Love sage in a squash soup, but no meat here. Blend in some
Posted By: white beans or lentils & coconut milk. Yum! nm on 2007-09-10
In Reply to: For my squash soup (sm) - Apple Scruff
s
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For my squash soup (sm)
I'm sorry this is going to sound not professional, but I cook by taste.
I take 3-4 pounds of acorn squash, pumpkin, etc., whatever squash I have around. (I have been known to use a sweet potato as well.) Roast them up for an hour or until you can gut them. Put the seeds in the oven to roast for whoever eats roasted seeds. :)
Puree those up until smooth. Then you want about 3-4 cups chicken broth or bouillon to thin it out to your preferred thickness.
In the meantime, I've been cooking up about 7 slices of bacon more or less or maybe a few slices of canadian bacon, whatever you have on hand. When those are all crisped up and some grease drained(and I cut my bacon up precooking), throw in a finely chopped onion with a little bit of salt and sweat them until translucent.
When that's done, throw the bacon and onion into the soup. Salt and pepper (freshly ground, please!) to taste. Your final herb is sage. If you have fresh, go with around 4 teaspoons. If you have dried like my un-green thumb has, use around 1-1/4 teaspoon dried. Throw that in, stir it in, and make a big decision whether you want the soup completely smooth or if you're lazy like me and don't mind the chunks of onion and bacon.
Heat to serving temperature and eat. It's a simple soup and really pretty healthy. It also freezes exceptionally well. I could eat it for every meal.
Hope that was okay--sometimes I'm clear as mud.
Beef stew for the meat eaters and broccoli/cheese soup for the veg heads. nm
n
I love the soup with Joel
and Lou!!
we love our bison meat!! leaner than bnls sknls chicken!
x
Hamburger soup and sausage soup
Pretend you're making vegetable soup. Throw in whatever you want for veggies (corn, green beans, carrots, onions, potatoes), a can of tomatoes or tomato juice. Add 1 pound of browned, drained hamburger and beef broth in place of water.
For the sausage soup, brown a pound of sliced SMOKED sausage, add some water and scrap the bottom of the pan. Add your veggies and chicken or vegetable broth (the harder it's smoked, the better).
I usually use frozen mixed veggies and just add a few potatoes if I feel like it or if I'm in a hurry and simmer for 30 minutes.
I make large batches and freeze all but enough for a meal. You can season with your favorite seasons. I usually use garlic and pepper and a bit of cumin to make them smokier.
Is it difficult to blend or get the hang of applying it? NM
NM
Starbucks coffee IS strong. Probably Breakfast Blend is weakest,
xx
Squash. Sm
Just take the stuffing right out of the bag and use it. Good Luck and Best Dishes
Squash casserole
Here is one I get harrassed to cook every Thanksgiving, it is really good.
Squash Casserole.
2 pounds yellow summer squash.
3 grated carrots.
1 good-sized onion, chopped
1 can cream of celery soup.
1 small bag Pepperidge farm herb-stuffing.
1 egg
1 8 oz container of sour cream.
1 cup grated cheddar cheese.
1 cup melted butter.
Slice and boil the squash gently but don't cook it to death. (Squash is always better if you slice it up, salt it and let it sit out about 30 minutes before cooking). When squash is done, drain water and mash with a fork. Add the chopped onion and the carrots. Put in beaten egg but temper if first so you don't get scrambled eggs. Then add the can of soup and the sour cream mix well, add cheese Put in enough Pepperidge farm to your liking, I would guess I start with about 2 cups. Mix well. S & P to taste. Put in lightly greased 13 x 9 pan. Take about another cup of Pepperidge Farm and put it in melted butter, this is the topping. Or sometimes I just put plain Pepperidge Farm and put the cheese on top instead of in the dish. Bake at 350 for about 35 minutes.
My butternut squash sm
After the squash is peeled and cut in squares, I put them in a glass baking dish, add about a half stick of butter (I use a lot of butter on Thanksgiving), dot the squash well, according to size of the dish of squash (you may need more) and add a cup of apple juice (add more if larger dish of squash) and cover the dish with foil until soft, I also add some cinnamon and brown sugar, however, I now have someone who hates cinnamon, so I have to adjust the recipe to please all. You can also cook them the same as you do your potatoes and mash them, add butter and seasoning, but they are a bit watery and my family prefers them baked with the apple juice and the little spice I mentioned. I use brown sugar, cinnamon and butter in some of my vegetables such as the squash and carrots (I call them "candied carrots") but as the family grows, you have to please all and that sometimes means "changing up" the things you add. I have one guest now who can't have salt or dairy and that's a problem. You have to kind of go with whatever your guests can or cannot eat and sometimes I have to make two versions of everything. I also have one who is allergic to nuts so have to make two kinds of brownies. Long post, but I have a lot of Thanksgivings under my belt and I have had to change my recipes as the family grows. On turkey day, I do use a lot of butter, it just makes everything taste so much better. Just drink more water! But you can use the alternatives, I just love butter on everything on Turkey Day. Happy Thanksgiving!
