This soup is really satisfying as a meal. I use "beef" bouillon cubes I purchase online here.
Cabbage Soup
1 pound ground beef
1 pound Italian sweet sausage, casings removed
1 1/2 cups chopped yellow onion
2 cloves minced garlic
1 green bell pepper, chopped
1 6 oz can tomato paste
1 can chopped tomatoes, drained
1 teaspoon sugar substitute (I use Whey Low)
2 tablespoons chili powder
1 teaspoon oregano
1 tablespoon parsley flakes
1 can black or white soy beans, drained
2 "beef" bouillon cubes
1 head cabbage, chopped
9-10 cups water
salt & pepper
In a large stockpot brown the beef and Italian sausage with the onion, garlic and green pepper, breaking up the sausage. Add the sugar substitute, tomato paste, tomatoes, oregano, parsley and chili powder,beans and salt & pepper to taste.
Dissolve the bouillon cubes in 1 cup water and add to the soup along with the cabbage. Slowly add the amount desired of remaining water and bring to a boil. Reduce the heat and simmer for at least 1 hour.
Enjoy!
_______________
Foxye
Started Somersizing 01/03
A smile is a curve that sets everything straight.
Showing posts with label Recipes * Soups and Stews. Show all posts
Showing posts with label Recipes * Soups and Stews. Show all posts
Sunday, December 21, 2008
Tuesday, December 2, 2008
Egg Drop Soup
I made this yesterday using turkey stock I had made from my Thanksgiving turkey.
Egg Drop Soup (Level 1)
1 egg
2 cups chicken broth
1/2 teaspoon salt
1/2 teaspoon sugar substitute
1 teaspoon soy sauce
green parts of 2 large scallions
Allow the egg to come to room temperature.
Beat the egg lightly in a bowl with a fork.
Bring the chicken broth to a boil in a saucepan, then lower the heat to the lowest setting.
Pick up the bowl with the beaten egg in it. Very slowly pour the egg into the broth - be sure it is in a thin stream. (You don't want scrambled eggs!) As you are pouring the egg in, use your other hand to hold a fork and trace circles on the surface of the chicken broth, making long filmy threads of the egg on the broth.
Simmer for 1 minute. Remove saucepan from the heat and cover for 45 seconds. The egg should be "flaked" in the broth. Add the salt, sugar substitute, soy sauce and slices of the scallion "greens". Stir a few times, then serve in bowls.
Enjoy!
Foxye
Jupiter Florida
Somersizing since 01/03
Egg Drop Soup (Level 1)
1 egg
2 cups chicken broth
1/2 teaspoon salt
1/2 teaspoon sugar substitute
1 teaspoon soy sauce
green parts of 2 large scallions
Allow the egg to come to room temperature.
Beat the egg lightly in a bowl with a fork.
Bring the chicken broth to a boil in a saucepan, then lower the heat to the lowest setting.
Pick up the bowl with the beaten egg in it. Very slowly pour the egg into the broth - be sure it is in a thin stream. (You don't want scrambled eggs!) As you are pouring the egg in, use your other hand to hold a fork and trace circles on the surface of the chicken broth, making long filmy threads of the egg on the broth.
Simmer for 1 minute. Remove saucepan from the heat and cover for 45 seconds. The egg should be "flaked" in the broth. Add the salt, sugar substitute, soy sauce and slices of the scallion "greens". Stir a few times, then serve in bowls.
Enjoy!
Foxye
Jupiter Florida
Somersizing since 01/03
Friday, November 14, 2008
Chicken Stew in the Crockpot
Chicken Stew in the Crockpot (Level 1)
1 1/2 pounds chicken breasts (boneless/skinless) cut into 1" cubes
2 tablespoons olive oil
4 cloves garlic minced
1 onion chopped
1 cup chopped green pepper
3 cups chopped zucchini
8 oz box cremini or button mushrooms sliced in half
1 can diced tomatoes, drained
1 6oz can tomato paste
3/4 cup water
1 teaspoon oregano
1 teaspoon marjoram
1 teaspoon basil
1 teaspoon thyme
2 teaspoons salt
Heat 1 tablespoon olive oil in a large heavy skillet. Brown the chicken then transfer to the crockpot.
