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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I have two apple trees, a Gala and a Golden delicious. So, I have been making apple pie and this apple cinnamon quick bread for a few weeks now. Here is the recipe for the bread, which is moist and full of cinnamon flavor. I add Chinese 5 spice with anise in it to the list of spice ingredients. It is easy to double and use up those extra apples coming ripe now and the bread is great to give to neighbors. I don’t bother to peel the apples and you don’t notice the difference.
Apples
1 and 1/2 cups (180g) peeled & chopped apples (1/2 inch chunks; you need about 2 medium apples)1/3 cup (67g) packed light or dark brown sugar1 and 1/2 teaspoons ground cinnamonBatter
1 and 3/4 cups (219g) all-purpose flour (spooned & leveled)1 teaspoon ground cinnamon1/2 teaspoon ground nutmeg1 teaspoon baking powder1/2 teaspoon baking soda1/4 teaspoon salt1/2 cup (8 Tbsp; 113g) unsalted butter, softened to room temperature3/4 cup (150g) granulated sugar2 large eggs, at room temperature1/3 cup (80g) unsweetened applesauce, at room temperature*1 teaspoon pure vanilla extract1/2 cup (120ml) whole milk, at room temperatureInstructions
Adjust the oven rack to the lower third position (just below center) and preheat the oven to 350°F (177°C). Spray a 9×5-inch loaf pan with nonstick spray.Apples: Stir the apples, brown sugar, and cinnamon together. Set aside.Batter: Whisk the flour, cinnamon, nutmeg, baking powder, baking soda, and salt together in a large bowl. Set aside. Using a handheld or stand mixer fitted with a paddle or whisk attachment, beat the butter and granulated sugar together on high speed until smooth and creamy, about 2 minutes. Add the eggs and then beat on medium speed until combined. Scrape down the sides and up the bottom of the bowl as needed. Beat in the applesauce and vanilla extract on medium speed until combined. Mixture will look chunky and curdled—this is normal and expected.
Pour the dry ingredients into the wet ingredients, turn the mixer on low speed and with the mixer running, slowly pour in the milk. Beat just until combined and do not overmix. You may need to whisk it all by hand to make sure there are no lumps at the bottom of the bowl. The batter will be sticky and slightly thick. You’ll have about 3 cups of batter.
Pour and spread about 1/2 of the batter into the bottom of the prepared loaf pan. Spoon apples and any cinnamon/brown sugar juices leftover in the bowl evenly on top. Pour and spread remaining batter on top, making sure to scrape out every last drop of batter. Using a knife, swirl the batter down the center of the loaf pan.
Bake for 60-75 minutes, loosely covering the bread with aluminum foil at the 30 minute mark to help prevent the top and sides from getting too brown. This is a large heavy loaf, so if your bread is taking longer, that’s completely fine. A toothpick inserted in the center of the loaf will come out clean when the bread is done. Begin checking at 60 minutes. Mine takes 70 minutes. Remove from the oven and allow the bread to cool completely in the pan set on a wire rack.Once cooled or nearly cooled, cut into slices and serve. (Bread falls apart if you try to slice it when it’s warm.)Cover and store bread at room temperature for up to 2 days or in the refrigerator for up to 1 week.
This looks delicious!
I’m the pie maker in our family, and will give this a try. I LIKE spices. Why am I the pie maker? … BUTTER. When I made my first family pie … I used BUTTER only for the pie crust. Other family members had been using Crisco for years … yecch! One taste of my SHORT pie crust … and I became designated pie maker.
Same here with the pie crust!
The difference between a 🤗butter crust and that “other stuff” 🤢 is night and day! I wish I knew that years ago.
What is your recipe?
Julia Child after all her experimentation did recommend at least 2T of shortening to any butter crust, for the best flavor and texture. I concur.
I don’t see why … but I’ll give it a try
The butter is for the flavor, but shortening adds flakiness.
I am a pastry chef, and I concur.
That sounds reasonable.
Would lard be even better than adding the shortening – leaf lard?
I’d use lard befor shortening, remember we eat for nutrition, shortening is a waste product
Fat is a carrier for fat soluble vitamins, and provides dense calories for energy, and also enhances appetite suppression. In reasonable amounts, naturally. Nothing beat the mouth appeal of fat – which also makes “smoothies” smooth.
Our family apple comfort food: Apple Krinkle, and I don’t even bother to peel the apples, just core and slice them.
Mix 4 cups of sliced apples with 2T of rice flour/or corn starch/, or potato starch and one cup of sugar, place in 8×8 buttered baking pan. Mix 1 cup oatmeal with 1/2 brown sugar and 1/2 cup flour to sprinkle on top. Pour one stick of melted butter evenly over the top of the oatmeal mixture. Bake 1 hour at 350 degrees.
That’s also known as Swedish Apple Crisp.
Our family was Danish – that makes sense.
White people food !! 🫨🫨🫨🤦♂️
Oh, yeah? Don’t even get me started on rhubarb then.
I adore rhubarb
Stuff the caricatures, it’s some of the best food in the world.
Yes, my Mother made this
often. It is delicious served warm with whipped cream infused with a little grand marnier.(sp)
There were never any leftovers.
Have you tried dried apple slices in a 200 degree oven. I mix the thin apple slices (a julienne slicer works great) with cinnamon first, and then oven dry them out slowly on either a rack or parchment on a baking pan. Crispy when first out of the oven (addictive), then more chewy when stored over time. I also chop up the dried apple slices and add them to a beaten egg white with sugar and dried coconut for very yummy “macaroons”. Baked in a slow oven.
I do about 75 -100 pounds when the big sales happen in my dehydrator and they last almost all year. Sometimes we eat them as is, or we make pies, muffins, desserts. My daughter’s favorite is apples, onions, sausage and potatoes (somewhere between fried and sautéed) with a little cinnamon and poultry seasoning.
I like the poultry seasoning addition to the apples. Thanks for the tip.
Saving this one! Been looking for a good apple bread recipe and this fits the bill 🙂
It sounds yummy!!! Can’t wait to try.
If you have access to fresh Chanterelle mushrooms, one of my all-time favorites is Escoffier’s Chanterelle Soup: http://www.desktopcookbook.com/recipe/226616/Escoffiers-Chanterelle-Soup.htm
My favorite comfort gruel:
Make a batch of quinoa in the rice cooker, add one tall can of salmon and one carton of roasted squash soup (or similarly vegetable soup) from Trader Joe’s. Season to taste, heat and scoop out in a mug for warm tasty and nutritious “soup”.
Wow–that sounds Yummy! Thanks for sharing!
The variations of this easy “chowder” base are endless.
Last weekend I crocked some jalapeno sauerkraut using the recipe below. It should be ready in a few more weeks.
https://www.fermentedfoodlab.com/jalapeno-cilantro-sauerkraut/
Bring a large pot of water to rapid boils, turn off the stove and drop a whole non-fancy chicken in and let it “cook” until cool enough to handle.
