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Mmm… Soup

DSC_8081 (1600x1060)I swear I didn’t see that bay leaf in there.  I actually had it in my mouth and had to take it out.  Nothing special about the veggies or the broth but I did use a different noodle this time:DSC_8089 (1600x1060)The package has several little noodle bundles, each just about right for a single serving.  I boiled two of them separate from the broth and then drained them and plopped them into the bottom of the bowl before adding the soup proper.  It does solve the problem of noodles disintegrating when saved as leftovers.  Tomorrow or the next day it will be a snap to boil a serving of needles, takes five minutes, and the serving size won’t be a problem.

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Guest Recipe: Cauliflower Beer Cheese Soup

From frequent contributor,  Joshua D:

A discussion came up on Balloon Juice about the benefits of cauliflower. Recipes got bantered about but this one made me salivate the most! My only contribution is formatting, otherwise full credit goes to Ruemara

Cauliflower Beer Cheese Soup

  • 1 med onion
  • 12 oz beer
  • 1 pint broth (chicken is preferred, but suit your taste)
  • 1 head cauliflower, cleaned & roughly chopped
  • 3 cloves garlic
  • 1 tsp salt-free seasoning
  • Salt & Black pepper to taste
  • 1/4 cup shredded cheddar cheese
  • 1/2 tsp smoked paprika

You start with sauteing onions in 1 tsp oil until translucent, add beer, broth ( I prefer chicken, since it’s clear) and all of a cleaned, roughly chopped head of cauliflower. Add garlic, salt free seasoning, and black pepper to taste. Once cauliflower is tender (about 10 minutes) turn off burner and use your handy, dandy immersion blender. Blend until smooth. Mix in cheddar shreds and smoked paprika. You can also go with smoke seasoning and tortula yeast for the cheez flavour. Stir. Salt to taste. Drink up. I think that’s what I did. It was good.

Just a note – Getty is now allowing embedded images in WordPress posts, which I think is kind of fun – TaMara

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Tidbits

IMG_4280 (1600x1060)A few kittehs from a new crop at the shelter.  Mrs J says there are two new litters that came in.  There are seven new kittens in total to go with eight adults that are still there.IMG_4305 (1600x1060)There are a few dogs that have arrived, some adults and a few pups.IMG_4289 (1600x1060)Mrs J says this female came in from a puppy mill, she’s an adult and has had several liters of her own.  She appears to be a chihuahua mix but that’s just a guess.DSC_7903 (1600x1060)Cheeseburger!  Cheeseburger!  Fries!IMG_4291 (1600x1060)We have no info on this one.  Some sort of terrier.DSC_7908 (1600x1060)Soup’s on!  This is a classic pantry soup.  Beef and barley with onions and various veggies.  I browned the beef in the pot in a little olive oil and poured in a bottle of dark beer to deglaze, then added beef broth and the barley.  It cooked a while and then the veggies went in during the last hour.  I made a basic recipe loaf of white bread and tossed in a handful of garlic cloves when the machine beeped.  There is a subtle taste of garlic throughout and it paired nicely with the soup.IMG_4285 (1600x1060)And a few more kittehs.  These are not related.  Mrs J says the larger cat was adopted today.  The shelter had an adoption fair today and two dogs went out for home visits.

Cream of Chicken Soup, Now with Recipe

Cream of Chicken Soup2

I have a pot of this simmering on the stove as I write this. I wanted to make it a second time to see if I could make the recipe a bit simpler. Really couldn’t, so I wrote it as I went, to make sure I didn’t miss a step. I really like this soup, it has a very rich flavor, like chicken and biscuits. Mmmm….

Because I have a vita-mix,  most of the soups I make start with a thick vegetable broth. It gives a great depth of flavor. It’s chocked full of nutrients and anyone who knows me well, knows I don’t eat enough vegetables, so I do what I can to up my daily veggies. But you may not want to go to that trouble, so you can substitute 4 cups of chicken broth for the vegetable broth in the recipe below.

