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(Epicurious)   This week's Fark food discussion thread: Soups and stews. Share your recipes & photos, ask your questions   (epicurious.com) divider line 216
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1692 clicks; posted to Main » on 04 Oct 2012 at 5:00 PM (2 years ago)   |  Favorite    |   share:  Share on Twitter share via Email Share on Facebook   more»



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DGS [TotalFark]
2012-10-04 03:35:32 PM  
Another good one for this time of year! (and clearly not a bookmark)
 
2012-10-04 03:36:22 PM  
Roasted corn with tomato and avocado. GODDAMN SO GOOD.

Recipe
 
2012-10-04 03:40:26 PM  
If you're making Chinese style noodle soup - remember - a single drop of sesame oil right before you turn off the fire makes ALL THE DIFFERENCE.
 
2012-10-04 03:43:51 PM  
Highly recommend this Calypso black bean soup, which is a little bit sweet and spices up really well with Sriracha.
 
2012-10-04 03:44:24 PM  
Stew last night was onions, carrots, spinach (I wanted it to cook out basically or would have used kale), a pound of 'stew beef', sweet potatoes, and a can of spaghetti sauce (I was out of canned tomatoes and beef stock, and had had the sauce for a month).

Simmer 3 hours, done. Normally I'd toss in garlic but figured the sauce had it covered. Or I'll simmer similar recipe for longer, with bell peppers and hot peppers, to make a guisada instead. Lovely when the meat just falls apart.
 
2012-10-04 03:44:44 PM  
I made spicy black bean in the crockpot this week as part of my vegan detox. It was amazing, even substituting veggie stock:

1/2 lb dry black beans (soaked over night)
2 jalapeno peppers
6 cups chicken stock
diced onion and garlic
two shakes of chili powder
one shake of cayenne
one shake of cumin
half shake of Aarontology
salt and pepper as desired.

sautee onion and garlic in a little oil,
throw all ingredients incrock pot,
blend
nom
 
2012-10-04 03:45:58 PM  
I love making chicken soup. My local grocery store has cooked whole chickens for $7.99. How the hell can you beat that? YOU CAN'T!

So I'll get one of those, strip it down and throw the bones, skin and carcass into a pot full of water to make the stock. While I'm waiting for that to boil, I chop up:

3 stalks celery (into large pieces)
3 large carrots (into large pieces)
1 white onion (large pieces)

I also add a whole clove of garlic and thyme, oregano and sage.
 
2012-10-04 03:46:35 PM  
I picked up this soup maker last week for $25 at a close out.
It will be interesting to see if it works this season
Link
 
2012-10-04 03:46:45 PM  
damn, I could go for a good split pea soup.. anyone have a favorite recipe?
 
2012-10-04 03:46:46 PM  

what_now: half shake of Aarontology


Oooohhh, saucy.
 
2012-10-04 03:47:07 PM  

Rev.K: I love making chicken soup. My local grocery store has cooked whole chickens for $7.99. How the hell can you beat that? YOU CAN'T!

So I'll get one of those, strip it down and throw the bones, skin and carcass into a pot full of water to make the stock. While I'm waiting for that to boil, I chop up:

3 stalks celery (into large pieces)
3 large carrots (into large pieces)
1 white onion (large pieces)

I also add a whole clove of garlic and thyme, oregano and sage.


Wait...do you put the chicken back in, or make soup from the carcass?
 
2012-10-04 03:49:40 PM  
I made an authentic Posole Rojo last week, which is a Mexican pork and hominy stew, and it turned out fantastic.

www.simplyrecipes.com
(not my photo, from the recipe)

I used this recipe, with only a few small alterations.

My mother in law - who is Mexican-American - has always used either pig's feet or shanks in her posole, which is my wife's favorite part. So not wanting to rock the boat, I added a couple of pounds of quartered pig's feet as well as the cubed pork shoulder. I ended up letting it simmer on the stove for nearly the entire day, so by the time we ate the broth was thick and velvety from the colagen in the pig's feet, and the meat was nearly to the point of just falling apart. Served it topped with shredded cabbage, thinly sliced radish, diced jalapeño, diced onion, chopped cilantro, lime wedges and some dried Mexican Oregano. It was unbelievably good
 
2012-10-04 03:50:08 PM  

what_now: Wait...do you put the chicken back in, or make soup from the carcass?


I knew carcass wasn't the word I wanted.

I strip all the meat and leave that on the side, I throw the bones, skin and whatever else is left in the pot (except the meat)
 
2012-10-04 03:53:52 PM  
After the wife and I harvested a bumper crop of zucchinis this year, we had to do something. Found this:

Curried apple and zucchini soup

/yummy
 
2012-10-04 03:54:20 PM  
My mother makes a creamy tomato basil soup with cream cheese instead of all that fat-laiden cream. Something like this:
Link
I'll have to get the recipe from her. Good stuff. And less guilt than the La Madeleine recipe.
 
2012-10-04 03:55:04 PM  
Easiest soup in the world, but FANTASTIC for winter. Like a lot of soups, it refrigerates well, keeps forever, heats back up fast, and just gets better overnight.

Cream of Potato

5-lb. Bag of Russet Spuds
1-lb. Bone-in Ham Steak, OR 1 lb. Bacon
Water
About a cup of Milk
Salt

Peel the spuds. Cube 'em.

Fill up a big stock pot with the cubes, then fill the pot until the potatoes are just covered with water.

Put it on the burner and bring it to a boil.

While the spuds are boiling, fry the pig. (Note: If you go with ham steak, fry it first, THEN cube it. If you go the bacon way, slice it into 1-inch chunks BEFORE you cook it.)

When the pig is done, test the potatoes. They should be soft, but not mushy.

Drain the pig, and add it to the pot. Stir.

Remove the pot from the heat, and stir in about a cup of the milk. More, if you like it creamy. And who doesn't? No need to measure, just do it until it looks right.

Potatoes soak up a LOT of salt, so salt the holy living $#!+ out of it. Then taste it. Then salt it some more, because it won't be salty enough yet.

Ladle it into a giant bowl, and fall in love.

Freeze or 'fridge the leftovers, and come back to the trough tomorrow. You may have to add a little bit more milk when you reheat it, because this stuff gets thicker than a rapper's girlfriend once it chills.

Disclaimer: This ain't healthy at all. At ALL. It's mostly fat and starch, and if you don't wind up with hypertension, you probably didn't add enough salt. So - not good for you. But it is criminally delicious, and will get you through just about any cold weather.
 
2012-10-04 03:55:34 PM  

what_now: half shake of Aarontology


O.o
 
2012-10-04 03:56:53 PM  
Made Kale Soup last night, because, you know: f*ck kale.

1 cup onion
1 clove garlic
3 tbsp butter

- In a large pot, saute onion & garlic in butter over medium high heat until onions are soft, about 3-5 minutes.

3/4 tsp Coriander
1 tsp salt
1/4 tsp pepper

- Add spices to mixture & saute for one more minute

8 cups or one big bunch of kale
3/4 cup diced potatoes
4-5 cups water

Add kale, potatoes & water. Bring to boil and reduce heat. Boil until potatoes are soft. 10-15 minutes. Get out your immersion blender or pour soup into blender and blend the shiat out of it, until it's creamy. Return back to pot and simmer. Adjust seasoning as necessary.

Prior to serving, stir in a little cream or serve with a dollop of sour cream.
 
2012-10-04 03:58:58 PM  
Also, can we get some love for the immersion blender? BEST THING EVER!!
 
2012-10-04 03:59:51 PM  

Ras-Algethi: My mother makes a creamy tomato basil soup with cream cheese instead of all that fat-laiden cream.


Yup. In the corn soup I linked to above I used a cup of 2% milk instead of a cup of heavy cream and it turned out great. I have also made it with 1/2 cup cream and 1/2 cup half & half. Also perfectly yummy without quite so much fat.
 
2012-10-04 03:59:55 PM  

what_now: Rev.K: I love making chicken soup. My local grocery store has cooked whole chickens for $7.99. How the hell can you beat that? YOU CAN'T!

So I'll get one of those, strip it down and throw the bones, skin and carcass into a pot full of water to make the stock. While I'm waiting for that to boil, I chop up:

3 stalks celery (into large pieces)
3 large carrots (into large pieces)
1 white onion (large pieces)

I also add a whole clove of garlic and thyme, oregano and sage.

Wait...do you put the chicken back in, or make soup from the carcass?



I use chicken thighs, b/c you can get them for cheap and they don't have any tiny bones that you have to pick out of the meat.
 
2012-10-04 04:01:25 PM  

what_now: Also, can we get some love for the immersion blender? BEST THING EVER!!


My immersion blender just died the other day; but I take comfort knowing that it went out doing what it loved most, making marinara sauce.

It will be sorely missed.
 
2012-10-04 04:01:28 PM  
1 cup lentils
1 cup barley
However much mushrooms and celery you feel like
1 white onion (diced)
1 stick of butter
1 head of garlic (minced)
2 serrano chilies (scraped and minced)
1 habanero (scraped and minced)
Salt, pepper, tumeric, mustard powder, oregano
7 cups water

Saute up the onions, garlic, and chilies with the stick of butter in a decently sized soup pot. Throw in all the spices and let them cook for a few seconds, then add the water and lentils. Bring it to a boil then simmer for 20 mins. Throw in the barley, mushrooms, and celery. Simmer for about an hour, give or take. You can keep it really brothy if you want, or cook a lot of the water out and use it to top off a nice piece of buttered toast.
 
2012-10-04 04:01:59 PM  
A easy-peasy soup:

Caldo de Pollo Santa Fe

1 large can diced jalapenos (cut back on these if you don't want it so fiery)
1 red bell pepper
2 bunches green onions, diced
2 cloves garlic, minced
2 cans cream of poblano soup (mushroom soup can be substituted, but if I do that, I add 2 poblano peppers)
1 can sliced mushrooms (leave out if you use mushroom soup)
3 potatoes, steamed
1 can corn kernels
2 lbs. chicken

Sauté diced pepper(s), garlic & jalapenos in large saucepan. Add cream of poblano soup to sauce pan and reduce heat to low. Add milk to create desired consistency. Season with salt & pepper. Dice chicken and sauté in oil in another pan on med to med-high heat with black pepper. Add green onions, corn & potatoes. Add sauce and simmer for 15-20 minutes.

For crock-pot cooking: Sauté pepper, garlic & jalapenos in pan. Add to crock-pot. Sauté chicken with green onions. Add to crock-pot. Add rest of ingredients & thin with milk. Cook until you can't stand it anymore.
 
2012-10-04 04:02:12 PM  

what_now: Also, can we get some love for the immersion blender? BEST THING EVER!!


I use that motherf*cker every chance I get. Carrots are like "Shiat man! We're carrots whatchu gonna do 'bout it." And Imma like: "fark you you skanky assed root! I is gonna make you my biatch!"

And that's my recipe for carrot soup.
 
2012-10-04 04:02:36 PM  

what_now: half shake of Aarontology


I can't get white Aarontology down here. Will Mexican Aarontology work?
 
2012-10-04 04:04:21 PM  

Shostie: what_now: half shake of Aarontology

I can't get white Aarontology down here. Will Mexican Aarontology work?


Just as long as it isn't Mexican The English Major.
 
2012-10-04 04:06:19 PM  

Shostie: what_now: half shake of Aarontology

I can't get white Aarontology down here. Will Mexican Aarontology work?


In a pinch, I guess.
 
2012-10-04 04:06:36 PM  
Sweet potato/mushroom/ginger soup:

1 lb white mushrooms, cleaned and sliced
1 quart of chicken broth
2 sweet potatoes, peeled and cut into chunks
1 inch nub of ginger, peeled and sliced
Salt and pepper

In a pot, saute the mushrooms until they just start to turn brown. Pour in the broth and add the sweet potatoes. Boil until the potatoes are soft. Throw in the ginger slices for the last couple minutes of cooking. Use an immersion blender (or carefully dump all that into a stand blender) and make it smooth. Season with salt and pepper.
 
2012-10-04 04:07:18 PM  

Ras-Algethi: Shostie: what_now: half shake of Aarontology

I can't get white Aarontology down here. Will Mexican Aarontology work?

Just as long as it isn't Mexican The English Major.


Quit making things up, girl.
 
2012-10-04 04:07:32 PM  

Angry Drunk Bureaucrat: what_now: Also, can we get some love for the immersion blender? BEST THING EVER!!

I use that motherf*cker every chance I get. Carrots are like "Shiat man! We're carrots whatchu gonna do 'bout it." And Imma like: "fark you you skanky assed root! I is gonna make you my biatch!"

And that's my recipe for carrot soup.


Best. Recipe. Ever.

Does it taste better if you're holding a handgun sideways while you do this?
 
2012-10-04 04:08:03 PM  
1 heavy dutch oven

• some meat
• some booze
• some stock (veal, ideally)
• mirepoix (2:1:1 onion, celery, carrot, chopped)
• garlic clove, diced
• pancetta or diced bacon
• potatoes, cut into 1" cubes
• bouquet garni (several sprigs of fresh thyme, parsley, and rosemary, tied up with butcher's twine)
• whatever the hell else you want in there

1. heat the bacon in the dutch oven over a high flame. when cooked, remove and reserve the bacon.
2. brown your meat on all sides and reserve
3. cook mirepoix in the bacon fat until soft and brown at the edges
4. add garlic, stir and wait 30 seconds
5. add booze (bottle of wine, 3 or so beers, whatever) and scrape bottom to loosen all the good bits.
6. add browned meat
7. add stock to just cover the meat
8. add potatoes
9. add bouquet garni
cover and put in 250º oven for 4 hours

this is the important part:

• let cool and then refrigerate overnight.

• the next day, bring it up to temperature and let it cook for another hour or so until the meat is super-tender. to be extra "french," add frozen pearl onions 1/2 hour before serving.
• add reserved bacon bits
• serve over egg noodles or whatever, garnishing with chopped parsley.
 
2012-10-04 04:08:37 PM  

Ras-Algethi: Shostie: what_now: half shake of Aarontology

I can't get white Aarontology down here. Will Mexican Aarontology work?

Just as long as it isn't Mexican The English Major.


I believe you have to mix that with a drop of orange juice first.
 
2012-10-04 04:08:45 PM  
this is my basic soup recipe:

Chicken stock
onions/garlic
whatever else you have lying around
Crock pot or stove top

(time passes)

blend
 
2012-10-04 04:09:16 PM  

Rev.K: Angry Drunk Bureaucrat: what_now: Also, can we get some love for the immersion blender? BEST THING EVER!!

I use that motherf*cker every chance I get. Carrots are like "Shiat man! We're carrots whatchu gonna do 'bout it." And Imma like: "fark you you skanky assed root! I is gonna make you my biatch!"

And that's my recipe for carrot soup.

Best. Recipe. Ever.

Does it taste better if you're holding a handgun sideways while you do this?


Hand mixer, but otherwise, yes.
 
2012-10-04 04:09:45 PM  

FlashHarry: mirepoix


FlashHarry: bouquet garni


These are words that do not need to exist. See also, crudites.
 
2012-10-04 04:11:05 PM  

what_now: FlashHarry: mirepoix

FlashHarry: bouquet garni

These are words that do not need to exist.


Pffft! The hell you say.
 
2012-10-04 04:12:53 PM  

what_now: FlashHarry: mirepoix

FlashHarry: bouquet garni

These are words that do not need to exist. See also, crudites.


If you ever watched Good Eats you'd understand the importance of mirepoix.
 
2012-10-04 04:12:55 PM  
Came for Carl Weathers - leaving disappointed.

/baby you got a stew going!
 
2012-10-04 04:15:21 PM  

naughtyrev: Came for Carl Weathers - leaving disappointed.


The Arrested Development thread is coming up. We'll post a stew recipe in there.
 
2012-10-04 04:15:26 PM  
 
2012-10-04 04:15:34 PM  

Ras-Algethi: If you ever watched Good Eats you'd understand the importance of mirepoix.


I understand the importance of adding carrots, onions and celery to a good soup. I don't know why we need to make up a new word. Stupid language.
 
2012-10-04 04:19:06 PM  
Probably one of the crowd pleasingest hearty winter soups in my cookbook.

Hamburger Soup

2 pounds lean ground beef
1 Large yellow onion
4 quarts beef broth
1 bag frozen mixed veggies of your choice
1 head of cabbage
2 cans Rotel Original

Chop 1 large onion
Brown ground beef

In a large stock pot add browned ground beef and onion
add 4 quarts beef broth
add (depending on how much you like cabbage) 1/2 head of cabbage chopped or Whole head if youre like me and love cabbage
add 2 cans Rotel

Bring to a boil and reduce to simmer until cabbage is tender

Add frozen veggies and continue to simmer until tender

Serve with bread and butter


This recipe is simple easy and it tastes great. For a soup it is super filling and is GUARANTEED to warm you from the inside out. I used to sell it to a roustabout company in the Bakken Oilfield and those guys LOVED it in the winter. Enjoy
 
2012-10-04 04:24:49 PM  

what_now: I don't know why we need to make up a new word.


