Ok as a tribute to fall and in parting with my barbecue I am going to make a soup/ stew. Or lots of them should I say. I need your advice on great recipes both vegetarian and non. All to be calorie conscious.... so not seeking recipes filled with potatoes rice nor flour etc.....
Hit me with yer best shot....




Oh and I just picked up


celery
broccoli/cauliflower
baby carrots
canned mushrooms
fresh basil
onion
tomatillos
cabbage
beef bouillon
vegetable bouillon

do you have a copy of the moosewood cookbook? that's a good start. some of the recipes are kinda "yeah, right", but most of the stuff in there is really healthy and tasty.

Carmelize some onions, toast some cashews, roast some garlic, and puree it all until smooth. You can add that puree in varying quantities to any soup base and it'll rock it out.

Anx said:

I have been looking at recipes all day and figured I will have far better luck with the trials and errors of others.... If not i will resort to that... I have made some serious swill out of a few books however.

This contains potatoes, but you could just put different veggies in.

Yummy Stinky Garlic Soup

1 qt. veggie broth, plus maybe a little more
2 largish potatoes, diced
1 c. kidney beans, canned or dried/soaked/frozen/boiled
1 c. corn, canned frozen or whatever
1 largish onion, chopped
1/4 c. olive oil
1 tsp. sage
1 tsp. thyme
3 bulbs of garlic, about 20-30 cloves I think
salt & pepper

In big soup pot, fry onion in olive oil. Add veggie broth, kidney beans, and potatoes. Bring to boil for a couple of minutes, then simmer until everything is cooked how you like it. Then add the corn.

In the meantime, roast the garlic (still in the cloves but with the papery part removed) on a cookie sheet under your oven broiler until there are black spots. Don't forget to poke holes in it or it will explode in your oven! I know. Put in a paper bag to cool. Peel the tough covering off of the nice soft creamy roasted garlic. There will be some black on the garlic, that's ok. It's not burned, it's carmelized. Num.

Put the garlic, the sage and thyme, and about half of the cooked soup into your food processor or blender. Blend until fairly smooth and well mixed. Add the blended stuff back to the pot with the nonblended stuff, and add more veggie broth or water until it's the consistency you want. Taste it, and add salt if the broth didn't make it salty enough. Maybe some pepper too.

somebody come cook for me and this certain person on the couch.

NOW!

We're hungry

HamsterHuey said:

Oh DO tell my friend!

HereToRockYourWorld said:

I love these ideas!

Muse2NOPharaoh said:

Are you crazy? I ain't telling!

Let's just say he likes Datura as much as me.

And if someone IS coming over to cook, I will tell him to dress, okay?



Well, actually, he is now making me soup.

Muse2NOPharaoh said:

I love soup!

you can make killer soups/stews with squash or pumpkin

Prepare the stew:
2 lbs. stew meat
1 onion
1 bell pepper
4 med. potatoes (cubed)
3 carrots (sliced)
2 cloves garlic minced
2 stalks celery (sliced)
1 15 oz. can diced tomatoes
1 15 oz. can tomato sauce
1 tsp onion salt
1 tsp gr. black pepper
3 c. water

Turn oven on to 350º
Brown stew meat in oil in large heavy pot with onion and bell pepper. Add other ingredients, cover and simmer until tender. About 1 hour. Place pumpkins in shallow pan and place stew inside pumpkins. Brush the outside of the pumpkins with oil. Bake pumpkin and stew about 1 - 2 hours (depending on size) or until pumpkins are tender. Serve immediately. The pumpkin should be eaten with the stew.
[Edited 10/1/06 16:19pm]

HamsterHuey said:

How do you talk to me and post at the same time.... He will be cooking for me soon enough!

Anx said:

I threw that cookbook out years ago.. Must not've had enough meat stuff in it.

Muse2NOPharaoh said:

It is an amazing feat! I know...

I never found out how comes I can do SUCH extraordinair things...

xplnyrslf said:

it's a vegetarian cookbook so i don't know why you would have bought it in the first damn place! doesn't ponderosa have an official steakbook you can buy?

