE: Soup & Desserts? - Scott's Posole Rojo - 1/22/2012 1:00:39 PM

DomKen

Posts: 19457
Joined: 7/4/2004
From: Chicago, IL
Status: offline

quote:

ORIGINAL: kalikshama

quote:

Scott's Posole Rojo

About 6 cups white hominy, drained

I actually have everything on hand except hominy. If this can be found in regular supermarkets, what section would it be in - International/Spanish? You say drained - is it canned?

Corn is something I tend to buy organic as a way to ensure it's not been genetically modified. I wondered if this is more or less a concern for hominy produced outside the US and see lots of controversy after googling "GMO corn mexico."

I'll probably end up just using frozen organic corn - my palate won't know the difference - but will see what the Latin supermarket carries.

Hominy is corn that has been soaked in an alkiline solution. Dried and ground hominy is grits. Ground even finer it is masa used for making tortillas and tamales.

You should be able to get it in the canned vegetable section of most groceries.

(in reply to kalikshama)

Post #: 27

RE: Soup & Desserts? - Scott's Posole Rojo - 1/22/2012 3:43:37 PM

RexDarcy

Posts: 597
Joined: 6/23/2010
From: Arizona
Status: offline

Potato and ham soup

3 1/2 cups peeled and diced potatoes
1/3 cup diced celery
1/3 cup chopped onion
3/4 cup chopped ham
3 1/4 cups water
2 table spoons chicken bouilin granules
1/2 teaspoon salt (optional)
1 teaspoon white or black pepper
3 table spoons butter
5 tablespoons all purpose flour
2 cups milk

Stir together potatoes, onion, celery, ham, and water in a pot. Bring to a boil then let cook over medium heat until potatoes are tender. Stir in salt, pepper, and chicken bouillin.

In a seperate sauce pan, melt butter over medium-low heat. Whisk in flour with a fork and cook, stirring while cooking until thick. Add the milk slowly and stir until thick.

Add milk mixture to other pot and. And cook until soup is warm through and through.

_____________________________

"Don't fall away, and leave love bleeding."

"I am who I am today because of choices I made yesterday."

"To bring the pieces back together - rediscover communication."

(in reply to DomKen)

Post #: 28

RE: Soup & Desserts? - Scott's Posole Rojo - 1/22/2012 5:16:44 PM

dovie

Posts: 1211
Status: offline

I'm a soup nut and will eat a bowl of hot soup if it's 114 degrees outside. When my kids were growing up, Saturday was soup and fresh bread or rolls day. To my credit, they have adopted this tradition for their own families. Thanks for the thread.

dovie

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Post #: 29

RE: Soup & Desserts? - Split Pea Soup with Vegetables - 1/22/2012 7:26:14 PM

OsideGirl

Posts: 14441
Joined: 7/1/2005
From: United States
Status: offline

Tortilla Soup

1 Carton of chicken broth, 2 cups of water, 1 tablespoon taco seasoning, 1/2 teaspoon of garlic, and 1/2 cup each of diced white or yellow onion, diced celery, and diced carrots. Add 1 pound of skin on, bone in chicken. Let simmer for 1 hour.

After 1 hour strain the broth through a collander being sure to press the onion, celery and carrot mixture to maximize the broth and flavor. Set the chicken aside to cool, throw away the veggies and return the broth to the pot.

Add 5 whole, peeled, canned tomatoes with the sauce. Use a potato masher to break them up. (I froze the rest of the can)
Add 1 cup red enchilada sauce. ( I froze the rest of the can)
Add 1 – 4 ounce can of chopped green chiles
Add 1 can of rinsed and strained black beans
Add a few tablespoons of chopped cilantro to taste

Return to the heat, in the meantime shred the chicken off the bone and remove the skin and fat. (I find that doing this with bare hands is still the best method.) Add the chicken back to the broth and heat all the way through.

Remove from the heat and add 1 chopped avocado (Good fats!) and Tortilla Chips.