This gives you tender chicken to take off the bone for other uses, and pot of glorious chicken broth to use as a soup base.
I poach chicken breasts using your method. With this preparation I don’t use salt at all; I do season with, alone or in combination, bay leaf and rosemary, sometimes “fresh” ginger*. I then freeze the cooled, unused broth, and re-use for subsequent poaching.
I tenderize the thickest part of the meat with my pounder first.
* I buy fresh ginger root from local Asian store, cut into smaller pieces and store until ready to use, up to six months.
I store my ginger in the freezer and grate when it’s frozen, works great, no waste
Thankful Meatballs
2 pound ground turkey
1 box of Stovetop
I small can cranberry jelly
1 small onion
2 medium carrots
1 stick celery
Homemade Turkey gravy, or jar
pinch salt/pinch black pepper
Fine chop onion, carrot, celery, and fry til soft. Let cool.
In a bowl add turkey, cranberry jelly, softened vegetables, stovetop, salt and pepper. Go in with your hands and mix to completely combine.
Form balls and fry until golden.
Place meatballs into a casserole dish with lid, and pour over the gravy.
Bake at 350 for 45 minutes.
Serve with mashed potatoes, or sweet potatoes, and collards, or other greens.
Can also be made into a meatloaf
Oh, YUM! Thank you 😋
I can hardly wait to try this. What a great idea! Thank you!🍁
I made these tonight, and they are delicious! The meatballs completely fell apart, though. I wondered if there should be a couple eggs in the recipe, too?
Cheddar Bay Biscuits
1,809 reviews – 4.7 stars
https://www.allrecipes.com/recipe/7146/cheddar-bay-biscuits/
We’re likely doing this one this year… for an entrée
https://www.bbcgoodfood.com/recipes/turkey-brie-cranberry-wellington
Here’s a GINGERBREAD I created,,, It’s best to serve the day after as the flavors deepen, but I never can wait that long.
No processed sugar! Can be halved to fit 8×8 pan or 9″ springform pan
2 cups + 2 tablespoons unsweetened applesauce
3/4 cup blackstrap molasses (blackstrap is the strongest, darkest, & most nutritious type of molasses)
1/3 cup olive oil
3 eggs
2 cups all-purpose flour
1 cup oat flour (just measure 1/3 cup oats and grind well in a processor or blender)
2 teaspoons baking soda
1 teaspoon baking powder
1/2 teaspoon salt
2 teaspoons ginger
2 teaspoons cinnamon
2 teaspoon cloves
2 teaspoons allspice
Preheat oven to 350 degrees. Grease and flour 9×13 pan.
In large bowl, whisk together applesauce, molasses, oil, and eggs until fully combined.
In separate bowl, whisk together flours, baking soda, baking powder, and spices.
Add flour mixture to wet ingredients. Mix well with a spoon or flexible spatula until combined.
Bake for 25-35 minutes.
You know, I read … “blackstrap molasses” … and realized I didn’t REALLY know what it is. So Google gave me this EXCELLENT description and comparison between Molasses and Blackstrap Molasses…
https://www.seriouseats.com/what-is-blackstrap-molasses
Are you SURE about the Blackstrap Molasses?
What you refer to as “blackstrap molasses” sounds like what we used to call, years ago, “cow molasses”. It was the “bottom of the barrel” in the molasses manufacturing process. Farmers would blow steam or scalding hot water into it to warm and dilute it a bit before pouring it over a manger full of their less than optimum quality hay. Cows have a serious sweet tooth, so it was like pouring pure sugar on your kids morning breakfast cereal. They’d just about tear their stanchion out of the floor trying to get to that bucket when they would see it, and smell it coming into the barn.
We feed it to our sheep mixed with grain and food grade diatomaceous earth to prevent worms. Works like a charm and they love it.
Absolutely sure!
Try with hot lemon sauce on top….my fav.
Orange sauce and lemon sauce are both great.
Orange Sauce:
1 C. Granulated sugar
Juice of 2 oranges
Blend sugar and orange juice. Pour mixture over hot gingerbread. Serve at once.
Lemon Sauce:
1 cup sugar
4 T cornstarch
1/2 cup lemon juice
2 1/2 C water
combine the sugar and cornstarch. Stir well. Gradually whisk or stir in the lemon juice and add 2-1/2 cups water. Over medium heat, bring to a boil. Reduce heat when boiling, and cook, stirring constantly, until the sauce is thickened and clear….. about 2-3 minutes or so. Remove from heat, and serve warm (best) or cold, if you prefer, over the gingerbread. (If you desire, you can grate about 1 teaspoon of lemon rind and stir into sauce for a little extra zing!)
Thinly Sliced Beef Heart Stew cooked stove top in Le Crusette – Low to Medium Heat –
1) Sliced Beef hearts – Organic Grass Fed – braise lightly in Olive oil
2) Home made beef bone broth
Lightly Saute the Vegies then add the Bone Broth
3)Sliced raw Ginger root & sliced Garlic – lots
4) Sliced Red & Orange Bell peppers, Red & Yellow Onions – Lots
5)Olive oil, Kosher Salt, Ground Black pepper Corns, Corriander Seed Ground,Rosemary
6) Apple Cider vinegar with the Mother, Modena Balsamic Vinegar
7) Northern White Beens – 1 can drained
Simmer about 1 hour – add water as needed.
Actually, this is insanely good. All the flavours come together in a delightful way.
… and Beef Tongue sandwiches for lunch? 🤦♂️😬😂
I have great memories of watching my parents grind beef hearts and tongue using a hand grinder. I have no idea what they mixed it with because I wouldn’t eat it!!! lol I would probably try it now.
I grew up in an adventurous food eating family. As a kid I had to try a “head cheese” sandwich and we had both beef tongue and heart. I like those … but I’ve never become a liver eater. We had artichokes regularly … when most people still looked at those and said … “what do you do with THAT thistle?”
Haggis (with neeps and mash and very good gravy) is the best way to eat liver. Sort of like a peppery meat loaf.
Don’t knock beef tongue… excellent with onion, radish, cilantro, lime on street sized steamed corn tortillas.
Mega yum.
Nothing better than pickled tongue on a nice crusty French roll.
Dad’s Pickled Tongue
1 Tongue
1 Onion, sliced
2 Cloves garlic
2 tsp. Salt
1 Bay leaf
1 tsp. Celery powder
Wash the tongue and cut through the membranes. Cover with water and add above ingredients. Simmer till tender; allow 1 hour per pound. Trim and remove skin. Slice thin.
Marinade:
1 C. Wine vinegar
1 C. Salad oil
3 Cloves garlic, chopped
1 tsp. Salt
1 tsp. Pepper
1 Bunch chopped parsley
1 Pinch red pepper
Place sliced tongue in mixture and cover tightly. Let stand overnight or all day.
Have to try this recipe!
