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Author Topic: GHS Favorite Soup Recipes  (Read 913 times)

oncidium

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Re: GHS Favorite Soup Recipes
« Reply #30 on: October 05, 2015, 02:38:39 pm »

Wow, this is an old thread.  Did ANYbody try my soup?  Comments welcome. 

Anybody interested in my 3 green soup?

Easy.

Ok, who has EASY soups?  Stablemind are you a chef?   :)

O, nobody touches my pet Shun knife.  Fear the consequences, and I mean that!  I have 2 other knives you may use in my kitchen.  And yes, when I travel I take my own knives, and cutting boards. 

I cook with a French flare.  So.there.ya.go.  And YES, it is easy and practical, and must be VERY healthy, and not alot of $$.

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stablemind

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Re: GHS Favorite Soup Recipes
« Reply #31 on: October 05, 2015, 05:00:17 pm »

LOL, no I am not a chef. The above recipes are all posted by me because I copied them over to here from the old message board.
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oncidium

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Re: GHS Favorite Soup Recipes
« Reply #32 on: October 05, 2015, 05:12:04 pm »

Well, I was wondering!  Here I thought you crafted, and cooked those as regulars in your weekly menu.  Mayyyyybe you do.

Have you tried any of those recipes?  Which ones?

Just wondering.  Inquiring minds ya know. 

O


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stablemind

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Re: GHS Favorite Soup Recipes
« Reply #33 on: October 05, 2015, 05:52:48 pm »

There are 9 of those recipes that I make regularly from fall through spring. I'm not a chef, but I do cook from scratch and I make soup every week.
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caglover

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Re: GHS Favorite Soup Recipes
« Reply #34 on: February 08, 2016, 06:58:21 am »

Not really a soup...but really good and fairly easy..AND one pan!

One Pot Cajun Chicken Pasta
INGREDIENTS
•   1 pound chicken breast, cut into 1 inch pieces (I used thighs)
•   2 to 3 teaspoons cajun seasoning*
•   2 tablespoons olive oil
•   1/2 cup diced yellow onion
•   1 tablespoon minced garlic
•   2 1/2 cups uncooked penne pasta
•   2 cups chicken broth
•   1/3 cup water
•   1 small red bell pepper, seeds removed and sliced into thin strips
•   1 small yellow bell pepper, seeds removed and sliced into thin strips
•   4 ounces cream cheese
•   1/2 cup shredded from the block parmesan cheese
•   fresh chopped parsley, for garnish

INSTRUCTIONS

1.   Season chicken with one teaspoon Cajun seasoning; set aside.
2.   In a 12" pan or skillet, heat olive oil over medium heat. Add onions and stir until soft, about 3 minutes.
     Add chicken to pan and cook until brown on both sides. Stir in garlic and cook one additional minute.
     Add uncooked pasta, chicken broth, water, sliced peppers and remaining Cajun seasoning (use one teaspoon if you want mild Cajun flavor or the remaining two teaspoons if you want full Cajun flavor).
     Stir then bring to a boil. Reduce heat to low, cover and simmer for 22 minutes.
     Uncover and cook until almost all of the liquid is absorbed, about 5 additional minutes.
     Remove from heat, stir in cream cheese and Parmesan cheese. Stir until cheese is melted. Garnish with fresh parsley and serve immediately.[/li][/list]

NOTES
*You can make your own homemade Cajun seasoning by combining the following ingredients; 1 teaspoon paprika, 1 teaspoon garlic powder, 1/2 teaspoon onion powder, ½ teaspoon oregano, ½ teaspoon cayenne pepper, ½ teaspoon salt, ¼ teaspoon black pepper, 1/8 teaspoon red chili flakes.
 
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