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RE: Soup & Desserts? - Split Pea Soup with Vegetables - 1/23/2012 1:28:57 PM   
Hippiekinkster


Posts: 5512
Joined: 11/20/2007
From: Liechtenstein
Status: offline 		Kali, another good use for leftover pork roast is Cochinita Pibil.
http://www.rickbayless.com/recipe/view?recipeID=169
I part company with Bayless on the spices, though. Allspice is used more frequently in Yucatecan cooking, as it is native to the Yucatan peninsula. I don't use clove in my spice mix, I use the fresh ground allspice in both the recado rojo (achiote paste) and the onions. Sour orange is Seville orange; blends of citrus I find make a mediocre substitute.

Now Bayless is making the pig the traditional pit barbecue (the "Pib") way, with the banana leaves. If you are making the pork for tacos, you can simmer the roasted pork in the Seville orange and spice mixture until it falls apart (like Pulled Pork). Then fry up the taco shells (easiest if you have a taco shell maker http://www.amazon.com/chefgadget-Taco-Shell-Maker/dp/B001VJC1FQ ) and go to town. The onion-habanero salsa has a bit of a kick to it.

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RE: Soup & Desserts? - Split Pea Soup with Vegetables - 1/23/2012 1:30:03 PM   
Fornica


Posts: 2986
Status: offline 		Yeah, defo add any recipes, we'll take them all!

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RE: Soup & Desserts? - Split Pea Soup with Vegetables - 1/23/2012 1:33:10 PM   
Hippiekinkster


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

ORIGINAL: Fornica

Yeah, defo add any recipes, we'll take them all!
I just add/talk about stuff that I'm familiar with. I know Southern Mexican cuisines inside and out.

My recipe for Dessert Tamales is packed away, and I don't remember it offhand. It uses masa, fresh sweet corn, almonds, pineapple, cane sugar, honey, cinnamon, a bit of salt, corn husks (fresh look the best, and add a little flavor). It's served on the corn husk with a chocolate sauce flavored with chile ancho and cinnamon. Some fresh raspberries are a good garnish; pomegranate seeds would be good too. Lime zest. Mint leaves. Shaved dark chocolate.


< Message edited by Hippiekinkster -- 1/23/2012 1:41:41 PM >

_____________________________

"We are convinced that freedom w/o Socialism is privilege and injustice, and that Socialism w/o freedom is slavery and brutality." Bakunin

“Nothing we do, however virtuous, can be accomplished alone; therefore we are saved by love.” Reinhold Ne

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Profile   Post #: 43
RE: Soup & Desserts? - Split Pea Soup with Vegetables - 1/24/2012 1:50:40 PM   
RexDarcy


Posts: 597
Joined: 6/23/2010
From: Arizona
Status: offline 		Fornica, are you wanting more soup recipes?

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RE: Soup & Desserts? - Split Pea Soup with Vegetables - 1/24/2012 2:30:08 PM   
lizi


Posts: 4673
Joined: 2/1/2009
Status: offline 		I make a pot of meatless soup (something with beans for protein) a week during the semester so I have lunch to take with me. Whatever I make I assemble it in the crockpot Sunday night and it's ready in the morning - all I have to do is put it in the thermos. I made this last week, it was great. I left out the meat for myself, but kept it in the recipe for those who might prefer it.

Quinoa and Black Bean Chili

1 cup uncooked quinoa, rinsed
2 cups water

1 pound extra lean ground beef
1 tablespoon olive oil
1 onion, chopped
4 cloves garlic, minced
1 jalapeno pepper, seeded and minced
1 tablespoon chili powder
1 tablespoon ground cumin
1 (28 ounce) can crushed tomatoes
2 (19 ounce) cans black beans, rinsed and drained
1 green bell pepper, chopped
1 red bell pepper, chopped
1 zucchini, chopped (optional)
1 teaspoon dried oregano leaves
1 teaspoon dried parsley
salt and ground black pepper to taste
1 cup frozen corn kernels, thawed
1/4 cup chopped fresh cilantro

