Re: Recipes wanted

[Guest guest]

I do love this:

http://www.oprah.com/food/Kirstie-Alleys-Green-Soup

Make sure to use homemade chicken stock.

Servings: Makes 23 cups

Ingredients:

Kirstie Alley's Green Soup

•6 to 8 big chunks shallots

•8 leeks (Cut leeks just above their white part, about 2 inches. Peel the outer

layer off and then slit them open lengthwise, but not completely severed clear

through. Rinse them out well.)

•1/3 cup organic olive oil

•2 big bunches asparagus (cut the hard ends off about 3 inches)

•3 big bunches broccoli (cut the stems off halfway up the shafts)

•2 big bunches spinach (cut off the tiny part of the dirty ends)

•192 ounces stock chicken or veggie

•Sea salt (at least 3 tablespoons of coarse grain)

•Pepper , to taste

..Directions:

Peel and slice shallots thinly.

Put all the olive oil in a very large, deep pot. Turn the heat to medium-high.

Put the shallots into the oil and sweat the shallots. " Sweating " means to cook

the vegetables to tenderize them without browning them. Adjust heat as necessary

to ensure they do not brown.

Add 1 tablespoon of coarse, ground, good quality sea salt to shallots to absorb

while they are sweating. Cut the leeks into thin slices and toss them into the

oil with the shallots. Sweat the leeks along with the shallots. Chop the

asparagus into small bits and then add them to the mixture and sweat them, along

with the shallots and leeks.

When the shallots, asparagus and leeks are fully sweated and tender, break the

broccoli into small chunks and throw them into the soup pot. (If the shallots,

leeks and asparagus combo gets too dry before they are tender, just add small

amounts of chicken broth to the mix and keep on sweating.)

Let the broccoli sweat a little while (about 2 minutes) and then add half of

your organic chicken stock. Cook this for about 10 minutes.

Add remaining chicken stock and continue cooking for another 5-10 minutes. (You

want the broccoli to be tender, but not overcooked, and you want the color of

soup to always remain a nice, bright green.) Add all the spinach and cook for an

additional 3 to 5 minutes. Turn the flame off the mixture and season to taste

with sea salt and pepper.

Transfer the soup into a blender by increments and puree the mixture. Put the

pureed soup mixture into one big pot. Then taste and season it to your liking.

Only season with salt and pepper. If you desire any other seasoning, create an

individual serving, not in the whole pot.

Split the soup into 2 equal parts, one for you and one for your Chubby Buddy or

for storage. Cool the soup before refrigerating and/or freezing.

You are basically adding the vegetables in order of their hardness. The spinach

is so soft, you would never want to add it too early. If you do, it can make the

soup turn brownish…ICK!

Eat this soup once or twice a day or whenever you are hungry. Green Soup is 62

calories per cup.

This recipe yields about 23 cups of soup, enough for you and your Chubby Buddy

for an entire week. Make sure your cooking pot is big, or you can halve the

recipe.

It's a diet soup but it's really good. Sorry it's not a cold soup. The only cold

soup recipe I have is gazpacho.

Misty

>

> Does anyone have any good summer dishes with red lentils - and/or

> does anyone make lentils into pancakes or crackers and have

> a recipe for that?

>

> Does anyone have any good cold green (or otherwise) summer soup recipes?

> (besides Misty's zucchini basil soup which I already have).

>

> Mara

>

[Guest guest]

I can think of avocado, cucumber and parsley or cilantro.  You could do a blog search or I have a bunch bookmarked if you want me to look for you ;-). 

 

I don't eat lentils yet, should try it again soon.  Another good scd blog search for those and Elana's Pantry.  Maybe Raman Prasad's cookbook?

 

Debbie 41 cd

 

I do love this:http://www.oprah.com/food/Kirstie-Alleys-Green-SoupMake sure to use homemade chicken stock.Servings: Makes 23 cups

Ingredients: Kirstie Alley's Green Soup •6 to 8 big chunks shallots•8 leeks (Cut leeks just above their white part, about 2 inches. Peel the outer layer off and then slit them open lengthwise, but not completely severed clear through. Rinse them out well.)

