I am in serious sourdough bread making mode now, as I usually am in the fall and winter. The urge to get my sourdough starter going usually hits the first brisk morning in September, but it was late coming this year due to our extended Indian summer.
I am looking for good soup recipes, maybe some fall vegetable and grain bowl ideas. Please share recipes and any requests you have!
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Oh Boy, SD that looks really good…
It’s not SD.
It’s our one and only Menagerie!
🎵😍🎶
You are correct…sorry. I missed that part. Still looks really good…
Cashew carrot ginger soup
Puree bag of cashews in blender. Cook chopped carrots and large chopped ginger root in water or chicken broth until soft. Puree that, and combine them with half cup maple syrup. Salt pepper, dollop creme fraiche.
Pumpkin soup
Puree cooked pumpkin, simmer with 2cups apple cider and 1 cup maple syrup for 20 mins. Salt pepper creme fraiche.
Serve either with grilled brie cheese sandwiches or roasted beet-goat cheese sandwiches. Perfect fall lunch.
YUM!
Oh man, these sound really good. You had me at maple syrup. Roasted beet n’ goat cheese. Nice.
Ina Garten has a great recipe for that roasted beet and goat cheese salad
“Ina Garten,…da vida? lol.
Funny story, the rock group Iron Butterfly had a big hit, titled “Inna Godda Da Vida” …
The original title was “In the garden of eden” but they were so loaded when they told the production people the title, well,…thats the story anyway…
oh yes I remember that song. We are dating ourselves!
The local ice cream truck blasted that song every day near my junior high school.
Change up your standard grilled cheese with brie-you won’t go back.
Nope, shredded gruyere or don’t even bother making a toasted cheese. Sauté its buttered outer sides it in a covered small frying pan to keep the bread both moist and toasty.
any grilled cheese is better with bacon in it.
STOP IT! I need to lose 20 lbs.
LOL
as is mac & cheese
I use tortillas instead of bread for my grilled brie and also add some sliced red grapes into it.
Ever have a meatloaf melt? White bread, leftover meatloaf, caramelized onions and American cheese. Serve with pickles and some barbecue sauce for dipping.
My dear departed father loved leftover meatloaf sandwiches. Slice, place on white bread, add some ketchup. Yum! Hubby and I still love Meatloaf Sandwiches today.
Grilled Brie cheese sandwiches…sounds yummy. That I could try!
Try it with a smear of fig jam. YUM!
I make bacon jam for the sandwiches sometimes
Funny, I just pinned a recipe for bacon jam to my page yesterday. I had never heard of it before, but it sounds yummy!
I’d never heard of Creme Fraiche. (Grew up Irish and tight budget). Then a sister shared ingredients with me to make a dish that called for Creme Fraiche. Yum! So, I tried to find it in local Michigan stores. No luck. So, I looked it up online and found a few recipes for it. It tastes great on Butternut Squash Soup.
This is what I found:
From You Tube videos by chefs:
1 cup heavy cream
1 TBL buttermilk
Second cook’s recipe:
2 cups heavy cream
3 TBL buttermilk
Mix; cover with cheesecloth or coffee filter to let it breathe.
Secure with rubber band or string.
Leave at 72 degrees for 24 hours.
Stir. Refrigerate at least 24 hours before using (says one cook).
Fresh in refrig up to 2 weeks. (One video showed it stored in mason jar.)
Thick Hearty Pumpkin Soup
Slice a cantaloupe sized pumpkin into 4 pieces. Scrape interior clean with a spoon.
Roast those pieces in the oven on a cookie sheet at 350 for 50 minutes.
Scrape out the softened pumpkin. (Roast longer if pumpkin is not softened.)
In a medium sized pot, chop and sauté a small onion in butter until soft.
Add 2 cups of chicken broth to the onions.
Add 1 teaspoon garlic powder
Add 1 teaspoon curry powder
Simmer for 30 minutes.
Add salt and pepper to taste.
Add turmeric, cumin, thyme and red pepper flakes if you feel like more spice.
Thanks for explaining how to cook a pumpkin. Are the seeds removed before or after cooking ie can the baking roast them enough to be puréed with the rest? When does it get added to the rest.
For the Above recipe, you add the mashed pumpkin in with the chicken broth. You can run it through a blender or food process if you want. But, it’s easy enough just to mash and stir in.
You remove the seeds before cooking and separate them from the strings. Salt them and add some butter and Worchester sauce or soy sauce. Bake them at 350 for 30 minutes or until dark brown (not burnt). They are eaten shell and all.
If your pumpkin is large and you have left over puree, you can make a pie or add it to dishes like spaghetti sauce or stir-fried vegetables. It’s great.
Thanks!
Ribollita.
https://www.101cookbooks.com/ribollita-recipe/#recipe
My mom made this during fall/winter, although we liked it a bit more soupy than the teetotal original. You might be tempted to put sausage in it, because the idea sounds good. It doesn’t really work for me though.
BTW — no disrespect, but why do people like sourdough bread? Is it the sour flavor?
Yes, sourdough has a tangy flavor that compliments the nuttiness of a crisp crust and a chewy texture as well.
And it’s good for the gut microbiome!
Sorry I posted the same thing 🙂 didn’t see yours until now
In the late 70’s I was in college in the bay area. When I flew home in to Nevada I would buy a loaf of sourdough SF bread to take to them. It was the perfect gift for mom and dad.
It’s healthy. It’s a basic function of nature and has a symbiotic relationship with your insides makes them happy 🙂
Here’s a medical paper looking at the different health benefits given the myriad of different properties each starter may have –
https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8306212/
All the answers above. It’s delicious, and more than just a loaf. I make various kinds of breads with different flours, and rolls, crackers (almost better than the bread!) made an apple cake, and muffins. You can add sourdough to pancakes and waffles, or even make granola.
It’s also very good for your microbiome.
Thanks all below for your answers!
My mom (who’d have been 96 now) told me that every good soup starts with sautéing onions. The more, the better. 👍
You’ve got that right.
I buy the 10 lb bags from Costco. I chop them up and slow roast them in a stock pot in the oven (225 overnight). In the morning, I put them in tubs and freeze them. Add them to anything you want.
… Good for anything that ails you…
WOWEE! Great idea; I will definitely try this. Thank you Larry!
I’ll also be doing this. Sounds great for a fast onion soup.
excellent idea thank you! I find the onions I buy from the grocery store don’t last long, even when kept in a cool dark environment. Your recipe is a great solution to long term storage.
Speaking of tubs. On the occasion you eat out, especially here, restaurants serve their meals in carry out containers that have a deep bowl bottom and plastic top. I save them and use for freezing extra portions of soups and stews.
My dad always told me his grandma (who died before I was born) had a sure cure for colds, lung ailments, etc. She’d take a large onion, skin and all, put it on the coal shovel, set that on the fireplace coals and roast until soft. Then she’d let it cool a bit, wrap it in a clean cloth and squeeze the juice out of it. The person with the cold would drink the juice while the pulp of the onion was spread on a flannel cloth and applied to the chest and by morning the cold would be gone.
My tip for onions: when caramelizing onions speed up the cooking time by adding a pinch of baking soda to adjust the pH. This will make them brown faster (Maillard reaction) and still allow you to cook them at a low temperature, but if you want to cook them at a higher temp without burning, add a bit of water to the pan. Don’t use more than 1/4 teaspoon
baking soda per pound of onions.
Onion Marmalade
3 large onions, thinly sliced
2 Tbs butter
½ cup white sugar
½ cup water
1 cup white Balsamic vinegar
In a large saucepan, melt the butter and sweat down the sliced onions on low heat. Season with salt and pepper. Take time to ensure the onions become completely translucent before turning up the heat to brown.
Once browned, reduce the heat again and add the sugar and water. Stir until the sugar is dissolved. Add the vinegar.
Continue to cook on medium heat until you achieve a sticky, caramelised consistency. Transfer to a glass jar and use as desired.
—
Red Onion marmalade
Directions
I’m excited about trying this! My cai bao is perfect for the slicing!