Baked butternut squash, YUMMY!! sm
X
A wise old sage said: Beans, beans, are good for the heart ....
(you know the rest!) :)
we are having meatloaf and baked potatoes and spaghetti squash. nm
nm
Nice loose cotton or cotton blend gown
and NO PANTIES!!!!!!! 
Ugh, which is why I don't eat meat or
questionable meat-by-products.
but how does it change the meat?
By the way--cattle are slaughtered past the age of two. When old cull cows are made into hamburger, they add back fat from younger cattle because the fat on the older cows is yellow and people would not eat it. I also know that cattle eat things other than grass. We still graze cattle on grass land and manage our pastures well. (Western states also have public grazing land and some even graze the desert.)It is only cost effective to the cow-calf producers who do not feed grain. Slapping a grass-fed tag on beef and calling it a niche market makes it more expensive for the consumer and is controversial to me. Feed lots do not keep cattle off of grass land. We must keep in mind that this country must manage beef somehow because of how much we consume and export. Beef is a valuable commodity and a big business. If it could be handled in a way that was more cost effective, it would be.
Thank goodness I don't eat meat! ugh...
//
Not around here, and glad.....I don't *do* meat scraps! lol
x
What's the best cut of meat for homemade philly...
steak subs? Our family loves them and we usually buy the frozen philly cheese steak meat...but I just can't stomach the smell of it even cooking anymore because it is sooooo greasy. I want to try to make some homemade from a fresh cut of meat. Any suggestions? Thanks!!
Canned meat - the spinach of Dog
(nm)
I caught the blues when trying to eat the red meat
because husband is a health food junkie and I think sometimes he expects the same of me. I love steak but hardly eat-are shrimp bad for someone who has high cholesterol? He eats fish- I don’t care for- fish is fish is fish to me- all taste alike except for the shrimp with the sauce and horse radish in it- yummy! My physician when I mentioned about my cholesterol told me to tell hubs to leave alone- mine was excellent and I could eat most anything. So there, man of the house!!
Too afraid of meat in restaurants now sm
Their meat may be old (sorry). If we do go, will only go to very busy place as even some bought at market are questionable. We have gift certificates which we appreciate as they are from busy places. Sometimes we have a "UFO" party. Unidentified freezer objects - if they're too old we throw them out. Buying light these days.Takes common sense, hopefully things will turn around in ཅ but for now I am being extremely careful and not loading up on meat either unless we intend to eat it soon. Perhaps I'm too cautious but things are rough right now for everyone, even the markets, restaurants, etc. I sure hope the turkeys are okay, even in good times we've gotten "bad ones" - have to open them up and be sure. Martha likes to brine hers in salt water - not a bad idea these days to check them out before it's too late the day of or the day before. Fresh is best - wish we had our own farm as some do.
How easy would it be for you to give up meat?
All forms of meat - beef, pork, chicken, venison....and anything else I'm missing.
It wouldn't be too hard for me.
me hungry... me eat meat....arghhh
One time I ate a beef rib and got an artery. That made me so sick. Yet, I did not stop eating meat. I have seen a deer gutted in my front yard and it did make me sick, but I ate him. I saw how they treat chickens and blah blah blah, but I still eat MEAT. I must be some kind of psycho! Nope, just human. We need protein. I just have to lay off the cow. Although I will say that I am picky and will not eat fat, arteries, skin, or anything else that just isnt pure meat.
The Soup
For any of you who don't watch this show you should. It's one of the funniest shows. I just pulled myself up off the floor from laughing so hard....
Guy goes to the ER (think his girlfriend and he had a fight and she injured his foot). Needless to say this guy is not one of the brightest on the blocks, but here's the conversation (he's filling out the questionnaire) in the triage area.
Mariital Status: Guy says "martial status?" - nurse says "marital status". Guy says "definitely single"
Guy says "Mode of transportation?". Nurse says "how did you get here". Guy says (I think to the person who brought him in). "Was it a chevy or a ford".
