Thanksgiving Soup Ideas

Turkey and Tortilla Soup

 

Ingredients

• 3 (6-inch) Corn Tortillas (cut in strips)


• 2 tbsp Cooking Oil


• 1 cup Red or Green Salsa


• 2 (14-ounce) cans Reduced Sodium Chicken Broth


• 2 cups Turkey (cooked and cubed)


• 1 large Zucchini (coarsely chopped)


• Lime Wedges


• Sour Cream


• Cilantro 

Instructions

• Slice the corn tortillas into long strips.


• Take a skillet. Heat oil in it and cook the tortillas until they turn crisp.


• Place a saucepan on medium heat and add chicken broth and salsa. Bring it to boil.


• Now, add the turkey and zucchini and stir for a while.


• Garnish the soup with tortillas, cilantro and lime wedges.


• Serve hot with sour cream. 

Turkey Vegetable and Herb Dumpling Soup

 

Ingredients

• 8 cups Turkey Broth


• 4 cups Roasted Turkey Meat (skinless)


• 1 (10 oz) can Diced Tomatoes


• 1 Celery Stalk (medium)


• 1 Carrot (medium, diced)


• 1 Turnip (peeled, diced)


• 1 Onion (medium, diced)


• 4 tsp Dried Parsley (divided)


• 1 Bay Leaf


• 1½ cup Flour


• 2 tsp Baking Powder


• ¾ tsp Salt


• ½ tsp Dried Rosemary


• ¾ cup Milk 

Instructions

• Place a saucepan on heat and add turkey broth, tomatoes, celery, turnip, onion and carrots.


• Add the bay leaf and sprinkle some dried parsley.


• Cover the saucepan with a lid and simmer on low flame, for about 6 hours.


• Now add the turkey meat and cook the vegetable broth for another hour.


• Mix flour, salt, milk, rosemary, parsley and baking powder in a bowl and knead to dough.


• Form small, round-shaped dumplings and place in the saucepan.


• Cover and cook the soup for 20 minutes, until the dumplings turn coarse. 

Pumpkin Coconut Soup

 

Ingredients

• 1 Onion (diced)


• 3 tbsp Vegan Margarine


• 2 cups Vegetable Broth


• 1 (14-ounce) can Coconut Milk


• 1 (15-ounce) can Pumpkin


• ½ tsp Curry


• ½ tsp Ginger


• Salt 

Instructions

• Take a large saucepan and add margarine. Sauté onions in it for 5 minutes or until soft.


• Add vegetable broth, coconut milk, pumpkin, curry, ginger and salt and stir well.


• Reduce the flame to low and simmer the soup for 15 minutes, stirring occasionally.


• Serve hot with a garnishing of your choice. 

Sweet Potato Ginger Soup

 

Ingredients

• 1 tbsp Flour


• 2 quarts Ice Water


• 2 ½ pounds Sweet Potato


• Boiling Water


• ½ tsp Salt


• 1 tsp Ginger (shredded)


• 1 pint Milk


• 1 pint Half And Half


• ¼ cup Sugar


• 1 tbsp Brandy


• 2 tsp Mint (chopped) 

Instructions

• Mix flour and ice water in a bowl, to form a paste.


• Peel and cut the sweet potatoes in half.


• Drop them in flour and water paste and keep aside for about 5 minutes.


• Remove the potatoes from the paste and put them in boiling water pot.


• Add salt and fresh ginger and boil the potatoes until they turn tender.


• Remove the potatoes and retain the liquid.


• Process the potatoes in a blender.


• To the retained liquid, add the blended potatoes and mix to form a thick consistency.


• Add milk, half and half, sugar and brandy and cook on low heat for about 10 minutes.


• Serve hot after garnishing with mint.

3:30 AM | 0 comments | Read More

Homemade Vegetable Soup

Mixed Vegetable Soup

Ingredients 

• 1 leaf Cabbage


• ½ Capsicum


• 1 small Onion


• 1 small Carrot


• ¼ Tomato


• 1 small Cauliflower


• 1 leaf Spinach stem


• 1 French Bean


• 3-4 Mint leaves


• 3-4 leaves of Coriander


• 1 tbsp Corn flour


• 1 tsp Oil


• ¼ tsp Ginger (Chopped)


• 1 pod Garlic


• ½ tsp Red Chili


• ½ tsp Soy Sauce


• 1 tsp Oil


• Salt as per taste


• ½ tsp Sugar


• 3 cups of Water 

Preparation

• Chop the vegetables finely, all together.


