Wild Rice Chicken Soup
#35421 - 01/05/04 06:23 PM
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This is another recipe from the Dieter's Edition of Better Homes and Garden's Cookbook.
Wild Rice Chicken Soup
Ingredients: 1 6.2 oz package quick cooking long grain and wild rice mix 2 14 oz cans reduced sodium fat-free chicken broth 1 tbsp snipped fresh thyme or 1 tsp dried thyme, crushed 4 cloves garlic, minced 4 cups chopped tomatoes 1 9 oz package frozen, chopped cooked chicken 1 cup finely chopped zucchini 1/4 tsp freshly ground black pepper 1 tbsp dry sherry
Directions:
1. Prepare rice mix according to package directions, except omit the seasoning packet and the margarine. 2. Meanwhile, in a Dutch oven combine chicken broth, dried thyme(if using), and garlic; bring to boiling. Stir in the tomatoes, chicken, zucchini, pepper, and fresh thyme(if using). Return to boiling; reduce heat. Simmer, covered, for 5 minutes. Stir in cooked rice and sherry. Heat through.
ENJOY!!
-------------------- Natalie
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Freezing?
#35437 - 01/05/04 07:23 PM
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Bevvy
Reged: 11/04/03
Posts: 5918
Loc: Northwest Washington State
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Natalie, have you tried this? Have you frozen any of it? How do you suppose it would be if I eliminated the zucchini? (Ew)
-------------------- <img src="http://home.comcast.net/~letsrow/smily3481.gif">Bevvy
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Ooh this looks really good! I'm back on the breaking the cycle diet for a few days and this looks like the perfect food to ease me into insoluble fibers again.
What is a dutch oven? Is there something that can be substituted for this?
Thanks!
-------------------- - Jennifer
Edited by angylroses (01/06/04 08:51 AM)
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Bevrs,
How do you freeze soup? I've only really frozen bread before and I want to start making meals in advance so all I have to do is heat it up. Is it best to defrost it in a microwave or over the stove?
Thanks!
-------------------- - Jennifer
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A Dutch oven is just a big pot.
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Quote:
Bevrs,
How do you freeze soup? I've only really frozen bread before and I want to start making meals in advance so all I have to do is heat it up. Is it best to defrost it in a microwave or over the stove?
Thanks!
When I do mine, if I remember, I pull it out ahead of time and let it thaw in the fridge, then just reheat in microwave. Otherwise, I just thaw it & cook it in the microwave.
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Quote:
When I do mine, if I remember, I pull it out ahead of time and let it thaw in the fridge, then just reheat in microwave. Otherwise, I just thaw it & cook it in the microwave.
Oh duh, that's a good idea. Thanks!
-------------------- - Jennifer
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Re: Freezing?
#35490 - 01/06/04 11:44 AM
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Bevvy
Reged: 11/04/03
Posts: 5918
Loc: Northwest Washington State
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Jennifer, I like those small Ziploc "give-away" containers you get at the supermarket. They work perfectly because they're individual serving size (they're also inexpensive). When I make a big pot of soup, I fill these little Ziploc "soup bowls" and stick a removable label on the top which I label the kind of soup and the date I made it. (Otherwise, it gets buried in the deep recesses of the freezer and years later I pull it out, wonder what the heck it was in its infancy, and end up throwing it out.)
Then, when I'm not feeling well and my hubby is hungry, I just tell him to pop one of these in the microwave (the lids are microwavable, by the way! -- unlike Tupperware). He gets a good meal, and I get to stay in bed with my electric blanket and peppermint tea, with a good trashy novel.
-------------------- <img src="http://home.comcast.net/~letsrow/smily3481.gif">Bevvy
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that you leave some empty space in the container when you freeze the soup, because it will expand. If you fill it to the rim the soup will freeze up and pop off the lid once it's frozen - not good. Not that I've ever done something as dunce-y as this myself, mind you... - H
-------------------- Heather is the Administrator of the IBS Message Boards. She is the author of Eating for IBS and The First Year: IBS, and the CEO of Heather's Tummy Care. Join her IBS Newsletter. Meet Heather on Facebook!
