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oceanloverOH
09-29-2013, 07:21 AM
As the weather starts cooling off, I get more in the mood for hearty homemade soups. Today I'm making Split Pea and Ham soup, hubby's favorite. (And my apologies to Mister D for using canned broth, that's the recipe as I developed it; but I will adapt to a healthier broth as time goes on, I promise).

Split Pea and Ham Soup
8 servings

1 large (49 oz) can low-sodium chicken broth
2 small (10-14 oz) cans low-sodium chicken broth
1 lb bag dried split peas
2 lb smoked shoulder butt ham, cubed
Note: I use either Rose Cottage or Bluegrass smoked ham butt from Kroger; the Rose Cottage has a lot of fat and requires a lot of trimming but it's sweeter, the Bluegrass has almost no fat and is saltier. Personal choice.
1 med onion, chopped
1 tsp minced garlic
1 tsp dried basil
1 bay leaf
¼ tsp ground black pepper
¼ bag peeled baby carrots, sliced medium-thin
2 med stalks celery, sliced medium-thin

Rinse and sort peas as necessary. Add peas and large can of broth to large pot and bring to a boil. Boil for 2 minutes. Remove from heat; cover and let stand 1 hour.

Cube ham butt into bite-size pieces, removing any large sections of fat (try to leave as much rind attached to ham pieces as possible; that’s where the “smoky” flavor is). Stir ham, onion, garlic, basil, bay leaf, and pepper into peas and broth. Add the two small cans of broth. Heat to boiling. Reduce heat; cover with lid tilted and simmer SLOWLY until peas are tender, about 2 hours. Skim fat if necessary.

Stir carrots and celery into soup; heat to boiling, then reduce heat. Note: If soup still seems too thin to you by the time you’re ready to add the celery and carrots, take an old-fashioned potato masher and mash gently 2 or 3 times, then mix well and add the rest of the vegetables. After mashing, soup will thicken quite a bit during that last hour of cooking. Cover with lid tilted slightly and simmer SLOWLY until vegetables are tender (about another hour). I serve this soup with cornbread.

Promptly refrigerate leftovers. If leftover soup is too thick, add a little bit of water or chicken broth to thin before reheating.

Alyosha
09-29-2013, 07:23 AM
Hey!

I still have to send you my recipe. Just need to get home to my cookbook. It's a good fall soup. If you can find me a beer and cheese soup I'll be your best friend.

Mister D
09-29-2013, 07:57 AM
Ocean, do you have an immersion blender? It's great for split pea and other soups you have to puree.

oceanloverOH
09-29-2013, 08:40 AM
Here you go, Alyosha. I've never tried this one, but it looked pretty good at the recipe site........

Wisconsin Beer Cheese Soup
8 Servings

2½ cups sharp cheddar cheese, shredded
2½ cups Monterey Jack cheese, shredded
½ cup Parmesan cheese, grated
½ stick butter
1½ cups diced carrots
1½ cups diced celery
1½ cups diced onion
2 cloves garlic, minced
¼ cup flour
1 tsp dry ground mustard
3 cups reduced-sodium chicken broth
2 cups beer
1 tsp hot pepper sauce
½ tsp ground black pepper
⅛ tsp ground cayenne red pepper
1 Tbsp Dijon mustard
2 tsp Worcestershire sauce
3½ cups milk

Mix 3 cheeses together in a small mixing bowl and set aside.

In a large soup pot over medium high heat, melt ½ stick butter. Cook carrots, celery, onion and garlic in butter until onion is translucent, about 10 min.

Stir in flour and dry mustard, mixing well.

Add broth, beer, hot pepper sauce, black and cayenne peppers, Dijon mustard and Worcestershire sauce. and cook for about 10 more minutes, then REDUCE heat to medium low. Gradually stir in milk; do not allow mixture to boil as this will cause the milk to curdle. Cook for 10 more minutes, then remove pot from heat and gradually add cheese by small handfuls, stirring constantly. When cheese is fully melted and incorporated, put the pot back on to simmer on LOW for another 10 minutes.

oceanloverOH
09-29-2013, 08:42 AM
Ocean, do you have an immersion blender? It's great for split pea and other soups you have to puree.

No, I don't have one....but I've often thought that might be a good purchase for me, considering as much as I love to create homemade soups. Hmmmm......maybe Santa will bring me one this year? I'll have to put it on my list. Thanks for reminding me!

Alyosha
09-29-2013, 08:43 AM
Here you go, @Alyosha. I've never tried this one, but it looked pretty good at the recipe site........

Wisconsin Beer Cheese Soup
8 Servings

2½ cups sharp cheddar cheese, shredded
2½ cups Monterey Jack cheese, shredded
½ cup Parmesan cheese, grated
½ stick butter
1½ cups diced carrots
1½ cups diced celery
1½ cups diced onion
2 cloves garlic, minced
¼ cup flour
1 tsp dry ground mustard
3 cups reduced-sodium chicken broth
2 cups beer
1 tsp hot pepper sauce
½ tsp ground black pepper
⅛ tsp ground cayenne red pepper
1 Tbsp Dijon mustard
2 tsp Worcestershire sauce
3½ cups milk

Mix 3 cheeses together in a small mixing bowl and set aside.

In a large soup pot over medium high heat, melt ½ stick butter. Cook carrots, celery, onion and garlic in butter until onion is translucent, about 10 min.

Stir in flour and dry mustard, mixing well.

