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Old 10-23-2012, 02:28 PM   #151
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I'm making Cheri's Southwestern Taco Soup tonight! I've been thinking about it since I read the recipe here and I have finally gathered all of the ingredients.
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Old 10-23-2012, 05:13 PM   #152
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OMG Kristn, you will love it. Made a double batch yesterday, half for DD and half for us. I had it at lunch today, got home late this evening and had it again for dinner. So good that I want to go get another bowl but that is not hunger talking

Does anyone know if it freezes well?
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Old 10-23-2012, 06:05 PM   #153
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Originally Posted by Buffy45 View Post
OMG Kristn, you will love it. Made a double batch yesterday, half for DD and half for us. I had it at lunch today, got home late this evening and had it again for dinner. So good that I want to go get another bowl but that is not hunger talking

Does anyone know if it freezes well?
It was fantastic! DH, DS16, and I all loved it. I made a double batch too because we love leftovers and always eat them on kettlebell night (tomorrow).

The instructions say that freezing is not recommended. I can imagine that the dairy may separate if you freeze it.
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Old 10-24-2012, 02:03 AM   #154
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All Y'all talking about the taco soup has convinced me to try it. I bought the Rotel tonight and will be making it soon. Probably on Thursday, as it will take that long for the beef to defrost.
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Old 10-24-2012, 04:21 AM   #155
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Originally Posted by svenskamae View Post
Cauliflower Blue Cheese Soup
2 T. butter
1 cup chopped leeks
1 head chopped cauliflower
3 cups vegetable stock
1/2-1 cup cream
1 t. dried tarragon
6 oz blue cheese, crumbled
Salt and pepper
Cook leeks in butter until tender. Add cauliflower and stock and simmer until tender, about 15 minutes. Puree. Add cream and tarragon. Simmer 3-4 minutes. Stir in cheese and stir until melted.
THIS is delicious. I cut away the leeks to lower the carb count and replaced them with a little dried garlic. It's been my dinner on Sunday and I couldn't wait to make it again..tonight!
It's amazingly rich, try it. :P
Actually tonight I want to try adding some bacon crumbles.
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Old 10-24-2012, 05:54 AM   #156
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YUM! Blue Cheese and BACON! Definitely want to make this one!
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Old 10-24-2012, 06:07 AM   #157
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On the taco soup, I have found my new stand by recipe! I absolutely love it! I figured out that I can make it without the cheese & cream. Freeze the soup and when I am ready for more, simply add cheese & cream to desire as I make individual portions. I think that it lasts about 4 days in the fridge without freezing.
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Old 10-24-2012, 08:53 AM   #158
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Great idea Sunday, on freezing before the cheese and cream. I will do that next time.
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Old 10-24-2012, 06:38 PM   #159
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For Southerngirl61 & anyone else who loves Mascarpone!

I am not sure that I will have time until Thanksgiving to attempt this, but if anyone else does, please let me know how it comes out! It looks absolutely scrumptious! I made sure that there are no ads...


Homemade Mascarpone Cheese - Baking Obsession

Last edited by sunday; 10-24-2012 at 06:45 PM..
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Old 10-25-2012, 10:37 AM   #160
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Originally Posted by sunday View Post
For Southerngirl61 & anyone else who loves Mascarpone!

I am not sure that I will have time until Thanksgiving to attempt this, but if anyone else does, please let me know how it comes out! It looks absolutely scrumptious! I made sure that there are no ads...


Homemade Mascarpone Cheese - Baking Obsession
OMG! Thanks for this! I use mascarpone often and is the secret to my family-famous lasagne. I'm going to make some today. Thanks again
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Old 11-25-2012, 09:07 AM   #161
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Mushroom sauce
(I served it with meatloaf)

1 can mushrooms (pre-cooked)
2 tbsp butter
1 garlic clove, minced
1 tbsp dried or fresh sage leaves
2 tbsp cream cheese or mascarpone
1/2 a buillon cube

Drain mushrooms and process in food processor until smooth.
Fry up minced garlic in butter in a small saucepan, add sage, mushrooms and the buillon cube. Stir until the cube melts completely.
Add the cream cheese or mascarpone for a creamy result.
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Old 11-25-2012, 11:06 AM   #162
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Wow, PaleoRainy, I love mushrooms, so this will be my next test recipe! Thanks!
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Old 11-30-2012, 10:09 PM   #163
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Great thread - love the recipes. Not a recipe, but one of my favorite foods is D'Artagnan Mousse Truffe (Pate) - a 2 oz portion has 20 gr fat, 3 carbs, and 4 gr protein - the perfect food IMHO. Makes a quick snack or meal ( say with salad). You can get it pretty cheap at Trader Joes, but available in most markets.
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Old 12-01-2012, 07:58 AM   #164
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Finally made the taco soup. Really yummy and comforting. We are still getting anaheim chiles and bell peppers from the garden and of course I sauteed some with the onion and ground beef. I like HOT so next time I'm throwing in some red pepper flakes!
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Old 12-01-2012, 09:06 AM   #165
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Great thread - love the recipes. Not a recipe, but one of my favorite foods is D'Artagnan Mousse Truffe (Pate) - a 2 oz portion has 20 gr fat, 3 carbs, and 4 gr protein - the perfect food IMHO. Makes a quick snack or meal ( say with salad). You can get it pretty cheap at Trader Joes, but available in most markets.
Went to TJ just for this. They had different brand but WOW is it good!
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Old 12-01-2012, 11:43 AM   #166
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This thread has just made me really hungry!
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Old 12-01-2012, 11:45 AM   #167
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Old 12-05-2012, 07:09 PM   #168
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so happy to find all of these recipes!
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Old 12-11-2012, 10:16 PM   #169
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subbing
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Old 01-15-2013, 03:09 AM   #170
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Easy Chicken Curry
(makes one portion)

half leftover chicken breast
1 tbsp curry powder
1 clove garlic, minced
1 tbsp olive oil
4oz mascarpone cheese
water/salt/pepper

Take that half chicken breast and start breaking it into pieces with your hands. You should go along with the muscle fiber and reduce it to many long filaments, if it makes sense.
It is time consuming but it seems to give better results than cutting it in pieces with a knife.

