OT: Soup
Dimpled Chad
Winter is here, and given the need to keep warm inside and out, Soup/Stew
is on the menu at Chad and Frankie's house.
Here's one of our favorite Soup recipes (taken from the Chicago Tribune).
I'm posting because I need some new ideas, as this one, good as it is, is
becoming repetitive. (We like it so much we have it maybe three times a
month!)
I'd be interested in hearing if you have a favorite soup/stew recipe that
we should try.
ObDog: Frankie can't eat the soup (because of the onions), but he
appreciates the treats he gets while being good as I cook.
Best,
Chad
-----------------------
Kickin' Chicken Soup
2 large, boneless Chicken Breasts
3 Tablespoons Canola oil
1 Large Onion, chopped
3 cloves garlic, minced
1 jalapeno chili, minced (seeds removed, few can be added for extra kick)
1 carton (32 oz) low-sodium chicken broth
3 cups fresh or frozen corn kernels
1 can (15 1/2 oz) black beans
Juice of 1 lime
1 teaspoon salt or to taste
1/2 teaspoon ground red pepper or hot sauce
Freshly ground black pepper to taste
Shredded Monterey Jack Cheese or Sharp Chedder
Tortilla Chips
Sour Cream
1. Cook chicken your favorite way (we saute in a splash of olive oil, the
recipe calls for broiling). While cooking, heat oil in stockpot over medium
heat. Add onion, garlic, and chili; cook until soft (about 3 minutes). Add
broth, corn, beans, lime juice, salt, red and black pepper. Heat to boil.
Reduce heat to simmer.
2. Slice or shread cooked chicken; add to pot. Heat through. Soup's done:
ladel into soup bowls. Top each with shredded cheese, crumbled tortilla
chips and a dollup of sour cream.
Serve with a side of corn bread.
Prep time: maybe 25 minutes, 15 of that cooking. Yield: 8 servings. W/O
sour cream, 205 cal, 31% from fat, 8g fat.
--
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Jerry Howe
marilyn would, but she doesn't want to make anybody UNCOMFORTABLE...
YOUR FUTURE IS GRIM, disciple Cad.
The Puppy Wizzzard's DADDY SEZ, "when you get bagged for LYING, you're
MARKED FOR LIFE."
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TRUST The Puppy Wizzzard. <}TPW;~}>
"Dimpled Chad" <herr...@hotmail.com> wrote in message
news:Xns9310BECA5B8A8ca...@127.0.0.1...
Shelly
That sounds great, Chad!
Thanks for posting it.
Shelly (Who never uses a recipe for soup, and *always* makes her
own egg noodles) & The Boys
"Dimpled Chad" <herr...@hotmail.com> wrote in message
news:Xns9310BECA5B8A8ca...@127.0.0.1...
Lone Hansen
An easy tomato soup :
1 litre of tomato juice
1 large onion.
3 cloves of garlic
a handful of soup pasta
sliced bacon, or ham
hot chilli
paprika
salt
Pepper
Basil
Oregano
Thyme
Lone (who's been cooking soup(tomato, chicken and lamb) once a week the
past couple of months)
Julia Altshuler
Since this is stew, I can't give exact amounts of anything. Live with it.
1. Heat 1/8 inch of oil in heavy pot, preferably cast iron.
2. Add stew beef. Stir to brown.
3. Add chunks of carrot, turnip, potato, cabbage, sweet potato. (Lots of some
vegetables or a little of all vegetables.) Don't turn up your nose at turnips.
Turnips are good in stew. I'm not sure why they have such a bad rep.
4. Add V-8 juice. You want enough to come up more than half way up the
vegetables, but not so much as to cover them. Maybe 2 8-ounce cans.
5. Bring to a boil; then lower the heat to a simmer until everything is tender.
6. Add mushrooms, zucchini (again, all vegetables are optional) and any other
vegetable that doesn't benefit from long cooking. These vegetables should have
crunch.
7. Taste the broth and make a judgment as to whether or not it needs
thickening. Thin can be good. It may have thickened from being cooked down.
It may have thinned as the vegetables let out their liquid. Weigh your options,
and decide. If you decide that a thicker broth is in order, combine butter and
flour (or oil and flour) in a cup. They should be cold. Take a ladle full of
the hot tomato broth; add it all at once and stir. The mixture should be quite
thick. Now add the mixture back into the big pot. All the broth should thicken
nicely.
8. Season with dried Italian herbs. (Oddly enough, dried is better than fresh
in this recipe.) Variation: Season with cumin, ginger and coriander.
9. Serve over rice or pasta or quinoa or mash up the potato in the stew.
I'm back from New York. A full report will follow.
--Lia
Tara
> I'm back from New York. A full report will follow.
I kept mum figuring you'd write a better report than I would :-)
Tara
--
Very funny, Scotty. Now beam down my clothes!
Julia Altshuler
the messages demand more attention than usenet where it is easier to delete
whole chunks.) The 2 usenet groups (dogs, quilts) were filled with new messages
and new threads. It may be a while before I report. Meanwhile, I find that no
one refrained from talking about anything interesting while I was gone. Shame
on you!
--Lia
Rocky
>> I'm back from New York. A full report will follow.
>
> I kept mum figuring you'd write a better report than I would
I tried to email you about what a pathological liar Julia is,
but it bounced.
--
--Matt. Rocky's a Dog.
MaryBeth
Meanwhile, I find that no
> one refrained from talking about anything interesting while I was gone.
Shame
> on you!
>
> --Lia
Which just goes to show what we've always averred....it's always been your
fault/bad posts (perfect spelling though)/ snarky rants on every innocent
newbie!!
We'll expect better from you next time.
Hope you had the happiest of all holidays, getaways/whateveraways!
