ISO: TMJ is acting up. ISO: soups please? I know it is not exactly soup
- Thread starter dawn_mo
- Start date
In Search Of:
janet-in-nc
Well-known member
Did I post this delicious, low cal, cauliflower and cheese soup?
Just saute a chopped onion and a couple of cloves of chopped garlic in a little olive oil for a few minutes, add the broken up flowerets of a head of cauliflower and saute a bit, adding a little more evoo if necessary. Cover with chicken stock and simmer until soft. Whir up with a stick blender,add s&p and a handful of 2% grated cheese to taste and mix again. I like it ice cold but the original recipe from Wm Sonoma soup cook book served it hot and also added carraway. Like most soups, it is better the next day.
Just saute a chopped onion and a couple of cloves of chopped garlic in a little olive oil for a few minutes, add the broken up flowerets of a head of cauliflower and saute a bit, adding a little more evoo if necessary. Cover with chicken stock and simmer until soft. Whir up with a stick blender,add s&p and a handful of 2% grated cheese to taste and mix again. I like it ice cold but the original recipe from Wm Sonoma soup cook book served it hot and also added carraway. Like most soups, it is better the next day.
I love this veggie soup, with an Italian bent >>
Lately, I've been adding barley the last half hour instead of pasta -- more nutritious. This is such a forgiving recipe that you can do about anything with it. If I have lots of zucchini, I add more. Don't always add beans. I'll switch up the veggies to what I have in the fridge.
http://eat.at/swap/forum/index.php?action=display&forumid=1&msgid=53580
Lately, I've been adding barley the last half hour instead of pasta -- more nutritious. This is such a forgiving recipe that you can do about anything with it. If I have lots of zucchini, I add more. Don't always add beans. I'll switch up the veggies to what I have in the fridge.
http://eat.at/swap/forum/index.php?action=display&forumid=1&msgid=53580
REC: Tomato Florentine Soup -- I've been dying to try this one, but haven't yet >>
http://eat.at/swap/forum/index.php?action=display&forumid=1&msgid=43377
http://eat.at/swap/forum/index.php?action=display&forumid=1&msgid=43377
REC: Chinese Winter Soup - one of our favorites
Chinese Winter Soup
This is very much like the Chinese-restaurant variety, and easy, too -
Makes 6 servings
5 cups chicken broth1 cup sliced mushrooms
2 cups young small spinach leaves (or bok choy, sliced)3 Tbl. mild soy sauce
2 Tbl. cider vinegar1/2 tsp. black pepper
1-1/2 Tbl. dark sesame oil 1/4-1/2 tsp. chile oil or tabasco sauce
1/2 lb. tofu, cut into small dice (about 1/2” squares)2 Tbl. cornstarch dissolved in 3 Tbl. water
1/2 egg, slightly beaten1/4 cup bamboo shoots
1 green onion, finely chopped
In saucepan, heat broth, mushrooms & spinach. Simmer 3-4 min. Combine soy sauce, vinegar, pepper & sesame oil in small bowl. Stir to blend. Add to broth. Adjust seasonings to taste. Add tofu, cornstarch & egg, stirring constantly until bits of ribbons form. Sprinkle with green onions on each servings.
Chinese Winter Soup
This is very much like the Chinese-restaurant variety, and easy, too -
Makes 6 servings
5 cups chicken broth1 cup sliced mushrooms
2 cups young small spinach leaves (or bok choy, sliced)3 Tbl. mild soy sauce
2 Tbl. cider vinegar1/2 tsp. black pepper
1-1/2 Tbl. dark sesame oil 1/4-1/2 tsp. chile oil or tabasco sauce
1/2 lb. tofu, cut into small dice (about 1/2” squares)2 Tbl. cornstarch dissolved in 3 Tbl. water
1/2 egg, slightly beaten1/4 cup bamboo shoots
1 green onion, finely chopped
In saucepan, heat broth, mushrooms & spinach. Simmer 3-4 min. Combine soy sauce, vinegar, pepper & sesame oil in small bowl. Stir to blend. Add to broth. Adjust seasonings to taste. Add tofu, cornstarch & egg, stirring constantly until bits of ribbons form. Sprinkle with green onions on each servings.