Stupid French having their own language. Why can't they just use English like Jesus did?
 
DGS [TotalFark]
2012-10-04 04:31:14 PM  

what_now: Also, can we get some love for the immersion blender? BEST THING EVER!!


Yep, love mine. Made potato leek soup with it recently and turned wifey into a fan of the stuff.
 
2012-10-04 04:31:28 PM  
A little back story before I get to this recipe. I can cook just about anything and do it well. HOWEVER I could never cook beef stew. No matter what recipe I tried I would somehow screw it up. Sounds silly right? Something that should be so simple and every time I tried we would end up ordering pizza if I attempted to cook it. So a couple years ago I was lamenting to a bachelor friend of mine how I really wanted some beef stew but how I was terrible at cooking it. He tells me thats silly "Its so simple" So that being said here is the only beef stew I can cook and I shall simply call it Bachelor Beef Stew.

1-2 pounds beef stew meat
3-4 quarts beef broth
1 Onion (Chopped)
1 can green beans
1 can carrots
1 can peas
1 can corn (optional)
1 package powdered brown gravy mix

Combine meat, onion and beef broth in a large stock pot and bring to a boil
Reduce to simmer and simmer until meat is tender (usually about 45 minutes to an hour add some water if it appears the broth is evaporatiing too quickly)
Add canned vegetables and return to simmer (You just want the veges to get hot dont simmer them too long or they will fall apart theyre canned for chissakes)
Mix in gravy mix

Serve

There you have it quick easy beef stew that is thick and delicious. Again I have tried no less than 20 beef stew recipes and this is the only one I can pull off without screwing it up.
 
DGS [TotalFark]
2012-10-04 04:33:00 PM  
Potato Leek soup
(serves 4-6, but I scaled mine down 1/3)

2 lb potatoes, peeled, 1-2 inch cubes/pieces
4 cups vegetable stock
3 leeks, well rinsed, green and white stalk only, large chopped pieces
2 tbs unsalted butter
1/4 parsley, finely chopped (optional)
1/2 cup sour cream or heavy cream (my preference, but these are also optional)
salt and pepper to taste

In a large pot, set on low heat, melt butter and add the leeks, along with salt and pepper to taste.
Cook until soft and transluscent (about 10 min). 

Add stock and potatoes, bring to a boil then reduce heat to low an cover. Cook 20 minutes.

Remove from heat, then blend. I use an immersion (also called a stick) blender. Blend in any cream used.
Sprinkle parsely on and serve immediately.
 
2012-10-04 04:38:13 PM  
Step 1: go get a pressure cooker. RIGHT NOW. DO IT!
Step 2: make this beef stew:
farm9.staticflickr.com
Recipe

It's so easy, and so damn good, and takes much less time than a non-pressure-cooker beef stew.
 
2012-10-04 04:42:39 PM  
Curried Carrot Soup
farm6.static.flickr.com
Recipe

Creamless Creamy Tomato Soup
farm4.static.flickr.com
Recipe
 
2012-10-04 05:01:04 PM  
Farmhouse Butternut Squash Soup

Ingredients:

4 bacon slices
4 large garlic cloves, chopped
1 teaspoon caraway seeds
2 lb butternut squash, peeled, seeded, and chopped
1/2 lb carrots, chopped
1 Granny Smith apple, peeled, cored, and chopped
3 thyme sprigs
2 Turkish bay leaves or 1 California
3 1/2 cups reduced-sodium chicken broth
2 cups water
1 to 1 1/2 teaspoons cider vinegar

Directions:

Cook bacon in a 4- to 6-qt heavy pot over medium heat until crisp. Transfer bacon to paper towels to drain.
Add garlic and caraway seeds to fat in pot and cook, stirring occasionally, until garlic is pale golden, about 1 minute. Add squash, carrots, apple, thyme, bay leaves, broth, water, 3/4 tsp salt, and 1/2 tsp pepper and boil, uncovered, until vegetables are tender, 15 to 20 minutes. Discard thyme and bay leaves.
Purée about 4 cups soup in a blender, in batches if necessary, until smooth (use caution when blending hot liquids). Return to pot and season with salt, pepper, and vinegar. Serve topped with crumbled bacon.
 
2012-10-04 05:02:00 PM  

DGS: what_now: Also, can we get some love for the immersion blender? BEST THING EVER!!

Yep, love mine. Made potato leek soup with it recently and turned wifey into a fan of the stuff.


Immersion blender is a necessity for most of the soups in the Silver Palate cookbook. I lurve mine. I'd marry it if it was allowed in Texas. Heh. they'd probably allow that before gay marriage. stupid fundies.
 
2012-10-04 05:05:43 PM  
Black Bean Soup

Ingredients:
1 cup dry black beans
1/2 cup diced onion
1/2 cup diced celery
1 large red pepper, roasted
1 tablespoon minced fresh garlic
2 quarts vegetable stock
1/4 teaspoon ground cumin
1/2 teaspoon salt
1 teaspoon chopped fresh oregano
2 teaspoons chopped fresh parsley
2 teaspoons chopped fresh cilantro

Directions:
In a large bowl, cover black beans with 3 1/2 cups water and soak overnight.

Rinse beans in a colander with fresh water and drain.

Lightly spray a large saucepan with olive oil. Sauté onions, carrots, celery, roasted pepper and garlic Add vegetable stock and black beans. Bring to a boil, reduce heat, and simmer for 1 hour.

When beans are tender, pour into a food processor and puree. Add cumin, salt, oregano, parsley, and cilantro.

Serves 6. Per serving: 140 calories, 13 grams protein, 27 grams carbohydrate, 5 grams dietary fiber and .5 grams of fat.

When I get home later, I'll post an AWESOME butternut squash & chickpea stew recipe I got from a local restaurant.
 
2012-10-04 05:07:57 PM  
First, I open the can... then I follow the directions on the label... voila Soup! (okay, SpaghettiO's, but still)
 
2012-10-04 05:10:12 PM  
I bought a butternut squash from the supermarket today and need an idea or three... I'm vegan and I don't touch alcohol. I am currently (due to health reasons) on a very low-fat diet.
I don't particularly do fruit either - I think veg is definitely more important ;-)
At the moment, I have 2 onions, a small bag of carrots, miso soup paste, udon noodles, two tins of plum tomatoes and a fairly decent stash of herbs and spices. I have rice milk aswell. (for ideas...)
However, I don't want soup all the time. I was wondering how to cook butternut squash too. I have eaten it in the past but this is the first time I've bought a squash.
 
2012-10-04 05:10:20 PM  
Nothing's better than a steaming bowl of pho
 
2012-10-04 05:10:59 PM  

DGS: Potato Leek soup
(serves 4-6, but I scaled mine down 1/3)

2 lb potatoes, peeled, 1-2 inch cubes/pieces
4 cups vegetable stock
3 leeks, well rinsed, green and white stalk only, large chopped pieces
2 tbs unsalted butter
1/4 parsley, finely chopped (optional)
1/2 cup sour cream or heavy cream (my preference, but these are also optional)
salt and pepper to taste

In a large pot, set on low heat, melt butter and add the leeks, along with salt and pepper to taste.
Cook until soft and transluscent (about 10 min). 

Add stock and potatoes, bring to a boil then reduce heat to low an cover. Cook 20 minutes.

Remove from heat, then blend. I use an immersion (also called a stick) blender. Blend in any cream used.
Sprinkle parsely on and serve immediately.


Turn that into 'baked potato and leek" by adding some nice crumbled bacon and shredded cheddar cheese to the top of your bowl.
 
2012-10-04 05:11:34 PM  
How can you go wrong with a Chili recipe from a guy named George Couch?
Link
Your welcome.
 
2012-10-04 05:13:20 PM  

CoRrUpTeDbUdGiE: I bought a butternut squash from the supermarket today and need an idea or three... I'm vegan and I don't touch alcohol. I am currently (due to health reasons) on a very low-fat diet.
I don't particularly do fruit either - I think veg is definitely more important ;-)
At the moment, I have 2 onions, a small bag of carrots, miso soup paste, udon noodles, two tins of plum tomatoes and a fairly decent stash of herbs and spices. I have rice milk aswell. (for ideas...)
However, I don't want soup all the time. I was wondering how to cook butternut squash too. I have eaten it in the past but this is the first time I've bought a squash.


I have an entire section in my food blog for butternut squash recipes. Link
 
2012-10-04 05:14:05 PM  
Beef stew as usual, but instead of using stock, use a bottle and a half of good pumpkin ale.

Deliciousness.
 
2012-10-04 05:15:50 PM  

CoRrUpTeDbUdGiE: I bought a butternut squash from the supermarket today and need an idea or three... I'm vegan and I don't touch alcohol. I am currently (due to health reasons) on a very low-fat diet.
I don't particularly do fruit either - I think veg is definitely more important ;-)
At the moment, I have 2 onions, a small bag of carrots, miso soup paste, udon noodles, two tins of plum tomatoes and a fairly decent stash of herbs and spices. I have rice milk aswell. (for ideas...)
However, I don't want soup all the time. I was wondering how to cook butternut squash too. I have eaten it in the past but this is the first time I've bought a squash.


cut squash in half lengthwise.

Slather in whatever vegans use for butter Iand I mean lots of it fill the hole wher you scooped the seeds out with it.

Cover in fil

Bake in oven for about an hour (depending on the size of the squash.

Scoop meat of the squash out of the gourd shell and stuff it in your face.
 
2012-10-04 05:16:23 PM  
This may sound gross but every person I've made this for loves it:

4.bp.blogspot.com

+

www.campbellsoup.com

+

farm5.staticflickr.com

/Hot...of course...it's soup
 
2012-10-04 05:18:15 PM  

what_now: Also, can we get some love for the immersion blender? BEST THING EVER!!


I LOVE my immersion blender!
/and this soup's pretty good too

• 1/4 cup olive oil or half olive oil and half butter
• 1 cup diced shallots
• 4 cloves garlic
• 1/4 cup minced fresh peeled ginger
• 4 bay leaves
• 1/2 tablespoon crushed red-pepper flakes
• 2 1/2 pounds Butternut Squash, peeled, seeded, and cut into chunks
• 1 1/3 teaspoons coarse salt
• 1 teaspoon curry powder
• 2 cups homemade or canned, store-bought low-sodium chicken stock, heated - I used vegetable stock and it was probably closer to 3 cups. Just decide how thick you want it.
• 1 fifteen-ounce can coconut milk
• I added 1 teaspoon Garam Masala
• I also added a little fresh ground nutmeg and a pinch of turmeric because I put those in everything.
Directions
1. Heat oil in a large Dutch oven(or whatever kind of pan) over medium heat. Add shallots and cook, stirring, about 2 minutes. Add the garlic, and continue to stir; add ginger (or don't be neurotic and throw them in at once but make sure they don't brown). Continue cooking until shallots are soft and translucent, about 3 minutes. Add bay leaves and red pepper; continue cooking for 1 minute more. Stir in squash, salt, curry powder and Garam Masala; cook for 10 minutes.
2. Raise the heat to medium-high, and add chicken stock. Cover, and bring to a boil. Immediately lower the heat, and simmer for 15 minutes, stirring and mashing every 5 minutes. Add the coconut milk and continue cooking for 10 minutes.
3. Remove bay leaves from soup. Using an immersion blender or in batches using a bar blender, puree until smooth.
 
2012-10-04 05:18:40 PM  

justanothersumguy: How can you go wrong with a Chili recipe from a guy named George Couch?
Link
Your welcome.


By putting beans in it, for one.
 
2012-10-04 05:18:41 PM  

dolphkhan: damn, I could go for a good split pea soup.. anyone have a favorite recipe?


Good split pea soup has a lot of pork in it. I use 2-3 ham hocks and about half a pound of bacon. Put the ham hocks, a couple of bay leaves, and 6 cups of water in a pot and let it simmer for an hour and a half. While you're waiting chop about a cup each of leeks, carrots, and celery root. Also mince a few cloves of garlic and the bacon. When the hour is up add 2 cups of split peas. In a separate pan cook the bacon until all of the fat is rendered out. Scoop out the bacon and saute the leeks, carrots, and celery root until they just start to get soft. Add the garlic for a minute and then pour the whole thing into the soup pot. Let that cook until the peas are done, which should be about 30 minutes. Fish out the ham hocks and bay leaves and use an immersion blender to blend things to your desired consistency. Shred the ham off the hocks (it should be tender enough for this to be easy) and then garnish the soup with the ham, cooked bacon, and any herbs you like.
 
2012-10-04 05:18:51 PM  
Good Lord you Farkers are making me hungry.

I don't do soups or stews all that well, my wife has that magic. However, I'm excellent at eating them.

That being said, this is a simple stew-ish recipe that I came up with that's a staple in the house:

5 red peppers
Green peppers of choice (poblano, serrano, jalapeno--something green and not too hot)
5 tomatoes (or two cans chopped tomatoes)
2 Tbsp oil
3 cloves garlic
8 oz package of queso de freir (or other Central American white cheese)
Paprika, salt and pepper to taste
1 cup quinoa

Slice peppers into strips. Brown garlic in oil in large saucepan. Add peppers and stir to coat. Let cook for 2 minutes. Add tomatoes and water if necessary to cover bottom of pan. Cover and let simmer until peppers soften. Remove lid and add spices. Let thicken, maybe 20 more minutes. Boil quinoa in 2 cups water, add salt if desired. Cover to let steam. Cube white cheese and add to peppers. Stir and set for 2 minutes. Serve peppers on bed of quinoa. Add Frank's Red Hot to taste.
 
2012-10-04 05:18:58 PM  

ahab: CoRrUpTeDbUdGiE: I bought a butternut squash from the supermarket today and need an idea or three... I'm vegan and I don't touch alcohol. I am currently (due to health reasons) on a very low-fat diet.
I don't particularly do fruit either - I think veg is definitely more important ;-)
At the moment, I have 2 onions, a small bag of carrots, miso soup paste, udon noodles, two tins of plum tomatoes and a fairly decent stash of herbs and spices. I have rice milk aswell. (for ideas...)
However, I don't want soup all the time. I was wondering how to cook butternut squash too. I have eaten it in the past but this is the first time I've bought a squash.

I have an entire section in my food blog for butternut squash recipes. Link


Thats your blog?! Muthafarka just got favorited....
 
2012-10-04 05:19:28 PM  
You people sure have funny ways of making burgoo.
 
2012-10-04 05:20:30 PM  
These should go in a recipe book(mark)
 
2012-10-04 05:20:47 PM  
I may need some these this weekend. Book and Mark!!
 
2012-10-04 05:22:38 PM  
I made New Mexico Green Chile Stew last Sunday.

It was good.
 
2012-10-04 05:23:18 PM  
CHILE VERDE DEL PUERCO

1 - 1½# tomatillos, husked & washed
4 - 5# pork neck bones with meat
2 large Poblano chiles, charred, skins removed and seeded
1 large onion, chopped
3 7oz. cans chopped green chiles
1½ tsp dried oregano
3 tsp cumin
1 tsp chili powder
2 cups chicken stock
2 cups water
3 cloves garlic, crushed and chopped
1/3 cup chopped fresh cilantro
¼ cup flour
3 T olive oil
1 T brown sugar
salt & pepper to taste



Roast Poblanos on stove top burner, place in a covered bowl to cool. Remove skin and seeds, coarsely chop and set aside.

Husk and rinse tomatillos. Quarter and place in blender along with the Poblanos. Blend until smooth.

Trim pork from neckbones, removing fat from lean. (Save fat & bones. You'll need them later.)

Cut lean into 1" pieces. Brown fat in olive oil in a stew pot, remove and discard.

Brown bones in stew pot. Remove and place in saucepan. Add enough water to cover bones. (Reserve 2 or 3 bones for stew pot.)

Bring to boil and let simmer while continuing the recipe.

Brown pork in stew pot, remove and set aside.Throw onions and garlic into stew pot, saute' until soft.

Add flour and cook for 2 minutes.

Add 2cups chicken stock and 2 cups water. Using a wooden spatula, stir and scrape bottom of pot, getting up all the tasty porky bits!

Add in the tomatillo/poblano mixture and the 3 cans of chopped chiles. Add the bones you reserved.

Add oregano, cumin and brown sugar.

