*2 lbs beef chuck, cubed
*2 rutabagas, peeled and cubed
*4 parsnips, peeled and cut into one-inch disks
*1 small yellow onion, chopped
Create a rub for meat by combining salt, pepper, mustard powder, thyme and sage (I prefer to use fresh herbs)
Sprinkle mixture on cubed meat and brown in a very hot pan-just a minute on each side.
Toss meat in crock-pot with parsnips and rutabagas.
In the pan the meat was browned in, add a splash of oil and sauté onions until brown (about 5 min.)
Add sautéed onions, to crock-pot and toss in a bay leaf or two.
Cover mixture with beef stock or water.
Cook on low for 8 - 10 hours.
Showing posts with label soups and stews. Show all posts
Showing posts with label soups and stews. Show all posts
Rinny's Broccoli and Cheddar Soup
* 1 bunch broccoli, about 1 1/4 pounds, washed and trimmed
* 2 cups sliced onions
* 5 tablespoons butter or margarine
* 7 cups chicken broth, divided
* 1 teaspoon dried leaf oregano, crumbled
* 1/4 cup flour
* 2 tablespoons Dijon mustard
* 1/8 teaspoon pepper
* 1 cup milk (always cook with whole so it doesn't scald and sour!)
* 2 cups shredded sharp Cheddar cheese
Cut florets off broccoli and divide into small sections. Simmer in lightly salted water for 2 minutes; drain and immerse in cold water to stop cooking then set aside.
Cut stalks into small pieces; place in a large saucepan.
Add sliced onions and 3 tablespoons of butter to saucepan; sauté over medium low heat for 5 minutes.
Add 3 cups chicken broth and oregano to the saucepan; simmer 20 to 30 minutes.
Carefully process hot mixture in batches in a blender until smooth.
Melt remaining 2 tablespoons butter in saucepan; stir in flour and cook, stirring constantly, until smooth and bubbly.
Stir in mustard and pepper. Gradually stir in processed mixture and remaining 4 cups of chicken broth.
Continue to cook, stirring, until mixture begins to bubble.
Add milk and cheese; stir until smooth and cheese is melted. Add remaining broccoli florets and heat through.
* 2 cups sliced onions
* 5 tablespoons butter or margarine
* 7 cups chicken broth, divided
* 1 teaspoon dried leaf oregano, crumbled
* 1/4 cup flour
* 2 tablespoons Dijon mustard
* 1/8 teaspoon pepper
* 1 cup milk (always cook with whole so it doesn't scald and sour!)
* 2 cups shredded sharp Cheddar cheese
Cut florets off broccoli and divide into small sections. Simmer in lightly salted water for 2 minutes; drain and immerse in cold water to stop cooking then set aside.
Cut stalks into small pieces; place in a large saucepan.
Add sliced onions and 3 tablespoons of butter to saucepan; sauté over medium low heat for 5 minutes.
Add 3 cups chicken broth and oregano to the saucepan; simmer 20 to 30 minutes.
Carefully process hot mixture in batches in a blender until smooth.
Melt remaining 2 tablespoons butter in saucepan; stir in flour and cook, stirring constantly, until smooth and bubbly.
Stir in mustard and pepper. Gradually stir in processed mixture and remaining 4 cups of chicken broth.
Continue to cook, stirring, until mixture begins to bubble.
Add milk and cheese; stir until smooth and cheese is melted. Add remaining broccoli florets and heat through.
Chicken Noodle Soup
*1 lb chicken. Anything works, just shred it or cut it the way you like it
*1 bag of celery, washed and chopped
*1 lb of carrots, washed and chopped. Keep the peels on, that's where the vitamins are
*1 chopped onion
*1 clove of chopped garlic, Elephant if you have it. Elephant garlic are those big cloves next to the regular ones at the store.
