1 3/4 lbs stew beef
a few dashes pepper
1 medium onion, chopped
1 medium carrot, sliced
2 stalks celery, chopped
1 crushed bay leaf
1 tbsp salt or salt substitute
2 large russet potatoes
5 tbsp canola oil
8 tbsp white flour
10 C water
1 cube beef bouillon
a) In stock pot heat 2 tbsp canola oil. Brown beef in stock pot. Season with black pepper as desired.
b) Reduce heat to medium. Sprinkle 4 tbsp flour over beef. Stir to coat.
c) Remove beef from stock pot.
d) Add 3 tbsp canola oil to stock pot. Sauté onion, carrot, celery and bay leaf. Add salt.
e) When onions are turning transparent, add 4 tbsp flour over vegetables. Stir to coat.
f) Add beef back to pot. Stir to mix.
g) Turn heat to high.
h) Add water and potatoes.
i) Bring to rolling boil. Stir frequently.
j) Reduce heat to low. Cover. Let boil for 30 minutes. Stir regularly to mix roux that has stuck to the bottom during the sauté process into the rest of the stew.
k) Uncover. Raise heat to medium. Add bouillon. Let boil for 30 minutes. Stir regularly.
l) Turn off heat. Let sit for 1 hour before serving.
Thursday, November 10, 2005
Thursday, November 03, 2005
Civilian SOS v 1.0
SOS v 1.0
Originally uploaded by Phoebe Swyft.
Serves 1
6 oz ground beef
1 C nonfat milk
1 Tbsp flour
Dash salt
A few dashes black pepper
2 pieces wheat toast
a) Crumble ground beef into a pan over medium heat. Sauté until browned.
b)Add flour
c) Stir until flour coats beef
d) Add milk, salt and pepper
e) Stir over medium heat till thick and bubbly
f) Turn off heat
g) Cut each piece of toast into quarters
h) Pour beef over toast
Monday, October 10, 2005
Chocolate Popovers v1.0
Chocolate Popovers
Originally uploaded by Phoebe Swyft.
Makes 12
3/4 C egg substitute
1 1/2 C nonfat milk
1/2 tsp salt
1 C all purpose flour
1/4 C unsweetened cocoa powder (I used Droste)
1/4 C sugar
A) Heat oven to 400 F
B) Grease muffin tins (not needed if you are using silicone pans)
C) Add all ingredients in order listed
D) Whisk together until batter is as smooth as it is going to get
E) Fill pans 1/3 to 1/2 full
F) Bake in the center of oven for 25 minutes
G)Immediately slash the tops or exposed sides of the popovers 2 or 3 times with a sharp knife after removing from oven.
H) Leave popovers in pans and allow to cool on wire rack
Friday, September 23, 2005
Baked Chocolate Cherry Pudding v1.0
Baked Chocolate Cherry Pudding
Originally uploaded by Phoebe Swyft.
Wet layer:
1 1/4 C water
1/4 C butter
1 C brown sugar
1 1/2 C fresh cherries (frozen if fresh not available)
1/2 C unsweetened cocoa powder
Dough layer:
1 oz unsweetened baking chocolate
1/2 C water
2 1/2 C flour
1 1/2 C sugar
1 tsp baking soda
1/2 tsp salt
1 C sour cream
1/2 C butter, softened or melted
1 tsp vanilla
3 eggs
Preheat oven to 350
Wet layer:
- In sauce pan, combine water and butter. Heat till butter is melted.
- Reduce heat to low.
-Add brown sugar and cocoa to water mixture. Beat until smooth.
-Spread cherries on bottom of 9 W x 9 L x 2 H pan. Pour sugar mixture over cherries.
-Set pan aside.
Dough layer:
-Melt baking chocolate in double boiler.
-In large bowl add flour, sugar, soda and salt.
-Add sour cream, butter,water, vanilla and eggs.
-Add melted chocolate to mixture.
