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.)

Because Hogaboom has a great rack...

and because she recently gave me some killer advice, and because I made a promise...here's a kickass recipe for a yummy Fall soup. FYI: I'm kind of a terrible cook (easily distracted) and I fucked up the instructions in several places (because I'm like that) and forgot the sour cream and doubled it so I could make my family eat it for several meals (cuz I'm a lazy cook). It STILL turned out to be delicious. Here it is, Kelly. Thanks for the help! ~VP

Ingredients: 1 T. unsalted butter; 2 T. olive oil; 2 medium onions, finely diced; 2 garlic cloves, minced (I used 6); 1 t. sweet paprika; 4 cups vegetable stock; 2 large potatoes, peeled and finely diced (about 2 1/2 cups); 1 celery rib, very thinly sliced; 1 bay leaf (I used 2); 1/2 t. salt; 1 t. sugar; freshly ground black pepper to taste; 4 cups corn kernels (I used frozen); 5 scallions, thinly sliced; 1 cup milk (I forgot this, if you can believe it, and the soup was still yummy); 1/4 t. thyme (I used 1 t.); few dashes cayenne pepper; 1/4 c. sour cream.

Cooking instructions:

In a large stockpot, combine the butter, olive oil, onions and garlic and saute over medium heat until the onions are tender but not brown, about 10 minutes. Sprinkle on the paprika, toss, and cook 1 minute.

Add the stock, potatoes, celery, bay leaf, salt, sugar, and pepper. Cook, partially covered, until the potatoes are tender, about 15 minutes. Stir in the corn and scallions, and cook 2 minutes more. Remove the bay leaf (Note: This is important! Otherwise, you do what I did and puree it. Then, your family has to pick bay leaf out of their teeth. But, the soup was still delicious!)

Scoop out 2 cups of the chowder and set it aside. Puree the remainder and return it to the pot. Stir in the reserve chowder, the milk, thyme, and cayenne pepper. Cook five minutes more. Serve in bowls with a spoonful of sour cream on top.

This is from a cookbook I've been playing around with lately titled "Quick Vegetarian Pleasures" by Jeanne Lemlin. Her promise is that all of the recipes can be whipped out in half an hour or less--not including cooking time. Okay, this took me, like, 2 hours (not including cooking time) but I suspect this had more to do with a) my chasing a toddler around and b) my maybe not being the most astute chef on the planet (see above for examples of my gross culinary negligence). But it was a yummy soup and DH was so surprised when he arrived home and found homemade soup on the stove. Really, you would think I had just handed him a golden unicorn or something. Anyhoo. Hope y'all Enjoy! And thank you, Kelly, for the solid advice! 4, but I double it for leftovers. 30See below.

Heat the chicken broth in a good sized pot over medium heat, add chorizo and enchillada sauce. Stir until the chorizo is fully broken up and cooked, about 10 minutes. Add chicken chunks and cook for 10 minutes. Add soup and chowders, stirring very well to incorporate the cheese soup. Simmer so it slowly bubbles. While the soup is on, heat a few inches of oil in a frying pan and fry the corn tortilla strips to make chips. Sprinkle with salt as they cool and drain on paper towels.

With slotted spoon scoop out chicken chunks and place in bottom of soup bowls. Place a handful of the thin tortilla chip strips on top of the chicken chunks. Top with a handful of shredded cheese. Ladle chowder on top of everything. Top with more cheese.all mine6 - 8 bowls30optional -- dollops of sour cream are especially yummy toooil12 corn tortillas, sliced thinly1/4 lb beef chorizo1/2 cup chicken broth1/4 cup red enchillada suace2 chicken breasts, cut into bite sized chunks1 can of Campbell's Fiesta Nacho Cheese soup2 jars of Trader Jose's Roasted Corn Tortilla Chowdershredded cheddar cheese or jalapeno jack