*2 or 3 giant cans of broth. I prefer the Low Sodium/Fat-Free College Inn Stuff
*1 cup frozen or fresh peas
*1 cup frozen or fresh green beans
*1 cut up potato if you'd like
*whatever else you need to use up or like in your soup
*seasonings you and your family like, to taste. I'd suggest you at least toss a bay leaf and black pepper in there. If you are sick, put a bunch of Tabasco in your bowl, it will clean you right out.
*cooked alphabet noodles, pastina, spiral macaroni, or egg noodles. Add these as you eat the soup or they will sop up all your broth. You can make a big pit of noodles and keep it in the fridge in some olive oil or Italian dressing to keep them moist
Saute the celery, carrots, garlic, and onion in a bit of olive oil at the bottom of your soup pot. When they soften, throw in everything else, boil it for a little while and serve with crackers or crusty bread.
Throw some dumplings in there and your soup gets super. Follow the recipe on the back of the Bisquick box. They are quick and easy and awesome.
Cold beer goes great with hot soup. Hot beer does not go great with cold soup.
*1 bag of celery, washed and chopped
*1 lb of carrots, washed and chopped. Keep the peels on, that's where the vitamins are
*1 chopped onion
*1 clove of chopped garlic, Elephant if you have it. Elephant garlic are those big cloves next to the regular ones at the store.
*2 or 3 giant cans of broth. I prefer the Low Sodium/Fat-Free College Inn Stuff
*1 cup frozen or fresh peas
*1 cup frozen or fresh green beans
*1 cut up potato if you'd like
*whatever else you need to use up or like in your soup
*seasonings you and your family like, to taste. I'd suggest you at least toss a bay leaf and black pepper in there. If you are sick, put a bunch of Tabasco in your bowl, it will clean you right out.
*cooked alphabet noodles, pastina, spiral macaroni, or egg noodles. Add these as you eat the soup or they will sop up all your broth. You can make a big pit of noodles and keep it in the fridge in some olive oil or Italian dressing to keep them moist
Saute the celery, carrots, garlic, and onion in a bit of olive oil at the bottom of your soup pot. When they soften, throw in everything else, boil it for a little while and serve with crackers or crusty bread.
Throw some dumplings in there and your soup gets super. Follow the recipe on the back of the Bisquick box. They are quick and easy and awesome.
Cold beer goes great with hot soup. Hot beer does not go great with cold soup.
Chicken and Biscuits
*1 pound of chicken breast
*1 onion, chopped
*2 stalks celery
*3 or 4 potatoes, mashed. I like skins on, but you can do whatever you want
*1 can of corn, drained
*1 cup frozen carrots
*1 cup frozen peas
*1 can cream of xxx soup. Some people like mushroom or celery, some like chicken, I go for cream of potato. You can never have too much potato. Never.
*milk
Cook the chicken in a skillet and dice it into bite sized pieces
Defrost the frozen veggies in the microwave
Mix all ingredients except milk. You can either stir in the mashed potatoes or spoon the chicken gravy over them. Your choice. I like to do a little of each.
Add milk until you are happy with the consistency
Heat thouroughly, add salt and pepper to taste and spoon over biscuits. Go ahead and cheat and just get a can of Pillsbury or make them with Bisquick.
Serve with an iceberg wedge topped with Hidden Valley Ranch. Then sit on the couch with your pants unbuttoned for about three days.
*1 onion, chopped
*2 stalks celery
*3 or 4 potatoes, mashed. I like skins on, but you can do whatever you want
*1 can of corn, drained
*1 cup frozen carrots
*1 cup frozen peas
*1 can cream of xxx soup. Some people like mushroom or celery, some like chicken, I go for cream of potato. You can never have too much potato. Never.
*milk
Cook the chicken in a skillet and dice it into bite sized pieces
Defrost the frozen veggies in the microwave
Mix all ingredients except milk. You can either stir in the mashed potatoes or spoon the chicken gravy over them. Your choice. I like to do a little of each.