Lots of hot peppers in my garden this year.
How to ferment peppers;
2 1/2 tbl Kosher salt per quart of water.
Heat water to desolve salt.
Once cool, pour over sliced peppers that are packed in jar.
Use weight to keep peppers submerged.
Install lids and burp jars daily or use airlocks.
Ferment at least 1 week.
This is more an end of summer soup, but it’s my family’s favorite, and my specialty, so I’m including it. Yes, you can use frozen corn, I recommend shoe peg, and rotisserie chicken, but it will not have nearly the zing and flavor. All measurements are guessed at. I make it by feel, and proportion to other ingredients. Sorry, I just know when it’s right.
Dont just dump in a pot and boil. Take time to sauté the ingredients for flavor.
Chicken corn chowder
6-8 ears corn
4 large potatoes
1 cup chopped carrots
3/4 cup chopped celery
1 cup chopped onion
1-2 cloves garlic
larger hen, cooked, or chicken breasts and thighs sautéed in a little oil with rosemary
4-6 cups Better Than Bouillon, chicken or vegetable (obviously this is after mixing w/water)
salt, pepper, and seasonings to taste
heavy cream or half and half
Cornstarch slurry
**see notes below recipe**
You make this soup in stages. Only cook chicken about half done if you sauté. Advantage to this is a flavorful chicken. Advantage to boiling the hen is all that broth as a base, of course.
I cook the onions, celery, and carrots in a little butter until not quite tender. Add to boiling corn kernels and chicken. When almost done add chopped potatoes and spices, as well as bouillon.
Notes:
I use salt, pepper, lots of good smoked paprika, and whatever other spices I’m in the mood for, but always those. Sometimes celery seed. I shop at an Amish store several times a year, and they have a dehydrated vegetable soup mix. I’ve really loved adding a couple tablespoons of that in, but please note, this is nothing at all like a Lipton’s or other store bought mix. Lots of ways to be creative on flavor!
Thicken with cornstarch slurry and add cream or half and half to taste.
A good alternate to this is to follow the ingredients list, remove potatoes and add wild rice and mushrooms. If I do that, I finely shred the carrots, celery and onion to make a mirepoix, then sauté with the mushrooms.
You had me at – heavy cream
Ahh! You read my mind! I was going to search for my recipe for Chicken corn chowder for the weekend, but I think I’ll just use yours! Excellent!! Thank you!
Ha!
I’ve recently had trouble finding smoked paprika here. I hadn’t thought of checking Lehman’s. Thanks!
“Dont just dump in a pot and boil. Take time to sauté the ingredients for flavor.”
Best soup maker wisdom ever.
A small local grocer in northern IL. sells smoked paprika that comes from Nutmeg Spice Co.
Terryville, CT.
http://www.nutmeg spice.co
Thank you! Bookmarked.
Just made a White Borscht and it needs a few special ingredients. Any soup makers out there can put this together and no soup really needs a recipe.
Carrots, onions, and a few swiss chard stems sauteed in bacon grease, starts you out.
I add a cubed potato and a couple white carrots along with orange carrots from my garden to keep the color down.
Then I added some leftover stock from cooking a corned beef, small amount of tomato juice, small amount of sauerkraut, and some basic chicken stock.
A couple cut up cooked brats goes in for protein along with some fresh garlic and a couple cooked white beets in small cubes.
Add salt, pepper, some caraway seed, fresh dill, and the leafy parts of the swiss chard.
Bring to a boil, turn down a bit and simmer for 20 minutes or till everything is tender. You should have enough stock at this point barely covering the veggies. Turn down the heat and add a slurry of milk, cream, and flour, to turn it white/orangey, bring to a boil for a few minutes to thicken and cook the flour.
Lastly, a big chunk of butter and serve with some warm garlic bread. This soup is so satisfying with it’s rich creamy broth and slight acidity from tomato juice and sauerkraut and corned beef stock.
You might have trouble finding white beets and white carrots but orange are available and both add a nice sweetness to the tangy sweet sour character that is Borscht.
Note: Most people just toss the stock from cooking a corned beef but it is worth saving for any vegetable soup. Mine is beer based. Sorry about no quantities but I never measure when making soup and that’s how it should be.
Is a white carrot a parsnip?
Sounds really good.
In case minnesotamike doesn’t see your question, here’s something I found:
“The primary difference between white carrots and parsnips is their taste; parsnips have a nuttier, earthy flavor whereas white carrots are subtler in taste.”
Thx!
I would describe parsnips as having a bit of sweet fennel like licorice note and texture a bit smoother than carrot.
I love parsnips but to me they have a hint of Pine-Sol taste in them.
Young parsnips have a better taste and aren’t woody.
White carrots and parsnips look a lot different too. You can’t really confuse them.
No, but that would work. I grow white, yellow, red, and dark purple carrots. Also grow white and orange beets. Most seed companies carry them. The beets are sweeter with less “beety” character which I like but sometimes the lighter sweeter is better.
Chicken Tortilla Soup
Sticks to the Ribs and Delicious
2-3lbs of raw boneless chicken breast or thighs in a slow cooker on high
Fill to top of chicken with chicken bone broth
After a couple hours cooking, shred chicken
Add large can of diced tomatoes, large can of green chiles,
One diced onion,
One deuces green bell pepper,
Plenty of garlic
1/2 bunch of chopped cilantro
Let slow cook all day
At dinner time
Serve in a bowl with your favorite tortilla chips and cheese (cheddar Jack or Monterrey jack)
And diced avocado
Garnish with jalapeño if you prefer a little extra spice
Add or garnish with thinly sliced radishes also.
To make a pretty good but easy gravy for beef or venison dishes, sauté mushrooms and onions in lots of butter. When about half done, add some flour and be sure to brown that flour completely as the vegetables cook. Add salt and pepper, and better than bouillon beef flavor. How much to make up depends on how many vegetables and how much flour you use.
I use two onions, a large carton of mushrooms, and at least a quarter cup of flour, then I add 4-6 cups bouillon. When it thickens, continue to reduce some, then add some cream in.
Great on meatballs, chicken fried steak, or whatever.
Speaking of Venison — we always butcher our meat. Own a grinder, sausage stuffer and 2 smokers. I tried ground venison (1/2 & 1/2) with ground pork for meat loaf — best ever. Preferably Axis deer.
Got this from TikTok with a few variations:
Chicken & Dumpling Soup made with Red Lobster Cheddar Bay Biscuits
2 TBS oil
2 TBS butter
The meat off of a rotisserie children or cut up a few large chicken breasts into cubes or whatever chicken meat you like
1 TSP salt
1 TSP pepper
1 TSP parsley
3 minced garlic cloves (I just use about 3 big tsp of the minced garlic w/olive oil in the jar)
I like to also add Adobo seasoning (it’s awesome) and fresh thyme
2 TBS of flour
let it cook (if using raw chicken make sure it’s cooked-rotisserie speeds up the process
Add about 1/4 cup of chicken broth and let it cook
Then add a cup of whole milk and the about 4 cups of chicken broth
1 package of frozen vegetables (I use peas, carrots, green beans and corn mix)
Let that cook while you make the biscuits
Mix biscuit mix with a 1/2 cup of shredded cheddar cheese, the flavor packet that comes in the box and 3/4 cup of water and mix
Scoop or spoon small balls of dough and drop into the soup, trying to keep them separated.
