Serves 4-8.
Ingredients:
- 2/3 c. quinoa, raw
- 1/4 c lime juice
- 1 1/2 cups chicken broth
- 4 boneless, skinless chicken breasts, cut in half
- 2 cloves garlic, minced
- 1/2 tsp thyme, dried
- 1/4 tsp black pepper
- 2 tbsp oil
Serves 6 – 8.
Ingredients:
- 2 lb butternut squash, cut into 1/2 – 1 inch chucks
- 1 small zucchini, diced
- 1 small yellow squash, diced
- 1 can diced tomatoes with chiles
- 1/3 c. cremini mushrooms, chopped
- 1 c. corn
- 1 can chickpeas, drained and rinced
- 1/2 c. quinoa
- 1/2 tsp. oregano
- 1/2 tsp. cumin
- 1/2 tsp. corriander
- 3 c. vegetable broth
Serves 4 – 6.
Ingredients:
- 4 large skinless, boneless chicken breasts, cut into thirds
- 3/4 cup hot salsa
- 1/4 cup peanut butter
- 1 T. soy sauce
- 2 T. fresh lime juice
- 1 tsp. freshly grated ginger (or a few shakes of the bottled type)
- chopped peanuts for garnish (optional)
- chopped cilantro for garnish (optional)
Serves 6-8.
Ingredients:
- 2 c. brown rice, uncooked
- 2 c. fat-free chicken or vegetable broth
- 1 c. corn
- 14 1/2 oz. black beans, drained
- 14 1/2 oz. kidney beans, drained
- 14 1/2 oz. pinto beans, drained
- 14 1/2 oz. Italian-style stewed tomatoes, undrained
- 14 1/2 oz. diced tomatoes with chiles, undrained
Serves 6-8.
Ingredients:
- 1 c. Fresh or frozen corn
- 1c. Onion, chopped
- 1c. Green pepper strips
- 1 c. water
- 1 c. zucchini, diced
- 1 large tomato, diced
- 1/4 c. roasted sweet red pepper, chopped
- 1 c. shredded nofat or soy cheddar cheese
- 2/3 c. cornmeal
- 1 c. nonfat or soy milk
- 2 eggs slightly beaten
- salt to taste
- pepper to taste
- chili powder to taste
I may pretend to know what I’m talking about in the kitchen most of the time, but I didn’t go to cooking school and I still have lots of questions. One of the things that I’ve been pondering lately is the naming of recipes; in particular, I’ve wondered how cookbook writers know how to draw the line between a soup and a stew and of course that leads to wonder what exactly makes a chowder a chowder or a bouillabaisse a bouillabaisse.
Since I figure I’m not the only one wondering, I thought I’d share some definitions I found.
- Bisque
- a thick, rich soup usually consisting of pureed seafood and cream. Newer recipes may use poultry or vegetables in place of seafood.
- Bouillabaisse
- a French seafood stew made of fish, shellfish, onions, tomatoes, white wine, olive oil, garlic, saffron and herbs.
- Bouillon
- a broth made from cooking vegetables, poultry, meat or fish in water.
- Chowder
- a thick, chunky seafood or other rich soup containing chunks of food.
- Consomme
- clarified meat or fish broth
- Gazpacho
- an uncooked soup made of a pureed mixture of fresh tomatoes, sweet bell peppers, onions, celery, cucumber, bread crumbs, garlic, olive oil, vinegar and sometimes lemon juice which is served cold; also served chunky-style. You may also see this spelled “gaspacho.”
- Soup
- asically any combination of vegetables, fruit, meat, and/or fish cooked in a liquid.
- Stew
- a dish containing meat, vegetables and a thick soup-like broth made from a combination of the stewing liquid and the natural juices of the food being stewed.
- Stock
- strained liquid that is the result of cooking vegetables, meat or fish and other seasonings in water.
For more, visit About.com’s Soup/Stew Glossary.
Serves 4-6.
Ingredients:
- 4 c. chicken or vegetable broth
- 1 1/2 c. canned pumpkin
- 1/2 c. onion, chopped
- 1/3 c. quick cooking barley
- 1 clove garlic, minced or pressed
- 1/2 to 1 tsp. curry powder
- 1/2 tsp dried thyme
- 1 1/2 cup skim or soy milk
