Creamy Cauliflower Soup

1 head of cauliflower cut into chunks

1 small onion

1 small bell pepper

5 tablespoons butter

3 1/2 cups water

2 teaspoons of salt

Melt 2 tablespoon of butter in a large stock pot. Add the onion and 1/2 the bell pepper. Simmer about 5 minutes until tender. 

Add the water and 1/2 the cauliflower. Set aside one cup.   Bring to a boil. Add 1 teaspoon of salt.  The simmer for 10 to 15 minutes. 

Add the rest of the cauliflower and simmer for another 15 minutes. 

Mean while, melt the rest of the butter in a small sauté pan. 

Cut the cup of cauliflower in small florets. Sauté them with the rest of the bell pepper for 15 minutes. 

Blend the cauliflower until smooth. Add enough of the cooking liquid to make on smooth, but not too thick. It should coat a spoon. 

Stir in the rest of the salt. Serve with a garnish of the sautéed veggies. 

  

Boiling the Bones

The other thing that happened at the end of last year, was i moved to a new apartment. This one has a little bit bigger kitchen. That means I can experiment a little more. the increase in counter space means I think I can make pizza..

I want the focus to still be on good old fashioned comfort food, with a a direction in cooking for two. That will be my challenge. I always cook for a crowd. When there really is just two of us.

More on soup stuff:


one of the things i learn working in the restaurant, was that if you roast the bones, you get a richer flavor to your broth. The trick is not to let them burn, but to give them a nice brown color.

In the stock pot, put in plenty of water and salt. also add veggies, like onion, celery, carrots.

let it simmer all day. i sometimes use my crock when making stock.

When I'm satisfied with it. I strain it toll the bones, and the veggies. Toss the bones. skim the fat off then freeze it.

Did you know that it easier to remove that fat from frozen broth? Reason because the fat doesn't freeze as hard as the broth.

A Year of Hamberger

A year in the life of  hamburger

Let’s face it money’s tight. So we buy a lot of hamburger. –err ground beef.


Sounds so unappealing-- hamburger. I think that why more people use the turn ground beef. The name of dish and description of  its ingredients can be so important in recipe creation. We eat with all our senses. What does it look like what does it sound like. What does it taste like?

Granted in my life I have eaten something that looks terrible, but tasted wonderful. I mean really look at your average stove top type casserole. By the time the meat veggies and pasta/rice/potatoes gets added it can look really bad, the combination of flavors and textures… wow... or not.


So really it is just the two of us at home- the curmudgeon and me... (he picked out that nickname all by himself);  -- long story. --  yes my partner is a curmudgeon. so he thinks.

He’s actually quite helpful around the house. He cleans, does yard work, does basic vehicle maintenance, and will occasionally make things in the kitchen. OK salad and soup, rice.. . He make a pan of brownies from the package once. I was so proud. and this from the man who said he would never cook. Never say never Darling. 

So, back to the hamburger, Since we eat so much of, and so does the rest of the American public, I am putting together a collection of hamburger recipes. A year of ground beef.

365 days of has been taken. So I’ll come up with my own name. I can tell you know the curmudgeon will help chop veggies. and joke about it. and he'll  help eat it too.

Hot Sour Soup

Ingredients


5 ounces boneless pork loin, cut into 1/4-inch-thick strips (2/3 cup)
2 teaspoons dark soy sauce*
4 small Chinese dried black mushrooms*
12 small dried tree ear mushrooms*
1 1/2 tablespoons cornstarch
12 dried lily buds* (sometimes called golden needles)
1/2 cup canned sliced bamboo shoots*, cut lengthwise into 1/8-inch-wide strips (from an 8-oz can)
2 tablespoons red-wine vinegar
2 tablespoons rice vinegar (not seasoned)
1 tablespoon light soy sauce*
1 1/2 teaspoons sugar
1 teaspoon kosher salt
2 tablespoons peanut oil
4 cups reduced-sodium chicken broth
3 to 4 oz firm tofu (about a quarter of a block), rinsed and drained, then cut into 1/4-inch-thick strips
2 large eggs
2 teaspoons Asian sesame oil*
1 1/2 teaspoons freshly ground white pepper
2 tablespoons thinly sliced scallion greens
2 tablespoons fresh whole cilantro leaves


Directions


Toss pork with dark soy sauce in a bowl until pork is well coated.

