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(Epicurious)   This week's Fark food discussion thread: Soups and stews. Share your recipes & photos, ask your questions   (epicurious.com) divider line 216
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1690 clicks; posted to Main » on 04 Oct 2012 at 5:00 PM (1 year ago)   |  Favorite    |   share:  Share on Twitter share via Email Share on Facebook   more»



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2012-10-05 06:50:05 AM

Rev.K: I love making chicken soup. My local grocery store has cooked whole chickens for $7.99. How the hell can you beat that? YOU CAN'T!

So I'll get one of those, strip it down and throw the bones, skin and carcass into a pot full of water to make the stock. While I'm waiting for that to boil, I chop up:

3 stalks celery (into large pieces)
3 large carrots (into large pieces)
1 white onion (large pieces)

I also add a whole clove of garlic and thyme, oregano and sage.


This is pretty much my soup recipe. I'll also add either some potato, or egg noodles to it. The only difference for me is that I don't add the skin to the pot when making the broth. It eliminates a lot of the fat. I do the same with turkey.

Here's my contribution to this thread. I would have added it to the Crockpot thread, but I found it very late:

Slow Cooker Creole Black Beans and Sausage

Ingredients:
• 2 pounds smoked sausage, cut into 1 inch slices
• 3 (15 ounce) cans black beans, rinsed and drained
• 1 1/2 cups chopped onion
• 1 1/2 cups chopped celery
• 1 1/2 cups chopped green pepper
• 1 cup water
• 1 (8 ounce) can tomato sauce
• 4 cloves garlic, minced
• 2 teaspoons dried thyme
• 1 teaspoon chicken bouillon granules
• 1 teaspoon white pepper
• 1/4 teaspoon cayenne pepper (add more to spice it up a bit)
• 2 bay leaves

Directions:
1. Place a large skillet over medium heat, and add sausage. Cook, stirring, until sausage is browned, about 5 minutes. Drain fat, and transfer sausage to slow cooker.
2. Stir the black beans, onion, celery, green pepper, water, tomato sauce, garlic, thyme, bouillon granules, white pepper, cayenne pepper, and bay leaves into the sausage in the slow cooker. Cover, and cook on Low until vegetables are tender, about 6 hours.
3. Remove bay leaves before serving.
4. Serve over warm cooked rice
 
2012-10-05 08:10:36 AM
2.bp.blogspot.com

/oblig
 
2012-10-05 08:27:34 AM

MaxxLarge: Easiest soup in the world, but FANTASTIC for winter. Like a lot of soups, it refrigerates well, keeps forever, heats back up fast, and just gets better overnight.

Cream of Potato

5-lb. Bag of Russet Spuds
....


I'm so trying this. Thanks!!
 
2012-10-05 09:13:25 AM

skiinstructor: We've got lots of coots showingup on the lake now, presaging winter's arrival, so here's a recipe to make use of teh little bassturds...


Can you use this recipe for curmudgeons, codgers or pensioners, too?
 
2012-10-05 10:34:56 AM
So many delicious recipes. Thanks everyone!
Happy to have a food thread.

/starving now
 
2012-10-05 11:10:34 AM

CoRrUpTeDbUdGiE: I bought a butternut squash from the supermarket today and need an idea or three... I'm vegan and I don't touch alcohol. I am currently (due to health reasons) on a very low-fat diet.
I don't particularly do fruit either - I think veg is definitely more important ;-)
At the moment, I have 2 onions, a small bag of carrots, miso soup paste, udon noodles, two tins of plum tomatoes and a fairly decent stash of herbs and spices. I have rice milk aswell. (for ideas...)
However, I don't want soup all the time. I was wondering how to cook butternut squash too. I have eaten it in the past but this is the first time I've bought a squash.


Here's mine, use veggie stock instead of chicken:

1 butternut squash
Mirepoix (Carrots, Celery, + Onions) - You can add extra onions instead of celery
4 cups Stock (enough to cover what you have plus a little extra)
Spices - I add curry and Old Bay seasoning, add what you like and taste as you go
Oil - coconut is very healthy, a little bit goes a long way

Get Pot and heat it up.
Add Oil and the mirepoix mix
Allow that to cook/"sweat" - about 10/15 stirring every few mins to avoid overcooking
Then add peeled and chopped up Squash and spice now. Stir a bit
Then add stock and allow it to come to a good simmer to thicken
Cool and blend to yummy goodness. Immersion blender is key
 
new
2012-10-05 11:49:20 AM

Ace's Pretty Pirate Kitty: Hey gang,

I've been craving Chicken and Dumplings for a month but am tired of my usual (admittedly delicious) recipe- someone care to share their favorite C 'n D recipe so I can try something new?

Thanks!



i grew up with the yellow limp noodle can of CnD growing up. My wife's family has a recipe that i give to all the people that say they cant cook because of the amount of ingredients.

