Seafood Chowder - Liquid Gold!  

Of course this is compliant for Hunters but not sure who else.  And I'm sure a few adjustments and you could cook it up for you and your's!  It's the Bomb!!!

http://www.dadamo.com/typebase4/recipedepictor7x.cgi?1014

nice!
thanks for posting!
will edit when I get a chance, or someone beats me to it.....
also Ribbits recipes she submitted yesterday.

funky, that sounds really good!! thanks for taking the time to post and add it to the Recipe Central.
BTW, what did Ribbit add? I missed that apparently. thanks!  

check her latest posts and you ll see.....two new recipes I believe.

I looked up this thread "New Recipe" because I think this would be a good place to have us post all our new recipes as we put them up.  

What do you think Admin's?

So here's the one I just added:

Sausage Breakfast Stirfy (this is delicious!)

http://www.dadamo.com/typebase4/recipedepictor7x.cgi?1036

Or they can just change the name of the forum to "New Recipe 4 Your Type" and have the threads listed at For A, B, AB, O and we could add them like that..What do you think? 10 to 1 half dozen to the other?  

Thanks for the mimiccream link, that looks great for my son (and only has a black dot at worst for me).

I think there's enough crossover between our healthy recipes' ingredients that separating them by type might make us miss out on good ones we can easily tweak according to type.

Perhaps just putting them into menu category...Appetizer, Vegetable, Dessert, Soups/Stews/Casseroles, Meat Entrees...I'm not sure what the categories should be, but something like that.

simply submit the recipe and post the link here.....
thanks!

Quoted from Lola

simply submit the recipe and post the link here.....
thanks!

Thanks for changing the title Lola.  

This makes it easy to find post new recipes that we have posted without starting a new thread everytime.  

right, a heads up for every new recipe submitted to RC!

What?  I guess the cold I'm suffering from is making me foggy-brained, but I don't understand.

this thread works as a 'heads up' for every new addition to Recipe Central......better?

Moist Zucchini Bread
http://www.dadamo.com/typebase4/recipedepictor7x.cgi?1034

Enjoy

You know what I would like to see, as a semi-regular contributer of recipes?  I'd like to be able to search by author.  I write down recipes and then forget about them.  If I could search for my own recipes, "by Ribbit", then I could find what I'm looking for.  Maybe I just need to start my own list somewhere else....just a thought though.

Ribbit - you can.

Go to the Recipe page, and there's an option to Search by Author.

Or if you've added your name as contributor, you can just put your name in the search field and make sure Entire Recipe is selected, and you'll get the list of your own recipes.

Quoted from Ribbit

....I'd like to be able to search by author. ... If I could search for my own recipes, "by Ribbit", then I could find what I'm looking for. ...

or you can name them Ribbit's Zucchini Bread for instance. I named mine IB's Z B..........not because I want 'all the world' to know I posted it   but so it's easier for me to find it back (as my DH says)      

Quoted from italybound

Moist Zucchini Bread
http://www.dadamo.com/typebase4/recipedepictor7x.cgi?1034

Enjoy

So does anyone have any suggestions for using a Hunter compliant flour or grain mixture that would work in place of the Spelt?  

any one of your grains or a mix thereof.....np.

Colds, etc discussion moved here: http://www.dadamo.com/cgi-bin/Blah/Blah.pl?m-1218679364/

Quoted from 1323

Seafood Chowder - Liquid Gold!  


http://www.dadamo.com/typebase4/recipedepictor7x.cgi?1014

Hey Lola... can you add a comment that one could use evaporated milk in place of the Mimic Creme?

I think B's can use milk and maybe Nomad's?

Thank you.  

sure, send me a pm with the exact wording you want me to use.

Ground Beef Fettuccini Alfredo

http://www.dadamo.com/typebase4/recipedepictor7x.cgi?1040

ummm ummm good!

Flat Iron Steak Gourmet Style - Ouu La La!!!

http://www.dadamo.com/typebase4/recipedepictor7x.cgi?1044

very nice!
thanks FM!
now it has pictures, to look enticing!

