Thursday, December 1, 2016

{soups-salads-and-salad-dressings} Mom's Cabbage Soup

 

Jim finds out the doctor’s recommendations about his back today.  Say a prayer for him please.

Mom's Cabbage Soup

http://www.stltoday.com/lifestyles/food-and-cooking/recipes/mom-s-cabbage-soup/article_e9a8d1d1-c822-56dd-94bc-ec6ad01b655a.html

Yield: 8 servings

1-1/2 pounds short ribs

2 tablespoons oil

1 large onion, sliced thin

7 cups water

1/2 small head cabbage, sliced thin

12 whole allspice berries

2 (14-1/2-ounce) cans stewed tomatoes

1/4 cup plus 1 tablespoon brown sugar

1/4 cup red wine vinegar

1/4 teaspoon black pepper

1/2 teaspoon ground allspice

1. Trim the fat from the ribs. In a large pot or Dutch oven, heat oil over medium-high heat. Add ribs and onions, season with salt and pepper, and cook until the beef is browned on all sides and the onions are translucent, about 8 minutes. Pour out the fat.

2. Add water, cabbage and allspice berries. Bring to a boil, then lower the temperature and simmer 30 minutes, skimming foam off the top when necessary.

3. Break up tomatoes with your hands or in a blender. Add tomatoes, brown sugar, vinegar, pepper and ground allspice. Bring to a boil, lower temperature and simmer until meat is completely cooked and has pulled away at least ½ inch from the edge of the bone, about 30 minutes. Taste and correct for salt and pepper. If the broth is too weak, continue simmering until the flavors are more concentrated.

Per serving: 188 calories; 7g fat; 2g saturated fat; 20mg cholesterol; 8g protein; 22g carbohydrate; 16g sugar; 3g fiber; 312mg sodium; 73mg calcium.

 

 

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{soups-salads-and-salad-dressings} Flemish Onion Soup With Cheese

 

The Post Dispatch had a soup article in the paper recently.  I LOVE SOUP!!!!!!!!!!!!!

Flemish Onion Soup With Cheese

http://www.stltoday.com/lifestyles/food-and-cooking/recipes/flemish-onion-soup-with-cheese/article_169af377-64a1-556a-bfd1-e9b0af0a3707.html

Yield: 6 servings

4 tablespoons (1/2 stick) unsalted butter

2 pounds yellow onions, thinly sliced

2 large baking potatoes, peeled and cubed

4 cups water

1 bay leaf

1 cup milk

Salt and white pepper, to taste

Ground nutmeg, preferably fresh, to taste

3 tablespoons minced chives, optional

Croutons, optional

3/4 cup grated Gruyère cheese

 

1. Melt the butter in a heavy soup pot over low heat. Add the onions and increase the heat to medium. Cook stirring occasionally, until translucent, 10 minutes. Let the onions brown slightly for a more pronounced flavor.

2. Add the potatoes, water and bay leaf. Bring to a boil and reduce the heat. Simmer, covered, until the potatoes are soft, 20 to 25 minutes.

3. Discard the bay leaf and let the soup cool slightly. Press the soup through a food mill or purée in batches in a blender or food processor until smooth.

4. Return the purée to the pot and gradually stir in the milk. Season with salt, pepper and nutmeg.

5. Reheat the soup gently before serving. Do not let it boil. Serve hot, in warmed soup plates. If desired, sprinkle with chives and float croutons in each soup plate. Place the grated cheese in a bowl and pass at the table.

Per serving: 223 calories; 14g fat; 8g saturated fat; 39mg cholesterol; 8g protein; 19g carbohydrate; 3g sugar; 2g fiber; 154mg sodium; 208mg calcium.

Recipe from “Everybody Eats Well in Belgium Cookbook,” by Ruth Van Waerebeek, with Maria Robbins

 

 

 

 

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Posted by: "Jodi T" <tigger63755@charter.net>
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{soups-salads-and-salad-dressings} Curried Cream of Cauliflower and Apple Soup

 

Curried Cream of Cauliflower and Apple Soup

http://www.stltoday.com/lifestyles/food-and-cooking/recipes/curried-cream-of-cauliflower-and-apple-soup/article_ddfa1f5f-acbe-5acf-9837-99f21ba7cead.html

Yield: 4 to 6 servings

For the curried cream of cauliflower

4 cups chicken stock

1-1/2 tablespoons sweet (unsalted) butter

1 cup onions, chopped

2 teaspoons Madras curry powder

1/2 teaspoon saffron threads or 2 pinches saffron powder

1 cup Golden Delicious apple (or other apple), peeled, split, cored and sliced

4 cups cauliflower (about 1 small to medium head), broken into florets

1 cup heavy cream

Salt and pepper

1 tablespoon chives, minced

For the curried apple dice

1 cup Golden Delicious apple (or other apple), peeled, split, cored, in 1/4-inch dice

1 teaspoon Madras curry powder

1/4 teaspoon saffron threads or 1 pinch saffron powder

Salt and pepper

 

1. For the curried cream of cauliflower: Warm the chicken stock over medium heat. Melt the butter in a heavy pot over medium-low heat. Add the onions, curry powder and saffron and sweat for 2 minutes, stirring often. Add the sliced apple and sweat for 5 more minutes, stirring often. Add the cauliflower and warm chicken stock and bring to a boil.

2. Boil until the cauliflower is tender when pierced with a knife, about 20 minutes. Add the cream and cook for 3 more minutes. Salt and pepper to taste. Transfer the soup in batches to a blender or food processor and purée at high speed until very smooth. Keep warm until ready to serve, or refrigerate when cool and reheat just before serving.