Add milk until you are happy with the consistency
Heat thouroughly, add salt and pepper to taste and spoon over biscuits. Go ahead and cheat and just get a can of Pillsbury or make them with Bisquick.
Serve with an iceberg wedge topped with Hidden Valley Ranch. Then sit on the couch with your pants unbuttoned for about three days.
Vegetable Soup
*2 tbsp oil
*2 chopped onions
*3 carrots, halved and cut into 1/2 inch slices
*1 1/2 quarts broth
*15 oz can of diced tomato
*1 tbsp tomato paste
*1/2 lb potatoes, peeled and diced to 1/2 inches
*1/2 lb halved green beans
*3 oz fine egg noodles
*1/3 cup parsley
*salt and pepper to taste
Heat oil over medium to low heat
Add onion, celery, and carrots and brown 10 minutes
Add potatoes, beans, broth, and salt and bring to a boil then simmer, partly covered for 20 minutes
Add noodles, boil, then simmer 5 minutes
*2 chopped onions
*3 carrots, halved and cut into 1/2 inch slices
*1 1/2 quarts broth
*15 oz can of diced tomato
*1 tbsp tomato paste
*1/2 lb potatoes, peeled and diced to 1/2 inches
*1/2 lb halved green beans
*3 oz fine egg noodles
*1/3 cup parsley
*salt and pepper to taste
Heat oil over medium to low heat
Add onion, celery, and carrots and brown 10 minutes
Add potatoes, beans, broth, and salt and bring to a boil then simmer, partly covered for 20 minutes
Add noodles, boil, then simmer 5 minutes
Dago Dave's 'Talian Wedding Soup
*4 lbs chicken (thighs work best)
*1 lb ground beef, pork, and veal. You can usually get this all in one package at the grocery store. At least you can here where people eat ground beef, pork, and veal with their cornflakes for breakfast.
*enough breadcrumbs and grated cheese for your meatballs
*1 large onion
*6 celery stalks, chopped
*9 carrots, chopped
*2 heads of escarole (curly endive, radicchio, borage, mustard greens, arugula, or spinach will all do in a pinch)
*1 giant can of chicken broth, and another of beef broth
*16 oz of pastina or orzo
In a stock pot, place chicken, onion, and broth
Add enough water to cover chicken, bring to a boil, and cook until chicken falls off the bone
Separate the meat from the bone and chop or pull apart
Chop your onion and put the chicken and onion in the pot with your broth
Boil the escarole in a separate pot and strain. Once it has cooled, squeeze out the moisture. Get your hands right in there, it is the best way.
Make the meatballs with the ground meat, bread crumbs, and cheese. Make them little, no more than 1/2 inch diameter. Do this in front of the television because it is boring and disgusting. You need something to take your mind off the flesh under your fingers. Hopefully your nose won't start to itch. If it does, your screwed. Use your sleeve.
Bake the balls in your oven at 350 for ten minutes
Add the balls, carrots, and celery to the stock and cook for 50 minutes
Add escarole and cook for another 10 minutes while you cook the pasta
Add the pasta and serve
Put grated cheese on top and a napkin in your collar like a bib.
Add
*1 lb ground beef, pork, and veal. You can usually get this all in one package at the grocery store. At least you can here where people eat ground beef, pork, and veal with their cornflakes for breakfast.
*enough breadcrumbs and grated cheese for your meatballs
*1 large onion
*6 celery stalks, chopped
*9 carrots, chopped
*2 heads of escarole (curly endive, radicchio, borage, mustard greens, arugula, or spinach will all do in a pinch)
*1 giant can of chicken broth, and another of beef broth
*16 oz of pastina or orzo
In a stock pot, place chicken, onion, and broth
Add enough water to cover chicken, bring to a boil, and cook until chicken falls off the bone
Separate the meat from the bone and chop or pull apart
Chop your onion and put the chicken and onion in the pot with your broth
Boil the escarole in a separate pot and strain. Once it has cooled, squeeze out the moisture. Get your hands right in there, it is the best way.