Lemon Turkey, a mild, kid-friendly stir-fry.  (Also good for gatherers)

http://www.dadamo.com/typebase4/recipedepictor7x.cgi?1045

delicious, thanks!

That lemon turkey looks delicious!  I want to try that.

Here are some Rice Flax Biscuits which are fantastic with strawberry jelly.

http://www.dadamo.com/typebase4/recipedepictor7x.cgi?1046

Thank you Melissa.  

  Aw, thanks.  It is good.  I make it at least once a week because everyone will eat it.

Melissa, that sounds delish! I'm always looking for new ways to cook turkey.

I should credit the genotype website as the beginning of this recipe was their Turkey Scallopini recipe.  I just kicked it up and turned it into a meal by adding green beans to the pan, ume plum vinegar for Asian flair, and thickening up the sauce.  

Quoted from Ribbit

Here are some Rice Flax Biscuits which are fantastic with strawberry jelly.
http://www.dadamo.com/typebase4/recipedepictor7x.cgi?1046

Ribbit, I tried these and need your advice . Why are there cracks (like a dry river bed) on the biscuits once they are done? Once cooled well they became really very hard, is that how it's supposed to be...or is the texture like commercial biscuits..? When you say 'drop' the mixture how do you do it? Scoop with a spoon? I dipped my finger in water and took small balls of the mixture. Was wondering about the shape too...I have a small baking pan...and if there is left over mixture can it be stored sealed in the fridge for say till I get the first batch out? Or will it harden..? Would adding more ghee give the biscuit a better texture?

And there I thought I had just one question for you  !Merci buckets in advance

Oh, no, the texture won't be like commercial biscuits.  If you want gluten-free, egg-free biscuits that are anywhere near commercial fluffiness you have to use potato starch, arrowroot, xanthan gum, tapioca and/or plain gelatin powder.

I used a large baking sheet.  I worked quickly so it didn't lose it's fluff.  Could humidity or elevation be an issue for you?

The cracks on top indicate to me lack of moisture or baking too long.

If you can use tapioca or potato starch, let me know and I'll post those recipes I used pre-BTD.

http://www.dadamo.com/typebase4/recipedepictor7x.cgi?1048

Here's an allergen-free Pineapple Upside Down cake.  If you can use gluten-containing flours and eggs you will have a much nicer cake.  But if you're very limited in your commonly-used baking ingredients, try this one!  Now this isn't a sweet cake.  If you want it really sweet, double the concentrate and the veg glycerine.  I guess I should have said that in the directions.

I forgot to add to the directions that once it's done baking, you flip it out, right side up, onto a plate.

http://www.dadamo.com/typebase4/recipedepictor7x.cgi?1049

Egg Drop Seaweed Soup, can be used for all types with option of adding beneficial veggies or meats as desired (I just had celery in it, along with the ingredients listed).

Quoted from Ribbit

Here's an allergen-free Pineapple Upside Down cake.  

It's been ages since I had a pineapple upside down cake!  I'll have to try this one.

I made those two changes to it for you.

Black Bean Soup With Meat!

For those meatatarian's out there!  ha...

http://www.dadamo.com/typebase4/recipedepictor7x.cgi?1050

And thanks to Valerie's original Black Bean Soup recipe which I based this on, even though they are quite different.  In the end,
I would never had thought of it if not for her recipe.  Thanks Valerie!!!

AND... oh my God!  Ribbit that Pineapple Upside Down Cake looks absolutely like the best!  

Oh how did eating become so enjoyable!  Whoooo Hoooo!!!!

http://www.dadamo.com/typebase4/recipedepictor7x.cgi?1048
here Ribbit, thanks for adding your recipe!

