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Laura
Keep it simple!
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RE: Attacks of D at work, you said, "I would not be allowed to hang up on someone who was yakking up a storm because I had to go to the bathroom."
I was tempted to try being funny by asking if they could get you a cordless phone, but I won't do that.
RE: Soup stock.
Let's pretend you can eat meat and you enjoy it.
Get a really big pot (like a stock pot, which is why we call them that) and put some meat in it. The two bestest things are a carcass of roast chicken or turkey (that's the bones and stuff left over on the platter after dinner) or a bunch of bones and meat scraps of beef or pork (like prime rib or pork roast). You can also ask your butcher for soup bones AND YOU MIGHT GET THEM FOR FREE.
Put that in the big pot and add water till it's about 3/4 full. Start this cooking on high, then turn it down -- you want to simmer it slowwwwwwly for at least a couple hours, preferably all day.
Now add the "stock" vegetables. You don't have to peel these or chop them up -- they add flavor and nutrition to the stock and you're going to take them out later. Use any or all of these in your stock:
1-2 onions; 1-2 stalks celery; 1-2 carrots; small zucchini or chunk of squash
Now season your stock. Use any or all of these: 1 tsp worcestershire; 1 tbsp molasses; 1 cup wine; 1 tsp sage; 2 tsp dry mustard; 1 handful chopped fresh spinach; 1 small can V-8 juice; 1-2 cloves garlic; 1 can chopped tomatoes; salt and pepper
Let this simmer for at least a couple hours. Or use a crockpot. At the end of the day (or when you get around to it) put it in the fridge. In the morning all the fat will be solid and floating on the top and you can take it off so you don't have "greasy" soup.
Fish the stock veggies out and throw them away. Fish the meat and bones out, put them in a bowl or colander, and decide whether you want to pick through it and put the good pieces of meat back into your stock. Then re-heat the stock on the stove. Taste it and adjust for spices (add more water if it's really stout and add more seasoning if it's not).
Now pick out any of the veggies you like, peel them and/or cut them up, and add them to the stock. You can add more meat if you want, or frozen vegetables, or cooked rice or pasta (noodles, macaroni, etc.) or leftover vegetables. (Back when I had kids to cook for, I'd keep a covered container in the freezer compartment and keep adding little leftover meat and vegetable scraps to it. It would become soup.)
Though this might LOOK like an intimidating recipe for non-cooks, TRUST ME, IT'S NOT. You can do this really fast and easy in your kitchen, it's really hard to mess it up, it tastes way better than canned soup, it's extremely inexpensive, and the nutritional content is probably 3 times that of store-bought soup.
And for those who don't want to eat meat, just do the same thing with more veggies and no meat!
Good luck!
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I checked the ingredients on Campbell's Chicken Noodle Soup, and it contains chicken FAT! EW, GROSS.
Here's my recipe: Chicken Stock
It's very easy to make, believe me, and you just keep it in the freezer in small individual serving-size containers, then when you want soup, you Mike one of the containers and toss in your favorite veggies -- you have home made vegetable soup within an hour's time that you could serve to any guests, and they'd absolutely love it. AND, it's totally fat-free, very healthy, and IBS-safe (don't forget to have the soluble fiber first though).
Bev
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<img src="http://home.comcast.net/~letsrow/smily3481.gif">Bevvy
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Or "squish," which is how I say it.
Acorn squash photo from wikipedia.org
Take an acorn squash and cut it in half vertically from its stem down. Use a big tablespoon and scoop out all the seeds and stringy stuff from the middle. (Yes, you can plant this outside if you want. Free food.) In the scooped opening where the seeds used to be, put some butter or applesauce or cinnamon or ginger or honey or pork sausage or TVP or sliced apples -- or be decadent and use 'em all. Put the squish in the oven and bake it like a potato -- 30 to 45 minutes at 350 or so. Smush it up some with a fork in a bowl or on your plate and eat it up.
p.s. A pumpkin pie made with this beats the dickens out of a pumpkin pie made with store-bought canned pumpkin.
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ok....well, i'm a jewish mama so i'll share my soup stocks with you.
Chicken soup seems to be one of the few things i can eat right now.
Chicken soup stock:
Take 1-2 large chicken breasts or a whole large chicken if you're feeding tons and boil it in water. Add 2-3 chicken bouillion cubes if you like - or if you're like me just add some dill, salt and pepper to your boiling chicken. Turn the heat down and let it simmer . add more water when you need to. When the chicken is done it will start falling off the bone. can take 2-3 hours. Or...turn on your crockpot and throw in the chicken and fill the crockpot with water. Let it cook overnight on low!
I add carrots, potatos, rice usually - sometimes noodles or matza balls. (i used to add celery and onions but am holding off on those)
Veggie stock:
every time you cut carrots, onions, celery, squash or any vegetable..take the 'ends and peices' and throw them in a ziplock in the freezer. When you're ready to make stock just toss all those pieces into your crockpot, fill with water and cook on low overnight. Strain the pieces out and whats left is your veggie soup stock/broth.
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~Barb
www.supersilks.com
Everyone deserves silk
I'm the mama. Just the mama. Always the mama.
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