-Beat until smooth
-Spoon batter over cherry mixture.
-Bake 40-50 minutes, or until a toothpick inserted into the center of a dough mass comes out clean.
-Let cool to room temperature.
-Serve.
Notes:
-Place foil or a cookie sheet under the baking pan to avoid overflow spilling in oven.
-Pudding can be stored in it's baking dish unrefridgerated for a few days in a cake keeper or by placing foil over the top.
Monday, September 12, 2005
Grits/cornmeal mush
1 double serving of cornmeal mush.
1 1/2 C water
1/2 C grits or cornmeal
a) bring water to boil
b) stir in grits/cornmeal
c) season or add additional ingredients as desired.
d) cover and cook on low for 6 minutes. Stir frequently.
Serving suggestion: If making plain grits/cornmeal mush, try adding a little butter after the mush has been put in serving bowl. It adds some flavor and keeps the mush from drying out as quickly.
1 1/2 C water
1/2 C grits or cornmeal
a) bring water to boil
b) stir in grits/cornmeal
c) season or add additional ingredients as desired.
d) cover and cook on low for 6 minutes. Stir frequently.
Serving suggestion: If making plain grits/cornmeal mush, try adding a little butter after the mush has been put in serving bowl. It adds some flavor and keeps the mush from drying out as quickly.
Wednesday, September 07, 2005
Banana Orange Bran Muffins v1.0
3 C all bran cereal or oatmeal
2 C nonfat milk
2 C all purpose flour
1/2 C brown sugar
2 tsp baking soda
1/2 tsp cinnamon
1 tsp nutmeg
4 Tbsp protein powder* (optional)
1 C egg substitute
2 mashed bananas, should resemble puree
1 banana crushed into chunks
zest of one small orange
juice of one small orange, some pulp is ok
A) Preheat oven to 350 F
B) Grease muffin pans
C) Combine bran cereal and milk. Set aside.
D) Mix flour, brown sugar, baking soda, cinnamon, nutmeg and protein powder
E) Mix eggs, banana, orange juice and orange zest
F) Add wet mixture to milk and bran mixture
G) Combine wet and dry mixtures
H) Pour batter into muffin pans
I) Bake for 16-18 minutes or until a toothpick inserted into the center of a muffin comes out clean.
J) Let muffins cool in muffin pans.
* I used egg and milk based protein powder
Serving suggestion: Serve with lots of milk or your favorite hot or cold beverage.
Notes-
These muffins can be frozen.
These muffins can be made vegan by substituting tofu, tofu yogurt, soy/almond milk and soy based protein powder where appropriate. There are plenty of resources for ways to integrate these substitutes into recipes on the web.
2 C nonfat milk
2 C all purpose flour
1/2 C brown sugar
2 tsp baking soda
1/2 tsp cinnamon
1 tsp nutmeg
4 Tbsp protein powder* (optional)
1 C egg substitute
2 mashed bananas, should resemble puree
1 banana crushed into chunks
zest of one small orange
juice of one small orange, some pulp is ok
A) Preheat oven to 350 F
B) Grease muffin pans
C) Combine bran cereal and milk. Set aside.
D) Mix flour, brown sugar, baking soda, cinnamon, nutmeg and protein powder
E) Mix eggs, banana, orange juice and orange zest
F) Add wet mixture to milk and bran mixture
G) Combine wet and dry mixtures
H) Pour batter into muffin pans
I) Bake for 16-18 minutes or until a toothpick inserted into the center of a muffin comes out clean.
J) Let muffins cool in muffin pans.
* I used egg and milk based protein powder
Serving suggestion: Serve with lots of milk or your favorite hot or cold beverage.
Notes-
These muffins can be frozen.
These muffins can be made vegan by substituting tofu, tofu yogurt, soy/almond milk and soy based protein powder where appropriate. There are plenty of resources for ways to integrate these substitutes into recipes on the web.
