Archive | Soups

Ramen Noodles

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Ramen Noodles

Posted on 17 December 2012 by Cathy


Did you know you can make your own ramen? Ramen begins with Chinese style wheat noodles and stock or base. You can add chicken or pork, seaweed, green onions or corn.

Noodles 4 oz – 8 oz
Stock (Chicken, Beef or Pork) 2 cups – 4 cups
Base (Chicken, Beef or Pork)
1 tsp sesame oil
garlic powder
chili powder
Salt and Pepper to taste
Soy sauce for color and to taste

Optional Ingredients
*Chicken (cooked)
*Pork (cooked)
*Beef (cooked or raw)
*Boiled eggs
*Bean sprouts (raw)
*Green Onions (cooked or raw)
*Chili pepper
*Sesame seeds
*Minced or crushed garlic (cooked or raw)


You can find noodles in any asian store. There are many bands to choose from!


You want one serving (4 oz)


If you are hungry double the noodles (8 oz)


Cook the noodles in stock 3-4 minutes


Add seasonings, oil, soy sauce and base


I love to eat my noodles in a big white bowl


Some like to drain them instead of eating like a soup. You can also add meat and vegetables to make it more healthy or leave plain.


I like to eat mine as a soup.


Enjoy!

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Pumpkin Puree

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Pumpkin Puree

Posted on 21 November 2012 by Cathy

Yes you can make your own filling from scratch!

Sugar Pumpkin


Select one sugar pumpkin per pie (these are small pumpkins). Preheat oven to 325 degrees F (165 degrees C)


Remove stem and cut the pumpkin in half from the stem to base


Remove seeds and pulp


Save the seeds to roast. Here is the link to how to roast seeds


Place cut side down on a cookie sheet


Bake in the preheated oven 1 – 1 1/2 hours or until tender. This is what they will look like


Scrape pumpkin meat from shell halves


Did you know you can make pumpkin soup and serve it in the shells?


Puree in a food processor and use right away or store in the freezer

In case you wanted to know my 2 little pumpkins gave me 4 1/2 cups of puree

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Beef Barley Soup

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Beef Barley Soup

Posted on 05 April 2012 by Cathy

Barley is a very good source of fiber and selenium. It is also a good source of phosphorus, copper and manganese. You could add it to any soup get the health benefits.

 

 

 

 

 

 

 

 

 

 

 

 

1 (3 pound) beef chuck roast
1/2 cup barley
1 bay leaf
3 carrots
3 stalks celery
1 onion
1 (16 ounce) package frozen mixed vegetables
4 cups beef stock (or water)
4 teaspoons beef base
1 tablespoon white sugar
1/4 teaspoon ground black pepper
1 (28 ounce) can chopped stewed tomatoes
salt to taste
ground black pepper to taste

 

 

 

 

 

 

 

 

 

 

It is best to buy the meat and break it down yourself

 

 

 

 

 

 

 

 

 

 

Cut the beef into bite sized pieces

 

 

 

 

 

 

 

 

 

 

In a heavy stock pot add the beef cubes and cook over medium high heat until browned. Remove the meat and set aside

 

 

 

 

 

 

 

 

 

 

Wash the celery

 

 

 

 

 

 

 

 

 

 

Dice the celery

 

 

 

 

 

 

 

 

 

 

Gather the carrots

 

 

 

 

 

 

 

 

 

 

Peel the carrots

 

 

 

 

 

 

 

 

 

 

Dice the carrots

 

 

 

 

 

 

 

 

 

 

Peel the onion

 

 

 

 

 

 

 

 

 

 

Dice the onion

 

 

 

 

 

 

 

 

 

 

Add the veggies to the pot and cook until tender

 

 

 

 

 

 

 

 

 

 

Add beef stock or water (yes I was being lazy here)


 

 

 

 

 

 

 

 

 

Add base


 

 

 

 

 

 

 

 

 

Add bay leaf


 

 

 

 

 

 

 

 

 

Have I told you how much I love penzeys yet? That is another blog post yet to come

 

 

 

 

 

 

 

 

 

 

Add tomatoes


 

 

 

 

 

 

 

 

 

Add barley


 

 

 

 

 

 

 

 

 

Add sugar, salt and pepper


 

 

 

 

 

 

 

 

 

Add the browned beef cubes

 

 

 

 

 

 

 

 

 

 

Cover and simmer approx 2 hours or until the beef is tender and the barley is fully cooked. Add the frozen vegetables in the last half hour of the cooking time

 

 

 

 

 

 

 

 

 

 

Enjoy!