Adjust thickness using the pork stock made from the bones. Make it as thick or thin as you like.

Salt and pepper to taste.

Simmer covered, 2 to 3 hours, stirring and adding pork stock as needed. Just before serving, stir in cilantro. Remove bones before serving or leave in. Your choice.

Serve with a hot pone of cornbread and green salad.

Enjoy!

* You can substitute 2-3# boneless pork for neckbones, but you won't get the same depth of flavor.
 
2012-10-04 05:23:53 PM  
My favorite easy soup is creamy cheesy broccoli soup.

Chop up about a half a cup each of broccoli stalks, onion, and carrots, sauté in a bit of butter until a little tender. Add two cups of chicken broth, simmer on the back burner.

Make yourself a roux, add your milk, melt in about a half a cup of cheddar cheese. Then ladle the chicken broth from the other pot into the pot with your cream sauce- mixing constantly, until its mostly in and thickening and mixed well. Dump the rest of your veggies from the other pot into your sauce mix.

Chop up a broccoli head in tiny pieces, throw in the last few minutes of simmering, and ENJOY with a grilled cheese sammich. leMMMMMMM.
 
2012-10-04 05:23:54 PM  
Get some oil hot in a stock pot. Put in a whole bunch of peeled whole garlic cloves and cook 'em until they get all roasty-toasty light brown. Reduce the heat, throw some mirepoix in there and cook until it gets soft. Deglaze with some white wine. Pour in a bunch of chicken stock, bring to a boil, reduce to simmer for a little while. Like 20 minutes is good. Stick your immersion blender in there and let it do its thing. Add some cream, but not a whole lot, and a pinch of fresh thyme leaves. Let simmer a little while longer. Kosher salt to taste.

Serve with decent croutons on top, along with some shaved parm and a couple grinds of black pepper.

That's my garlic soup and you're welcome.
 
2012-10-04 05:25:24 PM  
Marking of Book
 
2012-10-04 05:25:34 PM  
Was watching some info on making soups the other day. I'd heard it before, but the chef stressed only two things with soups:

1) Make your own stock.
2) Make the soup a day ahead of time to plan for refrigerating overnight and reheating the next day.

Seems right to me.
 
2012-10-04 05:26:43 PM  

whatshisname: Nothing's better than a steaming bowl of pho


Omg. Thread over. Pho is AMAZING.

/now I want some
 
2012-10-04 05:26:51 PM  

ahab: I have an entire section in my food blog for butternut squash recipes. Link


Ain't butternut squash the shizz-nit? I'll have to try some of those recipes. The muffins look awesome.
 
2012-10-04 05:27:44 PM  
Buffalo Chicken Soup

Cream of Celery Soup
Shredded Chicken
Hot Sauce
Blue Cheese Dressing
 
2012-10-04 05:27:44 PM  

ChadM89: Get some oil hot in a stock pot. Put in a whole bunch of peeled whole garlic cloves and cook 'em until they get all roasty-toasty light brown. Reduce the heat, throw some mirepoix in there and cook until it gets soft. Deglaze with some white wine. Pour in a bunch of chicken stock, bring to a boil, reduce to simmer for a little while. Like 20 minutes is good. Stick your immersion blender in there and let it do its thing. Add some cream, but not a whole lot, and a pinch of fresh thyme leaves. Let simmer a little while longer. Kosher salt to taste.

Serve with decent croutons on top, along with some shaved parm and a couple grinds of black pepper.

That's my garlic soup and you're welcome.


I gotta tell ya that sounds really good. I can smell it cooking if I think about it hard enough... Thats saying something
 
2012-10-04 05:27:48 PM  
You guys rock.

/bookmarked
 
2012-10-04 05:28:34 PM  

ChadM89: That's my garlic soup and you're welcome.


Yoink!
 
2012-10-04 05:29:31 PM  
This weekly food thread idea is a pretty good one. Just sayin'.
 
2012-10-04 05:30:35 PM  
I will be checking back again later ... holy crap I'm hungry reading this
 
2012-10-04 05:30:53 PM  

Angry Drunk Bureaucrat: what_now: Also, can we get some love for the immersion blender? BEST THING EVER!!

I use that motherf*cker every chance I get. Carrots are like "Shiat man! We're carrots whatchu gonna do 'bout it." And Imma like: "fark you you skanky assed root! I is gonna make you my biatch!"

And that's my recipe for carrot soup.



Awesome
 
2012-10-04 05:31:40 PM  
Frikl.

Its copypasta but my grandmother used to make this when I was little and it is a mainstay at parties in my family during the winter months

1 kg lamb, cheap cuts with bone and fat
1 large cabbage
1 tablespoon whole peppercorn
2 teaspoons salt
2 tablespoons plain flour
Directions:

1 Slice the cabbage into "boats", just radiating slices from the middle, out.
2 Find the fattiest bits of meat and place one layer of that on the bottom of the pot.
3 Add a layer of cabbage.
4 Strew quite a bit of the pepper-corns, salt and flour over.
5 Repeat until you reach the top of the pot, or you run out of meat and cabbage. Cabbage is the top layer.
 
2012-10-04 05:31:43 PM  
Beef, potatoes, carrots, onion, celery, can of corn, your special blend of seasonings, 3 Guinness tall boys.

Directions:
- brown meat
- cut up and throw in the veggies
- pour in Guinness
- cook until all funky alcohol flavor is gone
- serve with a little bit of shredded Swiss cheese
 
2012-10-04 05:35:18 PM  

NinjaSocks: Ras-Algethi: My mother makes a creamy tomato basil soup with cream cheese instead of all that fat-laiden cream.

Yup. In the corn soup I linked to above I used a cup of 2% milk instead of a cup of heavy cream and it turned out great. I have also made it with 1/2 cup cream and 1/2 cup half & half. Also perfectly yummy without quite so much fat.


A trick I learned a couple years ago is to use evaporated milk instead of cream in creamy soups and sauces to cut the fat while retaining texture. Depending on the recipe I'll use all evaporated milk, or replace the cream with equal parts 2% evap. milk and regular skim milk (I keep powdered skim on hand for cooking since I don't drink milk, can't stand the taste). As an added bonus, foods like macaroni and cheese or fettuccine alfredo made with evaporated milk reheat really well without the sauce separating.
 
2012-10-04 05:36:28 PM  

kiwimoogle84: whatshisname: Nothing's better than a steaming bowl of pho

Omg. Thread over. Pho is AMAZING.

/now I want some


I've tried making it at home but it's one of those things that's best left to a restaurant.
 
2012-10-04 05:50:17 PM  
tomatillo gazpacho

lots of tomatillos
juice from 1 lime
1 green pepper
1 jalapeno (seeds in or out, i usually take them out, and then add just the seeds to taste - every jalapeno's different)
cilantro (good amount)
splash of white grape juice

put ingredients in blender. blend until you like it.

put in soup cup or whatever (when I'm real pretentious, i put it in martini glasses. really fancy pretentious way to serve cold soups -- would not do for myself, only for high faluting company). add dollop of fancy yogurt. like greek yogurt or something.
 
2012-10-04 05:51:30 PM  

Sapper_Topo: CoRrUpTeDbUdGiE: I bought a butternut squash from the supermarket today and need an idea or three... I'm vegan and I don't touch alcohol. I am currently (due to health reasons) on a very low-fat diet.
I don't particularly do fruit either - I think veg is definitely more important ;-)
At the moment, I have 2 onions, a small bag of carrots, miso soup paste, udon noodles, two tins of plum tomatoes and a fairly decent stash of herbs and spices. I have rice milk aswell. (for ideas...)
However, I don't want soup all the time. I was wondering how to cook butternut squash too. I have eaten it in the past but this is the first time I've bought a squash.

cut squash in half lengthwise.

Slather in whatever vegans use for butter Iand I mean lots of it fill the hole wher you scooped the seeds out with it.

Cover in fil

Bake in oven for about an hour (depending on the size of the squash.

Scoop meat of the squash out of the gourd shell and stuff it in your face.


Ideal! Perfect!! Just one TINY problem....

It's the size of a human head.... and there's only me.... However, I have a neighbour that would be grateful, so.... problem solved!!

Ahab: great idea, cool recipe... I'll have to seriously revamp it (can't touch peppers...) but it's workable ;-)

I also contemplated making carrot and squash soup.

I think I'll experiment with cooking methods: steaming, boiling, frying and roasting.

either way, a fair bit of it will end up being stashed in the freezer ;-)
 
2012-10-04 05:53:24 PM  

whatshisname: Nothing's better than a steaming bowl of pho


I agree. I'm going to attempt this receipe this weekend. Never made pho before, so I hope it turns out good!

Pho Ga

I've had the restaurant version and it's seriously delicious.
 
2012-10-04 05:54:03 PM  
I like to make a split pea soup that has been cooked so long that the starch granules burst and the vegs and meat have lost all character. Strained this has a puree like texture and I freeze it in 1 cup portions.

The fun part is dressing it up and serving it. Lots of things work well as additions:

Hot sauce, soy sauce, curry powder, sherry
butter, olive oil, sour cream
bits of bacon, sausage, smoked oysters
rasins, diced dried apricots, sauteed diced apples or pumpkin, raw diced hot peppers
 
2012-10-04 05:58:23 PM  

electronsexparty: whatshisname: Nothing's better than a steaming bowl of pho

I agree. I'm going to attempt this receipe this weekend. Never made pho before, so I hope it turns out good!

Pho Ga

I've had the restaurant version and it's seriously delicious.


Nice find! I have tried recreating the broth myself but I never quite get it right. I may try this.
 
2012-10-04 06:00:00 PM  
My slow-cooked Boeuf Daub Provencal is farking legendary. I'd post the recipe, but I have to be at the gym in 26 minutes.
 
2012-10-04 06:01:07 PM  
This albondigas soup is something I dveloped. Warning, it's huge, but it can be cut in 1/2 or 1/3 if you don't have an army to feed and don't want to eat soup for days on end.

Meatballs:

3 lb. ground beef
1.5 c. long grain rice
3 eggs
2.5 tsp. granulated garlic
1 tbsp. kosher salt
1 tbsp. whole oregano (rub fine before adding)
½ tbsp. cumin
fresh ground black pepper

Soup:
4 tbsp. olive oil
2 med. Spanish onions
2.25 oz. guajillo chiles
2.25 oz. California chiles
~15 lg. cloves garlic
2 c. sliced celery
15 med. golden potatoes, cubed
3 lb. zucchini
1 15 oz. can of diced tomatoes
3 lg. carrots, sliced
½ tsp. cumin
28 c. water
Caldo de pollo to taste (at least 2-3 heaping tablespoons)


Remove the seeds and veins from the chiles and soak in warm water for at least 20min.

Mix the meatball ingredients together in a bowl and roll into ~1.5" balls and set aside.

In a large stock pot, sauté the onions in olive oil, then add the water and chicken bouillon and bring to a boil.

Place the chiles and garlic in the blender with 3 cups of soak water and puree (You may have to do this in 2-3 smaller batches).

Strain chile puree into stock (you can use stock help wash the puree through), then add meatballs one at a time, bring back up to a boil then lower heat to medium and cook for ~45 minutes.

Add the carrots, tomatoes, celery and cumin. Continue cooking on medium heat for about ~30 min.

Turn heat back to high and add potatoes, when soup returns to a boil, reduce heat to med cook till potatoes are just tender (about 20 min)

Add sliced zucchini and cook until done.
 
2012-10-04 06:01:39 PM  
Oh, good. I can use some more soup and stew ideas. I think I'll try Ninjasocks' first. Sounds good.
 
2012-10-04 06:02:34 PM  
This is how you make chili. Note the absence of beans, because you don't put beans in chile rojo. If you can't get fresh arbol peppers, you can get the dried ones and soak them in hot water and rub the flesh off on a wire mesh sieve, throwing away the skins. You can also substitute other peppers (fire roasted red chili works very well) or mix and match peppers. Add a finely chopped and sauteed onion if you are so inclined. You can also use pork shoulder. For killer frito pie, use pork shoulder and green chili peppers. Serve with cornbread or corn tortillas.

/took a few minutes to find an online recipe similar to my mother-in-law's version
 
2012-10-04 06:02:46 PM  
dolphkhan
damn, I could go for a good split pea soup.. anyone have a favorite recipe?

from last weeks crock pot thread, ( 7338682 )
easy split pea soup

2 bags dried split peas, soaked overnight then rinsed
1 ham hock ( if you can find nitrate/nitrite free, all the better )
3 stalks celery, diced
1 white onion, diced
4 large carrots, diced
1# pork or ham chunks, cubed or diced
1 large potato, skinned or not, cubed
3 bay leaves
basic salt pepper garlic to taste
2 cans chicken or beef broth or one of each
water as needed ( add boullion cubes as desired )
add it all to the crock ( low heat, save the potato cubes for later),
low heat 4 hours.add the potatoes, low heat, 4 hours. remove bay leaves and serve
You can use a jelly strainer or hop bag for the hocks so you dont have to pick out bones
 
2012-10-04 06:02:50 PM  
Virginia Brunswick stew...

its pretty much seat of the pants and made enmass... in mass?

any ways..

in a ten quart pot....

about six deboned chicken thighs, or,
in my case, I usually strip all the meat off a whole turkey that I purchase cheap after the holidays. I do this a day in advance.. butcher the turkey, then take the all the bones, put them in a bag and pound with a mallot, then use that to make about 10 cups of stock.
traditionally this is made with rabbit of squirrel meat. you'll need at least three rabbits or six squirrels if want to go that route.

generally, Rabbit and chicken meat is interchangable for a general taste and texture thing if everything is farm raised.
so if you always wanted to try Hossenfeffer? and have issue's with eating bunnies? just use chicken... I'll post that one later... iall it really is, is a basic stew, just the meat should be brined in pickling spice for about 24 hours ahead of time, pan fried, and then the stew built around that.

now back to the thing.

about a pound of potato peeled and diced.
half a pound of onion, diced.
a couple pounds of butter beans.
a couple quarts of peeled and diced tomato.

hmmm... what else goes in there?

oh yes, half a bunch of carrot and celery each, diced
salt and pepper to taste.
brown the white meat in a little bit of pork fat, then start adding all the other ingredients.. first the stock, then everything else.

the key to brunswick stew is to keep everything moving throughout the entire thing. you DO NOT stop stirring. get it on a very low simmering boil and keep it moving.

with the heat and agitation, all your proteins and starches will break down tenderize the meat, especially if you are using game meat, and thicken every thing up. it really should be kinda like a very loose mush with lots of stringed meat, chunks of tomato, and barely recognizable other stuff.

around these here parts, bring out a stew master is one of the old great ways to raise money for a charity or cause. and the stew masters come out with giant cauldrons to make HUGE amounts of the stuff that are sold for a couple a dollars a bowl, or a to go quart container. "stewmasters" compete and scold and razz each other and fight for the tittle of best stew master over many a regional gathering.

Brunswick stew is very much in the old southern Barbeque tradition when you are using the term Barbeque to describe a outside gathering featuring outside prepared food.


when I serve a bowl of the stuff, I spoon it over a thick slice of toasted crusty bread, and let it soak up.
and it takes a couple of hours to do this. you must be committed to the stew.
 
DGS [TotalFark]
2012-10-04 06:02:58 PM  

Maud Dib: DGS: Potato Leek soup
(serves 4-6, but I scaled mine down 1/3)

2 lb potatoes, peeled, 1-2 inch cubes/pieces
4 cups vegetable stock
3 leeks, well rinsed, green and white stalk only, large chopped pieces
2 tbs unsalted butter
1/4 parsley, finely chopped (optional)
1/2 cup sour cream or heavy cream (my preference, but these are also optional)
salt and pepper to taste

In a large pot, set on low heat, melt butter and add the leeks, along with salt and pepper to taste.
Cook until soft and transluscent (about 10 min). 

Add stock and potatoes, bring to a boil then reduce heat to low an cover. Cook 20 minutes.

Remove from heat, then blend. I use an immersion (also called a stick) blender. Blend in any cream used.
Sprinkle parsely on and serve immediately.

Turn that into 'baked potato and leek" by adding some nice crumbled bacon and shredded cheddar cheese to the top of your bowl.


+1 the hell out of that. Had also considered scallions since they go on damn near anything soupy.
 
2012-10-04 06:09:00 PM  
Anyone have a good recipe for Denver style green chile? For those of you unfamiliar, first let me say I am sorry you don't know what I'm talking about, but instead of the chile being green as the name suggests it is in fact orange. And very thick and spicy with big ass hunks of pork. I would kill to know how to make the green chile at this place Link
 
2012-10-04 06:12:39 PM  
This is a recipe for pumpkin-turkey chili.

It is absolutely not a bookmark.

