Of shoes, and ships…and cabbages – soup, that is
Great easy soup!
This low calorie soup is warm and filling. Courtesy of Joe Corinti, – a modified version of the “G.M. Wonder Soup”
Prep time is mostly just cutting things up.
The cooking does the rest:
Ingredients
1 head of cabbage – any size – cut the cabbage into quarters, rinse and then chop up
1 can (large or small) of tomatoes or 4 fresh tomatoes
2 celery stalks – chopped
1 small onion or 4 scallions – chopped up
1 quart of good chicken or vegetable broth (canned, packaged) or use bouillon cubes with water to equal 4 cups or Lipton Onion Soup mix with water required
Herbs,flavoring, Salt and pepper to taste (no sugar or sweeteners)
Prep time is mostly just cutting things up.
The cooking does the rest:
Ingredients
1 head of cabbage – any size – cut the cabbage into quarters, rinse and then chop up
1 can (large or small) of tomatoes or 4 fresh tomatoes
2 celery stalks – chopped
1 small onion or 4 scallions – chopped up
1 quart of good chicken or vegetable broth (canned, packaged) or use bouillon cubes with water to equal 4 cups or Lipton Onion Soup mix with water required
Herbs,flavoring, Salt and pepper to taste (no sugar or sweeteners)
Optional: any other vegetables you like in whatever quantity you wish. I added broccoli, corn, garlic
Directions:
While you are heating the broth or bouillon in a large pot or Dutch oven, chop everything up into bite-sized pieces that isn’t already small. You can use a food processor to speed the effort, but don’t process it too long. You want it to still have chunks and pieces.
Add all of the vegetable ingredients to the heated broth.
Heat on a low flame, covered, for about an hour until the cabbage is soft and the flavors have a chance to blend.
This soup tastes even better the second day.
Enjoy!!
Note: After trying the original recipe, I discovered that I did not like using a full bunch of celery. Once I only added two stalks, it was more to my liking. Feel free to adapt as you prefer.
Happy Holidays to all!
My gift to everyone is an easy recipe for making gravy. Shouldn’t life offer some gravy?
And, the gravy I’m suggesting is probably the most healthful you could have. (You will also find this recipe in the Forum under Home recipes.)
GRAVY
This is good for any kind of gravy – chicken, beef, ham, fish – or even vegetables.
Start with the drippings of a cooked protein source. If there is fat, take the drippings, and put them in the freezer until the fat has congealed. Once the fat is solidified, scoop it off and proceed.
1. Take the liquid you have saved and taste it. If it needs more “oompf,” add some bouillon (either liquid or a cube, diluted with boiling water), and maybe a little tamari or soy sauce or whatever herbs, seasonings (salt, pepper) you like.
2. Heat the drippings and additions in a pot on the stove on a medium flame. When the liquids reach a slow boil, add the following: 1 teaspoon of corn starch per about 2 cups of pot liquid added to a little water, stir, and add slowly to the liquid.
3. Once the gravy is thickened, turn the heat down low until you are ready to serve it.
This gravy could be made for a non-meat item like tofu or vegetables with just the bouillon, seasonings, and cornstarch.
Celebrate! September is National Potato Month!
Since our mascot is a potato, we especially want to celebrate one of the most edible, adaptable, and (without all the toppings) healthfully delicious foods.
See our potato recipes under RECIPES and – here’s a new one that is low calorie and a winner on flavor! Feel free to contribute recipes you love!
Savory Potatoes
Who says it takes a lot of work to make potatoes that taste good? Try this potato recipe to enjoy a tasty, healthy spud.
Kitchen skills required: cutting things up and/or using a food processor. Measuring ingredients.
(Our Couch Potato really likes this recipe –)
Ingredients –
One potato per person (medium size) – use 2
1 cup of bouillon or 1 bouillon cube with 1 cup of water
1 small onion or 1 scallion (cut off root-like top, remove the skin of the onion) – chop up
Herbs – any you like, about ½ tsp each 1 or more – thyme, basil, tarragon are good
1 Tablespoon of olive or other monounsaturated oil
1 garlic clove – sliced – optional
Salt and pepper to taste.
1. Prep the potatoes by rinsing, removing any “eyes” with a knife point and slicing the potato the short way across, about 1/4” per slice – but don’t sweat it, just slice it.
2. Put the olive oil in a pan, heat slightly and add the onion or scallion (and garlic, if you’re using it) that you’ve chopped. If you don’t mind the clean up – you could put this in the food processor and give it a few seconds. Heat the onion and garlic for a minute, stirring it a bit so it doesn’t stick.
3. Add the potato and let it brown up a little for 2-3 minutes. (Medium heat is good.) Stir it around.
4. Add the bouillon and herbs to the potatoes and cover the pan. Cook for about 20 minutes on a low flame until when you stick a fork in it, the potato is soft.
5. Eat and enjoy.
Note: These quantities can be increased to make more. If you have more than two potatoes, you might want to add some additional bouillon as it is cooking.
You want to end with potato that is melt-in the mouth yummy and with its own “sauce” that is somewhat thick.
Calories: minimal – consider the above as good for two people and it is less than 200 calories per person. You could use a non-stick spray and shave another 100 calories off the total. Meanwhile – this tastes good!
