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Albondigas Soup, Simplified for Weeknight Ease

April 22, 2013 By 3 Comments

Heather says:

I absolutely love albondigas soup, it’s a family favorite, but sometimes I just don’t have the energy to mess with rolling the meatballs. Sometimes I just can’t bring myself to care that much.

So on a whim one evening, when I had planned on making the original albondigas, I looked at it and said Fuhgeddaboudit, we’re doing a deconstructed or simplified version of the recipe. Deconstructed is a fancy term for breaking a complicated dish down into its elements or ingredients and changing the presentation.

This has all of the same ingredients, but without the work of the meatballs. Score.

If you were intimidated by the original soup recipe, give this version  a try. I wouldn’t dissuade you from trying it with a margarita, either.

Enjoy!
Ground Beef Soup

: Simplified Albondigas

: This is a weeknight version of the classic Albondigas or Mexican Meatball Soup

  • 2lbs lean ground beef
  • 2 small cans diced green chilies
  • 2 14.5 oz cans diced tomatoes or use an equivalent amount of fresh, diced tomatoes about 2.5 cups
  • 1 bunch green onions – chopped, include the bulb, but set aside and chop that separately
  • 3 cloves garlic – minced or pressed -divided use half in the beef half in the broth
  • 1 bunch cilantro – chopped
  • 1/2 cup rice
  • 2 qts beef broth or stock (low sodium if possible, if not, I recommend using Better Than Bouillon
  • salt, pepper, and Tabasco or Chalula to taste

Directions:

  • In a large, heavy pot brown the ground beef with the bulb portion of the green onions and about half of the garlic.
  • Drain any fat.
  • Add the 2 qts of stock or broth and increase the heat of the burner.
  • Add the green chilies, diced tomatoes, the rest of the garlic, 1/2 cup of rice, and about half of cilantro and green onions.
  • Bring to a simmer and cook until the rice is done. Taste the broth and adjust the seasoning as desired.
  • Add the last of the cilantro and green onions just before serving -this adds a bright, fresh taste.
  • Serve with warm, flour tortillas

Preparation time: 10 minute(s)

Cooking time: 20 minute(s)

Number of servings (yield): 8

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Slow Cooker Smoked Sausage Potato Cheese Soup Recipe

February 8, 2013 By 8 Comments

*plus an unrelated note from Heather at the end*
Bobbie says:

“So, is it cold enough for ya?” I don’t think I’ve made it through a winter in my entire life without hearing this lamest of questions at least once. I just smile and nod at the crazy person as I move along.  ”Cold enough” implies that one looks forward to frigid temperatures. Anyone who’s spent more than five minutes with me during the winter knows I detest cold and snow, and probably thinks I’m less than sane for living north of the Mason-Dixon line my entire life, despite the weather. I couldn’t really argue with that.

We’ve actually had a rather mild winter in the Gettysburg area so far, but it’s still been cold enough to warrant some hearty, comforting soup to warm the bones as well as the soul. This simple Smoked Sausage Potato Cheese Soup is perfect  for busy, chilly days. Peel a few potatoes, chop a carrot and toss everything in the slow cooker in the morning and let it cook all day, then finish the last step just before supper time. Pair with a tossed salad and maybe some crusty rolls for an easy-peasy winter meal. Simple, yet satisfying.

Cheesy Smoked Sausage Potato Soup - Easy Comfort Food

My potato preference for this is Yukon Gold, but any kind will do. Any fully cooked sausage can be used, and you can also use a different cheese. I think bratwurst with swiss cheese sounds really good, but I haven’t tried it yet.  Reheats nicely, if you’ve got any left over – keep in the fridge and use within a couple days. Freezing not recommended – texture will be affected.

 

Smoked Sausage Potato Cheese Soup Recipe

makes about 4 quarts

1 pound fully cooked smoked sausage
8 medium potatoes, peeled and cut into 1/2 to 3/4 inch chunks
1 large onion, peeled and diced
1 1/2 cups frozen sweet corn
1 1/2 cups peeled carrots, sliced 1/4 inch thick
1 large clove garlic, peeled and minced
1/4 teaspoon black pepper
pinch of dried thyme
1 large or 2 small bay leaves
4 cups chicken or pork stock, preferably homemade

1 cup evaporated milk
2 cups shredded sharp cheddar cheese

Halve the sausage lengthwise, then slice about 1/4 inch thick.

Combine everything except the evaporated milk and cheese in a 6-quart slow cooker.

Cover and cook on HIGH for 5 to 6 hours, or on LOW for 8 to 9 hours.