• Heat oil in a pan and add in all the vegetables and fry them for 5 min.


• Add 3 cups of water and bring them to boil.


• Mix corn flour in the remaining water and add to the boiling soup.


• Stir continuously until the soup thickens. Add in soy sauce, salt, sugar crushed Chili and seasonings. Stir it well.


• Serve the soup piping hot with green chili in vinegar and soy sauce. 

Potato And Leek Soup 

Ingredients

• 4 cups of Vegetable stock


• 4-5 organic Yukon Potatoes


• Chives for garnish (freshly chopped)


• 2 whole Leeks


• 1 tsp freshly ground Nutmeg


• Salt and Pepper to taste 

Preparation

• Cube the potatoes and bring them to boil in the stock.


• When the potatoes are boiled, chop the leeks and sauté them in a small amount of olive oil until they have softened and are sweet.


• Add leeks to the boiled potatoes and cook for a few more minutes until the potatoes get soft.


• Add nutmeg, and puree the whole mixture in a blender. Serve the soup garnished with chives and a drizzle of olive oil.

Vegetable Soup 

 

Ingredients 

• 2 large Onions (chopped)


• Garlic powder to taste


• 8 stalks Celery (chopped and tops included)


• 2 large cans of Tomatoes (mashed)


• Lawry’s Pepper and Salt to taste


• 16-20 oz frozen mixed Vegetables

 Preparation 

• Combine all the 6 ingredients in 1 quart water and simmer until the celery and onion is cooked.


• Add in vegetables and more water if desired and simmer the vegetables till they are cooked as desired. Add in more salt and pepper if required.

Chunky Italian Soup 

Ingredients

• 1 medium Onion (chopped)


• 1 tbsp Olive Oil


• 2 cans of Italian Tomatoes


• 4 cups of Water


• 2 tsp Basil (dried)


• 1 can of Tomato soup with Basil (undiluted)


• 2 tsp Oregano (dried)


• 2 cloves of Garlic (minced)


• 16 oz Kidney Beans (rinsed and drained)


• 1tsp Salt


• ½ tsp freshly ground Black Pepper


• 1 Carrot (chopped)


• 1 Zucchini (chopped)


• 1 tbsp Chili Powder (optional)


• 8 oz Rotini Pasta (cooked)


• 16 oz Italian Green Beans (drained) 

Preparation

• Heat up olive oil over medium heat and cook onion in it until tender.


• Stir in tomatoes, tomato soup with basil, garlic cloves, and 2 tsp of basil, dried oregano, salt, black pepper and chili powder if desired. Bring it to boil and then reduce the heat. Simmer for 30 min while stirring occasionally.


• During the last few min when the soup is simmering, cook pasta as per the package directions and keep it aside.


• Stir in the kidney beans, the Italian green beans, carrot and zucchini and simmer for 15 min while stirring occasionally.


• Stir in the pasta, keep it on heat for some time and then serve hot.

Black Bean Vegetable Soup 

Ingredients

• 8.75 oz of whole kernel Corn


• 1 Onion (chopped)


• 15 oz Black Beans (rinsed and drained)


• ¼ tsp ground black Pepper


• 1 can of Tomatoes (stewed)


• 2 tsp Chili Powder


• 1 clove Garlic (minced)


• 2 Carrots (chopped)


• 4 c. Vegetable Stock


• 1 tsp ground Cumin


• 1 tbsp Vegetable Soup

Preparation

• Heat up little olive oil over medium flame and add in onion, garlic and carrot and cook until the onions get tender.


• Put in the chili powder and cumin and let it cook for a minute. While stirring continuously, put in the stock, beans, corn and pepper, and let the mixture come to a boil.


• Get together tomatoes and rest of the beans and puree them in a food processor and then add them to the soup.


• Let the soup simmer for 15 min for the carrots to get tender and then serve.

3:29 AM | 0 comments | Read More

Kombucha Tea Recipes

Kombucha Tea

 

Ingredients 

• 2 l boiled Water


• 2 Black or Green Tea bags


• 1 cup White Sugar


• 1 Cinnamon Tea bag


• 1 Kombucha Culture


• 1 cup Kombucha Fermented Brew 

Method 

• Take boiled water in a glass bowl and add sugar to it. Stir fervently until the sugar is fully dissolved.


• Dunk the tea bags in the bowl and allow it to steep for 15-20 minutes.