I’ve read novels set in the Middle Ages. (Pillars of the Earth by Ken Follett, for example.) The poor survived on Onion Soup.
Your Mom is totally right! My soups are much better for starting with that step
Amen.
French onion soup is nothing but long sautéed onions and water – nothing else. Patience to get to the right color of brown and caramelization, but no other ingredients necessary. A little thyme, S & P to taste. but quite nice on its own.
Onions & thyme have great antibacterial properties
My Mom used to tell me to sauté onions before husband got home to make it appear like you’ve been cooking all afternoon. 😂
God love her. ♥️
Made me laugh out loud, Okie! Thanks for the chuckle. Your Mom sounds like a precious gift with a sense of humor!
Bless her, Okie! Such a wise woman …
Over the years I’ve noticed whenever someone enters the kitchen after being out and about, a good cooking aroma shouts, “home!”
True, but I have started to use a mirepoix in a lot of my soups. It makes all the difference, especially in tomato basil soup.
Never heard of it, but I looked it up!!! Thanks for that info!!
What, are you 8 years old? No offense. 🙂 Mirepoix is the starting point and if you’re older than 8 and want to cook well it’s basic cooking 101. I’ve got about 60 years under my belt.
Well gee, thanks for your kind and friendly comment. I bet you make lots of friends. As you may have noticed, yes, I took offense. Exactly why was that necessary?
I bet he can’t make low country hop-n-john.
Really, why was that necessary?!
I had never heard of mirepoix before, so thank you, Menagerie. I use it for many things, but I didn’t know it was a thing. I just read about it, and who knew?
I meant no offense as you can see I wrote. No sense of humor today? It was simply an “inexperience” comment. In person i would ask the same but you could have seen by the expression on my face it was in jest. I guess the smiley face didn’t help.
I was sick about a month ago for several days and had no soup in the house. I went into serious soup making afterwards and started stocking up on some of my homemade faves. I’ll be back here later with some of my recipes, which sounds formal, when all I do is really throw things in a pot and go.
Menagerie, you will have to share your sourdough secrets. Housemate tried making starter this past year, very diligently, for at least a month or two, got frustrated and finally gave up. Tried all the tricks he read or heard. This water. That flour. Nothing worked.
Can understand the frustration with sourdough very well, on one trip to San Fran even tried to get some starter from Boudin Bakery, got the answer I thought I would. LOL
Other breads are fairly easy, have found that King Arthur flour seems to get best results, there was not a bag to be had or yeast either during the great Rona plandemic.
Real Bahama bread is a favorite, has the density and texture of sourdough just not the tangy-ness. It has serious bulk to it, the Bahamians call our bread “blow away bread” cause it blow away in the wind mon.
I’m about to dump my mother that I have been using since 2019 as my appetite for it has left me after 12 years of consumption as with the economy… Few ask me about upgrading their pizza crust to it due to expenses.
Need 3 sales a week just to pay for ingredients as have to toss out on day 7 by government fiat.
It’s easy to recreate the starter tho.
5 lbs whole wheat flour not white flour.
That’s why it is hard to make a white starter, not much in white flour for yeast to eat other than the sugar you dump into it.
Now I do this mostly by sight and consistency so hard to put into measurements since humidity varies greatly.
I use this to make.www.webstaurantstore.com/vigor-18-x-12-x-6-clear-polycarbonate-food-storage-box/247FB12186CDOThtml
it will be about half full with 5 lbs flour
Add 2 packets of yeast
Add 1 cup white sugar
Add water about 2.5 lbs approximately.. This is touchy feely part.
I use hand mixer to mix.
Til batter is firm but not watery.
Put lid on it even tho if you don’t watch it. It will blow the lid off it and make a mess on the floor.
Once fermentation has begun.. And before lid blows off…..Put in fridge.
Once it develops a nice layer of alcohol on it you can stir that in and use a cup or 2 to make bread or whatever….
Feed… I use pint mason jars. 2 to 1 at 7000 ft… Your water amount will varies.
Approx 2 pint flour ….white will work here to lighten mother to your desire. And to fool the kids….
1 pint water
1 cup sugar (half-pint)
Mix
Ready for harvest in week and do it all again.
From my phone so this formatting may suck.
Questions… I’m guessing y’all know where to find me… After vacation anyway
Good grief! What a huge waste of flour! I keep a very small bowl of starter going in my refrigerator with no issues of it going bad for several months. I NEVER feed it more than a 1/4 cup of flour/water at a time (maybe once a month, maybe once every two months), and I never throw any of it away unless it gets too tangy.
There are lots of good recipes for sour dough crackers and pizza crusts that you can use for the portion that “the experts” (rather idiotically) suggest that you throw out. Neither crackers nor pizza crust need to rise much, so if that portion isn’t strong enough to rise, meh–no big deal!
Agreed. Keep a cup or two, depending on how much you want to bake. At least use unbleached flour, never just all purpose. I always add rye flour in, and also recommend the wheat/rye combo the other AJ recommends in his comment.
No tap water!!! Discard half before feeding, or use it in a recipe. If you want to build up your starter you have to feed it more.
if all else fails or time s short, King Arthur seems a good starter.
I also used to use a beer in my starter but that makes a very strong bread. Since I now like to make so many other things, I’ve toned down my starter.
Thanks for mention Menagerie! This may sound crazy, but because I wipe down counters with Clorox type wipes and all dishwashing detergents are antibacterial these days. I am careful to rinse and wipe out any jars, counters, utensils, bowls and hands with filtered water just in case the antibacterial crap interferes with the starter or dough.
For me, realizing that heat matters changed my success rate. Increasing water temp to 102 to 104 degrees made a huge difference particularly in time it takes for starter/dough to double.
Here is a create your starter from scratch recipe:
30 g flour (70% wheat & 30% rye)
23 g warm water
Set 48 hours on counter.
Everyday thereafter until starter doubles:
10 g starter
30 g water
60 grams flour
Ready to go when:
1) in warm weather grows, bubbles & doubles in 4-8 hours
2) winter 8-12 hours.
Once you have your starter created you can transition it to stiff starter:
10 g sourdough starter
30 g non-chlorinated water room temperature (I use 104 degrees)
Mix two together to integrate
Add:
60 g flour (70% wheat & 30% rye)
Mix very well. Remove starter from jar to play with it like playdough.
Once it is smooth and cohesive place back in jar on counter (warm place) with lid on (loose)
Until big bubbles form, then put in refrigerator. Starter needs to double before going in refrigerator.
Lid is screwed on once in refrigerator.
It will not need to be refreshed until you are down to that last 15-20 grams of stiff starter.
I’ve captured wild yeast which is fun to do. Use homegrown grapes that haven’t been sprayed with anything or wild plums, about 3#. Put them in a colander, leave at room temp for 24 hours and then slowly pour spring or filtered water over them and capture the water in a bowl beneath the colander. Then use that water with flour to make a starter.
I’m commercial…..
That is also a half recipe for me.
It can be used down to what ever your baking volume is and be frozen in recipes volume.
It is also more tolerant of low volume issues such as heavily chlorinated tap water affecting yeast life.
Makes amazing crackers. I add a little salt, roll them thin, and bake until crispy. You can sprinkle with oil, salt herbs, etc…, but just basic is delicious too
You can freeze (hibernate) the starter. Your starter needs to be mature. Feed it and when it’s active and bubbly, doubled in size, put 1/2 or 1 cup portions in zip lock freezer bags. Label and date the bags (will last in freezer for 12 months).
To activate, allow to thaw at room temp for 12 hours, feed with water and flour (same as amount of starter portion, 1/2 or 1 cup of each) every 24 hours until active and bubbly.
Another method to save it is to dehydrate it if you have a dehydrator.
Look into stiff starter using 70%wheat flour and 30% rye flour (king arthur best) It does not require the constant refresh and attention the other option does. Starter from scratch is completely frustrating. My counters and home are cold. Setting your starter on a kitchen towel, using warmer water & covering with towel or bowl to maintain warmth will help. Check out a book titled The Perfect Loaf. Has great details that will get you over finish line. Also website theperfectloaf.com is useful, but not as detailed as the book
Don’t use city water,as most has chlorine. Not good for yeast.
