Tag Archives: soup

Red Chili Sauce

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Red Chili Sauce
10 pods Red chili
3 cups Water
1 tablespoon Coconut oil
1/4 cup Flour, sprouted
1 teaspoon Salt, sea
1/2 teaspoon Oregano
2 cloves Garlic, fresh, minced
1. Roast the chilies in an oven at 200 degrees F for 5 to
10 minutes. Stir frequently so they do not burn.
Remove the seeds and stems.
2. Put chilies and water into medium pan. Simmer for 15
minutes.
3. Put 1/2 the chilies with some of the cooking water
into a blender. Purée and then strain. Discard the
peels and seeds. Repeat with the other 1/2 of the
chilies.
4. Heat oil in medium saucepan. Add sprouted flour and
brown for 1 minute.
5. Add strained chili, the remaining cooking water and
one additional cup of water.
6. Add, salt, oregano and garlic. Simmer for 15 minutes.

Or a quick sauce, use frozen red chili purée instead of soaked
dried chilies. Defrost the frozen chili and follow steps 4
through 6. For enchilada sauce some like to add tomato juice
for a more mild flavor.

Sauteed Green Chile Sauce

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Sautéed Green Chili Sauce
2 tablespoons fat (coconut oil, not full flavor,
butter or olive oil)
2/3 cup onion, chopped
2/3 cup bell peppers, any color
1/4 cup tomatoes, chopped
2/3 cup green chili, roasted & chopped
2 teaspoons granulated onion
1 teaspoon granulated garlic
1 rounded teaspoon sea salt
2 2/3 cups water
8 teaspoons corn starch or arrowroot (to thicken)
In saucepan melt fat, sauté onion & bell peppers till they start
to brown. Stir in spices then add tomatoes, green chili & 1 cup
water. Bring to a boil. In container stir corn starch or arrowroot
into 1 cup water, stir into green chili mixture. Return to boil &
simmer 15 minutes. (Sauces thickened with corn starch should
be cooked at least 15 minutes). Serve over salad as is, you
might like to blend till smooth. Serve hot.

Note: Arrowroot and cornstarch require longer cooking than
flour. A quickly cooked arrowroot or cornstarch mixture
always has a raw taste.
3 teaspoons cornstarch/arrowroot to 1 cup liquid
For a different flavor replace cornstarch with 1 cup medium
white sauce.

 

Brown Sauce

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Brown Sauce
3 tablespoons Butter or coconut oil
1/2 cup onion, sliced
1 tablespoon Bell pepper, chopped
3 tablespoons Flour, sprouted (spelt or wheat)
1/4 teaspoon Salt, sea
1/8 teaspoon Pepper
1 cup water
Cook vegetables in butter until slightly browned. Remove the
vegetables and stir butter constantly until well browned; add
sprouted flour mixed with seasoning, and brown these, then
add water gradually.
(optional) Add vegetables to sauce.
OR Brown sprouted flour in pan. Make a paste with browned
sprouted flour and butter in a cup, have milk heating in sauce
pan, add the hot milk to the paste slowly, stirring constantly.
Add seasoning. Put the mixture into the sauce pan and cook till
thickened, reduce heat and cook another 3 minutes.
OR Brown sprouted flour in pan. In blender or bowl mix the
browned flour with cold water until smooth, add hot milk
slowly, then the butter. Add seasoning. Cook altogether in a
sauce pan till smooth and thickened, reduce heat and cook
another 3 minutes.