/hosing Thanksgiving this year
//all turkey will be presented in this format
 
2012-10-04 06:12:57 PM  

alienated: from last weeks crock pot thread,


Balls, how did I miss that thread? THANK YOU!!
 
2012-10-04 06:13:04 PM  
Short and simple

1 can Tomato soup.
Leftover Taco meat - the hotter the better.
Elbow macaroni

Boil until macaroni is done. Sprinkle on a little taco cheese if you want to be fancy.
 
2012-10-04 06:14:16 PM  
Posole
4 cubed pork chops
3 cans (12~14 oz) red enchilada sauce
3 cans posole (hominy)
1/2 onion diced
2 lg cans chopped green chiles
garlic to taste
1/2tsp chili pwdr
water to taste

crock pot

Best posole I've had outside New Mexico
 
2012-10-04 06:15:09 PM  
The Spindrifter's Seafood Chowder

This is pretty much guesswork, so take it for what it's worth. I literally throw this together without measuring a damned thing.

You will need Milk, flour (or alternative thickener), some water, Seafood (I use salmon, tuna, clams, crab, lobster, and whatever else I can get my hands on,) potatoes, or instant potatoes if you're in a hurry, Garlic (all kinds), a wee bit of chipotlé powder, white pepper, FRESH ground bay oak leaf, and Thyme leaf, preferably fresh, and either a quality seafood stock, or Penzey's Seafood Base http://www.penzeys.com/cgi-bin/penzeys/p-penzeyssoupbase.html, Penzey's Dried Red Bell Peppers, and well, pretty much all of these spices should be Penzey's. Large stock pot. Oyster crackers or suitable substitute. Bacon. Cream. Love. Salt should not be required if you're using a heavy base or bouillon (sp?) but if it's not salty enough when done, smoked salt is AWEsome. Butter and/or Olive Oil: for frying and seasoning.

No, this is not a healthy meal, but it sure as shiat will fill you up and warm your ass up on a cold winter's day!

1) Make a roux. If you don't know what a roux is, fry some wheat flour in butter, then slowly add liquid. This is the thickener.
If you're wheat intolerant or a Celiac, or just want a more refined product, dissolve a 1/4 cup Arrow Root starch or cornstarch in a cup of cold water, set aside.
If you don't know what a roux is or how to make it, please look it up.
2) Gather your seafood. I don't give a damn what you're using: freshly pan-fried salmon, canned salmon, tuna fish, whiting, smoked mullet, trout, bass, sea bass, clams, oysters, tilapia, whatever you have on hand.
3) Fry the seafood gently in butter*, set aside with the lid on to keep it warm.
3a*) If using fresh shrimp, cook LAST and then put in the finished soup: shrimp shrinks when heated for a long period of time.
4) Take that Roux and gradually add a half gallon of milk to it, stirring constantly on medium heat; keep it just south of boiling, and do NOT let it scorch. The consistency should be like that of cream.
5) Add Garlic,
6) Add Bacon
7) Add Diced Potatoes, cook down slowly. Alternative: Use instant potatoes last. Potatoes will also help thicken the soup.
8) If using stock, slowly add this as well while stirring. Bring to a simmer, slowly reduce slightly to increase the flavor.
9) Add more garlic
10) Add your seafood you have set aside. Stir a lot and bring back to simmer.
11) add the Thyme, white pepper, and Bay Leaf powder to taste; no I can't recommend an amount, so start slow and work your way up-- this is about how you want it to taste.
12) Add the dried, red sweet bell pepper pieces.
13) Speaking of taste, sample it now. Not creamy enough? add a 1/4 stick butter, or 1/8 stick and olive oil. Not thick enough? Add more instant potato. Not flavorful enough? Add the Seafood Base now. I start with a heaping tablespoon, and work my way up with 1 teaspoon at a time until it's right. You will know when you get there :)
14) Reduce heat, ladle into bowls and serve with large spoons and the oyster crackers. Garnish however the hell you want to!

My wife requests this often in the winter.
 
DGS [TotalFark]
2012-10-04 06:22:15 PM  

thespindrifter: The Spindrifter's Seafood Chowder

This is pretty much guesswork, so take it for what it's worth. I literally throw this together without measuring a damned thing.

You will need Milk, flour (or alternative thickener), some water, Seafood (I use salmon, tuna, clams, crab, lobster, and whatever else I can get my hands on,) potatoes, or instant potatoes if you're in a hurry, Garlic (all kinds), a wee bit of chipotlé powder, white pepper, FRESH ground bay oak leaf, and Thyme leaf, preferably fresh, and either a quality seafood stock, or Penzey's Seafood Base http://www.penzeys.com/cgi-bin/penzeys/p-penzeyssoupbase.html, Penzey's Dried Red Bell Peppers, and well, pretty much all of these spices should be Penzey's. Large stock pot. Oyster crackers or suitable substitute. Bacon. Cream. Love. Salt should not be required if you're using a heavy base or bouillon (sp?) but if it's not salty enough when done, smoked salt is AWEsome. Butter and/or Olive Oil: for frying and seasoning.

No, this is not a healthy meal, but it sure as shiat will fill you up and warm your ass up on a cold winter's day!

1) Make a roux. If you don't know what a roux is, fry some wheat flour in butter, then slowly add liquid. This is the thickener.
If you're wheat intolerant or a Celiac, or just want a more refined product, dissolve a 1/4 cup Arrow Root starch or cornstarch in a cup of cold water, set aside.
If you don't know what a roux is or how to make it, please look it up.
2) Gather your seafood. I don't give a damn what you're using: freshly pan-fried salmon, canned salmon, tuna fish, whiting, smoked mullet, trout, bass, sea bass, clams, oysters, tilapia, whatever you have on hand.
3) Fry the seafood gently in butter*, set aside with the lid on to keep it warm.
3a*) If using fresh shrimp, cook LAST and then put in the finished soup: shrimp shrinks when heated for a long period of time.
4) Take that Roux and gradually add a half gallon of milk to it, stirring constantly on medium heat; keep it ju ...


That looks farkin' tasty.
 
DGS [TotalFark]
2012-10-04 06:26:10 PM  
Link to where I got it at the bottom, but I made this for wifey (who had never once had a soup without potato in it) and it was well received. I plan on sticking to it and seeing what tweaks to add over time, though I know I want to add green beans.

Minestrone

1 tablespoon extra virgin olive oil
3/4 cup chopped onion
3 cups water
2 cups diced zucchini
1 cup diced carrot, peeled
1 cup canned cannellini beans or 1 cup you may use other white beans
3/4 cup diced celery
1 teaspoon dried basil or 2 tablespoons finely chopped fresh basil
1/4 teaspoon dried oregano
1/4 teaspoon salt
1/8 teaspoon fresh coarse ground black pepper
28 fluid ounces canned plum tomatoes, dice and include liquid
2 garlic cloves, minced
1/4 cup uncooked ditalini or 1/4 cup elbow macaroni
Directions:

1 Heat oil in a large saucepan over medium-high heat.
2 Add chopped onion and sauté for 4 minutes or until just lightly browned.
3 Add water, zucchini, carrots, canellini beans, celery, basil, oregano salt, pepper, tomatoes and garlic.
4 Bring to boil; reduce heat, cover and simmer on medium-low heat for 25 minutes, stirring occasionally.
5 Add macaroni, cover and cook an additional 10 minutes.
6 Adjust spices to suit your taste.
7 Serve hot.

Read more at: http://www.food.com/recipe/uncle-bills-vegetarian-minestrone-soup-8141 9?oc=linkback
 
ows
2012-10-04 06:26:48 PM  
all i know is a good beef stew involves low heat,long cooking and a lot of good white wine.

most of the good white wine goes into the stew.
 
2012-10-04 06:28:07 PM  

DGS: That looks farkin' tasty.


Thank you. P.S., I forgot to mention: if using the starch-base alternative to a Roux for thickener, add that 1/4 cup dissolved in water before the seafood, then return to just south of boiling, and it should thicken up nicely. Also also, smoked paprika can be used in conjunction with, or as a substitute for the Chipotlé powder, which should be added with the other seasonings (white pepper, bay leaf powder, thyme.)

Sorry, was in a hurry.
 
2012-10-04 06:29:45 PM  
media.townhall.com

Good try everybody.

But you need to know that you are really looking for some fine Hungarian Goulash recipes.

Wikipedia says that The name originates from the Hungarian gulyás [ˈɡujaːʃ]. The word gulya means 'herd of cattle' in Hungarian, and gulyás means 'herdsman'. That's true but there's one thing it doesn't tell you, why there are dozens of varieties of goulash. Let me tell you, these fine men wandering the Hungarian puszta (plains) made their own stews in the evenings and sometimes they had this and that, sometimes they didn't have any but the most important ingredients, which are potatoes, paprika, and some kind of meat. So, if yo have all of these, you can probably make a fine goulash. Onion and garlic will definitely help. You have mushrooms and beans? Put them in the pan. You have some red wine left? It will make your goulash better. Are you THE MAN? Put some hot chili in it. You got the idea.

I wasn't going to post post any recipes because you can find so many if you Google it but I found this on YouTube and it's kind of funny so here it is.

My personal favorite is a stew called paprikás krumpli (potato goulash) made with hot paprika and noodles and served with a slice of bread and fermented cucumber pickles.

mindmegette.hu
 
2012-10-04 06:31:34 PM  
Don't know exactly what's in it, but one of my all-time favorite dishes that my wife makes is Peruvian sopa menudo (aka sopa criolla).

Let's see...
ground beef, seasoned & browned
beef bullion
canned milk
noodles
powdered panca peppers
ají amarillo paste
salt/pepper
cilantro
garlic
oregano
palillo
once it's good and hot, toss in an egg or two

Yummy - just finished up a pot for lunch today.
 
DGS [TotalFark]
2012-10-04 06:38:20 PM  

ows: all i know is a good beef stew involves low heat,long cooking and a lot of good white wine.

most of the good white wine goes into the stew.


I didn't put any in mine last time and loved it, but that's worth a shot.
 
DGS [TotalFark]
2012-10-04 06:39:29 PM  

thespindrifter: DGS: That looks farkin' tasty.

Thank you. P.S., I forgot to mention: if using the starch-base alternative to a Roux for thickener, add that 1/4 cup dissolved in water before the seafood, then return to just south of boiling, and it should thicken up nicely. Also also, smoked paprika can be used in conjunction with, or as a substitute for the Chipotlé powder, which should be added with the other seasonings (white pepper, bay leaf powder, thyme.)

Sorry, was in a hurry.


Oh,well, FORGET IT NOW. JEEEEEEEEZ.
 
2012-10-04 06:39:37 PM  

SpacemanSpoof: Don't know exactly what's in it, but one of my all-time favorite dishes that my wife makes is Peruvian sopa menudo (aka sopa criolla).

Let's see...
ground beef, seasoned & browned
beef bullion
canned milk
noodles
powdered panca peppers
ají amarillo paste
salt/pepper
cilantro
garlic
oregano
palillo
once it's good and hot, toss in an egg or two

Yummy - just finished up a pot for lunch today.


Slight correction: It's not menudo unless it has tripe in it.

old school.
Gods gift to hangovers.
 
2012-10-04 06:43:35 PM  
This makes this:

3.bp.blogspot.com
 
2012-10-04 06:44:17 PM  
Does reaching up onto the shelf to grab a can of soup count?


I didn't think so.
 
2012-10-04 06:47:56 PM  
I know it marks me as something, but I love Mark Bittman's (NYTimes) How to Cook Everything. The guy just has all the basics down with a clear prose style and well-organized layout. Here's his Cassoulet recipe online:
 
2012-10-04 06:49:04 PM  
 
2012-10-04 06:54:49 PM  
Meatball Minestrone Soup

(meatballs)
1/2 lb Hamburger (80/20)
1/3 cups breadcrumbs
1 egg
1 tsp salt
1 tsp pepper
1 tsp oregano
1 tsp basil
1 10 oz package frozen chopped spinach (thawed and drained)

Hand mix ingredients in large mixing bowl. Roll mixture into balls that are approximately 1 inch in diameter. Brown the meatballs in a frying pan. Don't worry if they are cooked all the way through, as they will finish cooking in the soup.

(soup)
7 cups water
8 beef bullion cubes
1/3 head of cabbage (chopped to quarter inch strips)
1 pound stewed red ripe tomatoes
1 pound red kidney beans (drained)
2 carrots (thinly chopped)
1 small package cheese tortellini

Bring water to a boil. Add meatballs and bullion cubes. Cover and cook 10 minutes.

Add tomatoes, beans, and carrots. Cover and cook 10 minutes.

Add tortellini. Cover and cook until tortellini is done (according to its packaging, but not too soft. Reheating will cook them more and they'll fall apart later).

Enjoy.
 
2012-10-04 06:55:32 PM  

Lt. Cheese Weasel: It's not menudo unless it has tripe in it.


And the best menudo starts with dried chilis and includes pigs' feet.

/too damn much good food available in this part of Texas
 
2012-10-04 06:57:52 PM  

CrscntBufS: Short and simple

1 can Tomato soup.
Leftover Taco meat - the hotter the better.
Elbow macaroni

Boil until macaroni is done. Sprinkle on a little taco cheese if you want to be fancy.



You city kids and your fancy eatin
 
2012-10-04 07:11:23 PM  
Seklee Goulash (no idea if that is correct spelling and don't think it's
actually a goulash... but it's what my family has called it for about 5
generations)

1 lbs bonelss pork steak (or other pork) (1" cubes or so)
24 oz jar sauerkraut (drain and rinse if VERY sour, otherwise just drain)
1 medium/large yellow onion (chopped)
1 small shallot (chopped)
4 clove garlic (minced/finely chopped)
~12 oz sour cream
1 or 2 tbs sweet paprika (other paprika works as well)

Get 2 tbs EVOO hot in soup pot - sear pork then remove
Add onion and shallot to remaining hot oil - sautee until onion translucent
Add garlic and cook additional 30 seconds to 1 minute
Add 1/2 cup of sauerkraut drainings to deglaze the pan
Add pork and sauerkraut to pot
Add water to just cover contents of pot
Add Paprika
Bring to boil, cover, and reduce heat
Cover and simmer until pork is fork-tender (4-5 hours)
Add sour cream
Cover and simmer for another hour

Result should be a cabbagey/porkey goodness in a creamy sauce.
Tastes even better reheated the next day.
 
2012-10-04 07:15:57 PM  
Potato leek soup has been covered here already, but I'll go ahead and post mine because it's my kids' favorite winter dish and is incredibly easy. This recipe makes a LOT of soup, but if you have multiple teenage appetites and it's a cold day out you won't be worried about leftovers. A note about two types of potato: I found that using just russet made a grainy texture to the soup, and imparted the russet's more earthy flavor. I experimented a bit and found that equal weight russet and some waxy potato made a ton of difference.

Potato Leek Soup

3 leeks, split, washed and drained
1 medium-large sweet onion
2 large russet potatoes, peeled and diced
4 large waxy potatoes (Yukon Gold works very well), peeled and diced
1 stick butter
12 cups stock (chicken, vegetable, or mix)
salt and ground white pepper, to taste

Melt butter in stock pot
Chop leeks and onions, and sweat in melted butter until translucent
Add diced potatoes and stir
Saute until potatoes are softened, about 5-10 minutes
Add stock
Simmer at least 2 hours, 4 to 6 hours are better, checking flavors and seasoning to taste
Puree with immersion blender

We top ours with chives. My chives grew too close to the onions one year and now taste like onions themselves. A bit odd in egg dishes but outstanding in soups. Also necessary is good crusty sourdough bread for dipping in the hot soup.


/Dang, now I'm hungry
 
2012-10-04 07:17:29 PM  
This thread is making making me soooo friggin hungry....
 
2012-10-04 07:23:02 PM  
bookmark
 
2012-10-04 07:24:12 PM  

Frood: Seklee Goulash (no idea if that is correct spelling and don't think it's actually a goulash... but it's what my family has called it for about 5 generations)


That's Székely [ˈseːkɛj] goulash. Székelys are a group of Hungarians living in Romania (I know because my grandfather was one of them), and yes it's a kind of goulash and it's the sauerkraut that makes the goulash Székely.
 
2012-10-04 07:24:46 PM  
crap, forgot that cabbage should be added at the same time as the tortellini on my meatball minestrone soup reciple above.
 
2012-10-04 07:28:36 PM  
Looks like it's mostly a soup thread, so here's another soup of mine.