3. For the curried apple dice: Place the apple dice with 1 tablespoon of water in a pan over medium heat. Add the curry powder and saffron, and season to taste with salt and pepper. Mix well, cover with a lid, and cook for 3 minutes. Strain and keep warm on the side.

Per serving (based on 6): 273 calories; 20g fat; 12g saturated fat; 58mg cholesterol; 7g protein; 19g carbohydrate; 10g sugar; 3g fiber; 263mg sodium; 62mg calcium.

Recipe from “Cooking With Daniel Boulud,” by Daniel Boulud

 

 

 

 

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{soups-salads-and-salad-dressings} Lentil Soup

 

This one is different.  It uses red lentils.

Lentil Soup

http://www.stltoday.com/lifestyles/food-and-cooking/recipes/lentil-soup/article_06b6bee3-2a17-5825-9580-93f1463279aa.html

Yield: 6 to 8 servings

3 tablespoons olive oil

1 large onion, chopped

3 cloves garlic, crushed

1 to 1-1/2 teaspoons cumin

1 to 1-1/2 teaspoons ground coriander

Pinch of cayenne pepper

1-3/4 cups split red lentils

Bunch of celery leaves, chopped, or 1 rib celery, sliced

1 carrot, finely chopped

2 quarts chicken stock

Salt and pepper

Juice of 1 lemon

To garnish

1-1/2 to 2 large onions, sliced

2 to 3 tablespoons extra-virgin olive oil

1 to 1-1/2 pita breads to make croutons, optional

1 lemon, sliced into wedges, for serving, optional

 

1. Heat oil in a large saucepan over medium heat. Add onion and cook until softened. Add the garlic, cumin, coriander and cayenne pepper, and stir.

2. Add the lentils, celery leaves and carrot, pour in the stock, and simmer 30 to 45 minutes until the lentils have largely disintegrated. Add salt and pepper, and water if the soup needs thickening; it should be thin, like light cream. Stir in the lemon juice.

3. For the garnish, fry the onions in the oil, first covered over low heat, stirring occasionally, then uncovered over medium and high heat, stirring often, until very brown and almost crisp.

4. Split and open the pita breads and toast in the oven or in a toaster oven, until they are crisp and lightly browned. Break them into small pieces to make croutons.

5. Serve the soup very hot. Garnish each serving with a tablespoon of fried onions and pass the lemon wedges and croutons, if you like, for people to help themselves.

Per serving (based on 8): 343 calories; 13g fat; 2g saturated fat; 7mg cholesterol; 17g protein; 41g carbohydrate; 6g sugar; 6g fiber; 358mg sodium; 48mg calcium.

Adapted from “The New Book of Middle Eastern Food,” by Claudia Roden

 

As you waste your breath complaining about life, someone out there is breathing their last.

Appreciate what you have.

Be thankful and stop complaining.

Live more, complain less.

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Posted by: "Jodi T" <tigger63755@charter.net>
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{soups-salads-and-salad-dressings} Easy Broccoli-Cranberry Holiday Slaw

 

Easy Broccoli-Cranberry Holiday Slaw

http://www.food.com/recipe/easy-broccoli-cranberry-holiday-slaw-191325 

Prep Time: 5 minutes

Total Time: 5 minutes

Servings: 10-12

"You can use your own favorite coleslaw dressing for this, or purchase Kraft brand, also adjust all ingredients to suit taste. This is an easy salad to put together! Dark raisins can be used for the cranberries if desired but for the holidays the cranberries is much nicer to use!"

INGREDIENTS

2 (16 ounce) packages broccoli coleslaw mix

1 (16 ounce) bottles coleslaw dressing

1 small sweet onion, chopped (optional)

1 (8 ounce) packages dried sweetened cranberries ( or use Ocean Spray dried Craisins)

2 cups pistachio nuts ( or to taste)

salt and pepper

 

DIRECTIONS

1. In a medium bowl toss together the broccoli mixture with dressing (use more or less dressing to taste)

2. Add in dried cranberries, pistachio nuts; mix then season with salt and pepper.

3. Cover and chill until ready to serve.

4. Delicious!

NUTRITION FACTS

Serving Size: 1 (83 g)

Servings Per Recipe: 10

Amount Per Serving: Calories 383.8; Calories from Fat 237

Total Fat 26.3g; Saturated Fat 3.5g; Cholesterol 11.7mg;

Sugars 25.7 g; Sodium 323.0mg; Total Carbohydrate 36.3g; Dietary Fiber 3.8g; Sugars 25.7 g;

Protein 5.4g.

 

As you waste your breath complaining about life, someone out there is breathing their last.

Appreciate what you have.

Be thankful and stop complaining.

Live more, complain less.

Have more smiles, less stress.

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Posted by: "Jodi T" <tigger63755@charter.net>
Reply via web post Reply to sender Reply to group Start a New Topic Messages in this topic (1)

Have you tried the highest rated email app?
With 4.5 stars in iTunes, the Yahoo Mail app is the highest rated email app on the market. What are you waiting for? Now you can access all your inboxes (Gmail, Outlook, AOL and more) in one place. Never delete an email again with 1000GB of free cloud storage.

Another Great Group of *~ Beth ~*

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{soups-salads-and-salad-dressings} File - Advertising groups on this list

 


Unless prior approval is given, there is to be no advertising on this or any of my other groups. If you are an ACTIVE member and ask, I have no problem with you advertising your group within reason. However, if you have never posted and just post an invite, you will be removed.

Group owner/Moderator

Beth Layman

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