Cream of Chicken Soup

  • 1/4 tsp rosemary
  • 1/4 tsp thyme
  • 1/4 tsp basil
  • 2 stalks celery (with leaves), rough chopped
  • 2 medium carrots, rough chopped
  • 1 cup cut green beans (I use frozen)
  • 4 cups of water
  • 2 chicken breasts (bone-in or boneless, doesn’t matter it will be shredded)

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  • 1/4 cup butter
  • 1/2 sweet onion, chopped
  • 1 clove garlic, crushed
  • 1/4 cup flour
  • 2 cups milk

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  • 1 cup diced carrots
  • 1 celery stalk, chopped
  • salt and freshly ground black pepper to taste
  • 2 tablespoons chopped Italian parsley

saucepan, dutch oven or large saucepan, blender

In the blender, add rough chopped carrots, celery and green beans, spices, 2 cups of water and blend until smooth. Add to dutch oven along with chicken breasts and 2 additional cups of water. Bring to a boil, reduce heat to medium and cover. Cook for 15-20 minutes until the chicken is cooked through. Remove the chicken to a plate to cool. Add diced carrots, celery, salt and pepper to the liquid and cover. Cook until vegetables are tender crisp.

While the chicken is cooking, melt butter in the saucepan, add onions and garlic, and sauté until the onions are translucent. Whisk in flour and cook about 2 minutes or more. Turn the heat up to medium-high, slowly stir in milk and bring to a low boil, whisking until thickened. Reduce heat to low. Cover and let simmer, stirring occasionally.

While the vegetables are cooking, shred the chicken. The easiest way to do this is to use two forks and pull across the grain of the meat in different directions. You can then use your fingers to break apart any large pieces.

Once the vegetables are tender crisp, whisk in the white sauce and then stir in the chicken. Cook an additional 10 minutes. Serve with parsley garnish.

Makes about 6 cups.

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Turkey Soup

DSC_7646 (1600x1060)It was pretty cold overnight, down into the teens.  We got a bare dusting of snow but that will go away today.  Strong south wind and warming temps today, we have made it into the 40s but there is a chance for sprinkles later.  Soup sounded pretty good.  This one has the turkey and some baby carrots along with a wild rice mix from Zatarain.  They make good rice mixes and we really like the wild/long grain rice mix they sell.  It’s been absent from the local market so we ordered a case online.

Friday Recipe Exchange: Slow-Cooker Recipes for Busy Days

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JeffreyW’s Slowcooker Italian Pork

This has been a busy holiday week, so this is a quick and dirty recipe exchange. But first, I want to take a moment and thank all of you for the outpouring of love on the loss of my cat. They’re tiny, they’re furry and they really work their way into your heart. I cannot believe how much your comments and emails helped. You rock.

Now back to our scheduled recipe exchange:

This time of year I’m always looking for recipes I can have in the slow-cooker and everyone can serve themselves. My favorite is the featured recipe this week, Portuguese Beef and Pasta, which I usually only make when the extended family gets together.

Slow-cookers are one of the most versatile appliances in the kitchen, you can make a nice pot roast dinner, or recipes as simple as soups and stews. The best part is coming home from work or a day of holiday events and know dinner is ready to go and the house smells wonderful.

For recipes, let’s start with JeffreyW’s Italian Pork, pictured above and the recipe here.

Then something different, and a childhood favorite meal, Brunswick Stew, recipe here. (Posting this makes me smile, because the last time I posted the recipe, commenters informed me that REAL Brunswick Stew is made with squirrel. You’re welcome to substitute as needed).

And finally, a Chunky Vegetable Soup,  recipe found here.

What’s on your menu this weekend? Any fun holiday plans? I have a couple of things I’d like to do – Zoo Lights or Blossom Lights (at the botanical gardens) and the Christmas parade.  What are some of your favorite meals around the holidays? Do you have go-to recipes when the family descends?

