Liz CA Posted October 27, 2014 Share Posted October 27, 2014 I cannot tell you how excited I am after a summer of F105... Recommend this: http://www.goodreads.com/book/show/13588198-ladled :hurray: Quote Link to comment Share on other sites More sharing options...
Word Nerd Posted October 27, 2014 Share Posted October 27, 2014 Not here. It was in the high 80s today! We're supposed to get more seasonal temps starting tomorrow, though. Quote Link to comment Share on other sites More sharing options...
Liz CA Posted October 27, 2014 Author Share Posted October 27, 2014 Just hang in there. It felt like temps would never drop here...especially since I have been waiting since September. Quote Link to comment Share on other sites More sharing options...
readwithem Posted October 27, 2014 Share Posted October 27, 2014 Not here. We broke yesterday's all time record high. It's currently 75 degrees at 10:30. <_< Quote Link to comment Share on other sites More sharing options...
Evergreen State Sue Posted October 27, 2014 Share Posted October 27, 2014 Thanks. I just put a hold on it at the library. Quote Link to comment Share on other sites More sharing options...
JoJosMom Posted October 27, 2014 Share Posted October 27, 2014 Thanks for the link. It's definately soup weather here-highs in the upper 40s/50s and rainy. Snow won't be far behind. Quote Link to comment Share on other sites More sharing options...
Kareni Posted October 27, 2014 Share Posted October 27, 2014 That does sound good. I too have put a hold on the library copy. And, yes, it's soup weather here as well. My husband made soup for dinner tonight, and it was delicious. He made Portuguese Sweet Potato, Sausage, Kale Soup. He used Sweet Italian pork sausage (instead of turkey), two cloves of garlic (instead of six), and less of the red pepper than was called for. He also used fresh kale instead of frozen.We serve it with fresh baked bread and butter. Regards, Kareni Quote Link to comment Share on other sites More sharing options...
JoJosMom Posted October 27, 2014 Share Posted October 27, 2014 Oh, YUM. Sausage and kale- two of my favorite things. Quote Link to comment Share on other sites More sharing options...
umsami Posted October 27, 2014 Share Posted October 27, 2014 It's 80 here during the days, but it was in the 60s when I woke up, so I just finished making soup. I made a corn/potato chowder using Trader Joe's frozen fire roasted corn, those really tiny potatoes, and a can of green chills for a bit of kick. (Not enough kick actually.) Smells great. :) Quote Link to comment Share on other sites More sharing options...
greenvneck Posted October 27, 2014 Share Posted October 27, 2014 It's 80 here during the days, but it was in the 60s when I woke up, so I just finished making soup. I made a corn/potato chowder using Trader Joe's frozen fire roasted corn, those really tiny potatoes, and a can of green chills for a bit of kick. (Not enough kick actually.) Smells great. :) I *literally* sat down at my computer just now to look up a soup recipe using TJ's fire-roasted corn and got distracted by the forums! I also have some of the tiny potatoes. What else did you use? Could it be veganized? It's still in the 90s here, but my family loves soup all year. Quote Link to comment Share on other sites More sharing options...
umsami Posted October 27, 2014 Share Posted October 27, 2014 I *literally* sat down at my computer just now to look up a soup recipe using TJ's fire-roasted corn and got distracted by the forums! I also have some of the tiny potatoes. What else did you use? Could it be veganized? It's still in the 90s here, but my family loves soup all year. I totally think it could be veganized. I kind of winged it…. so I first sautéed some chopped onion, celery, and carrot in an olive oil/butter mixture. I then added in the green chills, and salt and pepper, and made a roux with some flour (maybe 1/4 cup?) While that was going on, I had the potatoes boiling in some chicken stock to cook, but you could use veggie stock. Once the potatoes were cooked, I added in the frozen TJ corn for a few minutes. Then I added the hot stock/potato/corn mixture to the roux slowly. In the end, I finished with a bit of organic half and half that I had in the fridge, but you could omit, or use coconut milk or something else. :) I think thyme may be good…or parsley….or chives…but I was going off what I had. Quote Link to comment Share on other sites More sharing options...
Carol in Cal. Posted October 27, 2014 Share Posted October 27, 2014 It's also baking weather. I have a pie-baking book that I'm breaking out in a week or two. Quote Link to comment Share on other sites More sharing options...
Dory Posted October 27, 2014 Share Posted October 27, 2014 I kept making soup through the summer, because I roast a chicken or a roast regularly and then make bone stock. The extra meat went into sandwiches, wraps, and salads for the during the hot weather, but some of it went into the soup and the soup was canned and put in the pantry for the cold weather. Now it's time to start pulling them back out I guess. Quote Link to comment Share on other sites More sharing options...