Cabbage Ham & Potato Soup

Ingredients:
1 lg. onion chopped
2 tbsp. butter
1 sm. head of cabbage (about 2lb) shredded/chopped
6-7 med russett potatoes peeled and diced into about 1/2 " pieces
2-2 ½ c. diced ham
~3 tbsp. chicken bouillon granules (caldo de pollo)
2/3 tsp. garlic powder/granulated garlic
2 c. Half & Half
Fresh ground pepper


Sauté onions in butter on med-high heat, then add water, potatoes and cabbage and ham (water should just cover the vegetables when mixed). Add bouillon, garlic, and pepper. Bring to a boil then lower heat to medium and cook until potatoes are tender. Add Half & Half, stir and serve.
 
2012-10-04 07:29:55 PM  
French onion:

Toss a bunch of sliced onions (I usually use 5 big ones of different types) in a big stock pot. Cook with butter and salt until carmelized. Deglase with cream sherry and reduce. Repeat at least 5 times then add beef stock proportional to the amount of onions you put in. For 5 onions i usually add about a half gallon. Simmer for about a half hour before you distribute into bowls and top with toast and cheese and broil till the cheese melts. Be sure that the cheese covers every part of the rim or you'll have a giant mess.
 
2012-10-04 07:30:52 PM  
I put this in the crockpot thread but it fits here too:

Black Friday Turkey Chili:

After Thanksgiving dinner, cube 1 1/2 pounds of turkey, dark and white meat.
Put turkey in crock pot with 2 cans of diced tomatoes and 4 cans of beans (kidney, chili, black, whatever).
Pour 1 Guinness in the crock pot. Add whatever level of peppers and chili spices your gang can handle.

Place lid on pot, set to low.

Perfect for lunch on Black Friday with more Guinness.
 
2012-10-04 07:34:09 PM  

kroonermanblack: Stew last night was onions, carrots, spinach (I wanted it to cook out basically or would have used kale), a pound of 'stew beef', sweet potatoes, and a can of spaghetti sauce (I was out of canned tomatoes and beef stock, and had had the sauce for a month).

Simmer 3 hours, done. Normally I'd toss in garlic but figured the sauce had it covered. Or I'll simmer similar recipe for longer, with bell peppers and hot peppers, to make a guisada instead. Lovely when the meat just falls apart.


Never tried sweet potatoes in stew. How does that taste?
 
2012-10-04 07:34:20 PM  
I wish I knew this soup recipe when i was in college because it's super cheap and filling. And dead easy.

In big pot saute some garlic in oil. then add:

1 can corn
1 can black beans (drained)
1 can diced tomatoes with green peppers (or add hot sauce to diced regular toms)
1 can chicken or veggie stock (I've even used beef)

And that's it. I add a little chipotle sauce to give it some zest and simmer for about ten minutes. Delicious and hearty, serve with totilla chips.
 
2012-10-04 07:35:19 PM  

ows: all i know is a good beef stew involves low heat,long cooking and a lot of good white wine.

most of the good white wine goes into the stew.


I use a good strong dark ale for my beef stew. And lots of slow cooking. I put in some aromatics in the last half hour to brighten it up.
 
2012-10-04 07:38:55 PM  
Here's a great gazpacho from Andalusia - Salamorejo

http://m.epicurious.com/recipes/member/views/SALMOREJO-50115237
 
2012-10-04 07:48:21 PM  
one of my other favourite soups to make (freezes well too) is apple, celery and tomato soup.

Four tomatoes (skinned - whichever way you want to skin them)
10 sticks celery chopped into pieces as wide as your thumb.
5 really good sweet eating apples (I like the tender sweet red apples personally) peeled and cored.
2 pints of a good veg stock
salt
pepper
1 teaspoon tumeric
1 teaspoon cayenne
1 teaspoon ginger
1 teaspoon garlic granules

Simmer until celery is soft. Introduce it to a blender. Pour back into pan and simmer until it reduces slightly.
If it needs to be thickened, use cornflour mixed with a little water (US recipe version: cornstarch(?))

Serve with hot fresh garlic bread.
 
2012-10-04 07:48:55 PM  
I always left the peels on my potatoes when I cut them for stews. Scrubbed, of course. Always left a good texture and the flavor was good.
 
2012-10-04 07:55:56 PM  
Fast Chili

yeah yeah, don't get all texas purist on me. whatever, man. just make it and then warm it up to eat the next day. yes, the next day. gotta let that jive sit over night so the flavors talk to one another and coagulate, you hear what I'm saying?

-Fry 1 lb hamburger
-Add 1 large chopped yellow onion
-Add 2 cans red or pinto beans, 1 can kidney beans, 2 cans crushed tomatoes, and 1/2 cup of frozen corn
-Add 1 teaspoon full o' cumin and 1/4 (or more) teaspoon of powdered cayenne pepper
-Add water until everything is covered
-cook uncovered on medium heat, about an hour and a half. don't let it boil. No, stop that boiling shiat. You don't want that. Stir it though, stir is like you want it.
-refrigerate overnight, reheat to eat the next day.
 
2012-10-04 07:57:43 PM  
This is my tomato sausage soup, after about two years of making it monthly and tweaking it as I went along. This is the recipe that's actually printed out on paper and next to the stove in the 'go-to' pile now.


Ingredients:
* 1 pound hot Italian sausage
* 1 pound medium Italian sausage
(note - if you don't like spicy heat, use all medium or garlic sausage)
* 1 sweet onion, chopped
* 2 (14 ounce) cans petite cut or diced tomatoes (do NOT drain!)
* 6 cups (or 2x26oz) stock - I use beef and chicken, home-made is best, but store bought is OK
* 2 tablespoons basil (or italian spice mix, if you have that)
* 2 cups pasta - I use egg noodles, but you can also use spirals, penne, whatever
* about 5 whole garlic cloves, minced
* 1 cup chopped celery
* 1 cup chopped carrots
* 1 cup chopped mushrooms (fresh is best)
* 1 1/2 - 2 cups shredded cabbage
* black pepper to taste

As usual, I prep all my ingredients before starting to cook. I like having everything laid out so I don't wind up missing something. The cat wandered in and decided to supervise...she is so spoiled rotten it isn't even funny.

i624.photobucket.com

Here it is, all portioned out. I like using paper plates (disposable/recyclable/compostable) to hold things.

i624.photobucket.com

Directions:

1. In a soup pot, cook sausage over medium heat until no pink remains. Stir often, using medium high heat. Only put a wee bit of olive oil in the pan for the start...fat will cook off quickly and prevent further sticking.

i624.photobucket.com

2. Add onions, mushrooms, celery, and carrots. Cook uncovered until onions and celery are soft. I cook a minute, stir the whole mess, cook another minute, stir vigorously, cook another minute, stir, etc. Takes 8-10 minutes for it to all cook down.

i624.photobucket.com

3. Add tomatoes (including juice), stock, cabbage, garlic, and basil. Bring to a boil. Lower heat and simmer for about 50ish minutes, stirring every 10. Yes, this will look vaguely like one of satan's bowel movements. Trust me, your patience will be rewarded.

i624.photobucket.com

4. Stir in pasta and cover. Simmer for 10 minutes, or until pasta is tender to your liking.

i624.photobucket.com

Season with salt & pepper to taste. Serve.

i624.photobucket.com 

If its just me, I use andoulle or spicy italian sausage. If the wife and yout are eating, I use medium or sweet sausage (they don't like the heat).

Enjoy!
 
2012-10-04 08:03:28 PM  
xaks:

That looks good, I think I'm going to try it.

The cat wandered in and decided to supervise...she is so spoiled rotten it isn't even funny.

My cat always flees when I start chopping the onion.
 
2012-10-04 08:06:29 PM  

traylor: [media.townhall.com image 400x230]

Good try everybody.

But you need to know that you are really looking for some fine Hungarian Goulash recipes.

Wikipedia says that The name originates from the Hungarian gulyás [ˈɡujaːʃ]. The word gulya means 'herd of cattle' in Hungarian, and gulyás means 'herdsman'. That's true but there's one thing it doesn't tell you, why there are dozens of varieties of goulash. Let me tell you, these fine men wandering the Hungarian puszta (plains) made their own stews in the evenings and sometimes they had this and that, sometimes they didn't have any but the most important ingredients, which are potatoes, paprika, and some kind of meat. So, if yo have all of these, you can probably make a fine goulash. Onion and garlic will definitely help. You have mushrooms and beans? Put them in the pan. You have some red wine left? It will make your goulash better. Are you THE MAN? Put some hot chili in it. You got the idea.

I wasn't going to post post any recipes because you can find so many if you Google it but I found this on YouTube and it's kind of funny so here it is.

My personal favorite is a stew called paprikás krumpli (potato goulash) made with hot paprika and noodles and served with a slice of bread and fermented cucumber pickles.

[mindmegette.hu image 450x450]


YESSS! Came here to strongly advise Hungarian Goulash is the best stew ever (I'm a very recent convert but hell it's great) but traylor has beaten me to it. You can use fairly cheap cuts of beef or pork if you're slow cooking because it turns out great anyway, and PAPRIKA (smokey and hot) IS WHERE ITS AT. Yum. Great work traylor.
 
2012-10-04 08:11:40 PM  

Ras-Algethi: what_now: FlashHarry: mirepoix

FlashHarry: bouquet garni

These are words that do not need to exist. See also, crudites.

If you ever watched Good Eats you'd understand the importance of mirepoix.


I use my dehyrator to make dried mire poix to give as gifts. French style (onions, carrots and celery) and Cajun style (Onions, celery and bell peppers...red, green and yellow for the pretty visual effect).
Don't fry up worth a shiat when dried, but does WONDERS for soups and stews.

Also use it to make dried spinach, which can be MAGICAL in kicking up the flavor in things like eggs, salads of various types, soup (e.g., lentil soup) and stews.
Lacks the slimy, seaweedy texture and visual, but all the flavor is THERE in its full green glory.
 
2012-10-04 08:13:07 PM  
I made soup last Sunday, been eating it since!

Hearty Beef and Bean Soup (probably about 12 servings)
2lbs beef stew meat
1 14.5oz can chickpeas, drained and rinsed
1 14.5oz can pinto beans, drained and rinsed
1 14.5oz can black beans, drained and rinsed
1 large yellow, sweet or white onion diced
4 small~medium Yukon Gold potatoes medium chop
3 roma tomatoes medium chop
3 carrots medium chop (1/4" or so it will fit on spoon with other stuff)
3 celery sticks medium chop
2 ears corn, sliced from cob (use the small bowl upside down in a large bowl trick with chef's knife or you'll have corn kernels everywhere!)
1 32oz package beef stock
4 cups water
1 cube beef broth mix/bullion (like Knorrs)
2 tbsp crushed garlic (or 3-4 cloves minced)
2 bay leaves
1 tsp garlic powder
2 tbsp chili powder
Salt and pepper to taste
Olive oil for browning and saute

In a dutch oven or large stock pot brown the beef (in batches if necessary) and remove to plate (I like to use the lid). Then saute the onions, carrots and celery for a while until the onions are translucent. Add the garlic for about 1~2 minutes more. Add beef broth, reserved beef, water, bullion cube, potatoes, tomatoes, corn, bay leaf, garlic powder, chili powder. Lower heat and cover. Simmer (slowly) for about 6 hours, stirring every time you get a beer while watching the races (or football). Near the end (or after it simmers for an hour), taste and add salt and pepper to taste. Devour when you're drunk it's done. Refrigerate or freeze leftovers, keeps for 5~6 days.

Don't be afraid to add/eliminate items. The bullion cube, corn and tomatoes weren't on the original recipe I used, and it only called for one russet potato (even a leftover baked one if you had one). Also, you could add some more spices because all those beans might like a bit more flavor (like seasoned salt or whatever you like), veg (like okra, green chiles, jalapenos, mushrooms or whatever is in the fridge).

/don't forget to remove the bay leaves before serving
 
2012-10-04 08:13:23 PM  
La Bouillabaisse A La Marseillaise is all you need to know.
Once you have had it, you have been to heaven.
Having never tried it, you are doomed to Purgatory.
A salmon tail, boneless, some huge shrimps, some mussels, a few clams, a lobster tail and claw, some scallops, and some real crab meat make this an extraordinary olfactorial orgasm the must have dish of a lifetime.
You may keep you chilies, with their magic stirred in ingredients of unknown origin, and you may set aside your stews of ordinary garden variety vegetables and meats, once you have dined on the succulent fruit du mer in a haute tureen.
Served with the traditional baguette, laden with à l'huile d'olive, and garlic, and a few lemon wedges, you will surrender to this dish as no true Frenchman has ever surrendered.
The white table linen, used as a napkin, will be your flag forever.
And you will understand the meaning of life, if not liberty, you will know only the pursuit of happiness can be found in your next serving.

I'll not post my recipe here. I don't want to cause a riot.
Plus, I had to stalk a saucier for three long years, plying him with drinks until he blacked out, until he gave me his lost secrets. He was, sadly, beheaded, in a freak motorcycle accident just after he relinquished the subtle, yet perfect twilling of spices needed to render this magnificent product and I do bid him again adieu,.
Billy, you shall be missed.
But your recipe lives on.
 
2012-10-04 08:16:05 PM  

vudukungfu: Billy, you shall be missed.
But your recipe lives on.


Now known as Decapitated Frenchman Soup.
 
2012-10-04 08:18:24 PM  
Quick-n-dirty (and delicious):

Thick pork chops or bratwurst
Sauerkraut
Granny Smith apples

Place the meat in the bottom of a Dutch oven (or reasonable facsimile). Spread the sauerkraut on top of it till covered.
Wash, slice and seed (but don't peel) enough apples to cover sauerkraut.

Bake at 350 or so until the meat is done...takes longer with chops, but worth the wait.

The apples mellow and sweeten the kraut. They also make very good friends flavor-wise with pork.
 
2012-10-04 08:18:38 PM  

Omahawg: yeah yeah, don't get all texas purist on me. whatever, man.


That bit about no beans in chili comes from exposure to chile rojo (red chili). It's not taken all that seriously outside cooking competitions. The best advice I've seen on making chili con carne came from Chicago native George Wendt: use no beans and make it hot so the wimps eat less.
 
2012-10-04 08:19:36 PM  

Anderson's Pooper: Now known as Decapitated Frenchman Soup.


I loved him, but he was
ahead of his thyme.
 
2012-10-04 08:22:19 PM  

Maud Dib: justanothersumguy: How can you go wrong with a Chili recipe from a guy named George Couch?
Link
Your welcome.

By putting beans in it, for one.


Well here you go (Lyndon Johnson's Pedernales River Chili recipe): Link

I'm going to make it this weekend, and use the leftovers for chili dogs. Or maybe try it over spaghetti with onions and cheese for a Cincinnati style four-way.
 
2012-10-04 08:25:42 PM  
Carrot and Fennel Soup

Chicken stock (If you prefer vegan, you can also use vegetarian stock)
5 large, pealed carrots
1 medium fennel bulb, rough chopped
1 lb whole mushrooms (portabella are very good)
1 onion, sliced
5 garlic bulbs
1 brick lite tofu, broken up or cubed
Salt and pepper to taste

Combine all ingredients in a large and cook over medium heat for an hour. Allow soup to cool somewhat. Blend ingredients in blender and return to pot. Heat and serve.

Salt and pepper to taste.
 
2012-10-04 08:26:27 PM  

ahab: CoRrUpTeDbUdGiE: I bought a butternut squash from the supermarket today and need an idea or three... I'm vegan and I don't touch alcohol. I am currently (due to health reasons) on a very low-fat diet.
I don't particularly do fruit either - I think veg is definitely more important ;-)
At the moment, I have 2 onions, a small bag of carrots, miso soup paste, udon noodles, two tins of plum tomatoes and a fairly decent stash of herbs and spices. I have rice milk aswell. (for ideas...)
However, I don't want soup all the time. I was wondering how to cook butternut squash too. I have eaten it in the past but this is the first time I've bought a squash.

I have an entire section in my food blog for butternut squash recipes. Link


Nice blog! I see your butternut squash mac and cheese recipe. I wonder what would happen if you used spaghetti squash!
 
2012-10-04 08:29:09 PM  
I make a cream of zucchini soup that I watched a friend make a few times. It was so simple that when I ended up with a bunch of zucchini from a friend, I didn't even have to call her for the recipe. She never measures anything and neither do I. We both cook by taste.

medium onion, cut into large chunks
3-4 slices bacon, cut into chunks
enough zucchini to nearly fill the pot, also cut into large chunks
sprinkle on some cayenne (just a pinch), salt, pepper and some garlic powder
add enough water to barely cover and toss in a few beef boullion cubes
cook until everything is tender - not that long, about 15-20 minutes

Now the way you control the thickness of the soup is to use your blender instead of the immersion blender. Simply ladle out some of the zucchini and cooking liquid, puree, pour in bowl. Repeat until all the good stuff is gone. You may have some liquid left over if you like it relatively thick, as I do, but I'd rather have to throw out some of the cooking liquid than have a soup I won't eat because it is too soupy.