If necessary, use distilled or spring water. Well water is ok, too.
Use fresh yeast and store the yeast in the fridge.
My paternal grandmother, the daughter of Russian Orthodox immigrants from Ukraine, made Kale and Kielbasa soup routinely, as did my father, and it was handed down to me. Some people make chicken soup when not feeling well: I make Kale & Kielbasa soup.
Ingredients:
Yellow Onions or scallions
a clove or two of garlic
avocado oil or BACON FAT
2 32 ounce boxes of beef soup stock
4-5 potatoes of any variety
4-5 carrots
1 average sized rutabega
3 pounds of Kielbasa
a robust bunch of Kale
1) Chop up carrots, potatoes and rutabaga and set aside in large bowl.
2) Heat Soup pot at medium heat and add avocado oil, or BACON FAT if you save that.
3) Chop onions and garlic and saute at bottom of pan.
4) When they have browned, add about 1/3 of volume of pot with H2 O, turn up heat to bring to rolling boil.
5) Add Carrots, potatoes and rutabaga and cook for about 20 minutes.
6) Meantime, cut up Kielbasa and set aside in that large bowl.
7) add the 2 boxes of beef soup stock.
7) Turn heat down to medium and add Kielbasa after the previously mentioned 20 minutes has elapsed.
8) Chop up Kale, add to soup and let cook for about another 10 minutes.
9) Simmer and enjoy with a ‘strong drink’.
Wonderful thank you. I make New Bedford style Portuguese Kale soup….New Bedford, MA is home to a large Portuguese population many of whom were/are fisherman. Emeril Lagasse is from that town.
In that soup, the quality of the sausage or kielbasa is very important as most of the flavor comes from it. I have sausage in my freezer and kale still growing in my zone 5 garden, plus a open box of beef broth in my fridge. Time to make a small batch of soup!!!!
I love a Portuguese Kale Potato soup with linguica sausage as well as an Italian soup with Italian sausage with Kale and potato. Now I am thinking of making a pot of it
Yes, Linda and Mary, there must be a cornucopia of kale, potato and *(add your favorite sausage) dialects spoken in the Treehouse!
I imagine there are also some amazing Fisherman’s Stew/Soup recipes in SE Mass.
In making Cabbage and kielbasa I was following my Dads simple recipe, which was cutting up and boiling the cabbage, then cutting the sausage into pieces about 3″ long and adding when the cabbage is almost done.
Decided I would slice the sausage into 1/2″ “bitesize” pieces, and realised it was a big mistake.
ALL of the flavor “cooks out” and the sausage is like cardboard,…oops!
And yeah, can’t sing the praises of bacon grease, loud enough.
Yes, Dutchman, a recent rediscovery (nitrate devoid Bacon, of course).
My maternal grandmother collected bacon fat in Planters Peanut jars when I was a kid. Me thinks she is smiling in Heaven.
Anybody that really cooks from scratch saves all their bacon grease in container in the fridge and uses it for most anything.
Ever try chicken skin bacon? Cooked chicken skin goes in the fridge to cool and makes it easy to chop in little pieces before slowly frying until crispy with a little salt. Great on salads.
I call it chicken chicharrones! Since I started with bacon fat my cholesterol got better! Shhhhhh. . . .
About 35 years ago, I was involved with a dam rehabilitation in East Texas. Once the construction was finished, the homeowners around the lake had a dedication ceremony which included a recipe book.
I opened the book and every recipe started with, “Take two tablespoons of bacon grease and put it in a hot cast iron pan.”
I thought it was country hick at the time. Now I treasure my bacon grease.
I think if you wrapped bacon around a rock, I’d eat it. Long live pork fat.
Leaf lard is from around a pig’s kidneys and is great stuff for use in tortillas, etc
Leaf lard makes the best biscuits, crusts and pastry ever. The problem is finding it at a decent price
Wonderful observation, Eagle 61, and tasty!
Love my bacon grease, use it all the time. Wish I had the recipe book that was there at that time. I am sure there were some great recipes in it.
They sell bacon grease in containers on the oil aisle. So weird to me.
Harvest Coconut Curry Butternut Squash Soup (Perfect with Menagerie’s Sourdough Starter Bread!)
In 425 degree oven, place the following on a cookie sheet:
Brush the above with 1 tablespoon butter and topped with 1/2 teaspoon salt, 1/2 teaspoon pumpkin pie spice, and dash of cayenne pepper. Roast them in 425 degree oven for an hour. Remove from oven and allow to cool 15 minutes.
In large stock pot over medium heat, add 1 tablespoon butter, 1/2 cup of sweet Vidalia or Walla Walla onion, Add 1 teaspoon Yellow Curry Powder, cook and stir for 1 minute. Stir in 1 – 13 oz can of Coconut Milk and bring to a boil.
Scoop flesh from the Butternut Squash and add roasted apple and carrot to the Coconut milk mixture. Add 1/2 teaspoon salt, 1/4 teaspoon Pumpkin Pie spice, 2 1/2 cups of vegetable stock, and 1/4 teaspoon Nutmeg. Bring to boil, and then reduce to low and simmer until soup is thoroughly heated.
Blend soup using an immersion blender on low speed or a larger Ninja blender but make sure to vent it at top due to heat. In stockpot continue to simmer until soup is smooth and thickened about 20 minutes. Add more vegetable stock for thinner consistency and season with salt.
Ladle into bowls and add pinch of Nutmeg, and/or Seasoned Homemade Bread Croutons to top before serving.
Interesting. I can see this as a attempt at yummy.
Peace & Love from Oregon
I have a recipe for curried butternut squash soup but yours is over the top better. Only thing in mine and not in yours is 2 tablespoons dry sherry and 2 tablespoons chopped seeded jalapenos. Thank you for sharing!
Sounds like yours is equally formidable, Linda! Yum. We don’t keep lots of cooking alcohol in the house, but I have recently brought in dried Vermouth and been cooking our herb roasts with my red wines. I lost a taste for wine with Covid, so I had some just sitting there needing to be used.
The chopped Jalapeno seeds sounds like it would add some HEAT for the not so feign of hearts! LOL
Sorry to hear you lost your taste for wine post covid. I’ve read you shouldn’t use wine in cooking that you wouldn’t want to drink so you’re putting yours to great use.
Jalapenos vary and can be anywhere from mild to hotter. Your recipe has cayenne to add some heat so same theory just different ingredient. Removing the seeds and membrane reduces the heat in chili peppers. Butternut squash always do well in my garden and I need ways to use them. I do freeze my soup and it reheats nicely. Happy cooking!!!
I’ve been smoking and then freezing some squash, with good results. It’s a great ingredient for soups and beans, and especially so in winter. Can’t get enough of that smokey flavor.
That sounds like a great use of your smoker!!!!
It sure helps put those bumper crop squash to use, too. And they’re so wet they steam up and clean the smoker!! lol
Plus the more the smoker gets used in the summer and fall, the fewer wasps nest appear in that area. We don’t have venomous snakes, but we make up for it with some of the worst wasps ever. They’re in the ground, in the trees, in the tall grass, in the berry vines, in the barn, in the sheep cotes. Anywhere. There’s one called a bald face wasp that bites before it stings. Its bite is like a regular wasp sting. Its sting is much worse.
So yeah, I love to use that smoker.
Having some smoked meat on hand to make a pot of beans or chili can go a long way as an antidote to deep winter cabin fever. lol
That sounds good too, Linda. being a pepper head, everything is better with peppers.
mmmmmm. hmmm.