•1/3 cup organic olive oil•2 big bunches asparagus (cut the hard ends off about 3 inches)•3 big bunches broccoli (cut the stems off halfway up the shafts)•2 big bunches spinach (cut off the tiny part of the dirty ends)

•192 ounces stock chicken or veggie•Sea salt (at least 3 tablespoons of coarse grain)•Pepper , to taste.Directions: Peel and slice shallots thinly. Put all the olive oil in a very large, deep pot. Turn the heat to medium-high. Put the shallots into the oil and sweat the shallots. " Sweating " means to cook the vegetables to tenderize them without browning them. Adjust heat as necessary to ensure they do not brown.

Add 1 tablespoon of coarse, ground, good quality sea salt to shallots to absorb while they are sweating. Cut the leeks into thin slices and toss them into the oil with the shallots. Sweat the leeks along with the shallots. Chop the asparagus into small bits and then add them to the mixture and sweat them, along with the shallots and leeks.

When the shallots, asparagus and leeks are fully sweated and tender, break the broccoli into small chunks and throw them into the soup pot. (If the shallots, leeks and asparagus combo gets too dry before they are tender, just add small amounts of chicken broth to the mix and keep on sweating.)

Let the broccoli sweat a little while (about 2 minutes) and then add half of your organic chicken stock. Cook this for about 10 minutes.Add remaining chicken stock and continue cooking for another 5-10 minutes. (You want the broccoli to be tender, but not overcooked, and you want the color of soup to always remain a nice, bright green.) Add all the spinach and cook for an additional 3 to 5 minutes. Turn the flame off the mixture and season to taste with sea salt and pepper.

Transfer the soup into a blender by increments and puree the mixture. Put the pureed soup mixture into one big pot. Then taste and season it to your liking. Only season with salt and pepper. If you desire any other seasoning, create an individual serving, not in the whole pot.

Split the soup into 2 equal parts, one for you and one for your Chubby Buddy or for storage. Cool the soup before refrigerating and/or freezing.You are basically adding the vegetables in order of their hardness. The spinach is so soft, you would never want to add it too early. If you do, it can make the soup turn brownish…ICK!

Eat this soup once or twice a day or whenever you are hungry. Green Soup is 62 calories per cup. This recipe yields about 23 cups of soup, enough for you and your Chubby Buddy for an entire week. Make sure your cooking pot is big, or you can halve the recipe.

It's a diet soup but it's really good. Sorry it's not a cold soup. The only cold soup recipe I have is gazpacho.Misty >> Does anyone have any good summer dishes with red lentils - and/or

> does anyone make lentils into pancakes or crackers and have> a recipe for that? > > Does anyone have any good cold green (or otherwise) summer soup recipes?> (besides Misty's zucchini basil soup which I already have).

> > Mara>

--

41 cd

scd 12/05

[Guest guest]

I made this with lentil (they weren't red but this still might work)

Lentil Patties (I found this on the lj for the creator of the comic

AndersLoves)

Makes approx 8

1 medium sized onion

between 1 1/2 and 1 3/4 cup of boiled lentils

about 1/2 cup almond flour

between 3/4 cup and a cup of shredded carrots

1 tea spoon of thyme and fresh basil, some oregano and rosemary...awesome combo!

salt

Oil or butter for frying

Peel and chop onions. Mash the lentils or use a mixer. Mix in all the other

ingredients until you get an even mixture. (I used a mixer for everything until

it was pretty smooth. I added more a. flour than the recipe asked for too, I

think. I went after feeling) Form the mixture in round balls as if making

meatballs.

Fry the balls carefully in oil or butter on a low temperature. (I kind of

flattened mine out a little to give them more of a patty look.)

They were still a little mushy when I got them out of the pan b/c otherwise they

would burn but oh my gosh...so yummy!

Stacey

>

> Does anyone have any good summer dishes with red lentils - and/or

> does anyone make lentils into pancakes or crackers and have

> a recipe for that?

>

> Does anyone have any good cold green (or otherwise) summer soup recipes?

> (besides Misty's zucchini basil soup which I already have).

>

> Mara

>