soup - from lylah's kitchen

On page 222 of Nourishing Traditions, is the BEST Squash and Sun Dried Tomato soup recipe ever!

photo compliments of www.channel4.com

Ingredients and Directions
1 butternut squash
2 medium onions, peeled and chopped
3 TB butter
1 cup sun dried tomatoes, packed in oil. I only had sun dried tomatoes in a bag, so, I added a bit of olive oil to the cup and let it sit for a tad.
1 quart chicken stock (I used Trader Joes Chicken Broth and actually I used more than what it called for - it seemed to need to be more brothy.)
1/4 tsp. red chili flakes
2 Tb finely chopped basil (I used fresh from my garden.)

Cut squash in half lengthwise and place, cut sides down, in a glass baking pan with about 1/2 inch of water. I chose to liberally douse my squash with olive oil instead. Bake at 350 degrees until tender, about 1 hour.

Meanwhile, sauté onions gently in butter until tender. Add tomatoes, broth and chili flakes. Bring to a boil and skim. Scoop squash out of skin and add to the soup. Simmer for about 1/2 hour. Puree soup with a handheld blender. I didn't do this - I chose to leave it as it was.

Thin with water (I added more chicken broth.) Add basil and season to taste. Simmer gently about 5 minutes, ladle into heated bowls.

soup - from lylah's kitchen

http://lylahledner.blogspot.com/2008/10/soup-from-lylahs-kitchen.html

hot and sour cabbage soup

A while ago I had a half head of cabbage in the refrig. I'd thought about making sauerkraut, but just haven't gotten to it yet. In the meantime while my cabbage head kept crying out for me to use her, I ran across this FABULOUS soup recipe: Hot and Sour Cabbage Soup. We'll have this again and again and again. Do try it.

Picture from Vegan Yum Yum blog

Hot and Sour Cabbage Soup Serves 6

1 Tbs Oil

1 Small Onion, minced

1 Small Cabbage, about the size of a grapefruit

2 Large Carrots, chopped

1 15oz Can Tomatoes, blended smooth

6 Cups Water

1/4 Cup Tamari, low sodium

1/3 Cup Seasoned Rice Vinegar,

1 tsp Hot Red Chili Flakes

1/2 tsp Salt, Black Pepper, to taste (a lot!)

Heat a large 5 qt soup pot that has a heavy lid over medium heat. Add oil and onion, and saute until golden. Meanwhile, quarter your cabbage, remove the core, and shred the cabbage with a large chef’s knife. Add carrots, tomatoes, cabbage and water to the pot and stir well. Add the tamari, vinegar, chili flakes and salt.Bring to a boil, cover, then turn heat down to medium low. Simmer for 20 minutes or until cabbage and carrots are the desired tenderness. Grind a lot of fresh black pepper over the top and serve.

Because I LOVE hot, I added some itsy bitsy pieces of jalapeno pepper.

hot and sour cabbage soup

http://lylahledner.blogspot.com/2008/10/hot-and-sour-cabbage-soup.html

Thai Ginger Chicken Soup

I subscribe to FOODday - out of Portland, OR and recently a few fantastic looking recipes were posted. Couldn't help but pass them on.

Thai Ginger Chicken Soup -makes 4 four serving portions
This recipe ran with their story on making large batch meals to freeze (hmmm...I like it already). It was one of the easiest to assembel becaue there was no pre-cooking required (hmmm....yeah, that's what I'm talkin' 'bout). If you plan to freeze this, wait and buy the fresh garnishes when you're ready to serve it.