Wednesday, August 17, 2005
Crunchy Mushrat
This recipe is named "Crunchy Mushrat" because I substituted the bell peppers that are normally in Ratatouille with mushrooms. The crunchy part comes in because it is served on brown rice, which makes it very Northern California "granola crunch". The optional use of soy yoghurt and the vegan-ness also helps to feed into the "granola crunch" vibe.
Crunchy Mushrat
5 Tbsp EVOO
6 cloves garlic, minced
1 medium onion, sliced paper thin
1 bay leaf, crushed
1 Tbsp basil
1 Tbsp oregano
1 tsp rosemary
1 tsp thyme
liberal dashes of black pepper, to taste
conservative dashes of salt, to taste
Eggplant (sliced in half lengthwise then cut into cubes)
2 medium zucchinis, halved and then thickly sliced
2 1/2 C button mushrooms *
1 fourteen ounce can of diced tomatoes
1) Heat EVOO in deep pan or in large stock pot. Sauté garlic, onion and herbs in EVOO. Sauté until onions soften and start to turn translucent.
2) Add eggplant. Toss to coat eggplant with EVOO mixture. Cover. Cook over medium heat for 15 minutes. Stir occasionally.
3) Add zucchini, mushrooms and tomatoes. Toss to coat the zucchini and mushrooms. Cover and simmer for 20 minutes. Stir occasionally to prevent sticking and burning.
4) Serve over brown rice.
* Cut small buttons in half. Cut medium and large buttons into quarters.
Serving suggestion:
Serve with a large pitcher of herbal iced tea.
Garnish with sour cream, plain yoghurt or soy yoghurt.
A perfect dessert compliment to this is "Straw Cottage Salad".
Crunchy Mushrat
5 Tbsp EVOO
6 cloves garlic, minced
1 medium onion, sliced paper thin
1 bay leaf, crushed
1 Tbsp basil
1 Tbsp oregano
1 tsp rosemary
1 tsp thyme
liberal dashes of black pepper, to taste
conservative dashes of salt, to taste
Eggplant (sliced in half lengthwise then cut into cubes)
2 medium zucchinis, halved and then thickly sliced
2 1/2 C button mushrooms *
1 fourteen ounce can of diced tomatoes
1) Heat EVOO in deep pan or in large stock pot. Sauté garlic, onion and herbs in EVOO. Sauté until onions soften and start to turn translucent.
2) Add eggplant. Toss to coat eggplant with EVOO mixture. Cover. Cook over medium heat for 15 minutes. Stir occasionally.
3) Add zucchini, mushrooms and tomatoes. Toss to coat the zucchini and mushrooms. Cover and simmer for 20 minutes. Stir occasionally to prevent sticking and burning.
4) Serve over brown rice.
* Cut small buttons in half. Cut medium and large buttons into quarters.
Serving suggestion:
Serve with a large pitcher of herbal iced tea.
Garnish with sour cream, plain yoghurt or soy yoghurt.
A perfect dessert compliment to this is "Straw Cottage Salad".
Saturday, August 13, 2005
Costume College 2005
Originally uploaded by Phoebe Swyft.
Here are some pictures from Costume College 2005. Most of them were taken on Saturday night.
Please contact me if there are pictures of you that you would like to have removed.
Friday, August 12, 2005
Costuming: Black Bling
side on tray
Originally uploaded by Phoebe Swyft.
This hat was on it's last legs. I indulged in some tulle and sequin therapy. In the process I managed to revive the hat. It has been reborn as a 1970's glam victorian style riding hat. The face veiling is detachable.
Materials used:
Black wool top hat (purchased in ragged shape at Hot Topic on clearance. I think the after tax price was about $5.00)
Purchased feather appliqué
Black tulle
Black faceted sequins
Silver faceted sequins
Opalescent faceted sequins
Pre-beaded black lace appliqué
Grosgrain ribbon
Aleene's Jewel-it Embellishing Glue
Notes:
The Jewel-it dries light, flexible and clear. The only points where the excess is visible is up close in bright light on the black tulle. The glue has a snail tracking effect on the tulle.
