Archive for the 'Soups, Stocks, and Stews' Category

Recipe: Broccoli Soup in a jiffy

|October 14, 2011|read comments (2)
Author: Mama's Kitchen

No I have not gotten rid of the "bug" yet – and I probably will have it the rest of my life or as long as I hang around my babies.  Their entire school is contaminated – I swear it – and it's going 'round and 'round.

So it's the quickest way to make broccoli soup for me right now!

In my soup pot:

2 qts. cold water

1/2 diced onion

2 large carrots – cut any old way today

9 chicken bouillon cubes

cracked black pepper

parsley

just a bit of Kosher salt

Just bring to a simmer and allow to simmer until carrots are crisp-tender.  I don't want them mushy. 

Then add:

1 bag (16 oz.) frozen broccoli cuts

Heat until hot and then pour in the milk; and as I have said before – just heat through – do not boil milk.

No – I did not puree it.  That is not how I wanted my soup.

Add some crackers and a quick an easy broccoli soup for all!

 

Recipe: Roasted Chicken = Chicken Soup

|October 9, 2011|read comments (4)
Author: Mama's Kitchen

It's been a rough couple weeks – and with no time for anything and I've not shared dinners and baking with you. Shame on me!

It's the fall of the year – I've been busy replenishing the pantry and making fresh spice mixes and baking mixes, etc., stocking up on canned goods slowly for the winter months which are fast approaching, writing more recipes that I've come up with (which I will share when I get them perfected to where I want) and I'm crocheting blankets and bedspreads – which I am always doing anyway. With this summer being so hot, I did no crocheting or knitting. But I enjoy making blankets and bedspreads and giving them to others. And I need to finish up several so I can start new ones.

It's a beautiful fall day today – and I roasted a chicken. Cut off the butt, cleaned out all the yuck and gave it a nice salt bath – drizzled with a bit of olive oil and seasoned with Kosher salt, fresh ground black pepper, parsley, onion powder, garlic, paprika, and I placed fresh celery (with the leaves) and a carrot inside the cavity after seasoning that as well. Covered, 350* F. and done in 2 hours, turning him over to brown his back. I uncovered him for some time to brown his front too.

I whipped up a quickie gravy.

Served with Louisiana yams which I boiled in their skin (until tender), peeled and topped with pats of butter, seasoned with salt and pepper and peas in butter with salt and pepper. Biscuits finished off the meal for us.

While the chicken was just about done, I peeled my carrots, washed my celery and celery leaves, and quartered an onion. Added 4 chicken bouillon cubes. Once the bird was done, I immediately stripped the skin off him while steaming hot, removed the meat to a serving platter and placed the skin, back, and wings in the soup pot. Added cold water and my bowl of veggies – soups on the stove now.

Then I will strain that and transfer the clear broth to a clean pot, add my veggies and noodles, some of the cooked, diced chicken and make a pot of soup. I'll adjust my seasonings then. I'll have soup for tomorrow to enjoy with homemade bread for soppin'!

Recipe: Poached fish and court bouillon

|October 9, 2011|read comments (4)
Author: Mama's Kitchen

Poaching is a gentle cooking method, perfect for seafood, as it gives fish lots of moisture without masking its delicate flavor. Using a fish poacher makes poaching easier, as the rack allows you to pull the fish out of the hot liquid in one beautiful piece, while the poacher's shape allows you to use a minimum of liquid.

Making the court bouillon:

The traditional poaching liquid for fish, court bouillon is a broth made from simmering aromatic vegetables and herbs in water or stock, with the addition of lemon juice, vinegar or white wine.

1 onion, peeled and chopped
2 carrots, peeled and sliced 1/2" thick
1 stalk celery, sliced 1/2" thick
4 sprigs parsley
3 sprigs thyme
1 bay leaf
2 T coarse salt
10 whole peppercorns
1 cup white wine or 1/2 cup white wine vinegar or 1/4 cup fresh lemon juice
2 quarts water, vegetable or chicken stock (unsalted or low sodium)

Place all ingredients in a saucepan and bring to a boil. Lower heat and simmer uncovered 30 minutes. Strain and cool. Refrigerate up to 3 days. Can be frozen up to 3 months.

Poaching the fish:

Use any firm-fleshed fish. Wipe the poacher rack with a little cooking oil to prevent the fish from sticking. Clean the fish. Leave head and tail on if desired. (See How to Clean and Fillet a Fish for more information on this step.)