Add broth, beer, hot pepper sauce, black and cayenne peppers, Dijon mustard and Worcestershire sauce. and cook for about 10 more minutes, then REDUCE heat to medium low. Gradually stir in milk; do not allow mixture to boil as this will cause the milk to curdle. Cook for 10 more minutes, then remove pot from heat and gradually add cheese by small handfuls, stirring constantly. When cheese is fully melted and incorporated, put the pot back on to simmer on LOW for another 10 minutes.
oceanloverOH I love you!!!!!!!!!!!!!!!!!!!

Codename Section Ethereal Green Arrow


Whatchoothink guys? Football party when I get home?

oceanloverOH
09-29-2013, 08:45 AM
oceanloverOH I love you!!!!!!!!!!!!!!!!!!!

Codename Section Ethereal Green Arrow


Whatchoothink guys? Football party when I get home?

And of course, I love ya back, Alyosha! Let me know if it's a good soup or not, or any changes you might make.....

kilgram
09-29-2013, 08:51 AM
Meat Soup
8 servings
2 litres boiling water
2 chicken drumsticks
1 or 2 pork bones
1 piece of ribs of veal
(Some people also use meat of rabbit)
1 leek
2 carrots
2-4 peeled potatoes
Peas (in pod)
Salt as you like

Cook all this during 2 hours in the boiling water

When it is made, pour the soup in other pot, well separate the soup from the meat and vegetables and you will have a first and a second.
The first will be the soup with some pasta(noodles, rice,..)
The second the boiling meat and vegetables.

Green Arrow
09-29-2013, 09:00 AM
@oceanloverOH (http://thepoliticalforums.com/member.php?u=494) I love you!!!!!!!!!!!!!!!!!!!

@Codename Section (http://thepoliticalforums.com/member.php?u=866) @Ethereal (http://thepoliticalforums.com/member.php?u=870) @Green Arrow (http://thepoliticalforums.com/member.php?u=868)


Whatchoothink guys? Football party when I get home?

Hell yes! We're all rooting for the Titans, right? ;)

Green Arrow
09-29-2013, 09:01 AM
Here you go, @Alyosha (http://thepoliticalforums.com/member.php?u=863). I've never tried this one, but it looked pretty good at the recipe site........

Wisconsin Beer Cheese Soup
8 Servings

2½ cups sharp cheddar cheese, shredded
2½ cups Monterey Jack cheese, shredded
½ cup Parmesan cheese, grated
½ stick butter
1½ cups diced carrots
1½ cups diced celery
1½ cups diced onion
2 cloves garlic, minced
¼ cup flour
1 tsp dry ground mustard
3 cups reduced-sodium chicken broth
2 cups beer
1 tsp hot pepper sauce
½ tsp ground black pepper
⅛ tsp ground cayenne red pepper
1 Tbsp Dijon mustard
2 tsp Worcestershire sauce
3½ cups milk

Mix 3 cheeses together in a small mixing bowl and set aside.

In a large soup pot over medium high heat, melt ½ stick butter. Cook carrots, celery, onion and garlic in butter until onion is translucent, about 10 min.

Stir in flour and dry mustard, mixing well.

Add broth, beer, hot pepper sauce, black and cayenne peppers, Dijon mustard and Worcestershire sauce. and cook for about 10 more minutes, then REDUCE heat to medium low. Gradually stir in milk; do not allow mixture to boil as this will cause the milk to curdle. Cook for 10 more minutes, then remove pot from heat and gradually add cheese by small handfuls, stirring constantly. When cheese is fully melted and incorporated, put the pot back on to simmer on LOW for another 10 minutes.

Marry me ._.

Mister D
09-29-2013, 09:05 AM
Meat Soup
8 servings
2 litres boiling water
2 chicken drumsticks
1 or 2 pork bones
1 piece of ribs of veal
(Some people also use meat of rabbit)
1 leek
2 carrots
2-4 peeled potatoes
Peas (in pod)
Salt as you like

Cook all this during 2 hours in the boiling water

When it is made, pour the soup in other pot, well separate the soup from the meat and vegetables and you will have a first and a second.
The first will be the soup with some pasta(noodles, rice,..)
The second the boiling meat and vegetables.

Use a quality stock or broth instead of water.

Mister D
09-29-2013, 09:07 AM
No, I don't have one....but I've often thought that might be a good purchase for me, considering as much as I love to create homemade soups. Hmmmm......maybe Santa will bring me one this year? I'll have to put it on my list. Thanks for reminding me!

I have a small, inexpensive one. It saves time and effort.

kilgram
09-29-2013, 09:20 AM
Use a quality stock or broth instead of water.
The first part is to make the broth(I didn't know this word in English).

Ah, and in the cooking of the soup when the broth is made:

Add pepper (quantity that you like)
Parsley
Noodles or pasta or rice
If is necessary add more salt.
Also you can add some boiled eggs, for example of partridge.

Mister D
09-29-2013, 09:40 AM
The first part is to make the broth(I didn't know this word in English).

Ah, and in the cooking of the soup when the broth is made:

Add pepper (quantity that you like)
Parsley
Noodles or pasta or rice
If is necessary add more salt.
Also you can add some boiled eggs, for example of partridge.

Oh, I see what you mean. Sounds good!

Alyosha
09-29-2013, 09:42 AM
Kil,

have you had Polish "white soup"?

oceanloverOH
09-29-2013, 09:42 AM
Meat Soup
8 servings
2 litres boiling water
2 chicken drumsticks
1 or 2 pork bones
1 piece of ribs of veal
(Some people also use meat of rabbit)
1 leek
2 carrots
2-4 peeled potatoes
Peas (in pod)
Salt as you like

Cook all this during 2 hours in the boiling water

When it is made, pour the soup in other pot, well separate the soup from the meat and vegetables and you will have a first and a second.
The first will be the soup with some pasta(noodles, rice,..)
The second the boiling meat and vegetables.

