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http://healthylazy.tribe.net/thread/d2314098-b69f-4a05-9898-925dd12e064b(approve sites)


Yield: 8 servings


4 c Tomatoes (8-10) -- peeled, cored and chopped
4 c Canned whole crushed tomatoes (a 28 oz & 14 oz can)


4 c Tomato Juice
12 Fresh basil
½ c Heavy cream
½ c Milk
1/4 c Sweet unsalted butter
Salt to taste


Combine tomatoes, juice and basil in saucepan. Simmer 30 minutes. Puree in small batches, in blender or food processor.
Return to saucepan and add cream and butter, while stirring, over low heat. Serve with your favorite bread.



Black Bean Soup


1 pound dried black beans
6 bacon slices, chopped
1 cup chopped onion
3/4 cup chopped carrot
3/4 cup chopped celery
6 garlic cloves, minced
1 jalapeño pepper, seeded and minced
4 (14-ounce) cans fat-free, less-sodium chicken broth
1 (14-ounce) can crushed tomatoes, undrained
1 (14-ounce) can diced tomatoes with garlic and onions, undrained
1/3 cup minced fresh cilantro
4 tablespoons fresh lime juice
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
3/4 cup reduced-fat sour cream


Sort and wash beans; place in a large bowl. Cover with water to 2 inches above beans; cover and let stand 8 hours or overnight. Drain and rinse beans.
Cook bacon in a large Dutch oven over medium-high heat until crisp. Remove bacon from pan, reserving drippings in pan. Add onion, carrot, and celery to drippings in pan; sauté 10 minutes or until tender. Add garlic and jalapeño; sauté 2 minutes. Add beans, bacon, broth, and tomatoes; bring to a boil. Cover, reduce heat, and simmer 1 1/2 hours or until beans are tender. Place 4 cups soup in a blender or food processor; let stand 5 minutes. Process until smooth; return pureed soup to pan. Stir in cilantro, lime juice, salt, and pepper. Serve with sour cream.


Yield: 12 servings (serving size: 1 cup soup and 1 tablespoon sour cream)



rench onion soup - no hassle style!


4 large yellow onions, the “flatter” the better (when an onion looks more “squat” than round, it is sweeter)


half a botle of sweet white wine


a cup of water, veg, or chicken broth


season to taste.



Chop up your onions into large chunks and slowly caramelize them in one or more frying pans. Use some salt and a bit of sugar to really get the sticky-ness going. When they are nice and brown and gooey, deglaze the pan with a small amount of thewine until all the brown stuff is off the pan, then transfer the whole mess into a large pot. Add the rest of your wine and another good pinch of salt, and let it simmer for about an hour. Then add your chicken stock or water, and let it simmer further until your taste buds go “OH YEAH” when you try it. Transfer to an over proof bowl, lay a piece of very stale bread over the top, and top that with grated emmental, gruyere, or other yummy cheese. Bake this in the oven until melty and good, and go crazy with your soupy self. Try adding thyme or a mild italian oregano for some different flavor, or use mostly stock and just a cup of wine if the flavor is too strong for you.


 Tomato Orange Soup (super easy)


Combine and heat tomato juice and orange juice in a relationship of 3 to 2.
Add pieces of peeled ginger and simmer. Spice with Pimentos, Cayenne Pepper, Salt and a little sugar.


Serve over filets of oranges. Fry up some green onions in a pan to drizzle over the soup.


In a pan combine crouton size cut pieces of bread, a little oil, garlic, ginger and maybe (depends on the flavor of the bread) a pinch of sugar. Thicken it with starch if needed.


That’s it. Funky flavor, but quite delicious.



1 Leek
1 bunch asparagus
1 yellow onion (medium)
3 (approx) cups vegetable soup broth
Several tablespoons olive oil
2 tablespoons butter
salt/pepper to taste


Chop up white part of leek, and onion, sautee in olive oil until leek is tender and onion is a bit carmelized.


Place cooked leeks onions and butter in a blender and add enough vegetable broth to blend smooth. You can dilute to a consistency you like with either more or less broth.


Sautee asparagus in olive oil until soft but still a bit crunchy. Add to mixture in blender and blend until asparagus is still a bit chunky.


I end up with a medium consistency soup with bits of asparagus in it that is quite nice either hot or cold. It stores well in tupperware and also freezes well.


Note: You can blend more or less and use more or less broth depending on how you like your soup. Some recipies I have seen call for cream, but I am trying to stay low-cal, low fat, so I use a bit of butter instead.



ginger carrot soup:


2 cups chopped carrots
1 chopped onion
1/2 tsp ground coriander
2 tblsp butter ( or sub 1 tblsp veg oil)
1 tsp minced ginger
1/4 cup white wine or vermouth (optional)
1 tsp vegitable bullion, dissolved in 3-4 cups water


saute onions ginger in the butter until onions get soft,
add carrots and wine, and saute until wine cooks off.
add enough bullion-water to cover the mixture.
cover and simmer for 20-30 minutes, or until carrots are soft.


blend in the blender or with handheld blender.


serve with cilnatro on top