|
|
| Soups and Such (Read 453 times) |
| view log |
posted: 8/19/2007 at 1:12 PM |
Quote from Missa on 8/19/2007 at 11:41 AM:Kirsten, I just noticed on your profile that you are from Montague, I grew up in Whitehall. Perhaps on my next trip accross state I can pick up a few TJ's exclusives for you  Missa
Hey Missa! I haven't had to go shopping to Meijer yet, so haven't searched for the tahini.
You added asparagus and beans to your soup. That sounds good!...which is why I love soups- you can tweak the heck out of them! I actually don't use asparagus, but would like to. The one time I was going to make something, I used canned and that about grossed me out for a long while. But then, my in-laws steamed fresh and it and it was soooo good. I should probably try to include that in my diet too!
I wish I could make some broccoli cheese soup (would die for that) but I can't eat cheese (lactose intolerant). I really miss that. Thanks for the other recipe...I'm on my way to check it out!
I live a few miles outside of Whitehall. Do you have family here? Our families are on the east side of the state, near Flint, so we're always travelling over that way! I used to work in Oakland County and went to Oakland University a short while before we moved!
|
| $$$ Take me to the Top!$$$ |
|
|
| view log The Meek One |
posted: 8/19/2007 at 1:57 PM
modified: 8/19/2007 at 1:58 PM |
Lactose intolerant is tough, but I think you could get away with a stock of veggie broth, soy milk and nutritional yeast, not quite cheesy but close. Utopian Market in Montague should have the Nutritional Yeast it would be by the bulk foods. I use NY all the time for my tofu dishes. It adds a mild cheese flavor.
Let me know if you are interested in any vegan main dish recipes. I eat vegan mainly, but do sometimes dive into pizza after a particularly harrowing week.
I do have family still in the area my dad migrated down to Pier Marquette and my mom travelled to North Muskegon. I have to say I am very happy they are still there however, it is great to visit the west side. I really miss Lake Michigan, when I was a child it was only a 15 minute bike ride. The Detroit River simply doesn't offer the same sense of inner calm.
|
|
|
| view log Runs With Snowplows |
posted: 8/19/2007 at 5:43 PM |
Missa, we MI gals HAVE to find a race to do together at some point! I would have done the CRIM 10 miler this year if hubby weren't going to be out-of-state for a JDRF benefit bike ride. Next year us west-side RA gals are already talking about planning a CRIM road trip! Have you ever run the Riverbank Run 25k in GR? It's an excellent race...think about it for next year.
k |
Kirsten
• Ladies Locker Room •
.: 2008 Goals :.
• Run 1500 miles
• October 5 - 1st marathon - Milwaukee Lakefront - in my home state of WI
• PRs: 5k ~ 15k ~ 25k
• 1st trail race |
|
|
| view log The Meek One |
posted: 8/20/2007 at 5:08 PM |
I am certainly down with getting together with other Michigan girls for a race. I still consider myself a West Sider despite my long absence.
If you find your self on the East side for a race please met me know I would love to join you!
Missa |
|
|
| view log The Meek One |
posted: 9/15/2007 at 9:49 PM |
Acorn Squash and peanut butter soup
2 acorn squash baked
2 onions chopped
4 cloves garlic chopped
5 cups veggie broth
1/4 cup raisons
1/4 cup shredded coconut
1/2 cup roasted peanuts
1/2 cup crunchy peanut butter
cayenne pepper to taste
To bake acorn squash cut in half, remove the seeds place face down in shallow baking sheet with a 1/2 in. water. Cook at 375 for 30- 45 minutes until soft.
remove peel from the squash and add cooked squash to the veggie broth simmer
next sautee onions and garlic in pan until soft add to squash and broth. Puree the mixture and return to a simmer
Sautee the peanuts, raisons and coconut until lightly brown and add to pureed squash mixture keep simmering and finally add the peanut butter stir well and enjoy! |
|
|
| view log Runs With Snowplows |
posted: 3/1/2008 at 6:57 PM |
Pumpkin and Sausage Soup
1 pound spicy sausage
4 c mashed pumpkin (2 15 oz cans)
1 qt. chicken broth
1 c. minced onion
2 c. chopped mushrooms
1 c heavy cream
4 cloves garlic, minced
1 tsp. Italian Seasoning
Brown sausage, drain and add to the soup pot. Add the onion, garlic and herbs to the pan and sautee until browned. Add the pumpkin and broth with the sausage and mix well. Simmer 20-30 minutes. Stir in the cream and simmer on low another 10-15 min. Taste and add salt/pepper as needed. |
Kirsten
• Ladies Locker Room •
.: 2008 Goals :.