I never thought of using veal in a soup.....must try this....thanks, kilgram!

oceanloverOH
09-29-2013, 09:44 AM
Marry me ._.

Well, you know what they say, "the way to a man's heart......"

Codename Section
09-29-2013, 10:02 AM
@oceanloverOH (http://thepoliticalforums.com/member.php?u=494) I love you!!!!!!!!!!!!!!!!!!!

@Codename Section (http://thepoliticalforums.com/member.php?u=866) @Ethereal (http://thepoliticalforums.com/member.php?u=870) @Green Arrow (http://thepoliticalforums.com/member.php?u=868)


Whatchoothink guys? Football party when I get home?

Party + football + beer + beer and cheese soup, just throw in a hunting dog and a shotgun and that sounds like heaven.

kilgram
09-29-2013, 10:39 AM
No, never. I've not tasted almost anything Slavic. Last year my Bulgarian flatmate promised me Jordan but she never cooked it.

kilgram
09-29-2013, 10:41 AM
Fucking mobile keyboard.

Jordan meant to be Borcsh

Codename Section
09-29-2013, 10:41 AM
Well, you know what they say, "the way to a man's heart......"
oceanloverOH

I thought I was next in line should your husband fall into a ravine and get eaten by a pack of wild dogs.

oceanloverOH
09-29-2013, 10:42 AM
oceanloverOH

I thought I was next in line should your husband fall into a ravine and get eaten by a pack of wild dogs.

Of course you are, darlin'!

Codename Section
09-29-2013, 10:43 AM
Of course you are, darlin'!

((blows kiss))

Ethereal
09-29-2013, 11:01 AM
@oceanloverOH (http://thepoliticalforums.com/member.php?u=494) I love you!!!!!!!!!!!!!!!!!!!

@Codename Section (http://thepoliticalforums.com/member.php?u=866) @Ethereal (http://thepoliticalforums.com/member.php?u=870) @Green Arrow (http://thepoliticalforums.com/member.php?u=868)


Whatchoothink guys? Football party when I get home?

@oceanloverOH (http://thepoliticalforums.com/member.php?u=494) The recipe sounds perfect for football season. I'll think of you when we're having it. Go Bears!

:grin:

oceanloverOH
09-29-2013, 11:15 AM
I hope it's a good soup, Ethereal....I don't normally post recipes that I haven't tried myself. But who can say no to Alyosha????

Ethereal
09-29-2013, 11:25 AM
I hope it's a good soup, @Ethereal (http://thepoliticalforums.com/member.php?u=870)....I don't normally post recipes that I haven't tried myself. But who can say no to @Alyosha (http://thepoliticalforums.com/member.php?u=863)????

I've tried!

;)

Green Arrow
09-29-2013, 05:21 PM
@oceanloverOH (http://thepoliticalforums.com/member.php?u=494)

I thought I was next in line should your husband fall into a ravine and get eaten by a pack of wild dogs.

I'm younger, she'll get more years outta me ;)

Codename Section
09-29-2013, 05:32 PM
I'm younger, she'll get more years outta me ;)

By six years and I'll make up for it with my large shoe size. :D

Green Arrow
09-29-2013, 05:34 PM
By six years and I'll make up for it with my large shoe size. :D

Curse my short Irish genes! :tongue:

oceanloverOH
09-29-2013, 06:14 PM
You guys crack me up! I'm probably as old as both of you put together, on the outside.....on the inside, I'm still 16.....

Codename Section
09-29-2013, 06:18 PM
You guys crack me up! I'm probably as old as both of you put together, on the outside.....on the inside, I'm still 16.....

Tell that to Paperback Writer! He's trying to tell me how y'all are soul mates and I know that's not true because you're my special lady.

Green Arrow
09-29-2013, 06:27 PM
You guys crack me up! I'm probably as old as both of you put together, on the outside.....on the inside, I'm still 16.....

Hey, what matters is what's on the inside. Though, you're not bad on the outside either ;)

Codename Section
09-29-2013, 06:34 PM
Hey, what matters is what's on the inside. Though, you're not bad on the outside either ;)

You know what, devil pup? I think we should gang up on the British kid and give him an American sized beat down so we can clear out the competition for Oceanlover.

Green Arrow
09-29-2013, 06:36 PM
You know what, devil pup? I think we should gang up on the British kid and give him an American sized beat down so we can clear out the competition for Oceanlover.

Deal. He's prolly skinnier than me by a lot, so I'll hold him down ;)

oceanloverOH
09-29-2013, 07:53 PM
No, no, no! I love me some Paperback Writer! No beating him up!

You guys are good for me....I needed a little complimenting today, it's not been a good day; thank you! And there's enough of me nowadays to split three ways.....teehee

Codename Section
09-29-2013, 07:54 PM
No, no, no! I love me some @Paperback Writer (http://thepoliticalforums.com/member.php?u=862)! No beating him up!