Remove the bay leaves. Cheesy Smoked Sausage Potato Soup - gently stir in cheese

Stir in evaporated milk.

Sprinkle cheese over top of the soup. Stir gently until the cheese melts into the soup and mixes well throughout.

Serve hot. Refrigerate leftovers promptly.

 

 

 

 

 

Bobbie Laughman is a part-time elder caregiver, part-time administrative assistant and part-time dreamer of warm toes. She cooks and writes and bundles up well in the Gettysburg, PA area. Follow Bobbie on Pinterest,  subscribe to her blog or send a message to Bobbie@Home-Ec101.com.  

Heather says:
I’m very grateful that Bobbie sent this over last night. I didn’t want to not post this week, but the kids and I were rear-ended yesterday afternoon. We were all checked out at the ER and other than being extremely sore and cranky, we’re all okay. I want to thank the extremely nice staff at N&D Wireless, a local business, for letting the kids and me wait in their store while everything was sorted out. The ambulances (not for me or the kids and as far as I know, the other people are okay, too) and police took up most of their parking lot for a good hour. They helped entertain my shaken up kids and were just generally kind. They didn’t have to let my wound up kids go nuts in there for as long as they did, but that kindness meant a lot, I was pretty rattled. I’m going to be a complete slacker this weekend and hopefully attack Monday with all of my usual spite and enthusiasm. Have a good weekend and hug -yes, hug- those you love.

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Chicken and Dumplings

November 6, 2012 By 1 Comment

Heather says:

This recipe for chicken and rolled dumplings is my riff on the Lee Bros version which can be found in The Lee Bros. Southern Cookbook. I love their recipes and while I think their idea for sweet potato dumplings sounds intriguing, I chose to go with classic rolled dumplings.

Many people include shortening or butter in their rolled dumplings, this would give them more of a damp biscuit feel than a noodle. I stick to milk, flour, salt, pepper, an egg, and if I’m feeling froggy (which I was the other day) a little bit of baking powder. Go easy on the baking powder, you don’t want a bitter dumpling, you just want to lighten the texture. Do not knead or over work the dough, this will cause tough dumplings, only mix the dough just until it comes together.

Chicken and dumplings is a perfect cool weather comfort food. Grab a whole chicken, cut it up, and let’s get started.

Chicken and dumplings

: Chicken and Dumplings

Chicken and Dumpling Ingredients

For the chicken itself:

  • 2 tsp kosher salt,
  • fresh ground pepper to taste
  • 1 4 – 5lb whole chicken cut-up
  • 1 tbsp vegetable or olive oil

For the chicken and dumpling soup:

  • 1/2 cup white wine, crisper is better
  • 12 cups chicken stock
  • 3 cloves garlic
  • 2 bay leaves (more if you’re Bobbie)
  • 2 sliced onions
  • 3 large carrots, sliced into coins
  • 3 stalks celery
  • flat leaf parsley, chopped, ~optional
  • salt and fresh ground pepper, to taste

Rolled dumplings

  • 1 1/2 to 2 cups all-purpose flour + more for dusting
  • 1/3 cup milk
  • 1 teaspoon salt
  • 1/2 teaspoon fresh ground pepper
  • 1/2 teaspoon baking powder
  • 1 egg (beaten lightly)

  • Season the chicken with the salt and pepper and set aside. Grab a large, 6 quart minimum stock pot or dutch oven and heat over medium high heat.
  • Add the oil to the pot and just as soon as it begins to shimmer add the chicken pieces, but do not crowd the pan (in case you decided to double the recipe) Cook about 3 – 4 minutes per side, just until the skin starts to brown. You want brown bits left behind, these are going to drastically enrich the flavor of your chicken and dumplings.
  • Remove the chicken and set aside for a moment.

  • Add all of the vegetables, except the garlic to the pot. Add the wine and stir with a wooden spoon or spatula to scrape up all those browned bits.

  • When onions begin to soften, return the chicken to the pot. Add the stock, additional fresh ground pepper, bay leaves, and garlic to the pot. Cover loosely and bring the soup almost to a boil and reduce the heat immediately to keep everything at a gentle simmer for about 40 minutes. The chicken should be just about falling off the bones.
  • Remove the chicken pieces from the pot, set aside and allow to cool just enough to handle. Separate the chicken from the bones and skin.

Chicken in a bowl

  • Return the cooked chicken to soup and begin increasing the heat until it reaches a simmer. Taste the broth and add additional salt and fresh ground pepper as needed.
  • While the soup is reheating, make the dumplings.