REC: Illiria Bean Soup - another fave
Illiria Bean Soup
Woman’s Day Magazine, Nov. 27, 1990
8 servings
1 lb bag Great northern beans, or any small white bean
6 cups vegetable broth (or 6 cups water + 6 tsp. Better Than Bouillon vegetable base)
6 cups water (yes, 12 cups of liquid total)
2-1/2 cups Carrots sliced
1-1/2 cups Onion chopped
1-1/2 cups Celery diced
16 oz can whole peeled tomatoes,
2 tbl. Extra Virgin olive oil
1/4 tsp Hot Pepper Sauce
3/4 tsp Salt (omit this if you are using Better Than Bouillon)
Rinse and pick over the white beans. Soak overnight covered by at least 4 inches of water. Drain beans.
Add beans, broth and water to a 4 or 5 quart pot. Bring to a boil then reduce heat and boil gently uncovered for 40 minutes skimming off any foam. Add carrots, onions, celery, tomatoes (chop or broken up) undrained and pepper. Return to low boil for 40 more minutes or until beans are tender. Stir in the olive oil, salt and the hot pepper sauce.
Illiria Bean Soup
Woman’s Day Magazine, Nov. 27, 1990
8 servings
1 lb bag Great northern beans, or any small white bean
6 cups vegetable broth (or 6 cups water + 6 tsp. Better Than Bouillon vegetable base)
6 cups water (yes, 12 cups of liquid total)
2-1/2 cups Carrots sliced
1-1/2 cups Onion chopped
1-1/2 cups Celery diced
16 oz can whole peeled tomatoes,
2 tbl. Extra Virgin olive oil
1/4 tsp Hot Pepper Sauce
3/4 tsp Salt (omit this if you are using Better Than Bouillon)
Rinse and pick over the white beans. Soak overnight covered by at least 4 inches of water. Drain beans.
Add beans, broth and water to a 4 or 5 quart pot. Bring to a boil then reduce heat and boil gently uncovered for 40 minutes skimming off any foam. Add carrots, onions, celery, tomatoes (chop or broken up) undrained and pepper. Return to low boil for 40 more minutes or until beans are tender. Stir in the olive oil, salt and the hot pepper sauce.
REC: Baked Potato Soup
Baked Potato Soup
1 medium head garlic, 1/4" cut off top
6 lg. baking potatoes (3 pounds) rinsed and pierced once with a fork
4-1/2 cups chicken broth
1/4 tsp. freshly ground black pepper
Optional toppings:
crumbled bacon (real or otherwise); shredded cheddar (real or otherwise); lowfat sour cream;
minced scallions or green onions
SEE NOTE AT END
Heat oven to 400 degrees. Wrap whole garlic bulb tightly in foil. Put garlic and potatoes in oven. Bake 45 min. then remove garlic and cool while continuing to bake potatoes until tender (about 15 min. more). Unwrap garlic and squeeze pulp from bulbs into a 4-qt. pot. Peel half of the hot potatoes, add to garlic in pan and mash until nearly smooth. Gradually stir in broth and pepper. Simmer over medium heat until hot.
Meanwhile, cut remaining potatoes (with skin) into small dice. Stir into soup and cook until heated through. Offer optional toppings to pass around.
NOTE:
Since I like to do things quicker sometimes, I have made these changes with absolutely no change in flavor:
Place garlic in covered bowl and nuke in microwave for 4 min. Set aside to cool and nuke potatoes in microwave until tender. Then proceed with recipe.
Baked Potato Soup
1 medium head garlic, 1/4" cut off top
6 lg. baking potatoes (3 pounds) rinsed and pierced once with a fork
4-1/2 cups chicken broth
1/4 tsp. freshly ground black pepper
Optional toppings:
crumbled bacon (real or otherwise); shredded cheddar (real or otherwise); lowfat sour cream;
minced scallions or green onions
SEE NOTE AT END
Heat oven to 400 degrees. Wrap whole garlic bulb tightly in foil. Put garlic and potatoes in oven. Bake 45 min. then remove garlic and cool while continuing to bake potatoes until tender (about 15 min. more). Unwrap garlic and squeeze pulp from bulbs into a 4-qt. pot. Peel half of the hot potatoes, add to garlic in pan and mash until nearly smooth. Gradually stir in broth and pepper. Simmer over medium heat until hot.