Directions:
1. Bring the quinoa and water to a boil in a saucepan over high heat. Reduce heat to medium-low, cover, and simmer until the quinoa is tender, and the water has been absorbed, about 15 to 20 minutes.
2. Heat a large skillet over medium-high heat and stir in the ground beef. Cook and stir until the beef is crumbly, evenly browned, and no longer pink. Drain and discard any excess grease; set beef aside.
3. Heat the olive oil in a large pot over medium heat. Stir in the onion, garlic, and jalapeno pepper; cook and stir until the onion has softened and turned translucent, about 5 minutes. Season with chili powder and cumin; cook 1 minute more to release the flavor of the spices. Stir in the tomatoes, black beans, green bell pepper, red bell pepper, zucchini, oregano, and parsley. Season to taste with salt and black pepper. Simmer until the bell peppers are tender, about 20 minutes.
4. Once the red and green peppers are tender, stir in the quinoa, beef, and corn kernels. Return to a simmer, and cook 5 minutes to reheat. Stir in the cilantro to serve.

Lizi's changes: I soaked and precooked 1# dry black beans instead of canned. Precooked the quinoa. Then threw everything together into the crockpot with about 2/3rd's of a bottle of V8. Added the fresh cilantro right at the end.

Oh, I didn't have a jalapeno pepper, added some hot sauce instead.

< Message edited by lizi -- 1/24/2012 2:33:12 PM >

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RE: Soup & Desserts? - Split Pea Soup with Vegetables - 1/24/2012 3:33:15 PM   
RexDarcy


Posts: 597
Joined: 6/23/2010
From: Arizona
Status: offline 		lizi, that recipe looks delicious. I'm going to try it the next time I have chili.

_____________________________

"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."

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Profile   Post #: 46
RE: Soup & Desserts? - Split Pea Soup with Vegetables - 1/24/2012 4:05:34 PM   
lizi


Posts: 4673
Joined: 2/1/2009
Status: offline 		I had some quinoa to try and thought i'd give it a whirl, I was actually quite shocked at how good it was. The fresh cilantro was the topping on the cake- I made it without this at first, it was good. Then next day when i was at the store i picked up some cilantro and added it- much better. Oh...and I made the quinoa in the rice cooker (same cooking time as rice)- if you have one do that.

The quinoa makes it seem meaty too. I brought some for a sick friend who loved it, and gave some to the ex who *hates* beans and he loved it too. Try it! Seems like a lot of ingredients and prep time but totally worth it and you get multiple meals out of it.

Edited to add:  I have a new recipe in the crock pot tonight, if it's good I'll put it in here by the weekend.

< Message edited by lizi -- 1/24/2012 4:12:35 PM >

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Profile   Post #: 47
RE: Soup & Desserts? - Split Pea Soup with Vegetables - 1/24/2012 8:08:41 PM   
lizi


Posts: 4673
Joined: 2/1/2009
Status: offline 		Here's another good one from my weekly repertoire. This one does have meat, which I generally don't use, but it is very good.

Lentil Stew with Sausage

1 T Olive oil
2 Onions, chopped
3 Garlic cloves, minced
4 Carrots, sliced
1 lb Sausage, sliced
1 lb Lentils, rinsed and drained
4 cups Chicken or vegetable broth
1 tsp sage
1 tsp thyme
1/2 tsp black pepper
1 tsp salt
1 lb fresh kale or spinach, stems trimmed, leaves chopped

In large soup pot saute onions, garlic, and carrots in olive oil till soft - about 10 min. Add sausage, lentils, broth, sage, thyme, pepper, and salt. Bring to a boil. Reduce heat and simmer, covered, until lentils are barely tender, about 20 min. Stir in kale or spinach. Bring to a boil, cover, and simmer for 10 min or until lentils are tender.

Lizi's Notes:
I just throw all the ingredients into the crock pot and cook on low overnight- you don't have to pre-soak lentils, just toss it all in the crockpot and put the lid on. I didn't have fresh spinach last time I made this and tossed in frozen instead.

(in reply to lizi)
Profile   Post #: 48
RE: Soup & Desserts? - Split Pea Soup with Vegetables - 1/24/2012 8:18:43 PM   
lizi


Posts: 4673
Joined: 2/1/2009
Status: offline 		I'm on a roll. This soup is probably my favorite. It's amazing.