In hot soup pot, combine onions, carrot, celery and saute. Add 1/2 the stock and cook until it evaporates. Add the remaining stock, corn and lemongrass and kaffir lime leaves. Lower the heat and simmer for 1/2 hour. Ad the ginger and whisk in the miso. I usually puree about 1/2 this mixture in the blender and then add it back in. Turn off the soup, add the lime juice and salt and pepper to taste. Cilantro is a good garnish for this.Millenium restaurantEnough to get our 3-person family through a week of lunch soup302 onions, julienned or chopped1 carrot, diced2 stalks celery, diced8 cups veggie stock6 pieces of fresh corn...cut the kernels off...should be about 4 cups2 stalks fresh lemongrass, cut in half lengthwise3 tablespoons minced fresh ginger1/3 cup light miso4 kaffir lime leavesjuice from 4-6 limessalt and pepper

Turn on a burner to medium low, grab your favorite soup pot - preferably a heavy cast iron one with a thick bottom. Open two beers and pour one of them into the pot, put it on the burner. Start drinking the other one. When the beer is heated, add the condensed soup and stir until blended. Add a few cubes of cheese and let it melt while you chop the broccoli. stir the soup, see if the cheese is melty yet. When it is, add some more cubes (I usually add 2-4 in inch cubes of each cheese at a time). When you get close the last of you cheese, pull out another small pan and a veggies steamer, put about an inch of water into the pan and turn another burner on medium or medium high, put that pan on there and wait until it boils. Add the last of your cheese to the soup, stir it and put the chopped broccoli in the steamer. Tell your partner that dinner is almost ready, and sit down with your second beer while your partner takes care of the broccoli since his picky ass always complaines about the texture of your broccoli. Tell him to bring you another beer when you're close to the end of that one, you're really enjoying the book you're reading and prefer not to be interrupted with trivialities like finding the bottle opener while you're tipsy. When he brings you the beer ask him to serve the kids and you. You like your bread sliced at an angle, thanks and the soup should be spooned over the steamed boccoli. And another beer too please. Thanks!

Note: this recipe can easlity be altered to double or change gender of partnerDahlia's husband345My husband made this up when he was a bachelor. We've got it in regular rotation during the colder months, and every once in a while the rest of the year when it's cold and rainy... 1 six pack of beer, preferable a pale ale1 green onion, chopped, green part only for garnish1 can condensed cream of celery soup8 oz cheese, I prefer a mixture of cheddar and pepper jack, but it's flexibleI medium stalk of broccoliI loaf of good french bread, or sourdough

heat oil in heavy pan over medium heat. add garlic, bay leaf, and crushed red pepper. saute until garlic is tender, about 1 minute. add wine and bring to a boil. add tomatoes, bring to a simmer. simmer until tomatoes begin to break down(about 10 minutes is good). add seafood and basil, cook covered until seafood is done, tender. serve with warm crusty bread.this is a subtle variation of a food.com recipehow hungry are you? 2-415this is super easy and yummy. maybe too spicy for some of the little ones- makes my nose run a bit. my SO is italian, and says this is called ciapini(sp?). anyhow, the recipe on food.com call for shrimp, mussels, and clams, but i use a bagged seafood mix from trader joes of scallops, shrimp, and calamari. try it!1/4 cup olive oil5 garlic cloves, minced1 bay leaf1 tsp crushed red pepper1 cup white wine1 28oz can diced tomatoes1/2 cup roughly torn fresh basil leaves16oz , or a little more, mixed shellfish/seafood1 crusty warm baguette

heat oil in pan, add onions and garlic and ginger, carmelize. stir in pumpkin and brown then remove pumpkin only and set aside. add curry paste and protien. when protien is mostly cooked add bullion or miso and 3 cups of water, stir in root veggies, apples and lemongrass and cover. add dry curry powder to coconut cream and stir in half to veggie mix, cover.
cut butternut squash in half and lie face down in 400 degree oven in shallow pan of water. bake untill shell is soft and scortched looking. let cool a bit and scoop soft inside into pot. Add pumpkin and the rest of the coconut cream and the peppers and cover. let simmer for 20 minutes at least.