Thanks for the additions.  It really is good.  We ate it with yogurt on top.  If you want to serve this at a holiday event, make it really pretty by putting a marachino (spelling?) cherry in the center of each pineapple slice.  Just don't eat it yourself (or maybe just one!!!).  My little boy sat there eating it and said, "This is deeeeliiiiiicious!"  And afterwords came over and stuck out his belly and said, "Look how big that cake made my tummy."  DD said, "Mama, this is the best cake you've ever made.  Can you open a restaurant?"  I said, "I already run a restaurant.  I feed y'all."  DH said, "So what's the restaurant called?  'Turkey in the Straw'?" (We had crock-potted turkey thighs for supper.)  "Ribbit's Restaurant," I replied.  "Eat.  Croak."  

Quoted from Ribbit

"Ribbit's Restaurant," I replied.  "Eat.  Croak."  

That could have a couple of interpretations...  We hope for happy frogs...

thanks Melissa, light nourishing soup!

FM, looks good, thanks!

Quoted from Ribbit

Oh, no, the texture won't be like commercial biscuits.  If you want gluten-free, egg-free biscuits that are anywhere near commercial fluffiness you have to use potato starch, arrowroot, xanthan gum, tapioca and/or plain gelatin powder.

I used a large baking sheet.  I worked quickly so it didn't lose it's fluff.  Could humidity or elevation be an issue for you?

The cracks on top indicate to me lack of moisture or baking too long.

If you can use tapioca or potato starch, let me know and I'll post those recipes I used pre-BTD.

Thanks Ribbit! I suspect I baked a tad too long. And possibly, lack of moisture too. I'll be giving this recipe another attempt soon.
No potato & tapioca starch for this Hunter! But I see you mentioned arrow root-will that improve the texture?
So what is the texture of the biscuit...? Like Famous Amos cookies or Danish Butter cookies? For want of a better way of trying to describe textures on the internet!

Oh, I see what you mean.  No, what we call a biscuit isn't a cookie, it's a small, round puffy bread.  It's not sweet unless you want to use it as a dessert with fruit on top.  American biscuits are very bread-like, just a different shape.  
http://en.wikipedia.org/wiki/Biscuit
This shows the difference between British biscuits and American biscuits.  Very different.

Ribbit how big a pan do you use for the pineapple upside down cake? I have some standard round cake pans. BTW I tried the chocolate ginger cake using oat flour instead of amaranth and it was rather dense shall we say. Tasted very good though. The pineapple sounds like fun to play with though, I have some dried cranberries sweetened with pineapple juice and cardomon allways seems to be good with fruit.

a pie sized pan......

Oh, no.  I used an iron skillet.  Did I not say that in the directions?  Lola, would you add that?  Yeah, I saute the nuts in ghee in an iron skillet, then add the nutmeg and pineapple slices, then you pour over the batter and put the whole thing in the oven. I'm sorry for the confusion.  Dried cranberries would be a great decoration in the center of each pineapple ring.  Good thinking, GCG.

I have made this cake in a spring-form pan, but you can't saute the nuts then.  You just miss the carmelization of the nuts.  If you like xylitol you could stir some in with the nuts and make even more delicious.

http://www.dadamo.com/typebase4/recipedepictor7x.cgi?1048
done

Quoted from Ribbit

Oh, I see what you mean.  No, what we call a biscuit isn't a cookie, it's a small, round puffy bread.  It's not sweet unless you want to use it as a dessert with fruit on top.  American biscuits are very bread-like, just a different shape.  
http://en.wikipedia.org/wiki/Biscuit
This shows the difference between British biscuits and American biscuits.  Very different.

Well then...that explains it!

Kale and Rice Stir Fry - Delectable!  

http://www.dadamo.com/typebase4/recipedepictor7x.cgi?1051

very nice, thanks!

Looks good, Funky.  I'll try that one.  What do you do for protein?

Quoted from Ribbit

Looks good, Funky.  I'll try that one.  What do you do for protein?

Well if you noice in the comments I made above the actual recipe, you can use any number of things.  We use steaks!  