MaryBeth
diddy
1 cup chopped onions ½ TBS Worcestershire
½ cup chopped celery ¼ cup cream
½ cup chopped carrots 1 ½ cup milk
1 TBS minced garlic 2 TBS sugar
¾ cup butter ½ tsp ground fennel
½ cup flour pinch of cayenne
3 Tbs Vegetarian chicken powder
(I use bullion cube instead)
5 cups Wisconsin Cheddar cheese, shredded
(I use the sharpest I can get)
2 cups hot water 3/8 cup old milwaukee beer
½ Tbs. Dry mustard
Sautee the 3 vegetables in butter with garlic, stirring in flour
When veggies are done. Mix powder and hot water and add with remaining
ingredients. When it begins to bubble, remove from heat and serve. It is
just as good or better the next day so don’t worry about left overs!
diddy
POACHED CHICKEN:
1 3lb chicken quartered ( for convenience I use chicken breasts)
4 cups chicken broth
2 medium carrots, halved
2 medium onions, peeled
1 2 inch long bay leaf
chopped celery
Put chicken, broth, carrots and onions in 5 qt. Dutch oven over medium
high heat
When broth comes to a boil, reduce heat to medium
Cover and simmer 20 min.
Add mushrooms and celery. Simmer 15 min. until tender
Chop the veggies on cutting board. Debone the chicken which is why I use
chicken breasts. That stuff is hot when you first start cutting.
Strain broth and skim fat. Measure two cups and reserve the rest.You
can use the extra broth to use leftover veggies from something else for
a soup.
Melt butter in the same dutch oven over low heat. Stir in flour until
smooth. Let mixture bubble about 3 minutes stirring often to prevent
browning
Gradually stir in the two cups of chicken broth which you had reserved
p;us ˝ cup heavy cream,heat stirring constantlyt until simmer ing and
thickened.
ADD
1 tsp poultry seasoning 1 tsp salt ź tsp pepper 1 cup frozen
peas
Put all in casserole Top with biscuits or pie dough and bake until crust
is cooked.
diddy
the refrigerator. Great for company too and last forever...
MARINATED CARROTS
In one quart jar mix 1 c vinegar 1/3 c water 3T oil 2
garlic cloves cut in half
1/3 c sugar 1TBS salt 5 peppercorns ½ tsp. Celery seed carrots
Cut carrots into 1/8 inch diagonal slices, enough to make 3 cups. Pack
carrots in jar until full
And refrigerate. Marinate will achieve full flavor in 3 to 4 days. Makes
one quart.
diddy
Don't turn up your nose at turnips.
I LOVE turnips
shelly
Dimpled Chad <herr...@hotmail.com> typed:
> I'm posting because I need some new
> ideas, as this one, good as it is, is becoming repetitive.
> (We like it so much we have it maybe three times a month!)
have you tried hobo stew? it's easy, hearty, and tasty.
another thing to try is lentil chili. just cook the lentils
and add buttloads of chili powder, tomatoes/salsa, and diced
onions. it's great served over rice, or you can add cheese
and turn it into a dip for tortilla chips.
Hobo Stew
in a dutch oven brown 1lb hamburger with one diced onion*
drain hamburger, then add:
1 green pepper, diced
5ish potatoes, chopped into stew-sized chunks
3-4 carrots, sliced
2 large cans diced or stewed tomatoes
cover and cook until veggies are tender.
you can add worcestershire sauce, tabasco sauce, or whatever
you like to jazz it up. i'm a beige person, so i don't add
anything.
* vegetarian alternative: brown the onion, then add the rest
of the veggies and tomatoes. before serving, add textured
vegetable protein or veggie crumbles (Morningstar Farms is IMO
the best). when the crumbles/TVP are heated through, serve.
--
shelly and elliott & harriet
http://home.bluemarble.net/~scouvrette
Dimpled Chad
> I'd be interested in hearing if you have a favorite soup/stew recipe
> that we should try.
Thanks, all, for the recipes! I can't wait to try 'em!
The kicken chicken soup turned out extra spicy yesterday (large jalepeno).
Yum!
Chad
shelly
diddy <di...@nofair.spamming.com> typed:
oh, Diddy, that sounds *divine*!
Julia Altshuler
so he'll be on the computer all day today. I'll try to write up my report on
Molly the aloof Chow (the dog of the friend I was staying with) some time
tonight.
--Lia
Marie
choose veggies that look interesting, add, pasta or meats, serve topped with
shredded cheese... One warning though: as I experiment with the flavours,
the soup has the habit of expanding to fit my largest pot :-) Have some
platic containers ready to store the leftovers in the freezer for sometime
when you don't feel like cooking.
Favourite Vegetable Soup (supposedly makes 2 servings)
1/4 cup diced onion
2 packets instant chicken broth and seasoning mix (I've found this optional
and often omit it)
2 garlic cloves, minced
1 1/2 cups sliced zucchini
1/2 cup EACH sliced carrot and chopped seed tomato
1 teaspoon chopped fresh parsley (I usually just use a couple of shakes of
dried)
1/4 teaspoon basil leaves
salt and pepper and your favorite seasonings to taste
In 1 1/2 quart non-stick saucepan combine onion, broth mix, and garlic;
cook, stirring occassionally, until onion is translucent. Add remaining
ingredients and stir to combine; cover and cook over low heat, stirring
occassionally, for about 10 minutes. Add 2 cups water* and bring to the
boil. Reduce heat to medium, cover, and cook until veggies are soft. Using
a slotted spoon, remove about 1/2 cup vegetables from saucepan and sett
aside. In blender, puree remaining soup, return pureed mixture to saucepan,
add reserved veggies, and heat.
*At this point, I will often add a can or diced (or pureed) stewed tomatoes
instead of the water. It makes the soup, IMO, richer, and saves me the
hassle of pureeing some of the veggies into stock. I also often add a
couple of shakes of Worschestire (sp?) sauce to give it a little punch.
