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#1
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Soup! :)
One of the most nutritious, delicious, low-carb dishes that you can fill
up on is: *** Soup! *** Feast on a pot full of low-carb soup that you cook yourself. Use pre-made chicken or beef broth as a base. You can buy it by the can at any grocery store. Add any leftovers: meat or veggies (preferably both). Simmer on low for an hour or so. Add seasonings to taste. Easy-peasy! Honestly, it could hardly be easier! For veggies I like to use pre-cut coleslaw cabbage. Add onion and other veggies as you like. It's yummy! AND EASY. |
#2
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Soup! :)
Just in time for the colder fall days too ! I love soup ! I usually make mine by Saute celery, cabbage, a bit of onion, some garlic in butter, add into a pot, put just enough water to cover, and let simmer, Adding in various spices, bay leaf, or celery seed, salt , pepper etc. Add a bit of Pre cooked Meats, a dash of cayenne if needed for extra zip. Sometimes I'll add extra water and some bouillon... sometimes I dont. On Tue, 30 Sep 2003 03:21:47 GMT, ToolPackinMama wrote: One of the most nutritious, delicious, low-carb dishes that you can fill up on is: *** Soup! *** Feast on a pot full of low-carb soup that you cook yourself. Use pre-made chicken or beef broth as a base. You can buy it by the can at any grocery store. Add any leftovers: meat or veggies (preferably both). Simmer on low for an hour or so. Add seasonings to taste. Easy-peasy! Honestly, it could hardly be easier! For veggies I like to use pre-cut coleslaw cabbage. Add onion and other veggies as you like. It's yummy! AND EASY. ~Karen~ 225/191/140ish start Jan17/03 Started at the gym September/03 |
#3
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Soup! :)
ToolPackinMama wrote in message ...
One of the most nutritious, delicious, low-carb dishes that you can fill up on is: *** Soup! *** Feast on a pot full of low-carb soup that you cook yourself. Use pre-made chicken or beef broth as a base. You can buy it by the can at any grocery store. Add any leftovers: meat or veggies (preferably both). Simmer on low for an hour or so. Add seasonings to taste. Easy-peasy! Honestly, it could hardly be easier! For veggies I like to use pre-cut coleslaw cabbage. Add onion and other veggies as you like. It's yummy! AND EASY. I'm partial to cream soups myself. Start with a veggie (I like cauliflower or asparagus, broccoli works well for this recipe too). I use a head of cauliflower or broccoli, or a pound to a pound and a half of asparagus per three cups or so of stock. Cook in a couple cups of canned chicken stock stock (I like organic ones since I am sensitive to MSG, which is in almost all commercial stocks/broths) with onions and garlic, maybe a piece of celery. When veggies are soft, puree with a stick blender or in an actual blender in batches, until desired consistenty. Finish with heavy cream, salt and pepper to taste, and grated cheese if desired (sharp cheddar is especially good in the cauliflower or broccoli). - jen c 259/213/140 |
#4
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Soup! :)
lunanoir wrote:
When veggies are soft, puree with a stick blender or in an actual blender in batches, until desired consistenty. Finish with heavy cream, salt and pepper to taste, and grated cheese if desired (sharp cheddar is especially good in the cauliflower or broccoli). Sounds yummy! You can use sour cream, too. |
#5
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Soup! :)
I buy Tom Yum Soup Paste in the Asian grocery. Put a few spoonfuls into some
water, add cabbage, onion, celery, bamboo shoots, mushrooms, etc. let that cook for a few minutes then throw in some raw shrimp or cooked leftover meat and let cook about 2 minutes more. Yum! Leslie in Atlanta "ToolPackinMama" wrote in message ... One of the most nutritious, delicious, low-carb dishes that you can fill up on is: *** Soup! *** Feast on a pot full of low-carb soup that you cook yourself. |
#6
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Soup! :)
ToolPackinMama wrote:
One of the most nutritious, delicious, low-carb dishes that you can fill up on is: *** Soup! *** Feast on a pot full of low-carb soup that you cook yourself. Use pre-made chicken or beef broth as a base. You can buy it by the can at any grocery store. Almost as easy: make your own stock! Much much better than storeboughten and can be used in a jillion different ways. Beef stock: buy a package of "soup bones" (in my area, this is bones with some meat still on them). For two gallons of stock, buy about 2-3 pounds of soup bones, and add one onion (cut in half), two carrots (cut in half lengthwise), four stalks of celery (leaves and all) and as much garlic as you like (we like garlic so we add one head of garlic); two gallons of water. Cover tightly and keep stockpot simmering (10-20 tiny bubbles coming to the surface each minute) for at least four hours. Skim any foamy stuff off the surface, strain through several layers of cheescloth. If you want a deeper brown colour and a more savoury flavour, bake the soup bones in the oven for an hour first (500 degrees, turn once). Don't worry if there are little burned spots, it's more flavour for the pot. If you really want a decadent taste, thin some tomato paste to a spreadable texture and paint the bones halfway through the baking. If you don't want all the fat, refrigerate and skim the fat that comes to the surface. If you want clear stock, return to the stove in a clean pot. Use two eggs and whisk into the stock as you heat it to a full boil. Turn off the heat and let it sit without disturbing for 20 minutes. Skim off the topping of egg/beef particles and strain through cheesecloth. It's about 15 minutes of actual labor (assuming you make clear stock) and what you get in return is just delicious. Like a liquid steak! Chicken stock is made the same way but with chicken bones rather than beef bones. Use the meat for something else, it doesn't contribute much flavour. If you eat chicken ordinarily, put the bones in the freezer for stock. Some people add salt and pepper as the stock is simmering. I prefer to wait and add it when I'm using the stock as an ingredient. If you add pepper, be aware that the finer the grind of the pepper and the longer it simmers, the more flavour it imparts to the broth. Beef or chicken stock can be kept frozen for six months but it never lasts that long in my household. I freeze it in one pint (two cup) containers because that seems to be the size that works for the dishes I use. Shirley to reply via e-mail remove the trees from my address |
#7
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Soup! :)
For new people who did not know this one...easiest and fastest soup
even the kids like...egg drop soup. chicken broth (If prep time is tight I use canned) heat to almost boiling scramble eggs in a seperate bowl pour scrambled eggs slowly over the back side of a large spoon held over the cooking broth to allow "ribbons" of the egg to form in the broth. season to taste, stir and its ready to go. If we don't have other "picky" kids over then I add fresh herbs such as parsley. I have even added cut up left over cooked chicken breasts for a heavier meal. It can't get much quicker than that! Connie Joy LC Since April 14, 2003 272/201/150ish Oct Goal is 196 Nov (Birthday) goal is 200 |
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