Two juicy, meaty Prime Ribs, (bones) from the Christmas Prime rib
1 or 2 cups of diced prime Rib, (If you can salvage it from the boys)
2 large russet potatoes, OR leftover baked potatoes from Christmas
1/2 large onion, chopped
4 cloves garlic, chopped
3 stalks celery, chopped
4 cups vegetables. (seriously, whatever you have left from the Christmas Feast, including the raw vegetable or crudity plate), no leftovers? OK, peas, carrots, brussel sprouts, green beans, whatever you like, or whatever is at hand
2 bay leaves
Kosher salt, to taste
Fresh Cracked black pepper
Saute Onions. garlic and celery until soft while roasting the prime rib bones with carrots and celery until they are browned, (about 40 minutes at 400 degrees)
Put all into stock pot, complete with fat and browned bits.
Add broth.
Add veg and leftover prime rib, chopped.
Simmer, (do NOT boil) for about 30 minutes or until all veg are tender.
Season with salt and pepper to taste.
Easy and fast, this is a hearty and delicious meal, and I always feel a bit virtuous when I have used those Christmas feast leftovers to a good end instead of scrapping them into the dustbin after a few days.
Serve with warm, crusty French bread. Alours! You are done ~
Monday, December 27, 2010
Borscht!
Yes, Borscht! What a lovely thing ~ Maligned for years as a joke for those on the "Borscht belt", but if you, like us, has a love of earthy flavors, wonderful flavor and AMAZING color, and smooth, wonderful consistency, then this is the recipe for you!
3 Tbl olive oil
1/2 lg brown onion, chopped
2 cloves garlic, chopped
3/4 cup celery, chopped
1 slice salt pork
4 beets, peeled and cubed
2 potatoes, peeled and cubed to the same size as beets
8 qts beef stock
1 Tbl caraway seeds
2 tbs parsley
1 Tbl dill (actually, I prefer 2 Tbl, but I am a dill aficionado)
2 bay leaves
2 tsp Allspice
1/4 cup Red Wine vinegar
2 cups shredded cabbage. (Green makes a nice contrast, but red blends in beautifully. I leave this up to your own vision)
Saute the onion, garlic and celery and caraway seeds in the olive oil. When soft and translucent, add the beef broth, beets, potatoes and spices. simmer until tender, (about 40 minutes). Adjust seasoning to taste, add red wine vinegar. At this point, I hit it with a stick blender to make it creamy, but you can leave it "rustic", with the chunks of beets and potatoes in a beautiful deep red broth. In any event, bring back to a nice simmer and add shredded cabbage and cook until the the cabbage is nice and soft.
Serve with a nice dollop of sour cream and pass the red wine vinegar.
Serve with a nice pumpernickel or rye roll, a cucumber/ dill salad and a smooth red wine or beer..
Garagkey!
3 Tbl olive oil
1/2 lg brown onion, chopped
2 cloves garlic, chopped
3/4 cup celery, chopped
1 slice salt pork
4 beets, peeled and cubed
2 potatoes, peeled and cubed to the same size as beets
8 qts beef stock
1 Tbl caraway seeds
2 tbs parsley
1 Tbl dill (actually, I prefer 2 Tbl, but I am a dill aficionado)
2 bay leaves
2 tsp Allspice
1/4 cup Red Wine vinegar
2 cups shredded cabbage. (Green makes a nice contrast, but red blends in beautifully. I leave this up to your own vision)
Saute the onion, garlic and celery and caraway seeds in the olive oil. When soft and translucent, add the beef broth, beets, potatoes and spices. simmer until tender, (about 40 minutes). Adjust seasoning to taste, add red wine vinegar. At this point, I hit it with a stick blender to make it creamy, but you can leave it "rustic", with the chunks of beets and potatoes in a beautiful deep red broth. In any event, bring back to a nice simmer and add shredded cabbage and cook until the the cabbage is nice and soft.
Serve with a nice dollop of sour cream and pass the red wine vinegar.
Serve with a nice pumpernickel or rye roll, a cucumber/ dill salad and a smooth red wine or beer..
Garagkey!
Sunday, May 23, 2010
Lentil Spinach Soup
I spent years avoiding lentils. I had no good reason, I just could not rouse any real interest. I guess my turning point came when I was searching for foods that would up my iron intake and saw the lentils snuggled in amongst the various dried beans at the market. I grabbed a bag figuring that at worst, I was throwing away a dollar, and if nothing else, I could add them to my regular bean soup and not be any worse off. Wow. Was I wrong. Lentils have earned their reputation as a nutritional powerhouse, and they are delicious in the bargain! Much easier than regular dried beans, as they require no soaking, and they cook up in about 20 minutes. I have worked out a few recipes, but my favorite is my Lentil and Bean soup. I fix it for breakfast on most work mornings now instead of oatmeal. It is savory, warm and filling. It carries me all the way through to lunch and I find that I am not snacking mid morning either. Give them a try, it could not be easier.
1 can Chicken Stock
1/2 cup dried Lentils
1/4 cup salsa
2 handfuls of raw spinach, (about 2 cups) Kale can be substituted with great results
Bring Chicken stock to a boil, add lentils and salsa, reduce to a simmer for about 20 minutes, stirring occasionally. Add spinach and simmer until wilted. Season with a little garlic salt and pepper to taste.
Yup. That is it. Amazingly simple, delicious, nutritious, fat free and ready by the time you are dressed and ready to go to work. I throw it in a thermos and have it with my morning coffee at work. Goodbye donuts!
1 can Chicken Stock
1/2 cup dried Lentils
1/4 cup salsa
2 handfuls of raw spinach, (about 2 cups) Kale can be substituted with great results
Bring Chicken stock to a boil, add lentils and salsa, reduce to a simmer for about 20 minutes, stirring occasionally. Add spinach and simmer until wilted. Season with a little garlic salt and pepper to taste.
Yup. That is it. Amazingly simple, delicious, nutritious, fat free and ready by the time you are dressed and ready to go to work. I throw it in a thermos and have it with my morning coffee at work. Goodbye donuts!
Friday, May 14, 2010
Roasted yam Soup
This is oh so good for those that love the complex, rich flavors that can be found in a roasted yam. This is a perfect dinner soup. It needs no adornment other than a sprinkling of toasted pecans for accent. As a matter of fact, it sounds so good right now that I am thinking of finding an all night grocer so that I can "get my soup on" hahaha ~ enjoy
Ingredients
2 large yams
1 large onion, sliced thinly (not chopped!)
4 cloves of garlic, sliced
Butter or olive oil for sauteing
Salt and pepper to taste
4 cups chicken stock or broth
Half cup heavy cream
Nutmeg to taste
Preparation
1. Poke several holes in the yams. Place on a cookie sheet and roast in oven at about 400 degrees for an hour or so.
2. When the yams are ready (they should be oozing a reddish liquid from the holes you poked in them), allow them to cool and then strip the peels off. They should come off very easily.
3. Heat the butter or oil in soup pot on medium low heat. Add onions, and sprinkle with salt. Add garlic a few minutes later.
4. Continue to cook the onions on medium-low to medium head, stirring occasionally. You want to get them golden brown to medium brown. Once this color has been reached, the onions are at maximum flavor.