• Remove the tea bags and allow the infusion to cool down to room temperature.


• Now add kombucha fermented brew and kombucha culture to the decoction and seal the bowl tightly with a light muslin cloth. Keep the bowl aside. Your kombucha tea will take seven to ten days to ferment.


• Strain the tea and store it in the refrigerator for future use. 

Honey Kombucha Tea Recipe

 

Ingredients 

• 2 cups Kombucha Tea


• 3 quarts Water


• 1 cup Honey


• ½ cup Sugar


• 2 Black or Green Tea bags (optional) 

Method 

• Take a small pot, pour 3 quarts of water, and boil it for five to ten minutes.


• Remove the pot from the heat and allow the water to cool down.


• Now add honey to the water and stir it until fully dissolved. Strain the liquid into a glass jug.


• Add kombucha tea to the liquid, cover the mouth of the jar with a light cloth, and keep it aside to ferment. The tea should be ready in ten days.

Peach Kombucha Tea Recipe

 

Ingredients 

• 2 Peach Tea bags


• 3 quarts Water


• 2 cups Kombucha Tea


• ½ cup Sugar 

Method 

• Take water in a sanitized pan and bring it to a boil.


• Add sugar to the water and stir until completely dissolved. Allow the liquid to cool down to room temperature.


• Add peach tea bags to the water and steep it for fifteen minutes. You can also use black or green tea bags as per your taste and preference.


• Strain the tea in a glass jar, cover the mouth with a cloth, and keep it aside to ferment for seven to ten days.


• Your peach kombucha tea is ready for consumption.

3:09 AM | 0 comments | Read More

How To Make Pickles

Onion Pickle

Ingredients

• 1 cup Mustard Oil


• 4 tbsp Black Mustard Seeds


• 2 tsp Red Chili Powder


• 1 tsp Ground Turmeric


• 3 tbsp Vinegar


• 2 ½ tsp Sugar


• ½ tsp Salt


• 3 tbsp Dry Mango Powder


• 15-18 Green Chilies


• 30 cloves of Garlic (Peeled)


• 1 ½ tsp Ginger (Crushed)


• 900 gm Onions (Sliced)


• ½ tsp Ascorbic Acid

Method

• Heat oil to smoking point in a pan and then set it aside to cool.


• Now blend mustard seeds, chili powder, turmeric, vinegar, sugar, salt and dry mango powder together to make a thick paste.


• Add this mixture to oil and stir for a minute. Now add all other ingredients.  


• Mix everything well and store the mixture in sterilized jars covered with a film of oil.


• Refrigerate for 3-4 weeks.

Lemon Pickle

 

Ingredients

• 1 kg Lemons


• 240 gms Salt


• ½ litre Mustard Oil


• 2 big pieces Asafetida


• 4 tsp Red Chili Pepper


• ½ kg Ginger


• 30 grams Mustard seeds


• 120 grams Whole Fresh Red Chillies


• 60 grams Fenugreek Seeds


• 1 cup Lemon Juice


• 1 tbsp Salt, for lime juice

Method

• Wash the lemons and dry them with a cloth.


• Make 4 slits in each lemon and pack the salt inside. Also rub a little salt outside till the skin is tender.


• Heat oil in a pan till smoky and remove from the fire


• Add asafetida to the oil and crush it with a spoon when it swells up and place the pan back on flame.


• Add chilli powder and stir till red colour appears.


• Remove the pan from fire and add mustard seeds while stirring constantly.


• Place the pan back on flame and stir in lemons, fresh red chillies and ginger and cook until a little tender.


• Roast Fenugreek seeds and powder them.


• Mix fenugreek powder and lemon juice mixed with one tablespoon salt and cook for 5 minutes.


• Remove from the fire, pour the lemons with the juice into a clean jar, and cork tightly.

Sweet Mango Pickle

 

Ingredients

• 675 gms Green Mangoes


• 575 gms Sugar


• 2 tsp Salt


• 1 tbsp White Cumin Seeds


• 2 tsp Brown Cardamom Seeds


• 1 tbsp Poppy Seeds


• 1 tsp Red Chili Powder

Method

• Peel and grate the mangoes in a large bowl and make sure the flesh is about 450gms.


• Mix sugar and salt well in the bowl.


• Roast cumin seeds, cardamom seeds and poppy seeds and stir in chili powder when done.


• Mix the above seed mixture with the sweetened mango.


