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| Author |
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tao
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Fall & Winter Recipes
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Oct 29 15:47 UTC 1997 |
Here's a place for those marvelous recipes we fix in fall and
winter.
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| 40 responses total. |
tao
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response 1 of 40:
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Oct 29 15:59 UTC 1997 |
Sour Cream Mushroom Soup (source: Eating Well Magazine)
1.5 tsp vegetable oil, pref. canola oil
1 large onion, chopped
1/2 tsp dried tarragon
1/4 tsp nutmeg, pref. freshly-grated
1 lb. mushrooms, washed/trimmed/sliced (6 cups)
1/2 cup all-purpose white flour
3.5 cups defatted beef broth (use veggie broth if you wish)
1 cup reduced-fat sour cream (no-fat sour cream also works)
1 cup 1% milk
salt & pepper to taste
pinch cayenne or dash Tabasco (optional)
In a large heavy saucepan, heat oil over med-lo heat. Add onions
and sautee until soft & translucent, 5-7 minutes. Add tarragon
and nutmeg and cook for 1 minute more. Stir in muschrooms, cover
pot and let vegetable mixture steam for about 5 minutes, until
mushrooms exude their moisture.
Sprinkle flour over the mushroom mixture. Increase heat to med.
and cook, stirring, 3-4 minutes. Gradually stir in beef broth,
stirring and scraping any flour that may stick to the pot.
Simmer, stirring occasionally, until thickened and smooth,
5-7 minutes.
Stir together sour cream and milk until smooth; whisk into the
mushroom mixture and return to a simmer. Season with salt and
pepper and cayenne or Tabasco, if desired, and serve.
Serves 6.
158 calories/serving; 7g protein, 6g fat, 19g carbohydrate,
521 mg sodium, 12 mg cholesterol.
* * *
I've made this soup, and it's delicious! If you use veggie
broth, I suspect the cholesterol count / serving will be
lower.
Nutritional estimates provided by Eating Well.
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mary
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response 2 of 40:
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Oct 30 15:04 UTC 1997 |
In yesterdays Detroit Free Press there was a recipe for Spicy (Heart
Smart) Spice Cookies. I happened to have all the ingredients on hand and
needed to bring something munchie to a cello recital, so I made up a batch
and they were snarfed down. Most decidedly an autumn recipe:
Heart Smart Spice Cookies
Vegetable cooking spray
1/2 cup canola oil
3/4 cup sugar
3/4 cup packed brown sugar
4 egg whites
1 15 ounce can of pumpkin
2 1/2 cups all-purpose flour
2 1/2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground ginger
1/4 teaspoon ground allspice
1/8 teaspoon ground clove
1 cup raisins
confectioner's sugar
Preheat oven to 375 degrees. In a large mixing bowl combine
the oil and sugars. Beat in the egg whites until the mixture
is moderately fluffy. Blend in the pumpkin.
In a separate bowl mix the flour, baking powder, baking soda,
cinnamon, nutmeg, ginger, allspice and clove. Stir the flour
mixture (1/4 at a time) into the pumpkin mixture. Fold in
the raisins.
Spoon the batter by rounded tablespoonful onto a sprayed
baking sheet. Allow room around each cookie as they will
spread. Bake 10-12 minutes. Remove and allow to rest for
one minute on the baking sheet before moving them to a wire
rack until cool. Dust with confectioner's sugar.
This make a moist, spongy, cake-like cookie.
Yield: 3 dozen cookies
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valerie
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response 3 of 40:
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Oct 30 15:20 UTC 1997 |
Ooo, I bet they'd be good with chocolate chips, as sort of chocolate chip
pumpkin cookies. :)
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mary
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response 4 of 40:
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Oct 30 22:31 UTC 1997 |
I bet so too. I'll be making your soup, Mary.
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tao
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response 5 of 40:
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Nov 6 18:34 UTC 1997 |
re 4: Let me know how it turns out!