Anytime I roast a chicken, I take the leftover carcass and simmer it in H2O, add carrots bay leaf, onion, peppercorns, salt, celery, etc and have a great soup base. Strain then chill it and skim the top layer of fat then freeze. Same with ham or beef bone.
Start there and use your imagination. Boullion tends to add salt.
Some ideas, and you may not have the ingredients, Lentil with carrots; mushroom, I'd use a variety of mushrooms and you can buy them dried and reconstitute, using the water you soaked the shrooms in. Sautee in olive oil (I'd use butter)and add whatever fresh ingredients stimulate you as far as herbs.Thyme is good.
The ingredients you have tempt me to go with cream of brocchli(I know you said low fat...) with fresh grated cheddar..
I like some southern soups with collard greens and red kidney beans. Nothing beats a good beef barley soup.
"Joy of Cooking" is my all around bible. I have about 100 cook books including all of Lee Bailey's.
[Edited 10/1/06 16:50pm]

Anx said:

It was a gift from a vegetarian relative. Since I'm a hunter, I have tons of game meat cook books.
I bring home the bacon and cook it, too.

xplnyrslf said:

you probably think i'm gonna pitch some kinda veggie fit, but i can totally respect that.

Anx said:[quote]

xplnyrslf said:

I did accidently buy a Mexican vegetarian cookbook. The "vegetarian" was in fine print. Would've never thought!! No Mexicans or Hispanics I know are vegetarian. There are some out there, I'm sure. It was an Americanized cookbook.

xplnyrslf said:[quote]

Anx said:

that's funny, because one of the big reasons i like mexican food is because there are so many vegetarian options. i think people get the wrong idea about vegetarian food, and one of the things people don't realize is that they're already eating a lot of vegetarian dishes and don't even think about it. maybe hardcore meateaters should keep a shaker full of bacon bits to sprinkle on their food so they can ensure there's meat in every single thing they eat, from their morning bowl of froot loops to their dish of chocolate ice cream after dinner. really, that's the only way you can avoid sometimes eating food that could be considered vegetarian.

Anx said:

Green corn tamales are veggie, salsa, beans, rice...what else? Enchiladas,and burritos can have cheese substituted....Beans aren't veggie in my house as I use chicken or beef broth to stew, (layers the flavors).

1. Throw away those canned mushrooms.
2. As soon as it starts getting cold, I start making huge pots of my famous soup. All the kids from my neighborhood whom I teach at the afterschool center somehow find their way to my door when they know it's soup season. Mama Mistress loves it.

I start with some olive oil in a big stockpot, and sometimes I throw in a bit of butter too. Saute a big onion and several garlic cloves, chopped, until soft. (You can also add shallots or ginger here if you want.) After they're soft, I throw in some sliced carrots and a shitload of potatoes, but you can omit those (even though they're the best part). Pour in a few quarts of organic vegetable broth, a can of beans, some chopped greens like kale or cabbage, and whatever other veggies you like and have lying around. I use a ton of kale, because kale is my favorite drug next to coffee and beer. Toss in generous quantities of your favorite dried herbs (basil, oregano, salt and pepper), bring to a boil and then simmer for a couple of hours. Heaven!

I should write a cookbook.

Giada DeLaurentis made a couple of soups recently on her show. One of them looked really good, it was with tomatoes and panceta. She also did her take on wedding soup, which she streamed a scrambled egg into the soup rather than use pastini or some other form of small pasta.

Tom said:

I totally read this as "placenta"

Thanks for the input and keep it coming people!

So I made my first soup... Utilizing the ingredients I already had purchased....

I went with chicken breast ( 4)

I browned onions and the chicken in a little bit of olive oil... added

garlic
fresh basil
celery
chicken stock
bit of salt
pepper
cabbage
1 lb of tomatillos ( the kicker)

Yum!

Will try another when this is all gone!

Thank you everyone

Will get into heavier soups when the cold kicks in which isn't for a few months yet
[Edited 10/2/06 20:01pm]

HereToRockYourWorld said:

Stinky garlic is next!

food glorious food,it doesn't matter whether its vegatarian or with meat this thread is making me hungry and i should be sleep.

Remove from freezer.


Allow to sit out at room temperature for 10-15 minutes.


Serve chilled but softened.