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A to Z Recipes Newsletter
October 9, 2005
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Monthly Theme, Recipe Submissions
Reader Support
Birthday Babies
Discussion Forum
Crazy Corner
Recipe Favorites
Heart Healthy
Diabetic Choices
For Two
Publisher's Choice
Good morning, everyone. I hope the weather in your neck of the woods is good. Lord knows, we've had our share of weather-induced mayhem all over the U.S. For us in Texas, the past few days have been beautiful.
Many of you write me and tell me things you like and dislike about the A to Z Recipes newsletters and web site. Every email is important to me, and I try to answer
each one. It is particularly helpful that you offer suggestions when something displeases you. It helps me address the problem in a way that readers will appreciate. Many of the changes made to a2z are the result of suggestions made by readers. I enjoy doing these newsletters (and the web site) and try my level best to offer you an interesting read. If ever you have a suggestion, please email me. My email address is at the bottom of each issue. You may do so here: Contact List Owner. As a result of a recent email from a reader (a
very good email, might I add!) a change in rules has been made to the requirements for posting items in
A to Z Recipes newsletters, which is located in the Monthly Theme, Recipe Submissions section of every issue. I request you take the time to review the rules for posting items. Thanks.
As luck would have it, today's issue is also the result of suggestions made by several readers. Many asked for a monthly theme topic of "soups". The weather is a bit warm-ish still for that, and I already have a theme topic (also suggested by readers) planned for November posting. So, the soup's on today. There are various items associated with soup for you. I hope you enjoy this
bowlful of information.
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LIFE
Shared by Aafrin, Pune, India
Before you think of saying an unkind word
Think of someone who can't speak
Before you complain about the taste of your food
Think of someone who has nothing to eat.
Before you complain about your partner
Think of someone who's crying out to God for a companion.
Today before you complain about life
Think of someone who went too early to heaven.
Before you complain about your children
Think of someone who desires children but they're barren.
Before you argue about your dirty house; someone didn't clean or sweep
Think of the people who are living in the streets.
Before whining about the distance you drive
Think of someone who walks the same distance with their feet.
And when you are tired and complain about your job
Think of the unemployed, the disabled and those who wished they had your job.
But before you think of pointing the finger or condemning another
Remember that not one of us are without sin and we all answer to one maker.
And when depressing thoughts seem to get you down
Put a smile on your face and thank God you're alive and still around.
Life is a gift
Live it...
Enjoy it...
Celebrate it...
And fulfill it.
If you look at what you do not have in life, you don't have anything,
If you look at what you have in life, you have everything.
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How to Make Chicken Stock
There are two basic ways to make chicken stock. One method uses the leftover bones from a chicken carcass and vegetables, and takes several hours of slow cooking. The second method uses chicken backs and wings, braising them first, and takes about 1 hour to prepare. We prefer this second method as it yields a more rich, delicious stock. But the first method can be a great way to not let good bones go to waste.
Method 1. Leftover Chicken Bones
1) Put the leftover bones and skin from a chicken carcass into a large stock pot and cover with cold water. Add veggies like celery, onion, carrots, parsley.
2) Add salt and pepper, about 1/2 tsp of salt, 1/4 tsp of pepper.
3) Bring to a boil and reduce heat to bring the stock to a high simmer.
4) Simmer uncovered at least 4 hours, occasionally skimming off the foam that comes to the surface.
5) Remove the bones and strain the stock.
6) If making stock for future use in soup you may want to reduce the stock by simmering a few hours longer to make it more concentrated and easier to store.
Method 2. Chicken backs, wings, and legs.
4 lbs of chicken backs, wings, and or legs that have been hacked with a cleaver into 2-inch pieces. You can ask your butcher to prepare the chicken pieces this way.
1 large yellow onion, chopped.
Olive oil
2 quarts of boiling water
2 teaspoons of salt
2 bay leaves
1. Heat 1 Tbsp of olive oil in a large stock pot. Add one chopped onion. Saut?© until softened and slightly colored - 2 to 3 minutes. Transfer to a large bowl.