You guys are good for me....I needed a little complimenting today, it's not been a good day; thank you! And there's enough of me nowadays to split three ways.....teehee

Awww, if I were there you know I'd get ya up and running--and I can cook! Hugs and love out to you and Papa Devil Dog.

shaarona
09-29-2013, 08:16 PM
Kale and White bean soup

1 lb dried white beans such as Great Northern or cannellini
2 onions, coarsely chopped
2 tablespoons olive oil
4 garlic cloves, finely chopped
5 cups chicken broth
2 qt water
1 (3- by 2-inch) piece Parmigiano-Reggiano rind
2 teaspoons salt
1/2 teaspoon black pepper
2 bay leaves
1 teaspoon finely chopped fresh rosemary
1 lb smoked sausage such as kielbasa (optional), sliced crosswise 1/4 inch thick
8 carrots, halved lengthwise and cut crosswise into 1/2-inch pieces
1 lb kale (preferably lacinato), stems and center ribs discarded and leaves coarsely chopped

I make this soup without meat.. and I use three bunches of Baby Kale

Mister D
09-29-2013, 08:17 PM
Kale and White bean soup

1 lb dried white beans such as Great Northern or cannellini
2 onions, coarsely chopped
2 tablespoons olive oil
4 garlic cloves, finely chopped
5 cups chicken broth
2 qt water
1 (3- by 2-inch) piece Parmigiano-Reggiano rind
2 teaspoons salt
1/2 teaspoon black pepper
2 bay leaves
1 teaspoon finely chopped fresh rosemary
1 lb smoked sausage such as kielbasa (optional), sliced crosswise 1/4 inch thick
8 carrots, halved lengthwise and cut crosswise into 1/2-inch pieces
1 lb kale (preferably lacinato), stems and center ribs discarded and leaves coarsely chopped

I make this soup without meat.. and I use three bunches of Baby Kale


Read More http://www.epicurious.com/recipes/food/views/Kale-and-White-Bean-Soup-106153#ixzz2gKmgMxq7

Sausage would work well in there. This is similar to what make. Why so much liquid?

shaarona
09-29-2013, 08:22 PM
Sausage would work well in there. This is similar to what make. Why so much liquid?

I prefer it not so thick...

Do you make Okra and beef soup?

oceanloverOH
09-29-2013, 08:24 PM
Awww, if I were there you know I'd get ya up and running--and I can cook! Hugs and love out to you and Papa Devil Dog.

Thanks, sweetie. PDD will be here for Christmas this year and I can't wait to see him! Here is what I'm going to get him for Christmas for his car; I think he'll like it:
4097

oceanloverOH
09-29-2013, 08:27 PM
Kale and White bean soup

1 lb dried white beans such as Great Northern or cannellini
2 onions, coarsely chopped
2 tablespoons olive oil
4 garlic cloves, finely chopped
5 cups chicken broth
2 qt water
1 (3- by 2-inch) piece Parmigiano-Reggiano rind
2 teaspoons salt
1/2 teaspoon black pepper
2 bay leaves
1 teaspoon finely chopped fresh rosemary
1 lb smoked sausage such as kielbasa (optional), sliced crosswise 1/4 inch thick
8 carrots, halved lengthwise and cut crosswise into 1/2-inch pieces
1 lb kale (preferably lacinato), stems and center ribs discarded and leaves coarsely chopped

I make this soup without meat.. and I use three bunches of Baby Kale

Oooo, shaarona, that looks REALLY good! I love soups with kale in them....and I would def use the sausage. Thank you! *copying/pasting into recipe file*

Mister D
09-29-2013, 08:28 PM
I prefer it not so thick...

Do you make Okra and beef soup?

Ah, I understand.

I rarely see okra around here.

Codename Section
09-29-2013, 08:29 PM
Kale is a superfood.
oceanloverOH I've got Alyosha on the kale. Great stuff. Also, eat Kale chips. Don't forget the cinnamon.

Mister D
09-29-2013, 08:30 PM
Oooo, @shaarona (http://thepoliticalforums.com/member.php?u=434), that looks REALLY good! I love soups with kale in them....and I would def use the sausage. Thank you! *copying/pasting into recipe file*

Greens and beans equals nutritional powerhouse. You strongly flavored meat though. Smoked hocks are great.

Mister D
09-29-2013, 08:31 PM
Kale is a superfood.
@oceanloverOH (http://thepoliticalforums.com/member.php?u=494) I've got @Alyosha (http://thepoliticalforums.com/member.php?u=863) on the kale. Great stuff. Also, eat Kale chips. Don't forget the cinnamon.

I eat a lot of it. I grabbed some turnip greens this week though.

shaarona
09-29-2013, 08:31 PM
Oooo, @shaarona (http://thepoliticalforums.com/member.php?u=434), that looks REALLY good! I love soups with kale in them....and I would def use the sausage. Thank you! *copying/pasting into recipe file*

I learned it from an Italian lady in Switzerland years ago.. I think it will become a favorite.

Captain Obvious
09-29-2013, 08:32 PM
Haven't made it in a while but used to make oxtail soup a lot when I lived near to a local butcher who would save them for me. Used to get a shitload of them sliced up, would brown them in the oven for an hour or two and boil them all day. Next day I'd make soup from that stock. It was pretty damn good, that stock got a lot of body from the tail fat and bone.

Mister D
09-29-2013, 08:32 PM
Haven't made it in a while but used to make oxtail soup a lot when I lived near to a local butcher who would save them for me. Used to get a shitload of them sliced up, would brown them in the oven for an hour or two and boil them all day. Next day I'd make soup from that stock. It was pretty damn good, that stock got a lot of body from the tail fat and bone.

Oh wow. That sounds like it would make a killer stock.

Captain Obvious
09-29-2013, 08:34 PM
It was heavy. I'd add whatever looked good at the grocery. Onions of course, lots of them chopped up. Anything else, but I always add cabbage to heavy stock soups except chicken soup. Cabbage is awesome, especially in soup. Tomato also, but that adds a different twist. Celery is a must - including the leaves, and/or parsley.

Carrots add sweetness and are almost a must also.

oceanloverOH
09-29-2013, 08:35 PM
I learned it from an Italian lady in Switzerland years ago.. I think it will become a favorite.

