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Any good recipes?
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<blockquote data-quote="trinityroyal" data-source="post: 358560" data-attributes="member: 3907"><p>Gosh! Those sound wonderful. I'm going to have to try both of those recipes.</p><p></p><p>Another one I just remembered. A light soup that I tend to make when the weather is warmer, rather than the thick heavy winter soups and stews.</p><p></p><p>As with all my recipes, quantities are...um...flexible.</p><p></p><p>Ingredients:</p><ul> <li data-xf-list-type="ul">Chicken stock</li> <li data-xf-list-type="ul">Shredded chicken (usu. whatever is left on the carcass when I'm making the stock, but if you have chicken lying around that's good too. Cooked, though.)</li> <li data-xf-list-type="ul">Celery, about 2 or 3 large stalks</li> <li data-xf-list-type="ul">Onions. I like the large spanish or vidalia onions, but regular cooking ones will do fine too. 1 or 2 spanish, 3 or 4 vidalia, 5 or 6 cooking.</li> <li data-xf-list-type="ul">Napa cabbage. 1 or 2 large leaves</li> <li data-xf-list-type="ul">2 tbsp canola oil (I don't use olive oil for this, because it's got a strong flavour)</li> <li data-xf-list-type="ul">Season to taste. Since I usually start with a roast chicken, it's usually already seasoned. Feel free to add salt, pepper, garlic, or whatever else suits you.</li> </ul><p></p><p>Other optional ingredients:</p><p>Green onions, cabbage, whatever other vegetables you like in chicken soup. Part of keeping it "light" for my recipe is adding only clear, white or pale green things to the soup. The flavours are very delicate that way.</p><p></p><ol> <li data-xf-list-type="ol">Decide on how much soup you want to make, and find the appropriate sized pot.</li> <li data-xf-list-type="ol">Chop the onions, celery, napa and whatever else finely. (Is that called dicing? If so, do that)</li> <li data-xf-list-type="ol">Heat the pot until a drop of water sizzles.</li> <li data-xf-list-type="ol">Add the oil to the pan, and then add the chopped vegetables.</li> <li data-xf-list-type="ol">Cook the vegetables on medium high until they start to get tender, stirring often.</li> <li data-xf-list-type="ol">Add 1/2 cup stock and continue to cook the vegetables until they are as tender as you like them.</li> <li data-xf-list-type="ol">Add the cooked chicken and chicken stock</li> <li data-xf-list-type="ol">Turn the heat down to medium low and let it simmer. The longer you cook it the more the flavours combine.</li> </ol><p></p><p>You can also make this in a crock pot.</p></blockquote><p></p>
[QUOTE="trinityroyal, post: 358560, member: 3907"] Gosh! Those sound wonderful. I'm going to have to try both of those recipes. Another one I just remembered. A light soup that I tend to make when the weather is warmer, rather than the thick heavy winter soups and stews. As with all my recipes, quantities are...um...flexible. Ingredients: [LIST] [*]Chicken stock [*]Shredded chicken (usu. whatever is left on the carcass when I'm making the stock, but if you have chicken lying around that's good too. Cooked, though.) [*]Celery, about 2 or 3 large stalks [*]Onions. I like the large spanish or vidalia onions, but regular cooking ones will do fine too. 1 or 2 spanish, 3 or 4 vidalia, 5 or 6 cooking. [*]Napa cabbage. 1 or 2 large leaves [*]2 tbsp canola oil (I don't use olive oil for this, because it's got a strong flavour) [*]Season to taste. Since I usually start with a roast chicken, it's usually already seasoned. Feel free to add salt, pepper, garlic, or whatever else suits you. [/LIST] Other optional ingredients: Green onions, cabbage, whatever other vegetables you like in chicken soup. Part of keeping it "light" for my recipe is adding only clear, white or pale green things to the soup. The flavours are very delicate that way. [LIST=1] [*]Decide on how much soup you want to make, and find the appropriate sized pot. [*]Chop the onions, celery, napa and whatever else finely. (Is that called dicing? If so, do that) [*]Heat the pot until a drop of water sizzles. [*]Add the oil to the pan, and then add the chopped vegetables. [*]Cook the vegetables on medium high until they start to get tender, stirring often. [*]Add 1/2 cup stock and continue to cook the vegetables until they are as tender as you like them. [*]Add the cooked chicken and chicken stock [*]Turn the heat down to medium low and let it simmer. The longer you cook it the more the flavours combine. [/LIST] You can also make this in a crock pot. [/QUOTE]
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