I really like tonight’s featured recipe because it is very simple, but so very tasty. If I make it when the family gathers, I always double it. The recipe below serves 4.  This is a great recipe to make and let everyone help themselves when they are hungry. I toss the pasta with olive oil and put it in the refrigerator and leave the beef simmering in the slow-cooker on low for the entire day. They mix the two when they are hungry. I must say, the longer the beef cooks, the better it gets. It’s always a hit with everyone.

Portuguese Beef & Pasta

  • 1 lb round steak, cut into thin strips, remove excess fat
  • 1 tsp salt
  • ¼ tsp pepper
  • 1 onion, thinly sliced (reserve ¼ for beans)
  • 1 green pepper, cut into thin strips
  • 1 tsp crushed garlic
  • 6 oz can tomato paste
  • 2-14 oz can diced tomatoes
  • 1 cup water
  • 1 bay leaf (remove before serving)
  • ½ tsp crushed red pepper
  • 8 oz dry macaroni**

Slow-Cooker and saucepan

Add beef, salt, pepper, onion, green pepper, garlic, paste, diced tomatoes, water, bay leaf & red pepper to Slow-Cooker. Cook according to manufacturer’s directions (usually 8-10 hours on low) until beef tears easily with a fork. In saucepan, cook macaroni according to package directions. Drain well (you don’t want any water in your beef mixture) and mix beef and pasta in serving bowl.

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Veggie Beef Soup

DSC_7466Might be related to the recent snow, but my internet connection has dropped to dial-up speeds.  I have a backup LTE system from Verizon that just quit on me this morning and the DSL is woeful.  At least I’m still connected, if I lost it all I would have terrible withdrawal pains.  I drove the tractor with the blade up and down the drive last evening but the winds drifted it back over.  Nowhere I need to be today so that’s not a big problem.  I do still have the 4WD pickup ready to go, street tires on it but it stands pretty tall.  I worry Mrs J’s Escape sits too low to clear any drifts.

The soup is what I call a pantry soup – I start opening cans while the beef browns and pretty soon there is a pot full of soup.  I chopped onions and carrots and a potato and opened cans of corn and green beans, and tossed in a quarter cup or so of barley.DSC_4394 (1600x1060)I count myself as lucky.

Noodles!

DSC_7372 (1600x1060)We picked up these wide noodles at the Amish store the other day, Mrs J saw them and insisted we bring home a bag.  I pulled a bag of pork from the freezer and thawed it in a pot while cooking the carrots, celery, and onions down with chicken broth to get them caught up.  Those were stirred into the pork along with frozen corn and peas while the noodles boiled.  It all folded together into a tasty mix that seemed right for a bowl.  I ate mine with a fork, it being not quite a soup.

Full Dinner Menu: Spicy Potato Soup, Garlic Biscuits and Mocha Pudding Cake

Dad Uniform

It’s Veteran’s Day, so I thought I’d post photos of two of my favorite veterans. Although they are not the only two, they are the two closest to my heart. The above photo is of my dad when he first enlisted. A career Air Force man, he served in Vietnam when I was quite young and his service took me on many adventures during my youth.

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And my brother, who served in the National Guard and was stationed in Iraq/Kuwait during the Iraqi war.  So proud of both. Thanks to all who serve this country and the families that support them.

In recipe news, it was 60 degrees at noon today and by 3 pm it had dropped to a windy, cold 45 degrees, so soup seemed the best idea for the dinner menu tonight. I make several kinds of potato soups regularly, but spicy potato is by far my favorite.

For tonight:

It is all about comfort foods. When the cold weather hits, it is great to hunker down with some hot soup, buttery biscuits and finish with some melt-in-your-mouth cake warm from the oven. This is my go-to potato soup, over the traditional cream of potato soup; I like the spiciness and the sautéed onions add a deep, rich flavor. The garlic biscuits are a nice complement to the soup. I was going to find a healthy dessert for tonight, but then thought to heck with it, it’s cold and we need chocolate.  Rich, gooey, chocolaty goodness.

JeffW's awesome biscuit photo.  So beautiful I wouldn't even try to compete with my own.