  • Stir together 1 1/2 cups of flour, salt, pepper, and baking powder. In another dish mix the egg and milk. Add the liquid to the flour and stir until a workable dough forms. (You can experiment with more or less flour or milk until you find the exact consistency you want)
  • Dust your workspace with flour and roll out the dough to about 1/8th of an inch.. Use a pizza cutter or knife to cut the dough into strips an inch wide and the length you’d like. The strips do NOT have to be perfect. Imperfect strips taste just as fab as their perfectly formed counterparts.

Cut dumplings

  • Add the rolled dumplings to the now simmering soup and cook just until the dumplings are done. About 6 minutes or so.
  • Serve.
  • Enjoy

You can also use this base and then add drop dumplings instead of rolled.

Preparation time: 20 minute(s)

Cooking time: 55 minute(s)

Number of servings (yield): 6

Culinary tradition: USA (Southern)

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Shrimp Gumbo Recipe, Cajun Comfort Food

August 23, 2012 By Leave a Comment

Heather says:

If you’ve been around here for any length of time, you probably have noticed that I have a strong affinity for Cajun and Creole food. What can I say? I live in the South and I love garlic and shrimp and when they simmer with trinity, then life, at least at supper time, is good.

I didn’t take any pictures of the shrimp gumbo making process, but I do have a decent final shot and since many of the ingredients and steps are similar to that of my shrimp etouffee, which is my eight year-olds favorite dinner, in the “whole wide world, next to Taco Johns,” which he has had exactly once on a trip to Minnesota, but apparently made an impression. You can make your own judgments on his tastes, just know that I try to take that mixed compliment as gracefully as I can. (He also told his grandmother that she makes the best chili ever, while she was opening a can of Hormel’s) I had to leave the room after that little gem.

Now these ingredients are flexible (except for the file which you shouldn’t omit) Sure, you can omit it, but it just won’t be the same.

Everything else, except the roux, substitute to your heart’s content. Got it? (Just keep the liquid to roux ratio the same. Alton Brown, one of my culinary heroes, has a great show on gumbo, in which he demonstrates how to make a roux in the oven)

Good gumbo is a great cool or rainy weather meal, it has plenty of vegetables, so just serve over rice and call it done.  Personally, I find leftover shrimp gumbo even better than the first time around, maybe the flavors meld better, maybe it’s that it’s almost as good as when someone else makes it for you. (The best food is always magically appearing, but leftover gumbo is a close second). As written this recipe will make about 3 quarts of soup, so unless you’re feeding a big crowd, you should get at least 2 or 3 meals out of it.

I highly recommend using enameled cast iron, and you don’t even have to spring for Le Crueset. A stock pot will certainly work to make roux, but you’re going to have to be diligent with stirring to avoid scorching, and a thin pan may invite frustration. If you don’t have a large (6 quart enameled cast iron) and only have a small one, by all means, make the roux in the small pot and transfer to the stock pot to finish. You’ll thank me when your roux doesn’t scorch.

And on to the recipe, yes, you can totally substitute chicken or vegetable stock for the shrimp stock, if you MUST.

 

: Shrimp Gumbo

: Cajun comfort food

  • 1/2 cup vegetable oil
  • 1/2 cup all-purpose flour
  • 1 lb shrimp, peeled and deveined
  • 1 pound andouille sausage, cut into coins
  • 2 quarts stock
  • 2 medium onions, diced
  • 3 ribs of celery, diced / chopped
  • 3 bell peppers, diced – you can go all green if you want, but red ones are sweeter, even if they are so dang spendy
  • 4 cloves of  minced garlic
  • 3 bay leaves
  • 1 lb okra pieces, I use frozen. . . judge me if you must.
  • 1 tablespoon file powder
  • Salt and fresh ground pepper to taste