Make the meatballs with the ground meat, bread crumbs, and cheese. Make them little, no more than 1/2 inch diameter. Do this in front of the television because it is boring and disgusting. You need something to take your mind off the flesh under your fingers. Hopefully your nose won't start to itch. If it does, your screwed. Use your sleeve.
Bake the balls in your oven at 350 for ten minutes
Add the balls, carrots, and celery to the stock and cook for 50 minutes
Add escarole and cook for another 10 minutes while you cook the pasta
Add the pasta and serve
Put grated cheese on top and a napkin in your collar like a bib.
Add
Chicken Corn Chowdah
*1 lb chicken, cut into chunks
*1 chopped onion
*1 diced red pepper
*1 diced potato
*2 ups frozen corn
*32 oz chicken broth
*1/2 cup flour
*2 cups milk
*4 oz shredded cheddar
*salt and pepper to taste
Brown onion, pepper, and chicken over medium heat
Add potato and broth, and bring to a boil
Simmer, covered for 20 minutes then add corn
Blend flour and milk and gradually stir it in
Increase heat to medium, and cook until thickened, stirring constantly (except when your baby puts a tack in his mouth and the doorbell rings and you get a text message and your husband needs a roll of t.p., pronto)
Add cheese and stir until blended
Add salt and pepper
Serve with chicken salad sandwiches and a diet coke with lime, just like we used to do it on Tuesdays at the Irish Pub
*1 chopped onion
*1 diced red pepper
*1 diced potato
*2 ups frozen corn
*32 oz chicken broth
*1/2 cup flour
*2 cups milk
*4 oz shredded cheddar
*salt and pepper to taste
Brown onion, pepper, and chicken over medium heat
Add potato and broth, and bring to a boil
Simmer, covered for 20 minutes then add corn
Blend flour and milk and gradually stir it in
Increase heat to medium, and cook until thickened, stirring constantly (except when your baby puts a tack in his mouth and the doorbell rings and you get a text message and your husband needs a roll of t.p., pronto)
Add cheese and stir until blended
Add salt and pepper
Serve with chicken salad sandwiches and a diet coke with lime, just like we used to do it on Tuesdays at the Irish Pub
Vegetable Stew
*1 large minced onion
*1/2 cup minced celery
*3 cloves minced garlic
*2 tbsp olive oil
*2 cups cubed eggplant
*2 cups chopped tomatoes
*1 3/4 cups broth (canned will do, I like Low-Sodium/Fat-Free College Inn)
*1/8 tsp dried thyme
*1/8 tsp dried rosemary
*1 cup orzo, pastina, or other small, cooked pasta
Heat oil over medium heat, add onions, garlic, and celery and saute for 3 minutes
Add eggplant and tomatoes, cover, and simmer until tomatoes begin to weep, about 10 minutes
Add broth and herbs, simmer 20 minutes, then add pasta and heat through.
Serve with crusty bread, saltines, and a big cold glass of milk. You can add chocolate in it if you've been good and your homework is done.
*1/2 cup minced celery
*3 cloves minced garlic
*2 tbsp olive oil
*2 cups cubed eggplant
*2 cups chopped tomatoes
*1 3/4 cups broth (canned will do, I like Low-Sodium/Fat-Free College Inn)
*1/8 tsp dried thyme
*1/8 tsp dried rosemary
*1 cup orzo, pastina, or other small, cooked pasta
Heat oil over medium heat, add onions, garlic, and celery and saute for 3 minutes
Add eggplant and tomatoes, cover, and simmer until tomatoes begin to weep, about 10 minutes
Add broth and herbs, simmer 20 minutes, then add pasta and heat through.
Serve with crusty bread, saltines, and a big cold glass of milk. You can add chocolate in it if you've been good and your homework is done.
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