Sunday, December 9, 2012

SOUTHWESTERN TURKEY VEGETABLE SOUP

This is definitely enough "soup for the troops"...it will feed an army...just double or triple everything depending on how big your soup pot is.

Shhh! I gotta focus. I’m shifting into soup mode”  ~ George, in “The Soup Nazi”

Last night Peter and I were discussing our blogs. I told him that I would do homemade soup next. It is winter and soup is warming.

My soups are my inventions…except for the Albondigas recipe that I previously posted here. There is no reason to improve on that recipe…it is perfect just like it is...thank you to the Terrazas/Rodriguez clan for this heirloom recipe.

Posse Stew is another soup recipe that I posted which is not my invention, although I did enhance it a bit. Check this one out on.

Peter pointed out that he thinks there are many people in the world who have never eaten homemade soup. He said that if he had to make soup from scratch, he would probably put some water in a pan and add ketchup. Boy, am I glad he found me to feed him.

“When I was having alphabet soup I never thought it would pay off.” ~ Vanna White

I would like to point out that most restaurants serve canned soup. Did you know that? It is processed and has chemicals, sugar, even cornstarch and flour in it. They buy it as a concentrate and add water.

Lately, I seem to be seeing ready-made soups in the store that are healthier. There is a consciousness "afloat" to create healthier choices.

You have, no doubt, experienced eating chicken noodle soup. Have you ever noticed that there isn’t much, if any, chicken in it?

 A friend of ours wrote a letter to a popular soup company warning them that the chicken that they dip in the broth to flavor their chicken noodle soup must be shredding as he found an actual piece of chicken in his soup recently.

“Only the pure in heart can make a good soup.” ~ Ludwig van Beethoven

My soup is not only made from fresh ingredients, it is extremely healthy with protective antioxidants to protect you from illness, it is easy to make, it costs less then 50 cents per serving…and, it tastes good.

I make soup from lots of different ingredients but this is one of my family’s favorites.

SOUTHWESTERN TURKEY VEGETABLE SOUP

Ingredients:

Makes 20 servings

All canned products should be organic if possible.

4-tablespoons Pure Olive Oil (I don’t use Extra Virgin Olive Oil for soup making)
1-cup long grain white rice
1-medium-sized onion, chopped
1-head of fresh garlic cloves chopped (or 1-heaping tablespoon of prepared minced garlic)
1 ½ pounds fresh ground turkey
2-pats of fresh unsalted butter (fat is good for you)
2-14.5 ounce cans of diced tomatoes with juice
2-4 ounce cans fire-roasted diced green chiles
1-7 ounce can El Pato tomato sauce
1-teaspoon sea salt
¼-teaspoon fresh ground black pepper
4-Knorr tomato bouillon cubes
4-Knorr chicken bouillon cubes
16-cups fresh water
1-15.25 ounce can golden sweet corn with juice
1-4 ounce can sliced mushrooms with juice
1-15.5 ounce can Cannellini beans (white kidney beans)

The can sizes are approximate. There is no standard anymore for can sizes. It’s a manufacturer profit-margin thing. The sizes I posted are what I happen to have on hand.

Process:

You will add the ingredients in the order given in the ingredient list above.

Set heat under soup pot to medium.

Put olive oil in the bottom of the soup pot.

When the oil is almost to the sizzling stage, add the rice. It should brown just slightly while you stir it.

Add the chopped onion. I use my food processor for chopping the onion and garlic.

After the onion has softened and is translucent, sprinkle in the chopped garlic.

Let the rice, onion and garlic simmer in the oil for about three minutes more.

Put the ground turkey on top of the onion/garlic and rice mixture and mix it in. It must be cooked completely before adding the other ingredients. I like to put a lid on the soup pot at this point.

 Fresh ground turkey has lots of moisture in it so it does not brown like hamburger…it just cooks. If you put a lid on, the meat will be steamed instead of fried. This process releases the flavor of the meat and makes the soup taste better.

Also, by cooking the meat slowly with the rice, onion and garlic, the flavors and valuable nutrients enhance each other.

Stir this mixture frequently so that the meat is thoroughly cooked all the way through.

The meat, onion and garlic are now cooked. The rice will cook after the water is added.

Add the cans of green chiles, the cans of tomatoes and the El Pato. Mix together with a large spoon.

Sprinkle salt and pepper over the mixture.

Crumble the bouillon cubes between your fingers and sprinkle on top of the mixture.

Stir the mixture again.

Turn the burner setting to high and add the fresh water, stirring well.