Curried Split Pea Soup

Ingredients
    3 tablespoons olive oil
    1/4 cup lemon juice
    8 cloves garlic, minced
    3 carrots, sliced
    2 white onions, sliced
    6 stalks celery, sliced
    10 cups water
    8 cubes chicken bouillon
    2 cups dried split peas
    1 tablespoon Italian seasoning
    1 teaspoon ground cumin
    1 tablespoon ground black pepper
    1/2 teaspoon cayenne pepper
    4 teaspoons curry powder
Directions
  1. In a large soup pot over medium heat, heat the olive oil, and stir in the lemon juice, garlic, carrots, onions, and celery. Cook and stir until the carrots become soft enough to break apart with a fork, about 20 minutes. Transfer the vegetables and their juices into a bowl, and refrigerate. Once slightly cool, place them into a blender, and blend until the mixture forms a smooth puree.
  2. Pour the water into the soup pot, and stir in the chicken bouillon cubes until they dissolve. Pour in the vegetable puree, and bring the mixture to a boil over medium heat. Stir in split peas, Italian seasoning, cumin, salt, black pepper, cayenne pepper, and curry powder. Reduce heat to medium-low, and cook until the peas soften and break down into a thick soup, at least 45 minutes.
Lizi's notes:  Once again I use the crock pot on low overnight instead of cooking it on the stove. I do cook the vegetables in the olive oil and lemon juice as the recipe asks for first, then when they are soft, I puree them. Then I throw the puree into the crock pot with everything else. This is highly spiced, you may want to start out with half of the spices. One time when i made it the peas didn't get as soft as usual and I had to cook it longer.


< Message edited by lizi -- 1/24/2012 8:21:08 PM >

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RE: Soup & Desserts? - Split Pea Soup with Vegetables - 1/24/2012 9:44:26 PM   
MistressDarkArt


Posts: 5178
Status: offline 		I'm pretty sure I posted this a while ago on another thread. But in case it got lost in the shuffle:

MDA's Winter Harvest Soup


An easy, delicious soup that is pure comfort food. Can be made vegan by using vegetable stock and leaving out the butter, but won't be as creamy or flavorful. The skins left on the peppers and apples bring a beautiful color and help thicken the soup. Even if you're not a tofu fan, its use here is undetectable and provides vegetable protein and a creamy taste instead of using regular cream. This makes a lot; it freezes well. You can also 1/2 the recipe.


4 medium size butternut squash, baked, seeds removed, peeled, cubed


3 Quarts double-strength chicken stock


1.5 stick butter (6 oz)


2 Red bell peppers, seeded but not peeled


1 large onion


10 cloves garlic


1 tsp. curry powder


1 12 oz pkg. tofu steak, drained (Hinochi has the most neutral taste, I think)


salt/pepper to taste


2 Fuji apples, cored but not peeled




Throw everything but tofu in the pot and simmer until it's all falling apart. Blend until smooth in the pot with stick blender. Add some of the soup to the tofu and blend w/stick blender until smooth and creamy, pour back into soup and simmer down on low heat to desired thickness, stirring frequently.

Once, I roasted all the garlic, vegetables and squash together before putting everything in the pot. It was good...but honestly not so much better to make it worth the extra work.

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RE: Soup & Desserts? - Split Pea Soup with Vegetables - 1/25/2012 5:54:56 AM   
Aynne88


Posts: 3873
Joined: 8/29/2008
Status: offline
quote:

ORIGINAL: LaTigresse

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.



LaT, that is exactly how I cook too. I just go in there and do it. I can never tell anyone my recipes because there never is one. .


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Profile   Post #: 51
RE: Soup & Desserts? - Split Pea Soup with Vegetables - 1/27/2012 7:18:00 PM   
Fornica


Posts: 2986
Status: offline 		Updated, thanks so much all!
I just have to add LaT's recipe still, after I sort it ;)

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RE: Soup & Desserts? - Scott's Posole Rojo - 1/28/2012 6:05:52 AM   
kalikshama


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

Scott's Posole Rojo


I found the hominy and am going to make the Posole Rojo tomorrow. I've used up all my pasilla peppers and realized I don't have anchos. I do have guadillos - anyone know if I can substitute that for some or all of the pasilla/ancho?

Thanks!

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Profile   Post #: 53
RE: Soup & Desserts? - Scott's Posole Rojo - 1/28/2012 6:43:14 AM   
Fornica


Posts: 2986
Status: offline 		Take a pic of it when you're done cooking, and I'll add it!

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Profile   Post #: 54
RE: Soup & Desserts? - Scott's Posole Rojo - 1/28/2012 9:55:57 AM   
LaTigresse


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

1/2 c butter
1/2 c premium baking cocoa
1 c sugar
2 eggs
1 tsp vanilla (a bit less if you use real vanilla)
1/2 c flour
1/4 tsp salt
1/4ish cup of chocolate sauce ( I added this to the original recipe and use Hershey's dark)

Preheat oven to 350 F, grease a 8x8x2-inch pan.

