What's your favorite spicy soup recipe?
plllog
8 years ago
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8 years agoRelated Discussions
Do you have a favorite soup recipe?
Comments (7)Not sure if I have a favorite - probably New England Clam Chowder, but I never make that. Yesterday I made minestrone, and here is the recipe I used: Minestrone Soup Ingredients: 2 tablespoons olive oil 1/2 cup minced white onion (about 1/2 small onion) 1/3 cup minced celery (about 1 stalk) 2 chopped zucchinis, chopped 2 teaspoons minced garlic (about 2-3 cloves) 2 cups water or vegetable broth 2 tsp vegetable soup base (if broth is not used - dissolve in the 2 cups water) 1 (14 ounce) can diced tomatoes (or whole tomatoes pur�ed in can) 1/4 cup carrots, shredded 2-4 tablespoons minced fresh parsley 1 teaspoon dried oregano 1/2 teaspoon ground black pepper 1/2 teaspoon dried basil 1/4 teaspoon dried thyme 1 to 1 1/2 cups water or vegetable soup base 1 to 1-1/2 tsp vegetable soup base (dissolved in the water, if broth not used) 2/3 cup small shell pasta (orzo, or similar) 1-3/4 cups cooked red kidney beans, drained* 1-3/4 cups cooked small white beans or great northern beans, drained* 2 cups fresh baby spinach (optional) 2 tbsp tomato paste or 1 tbsp tomato powder salt, to taste, if soup base is not used Directions: Heat the olive oil over medium heat in a large soup pot. Saut� onion and celery in the oil for 4-5 minutes or until onions begin to turn translucent. Add the zucchini and garlic and saute a couple of minutes more. Add vegetable broth to pot, plus tomatoes, carrot, and spices. Bring soup to a boil, then reduce heat and allow to simmer for 20 minutes. Add additional 1 cup hot water/vegetable broth (more, if needed), pasta, beans, spinach leaves (if desired), and tomato paste, and cook for an additional 20 minutes or until desired consistency. Less water will be needed if the spinach is used. Add salt to taste, if you are not using soup base. I use Better Than Bouillon brand vegetable soup base or one that I get from a restaurant supply store. Use more parsley if you are not adding spinach. *Note: I use 7/8 cup of each dried bean to yield the amount needed and cook the beans earlier in the day or the day before in plain water with a couple of bay leaves. I simmer them in the same pan. Alternatively, canned beans can be used (14 oz can each), drained and rinsed. Another favorite is Posole: Lars' Posole I recommend that you soak more hominy than you need, and you can freeze the leftover for later use. It is best to use hominy that is in pieces rather than whole kernals. Ingredients 3/4 cup dried white hominy corn (maiz trillado blanco) - about 2-1/2 to 3 cups when soaked - rinsed canned hominy can be substituted 2 tbsp canola oil 2 tbsp olive oil 1 medium onion, chopped 6-7 cloves garlic, minced, or finely chopped 1 red bell pepper, chopped 1 green bell pepper (or 2 Anaheim chilies), chopped 4 serrano peppers, finely chopped, some seeds removed 1 tbsp cumin 2 tbsp chili powder (I use Ancho) 1 10 oz can of Rotel tomatoes (or tomatoes with chilies) 4-5 bouillon cubes (vegetable flavor) 2 cups water (or reserved liquid from soaking) Cilantro, for garnish Grated cheddar cheese (optional) Directions To quick soak the hominy, place it in a pan and cover with triple depth of water. Bring to a boil, cover, and remove from heat. Allow to soak for about 2-3 hours, and then drain the water. You may need to check periodically to make sure there is enough water covering the hominy. Save the soaking water if you want to use it as a thickener for this or another dish. While the hominy is soaking (or almost ready), you can begin the rest of the process, starting with chopping all the vegetables. The pieces should be fairly small, but not minced, except for the garlic and serrano peppers. Heat the oils in a large saucepan (Mine is 4" deep) and add the chopped onion, peppers, and garlic. Saute for a few minutes, or until the onion becomes a bit translucent - it does not need to cook thoroughly, and you do not want to make the vegetables too soft. Turn off the heat, and stir in the cumin and chili powder. Add the canned tomatoes, bouillon cubes, water, and drained hominy. Bring to a boil, and cook covered for about 20 minutes. Serve in individual soup bowls with chopped cilantro, stirred in at the last minute. You can also add grated cheese if desired. Some people add lime juice, but I prefer to leave it out. It is traditional to serve this with shredded cabbage and fresh lime juice, but I did not know this when I made up this recipe. Mine is vegetarian, but it is usually made with pork in Mexico. Lars...See Morefavorite turkey soup technique/recipe?