2. Add half of the chicken pieces to the pot. Saut?© until no longer pink, about 4 to 5 minutes. Transfer cooked chicken to bowl with onions. Saut?© the rest of the chicken the same way. Return onion and chicken pieces to the pot. Reduce heat to low, cover, and cook until chicken releases its juices, about 20 minutes.
3. While the chicken pieces are cooking, fill a large tea kettle with 2 quarts of water, bring to a boil.
4. After the chicken pieces have been cooking for 20 minutes, raise the heat level to high, add the 2 quarts of boiling water, 2 teaspoons of salt, 2 bay leaves. Return to simmer, then cover and barely simmer for about 20 minutes.
5. Strain broth and discard solids. Skim the fat and reserve for later use in other recipes. Broth can be covered and refrigerated for up to 2 days or frozen for several months.
This method comes from The Best Recipe cookbook by Cook's Illustrated. They got it from In Pursuit of Flavor, by Edna Lewis. This makes a truly flavorful stock. With chicken backs at about $1 lb, a good value as well.
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The Best Recipe: Soups & Stews (Hardcover)
by Editors of Cook's Illustrated Magazine
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Monthly Theme, Recipe Submissions
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Fabulous Fakes
Here's the scoop on the current theme:
How can something fake be good? When its a fabulous recipe! It takes a lot of time and money to reproduce a recipe found in restaurants, prepared by master chefs. While I usually opt to save time and money at home and simply dine out when I am craving a master chef creation, giving it a 'go' at home can be fun... and tasty! Please share your favorite and fabulous fakes with us this month. We're going for recipes that recreate those dishes served by chefs in restaurants. Whether it is fried chicken from that fella in Kentucky, pasta served in an Olive Garden Italian restaurant, or a made-at-home batch of a mix offered by a name brand (biscuit mix, stuffing, sauce, etc.), send in your fabulous fakes for sharing in our next theme issue. Please understand that we do not wish to infringe on copyrighted
material; if your source states it is copyrighted then do not send it. Make sure to view the rules section to ensure your submissions are acceptable.
Please use this email link to submit a recipe for theme recipes: Fabulous Fakes
A to Z Recipes continues with its popular Theme Issues. We will share theme recipes and post them on the first Sunday of each month. Send your recipes no later than the last Friday of each month to have them posted in the next monthly theme issue. You may send in your favorite theme recipes in ONE email. If the number of recipes submitted by readers exceeds those needed in the issue, the publisher will post as many from every submitter as possible and save the remaining recipes for the following Sundays of that month. The rules for recipe submissions for the monthly theme issues are the same as ALL recipes submitted for posting.
The rules for posting items in A to Z Recipes newsletters are:
As a service to your fellow readers, please send only items that are in a form that others could easily copy and save for their own use. Items that would require a lot of editing or cleaning up (ALL caps or NO caps) or recipes that use non-standard measurements should not be submitted. Items without a name and location of sender may NOT be posted or posted without any credit given. Many web sites prohibit distribution of their materials without a web link. If you wish to submit an item from another web site, be sure that web site allows it. If so, you must include the web site address (the URL - in other words - cut and paste the address shown in your web browser when you viewed the item on that web site). It is unreasonable to expect a2z to research and verify your sources.
There will be NO recipes posted that are copyrighted or from other recipe-zines. A to Z Recipes protects the privacy of its readers and does NOT publish email addresses. There will be no exceptions.
See the A to Z Recipes Theme Issues collection here:
A to Z Recipes Theme Issues
The theme issue for Fabulous Fakes has a deadline of October 28, 2005, and will be posted on November 6, 2005.
Please use this email link to submit a recipe for theme recipes: Fabulous Fakes
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Family Reunion Photos!
Our first one was
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He is the only man I ever knew who had rubber pockets so he could steal soup.
-Wilson Mizner
You ever wonder if illiterate people get the full effect of alphabet soup?
-John Mendoza
We were eating in this open-air caf?© when it started raining. It took us an hour and a half to finish our soup.
-Unknown
How you make gold soup? With 22 carrots.
-Unknown
What do ducks have for lunch? Soup and quackers
-Unknown
What do you call 2,000 pounds of Chinese Soup? Won Ton.
