Nancy’s Meatball Soup

By , November 19, 2010 11:31 am

1 bag of Hurst 15-beans, washed, rinsed, and set to boil for 1 hour in 6 c. water, 6 c. chicken broth (low sodium/fat free).

While those are boiling, I made extra-lean meatballs: ground sirloin, scant 1/3 c. bread crumbs, 1/3 cup rolled oats, oregano, pepper, assorted spices. I put these in a 400-degree F. oven for the remaining 40 minutes of the beans boiling.

Then I put some olive oil in a sauté pan and added half a bag of frozen stir-fry veggies (not sure what brand- they are red, yellow, green peppers & onions, or use fresh), some garlic and more spices. Once this was going, I added a can of crushed tomatoes and the meatballs, let it simmer; also added a healthy shot of balsamic vinegar.

When the beans were done, I transferred it all (minus about 1/3 of the liquid from the beans) to the crock-pot and let it go all night. The house smelled divine this morning and I can’t wait to have it tonight!

This recipe was contributed by Nancy from the Radiant Recovery Community Forum.

Grandma’s Soup Recipe

By , November 19, 2010 11:31 am

1 baking chicken
1 package of chicken wings
3 large onions
1 large sweet potato
3 parsnips
2 turnips
12 large carrots
6 celery stems
1 bunch of parsley salt and pepper to taste

Clean the chicken, put it in a large pot, and cover it with cold water. Bring the water to a boil.

Add the chicken wings, onions, sweet potato, parsnips, turnips and carrots. Boil about 1.5 hours. Remove fat from the surface as it accumulates.

Add the parsley and celery. Cook the mixture about 45 minutes longer. Remove the chicken.

Put the vegetables in a food processor until they are chopped fine or pass through a strainer. Salt and pepper to taste.

This recipe was contributed by Connie OR from the Radiant Recovery Community Forum.
From ABC News.com

Granny’s Special Soup

By , November 19, 2010 11:29 am

Here is my recipe for a frugal and delicious soup base. My children used to refer to this as “blech” soup. Now they beg me to come and make it for them to stock their freezers with LOL! My grandchildren love it, hence the name Granny’s special soup.

It seems I’ve been on a tight budget most of my adult life so I’ve developed ways of saving money while at the same time eating well.
These are recipes I developed myself and modified from others.

Version 1. Split a leek down the center and wash out mud/sand. Slices into small pieces and sauté in olive oil on low heat (watch as they burn easily). Chop up fresh sage to taste, or add about a tsp. dried or thyme, or Italian seasoning. Take a chicken leg, thigh attached, or chicken breast; add to pan along with a cut up carrot and/or celery and cover with water. Bring to a boil and simmer until chicken is tender. (Don’t overcook or the meat will not have any flavor) Serve the chicken as a main meal and reserve the broth for soup.

Version 2: I have discovered the cartons of Campbell’s chicken broth which are handy and will keep opened for about 2-3 weeks in the fridge. However it does have MSG in it so be warned.

Soup: Pasta and beans: Cut up another leek and sauté in olive oil. Add desired dry or fresh herbs. I grow and use a lot of sage and it’s my favorite but you might want to use oregano and basil here. Add one can of chicken stock, 1 tin tomatoes and 1 tin water to pan, along with cut up carrot, celery zucchini leftover green beans etc. and add one can or more of beans (kidney, chick pea, black beans etc.) along with liquid. Bring to a boil then simmer on low for 1 hour. Meanwhile cook some brown rice pasta or whole wheat pasta and keep separate. Add to soup at the end of the hour. I often add a sausage for added protein for my lunch. You can play around with the amounts of beans and pasta. Just taste until it tastes right for you! Freezes well. You can also serve it with a dollop of plain yogurt with chopped fresh dill on top.

Lentil and rice. Follow the same steps as above, but add lentils and brown rice to your tomatoes, water and stock. I also add a bay leaf and will often throw in sun-dried tomatoes too. This soup thickens as it ages and turns into a thick stew – depending on the amount of rice you add. Again, taste and adjust seasoning!

Curried pumpkin/potato: Same base as above. Add approximately 1 cup pumpkin and about 3 – 4 potatoes with skins on. Sage and cumin seed to taste. Simmer until potatoes are cooked and puree potatoes and return to pot. Add curry powder to taste. Can also serve with yogurt or try chopping up an apple for a form of Mulligatawny.

Potato soup: Same as above only omit pumpkin, and curry, cumin. Delicious on a cold day. Sprinkle with chopped chives before eating. You can add cauliflower or broccoli to this mix, but I advise, cooking the broccoli separately and adding at the end. It keeps its taste better this way.