3 - 14 oz cans unsweetened coconut milk
1 - 14 oz cans unsweetened lite coconut milk
8 - cups low-sodium chicken broth (2 quarts). Home made is best and here's my friend Stephanie from Keeper of the Home Blog - personal HOW TO make chicken broth.
4 pounds boneless, skinless chicken thighs, either cooked or uncooked, sliced into 1/1" chunks
1 4 " knob fresh giner, peeled and grated
1/4 cup plus 2 tablespoons fish sauce
1 cup fresh lime juice (5 to 6 limes)
1/4 cup grated lime zest (4 to 5 limes)
1/2 cup thinly sliced green onion, including some tender green tops
1/4 cup chopped fresh cilantro
2 cups thinly sliced sugar snap peas
2 10-ounce bags frozen corn kernels
Garnishes: 2 cups sliced fresh mushrooms, Thai red curry paste to taste, lime wedges, chopped fresh cilantro

To assemble:
Combine coconut milks, broth, chicken, ginger, fish sauce, lime juice, lime zest, green onion, cilantro, sugar snap peas and corn in a large pot. Divide mixture among 4 self-sealing 1-gallon freezer bags. Label with contents and reheating instructions, and freeze.

To serve:
Heat the soup in a pot over medium heat. Simmer until chicken is cooked through and flavors have melded. Stir in fresh sliced mushrooms. At the table, add curry paste to taste (start with 1/4 teaspoon or less per serving) and garnish with lime wedges and cilantro.

PER SERVING: calories: 355; protein: 27.8 grams; total fat: 19.6 grams; saturated fat: 6.8 grams; cholesterol: 91 mg; sodium: 987 mg; carbohydrate: 17.4 grams; dietary fiber: 1.6 grams

Thai Ginger Chicken Soup

http://lylahledner.blogspot.com/2008/02/thai-ginger-chicken-soup.html

Basque Country - Sopa de Ajo - Garlic Soup

. . . from Saveur

Sopa de Ajo

Basque - Style Garlic Soup

Garlic soup is made all over Spain, but the Basque version is unique in that it uses a special dried bread called zopako, which is unavailable in the U.S. An oven-dried baguette makes a good substitute.

Heat oven to 250 degrees. Wrap a 3" x 10" baguette in foil and bake until somewhat dried ot, about 2 1/2 hours. Let cool. Cut the baguette into 1" pieces and transfer, with any crumbs, to a bowl.

Bring a pot of water to a boil over medium heat. Add 6 seeded dried choricro peppers or new mexico chilies, cover, and cook at a rapid simmer until soft, about 40-45 minutes; drain.

Scrape pulp from peppers and discard skins; set aside.

Heat 2/3 cup extra-virgin olive oil in pot over medium heat. Add 8 chopped cloves garlic; cook until golden, 2 - 3 minutes. Add bread, with its crumbs, and cook until toasted, 6 - 7 minutes.

Add 2 1/2 quarts chicken stock and reserved pepper pulp and bring to a boil. Redce heat to medium-low and simmer, partially covered, until bread has separated into small pieces and the soup has thickened, about 2 hours. Season with salt to taste. Serves 4 - 6.

Basque Country - Sopa de Ajo - Garlic Soup

http://lylahledner.blogspot.com/2008/01/basque-country-sopa-de-ajo-garlic-soup.html

Is this a bashing ~ trashing party of Rachel Ray?

Why is it that, of late, there seems to be a liberality to bash (is that harsh) Rachel Ray? I've been reading different blogs joke about the different phrases she uses . . .


Yum . . .o Evo . . .o Delish . . .

Sammies . . . Stoup . . .


Isn't there something better to do than to bash or trash a young woman? Maybe, go make soup.



French Onion Soup
1 tablespoon extra-virgin olive oil 2 tablespoons butter 6 medium onions, thinly sliced Salt and freshly ground black pepper 2 teaspoons fresh thyme, picked and chopped or poultry seasoning 1 bay leaf, fresh or dried 1/2 cup dry sherry 6 cups beef stock 4 thick slices crusty bread, toasted 2 1/2 cups shredded Gruyere or Swiss cheese.

Heat a deep pot over medium to medium high heat. Work next to the stove to slice onions.

Add oil and butter to the pot. Add onions to the pot as you slice them. When all the onions are in the pot, season with salt and pepper and 1 teaspoon fresh thyme. Cook onions 15 to 18 minutes, stirring frequently, until tender, sweet and caramel colored.

Add bay leaf and sherry to the pot and deglaze the pan drippings. Add 6 cups stock and cover pot to bring soup up to a quick boil.