Meanwhile, cut remaining potatoes (with skin) into small dice. Stir into soup and cook until heated through. Offer optional toppings to pass around.
NOTE:
Since I like to do things quicker sometimes, I have made these changes with absolutely no change in flavor:
Place garlic in covered bowl and nuke in microwave for 4 min. Set aside to cool and nuke potatoes in microwave until tender. Then proceed with recipe.
REC: Pasta Place Curry Soup - this is a completely pureed soup, REALLY good
Pasta Place Curry Soup
from the Pasta Place Restaurant in Studio City, CA
Makes 4-5 servings
2-1/2 cps. half & half OR 2 12-oz. cans of Lite evaporated skim milk
2 cps. water or chicken stock
2 cloves garlic
1/2 medium onion
1/2 green pepper, cored & cut up
1/2 sweet yellow pepper, cored & cut up
1/2 sweet red pepper, cored & cut up
1 zucchini, cut up
1/2 cp. broccoli florets
1/2 cp. cauliflower florets
1 cp. mushrooms
1/2 baking potato, peeled & halved
1 Tbl. curry powder (more if you like it HOT!)
1 tsp. salt
Pepper to taste
Combine cream & water in stock pot. Add garlic, onion, peppers, zucchini, broccoli, cauliflower, mushrooms & potato. Stir in curry powder, salt & pepper. Bring to boil; reduce heat, cover and simmer 30-40 min.
Remove from heat & cool few minutes. Puree in blender until smooth. Serve immediately, or pour back into pan and reheat when needed.
NOTE: I always make a double batch and freeze half - it freezes beautifully for months.
Pasta Place Curry Soup
from the Pasta Place Restaurant in Studio City, CA
Makes 4-5 servings
2-1/2 cps. half & half OR 2 12-oz. cans of Lite evaporated skim milk
2 cps. water or chicken stock
2 cloves garlic
1/2 medium onion
1/2 green pepper, cored & cut up
1/2 sweet yellow pepper, cored & cut up
1/2 sweet red pepper, cored & cut up
1 zucchini, cut up
1/2 cp. broccoli florets
1/2 cp. cauliflower florets
1 cp. mushrooms
1/2 baking potato, peeled & halved
1 Tbl. curry powder (more if you like it HOT!)
1 tsp. salt
Pepper to taste
Combine cream & water in stock pot. Add garlic, onion, peppers, zucchini, broccoli, cauliflower, mushrooms & potato. Stir in curry powder, salt & pepper. Bring to boil; reduce heat, cover and simmer 30-40 min.
Remove from heat & cool few minutes. Puree in blender until smooth. Serve immediately, or pour back into pan and reheat when needed.
NOTE: I always make a double batch and freeze half - it freezes beautifully for months.
Rec: Mashed Potato Soup (no chewing involved)
* Exported from MasterCook *
MASHED-POTATO SOUP
Amount Measure Ingredient -- Preparation Method
1/2 cup minced onion
1 small rib celery including the leaves -- chopped fine
1 carrot -- grated coarse
2 tablespoons unsalted butter
2 cups chicken broth
a scant 1/4 teaspoon dried rosemary -- crumbled
2 1/2 cups mashed potatoes
1 teaspoon white-wine vinegar
1/3 cup minced fresh parsley leaves
In a large saucepan cook the onion, the celery, and the carrot in the butter over moderately low heat, stirring, until the vegetables are tender.
Stir in the broth and the rosemary, and bring the mixture to a boil. Whisk in the potatoes, a little at a time, bring the soup to a boil, whisking, and stir in the vinegar, the parsley, and salt and pepper to taste.
Gourmet
November 1990
Source:
"Epicurious Gourmet November 1990"
- - - - - - - - - - - - - - - - - - -
NOTES : Very Good! Nice and easy to prepare.
