Stuff by Tammy Making delicious foods and loving life!

Spicy Coconut Lentil Soup

Posted in /Cooking/Soups on Saturday, July 15, 2017


This is a thick lentil soup with a hint of coconut to cool the spiciness.

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Soup Dumplings

Posted in /Cooking/Soups on Saturday, July 15, 2017


Ingredients

4 cups flour
8 tsp baking powder
2 tsp salt
1 Tbsp parsley flakes
2 Tbsp margarine
1 1/3 cup milk

Directions

  1. Blend together with a pastry blender flour, baking powder, salt, parsley and margarine.
  2. Add milk and mix until it forms a paste.
  3. Use a small teaspoon to drop dumplings into the soup or stew. Steam for 20 minutes

Note

Dumplings are cooked with steam so you require a lid. Be sure the stove temperature is on low so you can prevent your food from burning on the bottom.

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Sweet Potato Black Bean Soup

Posted in /Cooking/Soups on Saturday, July 15, 2017


This soup comes together quickly and is super savory. This makes 6 servings so it can easily feed a family.

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Cream of Asparagus Soup

Posted in /Cooking/Soups on Saturday, July 15, 2017


Ingredients

1/4 cup unsalted butter
1 shallot
1 leek
2 clove garlic, crushed
Salt and freshly ground black pepper
1 bunch asparagus, ends trimmed and cut into 1-inch pieces
6 cups chicken stock
500 mL (1 pint) sour cream, room temperature or equal amount of cream or milk (but you'll need to thicken the soup if you use milk)
2 teaspoons Hungarian hot paprika, for garnish

Directions

1. Melt butter in a large saucepan over medium-high heat. Add onion and garlic, and saute 5 minutes.
2. Season with salt and pepper.
3. Add asparagus and saute another 4 minutes.
4. Add the chicken stock and bring to a boil.
5. Reduce to simmer and cook for 30 minutes, until asparagus is very tender. Transfer to a blender and puree until smooth.
6. Return to saucepan, stir in sour cream/cream/milk and season with salt and pepper, to taste.
7. Transfer to serving bowls. Dust with paprika and serve.

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Cream of Cabbage Soup

Posted in /Cooking/Soups on Saturday, July 15, 2017


Ingredients

6 cups of finely shredded cabbage
2 cups shredded carrots
1 cup shredded onion
2 cups shredded potatoes
1/2 cup margarine
1/4 cup canola oil
6 Tbsp flour 1 tsp parsley flakes
Pinch of salt
1/2 tsp pepper
10 cups chicken stock (if you're using powdered stock use 1/4 cup powder and 10 cups water)
4 cups cream

Directions

1. Saute together cabbage, carrots, onions, potatoes with oil & margarine.
2. Make a roux with flour, parsley, salt & pepper
3. Add stock slowly to keep a thick texture
4. Add cream one cup at a time
5. Season to taste

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Welcome to my website!

Welcome to my blog about great foods and fun fabric projects! There's lots to see here and I am always adding new recipes.

~ Tammy

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