Cabbage soup: This is what I’m having for lunch today. I’m going to add a slice of my turkey meatloaf to it for added protein and will probably add yogurt with dill. I have the beginnings of a nasty cold today and this is just what the doctor ordered. You can also add pesto. Use tomatoes and cabbage as your main ingredient with lots of sage and basil and for a bit of zing add some cumin.

This recipe was contributed by Laurice from the Radiant Recovery Community Forum.

Okra Khorest

By , November 19, 2010 11:28 am

1 1/2 lb tasty stew beef (can use lamb or filet your favorite cut!)
1 large onion
olive oil
couple spoons tomato paste
salt & pepper
1 tsp turmeric
2 tomatoes – chopped up
3-4 cups water
1 lb okra, washed and tops cut off
juice of 1/2 – 1 lemon
pomegranate sauce (can buy in a middle Eastern grocery)

Chop fine and fry the onion in the olive oil until soft & clear.

Cut up the beef or lamb into small cubes and add to the frying onion. Fry the beef with onion until browned.

Season with salt & pepper, and 1 tsp turmeric, stir. (Be careful turmeric stains.)

Add a couple of spoons of tomato paste. Stir constantly, do not leave unattended.

Stir in chopped up tomato, fry with the rest.

Add the water, bring to boil, then lower temp to Low and cover. Let cook about 40 mins, covered on Low – stirring occasionally to ensure not sticking.

In the meantime – wash and remove tips from the okra. Fry whole until soft and a little browned. Set aside.

Add pomegranate sauce and the juice of lemon. Adjust the lemon for your tastebuds.

Lay the Okra on top of the stew. (Do not stir after adding okra so not to break them up.)

Let cook covered on low another 40 mins or so — just so meat gets well done and okra soft.

Serve with rice.

This recipe was contributed by Lori R from the Radiant Recovery Community Forum.

Weight Watchers Lentil Soup

By , November 19, 2010 11:27 am

2/3 cup of lentils (green, uncooked)
6 cups water
1/2 cup each diced onion, carrot, and celery
1 cup V-8 juice
2 tsp olive oil
1 clove garlic, minced
dash of black pepper
optional: add 2 teaspoons of chopped fresh parsley and parmesan cheese

Sort and rinse the lentils. In a pot combine lentils and water. Add vegetables, V-8, oil, and garlic; bring to a boil. Reduce heat, cover, and simmer until lentils are tender, about 45 minutes. Add pepper and parsley and cheese if desired.

I’ve modified this from an old Weight Watchers cookbook. The original recipe used tomato juice (1/2 cup) and only 3 cup of water. I increased the liquid ingredients so that it remains a soup and doesn’t become a stew for leftovers the following day.

The nutritional information for the original WW recipe is as follows: 2 servings of 2 cups each (4 cups total). Per Serving: 281 calories, 16 grams protein, 6 grams fat, 45 grams carbohydrate, 730 mg sodium.

With 2 teaspoons of parmesan per serving, add an additional 8 calories, 1 gram of protein, and 32 grams of sodium.

This recipe was contributed by Margaret from the Radiant Recovery Community Forum.

Lentil Soup

By , November 17, 2010 3:44 pm

1 cup green lentils
1 tbs oil
1 onion, sliced
1 stalk celery, sliced
1 carrot, sliced
3/4 cup diced potato
5 cups water
1 bay leaf
1/4 tsp sea salt
2 tbs soy sauce
I added these 2
2 cloves garlic, mashed
1/2 tsp Kitchen Bouquet

Place soup pot on medium heat and add oil. When oil is hot add onion; stir for a few minutes until translucent, add celery and stir a minute more, add carrot and stir again. (At this point I would add the mashed garlic.)

Add lentils, potato, water, bay leaf and salt (also Kitchen Bouquet) and bring to a boil. Let boil a couple of minutes, reduce heat and simmer, covered about 30 minutes.

Add soy sauce a few minutes before cooking is complete.

This recipe was contributed by Marie from the Radiant Recovery Community Forum. From Natural Recipes, P.O. Box 341, Newton MA 02160

Lentil and Bean Stew

By , November 17, 2010 3:40 pm

As in all “my” recipes, the quantities are a bit ropey, but you don’t need to be exact with this one, even if you’re a scaredy cook you’ll still be able to produce lovely, steaming pot full of delicious stew! This takes about 45 minutes, and I always make a big pot, it keeps well in the fridge for up to 5 days and you can also freeze portions.

2 cups of lentils (I used two different types, little green ones and big brown ones)
1 cup of (brown) rice (any sort)
1 can of beans (any sort)
1 tin of tomatoes (chopped)
4 tbsp olive oil
1-2 onions, chopped
stock cube (I usually just dump in the stock cube and add water as I go instead of making up the stock first) water, added slowly during the cooking process.
2 tsp rosemary
1/2 tsp thyme
2 bay leaves
3-4 juniper berries
3-4 cloves
1-2 tbsp paprika
1-2 tbsp vinegar (I use cider, but any sort will do)
some garlic if you like, salt and pepper.