Enjoy :-)
Marie
"Dimpled Chad" <herr...@hotmail.com> wrote in message
news:Xns9310BECA5B8A8ca...@127.0.0.1...
Cate
news:Xns9310BECA5B8A8ca...@127.0.0.1...
> I'd be interested in hearing if you have a favorite soup/stew recipe that
> we should try.
I hate beef stew, but found a recipe that makes it taste ok. (DH loves beef
stew.) If I remember, I'll find the recipe tonight. And also the recipes for
an Indian chicken and almond soup and a Thai chicken noodle soup. They're
both yummy.
Cate
Tara
> Tara wrote in rec.pets.dogs.behavior:
>
>
>>>I'm back from New York. A full report will follow.
>>
>>I kept mum figuring you'd write a better report than I would
>
>
> I tried to email you about what a pathological liar Julia is,
> but it bounced.
>
Oh right. I keep forgetting to tell people they have to take out the
DOGS before replying
But thanks for the warning.
Does that mean you're not a really nice guy who obviously loves his
dogs? Cuz I *have* been wondering if it isn't all just a ploy of some
sort after all. You know, to pick up married chicks off the internet.
BethF
loves it and lots of people go there just to get it every weekend. But they
dont' give out recipes. It took me four tries but this is a pretty good
imitation.
Bootlegged Creamy Tortellini Soup
three big cans tomato sauce (20 oz?)
pint of heavy cream
Cup of parmesan cheese, grated
Package of cheese tortellini
Couple cloves of garlic, sliced thin
Salt, Pepper and Oregano
1 Tablespoon Oil
Saute garlic cloves in oil until soft but not brown. Add both cans of
tomato sauce and one can of water. Simmer for two hours until soup is
reduced. Add salt, pepper and a bit of oregano (I only like a tiny bit) to
taste. Add entire pint of heavy cream, no matter how bad it is for you.
Return to a boil. Add heavy cream and tortellini. Cook for 10-15 minutes
more. Sprinkle parmesan cheese in, stirring to melt. Serve in big mugs with
french bread.
Jenn
> I'm posting because I need some new ideas,
I have very few recipes for soup, Chad. I just do what my grandma used to
do; put whatever is in the fridge that goes together in a pot with some
stock (usually powdered, but occassionally homemade). I sometimes end up
with something really good, sometimes it's bland and needs extra spicing.
Very occassionally, it's garbage.
--
Jenn, Frodo & Anja, and Hemingway & Edgar, and Leah the eeevil bird
http://ca.photos.yahoo.com/bc/pywhacket1971/
BethF
Diddy, does it have to be old milwaukee (I am embarassed to buy such beer!
hehe) or would something more upscale work?
"diddy" <di...@nofair.spamming.com> wrote in message
news:3E366F5A...@nofair.spamming.com...
BethF
> Julia Altshuler wrote:
>
> Don't turn up your nose at turnips.
>
> I LOVE turnips
I have never eaten a turnip.
What does it taste like?
Jenn
"Julia Altshuler" <jalts...@attbi.com> wrote in message
news:3E35EAB1...@attbi.com...
> 3. Add chunks of carrot, turnip, potato, cabbage, sweet potato. (Lots of
some
> vegetables or a little of all vegetables.) Don't turn up your nose at
turnips.
> Turnips are good in stew. I'm not sure why they have such a bad rep.
Not just turnips, but parsnips. I *hate* parsnips, but they add such a
wonderful flavour to beef stew, that I always put in two huge ones cut up
into large pieces that I can pick out.
I also hate turnips, but can't stand beef stew made without them (I don't
pick them out). It just doesn't taste right.
Gwen Watson
BethF wrote:
YUCK! About like Beets! ICK.
Gwen
Tara
They're (I believe) a root vegetable. A little bitter, but yummy in
their own weird little way.
I used to buy frozen turnips and cook them as comfort food. But then my
genetic background is firmly rooted in families with cars parked on the
lawn right next to the chicken coop.
BethF
stew until he tasted it. All the amounts are approximate because I never
measure anything. The secret is using italian bread crumbs to thicken the
gravy. Sounds gross, but really yummy.
3 pound roast of some sort, nicely marbled, cut in stew sized pieces.
4 nice yukon gold potatoes (others work too)
1 bag frozen white corn
1 bag green beans whole (or if you like that nasty peas and carrot mix
stuff, you can use that)
1 large carrot, cut in bite sized pieces
1 Great Big White Onion
Italian bread crumbs
1 large can beef stock
2 cups Red Wine, must be drinkable
6 Cloves Garlic
3 Tablespoons Dill SEED (not weed)
Oil
Season meat with salt and pepper. Brown meat in batches in the oil in dutch
oven. Add more oil and cook onion until yellow. Add garlic and cook until
softened. Deglaze pan with red wine, scraping up all the good bits from the
bottom. Add beef stock to just cover the top of the meat. Add 1/4 - 1/2
cup bread crumbs and dill seed and salt and pepper to taste. Allow to
simmer for and hour and a half. Add potatoes and carrot. Cook for 20
minutes and add other vegetables. Simmer for twenty minutes adding more
liquid if needed. If gravy is thin add more breadcrumbs as needed to
thicken. With the bread crumbs the gravy gets very thick with no lumps and
the seasoning of the bread crumbs adds great flavor.
diddy
Not at all like beets. They are much tenderer. and like a mix between
radishes and perhaps cabbage. Beets taste nothing like them to me.
diddy
It was a recipe that came from Wisconsin. Any beer will do.
Gwen Watson
diddy wrote:
> Not at all like beets. They are much tenderer. and like a mix between
> radishes and perhaps cabbage. Beets taste nothing like them to me.