Question: Where would I find the Parmegiano rind?

shaarona
09-29-2013, 08:35 PM
Ah, I understand.

I rarely see okra around here.

People seem to love Okra or hate it.. I love it.

Its pretty simple.
1 can diced tomatoes
1 can beef consommé
4 cups of water
onion, garlic, bay leaf
Cook beef cubes slowly until very tender.

At the end add okra for the last 15 minutes..

A shot of Tabasco .. and you're done.

Its very good with a side of cornbread.

Mister D
09-29-2013, 08:37 PM
People seem to love Okra or hate it.. I love it.

Its pretty simple.
1 can diced tomatoes
1 can beef consommé
4 cups of water
onion, garlic, bay leaf
Cook beef cubes slowly until very tender.

At the end add okra for the last 15 minutes..

A shot of Tabasco .. and you're done.

Its very good with a side of cornbread.

I don't think I've ever had it. Worth a try for sure.

shaarona
09-29-2013, 08:37 PM
Question: Where would I find the Parmegiano rind?

In an Italian Deli/grocery store.

Or in the specialty chees area of your supermarket..

oceanloverOH
09-29-2013, 08:39 PM
It was heavy. I'd add whatever looked good at the grocery. Onions of course, lots of them chopped up. Anything else, but I always add cabbage to heavy stock soups except chicken soup. Cabbage is awesome, especially in soup. Tomato also, but that adds a different twist. Celery is a must - including the leaves, and/or parsley.

Carrots add sweetness and are almost a must also.

Ohhhhhhh, my Nana used to make oxtail soup when I was a child. She rolled out homemade noodles to go into it. Once the noodles had laid out for a couple of hours and were dry, I got to shake them out and drop them in the simmering stock for her. I loved her noodles raw (though now I'm told that's bad for you, it never killed me). Two for the pot, one for Ocean.....two for the pot, one for Ocean....LOL! If I had any clue at all where I could buy an oxtail, I'd sure give it a try........

Mister D
09-29-2013, 08:39 PM
It was heavy. I'd add whatever looked good at the grocery. Onions of course, lots of them chopped up. Anything else, but I always add cabbage to heavy stock soups except chicken soup. Cabbage is awesome, especially in soup. Tomato also, but that adds a different twist. Celery is a must - including the leaves, and/or parsley.

Carrots add sweetness and are almost a must also.

I'd imagine the fat and marrow made it pretty rich. I think tomato adds a nice color to beef based soups. I usually add some.

oceanloverOH
09-29-2013, 08:39 PM
In an Italian Deli/grocery store.

Or in the specialty chees area of your supermarket..

I will look for it....thanks!

Captain Obvious
09-29-2013, 08:45 PM
People seem to love Okra or hate it.. I love it.

Its pretty simple.
1 can diced tomatoes
1 can beef consommé
4 cups of water
onion, garlic, bay leaf
Cook beef cubes slowly until very tender.

At the end add okra for the last 15 minutes..

A shot of Tabasco .. and you're done.

Its very good with a side of cornbread.

Gawd - I love okra. Great in soups and battered and deep fried, but don't see it much around the NE.

My wife can't stand it.

oceanloverOH
09-29-2013, 08:48 PM
Gawd - I love okra. Great in soups and battered and deep fried, but don't see it much around the NE.

My wife can't stand it.

Here in Ohio, they carry fresh okra at Meijer. Grab some before you head out!

shaarona
09-29-2013, 08:49 PM
Potage des Grisson

I had the soup on every trip to Zurich.. Its very simple and sort of light and creamy.

Serve with French bread and a light salad like Boston lettuce.

5 cups chicken broth
2 cups water.
1 carrot chopped fine.
1 garlic clove.. mashed and minced
salt and pepper
small bag of barley .. or 1 1/2 cups.

It takes about 2 hours at a simmer.

If you are feeling froggy toss in two handfuls of baby spinach leaves towards the end.

Captain Obvious
09-29-2013, 08:50 PM
Here in Ohio, they carry fresh okra at Meijer. Grab some before you head out!

Where's there a Meijer? Here in S.OH/N.WV near Wheeling grocery stores are pretty... mundane.

shaarona
09-29-2013, 08:50 PM
Gawd - I love okra. Great in soups and battered and deep fried, but don't see it much around the NE.

My wife can't stand it.

Some brands of frozen Okra are quite good.. not for frying.. but for soups and gumbos.

oceanloverOH
09-29-2013, 09:04 PM
Where's there a Meijer? Here in S.OH/N.WV near Wheeling grocery stores are pretty... mundane.

Hmmmm....they're pretty much concentrated in the center of OH.....too bad I didn't know to tell you while you were in the Columbus area this afternoon.

5050 N Hamilton Rd
Columbus, Ohio 43230
(614) 855-4900
store hours
Open 24 hrs a day, 364 days a year.

1661 Hilliard Rd
Columbus, Ohio 43228
(614) 771-4800
store hours
Open 24 hrs a day, 364 days a year.

5555 Cleveland Ave
Columbus, Ohio 43231
(614) 899-6400
store hours
6am - Midnight daily

Dr. Who
09-29-2013, 10:21 PM
Ohhhhhhh, my Nana used to make oxtail soup when I was a child. She rolled out homemade noodles to go into it. Once the noodles had laid out for a couple of hours and were dry, I got to shake them out and drop them in the simmering stock for her. I loved her noodles raw (though now I'm told that's bad for you, it never killed me). Two for the pot, one for Ocean.....two for the pot, one for Ocean....LOL! If I had any clue at all where I could buy an oxtail, I'd sure give it a try........
Europeans love oxtail and so do people from the Caribbean community. If you have either demographic near you, you are likely to find oxtail in the butcher shops.

shaarona
09-30-2013, 06:00 AM
Europeans love oxtail and so do people from the Caribbean community. If you have either demographic near you, you are likely to find oxtail in the butcher shops.