Add the second tablespoon of oil to the skillet and heat. Add the onion, green pepper, zucchini, and mushrooms to the skillet and sautee until soft. Transfer to the crockpot. Then add the diced tomatoes.
Mix together the tomato paste, water and spices. Pour over the chicken and vegetables in the crockpot. Cook on low for 4 hours.
Enjoy!
_________________
Foxye
A smile is a curve that sets everything straight.
1 1/2 pounds chicken breasts (boneless/skinless) cut into 1" cubes
2 tablespoons olive oil
4 cloves garlic minced
1 onion chopped
1 cup chopped green pepper
3 cups chopped zucchini
8 oz box cremini or button mushrooms sliced in half
1 can diced tomatoes, drained
1 6oz can tomato paste
3/4 cup water
1 teaspoon oregano
1 teaspoon marjoram
1 teaspoon basil
1 teaspoon thyme
2 teaspoons salt
Heat 1 tablespoon olive oil in a large heavy skillet. Brown the chicken then transfer to the crockpot.
Add the second tablespoon of oil to the skillet and heat. Add the onion, green pepper, zucchini, and mushrooms to the skillet and sautee until soft. Transfer to the crockpot. Then add the diced tomatoes.
Mix together the tomato paste, water and spices. Pour over the chicken and vegetables in the crockpot. Cook on low for 4 hours.
Enjoy!
_________________
Foxye
A smile is a curve that sets everything straight.
Saturday, November 8, 2008
Pork Estofado
For some reason I very very rarely use any of my crockpots. And I have them in all shapes and sizes! So I decided I should start using them. This is my first "crockpot production" for 2008 - and the year is almost over!
Pork Estafado (Pork Stew) (almost Level 1)
5 pounds of boneless country style pork ribs
salt & pepper for seasoning the pork
olive oil
2 medium white onions
2 tablespoons chili powder
1/4 teaspoon salt
5 minced garlic cloves
1 can (14.5 oz) diced tomatoes
5 cups chicken broth
3 cans (15 oz) organic white soybeans
1 teaspoon oregano
1/4 cup finely chopped fresh cilantro
1 tablespoon lime juice
Dry the pork with paper towels. Season with salt and pepper to taste.
Heat 2 teaspoons of the oil in a large heavy skillet over medium high heat. Add half the pork and brown in the pan for about 10 minutes. Add to the crockpot. Add 2 more teaspoons olive oil to the skillet, heat, and add the remaining pork. Brown about 10 minutes and add to crockpot.
Add 2 teaspoons olive oil to the skillet and heat over medium. Add the chopped onions, chili powder and salt to the skillet. Cook until the onions are softened for about 5 minutes. Stir in the diced tomatoes with their juice and scrape up any browned bits from the pan. Bring to a simmer and then pour over the pork into the crockpot.
Drain the soybeans. Add the beans, broth and oregano to the crockpot. Cover and cook for 7 to 8 hours on low or 5 to 6 hours on high.
Take the meat out of the crockpot and place in a large bowl. Let the liquid sit in the crockpot for about 5 minutes until it settles, then skim any fat from the surface. Let the meat cool, then shred with your fingers or a fork. Add the shredded meat back to the crockpot to reheat.
Just before serving, stir in the cilantro and lime juice. Season with salt & pepper to taste.
Enjoy!
_________________
Foxye
A smile is a curve that sets everything straight.
Pork Estafado (Pork Stew) (almost Level 1)
5 pounds of boneless country style pork ribs
salt & pepper for seasoning the pork
olive oil
2 medium white onions
2 tablespoons chili powder
1/4 teaspoon salt
5 minced garlic cloves
1 can (14.5 oz) diced tomatoes
5 cups chicken broth
3 cans (15 oz) organic white soybeans
1 teaspoon oregano
1/4 cup finely chopped fresh cilantro
1 tablespoon lime juice
Dry the pork with paper towels. Season with salt and pepper to taste.