The detachable face veil will be attached with safety pins at the back and with a silver toned brooch at the front. The veiling covers the entire face.
Roughly 1,000 sequins were glued on to this hat with the Jewel-it. A bamboo skewer was used to apply the glue and another was employed to affix the sequins to the glue.
Minestrone v 1.0
Some of these ingredients may seem odd for me to use. I had some stuff lying around my pantry and freezer that I wanted to use up. So I guess the other name for this could be "Kitchen Sink Minestrone".
Minestrone v 1.0
1/4 lb ground beef
1 tbsp dried basil
1 tbsp dried oregano
1 bay leaf, crushed
1 stalk celery, chopped
1 small onion, chopped
2 cloves garlic, minced
8 pints water
1 ten ounce package frozen chopped spinach
2 fourteen ounce cans diced tomatoes
1 fifteen ounce can kidney beans
1 zucchini, sliced
8 ounces frozen pea and carrot mixture
2 cubes veggie bouillon
2 cups pasta
1) Sauté ground beef in the bottom of stock pot
2) Add basil, oregano, bay leaf, celery, onion and garlic. Sauté for 5 minutes on medium heat or until meat is thoroughly cooked.
3) Add water. Raise heat to high.
4) Add spinach, tomatoes, beans, zucchini, bouillon and peas and carrots. Bring to boil. Reduce heat to medium. Boil for 1 hour 40 minutes. Stir occasionally. Add water if necessary.
5) If you are serving immediately add pasta and cook for 20 minutes. If not: cook pasta in separate pot just before serving; drain pasta ; add desired quantity of soup to cooked pasta; heat to desired temperature; serve.
Serving suggestion: Serve with warm bread (or soda crackers) and two buck chuck red or iced tea.
Notes:
You can use other lower fat ground meats. If you do, you should add 3-4 Tbsp EVOO to the pan before adding the meat. It will stick if you don’t.
You can use frozen then crumbled firm tofu for a fully vegetarian version. If you do: Freeze the tofu in it’s container; thaw ; skip step one ; add 4 Tbsp EVOO to stock pot, then proceed to step 2; add tofu the last 20 minutes of cooking.
This recipe will make about 8-10 large servings. The soup is stew like in consistency. If you add 1 part boiling water to 1 part soup in the serving bowl then provide hearty bread/crackers and salad/dessert this recipe could feed 16-20 hungry people. Watering the soup down in this fashion will not diminish the flavor.
Minestrone v 1.0
1/4 lb ground beef
1 tbsp dried basil
1 tbsp dried oregano
1 bay leaf, crushed
1 stalk celery, chopped
1 small onion, chopped
2 cloves garlic, minced
8 pints water
1 ten ounce package frozen chopped spinach
2 fourteen ounce cans diced tomatoes
1 fifteen ounce can kidney beans
1 zucchini, sliced
8 ounces frozen pea and carrot mixture
2 cubes veggie bouillon
2 cups pasta
1) Sauté ground beef in the bottom of stock pot
2) Add basil, oregano, bay leaf, celery, onion and garlic. Sauté for 5 minutes on medium heat or until meat is thoroughly cooked.
3) Add water. Raise heat to high.
4) Add spinach, tomatoes, beans, zucchini, bouillon and peas and carrots. Bring to boil. Reduce heat to medium. Boil for 1 hour 40 minutes. Stir occasionally. Add water if necessary.
5) If you are serving immediately add pasta and cook for 20 minutes. If not: cook pasta in separate pot just before serving; drain pasta ; add desired quantity of soup to cooked pasta; heat to desired temperature; serve.
Serving suggestion: Serve with warm bread (or soda crackers) and two buck chuck red or iced tea.