5. Chop the yams roughly and add them to the soup pot. Use a potato masher or fork to break the yams down.
6. Add the chicken stock and bring the soup to a boil. Reduce heat and allow to simmer for 5 or 10 minutes.
7. Use an immersion blender or food processor to blend the soup to a creamy texture.
8. Add the cream, nutmeg and pepper, and cook until the desired thickness is reached.
9. Top with toasted pecans
Ingredients
2 large yams
1 large onion, sliced thinly (not chopped!)
4 cloves of garlic, sliced
Butter or olive oil for sauteing
Salt and pepper to taste
4 cups chicken stock or broth
Half cup heavy cream
Nutmeg to taste
Preparation
1. Poke several holes in the yams. Place on a cookie sheet and roast in oven at about 400 degrees for an hour or so.
2. When the yams are ready (they should be oozing a reddish liquid from the holes you poked in them), allow them to cool and then strip the peels off. They should come off very easily.
3. Heat the butter or oil in soup pot on medium low heat. Add onions, and sprinkle with salt. Add garlic a few minutes later.
4. Continue to cook the onions on medium-low to medium head, stirring occasionally. You want to get them golden brown to medium brown. Once this color has been reached, the onions are at maximum flavor.
5. Chop the yams roughly and add them to the soup pot. Use a potato masher or fork to break the yams down.
6. Add the chicken stock and bring the soup to a boil. Reduce heat and allow to simmer for 5 or 10 minutes.
7. Use an immersion blender or food processor to blend the soup to a creamy texture.
8. Add the cream, nutmeg and pepper, and cook until the desired thickness is reached.
9. Top with toasted pecans
Green Chili soup
Oh Yum! A wonderful Mexican style treat for a chilly day. It is warming, creamy and delicious with a little crunch thrown in for good measure. You do not have to be from the Southwest to appreciate the flavors and textures that this soup evokes
INGREDIENTS
1/4 cup butter
1 1/2 medium onions, chopped
3 garlic cloves, minced
4 cups vegetable stock
2 potatoes, diced
1 1/2 cups chopped roasted mild Anaheim green chile
1 1/2 teaspoon dried oregano
1 teaspoon salt
1/2 cup half-and-half
4 ounces Monterey jack cheese, grated
Minced fresh cilantro, for garnish (optional)
Toasted thin corn tortilla strips, for garnish (optional)
1. In a large saucepan, gently heat the butter over medium heat. Stir in the onions and garlic and saute until soft. Add the stock, potatoes, chile, oregano, and salt and bring the mixture to a boil. Reduce the heat to a simmer and cook for about 30 minutes, until the potatoes are very soft.
2. Transfer the soup to a food processor (or blender in batches) and puree until smooth. (The soup can be made ahead at this point and refrigerated for a day. Warm the soup before proceeding.) Pour the soup back into the pan, add the half-and-half, and heat through.
3. Divide the cheese among the serving bowls. Ladle the soup into each bowl. If you wish, top the soup with cilantro or tortilla strips, or both. Serve immediately.
This is great with a chilled Mexican beer.
Serves 4 to 6.
INGREDIENTS
1/4 cup butter
1 1/2 medium onions, chopped
3 garlic cloves, minced
4 cups vegetable stock
2 potatoes, diced
1 1/2 cups chopped roasted mild Anaheim green chile
1 1/2 teaspoon dried oregano
1 teaspoon salt
1/2 cup half-and-half
4 ounces Monterey jack cheese, grated
Minced fresh cilantro, for garnish (optional)
Toasted thin corn tortilla strips, for garnish (optional)
1. In a large saucepan, gently heat the butter over medium heat. Stir in the onions and garlic and saute until soft. Add the stock, potatoes, chile, oregano, and salt and bring the mixture to a boil. Reduce the heat to a simmer and cook for about 30 minutes, until the potatoes are very soft.
2. Transfer the soup to a food processor (or blender in batches) and puree until smooth. (The soup can be made ahead at this point and refrigerated for a day. Warm the soup before proceeding.) Pour the soup back into the pan, add the half-and-half, and heat through.
3. Divide the cheese among the serving bowls. Ladle the soup into each bowl. If you wish, top the soup with cilantro or tortilla strips, or both. Serve immediately.
This is great with a chilled Mexican beer.
Serves 4 to 6.
Green Minestrone ala Spaghetti Bender
When we go to the venerable Spaghetti Bender in Newport Beach, I rarely look at the menu... I am there for one primary reason... that beautiful tureen of Green Minestrone that comes with the meal. Oh, how delicious that soup is, and how delightful the service. There is something so homey and wonderful about the table presentation in a large enameled soup tureen, then when you lift the lid and the aroma of that marvelous soup reaches out and caresses your senses...ahhhhh............. beautiful.. Here is my take on that earthy and wonderful concoction.
Ingredients
3 tablespoons olive oil
1 onion, chopped
3 cloves minced garlic
3 ribs celery, chopped
1 1/2 teaspoons salt
1 quart canned low-sodium chicken broth or homemade stock
3 cups water
1/4 teaspoon fresh-ground black pepper
1/2 cup tubetti or other small macaroni
1/2 pound Swiss chard, tough stems removed, leaves washed well and shredded (about 3 cups)
1/2 head cauliflower
1/2 pound zucchini, sliced into rounds
1 pound spinach, stems removed, leaves washed well and shredded (about 5 cups)
1 cup canned Garbanzo Beans
1 cup canned small Red Beans
1/3 cup grated Parmesan
Directions
In a large saucepan, heat the oil over moderately low heat. Add the onion, garlic and celery, and 1/4 teaspoon of the salt. Cook, stirring occasionally, until the vegetables start to soften, about 10 minutes.
Add the broth, water, the remaining 1 1/4 teaspoons salt, and the pepper. Bring to a boil. Reduce the heat and simmer for 5 minutes. Stir in the pasta and beans and simmer for 5 minutes longer.
Add the Swiss chard, cauliflower, zucchini and bring the soup back to a simmer. Cook, stirring occasionally for about 10 minutes, then add the chard and spinach and simmer until the greens are wilted and the pasta is tender, about 5 minutes longer. Stir in the Parmesan.
Notes
Variations: You'll need a total of eight cups of shredded greens for this soup. Use one or any combination of the following: Swiss chard,spinach, escarole, green cabbage, or kale. The more variety the better.
Serve with a bright red wine such as a Beaujolais or Valpolicella. The bright berry flavors will contrast with, and highlight the vegetables.
Ingredients
3 tablespoons olive oil
1 onion, chopped
3 cloves minced garlic
3 ribs celery, chopped
1 1/2 teaspoons salt
1 quart canned low-sodium chicken broth or homemade stock
3 cups water
1/4 teaspoon fresh-ground black pepper
1/2 cup tubetti or other small macaroni
1/2 pound Swiss chard, tough stems removed, leaves washed well and shredded (about 3 cups)
1/2 head cauliflower
1/2 pound zucchini, sliced into rounds
1 pound spinach, stems removed, leaves washed well and shredded (about 5 cups)
1 cup canned Garbanzo Beans
1 cup canned small Red Beans
1/3 cup grated Parmesan
Directions
In a large saucepan, heat the oil over moderately low heat. Add the onion, garlic and celery, and 1/4 teaspoon of the salt. Cook, stirring occasionally, until the vegetables start to soften, about 10 minutes.
Add the broth, water, the remaining 1 1/4 teaspoons salt, and the pepper. Bring to a boil. Reduce the heat and simmer for 5 minutes. Stir in the pasta and beans and simmer for 5 minutes longer.