Word Nerd Posted October 27, 2014 Share Posted October 27, 2014 Not here. It was in the high 80s today! We're supposed to get more seasonal temps starting tomorrow, though. Right now it's 66. I like warm weather and hate the cold, but I would like to have fall weather for at least a few weeks before we jump right into winter. Quote Link to comment Share on other sites More sharing options...
HS Mom in NC Posted October 27, 2014 Share Posted October 27, 2014 It's been in the mid 90s here. We eat soup and bake year round. I've got a lamb and cannellini bean thing marinading for tomorrow. I'm thinking about pulling out and baking the frozen cherry pie I made this summer. Quote Link to comment Share on other sites More sharing options...
greenvneck Posted October 27, 2014 Share Posted October 27, 2014 I totally think it could be veganized. I kind of winged it…. so I first sautéed some chopped onion, celery, and carrot in an olive oil/butter mixture. I then added in the green chills, and salt and pepper, and made a roux with some flour (maybe 1/4 cup?) While that was going on, I had the potatoes boiling in some chicken stock to cook, but you could use veggie stock. Once the potatoes were cooked, I added in the frozen TJ corn for a few minutes. Then I added the hot stock/potato/corn mixture to the roux slowly. In the end, I finished with a bit of organic half and half that I had in the fridge, but you could omit, or use coconut milk or something else. :) I think thyme may be good…or parsley….or chives…but I was going off what I had. It also has to be GF--I'm thinking I could make a roux with cornstarch? I'm totally going to do this, but with a red chili, slit and cooked in it, then removed at the end. Thanks for posting! Quote Link to comment Share on other sites More sharing options...
umsami Posted October 27, 2014 Share Posted October 27, 2014 It also has to be GF--I'm thinking I could make a roux with cornstarch? I'm totally going to do this, but with a red chili, slit and cooked in it, then removed at the end. Thanks for posting! Yes, you totally can do cornstarch. Amy's frozen corn and potato chowder which is GF, but vegetarian not vegan, is what inspired me. I've been buying way too much of it, and it's a bit expensive. :) Quote Link to comment Share on other sites More sharing options...
Critterfixer Posted October 27, 2014 Share Posted October 27, 2014 Hot today, but I'm thinking of making my GF Gumbo next week. That's a bit tricky with the roux, but I've had some success in browning white rice flour and butter to a deep nut brown and it's half-way decent. And I will be springing for good shrimp... Quote Link to comment Share on other sites More sharing options...
Mom in High Heels Posted October 27, 2014 Share Posted October 27, 2014 Hmmm...I love soup. We haven't had it in ages. I don't think I have the stuff in the house to make it tonight, but I need to go to the store tomorrow, so maybe then. Soup and homemade bread! Yum! Quote Link to comment Share on other sites More sharing options...
Slartibartfast Posted October 27, 2014 Share Posted October 27, 2014 Yes, you totally can do cornstarch. Amy's frozen corn and potato chowder which is GF, but vegetarian not vegan, is what inspired me. I've been buying way too much of it, and it's a bit expensive. :) Earth Balance works fine for a roux, I can't have dairy. If we all combine our powers we will know how to make all the things for all the allergies! :lol: Quote Link to comment Share on other sites More sharing options...
umsami Posted October 28, 2014 Share Posted October 28, 2014 Earth Balance works fine for a roux, I can't have dairy. If we all combine our powers we will know how to make all the things for all the allergies! :lol: :) I'm not sure if you want to do the roux bit, if you shouldn't try just a GF flour. If I was going to use cornstarch, then I'd probably do the dissolve it with some broth, and then add it back in method. But…I don't know. I kind of experiment as I go along. Normally, 95% of what I do is GF because of DS2…but he hates corn…and he can take or leave potatoes….so I wasn't worried about the soup. Oh….if you do have GF kids, look for a new chain called Burger 21. They have the best GF menu I've ever seen…and one can even do GF buns on the kids meals. http://www.burger21.com/wp-content/uploads/2013/08/13-BGR-Intl-1632-GFMenuEdits_Press.pdf Quote Link to comment Share on other sites More sharing options...