Especially if they’re fire roasted.
not a homemade recipe, but I shopped a traders joe’s in little rock (on biz) and bought this bottle of thai curry.
https://www.traderjoes.com/home/products/pdp/thai-style-yellow-curry-sauce-078557
here is how I “dressed it up”
basil
coconut milk
cilantro
fresh ginger
green onion
bean sprouts
a bit of seared garlic
a splash of fish sauce (optional)
a splash of sesame oil (optional)
finely sliced roasted Serrano peppers (no seeds..too hot for company)
bamboo shoots
diced eggplant (with skin..I like the texture…the flesh of eggplant tends to get mushy…so you need to fry it in some olive oil first to get a “skin”)
chicken…thigh meat or breast or both…(can use chicken legs too.)…these are roasted in an air fryer or convection oven and completely done because it helps to have a nice crispy skin. After cooking, cut chicken into small pieces for easy serving.
served over jasmine rice (or basmati).
it’s a bowl of scrumptious.
and you can freeze and recook this dish and it tastes the same.
God Bless America
Well, it’s going to be snowy and 27 degrees on Sat/Sun here so we stocked up on…
…a jug of local apple cider – the kind you have to shake
…oranges
…apples
…frozen whole cranberries
…cinnamon sticks
…cloves
…brown sugar
…spiced rum from a local distillery
Put the cider in a crock pot. Peel and slice up an orange and 1-2 apples. In the pot they go. Healthy handful of cranberries. 5-6 cloves. 1 cinnamon stick. Healthy tablespoon of brown sugar (optional, but we aim for decadence when it’s cold).
Run the pot on low for a few hours. It gets to peak flavor once the apples look like and have the texture of apple pie.
Ladle into a mug with about an ounce of your favorite spiced rum. Sit by the fire and enjoy. Adjust the seasonings to taste…if the fruit is too tart or sweet, adjust the brown sugar.
I don’t know if this qualifies as a recipe. But it does qualify as delicious.
That’s lovely, we’ve done the same with a crock pot to make mulled cider or cranberry juice for family gatherings in fall or winter.
Nice. It makes the whole house smell awesome, too.
YUM YUM YUM YUM…
We are planning our route now to collect our favorite apples today! Will be visiting a quaint little town for lunch and to explore two properties and then up to the Orchard.
Sounds amazing! It doesn’t get too snowy too often down here in the South, but I do have a fireplace to sit around. Saving your recipe, Hokkoda!
Quick Bouillabaisse
Saute above in a stock pot over medium heat until the bottom of the stock pot is slightly browned and veggies are tender. Add 3 cups of water.
Add the following:
When ready to serve, take sliced lemon and drizzle over the top of the bowl of soup. Serve with warmed baguette.
If you want spicier, add a dash of Cayenne or even a couple drops Tabasco to broth before serving
Sweet Potato, Carrot, Apple, and Red Lentil Soup
Courtesy of Allrecipes
We make this soup a lot in the fall – it disappears quickly! A family favorite and very easy!
A few notes:
-I double the spices and use chicken broth; keep the skin on the sweet potatoes, carrots and apple
-I keep the soup ‘chunky’ and skip the immersion blender step
-When serving we often add a dollap of yogurt to make it creamy
Ingredients
¼ cup butter
2 large sweet potatoes, peeled and chopped
3 large carrots, peeled and chopped
1 apple – peeled, cored, and chopped
1 onion, chopped
½ cup red lentils
1 teaspoon salt
½ teaspoon minced fresh ginger
½ teaspoon ground black pepper
½ teaspoon ground cumin
½ teaspoon chili powder
½ teaspoon paprika
4 cups vegetable broth
Directions
Melt butter in a large, heavy-bottomed pot over medium-high heat. Add sweet potatoes, carrots, apple, and onion; cook and stir until onion is translucent, about 10 minutes.
Stir in lentils, salt, ginger, pepper, cumin, chili powder, and paprika, then pour in broth. Increase the heat to high and bring to a boil. Reduce the heat to medium-low, cover, and simmer until lentils and vegetables are soft, about 30 minutes.
Purée soup in the pot with an immersion blender until smooth. Increase the heat to medium-high and cook until simmering, about 10 minutes. Add water as needed to thin the soup to your preferred consistency
Keeping this one to see what I can make of it.
Peace & Love from Oregon
Wonderful use of lentils….thank you!
Chinese Kung Pao and Chicken soup
Make tic toe toe formation on cheap 50 cent drumsticks skinned or not
boil chick drumsticks for 20 min or less
use hand, ice water, tear chicken met up so you can make kung pao chicken massaging chicken pcs with salt, monosodium glutamate( instead of soy sauce or sesame oil or anything oriental), half cup of mixed vinegar beer and as needed, water.
flour (add ultimate final cooked stir fry minute to thicken),
and (celery, peanuts, etc)! USE CHICKEN BONES TO MAKE SOUP FOR YOUR CHRISTIAN SOUL()
NO peanuts in the soup, only in the chicken stir fry (or pan fry) I forgot you need corn oil!!!!
I always make sure I have gallons of homemade chicken stock on hand, frozen and stored in smaller containers. This is the base for all kinds of soups without having to start from scratch each time. I keep my eyes open for sales. I buy chicken thighs at 99 cents/lb and get as much as I can. I’ve learned that the thighs and their bones make the best stock, both gelatinous and flavorful. I keep the stock basic with minimal (or no) seasonings and just a few vegetables (onion and celery). Once strained it gets frozen. Then when it’s time to make soup, I have a base and build on that for any variety of soups. That’s where you can season and add vegetables depending on the soup you’re making.
We just got two bags of chicken leg quarters (connected leg & thigh) for 39 cents a pound. I also keep my eyes on the prices. 😉
At 39 cents a pound my freezer would be loaded. Even at 99 cents a pound, I load up on legs and thighs. Chicken prices are upside down since I was a kid. I remember my mom sending me to the poultry store. (Remember those….where you could pick out your own live chicken and have it butchered on the spot?) My job was to fetch two 20 lb bags of chicken wings since they were the cheapest part and not much in demand. Now it’s reversed. Sold alone chicken wings are the most expensive part of the chicken.
I buy stew birds from my local organic farmer. These are layers that stopped producing eggs and are great in stew or for broth. My freezer has too many and I need to defrost them, make broth and then can it. I chop up the skin, freeze it and is a treat for my dog.
I get 10lb leg quarters for $7 now. I make my own dog food with it. I’ve got an old dog that was born in my house and weaned on chicken and rice. Her 11 litter mates were adopted out to homes that feed commercial dog food and mine is the only one still here.
I fed my labs commercial dog food and I was fortunate they lived into their mid teens. When my last lab had kidney failure at age 16, her diet was sweet potatoes and rice. It didn’t save her but was easier on her system. The things we do for the pets we love so much and are a part of our family.
Blessings.
Menagerie…my recipe isn’t for soup or side dish but it is fall in a glass. I make it a day or two before I plan on drinking it so apples soak up some liquid. Some folks like to add Fireball or Apple Pie Liqueur to it and serve over ice.
Caramel Apple Sangria
1 750ml bottle of pinot grigio wine
1 cup caramel flavored vodka
6 cups apple cider
2 medium apples cored and chopped
Stir wine, vodka and apple cider together in a large pitcher. Add chopped apples to the pitcher or individual glasses.
Chicken Corn Chowder
Among my family’s favorite soups. Serves 6
2 Tbsp butter
2 large leeks, mostly white parts, finely chopped, can substitute onions
2 carrots, diced
2 stalks celery, with leaves, diced
3 medium potatoes, peeled and cubed
3 cups or 4 ears of fresh sweet corn kernels, you can use frozen, but fresh corn you scrape from the cob is best
4 cups chicken stock
several good grinds of black pepper
1/2 tsp sugar
1 cup cooked, diced chicken
1/2 tsp dried marjoram
1/2 cup light cream
Process half the sweet corn kernels in a food processor, ’til they are a coarse paste (not puréed), reserve the other half as is, to add later in the process). In a large saucepan, melt the butter over low to moderate heat. Add leeks and carrots and sauté slowly, stirring occasionally, until the leeks are wilted, about 10 minutes. Stir in the celery and potato and continue to sauté for another 5 minutes. Add the corn paste, the stock, the pepper, sugar and marjoram. Bring to a simmer then lower the heat and cook for about 20 minutes, until potatoes and carrots are tender. Stir in the remaining corn kernels and the chicken, bring back to a simmer and cook over low heat for 10 minutes. Add the cream, and stir for 5 minutes or less (you want the soup to be hot), sprinkle with fresh parsley, if you wish. Served as leftovers, it tastes even better the next day and freezes well.