Melt butter and add cocoa, stir till well blended. Add sugar, mix well. Add eggs, one at a time, and beat well. Stir in vanilla, chocolate sauce, flour and salt. DO NOT OVERBEAT. Fold in whatever else you want to add. Examples I've used listed below.

Spread into pan and bake 25 - 30 minutes until toothpick inserted in centre comes out clean. (I actually don't do this because I like mine very slightly underbaked and go for about 20...) I also usually double the recipe and put it in a 9x 13 inch pan.

1/2ish c nuts

Dove's dark chocolate chopped

peanut butter chips and can be also mixed with chocolate chips

M&Ms

Andes mint chocolates broken into smaller pieces

whatever trips your trigger

These brownies don't get frosted as they would just be too much, even for me, with frosting.


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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!

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Profile   Post #: 55
RE: Soup & Desserts? - Scott's Posole Rojo - 1/28/2012 9:57:01 AM   
Fornica


Posts: 2986
Status: offline 		Aww, thanks!!! Yummmmy!

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Profile   Post #: 56
RE: Soup & Desserts? - Scott's Posole Rojo - 1/28/2012 10:00:51 AM   
LaTigresse


Posts: 26123
Joined: 1/15/2006
Status: offline 		Waffles (for Ron)

2 eggs beaten
1 c white flour
1 c whole wheat flour
1 3/4 c milk
1/2 c vegetable oil
1 TBS sugar
4 tsp baking powder
1/4 tsp salt
1/2 tsp vanilla

This makes more waffles than we eat in one meal so I freeze them and treat them just like the toaster waffles you get in the grocery store. I just let them cool and then put in a ziplock freezer bag. Pull out as needed and pop them in the toaster.

I don't usually put butter and syrup on mine so like a waffle that has a lot of flavour on it's own. They are really good with any fruit topping, especially berries.

I also pull one out and pop it in the toaster to have with my cafe au lait on work day mornings when I am in a hurry

_____________________________

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 LaTigresse)
Profile   Post #: 57
RE: Soup & Desserts? - Split Pea Soup with Vegetables - 1/28/2012 10:06:47 AM   
Ninebelowzero


Posts: 3134
Joined: 8/5/2011
Status: offline 		Do you guys over their get macaroon buscuits?

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Profile   Post #: 58
RE: Soup & Desserts? - Split Pea Soup with Vegetables - 1/28/2012 10:34:57 AM   
LaTigresse


Posts: 26123
Joined: 1/15/2006
Status: offline 		Here is a southern biscuit recipe I found and love. (I saw Ron asking for one yesterday) It's from an old southern cookbook I found in an antique store.

2 c flour
1TBS baking powder
2tsp sugar
1 tsp salt
1/3 c shortening (not butter for this one)
2/3 c milk

Pre-heat oven to 450F. To me, preheating the oven is one of the most important parts of making fluffy biscuits.

Sift dry ingredients into bowl. Cut shortening into flour mixture with pastry blender, two knives, or blending fork...until mixture looks like meal. Stir in almost all of the milk. If dough does not seem pliable, add remaining milk. Use enough milk to make a soft, puffy dough, easy to roll out. Knead (fold dough over and press lightly with heel of hand about 6 times) on a VERY lightly floured board. Too much handling will make tough biscuits. Roll out to about 1/2 inch thick rectangle and cut into 2 inch squares. Place on ungreased cookie sheet. Close together for soft sided biscuits and further apart for biscuits with crusty sides.

Bake 10 -12 minutes. Makes about 20 2 inch biscuits.

This is also a recipe you can make extra to freeze. Just bake for only about 8 minutes instead. Cool, then freeze in bags. Defrost and pop them in the oven to finish the baking process when you need them.

_____________________________

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 Ninebelowzero)
Profile   Post #: 59
RE: Soup & Desserts? - Split Pea Soup with Vegetables - 1/28/2012 10:38:25 AM   
LadyHibiscus


Posts: 27124
Joined: 8/15/2005
From: Island Of Misfit Toys
Status: offline 		Do you mean coconut macaroons, or those meringuey sandwich macarons? YAY for both.

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Profile   Post #: 60
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