2 chicken breasts cubed 1"
1 bag of frozen buttlermilk biscuits (easier than scratch)
1 tbsp kosher salt
pepper
water

put chicken and salt in half stockpot full of water.
turn on just below high on the eye so it doesnt boil over.
spread out all of the frozen biscuits on the counter to thaw.

right before the chicken is done, the biscuits should be mostly thawed. cut all in to quarters.
remove chicken and set aside. add 1tsp of pepper to pot and a third of the quartered biscuits.
they boil until you can cut into it and it isnt gummy. most of the first third will just thicken the water,
pull those out and put into a big bowl with the chicken. put in next third with another tsp of pepper and boil. these will be big and fluffy when done in the middle. pull out and put in bowl and put in last with another tsp of pepper. after done, put in bowl. add any amount of liquid you prefer to the bowl and mix. My wife likes hers with less liquid, i prefer mine almost soup like so i can sop it up with bread.
 
2012-10-05 04:14:23 PM
The Boathouse has one of my favorite gumbos.
 
2012-10-05 04:30:37 PM
Easy chicken soup...

A few carrots (whole)
A few stalks of celery (whole)
1 medium/large onion (quartered)
2 chicken thigh quarters, fresh uncooked with skin
Enough salt, pepper, parsley, sage etc...
(do not obsess over exact amounts...).

In a large pot (stock pot) add carrots, celery stalks, onion and chicken. Add Add enough water to cover the chicken + an inch or two more. Bring to a very low boil and adjust heat so that it actively simmers but not quite boiling. Add about 1/2 teaspoon each salt and pepper, about 1 tbs of parsley and whatever other spices in the amounts you think will be 'enough' (don't overdo it). Let the chicken simmer for at least a couple of hours, stirring occasionally. Skim off any foam from the top if it collects. After a couple of hours, turn off the heat and let things cool off a bit. Remove and set aside the chicken. Strain the broth and discard the boiled-to-death carrots, celery and onion. Put the broth in the fridge and chill. Use a couple of forks to remove the chicken meat from the bones, discarding any cooked chicken bits you don't want to eat in the soup. Set the shredded chicken meat in the fridge.

Once the broth has chilled, skim the chicken fat off the top and then warm the broth over medium heat. Add fresh chopped carrots and celery, a potato or two etc. Cook any noodles or rice before adding them to the broth. If necessary, add more seasonings, a tablespoon or two of butter or even a chicken bullion cube (careful, it's easy to make it too salty this way). Let is simmer till the veggies are soft, then add the chicken and serve. To thicken it slightly (some folks like it) dissolve a tbs of cornstarch in COLD water, and then slowly add that into the hot soup while stirring.
 
2012-10-05 04:50:29 PM
Way back when, a Mexican restaurant imparted to me the secret of their to-die-for Chili Colorado.
So simple...

Beef (shredded roast works best, but you can use lean hamburger or stew meat as well)
Las Palmas enchilada sauce (comes in Mild, Medium, and Hot). I like the Medium.
The brand is important; I've tried using other brands and they don't come out nearly as well.

Cook the meat in the sauce on really low heat for a couple hours. That's it.
It's better the next day.
You can add beans if you want...but I never do.
 
2012-10-05 07:55:16 PM
Incredibly Healthy Low Fat Veggie Soup (Yea Right)

(aka Loaded Potato Soup like at O'Charley's)

3 Pounds New Potatoes, Diced
1 Large Sweet (Vidalia) Onion, Diced
1 Stick of Butter
1/4 Cup Flour
8 Cups Half-and-half
1 (16 ounce) Package of Velveeta
Package of Bacon
3 Tablespoons Chives, chopped (I use freeze dried and add them with the half and half)
3 Tablespoons Parsley, chopped (I use dried and add it with the half and half)
1 Teaspoon White Pepper
1 Teaspoon Garlic Powder
1 Tablespoon Tabasco or your favorite Pepper sauce
1 (8 ounce) container sour cream
1 cup Cheddar cheese, shredded

Instructions

Dice unpeeled new potatoes. Place in a boiler, cover with salted water and bring to a boil. Let boil for around 10 minutes or until done. Drain well.

Prepare the package of bacon and set aside retaining the bacon grease. Saute the diced onion in the bacon grease. Set aside, again retaining the bacon grease.

In a separate large boiler, melt a stick of butter on low heat and add the flour, whisking until smooth. Simmer over low heat for a couple of minutes and then gradually add half-and-half, stirring constantly. (If you are using dried parsley and or chives, add them now) Continue to stir until smooth and liquid begins to thicken.

Add cubed Velveeta. Stir well until melted making sure the cheese does not stick to the bottom of the boiler. Add the sauteed onion, including the bacon grease. Crumble and add the bacon. Stir in white pepper, garlic powder and hot pepper sauce. (If you are using fresh parsley and or chives add them now) Add container of sour cream. Finally, add the potatoes. Turn off heat, and allow to stand for about ten to twenty minutes so the flavors can meld.

Place soup into individual serving bowls and top with shredded cheese.

Tips: Don't be afraid to play with the amount of White Pepper, Garlic Powder, and Tabasco depending on how spicy or bland you want your soup. Remember that the potatoes are going to absorb some of the spices during the time you allow the soup to stand so it it seems a little spicy at first, don't worry too much.