Add tin of tomatoes, stock cube (you may need 2, depending on quantity, but you can always add the second one later if you need it), rosemary, thyme, bay leaves, juniper berries, cloves, rice and lentils. Add a bit of water. Stir.

Put the lid on and simmer for half an hour, stirring every 5 minutes or so. Add more water as you go, but don’t let it get too “soupy”.

After it has simmered for about half an hour, add the vinegar. (Watch it! too much vinegar is the only thing which can possibly ruin this! Start by adding 1 tbsp, then do a quick taste-test.) Add the can of beans (drained) and the paprika. Cook for another 15 minutes – this is the time to boil excess water off or add a bit more, depending on how you like it. Before serving, you can try to pick out the bay leaves, cloves and juniper berries. (I said try! You’ll never find them all!!!) Add salt and pepper to taste.

Now, I like to do my vegetables separately, but you can add them during cooking. I find that if I put them in and cook them with the rest, and store it in the fridge, the veggies lose their crunch.

This recipe can be modified in lots of ways. For example, instead of rice, you can use millet or quinoa. But, as these have a shorter cooking time than rice, add them after about 20 minutes or so. Tofu is another good ingredient. I made this stew yesterday with quinoa, and it turned out absolutely delicious. Also, try adding a bit of cayenne pepper or chilli powder for a more fiery version.

This recipe was contributed by Simone from the Radiant Recovery Community Forum.

Microwave Split Pea Soup

By , November 17, 2010 3:36 pm

1 pound dried yellow or green split peas
6 cups water (or more if you like it thinner)
1 cup each of carrots and celery
1 large onion
3 chicken bouillon cubes (6 is too salty)
1 clove garlic (or to taste)
1/2 tsp dried marjoram and thyme
1/2 tsp black pepper (or to taste)

Combine all ingredients in a 3-quart casserole; cover and Microwave on HIGH for 10 minutes.

Reduce power to MEDIUM. Microwave until vegetable are tender and soup is thickened (1 hour to 1 hour 10 minutes), stirring 2 or 3 times during cooking.
Note: I often extend this by cooking brown rice separately and adding to each portion.

This recipe was contributed by Kathy (CT) from the Radiant Recovery Community Forum.

Sweet Potato Bars

By , November 8, 2010 4:52 pm

This is a recipe of Angela’s and it is one of those highly adaptable recipes, so play until you get it how you like it best. We’re still playing, but my kids love them. I’ve been experimenting with adding some Restore too. So far, I’ve done ¼ C Restore in place of part of the flour and it has worked great. I’ve also used some different flours for fun.

4-6 medium sweet potatoes (for 3-4 C after baking)
2 tablespoons butter (softened or melted)
2 large eggs
1 teaspoon alcohol free vanilla extract
1/4 teaspoon alcohol free maple flavoring
1 cup oat flour
1 cup brown rice flour
2 teaspoons baking soda
1 teaspoon cinnamon or pumpkin pie spice blend

Bake sweet potatoes until soft, let cool, and take off skins. Place sweet
potatoes, butter, eggs, vanilla, and maple flavoring into food processor and
whizz it all up until well combined. In separate bowl combine flours, baking
soda, and spice, whisk to blend well. Pour wet ingredients into dry and mix to
fully combine. Spread in a well-greased baking dish and bake at
350 until tooth pick inserted comes out clean (or mostly clean). Baking time
depends on what size dish I put it in, but usually around 30 or 40 minutes. Cut
into squares and enjoy :-)

Gram Flour Yorkshire Puddings

By , November 8, 2010 4:16 pm

Mix in a Pyrex jug with the hand blender:
150 mls semi skimmed milk
2 size 3 egg
good pinch salt
2 1/2 oz gram flour

Let it stand an hour in the fridge it is a quite runny batter.

Hot oven preheated – gas 9 . When the oven is hot preheat a 12 hole metal bun tin with a spoonful of olive oil in the holes till REALLY HOT (takes about five minutes).

Use the hottest oven shelf. Top or bottom depends on your oven.

Take the jug to the oven and quickly pour in batter to top of each
bun – this did 8.

Leave 10 min – peek – mine took nearly 15.

I use olive oil but guess lard or beef dripping would be better (gosh I can hear my gran in my ear)

I take the roast out to rest and cook the Yorkshires then. It’s traditional to have them first, with gravy, to slake the appetite before the meat course, but we don’t.

They are very nice filled with other meats or stews as well.

Contributed by Mosiac.

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