Why is the AC on …it’s Halloween????
A few weeks ago I was just getting in the mood for soup and stew and a nice glass of Irish crème. Then it happened…you may be wondering what I would be talking about….the hot humid, nasty thing I like to call the weather. It’s November 1st and it’s going to be 85 degrees. Yuck. I guess for now it’s back to popcicles and frozen yogurt. That’s all I have to saytoday….oh by the way I didn’t over do the candy eating this year. I know your wondering how I did it? I can only say I have no idea. So I hope everyone had a fun and safe candy day…because we did. Also if you have left over candy you don’t know what to do with, I be glad to take it off your hands. Really I don’t mind. That’s all the news for now….
Monday, October 18, 2004
Chicken Noodle soup.
That’s right folks…. If you can only make one soup, this should be. But if you can make this one, you really can make any soup. It really is that simple. The full recipe is the one I recommend. But if time is short. Cut out the first part of the recipe and use can chicken broth. Make sure to compare brands, not by cost but for sodium. The cheaper brands also tend to have less. Two reasons this is important…1) You can always add more salt 2)the less salt in a product the better quality it is. Sodium is a preservative first and foremost.
Chicken Stock … step one
3 to 3 1/2 lbs. chicken
1 onion cut in half
2 celery ribs chunked
2 carrots cut in 3 inch pieces
If you have add 2 bayleaves
Place the chicken in a 5-6 qt. pan and cover with water. Add vegetables. Cook about 30 minutes over medium heat until chicken is done.Try not to boil, simmering is better. The chicken will not be tender, but chewy. Remove chicken from pot and cool chicken. When chicken can be handled take the meat from the bones and add bones back to pot and cook 1/2 hour more over medium heat. Chill chicken pieces.
Prepare:
The Soup step two
2 celery ribs diced
3 carrots diced
Dice the chicken into bite size pieces.
Strain stock and return to pan. Add 2 cups of water, chicken and prepared vegetables. Cook another 20-25 minutes until vegetables are cooked. Add 4 ounces noodles to the soup and cook 10 minutes. Taste and adjust for salt and pepper. If your not eating right after you cook the soup, you may want to cook noodles separately and add to bowl when eating. Pasta soaks up liquids, not only will your broth will disappear , the noodles will become soggy.
Happy Soup making……..if you have any questions regarding this recipe or any other….drop an e-mail. If there are any cooking questions I would love to answer them, too!!!
That’s right folks…. If you can only make one soup, this should be. But if you can make this one, you really can make any soup. It really is that simple. The full recipe is the one I recommend. But if time is short. Cut out the first part of the recipe and use can chicken broth. Make sure to compare brands, not by cost but for sodium. The cheaper brands also tend to have less. Two reasons this is important…1) You can always add more salt 2)the less salt in a product the better quality it is. Sodium is a preservative first and foremost.
Chicken Stock … step one
3 to 3 1/2 lbs. chicken
1 onion cut in half
2 celery ribs chunked
2 carrots cut in 3 inch pieces
If you have add 2 bayleaves
Place the chicken in a 5-6 qt. pan and cover with water. Add vegetables. Cook about 30 minutes over medium heat until chicken is done.Try not to boil, simmering is better. The chicken will not be tender, but chewy. Remove chicken from pot and cool chicken. When chicken can be handled take the meat from the bones and add bones back to pot and cook 1/2 hour more over medium heat. Chill chicken pieces.
Prepare:
The Soup step two
2 celery ribs diced
3 carrots diced
Dice the chicken into bite size pieces.
Strain stock and return to pan. Add 2 cups of water, chicken and prepared vegetables. Cook another 20-25 minutes until vegetables are cooked. Add 4 ounces noodles to the soup and cook 10 minutes. Taste and adjust for salt and pepper. If your not eating right after you cook the soup, you may want to cook noodles separately and add to bowl when eating. Pasta soaks up liquids, not only will your broth will disappear , the noodles will become soggy.
Happy Soup making……..if you have any questions regarding this recipe or any other….drop an e-mail. If there are any cooking questions I would love to answer them, too!!!