Heat 2 teaspoons of the oil in a large heavy skillet over medium high heat. Add half the pork and brown in the pan for about 10 minutes. Add to the crockpot. Add 2 more teaspoons olive oil to the skillet, heat, and add the remaining pork. Brown about 10 minutes and add to crockpot.
Add 2 teaspoons olive oil to the skillet and heat over medium. Add the chopped onions, chili powder and salt to the skillet. Cook until the onions are softened for about 5 minutes. Stir in the diced tomatoes with their juice and scrape up any browned bits from the pan. Bring to a simmer and then pour over the pork into the crockpot.
Drain the soybeans. Add the beans, broth and oregano to the crockpot. Cover and cook for 7 to 8 hours on low or 5 to 6 hours on high.
Take the meat out of the crockpot and place in a large bowl. Let the liquid sit in the crockpot for about 5 minutes until it settles, then skim any fat from the surface. Let the meat cool, then shred with your fingers or a fork. Add the shredded meat back to the crockpot to reheat.
Just before serving, stir in the cilantro and lime juice. Season with salt & pepper to taste.
Enjoy!
_________________
Foxye
A smile is a curve that sets everything straight.
Sunday, November 2, 2008
Chili Miami
A decidedly Cubano twist on chili.
Chili Miami (Level 1)
2 tablespoons olive oil
3 minced garlic cloves
1/2 cup chopped onion
1 pound ground chuck
1 pound ground pork
1 14 oz can beef broth
1 28 oz can whole peeled tomatoes
2 tablespoons balsamic vinegar
1 teaspoon brown sugar substitute
2 tablespoons chili powder
1/2 tablspoon salt
1 teaspoon cinnamon
1 teaspoon cumin
1/2 teaspoon allspice
1/4 teaspoon cloves
1/4 cup manzilla pimento stuffed olives (0 carb)
Heat the oil in a large heavy fry pan. Stir in the onion and garlic and cook until soft. Add the ground chuck and pork and cook until browned. Drain off the excess fat.
Drain the can of tomatoes. Add tomatoes and beef broth, squashing the tomatoes with your hands as you add them. Then stir in the vinegar, sugar, salt & spices. Bring it all to a boil and reduce heat to a simmer. Simmer partly covered for 30 minutes. Uncover and cook for 30 more minutes.
Slice the olives in half. Add to the mixture and cook an additional 5 minutes.
Serve in bowls.
(Sometimes I add a can of drained black soy beans during the final 30 minutes of cooking. This would make it almost level 1).
Enjoy!
_________________
Foxye
A smile is a curve that sets everything straight.
Chili Miami (Level 1)
2 tablespoons olive oil
3 minced garlic cloves
1/2 cup chopped onion
1 pound ground chuck
1 pound ground pork
1 14 oz can beef broth
1 28 oz can whole peeled tomatoes
2 tablespoons balsamic vinegar
1 teaspoon brown sugar substitute
2 tablespoons chili powder
1/2 tablspoon salt
1 teaspoon cinnamon
1 teaspoon cumin
1/2 teaspoon allspice
1/4 teaspoon cloves
1/4 cup manzilla pimento stuffed olives (0 carb)
Heat the oil in a large heavy fry pan. Stir in the onion and garlic and cook until soft. Add the ground chuck and pork and cook until browned. Drain off the excess fat.
Drain the can of tomatoes. Add tomatoes and beef broth, squashing the tomatoes with your hands as you add them. Then stir in the vinegar, sugar, salt & spices. Bring it all to a boil and reduce heat to a simmer. Simmer partly covered for 30 minutes. Uncover and cook for 30 more minutes.
Slice the olives in half. Add to the mixture and cook an additional 5 minutes.
Serve in bowls.
(Sometimes I add a can of drained black soy beans during the final 30 minutes of cooking. This would make it almost level 1).
Enjoy!
_________________
Foxye
A smile is a curve that sets everything straight.
Saturday, April 5, 2008
Okra Soup
Okra Soup (Level 1)
Yum - okra!