< Message edited by OsideGirl -- 1/22/2012 7:36:20 PM >

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Post #: 30

RE: Soup & Desserts? - Scott's Posole Rojo - 1/23/2012 2:29:22 AM

Hippiekinkster

Posts: 5512
Joined: 11/20/2007
From: Liechtenstein
Status: offline

quote:

ORIGINAL: kalikshama

quote:

Scott's Posole Rojo

About 6 cups white hominy, drained

I actually have everything on hand except hominy. If this can be found in regular supermarkets, what section would it be in - International/Spanish? You say drained - is it canned?

Corn is something I tend to buy organic as a way to ensure it's not been genetically modified. I wondered if this is more or less a concern for hominy produced outside the US and see lots of controversy after googling "GMO corn mexico."

I'll probably end up just using frozen organic corn - my palate won't know the difference - but will see what the Latin supermarket carries.

Kroger has it in their canned veggies. The Goya brand is too expensive. It's hard to find dried; I've gotten some at a Mex market near me that is from Peru. It's not small & round; it's nickel-sized and cooks up al dente. Whole Foods might carry hominy in their 365 brand.

You have Mex chorizo and Chipotles en Adobo on hand? Cool. The chorizo gives it a good flavor. You could use beef instead of chicken, too.

Tinga Poblana is another dish that uses chorizo and chipotles en adobo.
http://www.mexicoinmykitchen.com/2009/02/pork-shredded-meat-puebla-style-tinga.html

I prefer skirt or flank steak rather than pork, and use pan-roasted tomatillos in mine. Make tacos with this... excellent.

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Post #: 31

RE: Soup & Desserts? - Scott's Posole Rojo - 1/23/2012 6:46:02 AM

Fornica

Posts: 2986
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I didn't get a chance to update all the new ones yesterday, I'll get that done today :))

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Post #: 32

RE: Soup & Desserts? - 1/23/2012 8:13:14 AM

LaTigresse

Posts: 26123
Joined: 1/15/2006
Status: offline

I am sorry I didn't put up any recipes. My problem isn't that I don't cook, it's that I cook alot without recipes or measuring.

Yesterday as I was making potato soup I was even TRYING to find a way to explain the following so that anyone but me could come up with a 'how to'

Dig through the fridge and find approx 1/3 yellow onion that needs used and 3-4 stalks left of celery that needs used before completely limp (

). Dig out the 6-8 potatoes left in the bin. Dice up the onion and celery. Put a glug of olive oil in the soup pot, heat, then dump the diced onion and celery in, stir a bit until nearly translucent. Add a few cloves of smashed garlic, then 3-4 big glugs of dry white wine......about 1/2 cupish. Then I open the fridge again and see some chicken stock left from when I made risotto the other day, put a few glugs of that in too. Add the peeled and chopped potatoes, a few twists of the salt mill and the pepper mill. A sprinkle of dry parsley and a smaller sprinkle of dry basil. Pop the lid on and let simmer

When the potatoes are getting nearly soft, I added a can of evaporated milk and let simmer a few more minutes. As soon as the potatoes are soft I grabbed my ancient potato masher and smushed it around a bit, leaving plenty of chunks. Then I tasted, added a bit more salt and pepper. Then opened the fridge again and eyed my cheese drawer........hmmmm, some left over American cheese. I chopped that up and dumped it in. Putting the burner on the very lowest heat. Stirred it a few times until the cheese was melted and VOILA"! some potato soup.

All of my soups start with 4 absolutes. Onion, celery and garlic sauteed in olive oil. Usually always some wine added at the end of the sautee. Red for beef sorts and white for pork and chicken.

For easy ham and beans, buy a big jar of the pre-cooked white beans and add that, can also add some diced carrots. Dice up some left over ham to add. Make a pan of corn bread and YUM!

For a chicken and noodle or chicken and rice......I go with the white wine added to the starter 4, chicken stock, chopped sauteed or roasted chicken ( I like to roast a whole chicken a day or two before, then put it in a stock pot of water to make the stock, debone and use the stock and meat) Add whatever veggies you want, parsley, basil, carrots.....some nice wild rice, maybe some shitake mushrooms........ Or, go with some home made egg noodles instead of rice.

I also love making various versions of pho (a light beef broth soup with various vietnamese veggies or pho ga (the chicken version), and add some fish sauce, miso paste......whatever.... and dump it over rice noodles with some chopped bok choy and spritz with some of the delish red rooster hot sauce.

