Soup Some Action

22 10 2010

Mr. Healthful, aka Sauceman, aka Old James

mon chef d'oeuvre

here.  Heather is not feeling so healthful tonight, and is currently curled up on the couch in a ball hiding under a blanket, so it was my turn in the kitchen (and on the computer) tonight.

After heating up some leftover soup for Healthful Heather (TM), I peeped the scene in the fridgeemerator, deadset on using the pot that made her soup to make something else.   I saw some mushrooms but they was rotten.   However, I had already started heating up the olive oil in this a here little pan, so I had to press on like George Washington on that damn rowboat.

This is a tasty hearty spicy cool soup that I improvised tonight.  Thus, I present this recipe in real-time perspective, as best I can remember it:

Yields about 3 cups.

Heat up a little olive oil in a SAUCE PAN

Add 2 chopped shallot bulbs and a couple chips of fresh ginger

Saute it, don’t spray it for about 5 mins.

Add 1 to 2 cups cold water directly to this hotness! and let ‘er sit over low heat.

Chop up 4 golf ball sized heirloom tomatoes (this is what I had at hand, I’m sure you could use 2 or 3 plum tomaters and get similarly exquisite results) and add them to your soup

Add 2 teaspoons Penzey’s (thanks for the royalties!) Singapore Seasoning Mix

Simmer this stuff for about 10 minutes, add a little kosher salt, and some gentile pepper.    Add some of the beer you’ve been drinking.   Sprinkle in some granulated garlic.  Add 2 quartered cloves of garlic.

Add 2 tableSPOONs of Whole Foods Creamy Peanut Butter   –  you know,  the 365 Days A Year Store Brand But My Newton Bookgroup Won’t Judge Me If They Look In My Cupboard While I’m In The Bathroom type !!!!!!

Stir it up, lil darlin, stir it up.    Keep it just about between simmer and rolling boil.

Slice a lil serrano pepper.  Dice it up to prevent extra hot spoonfuls, or partition it into bigger pieces if that’s what you’re after.

Stir intermittently for another 10 minutes.

Add another 2 tbsps of the Suburban Spoonful.

(Optional step / ingredient:  chopped grilled sausage or saulternative….)

Keep stirring for about 5 minutes to make sure all P-to-the-B is integrated and commingled.

NOW PAY ATTENTION to this here part:  turn the heat off.     Cover the pan with a lid or with a glass pyrex bowl and let the soup sit for 32 minutes.

I made a bet with Leacho that it’ll taste even bettah tomorrow after it’s been sitting in the fridge.   That’s the Oklahoma Oilman lock of the week, if you ask me.





Mushroom Potato Soup

19 10 2010

3 pounds yellow potatoes, peeled, and cut into chunks
3/4 lb. shiitake mushrooms, stems removed, chopped up
3 tbsp. olive oil
1 large sweet onion, diced
8 cloves of garlic
1 shallot, diced
1 tsp. kosher salt
1 tsp. black pepper
3-4 c. flavorful veggie broth (see my recipe for veggie stock or use a cube)
2 tbsp. fresh tarragon

Place taters in a large dutch oven, cover with cold water, and bring to a boil.  Let simmer for 20 minutes or until tender before removing from heat, draining and setting aside.

Rinse out the pot, and then saute onion, garlic, mushrooms, shallots, salt, pepper and until translucent.  Add the herbs. Add the taters, heat, and then remove from heat and let cool 10 minutes.  Puree 3/4 of the soup in a food processor (be careful with the steam!!) and then enjoy!

(this may need additional seasoning depending on how flavorful your broth is and the herbs you’re using.)

 





Simple Veggie Stock

18 10 2010

This is a super super easy recipe that is easily adapted depending on what veggies you have on hand.  It’s particularly useful when you have veggies that are starting to go bad, or are a little soggy.  But here’s the basic recipe.  Feel free to add or substitute on your own.

6 stalks of celery, ends discarded, cut into 3/4″ pieces
6 carrots, chopped up
1 onion, cut up
6 garlic cloves, diced
1 handful of dill
1 potato, cut up
1 tsp. sea salt
1 tbsp. pepper
1/2 c. green onions

Fill crockpot with enough water until it’s about 3/4 of the way full.  Add all ingredients.  Cook on high for 4 hours.  When done cooking, strain and either use immediately or freeze for up to 2 months.