Notes:
You can use other lower fat ground meats. If you do, you should add 3-4 Tbsp EVOO to the pan before adding the meat. It will stick if you don’t.
You can use frozen then crumbled firm tofu for a fully vegetarian version. If you do: Freeze the tofu in it’s container; thaw ; skip step one ; add 4 Tbsp EVOO to stock pot, then proceed to step 2; add tofu the last 20 minutes of cooking.
This recipe will make about 8-10 large servings. The soup is stew like in consistency. If you add 1 part boiling water to 1 part soup in the serving bowl then provide hearty bread/crackers and salad/dessert this recipe could feed 16-20 hungry people. Watering the soup down in this fashion will not diminish the flavor.
Tuesday, August 09, 2005
Find: Nestea Lemonade Tea
Nestea Lemonade Tea powder. Arnold Palmer in powder form.
I picked up some of this recently on a trip to Costco. It mixes smoothly and has a good balance. Tastes good at room temperature but is better if chilled. It travels well and can be mixed directly in a Lexan bottle.
Cost at Costco? Around $5.00 for 2.81 lbs. According to the package this makes 80 eight ounce servings.
I picked up some of this recently on a trip to Costco. It mixes smoothly and has a good balance. Tastes good at room temperature but is better if chilled. It travels well and can be mixed directly in a Lexan bottle.
Cost at Costco? Around $5.00 for 2.81 lbs. According to the package this makes 80 eight ounce servings.
Saturday, August 06, 2005
Enhanced Boxed Rice Pilaf v1.0
This dish is great for a day of house chores or when you just feel like whipping up a quick 1 dish meal.
Enhanced Boxed Rice Pilaf v1.0
Feeds 2-4 depending on hunger levels
- 1/4 lb ground beef or 1 hamburger patty (crumbled)
-1 box wild rice pilaf *
A) Saute ground meat in a deepish frying pan**
B) Add water as directed on pilaf box + 1/2 C and omit butter or oil ***
C) Follow directions on pilaf box
* I am fond of Near East brand but any brand will do
** You can also saute onion, mushrooms and/or crushed garlic with the ground meat
*** For a stroganoff like dish you can add 3 Tbsp sour cream during this step
Enhanced Boxed Rice Pilaf v1.0
Feeds 2-4 depending on hunger levels
- 1/4 lb ground beef or 1 hamburger patty (crumbled)
-1 box wild rice pilaf *
A) Saute ground meat in a deepish frying pan**
B) Add water as directed on pilaf box + 1/2 C and omit butter or oil ***
C) Follow directions on pilaf box
* I am fond of Near East brand but any brand will do
** You can also saute onion, mushrooms and/or crushed garlic with the ground meat
*** For a stroganoff like dish you can add 3 Tbsp sour cream during this step
Tuesday, July 26, 2005
Butterick 4571
My plans for Butterick 4571 (pattern may be viewed at www.butterick.com).
-Gold embroidered trim with a black background and white, olive, burgundy accents.
-Dominant fabric - forrest green raw silk. www.thaisilks.com silk noil 20-405. $4.70 per yard.
-Accent fabric - golden wheat raw silk. www.thaisilks.com silk noil 20-901. $4.70 per yard.
-Gold embroidered trim with a black background and white, olive, burgundy accents.
-Dominant fabric - forrest green raw silk. www.thaisilks.com silk noil 20-405. $4.70 per yard.
-Accent fabric - golden wheat raw silk. www.thaisilks.com silk noil 20-901. $4.70 per yard.
I'm Starvin' with Louis
_BUDGET_ cooking. No skills required. So not high brow. This is not gourmet cooking.
The first episode is cooking with ramen, PBR and hot dogs.
http://www.starvinwithlouis.com
The first episode is cooking with ramen, PBR and hot dogs.
http://www.starvinwithlouis.com
Notes: Moosewood Polenta Pie
Polenta Pie from the Original Moosewood Cookbook.