-Unknown
A middle-aged man was sitting in a truck stop when three mean-looking bikers walked in. The first walked over to the man and stubbed a cigarette out in his soup. Then the second biker spat in the soup. Finally the third biker picked up the bowl of soup and threw it on the floor. Without saying a word, the man got up and left. "He wasn't much of a man, was he?" sneered one of the bikers to the waitress. "Not much of a truck driver, either," she said. "He just backed his truck over 3 motorcycles."
Q: What's the difference between roast beef and pea soup?
A: Anyone can roast beef.
Q; What's Martha Stewart's recipe for chicken soup?
A: First, boil the chicken then dump the stock.
"Waiter, I can't find any chicken in the chicken soup."
"Well, you won't find any horse in the horseradish either."
Looking for a particular recipe, ingredient or submitter?
Search A to Z Recipes Site and Newsletters:
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HERBED MIDWEST CHILI
Makes 4 servings
Prep: 20 minutes
Cook: 20 minutes
Ingredients
1 pound lean ground beef
2-1/2 tablespoons all-purpose flour
1 16-ounce can Italian-style (plum) tomatoes, cut up
1 15-1/4-ounce can dark red kidney beans, drained
2 large yellow onions, finely chopped (2 cups)
1/3 cup tomato paste
1/3 cup water
1-1/2 to 2 tablespoons chili powder
1 tablespoon dried parsley
2 teaspoons dried dill weed
1-1/2 teaspoons dried oregano, crushed
1-1/4 teaspoons dried basil, crushed
1 teaspoon pepper
1/2 teaspoon salt
Chopped yellow onion (optional)
Dairy sour cream (optional)
Shredded cheddar cheese (optional)
Directions
1. In a Dutch oven, brown ground beef till no longer pink. Drain off fat.
2. Stir in flour. Add undrained tomatoes, kidney beans, the 2 cups chopped onions, tomato paste, water, chili powder, parsley,
dill weed, oregano, basil, pepper, and salt. Bring to boiling; reduce heat. Cover and simmer for 20 minutes, stirring occasionally.
3. Ladle into warm soup bowls. Top with chopped onion, sour cream and shredded cheese, if you like.
Makes 4 servings.
Nutrition facts per serving:
calories: 370
total fat: 12g
cholesterol: 71mg
sodium: 721mg
carbohydrate: 40g
fiber: 11g
protein: 32g
vitamin C: 45%
calcium: 12%
iron: 34%
Source: Better Homes and Gardens
HEARTY TACO SOUP
This soup is one of my kids favorite "throw together" soups.
Ingredients:
1 pound ground beef
1 envelope taco seasoning mix
1 onion -- chopped
16 ounces chili beans -- undrained
16 ounces kidney beans -- undrained
16 ounces cream-style corn
14 ounces diced stewed tomatoes -- undrained
10 ounces diced tomatoes with green chiles -- undrained
Tortilla chips
1 cup shredded Cheddar cheese
Directions:
Brown the ground beef in a Dutch oven. Drain, stir in chopped onion. Add the taco seasoning and mix well. Stir in the undrained beans, corn, and tomatoes. Simmer over low heat for 15-20 minutes. To serve, ladle soup into bowls and top with shredded cheese. Serve with tortilla chips on the side.
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TURNIP-POTATO SOUP
This is a great soup recipe!
6 Tbsp unsalted butter
4 medium onions, thinly sliced
3 pounds turnips, peeled and thinly sliced
1 1/2 pounds of Russet baking potatoes, peeled and thinly sliced
Salt
6 Cups of chicken stock
1/4 teaspoon freshly grated nutmeg
1/4 cup finely shredded basil for garnish
1 In a large heavy stockpot or casserole, melt the butter until it foams. When the foam subsides, add the onions and cook over moderate heat until softened but not browned, about 5 minutes. Add the turnips and potatoes and stir to coat with the butter. Add 2 teaspoons of salt, cover and cook over low heat, stirring occasionally, until the vegetables are tender, about 20 minutes.
2 Stir in the chicken stock and bring to a simmer. Cover partially and cook over moderate heat until the vegetables are very tender, about 10 minutes.
3 Working in batches, pur?©e the soup in a blender until perfectly smooth. Return the soup to the pot and season with salt and the nutmeg. Ladle the soup into shallow bowls and garnish with the basil before serving.