Root Vegetable Soup
Adapted from my grandmother’s kitchen garden root vegetable soup. You essentially need roughly 3 pounds of root vegetables, so feel free to sub out with what you have. I replace the celery occasionally with celery root and it adds a wonderful flavor. Serves 6
2 tbsp butter
1 large onion, peeled and chopped
3 cloves garlic, chopped
2-3 carrots, diced
2-3 good sized parsnips, diced
8 cups chicken stock
2-3 potatoes, peeled and chopped into bite sized pieces
2-3 white turnips, chopped or one medium sized rutabaga, peeled and chopped into bite sized pieces
2-3 stalks celery, sliced
1 bay leaf
1/8 tsp cardamom
1 tsp thyme
juice of 1/2 lemon
salt and black pepper to taste
Melt the butter in a large saucepan. Add the onions and carrots. Cook,
stirring often, over medium heat for about 5 minutes. Add the chicken
stock, potato, turnip, celery root, bay leaf, celery seed. Bring to the boil, then reduce to a simmer and simmer for about half an hour until the vegetables are tender. Stir in lemon juice and adjust seasoning as desired
Sorry for the typo in the instructions for the root vegetable soup, I typed in celery seed when I meant to type in the herbs, thyme and cardamom
I do this at least 3 or 4 times a year, without the beans. Instead I throw in generic label, frozen, in a bag, tortellini or stuffed ravioli.
I have learning how to make my own pasta on my to do list still.
I just started making pasta last year. My first attempt had flour all over my kitchen, but I’ve gotten better with each batch. Have only made flat pasta like linguini. I like my hand crank pasta rolling/cutting machine.
Perfect football food.. quick and easy to make.
Tailgate Toasts (Sausage on Rye)
1 pound sausage
1 pound Velveeta cheese
1 Tbsp Worchestire Sauce
1/4 tsp garlic powder
1 loaf Party Rye Bread
Cook sausge until no longer pink. Drain sausage and put in food processor. Pulse until sausage is crumbled into very small pieces. Transfer to bowl and add Worchestire and garlic powder. Cut Velveeta into small pieces and add to sausage. Microwave for 30 seconds and then stir to combine. Spread a heaping tablespoon onto each piece of party rye bread. You can freeze them at this point or Broil them for 3-5 minutes in the oven and serve. If you freeze them, all to thaw before broiling in the oven.
In my neck of the woods, your tailgate toasts are called “Hanky Pankies”. They are always a party favorite 🙂
Wow! Those sound too good not to try!
We mix up the ingredients in a crockpot, serve with Hawaiian buns, and call them “white trash sliders”.
Escebeche (Pickled Carrot and Jalapeno Rings)
3/4 cup water
3/4 cup distilled white vinegar
1/8 cup of apple cider vinegar
Zest of 1/2 lime
5 tablespoons white sugar
1 tablespoon kosher salt
1/2 teaspoon dried oregano
Dash BBQ bold and spicy rub – I like the McCormick’s Smokehouse Variety
10 large Jalapenos – slice into rings 1/4 inch thick – and take the time to deseed them for **tamed** recipe. Put plastic baggies on your hands and deseed. The more seeds you have, the spicier and less-tamed this gets.
2 large Carrots – sliced into 1/4 inch thick medallions
Combine all but the veggies in a saucepan over high heat. Bring mixture to a boil, then stir in the carrots and jalapenos. Remove from heat and let mixture cool for about 15 minutes. Pack veggies into jars and cover with vinegar mixture and refrigerate until needed.
That sounds so good
Are you located in Florida? I just moved to Florida and there are NO brisk mornings. 🙂
Wait until about mid December or so…you will have a few. Depending on where you are…
I was down there for Christmas of ’22, working….and the girls I worked with, were freaked out…it was 65 degrees…and they were all freezing…the gal from Milwaukee and myself (Chicago burbs)…laughed as we pulled up our neighborhood weather where it was a brisk “0” degrees…in both towns and showed thosse youngsters!!!!. Talk about ‘seeing the whites of their eyes!”
When I was there, end of December, we had a few and I was glad i had my winter coat.
I just moved from Chicago as well. I was down here last Christmas. it was unseasonable cold on Christmas eve; it was like 45. I had a hoodie and shorts on. On New Year’s Day I was tanning at the St Pete Beach.
No. I’m in Tennessee. Sundance is in Florida.
I’m in Mississippi waiting for Monday’s cold snap. I don’t know if I’m ready for 30° nights.
I’ll be making a big pot of beef stew. My husband isn’t much of a soup eater so stew it is. He doesn’t eat “southern” either so the holidays are when I’ll be adding peas, greens and plain unsweetened cornbread to the family menu.
Thanks for this thread. I’m loving all the recipes and sourdough tips.
Central Idaho. Yesterday morning it was 15 on the front porch. This morning it was probably in the 20’s, tomorrow morning should be closer to 30.
I like winter (having moved here from Wisconsin) but 20’s for lows is good. Minus 20, not so good.
I moved to NW Florida a couple years ago and it was 16 degrees on Christmas Eve morning. Having lived in the southern half of the state my whole life, I was convinced I would die if I went outside, but the dogs had to be walked. Thankfully, I survived 🥶 That counts as brisk in my book.
LOL! Oh my, I have lived where your vehicles have an engine block heater that you plug in so they work in the sub zero weather. Fortunately usually a very, dry cold so doesn’t feel as bad as it would with humidity.
Guessing your dogs would have to learn to walk themselves!
Fall is a time for squash and pumpkins, this is my seasonal treat.
Pumpkin Stew, a labor of love.
The night before, make a lot of spoon sized meat balls, cook them up and put into the refrigerator. I add Italian bread crumbs to the meatballs when mixing the meat.
Ingredients:
1 sugar pumpkin
2 yams
2 sweet potatoes
1 cup of raisons or dried cranberries or a mix of both
2 cans of garbanzo beans
1 minced up ginger root
About a ½ dozen or so carrots, chopped up.
Chicken or beef stock and water.
A little cumin
Some red pepper flakes
A few garlic cloves
An onion or two
Cut the pumpkin up, remove the seeds, cut the skin off and chop the meat up to the size of an ice cube.
Do the same for the yams and sweet potatoes. Spread them out on a cookie pan and toast them a little below the oven broiler.
In a large pot cook the onion and garlic with some oil of your choice.
Add all the other stuff as logic dictates, making sure to have at least an inch or two of liquid covering over the top of all the goodness.
Add the meat balls
Bring to an easy boil and then simmer until the carrots soften.
Serve and enjoy. The left overs taste even better.
As soon as I saw the category/picture I knew it was from Menagerie, an appropriate name for the various types of postings we receive from you! I’m going to enjoy this thread when I have time.
In the meantime, any chance of getting your sourdough recipe?
Texans are wondering why chicken tortilla soup hasn’t been mentioned yet. There is a lot of recipes on line to get started. Just add, subtract, and adjust for your flavor buds. We like ours very spicy. Top with pepper jack cheese and diced avocado. If you can get Julio’s Original Corn Tortilla Chips (Del Rio, Texas company), they are the best because of how they’re seasoned.
When I just need to break from the news of this crazy world, I listen to music, watch old westerns or British mysteries, read, bake bread, and cook.
King Arthur has some great sourdough recipes (making a loaf today), and this delicious
Italian Wedding Soup
https://www.kingarthurbaking.com/recipes/italian-wedding-soup-recipe
Yum!
I like this delicious and simple butternut squash soup from the “My Beverly Hills Kitchen” cookbook by Alex Hitz.
Ingredients: ( serves 6-8)
1 1/2 pounds butternut squash
1 1/2 pounds red delicious apples
1 1/2 cups diced onions
2 1/2 cups chicken stock 2teaspoons salt
1 tablespoon dried rosemary
1 tablespoon dried oregano
1 cup heavy cream
Directions:
Peel and chop squash into 1 1/2” cubes. Peel and core the apples, and chop into pieces about the same size as the squash.