  • Make roux by heating the oil and flour over medium low heat, when the roux is peanut butter colored, you may stop as you’ll have a good flavor (for a full roux tutorial look at the Shrimp Etouffee recipe). If you really want a more authentic Cajun gumbo, turn down the heat to low and keep on keepin’ on until your roux is brick or chocolate colored. DO NOT USE BURNT ROUX, there is a distinct difference, even though the line from awesome to ruined is thin, proceed with caution.
  • While the roux is working, brown the andouille sausage in another pan (if you’re going to use a stock pot for the gumbo go ahead and use that).
  • Personally, I like to get my roux where I like it and set it aside for a few minutes while I cook the onions, bell pepper, and celery with the andouille sausage over medium-high heat. Alternately, you can cook the roux just under where you want it and finish it mixed with vegetables. It’s up to you, but cook the trinity until the onions are translucent, somewhere in the 7 minute range, a little over or under depending on your pan. Add the garlic and stir to combine.
  • Grab your whisk or favorite wooden spoon.
  • Slowly add the 2 quarts of stock, stir constantly to ensure the stock is fully incorporated into the roux. Turn the heat to low.
  • Add the bay leaves, salt and pepper (I go with about 2 tsp salt, and a few good grinds of pepper)
  • Add the okra, stir.
  • When the stew has reheated from the addition of the okra, add the shrimp cook until the shrimp is nearly done (becomes opaque).
  • Add the file powder, stir thoroughly, cover, and allow to sit for 10 minutes to thicken.
  • Serve over rice.

Preparation time:

 

Cooking time: 1 hour(s)

Number of servings (yield): 12

Culinary tradition: USA (Southern)

Enjoy!

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Vegetable Beef Soup Recipe – Like Mom Used to Make

February 14, 2012 By 6 Comments

Bobbie says:

Have you ever caught a whiff of an unexpected scent that suddenly sent you back in time? Figuratively speaking, of course. The sense of smell is a huge memory trigger, and if there’s a smell that says “home” to me, it’s the comforting aroma of simmering Vegetable Beef Soup the way our mom used to make it. Packed with veggies and beefy bits, it’s a hearty full-meal soup perfect for cold winter days. Serve it alone, or paired with fresh-baked bread, it’s sure to warm the spirits as well as the tummies.

I didn’t get recipes for all the dishes my parents and grandparents used to make, but I’m thankful this is one I made certain to get written down before my chance had passed. When I asked her for the recipe, Mom said she’d give it to me next time she prepared it, because she didn’t think she’d remember everything unless she was doing it. So, she made the soup, telling me everything she did, so I could write it down. Some amounts were approximations, so I’ve had to work at it to get it to taste right. Mom always made it the day after we had a big pot roast, saving the leftover meat and all the meat juices to throw in the soup – which pretty much explains the nearly complete lack of beef gravy in family meals of our childhood. Chicken gravy? Yes. Beef? No. The meat stock always got saved for soup. But that’s okay: this soup is totally worth the trade-off.

To allow for room to stir and also to reduce the chance of boil-overs, I would suggest a 6 to 8 quart pot with a heavy bottom*. Thin bottomed pots will cook unevenly and are more likely to scorch and ruin your soup. (I make the mistakes so you don’t have to – just a public service I provide. Oh, and don’t try to pass off the burned soup as “Smokey Vegetable Beef Soup” – that doesn’t work, either.)  I prepare this in my 8 quart Tramontina stock pot, which I use for practically everything. Crockpot directions are also given, but if your slow cooker won’t hold at least 4 1/2 quarts, you’ll need to make a smaller batch.

When I was working to standardize this recipe, so it could be made as a standalone, rather than as a follow-up meal after pot roast, I decided to use beef shank cross-cuts, because I could obtain them at a fair price, and they’re great at yielding a lot of flavor, if you cook them right. Some stores label these “soup bones.” Feel free to use whatever cut of beef is cheapest – the long, slow cooking of soup-making is a great use for tough cuts of meat.

: Vegetable Beef Soup Recipe

: Traditional Vegetable Beef Soup for the Stove or Slow Cooker

  • 2 to 2.5 pounds beef shank cross-cuts, or any cheap cut of beef, preferably something with marrow bones
  • 2 quarts cold water
  • 2 bay leaves
  • 2 teaspoons salt
  • 1/2 teaspoon black pepper
  • 1 large can whole, peeled tomatoes (about 4 cups worth)
  • 1 clove garlic, peeled and minced
  • 1 teaspoon dried thyme leaves
  • 1/2 teaspoon dried marjoram
  • 1 teaspoon whole celery seed
  • 2 tablespoons pearled barley (not quick-cooking barley)
  • 1 large onion, diced
  • 2 ribs celery, sliced
  • 1 1/2 cups peeled, cubed potatoes
  • 16 ounce bag frozen mixed vegetables (the one I used had green beans, peas, corn, carrots and lima beans – 4 cups worth. Use fresh veggies, if you prefer.)

 Vegetable Beef Soup Instructions

    • Set your soup pot over medium heat.

    • Once it’s hot, add the meat, turning to brown it really well on all sides.