Serves 8.
Source: Food and Wine Magazine's 1999 Annual Cookbook
CHINESE CHICKEN NOODLE SOUP
1 lb. skinless, boneless chicken breasts cut crosswise into small strips
2 T. dry sherry
3 T. soy sauce
2 T. oriental sesame oil
3 T. tahini
3 garlic cloves minced
2 T. minced ginger
1 T. sugar
1 T. seasoned rice vinegar
1 1/2 t. chili garlic sauce
4 C. napa cabbage chopped
6 green onions thinly sliced
8 C. chicken broth
1 14 oz. package fresh Chinese noodles
1/2 C. fresh cilantro chopped
Marinate chicken strips in the soy, sherry and 1 T. sesame oil. Let stand in bowl for 20 minutes or in the refrigerator for 2 hours.
In a small bowl, combine the garlic, tahini, ginger, sugar, chili sauce and vinegar. Blend well.
Heat the remaining 1 T. of sesame oil in a large pot. Add cabbage and green onions. Stir fry for about 5 minutes, until cabbage gets tender. Add the chicken broth to the pot. Bring to a boil and add the chicken.
Reduce the heat to low and simmer while you cook the noodles.
Cook noodles in a large pot of boiling water, for about 5 minutes or until tender. Drain well and add to soup pot. Stir in half of the cilantro. Season to taste with salt and pepper. Sprinkle remaining cilantro on soup when served.
SPLIT PEA SOUP WITH HAM
2 c. (1 lb.) green split peas
1 1/2 lbs. smoked ham hocks
3 qt. cold water
1 onion, chopped
2 stalks celery, chopped
2 carrots, chopped
3 sprigs parsley
1/4 tsp. marjoram
1 bay leaf
Salt and pepper
Dash of cayenne pepper
2 drops green food coloring*
Place split peas and ham hock in large kettle. Cover with cold water. Add onion, celery, carrots, parsley, marjoram and bay leaf Bring to boil. Cover and simmer over low heat 2 to 3 hours or until peas are tender. Cool soup. Skim fat and remove ham hock. Remove meat from ham hock. Force soup through a coarse sieve, or pour into blender container.
Cover and blend until smooth. Return soup to kettle. Add salt, pepper, cayenne, food coloring and ham. Bring to serving temperature over low heat.
If a thicker soup is desired, mix 3 tablespoons butter with 3 tablespoons flour. Stir into soup and cook gently until mixture thickens. Serve with garlic bread.
Makes 8 servings.
* I don't use food coloring; to me, the natural color is more appealing.
CREAM OF BROCCOLI SOUP
1 1/2 qt. (6 c.) water
3/4 c. fine chopped onion
1 tsp. garlic powder
1 c. milk
1 cube butter
1/2 c. cold water
10 oz. pkg. chopped broccoli
2 tsp. salt
2 tsp. white pepper
2 c. shredded American cheese
1 c. cream
1/3 c. flour
In 3-quart saucepan, bring 1 1/2 quarts water to a boil; add broccoli and onion and boil 10-12 minutes. Add seasonings and shredded cheese; stir until cheese melts. Add milk, cream and butter, stir. Heat to boiling. Slowly add flour to 1/2 cup water. Stir constantly until texture is smooth. Slowly add to hot mixture, stirring rapidly. Cook until you have a heavy cream consistency.
CURRIED CLAM SOUP
2 cups chopped clams
2 cups clam juice
1 tablespoon shallots
1 cup dry white wine
2 teaspoons curry powder
2 cups heavy cream
3 egg yolks
1/2 teaspoon salt
1/4 teaspoon white pepper
In a soup pot, combine the chopped clams, clam juice, chopped shallots and white wine. Simmer for 10 minutes.
In a mixing bowl, whisk the cream and the egg yolks. Stir into the soup. Season.
Heat up soup without boiling.
Serve promptly or hold over a double boiler.
Serves 6
BLACK BEAN SOUP
1 cup dry black beans
1 cup onion, diced
1 cup celery, chopped
4 garlic cloves, minced
2 teaspoons canola oil
5 cups chicken stock
1 teaspoon coriander, ground
salt
1/8 teaspoon red pepper, ground
1 cup diced smoked turkey or polish sausage
Optional garnishes:
Dry sherry, sour cream, shredded Monterey jack cheese, chopped parsley
Rinse and soak dry black beans in water.