I have never tried oxtails, but they sell them in the supermarkets in Atlanta. How do they taste? Are they strong?

Paperback Writer
09-30-2013, 07:56 AM
No, no, no! I love me some @Paperback Writer (http://thepoliticalforums.com/member.php?u=862)! No beating him up!

You guys are good for me....I needed a little complimenting today, it's not been a good day; thank you! And there's enough of me nowadays to split three ways.....teehee

Thank you, lovely. This ruffians are just jealous that we have a special connection and they do not.

Mister D
09-30-2013, 08:00 AM
Potage des Grisson

I had the soup on every trip to Zurich.. Its very simple and sort of light and creamy.

Serve with French bread and a light salad like Boston lettuce.

5 cups chicken broth
2 cups water.
1 carrot chopped fine.
1 garlic clove.. mashed and minced
salt and pepper
small bag of barley .. or 1 1/2 cups.

It takes about 2 hours at a simmer.

If you are feeling froggy toss in two handfuls of baby spinach leaves towards the end.

Very simple.

shaarona
09-30-2013, 08:08 AM
Very simple.

It is simple and quite lovely..

The all time easiest soup is Italian Rag soup.. It takes 10 minutes.

You heat up some chicken broth.. Season with just a little garlic. Toss in a few handfuls of baby spinach..

Wait 4 minutes.. turn the heat off and stir in a beaten egg.

My children LOVED it when they were down with a cold...

Mister D
09-30-2013, 08:48 AM
It is simple and quite lovely..

The all time easiest soup is Italian Rag soup.. It takes 10 minutes.

You heat up some chicken broth.. Season with just a little garlic. Toss in a few handfuls of baby spinach..

Wait 4 minutes.. turn the heat off and stir in a beaten egg.

My children LOVED it when they were down with a cold...

That's a good one too. I eat soup year round.

shaarona
09-30-2013, 08:53 AM
That's a good one too. I eat soup year round.

Me too... I have eaten some wonderful soups in Europe that I could not duplicate. Drives me nuts.

Mister D
09-30-2013, 08:57 AM
Me too... I have eaten some wonderful soups in Europe that I could not duplicate. Drives me nuts.

I rarely follow recipes. I use them as a general guide.

shaarona
09-30-2013, 09:02 AM
I rarely follow recipes. I use them as a general guide.

A cook after my own heart.

Venus
09-30-2013, 09:22 AM
I made lentil soup yesterday.

Next I'm make my beef vegetable soup. yum

shaarona
09-30-2013, 09:46 AM
I made lentil soup yesterday.

Next I'm make my beef vegetable soup. yum

I love vegetable beef soup and usually put a little bit of cabbage in mine.

Venus
09-30-2013, 09:47 AM
I love vegetable beef soup and usually put a little bit of cabbage in mine.


I do about half the time. My mother loves cabbage, me not so much. So I compromise.

shaarona
09-30-2013, 09:49 AM
I do about half the time. My mother loves cabbage, me not so much. So I compromise.

To me it cuts the sweetness of the carrots.. and of course it needs a shot of Tabasco.

My starter is a can of beef Consomme.

Venus
09-30-2013, 09:56 AM
To me it cuts the sweetness of the carrots.. and of course it needs a shot of Tabasco.

My starter is a can of beef Consomme.


I start with a quick sear on the chuck roast before putting into the over. I use my cast iron skillet.

Once that's cooked and cool, I cut into pieces.

I add the following, including the liquid from the canned vegetables.

One big can of green beans
One can of corn
One can of creamed corn
One can of peas
Cut carrots
Cut potatoes
Cabbage..sometimes
Crushed tomatoes...sometimes
Tomato juice.

Let simmer for a couple of hours.

shaarona
09-30-2013, 09:57 AM
I start with a quick sear on the chuck roast before putting into the over. I use my cast iron skillet.

Once that's cooked and cool, I cut into pieces.

I add the following, including the liquid from the canned vegetables.

One big can of green beans
One can of corn
One can of creamed corn
One can of peas
Cut carrots
Cut tomatoes
Cabbage..sometimes
Crushed tomatoes...sometimes
Tomato juice.

Let simmer for a couple of hours.

Sounds wonderful.. Is it very thick or just medium consistence?

I have never used creamed corn.

Venus
09-30-2013, 10:01 AM
Sounds wonderful.. Is it very thick or just medium consistence?

I have never used creamed corn.


You can make it thick or medium by the amount of tomato juice you add.

I like mine medium, which is usually a 1/2-2/3 of a large can.

Oh, and that's cut potatoes not cut tomatoes.

shaarona
09-30-2013, 10:04 AM
You can make it thick or medium by the amount of tomato juice you add.

I like mine medium, which is usually a 1/2-2/3 of a large can.

Oh, and that's cut potatoes not cut tomatoes.

I may try adding creamed corn... Sometimes I use V 8 along with the beef Consomme.

Venus
09-30-2013, 10:09 AM
I may try adding creamed corn... Sometimes I use V 8 along with the beef Consomme.


I have to watch my salt intake, so I usually don't have any premade consomme or stocks.

Let me know how the creamed corn works out for you.

shaarona
09-30-2013, 10:12 AM
I have to watch my salt intake, so I usually don't have any premade consomme or stocks.

Let me know how the creamed corn works out for you.