Soak black and tree ear mushrooms in 3 cups boiling-hot water in another bowl (water should cover mushrooms), turning over black mushrooms occasionally, until softened, about 30 minutes. (Tree ears will expand significantly.) Cut out and discard stems from black mushrooms, then squeeze excess liquid from caps into bowl and thinly slice caps. Remove tree ears from bowl, reserving liquid, and trim off any hard nubs. If large, cut tree ears into bite-size pieces. Stir together 1/4 cup mushroom-soaking liquid (discard remainder) with cornstarch in a small bowl and set aside.

Meanwhile, soak lily buds in about 1 cup warm water until softened, about 20 minutes, then drain. Trim off tough tips of lily buds. Cut lily buds in half crosswise, then tear each half lengthwise into 2 or 3 shreds.

Cover bamboo shoots with cold water by 2 inches in a small saucepan, then bring just to a boil (to remove bitterness) and drain in a sieve.

Stir together vinegars, light soy sauce, sugar, and salt in another small bowl.

Heat a wok over high heat until a bead of water vaporizes within 1 to 2 seconds of contact. Pour peanut oil down side of wok, then swirl oil, tilting wok to coat sides. Add pork and stir-fry until meat just changes color, about 1 minute, then add black mushrooms, tree ears, lily buds, and bamboo shoots and stir-fry 1 minute.

Add broth and bring to a boil, then add tofu. Return to a boil and add vinegar mixture. Stir cornstarch mixture, then add to broth and return to a boil, stirring. (Liquid will thicken.) Reduce heat to moderate and simmer 1 minute.

Beat eggs with a fork and add a few drops of sesame oil. Add eggs to soup in a thin stream, stirring slowly in one direction with a spoon. Stir in white pepper, then drizzle in remaining sesame oil and divide among 6 to 8 bowls. Sprinkle with scallions and cilantro before serving


* Search under the "Cooking baking supplies"  tab for these items, or they are available at Asian foods markets, Uwajimaya (800-889-1928), and Kam Man Food Products Inc. (212-571-0330).

Read More http://www.epicurious.com:80/recipes/food/views/Chinese-Hot-and-Sour-Soup-231354#ixzz1lzdUKUJl

Zucchini Soup

This is always a hit in my house. it,s simple all the ingredients go in one pot, then blend in small batches. if you love zucchini, then this is a green creamy dream in a bowl. sorry could not  resist. just aside note, this version is not vegetarian.

5 large zucchinis sliced
2 cloves garlic
1 small onion chopped
4 cups beef stock
3 cups water
5 oz. Cooked beef or pork cubed
1cup other assorted veggies, (carrots, bell pepper, onion, etc.)
Salt
Pepper
1 tablespoon Worcestershire   sauce
1/2 tablespoon Balsamic vinegar
1 tablespoon Teriyaki sauce
1/2 tablespoon Soy sauce
6oz Sour cream

In a large stock pot, pot add water, stock, meat and veggies, salt and pepper. Cook for 20 minutes, until veggies are tender.
Blend in small batches until completely smooth.
Return to the pot. and sauces, and sour cream . Bring back to a low simmer. Serve

This is great meal. just serve with some crusty bread.

Cheesy Chicken & Rice Casserole

1 can (10 3/4 ounces) Campbell's® Condensed Cream of Chicken Soup (Regular, 98% Fat Free or Healthy Request®)
1 1/3 cups water
3/4 cup uncooked regular long-grain white rice
1/2 teaspoon onion powder
1/4 teaspoon ground black pepper

2 cups frozen mixed vegetables
1 1/4 pounds skinless, boneless chicken breast halves
1/2 cup shredded Cheddar cheese (about 2 ounces)


Heat the oven to 375°F. Stir the soup, water, rice, onion powder, black pepper and vegetables in an 11 x 7 x 2-inch baking dish.
Top the rice mixture with the chicken. Cover the baking dish.
Bake for 50 minutes or until the chicken is cooked through and the rice is tender. Top with the cheese. Let the casserole stand for 10 minutes. Stir the rice before serving.

Don't get all "Choked" Up

There is a small deli in a small town in Northern California that is a staple among the locals. Among the variety of meats cheese, salads, sandwiches and the bottles of  Bob's Really Good Red Wine, they also serve soup.

Now according to the owner of the this local eatery, he buys the soup pre-made. All he has to do is put it in a crock pot in the morning and turn it on. He will rotate the soups depending on the day of the week and weather, but one of  the standards is An Artichoke Bisque.