To me they both fall under I don't touch them
at all. ICK factor multiplied by at least 100 x's.
I am sure you are right. Turnips aren't something
I recall tasting recently. Beets I have and they
are every bit as nasty as I remember them years
ago.
Gwen
Gwen Watson
diddy wrote:
> mix between
> radishes and perhaps cabbage.
Well that explains it. I will touch radishes
with tons of bleu cheese on them.
Cabbage I won't touch at all. No matter
how it is fixed.
Gwen
Gwen Watson
diddy wrote:
> It was a recipe that came from Wisconsin. Any beer will do.
Speaking of beer. I am curious do they sell beer by the singles
in other states like they still do in Texas?
Gwen
Suja
Gwen Watson wrote:
> I am sure you are right. Turnips aren't something
> I recall tasting recently. Beets I have and they
> are every bit as nasty as I remember them years
> ago.
I *love* beets! Once, when I was much younger, I ate a lot of that
stuff, and a later, went to the bathroom, book in hand. I was horrified
when I looked down, and almost screamed, convinced that I was bleeding
to death. A moment later, I realized how silly I was being.
That's the one thing that keeps me from feeding beets to Khan. It might
mask an actual problem that'd be noticeable in his poop.
BTW, I'm with diddy on the Turnip thing. They are much closer to
Radishes than Beets.
Suja
Gwen Watson
Suja wrote:
> BTW, I'm with diddy on the Turnip thing. They are much closer to
> Radishes than Beets.
>
> Suja
I was mostly saying they were both total ICK, YUCK
nasty to be avoided at all costs.
Frankly I haven't tasted turnips in so long I haven't
a clue what they are similar to. The time I did taste
them they were most similar to vomit if not worse.
Gwen
who doesn't care for many veggies
shelly
Gwen Watson <gw...@ig.utexas.edu> typed:
> YUCK! About like Beets! ICK.
i'm with you on the yuck part. i think they taste like
cabbage, only gross (i like cabbage). when they're cooked,
they get slimey.
diddy
Kinda like a mild radish raw. Kinda like a cooked radish cooked.
BethF
"diddy" <di...@nofair.spamming.com> wrote in message
> Not at all like beets. They are much tenderer. and like a mix between
> radishes and perhaps cabbage. Beets taste nothing like them to me.
oooh, I love radishes and cabbage.
How does one cook a turnip? By itself - I want to taste it.
shelly
BethF <da...@alaska.com> typed:
> oooh, I love radishes and cabbage.
so do i, which is why i don't understand why i don't like
turnips. they're okay raw, but a little on the sweet side.
the cooked texture is nasty, though. ugh.
> How does one cook a turnip? By itself - I want to taste it.
my mom steam them and eats them with butter and salt.
diddy
I boil them, squash them (mashed) with a fork, butter and pepper the
liv'n heck out of them.
BethF
"diddy" <di...@nofair.spamming.com> wrote in message
> Kinda like a mild radish raw. Kinda like a cooked radish cooked.
I am buying some tonite.
Anyone have a turnip recipe?
BethF
"diddy" <di...@nofair.spamming.com> wrote in message
> I boil them, squash them (mashed) with a fork, butter and pepper the
> liv'n heck out of them.
Ok, will try and report back. Sounds yummy to me. I assume its healthy and
carby?
BethF
"shelly" <scouv...@bluemarble.net> wrote in message
news:b16k5d$vte1k$1...@ID-39167.news.dfncis.de...
> In news:v3dkqgk...@corp.supernews.com,
> BethF <da...@alaska.com> typed:
>
> > oooh, I love radishes and cabbage.
>
> so do i, which is why i don't understand why i don't like
> turnips. they're okay raw, but a little on the sweet side.
> the cooked texture is nasty, though. ugh.
I am not crazy about sweet. The texture isnt' like potatoes?
Lauren Brown
>
> Well, in the interest of pursuing yet another of topic thread...
> Winter is here, and given the need to keep warm inside and out, Soup/Stew
> is on the menu at Chad and Frankie's house.
>
> Here's one of our favorite Soup recipes (taken from the Chicago Tribune).
> becoming repetitive. (We like it so much we have it maybe three times a
> month!)
>
> I'd be interested in hearing if you have a favorite soup/stew recipe that
> we should try.
>
Most of my soup making starts with home-made chicken or
beef stock, something most people with a real life don't
generally have on hand. I've got a freezer full.
What's below is more stew than soup, and you can most
definately make do with store-bought stock. I came up with
this combination when trying to lower the fat in one of
my favorite dishes. Quantities are approximate, as I've
never written the recipe down before - and I'm winging this
from work.
May everyone from Louisianna forgive me if I muck this
up.
Smoked Turkey and Shrimp Jambalaya
2-3 smoked turkey legs or thighs
1-2 cans chicken broth (low sodium preferred)
3 Bay leaf
2 Carrots, cut in chunks
Olive oil
2-3 Garlic cloves, minced (or more to taste)
1-1/2 onions, one chopped fine, 1/2 left whole
2-3 Bell Peppers - green preferred - diced
Jalepeno peppers (optional), seeds removed, diced
1-2 medium cans tomatoes, rough chopped, juice reserved
1 cup uncooked Brown Rice (may go as high as 1-1/2 cups)
3/4 lb. Raw shrimp, shelled and deveined
Tabasco or other hot sauce
Salt and Pepper to taste
Place turkey legs in a pan, and just barely cover with chicken
broth. Bring to boil, and lower heat to a simmer. Add ~1/2 onion,
a couple of bay leaves, and a carrot or two to the pot. Simmer
uncovered for 45 minutes to one hour. Remove turkey legs from
pot and allow to cool. Strain stock to remove bay leaf, onion,
and carrots.