Comments (7)

Vegetable Soup

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Vegetable Soup

Posted on 07 December 2011 by Cathy

This recipe was handed down to me by my Great Grandmother Bessie Hudson. Her life was just like the story “Little House on the Prairie” by Laura Ingalls Wilder. Born and raised on a farm in Mannington, West Virginia then she moved into the Ohio Valley where she raised her own family. During that time the men were in the fields, the kitchen table was always set and the women were always cooking the next meal of the day.

 

 

 

 

 

 

 

 

 

 

4 short ribs (you can also use 1 pound hamburger)
4 potatoes
4 carrots
2 medium onions
1 head cabbage
1 bag mixed vegetables
1 can tomatoes
4 celery
1/2 cup rice
Tomato paste
Water to cover the vegetables (for more flavor use stock)

 

 

 

 

 

 

 

 

 

 

This is the recipe as I wrote down what my Great Grandmother wanted me to remember about her recipe. As you add ingredients to the pot make sure it is covered with water or stock

 

 

 

 

 

 

 

 

 

 

Select a large stock pot. This recipe makes a large batch of soup!


 

 
 

 

 

 

 

 

 

 

Use short ribs or you can also use hamburger. I was not going to buy a whole rack of ribs on this day so I chose hamburger. If you use short ribs let them simmer for 2 hours, remove the ribs, discard the bones and return the meat back to the pot.

 

 

 

 

 

 

 

 

 

 

Add the meat to the pot and cover with water/stock (If you are using hamburger meat brown it first) and bring to a boil turn down heat to a simmmer


 

 

 

 

 

 

 

 

 

 

Gather your veggies and prepare spend time chopping

 

 

 

 

 

 

 

 

 

 

Take a deep breath and get the celery ready

 

 

 

 

 

 

 

 

 

 

Cut them into long sticks

 

 

 

 

 

 

 

 

 

 

Dice then add to the pot

 

 

 

 

 

 

 

 

 

 

Get the onions ready

 

 

 

 

 

 

 

 

 

 

After peeling and cutting in half lay it down


 

 

 

 

 

 

 

 

 

 

Cut off the top

 

 

 

 

 

 

 

 

 

 

Cut through leaving the root end intact

 

 

 

 

 

 

 

 

 

 

Then cut through to dice and add to the pot

 

 

 

 

 

 

 

 

 

 

Peel the carrots

 

 

 

 

 

 

 

 

 

 

Cut them into long sticks

 

 

 

 

 

 

 

 

 

 

Dice the carrots and add them to the pot

 

 

 

 

 

 

 

 

 

 

Peel off the dark leaves to the cabbage and cut this way

 

 

 

 

 

 

 

 

 

 

Cut through the opposite direction to chop it up

 

 

 

 

 

 

 

 

 

 

Peel and chop the potatoes then add them to the pot

 

 

 

 

 

 

 

 

 

 

Add the rice


 

 

 

 

 

 

 

 

 

 

Add the mixed vegetables


 

 

 

 

 

 

 

 

 

 

Add the tomatoes (I like regular or petite diced)

 

 

 

 

 

 

 

 

 

 

Add the tomato paste

 

 

 

 

 

 

 

 

 

 

Let it simmer….. Isn’t that a pretty color!

 

 

 

 

 

 

 

 

 

 

I like to eat mine with cheese

 

 

 

 

 

 

 

 

 

 

This soup is really good! My great Grandmother would also say it sticks to your ribs and is good for you.

 

 

 

 

 

 

 

 

 

 

Don’t you just want a bite now!

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Roasted Butternut Squash Soup

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Roasted Butternut Squash Soup

Posted on 27 November 2011 by Cathy

Did you know that 1 cup of cooked squash has 457% of the recommended daily allowance of vitamin a? It is also a good source of fiber, potassium, and magnesium.