Add the Swiss chard, cauliflower, zucchini and bring the soup back to a simmer. Cook, stirring occasionally for about 10 minutes, then add the chard and spinach and simmer until the greens are wilted and the pasta is tender, about 5 minutes longer. Stir in the Parmesan.
Notes
Variations: You'll need a total of eight cups of shredded greens for this soup. Use one or any combination of the following: Swiss chard,spinach, escarole, green cabbage, or kale. The more variety the better.
Serve with a bright red wine such as a Beaujolais or Valpolicella. The bright berry flavors will contrast with, and highlight the vegetables.
Wednesday, April 21, 2010
Jeff's Sausage and Spinach Soup
Ingredients:
Olive oil
1 pound sweet Italian pork sausage, cut into 3/4-inch pieces
4 cups Chicken broth
1 medium onion, chopped
2 cloves minced garlic
1 medium carrot, sliced (about 1/2 cup)
1/2 teaspoon dried oregano leaves, crushed
1/2 can Cannelloni beans
1/2 cup Pepe Acini
2 cups coarsely chopped fresh spinach leaves
Directions:
Drizzle Olive oil into a 4-quart stock pot and heat over medium-high heat for 1 minute. Add the sausage and cook until it's well browned, stirring often. Pour off any fat. saute onion, garlic and carrot in the same stock pot.
Stir the broth, drained cannelini beans and oregano . Heat to a boil. Reduce the heat to low, add Pepe Acini, cover and cook for 15 to 20 minutes or until the pasta is tender and the sausage is cooked through.
Stir the spinach in the saucepan and cook for 1 minute.
Ladle into soup bowls and top with Parmesan cheese if desired.
And as always, serve with some nice crusty bread, a tossed salad and a glass of white wine. Or heck, even just a glass of wine and some nice bread.
As a bonus, this soup is easy on calories, so Mangia!
Sunday, April 4, 2010
Smoky Chorizo Soup
1 lb raw shrimp, cleaned
1 quart chicken broth
1/2 lb dry Portuguese chorizo, sliced thin
Dry red wine
1 medium onion
1 carrot, cut into matchsticks
2 cloves garlic, chopped fine
1 tsp SMOKED paprika
1 15.5 oz can of diced tomatoes, with juice
1 Tbl Wondra, (or 1 Tbl flour mixed with 2 Tbl of water)
Salt and pepper to taste
Diced avocado to garnish
In a heavy bottomed soup pot, cook the chorizo over medium heat till nice and browned. Stir occasionally to prevent burning, about 5 minutes. Remove from pan. Deglaze the pan with about 1/3 cup of red wine.
Add the onion, garlic, carrot and paprika to the pot and cook over medium heat until softened, about 5 minutes.
Add the can of diced tomatoes, juice and all and cook until the liquid has evaporated. This will really condense the flavor and make a rich, beautiful base for the soup.
Return the chorizo to the pan, add the chicken stock and bring to a boil. Reduce heat and simmer for 25 minutes. Add the Wondra, (or the flour mixture), and continue cooking for 5 minutes. Add the Shrimp to the soup and cook until they are pink, about 2 minutes.
Ladle into bowls and top with diced avocado.
Serve with warm crusty bread, and what the heck, the rest of that red wine. ;c) Delicious!
Wednesday, March 24, 2010
Chop Suey ~
One of my favorite memories is of Halloween. Oh, the costumes, the fun, the Trick or Treating, those are all great, but I am talking about the meal.....my Mom had "accidentally" started the tradition of making Chop Suey for dinner on Halloween. I say accidentally because she would never cop to doing it on purpose. When we were old enough to notice and remark on it, she would say, "don't be silly, it is just a coincidence", but she always had this little glimmer in her eyes when she would serve it to us with the packaged dried chow mein noodles that my brother Bobby had dubbed "fried worms". We would look forward to our steaming, fragrant bowls of "Slop Chuey and Fried Worms" with almost the same glee as we did the trick or treating that we knew would come afterward. Dad would roll his eyes at this silliness, but he would tuck into it with the same enthusiasm that we did. It is a wonderful and easy meal and may be my all time favorite comfort food.
Depending on the amount of vegetables you usse, it can be considered either a soup or a stew. I think it falls somewhere in between.
Ingredients:
1 pound boneless pork, cut into bite sized pieces
2 tablespoons Olive oil
1 cup celery in thin slices cur on the diagonal
1 onion peeled and cut in thin slices
1 tsp powdered Ginger
1 cup sliced mushrooms, (optional)
1 small can Water Chesnuts, drained
½ pound bean sprouts
8 cups, (roughly) of Chop Suey or Stir Fry Vegetables. You can usually find these fresh in the produce section, pre-bagged, but if you can't, chop some Bok Choy, Napa Cabbage, Snow Pea Pods, Carrots... Really any veggie that sounds good to you. 8 cups sounds like a lot, but they will cook down nicely.
1/4 - 1/3 cup Soy sauce. Start with 1/4, add more to taste if desired
4 cups chicken or beef stock
1 Tbl Cornstarch or Arrowroot to thicken
Heat oil in large suacepan , brown pork in small batches with the onion and celery and remove to bowl as needed to keep from crowding the pan. When the meat is all browned, drain any excess fat from the pan, but leave the browned bits in the bottom of the pan. Put the pan back on the heat and add the broth to deglaze. Return the celery, onion and browned pork to the broth in the pan, add the soy sauce and let it simmer for about 30 minutes, or until the pork is cooked through. Taste for seasoning and correct if needed. Add the chopped vegetables (and the optional water chestnuts and mushrooms if desired). Simmer for another 15 minutes or until the vegetables start to cook down and soften. Take about 1 cup of liquid from the pan and stir in the Cornstarch or Arrowroot until it is dissolved and has no lumps. Return this thickened liquid to the pan and stir well to avoid lumps. Add the Bean Sprouts and simmer gently until done.
Serve over Rice, or Chow Mein noodles. The Pennsylvania relatives love it over Mashed Potatoes. No matter how you serve it, it is delicious!
Depending on the amount of vegetables you usse, it can be considered either a soup or a stew. I think it falls somewhere in between.
Ingredients:
1 pound boneless pork, cut into bite sized pieces
2 tablespoons Olive oil
1 cup celery in thin slices cur on the diagonal
1 onion peeled and cut in thin slices
1 tsp powdered Ginger
1 cup sliced mushrooms, (optional)
1 small can Water Chesnuts, drained
½ pound bean sprouts
8 cups, (roughly) of Chop Suey or Stir Fry Vegetables. You can usually find these fresh in the produce section, pre-bagged, but if you can't, chop some Bok Choy, Napa Cabbage, Snow Pea Pods, Carrots... Really any veggie that sounds good to you. 8 cups sounds like a lot, but they will cook down nicely.
1/4 - 1/3 cup Soy sauce. Start with 1/4, add more to taste if desired
4 cups chicken or beef stock
1 Tbl Cornstarch or Arrowroot to thicken
Heat oil in large suacepan , brown pork in small batches with the onion and celery and remove to bowl as needed to keep from crowding the pan. When the meat is all browned, drain any excess fat from the pan, but leave the browned bits in the bottom of the pan. Put the pan back on the heat and add the broth to deglaze. Return the celery, onion and browned pork to the broth in the pan, add the soy sauce and let it simmer for about 30 minutes, or until the pork is cooked through. Taste for seasoning and correct if needed. Add the chopped vegetables (and the optional water chestnuts and mushrooms if desired). Simmer for another 15 minutes or until the vegetables start to cook down and soften. Take about 1 cup of liquid from the pan and stir in the Cornstarch or Arrowroot until it is dissolved and has no lumps. Return this thickened liquid to the pan and stir well to avoid lumps. Add the Bean Sprouts and simmer gently until done.