Add Variety To your Sauce or turn it into a soup

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Add variety to your white sauce or turn it into a soup
Use 1 recipe medium white sauce as the base for each cream
sauce, for soup add 2 cups water

cream of celery–add 1/2 cup chopped, cooked celery

cream of mushroom–add 1/2 cup chopped, cooked
mushrooms

cream of parsley–add 3 tablespoons parsley, fresh, chopped
or 2 tablespoons dried parsley

cream of pimento–cook 2 tablespoons chopped onions in fat
until slightly browned, stir fat constantly until well browned;
add 1/3 cup minced pimento, then add sprouted flour mixed
with 1/8 teaspoon each of granulated garlic and onion and
brown these and continue making sauce

cream of tomato–cook for 20 minutes, 1 cup tomatoes, fresh
or canned, 1/2 cup celery, chopped, 1/4 cup onion, chopped,

1/2 teaspoon basil, 1/2 teaspoon sea salt and a pinch of cayenne pepper. Blend and add to sauce.

Methods of combining white sauces

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Methods of combining white sauce
1. Melt fat in sauce pan, add sprouted flour, stir to
smooth paste (roux), cook and stir for 5 minutes before
adding milk (this removes the raw taste of the flour). Add
the milk slowly and stir constantly until boiling point is
reached till it begins to thicken, add seasonings, reduce
heat and cook another 3 minutes. My dad always said the
secret to a great sauce or gravy is take time to cook the
flour.
Notes from Veronica:
1. You can stop after cooking the paste (roux) for 5
minutes, let cool, store in a container in the refrigerator
or freezer to use later. 2. You can finish the white sauce,
let it cool, store in a container in the refrigerator or
freezer to use later. 3. Make big batches when you have
time, cool and store in convenient sizes you use, at either
stage. This will begin to replace your instant food. Make
sure to label and date your containers.
Heat milk. Mix fat and flour together, add to hot milk.
Stir constantly until sauce thickens, add seasonings,
reduce heat and cook another 3 minutes.

Italian Minestrone Soup

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Italian Minestrone Soup
beans must be soaked for 24 hours before cooking
1/2 cup fat, Butter, coconut oil or olive oil
1 large Onion, chopped
3 sprigs Parsley, chopped
3 Carrots, diced
3 stalks Celery diced, diced use leaves
1 cup Cabbage, chopped
1 cup Potatoes, diced (raw)
1/2 cups Tomatoes, fresh or canned diced
2 quarts Water
2 cups Kidney Beans (soaked for 24 hours), blended to give
soup body,
1 large Bay leaf
2 teaspoons Oregano
2 teaspoons Salt, sea, or to taste
Pepper, to taste

Prepare all vegetables. In large pan heat oil. Add: onion,
parsley, carrots, celery, cabbage and potatoes. Sauté together
until browned about 20 minutes, stirring often. Add: tomatoes,
water and beans, bring to a boil. Add: bay leaf, oregano, salt
and pepper. Simmer for 30 to 45 minutes.
Notes from Veronica; Fat settles on top, to keep this from
happening stir 1/2 teaspoon corn starch into 1/2 cup of cold
water and stir into soup. This will emulsify the fats and oils in
any of these soups and other liquids. Soups are a good place to
use some of that fat you used for deep-fat frying it adds a nice
flavor.

Lentil Soup

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Lentil Soup
soak lentils overnight
4 cups water or blend 1/2 cup raw cashews with 2 cups of the
water for a nice flavor
1/2 cup fat, butter, coconut oil or olive oil
2 cloves garlic, small, minced
1 cup onion, small, chopped
1 carrot, large, sliced thin
1 stalk celery, sliced thin
1 cup diced tomatoes, fresh or canned
3/4 cup lentils, soaked overnight
1 teaspoon oregano
1 tablespoon parsley
1 teaspoon granulated onion
1 teaspoon granulated garlic
3 teaspoons sea salt
In pan, bring water to a boil. Add all ingredients and return to a
boil. Reduce heat and simmer, covered for 1 hour. For a
creamier soup blend 1/2 the soup in a blender.

Notes from Veronica; Fat settles on top, to keep this from
happening stir 1/2 teaspoon corn starch into 1/2 cup of cold
water and stir into soup. This will emulsify the fats and oils in
any of these soups and other liquids. Soups are a good place
to use some of that fat you used for deep-fat frying it adds a
nice flavor.