I make croutons and put on top when I serve, and sometimes mix some hot sauce and sour cream and put a dollop of that on top as well. It's very simple, very tasty.
 
2012-10-04 08:34:10 PM  
1/2 cup A1 sauce
1/2 cup water
onion soup mix (.9oz)
chopped onion (for chunk)
1lb carrots
1lb red potato

6-8 hours on low in crockpot.

(not my recipe but damn is it good...)
 
2012-10-04 08:34:54 PM  
lol- ooo yeah, add a eye of round roast (2 1/2) pound
 
2012-10-04 08:38:23 PM  

Communist_Manifesto: Anyone have a good recipe for Denver style green chile? For those of you unfamiliar, first let me say I am sorry you don't know what I'm talking about, but instead of the chile being green as the name suggests it is in fact orange. And very thick and spicy with big ass hunks of pork. I would kill to know how to make the green chile at this place Link


I think I saw your question in a previous thread, or the same question from someone else. The ones in a jar from these guys: Link look pretty similar to me, but as for a recipe I searched and did not find...

/keep lookin and cookin!
 
2012-10-04 08:42:48 PM  
Okay, you crazy Farkers, tonight we're gonna make beef stew!

(Audience Shill: "Like I need your help to throw some sh*t into a slow cooker!")

I said beef stew, not dishwater with soggy sh*t in it!

You're gonna wanna start with a pound and a half of stew meat. This is usually chuck or some other tough meat that comes from the part of the cow that does a lot of work. You cook this sh*t low and slow and it becomes tender. You can typically find it pre-cut into pieces. These pieces are usually too damn big. Trim 'em down to a size that's comfortable to have in your mouth.

(AS: "You know what YOUR MOM-")

-had in her mouth last night? NOT YOU. That would require an electron microscope.

So, toss that sh*t into a skillet and brown up the sides. Beef stew tastes a F*CK of a lot better once you make the Malliard Effect your b*tch.

(AS: "What the f*ck is this My-yar bullsh*t? This is a cooking show, not French class!")

I'll French FRY you if you keep this up. Basically, it's the browning of certain sugars due to heat. It makes things taste good.

So, once the beef cubes are brown on the sides, stick 'em in a greased-up casserole dish, put a lid on it, and throw them in the oven. 2 hours at 350 degrees. If you have the time, 3 hours at 250 might be better. Toss a quarter cup of your favorite liquid steak seasoning on so it braises properly.

(AS: "Mmmm, ketchup!")

Ketchup? You put ketchup on steak? Do I gotta get out the Taser?

Now, about 45 minutes before that beef comes out, you're gonna want to start doing some other sh*t. Cut an onion in half and put it in a bowl of water. If you neglect this step, the onion will say hurtful things to you and you will cry like a little girl. Waterboarding the onion makes all their nasty sh*t go into the water. While your onion is making its peace with the Onion God, chop up some red potatoes. They hold up to boiling better. White ones just disintegrate, they're better for mashing or baking. A double handful should be enough, just scoop that many out of the bag. You'll also want two stalks of celery and a couple of carrots. Chop dem b*tches up. The onion should be ready for chopping now, so hack it to pieces. All of this goes into the stew pot, with a few bay leaves, a dash of ground allspice, a dash of thyme, and a dash of ground sage. A bit of fresh coarse ground pepper works fine, here.

On a side note, if you store your spuds and onions in the same place, the spuds will release moisture that will f*ck your onions up. Don't be a dumbsh*t. Separate cupboards.

(AS: "Don't you tell me what to do!")

This is a cooking show, b*tch. The entire POINT is to tell you what to do.

Haul the beef out of the oven and pour all drippings into the stew pot. Add three or four cups of beef broth (if ya don't got it, water with bouillon works) to cover, and boil for fifteen minutes, stirring occasionally (reserve half a cup of broth). Put a couple tablespoons of flour or corn starch in a bowl and add some of the reserved COOL broth (if broth is not cool, lumps will form). Whisk with a fork to make a slurry. Add some more broth (temperature not important at this point) to make it more liquid. Stir into the stew. This'll help thicken it up. You don't want a sh*tload of watery broth. This is stew, not soup.

Once the primary boiling phase is done and the broth has thickened a bit, you remove it from heat (if you have a superior gas stove, just kill the burner. If you have electric, you have clearly made a serious error in home appliances). Add the meat and remove the bay leaves. You don't eat bay leaves, idiot. You toss 'em in for flavor and them you get rid of them. Let it cool for 10 minutes unless you WANT to burn your f*cking tongue off.

Serve with fresh bread to mop up the broth.
 
2012-10-04 08:50:41 PM  

xaks: The cat wandered in and decided to supervise...she is so spoiled rotten it isn't even funny.


You should always use fresh cat when making soup.
 
2012-10-04 08:52:33 PM  
OK if you like Hungarian Goulash you will also like pörkölt (literally "roasted"). It's probably the simplest stew ever, for the most basic version you will only need oil, onion, paprika, and pork or chicken meat. Best served with noodles or boiled / mashed potatoes but it's also good with bread.

1,5 kg pork / chicken meat
100 g fat or oil
3 onions
15 g Hungarian paprika
2-3 green peppers (optional)
2-3 tomatoes (optional)
garlic (if you like it)
salt

1 Heat the fat.
2 Fry the finely chopped onions till golden brown, add the paprika and a little bit of garlic. Be careful not to char the paprika (take the pan off the fire for 1 or 2 minutes before you add it).
3 Then add the sliced green peppers and tomatoes. Fry for a few minutes. These are optional but they will make the sauce thicker.
4 Dice the meat and add it with with enough water to cover all the ingredients. Add some salt. Stew for about 20 minutes, until most of the water has evaporated.

4.bp.blogspot.com
 
2012-10-04 08:53:48 PM  
Man you Hungarians are making me hungry. I may need to do some goulash this weekend.


/LOVE the food threads
 
2012-10-04 08:53:50 PM  
I saw someone else's Chili Verde recipe and now I must admit that when I make it - I cheat. I cheat worse than if you plied me with booze and made me the banker in a game of Monopoly. It turns out really good, though. Of course, true to my nature, I measure nothing and cook to taste.

Cubed pork, amount depends on how much you want. Sprinkle with salt and pepper and brown well in a cast iron skillet, in two batches if necessary. Dump that in the slow cooker. Deglaze the pan with just a touch of water - enough to get the fond off the pan - and dump that in the slow cooker as well. While your pork is browning, dump a can of drained tomatillos in your blender and pulse to make room for the rest of the stuff you'll be putting in there. Chunk up a small onion, toss that in the blender along with a 7 oz can of roasted green chiles, a garlic clove, a capful of apple cider vinegar, a little squeeze of agave syrup (or bit of white sugar), a few of those jarred jalepeno rings and let 'er rip until everything is smooth. Taste and adjust seasonings. Pour over the pork in the slow cooker, just to barely cover and then cook on high for 3-4 hours or on low for 5-6 hours, however long it takes for the pork to get tender. Check for seasonings and adjust if necessary and nom nom nom.

I always make extra green sauce as I use the same sauce to make enchiladas suiza. So when I make my chili verde (which I'd planned for tomorrow) I will take the extra sauce and freeze it. Next time I make the enchiladas suiza, I'm already halfway there.
 
2012-10-04 09:06:32 PM  
Seven Can Veggie Soup
1 can each of:
Veg-All
Rotel
Beef vegetable soup (the Campbells condensed kind)
Shoe peg corn
Hormel chili (no beans)
Stewed tomatoes
Diced tomatoes
(Optional) Stew meet or ground beef, just brown it first (totally optional, good without it too)

Dump all cans and meat (optional) into crockpot. Cook on low as long as you like.

It won't need salt because the canned stuff has enough of it. Won't need spice either unless you want to add some hot sauce. Maybe a little pepper if adding meat.
 
2012-10-04 09:09:18 PM  
imageshack.us 

-Pork sausage done up in a skillet until well cooked. Same for the stew beef cubes. Use the grease to add to the soup for flavor. Olive oil used with both while cooking, as well as Cholula for added heat works best.
-Bear Creek Minestrone soup mix, with 1/2 bag of Lipton's Onion Soup mix added in, in about 1.5-2 gallons of water and bring to a rolling boil.
-Fresh veggies work best, but frozen soup veggies work just fine. Chunk them in after soup mix is boiling.
-Add in sausage and stew beef, and some of the grease.
-Do not cover. Simmer all of it for about 3 hours, and enjoy. Day 2 is even better somehow.

Easy, superb soup.
 
2012-10-04 09:22:21 PM  
Ciopino... this is my interpretation of a San Francisco Italian recipe. I don't like leaving inedible stuff so I sort of do it non-typical and remove the shells

Steam some clams and mussels, (I use about a 1 - 2lb bag of each).
Peel a bound or so of fresh shrimp while that is cooking.
Remove the shells from the mussels and clams, but reserve a cup of the likker they cooked in.
Add to that liquid about a dozen plum tomatoes diced.
Add a cup red italian wine
Cook that down a bit.
Add some solid white fish (cod, sea bass, etc..) cubed
Add some chopped Italian parsley
Add some garlic, salt, pepper, and oregano to taste.
dump in the shrimp
Cook another three minutes until it the shrimp is done..

Serve!
 
2012-10-04 09:23:26 PM  
Hey gang,

I've been craving Chicken and Dumplings for a month but am tired of my usual (admittedly delicious) recipe- someone care to share their favorite C 'n D recipe so I can try something new?

Thanks!

P.S. These food threads are the funnest thing to hit Fark since the recession made everyone grumpy. Way to go, subby!
 
2012-10-04 09:24:30 PM  
From Stealth Health by Evelyn Tribole, One Pot Chili Mac:

1 lb ground turkey or ground beef
1 cup chopped onion
2 cloves minced garlic (I add way more)
2 tsp chili powder (I triple this)
1 tsp cumin powder (I double this, at the very least)
1 28-ounce can red kidney beans (or any combo of beans you like)
2 8-ounce cans tomato sauce
1 14-ounce can diced tomatoes, with juices
1/4 cup tomato paste
3/4 cup small elbow macaroni (whole wheat is nice)
1/4 cup water
shredded cheddar

Cook ground meat, onions, garlic, chili and cumin, and drain.

Stir in beans, tomato sauce, tomatoes, tomato paste, macaroni and water. Boil, and reduce heat, simmer for 20 minutes, stirring occasionally, until macaroni is tender.

Top with shredded cheese and serve.

I've made this many times and it can be added to quite easily.
 
2012-10-04 09:32:56 PM  

vudukungfu: La Bouillabaisse A La Marseillaise is all you need to know.
Once you have had it, you have been to heaven.
Having never tried it, you are doomed to Purgatory.
A salmon tail, boneless, some huge shrimps, some mussels, a few clams, a lobster tail and claw, some scallops, and some real crab meat make this an extraordinary olfactorial orgasm the must have dish of a lifetime.
You may keep you chilies, with their magic stirred in ingredients of unknown origin, and you may set aside your stews of ordinary garden variety vegetables and meats, once you have dined on the succulent fruit du mer in a haute tureen.
Served with the traditional baguette, laden with à l'huile d'olive, and garlic, and a few lemon wedges, you will surrender to this dish as no true Frenchman has ever surrendered.
The white table linen, used as a napkin, will be your flag forever.
And you will understand the meaning of life, if not liberty, you will know only the pursuit of happiness can be found in your next serving.

I'll not post my recipe here. I don't want to cause a riot.
Plus, I had to stalk a saucier for three long years, plying him with drinks until he blacked out, until he gave me his lost secrets. He was, sadly, beheaded, in a freak motorcycle accident just after he relinquished the subtle, yet perfect twilling of spices needed to render this magnificent product and I do bid him again adieu,.
Billy, you shall be missed.
But your recipe lives on.


No cheeseburger, Bouillabaisse!

/link: Link
 
2012-10-04 09:34:50 PM  
Since there's some mixed can soup recipes, I thought I would chuck this in the pot (it is delicious and was one of the few items my father would eat when going through chemo - when the sickness would hit).

No fancy name; I just call it the 3-soup Soup lol

1 can of Cream of Chicken (I personally use all Kaskey soups you can get at Sav-a-Lot stores... just tastes better to me and I enjoy opening a can of soup and NOT seeing a glob of fat floating on the top, you might have a different brand you prefer)
1 can if Cream of Mushroom
1 can Chicken Noodle soup
1 & 1/2 can milk + 1/2 can water (yes, you are only using 2 cans of liquid per 3 cans of soup; that is not an error!)

Heat it up, stir it up and serve...

Upon making it quite a few times, it seems easier to mix up if you heat the cans of soup first, stirring them together, then added in the milk/water.

Add a size of crackers or favorite sandwich (a grilled cheese rules with this) and you are set for a cold wintry night!
 
2012-10-04 09:47:36 PM  
Any one ever heard of 'Rocky Mountain Red Bean Soup'?

If so, could you post it?

Used to come in a packet, got the recipe from the company but wrote it down badly and then lost it.

Good stuff, Maynerd!
 
2012-10-04 09:51:02 PM  
Mine's very basic but healthy confort food.

Stew beef browned in olive oil with salt and pepper
deglaze with a little red or marsala wine
add loads of potatoes, carrots, celery, onion, corn, and what ever else you have on hand
2 or 3 bayleaves and some crushed garlic (powdered in a pinch)
boil on low/medium heat until everything's tender.
 
2012-10-04 09:52:20 PM  

Saborlas: Okay, you crazy Farkers, tonight we're gonna make beef stew!

(Audience Shill: "Like I need your help to throw some sh*t into a slow cooker!")

I said beef stew, not dishwater with soggy sh*t in it!

You're gonna wanna start with a pound and a half of stew meat. This is usually chuck or some other tough meat that comes from the part of the cow that does a lot of work. You cook this sh*t low and slow and it becomes tender. You can typically find it pre-cut into pieces. These pieces are usually too damn big. Trim 'em down to a size that's comfortable to have in your mouth.

(AS: "You know what YOUR MOM-")

-had in her mouth last night? NOT YOU. That would require an electron microscope.

So, toss that sh*t into a skillet and brown up the sides. Beef stew tastes a F*CK of a lot better once you make the Malliard Effect your b*tch.

(AS: "What the f*ck is this My-yar bullsh*t? This is a cooking show, not French class!")

I'll French FRY you if you keep this up. Basically, it's the browning of certain sugars due to heat. It makes things taste good.

So, once the beef cubes are brown on the sides, stick 'em in a greased-up casserole dish, put a lid on it, and throw them in the oven. 2 hours at 350 degrees. If you have the time, 3 hours at 250 might be better. Toss a quarter cup of your favorite liquid steak seasoning on so it braises properly.

(AS: "Mmmm, ketchup!")

Ketchup? You put ketchup on steak? Do I gotta get out the Taser?

Now, about 45 minutes before that beef comes out, you're gonna want to start doing some other sh*t. Cut an onion in half and put it in a bowl of water. If you neglect this step, the onion will say hurtful things to you and you will cry like a little girl. Waterboarding the onion makes all their nasty sh*t go into the water. While your onion is making its peace with the Onion God, chop up some red potatoes. They hold up to boiling better. White ones just disintegrate, they're better for mashing or baking. A double handful should be enough, just ...


It is inconceivable to me that you, traylor, Civil War2, and penguincam (also rnatalie, but I can't get great seafood here so I'm not going to attempt ciopino) aren't appearing in green for me.

/problem fixied
 
2012-10-04 09:55:02 PM  
I made a recipe the other night very similar to yours, traylor. The only difference is I added a little bit of chicken broth and sour cream. It was excellent. I think the recipe was called Hungarian chicken paprikash.
 
2012-10-04 09:58:47 PM  
Totally a bookmark & shiat
 
2012-10-04 10:00:54 PM  
ski9600, I'm honoured :)

I did get the recipe from a book which, I think, is aimed at parents trying to get their children to eat different healthy foods, which would explain why the spice levels are so low.

The chili mac works well as is, but it's nice to add extra veggies. It's very nice with spinach (a box of frozen, thawed and drained) or with mushrooms.
 