Serve over Rice, or Chow Mein noodles. The Pennsylvania relatives love it over Mashed Potatoes. No matter how you serve it, it is delicious!
Thursday, March 4, 2010
Southwest Garlic Soup
It is flu season, and the weather is chilly, so I’ve been searching for a delicious, flavorful soup that would warm our bodies as well as our spirits. This soup delivers on all of that. Savory, fragrant, and loaded with flavor, this soup has lots of healthy garlic and smoky chiles for flavor and heat.
INGREDIENTS
3 whole heads of garlic (trust me, would I lie about garlic?)
2 tablespoons olive oil
1 medium onion, thinly sliced
8 cups chicken stock
2 dried chipotle chiles (cut the dried chiles into small pieces or strips using your kitchen shears)
1/2 teaspoon ground cumin
Salt and freshly ground pepper to taste
Juice of 1/2 lime
Steamed rice
Avocado slices to garnish
Tortilla chips
1. Preheat oven to 400F. Brush garlic heads lightly with some of the oil, place them on a foil lined baking sheet or in a garlic roaster, and bake in preheated oven for about 45 minutes, until very soft. Remove from oven and allow to cool. Squeeze each clove gently and the roasted garlic will pop right out. Set aside.
2. In a heavy-bottomed soup pot, saute onion in oil until it is golden and softened. Puree in blender along with reserved garlic, adding stock as needed to make a smooth blend.
3. Heat a little oil in pot over medium heat and add puree from blender, stirring until it begins to darken. Add remaining stock, chile peppers, cumin, and salt to taste, then reduce heat to medium and simmer for 30 minutes.
4. Remove soup from heat, add lime juice, and stir to combine. Ladle into bowls with a scoop of hot rice, top with avocado slices and serve with tortilla chips. Serve hot.
This is also really good with warm corn tortillas, spread with a little butter.
Low Carb Green Chili Chicken Soup
For my Low Carb Friends!
This is a really tasty soup, naturally low in carbs, but you do not miss them at all. It is rich and satisfying, spicy and delicious.
1 T. butter
2 T. olive oil
1 onion, chopped
5 cloves garlic, chopped
2 t. paprika
4 cups chicken broth
6 boneless skinless chicken thighs, diced. (Thighs work really well in soup. They do not dry out and just make a better broth imho.)
1 1/2 cups jarred salsa
4 oz. green chiles
1/4 t. ground cumin
shredded cabbage
Shredded Monterey Jack cheese
salt and pepper to taste
How To Prepare: Melt butter and oil together. Saute onions and garlic for a mintue, then add chicken and saute until color changes. Add paprika and saute one minute longer. Add broth, salsa and chile. Add cumin and simmer about 10 minutes. Salt and pepper as needed. Ladle over shredded cabbage in bottom of soup bowls and top with shredded cheese if desired.
Saturday, February 27, 2010
Leek Soup - (or the Miracle Diet Soup)
I have been eating like a proverbial piggy lately and realized, (as I stuffed myself with great effort, into my yoga pants), that it was time for a "system reset". Obviously, holiday munching and cold weather comfort foods have taken their toll. It is time to pull out the best weapon in my arsenol to get back on track so that I do not resemble an overstuffed sausage in my clothes.
This is not a recipe of my own devising, but a wonderful tonic that I found in the book, "French Women Don't Get Fat". This is a lovely, very light soup, (or almost a tea), that will help to get you over the "stuffies" from the winter food-fests. It seems a bit severe as you read it, but it is tasty and more importantly, it works.
Leeks are a mild diuretic, and 48 hours or so of leek soup will definitly reset your system.
Recipe for Leek Soup
Serves one for the weekend
2 lbs. leeks
Water to cover in a large pot
1. Clean leeks and rinse well to get rid of sand and soil. Cut end of green parts leaving all the white parts plus a suggestion of green. (Reserve the extra greens for soup stock.)
2. Put leeks in large pot and cover with water. Bring to boil and simmer with no lid for 20-30 minutes. Pour off the liquid and reserve. Place the leeks in a bowl.
Instructions:
The juice is to be drunk (reheated or room temperature to taste) every 2-3 hours, a cup at a time.
For meals or whenever hungry, have some of the leeks themselves, ½ cup at a time. Drizzle with a few drops of extra-virgin olive oil and lemon juice. Season sparingly with salt and pepper. Add chopped parsley if you wish.
This will be your nourishment for both days, until Sunday dinner, when you can have a small piece of meat or fish (4 - 6oz.–don’t lose that scale yet!), with two vegetables, steamed with a bit of butter or oil, and a piece of fruit.
Alternative:
Not everyone loves the sweet taste and delicate texture of leeks. If it’s not to your liking, hide the leek among other flavorful and healthful ingredients. You too may prefer the Provençal version, known as soupe mimosa.
Mimosa Soup Recipe
1 head of lettuce
½ lb. carrots
½ lb. celeriac
½ lb. turnips
½ lb. cauliflower
1 lb. leeks
2 hard boiled eggs chopped
½ cup chopped parsley
Water to cover in a large pot
1. Clean and chop all ingredients in rough pieces and, except for the cauliflower and parsley, put them a pot. Cover with water, bring to boil and simmer unlidded for 40 minutes. Add the cauliflower and cook for another 15 minutes.
2. Use a stick blender or food processor to puree
3. Serve in a bowl and add more parsley and pieces of chopped boiled eggs.
Instructions:
Eat a cup every three hours (room temperature or reheated) or so all day Saturday and Sunday until the same Sunday dinner of fish or meat, 2 steamed vegetables with a dash of butter or olive oil and 1 piece of fruit. Somewhat less liquidy and magical than the leek soup it nevertheless is an effective and tasty alternative.
This is not a recipe of my own devising, but a wonderful tonic that I found in the book, "French Women Don't Get Fat". This is a lovely, very light soup, (or almost a tea), that will help to get you over the "stuffies" from the winter food-fests. It seems a bit severe as you read it, but it is tasty and more importantly, it works.
Leeks are a mild diuretic, and 48 hours or so of leek soup will definitly reset your system.
Recipe for Leek Soup
Serves one for the weekend
2 lbs. leeks
Water to cover in a large pot
1. Clean leeks and rinse well to get rid of sand and soil. Cut end of green parts leaving all the white parts plus a suggestion of green. (Reserve the extra greens for soup stock.)
2. Put leeks in large pot and cover with water. Bring to boil and simmer with no lid for 20-30 minutes. Pour off the liquid and reserve. Place the leeks in a bowl.
Instructions:
The juice is to be drunk (reheated or room temperature to taste) every 2-3 hours, a cup at a time.
For meals or whenever hungry, have some of the leeks themselves, ½ cup at a time. Drizzle with a few drops of extra-virgin olive oil and lemon juice. Season sparingly with salt and pepper. Add chopped parsley if you wish.
This will be your nourishment for both days, until Sunday dinner, when you can have a small piece of meat or fish (4 - 6oz.–don’t lose that scale yet!), with two vegetables, steamed with a bit of butter or oil, and a piece of fruit.