Butternut squash
4 tablespoons butter
4 teaspoons brown sugar
4 cups chicken stock
1 onion
1 teaspoon cinnamon
1/8 teaspoon cloves
1 cup heavy cream
Salt and pepper to taste


 
 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Preheat oven to 400 degrees


 
 

 

 

 

 

 

 

 

 

Cut the squash in half


 
 

 

 

 

 

 

 

 

 

Scoop out the seeds and save to roast

 
 

 

 

 

 

 

 

 

 

Place halves in a baking sheet flesh side up


 

 

 

 

 

 

 

 

 

 

Place 1 teaspoon butter in the middle of each squash


 
 

 

 

 

 

 

 

 

 

Sprinkle salt, pepper and brown sugar over each squash


 
 

 

 

 

 

 

 

 

 

Roast 25 minutes or until flesh is fork-tender

 
 

 

 

 

 

 

 

 

 

Chop the onions

 
 

 

 

 

 

 

 

 

 

Melt the butter

 
 

 

 

 

 

 

 

 

 

Add the onions and sautee until light brown

 
 

 

 

 

 

 

 

 

 

Add the squash


 
 

 

 

 

 

 

 

 

 

Add the chicken stock


 
 

 

 

 

 

 

 

 

 

Simmer


 
 

 

 

 

 

 

 

 

 

Puree until smooth


 
 

 

 

 

 

 

 

 

 

Add cream, spices, salt and pepper to taste


 
 

 

 

 

 

 

 

 

 

Are you hungry?

 
 

 

 

 

 

 

 

 

 

When you are ready toss the seeds with olive oil and roast at 170 degrees for 15-20 min.


 
 

 

 

 

 

 

 

 

 

Toss with salt and pepper and they will be yummy!

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Split Pea Soup

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Split Pea Soup

Posted on 15 November 2011 by Cathy

Eaten for thousands of years, split pea soup has really been around since 500 BC! Can you imagine stopping by a vendor and grabbing a bowl in the Roman market? Not only is this a very inexpensive meal but this soup is also very healthy for you! It happens to be a member of the legume family and is one of the worlds healthiest foods. Split peas are high in protein, fiber, molybdenum, tryptophan, manganese, folate, thiamine, potassium and phosphorus!

 

 

 

 

 

 

 

 

 

 

16 oz dried split peas
2 1/2 quarts cold water
ham hock or bone
1 lg onion
2 stalks celery
3 carrots
4 potatoes
bay leaf
salt and pepper to taste

 

 

 

 

 

 

 

 

 

 

We are going to make something really good with these little split peas. If you can remember please cover the peas with 2 quarts of cold water and let them soak overnight.  Alas, I usually don’t remember myself, so I do what I call the fast method

 

 

 

 

 

 

 

 

 

 

In a large stock pot add the water then add the peas and bring to a simmer for 2 minutes. Then turn off the heat and soak for l hour. You could use stock instead of water for more flavor

Add your ham hock or bone to the pot, turn the heat back on and bring to a boil. Turn down the heat, cover and simmer 1 1/2 hours. Stir on occasion

 

 

 

 

 

 

 

 

 

 

Meanwhile…. peel an onion

 

 

 

 

 

 

 

 

 

 

Dice the onion

 

 

 

 

 

 

 

 

 

 

Wash the veggies

 

 

 

 

 

 

 

 

 

 

Peel the carrots

 

 

 

 

 

 

 

 

 

 

Dice the carrots

 

 

 

 

 

 

 

 

 

 

Dice the celery

 

 

 

 

 

 

 

 

 

 

Peel the potatoes

 

 

 

 

 

 

 

 

 

 

Dice the potatoes but be careful you don’t dice them too small or they will disappear in the soup

 

 

 

 

 

 

 

 

 

 

Sautée the carrots, onions and celery in butter until they are translucent. Guess what you just made…… a mirepoix… yay

 

 

 

 

 

 

 

 

 

 

Add the mirepoix, potatoes, bay leaf, salt and pepper to taste. Cook for an additional 40 min or until veggies are tender. Stir on occasion. Skim any foam off the top.