2012-10-04 10:02:02 PM  

ahab: Farmhouse Butternut Squash Soup

Ingredients:

4 bacon slices
4 large garlic cloves, chopped
1 teaspoon caraway seeds
2 lb butternut squash, peeled, seeded, and chopped
1/2 lb carrots, chopped
1 Granny Smith apple, peeled, cored, and chopped
3 thyme sprigs
2 Turkish bay leaves or 1 California
3 1/2 cups reduced-sodium chicken broth
2 cups water
1 to 1 1/2 teaspoons cider vinegar

Directions:

Cook bacon in a 4- to 6-qt heavy pot over medium heat until crisp. Transfer bacon to paper towels to drain.
Add garlic and caraway seeds to fat in pot and cook, stirring occasionally, until garlic is pale golden, about 1 minute. Add squash, carrots, apple, thyme, bay leaves, broth, water, 3/4 tsp salt, and 1/2 tsp pepper and boil, uncovered, until vegetables are tender, 15 to 20 minutes. Discard thyme and bay leaves.
Purée about 4 cups soup in a blender, in batches if necessary, until smooth (use caution when blending hot liquids). Return to pot and season with salt, pepper, and vinegar. Serve topped with crumbled bacon.


I was begining to think farkers stopped thinking of the bay leaf!
 
2012-10-04 10:03:42 PM  
Yeah, I know it's the cheap way out, but I always have liked the Hambeenz soup bags with about 15 beans. I always cook them with smoked ham hocks, a ham steak and plenty of hot sauce.
 
2012-10-04 10:06:33 PM  
Beer Cheese Soup:

2 cups yukon gold potatoes peeled and cubed
1 cup chopped yellow onions
1 leek white part only chopped
1/2 cup (yes cup) butter
1/2 cup flour
4 cups chicken stock
2 cups heavy whipping cream
3/4 cup beer
1 1/4 lb grated cheddar cheese
1 1/2 tsp white pepper
scallions chopped (garnish)
blue cheese (garnish)
bacon chopped into bits (garnish)
Roll of bread
NEEDED KITCHENWARE
Blender either hand or stand up or food processor.

preparation

Boil potatoes until soft and set aside.
Sautee onions and leaks in butter until soft. Gradually whisk in flour. This will create a roux. Cook it down, but do NOT allow to brown.
Whisk in chicken stock, beer, and cream. Add potatoes then cheese. Season and then blend until smooth.

Afterward add to cup or bowl (or bread bowl) and garnish first with blue cheese then top with bacon bits and finally scallions.

Enjoy!
 
kth
2012-10-04 10:08:10 PM  
Corn Chowder

Onions
Poblano Peppers
Chicken stock
Potatoes
Fresh Corn
Cream
Salt/pepper/whatever else you like.

Saute onions and peppers in oil. Add stock and diced potatoes, cook for a while until getting soft. Add corn. Heat further. Add cream (or milk, or half and half). Serve.

Carrot Coriander Soup

Onions
Celery
Carrots
Potatoes
Chicken Stock
Coriander
Sherry or wine
Cream
Sour Cream

Saute the onions and celery, add carrots, potatoes and stock. Add coriander. Cook until soft, puree, add sherry an cream. Serve with sour cream.
 
2012-10-04 10:08:42 PM  

douchebag/hater: Rocky Mountain Red Bean Soup'


This is what I'm getting from the google:

Colorados
1 pound dry red kidney beans
6 cups water
8 cups water
3/4 cup dry white wine or reduced-sodium beef broth
1 medium green or red sweet pepper, chopped
1 medium onion, chopped
1 medium tomato, chopped
4 cloves garlic, minced
1 medium fresh yellow wax chile pepper or banana chile pepper, seeded and chopped*
1 pound fresh beef brisket, trimmed of fat and cut into 3/4-inch pieces
1 ham hock
1 large russet potato, peeled and diced
1 teaspoon salt
1/2 teaspoon ground black pepper


1. In a 6-quart Dutch oven, combine beans and the 6 cups water. Bring to boiling; reduce heat. Simmer for 2 minutes. Remove from heat. Cover and let stand for 1 hour. (Or place beans in 6 cups water in pan. Cover and let soak in a cool place for 6 to 8 hours or overnight.) Drain and rinse beans.
2. Return beans to Dutch oven. Add the 8 cups water, the wine or broth, sweet pepper, onion, tomato, garlic, and chile pepper. Bring to boiling; add beef brisket and ham hock. Return to boiling; reduce heat. Cover and simmer about 1 1/2 hours or until beans and meat are tender. Remove ham hock; set aside to cool. Mash beans slightly. Add potato to bean mixture. Return to boiling; reduce heat. Cover and simmer about 15 minutes more or until potato is tender. When ham is cool enough to handle, cut meat from bone; discard bone. Cut ham into bite-size pieces; stir into bean mixture. Stir in salt and black pepper.

*Note
Because chile peppers contain volatile oils that can burn your skin and eyes, avoid direct contact with them as much as possible. When working with chile peppers, wear plastic or rubber gloves. If your bare hands do touch the peppers, wash your hands and nails well with soap and warm water.

Make-Ahead Directions
Prepare through Step 3 up to 2 days ahead. Cover and chill up to 48 hours. Continue as directed from Step 4. 

Is that it? link: Link
 
2012-10-04 10:11:33 PM  
Salmon crab whiskey chowder. Man, it took me a long time to figure out how to infuse the alcohol without curdling the chowder. Do it right and the flavor is layered. Do it wrong and the whole pot is crap. Worse than making Hollandaise over high heat. Some will know what I mean by that.
 
2012-10-04 10:15:19 PM  
Not bookmarking. But I'm bookmarking.
 
2012-10-04 10:16:39 PM  

justanothersumguy: How can you go wrong with a Chili recipe from a guy named George Couch?
Link
Your welcome.


My welcome?
 
2012-10-04 10:18:17 PM  
Okay, today's last Hungarian recipe is the Lecsó (English Lecho, pronounced "LETCH-oh". Yes it sounds funny even in Hungarian.). It's a simple, light, vegetarian dish served with bread.

erdely.ma 

2 onions
5 sweet peppers
5 tomatoes
1 tbs Hungarian paprika
1/2 tbs salt
1/2 tbs sugar
1 tbs oil

Heat oil, then fry the diced onions until they start browning.
Add the sliced sweet peppers and water, cook for 10 minutes.
Add the sliced tomatoes, salt, sugar, and paprika, cook for 10 minutes. Keep adding water if needed.
Serve with a slice of bread.

Personally I use bacon fat instead of oil, and I also add sausage, and for the last three minutes I also add two eggs in it. It looks something like this

forum.sanomabp.hu

Some like it with rice but it's not my to taste.
 
2012-10-04 10:21:53 PM  

douchebag/hater: Any one ever heard of 'Rocky Mountain Red Bean Soup'?

If so, could you post it?

Used to come in a packet, got the recipe from the company but wrote it down badly and then lost it.

Good stuff, Maynerd!


There's this also about a packaged kit from Reidy Foods: Link

Link
 
2012-10-04 10:23:51 PM  
smoked fish
diced potato
chopped onion
whole milk w/dash of cream to help it not separate

simmer low, no bubbling, stir lots

/local market sells lox trimmings, work great (no bones)
//cook slow or face a curdled shoop
 
2012-10-04 10:32:12 PM  

Semi-Sane: I made a recipe the other night very similar to yours, traylor. The only difference is I added a little bit of chicken broth and sour cream. It was excellent. I think the recipe was called Hungarian chicken paprikash.


Paprikash (paprikás) means "has paprika" in Hungarian. The only difference between chicken pörkölt (~roasted) and chicken paprikash is that the latter has sour cream in it. Of course there's paprika in both of them. You don't get it? Me neither, but I'm glad you liked it.
 
2012-10-04 10:39:31 PM  
RI style clam chowder, as best as I can tell (my mom and grandma made this forever and will not write it down for me)

Salt pork (about 2 fingers sized), chopped
1 or 2 onions, chopped

Add salt pork to large soup pot. Heat over medium high until it starts to brown. Add onions and saute until translucent. Remove onions from pot and reserve for later.

Add 2 to 4 potatoes, peeled and chopped to the hot pot with the salt pork still in it. Saute for a bit and then add 2 giant cans of clam broth (or sub with some water, just be sure to add some extra salt). Add a 1 lb container of chopped clams (reserve 3/4 cup or so for fritters). Simmer until potatoes are cooked. Add the onions back in. Season w salt and pepper. Serve with oyster crackers and clam fritters.

It does taste best if you can wait for the next day, but sometimes chowder waits for no one.
 
2012-10-04 10:45:17 PM  

traylor: Paprikash (paprikás) means "has paprika" in Hungarian. The only difference between chicken pörkölt (~roasted) and chicken paprikash is that the latter has sour cream in it. Of course there's paprika in both of them. You don't get it? Me neither, but I'm glad you liked it.


It's my understanding that if it's cooked in Hungary, it has paprika in it. I believe there was a Hungarian company that was fined for adulterating their paprika with various red powders including red lead. I also believe the owners of that company only narrowly escaped hanging at the hands of their countrymen. Take away lesson: don't fark with the paprika.
 
2012-10-04 11:03:36 PM  
From the same book (Stealth Health, by Evelyn Tribole), is the Beef Stroganoff.

4 cups (8 ounces) bow tie or egg noodles
1 lb steak
1 tsp Hungarian paprika
1/2 cup chopped onion
2 cloves minced garlic
2 cups sliced mushrooms
1 10-ounce can of condensed cream of mushroom soup
pepper
3/4 cup sour cream

Cook noodles, drain and set aside

Cut steak into thin pieces (put it in the freezer for an hour to help) and sprinkle pieces with paprika
Cook beef, onion and garlic, add mushrooms and cook until beef is no longer pink. Reduce heat.

Stir in soup and pepper. Simmer for 5 minutes, then stir in sour cream. Serve over noodles.

Tasty! And it counts as a stew if you stir it all up on your plate or bowl.
 
2012-10-04 11:23:16 PM  
Absent Cook's Stew (from an old recipe book I own)

2 lbs cubed stewing beef
1 medium onion, peeled & sliced (you can substitute 2-3 tablespoons onion powder)
3 medium carrots, peeled & sliced
3 medium potatoes, peeled & quartered
1 10 1/2 oz can condensed tomato soup
1/2 a soup can water
2 tablespoons white vinegar
1 teaspoon salt
pinch of pepper
1 bay leaf

You'll need a heavy casserole with a closely fitting cover for this. Place meat cubes in casserole & arrange vegetables around & through the cubes. Combine the remaining ingredients & pour over meat & vegetables. Cover & bake in 275° oven for 5 hours. Remove bay leaf before serving.

Note: No browning of the meat is necessary
 
2012-10-04 11:35:12 PM  

traylor: Okay, today's last Hungarian recipe is the Lecsó (English Lecho, pronounced "LETCH-oh". Yes it sounds funny even in Hungarian.). It's a simple, light, vegetarian dish served with bread.

[erdely.ma image 448x336] 

2 onions
5 sweet peppers
5 tomatoes
1 tbs Hungarian paprika
1/2 tbs salt
1/2 tbs sugar
1 tbs oil

Heat oil, then fry the diced onions until they start browning.
Add the sliced sweet peppers and water, cook for 10 minutes.
Add the sliced tomatoes, salt, sugar, and paprika, cook for 10 minutes. Keep adding water if needed.
Serve with a slice of bread.

Personally I use bacon fat instead of oil, and I also add sausage, and for the last three minutes I also add two eggs in it. It looks something like this

[forum.sanomabp.hu image 640x480]

Some like it with rice but it's not my to taste.


Your style reminds me of shakshuka, a North African/Middle Eastern egg-tomato-garlic-onion-pepper dish (which makes me think of Huevos Rancheros). Which is farking delicious, and I'll give your meal a try.
 
2012-10-04 11:49:20 PM  

theorellior: traylor: Paprikash (paprikás) means "has paprika" in Hungarian. The only difference between chicken pörkölt (~roasted) and chicken paprikash is that the latter has sour cream in it. Of course there's paprika in both of them. You don't get it? Me neither, but I'm glad you liked it.

It's my understanding that if it's cooked in Hungary, it has paprika in it. I believe there was a Hungarian company that was fined for adulterating their paprika with various red powders including red lead. I also believe the owners of that company only narrowly escaped hanging at the hands of their countrymen. Take away lesson: don't fark with the paprika.


In Australia, the American 'chili' concept is little known but European goulash/stroganoff (and the less interesting English/Irish stew dishes) are very commmon. In the chili thread the other day I noted that none of the recipes seemed to include paprika, and it was suggested by a chili fan that it would just get lost in the flavours. I was incredulous, but it's not my place to tell an expert that he's doing it wrong.

Paprika is good and need not be used sparingly.
 
2012-10-04 11:51:14 PM  
Thanks for the awesome recipes, everyone!

/Bookmarked for a colder day
 
2012-10-05 12:14:18 AM  
We've got lots of coots showingup on the lake now, presaging winter's arrival, so here's a recipe to make use of teh little bassturds...
1 coot, defeathered and cleaned out.
1 T each minced garlic and onion
1/2 t pepper and Lawrys seasoned salt
1/2 cup white wine
1 cedar plank 1x6x12"
1 cup seasoned bread cubes

Stuff coot with bread cubes
marinate in wine/garlic/onion/pepper/salt mix for a day
place coot on plank
roast in 350 degree oven for 90 minutes
baste bird with marinade every 10 minutes
Remove from oven, let cool 15 minutes
Discard Coot, and eat the plank...

But seriously folks...

Navy bean soup:
1 lb small white beans, soak overnight.
1 large smoked ham shank (more meat than ham hocks)
1 tablespoon mustard powder
2 sticks celery, chopped
1 medium onion, chopped
half t garlic, minced
1 tsp pepper
add a jalapeno pepper if you like


Ham shanks have enough salt added that you don't need any extra salt.

add it all to either a pressure cooker or a crockpot. cover with hot water.
Crockpot cooks on low all day
pressure cooker does it in an hour.

good first night, better second day.

Best to freeze any leftovers in ziploc bags because it
doesn't keep longer than 4 days.

Flatulent but fantastic on a cold winter's night- goes really well with some garlic bread. enjoy!
 
2012-10-05 12:19:42 AM  
Damn this thread is making me hungry.
One of my favourites is Chicken and Dumplings.

ic.pics.livejournal.com
 
2012-10-05 12:50:33 AM  
Broccoli Cheese Soup

Ingredients
1 whole Onion, Diced
1 stick 1/2 Cup Butter
1/3 cup Flour
4 cups Whole Milk
2 cups Half-and-half
4 heads Broccoli Cut Into Florets
1 pinch Nutmeg
3 cups Grated Cheese (mild Cheddar, Sharp Cheddar, Jack, Etc.)
Small Dash Of Salt (more If Needed)
Freshly Ground Black Pepper
Chicken Broth If Needed For Thinning

Preparation Instructions
Melt butter in a pot over medium heat, then add the onions. Cook the onions for 3 to 4 minutes, then sprinkle the flour over the top. Stir to combine and cook for 1 minute or so, then pour in milk and half-and-half. Add nutmeg, then add broccoli, a small dash of salt, and plenty of black pepper.
Cover and reduce heat to low. Simmer for 20 to 30 minutes, or until the broccoli is tender. Stir in cheese and allow to melt.
Taste seasonings and adjust if needed. Then blend the heck outta it with an immersion blender!
 
2012-10-05 01:20:46 AM  
1/4 cup vegetable oil
3 cups chopped onions
5 chopped garlic cloves
2 cups dried red lentils
8 cups low-salt chicken broth
1 chopped carrot
1 1/2 tablespoons garam masala
1 1/2 teaspoons ground coriander
1 teaspoon turmeric
1/2 teaspoon cayenne pepper
2 bay leaves

2 cups diced cooked chicken
1 cup canned unsweetened coconut milk
3 tablespoons fresh lemon juice


2 cups cooked basmati rice
Lemon wedges

Fry onion until gold, add garlic. Add spices. Add lentils, carrot and chicken broth. Boil for 20 mins or so. Take out bay leaves and blend til smooth. Add chicken and coconut milk, put rice in bowls and add soup. Thank Kwai Lo for the yummy, yummy soup.
 
2012-10-05 01:25:08 AM  
Cookbookmark!
 
2012-10-05 02:43:03 AM  

TheMega: Since there's some mixed can soup recipes, I thought I would chuck this in the pot (it is delicious and was one of the few items my father would eat when going through chemo - when the sickness would hit).

No fancy name; I just call it the 3-soup Soup lol

1 can of Cream of Chicken (I personally use all Kaskey soups you can get at Sav-a-Lot stores... just tastes better to me and I enjoy opening a can of soup and NOT seeing a glob of fat floating on the top, you might have a different brand you prefer)
1 can if Cream of Mushroom
1 can Chicken Noodle soup
1 & 1/2 can milk + 1/2 can water (yes, you are only using 2 cans of liquid per 3 cans of soup; that is not an error!)

