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Topic Summary

Posted by: GoingNuts
« on: January 16, 2021, 07:36:05 AM »

I知 glad you raised this Janelle. I致e been very into making soup lately; it痴 so comforting, and a creative way to clean out the fridge.

I致e done some butternut squash/cauliflower/tomato soups that are heavenly.

This red lentil is a favorite of DH痴. It痴 pretty close to what I do.

https://www.allrecipes.com/recipe/160051/lentil-soup-with-lemon/

Posted by: Janelle205
« on: January 16, 2021, 04:05:08 AM »

It's been a while since anyone has been in this thread, but I made a good one last week - chicken butternut squash stew.  I'm working on using more long-lasting veggies in case of grocery supply issues.  I cured the squash for storage in this recipe in mid November, and it was good to make this last week.

https://thenaturalnurturer.com/slow-cooker-chicken-butternut-squash-stew/

I'm that person that doesn't follow recipes as written.  For this one, I:
Used the general ratios but didn't really measure anything.
Added minced garlic instead of garlic powder, though I added some roasted garlic powder at the end.
Threw the chicken breasts in directly from the freezer - thin, individually frozen ones, so I wasn't worried about them "danger zoning".
Took a few cups out at the end and whirled it with a stick blender, then stirred that back in to give it more body.
Wilted baby spinach at the end.

And mainly, I changed the whole spice flavor profile.  DSD doesn't like sage much, and this was pretty heavily sage-y.  I've had squash work well with cumin & company, so my main flavor profile was cumin, chipotle powder and smoked paprika.  I think it would be a good base for many flavor profiles.
Posted by: becca
« on: November 13, 2018, 07:06:49 AM »

Whew!  😉
Posted by: GoingNuts
« on: November 12, 2018, 11:44:00 AM »

Oh yeah, we値l also be having chicken, potatoes and salad. 
Posted by: becca
« on: November 12, 2018, 09:49:36 AM »

That looks good.  Do you have anything else with it?  Seems light. 
Posted by: GoingNuts
« on: November 11, 2018, 04:58:26 PM »

Posted by: GoingNuts
« on: January 04, 2018, 11:40:33 AM »

I was in the mood for soup, but felt like switching up the traditional Split Pea that i usually make. This is what I did:

Unconventional Split Pea Soup

2 Tbsps olive oil
2 cups yellow split peas
2 carrots, diced small
2 stalks of celery, diced small
1/2 yellow onion, diced small
2 cloves garlic, minced
2 bay leaves
2 cups chicken broth
4 cups water
1 14 oz. can fire roasted tomatoes
1/2 tsp. Each cumin and coriander
~1 tsp. Paprika
覧覧覧覧覧覧覧覧覧覧
Saut veggies in 2 TBSPS. Olive oil

Add in Split peas, bay leaves, tomatoes and broth, stir well. Add seasonings.

Bring to a boil, then cover and simmer for 40-45 minutes. Remove bay leaves.

Use immersion blender, or regular blender to blend and thicken.

Extra delicious with a squeeze of fresh lemon juice right before serving.

I just tasted it, and it痴 delicious.  Probably even better tomorrow.
Posted by: GoingNuts
« on: July 15, 2016, 05:32:50 PM »

I made this cold soup today.  I'm posting the original recipe, but I changed it up significantly.

Ingredients

5 cucumbers
1/2 cup chopped parsley Scant 1/2 cup mint
6 scallions, chopped  3 scallions, chopped
2 tablespoons chopped fresh dill
1/4 cup fresh lemon juice
1 quart pint buttermilk
1 pint yogurt 1 cup Greek Yogurt
Salt and freshly ground pepper

Preparation:

Peel cucumbers and cut them in half, scraping out seeds. Sprinkle the cucumbers with salt and let them stand 30 minutes. Drain excess water.
Chop the cucumbers coarsely and put the pieces in the blender along with scallions, dill, mint, lemon juice, buttermilk, and yogurt. Blend at high speed. Season with salt and pepper to taste. Chill well before serving.

Next time I might use all yogurt so it's a little thicker.  I also wouldn't mind a pinch of cayenne in there.  I might add that after it has chilled and the flavors have a chance to blend well. 
Posted by: becca
« on: January 05, 2016, 08:14:48 AM »

Posted by: buttons
« on: January 05, 2016, 08:05:18 AM »

I've been using this website lately.

http://www.101cookbooks.com/soups/

Pet peeve: excessive scrolling on so many sites to get to the recipe.
Posted by: becca
« on: January 04, 2016, 12:53:01 PM »

Feeling like I need some new soups in my healthy diet rotation.  This looks good.  Putting it here for future reference. 

http://cooking.nytimes.com/recipes/1017228-moroccan-chickpeas-with-chard

Posted by: Macabre
« on: October 04, 2015, 11:48:12 AM »

Posted by: GoingNuts
« on: September 27, 2015, 07:31:39 PM »

Butternut squash soup made from leftovers:

Cubed squash
1 cubed potato (skin on)
2 carrots, 1 rib celery, 1 small onion, Clove garlic- all chopped
2 Tbsps. Olive oil
~5-6 cups broth or water
Salt, pepper and seasonings to taste

Saut馥 carrots, celery, garlic and onion for a few minutes, then add squash and potato. Add enough liquid to cover.  Bring to a boil and then reduce to simmer for 45 minutes. Add salt and pepper to taste.

Allow to cool, then pur馥 in blender. Add seasonings to taste, as soup is bland when plain. I added curry and garam masala, but hot sauce or paprika would be good as well.

DH loved it.
Posted by: GoingNuts
« on: May 22, 2015, 04:50:10 PM »

As the weather warms up I'm craving Gazpacho, but I know my stomach will hate me for it.  :tongue:
Posted by: Macabre
« on: May 22, 2015, 10:16:15 AM »

Tortilla soup is one of my favorite things to eat out at a Mexican restaurant--and is sometimes one of the few safe things I can eat.  Every time I order some I think that I need to make a vegetarian version for DS.  Well, this week I finally did.


2 poblanos, seeds and stuff removed, diced
1 onion, diced
2 cloves of garlic, minced
cumin (I grind my own, Baby!)
Box of No-Chicken Stock
1 can of Rotel
1 can of diced or crushed tomatoes
1 can of chiles
Some tomato paste (I used a tube)
Salt and pepper to taste
Lime
Frozen or canned corn
You could add drained, rinsed black beans, but I didn't
Avocado
Tortilla Chips (the Lime Tostitos would be awesome, but I used Restaurant Style)


In a soup pot , saute the poblano. Add the onion after a couple of minutes. Then add the garlic at some point.  Throw in the cumin.

Then add the tomatoes, Rotel, chiles, No-Chicken stock, tomato paste, and salt and pepper. Bring to a boil then simmer for 30 minutes or so. 

Squeeze one half lime into the soup at some point. 

Cut up an avocado shortly before serving for putting in the soup and garnish with tortilla chips and a lime wedge.