I am sorry........that is my version recipes........

Ohhhh, I don't remember if I've put this easy one up previously or not. It is a disgustingly easy but OH SO GOOD, black bean and pork soup. One night, we were very hungry and very unambitious. I had a couple pounds of chopped up, raw pork roast in the freezer. What to do, what to do.

I got it out, defrosted it, tossed it in my big cast iron pan to brown. Put in two cans of already seasoned black beans and two 15oz cans of diced tomatoes that already have the green chilies in them. Let it simmer and it is just......OMG GOOD. Use pork that has a bit of fat as the pork loin I used last time was too lean and just not nearly as good as a fatty pork roast. Make a pan of corn bread and you have a very filling winter meal that is SUPER easy and tasty.

< Message edited by LaTigresse -- 1/23/2012 8:18:08 AM >

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Just because you are well educated, articulate, and can use big, fancy words, properly........does not mean you are right!

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Post #: 33

RE: Soup & Desserts? - Scott's Posole Rojo - 1/23/2012 8:49:57 AM

kalikshama

Posts: 14805
Joined: 8/8/2010
Status: offline

quote:

Tinga Poblana is another dish that uses chorizo and chipotles en adobo. http://www.mexicoinmykitchen.com/2009/02/pork-shredded-meat-puebla-style-tinga.html

Ah, before I read this I had already asked my Mexican coworker what to do with leftover roast pork and she gave me these:

http://articles.latimes.com/2010/apr/29/food/la-fo-jaimefarmsrecb-20100429
http://www.epicurious.com/recipes/food/views/Pork-with-Guajillo-Sauce-234923
Pork in Salsa Verde

I'm doing the Puerco con Chile Negro (pork with dried pasilla chile sauce).

Notes:
- As the pork is already cooked I skipped step 1
- Instead of discarding the seeds from 5 oz of dried pasillas, I used a 3 oz bag and the seeds.
- I added a can of tomatoes to cut the intensity of the chilies.
- I'm going to serve with cornbread or rice instead of rolls.

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Post #: 34

RE: Soup & Desserts? - Scott's Posole Rojo - 1/23/2012 8:53:13 AM

kalikshama

Posts: 14805
Joined: 8/8/2010
Status: offline

Thanks all for the hominy tips. I will try Whole Food's 365 brand.

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Post #: 35

RE: Soup & Desserts? - Split Pea Soup with Vegetables - 1/23/2012 11:35:38 AM

VirginPotty

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Joined: 7/16/2008
From: Virginville
Status: offline

Hearty Potato Soup

6 potatoes -- peeled and cubed
2 medium onions -- diced
2 carrots -- thinly sliced
2 ribs celery -- thinly sliced
28 ounces chicken broth
1 teaspoon dried basil
1 teaspoon salt
1/2 teaspoon pepper
1/4 cup flour
1 1/2 cups cream or half-and-half

Combine the potatoes, onions, carrots, celery chicken
broth, basil, salt, and pepper in crockpot. Cover; cook
on high for 3-4 hours or until potatoes and carrots are
cooked. Combine the flour and cream until smooth. Stir
into crockpot until mixed. Cook for 30 minutes longer.

**Eta, oh CRAP I just noticed LaT's potato soup entry but I'll leave this one up as a fall back recipe**

< Message edited by VirginPotty -- 1/23/2012 11:37:01 AM >

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RE: Soup & Desserts? - Split Pea Soup with Vegetables - 1/23/2012 11:40:07 AM

LaTigresse

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Joined: 1/15/2006
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Potty, at least you managed to create something resembling a real recipe a person can follow.

Me, I am hopeless at it. I have to drag them into my kitchen, hand them a pad of paper and pen, and show them.

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Just because you are well educated, articulate, and can use big, fancy words, properly........does not mean you are right!