 

 

 

 

 

 

 

 

 

 

Remove bay leaf and the bone. The meat is great addition so dice it up and return it back to the soup

 

 

 

 

 

 

 

 

 

 

Ready to eat and very good for you!

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Sloppy Potatoes

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Sloppy Potatoes

Posted on 24 September 2011 by Cathy

This is a very easy recipe my Aunt Mildred used to make. She served it with a slotted spoon as a side potato dish on a plate. I always loved to put it in a bowl, where to me it belonged as a soup. This recipe comes from the time of the depression. There was not much money for lavish ingredients so they would gather up what they did have and try to make the most of it. As a child at my Aunts house I only cared that this was really good. Crackers or french bread and butter served on the side will add to the flavors in your mouth and make  it a satisfying meal.

 

 

 

 

 

 

 

 

 

 

Ingredients:
(For amounts see below the photos)

Potatoes
Onions
Water
Butter
Salt and Pepper to taste

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Start by peeling the potatoes

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How many potatoes to use? One per person and one for the pot is what my Aunt always used to say. I can also still hear my great-grandmother telling anyone peeling the potatoes to make sure to get the eyes. I always cut up more potatoes than that. It really depends on my mood and how hungry everyone is.

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Slice them up

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Next comes the onion. One per pot unless you are making a huge batch according to my Aunt. I go with one or two again depending on my mood and who is eating. I have members of my family who will say “oh mom why so many onions!” I really love onions so I want to put as many in there as possible.

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You want to make slices like this because you want to see the onions as you are eating this. This makes certain members of my household happy because they can pick them out if they want.

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Add the potatoes to a pot

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Add the onions and cover with water

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Season with salt and pepper. Cook until done

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My favorite way of serving this is as a soup. My aunt would use a slotted spoon to serve these potatoes on the side. I think the potatoes are too bland that way. You could use an immersion blender and add heavy cream to make it a cream of potato and onion soup. There are many variations I am sure you can think of. I like to eat it just as my Aunt would make it as it brings back childhood memories

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Yum! Crackers or french bread with butter really add something when you are eating this treat. Are you hungry yet?

 

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15 Bean Soup

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15 Bean Soup

Posted on 12 September 2011 by Cathy

This is healthy and inexpensive soup! Why not try it tonight!

 

 

 

 

 

 

 

 

 

 

Bag of dry 15 bean soup
1 large onion
3 Carrots
3 Stalks Celery
15 ounces canned diced tomato (You could sub rotel for some kick)
2 cloves garlic
2 Bay Leaves
1 Teaspoon Thyme
1 Teaspoon Cumin
1 Teaspoon Oregano
8 C. Chicken Stock
Salt and pepper to taste

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This bag of beans is very good for you and is also very healthy. It has northern, pinto, large lima, blackeye peas, garbanzo, baby lima, green split pea, kidney, cranberry, small white, pink, small red, yellow split pea, lentils, navy, white kidney, black beans and a spice packet (toss the packet). You need to sort through the beans to make sure there are no rocks or twigs in the bag. Yes I have picked out both over the years of cooking. You would not want to be eating this yummy soup and bite down on a rock where you break a tooth.

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Rinse and soak the 15 variety beans overnight then drain

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Doesn’t this already look yummy!

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Pick out a yellow onion

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Peel the onion

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Tuck those fingers

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Chop the onion…..Are you hungry yet?

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Did you know you can color eggs with the peels?

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Wash the celery or worsh it depending on what part of the country you live in

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Cut along the length so you have sticks like this

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Chop it evenly

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Are you hungry yet? I know I am!

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Next grab 3 carrots and wash or worsh them

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Peel them :)

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Chop them evenly :)

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Throw all the veggies you just cut into a pot with butter including chopped garlic. Guess what you just made…..a mirepoix.  You now want to “sweat” the veggies until they become translucent in butter.

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Throw in the chopped tomatoes or rotel depending on if you want some kick to your soup

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Throw in the beans

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Add the chicken stock and herbs. Everything should now be in the pot. Simmer all day

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As you simmer the soup there will be a foam that floats on the top. You will need to skim this off the surface and throw it away.

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