Wednesday, October 13, 2004
Monday, October 11, 2004
hAPPY, hAPPY, joY, JOY............
That's right folks guess what great event is happening today????
If you guessed it, Today 32 uncut episodes of the one the only super wacky cartoon...Ren and Stimpy is being released on DVD today. So all you crazy folks like me...who have been fans since the very beginning....go pick yourself up a copy.
And In Other News,
Back to the old grind for me...I have been back since sat. It's always nice starting off a new work week with an 11 hour day. No big deal unless you have been on vacation for the past 2 weeks. Can i say my feet are very unhappy with me at the moment. Oh...well they will get over it.
So have a great day and take care of your feet because they will love you....and remember when your feet are unhappy....you are unhappy...
That's right folks guess what great event is happening today????
If you guessed it, Today 32 uncut episodes of the one the only super wacky cartoon...Ren and Stimpy is being released on DVD today. So all you crazy folks like me...who have been fans since the very beginning....go pick yourself up a copy.
And In Other News,
Back to the old grind for me...I have been back since sat. It's always nice starting off a new work week with an 11 hour day. No big deal unless you have been on vacation for the past 2 weeks. Can i say my feet are very unhappy with me at the moment. Oh...well they will get over it.
So have a great day and take care of your feet because they will love you....and remember when your feet are unhappy....you are unhappy...
Wednesday, October 06, 2004
Soup…Glorious…SOUP!!!!!
That’s right folks it’s almost that time of year again. Where there’s a chill in the air and there’s nothing like a hot bowl of home made soup to make you smile. And for those folks up north these recipes have reached you in perfect time. I no what your saying …”I don’t have all day to make soup”…Well first you don’t need all day to make all day to make a yummy fresh soup. And second it’s quite simple…so get your printers ready because below I have some excellent simple soup recipes. Don’t be shy, if you have any questions…send me an e-mail.
Tomato-Corn Chowder
1 qt milk
2 cups cooked corn, canned or fresh, or frozen
1 cup tomato puree
Salt & pepper to taste
2 leaves basil
2 stalks celery, chopped med size
chopped 2 potatoes, peeled & chopped
Combine milk, tomato puree, basil and celery in soup kettle. Simmer, uncovered, 10 minutes. Do not boil. Remove from heat and strain. Return liquid to kettle; discard solids. Cook potatoes in separate saucepan in boiling water 15 minutes or until tender. Drain. Add potatoes and corn to liquid in kettle, season with salt and pepper, and heat. Do not boil. salt and pepper to taste
Roasted Butternut Squash
Soup Servings : 8
2 large butternut squash -- (4 pounds)
2 tablespoons olive oil
4 cups chicken stock, Canned stuff works great!
2 cups water
1 teaspoons pepper
2 teaspoons salt
1/2 teaspoon onion powder
1 teaspoon dried tarragon or oregano or what ever herbs you like, you can you a comination of a few
Cut the squash down the middle and scoop out the seeds and pulp with a spoon. Place, cut side down, on a roasting pan brushed with olive oil. Bake at 350 degrees for 1 hour or until tender. Scoop out flesh with a spoon and place into a large mixing bowl.In another large mixing bowl, stir together water and stock. Puree squash in a blender or food processor (in batches) adding enough of the liquid as needed, until smooth. Pour pureed squash into a deep pot and bring to a low boil. Season with salt, pepper, onion power and tarragon. Reduce heat to a simmer and cook over very low heat 1 hour, stirring every quarter hour. Before serving check seasoning!!
Lentil Soup
ham bone or/some ham/ or bacon
lentils (about 1 and 1/2 cups)
cubed potatoes
2 cans diced tomatoes
diced carrots
diced onions
water to cover
combine all in a pot with a lid, bring to boil, lower heat and simmer until lentils are cooked and potatoes and carrots are soft. Yummy!!! Salt and pepper Can it be any simpler!!!You may need to add water during the cooking process.
So there you have it folks the first offical batch of fall recipes. Guys and Gals i encourage you to get cooking because there's nothing like the smell of soup on a cool fall evening. There will be more to come so keep your printers, and pots, and pans ready! because you never know what creative ideas might come your way.