Alternative:
Not everyone loves the sweet taste and delicate texture of leeks. If it’s not to your liking, hide the leek among other flavorful and healthful ingredients. You too may prefer the Provençal version, known as soupe mimosa.
Mimosa Soup Recipe
1 head of lettuce
½ lb. carrots
½ lb. celeriac
½ lb. turnips
½ lb. cauliflower
1 lb. leeks
2 hard boiled eggs chopped
½ cup chopped parsley
Water to cover in a large pot
1. Clean and chop all ingredients in rough pieces and, except for the cauliflower and parsley, put them a pot. Cover with water, bring to boil and simmer unlidded for 40 minutes. Add the cauliflower and cook for another 15 minutes.
2. Use a stick blender or food processor to puree
3. Serve in a bowl and add more parsley and pieces of chopped boiled eggs.
Instructions:
Eat a cup every three hours (room temperature or reheated) or so all day Saturday and Sunday until the same Sunday dinner of fish or meat, 2 steamed vegetables with a dash of butter or olive oil and 1 piece of fruit. Somewhat less liquidy and magical than the leek soup it nevertheless is an effective and tasty alternative.
Sunday, February 21, 2010
Red Pepper Soup Revise
I am working on my Red pepper soup. I have already made some changes. It is good, but reminds me more of a good Sunday gravy, (for fellow Soprano buffs, Pasta sauce for those non-Eye-talians). Hmmm.... might have to freeze this and start over in a different direction.
So far I have added in the both the cup of dry red wine, I used Chianti) AND 1 cup of beef broth.
So far I have added in the both the cup of dry red wine, I used Chianti) AND 1 cup of beef broth.
Thursday, February 18, 2010
Minestrone
That is a question I will leave for more scholarly minds, all I know is that it is delicious and completely crave-able.
Minestrone can have either a meat-based or a vegetable-based broth. Also, you can include meat or not as you see fit, so this soup can certainly be prepared as a vegetarian meal. Almost all Italian minestrone soup will contain white beans, such as navy, cannelloni or Great Northern beans. Pasta is a common addition, typically something small like macaroni, tortellini or even broken up spaghetti. Lastly, any good minestrone will have tomatoes, regardless of whatever other vegetables you add. The tomatoes add a lot of flavor to the broth, so if you are using canned tomatoes make sure to use the liquid too.
The rest is pretty much up to you. If you have left over veggies, toss them in. Got something in the garden you want to use? Go for it! The neighbor dropped off yet another bag of zuchinni? It is all good, throw 'em in!
This is a nice basic recipe for a delicious minestrone.
Ingredients
3 Tbl olive oil
4 clove garlic, minced
1 large onion, chopped
2 stalks of celery, chopped
2 medium carrots, sliced
1 small can tomato paste
1 28 oz can diced tomatoes
8 cups chicken broth
4 cups water
1 cup shredded cabbage
Salt and freshly ground pepper to taste
1 Tbl basil
2 Tbl oregano
1 tsp sage
1 tsp thyme
1 cup chopped parsley
1 whole zucchini, sliced
2 ears of corn, sliced into 2 inch rounds, or 1 cup frozen corn
1 cup fresh or frozen green beans, (canned will do in a pinch) or 1 cup frozen peas
1 can Cannellini beans, drained
1 cup macaroni, uncooked
1/4 cup Parmesan or Romano cheese, a rind of either is best, but grated will do just fine
1. Heat olive oil in soup pot on medium low. Add garlic, onion, carrot and celery, sprinkle with salt. Saute until onions are soft.
2. Add tomatoes, tomato paste, broth, water, cabbage, zucchini, corn, green beans, peas, beans, and cheese. Bring to a boil, reduce heat, and simmer for about 30 minutes.
3. Add remaining ingredients except parsley, cook for about 10 to 12 more minutes to cook the pasta.
4. Add parsley a minute or two before serving just to wilt it a little.
Serve with a nice salad and some crusty bread, oh, and this is another dish that does well with a nice glass of wine. ;c)
Notes
There are endless variations that you can make. Any vegetable that you have at hand, fresh or frozen, I also like lima beans, fresh green beans when they are available, spinach or Swiss chard, literally, any vegetable that is in season or handy. As many times as I have made this soup, it has never been the same twice, but it is always delicious
Wednesday, February 17, 2010
Chocolate Soup number 2
Here is a less involved version.... less fuss, but really good just the same.. it is really just a lovely version of hot chocolate, but then, who really cares as long as it tastes good!
Ingredients
1 cup milk 1/2 cup heavy whipping cream 2 tablespoons unsweetened cocoa powder 2 tablespoons white sugar 1/4 teaspoon vanilla extract 1/4 teaspoon ground cinnamon
Directions
Heat all but 2 tablespoons of the milk and the cream in a saucepan. Do not allow it to boil.
In a soup bowl mix the cocoa, sugar, vanilla, cinnamon and the reserved milk and cream. Pour the cocoa mixture into the hot milk and cream blending well. Return mixture to bowl and garnish with mini marshmallows or graham cracker bears.
Ingredients
1 cup milk 1/2 cup heavy whipping cream 2 tablespoons unsweetened cocoa powder 2 tablespoons white sugar 1/4 teaspoon vanilla extract 1/4 teaspoon ground cinnamon
Directions
Heat all but 2 tablespoons of the milk and the cream in a saucepan. Do not allow it to boil.
In a soup bowl mix the cocoa, sugar, vanilla, cinnamon and the reserved milk and cream. Pour the cocoa mixture into the hot milk and cream blending well. Return mixture to bowl and garnish with mini marshmallows or graham cracker bears.
Chocolate Soup! (Who knew?!)
Did you ever just have one of those rotten days when everything just seemed to pile up and overwhelm you? Man, I hate days like that, and today was one.... A day like this just makes you want to throw caution to the wind and grab your "security blankie". I do not know what that is for you, but mine is chocolate. Soup just did not appeal to me today until I found this. Chocolate Soup! Who knew? It hits the right note on all levels. Especially when you feel the need to indulge your inner child.
Ingredients
4 1/2 cups whole milk
1 cup sweetened condensed milk
1 vanilla bean, split and scraped / OR add 1 Tbl good quality Vanilla extract
10 ounces bittersweet chocolate, chopped
5 tablespoons cornstarch
Scant 1/8 tsp Cayenne Pepper (optional)
1/8 tsp Cinnamon
5 tablespoons cold water
Biscotti
Fresh raspberries, for garnish (optional)
Directions
In a medium saucepan over medium heat, stir together the whole milk, sweetened condensed milk, and vanilla bean, cinnamon and cayenne. Bring the mixture almost to a boil, stirring constantly. Remove from the heat and let it steep for 20 minutes. Strain and return to the pan. (Rinse and dry the vanilla bean and save it for another use.)
Put the pan on low heat, add the chocolate, and whisk until the chocolate melts. Combine the cornstarch and water to form a slurry. Add the slurry a little at a time, whisking constantly, until the soup is thick and smooth. You will know it is ready when the bubbles are gone and the chocolate has thickened, about 5 to 7 minutes.
Pour the soup into bowls and garnish with raspberries, serve with bicotti.