Place the fish on the rack and set the rack in the bottom of the poacher. Ladle enough cooled court bouillon over fish to completely cover. Bring to a simmer over medium heat and cook the fish gently until done, 8 to 12 minutes. Check for doneness by making a small knife cut in the middle of the fish, parallel to the backbone. The flesh should pull away from the bone and no longer be translucent. When done, remove fish from poacher, allowing liquid to drain off. Remove the skin by cutting through it at the base of the head and peel down to the tail. Turn fish onto a serving platter and peel the skin off that side. Fish is now ready to serve. Horseradish Relish makes a wonderful compliment.

Recipe: soup in a hurry –

|October 9, 2011|read comments (0)
Author: Mama's Kitchen

Who has time for anything these days?

Yesterday was one of those days – and it seems like lately just about every day is a "rush" day.

After taking the babies to school I ran to the market to get milk. I wanted soup but I would have to make a soup that can be done in a hurry. No time for all the straining and skimming, etc.

So while I was at the market I grabbed a package of polish kielbasa. Easy and fast soup.

I had so much to do and no time for anything – so I ran in the door after going to the market, hung up my coat and put my keys and purse away. Put away the milk, washed my hands and grabbed a large soup pot, filled with cold water and placed over medium heat on the stove. Immediately dropped in 6 chicken bouillon cubes. Grabbed an onion out of the fridge – I had about 3/4 of a medium sweet onion from making salad the day before,pulled the carrots and the celery out of the drawer, washed a couple stalks of celery and 3 large carrots; cleaned the carrots and sliced; sliced the celery adding a healthy dose of fresh celery leaves – minced and diced the onion. Not much Kosher salt is needed because of the bouillon cubes.

Sliced a half of the 3-pound package of sausage and added to pot with parsley and cracked black pepper.

Bring to simmer over medium heat – very little skimming with this – and when the sausage was cooked through, added egg noodles and chopped green cabbage. Cook until noodles and cabbage are tender.

My actual prep time was less than 10 minutes!

Served with Italian bread for soppin'.

Recipe: Stove top slow cooked stew

|October 9, 2011|read comments (0)
Author: Mama's Kitchen
 
I had a good-sized bone-in chuck roast and I wanted to make a "stew" with it.

Heat a heavy skillet, add a bit of olive oil and then add the roast (after washing it, of course!) Season with Kosher salt, fresh cracked black pepper, fresh minced parsley, fresh garlic, onion powder. Topped with diced onion and a can of whole tomatoes (including the juice) and cooked over low heat until it was fork tender – adding potato chunks, diced celery, sliced carrots and adding a can of peas (drained) during the last 10 minutes of cooking.

Served with crusty bread for soppin'!

Recipe: Creamed “Refrigerator” Soup

|October 1, 2011|read comments (0)
Author: Mama's Kitchen

It's been two solid weeks of this flu – I must be very lovable because it just will not leave me. Just when you think it is going away, and you start to feel better for (almost) a day – then it knocks you back down.  Seems like everyone has it too.

Soups – homemade soups – that has helped me so much. Everything from chicken noodle, creamy onion, sausage and cabbage, tomato rice and today's concoction –

Creamy "Refrigerator" Soup

It's to the point that whatever is in the fridge is going into the soup – something has to help with this flu.

I melted a bit of butter in my soup pot, then I added a LARGE diced onion and 2 stalks of celery (diced), minced celery leaves, kosher salt, fresh cracked black pepper, parsley and a bit of water – just to soften for a bit – which of course I am sick and impatient so I immediately added about 6 to 7 cups water and some instant chicken bouillon.

I know the onion and the cracked pepper will help.

Cleaned and sliced 3 skinny carrots – those were the ones hidden in the middle of the bag – added to pot.

There's a ham steak in the fridge and I cannot eat a whole ham steak – way too much for me. So I cut off a piece to enjoy with some pineapple for tomorrow's dinner and I diced up the rest of the ham steak and added that.

Bring to boil and simmer for about 20 minutes; add diced cabbage and frozen peas; simmer until cabbage is tender. Add milk and heat through – do not boil milk!

Even if you're not ailing – it's still a very good soup!

Recipe: Creamy Onion Soup

|September 21, 2011|read comments (0)
Author: Mama's Kitchen

 This Sunday I came down with the flu – hit me dang hard too.

Definite soup time!

Thank heaven I had homemade broth in the freezer to use – it made making a pot of soup so easy.  Just added my noodles and veggies.

For the past couple of weeks I have been craving onion soup – a nice bowl of hot, steaming, creamy onion soup.

Finally today, I felt up to making it – I still feel like crap and look like crap – but my soup was good – easy to make, easy on the budget, and so good.

 

I started by melted a knob of butter in my pot, adding a rough grated carrot, a stalk of celery (diced), chopped fresh celery leaves and a small cooking onion.  I let the cook just a couple minutes, adding a spoon of flour and let that cook an additional 2 minutes.