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mary
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response 6 of 40:
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Nov 15 21:13 UTC 1997 |
Mary, your mushroom soup recipe is great! Very tasty indeed
and had I not made it myself I'd have thought it was cream-based
and laden with fat calories. Thanks.
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tao
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response 7 of 40:
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Nov 17 19:13 UTC 1997 |
Thank _Eating_Well_ magazine. They've got a ton of 'recipe
rescues' like the soup.
Remind me to post the recipes for low-fat egg nog and the
low-fat lemon bars sometime.
I've made both, and they're consistently delicious.
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valerie
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response 8 of 40:
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Nov 17 19:47 UTC 1997 |
Oh -- Does anybody have a good recipe for Cream Of Broccoli soup? One of the
rare good-tasting foods to come out of East Quad Food Services when I lived
there was Cream of Broccoli soup. I've never been able to come anyplace close
to it. This could be because I'm only making soups with non-astronomical fat
content; dunno. I'd like to try more recipes.
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tao
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response 9 of 40:
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Nov 18 22:56 UTC 1997 |
Well, try steaming broccoli, and adding it to the mushroom soup recipe
I posted.
Or, try one of your low-fat recipies for Broccoli Soup, but stir in
non-fat sour cream. That stuff is tasty! Just be sure not to add it
all at once, and to stir well in between.
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mary
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response 10 of 40:
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Nov 19 00:13 UTC 1997 |
Here is one I like and I'm not even a big fan of broccoli.
Cream of Broccoli and Cheddar Soup
1 1/2 lb. broccoli, chopped (flowers and tender stems only)
1 medium onion, chopped
1/4 cup flour
5 cups of chicken or vegetable broth
1/2 teaspoon thyme
1 tablespoon lemon juice
12 ounce can evaporated skim milk
1/2 cup skim milk
8oz. reduced fat cheddar cheese, grated
1/2 teaspoon salt
1/2 teaspoon pepper
Saute the onion a heavy stockpot which has been sprayed or wiped with
vegetable oil. Use a little stock if the onions start to stick. Add the
flour slowly, stiring constantly to make a light roux.
Add the remaining stock and the broccoli. Cover and simmer for 20 to 30
minutes until the broccoli is very tender. Allow the mixture to cool
enough to either use a hand blender or a food processor to puree the soup.
Add the milks and heat to just below a simmer. Add the cheese in small
batches, stiring constantly, until melted. Add salt and pepper to taste.
This recipe (mostly) is from a _William's-Sonoma Soups_. It makes 7 cups
of soup, 202 calories per cup with 34% of calories from fat.
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mary
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response 11 of 40:
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Nov 19 00:16 UTC 1997 |
The lemon juice and thyme get added just after the stock.
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omni
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response 12 of 40:
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Nov 19 06:40 UTC 1997 |
I tolerate broccoli, raw with chip dip. Other than that, I think broccoli
soup smells like Cream of Sneakers and Sweat socks. ;)
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valerie
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response 13 of 40:
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Nov 19 17:04 UTC 1997 |
Evaporated skim milk... interesting. That sounds like a really sensible way
to make a soup creamier without adding lots of fat. Neat! I'll have to try
that.....
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void
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response 14 of 40:
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Nov 20 21:17 UTC 1997 |
hmmm. i'd probably omit the food processing, since i like finding
chunks of broccoli in my soup. :)
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okuma
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response 15 of 40:
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Apr 5 05:46 UTC 1998 |
re: 1 and 10 thank you very much! These soups are just heavenly.
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mary
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response 16 of 40:
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Apr 13 14:07 UTC 1998 |
The other day I found this recipe at the Redbook web site.
