posted
I sometimes use a pressure cooker to speed things along ( I often week a weeks worth of lunch food and freeze in single serving containers)
1-12 oz can low fat low sodium chicken broth (veggie broth would work as well) plus 1 can of water (12 oz)
1/2 C dried lentils (or more if you want to make more soup) 1/4 c brown rice (optional) 1/4 c dried split peas 1/2 chopped onion (browned in olive oil) fresh garlic to taste--I use a fair amount 1 Tbs dried italian seasoning (use what ever seasoning you like) I do not add salt as there is sodium in the broth if you make fresh broth you will need to salt to taste all of this I put in the pot (or pressure cooker) and cook til barely tender. then I add fresh veggies, generally what I have available, always fresh carrots, my personal favorite is brocoli and cauliflower, also celery, and sometimes I put in a little more chopped onion, depending on my mood. I simmer until fresh veggies are barely tender. Note: I had been adding 1 c of shredded cabbage to this after I finished cooking, but since it is not allowed for A's I won't do that anymore, but it is delicious so if you are allowed cabbage give it a try (maybe I will try bok choy instead)
-------------------- Tazzie Type B-, secretor status unknown
posted
Instead of the shredded cabbage us shredded kale of any variety. Russian kale is mild & tender, cavolo nero is very nice & maybe gives the most cabbage-like effect, plain kale would also work well, and the more common (in UK) curly kale would be fine if you don't mind a stronger taste.
Chicken stock:
Whenever I roast a chicken for my family, I save all the bones & scraps & I make a broth in my pressure cooker. You can get an acceptable one in half an hour but one hour gives better results. I then freeze it in half-pint quantities & use it for all stock needs.
At Christmas I use the turkey carcase, I usually need to do it in 2 batches, it gives the most wonderful stock.
BTW, what is Italian seasoning? We don't have it here under that name. Is it a herb mix?
The soup sounds as if bayleaf & thyme would be good herbs to use.
[ 04-25-2004: Message edited by: Sarah Blakeney ]
-------------------- 40 yrs old woman, A2 MN secretor, presently challenged by secondary breast cancer, lives in UK, married, 7 yr old son. Posts: 1288 | From: London, UK | Registered: Mar 2002
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posted
This recipe reminds me how I used to love ribollita (similar in some ways to minestrone but with lots of navy beans, cabbage, and torn up bread) and now I feel compelled to try and invent an A-compliant version. It would have to be tomato free but other than that it should be easy.
-------------------- 40 yrs old woman, A2 MN secretor, presently challenged by secondary breast cancer, lives in UK, married, 7 yr old son. Posts: 1288 | From: London, UK | Registered: Mar 2002
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posted
Sounds yummy, I will look forward to seeing your results, I frequently just make stuff up (my family loves this hahaha) I use what I have available in the house, toss it in the pot and simmer...I think for the lentil soup using the split peas give the soup a creamier smoother texture, I even put them in my regular bean soup :-)
posted
Bayleaf and thyme would be just fine, Italian seasoning is basil, oregano, parsely and sometimes rosemary depending on the blend, ordinarly you would think of these in the tomato baaed italian dishes, but they work just as well in soups and stews (favorites for a sometimes very cold Montana)
posted
For A's, to make a thick soup I use a handful of millet instead of potato, with all the other ingredients to hand (e.g. onion, celery, lentils, carrots, swede (UK), etc.) My son likes the soup liquidised really smooth, I sometimes like it a bit chunky.
I also will sautee a couple of teaspoonsful of black mustard seeds with the onions, since we can't use pepper to give a bit of "bite". They look pretty too!
I sometimes add a bit of kombu seaweed (remove at end) or dulse which disintegrates. Did try bits of hijiki(?) once, that long black stringy seaweed, but it looked like tadpoles in the soup!!!! (and I bet they're an avoid!!!!)
And I like to stir a spoonful of horseradish sauce into a bowl of soup too, even if there are avoids in it, there can't be many in a teaspoonful!!
Just the thing to warm you up on a cold, wet, gloomy British winter's day!!!!
And re turkey/chicken broth, I add a finely chopped onion, ditto stick of celery (sometimes!) and a handful of rice to the stock, and boil until tender. (or longer, so the rice grains burst and go really soft!) I also strip the last bits of meat off the carcass and add them at the end. (I have been known to make a curry from the remnants of a turkey carcass plus neck and giblets!!! We don't get much waste from our Christmas bird!)(I bet it's better than what they make chicken nuggets from too....)
Happy slurping! Posts: 14 | From: UK | Registered: Nov 2002
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Copyright 1998-2004 Thomas Dekany. All Rights Reserved. Material presented for information purposes only and should not be construed to replace the services of a physician.
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