AHAAAAA HA HA HA 
Do you eat hot dogs? meat scraps, pig lips, etc.
nm
Sort of - I generlly buy some hamberger meat, and whatever - sm
is on sale and bring it home for 2 or 3 days worth of meals. My DH does 95% of the cooking. We generally buy what is on sale, whole chickens, thighs/breasts, pork chops, have tacos, I do pot roasts now and then. My mom used to make out a weekly list every Wednesday or so, and do the weekly shopping Thursday after work. We would drop about $100, this was in the late 80s/through 90s. My DH is actually better at shopping than I am and comes home with a lot for $50. Scan the food ads and plan around them, best way (and cheapest) way to do it.
Again, the end times. I'm sorry, but what other explanation is there? Steroids in our meat? I don
n
looking for a spagetti sauce recipe without meat.
Does anyone have a tomato sauce recipe without meat? The only reciipe I have calls for ground up beef. I am serving chicken cutlets and spagetti on the side. My DD inlaws to be is coming to dinner so I want it to be perfect.
Sauce can be for crockpot or stove.
Thanks. I always enjoy the recipes on this board.
Cracklins have a little more meat attached, only difference.
x
soup/zupatta
That soup sounds delicious! Not professional!??!! Are you kidding? ...Your MA and grandma did everything with a pinch of this or a dash of that....I copied your recipe and plan to make it (probably not as well as you do though).
Waste not, want not....I'm glad to see somebody putting up food/canning/freezing....been doing it for years.....
Lived in a very rural area (gravel roads) where it was a 17 mile one-way trip to the grocery store......If anyone needed bread, butter, meat, veggies or anything else, they could come stop by and get it out of my deep freezer and visa versa. We all helped each other out. It used to be called community....
chicken soup does!
and if you make it thicker and put a pie crust lid on it you can make home-made (much healthier in my book) pot pies easily. i would just advise rice instead of pasta...the pasta can lose its texture during thawing sometimes. a beef roast with potatoes and all freezes well too. I usually make a double batch of both of these and put one in the freezer. Same with lasagne. :)
chicken soup
Good ol' "Jewish penicillin" - chicken soup. Use leftover chicken or steamed chicken thighs or breasts if no leftovers are available. Use Swansons natural chicken broth (no sodium) but can use bullion, but it contains a lot of sodium. Use about a quart or more of natural chicken broth. I like to use baby carrots whole, but can certainly use sliced carrots. Season with lots of minced garlic and a little dill weed (maybe a teaspoon). I slice in a couple of things of celery or sliced celery hearts with leaves. I sometimes add noodles, or rice, sometimes I use a package of frozen mixed vegetables which are really terrific, depending on what I have available and what type of soup my family wants. Add some white pepper, not black pepper. Simmer until carrots and celery are soft. If using pasta or rice, add that last, otherwise it soaks up too much broth and gets soggy. My family would eat this even if they were sick and nothing else appealed to them, that is why I call it "Jewish penicillin." This is a Jewish mama's recipe. Enjoy - it is so simple and so delicious not to mention nutritious and healthy. Note: Never let your chicken leftovers go to waste - make a pot of chicken soup!
tuna and soup
I use to make it like that but added mac and cheese to it. My children loved it.
This veg head never uses meat in stuffing, or chicken broth. nm
s
My SIL makes it this way and the meat basically falls off of the bone.
I know that once she gets the pork seasoned, she puts in a small roasting pan and then sets it in a "bano maria" at 250 degrees like for 10-12 hours depending on the size. I will see if I can get the recipe from her. As far as the seasoning, it all depends which way you want it, for Cuban style mojo seasoning, it can be bought already made in a bottle at the grocery's store in the international food section, probably Goya brand. Then, there is the other seasoning with the oregano, salt, vinegar, garlic, black pepper, and olive oil.
Could be gallbladder, maybe diabetes. Cut out the meat and fats for a few days and
s
Where I'm from boiled jowl meat and hot water cornbread
could be combined to make scrapple, a Philadelphia treat.
Mmmm Mmmmm scrappleneggs.
Grilled cheese and soup - nm
x
...If it seems like too much soup for the sauce, then just leave
s
homemade chicken soup here
Teenage son just walked in and said, Oh, good. We get to eat tonight. LOL. Guess he is tired of take-out.
I can't watch CSI Miami because of The Soup
plus the men are sexier on Vegas!!!
Has anyone ever tried the cabbage soup diet and if so
did you stay on it longer than a week, what sort of weight did you lose, tell me how you varied the soup, did you use herbs, etc. to change the taste, etc. Oh before being flamed for the staying on more than a week, know it says to stay on only a week but others probably did not go along with this. Thanks everyone!