* Exported from MasterCook *
MASHED-POTATO SOUP
Amount Measure Ingredient -- Preparation Method
1/2 cup minced onion
1 small rib celery including the leaves -- chopped fine
1 carrot -- grated coarse
2 tablespoons unsalted butter
2 cups chicken broth
a scant 1/4 teaspoon dried rosemary -- crumbled
2 1/2 cups mashed potatoes
1 teaspoon white-wine vinegar
1/3 cup minced fresh parsley leaves
In a large saucepan cook the onion, the celery, and the carrot in the butter over moderately low heat, stirring, until the vegetables are tender.
Stir in the broth and the rosemary, and bring the mixture to a boil. Whisk in the potatoes, a little at a time, bring the soup to a boil, whisking, and stir in the vinegar, the parsley, and salt and pepper to taste.
Gourmet
November 1990
Source:
"Epicurious Gourmet November 1990"
- - - - - - - - - - - - - - - - - - -
NOTES : Very Good! Nice and easy to prepare.
Rec: Roasted Red Bell Pepper Bisque with Shrimp
* Exported from MasterCook *
ROASTED RED BELL PEPPER BISQUE WITH SHRIMP AND ROMANO CHEESE
Amount Measure Ingredient -- Preparation Method
5 large red bell peppers
3 1/2 cups chicken broth
1 teaspoon paprika
1 teaspoon sugar
3/4 cup whipping cream
1/2 cup grated pecorino Romano cheese
Hot pepper sauce
1 tablespoon olive oil
16 large uncooked shrimp -- coarsely chopped
3 tablespoons fresh basil -- thinly sliced
Char red bell peppers over gas flame or in broiler until blackened on all sides. Enclose in paper bag or place in large bowl and cover with plastic wrap. Let stand 10 minutes. Peel and seed peppers. Cut 1 pepper into matchstick-size strips and set aside. Coarsely chop remaining 4 peppers. Combine chopped peppers and stock in heavy large saucepan. Bring to boil; reduce heat and simmer until peppers are very tender, about 5 minutes. Working in batches, puree soup in blender until smooth. (I use my immersion blender right in the pot for this.) Return puree to saucepan. Mix in paprika and sugar. Simmer 5 minutes to blend flavors. (Can be prepared 1 day ahead. Cover bell pepper strips and soup separately and refrigerate.) Whisk in cream and pecorino Romano cheese. Season to taste with hot pepper sauce, salt and pepper.
Heat 1 tablespoon oil in medium skillet over medium-high heat. Add reserved bell pepper strips and shrimp and sauté until shrimp are cooked through, about 3 minutes. Season with salt and pepper.
Rewarm soup; add shrimp mixture. Sprinkle basil over and serve.
Source:
"From Epicurious Food, Bon Appetit March 2000"
- - - - - - - - - - - - - - - - - - -
NOTES : Excellent - Just like a good restaurant
* Exported from MasterCook *
ROASTED RED BELL PEPPER BISQUE WITH SHRIMP AND ROMANO CHEESE
Amount Measure Ingredient -- Preparation Method
5 large red bell peppers
3 1/2 cups chicken broth
1 teaspoon paprika
1 teaspoon sugar
3/4 cup whipping cream
1/2 cup grated pecorino Romano cheese
Hot pepper sauce
1 tablespoon olive oil
16 large uncooked shrimp -- coarsely chopped
3 tablespoons fresh basil -- thinly sliced
Char red bell peppers over gas flame or in broiler until blackened on all sides. Enclose in paper bag or place in large bowl and cover with plastic wrap. Let stand 10 minutes. Peel and seed peppers. Cut 1 pepper into matchstick-size strips and set aside. Coarsely chop remaining 4 peppers. Combine chopped peppers and stock in heavy large saucepan. Bring to boil; reduce heat and simmer until peppers are very tender, about 5 minutes. Working in batches, puree soup in blender until smooth. (I use my immersion blender right in the pot for this.) Return puree to saucepan. Mix in paprika and sugar. Simmer 5 minutes to blend flavors. (Can be prepared 1 day ahead. Cover bell pepper strips and soup separately and refrigerate.) Whisk in cream and pecorino Romano cheese. Season to taste with hot pepper sauce, salt and pepper.
Heat 1 tablespoon oil in medium skillet over medium-high heat. Add reserved bell pepper strips and shrimp and sauté until shrimp are cooked through, about 3 minutes. Season with salt and pepper.