Cover and bring to a boil. Remove from heat, cover and let stand 1 hour OR skip boiling, and soak beans for 8 hours.
Drain and rinse beans.
In a large saucepan, cook diced onion, chopped celery, minced garlic, in canola oil until tender. Add beans, chicken broth, ground coriander, salt, and ground red pepper. Cover and simmer for 1 hour till beans are tender.
Mash beans with a potato masher, or puree in blender.
Garnish with diced smoked turkey or polish sausage. Simmer for 5 minutes.
If desired add dry sherry, sour cream, shredded Monterey Jack cheese, chopped parsley.
Serves 4
FRENCH ONION SOUP
1/3 cup oil
3 cups sliced onions
1 quart beef stock
1 package onion soup mix
1/3 teaspoon thyme
croutons
3/4 cup grated Swiss cheese
1/4 cup grated Parmesan cheese
Cook the onions over medium heat in the oil until brown. Add the beef stock, onion soup mix and thyme and boil 15 minutes. Season to taste with salt and pepper.
Place the croutons in individual onion soup bowls or large oven proof casserole. Ladle the soup over and sprinkle with the cheese.
Bake on the top rack of the oven at 375 degrees for 10 to 15 minutes or until brown.
Serves 4
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CREAM OF SHRIMP SOUP
Ingredients
3 cups vegetable broth or chicken broth
1-1/2 cups loose-pack frozen peas and carrots
3 tablespoons thinly sliced green onion
1/8 teaspoon pepper
Dash ground nutmeg
1 cup half-and-half or light cream
3 tablespoons all-purpose flour
8 ounces cooked, peeled, and deveined shrimp, coarsely chopped
1 teaspoon Dijon-style mustard
Snipped fresh parsley (optional)
Directions
1. In a large saucepan or Dutch oven combine vegetable broth or chicken broth, peas and carrots, green onion, pepper, and nutmeg. Bring to boiling. Reduce heat and simmer, covered, about 5 minutes or until vegetables are tender.
2. Meanwhile, gradually stir half-and-half or light cream into flour until smooth. Stir flour mixture into vegetable mixture. Cook and stir over medium heat until bubbly; cook and stir for 1 minute more. Stir in shrimp and mustard; heat through. If desired, garnish each serving with parsley.
Makes 4 servings.
Nutrition facts per serving:
calories: 186
total fat: 9g
saturated fat: 5g
cholesterol: 133mg
sodium: 919mg
carbohydrate: 16g
protein: 16g
Source: Better Homes and Gardens
"CABBAGE SOUP DIET" SOUP RECIPE
The cabbage soup can be eaten at any time you feel hungry during the day, and you can eat as much as you wish as often as you like.
I have the entire Cabbage Soup Diet on one page which you can see here. It is realistic to lose 10 pounds in one week using this diet plan. Men tend to lose more (go figure!) than women, but 7 - 10 pounds is about average.
Ingredients:
6 Large Green Onions
2 Green Peppers
2 carrots
1-2 Cans Diced Tomatoes
1 Bunch Celery
1 Package Lipton Onion Soup Mix
1-2 Cubes of Bullion (if desired)
1 head cabbage
Cut vegetables into small pieces and cover with water. (V-8 juice and water can be used; I use the spicy V-8 for extra flavor). Boil fast for 10 minutes. Reduce to simmer and continue cooking until vegetables are tender. Season to taste with salt, pepper, parsley, etc. EAT AS MUCH AS YOU WANT WHENEVER YOU WANT ANY TIME OF THE DAY.
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TORTELLINI SOUP
1 medium onion, chopped
1 garlic clove, minced
2 cup (14 1/2 ounce) low-sodium chicken broth
8 ounces cheese tortellini
1 (14 1/2 ounce) can no-salt added, Italian stewed tomatoes
1 (10 ounce) package frozen chopped spinach, thawed and drained
In a large saucepan coated with nonstick cooking spray, saut?© onion and garlic until tender. Add broth; bring to a boil. Add the tortellini; reduce heat. Simmer for 10 minutes or until tortellini are tender. Stir in tomatoes and spinach; heat through.
