Don’t forget—you have until early tomorrow morning to enter to win Roxio Creator 2012 so that you can be awesome. And also so that you can edit pictures and videos and stuff easily on your home (non-Mac) computer.
You can’t win if you don’t enter, so get your comment in before the deadline. Not winning is sad, but not winning because you forgot to enter is kind of pitiful.
As always, contest entry comments go on the contest post. This post shall be reserved for discussion of… your favorite soup recipes. Yes. Because it’s cold and rainy and I like soup. Go.
Here’s what we’re having for dinner:
http://family.go.com/food/recipe-837338-cream-of-tomato-soup-with-dill-t/
Yup, it’s soup weather here. Finally! We’re having taco soup tonight. http://allrecipes.com/Recipe/slow-cooker-chicken-taco-soup/detail.aspx
But… you’re NOWHEYMAMA, so what are you using to make that soup CREAMY? 😉
And Katherine: That looks really good. I find my soup options are somewhat sadder now that I have a kiddo who won’t eat meat. Sigh.
We’re having moong dal tonight. I am also attempting to make naan, so this should be interesting.
Just learned that you can caramelize onions in a crock pot and make French onion soup. But my favorite is Lentil soup:
simmer 1 c lentils in 3 c water for 15 min. A ham hock does no harm 😉
saute 3 big carrots, chunked and 3 onions, chopped in olive oil until softening
add salt
marjoram
thyme
1 can tomatoes
1/2 c. sherry
onion and carrots to lentils
simmer an hour-ish
top with shredded cheese
I make soup creamy with fat free evaporated milk. Magic!
You may want to check out the recipes on http://peasandthankyou.com – most are vegetarian or vegan. I look and drool but haven’t yet cracked out the pots – only because I don’t cook. She also has a cookbook available on Amazon, but the recipes on the blog are free (my fave price!)
Soup-ish food:
Toss in the pan or crockpot:
1 can black beans
1 can kidney beans
1 can refried beans
1 can stock (chicken or veggie)
1 jar salsa
2 tsp cumin
1 tsp chili powder
optional: frozen corn, green peppers,
Serve topped with cheddar cheese if you like (we do) and with corn chips if you like (I like it best with the multi-grain chips from Food Should Taste Good).
Super easy, easy to make vegetarian and gluten free, delicious.
I’m making chicken noodle tonight! It is one of those old fashioned “books” though and I’m “lazy” so I won’t recopy it here but it is the Better Homes and Gardens cookbook and my house smells cozy as I type this!
Mir, I totally feel your pain, as I also have a child who won’t eat meat. Well, she will eat chicken, but no beef or pork. And she doesn’t eat fish or shrimp. I thought it was a phase, but it’s been almost a year and she’s still going strong. It’s very strange to have an 11-year-old who won’t eat at McDonald’s or eat pepperoni on her pizza. So tonight we had red beans and rice. No sausage or ham. 🙁 It has been quite an adjustment for me and my husband. We eat so much chicken that I keep checking my arms for feathers… but none yet!
Thanks for the contests!
I’m thinking nowheymom does indeed use whey. Because that recipe calls for cream or evap milk and cheese. So what the what???
Maple Butternut Bisque: Roast a butternut squash (or boil)
take a pot and cook some chopped onion with lotsa butter
Add some flour (corn starch for you?)
Add the squash, some milk and chicken stock and cook 10 minutes or so
Mush it all up (with your immersible blender if you have one!)
Add cream, salt and cayenne pepper to taste.
I can’t leave a comment on the original post…is it just me?
Mir–Soymilk, of course! Although Tofutti sour cream is best. 🙂
Yay, Roxio – that would be awesome! (KIDDING.)