cold weather comfort food
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Moderators: k9car363, alicefoeller | Reply |
2004-10-22 2:16 PM |
Extreme Veteran 443 Manitoba, Canada | Subject: cold weather comfort food It's chilly here now, and I was craving this warm ... soup? stew? not sure what to call it, but thought I'd share it with you fellow cold weather folk! Pasta & Chick Pea Soup (oh I guess there is my answer- I hadn't actually used the recipe in so long!) · 14oz tomatoes (drained) · 11/2 teaspoon rosemary, garlic, salt and pepper (I also add in oregano and basil) · 2 x 14 oz beef broth · 2 cup water · 19 oz chickpeas (aka garbonzo beans) drained and rinsed · 6 oz ( several hands full) whole wheat macaroni Bring water, broth and spices to a boil, add everything else. Simmer till pasta cooked. Eat. I have sprinkled different cheeses on top sometimes too. It is one of those “throw in what ever is around” recipes too. |
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2004-10-23 6:43 AM in reply to: #75347 |
Veteran 114 London, UK | Subject: RE: cold weather comfort food Mmmm, that sounds good. In fact I think I'm going to try that for lunch today. Thanks Laerka! |
2004-10-23 10:09 PM in reply to: #75347 |
Elite Veteran 628 Atlanta, GA | Subject: RE: cold weather comfort food I've got a recipe to add. I actually have a pot of this soup on the stove right now and it's not that cold down here. Here's the recipe: Very Easy Taco Soup (serves 8-10) Ingredients: 1 lb of ground beef 1 packet of taco seasonings 1 packet of dry ranch dressing seasonings 1 can of tomato sauce 1 can diced tomatoes 1 can diced tomatoes with green peppers and onions 1 can of corn I can black beans 2 cups water (optional: tostito chips, shredded cheddar cheese, sour cream) Directions: brown the ground beef in large pot, drain off fat and place back on burner stir in tomato based cans and dry seasonings add corn, beans and water bring to boil then reduce to low heat and serve notes: the longer it simmers the more taste and flavor it has you can sprinkle broken chips and cheese on top and/or a dab of sour cream ENJOY!!! |
2004-10-25 10:14 AM in reply to: #75347 |
molto veloce mama 9311 | Subject: RE: cold weather comfort food here's ours. made it yesterday, in fact. very high in iron, protein, and is YUMMY! serving size, calories, etc. are listed below). modified from a cooking light recipe: chinese hot pot stew ------------------------ 1 1/2 - 2 lbs stew meat (cubed) 1/2 cup flour (we use whole wheat pastry flour) 1 tsp bangkok blend spice (from penzey's) 2 tbs oil 1/2 cup chopped green onions 2+ tbs fresh minced ginger 6+ cloves garlic, minced 1 tsp aniseed, crushed 14 oz beef broth 3 cups water 1/4 cup soy sauce (or bragg's) 1 tbs brown sugar 3 tbs dry sherry 2-3 tsp chile paste 2 cinnamon sticks 2 cups cubed turnips 2 cups carrots, 1/4 inch rounds 2 cups other veggies - potatoes, parsnip, radish 1 tbs water 2 tsp cornstarch 8 cups fresh spinach (about 1/2 lb), chopped optional: 2 cups brown rice, cooked mix the flour and bangkok blend together in a medium bowl. toss in the stew meat and turn to coat. warm the oil in a large stock pot. add the coated meat, green onions, ginger, aniseed, and garlic. turn meat to brown on all sides. remove all from the pot and add some of the stock, scraping clean the bottom of the pot. add the meat mixture back in, as well as the rest of the broth. add the water, soy sauce, sugar, sherry, chile paste, and cinnamon. bring to a boil, then reduce to a simmer for 1 hr. in the meantime, prepare veggies. after 1 hr (or when meat is tender), add all the veggies. cook for 30-45 mins, or until veggies are tender. in the meantime, start the rice (if having). when veggies are done, combine water and corn starch and add to the stew. bring to a boil for 1 minute, stirring frequently. add spinach and cook until wilted (about 3 minutes). discard cinnamon sticks. serve! the rough details based on the original cooking light recipe (this is w/o rice). serving = 1 1/3 cups. 360 calories. 30% from fat (3.4g sat, 5.5g mono, 1.5g poly - we use organic, grass fed beef which is lower than this in saturated fat levels, has higher levels of omega-3, and 3-5 times the level of CLA (conjugated linoleic acid) than conventionally raised feed lot beef). 26.4g protein. 35.8g carbs. 4.5 grams fiber (more if you don't peel the veggies!). 71mg cholesterol. 4.8mg iron. 88mg. calcium. 536mg sodium (depending on what soy sauce you use). |