Quoted from 1323

Kale and Rice Stir Fry - Delectable!  

http://www.dadamo.com/typebase4/recipedepictor7x.cgi?1051

Lola... if you would, please add this line to the ingredient list under Note:

Delicious with any type of meat, tofu, eggs, or even alone.

I'm thinking folks won't notice my description and wonder why the meat isn't listed in the ingredient list when I say to add it in the directions!  

done.....also added entree, cause it is no side dish to me!

Sorry, I didn't read it that carefully.  Plus DH walked in the door from his business dinner (sigh--I wish I could go to a business dinner) right when I was reading it.

Quoted from Lola

done.....also added entree, cause it is no side dish to me!

Thank you Lola!  

Got it fixed Ribbit so it's clear!    

Shrimp Curry

http://www.dadamo.com/typebase4/recipedepictor7x.cgi?1052

This one is very delicious but can only be used by Hunters on special occasion as the Coconut Milk is a Black Dot.

For every other GT as far as I could tell by the book, coconut milk is an Avoid.     

Quoted from 1323

Shrimp Curry

http://www.dadamo.com/typebase4/recipedepictor7x.cgi?1052

This one is very delicious but can only be used by Hunters on special occasion as the Coconut Milk is a Black Dot.

For every other GT as far as I could tell by the book, coconut milk is an Avoid.     

Also you could substitute chicken or tofu in this recipe and this may make it usable by A-Nonnies.  

Zucchini Pasta

Has anyone tried this before?

That looks good.  I've made zucchini lasagna that was similar, and it was tasty.  (With lasagna you have to salt the zucchini and let it sweat for a while to avoid getting too soupy when it cooks, but with this, that isn't necessary)

I have just submitted a flax bread recipe (Multi-grain Flaxseed bread) that my neighbors, and family love. It helps wean them off wheat and gluten.  It isn't completely gluten free, but is a step in that direction.  As an O, I eat maybe 1/5 of a 9x9 pan and that satisfies me, and my B husband eats the rest. We eat about 1 pan a week. So good hot with ghee!  

thanks JoanneO!
mind submitting the link?

For all of you hard workers, I've added a little recipe for Labor Day..enjoy! Would make great burger buns...




ALMOND/FLAX ROLLS

Just looked it up Lola as I was curious.  So what would one substitute for the Spelt Flour?

http://www.dadamo.com/typebase4/recipedepictor7x.cgi?1053

Quoted from Mayflowers

For all of you hard workers, I've added a little recipe for Labor Day..enjoy! Would make great burger buns...




ALMOND/FLAX ROLLS

MF... These look great!  But I've never seen a muffin top pan...    Where would I look for one?

You can find them on Amazon or I bought one at the local homeware (kitchenware)store in the mall..not easy to find. They were sold out and only had silicon ones..I don't know how safe these are but I'm going to get metal ones from Amazon.

Quoted from Mayflowers

You can find them on Amazon or I bought one at the local homeware (kitchenware)store in the mall..not easy to find. They were sold out and only had silicon ones..I don't know how safe these are but I'm going to get metal ones from Amazon.

So I'm looking through all the muffin pans there... Do they come out flat?  So you would have two flat pieces or is one rounded or now does it all work?!  

Yes they come out pretty flat. They all are the same shape. I used more in my second batch in the oven and they puffed up a little. I would use 2/3 full in the muffin top pan. You'll see when you bake them how you like them. Now I can have a tuna sandwich!  

Quoted from 1323

Just looked it up Lola as I was curious.  So what would one substitute for the Spelt Flour?

http://www.dadamo.com/typebase4/recipedepictor7x.cgi?1053

Try oat flour.

Quoted from Mayflowers

For all of you hard workers, I've added a little recipe for Labor Day..enjoy! Would make great burger buns...




ALMOND/FLAX ROLLS

Mayflours, I would need to make these without eggs.  Do you think they would work with extra flax meal?  I'll try them and see.

Quoted from Mayflowers

Now I can have a tuna sandwich!  