Once the turkey has cooled enough to handle, remove the skin
and meat from the bones. Discard the skin and tendons, and
chop the meat into fairly large dice.
Preheat oven to 350 degrees.
In a dutch oven or similar heavy stove-top to oven pan, heat
a small amount of olive oil. Saute onion and garlic until soft.
Add the peppers, and continue to saute until the peppers just
begin to give off their juice. Add the brown rice, and
stir over low heat until the rice begins to absorb the oil
and juice. Add the tomatoes, turkey meat, and reserved
stock. Add 2 bay leaves. Add tobasco. Stir well and cover pot.
Bake in oven for ~1 hour, checking occasionally to see that
the rice isn't dry. If it needs more liquid, add some of the
reserved tomato juice (I usually add a bit at the beginning
of cooking). When rice is almost done, add shrimp, and
continue cooking another 5-10 minutes.
Correct seasonings, and add salt, pepper, and tobasco as
necessary.
Serve with cold beer, a salad dressed with vinaigrette, and
some really good rolls.
Gwen Watson
BethF wrote:
> "diddy" <di...@nofair.spamming.com> wrote in message
>
> > Kinda like a mild radish raw. Kinda like a cooked radish cooked.
>
Radish cooked? People cook radishes? I have never
ever heard of seen a recipe with cooked radish.
Gwen
Gwen Watson
shelly wrote:
> , but a little on the sweet side.
See they are like beets!
Blech.
There is no way I will eat either nor do I care to.
As far cabbage I can handle it shredded very small
on my salads. That's as far as I will go with the stuff.
Then there are turnip GREENS and mustard greens.
I can only say those are not brought near my house.
Gwen
Gwen Watson
diddy wrote:
> I boil them, squash them (mashed) with a fork, butter and pepper the
> liv'n heck out of them.
If you do that to them there are no nutrients left so why bother?
I personally like most of the veggies, I do like to be
on the crisp side, ie broccoli, asparagus, yellow
squash, succhini sp squash, carrots, green beans.
That's about the
long and short of my veggie intake.
Gwen
BethF
"Gwen Watson" <gw...@ig.utexas.edu> wrote in message
> I personally like most of the veggies, I do like to be
> on the crisp side, ie broccoli, asparagus, yellow
> squash, succhini sp squash, carrots, green beans.
> That's about the
> long and short of my veggie intake.
Wow, you eat zucchini and yellow squash. I didn't think you would.
diddy
I love the raw too!
shelly
BethF <da...@alaska.com> typed:
> I am not crazy about sweet.
neither am i. sweet is for chocolate, not veggies.
> The texture isnt' like potatoes?
potatoes are starchy and fluffy. turnips are waxy and wetter.
when they're cooked they have a soggy, slimy texture that i
think is offensive. try them, though. it isn't so gross that
you'll projectile vomit. you just might not ever want to try
them cooked again <G>.
shelly
Gwen Watson <gw...@ig.utexas.edu> typed:
> As far cabbage I can handle it shredded very small
> on my salads. That's as far as I will go with the stuff.
cabbage is yummy. beets are Satan's vegetable.
> Then there are turnip GREENS and mustard greens.
>
> I can only say those are not brought near my house.
oooh, i *love* greens!
Lauren Brown
White turnips are milder than yellow turnips. Make sure
you buy relatively fresh ones, as the older, wrinkled
ones are not worth cooking and eating. This is a problem
even in the "lower 48", so hopefully you can find
some in Alaska.
And stay away from the frozen ones. The come closest
to Gwen's description of turnips:-)
Lauren
diddy
I throw out the turnip freans, but i eat lambsquarters and other
delicasies found in the field. Perhaps I should start trying the greens
too?
Lauren Brown
When mashed the texture is somewhat similar to
potatoes, maybe somewhat lumpier.
Turnips are a bit bitter, so I'm not close to understanding
the sweet comments.
If they're too bitter, you can try mashing them with
a small or equal portion of cooked potatoes.
Lauren
Lauren Brown
>
> Hobo Stew
>
> in a dutch oven brown 1lb hamburger with one diced onion*
> drain hamburger, then add:
>
> 1 green pepper, diced
> 5ish potatoes, chopped into stew-sized chunks
> 3-4 carrots, sliced
> 2 large cans diced or stewed tomatoes
>
> cover and cook until veggies are tender.
>
> you can add worcestershire sauce, tabasco sauce, or whatever
> you like to jazz it up. i'm a beige person, so i don't add
> anything.
>
> * vegetarian alternative: brown the onion, then add the rest
> of the veggies and tomatoes. before serving, add textured
> vegetable protein or veggie crumbles (Morningstar Farms is IMO
> the best). when the crumbles/TVP are heated through, serve.
>
The recipe is fine, but is should be noted that this
stew is supposed to be cooked in a No. 10 can (from whence
came the tomatoes), in (yes, in) an open fire. An No. 10
can that housed green beans can be substitututed.
Lauren
Well, why do you think they call it Hobo Stew?
diddy
i started eating them as a potato substitute. I now eat yucca , turnips
and parsnips instead. I found out I'm allergic to potatos! How about
that!
With the re-discovery of turnips, I really don't mind.
diddy
It's stiffer and more fibery than potatoes. Slice some raw first, then
cook the rest
It's great raw!
diddy
> Most of my soup making starts with home-made chicken or
> beef stock, something most people with a real life don't
> generally have on hand. I've got a freezer full.
I can the stuff. I have whole shelves of nothing except beef and chicken
stock. Instead of throwing it out in a recipe where it's not needed,
it's nothing to throw the stuff in a jar, and then the canner. Then I
can make it no sodium added.
<snip> jambalaya recipe> Sounds yummy, but i could never get past the
shrimp parts. They taste to yummy to hide in something else!