Cabbage soup diet
I first read about this diet about 35 years ago, as it was published in a popular womans' magazine. So, it has been around a long time. I tried it for a week, lost 5 pounds, gained back the weight as soon as I started eating regular food again. I decided that it is a good side dish as part of a well-balanced reducing diet. But, it can never work as the only food that I eat on a daily basis. For one thing, I have to have sufficient protein or my diet doesn't last long. And what I really want is a plan for life that will help me maintain a good weight once I reach it, without feeling deprived. I find that canned tuna fish is a good "diet" food because of being low in fat and pretty high in protein and convenient. Any fish is good as far as that goes.
The soup will simmer until dinner so
hopefully they will soften up by then. Thanks! I also freeze bananas as well. I was so glad when I heard about that tip.
Bakes potato soup
I like to make baked potato soup. Bake 3 large potatoes or 4-5 small ones. Cut them in half, cool slightly, then scoop out the middle. While they are baking I takes some time to heat up some chicken stock with a bay leaf, garlic, black pepper, a little time. Sometimes I use boulion (sp?) if I don't have stock. Add potatoes to this. Heat to boil. Puree if you want or leave chunky. Add milk and cornstarch if you like it thicker or sometimes I use potato buds to thicken it. The amount of milk/chicken stock, etc. depends on how much fat you want. I used to use almost full milk or heavy cream but not any more. I just use enough to make it creamy now. Put in bowls and top with cheddar cheese and bacon. Sour cream doesn't work well. Really easy and quick (can "bake" the potatoes in the microwave if you want). I find that kids love it if you call it cheese and bacon soup. lol Usually for the bacon, I don't cook a new package but instead when I cook bacon for breakfast, etc. I save 2 or 3 pieces in the freezer each time. Then when I want some for soup, green beans, or salads it is available.
Mexican Chicken soup
Ingredients
2 tablespoons canola oil
1 medium onion, chopped
1 medium rib celery, chopped
2 garlic cloves, minced
1 tablespoon chili powder
1 teaspoon ground cumin
6 cups chicken broth, low-sodium canned
1/4 cup canned green chiles
1 (15 1/2-ounce) can posole, drained or frozen corn kernels
4 canned whole peeled tomatoes, roughly chopped
1 teaspoon dried oregano
1 cup cooked skinless shredded chicken breast (about 4 ounces)
1/4 cup chopped fresh cilantro leaves
Juice of 1 lime
Kosher salt and freshly ground black pepper
Directions
Heat the oil in a medium saucepan over medium heat. Add the onion, celery, garlic, chili powder, and cumin, and cook until the onion softens, about 5 minutes. Add the chicken broth, bring to a boil, reduce the heat slightly, and simmer, uncovered, for 10 minutes. Add the green chiles, posole, tomatoes, and oregano and cook for another 5 minutes.
Pull the saucepan from the heat and stir in the chicken, cilantro leaves, and lime juice. Season, to taste, with salt and pepper. Serve hot.
I normally buy 2 of the already roasted chickens at the store (Wal-mart) and eat most of one chicken for dinner and then use the leftovers as well as the next chicken for the soup, I know that is more chicken than what is called for, but it just really makes for a wonderful soup. I don't always have cilantro on hand so I usually leave that out. Also, for the whole tomatoes, I usually use a large can of crushed tomatoes. Sometimes the soup is a little to thin so I might throw in a handful of instant rice. My family can't get enough of it.
looks like an old fashion soup line to me
http://www.yahoo.com/s/1025202
Try the cream of mushroom soup......sm
in the mac and cheese and stir in a can of tuna. Very yummy! I haven't tried the chicken or celery cream soups but they sound good, too.
Got an cheese and cream of whatever soup
when you first said rice I was thinking white, but this may work anyway.
A few of us posted not too long ago that we have similar recipes with slight variations for a mac and cheese/tuna recipe -- simple, you just make the boxed macaroni and cheese as usual and add the cream of (I use chicken, could be celery, mushroom, whatever) and flake the tuna with a fork and add . . . could work with rice also, you just wouldn't have that lovely powdered cheese mix and would have to make your own cheese sauce.
I have also made tuna patties before with canned tuna (like salmon patties). I like the salmon patties better, but the tuna patties were certainly edible (anything fried is pretty much edible, right?), and have the rice as a side dish.
Add a can of cream of mushroom soup.......... sm
to that tuna mac and you'll think you've died and gone to heaven!
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