    • Add the water, bay leaves, salt & pepper, and bring to a boil. Cover, reduce the heat and simmer for about 2 hours, or until the meat is very tender. Be sure you’re just simmering, not boiling. Long cooking at a slow simmer helps to break down the collagen and tenderize the meat, while boiling can make the meat tough.
    • Remove the meat to a plate. When it’s cool enough to handle, cut it off the bones and either chop it up or pull it apart into bits. Discard gristle. Skim fat from the liquid, if desired. (I don’t usually, unless the meat was particularly fatty.)
    • Return meat to the pot. (I usually put any large bones back in as well, so that more of the minerals in the bones – calcium, postassium, phosphorus - can end up in the stock. Adding an acid, such as the tomatoes, helps this happen. Hmm. Maybe next time I’ll add the tomatoes before simmering the meat & bones. Never occurred to me until just now…Small bones are too hard to find again, amongst all the meat and veggies, so toss those out. )
    • Do not drain the tomatoes – add the whole can. Use a large fork or wooden spoon to smash up the tomatoes against the side of the pot.
    • Now, add everything else. If needed, add water to bring the volume up to 4 quarts. Stir to mix well, then turn the heat to medium-high to bring to a boil quickly. Reduce the heat to low and put the lid on. I always tilt the lid slightly. (Because I’m paranoid about boil-overs, even on very low heat. Don’t mind me. Move along.)

Vegetable Beef Soup - This is gonna be gooooooood

    • Simmer for at least one hour. Two is better, in my opinion, so the veggies are quite tender, and the flavors can mingle and have a chance to get to know each other. Remember to remove bay leaves and bones before serving. This recipe makes 4 quarts of soup: enough for dinner with some left for the freezer. Make plenty and freeze a bunch for easy meals later on.
    • To prepare in a slow cooker, brown the meat as described, then put everything in the slow cooker and cook on low 8 to 10 hours. The meat and vegetables should be tender. Remove meat to a plate. (Put the lid back on the slow cooker keep the heat in.) When cool enough to handle, cut meat from bones. Discard bones and gristle. Chop up the meat and return it to the slow cooker. Cover and cook at least one more hour. Remove bay leaves and serve.

Culinary tradition: USA (Traditional)

  Bobbie Laughman is a leaf on the wind. Watch how she soars. Or, just send her an email at Bobbie@Home-Ec101.com

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White Chicken Chili for the Slow Cooker or Crockpot®

February 8, 2012 By 2 Comments

Heather says:

Last month Deneice, a member of the Home Ec 101 Community*, shared several of her recipes with me, including a recipe for white chicken chili. This simple recipe is easily adaptable to use what is in your refrigerator and pantry. Deneice’s recipe  called for lima and cannellini beans, but as I had neither I just doubled the amount of great northern and navy beans. If you have them available, experiment with different bean varieties to provide more flavor and texture or just use 2lbs of one kind of dried, white bean, it’s really up to you.

*The Home Ec 101 Community has incredibly stringent membership requirements including: lurk or comment from time-to-time.

: White Chicken Chili

: White Chicken Chili suitable for the slow cooker

  • ½ pound dry Great Northern beans
  • ½ pound dry navy beans
  • ½ lima beans
  • ½ pound cannellini or white bean
    ———- As long as you have 2lbs of dried beans total, you’re golden
  • 1/4 cup olive oil
  • 1 chopped onion
  • 4 cloves minced garlic
  • 2-4 chicken (uncooked) boneless skinless breasts or thighs, cut in small pieces
    OR
  • 2 – 3 cups shredded, cooked chicken
  • 2 tsp cumin
  • 1 tsp oregano
  • 1 tsp white pepper
  • fresh ground black pepper
  • 1 can of green chilies
  • ½ tsp cayenne pepper (to taste)
  • 1 quart chicken stock**
  • Water if needed to cover beans
    **If using homemade stock, you will need to add salt (2 tsp or so) to the slow cooker

White Chicken Chili Instructions:

  • Soak the beans overnight or follow the quick soak directions. Drain the soaking water, rinse the beans and add to crock pot.
  • In a skillet over medium heat, cook the onions and garlic in the 1/4 cup olive oil until the onion just begins to soften. Add the seasonings, including the green chilies to the skillet.
  • If using uncooked chicken, brown the chicken in the skillet. Then add the contents of the skillet to the slow cooker
    OR
    Dump everything in the crock pot, including the cooked and shredded chicken.
  • Add the liquids to crock pot.
  • Cook on low until the beans are tender (6 – 8 hours depending on your slow cooker)
  • If you’d like a thicker chili use an immersion blender to whir some of the beans shortly before serving. Alternately, a pastry cutter or potato masher could accomplish this task.
  • Garnish with cheese and something colorful

Diet tags: Gluten free

Culinary tradition: USA (Southwestern)

Serve with sweet cornbread.

