Clean eating soup recipes. How to clean a dirty dvd.
Clean Eating Soup Recipes
- A set of instructions for preparing a particular dish, including a list of the ingredients required
- (recipe) directions for making something
- (The Recipe) The Recipe is the third studio album by American rapper Mack 10, released October 6, 1998 on Priority and Hoo-Bangin' Records. It peaked at number 6 on the Billboard Top R&B/Hip-Hop Albums and at number 15 on the Billboard 200.. All Media Guide, LLC. Retrieved on 2010-01-01.
- A recipe is a set of instructions that describe how to prepare or make something, especially a culinary dish.
- Something which is likely to lead to a particular outcome
- A medical prescription
- Have (a meal)
- Put (food) into the mouth and chew and swallow it
- eat a meal; take a meal; "We did not eat until 10 P.M. because there were so many phone calls"; "I didn't eat yet, so I gladly accept your invitation"
- Have a meal in a restaurant
- (eat) take in solid food; "She was eating a banana"; "What did you eat for dinner last night?"
- the act of consuming food
- Remove the innards of (fish or poultry) prior to cooking
- free from dirt or impurities; or having clean habits; "children with clean shining faces"; "clean white shirts"; "clean dishes"; "a spotlessly clean house"; "cats are clean animals"
- clean and jerk: a weightlift in which the barbell is lifted to shoulder height and then jerked overhead
- Make (something or someone) free of dirt, marks, or mess, esp. by washing, wiping, or brushing
- make clean by removing dirt, filth, or unwanted substances from; "Clean the stove!"; "The dentist cleaned my teeth"
- A liquid dish, typically made by boiling meat, fish, or vegetables, etc., in stock or water
- liquid food especially of meat or fish or vegetable stock often containing pieces of solid food
- Nitroglycerine or gelignite, esp. as used for safecracking
- A substance or mixture perceived to resemble soup in appearance or consistency
- dope (a racehorse)
- any composition having a consistency suggestive of soup
The Best Soups in the World
The ultimate soup cookbook-from James Beard Cookbook of the Year award-winning author Clifford Wright
Soup is an affordable, popular dish the world over. In The Best Soups in the World, renowned food scholar and cookbook author Clifford Wright compiles the globe's most delicious soups into a single collection, exploring the history and cultural significance of each recipe along the way.
Perfect for cooks at any level of experience, the book includes traditional American and thrilling international flavors alike-from Old-Fashioned Chicken Noodle to Thai Mushroom and Chile to Mexican Roasted Poblano and Three Cheese to Tuscan White Bean.
A great value-features 300 recipes in an affordable, beautiful paperback format
Clifford Wright is a highly-respected cookbook author who has won the James Beard Cookbook of the Year Award and the James Beard Award for Best Writing on Food
The perfect soup cookbook for anyone who loved Wright's highly acclaimed casseroles cookbook Bake Until Bubbly
The Best Soups in the World presents exciting, enticing, easy-to-prepare recipes using common, easy-to-find ingredients-perfect for budget-conscious cooks whose tastes know no boundaries.
Funge, at least in Azorean Portuguese, is the word for fennel, or more specifically wild fennel, which thanks to Portuguese and other Mediterranean farmers, who brought it with them from the Old Country, now grows like a weed along the California coast. My grandmother used to grow it in her yard, and made this soup that also includes beans and potatoes, which has a slight licorice flavor and so imparts a distinctive flavor to the soup.
For some people, it is an acquired taste, but as kids we loved it and thank God in the 1970s my cousins sat down with my grandmother (who could not read or write either English or Portuguese) and watched her make lots of her standard foods so they could write up recipes. I copied them too and I have been making this soup, in particular, for the last thirty years. My grandmother died in 1986.
Getting the funge is problematic. It is not found in the stores, as far as I know. It grows in the springtime, mainly, from April to June, and back home in the San Francisco East Bay/Hayward Hills it grows everywhere. It really is a weed. My mom used to say that the funge she would try to grow in our yard would always wither and get sick, but 30 yards away, at the edge of the road down to the canyon below our old house, there were big stands of it, flourishing. We never "harvested" it because my grandmother had always a good amount of it and my mother never made the soup on her own.
I saw that it grew down here in Southern California as well, but not quite as prolifically, except maybe at the beach. There is none, for example in the San Fernando Valley here that I know of. I have let several springs lapse without replenishing my supply, so I have not made the soup for years. Here's a blurb about funge from a food blog online: "I hear that wild fennel, finocchietto in Italian, grows prolifically in California, and I wonder why some enterprising person hasn't started shipping it east, where, in Boston, New York, and Philadelphia, there are large Italian-American communities that would welcome it in their markets. I mentioned this in a previous newsletter and I got a response from Mimi in California. She said she went to her local farmer's market to ask about it and was told by several vendors that they sell only the cultivated variety. They did tell her, however, that wild fennel grows year round on the bluffs of the Pacific Palisades, near Los Angeles, which is only five minutes from where she lives. They told her that picking wild fennel there is a popular neighborhood activity, although she'd never heard about it.
"There is a big difference between wild and cultivated fennel. It is the big white bulb of the cultivated variety that is eaten. The fronds have very little if any flavor. On the other hand, it is the fronds of the wild variety, and the seeds, that are eaten. The bulb or root is tiny and of no consequence."
When I used to work in Santa Monica, it was easier to find the funge and harvest it after work, but now, late in this season, I decided too many years had gone by without having some soup to share. I am going up to the Sierras for the 4th and I thought this would be a good time to do it, so that Mom, Clint and maybe my cousins would want a bit of nostalgia for dinner. So, Saturday late afternoon I drove down to the Palisades and Santa Monica to see what I could find. Right off I found a clump of funge growing on an untended plot on a side street around the corner from the shop. Most of it, though was old and getting lanky, getting ready to go to seed. So I hopped in the car and drove out to the Palisades, where I found some fresher, newer bushes, most of which were on hillsides inaccessible to me because there was no walkway along the Pacific Coast Highway or Sunset Boulevard where they were growing. But I finally did find some more, enough for a double batch of soup. I wondered how many people actually do go out and harvest the wild fennel from the cliffs and vacant lots out there. Maybe more than I realize, because there wasn't as much available as I had thought.
Yesterday I spent the day cleaning and then chopping up all of the funge; today I finally made the soup and tested it out for dinner by adding the potatoes to it. The frozen soup will not have potatoes put into it until I reheat it, since the potatoes tend to get mushy when frozen.
Sorry for the long story, but it is a remaining thread of my life as a Portuguese- American!!!
2010/365/282 Squash Soup
After my log trip I had a big bowl of these knobby tough skinned crook neck yellow squash. I aimed today to convert them into soup, using a top of the head recipe that I recall as a variation of a butternut squash soup.
The recipe (only approximate because I did not measure).
6 yellow squash
3-5 cloves garlic
1 jalepen?o pepper
1 small serranno pepper
Dice the oinion and garlic (you can never have too much garlic), Saute in olive oil.
I forgot to nuke the squash to soften, but I clean them by slicing the ends, and peeling. Chop into blocky pieces 3/4 inch or so. Who needs to be that exact?
Toss them in the pot with the onion/garlic, and add the chicken stock. Toss in the spices. Add more spices.
Chop the peppers and add them.
Simmer for 30 or 40 or 90 minutes (I lost track and cooked out most of the stock, oops).
Transfer in batches to belnder, add dash milk, and make smooth.
Warm and eat.
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