In a medium sized stockpot over Medium heat combine all ingredients except heavy cream. Bring to a simmer and cook for about 15 to 20 minutes until veggies are tender enough to pierce with a fork. Remove stockpot from heat and purée all the ingredients in a food processor until smooth. You may need to do this in batches.
Pour the puréed vegetables into a mixing bowl and stir in heavy cream. Cover and refrigerate it overnight. When it is time to serve, reheat soup to a simmer, and serve it hot.
I have some Japanese sweet potatoes that I’m going to use to make this soup.
Sounds delicious!
Alex Hitz is a native of Atlanta, Ga. So his recipies have a Southern flavor.
Sweet potatoes 🍠 sound divine.
Simple but delicious, sweet potatoes that have been sliced open, add cinnamon and maple syrup, twist them up in some foil and bake.
That recipe looks great.
On my list of new soups to try! I already printed it!
Thanks!
Beef Stew with Beer and Paprika (from the Pioneer woman)
We make this every fall/winter and everyone really likes it. Have had several requests for recipe!
https://www.thepioneerwoman.com/food-cooking/recipes/a9844/beef-stew-with-beer-and-paprika/
This looks excellent. Will be making this weekend.
Bavarian Goulash Soup
INGREDIENTS:
1 pound sirloin cut in ½” cubes
1 Tbs olive oil
1 large sweet onion in ½” cubes
1 Tbs crushed garlic
1½ cups V8 juice
½ cup diced tomatoes
1 ½ cup beef broth
1 tsp salt
1 Tbs sweet Hungarian paprika
3 sweet peppers in ½” cubes
salt, pepper, hot Hungarian paprika (up to a Tbs) to taste
Heat the oil over medium-high heat in a large pot. Brown the meat.
Add onions and garlic, cooking on high until onions start to go clear.
Add tomato juice, tomatoes, beef broth, salt, and sweet paprika.
Boil, then simmer for 40 minutes.
Add peppers. simmer 15 minutes to get the peppers tender.
Season with additional salt, pepper, and hot paprika.
Serve with a hard roll.
VARIATIONS:
A cup of diced potatoes in ½” cubes added with tomatoes
2/3 cup pasta shapes added with peppers
A friend sent this recipe to us and we’ve made it countless times. Excellent. Sometimes we swap out cauliflower for the orzo to cut back on our carb intake. Regardless, I’ve followed the recipe and not improvised (hard for me to do) and it’s always delicious. We follow the stovetop recipe; we haven’t tried the pressure cooker recipe.
Italian sausage orzo soup
https://thekitchengirl.com/whole-wheat-orzo-sausage-soup/
We love orzo… this one is a staple for our family:
https://www.cuisineandtravel.com/chicken-lemon-orzo-soup-avgolemono/
That looks great. Thanks.
found this on Facebook a year ago, sadly didn’t write down the chef’s name or save the image, but – Really great recipe!
Stuffed Acorn Squash
Ingredients:
Acorn Squash:
2 acorn squash (medium)
2 Tbs olive oil
1/4 tsp salt (or more, to taste)
black pepper
Sausage Stuffing:
1 Tbs olive oil
1 onion, diced (small)
10 oz. Italian sausage
4 cloves garlic, minced (I used only 2 cloves, not a garlic fan)
1 Tbs Italian seasoning
4 oz. fresh spinach
1/2 cup dried cranberries
1/2 pecans, chopped
Preheat oven to 400 degrees
after removing from oven, lower oven temperature to 350 degrees.
Sausage filling:
Remove cooked acorn from oven, turn halves up, divide stuffing into 4 and stuff each squash half until full.
Bake at 350 degree oven for 10 to 20 minutes.
sorry, not a soup recipe but just had to share it was that good!
This is MACARONI & CHEESE recipe is from my wonderful daughter-in-law who’s a great cook
I usually use about a 1/2-3/4 of box of pasta. (I always salt the water.) I cook the pasta to almost soft and then let it bake and soak in the Mac and Cheese sauce.
While the PASTA cooks,
melt 1/2 stick of BUTTER,
mix with 1 can of CREAM OF MUSHROOM SOUP,
1 cup of SOUR CREAM, and
8-12 ounces of shredded CHEESE (I use sharp cheddar). I usually put extra cheese on top before I bake it.
I add MILK to make the sauce, about 1-1 1/2 cups.
Add pasta cheese mixture together. I bake at 350 for an hour, I cover with foil for the first 1/2 hour or so and then uncover to let the top brown.
….
I make a very similar recipe, but my recipe calls for 1 cup mayonaise in place of the sour cream and 16 oz grated cheese. It is wonderful.
Yay! A Mac and Cheese recipe that doesn’t use a flour roux or Velveeta!
I use Cream of Cheddar soup instead of the mushroom, it always comes out creamy dreamy instead of dry. Dry Mac and Cheese is so irritating. Using less than a whole box of pasta makes a difference too. I use a half a block of cream cheese, but I am going to try yours that uses the sour cream. Looking forward to giving this recipe a try.
My mother used to make a grasshopper pie for her bridge group when they played at our house. Here’s her recipe. I hope you can read her writing.
no moon frog hunting in bayou D’Inde…hundred feet from the house. Bring the whole family. best on hot muggy nights….the more skitters the better…as if that is an option…lol…
listen for the grunting and spear the fiery red eyes. bring the dog to alert for the gators that are attracted to dying frog noises.
it’s a simple recipe: first, take the pants off your frog legs.
tenderize/marinate in apple cider vinegar for just 20 minutes…on ice to reduce bacteria growth. (this is optional, but definitely want to rinse frog legs with hot salt water to remove any bayou. rinse off the vinegar. remove excess water…let drip dry
spice up your flour with Tony Chachere’s (or “slap ya mama” – more spice intense). add some baking soda (helps to produce a better fried batter coating)
drag frog legs in an egg wash. also optional.
in a plastic shopping bag, full of your seasoned flour, shake frog legs . who needs a zip lock bag…really?
you can fry these in peanut oil, or bacon dripping/pork fat, or beef rendered lard on a iron skillet for about 3 minutes each side (hot hot).
or oven at 350 for about 25 minutes on a roaster plate
or air fry/convection for as little as 10-15 minutes.
these makes great snacks. and goes well in a gumbo.
My mawmaw would use frog meat for boudin balls…takes a bit more time to prep and patience to remove from meat from bone ..but very good and satisfying. there is no gamey or weird aroma with frog meat.
creole sauce – optional …ladle this sauce over your frog legs…
God Bless America
I’m not from The South but that sure looks like it would just make a great soup!
Sounds delicious. Frog hunting with gators around? That takes some courage!
Brunswick Stew
2½ pounds total diced stewed chicken, turkey, and ham, with broth
3 medium diced potatoes
2 medium ripe crushed tomatoes
2 medium diced onions
3 cups corn kernels
1½ cups frozen baby lima beans
2 carrots, diced
4 strips crumbled bacon
4 tablespoons butter
salt and pepper
fresh tomato juice
Chicken Corn and Noodle with Saffron
(Make cornbread with this)
6 cans chicken broth
2 or 3 cups cooked / cut up chicken. I use a rotisserie chicken from Costco)
In large skillet melt 4 T butter
add
1 lg onion chopped,
2 carrots chopped,
4 stalks celery diced.
Sauté until soft,
(NOTE..put celery in first to saute for about 5 min prior to carrots /onion)
Then add 4 or 5 chopped garlic cloves
& ½ t thyme (no more and no other spices)
Add chopped cooked chicken
Add to broth and bring to a boil – reduce heat
¼ t crumbled saffron –
Add saffron (helps to steep saffron first in warm water about 5 min)
Bring to a boil Add 2 oz egg noodles,
1 cup fresh or frozen corn
Garnish with 2 T parsley minced
2 T celery leaves minced
Salt and pepper as needed
Saffron is expensive( most expensive spice there is, but a little goes a long way. Very important to use in this dish
And from the solitary non cook here….and anyone out there like me…
Remove box, any box, from freezer.
