Guest guest Posted March 17, 2007 Report Share Posted March 17, 2007 > > Anyone know what kind of substitution one would use for something like a can of cream of chicken, mushroom, celery...soup? I have a friend that sent some recipes to a group of us ladies at a moms' club. She cooks for a month a time...freezing everything, and pulling it out as needed. There are several recipes that I can easily adapt for SCD, but there are also a few with cream of...soup in them. What to use instead? > Meleah > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 18, 2007 Report Share Posted March 18, 2007 > > Anyone know what kind of substitution one would use for something like a can of cream of chicken, mushroom, celery...soup? I have a friend that sent some recipes to a group of us ladies at a moms' club. She cooks for a month a time...freezing everything, and pulling it out as needed. There are several recipes that I can easily adapt for SCD, but there are also a few with cream of...soup in them. What to use instead? > Meleah > The problem with using yogurt in a soup to make it creamy is that it separates. I have added yogurt with some honey in it to things partially cooled or to chilled veggie soups, (beet borscht) but they do need a little sweetening to taste creamed. I add yogurt to stir fried recipes after removing them from the heat for a few minutes and they are like Stroganoff recipes. You could try pureed cauliflower but would need quite a lot). A squash or pumpkin soup is quite creamy without the addition of anything but a lump of butter. Experiment with making DCCC smooth with a hand blender and see if that can be added to cooked soup. I add these things to veggies and get good results. I also add a little almond flour to thicken gravy and make it like conventional. Let it set a few minutes . Last night I made the great SCD Risotto which is cauliflower, onions and mushrooms, both fresh and dried, chicken stock and grated fresh Parmesan cheese. It is very thick and full bodied. It sounds like I do a lot of fancy cooking but I really don't. It's just fun to experiment once and a while from an SCD cookbook or my imagination in order to share ideas with the list. Carol F. SCD7 years, celiac Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 18, 2007 Report Share Posted March 18, 2007 > > > > The problem with using yogurt in a soup to make it creamy is that it separates. I will take your word for it as I've never tried yogurt in soup ;-) I was under the impression that what was being looked for was an appropriate substitution for a can of cream based-soup in other recipes. Many casseroles and slow-cooker items call for those, and obviously, out-of-a-can does not cut it. Sorry, Meleah, if I was working under the wrong idea! -christine Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 18, 2007 Report Share Posted March 18, 2007 No, that is exactly what I was looking for. You were right on track. I just have to figure out what to use in place of that ever so popular can of cream of... in lots of casserole and other easy to freeze recipes. That's my biggest dilema is trying to figure out great SCD legal freezer meals to make things easier on me. Marilyn's beef and brocolli pie freezes great as do all SCD muffins. I also freeze little chicken strips that I've already " breaded " and fried or marinated chicken strips that I've already grilled. Some other options would be nice though. So, I'll gladly take the substitution suggestions, but anyone who wants to tell me some meals that freeze well...feel free. Oh, I did recently purchase Grain Free Gourmet although I haven't yet had a chance to make anything in the book. If anyone has made one of their recipes that freezes well, let me know which one. Meleah Re: Substitutions > > > > The problem with using yogurt in a soup to make it creamy is that it separates. I will take your word for it as I've never tried yogurt in soup ;-) I was under the impression that what was being looked for was an appropriate substitution for a can of cream based-soup in other recipes. Many casseroles and slow-cooker items call for those, and obviously, out-of-a-can does not cut it. Sorry, Meleah, if I was working under the wrong idea! -christine Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 18, 2007 Report Share Posted March 18, 2007 Hi, Last year when I was doing better , I made yogurt using 1/2 and 1/2 only with starter. 2 quarts of half and half is what I mean. Very thick. It did great in soup and once in a yellow squash casserole dish without separating or dissolving. I added it either hot to eat immediately or cold and it didn't seem to matter. I used it a lot to tone things down. I do not recall freezing it though, I can go throw some in the freezer with chicken soup and let you know in a couple of days if you want. Wasn't sure if I should post, is that what you were looking for? Thanks, Debbie, 37, cd Pentasa SCD 1/07 Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 18, 2007 Report Share Posted March 18, 2007 > > Hi, > > Last year when I was doing better , I made yogurt using 1/2 and 1/2 > only with starter. 2 quarts of half and half is what I mean. Very > thick. It did great in soup and once in a yellow squash casserole > dish without separating or dissolving. I added it either hot to eat > immediately or cold and it didn't seem to matter. I used it a lot to > tone things down. > > I do not recall freezing it though, I can go throw some in the > freezer with chicken soup and let you know in a couple of days if you > want. > > Wasn't sure if I should post, is that what you were looking for? I believe Robin wants to make creamed style soups. Carol F. SCD 7 years, celiac Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 18, 2007 Report Share Posted March 18, 2007 Yes, would you mind doing that little freezer experiment for me, and letting me know what happens? Thanks. Meleah Re: Substitutions Hi, Last year when I was doing better , I made yogurt using 1/2 and 1/2 only with starter. 2 quarts of half and half is what I mean. Very thick. It did great in soup and once in a yellow squash casserole dish without separating or dissolving. I added it either hot to eat immediately or cold and it didn't seem to matter. I used it a lot to tone things down. I do not recall freezing it though, I can go throw some in the freezer with chicken soup and let you know in a couple of days if you want. Wasn't sure if I should post, is that what you were looking for? Thanks, Debbie, 37, cd Pentasa SCD 1/07 Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 18, 2007 Report Share Posted March 18, 2007 Actually, what I really want is to use the cream style soups in recipes that generally are baked after assembled. Meleah Re: Substitutions > > Hi, > > Last year when I was doing better , I made yogurt using 1/2 and 1/2 > only with starter. 2 quarts of half and half is what I mean. Very > thick. It did great in soup and once in a yellow squash casserole > dish without separating or dissolving. I added it either hot to eat > immediately or cold and it didn't seem to matter. I used it a lot to > tone things down. > > I do not recall freezing it though, I can go throw some in the > freezer with chicken soup and let you know in a couple of days if you > want. > > Wasn't sure if I should post, is that what you were looking for? I believe Robin wants to make creamed style soups. Carol F. SCD 7 years, celiac Quote Link to comment Share on other sites More sharing options...
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