Comments (23)for years i worked as a banquet waitress, and many holidays i did private waitressing at homes on Thanksgiving. my last 4 years i worked for the same family and every year they made the same thing, a presentation turkey, a turkey they cut up for warming to serve at the table, the whole turkey for extras, and all the fixings. every year, everything was tossed into the trash. the first year i asked the domestic why she didn't take home at least the whole turkey for her family. she said she was told she would be charged with stealing. the last year i worked for that family, i had made a 20lb+ turkey and all the fixings, somne dishes were either prepped or cooked 2 days ahead, the turkey was cooked the day before. leftovers were to be frozen for soups, cassaroles, salads, enchiladas, sandwiches, pot pies or just for omelettes for the coming months. during that last party i found out that domestic, with 4 kids and no father in sight since the last born, had 3 kids sick and had exhasted all her holiday funds for the season. i talked her into coming to my apartment after the party ended and cut my turkey in half, and packed up some of my fixings for her to take home so she could have her Thanksgiving dinner with her kids the next day. i even gave her some Xmas gifts i got for my own kids so at least she had a start on the Santa season. that year my Saint Bernard went with less dog food and had to do with more prime rib left overs from banquets for a while, i don't think he minded much tho. it's great to see that many don't toss the turkey and try to make the most of it. for my turkey stock, i pull off what meat i possibly can and roast the bones, then slow cook them and pick the bones again then freeze. i never gave the bones to BoBo, was just too afraid of another Dr bill of my own....See MoreRECIPE: spicy! spicy! spicy!
Comments (12)There are tons of great Indian vegetarian recipes! Here are a few: Aloo Gobi (Indian Potatoes and Cauliflower) 2-3 servings 1 lb waxy potatoes, peeled and cut into chunks 4 tablespoons cooking oil 1 medium onion, chopped 2 teaspoons ginger, grated into pulp 1 - 2 green chilies, finely chopped 1 teaspoon mustard seeds 1 teaspoon cumin seeds 1 teaspoon ground cumin 1/2 teaspoon turmeric 1 lb cauliflower florets 1/2 teaspoon salt 3 tablespoons water 2 tablespoons fresh coriander (also known as cilantro) 1 Boil potatoes for 5 minutes then drain. 2 Heat oil in a skillet or wok; add onion and ginger, then cook until onion is golden brown. 3 Add chilies, mustard seeds, cumin seeds, ground cumin and turmeric then cook for 2 mins, stirring continuously. 4 Add potatoes and cauliflower, stirring to coat all the pieces in the mixture, add salt and water then cover and cook gently until vegetables are tender but not overcooked. 5 Garnish with fresh coriander (cilantro) and serve as a main dish with warm Indian breads and/or basmati rice. Can also serve as a side dish with a meat curry. Note: For those who like foods less spicy, just omit or decrease the amount of seeds and membranes from the chiles, because they contain 80 per cent of the heat. *Always wear gloves when working with chiles! Melting in the Mouth Spinach & Potato Curry posted by Mini Ravindran 4 servings 2 cups spinach (blanched and pureed) 4 big potatoes (boiled/microwaved, peeled and cubed) 1 cup tomato puree 2 tablespoons onion paste 1 tablespoon garlic paste 1 tablespoon ginger paste 3 chopped green chilies (optional) *Use them if you want lots of heat! salt 1 teaspoon black pepper 1 teaspoon turmeric powder 1 teaspoon fennel seeds 2 tablespoons oil (preferably Canola oil) 1 Heat oil in a heavy-bottomed pan. 2 Add fennel seeds. 