Speaking of tuna, you can make your own buns using tuna cans.  Just wash them out real good, oil them, set them in a baking pan, and plop the batter into each one.  They're the perfect size for buns or English muffins.

here's a simple dish I looove! I cook one cup of brown basmati rice with one cup of amaranth. what a dish! After its done I add plenty of butter (or ghee) , chopped garlic, and sea salt.....Heaven!! And everyone else thought so too.I did it in my rice cooker, as if it were all rice. when done it looked like it was gonna be watery, but I just let it sit while DH bar-B- Qed and it soaked it all up and was like risotto!!

try basmati/ quinoa next and go to heaven twice!

Quoted from Ribbit

Mayflours, I would need to make these without eggs.  Do you think they would work with extra flax meal?  I'll try them and see.

Let me know how they turn out!

Quoted from Ribbit

Speaking of tuna, you can make your own buns using tuna cans.  Just wash them out real good, oil them, set them in a baking pan, and plop the batter into each one.  They're the perfect size for buns or English muffins.

Ribbit, when I let it sit a few minutes it got real thick. I'm thinking the flax made it thicken so you may not need eggs. Try Ener-G egg replacer, you'll need less water though.

The tuna cans are a good idea if you can find a muffin top pan!

Do you mean "if I can't find a muffin top pan"?

I'll try it and let y'all know.

Not you specifically L, I meant people in general if they can't/won't buy a muffin top pan..But, the tuna cans might work better because you can just slice the roll.  Are they safe though? Stainless steel? No rust?

Quoted from Mayflowers

Not you specifically L, I meant people in general if they can't/won't buy a muffin top pan..But, the tuna cans might work better because you can just slice the roll.  Are they safe though? Stainless steel? No rust?

I know, I know, MF, I think you meant to type "can't" and you accidentally typed "can".  Anyway, I don't know if tuna cans are aluminum or steel, I just threw it out as an idea.  Me and my ideas......*sigh*

okay to use if the can s are not coated with a plastic film on the inside, like some.

lined with parchment paper or muffin paper might work.

It may be polyester film.  My dad used to work for a company that made polyester film.  He said they used it on the inside of potato chip bags.  Maybe it's the same thing on the inside of cans--I don't know.

Here's a tasty variation on Bacon Wrapped Water Chestnuts.  Contains some gatherer superfoods, but mostly O neutrals.  My family loved them.

http://www.dadamo.com/typebase4/recipedepictor7x.cgi?1057

I made MelissaJ's Lemon Turkey http://www.dadamo.com/typebase4/recipedepictor7x.cgi?1045
and Funkymuse's Kale and Rice Stirfry http://www.dadamo.com/typebase4/recipedepictor7x.cgi?1051 recipes. I sub'd chard for the kale tho. I mixed them together. I mean, man was that good!!! Next time, I'll cook the turkey less time than in the recipe (I think between step 5 and 6, the turkey is supposed to be removed from the pan and added back in step 7  ) but other than that, both recipes are keepers for me!! Oh, wait, I hope FM sees this, I wanted to ask, are the cayenne and other spices in the Kale/Rice recipe supposed to be teaspoon and not Tablespoon? I know it says adjust spices to taste, but if it's meant to be Tablespoon, whoooooo, I'm just a sissy I guess.   

I think you're right, I usually move the turkey off the hot pan when I add the green beans...I'll have to fix that.

Quoted from Melissa_J

I think you're right, I usually move the turkey off the hot pan when I add the green beans...I'll have to fix that.

     This would also be good w/ chicken or fish, I'd bet. I love lemon, so this recipe goes a long way w/ me.

Inspired by Ribbit's http://www.dadamo.com/typebase4/recipedepictor7x.cgi?1046
here's what I did today:

1/4C flax meal (ground in my coffee grinder)
1/4C millet flour (ground it in my coffee grinder)
Pinch each of cream of tartar and baking soda
1/8t Chilli powder
1/8t Powdered sesame seed
1/8t grated Parmesan cheese
1/8t Mixed herbs
2t Ghee
Salt to taste (be careful coz of the parmesan cheese)
Enough water

Mix all the dry stuff. Add ghee and mix well. Add water bit by bit till you have a batter of dropping consistency. Let the mixture sit for a while.

