d's delights- cooking and crafts

South Beach Vegetable Beef Soup As it is Fall, it is once again time for soups and chilis.   I have posted several of my favorites on here, but here is one I haven’t posted.   It is from a South Beach Diet cookbook.   Its for phase one, so it is quite low in the glycemic index area.   Also, the cabbage and spinach are super good for you.   I don’t always like spinach or cabbage by themselves, but I like this soup.   It’s quite hearty… really more like a stew, or as Rachael Ray calls it, “Stoup.” I typically double the recipe and it makes a HUGE pot full.   I double it because I hate having leftover cabbage and spinach!   I just buy a cabbage already cut in half, and a smaller bag of frozen spinach!   It freezes well, so I have some for several months. Ingredients: Olive Oil 1 lb Steak (top round) cut in cubes.   You can also use pre-cut beef for stews. 1 Rib of celery ½ Large Onion ¼ lb Frozen Cut Green Beans 5 Cups ...

In the spirit of Fall comfort foods, I will give you one of my very favorite soups to make and eat.   It is a Rachael Ray recipe, but I tweaked it a bit.   The ingredients sound like they are an odd fit for each other, but I tell you, this is one of the most delicious soups, or “stoups” as she calls it, that I’ve ever had!   This recipe makes about 10 cups, and my note at the bottom says “Eat with a Fork!” Hoppin’ Stoup and Rice 1 ½ C Rice               (I used brown minute rice.   Brown the rice in a little olive oil, then add 2 ¾ C Water or Chicken Broth.   Then, serve the stoup over the rice) I did wind up putting the rice in the soup later, and that turned out just fine. 1 Large Onion, chopped 1 Md-Lg Sweet Potato, peeled and chopped. 5-6 Celery Ribs, chopped (you can include the leaves if you like) 1 or 2 Green Bell Peppers, chopped 1 lb Sausage.   (The original recip...

Yep, it’s getting to be that time of year… Chili Time !   I love Chili- as long as it’s not overly spicy.   Unfortunately, my husband will not eat anything with beans in it, so I’m on my own here.   Here are a couple of chili/"stoup" recipes that you can make up and freeze for later if you like.   White Chili Crock Pot Meal! 1 lb Great Northern Beans (I used 2 cans) 1 Medium Onion, chopped 3 Cloves og Garlic, minced 2 tsp ground cumin 1 tsp dried oregano ½ tsp cayenne pepper (use more if you like it spicy) ½ tsp Salt 2 lb Boneless, Skinless Chicken Breasts 1 14 Oz Can Reduced Sodium Chicken Broth 1 C Water Cut up chicken in small pieces and brown in a pan. Add all ingredients into the crock pot. Cook on Low 10-12 hrs, High 6-8 hrs ____________________________________________________________ Taco Stoup (This is from Rachael Ray) 1 ½ Lb Ground Sirloin 1 Tbs Cumin 1 Tbs Ground Coriander 1 Tbs Chili Powder (I ALWAYS use less… more like...