AlmiraGulch Posted October 28, 2014 Share Posted October 28, 2014 I made the most amazing cauliflower, bacon, and cheddar bisque the other day. It was amazing. Chicken and dumplings next, because my stepdaughter has requested it. Quote Link to comment Share on other sites More sharing options...
umsami Posted October 28, 2014 Share Posted October 28, 2014 Does anybody have a good recipe for a vegetarian or at least something I could use turkey bacon in rather than ham/pork navy bean soup? Being from Michigan, having soup made with Michigan navy beans was a bit of a tradition. I totally miss it. Quote Link to comment Share on other sites More sharing options...
zoobie Posted October 28, 2014 Share Posted October 28, 2014 It also has to be GF--I'm thinking I could make a roux with cornstarch? I'm totally going to do this, but with a red chili, slit and cooked in it, then removed at the end. Thanks for posting! Some GF flour blends work for roux, but I'd probably purée some of the corn for a natural thickener. Cornstarch needs to be dissolved in cold water before being added to hot liquid. It would not work as flour does in making a roux. Quote Link to comment Share on other sites More sharing options...
Tree Frog Posted October 28, 2014 Share Posted October 28, 2014 Pfffftt... Still summer here. In the 90's yesterday, and upper 80's for the foreseeable future. *So* ready for this eternal summer to end. Can't like this enough!! I miss the winter up north, the needing to bundle up when going outside, the cold that hits your face when you walk out the door... Quote Link to comment Share on other sites More sharing options...
greenvneck Posted October 28, 2014 Share Posted October 28, 2014 Oh….if you do have GF kids, look for a new chain called Burger 21. They have the best GF menu I've ever seen…and one can even do GF buns on the kids meals. http://www.burger21.com/wp-content/uploads/2013/08/13-BGR-Intl-1632-GFMenuEdits_Press.pdf I will keep an eye on that, thank you! It doesn't look like they have any vegetarian options or are in TX, but I will be in line when they do!!! Quote Link to comment Share on other sites More sharing options...
greenvneck Posted October 28, 2014 Share Posted October 28, 2014 Some GF flour blends work for roux, but I'd probably purée some of the corn for a natural thickener. Cornstarch needs to be dissolved in cold water before being added to hot liquid. It would not work as flour does in making a roux. YES. I keep telling my husband to whisk up a slurry with cornstarch before trying to thicken. Quote Link to comment Share on other sites More sharing options...
Tammi K Posted October 28, 2014 Share Posted October 28, 2014 Soup weather here, too. We've had snow on the ground for two weeks now. (And I've made soup twice since then.) Quote Link to comment Share on other sites More sharing options...
Reefgazer Posted October 28, 2014 Share Posted October 28, 2014 I'm dreading soup weather. It was in the upper-70s here yesterday, so still bearable and not too cold. But I'm getting ready to hunker down indoors as soon as the mercury hits 55F. Can you tell I hate winter? LOL! Quote Link to comment Share on other sites More sharing options...
LaxMom Posted October 28, 2014 Share Posted October 28, 2014 Does anybody have a good recipe for a vegetarian or at least something I could use turkey bacon in rather than ham/pork navy bean soup? Being from Michigan, having soup made with Michigan navy beans was a bit of a tradition. I totally miss it.This one is a favorite around here. I've made it vegetarian (no bacon) and vegan (coconut milk) before and it works really well. I usually use navy beans in it because I like them better than cannellini or other large beans. http://www.myrecipes.com/m/recipe/butternut-squash-white-bean-soup Quote Link to comment Share on other sites More sharing options...
Spryte Posted October 28, 2014 Share Posted October 28, 2014 Oh….if you do have GF kids, look for a new chain called Burger 21. They have the best GF menu I've ever seen…and one can even do GF buns on the kids meals. http://www.burger21.com/wp-content/uploads/2013/08/13-BGR-Intl-1632-GFMenuEdits_Press.pdf Thank you for this! They're opening one near us soon - yay! I'll have to check out how they handle our other allergies, but if they understand GF, then they understand X-contamination so we should be good. So excited! Quote Link to comment Share on other sites More sharing options...
Lady Florida. Posted October 28, 2014 Share Posted October 28, 2014 Oh how I wish it was soup weather. We might get a few days of soup weather before Thanksgiving, but I'm not counting on it. We usually have to wait until late December, and then we have a very short window. When a cold front arrives, I drop all my meal plans and work soups and stews in as much as I can because I know it won't last. I did save this thread from January http://forums.welltrainedmind.com/topic/489750-soup/ Quote Link to comment Share on other sites More sharing options...
Lizzie in Ma Posted October 28, 2014 Share Posted October 28, 2014 I love soup weather! Quote Link to comment Share on other sites More sharing options...
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