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Soup Swap!

Click for all the pictures.

Last Saturday I hosted a soup swap at my house, along with a bunch of women from church and some of our guests (neighbors and friends).  I forgot to count, but I think we had at least 18 women here.  This kind of gathering is easy to organize, and results in several meals in the freezer for each person, plus a chance to sample each other’s favorites and collect some recipes.

Instructions for the party were simply to make a large batch of some kind of soup (preferably one that freezes well), and bring it (hot) to the swap.  We had lunch together, sampling everyone’s soups, along with sides of veggies & fruit & cheese, etc.  Then everyone went around and dished up portions of their favorites into freezer containers to take home.  You could dish a couple servings of a lot of different soups (for people who feed just themselves or self+hubby), or larger portions of just a few soups (for people feeding families).  Each person took home at least as much soup as she brought (some of us hosts brought extra soup, to make sure we would have plenty of soup for eating and taking home).  We also asked people to bring a can of soup to donate to the Soup Kitchen, so we’re helping to feed more than just ourselves.

Below are links to the recipes people brought.  I didn’t get a copy of each recipe, but here’s a good sampling –

Evyn – Tomato Bisque

Emily – Hearty Italian Soup with Parmesan-Pepper Cornbread Biscotti (with cornbread biscotti)

Heather -Asian Vegetable Soup

Cathy – Broccoli Cheese Soup

Tonya and Cathy both brought Santa Fe Soup, and this recipe (link) calls for hamburger but you could also use ground turkey

Wendy S. – chipotle black bean soup, and pumpkin curry soup

Nicole – Chunky Tomato, Celery & Bean Soup

Lisa Marie – Easy Creamy Tomato Soup

Trisha – Slow-Cooker Chicken Tortilla Soup

Wendy M. – Spicy White Bean, Tomato and Spinach Soup _vegan_

Ashley – Pumpkin and Black Bean Soup

Ginny – Baked potato soup

Rebecca – Tofu Vegetable Hot Pot

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New wonderful recipe site for me,  Skinny Crock Pot, furnished this recipe.  She took an Epicurious recipe and changed it to make it healthy and still delicious (which is what she does), with a gajillion fewer calories.  You can find the recipe here.  Basically it’s a little pile of cubed whole grain bread (mine was homemade sourdough), and then you blend pumpkin and 1 egg plus four whites, almond milk (I used 2% dairy milk), honey and spices, and pour that all over the top.  Set crock pot on low, then start smelling the amazing spicy pumpkin goodness. 

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