Cover and let this cook for about 10 minutes until the biscuits take shape
NOTE: Some people prefer to par-bake the biscuits before dropping in to keep the shape a bit better and texture better but it’s up to you
Uncover and separate the dumplings from one another and stir in.
This makes a dozen bagels.
the doughIngredientMetricImperialBaker’s Percentagestarter 400 grams 14.12 oz 72.73%water 150 grams 5.3 oz 27.27%flour 550 grams 19.42 oz 100.00%oil 38 grams 1.34 oz 6.91%brown sugar 25 grams 0.88 oz 4.55%salt 15 grams 0.53 oz 2.73%
Total Flour Weight: 550 grams
Percentages are relative to flour weight (flour equals 100%) and every other ingredient is a percentage of this. Flour from the starter is not counted. This recipe was originally in grams and has been automatically converted to other measures.
method:
Mix, and do a couple of short kneads at 10 minute intervals.
Leave to rise for 3-4 hours.
Divide into 100g portions, preshape into balls.
Either poke a hole in the middle with your finger, and stretch the hole
or roll into long ‘ropes’, wind over your hand and seal the join by rubbing the ends of the rope together.
Retard in the fridge overnight (spray with oil, cover with plastic, put in a plastic bag)
The next day – bring a large pot to boil. Add a handful of brown sugar
Add as many bagels as will fit in a single layer (I can fit three)
Turn after 30 secs (cook for 1 min in total) – drain and put back on the tray
top with your choice of topping
Bake in the oven at ~200C for ~20 mins
Not a recipe, but I figure most of you are pretty handy.
I made silicone soup molds. I used my 3D printer, but a good woodworker could probably figure it out too.
I have a bunch of Corningware cups with rubber lids, and an openable vent on the lid. Perfect for microwaving soup, and you can use them straight from the fridge to the microwave – makes office lunches super easy. The problem was that I didn’t think it wise to freeze soup in them, and I certainly wouldn’t have enough of them to store in the freezer full of frozen soup.
So, I needed a way to portion soup into units that both filled the cup, and could fit into the cup, ideally without a bunch of wasted space. I tried searching for various silicone molds, but never found a good fit. Lots of ice cube molds, but if you’ve ever filled a cup with ice cubes and let it melt, you know that half of the cup is just air when you do that.
In the end, I measured the inside of the cup and printed a few mostly-hollow plugs, test fitting them until I got it right. You want it to pass in and out easily, maybe an eighth of an inch clearance all around, and mind the taper, if your cup is tapered.
Once that was done, I made a second piece that formed a cup, with the plug suspended inside from the top, so that there was about a quarter inch of clearance all around the plug. (Make sure the bottom of your outer piece is very flat, so that your silicone cups will sit upright when you are done.)
Once that was made, I sprayed everything with silicone mold release, got some food grade castable silicone, mixed it up, degassed it, and poured it in. Once it cures, I removed the plug and the holder, and now I’ve got a silicone mold that makes soup cubes that fit my cups perfectly.
I made two of them. I put them on a cookie sheet, fill them and put them in the kitchen freezer. Once frozen solid, the silicone is pretty easy to remove, and I vacuum seal the frozen puck and store them in the downstairs chest freezer. If I want soup at the office, I grab an empty cup and a frozen soup puck from the freezer on my way out the door.
Brilliant!!!
Not being so handy, I bought plastic takeaway bowls from Amazon… holds enough soup for one serving. I put cling film over surface of soup and then put the lid on. Pop into freezer…
Not sure worth posting since I don’t have exact measurements for 2 of my family’s favorite go to’s for cold weather comfort food. My mom & grandma didn’t cook much with recipes, so I learned by watching and helping.
Some may have this but call it a different name. We always called it Pot Liquor which is nothing more than the broth from cooking down greens such as collards, turnip green, kale etc in with a piece of salt pork. Add a slice of buttered cornbread in your cup/mug of pot liquor and you’ve got heaven…lol to me anyway. The bonus is the health benefits from greens & the broth.
Our other must have comfort food is okra gumbo. Start by making rue w/bisquick & oil. My grandma insisted you had to get it as dark as your cast iron skillet and I still hear her voice telling me that every time I make it. Add water to rue in large pot & stir while doing so, then add minced garlic, stewed tomatoes, sauteed beef and then okra. If using frozen okra, add after cooking others for awhile otherwise okra will fall apart easily. Serve over rice.
Spicy cheese & bacon breakfast muffins
These come out a nice golden color for fall.
2 eggs
1 cup sour cream or plain yoghurt
¼ cup vegetable oil
1 cup shredded cheddar or similar cheese
12 x 1″ square slices of cheddar to go on top
8 bacon strips, cooked and chopped up
2 cups all-purpose flour
2 tbsp brown sugar
3 tsp baking powder
½ tsp salt
¼ tsp garlic powder
½ tsp cracked black pepper
4 tsp Cajun spice mix
1. In a large bowl or the bowl of a stand mixer, beat the oil, milk, sour cream and egg together.
2. Stir in the shredded cheese and bacon.
3. Add the dry ingredients, stirring as you go, incorporating until just blended.
4. Place in standard 12 cup muffin pan. I use large parchment baking cups or you could just use butter or Pam to grease the muffin pan cups.
5. Bake at 400°F (200°C) for 10 minutes.
6. Remove from oven and place a cheddar square on each muffin.
7. Put back in oven for another 10 minutes or until a toothpick comes out clean.
8. Serve as is or sliced in half and lightly buttered. Can be frozen or kept in the refrigerator for a few days. Warm up in the microwave.
I heavily modified the original recipe to make them lighter, spicier, and tastier. If you don’t like spicy hot, cut back the Cajun mix.
Broccoli n Pasta soup
-in a pinch: for two
In a small to medium pot
medium to low heat
cook with lid on (watch for over-boil)
2 cups chicken broth or water
1” circle worth of spaghetti broken into small pieces
1 to 2 cups frozen broccoli florets
After about 15 minutes stir in a pad of butter.
Let rest for a few minutes
Salt n pepper to taste
If you like, a drizzle of olive oil and a bit of grated Romano cheese
Note:
you can never over- cook this. 😜
Angel hair pasta broken into small bits is my go-to pasta to make Polish Minestrone. Combine cabbage, canned tomatoes, kielbasa slices, chicken broth, pasta. Yum!