Added 6 cups water and some instant chicken bouillon; fresh cracked black pepper (which I was quite generous with to help clear up my chest), some Kosher salt, parsley, and a bit of garlic powder.

Added my diced onions and brought to a boil – let it boil about 5 minutes and then reduce the heat so that it simmers slowly for about 25 minutes – just enough to make the onions the right tenderness for me.

I then added a handful or so of instant potato flakes to use as a thickener and let that simmer for 5 minutes before pouring in approximately a cup of milk – allow to heat through BUT DO NOT BOIL!

This really helped open my chest and I am not as congested – onions and cracked black pepper – just what the doctor ordered!

(Dr. Mama, that is!)

Recipe: Cabbage Soup

|August 26, 2011|read comments (0)
Author: Mama's Kitchen
You cannot say that this is not soup weather!

I wonder if winter will ever go away and the snow will ever melt. I know that I still have that giant mountain of snow out front that will most likely still be here through the summer. It's rock solid ice right now.

With nagging snows that keep you shoveling several times a day – sometimes you need to make something that is good and hot to warm the tummy.

With my insane schedule – it's a wonder I get anything accomplished these days.

Last week I make a Cabbage Soup – something I could make in 1 1/2 hours between "shifts". It was a last minute decision, so on my way home in the morning I stopped and grabbed a package of polish sausage and a head of cabbage.

I think I can break a world record for putting this soup together. Run in the door and hang up my coat, empty the bag and wash my hands. Grab the big soup pot and fill it with cold water and place over medium heat. Meanwhile, cut my sausage and add to pan. Dice onions, carrots, celery; add to pan. Season with Kosher salt, cracked black pepper, parsley, and chicken bouillon. Wash my cabbage and cut to add later. Peel my potatoes, cut into chunks and place in cold water and I was done in less than 15 minutes!

I brought my soup to a simmer and there is really no skimming with this. An hour or so later I added my diced potatoes and then I added my cabbage. Once the taters and cabbage were tender – it was done.

One big pot was good for two days – plenty of homemade bread for soppin' and a real tummy-warmer in this weather.

Recipe: Nice and easy meal for a cold day! from 09/2009

|June 1, 2011|read comments (0)
Author: Mama's Kitchen

Well I was hoping for Indian summer to hit – but for some reason it seems that this year we are not going to have any. And I am a fall baby – the fall is my favorite time of the year. I absolutely love the colors of the leaves and the beauty of the season. Once again – this year the leaves look crappy! I am hoping that within a week they will change and look better.

This is a very odd fall – and I know that winter is going to hit soon. And it all happened so fast!

But it's perfect weather for some of those comfort foods and tummy warmers.

I've got a pot of Beef Stew going for today –

I cut up a thick slice of chuck meat and browned in my pot using a bit of olive oil and seasoning with salt, pepper, fresh chopped parsley and fresh garlic. Add to the pot 1 large can of crushed tomatoes, cut potatoes, onions, carrot, celery, adjust seasonings, cover and place in the oven with 1 cup of beef bouillon. Place in 300* F. oven for a couple hours – during the last 20 minutes of cooking I'll add frozen peas. Serve with a good hearty bread.

It's a very easy stew to make, and it freezes well. To freeze properly, transfer stew to large bowl and place in fridge to cool completely – overnight is best. Then portion and freeze in freezer containers. Label and date.

 

This can also be done in the crokpot – brown your meat in a skillet first, then transfer to your crockpot adding frozen peas/veggies during the last 30 minutes of cooking time.

Recipe: just wishing for the warmer weather to come –

|April 8, 2011|read comments (0)
Author: Mama's Kitchen

When April 1st finally came I thought for sure the weather would have gotten a bit better.  But then again – it was April Fool's Day!  And with it came SNOW – it was so cold – it's still cold – although the warmth is trying to squeeze in there.  And of course, it's Lent and it was Friday – a no-meat day around here.

 

So homemade cream of potato soup sounded good for the day.

So I chopped my celery, celery leaves, sweet onion, and grated my carrots and placed in my pot with some butter to saute until tender.  I lightly seasoned with Kosher salt because I was using chicken bouillon granules.  Added my cracked black pepper, garlic and parsley with 2 quarts (roughly) cold water and brought that to a simmer.  Added my chicken bouillon.

Meanwhile I diced my taters and added to the pot.  When my taters were half-cooked; added a handful or so of instant potato flakes for thickening and continued to simmer until my taters were tender I added my whole milk to heat through.  BTW – I don't know where the color went!  I would never make it as a photographer.  You could give me the most expensive camera in the world and I'd still flub it up!

Add some crusty bread for soppin' and you're all set!