Gwen Watson
diddy wrote:
> I love the raw too!
Raw all but turnips and beets! LOL
Gwen
Gwen Watson
Lauren Brown wrote:
> And stay away from the frozen ones. The come closest
> to Gwen's description of turnips:-)
>
> Lauren
LOL, maybe that is all I have ever been offered.
Once I have been turned off of some type of
food I will never touch it again.
I feel about like Suja's Khan does when it comes
to *some* veggies.
Gwen
Gwen Watson
BethF wrote:
I love it. I failed to mention eggplant. I love that too.
But all of these have to be covered in CHEESE.
Though I will eat zucchini in italian stewed tomatoes.
Gwen
Gwen Watson
shelly wrote:
> potatoes are starchy and fluffy. turnips are waxy and wetter.
> when they're cooked they have a soggy, slimy texture that i
> think is offensive. try them, though. it isn't so gross that
> you'll projectile vomit. you just might not ever want to try
> them cooked again <G>.
>
Oh my that sounds sort of like ochra. ICK.
Though I will eat them fried, but then fried
really isn't very good for you and way too much
work and effort.
Gwen
diddy
My dogs LOVE turnips! (I love beet greens too!)
BethF
"Lauren Brown" <lbr...@cceb.med.upenn.edu> wrote in message
> White turnips are milder than yellow turnips. Make sure
> you buy relatively fresh ones, as the older, wrinkled
> ones are not worth cooking and eating. This is a problem
> even in the "lower 48", so hopefully you can find
> some in Alaska.
I will go to the upscale market. I suspect one bad wrinkly turnip may ruin
turnips for me forever!
BethF
> potatoes are starchy and fluffy. turnips are waxy and wetter.
> when they're cooked they have a soggy, slimy texture that i
> think is offensive. try them, though. it isn't so gross that
> you'll projectile vomit. you just might not ever want to try
> them cooked again <G>.
Since you and I have the same tactile weirdness about stuff, I suspect I may
have the same reaction you do. But will keep an open mind and try them.
Suja
BethF wrote:
>
> I am not crazy about sweet.
Unless you pair it with HOT. Indian style Beets -
Fry some mustard seeds and curry leaves in hot oil. Add some onions and
fry until golden brown. Add finely chopped beets (takes some patience),
chili powder, turmeric, salt and water. Cook till beets are done.
Garnish with grated coconut (nice red/white contrast) and serve hot with
white rice.
Suja
Lauren Brown
Turnip greens are WONDERFUL, as are mustard greens, and
dandelions, and swiss chard, and......(well, you can
prolly tell I'm a fan:-)
Turnip and mustard greens are both strong tasting. If
you're going to try them,
1) buy the youngest greens you can find (the old ones
are not just bitter, but tough).
2) Cook them with some flavoring - a ham bone or
side meat is traditional, but fatty AND salty. Smoked
turkey parts are great with greens. Just thrown the greens
and turkey parts in a pot, fill up with water, and add
some chopped onion. Some people like a couple of
cloves as well.
3) DON'T COOK THEM TO DEATH. They need less than
an hour to cook - depending on the tenderness. When
cooked, drain, chop the greens and turkey meat fine,
and serve with a sprinkling of vinegar, and some of
the cooking broth sprinkled on top. Lots of folks like
them with hot sauce, but I prefer a fair quantity of
black pepper. Cornbread should be an essential part of
the meal.
Lauren
diddy
Thanks. Sounds great.
I like greens generally sweet sour (sorry BethF)
I brown some diced onion, brown some bacon, drain, crumble,Throw it back
in the pan. Add vinegar, brown sugar. Save. Empty the greens into the
same pan, pour over the sauce, toss and serve.. YUM. Don't overcook,
just wilt the greens.
diddy
Oh my GOD.. Not OKRA YEeeCHHH!
Gwen Watson
Lauren Brown wrote:
> Cornbread should be an essential part of
> the meal.
>
> Lauren
Well there's another problem. Though I have slightly
aquired a taste for cornbread it sure isn't on top
of my list of favorites.
My dad says I am no Texan.
Gwen
Gwen Watson
diddy wrote:
> Oh my GOD.. Not OKRA YEeeCHHH!
Well I personally don't like them either.
Yet another reason I really am not
fond of cajun Gumbo.
Gwen
Lauren Brown
>
> Lauren Brown wrote:
> > Most of my soup making starts with home-made chicken or
> > beef stock, something most people with a real life don't
> > generally have on hand. I've got a freezer full.
>
> I can the stuff. I have whole shelves of nothing except beef and chicken
> stock. Instead of throwing it out in a recipe where it's not needed,
> it's nothing to throw the stuff in a jar, and then the canner. Then I
> can make it no sodium added.
Yup. My frozen homemade stock is all salt free. And usually
triple or quadruple strength (saves freezer space). I prefer
the taste of frozen over canned, though.
>
> <snip> jambalaya recipe> Sounds yummy, but i could never get past the
> shrimp parts. They taste to yummy to hide in something else!
Hey - feel free to change the recipe to anything else you like.
Do you smoke any game? Betcha that would be good...
Lauren
diddy
> Hey - feel free to change the recipe to anything else you like.
> Do you smoke any game? Betcha that would be good...
>
> Lauren
Bet it would too. I smoke a lot of game. Simply because it saves
freezer/shelf space. Plus we like it!
Gwen Watson
diddy wrote:
What about jerky?
Gwen
diddy
I make my own Jerky!!! I have inconsistant results, because I slice it
inconsistantly.. (cheap meat slicer) And the stronger flavored stuff
become dog treats. I do not use nitrates in the curing process.
Rocky
> Oh right. I keep forgetting to tell people they have to
> take out the DOGS before replying
I did that, but you've got a .net address and .com - is one
valid and not the other? I can't recall which one I sent it to
and the bounced mail notice is another computer.
