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Buy a whole chicken [(or parts you like, or backs and necks), if you
like white meat chicken this will give you a good stock] approx. 3 lbs
Use a 6 quart pot, (bigger is ok but do not use more than four quarts of
water) put the chicken in and fill the pot to an inch of the top.
Add salt and pepper and turn on to low heat.
Clean at least two carrots (three or four if you like carrot taste better
than celery) and cut into thirds
Two pieces of celery with tops (three or four if you like celery taste
better than carrot), cut up
Use cleaned parsnips (2 small, one large)
Cut Leek (one stalk) well rinsed
Onion (one large)
Clean bunch of parsley - hold on the side
Start to add the vegetables, to the water do not let the water come to a boil (it will overflow. Cook slowly until the water is turning yellow, add the parsley and cook for another hour. Remove the chicken and vegetables. Cut up and save the vegetables you like as well as the chicken. Place in a covered bowl or baggie and refrigerate. Allow the stock to cool and then refrigerate. When cold remove the solid yellow fat. Heat and serve. You can use it fresh but you have more fat that way. I usually make it at night and serve the next day.
In the international food section of the grocery store, on the jewish
food shelf find a box of Matzoth Meal.
4 eggs beaten to light and fluffy and add 1/2 c stock or water with a bouillon
mix in 1 cup of matzoth meal, salt and pepper. Mix all together, refrigerate
for 30 minutes, add some club soda if it is very thick. Coat your hand
with oil and form loose balls, drop into a pot of water at a rolling boil,
cook uncovered for about 1 hour. Remove from water with a slotted spoon
and place gently into your heating soup. If you have floaters you did it
just right, if you have sinkers you tell those eating that that is the
way they are meant to be. Beating the eggs and using club soda keeps them
light, my best efforts some time still result in sinkers
1 large can tomato juice
2 cans chili beans
2 cans diced tomatoes with chilis
1 onion
2 t. chili powder (I think) I just shake it a little while)
2 lbs ground chuck
Brown beef and onions. In large pot, empty cans and dump in beef mixture. Add spice. Keep a glass of milk near by. My boys love this soup on a cold autumn day.
Saute:
1 medium onion, chopped
2-3 cloves garlic, minced
2 T. olive oil
Add:
4 cans chicken broth
3 zucchini-quartered
32 oz. Can stewed tomatoes
30 oz. Can tomato sauce 24 oz.
Frozen corn
1 tsp. each: cumin, black pepper & cayenne (amount of spice can be
decreased or increased depending on your preference).
1 can of cannolini beans or any other kind (optional)
Heat the above. Last add 2-3 chicken breasts (halves) that have been cooked and cut or torn into pieces. Or ½ pound of browned ground turkey can be substituted. Cook until the zucchini is tender. In individual serving bowl, put handfuls of broken tortilla chips, a layer of shredded monterey jack & cheddar cheese. Ladle hot soup over the top and serve. Eat and Enjoy!
Ingredients:
water
celery stalks
carrots
onion
bay leaf
thyme
oregano
basil
celery salt
garlic (as much or little as you please)
lemon
one whole chicken (not cut-up)
and Orzo pasta, if you choose
Start boiling the water in a big enough pot to accommodate all ingredients. Cut off ends from (a couple of stalks) celery, (a couple of) carrots, onion, and garlic (if desired), take off skins, and cut into chunks and throw into the pot of water. Add pinches of herbs to taste and about a tsp. or less of celery salt. When water and all veggies come to a boil, add the whole chicken and bring back to a rolling boil. Once rolling boil is reached...with a long fork, remove chicken to a plate to rest for a moment. Add into pot of water, the Orzo pasta (resembles grains of rice) and bring pot back to a rolling boil. Put chicken back into pot, bring back up to boil and then remove from heat source, squeeze juice of half a lemon into pot and cover with a lid and forget about it. That way, we're sure the chicken is truly cooked to the right temp. Later, (about an hour or so) after pot has cooled, it's time to eat. You can either pull chicken out of the pot and dice up for chicken salad sandwiches with the Orzo soup as a side, or just reheat everything all together, remove chicken to a plate to cut up and serve, however you wish. This is an old Greek recipe and is ideal for someone with fibro, cause you get to rest in between the starting and the finishing and the thing that is the most amazing is how sweet and tender the chicken ends up. Serve with somebody's hearty, homemade bread. MM-mmm
Ya have ta sing "Yer Cheatin' Heart" as you peel and dice 10 taters. Ya gotta cry a lot as yor peelin an slicin those 4 large onions, don't matter which kind(theys all hot). Put em in a pot and boil em til nice and tenderhearted. Open a small can of cream of onion and cream of celery soup(this is the cheatin part) and combine with the water, taters an onions. Stir for a few minutes until well together. Can serve 2 hungry farmers or 5 townies. Did I forget that soup has to be that condensed kind? Happy eatin' and don't forget to burp!