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Post #: 37

RE: Soup & Desserts? - Split Pea Soup with Vegetables - 1/23/2012 11:56:24 AM

ScatteredRose

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Joined: 3/9/2010
From: New Orleans
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I don't have a soup or a dessert recipe...My play partner has an amazing Pumpkin cake recipe. The recipes I have involve entreés. Do we have a thread for that?:D

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Post #: 38

RE: Soup & Desserts? - Split Pea Soup with Vegetables - 1/23/2012 11:58:17 AM

LaTigresse

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Joined: 1/15/2006
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quote:

ORIGINAL: ScatteredRose

I don't have a soup or a dessert recipe...My play partner has an amazing Pumpkin cake recipe. The recipes I have involve entreés. Do we have a thread for that?:D

I just bet that, if you stick it on here, no one will be upset.

_____________________________

My twisted, self deprecating, sense of humour, finds alot to laugh about, in your lack of one!

Just because you are well educated, articulate, and can use big, fancy words, properly........does not mean you are right!

(in reply to ScatteredRose)

Post #: 39

RE: Soup & Desserts? - Split Pea Soup with Vegetables - 1/23/2012 12:04:02 PM

ScatteredRose

Posts: 171
Joined: 3/9/2010
From: New Orleans
Status: offline

Yaaay!

Okay.
So, for all you vegetarians out there, I got a wonderful dish~
Eggplant Parmesan á la Rena~
1 Eggplant
1.5 lb of Mozzarella cheese (already grated. I recommend Kraft)
4 lb jar of Tomato sauce (For what I found works best is Prego...but once I mixed Ragu and Prego and it turned out well!)
2 eggs
Italian Bread Crumbs
Garlic Powder
Cooking Oil
An Oven-safe casserole pan
A frying pan
A small mixing bowl
Large plate
Parmesan cheese

First you should prep the kitchen. Get a large plate and cover it with bread crumbs. You might want to put a few paper towels under the plate, for easier cleanup. Then, get your mixing bowl and crack the eggs into them and mix them, as if you were making scrambled eggs. Then, you wash the eggplant (I'd recommend a kind of big one for this) and finely slice it into rounds. Make sure all the rounds are EVEN. If some are a little off, that is okay. Meaning when you cut it, it should look like a circle. You shouldn't use the end that has the green plant at the end of it. Take your frying pan and just cover the bottom of the pan with cooking oil. Turn the heat on medium. Take your slices of eggplant and, at one at a time, dip them in egg until they are covered, and roll them in the bread crumbs. When they are complete, if the oil appears to be hot enough, put the covered eggplant slices in the oil, and let them brown. When all the eggplant slices are brown, it's safe to put them on a separate plate until you need them. They don't have to cook all the way, but having them browned is a good sign. You can also tell if they're a little bit squishy.
Now this is where it gets fun.
Preheat your oven to about...350. If your oven gets REALLY hot, try 325 to be safe. Get your jar of tomato sauce and poor it slightly on the casserole pan. Just enough to cover the bottom. Then you take your cooked eggplant and lay out a row. When a row is completed, take your sauce, lay another layer of tomato sauce on top of your eggplants, and then add a small layer of mozzarella cheese. Then lay out another layer of eggplants, and repeat the steps until you are out of eggplant.
Now, you should still have some cheese left (hopefully if you were sparing with your layers.) Lay out the rest of the cheese, to your liking. If you want a lot, go crazy, I tend to. After that, sprinkle some garlic on top of the cheese, to add some flavor. I put a medium amount, since I love garlic.
Your oven should be warm enough now. Wrap the top of your pan in tinfoil, (to avoid messes in your oven). Put the dish in the oven and time a timer for a five minute check. You don't want to cook the eggplant, since that was what the browning was for. You mainly want to heat the sauce and melt the cheese.
For my oven, this takes about...10-15 minutes. It could vary depending on how powerful your oven, and how high or low you set it.
When the cheese is completely melted, and the sauce appears to bubble, you can take it out. Take the tinfoil off and sprinkle as much Parmesan as desired on top. For serving purposes, it is better to let others apply the amount of Parmesan, or if any!
If you are prepping this as a party dish, before the sauce bubbles and the cheese is starting to melt, turn the oven off and let it sit for a few minutes. Not longer then 10 though!

And voilá! You have eggplant Parmesan.

_____________________________

"Realizing I had a name-- Bec. It means "Little One". It's what Goll called me when he first found me. I was proud of the name. It was the only thing I owned, something nobody could ever take from me." The Demonata: vol 4 Bec.

(in reply to LaTigresse)

Post #: 40

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