Tweaks to my last batch were to cut the total amount of cheese, omit mozzarella on the bottom layer, scatter feta and parmesan on the crust and bake for 20 minutes before adding vegis, and add the dried herbs to the polenta and not the sauteed vegis.
Tweaks to my last batch were to cut the total amount of cheese, omit mozzarella on the bottom layer, scatter feta and parmesan on the crust and bake for 20 minutes before adding vegis, and add the dried herbs to the polenta and not the sauteed vegis.
Straw Cottage Salad
-a few fresh strawberries
-a handfull of seedless grapes
-1/2C or 1 C cottage cheese
-a handfull of chopped nuts
1) rinse and slice strawberries into bite sized pieces
2) rinse and add grapes
3) add cottage cheese
4) add nuts
5) serve
-a handfull of seedless grapes
-1/2C or 1 C cottage cheese
-a handfull of chopped nuts
1) rinse and slice strawberries into bite sized pieces
2) rinse and add grapes
3) add cottage cheese
4) add nuts
5) serve
Lemon Cream Cheese Frosting v1.0
Enough to frost one 13 x 9 or two 8 inch round cakes or 1 dozen cupcakes
-2 8-oz packages cream cheese, softened by sitting unrefridgerated for ~2 hours. (do not use light, the consistency is wrong)
-1 medium sized lemon
-2 16-oz packages confectioners sugar
1)Place cream cheese in a large to medium bowl
2)Squeeze the juice of the lemon onto the cream cheese. Pick out any seeds that land in the bowl.
3)Mix cream cheese and lemon juice together with an electric mixer, on low, until mixed and creamy.
4) Gradually add confectioners sugar to lemon juice-cream cheese mixture, mixing on low, until desired thickness is reached.
5)***optional step*** Grate the rind of the lemon into the frosting. Mix on low.
-2 8-oz packages cream cheese, softened by sitting unrefridgerated for ~2 hours. (do not use light, the consistency is wrong)
-1 medium sized lemon
-2 16-oz packages confectioners sugar
1)Place cream cheese in a large to medium bowl
2)Squeeze the juice of the lemon onto the cream cheese. Pick out any seeds that land in the bowl.
3)Mix cream cheese and lemon juice together with an electric mixer, on low, until mixed and creamy.
4) Gradually add confectioners sugar to lemon juice-cream cheese mixture, mixing on low, until desired thickness is reached.
5)***optional step*** Grate the rind of the lemon into the frosting. Mix on low.
Roasted Garlic v 1.0
-1 Head of garlic per person
-1 Tbsp butter per head of garlic
1) Heat oven to 350.
2) Rinse head of garlic with skin on.
3) Cut off top of the head far enough down to slice into most of the cloves.
4) Place the head in a piece of foil big enough to encase the head.
5) Place butter on top of garlic.
6) Finish wrapping foil around garlic so the package resembles a Hershey’s kiss.
7) Place garlic on ovenproof dish.
8) Roast for 30 minutes.
-1 Tbsp butter per head of garlic
1) Heat oven to 350.
2) Rinse head of garlic with skin on.
3) Cut off top of the head far enough down to slice into most of the cloves.
4) Place the head in a piece of foil big enough to encase the head.
5) Place butter on top of garlic.
6) Finish wrapping foil around garlic so the package resembles a Hershey’s kiss.
7) Place garlic on ovenproof dish.
8) Roast for 30 minutes.
Creamy Basil Stuffed Mushrooms
I recently made these up for a movie day that I hosted. Since the qty I made was for a large group I have omitted ingredient qty for this recipe.
Creamy Basil Stuffed Mushrooms v1.0
-button mushrooms
-feta cheese
-pesto sauce
-grated mozzarella
1) Rinse and de-stem mushrooms.
2)Brush inside of the mushrooms with a thin coat of pesto. You can use a pastry brush, paper towel or a fork/spoon to do this.
