Description:
This a a soup recipe for those of you that want the real thing. Just a good old fashion bowl of soup.
The process of making the stock may seem to be a pain in the butt but it's well worth it
Ingredients:
1 whole chicken, about a 3 pounder, cut into pieces
1 onion rough diced
4 carrots rough diced
3 stalks of celery rough diced
1 clove of garlic, minced very fine
1 tsp of Bells poultry seasoning
a dash or 2 of ginger
Cooked good chicken meat that was reserved
2 carrots, diced
1 medium onion minced
1 stalk of celery diced
Salt and pepper to taste
1 cup of Egg noodles
Directions:
Place the cut up chicken pieces in a dutch oven type pot that has been coated with a tablespoon or 2 of vegetable oil and brown over a medium high heat.
Remove the browned chicken and saute the onions, carrots and celery until soft. Add the chicken back to the pan and add enough water to cover. Bring to a boil, lower heat and simmer for 1.2 hour.
Remove the chicken and allow to cool enough to get the meat off the bones. I try to pull the breast meat of whole so I can dice it up. Add the bones and any meat you don't want in your soup back to the liquid and simmer for about an hour. ( I usually just reserve the breast and thigh meat) Strain the liquid and discard bones and cooked remains. I like to fish out bones and try to press the cooked vegetables through a fine mesh strainer. All that pulp is good flavoring.
To the nice chicken stock you now have, add the reserved chicken, vegetables and spices. Bring to a simmer and add egg noodles. Cook for 10 minutes. Agg salt and pepper to taste. Soups on.
Enjoy, IC
Sunday, October 11, 2009
Macaroni Soup
Description:
This is a soup that I grew up on as a kid that was at the top of the list as a comfort food and still is today. It's has just a few simple ingredients and will probably be laughed at but to this day I still make it and my kids love it.
Ingredients:
1 lb of macaroni. ( Elbows)
1 can of evaporated milk
2 cups of milk
1 stick of butter
salt and lots of black pepper
Directions:
Start by cooking the Elbow Macaroni as directed. Under cook by 3 minutes
Drain and put back in pot. Add the rest of the ingredients. Bring to a boil and then lower heat to medium and cook till the Macaroni has cooked to your desired texture. Lots of black pepper is important here.
(Crushed Saltines go very well In this Creamy and buttery broth)
Enjoy, IC
This is a soup that I grew up on as a kid that was at the top of the list as a comfort food and still is today. It's has just a few simple ingredients and will probably be laughed at but to this day I still make it and my kids love it.
Ingredients:
1 lb of macaroni. ( Elbows)
1 can of evaporated milk
2 cups of milk
1 stick of butter
salt and lots of black pepper
Directions:
Start by cooking the Elbow Macaroni as directed. Under cook by 3 minutes
Drain and put back in pot. Add the rest of the ingredients. Bring to a boil and then lower heat to medium and cook till the Macaroni has cooked to your desired texture. Lots of black pepper is important here.
(Crushed Saltines go very well In this Creamy and buttery broth)
Enjoy, IC
No Corned Beef and Cabbage
Description:
Growing up in an Irish family I never enjoyed Corned Beef and Cabbage.
I just make mine using ham. Ham is usually in the freezer from either New Years or Christmas leftovers.
Another very simple recipe
Ingredients:
2 quarts of water
two teaspoons of better than bullion chicken base
4 large potatoes cut into 3/4" chunks
4 large carrots sliced about 1/2" thick
1 large onion coarsely chopped
2 cloves of garlic smashed
2 cups of leftover diced ham or a leftover ham on the bone
Directions:
Place all of the above ingredients in a crock pot in the morning. Set on the low setting and cover. Allow to cook all day. Stir once if you get a chance ag
after about 4 hours.
I love to eat this soup with a really crusty home made loaf of sour dough bread cut into thick slabs slathered with butter.
Enjoy, IC
Growing up in an Irish family I never enjoyed Corned Beef and Cabbage.
I just make mine using ham. Ham is usually in the freezer from either New Years or Christmas leftovers.
