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.

Guest spotlight! Chef Jamie’s Jive Turkey Burgers!

25 04 2010

I’m watching the Food Network this evening, and it inspired me to feature a guest chef in this post…my very own Chef Jamie.  For those of you readers who don’t know me in real life, Chef Jamie also happens to be my other half.   However, I’m not biased.  He is an excellent chef in his own rite, who is known in particular for his incredible homemade sauces and his grilling skills.  His specialty in our house are his turkey burgers, which are something of a staple.  and by staple, I mean something I crave on at least a weekly basis.  Try as I might, I cannot get my turkey burgers to be anywhere near as good as his.  So with that introduction, I present Chef Jamie’s Jive Turkey Burgers! -HH

This is from the traditional meatball school of burgers – that’s right, egg and breadcrumbs to make these babies stick together a little better.  The Penzey’s Pork Chop Seasoning ( ) adds a great savory flavor that you and your dinner guests will rave about – I promise!

20 oz package 93% lean turkey (preferably hormone free and a mix of white and dark meat)
3 tbsp Penzey’s Pork Chop Seasoning
1 large egg
1/2 handful breadcrumbs
Couple twists of fresh ground black pepper
1 Tbsp olive oil or Pam spray
4 slices cheese (cheddar, swiss, provolone…almost any kind is good with these!)

Pre-heat large skillet over high heat.  In large bowl, mix all ingredients together until well blended.  Add oil to pan, and let it heat until it dances nicely on the surface and runs fast.   Form 4 equal-sized patties with your clean hands, and put them on the pan.

Generally I give the burgers a couple turns, so as to give each side a good bit of crust.   This will also help to ensure that the patties cook all the way through.   For the first part and the first turn, keep the heat on high to give the burgers a nice crusty char.  Flip for the first time after about 5 minutes, and give the other sides another 5 minutes on high.

Then, lower heat to the high-ish side of medium, and give both sides another 8-10 minutes.   Turkey burgers generally take a little longer than beef burgers, but keep in mind that they tend to dry out and burn.  The egg in the meat mixture helps prevent drying and the oil on your pan will prevent burning to some degree, but still keep an eye on them.

Add cheese, if desired, for the last 5 minutes or so to melt.

We usually skip the buns, but they do taste good in one or cut in half in a wheat wrap if you wish.

Serve to fiancee and watch her devour them!

Jamie’s QuicknEasy Turkey and Bean Dance

19 02 2009

Serves 4


1 can of black beans, drained
1 clove garlic
1 tbs olive oil
1/2 sweet red pepper
60z canned turkey (try Trader Joe’s variety), drained


hpim1417Heat oil in pan.  Add chopped or diced garlic.  Add chopped pepper.  Sautee over medium high heat to give peppers a little bit of char.  Add beans, and continue to cook while stirring for about 10 minutes.  hpim1421Add turkey chunks (leftovers work quite well too). Separate chunks with spoon while stirring into mixture until shredded.  Add salt and pepper /or spice of choice to taste.

Watch girlfriend devour and enjoy what’s left!