I made it for Saturday night and it was wonderful. I think
it qualifies for a fall-ish recipe because of the acorn
squash. ;-)
Curried Vegetable Stew
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 cloves garlic -- minced
1 tablespoon ginger root -- minced
3 tablespoons water
1 tablespoon olive oil
1 large Vidalia onion -- cut in 12 sections
1 tablespoon curry powder
1/2 teaspoon ground cumin
1 cup chicken broth -- (or vegetable broth)
1 cup tomatoes, canned -- 6-in-1 brand
1/2 teaspoon salt
1/4 teaspoon fresh ground black pepper
1/4 teaspoon cinnamon
2 cups acorn squash -- (1/2 large)
2 cups cauliflower florets
2 cups zucchini squash -- cubed (1 medium)
1 cup garbanzo beans, canned -- rinsed
1/4 cup currants
2 tablespoons lemon juice
2 tablespoons fresh cilantro leaves -- chopped
Combine garlic and ginger in water, mixing well; set aside. In a large
Dutch oven heat oil over medium heat. Add onion and cook until tender and
starting to turn golden. Add curry powder and cumin and cook for 1 more
minute, stirring constantly. Add the garlic and ginger mixture and cook
for 1 minute. Add the broth, tomatoes, salt, pepper and cinnamon. Stir
well. Bring the mixture to a boil, reduce heat, cover and simmer for 10
minutes. Add the squash, cauliflower, zucchini, garbanzo beans and
currants. Simmer, covered, 45 minutes or until vegetables are tender,
stirring occasionally. Just before serving mix in lemon juice and
cilantro. Serve over rice or couscous.
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remmers
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response 17 of 40:
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Apr 15 16:25 UTC 1998 |
<remmers attests to the wonderfulness of the stew>
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keesan
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response 18 of 40:
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Jan 12 01:08 UTC 2004 |
A friend with a farm just gave us some fresh vegetables, which are pretty
welcome after a couple of months of what we froze. Today Jim made leek soup
- fry the leeks (after peeling off all the dried out leaves on the outside).
Peel off the fuzzy parts of the Jerusalem artichokes that planted themselves
on our compost pile, chop and microwave, mash, add to leeks. Add liquid if
desired, yogurt if not vegetarian, salt if you like salt. Serve with mashed
organic potatoes and mashed organic squash. We also have a very large pumpkin
- any ideas for that?
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orinoco
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response 19 of 40:
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Jan 12 22:31 UTC 2004 |
I've got a good (but non-vegan) one that involves taking the gunk out of the
pumpkin, stuffing it with chunks of bread and cheese, and baking it. You wind
up with a gigantic pumpkin fondue, more or less.
Pumpkin's good curried, too.
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keesan
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response 20 of 40:
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Jan 13 15:34 UTC 2004 |
This pumpkin would not fit in our oven. We may just chop it up and freeze
portions and deal with it later. Meanwhile it occupies the basement stair
landing and Jim walks around it.
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orinoco
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response 21 of 40:
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Jan 13 22:10 UTC 2004 |
Yikes! Cut off the top, fill it with hot water, and bathe in it?
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jmsaul
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response 22 of 40:
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Jan 14 00:11 UTC 2004 |
Cut it into cubes and make a stew?
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jaklumen
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response 23 of 40:
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Jan 14 09:18 UTC 2004 |
Hmm... I remember what Julie and I did with a pumpkin someone gave
us. It was intensive work, but we needed to save space. We scooped
out the gunk and saved the seeds for roasting later. The rest we cut
down to manageable pieces and steamed them until I could peel off the
hide (and I was glad we had a Cutco vegetable peeler at that point--
they are sharp and reliable). Then we took the peeled pieces and put
them through a blender and/or a handcranked strainer (forget what it
was called) and used the puree later for pumpkin bread and pumpkin
pie. Mmmm... pumpkin pie is a little better, I think, when it's not
from a can.
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keesan
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response 24 of 40:
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Jan 14 18:08 UTC 2004 |
That is a good idea to steam before peeling. Jim always tries to peel first.
But we had better finish the other half of the large squash before attacking
the pumpkin. We have just been eating it cooked and mashed.
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