Love making sourdough bread. I used the starter in everything. The Snickerdoodle cookies are great (I added butterscotch chips), but had to take a break because it seems our waistbands kept expanding., and So Cal was a bit warm for making bread. HaHa. I have dried my starter, both traditional sourdough and the Amish with milk. I also have left it in fridge, probably should add a bit but I’ve read you can just leave it for several months. Hope so, otherwise I will have to activate my dried starter.
I’ve left my starter in the frig for an ungodly amount of time–like 3 or 4 months–without feeding it. It was still alive, but very, very tangy!
My beloved hubby is actually making Italian Style Bread Soup tonight!!! will give a SIT REP after dinner 🙂
Ok….this was FABULOUS and will be making this again and keeping it in the rotation!
Thank you for this recipe!
Chicken Tortilla Soup
Saute chopped medium onion and chopped jalapeno pepper in butter until translucent. Add 3 minced garlic cloves to middle of pan and saute only 30 seconds more. Dump all in stock pot.
To stock pot add half a small can tomato paste, 6 cups chicken stock, 1 cup frozen corn, 1 can drained and rinsed black beans, 1 can Rotel tomatoes with chilis, 2 large raw chicken breasts, 1/8 tsp cayenne pepper, 1 tsp ground cumin, and 1 package prepared taco seasoning. Cook at “barely bubbling” for 30 – 40 minutes. Take off heat.
Remove chicken breasts and shred. Return shredded chicken to soup . Add 1 1/2 cups shredded sharp cheddar and 4 ounces softened cream cheese. Stir until cheese are melted. Serve with chips, shredded cheese, and hot sauce.
Moist and Tender Chicken Thighs
oven roasted
12 chicken thighs
1/3 cup dijon mustard
1/3 cup soy sauce
1/4 cup lemon juice
2 tblsp olive oil
2 tblsp dried herbs – parsley, chives – optional
1 tsp fennel seeds ( don’t skip this, even if you’re unsure )
2 cups chicken stock ( for second part of recipe, after baking 45 mins )
Place chicken in 9 x 13 baking dish, cover with a mixture of dijon, soy & lemon juice,oil, herbs and fennel
Cover with foil. Bake 45 minutes 350 f
After 45 mins, remove foil, baste with juices and add chicken stock.
Stir & baste. Roast 50 – 60 minutes
This is an easy recipe, and the chicken is so moist and tender
Apple Tarts
1/4 cup flour
1 1/2 tsp sugar
1/2 tsp salt
3 Tblsp chilled butter ( don”t substitute, ( its best for this recipe )
2 Tblsp cold water
3 apples of your choice, peeled, cored, thinly sliced
4 Tblsp cinnamon sugar
In medium sized bowl, mix flour, 1 1/2 tsp sugar, salt.
With pastry blender ( or 2 knives), cut in the butter until it resembles coarse crumbs.
Sprnkle in water, by tablespoons, mixing lightly, til pastry holds togetherr.
Shape in a ball. Refrig 30 minutes
Preheat oven 400 f
Divide dough into 6 pieces, shape into balls. Roll each into a circle, 1/8 ” thick and 5 ” across.
Press circles into individual tart pans or improvise, trim excess dough.
In a bowl, mix apples, cinnamon sugar, toss well, divide among the shells
Bake 25 minutes
Makes 6 tarts
My husband and I are trying to go keto to lose some weight. I went online to look up some recipes to try. I found this one that we love. It is called Melted Onions.
Use several sweet onions, preferably smaller ones, cut off each end then cut at the equator.
Place each half in a muffin tin coated with a little ghee.
Sprinkle the onions with kosher salt and freshly ground black pepper
Roast in the oven at 425 degrees for 18-20 minutes
Brush with more ghee and return to oven, baking for 35-40 minutes more.
I have used them as a side, I have used them on fajitas, on top of burgers. I don’t eat raw onions, ever, but I could just snack on these. So yummy!!!
Definitely gonna try these, thanks so much
You are very welcome 🙂
We love cooked onions, too, M.
Hubs cooked Vidalia sweet onions a lot this summer as side dish.
Depends on size of onion, for amt of bouillon; but, for a large one:
Core the onion, leaving the bottom intact. Fill opening with beef bouillon cube, butter, salt and pepper.
Put in baking dish, onion wrapped in foil. Bake 350 for 45-60 minutes.
We each have a half onion.
Really good!
Sounds yummy!!!
🥰
I highly recommend this for cheesecake lovers.
https://www.emerils.com/124047/pumpkin-cheesecake-bourbon-spiked-cream
My favorite soup recipe is White Chili
White Chili
2 – chicken breasts diced ½ inch pieces
1 – Onion diced ¼ inch pieces
Sprinkle with chili powder and cook until chicken is done.
Add:
1 can drained, diced green chilies
1 – 15 oz. can chicken broth
Simmer.
In separate pan melt:
½ cup butter
Stir in slowly:
½ cup flour
Add:
2 cups milk
1 pt. half and half
Salt and pepper to taste
1 tsp. sugar
Add flour mixture to chicken mixture along with:
2 – 15 oz cans white navy beans.
Serve with Salsa, sour cream and Monterey Jack cheese
My family always ate the red chili. My sister said, oh we have been eating White Chicken Chili.
I tried it, and we rarely eat the red chili anymore.
I love the White Chicken Chili.
I would add that we top with Fritos, and then cheese, sour cream, cilantro, and maybe avocado.
Some say that White Chicken Chili (not the kind with corn) is better than s_x. I use Great Northern White Beans.
Calabacitas Stew
This dish was amalgamated after trying calabacitas at Ron’s Camino Real restaurant in Albuquerque and searching the web for recipes.
INGREDIENTS
16 oz. (2 cups) fresh corn (frozen, if fresh is unavailable or canned Green Giant Low Salt Niblets)
>5 big cloves garlic, minced (I like a lot; use less if you don’t like garlic)
1 large onion coarsely chopped
4 to 6 green and yellow squash (zucchini, crookneck, whatever is available) at least 3 lb.
~20 oz green chiles (canned Hatch green chiles [Hatch are the best brand, but other brands will do] or roast your own fresh Anaheim/Santa Fe chiles; if fresh, start with about two lbs. and discard peels, stems, and seeds after roasting)
2 diced fresh jalapeño or serrano chile (more if you like it hot; omit if you aren’t adventurous)
4 cans 14 ½ oz. chicken broth (low salt; use vegetable broth if vegetarian)
~ 2 lb. chopped tomatoes (fresh, home grown if available or 2 to 3 cans 14 ½ oz of no-salt-added, chopped tomatoes)
2 teaspoons cumin
2 teaspoons dried basil or 4 tablespoons fresh basil
4 to 6 tablespoons extra virgin olive oil
Cilantro (fresh, chopped)
Cheddar or Monterey jack cheese (grated)
DIRECTIONS:
Sauté the onions in the olive oil about 5 minutes until golden.
