Soups and Stews

Yummy avocado recipe

Can be v*gan and so tasty...

Ok you’re gonna chop your onion and fry it with the garlic a little in a small amount of butter and salt. Now chop your broccoli into florets and peel the stalk. When the onion is cooked you add your broth. I start with one carton, and add as I feel necessary. You throw in your stalk and boil the fuck out of it for like half an hour. Get the boil rolling, but don’t let it reduce. Just keep it going at a good clip. Leave the stalk in either one piece or halve it, you’re going to fish it out later anyway. After the broth is cooked and taken on a nice broccoli flavor, you throw in your broccoli florets and potatoes, and as much more broth as looks right. Boil this for 20 min. No more, or the potatoes will get too soft and your little nubbies will come off your florets. Reduce heat and add about a cup or so of cream, tasting to get the right amount. Heat this very slowly over low heat, careful not to boil, or the cream will get nasty. Now turn off the heat and add your cheese in the same way, tasting to get the right amount, and keep stirring so it doesn't congeal. Serve immediately.Etta Candy's geniusone Etta Candy sized serving120i made this recipe up today. christmas day. it went perfectly with home made bread and cookies. all amounts are approximate, it's about tasting to get it right.

i had to make up my own recipe because most creamed soups call for a meat stock. that's why i chose the "no-chicken" broth, it's a vegetable stock by imagine foods designed to taste kinda like chicken broth.

it fed the Candy family of three, plus one sneaky dog.

One Spanish onion, choppedTwo good garlic cloves, crushedButter, maybe a tablespoon. Not muchTwo cartons of Imagine Foods’ “No-Chicken� brothHerbs: basil and thymeOne largish broccoli crown, or one stalk.Two decent sized potatoes, choppedOne cup, or a little more, of cream.Some grated cheddar. I think it amounted to a cup, plus some morepeppersalt if you need it, but you probably won't

This is pure nutrition derived from the minerals found in the usually thrown away peelings and ends of vegetables and culinary herbs. Great way to use garlic skin, which is FULL of minerals and nutrients.

Bring water to a boil. Wash and dump in all of your peelings, scraps, ends, bits or skins and leave to simmer for about 4 hours. If it's not exactly 4 hours, give or take, it's not a problem. Just as long as the minerals in the scraps are given time to leech out into the water. Simply strain away all the bits and throw them away. Save the broth to use as a base for soups or stews or add a little salt for taste and sip your vitamins and minerals when you're sick. My grandmaDepends how you use it, but plenty240Short for "Mineral Vitamin Broth", this super easy recipe resembles a compost heap in content but gives you a dense concentration of nutrients. Sky's the limit on how you use it!6-8 cups waterAny vegetable or culinary herb peelings, stems, ends, scraps, skin or bitsA few extra coarsely chopped vegetables or spices for bulk if you want

A simple, nutritious soup that's especially satisfying on chilly days after Thanksgiving when you're trying to figure out what to do with that leftover turkey or anytime you want something hearty and easy.

*If using stock, you may want to water it down a little bit.*

-Bring stock/broth/minvitabro to a boil with bay leaves.
-Add all veggies and meat and let boil until the veggies are cooked al dente and if the meat (if uncooked) is cooked through.
-Add worcheshire, italian seasoning and season to your liking with salt and pepper.

*If you oversalt, add another potato, as it will absorb some of the excess sodium*

-Cover and let simmer for 15 minutes.
-While your soup is simmering, begin making the dumplings. Sift together the flour, baking soda, garlic granules and salt. Mix in the water and melted butter/shortening.
-At this time, add the minced garlic to the soup.
-Shape the dumpling dough into small balls and drop into simmering soup. Cover pot and let simmer until dumplings have risen to the surface and are puffy looking. The dumplings will thicken the soup nicely.
Bon Apetite! Myself and a pastry recipe from The New Settlement Cookbook.Serving three hungry people two dinners. 30DEFINITELY A FAMILY FAVORITE!
The great thing about this recipe is that you can use about any veggies you have on hand. Frozen veggies work great. This soup, if you ommit the dumplings freezes amazingly well (if you plan to freeze, you can substitute dumplings with pasta or make dumplings when you re-heat). The potatoes will have a sort of spongey texture when defrosted but I dont find it unbearable (plus, they're easy to pick out). Also, I often double the dumpling recipe because they are often fought over. They can be flavored anyway you like.
You can find the garlic granules at Whole Foods. I use it all the time for a quick, fresh garlic flavor without the bits of garlic in the dish. (also keeps forever in fridge)Turkey stock, broth or Minvatabro4 Yukon Gold potatoes, diced (or other small potato)2 ribs celery, chopped into quarter inch pieces2 large carrots, chopped into quarter inch pieces1 zucchini, chopped into quarter inch pieces1/4-1/2 cup tomatoes, diced1/2 sweet onion, chopped2 bay leavesSalt and pepper to taste4 cloves of garlic, minced1 Large pinch of Italian seasoning1 teaspoon Worcheshire sauce1 cup chunks of turkey meat (opt.)1/2 cup melted butter or shortening1/4 cup cold water1 1/2 cup flour1/2 tsp. baking powder1/2 tsp. salt1 tbls. garlic granules (opt.)