Rewarm soup; add shrimp mixture. Sprinkle basil over and serve.
Source:
"From Epicurious Food, Bon Appetit March 2000"
- - - - - - - - - - - - - - - - - - -
NOTES : Excellent - Just like a good restaurant
Red: Tomato Chowder
You could use orzo instead of the noodles for easier eating.
* Exported from MasterCook *
Tomato Chowder
Amount Measure Ingredient -- Preparation Method
2 tablespoons olive oil
1 medium onion -- coarsely chopped
6 scallions -- chopped
1 carrot -- peeled and chopped
3 cloves garlic -- chopped
2 tablespoons flour
3 cups chicken stock
12 ounces cherry tomatoes
1 15 ounce can plum tomatoes -- chopped
1 teaspoon salt
1/2 teaspoon pepper
1 teaspoon thyme leaves
1/4 teaspoon italian seasoning
6 ounces noodles -- cooked
Heat the olive oil in a large, sturdy saucepan. When the oil is hot, add the onion, scallions, carrot, and chopped garlic, and cook over high heat, stirring constantly, for 6 to 8 minutes. Sprinkle the flour on top of the mixture, stir thoroughly, and cook for 2 minutes longer, stirring. Mix in the stock.
Meanwhile, place the cherry tomatoes in the bowl of a food processor and process until coarsely chopped. You should have about 1 1/2 cups. Add the can of plum tomatoes and process for 5 seconds. Add to the soup with the salt, pepper, thyme, and Italian seasoning. Bring to a boil, stirring occasionally, then cover, reduce heat to low, and cook for 30 minutes.
While the soup is cooking, cook the noodles in boiling, salted water.
At serving time, bring the soup to a boil and add as many of the cooked noodles as desired. Serve in soup bowls with a sprinkling of Parmesan cheese, if desired.
- - - - - - - - - - - - - - - - - - -
NOTES : From Jacques Pepin's Kitchen: Cooking with Claudine (Adapted)
You could use orzo instead of the noodles for easier eating.
* Exported from MasterCook *
Tomato Chowder
Amount Measure Ingredient -- Preparation Method
2 tablespoons olive oil
1 medium onion -- coarsely chopped
6 scallions -- chopped
1 carrot -- peeled and chopped
3 cloves garlic -- chopped
2 tablespoons flour
3 cups chicken stock
12 ounces cherry tomatoes
1 15 ounce can plum tomatoes -- chopped
1 teaspoon salt
1/2 teaspoon pepper
1 teaspoon thyme leaves
1/4 teaspoon italian seasoning
6 ounces noodles -- cooked
Heat the olive oil in a large, sturdy saucepan. When the oil is hot, add the onion, scallions, carrot, and chopped garlic, and cook over high heat, stirring constantly, for 6 to 8 minutes. Sprinkle the flour on top of the mixture, stir thoroughly, and cook for 2 minutes longer, stirring. Mix in the stock.
Meanwhile, place the cherry tomatoes in the bowl of a food processor and process until coarsely chopped. You should have about 1 1/2 cups. Add the can of plum tomatoes and process for 5 seconds. Add to the soup with the salt, pepper, thyme, and Italian seasoning. Bring to a boil, stirring occasionally, then cover, reduce heat to low, and cook for 30 minutes.
While the soup is cooking, cook the noodles in boiling, salted water.
At serving time, bring the soup to a boil and add as many of the cooked noodles as desired. Serve in soup bowls with a sprinkling of Parmesan cheese, if desired.
- - - - - - - - - - - - - - - - - - -
NOTES : From Jacques Pepin's Kitchen: Cooking with Claudine (Adapted)
Rec: Chilled Melon and Champagne Soup
I have made this for brunch, very light and refreshing! I usually make ahead, cool in fridge, then at the end add the champage. Also, I have added different herbs; ie chives and basil (Not a huge fan of mint) Hope you feel better soon!
Best,
Barb
---
Adapted from “The Sugar Mill Caribbean Cookbook” by Jinx and Jefferson Morgan (Harvard Common Press, 1996).