While you do this, heat up a pan to fry the garlic clove with the olive oil (this replaces the traditional yet carby onion of every curry).

Once the garlic is golden add the curry powder and mascarpone cheese. Let it melt for a few seconds then stir in the chicken pieces and keep stirring until they are well coated with the sauce.
Adjust with water if you like the sauce to be more runny or skip it. Adjust salt and pepper to taste.

It is a very quick preparation, 10 minutes or less.
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Old 01-15-2013, 05:46 AM   #171
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Wow PaleoRainy, I will be trying this one next time I have leftover chicken. Looks devine!! I think I would add some shirataki rice to make a full meal. THANK YOU!!
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Old 01-21-2013, 12:49 AM   #172
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Rocky road ice cream
(makes 5 half-cup portions)

1 cup whipping cream
2 oz almonds (or other nuts but check carbs!)
2 packets Truvia or similar
1 tbsp unsweetened cocoa powder

Mix one packet of truvia (or other sweetener) with the cream and whip it up till stiff. Divide the whipped cream into two different bowls.
Cut almonds in rough pieces, put half in each bowls and mix
Only into one bowl add cocoa and the remaining sweetener, mix well.
Line up five small cups suitable for freezing and place one spoon of each mixtures, until full. Freeze and enjoy!

My freezer is not too cold so foods tend to remain soft-ish, but if yours is colder it may be the case to take this mock ice cream out a little while before eating it.
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Old 01-21-2013, 07:43 AM   #173
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The rocky road sounds like something I will be making tonight!
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Old 03-02-2013, 03:03 PM   #174
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subbing..and bumping
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Old 04-04-2013, 10:34 AM   #175
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Quote:
Originally Posted by PaleoRainy View Post
Rocky road ice cream
(makes 5 half-cup portions)

1 cup whipping cream
2 oz almonds (or other nuts but check carbs!)
2 packets Truvia or similar
1 tbsp unsweetened cocoa powder

Mix one packet of truvia (or other sweetener) with the cream and whip it up till stiff. Divide the whipped cream into two different bowls.
Cut almonds in rough pieces, put half in each bowls and mix
Only into one bowl add cocoa and the remaining sweetener, mix well.
Line up five small cups suitable for freezing and place one spoon of each mixtures, until full. Freeze and enjoy!

My freezer is not too cold so foods tend to remain soft-ish, but if yours is colder it may be the case to take this mock ice cream out a little while before eating it.
I will DEF be trying this. YUM! Thank you for sharing!!
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Old 06-25-2013, 05:15 AM   #176
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What a great thread!

Thank you to everyone who has contributed
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Old 07-09-2013, 08:35 PM   #177
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Hi everyone!
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Old 07-10-2013, 08:44 AM   #178
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Gotta try that ice cream.

Last edited by shunsweets; 07-10-2013 at 08:47 AM..
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Old 08-16-2013, 03:18 PM   #179
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Fantastic resource- subbing and printing!
Thank you so much Svenskamae!
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Old 10-10-2013, 05:24 AM   #180
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Just subbing and bringing this post back to the top because it has some AWESOME recipes!!

Here's my contribution...from "She Cooks She Cleans" blog: I made it the other night and it is out of this world!

Roasted Broccoli Cheddar Soup


1 pound of broccoli and cauliflower florets (combined weight)
extra-virgin olive oil
1 sweet onion, coarsely chopped
3-4 cloves garlic, chopped
~1/2 teaspoon crushed red pepper flakes, or to taste
3 cups chicken or vegetable broth
1/2 cup heavy cream
10-12 ounces shredded cheddar and/or jack cheese (raw, grass-fed if you can get it)
kosher salt and freshly ground black pepper

Preheat oven to 400F. Place the broccoli and cauliflower in a shallow roasting pan and toss with just enough olive oil to coat the vegetables and the pan. Cover with foil and cook for 15 minutes. Remove the foil and roast uncovered for 10-15 minutes longer, shaking the pan a couple of times so the vegetables are more evenly browned. Remove from oven and set aside.

In a heavy sauce pan (large enough for 2 quarts of liquid), heat 1-2 tablespoons of olive oil over medium-high heat. Add the onion and cook until softened. Add garlic and crushed red pepper flakes; cook for about a minute. Stir in the roasted cauliflower and broccoli. Add the broth; bring to a boil, reduce heat, and simmer for 15-20 minutes.

Using a hand-held blender, blend the soup until smooth and all the vegetables have been puréed. (If you don’t have a hand-held blender, you could also transfer the soup to a food processor to blend. Then transfer the soup back to the pot. Add “buy a hand-blender” to your To Do list.)

Stir in the cream and continue to cook over low heat until the soup is hot, but not boiling. Stir in the shredded cheese. Add salt and pepper to taste, then serve it hot!

Last edited by cherylockholmes; 10-10-2013 at 05:29 AM.. Reason: adding recipe
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