I cook this a lot in the winter when I want something hearty to warm me up (when I am sick of canned soup and grilled cheese sandwiches) but hurt too bad to spend a lot of time in the kitchen. It is quick to prepare, tastes great and does not mess up the kitchen. Give it a try!
1 lb. cubed stew meat
5 medium potatoes - peeled and cut into 1 inch cubes
1 small package peeled baby carrots
2 cans golden mushroom soup
Salt and pepper as desired
Mix all above in a casserole dish, cover, and cook at 350 degrees for 1 1/2 hours or until vegetables are tender. Momma uses regular carrots - peeled and chopped. I use the packaged baby carrots because it is easier and faster.....really just a matter of if you want to pay for the convenience. Pain will make you do that sometimes! Either way, I think this will become a stand-by dish at your home, too!
****This is an overnight preparation****
3 ½ lbs. top round (½ inch cubes) | (Make it filet and call it chilé) |
5 T oil | (Use Wesson, party all night) |
2 C coarsely chopped onion | (Reserving comment) |
4 cloves garlic, minced | (Okay...now...break out the Certs) |
4 T Chili powder | (I like mine SPICY...like my men) |
1 ½ tsp oregano | (I repeat...SPICY!) |
1 tsp crushed red peppers | (...ditto...and HOT!) |
1½ tsp ground cumin | (What the h*** is cumin?) |
2 C. beef broth | (In case the beef needs a soaking bath) |
1 can (1 lb. 13 oz.) WHOLE tomatoes | (Whatta ya gonna do?...open to check?) |
16 oz. can tomato paste | (AHHH...to glue any halves together...) |
1 T. salt | (No Comment...I repeat...No Comment) |
1 tsp sugar | (Not needed...I just have to have my sugar) |
Pat meat dry. Heat 3 T. of the oil in a large, heavy pot. Add meat all at once, searing and turning it constantly until all pieces are lightly browned..about 3-4 minutes. Transfer meat to a bowl with a spoon.
Add remaining oil to the pot. Add onion and garlic, sauté until onion is wilted but not brown.
Stir in next 4 ingredients and mix well until onions are coated.
Add broth, tomatoes (juice and all), tomato paste, salt and sugar, mixing well. Break up tomatoes with back of spoon. Put meat back in pot; cover and simmer for 1 hour. Uncover and simmer for 40-50 minutes, until meat is very tender.
Cool, cover and refrigerate overnight.
To serve, bring slowly to a boil, simmer until heated through.
Serve with warm garlic bread...mmmmmmmmmmmmmmmmm.........
Oh.......and lots of milk to cool down the heat.
Ingredients:
1/2 Cup Minced Onion
1/2 Cup Minced Celery
1/4 Cup Chopped Bell Pepper
2 Tbls. Butter or Margarine
1 1/2 lb. Ham, cut into 1" cubes
1 lb Smoked Sausage, cut into 1/2" slices
1 Can Tomato Sauce (8oz)
2 Can Navy Beans w/Bacon (16oz)
4 Cups Water
Salt
Black Pepper
Preparation:
In large saucepan, cook onion, celery and bell pepper in butter until soft.
Add ham and tomato sauce; simmer 15 to 20 minutes.
In separate saucepan, bring navy beans with bacon to boil.
Puree beans and their liquid in a food processor or blender; add to ham mixture.
Add the water; season to taste and simmer for 1 hour. Serve piping hot.
This is frequently served with cornbread, or garlic bread.
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