This soup is just a summertime delight, made with ripe juicy melon, citrus juices, and a splash of champagne. Elegant, light, perfect for summer celebrations of all kinds, and it couldn’t be easer to make, either. A beautifully festive soup!
INGREDIENTS
4 cups chopped honeydew melon, cantaloupe, or a combination
½ cup orange juice
1 tablespoon fresh lemon juice
1 tablespoon fresh lime juice
½ cup chilled champagne
Fresh mint leaves for garnish
1. In a blender, puree 3 ½ cups of the melon. Blend in the juices and, just before serving, stir in the champagne. Garnish the soup with the remaining ½ cup chopped melon and the mint leaves, and serve.
Serves 6.
I have made this for brunch, very light and refreshing! I usually make ahead, cool in fridge, then at the end add the champage. Also, I have added different herbs; ie chives and basil (Not a huge fan of mint) Hope you feel better soon!
Best,
Barb
---
Adapted from “The Sugar Mill Caribbean Cookbook” by Jinx and Jefferson Morgan (Harvard Common Press, 1996).
This soup is just a summertime delight, made with ripe juicy melon, citrus juices, and a splash of champagne. Elegant, light, perfect for summer celebrations of all kinds, and it couldn’t be easer to make, either. A beautifully festive soup!
INGREDIENTS
4 cups chopped honeydew melon, cantaloupe, or a combination
½ cup orange juice
1 tablespoon fresh lemon juice
1 tablespoon fresh lime juice
½ cup chilled champagne
Fresh mint leaves for garnish
1. In a blender, puree 3 ½ cups of the melon. Blend in the juices and, just before serving, stir in the champagne. Garnish the soup with the remaining ½ cup chopped melon and the mint leaves, and serve.
Serves 6.
dawn_mo
Well-known member
Thank you everyone. I bit the bullet and
opened my jaw as far as it would go, and it is much better now. It comes and goes, and I am never sure what will help it. The soups sound wonderful and I am going to start making them tomorrow. Thanks again, TMJ is not a fun thing. I have had it since I was a teen, and every once in awhile, it flares up. Thanks for the recipes!
opened my jaw as far as it would go, and it is much better now. It comes and goes, and I am never sure what will help it. The soups sound wonderful and I am going to start making them tomorrow. Thanks again, TMJ is not a fun thing. I have had it since I was a teen, and every once in awhile, it flares up. Thanks for the recipes!
heather_in_sf
Well-known member
Dawn....
I feel your pain, I have it too. The first time, my jaw locked *open* on the *bus* going to work. I couldn't talk, a friend had to take me to Kaiser. Took almost a year to recover - and, coincidently (not) I just had to lay off all staff that I worked with. Stressed? Naw!
I manage it now, just got a new splint as I kept breaking fillings by clenching teeth. But lately it's been back and some nights just lying on an icepack feels so good. I survive on ice cream (I think the cold helps, really!!!), soup and mashed potatoes but how boring is that. These nice recipes I'm saving too!
I feel your pain, I have it too. The first time, my jaw locked *open* on the *bus* going to work. I couldn't talk, a friend had to take me to Kaiser. Took almost a year to recover - and, coincidently (not) I just had to lay off all staff that I worked with. Stressed? Naw!
I manage it now, just got a new splint as I kept breaking fillings by clenching teeth. But lately it's been back and some nights just lying on an icepack feels so good. I survive on ice cream (I think the cold helps, really!!!), soup and mashed potatoes but how boring is that. These nice recipes I'm saving too!
For the TMJ, my dentist made it from a mold. It has to be spaced
so even if you clinch your jaws, the alignment won't hurt you.
I ended up needing caps and braces to realign my teeth, so now my guard serves as a retainer AND a TMJ guard.
OTC ones might work, but Dr. B had to build up the upper surface on mine because it initially made my jaw hurt worse. So, for my mouth, it needed to be special-made. ($150)
so even if you clinch your jaws, the alignment won't hurt you.
I ended up needing caps and braces to realign my teeth, so now my guard serves as a retainer AND a TMJ guard.
OTC ones might work, but Dr. B had to build up the upper surface on mine because it initially made my jaw hurt worse. So, for my mouth, it needed to be special-made. ($150)