Easy peasy





Potato, Onion and Asparagus Soup

10 10 2010

I saw the original recipe for this is “Vegan With A Vengeance” and tweaked it to suit my tummy.  It is incredibly hearty, very savory, and positively delicious to eat.  This serves 6, but if you’re hungry, 4 servings is more like it.

3 pounds yellow potatoes, peeled, and cut into chunks
1 pound asparagus, rough ends cut off, tips cut into 2″ pieces and the rest cut into .5″ chunks
3 tbsp. olive oil
1 large sweet onion, diced
6 cloves of garlic
3 green onions, everything diced
1 tsp. kosher salt
1 tsp. black pepper
4 c. veggie broth (or 2 bouillon cubes in 4 c. water- which is what i do)
2 tbsp. herbs of provence
fresh dill

Place taters in a large dutch oven, cover with cold water, and bring to a boil.  Let simmer for 20 minutes or until tender. Add the asparagus and boil for 3 minutes before removing from heat and setting aside.

Rinse out the pot, and then saute onion, garlic, salt, pepper and green onions until translucent.  Add the herbs of provence.  Add the taters and asparagus, heat, and then remove from heat and let cool 10 minutes.  Puree 3/4 of the soup in a food processor (be careful with the steam!!) and then garnish with lots of dill and enjoy!

(this is really good with a steaming hot loaf of bread)





4 Bean Chili

21 09 2009

This recipe is a staple in our house and is made as often as 1x a week since not only is it very tasty, but it’s also very wallet-friendly!

2lbs of ground turkey, browned and drained
1 sweet onion, minced
1 10 oz can each of black beans, kidney beans, pink beans and pinto beans
1 small can of tomato paste
1 large can of chopped tomatoes
spices galore

combine turkey and onion and can of tomato paste in slow cooker. add the tomatoes, including liquid.  Add whatever spices your little heart desires (i use tumeric, chili pepper, and penzy’s spices bbq 3000 spice generously). Add cans of beans with liquids.

At this point, you can also add in this like a can of corn, or mushrooms.  Even bacon.

Stir.

Cook on high for 3 hours or low for 7.

Sprinkle with cheese and sour cream or greek yogurt and enjoy!





Beef Stew!

14 09 2009

Perfect for a chilly fall or winter day…

2 large onions, sliced
2 cloves of garlic
4 tbsp olive oil
2lbs of beef stew cubes
2 tbsp of gluten-free flour mix seasoned with herbs of choice
1 tsp thyme
2 bay leaves
1/2 cup red wine
1/4 cup soy sauce (gf of course)
12 oz of gluten-free beer (for non celiacs, use guinness- amazing)
1 cup beef broth
4 carrots, peeled and chopped
4 medium potatoes, peeled, cubed

  • Saute the onions and garlic in the oil in a dutch oven until golden brown, remove and set aside
  • coat the beef with seasoned flour.  brown in the pan drippings.  add the onions, thyme, bay leaves, wine, soy sauce, beer and broth.
  • simmer, covered, for 1 hour
  • add the carrots and taters.  cook, covered, for 30-45 minutes longer.
  • thicken the juices with flour if needed
  • eat and savor!




Heather’s Homemade Chicken Stock

19 02 2009

Ingredients:

1 cooked roasted chicken leftovers (including giblets from before cooking if available)
1-2 stalk celery & leaves*
1 onion, quartered *
1 carrot, in chunks*
1 garlic clove

2 tsp of whatever spices you have on hand.  I like Herbs from Provence and Penzy’s Fox Point Seasoning.
cold water
* I also just use whatever veggies are on hand.  Leeks, spinach, parsnips, turnips, shallots.

Directions:

  1. After eating the cooked chickens for the original chicken dinners pick as much meat off the bones to use for leftovers as possible. (ie: chicken salad)
  2. Break the bones apart so that they’ll fit better into the crock pot if necessary.
  3. Put bones, skin, and fat from the chickens and the giblets, if available, into a 6qt crock pot.  (I don’t usually use the giblets.  gross!)
  4. Add vegetables of choice, and then add cold water until crock pot is full to 1 1/2 inches below the rim.
  5. Cook on high 4 hours and then on low for another 6-8 hours.
  6. Strain the stock through a colander or cheesecloth and chill to solidify the fat for easy removal. If I don’t have something to strain the broth through, I’ll often just put it straight in the freezer to separate the fat from the broth.  It also makes for easy removal of fat from the rest of the stock after frozen.  Just slice it off.
  7. Be sure that the water is COLD. I learned that cold water draws the flavor out of the bones and veggies while hot water seals it