JeffW’s awesome biscuit photo.

On the board tonight:

  1. Spicy Potato Soup
  2. Garlic Biscuits
  3. Salad
  4. Mocha Cake

Spicy Potato Soup

  • 1/4 cup butter
  • 1 yellow onion, diced
  • 2 celery stalks, chopped
  • 1/2 tsp salt
  • 1/4 tsp cayenne
  • ½ lb spicy ground sausage, browned and drained
  • ¼ tsp crushed red pepper (opt)
  • 1 bay leaf (remove before serving)
  • 1 tsp crushed garlic
  • 16 oz chicken broth
  • 6 potatoes, well scrubbed, unpeeled and cubed
  • 4 cups milk
  • 4 tbsp flour
  • 8 oz shredded cheddar or jack

saucepan

Melt the butter in a large saucepan over medium-high heat. Add the onions, celery, salt, and cayenne and cook, stirring, until the onions are soft and lightly golden, about five minutes. Add sausage, crushed red pepper, bay leaf, garlic, broth, & potatoes. Mix milk & flour, add. Bring to a boil for 1 minute, stirring constantly. Reduce heat to medium low, cover and let simmer, stirring occasionally for 30 minutes until potatoes are soft. If it’s too thick, add water. With a potato masher, slightly mash a few of the potatoes. Serve with cheese to garnish.

Garlic Biscuits

  • 2 cups flour
  • 4 tbsp buttermilk powder*
  • 1 tbsp baking powder
  • ½ tsp salt
  • 1/2 tsp sugar
  • 1/3 cup butter or shortening
  • 3 tsp crushed garlic
  • 1 cup milk*

bowl and baking sheet or cast iron skillet, greased

I prefer using butter over shortening because it gives the biscuits a buttery, garlic flavor that is irresistible.

Sift together dry ingredients. Cut in butter, stir in garlic, add milk. Stir quickly with a fork until completely moistened, don’t over mix. Knead gently on floured surface for 10-12 strokes. Roll out to ½ inch thick, cut into biscuits. Place on baking sheet or cast iron skillet, and bake at 450° for 10-12 minutes, until golden brown.

*or substitute 1 cup buttermilk,  then omitting buttermilk powder and milk.

Mocha Cake

  • 1 cup flour
  • ¾ cup sugar
  • ¼ cup unsweetened cocoa
  • 2 tsp baking powder
  • ¼ tsp salt
  • ½ cup milk
  • 3 tbsp oil
  • 1 tsp vanilla

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  • 1/3 cup sugar
  • 2 tbsp unsweetened cocoa
  • 1 cup very hot coffee**
  • 8×8 inch baking dish, lightly oiled

Preheat oven to 350°

This is a pudding style cake, so you don’t want to over bake it. You’ll serve it warm and directly from the pan. When you cut into it a thick, gooey chocolate center will be revealed.

From the top list: combine flour, sugar, cocoa, baking powder & salt. Combine milk, oil, & vanilla, mix well and add to flour mixture. Stir well. Pour batter into baking dish. From the bottom list: combine sugar & cocoa and sprinkle over batter. Pour hot coffee over batter – DO NOT stir. Bake for 30 minutes or until center springs back when touched, do not over bake.

** for a stronger coffee flavor, double the ground coffee to water ratio, or use espresso.

Shopping list:

  • Salad fixin’s
  • 2 sticks butter
  • 1 yellow onion
  • 2 celery stalks
  • ½ lb spicy ground sausage
  • 16 oz chicken broth
  • 6 potatoes (russets work best)
  • 5-1/2 cups milk
  • 8 oz shredded cheddar or jack
  • 1/2 cup unsweetened cocoa
  • Coffee or espresso to make 1 strong cup

Also: flour, sugar, crushed garlic, bay leaf, crushed red pepper, cayenne, salt, pepper, baking powder, oil, vanilla

Originally posted on February 2011

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Soup Pr0n – Homade Tomato

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