Grease parchment paper. Drop batter and make it into round circles like a cookie. I got about 6.

Oven setting: Hmmm, mine is an oven toaster, so make your own adjustments. Set to 180 deg C, and bake for 10 mins. Once the oven switched off, I took the tray out, flipped the cookies and stuck it back in the remaining heat. Took it out 10mins later and cooled it completely. Just had one, and it's very, very delicious.

For Hunters, that's a diamond, superfood ginger biscuit textured cookie. Now that's an idea-ginger biscuits, wow!

AC, that looks super. I might shake up the kitchen w/ that today.  

AC, Ginger Cookies:

http://www.dadamo.com/typebase4/recipedepictor7x.cgi?817

You can't eat just one.  Something about the strong molasses flavor is just fantastic (to those of us who love molasses).  I think I'll make some of these today.  I want to try them with fresh ginger root.

They travel well too.

Quoted from Ribbit

AC, Ginger Cookies:
http://www.dadamo.com/typebase4/recipedepictor7x.cgi?817
They travel well too.

pun intended?  

Sounds great ladies..a must try..

Quoted from Ribbit

AC, Ginger Cookies:

http://www.dadamo.com/typebase4/recipedepictor7x.cgi?817

You can't eat just one.  Something about the strong molasses flavor is just fantastic (to those of us who love molasses).  I think I'll make some of these today.  I want to try them with fresh ginger root.

They travel well too.

Oh thanks Ribbit  !

I've added the recipe to the RC. http://www.dadamo.com/typebase4/recipedepictor7x.cgi?1058

Quoted from italybound

AC, that looks super. I might shake up the kitchen w/ that today.  

It's really nice IB. And I'm no baker  . It goes well with a small piece of Manchego cheese and dates. Oh man!!!!

Quoted from italybound

pun intended?  

No....no pun intended and I still don't get it.  I'm usually pretty good with puns, but this one has me stumped.

Oh. Do you mean "travel well" as in...AC lives on the other side of the earth?

Quoted from Ribbit

Oh. Do you mean "travel well" as in...AC lives on the other side of the earth?

no, I meant because ginger is used for car sickness....traveling.  

Here's a Pumpkin Dahl soup recipe..Uses Red Lentils..but you can sub another kind of lentil.

http://www.dadamo.com/typebase4/recipedepictor7x.cgi?1061

Quoted from italybound

no, I meant because ginger is used for car sickness....traveling.  

Oh, it all makes sense to me now.  Thanks.

Attention everybody:  Melissa's Lemon Turkey is amazing.  We enjoyed it tonight over penne-shaped rice pasta (Tinkyada brand).  It was fantastic.  Next time I'll use turkey breast instead of the thigh (thighs fit in the budget but aren't very pretty).  Also, I'd like to try it with green peas instead of beans.  This would make a really nice company dish because it's pretty fast (compared to most of what I make), easy, wonderfully tasty, and you can't mess it up!

Quoted from Ribbit

Melissa's Lemon Turkey is amazing.!

Yes, it's really good. Made it for my company. She has requested that and Funkymouse's   Kale and Rice StirFry, not once but twice. Hats off to the two of you!!  