Another very simple recipe
Ingredients:
2 quarts of water
two teaspoons of better than bullion chicken base
4 large potatoes cut into 3/4" chunks
4 large carrots sliced about 1/2" thick
1 large onion coarsely chopped
2 cloves of garlic smashed
2 cups of leftover diced ham or a leftover ham on the bone
Directions:
Place all of the above ingredients in a crock pot in the morning. Set on the low setting and cover. Allow to cook all day. Stir once if you get a chance ag
after about 4 hours.
I love to eat this soup with a really crusty home made loaf of sour dough bread cut into thick slabs slathered with butter.
Enjoy, IC
Manhattan Clam Chowder
Description:
I love clam chowder. Both new England and Manhattan but it seems that when out you can only get New England.
I love to make it home made because I can control the clams that go into it. There is nothing like a hot thermos of clam chowder on a cold day at work.
Ingredients:
1 lb of Little Neck Clams (removed from shells and minced) Save the juice
3 tablespoons of butter (optional, 4 slices of bacon)
1 large can of v8 juice
2 large potatoes diced into 1/2 inch cubes
1 large onion diced fine
1 cup of corn
1/2 teaspoon of red pepper flakes
1/2 packet of Old Bay Seasoning
1/2 cup of lemon juice
An IC Twist- 1/2 cup of miniature pasta Shells
Directions:
melt butter in a dutch oven type pot. Add the clams,onions, Old Bay Seasoning, red pepper flakes and cook over medium high heat until onions are soft. I do at times use about 4 strips of bacon instead of the butter for a more intense flavor. After the onion has softened add the potatoes and cook until and excess liquid or drippings are absorbed.
Add the V8 juice, lemon juice,reserved clam juice and corn. Season with salt and pepper to taste. Simmer on medium heat for at least 20 minutes. Add the 1/2 cup of miniature sea shell shaped pasta and cooked for an additional 10 minutes.
I am a big fan of filling my bowl of this soup with crushed saltine crackers to thicken the broth just a bit as I eat it. If no crackers are on hand then its dipping a peanut butter and grape jelly sandwich into the broth. Ewwwww, pb&j in a fishy broth, lol.I love PB&J sandwiches with almost any soup.
Enjoy, IC
I love clam chowder. Both new England and Manhattan but it seems that when out you can only get New England.
I love to make it home made because I can control the clams that go into it. There is nothing like a hot thermos of clam chowder on a cold day at work.
Ingredients:
1 lb of Little Neck Clams (removed from shells and minced) Save the juice
3 tablespoons of butter (optional, 4 slices of bacon)
1 large can of v8 juice
2 large potatoes diced into 1/2 inch cubes
1 large onion diced fine
1 cup of corn
1/2 teaspoon of red pepper flakes
1/2 packet of Old Bay Seasoning
1/2 cup of lemon juice
An IC Twist- 1/2 cup of miniature pasta Shells
Directions:
melt butter in a dutch oven type pot. Add the clams,onions, Old Bay Seasoning, red pepper flakes and cook over medium high heat until onions are soft. I do at times use about 4 strips of bacon instead of the butter for a more intense flavor. After the onion has softened add the potatoes and cook until and excess liquid or drippings are absorbed.
Add the V8 juice, lemon juice,reserved clam juice and corn. Season with salt and pepper to taste. Simmer on medium heat for at least 20 minutes. Add the 1/2 cup of miniature sea shell shaped pasta and cooked for an additional 10 minutes.
I am a big fan of filling my bowl of this soup with crushed saltine crackers to thicken the broth just a bit as I eat it. If no crackers are on hand then its dipping a peanut butter and grape jelly sandwich into the broth. Ewwwww, pb&j in a fishy broth, lol.I love PB&J sandwiches with almost any soup.
Enjoy, IC
Stuffed Cabbage Soup
Description:
This weeks theme is Soup. I have several favorite and going through my recipes you can find several like Potato Soup or even Pasta Fazoli Soup.
One of my favorites for the winter chill is a Stuffed Cabbage Soup that just uses the ingredients for stuffed cabbage. I love it. Nothing could be as simple to make.
Ingredients:
1 large can of V8 juice.
1 lb of ground beef
2 cups of chicken stock
1 large minced onion
1 tsp of garlic powder
1 teaspoon of Oregano
1 bag of Cole Slaw mix
1 cup of rice
1/8 cup of vinegar
Salt and pepper to taste
Directions:
In a large dutch oven type pot brown the ground beef and drain the fat. Add the onion, garlic and oregano and cook until onion is soft. Add the V8 juice, the vinager, stock and Cole Slaw mix and bring to a boil. Add the rice, salt and pepper and return to a boil. Stir and reduce heat to low. cover and cook soup for 15-20 minutes.