Serves 7.
Diabetic Exchanges: One 1-cup serving equals: 1 starch, 1 vegetable, 1 fat
Nutrition: 147 calories, 186 mg sodium, 14 mg cholesterol, 22 gm carbohydrate, 8 gm protein, 4 gm fat
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HERBED TOMATO SOUP
(Microwave)
2 tb Chopped Onion
1 tb Butter Or Margarine
8 oz (1 Can) Tomato Sauce
1/4 ts Dried Basil, Crushed
1/8 ts Dried Thyme, Crushed
1 Dash Freshly Ground Pepper
1 c Water
1 ts Instant Chicken Bouillon
Parmesan Croutons
In a 4-cup measure micro-cook onion and butter or margarine, uncovered, on 100% power 1 to 1 1/2 minutes or until onion is tender but not brown. Stir in tomato sauce, dried basil, dried thyme, and freshly ground pepper. Micro-cook, uncovered, on 50% of power for 4 to 6 minutes or just till boiling. Stir in the water and instant chicken bouillon granules. Micro-cook, uncovered, on 100% power for 2 to 3 minutes or till the mixture is heated through. Serve with the Parmesan Croutons.
ZUCCHINI SOUP
1/4 cup chopped onion
1 tablespoon butter or margarine
2 cups chicken broth
2 medium chopped zucchinis
1 (8.5-ounce) can corn, drained
2 tablespoons chopped green chile peppers
1/2 teaspoon salt
1/8 teaspoon ground black pepper
1 cup milk
1/2 cup shredded Monterey Jack cheese
In a saucepan over medium heat, saut?© onion in butter until tender. Stir in chicken broth, zucchini, corn, green chile peppers, salt and pepper. Heat to boiling; reduce the heat, cover and simmer until the zucchini is tender, about 5 minutes. Stir in milk and heat thoroughly. Add Monterey Jack cheese and stir until melted. Serve hot.
Makes 3 servings.
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CZECH MUSHROOM SOUP
4 cups water
1 teaspoon salt
1 teaspoon caraway seed
4 potatoes, peeled and diced
4 tablespoons all-purpose flour
4 cups sour cream
1 pound mushroom, sliced
1 tablespoon fresh chopped dill weed
1/8 teaspoon ground black pepper
2 large eggs
Combine water, salt and caraway seed in a large saucepan. Bring to a boil; add potatoes. Boil, covered, for 15 minutes.
Meanwhile stir flour into sour cream. Stir flour mixture into potato mixture. Add mushrooms, cover; simmer for 10 minutes. Remove from heat; add dill and pepper. Mix gently.
Measure about ?? cup soup; set aside. Whisk eggs in a bowl, then whisk the ?? cup reserved soup into eggs. When well-combined pour egg-soup mixture into saucepan of soup. Heat thoroughly.
6 servings
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ITALIAN WHITE BEAN SOUP
Makes 4 servings
Part of the beans and liquid in this soup is pureed to make a thicker, creamy texture.
2 (15.5-ounce) cans white kidney beans (cannellini) or Great Northern beans, drained and rinsed
4 cups non-fat, reduced sodium chicken broth, divided
1/2 cup chopped onion
3 cloves garlic, minced
1 (16-ounce) can whole tomatoes with no salt, undrained OR 4 to 6 fresh plum tomatoes, peeled and chopped
2 teaspoons dried basil
1/2 teaspoon dried thyme leaves
1/8 teaspoon white pepper
Combine one can of beans with two cups of the broth in a blender or food processor and blend until a smooth puree. Transfer to a large saucepan. Stir in remaining ingredients. Bring to a boil over high heat, then reduce heat and simmer, covered, about 10 to 15 minutes, or until beans and tomatoes reach desired tenderness.
Nutritional Facts serving: 203 calories; 1 g total fat (<1 g saturated fat); 37 g carbohydrate; 12 g protein; 10 g dietary fiber; 744 mg sodium.
SOURCE: Courtesy of American Institute for Cancer Research. For more information about diet and cancer prevention, visit
www.aicr.org.
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