Place on counter top. Read cooking directions.
Find perforated strip on end of box and pull, left to right. Put strip in trash.
Remove contents from box, place food in oven…preheated or not, your choice. Toss box in trash.
Go back to trash, remove box, recheck cooking directions. Again, replace box to trash.
Cook until it looks done! Allow to cool for 3 to 60 minutes…Enjoy and save a teaspoon for Fido or Fluffy.
I have a wonderful friendship with Marie Calendar….
Mountain House Backpacker meals are pretty good and their Pad Tai is very good. All you have to do is to tare open the package, pull out the O2 absorber and then add boiling water. You can eat it right out of the package and so the only dishes you have to clean is the spoon you used and the wine glass.
Backpacking meal for 2, have cooked this at deep gap -28 with a 70 mph wind in the vestibule of a northface ve25. One large bag of Yellow rice, one one pound can of chicken in water. a toothpaste style plastic tube of sour cream, another toothpaste tube of country crock, a teaspoon of paprika.
add the water from the chicken and enough water for the liquid in the directions for the yellow rice, add the country crock bring to boil and let simmer per directions, add the sour cream and paprika, stir and eat. I’ve never seen even a grain of yellow rice left we loved ice climbing, extreme weather camping.
“Go back to trash, remove box, recheck cooking directions. Again, replace box to trash.“
Lol. Do that almost every time!
Yes!
😂 😂 😂
I’m right there with you! That’s why I appreciated the sangria recipe further up the thread.
I have a kitchen because it came with the house! Not a cook, but can scramble eggs!
LOLOLOLOL!!!! You rock!
Full disclosure, I can and love to cook but you still rock…
After a long day, I am so glad that I read your recipe!
love mc pot pies when not cooking
A cook after my own heart!
Stuffed Cabbage Soup
1 pound ground beef, chicken or sausage
6 cups chopped or shredded cabbage or 14 oz bag classic Cole slaw mix
1 large onion
1 32oz box low sodium beef broth
1 28 oz can crushed tomatoes
1/2 cup long grained rice
1 teas each: salt, black pepper, and garlic powder
Brown meat, add onion and cook four to five minutes. Stir in cabbage and cook and stir four minutes.
Add broth and tomatoes. Bring to a boil
Stir in rice and seasonings. Reduce heat and simmer 45 minutes.
Does anyone have any recipes that don’t use onions and garlic? I can no longer eat these and haven’t been able to come up with a good soup recipe.
Ham & Potato soup
Diced cooked ham, diced potatoes, cook in chicken stock; make a roux to thicken the soup, add milk/cream and salt and pepper to taste.
Forgot to add carrots, diced. You could also add corn… and CHEESE! 😉
Just leave them out.
Or try just a smidge of onion and/or garlic powder. Usually easier to digest but still adds the yummy flavor.
My momma always made what she called ‘salmon soup’. I love it and still make it to this day and I’m an old lady. Take a can of salmon, just the one you use. Dump it in a pan and break it all up with a fork. I leave the skin and bones in. I figure they’re good for me. Add a knob of butter, salt, and pepper to taste. Heat on the stove till very hot. Slowly add milk (or cream) till it’s the consistency you like. I eat it with saltines. It’s still one of my favorites.
My mom used to serve this over rice. Comfort food!
I’ve made this one myself – though I thought it bland it was still good, and easy! One 32 oz. box chicken stock, one 2.75 pkg. Pioneer brand COUNTRY Gravy (they have several different gravy mixes) and one big bag of frozen plain Ore/Ida potatoes O’Brian. The only thing different from this video that I did was mix the gravy mix into a slurry to add a liquid mixture to the soup. Garnish/add whatever you want. 3 ingredient potato soup.
Simple 3 Ingredient Potato Soup | All I could eat during chemo | Easy dinner recipe for your family – YouTube
how about leeks? or green onion/scallion? leeks are very mild, but can add quite a bit of flavor to any soup.
garlic…replace with ginger…totally different flavors, but there is a reason why sailors over the world use it to settle from sea sickness. it really does work well to sooth the tummy.
other herbs that give a onion flavor and aroma? shallot, chives.
the best herbs are fresh cut. the dried stuff just doesn’t work. A herb garden can be grown indoors all year around. many can be forced to produce “fruit” simply by cutting the head when it flowers. basil, cilantro…etc.
God Bless America
I imagine you can pretty much leave them off any recipe that calls for them.
I take a Beano supplement when I have anything with garlic and/or onions and helps me digest them with no problem. I also take one when I’m having beans or an vegetable hard to digest.
I do a crockpot minestrone, using pantry items,,,,2 cans rinsed chicken, 1 can garbanzo beans, one can cannelini beans, 1 can rinsed greens (if not southern style don’t have to rinse), one can chopped tomato, one chopped onion, one chopped small green pepper, fresh basil and oregano to taste, 2 tsp salt, 1 tsp pepper,1 tsp garlic, 1/2 cup macaroni, 3 qts water, give a good stir, put the lid on and cook for about 3-4 hrs on low, serve with crusty bread and a drizzle of olive oil and a shake of parmesan cheese,,,you can tweak amounts depending how many people you are feeding and your personal taste
Rinsed greens? Is that the title on can?
Put the greens in colander, rinse them
This shrimp and sausage jambalaya recipe from the Tabasco company is very tasty and is easily adjusted to your personal tastes.
1 teaspoon Tabasco red, or to taste.
2 tablespoons vegetable oil
1/2 pound andouille or other smoked sausage, cut into 1/2-inch slices
1/2 cup sliced celery
1 small onion, chopped
1 small red or green bell pepper, chopped
1 clove garlic, minced
1 3/4 cups chicken broth
1 cup diced fresh or canned tomatoes
1 bay leaf
1/4 teaspoon dried oregano leaves
1/4 teaspoon dried thyme leaves
1/8 teaspoon ground allspice
3/4 cup uncooked rice
1/2 pound shrimp, peeled, deveined and cut in half lengthwise.
Heat oil in a large heavy saucepan or Dutch oven over medium-high heat. Add sausage, celery, onion, bell pepper, and garlic. Cook 5 minutes or until vegetables are tender, stirring frequently.
Stir in broth, tomatoes, bay leaf, TABASCO® Sauce, oregano, thyme, and allspice. Bring to a boil, reduce heat, and simmer uncovered for 10 minutes, stirring occasionally. Stir in rice; cover and simmer 15 minutes. Add shrimp; cover and simmer 5 minutes longer or until rice is tender and shrimp turn pink. Let stand, covered, 10 minutes. Remove bay leaf before serving.
Sounds good!
my recipe for fall is a banana peel on the floor
LOL.
If anyone is interested I will post a recipe for roasted Brussels sprouts
kinda an involved process but delicious
doesn’t even taste like Brussels sprouts
I’m interested!
Me too!
does it include bacon or maple syrup?
Mine doesn’t… post roasting quartered Brussel sprouts, I whip up a lemon garlic vinaigrette and toss them in a salad bowl with the dressing, a quarter cup of parmesan cheese or so (depending on number of servings) and add quartered slices of pepperoni or hard salami…???
Roasted Brussel sprouts are delicious!
I’m waiting 😊
FALL/WINTER – perfect time to consider CARNIVORE – check out the comments
This is how I’ve eaten since 2002.
Good fats and grass-fed pastured proteins.
The benefits he speaks of are also true for me.