That’s right folks it’s almost that time of year again. Where there’s a chill in the air and there’s nothing like a hot bowl of home made soup to make you smile. And for those folks up north these recipes have reached you in perfect time. I no what your saying …”I don’t have all day to make soup”…Well first you don’t need all day to make all day to make a yummy fresh soup. And second it’s quite simple…so get your printers ready because below I have some excellent simple soup recipes. Don’t be shy, if you have any questions…send me an e-mail.
Tomato-Corn Chowder
1 qt milk
2 cups cooked corn, canned or fresh, or frozen
1 cup tomato puree
Salt & pepper to taste
2 leaves basil
2 stalks celery, chopped med size
chopped 2 potatoes, peeled & chopped
Combine milk, tomato puree, basil and celery in soup kettle. Simmer, uncovered, 10 minutes. Do not boil. Remove from heat and strain. Return liquid to kettle; discard solids. Cook potatoes in separate saucepan in boiling water 15 minutes or until tender. Drain. Add potatoes and corn to liquid in kettle, season with salt and pepper, and heat. Do not boil. salt and pepper to taste
Roasted Butternut Squash
Soup Servings : 8
2 large butternut squash -- (4 pounds)
2 tablespoons olive oil
4 cups chicken stock, Canned stuff works great!
2 cups water
1 teaspoons pepper
2 teaspoons salt
1/2 teaspoon onion powder
1 teaspoon dried tarragon or oregano or what ever herbs you like, you can you a comination of a few
Cut the squash down the middle and scoop out the seeds and pulp with a spoon. Place, cut side down, on a roasting pan brushed with olive oil. Bake at 350 degrees for 1 hour or until tender. Scoop out flesh with a spoon and place into a large mixing bowl.In another large mixing bowl, stir together water and stock. Puree squash in a blender or food processor (in batches) adding enough of the liquid as needed, until smooth. Pour pureed squash into a deep pot and bring to a low boil. Season with salt, pepper, onion power and tarragon. Reduce heat to a simmer and cook over very low heat 1 hour, stirring every quarter hour. Before serving check seasoning!!
Lentil Soup
ham bone or/some ham/ or bacon
lentils (about 1 and 1/2 cups)
cubed potatoes
2 cans diced tomatoes
diced carrots
diced onions
water to cover
combine all in a pot with a lid, bring to boil, lower heat and simmer until lentils are cooked and potatoes and carrots are soft. Yummy!!! Salt and pepper Can it be any simpler!!!You may need to add water during the cooking process.
So there you have it folks the first offical batch of fall recipes. Guys and Gals i encourage you to get cooking because there's nothing like the smell of soup on a cool fall evening. There will be more to come so keep your printers, and pots, and pans ready! because you never know what creative ideas might come your way.
Sunday, October 03, 2004
I'm Back!!!!
For those of you wondering where the heck I was and why haven't i been blogging here's the answer:
I was on vacation...and went up north to visit my family. I had a great time staying with Aunt Broccolli ( Aunt Pat) and Drink Master B (aka Uncle Tony). Thanks for letting us stay at your lovely aboude. And can't wait till i have the chance to see all you folks again. I have to say my trip was very delicious (spiritually and the food also). The produce up there is awesome...and very reasonable. How to you like them apples... I thought they were yummy too.
I still have several days before i have to go back to the old grind... so i think I'm going to have to have some more fun... And coming to a blog near you fall recipes, that will make your mouth water by just reading them!
For those of you wondering where the heck I was and why haven't i been blogging here's the answer:
I was on vacation...and went up north to visit my family. I had a great time staying with Aunt Broccolli ( Aunt Pat) and Drink Master B (aka Uncle Tony). Thanks for letting us stay at your lovely aboude. And can't wait till i have the chance to see all you folks again. I have to say my trip was very delicious (spiritually and the food also). The produce up there is awesome...and very reasonable. How to you like them apples... I thought they were yummy too.
I still have several days before i have to go back to the old grind... so i think I'm going to have to have some more fun... And coming to a blog near you fall recipes, that will make your mouth water by just reading them!
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