Arrange 4 small, deep soup bowls or crocks on a cookie sheet. Preheat broiler to high. Once soup reaches a boil, ladle it into bowls. Float toasted crusty bread on soup and cover each bowl with a mound of cheese. Sprinkle remaining fresh thyme on cheese and place cookie sheet with soup bowls on it under hot broiler until cheese melts and bubbles.

Is this a bashing ~ trashing party of Rachel Ray?

http://lylahledner.blogspot.com/2007/12/is-this-bashing-trashing-party-of.html

From Lylah's Kitchen - Beef and Barley Soup

I love soup! Lately, we've been eating tons of it. I guess you can figure that out from my blogging :-)

I've been on a hunt for new recipes, if you have a favorite, I'd love you to send it to me. Here's one I got today....looks great!

Beef and Barley Soup
1 pound stew beef -- cut in 1/2" cubes

1 medium onion -- chopped

2 stalks celery -- chopped

2 carrots -- diced

3/4 cup barley

1 bay leaf

1 teaspoon salt -- or to taste

pepper to taste

6 cups beef stock
Place all ingredients in a slow cooker.

Cook on low for 6 to 8 hours, stirring occasionally.

From Lylah's Kitchen - Beef and Barley Soup

http://lylahledner.blogspot.com/2007/11/from-lylahs-kitchen-beef-and-barley.html

What did I make for dinner?

Making the vegetable broth - the day before.
Adding the kale and chard to the beans, tomatoes and vegetable broth.
Autumn Harvest Soup!

What did I make for dinner?

http://lylahledner.blogspot.com/2007/11/what-did-i-make-for-dinner.html

Turkey Bones are Simmering

We just about devoured a 24 pound turkey yesterday as 17 wonderful people

graced our table(s) for Thanksgiving. Awesome!

I've got the bones from our turkey on the stove....simmering, simmering, simmering and I'll making my Turkey Soup from the stock.

Sally Fallon, author of Nourishing Traditions stresses the importance of simmering the bones anywhere between 6 to 24 hours.

If you need other ideas, check out Frugal Hacks and the post entitled Leftover Turkey Recipes. Great ideas!

Turkey Bones are Simmering

http://lylahledner.blogspot.com/2007/11/my-bones-are-simmering.html

My Husband LOVED it!

I just thought all you soup lovers would want to know about one of the soup recipes I posted earlier - Autumn Harvest Soup. I made it tonight and my husband absolutely loved it. He said it was like you were eating health and it tasted good too!

So, this one is a double thumbs up!

Earlier this week I made Nigerian Red Kidney Bean Stew with a Peanut Sauce. And, it's another double thumbs up!

My Husband LOVED it!

http://lylahledner.blogspot.com/2007/11/my-husband-loved-it.html

Autumn Harvest Soup

I'm into soups. And, I'm always looking for new, yummy soup (healthy) recipes. So, if you have some, send them my way. Either email me or post them in the comments section.

I just found this one off of Leeks and Bounds Blog. I'll definitely make it.

Autumn Harvest Soup Serves 4-6
1-2 T olive oil

1 onion, diced

2 cloves of garlic, smashed or minced

6 cups chicken or vegetable stock

2-3 carrots, cut into rounds

2 tomatoes, peeled, seeds removed and crushed

1 15oz can kidney beans

1 15oz can pinto beans (or, any combo you like)

1 bunch kale or chard, chopped
Grated Parmesan cheese,

Salt + Pepper to taste

In a soup pot or dutch oven, heat olive oil over medium-high heat; add the onions and garlic and cook until soft and fragrant then . . .
Add chicken/vegetable stock
Add carrots, bring to a boil and cook for about 10 minutes
Add tomatoes (crush them up with your hands first), beans and chard/kale
Bring to a boil, cover and cook until chard/kale is wilted, about 5 -10 minutes
Ladle into bowls, season with salt and pepper and sprinkle on grated Parmesan

Here's another spot in bloggy world you can go for a few other soup recipes!

Autumn Harvest Soup

http://lylahledner.blogspot.com/2007/11/im-into-soups.html