Not exactly a recipe request: A new CATEGORY for recipes.

[LookingForward]

I request a new category for recipes. For Soups & Stews!

It seems like a soup could be an appetizer, or a main dish, or side dish, or even a snack! I think soups and stews deserve their own space since they can contain a shmorgasboard of ingredients that span the other categories: pasta, meat, veggies, etc.

[Naja]

Not a bad idea. What does everyone else think?

[Puppet]

I would love it! I would suggest to also add crock pot recipes in here. What do you think?

[kickflip]

sounds good to me too.

[LookingForward]

Let me know if you decide not to create this category.

I have an AMAZING recipe I'm holding off posting, in case the new category comes to life. Let's just see if I can hold back from posting it anyway. hehe

[Naja]

Re: Let me know if you decide not to create this category.

I have an AMAZING recipe I'm holding off posting, in case the new category comes to life. Let's just see if I can hold back from posting it anyway. hehe

Post away. I'll move it when it happens.

[LookingForward]

OK, here it is! Low Carb Texas White Lightning Chili

This is a low-carb remake of an old favorite. I know you will enjoy it!

After the recipe I am including the nutritional information, as best I can calculate it, using FitDay.com. The best news: only 3g net carbs per cup!

Texas White Lightning Chili (low carb version)

Ingredients
1 large yellow onion, chopped
2 cloves of garlic, minced
1 Tb. olive oil
4 (14.5 oz.) cans chicken broth
1 Tb. ground white pepper
1 Tb. dried oregano
1 Tb. ground cumin
1/2 tsp. ground cloves
1 tsp. salt
2 (15 oz.) cans black soybeans, drained and rinsed
5 cups cooked chicken, pulled, chopped or diced
2 (4 oz.) cans chopped green chiles
1 fresh jalapeno, seeded and chopped
1 cup water

Directions
Chop onion into a large pot (4 quart capacity). Mince garlic or push it through a press and add to onions. Saute onion and garlic in 1 T. olive oil until onions become somewhat transparent. Add chicken broth, white pepper, oregano, cumin, cloves and salt. Bring to boil. Add beans, chicken, chiles, jalapeno and 1 cup water. Cover and simmer for 1 hour, stirring occasionally. Makes approximately 3 quarts (12 cups).

Serving ideas:
1. Ideas for serving with low-carb tortillas: Place tortillas on a skillet lightly coated with butter - on medium heat. Lightly brown each side. Serve the tortillas flat or roll them and secure with toothpick to dip them in the chili. Use the chili to stuff them like enchiladas. Line a bowl with a tortilla and serve the chili on top. Make tortilla chips and break them on top of the chili. The possibilities are endless. If you have trouble finding low-carb tortillas, they can be purchased at http://www.alacarb.com

2. Serve with any combination of cheese, salsa, sour cream, fresh chopped tomatoes, scallions, jalapenos, or anything else that tickles your fancy. Be aware of carb content, of course!

Notes
--This low-carb dish is easy to cook and uses mostly common, easy-to-find ingredients. If you have trouble finding black soybeans, they can be purchased at http://www.edenfoods.com
--I use La Preferida brand chopped green chilis. The carb count of other brands may vary.
--I use Eden brand black soybeans. The carb count of other brands may vary.
--The original recipe calls for Navy beans, adding hundreds of additional carbs. Hence the name "white lightning", since the original version is all white in color. The black soybeans don't follow the color scheme, but the chili is no less delicious because of this, and in my opinion it doesn't even detract from the visual appeal.
--It may be easier and healthier to use your own homemade chicken broth that comes from boiling your chicken for this recipe.
--I recommend following the directions and allowing the full hour of simmer time. This allows the flavors to blend softens the peppers, resulting in a taste that is far superior than if you rush it.
--Unless you are allergic to an ingredient, I recommend not omitting anything just because you dislike it. The flavors blend and meld and the result is astonishing. If I had seen the ingredients before trying this recipe, I never would've put a bite into my mouth. But I'm glad I did, it's one of my top 5 favorite recipes.
--I've noticed a dollup of sour cream brings out the flavor wonderfully.
--This dish freezes very well.
--This dish is equally appealing to anyone not following a low-carb diet. They won't know the difference, and will come back for seconds, I guarantee it.
--For anyone not familiar with the black soybean, it is a very high-fiber low-carb bean that is similar in appearance and taste to a kidney bean. It is very mild. It definitely doesn't taste like the soy you are used to. This bean is an easy and palatable substitution for chili beans, kidney beans, black beans, refried beans in any recipe. Only 2g net carbs per cup, <4g net carbs per can! They are a low-carb dieters dream.

Nutritional Information
Nutritional Breakdown (entire recipe)
Calories: 3321
grams / cals / %total
Fat: 149 1341 40%
---Sat: 36 324 10%
---Poly: 11 99 3%
---Mono: 34 306 9%
Carbs: 145 148 4%
---Fiber: 108 0 0%
---NET carbs: 37
Protein: 376 1504 45%
Alcohol: 0 0 0%

Nutritional Breakdown (per cup)
source grams cals %total
Total: 276.75
Fat: 12.42 111.75 40%
---Sat: 3.00 27.00 10%
---Poly: 0.92 8.25 3%
---Mono: 2.83 25.50 9%
Carbs: 12.08 12.33 4%
---Fiber: 9.00 0.00 0%
---NET carbs: 3.08
Protein: 31.33 125.33 45%
Alcohol: 0.00 0 0%

I can post the vitamin and mineral information if anyone is interested, but I'm omitting them for now, due to the excessive length of this post.
Let us know any variations you try that enhance the enjoyment of this recipe!
Enjoy!

[LookingForward]

Here's another one I enjoyed.

Flavorful, filling soup with a Japanese flair. Endless variations are possible to suit your taste. Great for a light meal, or perfect for an appetizer. Easy and quick to make! Very full, well-rounded flavor. My husband made the observation that it tastes incredibly similar to Benihana's soup.

10 net carbs (entire recipe)

Ginger Shirataki Soup

Ingredients
1 Tb. butter
1/4 cup chopped yellow onion
4 cans chicken broth (or use homemade)
1 cup water
1/2 lg. can (6 oz.) chicken breast meat
1/2 oz. dried porcini mushrooms
1 Tb. parsley
1 bay leaf
1/2 tsp. celery salt
1/2 tsp. ground ginger
1 package (250g) shirataki noodles
salt to taste
pepper to taste

Directions
Sautee onions in butter 2-3 minutes, or until slightly transparent. Add broth, water, chicken, mushrooms, and all herbs & spices (add everything except the noodles). Bring to a boil and simmer 15 minutes, or until porcini mushrooms are completely re-hydrated. Add shirataki noodles, boil 5 minutes more. Serve immediately, topped with fresh scallions.

Variations
--Use fresh grated ginger instead of ground ginger.
--If time is not a factor, use fresh chicken instead of canned; you could even use the resulting broth instead of canned.
--Try white pepper instead of black.
--Some snow pea slivers added at the very end would be a tasty addition.

Nutritional Breakdown (entire recipe):
Computed using fitday.com

Total calories: 681
grams / cals / %total
Fat: 27 245 40%
---Sat: 12 104 17%
---Poly: 4 33 5%
---Mono: 9 85 14%
Carbs: 22 38 6%
---Fiber: 12 0 0%
---NET carbs: 10
Protein: 82 328 54%
Alcohol: 0 0 0%

[Naja]

For now please post the soup recipes in the recipe forums so that I can find them when I do the new category re-organization?

Thanks.