Tag Archives: soup

Cooking 101: 3 Simple Winter Squash Recipes

Acorn squash can be baked (as shown), steamed, slow cooked, boiled. Read more about this nutritious food.

Acorn squash can be baked (as shown), steamed, slow cooked, boiled. Read more about this nutritious food.

by donR  November 17, 2015

If you search for winter squash recipes you can find plenty of suggestions on the web. In our last post we interviewed a master gardener to get  few tricks for preparing nutritious squash. I was satisfied with that until I met Richard and Nancy while picking apples for a Cook-In. It was there that I heard another way to prepare winter squash.  They own Apple Creek Orchards in Ferndale, Washington, recognized by redtri.com  as one of the best apple orchards for families near Seattle. Continue reading

Family Dinner Project: Use what You Got

Stone soup is made by throwing anything in the pot and letting it simmer to bring out spice and herb flavors.

Stone soup is made by throwing anything in the pot and letting it simmer to bring out spice and herb flavors.

When you plan or prepare meals we’ve always suggested that you look in your cupboards and use what you have on hand. It’s not a new idea but an important one if you’re trying to cook on a limited budget. Stone soup is put together by using whatever you have in your pantry. Here is a website which describes several meals you can make with whatever you have including stones. Continue reading

What’s A Cook-In? Cooking Class? Community Meal? Food to Go? Friendly Gathering?

Onions ad flavor to most soups. Don demonstrates how to cut one safely.

Onions add robust flavor to most soups. Don demonstrates how to cut one safely….and without tears

Yep! All of the above. We hosted our first Cook-In and people were smiling as they stacked containers of prepared food to take home. But first, let’s share how the evening started. Don purchased food, set up cooking stations, and demonstrated how to prepare ingredients at each area. Everyone pitched in and 30 minutes later we were finished packaging ingredients for soup-based meals. Then we gathered to eat and plan. Continue reading

Crock-Pot Soup: Use the Right Beans

White navy beans are great in soups and stews.

White navy beans are great in soups and stews.

Yes there is a difference in white beans. Our meal of the month calls for cannellini beans. Can other white beans be substituted? The answer of course is yes if you are interested in using just what you find in your pantry. However, if you’re looking for a specific texture or taste, the type of white bean does make a difference. Continue reading

Ferndale Food Bank Meal of the Month; Popeye Crock Pot Soup

Use a slow cooker to make simple soooups.

Use a slow cooker to make simple soups.

Crock Pots®, or slow cookers, offer a simple way to prepare soup.

  • You can toss ingredients into the cooker, set it and go to work.
  • Slow cooking brings out the flavor of many herbs and spices.
  • Tough meats can be tenderized when slow cooked.

 we are presenting the following recipe for Popeye Soup to clients at the Ferndale Food Bank. It’s fun to make and so easy to prepare. Afterwards, participants take ingredients home to make it for their families.

Popeye's Crock Pot Soup
Serves 4
A hearty soup simply made in a slow cooker.
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Prep Time
10 min
Cook Time
6 hr
Prep Time
10 min
Cook Time
6 hr
Ingredients
  1. 2 or 3 boneless chicken breasts, cut into bite size pieces
  2. 2 c chicken broth
  3. 1 1/2 c celery
  4. 1 can(s) lima beans
  5. 1 can(s) cannelloni beans
  6. 1 lb pkg frozen chopped spinach, thawed and liquid squeezed out
  7. 1 onion, chopped
  8. 1/2 c white rice, uncooked (brown or wild rice for a healthier dish)
  9. 1 pinch dill, salt and pepper
  10. 2 clove garlic, diced
Instructions
  1. Combine all ingredients in crock pot and cook on high for 6 hours.
  2. Add spinach the last hour of cooking time.
  3. Serve with a thick crusty bread as a meal
Family Meals Project http://familymealsproject.com/

Light Soup: The Supplement for Supplements

picture of soup

Egg drop soup is light and healthy.

Just ten years ago the dietary food supplement industry was one of the fastest growing businesses in America with sales topping 17 billion dollars per year according to US government statistics. But George Ohsawa pioneered the macrobiotic philosophy of living which draws upon natural whole foods and non-stressful living skills to promote health. The macrobiotic way avoids most vitamin and mineral supplements. Continue reading

Basic Recipes: Pt.5, Quick ‘N’ Easy Soup

Quick ‘N Easy Soup Mix

picture of quick soups

(L-R) home-made lentil, Progresso, Food Co-op Mix, Bear Creek, Healthy choice.

Including soup in your meal plan is important, but which one is best when feeding 6 people? To answer, think about these four characteristics: price, prep time, taste, and nutrition Continue reading

Hearty Winter Soup: Pt.1:Start With A Stock

Penne turkey soup was made from a basic soup stock. Simply toss planned-overs into the stock for a hearty treat. (photo by iclipart)

Penne turkey soup was made from a basic soup stock. Simply toss planned-overs into the stock for a hearty treat. (photo by iclipart)

Why would anyone want to make their own soup stock? Choose the best answer:

  • It is budget-friendly – like almost free!
  • Recycles food scraps
  • Filling and aids digestion
  • Flavorful even without the salt or fat
  • Easy to make
  • Nutritious

I choose them all. Continue reading and I will gladly share the full story. Continue reading

Let’s Talk Turkey, Pt 5: Using Planned-Overs

pic of cabbage salad with turkey

shredded turkey and cabbage salad is easy to prepare and sooo good!

Let’s Talk Turkey, Pt 5: Using Planned-Overs

By DonR Nov 28. 20113

Cooking once and using planned-overs for several meals is a great way to save time and energy. In fact, because turkeys are on sale this time of year, it pays to grab an extra to freeze. Whole turkeys can help your food budget substantially.

Turkey can be used in lots of ways if you plan ahead. So, now that the turkey is cooked and the planned-overs are sitting safely in the oven at 135+ degrees, what comes next? Cool it quickly, shred it and use it for entrees, soups, salads and sides.

Continue reading