--
--Matt. Rocky's a Dog.
Gwen Watson
diddy wrote:
>
>
> I make my own Jerky!!!
I am very jealous. I don't have any meat to make
jerky with. I sure wish I had some deer meat
this year. And I would love to try my hand
at making jerky.
Gwen
Rocky
>> oooh, I love radishes and cabbage.
>
> so do i, which is why i don't understand why i don't like
> turnips. they're okay raw, but a little on the sweet side.
> the cooked texture is nasty, though. ugh.
I'm the same way - I like them raw, too, but they give me
heartburn. They're about the only veggie that I don't like now
that I've decided to like yams - but only sliced, rubbed with
olive oil, and carmelized on the BBQ.
Rocky
>> YUCK! About like Beets! ICK.
>
> i'm with you on the yuck part.
Beets are one of best vegetables. They're close to my
favourite, those being brussel sprouts and asparagus.
diddy
>
> Beets are one of best vegetables. They're close to my
> favourite, those being brussel sprouts and asparagus.
>
I'm coming to YOUR house for supper!
Lauren Brown
Jerky would work, and would add a lot of flavor. Being not
the well acquainted with cooking with dried meats: would
it have to be re-hydrated before used to cook with?
Lauren
Gwen Watson
Rocky wrote:
> \ brussel sprouts
EEEEEEEEeewwwwwwwwwwwww
another horrible veggie. The smell alone
will run me out of the house.
And people claim chicken livers stink.
Not like brussel sprouts cooking.
Gwen
Gwen Watson
diddy wrote:
You sure won't catch me there. I am running
with my tail between my legs.<G>
Gwen
diddy
Chicken livers are for dogs. And they get them raw, because I will NOT
cook them in the house.
diddy
Depends on how long it cooks. Generally in the cooking process, it
rehydrates itself. The reason you might soak it first would be to wash
out the brine. Eaten alone, you soak. Eaten in other foods that you
would add salt to anyway, you might be able to skip the debrining
process.
Gwen Watson
diddy wrote:
> Chicken livers are for dogs. And they get them raw, because I will NOT
> cook them in the house.
I eat them on rare occassions as well as cook them. I will not cook
cabbage
or brussel sprouts in my house.
Most horrible smell I have ever encountered.
Gwen
Dimpled Chad
> looks good :)
It's delightful, and rather easy too.
> An easy tomato soup :
> 1 litre of tomato juice
> 1 large onion.
> 3 cloves of garlic
> a handful of soup pasta
> sliced bacon, or ham
> hot chilli
> paprika
> salt
> Pepper
> Basil
> Oregano
> Thyme
>
> Lone (who's been cooking soup(tomato, chicken and lamb) once a
> week the
> past couple of months)
Looks delicious! Thanks!
-Chad
--
Looking for a pet? Adopt one! ** http://www.petfinder.com
"An author doesn't necessarily understand the meaning of his own
story better than anyone else." C.S. Lewis
Suja
Gwen Watson wrote:
> You sure won't catch me there. I am running
> with my tail between my legs.<G>
I'll join you, Gwen. Beets are good when done right, but brussel
sprouts and asparagus are eeevil.
Suja (who firmly believes that green things are for cows)
Dimpled Chad
On 27 Jan 2003, Julia Altshuler opined:
> Since this is stew, I can't give exact amounts of anything. Live with
> it.
Oh, that's just fine. I'm sooooo glad I asked; so many delicious recipes!
>
> 1. Heat 1/8 inch of oil in heavy pot, preferably cast iron.
>
> 2. Add stew beef. Stir to brown.
>
> 3. Add chunks of carrot, turnip, potato, cabbage, sweet potato.
> (Lots of some vegetables or a little of all vegetables.) Don't turn
> up your nose at turnips. Turnips are good in stew. I'm not sure why
> they have such a bad rep.
>
> 4. Add V-8 juice. You want enough to come up more than half way up
> the vegetables, but not so much as to cover them. Maybe 2 8-ounce
> cans.
>
> 5. Bring to a boil; then lower the heat to a simmer until everything
> is tender.
>
> 6. Add mushrooms, zucchini (again, all vegetables are optional) and
> any other vegetable that doesn't benefit from long cooking. These
> vegetables should have crunch.
>
> 7. Taste the broth and make a judgment as to whether or not it needs
> thickening. Thin can be good. It may have thickened from being
> cooked down. It may have thinned as the vegetables let out their
> liquid. Weigh your options, and decide. If you decide that a thicker
> broth is in order, combine butter and flour (or oil and flour) in a
> cup. They should be cold. Take a ladle full of the hot tomato broth;
> add it all at once and stir. The mixture should be quite thick. Now
> add the mixture back into the big pot. All the broth should thicken
> nicely.
>
> 8. Season with dried Italian herbs. (Oddly enough, dried is better
> than fresh in this recipe.) Variation: Season with cumin, ginger and
> coriander.
>
> 9. Serve over rice or pasta or quinoa or mash up the potato in the
> stew.
>
> I'm back from New York. A full report will follow.
Thanks, it looks delicious. I'm printing off now...
Look forward to your reports...
Dimpled Chad
> One of my favorite restaurants has this wicked soup on saturdays.
> Everyone loves it and lots of people go there just to get it every
> weekend. But they dont' give out recipes. It took me four tries but
> this is a pretty good imitation.
This looks nice and cheezy (like Diddys!). Yum.
Thanks, Beth!
-a very happy Chad
Lauren Brown
>
> Gwen Watson wrote:
> >
> > Rocky wrote:
> >
> > > \ brussel sprouts
> >
> > EEEEEEEEeewwwwwwwwwwwww
> > another horrible veggie. The smell alone
> > will run me out of the house.