I use very little salt myself.. I will let you know about the creamed corn.. I also use Okra in mine.

Venus
09-30-2013, 10:30 AM
I use very little salt myself.. I will let you know about the creamed corn.. I also use Okra in mine.

No, no okra for me :)

shaarona
09-30-2013, 10:32 AM
No, no okra for me :)

LOLOL..

Either one loves it or hates it..

oceanloverOH
09-30-2013, 11:56 AM
You ladies appear to make beef vegetable soup about the same way I do. I have been known, however, to slice a zucchini or two into half-moons and include that......yum!

Peter1469
09-30-2013, 02:23 PM
A cook after my own heart.


Me three.

Mister D
09-30-2013, 02:30 PM
Me three.

Yeah, I'll add more garlic or chilis even when they aren't called for. It's not a science.

Green Arrow
09-30-2013, 03:13 PM
Yeah, I'll add more garlic or chilis even when they aren't called for. It's not a science.

Oh, garlic is good in just about everything. I always add it in.

oceanloverOH
09-30-2013, 04:40 PM
I LOVE garlic. I ALWAYS add more garlic!

GrassrootsConservative
09-30-2013, 04:46 PM
Agree with all of you. Garlic is really tasty and enhances the aroma of any food as well.

The perfect cherry on top of any pasta dish - garlic and real (not the canned shakeable stuff) Parmesan cheese.

shaarona
09-30-2013, 05:11 PM
Chicken Garlic Ginger

2 tablespoons olive oil (http://www.food.com/library/olive-oil-495) 2 tablespoons fresh garlic (http://www.food.com/library/garlic-165), minced
2 tablespoons fresh ginger (http://www.food.com/library/ginger-166), minced

1 teaspoon cayenne pepper (http://www.food.com/library/cayenne-pepper-320)
salt (http://www.food.com/library/salt-359), to taste
pepper (http://www.food.com/library/pepper-337), to taste
1 large sweet onion (http://www.food.com/library/onion-148), Finely diced
2 lbs boneless skinless chicken breasts (http://www.food.com/library/chicken-221), cut into pieces
1/2 cup fresh carrot (http://www.food.com/library/carrot-213), sliced
32 ounces chicken broth (http://www.food.com/library/broth-154), organic
6 -8 cups water (http://www.food.com/library/water-459), depending on preference
1 cup fresh spinach (http://www.food.com/library/spinach-301)


1/2 teaspoon red pepper flakes.
Directions:


1
Heat olive oil in a large pan.

Add fresh garlic, fresh ginger, and onion.

Cook for 3-4 minutes. Add Ginger paste, cayenne pepper, and salt & pepper. Cook for an additional 3-4 minutes, stirring often.

Add the chicken broth, water, chicken, and carrots.
Bring to a boil. Reduce heat and simmer for 30 minutes (feel free to cook on low for up to an hour).
Add spinach and let cook for 5 minutes just before serving.

Dr. Who
09-30-2013, 06:43 PM
I have never tried oxtails, but they sell them in the supermarkets in Atlanta. How do they taste? Are they strong?

If you ask any great chef, they will tell you they make the best stock and the best gravies. They are a bit fatty, but they also have bone and cartilage. When they cook they release both the bone marrow and gelatine which enriches the stock. They take quite a while to become tender, unless you partially cook them in a pressure cooker. They taste very rich - a bit like beef rib meat but even better. I think its best to cool them after cooking and let all the fat congeal so that it can be removed. Perhaps you should try them at a restaurant. I love them Caribbean style, but they are quite spicy, so if you don't like spices you might not care for that treatment.

Here's a tasty sounding recipe for oxtail soup:
2 pounds oxtail, cut in 1 to 1-1/2-inch chunks and trimmed of excess fat
1/2 cup unsifted flour plus 2 tablespoons
2 Tablespoons beef drippings or cooking oil
2 medium-size yellow onions, peeled and minced
2 quarts water, or 6 cups water and 1 pint beef broth or bouillon
Dredge oxtails in 1/2 cup flour, then brown in drippings in a large, heavy kettle over high heat; drain on paper toweling.

Turn heat to moderate and stir-fry onions 8 to 10 minutes until golden; sprinkle in remaining flour, mix well, and brown lightly.

Slowly add water, stir in tomato paste, salt, and pepper, also bay leaf tied in cheesecloth with thyme, cloves, and parsley. Return oxtail to kettle, cover, and simmer 3 hours until meat is fork tender; cool and skim off fat; remove cheesecloth bag.

Separate meat from bones, cut in bite-size pieces, and return to kettle along with carrots and celery. Cover and simmer 10 to 15 minutes until carrots are tender. If you like, mix in sherry or port wine.

Serve as is or strain kettle liquid, serve as a first course, and follow with oxtail and vegetables.

shaarona
09-30-2013, 06:46 PM
If you ask any great chef, they will tell you they make the best stock and the best gravies. They are a bit fatty, but they also have bone and cartilage. When they cook they release both the bone marrow and gelatine which enriches the stock. They take quite a while to become tender, unless you partially cook them in a pressure cooker. They taste very rich - a bit like beef rib meat but even better. I think its best to cool them after cooking and let all the fat congeal so that it can be removed. Perhaps you should try them at a restaurant. I love them Caribbean style, but they are quite spicy, so if you don't like spices you might not care for that treatment.

Here's a tasty sounding recipe for oxtail soup:
2 pounds oxtail, cut in 1 to 1-1/2-inch chunks and trimmed of excess fat
1/2 cup unsifted flour plus 2 tablespoons
2 Tablespoons beef drippings or cooking oil
2 medium-size yellow onions, peeled and minced
2 quarts water, or 6 cups water and 1 pint beef broth or bouillon
Dredge oxtails in 1/2 cup flour, then brown in drippings in a large, heavy kettle over high heat; drain on paper toweling.