Enjoy, IC
This weeks theme is Soup. I have several favorite and going through my recipes you can find several like Potato Soup or even Pasta Fazoli Soup.
One of my favorites for the winter chill is a Stuffed Cabbage Soup that just uses the ingredients for stuffed cabbage. I love it. Nothing could be as simple to make.
Ingredients:
1 large can of V8 juice.
1 lb of ground beef
2 cups of chicken stock
1 large minced onion
1 tsp of garlic powder
1 teaspoon of Oregano
1 bag of Cole Slaw mix
1 cup of rice
1/8 cup of vinegar
Salt and pepper to taste
Directions:
In a large dutch oven type pot brown the ground beef and drain the fat. Add the onion, garlic and oregano and cook until onion is soft. Add the V8 juice, the vinager, stock and Cole Slaw mix and bring to a boil. Add the rice, salt and pepper and return to a boil. Stir and reduce heat to low. cover and cook soup for 15-20 minutes.
Enjoy, IC
Friday, October 9, 2009
Porcupines
Description:
Rice as a themed ingredient. I love rice just as much as I love pasta and potatoes and just about any way I make pasta potatoes I will cook up a rice dish. But as a themed ingredient I will say my favorite would be Porcupines. A Porcupine is nothing more than a filling for a stuffed pepper or cabbage cooked by itself in a meatball type form. Cook it in a tomato or gravy type sauce and it's a meal.
Ingredients:
1 lb of ground beef
3/4 cup of un cooked white long grained white rice
2 eggs beaten.
1 small onion minced fine
A dash of garlic powder
salt and pepper to taste
1/4 - 1/2 cup of dried bread crumbs. Plain or Italian Seasoned.
! quart of a tomato based sauce or a brown gravy
Directions:
Combine the ground beef, rice, and seasonings and mix well. Add eggs to the meat mixture and stir in till well blended. If mixture is to loose add a bit of bread crumbs to tighten.
Refrigerate for about and hour to let the mixture to build some flavor and let the fat from the ground beef set up.
Place gravy or sauce into a 6 quart pressure cooker and start heating over medium high heat. My favorite for this is actually V8 Juice.
Form chilled meat and rice mixture into 8 good sized meatballs. Place into pressure cooker and then follow pressure cooker directions. Cook for 15-20 minutes.
Remove the pressure cooker from the heat and allow to cool without releasing the pressure. Serve the porcupines with nice crusty home made bread and butter and a salad.. Spoon sauce or gravy over the Porcupines.
Enjoy, IC
Rice as a themed ingredient. I love rice just as much as I love pasta and potatoes and just about any way I make pasta potatoes I will cook up a rice dish. But as a themed ingredient I will say my favorite would be Porcupines. A Porcupine is nothing more than a filling for a stuffed pepper or cabbage cooked by itself in a meatball type form. Cook it in a tomato or gravy type sauce and it's a meal.
Ingredients:
1 lb of ground beef
3/4 cup of un cooked white long grained white rice
2 eggs beaten.
1 small onion minced fine
A dash of garlic powder
salt and pepper to taste
1/4 - 1/2 cup of dried bread crumbs. Plain or Italian Seasoned.
! quart of a tomato based sauce or a brown gravy
Directions:
Combine the ground beef, rice, and seasonings and mix well. Add eggs to the meat mixture and stir in till well blended. If mixture is to loose add a bit of bread crumbs to tighten.
Refrigerate for about and hour to let the mixture to build some flavor and let the fat from the ground beef set up.
Place gravy or sauce into a 6 quart pressure cooker and start heating over medium high heat. My favorite for this is actually V8 Juice.
Form chilled meat and rice mixture into 8 good sized meatballs. Place into pressure cooker and then follow pressure cooker directions. Cook for 15-20 minutes.
Remove the pressure cooker from the heat and allow to cool without releasing the pressure. Serve the porcupines with nice crusty home made bread and butter and a salad.. Spoon sauce or gravy over the Porcupines.
Enjoy, IC
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