Leek & Potato Soup (adapted from my Dad’s recipe)
2 to 4 leeks – (depending on size, need about 4 cups) – thinly sliced all the way up, removing dark green leaves as you go – you want the white and yellowy green parts) – rinsed and drained (I use a collander placed inside a mixing bowl of water to place cut leeks into, then rinse under tap), pat dry with paper towel
1/2 stick butter + 1 tablespoon
3 tablespoons flour
1/4 cup white wine
6 medium potatoes, peeled and cubed
4 cups chicken stock
Salt & Pepper to taste (I season as I add items)
1 cup milk
1 cup heavy cream
pinch of nutmeg
pinch of cayenne
Method:
Place cubed potatoes in large stock pot with chicken stock, salt and pepper – cook on high
Melt 1/2 stick butter in large skillet and add leeks, salt and pepper – cook until softened
Add more butter to leeks (tablespoon) move leeks to sides of pan and melt the butter in middle
quickly add your flour and mix into the butter and leeks with wooden spoon
add the wine and stir, scraping bottom of pan
using a ladle, take stock from the potatoes and add to leeks (essentially, making a roux)
Add 1/2 the milk to the leek mixture to thin it out
Slowly pour into the potatoes/stock – mixing as you go
Add the rest of the milk, stir
reduce heat to simmer and when the potatoes are almost cooked, use a potato masher to make them smaller – I use a masher that has the holes, not the other kind. Use the masher to scrape the bottom and loosen the veggies as you go.
Add the cream, nutmeg and cayenne.
If the soup is too thick, just add more milk and cream.
simmer for about 10 to 15 minutes.
I serve with grated sharp cheddar, a swirl of cream and a grilled cheese sandwich using homemade Italian bread.
You can also freeze this for later.
P.S. I sometimes add a pinch or two of tarragon.
This is a delicious Tomato Broth for making vegetable soups, minestrone, or what have you.
1 Tablespoon olive oil
1 large onion, diced
8-10 garlic cloves, thinly sliced
1 carrot, or sweet red pepper, small diced
3 Tablespoons – 1 can tomato paste
1-1/2 teaspoons smoked paprika
4 cups chicken stock
4 cups water (or use more chicken stock)
1 teaspoon oregano (or rosemary or Italian seasoning)
1 teaspoon kosher salt
1 teaspoon apple cider vinegar (or balsamic vinegar)
1 teaspoon honey
1/8-1/4 teaspoon cayenne
1/4 cup fresh Italian parsley, chopped
In large pot, over medium-high heat, add onion and saute for a few minutes. Add carrot, lower heat to medium and saute about 7 minutes. Add garlic and saute until fragrant — a few minutes. Add smoked paprika and tomato paste. Turn up heat and saute 2-3 minutes (this caramelizes the tomato paste and adds depth of flavor).
Add broth and water. Increase heat to high. Add parsley, salt, vinegar, and honey. Bring to boil and taste.
Then add ingredients of your choosing — e.g., veggies, nutritional yeast, cooked beans, meatballs, barley, quinoa, pasta)
Sounds like that would just be good to drink.
Poblamo con queso soup
3 tablespoons salted butter
4 tablespoons flour
1/2 teaspoon salt (to taste)
1/4 teaspoon pepper
3 cups milk (or combination milk and half and half)
6 oz package queso cheese cubed into 1/2 inch or smaller cubes
2 poblamo peppers chopped fine
1 teaspoon onion chopped
Chop poblamo peppers and onion and saute in the 3 tablespoons of butter in bottom of large saucepan. When the onions are clear and barely beginning to brown, take the pan off the burner. Add the flour and mix well into the vegetables so the butter soaks up the flour. Add salt and pepper to taste. Stir in milk little by little to make sure there are no lumps. Return the pan to the burner and cook on medium stirring constantly until mixture thickens. Add queso cheese and stir until all cubes melt.
Note: Sauteeing the poblamo peppers makes them a lot less hot than if they are eaten raw.
Oh, there are SO many recipes calling out to me…thank you, Menagerie, for this fantastic break from the troubles of this world …
Our family fall favorite…by Emeril Lagasse
Butternut Squash And Italian Sausage Soup
Yield: 4 to 6 servingsIngredients
1 large butternut squash, about 3 pounds, halved, seeds removed2 tablespoons vegetable oil1/2 teaspoon saltFreshly ground black pepper1/2 pound sweet Italian sausage, removed from casings1 large onion, chopped6 cloves garlic, minced1 tablespoon chopped fresh sage, plus 12 whole leaves1 teaspoon chopped fresh marjoram6 cups light chicken stock or broth1 teaspoon cider vinegar or lemon juice1/2 cup heavy cream, or more to taste2 tablespoons butterDirections
Preheat the oven to 400 degrees F. Lightly coat the squash halves with 1 teaspoon of the vegetable oil. Season the inside with salt and pepper and place cut-side down on a baking sheet lined with parchment paper. Bake until very tender, about 45 minutes. When the squash is cool enough to handle, scoop out the flesh and reserve. Discard the peel. In a large saucepan over medium-high heat, add the remaining vegetable oil and, when hot but not smoking, add the sausage. Cook until golden brown, about 4 minutes. Add the onions and cook, stirring, until the onions wilted and starting to caramelize, about 6 minutes. Add the garlic, sage and marjoram, and cook, stirring, for 1 minute. Add the cooked squash and chicken stock, stir well to combine, and bring to a boil. Reduce the heat to low, and simmer for 30 minutes, stirring occasionally.(Optional- my family prefers it “chunky”) With a hand-held immersion blender, or in batches in a food processor or blender, puree the soup. Strain through a fine mesh strainer into a clean saucepan. Add the cider vinegar and stir to combine. Add the cream and adjust seasoning, to taste. In a small saute pan, cook the butter over medium-high heat until it begins to turn brown around the edges. Add the whole sage leaves and cook until crisp, 1 to 2 minutes. Transfer the leaves to paper towels to drain. Serve the soup in bowls, garnished with the crispy sage leaves.
Sorry about the formatting…I tried to fix it ☹️
Potato Soup
This soup is just the best on a cold winter day! You can use any kind of potatoes, but we tend to use Yukon Golds.
6 Slices Bacon, cut into 1-inch pieces
3 lbs. (about 5 large) Yukon gold potatoes
3-½ Tsp. Salt
1 Cup Sour Cream
¼ lb (1 stick) Butter
2-2/3 Cups Whole Milk
½ Tsp. Black Pepper
4 Scallions, thinly sliced
¾ Cups Shredded Sharp Cheddar Cheese
Cook the bacon pieces over medium heat in a medium skillet until crisp. Transfer bacon to paper toweling to drain and set aside. Peel, rinse, and cut the potatoes into thirds. Place them in a large pot with water to cover, add 2 teaspoons salt, and bring to a boil. Reduce heat to a simmer and cook until the potatoes are very soft — about 45 minutes. Drain the potatoes, discarding the water, and return them to the pot. Mash them with a potato masher until smooth. Add the sour cream and butter and stir until melted. Add the milk, pepper, and remaining salt and bring the soup back to a simmer. Divide among 8 bowls and serve the soup hot, garnished with scallions, cheese, and bacon.
Try this soup with corn bread!
Hi Menagerie,
Would you please post your sourdough starter recipe and any tips. I haven’t had much luck getting one going. ( Actually no luck.)
I’ll post one of my favorite soup recipes later today.
Thank you
I put tips up above in with some other good comments. To recap: do not use white bleached flours. King Arthur flours are good, add in some rye flour to really get it going, and never use tap water. More specifics above, with good tips from several people.
Thanks!
This Giada de Laurentiis chicken stew recipe is delish:
https://www.foodnetwork.com/recipes/giada-de-laurentiis/chicken-stew-recipe-1914720
My fall Bean & Ham soup:
Boil a hambone in chicken broth till the scraps fall off the bone. Set aside any ham meat, scoop off the fat pieces.
Cube the ham pieces, set aside.
Sautee onions, celery, and carrots in olive oil.
Add garlic powder, parsley, celery seed, lots of black pepper, a splash of broth for some additional moisture if needed.
Add the ham and the broth (shouldn’t need to add salt, the broth should be sufficiently salty).
I use a can each of Great Northern and Cannelini beans, unrinsed (I like the body it adds to the broth).
Bring to a boil, cover and simmer for an hour or so.
Slice & butter some sourdough bread.
Cold glass of milk…enjoy!
Oh yeah. New Years day is ham bone with black eyes or Great Northern beans. We make it up a few times in the fall and winter also. Better if slow simmered overnight