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Tidbits

This poor thing was brought in with two broken legs, the one appears to be less of a problem than the other, going strictly by the casts.  I have no other info but he is in good hands at St Francis.Made some mayo from scratch.  The other day I roasted a bunch of garlic cloves in olive oil and used a 1/4 c of that oil in this.  The recipe for the basic mayo is easy – put an egg with 1/4 c oil in the bowl of a processor, add a pinch of salt and 1/4 tsp of dry mustard and give it a spin.  Start drizzling in more oil until you’ve used about a cup, total, or until it gets to the consistency you are going for.  I added canola oil for the drizzle.  This turned out very garlicky.I used it on this sammich – very good!  I assembled it after the photo, and went sans lettuce.  That’s more of my maple pepper bacon.  Yum!Now here comes Bitsy, slowly, a step at a time.  Head on a swivel, looking for threats.  She finally made it all of the way in.  Yay!This was Taco Tuesday for us.  I’m torn between piling on the goodies or going sparingly with them for a better picture.  These white corn tortillas are smeared with refried beans, layered with smoked pork, cheddar, shredded cabbage, and pico de gallo.This looks like a short loaf of banana bread but it’s actually made with figs.  We had a fairly good batch we weren’t quite sure what to do with.I quartered them and stuck them in the dehydrator overnight – too long, alas.  They were barely pliable and too tough.  We dropped them into a stout blender and whirled them with water to break them up.  The result looked much like bananas that had been pureed so they went into a banana bread recipe.This is one of those soups that come from what I think of as a “bottomless” soup pot – I keep adding to it as we eat out of it.  Those diced potatoes were not in there yesterday and I added more carrots.  The beef will get scarce after a few iterations, but right now there’s still plenty.I’ll wind this up with another shelter kitteh.  This one looks like our own Ginger Boy.

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Soups On!

This is more of that Hungarian Mushroom Soup.  It’s easy to make and flat out delicious.  The bread is a roll sliced thin and dipped in garlic butter before toasting and was perfect as a side for this.  That looks like paprika on the soup but it is really a Creole seasoning blend.  The cayenne in it adds a nice bite.

Cheesy Broccoli Soup

This is easy to make and so delicious!  Chop half an onion and sweat it down in butter, then add chopped broccoli and some chicken stock.  Simmer until the broccoli is tender then stir in your cheese of choice – I used processed American cheese and some shredded cheddar.  When the cheese melts add milk and bring it back to a simmer, stir in a cornstarch slurry to thicken if it needs it.

Tidbits

Like I said, the killer app for steaks is sous vide.  These spent the afternoon at 136°F.  A quick sear then a rest while a pan sauce was made from the bag liquids, butter, wine, and soy sauce.  That was a big rib steak, even I didn’t eat the whole thing.A veggie beef soup follows leftover steak at our house.  A smoked pork sammich turned the soup into a real meal.Kitteh!  The kittens were recipients of a round of claw clipping, they were a bit disturbed and needed a firm grasp to hold them for the task.I told Mrs J to mention that too firm a grasp causes their little kitteh eyes to bug out.

Teeny weenies!  Hash browns and eggs!    Mmm… breakfast for dinner.Mrs J spends most of her volunteer time in the kitteh house but she does catch the occasional pupper.  This little girl came in when her owner passed.  She’s heartworm positive but is expected to be fine.Fried fish for the win!  I made a tartar sauce with fresh dill, lemon juice, lemon zest, minced dill pickles, and mayo.I’ll finish with an adult cat.  No info at all on this one but Mrs J days she’s very friendly.  She’s been at the shelter for a week or so.

Soup Pr0n – Chicken Noodle

I bought some colorful plastic plates from the Big Lots store.  I was really looking for a Southwestern/Mexican motif, if you squint hard you can pretend along with me!

Hungarian Mushroom Soup

This soup was recommended in a comment at another blog.  I’m a big fan of mushroom soup so I dived right in.  It’s easy and delicious.  I used those brown button mushrooms in mine because they were cheap and available.  The picture on the recipe page shows a yellow soup, almost as if it was made with turmeric.  The tamari  soy sauce is in no way yellow.  This is delicious soup!

Turkey Dumpling Noodle Something

We had one of those frozen turkeys leftover from the holidays and decided to free up some freezer room.  It thawed in the basement fridge for a couple of days and then spent a few hours simmering it in a big pot with lots of veggies because we wanted a nice stock to come out of the effort.  I had dumplings in mind.  I made a half recipe, using only 1 cup of flour, rolled the dough very thin, and let it air dry for a couple of hours.  The dumplings nearly disappeared in the pot they were so thin!  Mrs J said she would need a few crackers, disappointed that the dumpling were so scarce.  I have to say, though, that the broth was great – thick and tasty!We had plenty of broth left and, lest it go to waste, I boiled some wide egg noodles in a separate pot to add in lieu of more dumplings.  They were good, not dumpling good, but they sufficed.

Dinner Menu: Cream of Potato Cheese Soup And Blueberry Crisp

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Yummy JeffreyW photo

I have an abundance of potatoes that I need to use up. I’m loving my convection oven because I can bake up potatoes in about 30 minutes. So that’s using up a few. And I’m having guests over for pot roast on Sunday, which will use up a few more.