Enjoy!

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Silky Smooth Green Pea Soup Recipe

December 7, 2011 By 2 Comments

Bobbie says:
Now is the perfect time of year for hearty soups to warm the body and spirit. Served with bread (homemade or from the store) and perhaps a salad, this thick, creamy soup makes a great lunch or light supper, and pea soup is surprisingly easy to make from scratch.

Once upon a time, I was told that if I could come up with my own version of the pea soup in the red and white can that my husband liked so much, we could stop paying that ridiculous price, which back in 1986, was just over one dollar per 10.75 oz can of condensed soup. CHALLENGE ACCEPTED!

Silky Smooth Green Pea Soup - garnished and served

Not just any split pea soup recipe would do, as I quickly came to realize – he said they didn’t taste right (which, it turned out, was the flavor of ham, which was NOT in the canned version) or they “had stuff in them” (he liked the smoothness of the Green Pea variety, so No Chunks Allowed). So, after examining labels on soup cans, and a few years of trial and error, this is How I Make Pea Soup. (And now, my husband can’t stand the canned version. Ha, Campbells! I WIN.)

Silky Smooth Green Pea Soup - dried split peasWhen buying dried beans or peas, always look them over carefully, even if they seem to be very clean. When I made this batch of soup, the peas I bought were very nice and clean looking, but I found a small rock amongst them. Not something you want to find on your soup spoon.

You’ll notice that my recipe calls for bouillon. I think this is the only recipe I actually use bouillon for, because generally it makes things too salty, but the chicken flavor bouillon gave this what it needed, and the result is still less salty than the canned soup. I’m also quite picky in choosing a brand. Most I’ve seen have MSG (monosodium glutamate) listed among the ingredients, which I really try to avoid. Herb-Ox is the brand I’ve bought for years, but I’ve recently tried one called Better than Bouillon, which I found at a health-food store, and I quite like it, but it’s more expensive and must be refrigerated. If you prefer, you may use chicken stock (or veggie stock, of course) instead of the water. If you do, leave out or reduce the bouillon, and perhaps add some salt to taste.

 

 

: Silky Smooth Green Pea Soup

  • 16 ounces dried split peas (green or yellow, your choice)
  • 1 quart water or chicken stock
  • 1 large onion, peeled and roughly chopped
  • 1 cup celery, roughly chopped
  • 1 ½ cups carrots, roughly chopped
  • 1 bay leaf
  • 1 clove garlic, chopped or smashed
  • ½ teaspoon dried oregano
  • ¼ teaspoon black pepper
  • 2 tablespoons chicken or vegetable bouillon (omit or reduce amount if using chicken stock)
  • 2 tablespoons fresh lemon juice

Smooth Green Pea Soup Instructions

    • Wash the split peas in a bowl of warmish water, covering them by a few inches. Swish the peas around in the water, which will probably get cloudy with the dirt/dust you’re washing off. Drain the water off , using a colander. I do this several times until the water no longer gets cloudy – wash them until you’ve reached a level of clean that you can live with.
    • Put the clean peas back in the bowl and about a quart of cold water. Cover and let them sit overnight, or at least 8 hours. Longer is fine.* Drain, rinse and drain again. Put the peas in a large heavy-bottomed pot that holds at least 3 quarts. I always use my 6 quart stock pot for homemade soups, which is overkill, but it’s less likely to boil over on me if I have the heat too high.
    • Add the water or chicken stock, chopped vegetables, and all the seasonings except lemon juice. Bring to a boil, then reduce heat to simmer. Put the lid on the pot, but tilt it slightly so you don’t make a tight seal. (This can prevent a messy boil-over!)
    • Simmer for 1 to 1 ½ hours, or until the peas have pretty much disintegrated. Remove from heat and add the lemon juice.
    • Now, if you like your soup “with stuff in it” – what most people might call chunky, just stir in the lemon juice and serve, otherwise it’s time to puree the soup. I prefer to use my stick blender, because it’s quick and less hassle. I set the soup pot down into my kitchen sink, and blend away. Any spill or splash is contained in the sink and cleanup is a breeze. You can also puree in a traditional blender, processing 2 to 3 cups at a time. Or, if you have a hand-crank food mill, that will work, too.
    • This should make 2 quarts of thick pea soup. Add water if necessary. Reheat and serve.

