OT cooking question - too much heat

Pat in Virginia wrote:
Does anyone have a FANTASTIC soup recipe
that is low fat??
Most soups that are not cream-based, such as good old vegetable beef,
are pretty low fat. I don't have my vegetable beef soup recipe on the
computer; I'll try to send it later. Here are a couple others that I
make. The potato soup is a favorite that I have been making for years.
The Black Bean is a newcomer to my recipe files.


* Exported from MasterCook *

Potato Soup

Amount Measure Ingredient
-------- ------------ --------------------------------
1/4 cup oil
2 cups chopped onions
1 cup diced carrots
1 cup chopped celery
6 medium potatoes -- diced
1 quart stock
2 teaspoons salt
1 teaspoon marjoram
1 teaspoon dill seed
1/2 teaspoon paprika
1 teaspoon caraway seeds
2 cups instant dry milk

Heat the oil in a large soup pot; saute the onions, carrots, celery, and
potatoes until the onions are transparent.

Add the stock, salt, and spices (not the milk powder). Bring to a boil,
cover, and cook until the potatoes are very tender but don't fall apart.

Remove 1-1/2 to 2 cups of the soup liquid from the pot. Stir the milk
powder into this liquid, using a wire whisk. Return the mixture to the
pot and simmer about 1 minute.

This recipe came from a vegetarian cook book, so they called for
vegetable stock. I have always used chicken broth. For variety, I
sometimes cut up a ring of smoked sausage; stir into the soup and heat
through.

Source:
"Recipes for a Small Planet"
Yield:
"2 1/2 quarts"

- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 214 Calories; 6g Fat (24.2%
calories from fat); 11g Protein; 30g Carbohydrate; 3g Dietary Fiber; 4mg
Cholesterol; 575mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 1
Vegetable; 1 Non-Fat Milk; 1 Fat.



* Exported from MasterCook *

Black Bean Soup

Amount Measure Ingredient
-------- ------------ --------------------------------
3/4 cup chopped celery
1 medium onion -- chopped
3 garlic cloves -- minced
1 tablespoon vegetable oil
3 cans (14-1/2 oz) chicken broth
2 cans (15 oz) black beans -- rinsed and drained
1 jar (16 oz) salsa
1 cup chicken breast -- cooked and cubed
1 cup cooked rice
1 tablespoon lime juice
1 teaspoon ground cumin

In a large saucepan, saute celery, onion, and garlic in oil until tender.
Stir in the remaining ingredients; heat through.

Source:
"Quick Cooking magazine"
Yield:
"2 1/2 quarts"

- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 228 Calories; 4g Fat (16.7%
calories from fat); 15g Protein; 33g Carbohydrate; 7g Dietary Fiber; 12mg
Cholesterol; 364mg Sodium. Exchanges: 2 Grain(Starch); 1 Lean Meat; 1/2
Vegetable; 0 Fruit; 1/2 Fat.

Serving Ideas : I served it with tortilla chips.

NOTES : I cut up a raw chicken breast and sauteed it a bit in a
little oil, then added the onion, celery, and garlic.






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Howdy!

From the peppercorn/hot chiles site:

The "heat" in chili peppers is created by an alkaloid compound called
capsaicin. This heat is best "put out" with a rich dairy product such as
whole milk, sour cream, or ice cream.
http://www.bulkpeppercorns.com/chili_peppers

S-i-l drinks milk w/ her hot chiles, f-i-l sprinkles sugar on too-hot
peppers. Neither has (yet) been consumed by flames. g

Good luck!
R/Sandy -- soaked my hands in cold milk when I got jalapeño juice on them,
what a relief!


