Posts Tagged ‘soup’

Simple Spinach Soup

November 19, 2015
Delicious Ripe Soursop

Delicious Ripe Soursop

Of course I ate the whole Soursop, 1000 calories, which is one of those perfectly delicious foods. Once I got started, I just couldn’t stop myself until there was nothing left. I never did have much will power which is why I eat and drink too much and remain overweight. However, this time I am not giving up until I reach 180 pounds when I will slowly return to my bad habits. Honestly, it’s easier for me to go on a diet every few years than it is to be temperate everyday of my life.pixel period
This is my first serious diet since 2012 where I was watching for the effect of what I ate on my chronic pain and the ability to control my ADHD. Of course, I lost interest in my experiments, stopped worrying about what I ate and gained weight reaching a maximum of 215 which is still more than 50 pounds lighter than my highest ever. I must admit it was nice starting my day with a bag of peanuts, a double order of crisp bacon and a Ting, grapefruit soda. Over 1000 calories before lunch, dinner and wine. The only reason I never went above 215 was my exercise. But those days are past, I hope.

 

Dinner, Spinach Meatball Soup

Dinner, Spinach Meatball Soup

I decided to have a very light dinner to offset my fruit consumption and I had spotted a recipe for Spinach Soup at I’ve Got Cake which focuses on Food, Fashion and Style for a young audience. Dana cooks full flavored foods so I carry her on my reader. It helps that she’s attractive, but don’t get her angry because she has a temper and will cuss you out.

Cleaned Fresh Spinach

Cleaned Fresh Spinach

Since I was a little bloated and also a little tired from the sedative effect of the soursop, I did not feel like a creative meal just a quick easy one. The creative part had already been done by Dana in her attractive presentation. I had some fresh spinach I wanted to use up so that part was easy.

Meatballs and Bullion Cubes in Coffeepot

Meatballs and Bullion Cubes in Coffeepot

I got really lazy and used frozen meatballs and bullion cubes. I also adapted it to my coffeepot so I didn’t have to pay attention. The spinach was fresh and I added it at the end when the meatballs were cooked. I ate all the spinach, six meatballs and half thee broth for about 300 calories. I was satisfied and that was it for the day except for my evening bottle of wine.pixel period
I actually made this about a week ago and am making it for the second time today. I went out to breakfast with a couple of friends and overate during this social gathering. Today I am making the soup easy by putting everything in the pot and letting it cook while I run errands.pixel period
Ingredients.
6 meatballs
1/2 package of frozen spinach
1/2 scotch bonnet hot pepper
1 tsp smoked paprika
2 bullion cubes

Method
Place all in the pot and place on the coffeemaker
Add 16 oz bottle of water to the coffeemaker section
After the heated water is in the pot, let steep for 1 hour.

Indescribably Delicious Chicken Stew!

May 30, 2012

Indescribably Delicious Chicken Stew

When my brother, Walt and sister-in-law, Marge, come to visit, almost anything can happen in my kitchen. The pantry may be rearranged so it takes me six months of using up hurricane supplies to find everything again or all my cabinets are rearranged and glasses put directly above the sink even though I never use glasses and drink the water from a bottle and coffee and tea from my mug. The reason of course is that “everybody does it their way” and this would make it easier for guests. Now the only frequent visitors are my daughter’s family and their daughter (my niece) and the last time everyone came, they complained they couldn’t find anything because it had all been moved.

Oh well, none of this is important and worth worrying about so I just ignore it. Besides, sometimes I even learn something new. Like Marge does, I usually buy chicken thighs on sale and skin and bone them myself and the same with chicken breasts. Marge likes to cook and Walter prefers food cooked exactly her way with exactly the ingredients they use at home. This means at the end of a visit I end up with weird stuff I never use full of sugar and artificial flavors and colors which end up getting dumped. Every now and then a good idea sneaks up on me by surprise.

One year, after they were gone, I pulled some frosted over chicken parts out of the freezer for my next days dinner and when I started preparing my evening meal, I found a bag full of skin and bones with almost no meat. Naturally, I avoided confrontation and called my niece to find out what the heck I was looking at and it seems she knew the answer and this time it was logical. This was how her mom stored all the chicken parts from deboned chicken thighs and breasts and also the carcase from a roasted chicken after it was finished carving. She uses it as a base for chicken soup.

I liked the idea but decided to carry it to the next level. Since many recipes that call for a quarter teaspoon of a pinch of some spice are difficult to scale down, I hold the sauce constant and cut back on the meat and vegetables to four to six ounces of meat instead of a pound. Some times I will use the sauce and turn a vegan meal into a chicken meal, other times I will just save the sauce and add it to the skin and bones container and freeze it.

If the sauce is really good, it is likely to be rebuilt into a second meal. If I don’t think it was perfect, I will add it to the container of skin and bones and freeze it. The container could be quite eclectic with Pot Liquor from Collard greens and smoked turkey, sauce leftover from vegan or chicken curry, standard giblet gravy or pan drippings from a roast turkey or chicken. Everything vegan, chicken or turkey goes into the container. I don’t include any vegetables as the get mushy – just the sauce gets added to the container.

I don’t worry too much about the mixture of flavors. I also add the liquid from canned beans when the liquid is not added to the recipe. It seems that our local stores pack 5 pieces of chicken to a tray in the meat counter. Recently as I tightened up on my portion control, I add the odd pieces of chicken to the pot as I know I only need two small legs or thighs and cooking that extra piece in a pack serves no useful purpose as leftovers but does help build the pot of soup.