• Run 1500 miles
• October 5 - 1st marathon - Milwaukee Lakefront - in my home state of WI
• PRs: 5k ~ 15k ~ 25k
• 1st trail race |
|
|
| view log Runs With Snowplows |
posted: 6/1/2008 at 8:14 PM |
Cheddar Beer Soup
I used to work for a guy who made this killer soup...this is my knock-off version.... NOT light or low in calories...but few things that are good are. 
2# bacon
6 cans Campbell's cheddar cheese soup
3 soup cans favorite beer
3 soup cans milk
2 C. shredded sharp cheddar cheese
1 ginormous vidalia onion
1 ginormous green pepper (or 2 med.)
.5 TB celery seed
Cut bacon into small pieces and cook until VERY crisp (I throw it in the oven in a big roasting pan). Drain. Throw in pot with soup, beer, and milk. Add cheese, diced onion and green peppers and celery seed. Simmer over low heat until veggies are soft. Serve with popcorn and croutons. Makes ~6qts. |
Kirsten
• Ladies Locker Room •
.: 2008 Goals :.
• Run 1500 miles
• October 5 - 1st marathon - Milwaukee Lakefront - in my home state of WI
• PRs: 5k ~ 15k ~ 25k
• 1st trail race |
|
|
ashares view log |
posted: 6/4/2008 at 3:00 AM |
mexican soup
im not sure as to the amounts of ingrediants, i rarely measure. just use your eye and taste test as u go along.
ingrediants: chicken stock
tortillas torn into pieces
grape tomatoes
corn
red or black beans, precooked (or both)
onions diced
green peppers sliced in thin strips
avacado sliced or chunked
chile powder
cilantro
mexican cheese blend
sour cream
direction: heat the chicken stock and add tortilla pieces, simmer for a few minutes.
add chile powder( you dont need much), corn, onion, green pepper and cover, stir occasionally
when it apears that the tortilla pieces have almost disintegrated, making the the soup thick and creamy, add avacdo peces, beans and tiny tomatoes. cover and stir often, keep an eye on it!
when its done, pour into mexican-esque bowls and top with cheese and cilantro and maybe even sour cream! |
|
|
| view log Happy Howl-idays |
posted: 7/3/2008 at 8:50 AM |
I made this twice already and absolutely love it. And its very low in calories. I stole it from All Recipes and tweaked it to my own tastes. It reads as a soup, but mine kinda comes out like a chili and then I serve it with rice or wrapped up in a tortilla.
Also, the recipe makes a large quant, so for just my hubby and I, I like to half everything. It still yields enough for 3 day's worth of meals.
Spicy Sausage and Bean "Soup"
1T Vegetable Oil
1 1/2c chopped onion
1 1/4c sliced carrots
2 cloves garlic (I use a ton more)
3c chicken broth (low sodium)
2T white sugar
1 (15oz) can of Kidney beans, drained
1 (150z) can Black beans, drained
1 package frozen corn
1 (14.5oz) can stewed or diced tomatoes
1 (4 ounce) can green chiles
6 links Sausage (I use spicy turkey, but chicken or regular would do just fine)
Chili powder to taste
Tumeric to taste
Cumin to taste
Salt and Pepper to taste
Saute onion, garlic, carrots and green chilies in oil for about 5 mins. Cook sausage separately until no longer pink and cut into pieces. Add sausage and rest of ingredients to pot and let simmer for about 30 mins.
Or, throw it all in a crock pot and cook for 6 hrs on Low.
*When the recipe is halved (but still using 6 sausage links), total calorie count is about 1400, but yields 5 or 6 servings, making each serving about 250-270 calories.
|
|
|
|
|