Ingredients
4 1/2 cups whole milk
1 cup sweetened condensed milk
1 vanilla bean, split and scraped / OR add 1 Tbl good quality Vanilla extract
10 ounces bittersweet chocolate, chopped
5 tablespoons cornstarch
Scant 1/8 tsp Cayenne Pepper (optional)
1/8 tsp Cinnamon
5 tablespoons cold water
Biscotti
Fresh raspberries, for garnish (optional)
Directions
In a medium saucepan over medium heat, stir together the whole milk, sweetened condensed milk, and vanilla bean, cinnamon and cayenne. Bring the mixture almost to a boil, stirring constantly. Remove from the heat and let it steep for 20 minutes. Strain and return to the pan. (Rinse and dry the vanilla bean and save it for another use.)
Put the pan on low heat, add the chocolate, and whisk until the chocolate melts. Combine the cornstarch and water to form a slurry. Add the slurry a little at a time, whisking constantly, until the soup is thick and smooth. You will know it is ready when the bubbles are gone and the chocolate has thickened, about 5 to 7 minutes.
Pour the soup into bowls and garnish with raspberries, serve with bicotti.
Monday, February 15, 2010
Classic French Onion Soup
The trick to a great French onion soup is starting with a really good, rich, beefy stock. I have made wonderful stock from the left over bones and drippings from prime rib, but the leftovers from any nice cut of beef will work. Store bought stock can be used succesfully if you do not happen to have any homemade stock lurking in your freezer. The next major element is the proper caramelization of the onions. Caramelizing onions take at least thirty minutes of slow cooking the onions over medium high heat. This browning, or caramelizing, brings out the sweetness in them, and will have your mouth watering before the broth and onions even meet.
This soup is beefy, rich and has a fantastic onion flavor.
Ingredients:
2 large sliced sweet onions, about 3 Tbl
Olive oil
1/4 tsp sugar
1 clove garlic, minced
1/4 cup chopped fresh thyme, or a tablespoon of dried
4 cups beef broth, (Chicken stock can be used, but it is just not the same)
1/2 cup of dry vermouth or dry white wine (and a nice glass of wine for the cook doesn't hurt either)
4 slices dense crusty bread, cut 1 inch thick
3/4 cup shredded Gruyère cheese, with a little parmesan added if you like (do not use mozzarella, it is just not the same)
Directions:
1. In a heavy bottomed pot add oil over medium heat… Add sliced onions and cook for two minutes stirring constantly. Reduce heat to low, cover and cook for 30 minutes. (You need a tight fitting lid.)
Be sure to check often to make sure they do not burn. Stir as needed.
2. Take off lid, sprinkle sugar in to help with the carmelization and cook onion to a deep rich mahogany color. This is important. The onions must be carmelized and brown for them to acheive that intense rich flavor. Add garlic and sauté for 1 minute. Deglaze with with Vermouth or wine.
3.Add the stock, bay leaf, and thyme. Cover partially and simmer until the flavors are well blended, about 30 minutes. Season to taste with salt and pepper. Discard the bay leaf.
4. To serve you can either use individual oven-proof soup bowls or one large casserole dish. Carefully ladle the soup into the bowls or casserole dish. Top with croûton, (I like to lightly toast mine first so that it is browned on both sides, it makes a more satisfying testure with the soup) and sprinkle with cheese. Put into the broiler for 10 minutes at 350 degrees F, or until the cheese bubbles and is slightly browned. Sprinkle a few fresh thyme leaves on top for a little color.
Serve immediately.
This is great served with a basic green salad and a glass of red wine.
Tuscan Bean Soup
Zuppa Toscana at Home
Zuppa Toscana at Home ~
Is it wrong to pilfer recipes every now and then? I mean really, aren't all recipes just a variation on someone else's recipe in the first place? If your moral compass says that it is wrong, then quick, click ahead to the next recipe, but if, like me, you find the occasional hint of larceny to be a wonderful spice, then read on.
This soup is a scaled down version of the wonderful Zuppa Toscana at a well known chain restaurant. It is actually a breeze to make, fast enough for a weeknight, but I like to take my time on a weekend. The flavors are rich, robust, earthy and need only a salad, or some crusty bread to make a complete meal. I should warn you, once you make this, be prepared to get a lot of requests for it. Mangia!
Friday, February 12, 2010
Red Pepper Soup
This recipe did not give me the same results as the soup we enjoyed at the restaurant, but it was very good, and I think it would also be a great jumping off point for a pasta sauce if you cut out the beef broth and added a little basil.
3 large red bell peppers, halved lengthwise, seeded
2 tablespoons butter
1 medium onion, finely chopped
1 (28-oz.) can (3 cups) Italian plum tomatoes
1 cup dry red wine
2 cups beef broth
1 tsp teaspoon dill weed
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 cup sliced green onions
Lay pepper halves, cut side down, on broiler pan. Broil 3 to 4 inches fromheat about 15 minutes or until skin is completely blackened, OR lay whole peppers directly on stove top burner, turning with tongs until completely blackened. Place in plastic bag; let stand 10 minutes to steam. Peel pepper;finely chop.
Melt butter in large saucepan over medium heat. Add onion; cook until
tender. In blender, puree tomatoes and chopped peppers. Add to
onion. Blend in wine, beef broth, dill weed, salt and pepper. Bring to a boil and reduce heat. Simmer 20 minutes, stirring occasionally. Use stick blender at this point and puree, or serve as is. Garnish with sliced green onions and a dollop of sour cream if desired.
Wednesday, February 10, 2010
Mom's Magic Thai Soup
I came up with this after having "Tom Yum Ga" at a Thai restuarant. I loved the soup and I noticed that my sniffles had disappeared... I knew that I could not dash out and pick it up everytime I wanted it, so I played around with flavors for awhile till I came up with this. Now when one of my kids, (and many of my friends) get a cold, they ask for this soup. They like to say that there is not a virus around that can stand up to the heat.
4 cups chicken stock
1 jalapeno, sliced (double this if you are brave!)
1 serrano chili, sliced
2 green onions, sliced
Juice of 1 lime
1 or 2 tbl of lemon grass, you can get a tube in the produce section of most major grocery stores(or a couple of stalks if you cannot find pureed)
1 Tbl Fish sauce (optional)
1 can straw mushrooms, drained
1 diced tomato (optional. This will reduce the heat, but it gives a nice flavor and color)
Few sprigs of cilantro, or about 2 tbl chopped, (more or less to taste)
handful of raw shrimp, OR 1 nice chicken breast sliced thin into bite size pieces
Bring the stock to a simmer and add about half of the peppers, onion and cilantro and add the lemon grass. Simmer for about 10 minutes, then strain and discard the veg. Put the strained stock back on to simmer and add the rest of the ingredients, continue to cook until the shrimp are pink, (or the chicken is done.) Garnish with a little bit of fresh cilantro and serve.
You can make it without any shrimp or chicken, and one time I even made the basic soup in a coffee pot at work, some of the girls in the office had a cold and volunteered to buy the ingredients if I would make them the soup.
4 cups chicken stock
1 jalapeno, sliced (double this if you are brave!)
1 serrano chili, sliced
2 green onions, sliced
Juice of 1 lime
1 or 2 tbl of lemon grass, you can get a tube in the produce section of most major grocery stores(or a couple of stalks if you cannot find pureed)
1 Tbl Fish sauce (optional)
1 can straw mushrooms, drained
1 diced tomato (optional. This will reduce the heat, but it gives a nice flavor and color)
Few sprigs of cilantro, or about 2 tbl chopped, (more or less to taste)
handful of raw shrimp, OR 1 nice chicken breast sliced thin into bite size pieces
Bring the stock to a simmer and add about half of the peppers, onion and cilantro and add the lemon grass. Simmer for about 10 minutes, then strain and discard the veg. Put the strained stock back on to simmer and add the rest of the ingredients, continue to cook until the shrimp are pink, (or the chicken is done.) Garnish with a little bit of fresh cilantro and serve.