Silky Smooth Green Pea Soup - puree soup with stick blenderPea soup freezes very well, and making a big batch isn’t really much more work.

Number of servings (yield): 8 (2 quarts)

 

 

*I soak my dried peas and beans about 24 hours, sometimes longer, changing the water once or twice, depending on how long they’re soaking. After that I rinse them well – I NEVER cook them in the soaking water. Whatever any authority on the subject may say about the benefits or lack of them in this process, I know what works for me. After undergoing non-optional surgery on my digestive system several years ago, I am especially sensitive to the well-known effects of legumes on said system. I know from experience that this process makes them more…let’s say “manageable” for me.

 

Bobbie Laughman is an elder caregiver, freelance writer and seller of things. She lives and cooks and Does Not Bake Much in Gettysburg, PA. Have a question you’d like Bobbie to answer? Just want to say howdy? Send it to Bobbie@Home-Ec101.com.

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Corn Chowder Recipe

January 23, 2011 By 11 Comments

Heather says:

Frozen corn, potatoes, bacon, stock, and half-and-half, that’s the stuff dreams -and corn chowder- are made of. I know I should make this in June or July when sweet corn is in season, but with the heat index soaring into the triple digits, there is no way a heavy soup such as this one will make it onto our table. No, this soup is perfect for a cold winter evening and a simple grilled sandwich turns this recipe into a hearty meal. As written, this recipe for corn chowder produces about 6 quarts of soup, which is exactly (and all) my smaller stock pot will hold. Keep this in mind or just halve the recipe.

A note to the non-newbie cooks. I have written this recipe with a lot of details to explain for someone new to cooking the process of using a roux to make a cream soup. If you already have this concept down, the recipe is much less involved than it would appear at first glance. I run Home Ec 101 on the principle that it’s better to over-explain than have someone guess and have poor results.

Next time I make this, and there will be a next time. I’ll add another 2 slices of bacon and skip the butter. I’ll save some of the cooked bacon to crumble over the top with a few scallions for color.

Corn Chowder Ingredients

  • 4 slices uncooked bacon (next time I’ll use 6 and omit the butter)
  • 2 TBSP olive oil
  • 2 jalapenos -whole
  • 2 TBSP butter
  • 1 sweet onion, diced
  • 1/2 cup plain or all-purpose flour
  • 3 quarts chicken stock -heated (I use the microwave)
  • 1/2 teaspoon salt
  • 2 large, white potatoes, peeled and diced (about 2 lbs)
  • 8 cups frozen corn kernels
  • 2 cups half-and-half
  • 8oz cheddar cheese, shredded + additional for garnishing if desired
  • fresh ground pepper – to taste
  • OPTIONAL 3 cloves of garlic, minced -we have been enjoying adding more garlic to our diet

Slice the bacon into 1/2″ to 1″ pieces, this just makes rendering the fat a little easier.  Heat a large stockpot over medium heat. Add the olive oil and the bacon pieces. Cook over medium heat until the fat begins to render. Add the two whole jalapeños and stir frequently. The skin of the jalapeños will blister and turn dark. This is a good thing, the oils from the outside of the jalapeño are mingling with the bacon grease, as most of the jalapeño’s heat is contained in the seeds and ribs of the pepper, this infuses the flavor without adding a lot of heat.

When the bacon is crisp, transfer it to a plate or bowl and set aside. You’ll be adding it back to the soup later. Be sure to leave all of the fat in your stockpot, as it is an integral part of the recipe. The browned bits clinging to the bottom of the pot are also intensely flavorful and important.

Add the diced onions to the pan and cook until soft, then add the 2 TBSP butter and 1/2 tsp salt. If you use homemade stock, increase the salt to 1.5 teaspoons. If you want a mild garlic flavor, add it at this point.

When the butter has melted, sprinkle in the 1/2 cup of flour and stir until you have created a thick roux. Turn the heat to medium low and stir the roux for about 3 minutes, this gets rid of the raw flour taste and ensures there are no lumps. Use your spoon to scrape up all the browned bits on the bottom of the pan and incorporate those into your roux, they add a lot of flavor.

Add the chicken stock to the roux a little at a time. Stir briskly and constantly to ensure all the lumps get worked out. For best results start adding the stock slowly and stirring between additions.  You will reach a point where the stock is immediately incorporated into the soup, stir a few more times and call it good.