Once upon a time, I couldn't figure out what the appeal of artichokes were. They have these spiny leaves that you have to scrape between your teeth to get anything out of.  Ah, but then I discovered the hearts. They are good in many things. salads, topped on pizza.... and soup...

So this afternoon I took a cruise around the Internet looking for something that sounds close to what I had at the deli, and I  think this is the winner.

Artichoke Bisque.

1 tablespoon butter

1 onion, chopped
2 celery ribs, chopped
4 cloves garlic, crushed
1 green onion, chopped
6 tablespoons all-purpose flour
4 cups chicken broth
2 1/2 cups water
1 cup white wine
1 bay leaf
1 teaspoon salt
1 teaspoon white pepper
1/2 teaspoon crushed dried thyme
1/4 teaspoon hot pepper sauce
2 (13-ounce) cans artichoke hearts, un-drained
1/2 cup whipping cream


Melt butter in a large pot over medium heat. Stir in onion and celery and, stirring constantly, cook until onion is almost transparent, 3 to 5 minutes. Add garlic and green onion and

continue to cook over medium heat until garlic is soft, about 1 minute.

Sprinkle flour on onion mixture and stir constantly over medium heat for 3 minutes.

Add chicken broth, water, wine, bay leaf, salt, white pepper, thyme and hot pepper sauce. Simmer, partially covered, for 45 minutes.

Stir in artichoke hearts with liquid and cream. Cover and simmer on low heat for an additional 30 minutes. Remove the bay leaf before serving.

Makes 8 servings.

Let me know what you think. And if your in that little deli try the bisque.

Our soup of the day is cold

What can you do with 1 1/2 lbs of chicken and those cans in your pantry? Make soup!

This soup is also good cold. which is nice when the weather is so hot.

2 Cups of chicken stock
1 1/2 lbs chicken-chopped

1/2 green bell pepper-chopped

1/2 red onion-chopped

1 can whole kernel corn

1 can pinto beans

1 can diced tomatoes

1/2 chipotle pepper chopped

1/2 cup green chili sauce

1 T chili power

1 T salt
2 T olive oil

Brown the chicken in a large skillet with the olive oil. add 1/2 t salt and the chili powder. In a crock pot add, broth, onion garlic, both peppers, tomatoes, corn, and beans.
Add chicken and simmer 8 hours. add the other 1/2 teaspoon of salt.

Cook rice acording to package directions.

serve with 1/4 cup of rice, and 1 cup of soup. add a dollup of sour cream if desired.

Another Yummy Raw Summer Recipe

Here is another yummy recipe from "Let's have a Raw Summer". 

 Cucumbers are great. They are low in calories. There are a variety of them. Cucumbers are grown everywhere. My favorite came out of my Grandmothers backyard.

Here are just a few health benefits of our friends the cucumber:

•Daily consumption of cucumber juice helps control cases of eczema, arthritis and gout.


•Cucumber has been found to be beneficial for those suffering from lung, stomach and chest problems.

•The potassium in cucumber makes it useful for the problem of high and low blood pressure.

•Cucumber contains Erepsin, the enzyme that helps in protein digestion.

•Cucumber juice is said to promote hair growth, especially when it is added to the juice of carrot, lettuce and spinach.

•Cucumber juice, when mixed with carrot juice, is said to be good for rheumatic conditions caused by excessive uric acid in the body.

•Cucumber can prove to be beneficial for those suffering from diseases of the teeth and gums, especially in cases of pyorrhea.

•Being rich in minerals, cucumber helps prevent splitting of nails of the fingers and toes.

•Cucumber has been associated with healing properties in relation to diseases of the kidney, urinary bladder, liver and pancreas.

... and on and on...

So here is another recipie from Vita mix for a yummy cucumber soup.


Start with:
1/2 cup (120 g) plain or vanilla yogurt or nonfat sour cream
1 cup (133 g) English cucumber, washed and chopped
1 heaping tablespoon chopped onion
1/2 cup (120 ml) ice cubes
salt and pepper, to taste




1. Place all ingredients into the Vitamix container in the order listed and secure lid.
2. Select Variable 1.
3. Turn machine on and quickly increase to Variable 10, then to High.
4. Blend for 1-1 1/2 minutes or until smooth.

Enjoy

Kimberly