I'm making the Lemon Turkey and Kale/Rice Stir Fry for another lunch guest tomorrow. Yummmmmm, can't wait!!
I'm also making a recipe I got from Donna ......I'm sure she'll add it when she gets time. She got it from allrecipes.com and tweaked it. Here goes:  (my comments in blue)
Apple Cake in a Jar
2/3 cup Ghee
2 cups Raw sugar or 1 cup agave
4 eggs
1 teaspoon ground ginger
1/2 teaspoon ground nutmeg (optional to blood type)
1 1/2 teaspoons sea salt
2 teaspoons baking soda
3 cups spelt
2/3 cup water
3 cups grated apple
2/3 cup raisins
2/3 cup chopped walnuts

1.Preheat oven to 325 degrees F (165 degrees C). Lightly grease the insides of 8 straight-sided wide-mouth pint canning jars. Sift together flour, baking soda, salt, and spices. Set aside.
2.Cream ghee and sweetener until fluffy. this doesn't get too fluffy if you use agave, but it's ok anyway   Add eggs and beat in well. Add flour alternately with water and mix until smooth. Fold in apples, raisins and nuts.
3.Fill jars 1/2 full of batter, being careful to keep the rims clean. Wipe off any batter that gets on the rims. Bake at 325 degrees F (165 degrees C) for 45 minutes. This means 45 minutes......I thought that was a long time to cook for a little jar, but you have to consider the depth of the batter Meanwhile, sterilize the lids and rings in boiling water.
4.As soon as cake is done, remove from oven one at a time, wipe rims of jars and put on lid and ring. Jars will seal as cakes cool. doesn't take long Place the jars on the counter and listen for them to "ping" as they seal. If you miss the "ping", wait until they are completely cool and press on the top of the lid. If it doesn't move at all, it's sealed.
5.Any uneaten opened jars of cake should be kept in refrigerator for up to a week.

I'm going to make this recipe again today but in a regular 9 x 13 pan. I'm also cutting the agave back to 1/2 to 3/4 C..... 1 C for me is way too sweet. Also I'm going to chunk up the apples some more. The apples from our tree are super good this year and I wanna taste them.    Hope you all enjoy this wonderful recipe Donna has been so gracious to pass along.

I'm thinking of using beef broth in my chicken soup recipe to give it a different flavor, possibly richer.

Any O's out there tried this?

Any A's have a good black bean soup recipe. I have been craving some. Over the weekend a friend and I went shopping and we stopped in the Panera Bread Cafe for lunch. I got the black bean soup and Asian Salad. The black bean soup was delicious. I would love to make some to taste like that.

Also I have been cooking baby carrots cooked in maple syrup, apple juice, butter, and cinnamon sugar which are delicious. I have to check the rc to see if there is anything such as this and if not add it in. Great way to get those orange veggies in. A's need those orange veg's with Vit A and C.

f-muse: I haven't tried beef broth, but I have tried a combination of vegetable and mushroom stocks in a 1:1:1 ratio with chicken broth in chicken soup, and it was lush.

If you don't want to use mushroom stock, how about onion broth, like you'd make for french onion soup?

If you're making your own chicken stock or broth and it isn't rich enough, buy a pound or two of chicken wings, brown 'em up and use 'em to make stock. Backs and necks work well also. That's where all the flavor is in a chicken--the bony parts!

Busybee, chances are that bean soup had MSG, sugar and/or corn syrup in it.

Quoted Text

Posted by: Ribbit Busybee, chances are that bean soup had MSG, sugar and/or corn syrup in it.

Yeah, it probably did but what'da do? Part of the shopping trip is eating out. I picked the best thing I could from the menu.

I know, I realize that....but you may not be able to duplicate that flavor at home is all I'm saying.

Quoted from BuzyBee

Any A's have a good black bean soup recipe.

You know... I don't know if this is A compatable.. maybe you can adjust, but this soup is fantastic... one of my fav's...

http://www.dadamo.com/typebase4/recipedepictor7x.cgi?1050

You can leave out the beef and add chicken, turkey or tofu.  I think A's can eat the Applegate chicken sausage that is included.  As well there are some other great Black Bean Soup recipes at Recipe Central:

http://www.dadamo.com/typebase.....=&mytemplate=tp1

beef broth has no lectin
http://www.dadamo.com/forum/archive8/config.pl?read=41205

I have a Brazilian black bean soup recipe..so good. I'll add it to the database. It calls for orange juice, but we who don't partake can use pineapple or apple juice..