When it comes to a boil, turn the temperature down to low and let the pot simmer, covered, for several hours. Stir occasionally.

You may want to transfer the soup to a slow cooker at this point with temperature setting on low.


30 minutes before serving, add the corn, mushrooms and beans. Don’t add them before because they can become mushy.

Serve with shredded cheese and chopped fresh chives or green onion sprinkled on top in each bowl.

Fritos Scoops are great with this soup. A fresh fruit salad on the side is also good.

Quesadillas are everyone’s favorite with any soup. The quesadilla “how-to” is in another post on this blog.

Disclaimer: I am not purposely advertising any particular brands of ingredients. The ingredients used in my recipes come from the various places that we shop. My choices are based on value for the healthiest options. I take pictures because I think it is important for the cooking novice to be able to visualize the sizes of food containers they will be using to make a recipe. If you decide to buy the brands I buy, I doubt that those marketplaces will mind.

“Worries go down better with soup.” ~ Old Proverb

EAT YOUR SOUP!

Love,

Mom







Saturday, December 8, 2012

SURVIVAL CAMP COFFEE



Let's get our survival priorities straight.

Have you ever seen a coffee maker that didn't plug into the wall? If so, do you know how to use the non-electric type coffee maker?

When you lose electricity and Starbuck’s or your favorite convenience store is closed, these instructions might be important to your contentment.

The number one priority is assuring yourself that you have some kind of water source. It’s a good idea to have plenty of bottled water to make coffee and for drinking and cooking.

You must have a cooking appliance that works without electricity. It also helps if this appliance is portable. An Hibachi is a good choice. It could be a bar-b-q grill that can burn wood or charcoal or a propane powered camp stove. You will need to have lots of propane canisters stored.

A two-burner propane fueled camp stove runs around $40.00. Fancy ones are more money but unnecessary. The propane canisters are $3.00 and can last a long time. The canisters can also supply fuel for a lantern.

Have plenty of your favorite kind of ground coffee available, unless you have a hand-cranking coffee grinder. The coffee I buy has an expiration date two years into the future.

If you like milk, cream and/or sugar in your coffee, keep canned or dehydrated milk, dry creamer and lots of sugar stored.

My camp coffee pot makes eight cups. It is enamel and can be purchased at a place where camping equipment is available. The cost is about $14.00.

You will need:

Camp stove or wood fire
Coffee pot
Water
Coffee

Process:

Fill the coffee pot with fresh, cold water to just below the lowest hole on the inside of the coffee pot. If you look at where the spout is on the outside of the coffee pot, the holes are in the same location on the inside of the coffee pot.


This is important!!! If you fill the coffee pot with water over where the open places are, you will have coffee spewing into your fire as it perks. Not good.

Put the coffee pot on the fire.

When the water starts to boil rapidly, take the coffee pot off of the fire.

Put ½ cup ground coffee into the metal basket and put the metal lid on the basket.


Immediately place the basket contraption containing the coffee into the coffee pot and place the coffee pot lid on the coffee pot.

Put it back on the heat.

When you hear it perking turn the fire down so that it perks very gently.

Make sure that it continues to perk for about 8 minutes.

Remove from the heat.

Take out the basket that has the coffee grounds in it and put the lid back on the coffee pot.

Place the coffee pot on a burner on low to keep it hot.

The rich smells of the coffee will be inviting and will make your companions think they are at their favorite coffee spot.

Sunday, December 2, 2012

MISS HULLING'S NOODLE BAKE

 When I was small and we would go to St. Louis shopping, eating at Miss Hulling’s was a very anticipated event. The original cafeteria, opened in 1928, was a downtown St. Louis landmark. It closed in 1993. In addition to the all-day cafeteria, Miss Hulling’s included the Catfish and Crystal full-service restaurant, an authentic Williamsburg bar, a full bakery, and a retail pastry shop. 

Ingredients and directions:

1  8-ounce package small noodles, cooked and drained

Brown together:
2 pounds lean ground beef
1-tablespoon butter
Garlic salt and black pepper sprinkled over browning meat

Add to browned meat:

1-cup tomato sauce or tomato puree
1-cup cottage cheese
1-cup sour cream
1 cup chopped green onions
1 cup shredded cheddar cheese

Stir and put into a greased baking dish. Cover with shredded cheese and bake in a 350-degree oven until bubbly.


Sometimes it's nice to have simple and easy comfort food. This fits in that category. Thank you, Marge M, for saving this recipe for me.




Enjoy.