Heat it up, stir it up and serve...

Upon making it quite a few times, it seems easier to mix up if you heat the cans of soup first, stirring them together, then added in the milk/water.

Add a size of crackers or favorite sandwich (a grilled cheese rules with this) and you are set for a cold wintry night!


frowned upon by some but for a busy daddy and cook or whoever you can do amazing things with cream of whichever soups.

Easy Clam Chowder: (can be doctored up with chopped up bacon, onion and celery)

3 cans of cream of potato soup
3 cans of minced clams
almost a quart of cream (whole milk works)
corn starch (less than a table spoon)

I cook the bacon, soften the onion and celery in the bacon fat, add the soup and then the clams, I don't drain one of the cans of clams, boil that stuff up, mix the corn starch with a small amount of milk until it's creamy and add that to the pot. Top off with the rest of the milk and cook until it almost boils. Serve with oyster crackers.
 
2012-10-05 03:41:02 AM  
Of course there's my, no longer illegal chili recipe (see recent fark headline on the subject).

A pound of some kind of meat. Tradition is a reasonable cut such as round cut into 1/4" dice or just ground beef (or turkey if you must or if you want to do it vegetarian, Tempeh works well).

Brown the meat like substance. Pour off any excess grease. If you are using Tempeh add a few shakes of Worcestershire sauce at this point (which somewhat defeats the vegan mania point as this has anchovies in it).

If you want to add fresh onions or peppers, sauté them until transparent at this point.

Large can (26 oz) of tomatoes.
Small can (14 oz) of red kidney beans
Small can (14 oz) of black beans (optional, but it adds a neat contract to the others).
Small can of green chilis (optional)

I make my own spice combination, but you can use a prepared mix (acutally, I used French's Chili-O for years, not too bad).
My mix is: onion powder (if not real onions above), garlic, powdered chilis, sweet paprika, cumin, fennel powder (my secret ingredient).
Then at the end, add salt and something hot (either hot paprika or cayenne powder) to bring the thing up to the desired level of heat.
Always add the salt near the end.
 
2012-10-05 04:53:41 AM  
www.alaskageographic.org

His stews weren't as fancy as you guys, but the scenary was to die for.
Still need to find me some navy beans.
 
2012-10-05 06:50:05 AM  

Rev.K: I love making chicken soup. My local grocery store has cooked whole chickens for $7.99. How the hell can you beat that? YOU CAN'T!

So I'll get one of those, strip it down and throw the bones, skin and carcass into a pot full of water to make the stock. While I'm waiting for that to boil, I chop up:

3 stalks celery (into large pieces)
3 large carrots (into large pieces)
1 white onion (large pieces)

I also add a whole clove of garlic and thyme, oregano and sage.


This is pretty much my soup recipe. I'll also add either some potato, or egg noodles to it. The only difference for me is that I don't add the skin to the pot when making the broth. It eliminates a lot of the fat. I do the same with turkey.

Here's my contribution to this thread. I would have added it to the Crockpot thread, but I found it very late:

Slow Cooker Creole Black Beans and Sausage

Ingredients:
• 2 pounds smoked sausage, cut into 1 inch slices
• 3 (15 ounce) cans black beans, rinsed and drained
• 1 1/2 cups chopped onion
• 1 1/2 cups chopped celery
• 1 1/2 cups chopped green pepper
• 1 cup water
• 1 (8 ounce) can tomato sauce
• 4 cloves garlic, minced
• 2 teaspoons dried thyme
• 1 teaspoon chicken bouillon granules
• 1 teaspoon white pepper
• 1/4 teaspoon cayenne pepper (add more to spice it up a bit)
• 2 bay leaves

Directions:
1. Place a large skillet over medium heat, and add sausage. Cook, stirring, until sausage is browned, about 5 minutes. Drain fat, and transfer sausage to slow cooker.
2. Stir the black beans, onion, celery, green pepper, water, tomato sauce, garlic, thyme, bouillon granules, white pepper, cayenne pepper, and bay leaves into the sausage in the slow cooker. Cover, and cook on Low until vegetables are tender, about 6 hours.
3. Remove bay leaves before serving.
4. Serve over warm cooked rice
 
2012-10-05 08:10:36 AM  
2.bp.blogspot.com

/oblig
 
2012-10-05 08:27:34 AM  

MaxxLarge: Easiest soup in the world, but FANTASTIC for winter. Like a lot of soups, it refrigerates well, keeps forever, heats back up fast, and just gets better overnight.

Cream of Potato

5-lb. Bag of Russet Spuds
....


I'm so trying this. Thanks!!
 
2012-10-05 09:13:25 AM  

skiinstructor: We've got lots of coots showingup on the lake now, presaging winter's arrival, so here's a recipe to make use of teh little bassturds...


Can you use this recipe for curmudgeons, codgers or pensioners, too?
 
2012-10-05 10:34:56 AM  
So many delicious recipes. Thanks everyone!
Happy to have a food thread.

/starving now
 
2012-10-05 11:10:34 AM  

CoRrUpTeDbUdGiE: I bought a butternut squash from the supermarket today and need an idea or three... I'm vegan and I don't touch alcohol. I am currently (due to health reasons) on a very low-fat diet.
I don't particularly do fruit either - I think veg is definitely more important ;-)
At the moment, I have 2 onions, a small bag of carrots, miso soup paste, udon noodles, two tins of plum tomatoes and a fairly decent stash of herbs and spices. I have rice milk aswell. (for ideas...)
However, I don't want soup all the time. I was wondering how to cook butternut squash too. I have eaten it in the past but this is the first time I've bought a squash.


Here's mine, use veggie stock instead of chicken:

1 butternut squash
Mirepoix (Carrots, Celery, + Onions) - You can add extra onions instead of celery
4 cups Stock (enough to cover what you have plus a little extra)
Spices - I add curry and Old Bay seasoning, add what you like and taste as you go
Oil - coconut is very healthy, a little bit goes a long way

Get Pot and heat it up.
Add Oil and the mirepoix mix
Allow that to cook/"sweat" - about 10/15 stirring every few mins to avoid overcooking
Then add peeled and chopped up Squash and spice now. Stir a bit
Then add stock and allow it to come to a good simmer to thicken
Cool and blend to yummy goodness. Immersion blender is key
 
new
2012-10-05 11:49:20 AM  

Ace's Pretty Pirate Kitty: Hey gang,

I've been craving Chicken and Dumplings for a month but am tired of my usual (admittedly delicious) recipe- someone care to share their favorite C 'n D recipe so I can try something new?

Thanks!



i grew up with the yellow limp noodle can of CnD growing up. My wife's family has a recipe that i give to all the people that say they cant cook because of the amount of ingredients.

2 chicken breasts cubed 1"
1 bag of frozen buttlermilk biscuits (easier than scratch)
1 tbsp kosher salt
pepper
water

put chicken and salt in half stockpot full of water.
turn on just below high on the eye so it doesnt boil over.
spread out all of the frozen biscuits on the counter to thaw.

right before the chicken is done, the biscuits should be mostly thawed. cut all in to quarters.
remove chicken and set aside. add 1tsp of pepper to pot and a third of the quartered biscuits.
they boil until you can cut into it and it isnt gummy. most of the first third will just thicken the water,
pull those out and put into a big bowl with the chicken. put in next third with another tsp of pepper and boil. these will be big and fluffy when done in the middle. pull out and put in bowl and put in last with another tsp of pepper. after done, put in bowl. add any amount of liquid you prefer to the bowl and mix. My wife likes hers with less liquid, i prefer mine almost soup like so i can sop it up with bread.
 
2012-10-05 04:14:23 PM  
The Boathouse has one of my favorite gumbos.
 
2012-10-05 04:30:37 PM  
Easy chicken soup...

A few carrots (whole)
A few stalks of celery (whole)
1 medium/large onion (quartered)
2 chicken thigh quarters, fresh uncooked with skin
Enough salt, pepper, parsley, sage etc...
(do not obsess over exact amounts...).

In a large pot (stock pot) add carrots, celery stalks, onion and chicken. Add Add enough water to cover the chicken + an inch or two more. Bring to a very low boil and adjust heat so that it actively simmers but not quite boiling. Add about 1/2 teaspoon each salt and pepper, about 1 tbs of parsley and whatever other spices in the amounts you think will be 'enough' (don't overdo it). Let the chicken simmer for at least a couple of hours, stirring occasionally. Skim off any foam from the top if it collects. After a couple of hours, turn off the heat and let things cool off a bit. Remove and set aside the chicken. Strain the broth and discard the boiled-to-death carrots, celery and onion. Put the broth in the fridge and chill. Use a couple of forks to remove the chicken meat from the bones, discarding any cooked chicken bits you don't want to eat in the soup. Set the shredded chicken meat in the fridge.

Once the broth has chilled, skim the chicken fat off the top and then warm the broth over medium heat. Add fresh chopped carrots and celery, a potato or two etc. Cook any noodles or rice before adding them to the broth. If necessary, add more seasonings, a tablespoon or two of butter or even a chicken bullion cube (careful, it's easy to make it too salty this way). Let is simmer till the veggies are soft, then add the chicken and serve. To thicken it slightly (some folks like it) dissolve a tbs of cornstarch in COLD water, and then slowly add that into the hot soup while stirring.
 
2012-10-05 04:50:29 PM  
Way back when, a Mexican restaurant imparted to me the secret of their to-die-for Chili Colorado.
So simple...

Beef (shredded roast works best, but you can use lean hamburger or stew meat as well)
Las Palmas enchilada sauce (comes in Mild, Medium, and Hot). I like the Medium.
The brand is important; I've tried using other brands and they don't come out nearly as well.

Cook the meat in the sauce on really low heat for a couple hours. That's it.
It's better the next day.
You can add beans if you want...but I never do.
 
2012-10-05 07:55:16 PM  
Incredibly Healthy Low Fat Veggie Soup (Yea Right)

(aka Loaded Potato Soup like at O'Charley's)

3 Pounds New Potatoes, Diced
1 Large Sweet (Vidalia) Onion, Diced
1 Stick of Butter
1/4 Cup Flour
8 Cups Half-and-half
1 (16 ounce) Package of Velveeta
Package of Bacon
3 Tablespoons Chives, chopped (I use freeze dried and add them with the half and half)
3 Tablespoons Parsley, chopped (I use dried and add it with the half and half)
1 Teaspoon White Pepper
1 Teaspoon Garlic Powder
1 Tablespoon Tabasco or your favorite Pepper sauce
1 (8 ounce) container sour cream
1 cup Cheddar cheese, shredded

Instructions

Dice unpeeled new potatoes. Place in a boiler, cover with salted water and bring to a boil. Let boil for around 10 minutes or until done. Drain well.

Prepare the package of bacon and set aside retaining the bacon grease. Saute the diced onion in the bacon grease. Set aside, again retaining the bacon grease.

In a separate large boiler, melt a stick of butter on low heat and add the flour, whisking until smooth. Simmer over low heat for a couple of minutes and then gradually add half-and-half, stirring constantly. (If you are using dried parsley and or chives, add them now) Continue to stir until smooth and liquid begins to thicken.

Add cubed Velveeta. Stir well until melted making sure the cheese does not stick to the bottom of the boiler. Add the sauteed onion, including the bacon grease. Crumble and add the bacon. Stir in white pepper, garlic powder and hot pepper sauce. (If you are using fresh parsley and or chives add them now) Add container of sour cream. Finally, add the potatoes. Turn off heat, and allow to stand for about ten to twenty minutes so the flavors can meld.

Place soup into individual serving bowls and top with shredded cheese.

Tips: Don't be afraid to play with the amount of White Pepper, Garlic Powder, and Tabasco depending on how spicy or bland you want your soup. Remember that the potatoes are going to absorb some of the spices during the time you allow the soup to stand so it it seems a little spicy at first, don't worry too much.

I have seen picky children who normally will only eat chicken nuggets and not much else lick their bowl clean when eating this.
 
2012-10-05 08:02:05 PM  

ahab: Step 1: go get a pressure cooker. RIGHT NOW. DO IT!


Pressure cookers are awesome.

It's kind of shocking how much better veggies taste when cooked in them.
 
2012-10-05 11:05:52 PM  
Here's a very good recipe for Jamaican Red Bean Stew that I have made with good results for my annual Super Bowl Party. I have home made appetizers, pasta salads, bread out in the beginning of the party and then serve the entree(s) during the Half Time of the Super Bowl.

This recipe is versatile because it's easy -- made in a slow cooker. Just cook the garlic in olive oil in the cooker and add the rest of the ingredients. It cooks all day and I can prepare the rest of the party foods and it's ready by half time. It's vegetarian/vegan and and quite healthy with the sweet potatoes and carrots.

JAMAICAN RED BEAN STEW

1 Tablespoon olive oil
2 cloves garlic, minced
2 cups sliced baby carrots
3 scallions, chopped
1 sweet potato, peeled and diced
1 (15 ounce) can diced tomatoes, drained
2 teaspoons curry powder
1/2 teaspoon dried thyme
1/4 teaspoon red pepper flakes
1/4 teaspoon ground allspice
salt and freshly ground pepper to taste
2 (16 ounce) cans red kidney beans, drained and rinsed
1 (14 ounce) can unsweetened light coconut milk
1 cup vegetable broth

Pour the oil into a 4 quart slow cooker and set the cooker on high. Add the garlic and put the lid on the cooker while you prepare the rest of the ingredients.

To the cooker, add the rest of the ingredients. Cover and cook on low for 6 to 8 hours.

Serve over rice or couscous.

Found recipe in South Jersey Courier Post. It's originally from "Quick Fix Vegetarian" by Robin Robertson.
 
2012-10-06 01:40:48 AM  
Cream of Zucchini

Very simple and flavorful.

1/4 Cup water
3 Cups Peeled Zucchini, Diced
1/2 Sweet Onion, Diced
1/2 Teaspoon Salt
1/4 Teaspoon Dill
2 Chicken Bouillon Cubes
1 Tablespoon Butter
1 Teaspoon Sugar
1 Teaspoon Lemon Juice
1/4 Cup Sour Cream
1 Tablespoon Flour

In a saucepan, combine the Water, Zucchini, Onion, Salt, Dill, and Chicken Bouillon Cubes. Cover and simmer until the Zucchini starts to completely fall apart.

Add the Butter, Sugar, and Lemon Juice. If you want a super creamy consistency, go ahead and hit the soup with your immersion blender. (I like leaving the Onions intact and Zucchini pretty much falls completely apart just using a whisk)

Stir the Flour into the Sour Cream to combine, and then slowly add the mixture while stirring constantly to prevent lumps. Continue to stir until the soup thickens.

Tip: Left over chicken flavor ramen noodle seasoning packets make an even better tasting substitute for chicken bouillon cubes. (I toss cooked ramen noodles into stir fry pretty often so I have a lot of those flavor packets left over)
 
kth
2012-10-07 07:15:11 PM  

katerbug72: Damn this thread is making me hungry.
One of my favourites is Chicken and Dumplings.

[ic.pics.livejournal.com image 320x240]


I never can get dumplings right. And I'm weird about textures, so if the dumplings are off, I can't eat it, so no chicken and dumplings for me, which is sad, because I like them. Dumplings are apparently one of three things (the others gnocchi and oddly, jello) that I can not ever get right. I can make nearly anything else, but not dumplings. Any tips?


that being said, one of my favorite soup restaurants when I lived in Wichita, Tanya's Soup Kitchen, has a magnificent soup, chicken noodle over mashed potatoes, that puts you in a coma of comfort food yumminess.

Her curry was reputed to induce labor, so you would often see very pregnant ladies at lunch on Curry day.
 
2012-10-07 08:59:40 PM  

kth: katerbug72: Damn this thread is making me hungry.
One of my favourites is Chicken and Dumplings.

[ic.pics.livejournal.com image 320x240]

I never can get dumplings right. And I'm weird about textures, so if the dumplings are off, I can't eat it, so no chicken and dumplings for me, which is sad, because I like them. Dumplings are apparently one of three things (the others gnocchi and oddly, jello) that I can not ever get right. I can make nearly anything else, but not dumplings. Any tips?


that being said, one of my favorite soup restaurants when I lived in Wichita, Tanya's Soup Kitchen, has a magnificent soup, chicken noodle over mashed potatoes, that puts you in a coma of comfort food yumminess.

Her curry was reputed to induce labor, so you would often see very pregnant ladies at lunch on Curry day.


I cheat and use Bisquick mixed with milk and herbs. They always turn out fluffy. Drop teaspoon sized blobs in the soup and put a lid on it, don't stir. You can turn them once if you like but I don't fInd that I need to. Good luck!

Mmmmm curry is delicious.
 
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