Still, I have a big bag of potatoes from my brother’s garden that I don’t want to go to waste. It’s blustery cold here, so soup sounded like a great idea. So creamy potato soup (mmm, with cheese) it is, with a complete dinner menu, to boot.

On the board:

  1. Cream of Potato Cheese Soup
  2. Orange-Walnut Spinach Salad
  3. Blueberry Crisp

Cream of Potato Cheese Soup

  • 6 large potatoes, cubed (peeling opt)
  • 2 cups water
  • 1 onion, chopped
  • 2 tsp crushed garlic
  • ½ tsp ea: sage, rosemary, basil
  • 4 cups milk
  • 3 tbsp butter, melted
  • 4 tbsp flour
  • 8 oz cheddar cheese, shredded
  • salt & pepper to taste

Lg. saucepan (2 to 4 qt)

In saucepan or Dutch oven, cover potatoes with water and boil until fork tender, drain all but 2 cups water. Add onions, garlic and spices to potatoes*. In a bowl mix together  milk, flour, salt & pepper. Mix well, no lumps, add melted butter. Add to potatoes and mix well.  Bring to a low boil, stirring constantly, add cheese, reduce to low and simmer for 15 minutes.

*A great trick is to remove about ½ cup of the cooked potatoes and mash, then add back into soup, this gives you an extra creamy texture.

Orange-Walnut Spinach Salad

  • 10 oz spinach, washed
  • 2 oranges, peeled, remove white skin & cut into chunks (you can substitute equivalent canned mandarin orange slices)
  • ½ red onion, sliced in rings
  • 1 oz bleu cheese, crumbled
  • ½ cup chopped walnuts
  • Raspberry-walnut dressing

large salad bowl

Tear spinach leaves. Layer in a large salad bowl. Top with orange chunks, onion, sprinkle blue cheese and walnuts. Add dressing & toss before serving.

Blueberry Crisp

Topping:

  • ½ cup sugar
  • ½ cup brown sugar
  • 1 cup flour
  • 1 cup oatmeal
  • 1 tsp cinnamon
  • 1 stick butter (1/2 cup)

Combine dry ingredients and cut in butter until mixture is crumbly

Filling:

  • 1 tbsp butter, melted and spread on bottom of baking dish
  • 16 oz frozen blueberries
  • 3 tbsp cornstarch
  • ¼ cup sugar
  • dash of lemon juice

8×8 baking dish, greased

Combine blueberries, sugar, lemon juice & cornstarch. Spread in buttered baking dish. Top fruit mixture with flour topping. Bake at 375° for 25 minutes, until top is golden and blueberries are bubbly.

Shopping List:

  • 6 large potatoes
  • 1 onion
  • 1 red onion
  • 4 cups milk
  • 8 oz shredded cheddar cheese
  • 10 oz spinach
  • 2 oranges
  • 1 oz bleu cheese,
  • 4 oz chopped walnuts
  • Raspberry-walnut dressing
  • 1 stick + 3 tbsp butter
  • 12 oz frozen blueberries

Also: cornstarch, sugar, brown sugar, flour, oatmeal, cinnamon, sage, rosemary, basil, garlic

 



 

Tidbits

img_09931600x1200Here’s a photo from the archives.  I like the symmetry.20161112_1654231600x1200Kroger had a sale on strip steaks.  They needed some trimming but were still a pretty good value.  I did this sous vide, setting the water bath to 130 degrees for a couple of hours.  They finished in a smoking hot cast iron skillet in olive oil and butter, deglazed with white wine and chives for a simple pan sauce.20161115_1204201600x1200Sloppy joes for lunch the other day.  This one has American cheese and a few dill pickles.  The potato salad looks like it has the traditional dusting of paprika but it’s really Creole seasoning.  It adds a bit of a tang to it.20161111_163233-1600x1200BBQ chicken!  I’ve taken to cooking these leg quarters in the toaster oven using the slo-cook setting.  I did this on the high setting for two hours, no particular reason to choose that time – it’s the default for the high setting.  Set it to low and the default is four hours.20161116_0824161600x1200I snapped this one of Bitsy lounging atop the sofa, prompted by the play of sunlight through the slots of the vertical blinds.  It seemed like a candidate for the Prisma treatment:img_20161116_082932_processed

20161114_1131091600x1200Hot dogs!  I’m not sure how long these buns have been offered but I’m liking the slit on top rather than on the side.  These are Pepperidge Farms brand.20161115_1712191600x1200I’ll wrap up with some soup. This one uses the broccoli left over from that steak dinner, a bit of smoked pork, rice, and three kinds of cheese in chicken stock and milk.

Better With Biscuits

20161026_1208171600x1200We had a last bit of vegetable beef soup and what better way to make leftover soup better than a couple of fresh biscuits?  These were from a half-recipe of JP’s Big Daddy Biscuits.  It made 4 of a decent size.20161026_1209331600x1200I like to break one up in the soup to soak up the gravy and have another to eat out of hand with butter or jam.