• Place the pickle into a sterilized jar, cover with a clean cloth and leave out in the sun or in warm, light place for about a week.


• Shake the jar at least once a day and refrigerate only when the pickle is 3 weeks old.

3:08 AM | 0 comments | Read More

Pickled Beets Recipes

Pickled Beets

 Ingredients 

• ¼ cup Cider Vinegar


• 4-5 Beets


• 1 tbsp Olive Oil


• 1 tbsp Sugar


• ½ tsp Mustard (Dry)


• Salt and Pepper 

Procedure 

• Separate the greens from beets and cut beets into uniform size which will make it easy for you to cook them.


• Put the beets for steaming or boiling for around 30 minutes. You can insert a fork to test whether or not beets are cooked properly.


• Once cooked, drain out the water and rinse beets in cold water. Use your fingers to remove the peels off the beets. Make sure to remove all the peels off the beets.


• Prepare the vinegar dressing by combining together cider vinegar, sugar, olive oil and dry mustard. Whisk the ingredients together with a spoon or a fork, allowing dry mustard to emulsify the dressing.


• Add salt and pepper according to your taste and then mix the beets and vinaigrette in a bowl leaving it to marinate for half an hour at room temperature.

Balsamic Pickled Beets 

Ingredients 

• 1 tbsp Balsamic Vinegar


• 8 medium sized Beets (Trimmed)


• ¼ tsp Black Pepper (Freshly Ground)


• ¼ tsp Salt


• 2 tsp Olive Oil 

Procedure

• Wrap aluminium foil around each beet and roast them in an oven at 4250 F for an hour or until fork tender.


• Remove the beets from the oven after cooking and let them stand until cool enough to handle.


• Use a paring knife to peel off the skin from the cooked beets. Cut each into quarter or eights depending on the size.


• Toss the cut beets with vinegar, oil, salt and pepper. 

Chinese Pickled Beets
Ingredients

• 2 tbsp Cornstarch


• 3 cans Beets (Sliced)


• 1 cup Sugar


• 24 whole Cloves


• 3 tbsp Catsup


• 1 cup Vinegar


• 1 tsp Vanilla


• 1 ½ cup Beet Juice


• 3 tbsp Oil


• 1 dash Salt 

Procedure

• Combine together all the ingredients except beets in a large shallow pan.


• Mix well the ingredients and then add beets and beet juice into the mixture.


• Cook the mixture over medium heat for 3 minutes, stirring it continuously until the mixture thickens. 

Pickled Beet And Onions 

Ingredients 

• 1 cup Vinegar


• 7 lb medium Beets


• 2 tbsp Pickling Spices


• 2 tsp Salt


• 2 ½ cups Sugar


• 2 lb medium Onions


• 3 ½ cups White Vinegar


• 1 ½ cups of Water 

Procedure 

• Cut two inches from the entire beets top, leaving the root ends attached. Also peel and cut onions into ¼ slices.


• Heat up water sufficient enough for the beets to boil. Add beet and 2 tsp of vinegar for each quarter of water used. Cover and leave it for boiling.


• Cook beets for around 35-45 minutes and then drain out the water. Let the beets cool down, remove the skin and the root ends and then cut into ¼ inch slices.


• Boil the remaining ingredients in a 6 quart Dutch oven. Once boiled, simmer the heat and let it cook uncovered for 10 minutes. Stir in the beets after 10 minutes and let cook for some more time.


• Pack the cooked beets and onions in hot jars. Heat the syrup till it reaches the boiling point. Pour it over beets and onions leaving ½ inch headspace.


• Process it for 30 minutes in boiling water bath before using.

3:08 AM | 0 comments | Read More

Fajita Seasoning Recipe

Super Fajita Marinade

 

Ingredients

• 3 Limes (juiced)


• 2 Green Onions (chopped)


• 3 cloves Garlic (minced)


• 3 tbsp fresh Cilantro (chopped)


• 2 tbsp Vegetable Oil


• ½ tsp Red Pepper Flakes


• ¼ tsp ground Coriander


• ¼ tsp ground Anise Seed (optional)

Instructions

• Mix together lime juice, green onions, garlic, cilantro, vegetable oil, red pepper flakes, coriander and anise seed in a medium mixing bowl. Whisk all the ingredients to blend them well.


• Pour this seasoning over your desired meat and mix to coat evenly.


• Cover the bowl and set it aside for about 12 to 24 hours for marinating.


• Thereafter, cook as per your choice.