I have seen picky children who normally will only eat chicken nuggets and not much else lick their bowl clean when eating this.
 
2012-10-05 08:02:05 PM

ahab: Step 1: go get a pressure cooker. RIGHT NOW. DO IT!


Pressure cookers are awesome.

It's kind of shocking how much better veggies taste when cooked in them.
 
2012-10-05 11:05:52 PM
Here's a very good recipe for Jamaican Red Bean Stew that I have made with good results for my annual Super Bowl Party. I have home made appetizers, pasta salads, bread out in the beginning of the party and then serve the entree(s) during the Half Time of the Super Bowl.

This recipe is versatile because it's easy -- made in a slow cooker. Just cook the garlic in olive oil in the cooker and add the rest of the ingredients. It cooks all day and I can prepare the rest of the party foods and it's ready by half time. It's vegetarian/vegan and and quite healthy with the sweet potatoes and carrots.

JAMAICAN RED BEAN STEW

1 Tablespoon olive oil
2 cloves garlic, minced
2 cups sliced baby carrots
3 scallions, chopped
1 sweet potato, peeled and diced
1 (15 ounce) can diced tomatoes, drained
2 teaspoons curry powder
1/2 teaspoon dried thyme
1/4 teaspoon red pepper flakes
1/4 teaspoon ground allspice
salt and freshly ground pepper to taste
2 (16 ounce) cans red kidney beans, drained and rinsed
1 (14 ounce) can unsweetened light coconut milk
1 cup vegetable broth

Pour the oil into a 4 quart slow cooker and set the cooker on high. Add the garlic and put the lid on the cooker while you prepare the rest of the ingredients.

To the cooker, add the rest of the ingredients. Cover and cook on low for 6 to 8 hours.

Serve over rice or couscous.

Found recipe in South Jersey Courier Post. It's originally from "Quick Fix Vegetarian" by Robin Robertson.
 
2012-10-06 01:40:48 AM
Cream of Zucchini

Very simple and flavorful.

1/4 Cup water
3 Cups Peeled Zucchini, Diced
1/2 Sweet Onion, Diced
1/2 Teaspoon Salt
1/4 Teaspoon Dill
2 Chicken Bouillon Cubes
1 Tablespoon Butter
1 Teaspoon Sugar
1 Teaspoon Lemon Juice
1/4 Cup Sour Cream
1 Tablespoon Flour

In a saucepan, combine the Water, Zucchini, Onion, Salt, Dill, and Chicken Bouillon Cubes. Cover and simmer until the Zucchini starts to completely fall apart.

Add the Butter, Sugar, and Lemon Juice. If you want a super creamy consistency, go ahead and hit the soup with your immersion blender. (I like leaving the Onions intact and Zucchini pretty much falls completely apart just using a whisk)

Stir the Flour into the Sour Cream to combine, and then slowly add the mixture while stirring constantly to prevent lumps. Continue to stir until the soup thickens.

Tip: Left over chicken flavor ramen noodle seasoning packets make an even better tasting substitute for chicken bouillon cubes. (I toss cooked ramen noodles into stir fry pretty often so I have a lot of those flavor packets left over)
 
kth
2012-10-07 07:15:11 PM

katerbug72: Damn this thread is making me hungry.
One of my favourites is Chicken and Dumplings.

[ic.pics.livejournal.com image 320x240]


I never can get dumplings right. And I'm weird about textures, so if the dumplings are off, I can't eat it, so no chicken and dumplings for me, which is sad, because I like them. Dumplings are apparently one of three things (the others gnocchi and oddly, jello) that I can not ever get right. I can make nearly anything else, but not dumplings. Any tips?


that being said, one of my favorite soup restaurants when I lived in Wichita, Tanya's Soup Kitchen, has a magnificent soup, chicken noodle over mashed potatoes, that puts you in a coma of comfort food yumminess.

Her curry was reputed to induce labor, so you would often see very pregnant ladies at lunch on Curry day.
 
2012-10-07 08:59:40 PM

kth: katerbug72: Damn this thread is making me hungry.
One of my favourites is Chicken and Dumplings.

[ic.pics.livejournal.com image 320x240]

I never can get dumplings right. And I'm weird about textures, so if the dumplings are off, I can't eat it, so no chicken and dumplings for me, which is sad, because I like them. Dumplings are apparently one of three things (the others gnocchi and oddly, jello) that I can not ever get right. I can make nearly anything else, but not dumplings. Any tips?


that being said, one of my favorite soup restaurants when I lived in Wichita, Tanya's Soup Kitchen, has a magnificent soup, chicken noodle over mashed potatoes, that puts you in a coma of comfort food yumminess.

Her curry was reputed to induce labor, so you would often see very pregnant ladies at lunch on Curry day.


I cheat and use Bisquick mixed with milk and herbs. They always turn out fluffy. Drop teaspoon sized blobs in the soup and put a lid on it, don't stir. You can turn them once if you like but I don't fInd that I need to. Good luck!

Mmmmm curry is delicious.
 
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