Add garlic and cumin; sauté for one to two minutes (do not burn garlic).
Add the squash and jalapeño; sauté for just a few minutes longer (note: if using different types of squash, some harder types may need to sauté a few minutes longer).
Add the broth, tomatoes, diced green chile, and basil. Heat to boil and then reduce to simmer for about 10 to 15 minutes.
Add the corn. Cook a few minutes longer to heat the corn.
Shut off the heat. Serve in a bowl; add grated cheese and top with cilantro.
Should be enough for 6-8
This is supposed to be a secret so don’t tell anyone.
Take your favorite oatmeal cookie recipe and toss in a double handful of chocolate chips. Yum yum!
I knew that secret years ago and still use it!
Of course! Chocolate makes everything better!
(Love the “double handful”, too…)
Refrigerator soup. All the leftovers in the fridge that are not ridiculous for soup. Veggies, protein, even mashed potatoes(they are a great thickener). A can of crushed tomatoes if no red sauced food in the fridge. Chicken broth to expand the volume.
Its always unique. Be creative and waste nothing.
I do this too! I call it sweeping the kitchen.
My mother always did this. We never wasted leftovers and never knew what exactly the soup was going to taste like.
😂😂😂. “Surprise Soup?”
Hubs and I try to not waste anything either, but, sometimes there are a few “leftovers.”
And, we’ve been feeding them to a possum in our wooded yard for several years.
Possum has to pinch himself – he cannot believe this is actually happening ….
Chickens get my leftovers. They’re omnivores and don’t mind at all.
🤗😊
I keep a Tupperware container in the freezer for leftovers to use for soup. When it’s full I make soup.
Make your pumpkin pie filling.
Pour it into bakeable ceramic custard cups.
Bake at 450 deg (or your preferred temp) until lightly brown on top.
Serve the pumpkin custard.
Recipe – Roasted Vegetables a la’ Rosemary
This is a very forgiving dish. Basically toss in any veggies you have but the key to flavor is the roasted yams (or sweet potatoes), onions, and acorn squash. (Feel free to improvise.)
Use Organic Ingredients.
Cut up all vegetables in chunks:
2 medium–sized Yams (or Sweet Potatoes), peeled
1 large-sized Yellow Onion, chunked and separated into layers
1 large Acorn Squash, peeled and de-seeded
3 – 4 medium Peter Pan Squash
3 – 4 medium Green Zucchini (or any seasonal squash)
3 cloves Garlic, minced
1/4 cup Olive Oil, drizzle over vegetables
3 TBSP fresh or dried Rosemary
1 1/2 TBSP fresh or dried Oregano
1 TSP fresh or dried Basil
1 Cup Slivered Almonds
Dash of sea salt
Wash vegetables and cut them all into large bite-sized chunks. Add minced garlic, rosemary, oregano, basil, and slivered almonds. Add a dash of sea salt. Drizzle olive oil over it all. Stir to mix.
Bake/Roast at 350 degrees in a large deep-sided roasting pan (makes it easier to stir several times during baking) for about 45 minutes or a bit longer until somewhat browned. About every 15 minutes, check the mix, and stir so veggies are evenly roasted.
Serve fairly hot.
ALTERNATE VEGETABLES: All squashes, potatoes, pumpkin, etc.
Blessings,
Diane
One of our favorite comfort foods is black bean soup. If I’m lazy I will open cans of Goya black bean soup.
If preparing black bean soup from scratch, we enjoy Cuban Black Bean soup by Mariella Mayor Gonzalez featured in Mr. Sunday’s Soups by Loraine Wallace.
Ingredients:
1 pound dried black beans, rinsed and picked over
3 TBS olive oil
1 yellow onion, finely chopped
1 green pepper, cored, seeded and finely chopped
5 garlic cloves, chopped
6 cups water
1/4 cup dry Sherry
2 Tbs kosher salt
1 tsp ground black pepper
1 Tbs sugar
2 tsp dried oregano
2 bay leaves
Hot cooked white rice (optional)
Directions:
Soak the beans in a large bowl overnight coved by 2 “ of water.drain well
Use a large pot, heat over medium low heat, add olive oil. Add onion and bell pepper, storing occasional for 8 to 10 Minutes. Add the rest of ingredients (except the rice). Bring to a boil, reduce the heat to simmer, partially covered for about 1 hour and 45 minutes. If you like a thicker soup, simmer uncovered.
Discard the bay leaves and serve. If desired ladle over hot rice and serve.
Ps; you can substitute drained canned black beans for the dried black beans if you want to eat the soup the same day.
This soup reminds me of the Cuban black bean soup we enjoyed in Puerto Rico many years ago.
4 15 oz. Cans of black beans equals about 1 pound of dried beans.
I visited Puerto Rico in the late ’60’s ate at an old town restaurant. They served delicious black bean soup 1st course with chopped boiled eggs on top, first time I had eaten black beans…. fabulous! Thanks for the memory trip!
Me too Dee H.
Fidel Castro had come to power in Cuba and many Cubans fled to Puerto Rico and Miami. We ate at a wonderful Cuban restaurant. The owners fled Cuba with the clothes on their backs and all the pots, pans and utensils from their restaurant in Cuba. They started over in Puerto Rico and were successful, delighting many with their delicious food. Great admiration for these people, they show true grit.
Ahhhhhh, comfort food. Here are three. 1 lb ground beef, brown, add 2 cans vegetable soup. Add garlic bread or any support food or beer. I top mine with chopped raw onions. Super qick.
Easy peasy
…..lemon squeezy
Sausage stuffed mushrooms
Get mushrooms and sausage.
Take the stems out
Stuff the sausage in the mushrooms
Bake at 350 for about 45 minutes.
– I use jimmy dean in the tube but use whatever italian sausage is good too
– Adulterate the filling to your hearts content. Add whatever you want. More garlic? Some something else you like? Go for it.
Next, start with sausage, I used my pigs, but suit yourself, brown the meat, add diced tomatos, and add chick peas, or black eyed peas, drain the juice for stew or more water for soup, simmer and serve. I add oregano chickweed, or ill do basil or cumin. Sometimes ill carlamize onions and peppers with the sausage. Choose your beans, and spices
My soup starts with a hambone. It is an old recipe for ox joint soup. Cook the bone wit an onion, salt, pepper,a couple of bay leaves. The meat should fall off. Strain the broth, and chill the meat and broth overnight.
Chop up what you want from the meat, start the broth to simmer, add meat, potatoes, green beans, a chopped onion, carrots, peas, corn, and a quart of tomato goodness. Sauce, or stewed, or diced, your choice. Simmer till potatoes are done. My soup winds up being thick with stuff with a soupy broth.
I made this this week.
1 pound beef stew meat cut bite size
1 can 6 ounce tomato paste
1 clove minced garlic
big bunch of fresh herb (your choice, I use tarragon)
1+ pound fresh green beans
Brown the meat in stockpot. Add garlic, salt and pepper to taste. Cover with water and simmer covered for an hour. Add tomato paste and simmer for another 45 minutes. Add green beans and tarragon and cook until green beans are tender (about 20 minutes).