Chicken Fajita Seasoning

 

Ingredients

• ¼ cup Beer


• 1/3 cup fresh Lime Juice


• 1 tbsp Olive Oil


• 2 cloves Garlic (minced)


• 1 tbsp Brown Sugar


• 1 tbsp Worcestershire Sauce


• 1 tbsp Cilantro (chopped)


• ½ tsp Cumin (ground)


• Salt (to taste)

Instructions

• Take a large mixing bowl and combine together beer, lime juice, olive oil, garlic, brown sugar, Worcestershire sauce, cilantro, cumin and salt. Stir all the contents nicely.


• Transfer the marinade into a resealable plastic bag and add 1½ pounds of chicken breasts.


• Mix the bag well until the chicken is evenly coated.


• Set the marinade in the refrigerator for about 1 to 3 hours before cooking.

Authentic Seasoning

 

Ingredients

• 1 tbsp Worcestershire Sauce


• ¼ cup Lemon Juice


• 2 Garlic Cloves (crushed)


• 2 tsp Brown Sugar


• ½ tsp Oregano


• ½ tsp Cumin (ground)


• ½ cup Water


• 1/8 tsp Liquid Smoke


• Dash of Tabasco

Instructions

• Take a medium glass bowl and place all the above listed ingredients.


• Mix well to evenly blend all the contents.


• Refrigerate the marinade for at least hour prior cooking.

Tangy Fajita Marinade

 

Ingredients

• 1 cup Pineapple Juice


• ½ cup Soy Sauce


• 2 tbsp fresh Lime Juice


• 1 tsp Cumin (ground)


• ½ tsp Garlic (minced)

Instructions

• Take a small bowl and combine all the ingredients mentioned above.


• Using a whisk, mix the contents evenly. 


• Add in about 2 pounds of meat into the marinade and refrigerate for at least 4 hours before cooking.

3:07 AM | 0 comments | Read More

Cold Appetizers Recipes

Egg Salad

 

Ingredients:

• 2-3 Egg/Egg White


• 2 Spring Onions


• 1 Yellow Bell Pepper (Capsicum)


• Few Lettuce Leaves


• 2 tsp Pepper Powder


• 1 tsp Vinegar


• 2 tsp Oregano


• 1 tsp Olive Oil


• Salt to taste

Method

• Boil the eggs. Let them cool down, peel and then chop them into pieces. Keep aside.


• Chop the vegetables finely.


• In a bowl, mix salt, pepper, oregano, vinegar and olive oil.


• Add it to the bowl containing chopped vegetables. Place chopped eggs into it. Mix gently.


• Serve.

Fruit Appetizers

 

Ingredients

• 2 cups Mixed Fruit (seasonal fruits or any)


• Few fresh Mint Leaves

Method

• Crush the mint leaves into a bowl containing the mixed fruits. Keep a few leaves aside.


• Stir the mixture and keep it chilled in the refrigerator.


• While serving, put into bowls with a sprig of mint on the top.

Peanut Butter & Banana Wraps

 

Ingredients

• 1 cup Peanut Butter


• 1 cup Honey


• 4 Tortilla Wraps (whole wheat)


• 2 Bananas (sliced)

Method

• On each tortilla, spread the peanut butter evenly.


• Next, spread honey. Each tortilla must contain enough honey to make the dish sweet.


• Place slices of banana on the top of the honey and peanut butter.


• Roll tightly and secure with a toothpick.

Strawberry Dip

 

Ingredients

• 1 cup Strawberries (cut into pieces)


• 1 cup Plain Yogurt


• 3 tbsp Strawberry Cream Cheese


• 1 cup Castor Sugar

Method

• In a bowl, blend together the yogurt, cheese and sugar till the mixture becomes smooth.


• Add strawberries and keep stirring till the mixture seems consistent.


• Keep chilled.


• Serve with ginger cookies or vanilla wafers.

Salsa Fresca

 

Ingredients

• 1 cup Red or White Onion (chopped)


• 4 -5 Tomatoes (medium sized)


• 2 Roasted Jalapenos (chopped)


• 3 tbsp Cilantro (chopped)


• 1 cup Lime Juice


• 1 tsp Salt


• 1 tsp Garlic Paste

Method

• Mix all the above in a large glass bowl.


• Lightly stir the mixture without mashing the contents too much.


• Cover with a cling film and place in the refrigerator for about 30min.


• Serve chilled with bread or crackers.  

3:05 AM | 0 comments | Read More