Posted by lararum on 2006-02-22 14:43:07
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Our absolute fave lentil soup recipe-
cup of red lentils, chopped carrot, celery and onion, garlic to taste(we use lots, the original recipe calls for one clove), paprika, bay leaf and chili powder, 4 cups water. Cook until lentils are soft , add one cup leftover spaghetti sauce, simmer, add pepper to taste.
Its very easy, and really tasty. I've made it without the vegetables, when I didn't have any and it still came out good.
Posted by Knits4Fun on 2006-10-06 13:00:35
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I like:
-- roasted butternut squash soup (tasty -- lots of roasted garlic and apples!)
will post recipes if anyone would like...
ooo, can you post your roasted butternut squash soup recipe? I have a roasted butternut squash soup, but it doesn't include apples and I would love to add all the apples I have lying around!!!
thanks in advance,
Posted by Katydid on 2006-10-23 12:13:14
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I made the butternut squash soup yesterday and it rocks! It's so versitile - I'm planning on ading some curry powder to a few bowls, and maybe some cumin to others.
RIght now though, I'm eating it for lunch as is, and it's excellent.
Thanks!
When I have time I will come back and post my mushroom barley soup recipe...
Posted by sallysunshine on 2004-12-01 20:17:21
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The easiest soup recipe I know is actually modified from something in Bon Appetit.
4 cups canned stock (if you're ambitious, you can make stock. If you're cheap, you can use boullian.)
2 pounds sweet potatoes, peeled and cut into 1/2 inch cubes
1 1/2 tsp curry powder (or a bit more)
1 cup milk
plain yogurt and chives for garnish
Bring the stock to a boil. Add the sweet potatoes and curry powder. Boil until the sweet potatoes are really soft. Using an immersion blender, blend the hell out of everything. (If you don't have an immersion blender, transfer the sweet potatoes to a blender or food processer, pulverize them, add a cup of the stock, pulverize some more, and then return everything to the pot.) Add the milk and bring to a simmer. Season with salt and pepper. Put in bowls, add a dollop of yogurt and some chopped chives.
Posted by boheme-anne on 2004-11-30 19:50:53
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Alrighty, here's those recipes I was talking about:
Barley Chicken Soup
6 chicken breasts
1/2 cup Barley
2 quarts water
3large carrots cut up
1 stalk celery cut up
1 meduim onion
1 teaspoon salt
1/2 teaspoon thyme
1/4 teaspoon cayenne pepper
1/8 teaspoon crushed red pepper
directions:Combine all ingredients and bring to a boil. Reduce heat and simmer for 2 1/2 hours.
Minestrone
3 cups chicken stock
3 cups water
1/2 cup uncooked navy beans
1 bay leaf
2 carrots sliced
1 medium potato diced
1 medium onion diced
1 stalk celery sliced
1 tablespoon olive oil
2 cloves garlic minced
3/4 teaspoon basil
1/4 teaspoon salt
1/4 teaspoon pepper
2 tablespoons parsley
1/2 cup macaroni uncooked
Directions: Combine stock, water, navy beans, and bay leaf. Bring to a boil. Reduce heat and simmer for an hour. Add carrots, potato and cook 30 minutes. Saute onions and celery in another pan in oil. Stir in garlic and other seasonings including parsley. Add this to beans and simmer 15 minutes. Add macaroini and cook until tender.
I also have a potato soup recipe if you want it let me know!
Posted by sjkmaurice on 2005-05-10 13:01:30
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Sarabell - my almost three year old won't touch mashed potatoes even with lots of butter and salt and pepper. She won't eat home fries or homemade french fries, either. It's McDonald's fries or no potatoes for her!
Gingerandlulu - I love your soup recipe!
Another way I get my daughter to eat what I want her to eat is to put stuff on her plate (of course in small quantities) that I want to see go down and limit the "good stuff" like macaroni and cheese and rice to the same portion size. She can have more macaroni when she's finished with her plate. Sometimes it works and sometimes it doesn't, but she's not super-skinny so I don't worry. Then again, my daughter is almost three and I think you guys have younger kids.
Posted by girlthursday on 2004-11-12 15:58:09
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I just tried this lentil soup recipe a coworker gave me and it's delcious. Soups are so great because you can get so many meals from just one big pot.
-1 tbsp olive oil
-1 onion chopped
-2 cloves garlic, finely chopped
-1 rib celery, sliced
-1 tsp cumin
-1 cup red lentils, rinsed
-1/2 cup basmati rice, rinsed
-4 cups (or more) vegetable stock (I'm not vegetarian so I used chicken broth)
-salt and pepper
Heat oil in large saucepan or dutch oven. Add onion, garlic. carrot and celery. Cook over low heat about 10 minutes until fragrant but not browned. Add cumin, stir well. Cook about 1 minute. Add lentils and rice; combine well. Add 4 cups stock and bring to boil. Reduce heat and simmer gently 20 -25 mins or until lentils and rice are very tender and soup is thick. Add salt and pepper to taste. Thin soup with additional stock or water if necessary. Enjoy!