You can make it without any shrimp or chicken, and one time I even made the basic soup in a coffee pot at work, some of the girls in the office had a cold and volunteered to buy the ingredients if I would make them the soup.
Pease Porridge Hot....
Pease Porridge cold.......
Oh! Pea Soup! So delicious and smooth and smokey...... Really wonderful stuff and unbelievably easy to make......
A delicious pea soup recipe with ham and seasonings.
Cook Time: 2 hours, 45 minutes
Ingredients:
1 pound dry green split peas
2 quarts water
1 meaty ham bone
1 cup chopped onion
1/4 teaspoon garlic powder
1/4 teaspoon dried marjoram, crushed
1/4 teaspoon dried thyme, crushed
dash pepper
1 cup chopped celery
1 cup chopped carrot
1/2 teaspoon salt, or to taste
Preparation:
Directions for split pea soup In a large saucepan or Dutch oven, cover dried peas with 2 quarts of water. Bring split peas to a boil; boil gently for 2 minutes. Set aside to soak for 1 hour. Add ham bone, chopped onion, garlic powder, marjoram, thyme, and pepper. Bring split pea soup to a boil; cover, reduce heat, and simmer for 2 hours, stirring occasionally. Remove meat from bone; dice and return to pea soup with chopped celery and carrot. Simmer split pea soup slowly for 45 minutes, stirring occasionally. Taste split pea soup and add salt. Use stick blender to smooth it into a velvety puree or leave it as is for rustic style................
Oh! Pea Soup! So delicious and smooth and smokey...... Really wonderful stuff and unbelievably easy to make......
A delicious pea soup recipe with ham and seasonings.
Cook Time: 2 hours, 45 minutes
Ingredients:
1 pound dry green split peas
2 quarts water
1 meaty ham bone
1 cup chopped onion
1/4 teaspoon garlic powder
1/4 teaspoon dried marjoram, crushed
1/4 teaspoon dried thyme, crushed
dash pepper
1 cup chopped celery
1 cup chopped carrot
1/2 teaspoon salt, or to taste
Preparation:
Directions for split pea soup In a large saucepan or Dutch oven, cover dried peas with 2 quarts of water. Bring split peas to a boil; boil gently for 2 minutes. Set aside to soak for 1 hour. Add ham bone, chopped onion, garlic powder, marjoram, thyme, and pepper. Bring split pea soup to a boil; cover, reduce heat, and simmer for 2 hours, stirring occasionally. Remove meat from bone; dice and return to pea soup with chopped celery and carrot. Simmer split pea soup slowly for 45 minutes, stirring occasionally. Taste split pea soup and add salt. Use stick blender to smooth it into a velvety puree or leave it as is for rustic style................
The Story of Rock Soup
Rock Soup belongs to everybody and every country... The variations are limitless,.... as are the recipes for soup. This has always been one of my favorite fables, there is so much truth and meaning and comfort in it....
This is just one of many tellings that I am collecting... enjoy
The Story of Rock Soup
The war had been long and hard, scarring the countryside, the villages, and the people --both soldiers and citizens. Finally, it was over..... though some claimed victory, no one really won except the winter which now held them all prisoner. A lone soldier, trying to return to his far-away home, had wandered through the cold and snow for days. He was tired, but more than that, he was literally starving. At last he came upon a village. He picked a house and knocked on the door. When someone came to answer, the soldier explained his plight and asked for a little something to eat. The little man behind the door shook his head saying that he had a family to feed and they were hungry themselves and they could give him nothing. The soldier pleaded that he would eat any scraps, but the villager again said he had nothing to spare --there were no scraps. This scene was repeated house to house but always the answer was the same. It had been a hard winter and the soldier found that the villagers were all hungry too.The soldier had a thought, and then it somehow formed a plan. He looked about, and spotting something nearby, his eyes brightened. He quickly went off to the nearby woods. Soon, he returned with all the sticks and pieces of wood he could find and built a campfire in the village square. Then he went over to the large, black iron pot resting against the wall of the empty blacksmith shop. Dragging the pot over the fire, he filled it with snow. At this point he had drawn a large crowd of onlookers who stared at him with curiosity. They talked among themselves and wondered what he was going to do with the pot of now-boiling water. Then the soldier ferreted about the ground below the eaves of the villagers' cottages until he had gathered a dozen or more smooth, dark stones. He inspected each closely, smelled them individually, sometimes comparing one stone's fragrance(fragrance???) to that of another. When all was done, he had kept only a few. He polished them with snow, wiped them clean, and then placed them gingerly, one by one, into the pot. Now the onlookers were really getting curious --more than that, they were sure the soldier was mad with hunger. The soldier then took a big wooden spoon from his knapsack and began stirring the water in the pot and occasionally taking a taste. ''Mmmmmm,'' he finally said, ''this is the best Rock Soup I have tasted in a long time.'' The villagers couldn't believe their ears. Rock Soup? Surely he was mad! The soldier took one more taste and then said, ''This is good soup but it needs something, perhaps a carrot..... Yes, that's it, a little bit of carrot would make it perfect!'' An elderly villager stepped forward, looked into the pot, leaned over and inhaled deeply. When he stood up, he closed his eyes and remembered the aromas of soups and stews long gone. The villager paused a moment, then said,''I think I might have a couple of carrots in my cellar, I will bring them.'' On his return the carrots were added to the Rock Soup. Again the soldier continued to stir and taste and stir and taste. Finally the soldier said,''This is pretty good Rock Soup, the carrots made it better, but it is still missing something. Perhaps a few onions would make it even better.'' No sooner had he said it, than a few villagers scurried off. Upon their return, the soldier was given more than a few onions --but it was a big pot, so in they all went. Again the soldier continued to stir and taste and stir and taste. The soldier said,''This is very good Rock Soup, the carrots and onions made it better, but it is still missing something. Perhaps a few potatoes would make it even better.'' He let two or three of those that had drawn near sample the ever-steaming brew, which by now was starting to smell delicious. A good number of villagers bustled off. Upon their return, the soldier was presented with a potato here and a potato there until he had enough to fill the pot. As he let it simmer, others brought bits of this and that to add to the flavor. Tasting it one more time, he exclaimed it was ''Perfect!'' Starting with the children, everyone had a bowl of this wonderful soup. Everyone in the village exclaimed that it was the best Rock Soup that they had ever eaten and they all ate their fill. ''What about neighboring villages?'' someone asked. ''They are hungry, too.'' Saving a rock for themselves, the others were cleaned, placed in baskets, and sent out by messenger.
The soldier's recipe was attached.....
Gather a few local stones..
Clean them well....
Add this stone to them....
Next,....