Pretty much the stew featured above was made from various sauces, skin and bones with one thigh and one leg. After defrosting and cooking for a couple of hours I removed the skin and bones and discarded them leaving just the thigh and leg. I added a handful of parsley and celery from my garden and a can of garbanzos with the liquid and a half cup of barley and let it cook a couple more hours. Next, I added the potato and carrot and 12 ounces of water as the barley had adsorbed all of the stock and it needed to be thinned out to cook the carrots and potato.

Sometimes, I add dumplings and leave out the potato. If I have leftover peas or corn, it gets added to the pot. Depending on my mood and what I have, I could also substitute brown rice for barley.

There can be no  recipe for this chicken stew because;

Indescribably Delicious Chicken Stew is a lifestyle.

 

Giambotta, Italian Stewed Chicken

April 28, 2012

Giambotta, Italian Stew?

I am indebted to Maria Pitella for reminding me of this meal and I never knew that Giambotta meant Italian Stew. My Mother-in-Law and her Brother were both born in Italy and my wife was a great Italian cook as were her Mother and Aunt. Now the family all favored every type of pasta with red sauce or very good meat as her Grandfather and Uncle had run a Butcher Shop. The red sauce would have seafood or three types of meat, veal, pork (or sausage) and beef (usually meatballs or Braciole).

My wife never made this stew and for good reason. She liked her chicken barbequed and beef, in any recipe including stew. On rainy days, you could almost count on beef stew and on the very rare occasions that she made this, I am not sure if she made it in an Italian style or an Irish style and she simply called it chicken stew. But this is the way Dolores made it with the principle difference being the inclusion of carrots and thickening the gravy with a rue.

Chicken Stew:

Ingredients:

1 potatoes peeled and diced
2 carrots coined
1 1 piece mild Italian sausage sliced into chunks
1 boneless chicken breasts sliced into strips
2 T cup of extra virgin olive oil
1 oz rum
1 small red bell peppers sliced
1 medium onions sliced
1 stalk celery cut into small pieces
1/4 tsp of oregano
1 Bay leaf

1 bullion and 12 oz. Water
cold rue (1 T butter 1 T flour )
salt and pepper to taste

Method:

  1. Mix a tablespoon of room temperature butter with a tablespoon of white flower until smooth set aside.
  2. Precook the carrots for an hour in a foil covered coffeepot using about 1 tsp of salt with the cut up carrots and potatoes to the coffeepot and passing 8 cups water through the coffeemaker portion prior to covering with foil. Save and set aside.
  3. Put everything else into the empty coffeepot and cook covered for about 2 hours.
  4. Add the potatoes and carrots and run 12 oz of water through the coffeemaker.
  5. Give the pot about 1 hour for the carrots and potatoes to get hot.
  6. Decant the broth a little at a time into the rue until all the liquid is mixed with the rue. Return it to the pot. Serve when ready.

This was very good but more than a meal for one person but not quite enough for two unless I used more potatoes. That means I had leftovers because I didn’t plan ahead which I definitely try to avoid having around. The only way I am winning “The Battle of the Bulge” is by waging my constant “War Against Leftovers.” In this case I got rid of them by eating them as a snack the next day. They were quite good.

Excellent Vegan Microgreen Soup – Is this a first?

September 11, 2011
microgreen soup

Microgreen Soup

When I Googled “microgreen soup” and “cooked microgreens”, I found nothing in the first category and only limited information in the second. I was searching because I stumbled across the microgreen concept and found that I could grow a crop of microgreens hydroponically without mess or much effort all year long. I could keep several tray going and have fresh greens daily.

The problem was, microgreens wouldn’t bring much added value to my life unless I could discover unique uses. I tried broccoli, cauliflower, cabbage and arugula and the only salad green that was a keeper in my mind was arugula because it substituted for something I was already eating a lot of. The others were OK, but since I buy reasonably priced and hydroponically grown cucumbers, watercress, Chinese spinach, and arugula, the other microgreens don’t add much to the salad except as a garnish. Also, since I live alone, a lot of what I grew was going bad.

I love soups of all kinds and I have fond memories of the children’s story Stone Soup and have made it with magic stones with my daughter and granddaughters. I let them choose the smoothest magic stone they can find which is then washed prior to cooking.

This recipe is as close as possible to making a fantastic soup out of next to nothing and I used wilted root cellar crops that would eventually go bad. This is actually two recipes as the blended soup is excellent for lunch or a side dish. I just added the potatoes and carrots as I wanted a heartier soup for my dinner.

Excellent Vegan Microgreen Soup

Ingredients

1 T. olive oil

1 medium onion chopped

2 garlic cloves diced

2 celery stalks diced

1 oz. Rum

3 cups water

6-8 oz. microgreens (mixed broccoli and cauliflower)

1 T. Dried parsley

½ tsp. Thyme

1 tsp. salt

1 large potato cubed

2 carrots coined.

Directions

This recipe can be scaled up and made in either a Crockpot or coffeepot. Since I am cooking for one, I used my coffeepot.

  1. Add oil to pot and put on hot plate of coffeemaker.
  2. Chop onions, dice celery and garlic add to the pot
  3. Add rum
  4. Add three cups of water to the coffeemaker and let it drip into the pot. This will heat up everything quicker.
  5. When onions are soft (about 1 hour), add the microgreens and cook for 1 hour more.
  6. Add spices and salt to the pot. Mix thoroughly.
  7. Place in blender and blend until the consistency of pea soup.

Taste this soup right now! It is fantastic!.

  1. Coin carrots and add to pot.
  2. Dice potatoes into ½ inch cubes and add to pot.
  3. Cook for 4 more hours and serve.

This should have been enough for two meals but I enjoyed it so much, I only had a cup left over which wasn’t enough for a full meal. I really love this soup. It has only natural ingredients with no artificial thickeners, or bullion of unknown origin.