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Three siblings have blue eyes.  Their names are Suzy, Jack and Bill.  What color are the sister's eyes?:

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Topic Summary

Posted by: becca
« on: November 20, 2018, 07:24:48 AM »

You could probably replace bullion with salt, and maybe a sprinkle of onion powder and garlic, which might be flavors the comprise those in bullion.
Posted by: spacecanada
« on: November 19, 2018, 12:19:20 PM »

McCormick 'chicken' and 'beef' bouillon is vegetable-based, with no meat products.  Random trivia, but good for us (vegetarians).
Posted by: BensMom
« on: November 19, 2018, 07:32:23 AM »

I honestly think you could just leave it out completely. It's kind of dumb to have it in there since it would otherwise be a vegetarian soup. Sometimes I think about vegetarian dishes I make, but then have to think about whether they have chicken broth or bullion in them. It's a good thing I don't have vegetarians to cook for--I'd hate to mess that up. Anyway, as I said, I only probably put about a teaspoon in anyway, so I don't think it would be missed if you just left it out. I think really the sherry and cream are key.
Posted by: spacecanada
« on: November 18, 2018, 07:45:26 PM »

We use McCormick broth cubes, with 3 cups of water instead of two.

Tonight's dinner is chill made by my husband, plus Anson Mills black skillet cornbread made by me.  Mmmm... cornbread!
Posted by: Macabre
« on: November 17, 2018, 05:46:56 PM »

Sorry. DH is using it now. Itís Imagine, not Pacific.

The bouillon that DH used is Orrington Farms Vegan broth.
Posted by: Macabre
« on: November 17, 2018, 10:52:18 AM »

We really love Pacificís No-Chicken stock. I donít know if it works fit in your dietary restrictions, but I like it far better than ay vegetable stock and better than chicken stock.

If that wonít work, we have a veggie bouillon that is amazing. Iíll ask DH.
Posted by: GoingNuts
« on: November 16, 2018, 03:54:16 PM »

Wow, that looks good.  I wonder what I could substitute for chicken boullion?  I don't like that stuff.
Posted by: BensMom
« on: November 16, 2018, 02:13:29 PM »

Recipe for homemade tomato soup?

https://thepioneerwoman.com/cooking/sherried_tomato_soup/


Ingredients
    6 Tablespoons Melted Butter
    1 whole Medium Onion, Diced
    1 bottle (46 Oz.) Tomato Juice
    2 cans (14 Oz. Cans) Diced Tomatoes
    1 Tablespoon (up To 3 Tablespoons) Chicken Base
    3 Tablespoons (up To 6 Tablespoons) Sugar
    1 pinch Salt
    Black Pepper To Taste
    1 cup Cooking Sherry
    1-1/2 cup Heavy Cream
    Chopped Fresh Parsley
    Chopped Fresh Basil

Instructions
Sautť diced onions in butter until translucent. Then add canned tomatoes, tomato juice, chicken base, sugar, pinch of salt, black pepper and stir. Bring to a near boil, then turn off heat. Add in sherry and cream and stir. Add in parsley and basil to taste.

Adjust other seasonings and serve with yummy, crusty bread on a cold blustery, dreary, depressing, rainy, snowy day. Then close your eyes.

And give thanks for soups like this.

--------------------
Notes: I don't use 6 Tbsp of butter. That seemed a bit much. I used 3 or 4. I used petite diced tomatoes this time and like that better than using regular ones. I used 3 Tbs sugar. I think I used about a tsp of chicken bullion.
Posted by: spacecanada
« on: November 16, 2018, 09:33:39 AM »

Our tomato soup is simply one large tin of diced or crushed tomatoes and an equal amount of vegetable broth.  We often add a few vegetables, usually broccoli.  Good for days with zero time.  Roasted tomatoes taste even better.
Posted by: becca
« on: November 15, 2018, 10:32:40 PM »

Roasted a chicken in the air fryer tonight.  It was crispy, juicy, and perfect!!  I forgot to get broccoli, so, Ds had 1/2 a baked potato, and dh and I shared a baked sweet potato.
Posted by: GoingNuts
« on: November 15, 2018, 06:31:15 PM »

Recipe for homemade tomato soup?
Posted by: spacecanada
« on: November 15, 2018, 05:48:18 PM »

We had homemade tomato soup last night, too.  Supper tonight is still yet undefined... and I was supposed to get groceries but my husband is sick and took the car to work, so we have only the most basic of staples.  Might be making sweet and sour soup with tofu and carrots tonight. 
Posted by: BensMom
« on: November 15, 2018, 04:55:42 PM »

Homemade tomato soup and grilled cheese on this snowy November day.
Posted by: GoingNuts
« on: November 13, 2018, 07:54:28 PM »

Why are we always hungry??? :dunno:
Posted by: becca
« on: November 13, 2018, 07:30:33 PM »

I made chicken tikka masala the other night.  There was lots of sauce relative to meat.  Tonight, I made cauliflower rice, and left some cauliflower chunks, and sautťed that, seasoning it with complementary spices, and added the leftover masala, and we had it over torn baby spinach. Iím hungry again too!

I did some pre Thanksgiving baking, and had a couple of cookies for lunch.  🍪😬