3 Let them crackle. 4 Add onion, green chillies, garlic, ginger paste and sauttill it turns pinkish brown. 5 Add salt, turmeric and black pepper powder. 6 Sauté for 3-4 seconds and add tomato puree. 7 Wait till gravy is well cooked and raw smell is gone. 8 Add cubed potatoes and stir well for 4 minutes. 9 Add pureed spinach now and lower the heat. 10 Let it cook for 15 minutes on heat or microwave for 10 minutes. 11 Serve with Indian breads and add a dash of fresh cream while serving. 12 Serve hot. Bengal Spinach serves: 4-6 3 Tbsp. sesame oil 1 tsp. whole black mustard seeds 1/4 tsp. fenugreek seeds (crushed slightly) 1/2 tsp. cumin seeds 4 tsp. brown sugar 1 Tbsp. minced fresh ginger root OR 2 tsp. ginger juice (it comes in a bottle) Minced fresh chiles or hot sauce to taste Spinach - 2 lbs fresh (washed, chopped) or 2 10-oz. pkgs. frozen (thawed, drained) 1/4 c. dried, shredded coconut salt to taste a dash of freshly grated nutmeg fresh lemon wedges squeezed over finished dish, plus a pat of butter if desired Heat the sesame oil in a large, heavy pan over medium. Add the whole spices and sugar, and stir fry until the spices brown and the sugar starts to carmelize. Add ginger, chiles, coconut, then the spinach, cover and cook about 10 minutes, stirring occasionally, so it cooks evenly. Make sure it doesn't boil dry--add a little more water if needed. Cook until it is very soft. Stir in the nutmeg, turn into a serving dish, and squeeze a bit of lemon over the top. Optional additions: 1/4 c. slivered, toasted almonds, 1/3. c. currants, or a few tablespoons of cream Here's a Thai recipe: Thai-Style Pasta Salad DRESSING: 1/2 cup natural peanut butter 6 Tbs. water 4 Tbs. vegetable oil 2 Tbs. fresh lime juice (1 lime) 2 Tbs. distilled white vinegar 2 Tbs. Asian (dark) sesame oil 2 Tbs. low-sodium soy sauce 1/4 tsp. salt, or to taste 1/2 tsp. crushed red pepper flakes, or more, to taste SALAD: 4 oz. snow peas, strings removed 1/2 lb. Chinese rice noodles/vermicelli (can substitute angel hair pasta or spaghettini/thin spaghetti). 1 pkg. (8 oz.) coleslaw mix 5 radishes, trimmed and thinly sliced 2 tomatoes, cut into wedges 1 small cucumber, peeled and cut into thin strips 1 cup mung or soy bean sprouts 1/2 cup chopped scallions (or 1/2 cup thinly sliced red onion) Dressing: In medium bowl, whisk together all ingredients. Set aside. Bring large saucepan of lightly salted water to a boil. Add noodles and cook according to package directions. Drain and rinse under cold water. Set aside. Meanwhile, cut the snowpeas into thirds on diagonal. Steam until just cooked, keeping them a little crunchy. Rinse under cold water. In large serving bowl, combine noodles, dressing, snow peas, coleslaw, radishes, tomatoes, cucumber, sprouts and scallions (or onion). Makes 6 servings...See MoreWhat is Your Favorite Soup?
Comments (39)DH & I are on vaca this week - I had a couple cans of pumpkin so I made a low fat, low sugar pumpkin bread (yum!)- I had about 1 cup of pumpkin remaining and then poked through the frig and found a 1/4 head of cabbage, a 1/4 red onion, bacon bits, apple sauce, cooked hubbard squash, frozen apples & cooked carrots - and made soup. It is to die for. Who knew? I used a chicken base (no salt) & started with sauteed garlic, onions, mushrooms & added shredded cabbage. I put the pumpkin, squash, applesauce & carrots in the blender & then added all that to the sauteed stuff. REALLY GOOD. I am eating some right now!...See Moreseagrass_gw Cape Cod
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