3) stuff mushrooms with crumbled feta.
4)Turn on broiler.
5) Place mushrooms in broiler proof baking dish.
6) Sprinkle mozzarella over mushrooms.
7)Broil mushrooms until the mozzarella has melted.
8)Serve warm.
****Variations****
-Use firm tofu in place of feta and soy cheese in place of mozzarella.
-Mince fresh basil leaves and mix with feta. Omit pesto.
-Mix dried basil in with feta. Let sit for at least half hour before stuffing mushrooms. Omit pesto.
-Use portebella mushrooms instead of button
Creamy Basil Stuffed Mushrooms v1.0
-button mushrooms
-feta cheese
-pesto sauce
-grated mozzarella
1) Rinse and de-stem mushrooms.
2)Brush inside of the mushrooms with a thin coat of pesto. You can use a pastry brush, paper towel or a fork/spoon to do this.
3) stuff mushrooms with crumbled feta.
4)Turn on broiler.
5) Place mushrooms in broiler proof baking dish.
6) Sprinkle mozzarella over mushrooms.
7)Broil mushrooms until the mozzarella has melted.
8)Serve warm.
****Variations****
-Use firm tofu in place of feta and soy cheese in place of mozzarella.
-Mince fresh basil leaves and mix with feta. Omit pesto.
-Mix dried basil in with feta. Let sit for at least half hour before stuffing mushrooms. Omit pesto.
-Use portebella mushrooms instead of button
Chicken Soup v 1.0
This was concocted while watching Stepford Wives (Frank Oz version) and doing laundry. *shakes head* I think it was the aesthetic of doing all three at once that was entertaining to me. :) Shame I haven't gotten around to making my retro 50's apron.
Chicken Soup v1.0
4 tbs EVOO
1/2 med onion (thinly sliced)
1 bay leaf (crumbled)
1 med carrot (chopped)
1 stalk celery (chopped)
2 med cloves garlic (crushed)
4 large dashes black pepper
1/4 tsp salt
1/4 C parsley
10 pts water (20 C)
1 four pound frying chicken (cut up, minus breasts)
A) in stock pot place EVOO. Place over medium heat and gently saute: garlic, onion, salt and pepper
B) when onions start to turn translucent add carrot and celery. Continue to saute over med or low heat until the carrots start to soften.
C) Add parsley to the saute for 1 minute.
D) Add water
E) Add chicken pieces (including neck, back, liver, gizzards and heart). Remember to omit the breast portions and save them for a later dish.
F)Gently boil soup for approx 1 hour 15 min. Skim off the scum from the surface. Do not worry about getting it all, just most.
G) Pick out chicken pieces. Throw out (or reserve for later use) the neck, heart, gizzards and liver. Remove meat from the chicken bones and skin. Place meat back in the pot of soup.
H) Continue cooking soup at a low boil for another 30 minutes.
J) Soup is now ready to serve.
Serving options:
You can add cooked noodles or rice to the serving bowl then ladle soup over it.
or
You can make dumplings or matzoh balls and boil them in the soup for the last 15 minutes of cooking.
EVOO = extra virgin olive oil
Chicken Soup v1.0
4 tbs EVOO
1/2 med onion (thinly sliced)
1 bay leaf (crumbled)
1 med carrot (chopped)
1 stalk celery (chopped)
2 med cloves garlic (crushed)
4 large dashes black pepper
1/4 tsp salt
1/4 C parsley
10 pts water (20 C)
1 four pound frying chicken (cut up, minus breasts)
A) in stock pot place EVOO. Place over medium heat and gently saute: garlic, onion, salt and pepper
B) when onions start to turn translucent add carrot and celery. Continue to saute over med or low heat until the carrots start to soften.
C) Add parsley to the saute for 1 minute.
D) Add water
E) Add chicken pieces (including neck, back, liver, gizzards and heart). Remember to omit the breast portions and save them for a later dish.