I like Trader Joe's bag of frozen peppers.90Thai comfort food1 pumpkin cubed1 yellow onion diced1 butternut squash3tbs red curry paste1can coconut cream2 stalks lemongrass1 inch grated gingera handfull of grated garlic cloves1 juliened each of yellow and red and green pepper1 sweet potato3 coined carrotsI tbs miso paste or better than bullion base1lb of protien of choice3tbs dry curry powder4 peeled diced gala apples

Sauté onion in butter until tender. Stir in
zucchini and chicken broth. Simmer about 15
minutes, covered.

Add seasonings; puree and return to pot. Add cream; heat through.

Makes 4 to 5 servings.

ps. I added more pepper and served it with shredded parmesan cheese on top for added calories. YUMMMMM!www.hugs.org5151 med onion1/3 C butter2 1/5 C shredded Zucchini2 1/5 C chicken broth1/2 tsp each dried basil, salt and pepper, to taste1/4 tsp nutmeg1 cup cream (I used heavy whipping cream)

Roast the red peppers. There are a couple of different ways to do this:
1) Gas stove: Turn on one of the burners and hold the pepper over the flames (preferrably with tongs) until the outer skin is blackened.
2) Electric stove: Coat them in olive oil and throw them in the oven at 425 degrees. After 15 minutes or so, the skin should be starting to turn dark brown and bubbly. They're done.
Once the peppers are roasted, throw them in a bowl of ice and water. This will shock the skins, and then you can peel them off easily. It's okay if you can't get all of it off...just try for most of it.
Julienne the onion (slice it in half, and then cut into long strips).
Cut up the garlic (separate the cloves from the head. put the flat part of the knife on top of the clove, and then use the palm of your hand to press down on the knife and squish the clove. the skin will come off easily this way).
Open the can of tomatoes, or peel and rough dice the fresh tomatoes.
Open the broth.
Put a large pot on the stove at med-high heat. Let it get hot for a minute or two. Put about 3-4 tablespoons of olive oil in the pan, and immediately throw in the onions and garlic. Stir until the onions are starting to carmelize (turn brown and soft). Now put in the tomatoes. (The juices from the tomatoes are acidic, so they will pull all the good brown sugar that came off the onions back into the mix). Pour in the broth.
Add salt, pepper and Chinese 5 spice to taste. Do not skimp on the 5 spice. Keep adding and tasting until it's perfectly seasoned.
Serve with a dollop of sour cream.Depends on how hungry you are!451 large onion5 cloves of garlic5-8 red peppers (depending on how much you love 'em)1 large can of stewed tomatoes, or 4 or 5 large fresh onesChinese five spice powder3-4 cups organic veggie, mushroom, beef or chicken brothOlive oilSalt and pepperSour cream

in your soup pot, cook the onions and mushrooms in the butter over low heat for 15 minutes. seems like a long time, but otherwise they'll crisp and you don't want that. stir in the flour and cook a few more minutes. slowly add teh stock and keep stirring till it reaches the boiling point. reduce heat and simmer 20 minutes. just before serving, stir in the cream, salt and pepper and reheat. do not cook the cream. Fannie Farmeri have no idea604 tbsp butter.25 cup finely chopped onion.5 lb mushrooms1 tbsp flour2 cups chicken broth (or vegetarian mock chicken).5 cup light cream

1. Grate or chop cucumber over a bowl to catch any liquid
2. Finely chop white bulbs of spring onions and about 3� of green stalks
3. Mix all ingredients (including juice of cucumber), season to taste
4. Chill
5. Serve in 4 bowls, garnish with mint leaves and slices of cucumber.
some web site. but i read a bunch of them and chose the very best one. honest.one15i have a tendsancy to bump up the garlic in most recipes, but with this one it was a mistake. stick to the recipe, it's great as is.

i don't know how many servings it supposedly was, but i can eat it all easily. great for hot summer days.1 Medium cucumber, peeled2 spring onions1 clove garlic, crushed and very finely chopped8 oz plain yogurt2.5 oz sour cream1 Tbsp fresh mint, chopped