Posted by ad_ho on 2004-07-07 16:05:20
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Yay! Someone wants my lentil soup recipe! I feel like I am pushing lentils on an unsuspecting public, But since it was mentioned, I will share.
(I really really love this lentil soup and will be eating it tomorrow. :)
The real recipe for Curried Lentil soup: (my personal notes follow)
1 16 oz. (2 1/2 cups) package dry lentils, sorted and rinsed
8 cups water
2 carrots cut into 1/2 inch slices 2 celery stalks, cut into slices
1 medium onion, chopped
2 garlic cloves, minced
3 tsp- 2TBS curry powder (to taste)
2 extra-large vegetarian bouillon cubes, or 2 regular chicken flavor
1 tsp salt
2 bay leaves
* * * * * * * * * * * * * *
1 (14.5 oz) can diced tomatoes, undrained
2 cups coarsely chopped fresh spinach
low fat plain yogurt or sour cream
1. In 3 1/2 or 4 quart slow cooker, (not a smaller one!) combine all ingredients except last 3. Mix well.
2. Cover and cook on low 8- 9 hours
3. 5 minutes before serving, add tomatoes. Cover and cook 5 more minutes.
4. Remove and discard bay leaves. Top individual bowls with half cup spinach and tablespoon yogurt.
I like to add way more carrots. I like the powdered bouillon. Too humid in TX for cubes and they just become bricks. I always use the jarred mined garlic- but I'm not a foodie. Curry powders differ widely- some are much more potent than others! I also add all teh spinach in the crockpot, but I like it wilted. Sour cream rocks. This is better the next day and freezes very well. I am not sure if the recipe can be halved for the smaller crock pots, but as is it will boil over.
Posted by nerf on 2005-09-11 22:03:47
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I try not to do meal rotation, but there are some meals I will cook at least once every month. I have a really easy pasta with tomato sauce recipe, which is what I crank out when I'm not feeling up to much. Sometimes we eat that twice a month. We go shopping on a weekly basis, and although I'll have a list for things I know I'll forget (like toothpaste or something), I tend to plan meals at the store. I'll see what's on special and then go with it. If free-range chickens are cheap, we'll have roast chicken that week. If all the meat seems expensive, I'll stick to one or two cheaper bits, like some stewing beef for goulash or curry and mince (really versatile), and the rest of the week we eat vegetarian. We also buy burrito wraps which we keep in the cupboard for (almost) effortless meals. You can put so many things in a wrap. We like peri-peri chicken, but stir-fried veggies is a good option. Unless we're planning a meal for guests, and we have something specific in mind, I try not to decide what I want before I go, because then I have more flexibility to buy within my budget. But I don't have fussy children to feed (or to carry around the store), so I can appreciate that having a plan of action can be better in that situation. I guess that it helps to have a repertoire of simple meals that you can make so that when you're looking at something at the store you can easily translate that vegetable or meat into a meal in your head.
edited to add:
One of my favourite sites is http://www.deliaonline.com/
We have some of her books, but all in storage. This is where I got my goulash recipe from, though I cook mine on the stove instead of in the oven because I don't have a proper casserole dish (yet). She also has a tomato soup recipe (Bloody Mary soup) which takes at most 15 minutes to make, but is so tasty. My new lunch staple!
Epicurious, http://www.epicurious.com/recipes/find/advanced/, is good too. But they have a lot of recipes, so it can be a real time waster. The link above should take you to the advanced search, where you can put in a set of criteria (like vegetarian, or main ingredient pork) and it will give you related recipes.
Posted by for_esme on 2004-10-06 17:54:00
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i still need to try skaad's soup recipe! i'm buying the stuff the next time i go to the store. it sounds sooo good.
lately i've been bringing bagels with peanut butter (it's really filling!) or cream cheese (when there's a fridge, at work). i know eating a bagel is supposed to be like eating 6 slices of bread or something ridiculous like that, but i love 'em!
i'm also in a groove of baking fruit and veggie breads (zucchini, apricot and banana are favorites, and see my post soliciting pumpkin bread recipes...) but anyway, if you don't get too sick of eating the same kind each day a bigger loaf can provide part of breakfast (or lunch) on the go for a week and a half or longer! i love my carbs.
Posted by skaad on 2004-10-18 14:32:55
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I love the "Mininalist" series by Mark Bittman, who writes for the Food section of the NY Times. He's also written the "How to Cook Everything" book, which I haven't read but looks pretty useful.
The Greens cookbook is also great, although many of their recipes are kind of time-consuming. There's a great tomato-fennel soup recipe in there, although I seem to recall spending at least 2 hours making it (unaided by the fact that my friend and I drank an entire bottle of wine in the process).
My main problem with a lot of veggie/fancy cookbooks is that they call for lots of fresh herbs, which is pretty impractical for me (a single gal living in a city, sans herb garden) - I wind up buying $15 in fresh herbs and then have no idea how to use the remainder before they spoil.
I wish I had paid attention to that bit at the top about not having to peel the pumpkin. I stirred in some coconut milk before serving the leftovers because I had a can open from another recipe, and it went really well with the spices in this soup.