F)Gently boil soup for approx 1 hour 15 min. Skim off the scum from the surface. Do not worry about getting it all, just most.
G) Pick out chicken pieces. Throw out (or reserve for later use) the neck, heart, gizzards and liver. Remove meat from the chicken bones and skin. Place meat back in the pot of soup.
H) Continue cooking soup at a low boil for another 30 minutes.
J) Soup is now ready to serve.
Serving options:
You can add cooked noodles or rice to the serving bowl then ladle soup over it.
or
You can make dumplings or matzoh balls and boil them in the soup for the last 15 minutes of cooking.
EVOO = extra virgin olive oil
Onion Soup
The French concoction v1.0
French Onion Soup
(serves approx. 6)
2-4 Tbs butter (not margarine it's icky, you can use olive oil in a pinch)
4 large white onions quartered and sliced as close to paper thin as possible
2 tsp potassium enriched salt (regular salt ok)
1 tsp dry ground mustard
4 or 5 sprigs of fresh thyme (2 tsp dry if fresh not available)
3 cups water
2 tbs soy sauce
1 1/3 cup dry champagne or dry white wine (optional, if you omit this then add 1 c water to above portion)
1 tsp ground black or white pepper
Toppings-----
thinly sliced or grated swiss cheese
croutons (garlic parmesan are my personal favorites. Melba Snacks are an adequate substitute.)
1) Melt butter in kettle or stock pot. Reduce heat to simmer. Add onions. Cover and let sweat for 25 minutes. Stir occasionally.
2) Add mustard, thyme and salt. Stir and cover. Simmer onions in their own juices and seasoning for another 15 minutes. Stir occasionally.
3) Turn heat up and saute onions for 3 to 5 minutes. Watch carefully and stir frequently. Turn heat down if onions start to burn.
4) Turn heat down. Mix water, soy sauce, pepper and optional wine in a bowl. Add water soy mixture to onion mixture. Stir and cover. Let simmer for 15 minutes. Stir occasionally.
To serve: Ladle soup into oven proof bowls. Place desired amount of croutons into bowl. Sprinkle cheese on top of croutons. Place in toaster oven, under broiler or in microwave to melt cheese. Watch the bowls very carefully. Handle the bowls with great care, they will be VERY hot.
French Onion Soup
(serves approx. 6)
2-4 Tbs butter (not margarine it's icky, you can use olive oil in a pinch)
4 large white onions quartered and sliced as close to paper thin as possible
2 tsp potassium enriched salt (regular salt ok)
1 tsp dry ground mustard
4 or 5 sprigs of fresh thyme (2 tsp dry if fresh not available)
3 cups water
2 tbs soy sauce
1 1/3 cup dry champagne or dry white wine (optional, if you omit this then add 1 c water to above portion)
1 tsp ground black or white pepper
Toppings-----
thinly sliced or grated swiss cheese
croutons (garlic parmesan are my personal favorites. Melba Snacks are an adequate substitute.)
1) Melt butter in kettle or stock pot. Reduce heat to simmer. Add onions. Cover and let sweat for 25 minutes. Stir occasionally.
2) Add mustard, thyme and salt. Stir and cover. Simmer onions in their own juices and seasoning for another 15 minutes. Stir occasionally.
3) Turn heat up and saute onions for 3 to 5 minutes. Watch carefully and stir frequently. Turn heat down if onions start to burn.
4) Turn heat down. Mix water, soy sauce, pepper and optional wine in a bowl. Add water soy mixture to onion mixture. Stir and cover. Let simmer for 15 minutes. Stir occasionally.
To serve: Ladle soup into oven proof bowls. Place desired amount of croutons into bowl. Sprinkle cheese on top of croutons. Place in toaster oven, under broiler or in microwave to melt cheese. Watch the bowls very carefully. Handle the bowls with great care, they will be VERY hot.
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