Braised carmelized brussel sprouts. Yum!
> >
> > And people claim chicken livers stink.
> >
> > Not like brussel sprouts cooking.
> >
> > Gwen
>
> Chicken livers are for dogs. And they get them raw, because I will NOT
> cook them in the house.
Note to self: Do not make pate when diddy is visiting.
Lauren
Dimpled Chad
> This cheese soup is heart cloggingly absolutely divine.
OMG, it looks great.
What might be a good substitute for the fennel?
Any soup with beer is my kinda soup...
Thanks!
Dimpled Chad
> POACHED CHICKEN:
> 1 3lb chicken quartered ( for convenience I use chicken breasts)
> 4 cups chicken broth
> 2 medium carrots, halved
> 2 medium onions, peeled
> 1 2 inch long bay leaf
> chopped celery
> Put chicken, broth, carrots and onions in 5 qt. Dutch oven over medium
> high heat
> When broth comes to a boil, reduce heat to medium
> Cover and simmer 20 min.
> Add mushrooms and celery. Simmer 15 min. until tender
> Chop the veggies on cutting board. Debone the chicken which is why I use
> chicken breasts. That stuff is hot when you first start cutting.
> Strain broth and skim fat. Measure two cups and reserve the rest.You
> can use the extra broth to use leftover veggies from something else for
> a soup.
> Melt butter in the same dutch oven over low heat. Stir in flour until
> smooth. Let mixture bubble about 3 minutes stirring often to prevent
> browning
> Gradually stir in the two cups of chicken broth which you had reserved
> p;us ½ cup heavy cream,heat stirring constantlyt until simmer ing and
> thickened.
> ADD
> 1 tsp poultry seasoning 1 tsp salt ¼ tsp pepper 1 cup frozen
> peas
> Put all in casserole Top with biscuits or pie dough and bake until crust
> is cooked.
>
>
This one looks good too, but maybe a bit too much work for a normal
weekday. Perhaps a weekend when we're snowed in... Hmmm....
Yum.
Robin Nuttall
diddy wrote:
> BethF wrote:
>
>>Diddy, does it have to be old milwaukee (I am embarassed to buy such beer!
>>hehe) or would something more upscale work?
>>
>>"diddy" <di...@nofair.spamming.com> wrote in message
>>news:3E366F5A...@nofair.spamming.com...
>>
>>>This cheese soup is heart cloggingly absolutely divine.
>>>
>>>1 cup chopped onions ½ TBS Worcestershire
>>>½ cup chopped celery ¼ cup cream
>>>½ cup chopped carrots 1 ½ cup milk
>>>1 TBS minced garlic 2 TBS sugar
>>>¾ cup butter ½ tsp ground fennel
>>>½ cup flour pinch of cayenne
>>>3 Tbs Vegetarian chicken powder
>>>(I use bullion cube instead)
>>> 5 cups Wisconsin Cheddar cheese, shredded
>>>(I use the sharpest I can get)
>>>2 cups hot water 3/8 cup old milwaukee beer
>>>½ Tbs. Dry mustard
>>>Sautee the 3 vegetables in butter with garlic, stirring in flour
>>>When veggies are done. Mix powder and hot water and add with remaining
>>>ingredients. When it begins to bubble, remove from heat and serve. It is
>>>just as good or better the next day so don't worry about left overs!
By Tbs do you really mean Tsp? I can't imagine using a half tablespoon
of dry mustard, I presume you mean 1/2 tsp--teaspoon?
Gwen Watson
Suja wrote:
Yep nodding head. I will eat asparagus.
I will eat artichokes, on rare occassions.
Brussel sprouts are pure eeevil
and so is most cabbage, unless raw
on a salad.
I mentioned before mustard greens,
collard greens. EEEeeeeeeeeeeeeeeeeewwwwwwwww
That is for cows, iguanas or rabbits.
I'll take a ribeye, salmon or fresh tuna anyday.
Gwen
Gwen Watson
Lauren Brown wrote:
>
>
> Braised carmelized brussel sprouts. Yum!
>
Shudder. The sight of them alone makes me
seriously want to hurl.
Gwen
misty
>I throw out the turnip freans, but i eat
> lambsquarters and other delicasies
> found in the field. Perhaps I should start
> trying the greens too?
Pick'em young..just pinch off a few leaves per plant..steam them
lightly..dash a little vinegar on them..salt and pepper as you like
Yummy!! We buy it canned..and my kids really like them that way.
Also, I love throwing radishes into a roast..gives it a great taste!
~misty, who just munched on fresh punkin pie :-)
Dimpled Chad
> MARINATED CARROTS
> In one quart jar mix 1 c vinegar 1/3 c water 3T oil 2
> garlic cloves cut in half
> 1/3 c sugar 1TBS salt 5 peppercorns ½ tsp. Celery seed carrots
> Cut carrots into 1/8 inch diagonal slices, enough to make 3 cups. Pack
> carrots in jar until full
> And refrigerate. Marinate will achieve full flavor in 3 to 4 days. Makes
> one quart.
>
One of my favorite mexican restaurants 'round here (a chain, unfortunately,
but good nonetheless) offer these kinda carrots, but add to it jalepeno
peppers and onions.
They're terrific...
Dimpled Chad
> have you tried hobo stew?
I have, and its a good thick hearty stew. Nice to have a recipe for it now,
too...
Thanks, shelly!
Melinda Shore
Gwen Watson <gw...@ig.utexas.edu> wrote:
>I eat them on rare occassions as well as cook them. I will not cook
>cabbage
>or brussel sprouts in my house.
Brussel sprouts sauteed in garlic - yum!
--
Melinda Shore - Software longa, hardware brevis - sh...@panix.com
If you send me harassing email, I'll probably post it