Turn heat to moderate and stir-fry onions 8 to 10 minutes until golden; sprinkle in remaining flour, mix well, and brown lightly.

Slowly add water, stir in tomato paste, salt, and pepper, also bay leaf tied in cheesecloth with thyme, cloves, and parsley. Return oxtail to kettle, cover, and simmer 3 hours until meat is fork tender; cool and skim off fat; remove cheesecloth bag.

Separate meat from bones, cut in bite-size pieces, and return to kettle along with carrots and celery. Cover and simmer 10 to 15 minutes until carrots are tender. If you like, mix in sherry or port wine.

Serve as is or strain kettle liquid, serve as a first course, and follow with oxtail and vegetables.

Sounds wonderful.. and I love what happens when marrow is released into any soup or stew.

oceanloverOH
09-30-2013, 08:09 PM
If you ask any great chef, they will tell you they make the best stock and the best gravies. They are a bit fatty, but they also have bone and cartilage. When they cook they release both the bone marrow and gelatine which enriches the stock. They take quite a while to become tender, unless you partially cook them in a pressure cooker. They taste very rich - a bit like beef rib meat but even better. I think its best to cool them after cooking and let all the fat congeal so that it can be removed. Perhaps you should try them at a restaurant. I love them Caribbean style, but they are quite spicy, so if you don't like spices you might not care for that treatment.

Here's a tasty sounding recipe for oxtail soup:
2 pounds oxtail, cut in 1 to 1-1/2-inch chunks and trimmed of excess fat
1/2 cup unsifted flour plus 2 tablespoons
2 Tablespoons beef drippings or cooking oil
2 medium-size yellow onions, peeled and minced
2 quarts water, or 6 cups water and 1 pint beef broth or bouillon
Dredge oxtails in 1/2 cup flour, then brown in drippings in a large, heavy kettle over high heat; drain on paper toweling.

Turn heat to moderate and stir-fry onions 8 to 10 minutes until golden; sprinkle in remaining flour, mix well, and brown lightly.

Slowly add water, stir in tomato paste, salt, and pepper, also bay leaf tied in cheesecloth with thyme, cloves, and parsley. Return oxtail to kettle, cover, and simmer 3 hours until meat is fork tender; cool and skim off fat; remove cheesecloth bag.

Separate meat from bones, cut in bite-size pieces, and return to kettle along with carrots and celery. Cover and simmer 10 to 15 minutes until carrots are tender. If you like, mix in sherry or port wine.

Serve as is or strain kettle liquid, serve as a first course, and follow with oxtail and vegetables.

YUM! Sounds like my Nana's recipe, except she never used sherry or wine, and would add in the homemade noodles (which would soak up some of the fat).

Captain Obvious
09-30-2013, 09:27 PM
No chili recipes, WTF

Captain Obvious
09-30-2013, 09:29 PM
I make a wierd chili out of whole smoked turkey and chopped kosher dill pickles.

I also use corn instead of beans, I hate getting gassy

Mister D
09-30-2013, 09:31 PM
I make a wierd chili out of whole smoked turkey and chopped kosher dill pickles.

I also use corn instead of beans, I hate getting gassy

I use both.

Dr. Who
09-30-2013, 09:36 PM
I use both.

I make a chilli for someone who can eat neither tomatoes or beans (as in the dried variety). Instead of tomatoes I use tomatillos and roasted red peppers and I add corn and peas instead of beans.

Captain Obvious
09-30-2013, 09:36 PM
Yeah, you almost OD'd on beans once, right?

Mister D
09-30-2013, 09:40 PM
Yeah, you almost OD'd on beans once, right?

The doc said it could have been that but half the time gout has nothing to do with your diet. Shrug. Hasn't returned praise God.

Mister D
09-30-2013, 09:41 PM
I make a chilli for someone who can eat neither tomatoes or beans (as in the dried variety). Instead of tomatoes I use tomatillos and roasted red peppers and I add corn and peas instead of beans.

I can see how that might work. That would be too sweet for me though.

Dr. Who
09-30-2013, 09:53 PM
I can see how that might work. That would be too sweet for me though.It's about the ratios, I also use green peppers but not roasted, and of course plenty of beef, chilli powder, garlic, onions and hot peppers. It really tastes rather close to regular chilli. I add a little acid to make it more similar to tomatoes.

shaarona
10-01-2013, 09:59 AM
Chili anyone?

•3 cans (15 ounces each) red kidney beans, pinto beans or small red beans, drained
•1 tablespoon vegetable oil
•1 large onion, quartered, diced
. 3 gloves garlic mashed and minced
•1 green bell pepper, chopped (optional)
•1 1/4 pound ground round
•1 can (14.5 ounces) tomatoes
or one large can of Stewed tomatoes (my preference) 1 finely chopped jalapeno chile pepper, Do not seed
•1 can (8 ounces) tomato sauce
•1 tablespoon chili powder
.2 teaspoons of cumin
•1 1/2 teaspoons salt
•dash cayenne pepper, or to taste
• Red pepper flakes or Tabasco
•2 bay leaves

Mister D
10-01-2013, 10:27 AM
Unless I'm pressed fror time I use dry beans. I cook them separately and then add them toward the end.

shaarona
10-01-2013, 10:31 AM
Unless I'm pressed fror time I use dry beans. I cook them separately and then add them toward the end.

I do too sometimes.. It saves money.