On 2/4/07 11:01 PM, in article , "Polly
Esther" wrote:

I made a nice pot of soup today; it's chilling and waiting for tomorrow.
Meanwhile, please help me. I added a can of original Rotel which I assumed
(yes, I know) was not as hot as the others. Mercy. Wonder what I can add
to the soup to absorb some of that heat? Potatoes? Rice? some cotton
batting? I need help. Polly

You could try the potatoes, I know for sure they absorb extra salt. But
it shouldn't effect the taste even if it doesn't absorb the hot part.
Don't eat it after though. Let us know what you tried and if it worked.
Thanx
Joanna
remove quilt to reply

Polly Esther wrote:
I made a nice pot of soup today; it's chilling and waiting for tomorrow.
Meanwhile, please help me. I added a can of original Rotel which I assumed
(yes, I know) was not as hot as the others. Mercy. Wonder what I can add
to the soup to absorb some of that heat? Potatoes? Rice? some cotton
batting? I need help. Polly

Maybe just double the recipe... I know a PITA but at least you can freeze
some for leftovers that way. Otherwise eat it will LOTS of milk lol btw
was is Rotel?

Carissa

--
http://community.webshots.com/user/Elywyn
Butterflies are not insects, they are
self-propelled flowers.-Heinlein
"Joanna" wrote in message
news:1mJxh.37072$Y6.28403@edtnps89...
You could try the potatoes, I know for sure they absorb extra salt. But it
shouldn't effect the taste even if it doesn't absorb the hot part. Don't
eat it after though. Let us know what you tried and if it worked.
Thanx
Joanna
remove quilt to reply

Polly Esther wrote:
I made a nice pot of soup today; it's chilling and waiting for tomorrow.
Meanwhile, please help me. I added a can of original Rotel which I
assumed (yes, I know) was not as hot as the others. Mercy. Wonder what
I can add to the soup to absorb some of that heat? Potatoes? Rice?
some cotton batting? I need help. Polly

On Mon, 05 Feb 2007 09:04:03 -0500, Pat in Virginia
wrote:

Oh, that does sound fun, Anna Belle! Thanks for the
suggestion. PAT

"Anna Belle" wrote:


One of the trades is in DC.
http://soupswap.com/blog/
They just had the second one in Seattle. Quite a success.

AB

Polly,
No help with the "hot" situation, but wanted to share a project our
DS1 has been involved with for a couple of years.
He lives in Boston and is single. One of his friends organized a
-soup swap-. There were 10 people involved last year.
Each person made 6 quarts of homemade soup. Not chili or the common
kinds unless it had a special twist or seasoning.
Freeze all 6 quarts individually in containers.
The host has snack foods ready and all spent a short time visiting and
then drew names for the first, second etc. choices of soups.
All went home with 6 quarts of 6 different soups they would probably
never have tried otherwise. They included the recipes.
One person was a Russian immigrant and she brought borscht (sp?). It
was a great hit.
There was a prize for first soup gone and last to be chosen. A wooden
spoon.
There are 8 swaps planned this year in 5 different cities.

Sort of sounds healthier than cookie swaps.

Not food related but: Dr had me to mix Capzasin creme with Eucerin creme to
put on my aching hip (tendonitis) since nothing else helps (put on plastic
gloves and use a cotton ball to apply so you don't get it on your hands and
into your eyes.--she gave me a couple of gloves.) I'm out the $ for the
creme. Just made the hip hot but didn't cut the pain...so it's back to the
Pain Dr and asking for cortisone shots...this has been going on since Nov.
Not constant but whenever I "do" . Need to break the pain cycle now that the
back has settled down.YAY!
Can't eat hot forever and a day so I can't help with the food part.

Butterfly (Butterfly For President)
"Sandy Ellison" wrote in message
...
Howdy!

From the peppercorn/hot chiles site:

The "heat" in chili peppers is created by an alkaloid compound called
capsaicin. This heat is best "put out" with a rich dairy product such as
whole milk, sour cream, or ice cream.
http://www.bulkpeppercorns.com/chili_peppers

S-i-l drinks milk w/ her hot chiles, f-i-l sprinkles sugar on too-hot
peppers. Neither has (yet) been consumed by flames. g

Good luck!
R/Sandy -- soaked my hands in cold milk when I got jalapeño juice on them,
what a relief!