Okra Soup
1 Ham Bone with some meat on it
3 cups of okra
6 large tomatoes**
1/2 cup diced green pepper
1 tablespoon butter
1 small onion
Salt and Black Pepper to taste
Put the hambone in a stock pot and add water to cover. Bring to a boil, then reduce heat and simmer for at least one hour.
Slice the okra into thin slices. Peel, seed and dice the tomatoes. Dice the onion.
Add the okra, tomatoes and green pepper to the ham in the stock pot.
Melt the butter in a small pan. Saute the onion until it is golden. Add to the soup.
Simmer until the soup is thick, about 2 hours. Remove the hambone, and shred the meat back into the soup.
**You can substitute 2 28 oz cans whole tomatoes, drained and chopped.
Enjoy!
_________________
Foxye
A smile is a curve that sets everything straight.
Yum - okra!
Okra Soup
1 Ham Bone with some meat on it
3 cups of okra
6 large tomatoes**
1/2 cup diced green pepper
1 tablespoon butter
1 small onion
Salt and Black Pepper to taste
Put the hambone in a stock pot and add water to cover. Bring to a boil, then reduce heat and simmer for at least one hour.
Slice the okra into thin slices. Peel, seed and dice the tomatoes. Dice the onion.
Add the okra, tomatoes and green pepper to the ham in the stock pot.
Melt the butter in a small pan. Saute the onion until it is golden. Add to the soup.
Simmer until the soup is thick, about 2 hours. Remove the hambone, and shred the meat back into the soup.
**You can substitute 2 28 oz cans whole tomatoes, drained and chopped.
Enjoy!
_________________
Foxye
A smile is a curve that sets everything straight.
Wednesday, August 22, 2007
Beef Stew
Beef Stew
A Cuban style stew - delish! (Even non-Cuban Floridians love the food!)
Estafado (Beef Stew) (Level 1)
3 Tablespoon olive oil
1 large onion finely chopped
2 lbs lean stewing beef cut into 1" cubes
2 cloves garlic crushed
3 Tbsp red wine vinegar
1/2 cup tomato sauce
1 cup red wine
1 bay leaf
1 teaspoon dried oregano
1/2 teaspoon salt
1/8 teaspoon pepper
1 cup green chile salsa
2 Tablespoon finely minced fresh cilantro
In a 10" skillet heat 2 Tbsp oil over medium high heat. Saute the
onion for 3-5 minutes, stirring constantly. Remove the onion from the
pan with a slotted spoon, leaving the liquid, and set aside.
Add the remaining oil to the pan and heat. Place the meat in the pan
and brown well, stirring frequently. Return the onion to the pan. Add
the remaining ingredients. Bring the mixture to a boil over high heat,
reduce heat and simmer covered for 1 1/2 to 2 hours until the meat is
fork tender.
Turn into a warmed serving dish and garnish with the cilantro.
Enjoy!
Scallop Stew
Seafood - I just love it so much and scallops are my favorite!
Scallop Stew (Level 1)
1 tablespoon butter
1 pound fresh bay scallops
3 cups mix of 1 1/2 cup water and 1 1/2 cup cream
salt & pepper
fresh parsley or cilantro
In a large saucepan melt the butter and saute the scallops for about 5
minutes.
Add the cream mixture to the scallops in the saucepan and simmer
slowly for 10 minutes.
Season with salt & pepper to taste.
Serve garnished with fresh parsley or cilantro.
This serves 4.
Enjoy!
_________________
Foxye
Scallop Stew (Level 1)
1 tablespoon butter
1 pound fresh bay scallops
3 cups mix of 1 1/2 cup water and 1 1/2 cup cream
salt & pepper
fresh parsley or cilantro
In a large saucepan melt the butter and saute the scallops for about 5
minutes.
Add the cream mixture to the scallops in the saucepan and simmer
slowly for 10 minutes.
Season with salt & pepper to taste.
Serve garnished with fresh parsley or cilantro.
This serves 4.
Enjoy!
_________________
Foxye
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