This is just one of many tellings that I am collecting... enjoy
The Story of Rock Soup
The war had been long and hard, scarring the countryside, the villages, and the people --both soldiers and citizens. Finally, it was over..... though some claimed victory, no one really won except the winter which now held them all prisoner. A lone soldier, trying to return to his far-away home, had wandered through the cold and snow for days. He was tired, but more than that, he was literally starving. At last he came upon a village. He picked a house and knocked on the door. When someone came to answer, the soldier explained his plight and asked for a little something to eat. The little man behind the door shook his head saying that he had a family to feed and they were hungry themselves and they could give him nothing. The soldier pleaded that he would eat any scraps, but the villager again said he had nothing to spare --there were no scraps. This scene was repeated house to house but always the answer was the same. It had been a hard winter and the soldier found that the villagers were all hungry too.The soldier had a thought, and then it somehow formed a plan. He looked about, and spotting something nearby, his eyes brightened. He quickly went off to the nearby woods. Soon, he returned with all the sticks and pieces of wood he could find and built a campfire in the village square. Then he went over to the large, black iron pot resting against the wall of the empty blacksmith shop. Dragging the pot over the fire, he filled it with snow. At this point he had drawn a large crowd of onlookers who stared at him with curiosity. They talked among themselves and wondered what he was going to do with the pot of now-boiling water. Then the soldier ferreted about the ground below the eaves of the villagers' cottages until he had gathered a dozen or more smooth, dark stones. He inspected each closely, smelled them individually, sometimes comparing one stone's fragrance(fragrance???) to that of another. When all was done, he had kept only a few. He polished them with snow, wiped them clean, and then placed them gingerly, one by one, into the pot. Now the onlookers were really getting curious --more than that, they were sure the soldier was mad with hunger. The soldier then took a big wooden spoon from his knapsack and began stirring the water in the pot and occasionally taking a taste. ''Mmmmmm,'' he finally said, ''this is the best Rock Soup I have tasted in a long time.'' The villagers couldn't believe their ears. Rock Soup? Surely he was mad! The soldier took one more taste and then said, ''This is good soup but it needs something, perhaps a carrot..... Yes, that's it, a little bit of carrot would make it perfect!'' An elderly villager stepped forward, looked into the pot, leaned over and inhaled deeply. When he stood up, he closed his eyes and remembered the aromas of soups and stews long gone. The villager paused a moment, then said,''I think I might have a couple of carrots in my cellar, I will bring them.'' On his return the carrots were added to the Rock Soup. Again the soldier continued to stir and taste and stir and taste. Finally the soldier said,''This is pretty good Rock Soup, the carrots made it better, but it is still missing something. Perhaps a few onions would make it even better.'' No sooner had he said it, than a few villagers scurried off. Upon their return, the soldier was given more than a few onions --but it was a big pot, so in they all went. Again the soldier continued to stir and taste and stir and taste. The soldier said,''This is very good Rock Soup, the carrots and onions made it better, but it is still missing something. Perhaps a few potatoes would make it even better.'' He let two or three of those that had drawn near sample the ever-steaming brew, which by now was starting to smell delicious. A good number of villagers bustled off. Upon their return, the soldier was presented with a potato here and a potato there until he had enough to fill the pot. As he let it simmer, others brought bits of this and that to add to the flavor. Tasting it one more time, he exclaimed it was ''Perfect!'' Starting with the children, everyone had a bowl of this wonderful soup. Everyone in the village exclaimed that it was the best Rock Soup that they had ever eaten and they all ate their fill. ''What about neighboring villages?'' someone asked. ''They are hungry, too.'' Saving a rock for themselves, the others were cleaned, placed in baskets, and sent out by messenger.
The soldier's recipe was attached.....
Gather a few local stones..
Clean them well....
Add this stone to them....
Next,....
Monday, February 8, 2010
Cheaters Arroz con Pollo (Mexican Chicken and rice)
I stumbled into this soup quite by accident. I had been working all day and the boss had brought us lunch of a Mexican Chicken bowl from the El Pollo Loco. I was hungry, but oh so tired, and decided to take it home for dinner. The kids were all supposed to be out for the evening and it was just going to be me for dinner. When I got home, I found that my youngest sons' plans had fallen through and he was in for the night. He was starved and I was just too tired to go out and pick up something for him. Out of sheer laziness, I decided to stretch my lunch to feed both of us. It was great! We loved it and it was ridiculously easy to make. Now it is a staple in our house, especially on a work night.
I mixed Chicken bowl from El Pollo Loco (usually rice, beans, diced chicken and salsa)
2 tbl chopped cilantro
2 tbl chopped onion
1/4 cup fresh salsa
(all of these can be had at the salsa bar while you wait for your chicken bowl)
4 cups chicken broth
Add contents of bowl and the broth to a saucepan and heat. After it has simmered for about 5 minutes, add other ingredients to taste.
It is just that simple.
A wonderful, spicy, hearty soup... you will be hard pressed to make a better Arroz con Pollo soup from scratch.
Ole!
I mixed Chicken bowl from El Pollo Loco (usually rice, beans, diced chicken and salsa)
2 tbl chopped cilantro
2 tbl chopped onion
1/4 cup fresh salsa
(all of these can be had at the salsa bar while you wait for your chicken bowl)
4 cups chicken broth
Add contents of bowl and the broth to a saucepan and heat. After it has simmered for about 5 minutes, add other ingredients to taste.
It is just that simple.
A wonderful, spicy, hearty soup... you will be hard pressed to make a better Arroz con Pollo soup from scratch.
Ole!
Sunday, February 7, 2010
Stracciatella
Stracciatella is a wonderful Italian soup that at first may look complicated, but is actually one of the easiest soups you will ever make, and frankly, once you make it, you can serve it at any dinner with complete confidence. It is delicious, and has a complexity of flavors that will leave your guests wondering where you learned to cook like that.
Ingredients
6 cups reduced-sodium chicken broth
2 large eggs
1/3 cup freshly grated Parmesan
2 tablespoons chopped flat-leaf parsley
2 tablespoons chopped fresh basil leaves
1/2 tsp nutmeg
1 cup lightly packed spinach leaves, chopped or cut into thin strips
Salt and freshly ground black pepper
1 thinly sliced potato, (optional)
Directions
Bring the broth to a boil in a large saucepan over medium-high heat. ( if adding potato, simmer until tender), In a bowl, whisk the eggs, cheese, parsley, and basil to blend. Reduce the heat to medium-low. Stir the broth in a circular motion. Gradually drizzle the egg mixture into the moving broth, stirring gently with a fork to form thin strands of egg, about 1 minute. Stir in the spinach, then season the soup, to taste, with salt and pepper.
Mama Mia! That is a wonderful soup. Warms you all the way down to the soul....
Ladle the soup into bowls and serve.
Serve with chopped parsley and thinly shaved Parmesan cheese to taste.
Ingredients
6 cups reduced-sodium chicken broth
2 large eggs
1/3 cup freshly grated Parmesan
2 tablespoons chopped flat-leaf parsley
2 tablespoons chopped fresh basil leaves
1/2 tsp nutmeg
1 cup lightly packed spinach leaves, chopped or cut into thin strips
Salt and freshly ground black pepper
1 thinly sliced potato, (optional)
Directions
Bring the broth to a boil in a large saucepan over medium-high heat. ( if adding potato, simmer until tender), In a bowl, whisk the eggs, cheese, parsley, and basil to blend. Reduce the heat to medium-low. Stir the broth in a circular motion. Gradually drizzle the egg mixture into the moving broth, stirring gently with a fork to form thin strands of egg, about 1 minute. Stir in the spinach, then season the soup, to taste, with salt and pepper.
Mama Mia! That is a wonderful soup. Warms you all the way down to the soul....
Ladle the soup into bowls and serve.
Serve with chopped parsley and thinly shaved Parmesan cheese to taste.
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