Keep the heat at medium low and bring to a simmer. Add the diced potatoes and allow the soup to simmer, but not boil. If the soup boils the liquid may separate from the roux and it will “break” and feel grainy. It won’t taste terrible, but it certainly affects the texture. Simmer for 10 – 15 minutes, until the potatoes are fork tender.

Add the corn kernels and if you want a garlicky soup, go ahead and add the garlic with the corn. Once the soup has returned to the simmering stage add the cheese and stir until melted. Finally stir in the half-and-half, the reserved bacon, pepper to taste and serve.

Enjoy!

This recipe was submitted to Rachel Matthew’s Virtual Soup Swap.

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Albondigas Soup

November 30, 2010 By 14 Comments

Heather says:

This is my family’s version of the spicy Mexican meatball soup often called Albondigas. The recipe came from my mother, who I think got it from her sister or mother.

The meatballs are a little tedious to make, but if you crank the radio or bribe your kids, spouse, or a friend into assisting it goes quickly.

Warning: if you don’t like cilantro, albondigas is not the soup for you.

When I first adopted this recipe for albondigas I used to bring the soup to a roiling boil and drop in the meatballs, but this made the soup rather greasy. Baking the meatballs completely fixed the problem.

As with many meals, this one is even better the next day. The meatballs absorb more of the broth’s flavor and of course there’s no prep time for leftovers.

Double or triple this recipe, it freezes very well and goes well with margaritas (virgin if alcohol isn’t your thing). This is a meal people frequently request for the pot lucks I attend. (Pot lucks sound lame, but they fit the budget).

Here’s a printable shopping list for the ingredients.

Albondigas Meatball Ingredients:

albondigas.jpg

  • 2lbs lean ground beef
  • 1 small can diced green chilies
  • 1/2 bunch green onions – chopped
  • 2 cloves garlic – minced or pressed
  • 1/2 bunch cilantro – chopped
  • 1/4 cup rice
  • 1 egg
  • salt
  • pepper
  • Tabasco or Chalula to taste

Albondigas Meatball Instructions:

Preheat oven to 400˚F. Combine all ingredients by hand and roll into 1″ meatballs, bake on a cookie sheet for 10 – 12 minutes. Place on a papertowel to absorb grease. Set aside.

Albondigas Broth Ingredients:

  • 1 qt water
  • 1 qt beef stock (or substitute an equivalent amount of beef broth, base or bouillon)
  • 1 clove garlic minced
  • 1 small can diced green chilies
  • 2 cans diced tomatoes (feel free to use fresh, in season)
  • 1/2 bunch green onions -chopped
  • 1/2 bunch cilantro – chopped
  • 1/4 cup rice
  • salt/pepper/hot sauce to taste

Albondigas Broth Instructions

Bring water, beef base, garlic, chilies, and tomatoes to a roiling boil. Add meatballs and rice. Reduce the heat and simmer until the rice is soft. Add cilantro, green onions, and season to taste, simmering for an additional 10 minutes to allow the flavors to combine. Longer is better, but I usually can’t wait.

Serve hot with fresh, warm flour tortillas.

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How to Make Drop Dumplings

August 13, 2010 By 17 Comments

Heather says:

Drop dumpling are easy to make and a great technique to keep in your toolkit. Nothing says comfort food like chicken and dumplings.

When I first launched this site, I included this recipe for chicken noodle soup. I use the same technique, using homemade chicken stock, when I have it for my chicken and dumplings. The dumplings are ridiculously easy. Before making the dumplings, bring the soup to a boil, you don’t want the dough sitting around, waiting for the soup to get hot enough.

The dumplings won’t be as fluffy if the baking powder gets used up while the batter sits waiting for its swim in the soup.

Then quickly stir together the following recipe

If you want to make a big batch of dumplings, just double, triple, or whatever you need based on this ratio.

How to Make DumplingsDrop Dumpling Ingredients:

  • 1 cup milk
  • 1 egg, beaten
  • 1/4 to 1/2 tsp salt
  • flour by 1/4 cupful
  • 1 tsp baking powder

Hold your horses, Heather, you didn’t say how much flour. Well, it all depends on your humidity level. But how much, Heather?

Stir in 1/4 cup of flour at a time until the batter is a little thicker than cake batter.

Plop by teaspoonful into the broth, which should be boiling vigorously.

Once all of the dumplings have been made, reduce the heat to low, cover, and allow to simmer for 15 minutes. Some of my friends, like to add a splash of milk to the broth just before serving. Sometimes I like that, sometimes I just leave it as is.

Enjoy.

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