Cook times are flexible. Make sure you have enough water. Make sure meat is fall apart tender. Cook green beans to your desired tenderness. You can use canned or frozen green beans as well but I prefer fresh.
This recipe is my grandmothers recipe she brought from Romania in the early 1900s. My favorite soup.
Love this type of post, Menagerie, thanks!
Hesitated to post this soup recipe, as hubs won’t eat it (not his thing).
But it’s so easy and makes a warm, filling lunch.
No exact measurements here – just experiment.
Begin with sautéing handful of chopped onion and carrots in little cooking oil.
Add chicken or vegetable broth to the pot. (store-bought or homemade)
Bring to slow boil.
Add package of Buitoni tortinelli. (I like “three cheese.”)
Also, add big handful washed spinach leaves.
Simmer for 2-3 minutes.
It’s ready to eat!
Sprinkle Parmesan cheese when serving, if desired.
And salt/pepper.
I keep in fridge for couple of days. Easy to microwave a cup for lunch!
Link to the pasta product:
https://buitoni.com/products/three-cheese-tortellini-9-oz/
I saved this link awhile back in hopes of trying some of these mouth-watering dishes.
Lots of stews and chowders here. And some apple concoctions.
You don’t have to be “Irish” to enjoy, either!
https://www.tasteofhome.com/collection/classic-irish-recipes/
I credit Taste of Home magazine (the real magazine, mailed to my house, in the 80s/90s/00s) for making me a much better cook. Back then, it was a down-home-cooking magazine with no ads, just subscription fees. Now, it’s more of a trendy quinoa/arugula thing with ads. I’ve passed down the older recipes to my children as they got married. I still subscribe to the mailed magazine, but find fewer enjoyable down-home recipes each month.
Pces, yes, I subscribed to that magazine, too. Also, to Southern Living. Both had wonderful recipes!
No more subscriptions here. Too many ads and changes – like you said!
😁
We have 2 self planted 11 & 13 year old peach trees. Every year an over abundance even tho hub cuts them back yearly. Lots to keep, & give away to family & friends & church. We peel them & freeze in containers then when ready to make a pie defrost a lil to separate slices. Get a gluten free pie crust( ok I cheat- no longer make crust from scratch), add 1/2 cup sugar or equal ( less with that), 1/2 tsp cinnamon, sprinkle lemon juice on the mix, add tapioca for thickening & margarine drops then cover with top crust. Cut slits in crust & bake 425 degrees about 40-45 min. Yum!
Instead of using a conventional pie crust for pumpkin pie try a crust made from ginger snap cookies. Put a couple dozen ginger snaps in a food processor and pulse them into crumbs. Place in a bowl and combine with 5 tbl spoons of melted butter. Mix until the crumbs can be squeezed into a clump, but break apart easily . Press this mixture into a 9 inch pie pan . Bake at 350 for 15-20 minutes until the crust is set. Allow to cool while you mix up the pumpkin pie filling . Pour the pumpkin mixture into the pie and bake at 350 for 35-40 minutes or until a knife inserted into the middle comes out clean. You might want to use aluminum foil on the exposed edge of the crust to prevent overcooking the ginger crumbs.
PUMPKIN MOUSSE WITH BRANDY MACADAMIA SAUCE
1979 Florida Times Union – Jacksonville, FL – Grand Prize Winner !
Serves 6-8
Mousse Ingredients
1 16 oz can pumpkin, mashed – or 2 cups pureed pumpkin
3/4 cup water
2 envelopes unflavored gelatin
1/4 cup light brown sugar, packed
1-1/4 superfine sugar
1-1/2 teaspoon pumpkin pie spice
1 tsp brandy extract
1 tbsp lemon juice
1/4 tsp salt
1 cup heavy cream
2 egg whites
1/8 tsp cream of tartar
Mousse Directions
Combine pumpkin and 1/2 cup water in blender jar. Blend at low speed for 2 minutes.
Soften gelatin in remaining 1/4 cup water.
Combine pumpkin mixture, softened gelatin, brown sugar and 1 cup of the superfine sugar in a sauce pan.
Heat, stirring until gelatin is completely dissolved.
Remove from heat, let cool for 5 minutes, stirring occasionally.
Add Pumpkin Pie spice, brandy extract, lemon juice and salt. Mix well.
Cool to room temperature.
Beat cream with 2 tbsp superfine sugar until very thick.
Fold cream into pumpkin mixture.
Beat egg whites with cream of tartar until frothy.
Add remaining superfine sugar, a little at a time, beating until egg whites stand in stiff peaks.
Fold egg whites into pumpkin mixture.
Spoon into a 1-1/2 quart mold.
Chill 3-5 hours before serving.
Remove from Mold onto platter.
Serve with Brandy Macadamia Nut Sauce.
BRANDY MACADAMIA NUT SAUCE
Sauce Ingredients
1/2 cup light brown sugar – packed
2-1/2 teaspoon arrowroot (or flour or cornstarch to thicken)
1/2 teaspoon pumpkin pie spice
2/3 cup boiling water
2 tablespoons butter
1 tsp vanilla
4 Tbsp brandy
1/2 cup chopped macadamia nuts
Sauce Directions
In saucepan, combine sugar, arrowroot and pumpkin pie spice. Gradually stir in water. Bring mixture to a boil, cook stirring constantly, 5 minutes until thickened.
Stir in remaining ingredients.
Jessie Richardson
Orange Park, FL
NOTES – this is really really good! Being a whipped cream fan, I made extra whipped cream for topping and had chopped extra nuts for garnish!
All the ladies in S GA and N FL used to make Pecan Tassies for Thanksgiving and Christmas.
They are tiny pecan pies with cream cheese pastry crust – made in mini-muffin pans.
Pecan Pie Tassies
Yield: 24 servings
Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes
Course: Dessert
Cuisine: American
Author: Sabrina Snyder
Pecan Tassies are mini pecan pie cookies with flakey crusts and a sweet creamy filling, they’re incredibly EASY to make and you can make multiple batches in a mini muffin pan!
Ingredients
10 tablespoons unsalted butter softened and divided
4 ounces cream cheese softened
1 cup flour
1 large egg
3/4 cup packed light brown sugar
1 tablespoon vanilla extract
1 teaspoon cinnamon
1/8 teaspoon salt
1/2 cup pecans very finely chopped
Instructions
Note: click on times in the instructions to start a kitchen timer while cooking.
Beat together the 8 tablespoons (be careful to reserve 2 tablespoons here) butter and cream cheese on medium speed until light and fluffy then add in the flour until just mixed, remove from the stand mixer and refrigerate for an hour.
Preheat the oven to 325 degrees and grease your mini muffin tins well.