On 2/4/07 11:01 PM, in article , "Polly
Esther" wrote:

I made a nice pot of soup today; it's chilling and waiting for tomorrow.
Meanwhile, please help me. I added a can of original Rotel which I
assumed
(yes, I know) was not as hot as the others. Mercy. Wonder what I can
add
to the soup to absorb some of that heat? Potatoes? Rice? some cotton
batting? I need help. Polly

I wish I was headed your way so I could take that soup off your hands. I
add Rotel to soup and stew a lot of times just to spice it up some. It is
hard to find something that is too hot for DH & I. We are the people buying
the hot Pace Picante Sauce, lol. We usually have to settle for the medium
because sometimes the store doesn't carry it. Could you just dilute it with
water or a can of regular diced tomatoes?

Sherry Starr

"Polly Esther" wrote in message
...
I made a nice pot of soup today; it's chilling and waiting for tomorrow.
Meanwhile, please help me. I added a can of original Rotel which I assumed
(yes, I know) was not as hot as the others. Mercy. Wonder what I can add
to the soup to absorb some of that heat? Potatoes? Rice? some cotton
batting? I need help. Polly

I use the original Rotel tomatoes for some of my recipes. I find they can
vary a lot in "hotness".
KJ

"Sherry Starr" wrote in message
. ..
I wish I was headed your way so I could take that soup off your hands. I
add Rotel to soup and stew a lot of times just to spice it up some. It is
hard to find something that is too hot for DH & I. We are the people
buying the hot Pace Picante Sauce, lol. We usually have to settle for the
medium because sometimes the store doesn't carry it. Could you just dilute
it with water or a can of regular diced tomatoes?

Sherry Starr

"Polly Esther" wrote in message
...
I made a nice pot of soup today; it's chilling and waiting for tomorrow.
Meanwhile, please help me. I added a can of original Rotel which I
assumed (yes, I know) was not as hot as the others. Mercy. Wonder what I
can add to the soup to absorb some of that heat? Potatoes? Rice? some
cotton batting? I need help. Polly

Ah, yes indeed, the original does vary. I've been cooking with it for
years - but they must have had a gang of partying Texans doing the mixing
the day the can I used in the soup was peppered. Yeeeowwww! I did take
half of it to the freezer and add mild things to the rest. Maybe I better
go check and see if the frozen soup has eaten the freezer shelf away. That
is a potent concoction. Polly

"KJ" wroteI use the original Rotel tomatoes for some of my recipes. I
find they can
vary a lot in "hotness".
"Sherry Starr" wroteI wish I was headed your way so I could take that
soup off your hands. I
add Rotel to soup and stew a lot of times just to spice it up some. It is
hard to find something that is too hot for DH & I. We are the people
buying the hot Pace Picante Sauce, lol. We usually have to settle for the
medium because sometimes the store doesn't carry it. Could you just
dilute it with water or a can of regular diced tomatoes?

Yep. I usually end up with sour cream on a lot of things because DH
likes food a lot spicier than I do. Even though I am a born and raised
in AZ gal I don't like food to be too spicy, and the older I get the
more sensitive to the "heat" I seem to get. The sour cream cools it
down, and pineapple juice helps cut the oils in your mouth too. (and
tastes good with the chilies. G )
Adding rice or potatoes will help by adding bulk which will "spread the
heat out" sort of. And freezing usually increases the heat factor.
You may want to essentially make your soup batch considerably larger to
cool it off.
Good luck.

Pati, in Phx


Maureen Wozniak wrote:

On Feb 4, 11:01 pm, "Polly Esther" wrote:

I made a nice pot of soup today; it's chilling and waiting for tomorrow.
Meanwhile, please help me. I added a can of original Rotel which I assumed
(yes, I know) was not as hot as the others. Mercy. Wonder what I can add
to the soup to absorb some of that heat? Potatoes? Rice? some cotton
batting? I need help. Polly



Piggy backing cause I just had a thought. Dairy. Dairy will absorb that
heat, so maybe a little milk or plain yogurt or sour cream. Or have a big
glass of milk next to you while you are eating that soup.

Maureen