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Oooh thanks! I would have filled it up to the rim and wondered why my freezer smelled like soup. LOL
-------------------- - Jennifer
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Re: Dutch Oven
#35546 - 01/06/04 03:17 PM
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Kandee
Reged: 05/22/03
Posts: 3206
Loc: USA, Southern California
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A VERY large cast iron one...with a cover...used for outdoor cooking.......if anyone watches old western movies they've seen them over the campfires, with a metal handle that runs from one side of the pot to the other, for hanging. You can cook/bake ANYTHING in them!!! I have one, it weighs a ton and needs to stay seasoned, yuck.
Kandee
--------------------
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Re: Dutch Oven
#35550 - 01/06/04 03:38 PM
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Bevvy
Reged: 11/04/03
Posts: 5918
Loc: Northwest Washington State
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"Yuk"? No yuk, Kandee! That cast iron kettle is GREAT for soups! I have three -- count 'em -- THREE! -- and I use all of them, sometimes two at a time! One of them is so big I can barely lift it when it's full.
Yeah, it's a Dutch Oven. You can put it on the burner or put it in the oven, and yeah, you can take it camping. What could be better, Girlfriend?! Try roasting a chicken in it -- oh, BABY! When I make my chicken stock, this is what I use -- my cast iron kettle. Nothing like it -- NOTHING! (And, yes, my first came from grandma.)
Okay, so you have to "season" it IF it's brand new. Buy one at a garage sale, already "seasoned." Otherwise, every time you use it, you have to oil it and get it to the point where it doesn't "rust" when you wash it. Nevertheless, it's WORTH IT -- you end up with a family heirloom that you'll find you use more than any other equipment in your kitchen!
-------------------- <img src="http://home.comcast.net/~letsrow/smily3481.gif">Bevvy
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And, what a coincidence, I JUST posted an article on seasoning cast iron pans to a list I own, so if anyone wants a copy of the article, please let me know....
I'm a big fan of cast iron myself. I have two skillets and am on the lookout for a big Dutch oven....
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Re: Dutch Oven
#35569 - 01/06/04 06:23 PM
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sek
Reged: 01/29/03
Posts: 63
Loc: Virginia, USA
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Yes, I would like that article. I have a dutch oven (passed down from my grandmother) but rarely use it because I don't know how to deal with the cleaning and seasoning. Thanks!
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Fake chicken?
#35573 - 01/06/04 06:39 PM
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sek
Reged: 01/29/03
Posts: 63
Loc: Virginia, USA
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Does anyone know of a plain soy "chicken" product that I could use in something like this chicken soup? I am allergic to poultry. I have tried some of the fake chicken patties and they are quite good. I've just never seen any plain chunks that I could use in cooking. This soup sounds good and I'd also love to have chicken noodle soup for once! I know of a vegetarian "chicken" broth so I'm covered there already.
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Yaay Grandma!
#35574 - 01/06/04 06:55 PM
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Bevvy
Reged: 11/04/03
Posts: 5918
Loc: Northwest Washington State
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WOW -- you have quite a nice heirloom there! If it was used by your grandmother, it's already "seasoned." You have to season cast iron when it's new because, if you don't, it will rust -- iron -- rust -- you get the picture. But with a nice "patina" of oil baked into the pot over a period of years, it won't "rust" -- you just wash it quickly and but it back on the fire to dry COMPLETELY before putting away. A thin coat of mineral oil wouldn't hurt. If you use vegetable oil, as most people do, the oil gets rancid if not used right away.
You'll love your heirloom; I know I love mine! It's ALWAYS in use!
-------------------- <img src="http://home.comcast.net/~letsrow/smily3481.gif">Bevvy
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June 3, 1997 The secrets of cast-iron cookware By CHRISTOPHER KIMBALL SPECIAL TO THE TAB
I never cease to be flabbergasted by the prices home cooks will pay for cookware that is either ill-suited for the task at hand or three times more expensive than a perfectly serviceable alternative.
Perhaps it is offensive to my deep-rooted sense of Yankee frugality, a set of values that warms to the feel of a 30-year-old cast-iron Dutch oven and shrinks at the notion of a similar Le Creuset pot which retails for well over $100. (The equivalent 5-quart cast iron Dutch oven sells for $28.)