To the stand mixer add the remaining butter, egg, brown sugar, vanilla, salt, cinnamon and pecans until combined.
Divide the dough into 24 pieces and press into your muffin tins using a handle of a wooden spoon or similarly shaped tool wrapped in saran wrap to shape a well inside the dough in each muffin tin cavity, then fill with 1 teaspoon of pecan filling and bake for 20-22 minutes.
Cool for 15 minutes before carefully removing from the muffin tins, running a knife around them if needed to loosen them first.
https://dinnerthendessert.com/pecan-tassies/
Yes! so good, Sibyl…
My index card recipe is well-worn and splattered!
Great little treat for any kind of “gathering” and folks think you worked all day making them. 😂😂😂
Born/raised/living in GA.
These are great to make up for neighbors & friends during the Holidays. I’ve done them for years.
I know this is a little off-topic but I LOVE this about The Last Refuge! One of my favorite memories from years ago when I first found the Tree House was a Christmas Eve thread and everyone was sharing favorite memories and recipes. THANK YOU! P.S. I am venturing into making my first ever sourdough bread –any tips are welcome. 🙂 P.S.S. Love the Aussie grocery store recipe; we have family in Oz. 🙂 Cheers!!
I’m with you, K. Love the recipes, along with the recollections of family and friends…
No tips on the bread but hope it turns out wonderful.
Vegetable soup:
Chop one yellow onion.
Sauté onion in a large kettle with two tablespoons olive oil until transparent over medium heat.
Add two tablespoons minced garlic, sauté briefly with the onion.
Add one carton of vegetable broth.
Add one diced bell pepper.
Add four celery stalks, diced.
Add one pony of chopped mushrooms.
Add one pound of frozen Italian vegetables.
Add one pound of frozen okra.
Add one can of drained, rinsed white beans.
Add one can of Southwestern Style diced tomatoes.
Add one small can of tomato paste.
Add one can of creamed corn.
Add seasonings:
1.5 tablespoons balsamic vinegar,
1/8 teaspoon Cayenne pepper,
1/8 teaspoon black pepper,
1 teaspoon salt,
1 tablespoon dried basil,
1 tablespoon dried parsley,
2 teaspoons paprika,
2 teaspoons cumin
Cover the pot and simmer for an hour, stir.
Serve with crushed corn chips, vegan bread and hummus.
Family Favorite Soup
I got this recipe out of Bon Appetite in the 1970’s.
Some of you might remember the Magic Pan – it was their Signature Soup.
Potage Saint Germain
(Split Pea Soup) 3.5 qts
1 lb Ham Bone (I often used leftover ham)
4 & 1/2 Cups water
2 Cups Chicken Stock
2 cups split peas (1 lb)
2/3 Cup finely chopped Leeks or Green Onions
1/3 Cup finely chopped carrots ( I add more)
1/3 Cup finely chopped celery (I add more)
1/2 tsp sugar
1/8 tsp Marjoram, crushed
1/8 tsp freshly ground pepper
2 1/2 Cups Milk
1 Cup whipping cream
1/4 cup finely chopped ham
(I add more)
1/2 Cup finely chopped chicken
Place ham bone in large pot. Add water, stock & bring to boil over medium heat. Skim. Reduce heat and simmer, stirring occasionally for 30 min.
Add vegetables & seasonings and continue to simmer gently, stirring occasionally 30-40 minutes, or until peas are very soft& mixture is thick. Remove ham bone & any ham on the bone to return to soup. Gradually stir in milk, cream, ham & chicken. Simmer 20 more minutes, adjust seasoning.
Serve with either a jigger of dry Sherry or a spoon of Sour cream, stirred into the Soup. Dry Sherry has always been my choice since I first had it at the Magic Pan in Dallas – 1971”
I’ve made this soup for decades. I use the food processor to chop the vegetables and the meats. I save daps of Ham & Chicken so I always have the ingredients to whip up a pot of soup. I usually use an immersion blender to cream it up a bit before serving. The Dry Sherry is key in many soups — certainly in this one.
I serve this with Jolene Blacks 2 ingredient, never fail Cream Biscuits – Best I’ve ever made or eaten – cooking for 62 years.
Thank you for this recipe – and a “memory!”
Loved The Magic Pan in early 1980s, especially the crepes along with a simple salad of greens, pecans, mandarin oranges, and vinaigrette.
My dear mother-in-law and I would meet for lunch there! I miss her and those times!
Going to try this soup as tribute to her…
Beautiful memory for me also, every time I make this soup. My beloved Godmother took me to the .Magic Pan and talked me into trying the pea soup.
Bless her, Justah…
🥰
Carrot soup: if you are experiencing eye issues I highly recommend this soup. Since making this soup and eating it twice a week for several months I have noticed improvement in my vision. I do not give quantities as it depends on how many you are feeding. I feed me for 2 days sometimes three depending on how many carrots I use. I have this soup with a side of protein ( could be chicken, vegies, or fish). another vegie, along with a green salad and a glass of chardonnay.
I slice up 5 carrots…decent size…into chunks.
I saute onion and garlic in olive oil.
When onions and garlic are soft/browned stir in carrot chunks.
I use fresh parsley, sage, rosemary, and thyme which I grow in my garden and chop up and stir into carrots/onion/ garlic. You can use any herbs you enjoy.
I then add chicken stock or bone broth. You could use vegetable broth , too, and add additional water to cover carrots with a little extra of liquid.
Simmer until carrots are soft; then put whole thing into blender and set on cream until completely liquefied.
Put back in pot and simmer with additional liquid if needed and I always add some chardonnay or you can use any white wine.
Once this is simmering, as long as you want, just keep adding liquid if needed, cook your side of protein and vegie.
I usually have a small serving of some type of bread or roll to soak up the liquid.
This is so good. You can use the same recipe for butternut squash soup.
Thanks, flower! Have always loved carrots in any form…
Will try this soon – need to preserve my aging eyesight, too.
🥰
My version of minestrone. All measurements are approximate.
1/2 c finely chopped onion
3/4 c diced carrot
4 oz baby portabella mushrooms, diced to be about the same size as the carrots
1 stalk celery, finely chopped (optional)
1 14 oz can of diced tomatoes, pureed
1 carton of Progresso beef broth (others do not taste the same)
1/4 c farro
1 c kale, chopped
salt, pepper, oregano, garlic powder to taste
Saure onion, carrot, and mushrooms in a small amount of olive oil in a large pot until just before tender. Add all other ingredients. Adjust seasonings as the soup simmers until the farro is done. You may need to add water if it cooks down too much.
The puréed tomatoes give a richness to the broth without chunks of tomatoes. I use the farro instead of shell pasta so that the soup fits with the ‘no flour, no sugar’ diet. By using farro and kale instead of pasta and spinach, the soup freezes well as those ingredients do not turn to mush as easily.
OOPS! I forgot to include the one can of chick peas (garbanzo beans) are also in the soup.