So when I am asked what sort of cookware to purchase, my first reaction is to espouse the virtues of cast iron. To introduce a note of objectivity into this recommendation, however, I set out to buy, test and cook with the cast iron that is on the market today.
The two most important features of any piece of cookware are heat conductivity and heat retention. Cast iron excels in both categories. Once a piece of cast iron is up to temperature, it retains heat well both because of the properties of cast iron as well as the sheer weight and mass of the pan.
An 8-inch cast-iron pan weighs just over 4 pounds, yet a stainless steel skillet with an aluminum bottom weighs half as much, a bit over 2 pounds. In addition, a cast-iron pan heats evenly; there are no hot spots. The only drawback to cast iron is that since it is so good at retaining heat, the pan will not adjust rapidly to changes in temperature. However, since cast iron is not often used for saucepans, just for skillets and Dutch ovens, this is not relevant.
Other than weight, the only real drawback of cast iron is that it is considered "reactive"--that is, acidic foods can react with the metal, causing changes in flavor and color. In my experience, this threat is overplayed. A well-seasoned cast-iron skillet or pot is pretty much non-reactive, and this point is also made by the manufacturers. A small amount of wine or tomatoes won't be affected. However, a very acidic combination, a good dose of vinegar or a pure tomato sauce, is best cooked in a non-reactive pan.
I started by testing three different types of pans. You can purchase the standard line of cast iron (Lodge is one manufacturer) which hasn't changed much since the turn of the century. It is cheap (a 10-inch skillet runs only $10), but does require proper seasoning.
The second type of cast iron is made by Wagner, which offers cast-iron cookware that is much smoother than the traditional rough surface skillets. I tested them, and found that although they were smoother at first, after proper seasoning and a couple of weeks of use, both the traditional pans and these newer, smoother pans performed about the same.
The revelation came when I discovered a third type of pan made by Benjamin and Medwin. They produce a line of cast iron called Quantum, which is billed as nonstick cookware. I tested their 11 1/2-inch skillet using the same method I employed in my book, _The Cook's Bible_. I fried an egg in it using no shortening whatsoever. To my surprise, the egg did not stick. Since these pans are a fraction of the cost of All-Clad or Calphalon nonstick pans, and comparable in price to the basic Lodge cast iron, I highly recommend them.
So instead of purchasing an $85 nonstick skillet and a $120 Le Creuset Dutch oven, take my advice and invest a fraction of those dollars in cast iron. Here is a short list of what to purchase. Although the Benjamin and Medwin line is limited, their Quantum Supercast Non-Stick cast-iron cookware does perform as advertised. I suggest purchasing the 10 1/2-inch skillet, a good size for most weekday tasks, and then a larger 12-inch or 13-inch skillet from either Lodge or Wagner. These will run under $20 for the 12-inch and close to $30 for the 13-inch version. For a Dutch oven, however, I would opt for the 5-quart from Quantum Supercast. A larger size can also come in handy (they are available from Lodge in either 7- or 10-quart sizes.) You can reach Benjamin and Medwin at (212) 686-0060; 230 Fifth Ave., New York, NY 10001; Lodge can be reached at (423) 837-7181. Most skillets can be purchased with either glass or iron covers.
How to season a cast iron pan
I have tested vegetable oil versus Crisco versus bacon fat, and found no difference in finish, nor did any of these foods turn rancid over time.
1 cast iron skillet or Dutch oven 1 to 2 tablespoons vegetable oil depending on size of pan
Place pan over high heat for 4 to 5 minutes or until you cannot leave your outstretched hand 1 inch above the bottom surface of the pan for more than 2 seconds. Meanwhile, tear off 6 sheets of paper towel in 2-sheet bunches. Wearing heavy oven mitts over both hands, remove pan from heat and pour in oil. Holding handle in one hand, rub oil into pan with first batch of towels. Repeat with second and third sets of paper towels. If this is a new pan, repeat twice. After each use, rub gently with a stiff brush and soapy water, rinse, dry and then repeat process above. Once pan is fully seasoned, repeat process every second or third use, or when the pan starts to lose its smooth, nonstick finish.
Christopher Kimball is the founder and editor of _Cook's Illustrated_ magazine, based in Brookline. He is the author of _The Cook's Bible_ (Little Brown; New York, NY; 1996).
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