tag:blogger.com,1999:blog-15649813173985464892024-03-14T00:11:21.958-07:00Soup on a Shoestring Pam Pettyhttp://www.blogger.com/profile/07724202154651263943noreply@blogger.comBlogger26125tag:blogger.com,1999:blog-1564981317398546489.post-13457722006603838352020-04-26T18:35:00.001-07:002020-04-27T09:31:03.589-07:00Base Soup that Keeps on Keepin' On <br />
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<b style="mso-bidi-font-weight: normal;">Base Soup that Keeps
on Keepin’ On</b></div>
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If I develop a Rain Water Soup, it will break the
Internet!!<span style="mso-spacerun: yes;"> </span>I have determined not to let
anything Covid 19 get me down.<span style="mso-spacerun: yes;"> </span>This is
my 64<sup>th</sup> spring in Tennessee so I understand this roller-coaster ride
we are all buckled into and refuse for these dark, damp days to get me
down.<span style="mso-spacerun: yes;"> </span>Tornadoes threaten, beans, toilet
tissue, and odd amenities have disappeared from shelves.<span style="mso-spacerun: yes;"> </span>I am tempted to hit the skids on that, but I
shall not let it get me down.<span style="mso-spacerun: yes;"> </span>Right now,
I am making do.<span style="mso-spacerun: yes;"> </span>Have the right
ingredient/implement or item I need to accomplish some goal like cooking,
gardening, or housekeeping?<span style="mso-spacerun: yes;"> </span>Good, I use
it.<span style="mso-spacerun: yes;"> </span>Don’t have it?<span style="mso-spacerun: yes;"> </span>Make do.<span style="mso-spacerun: yes;">
</span>One quick Google search and almost ANYTHING has a substitute that will
work.<span style="mso-spacerun: yes;"> </span>No waste, use-it-up, wear-it-out
state-of-mind that suites me well.<span style="mso-spacerun: yes;">
</span>Reminds me of a story about my grandmother. </div>
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Did I tell you about cleaning out the outbuildings at my
grandparents’ farm in Beech Hill, Tennessee?<span style="mso-spacerun: yes;">
</span>As my sisters and I went from building to building (shed, barn, hayloft, and hen-house) as we discovered many “treasures.”<span style="mso-spacerun: yes;"> </span>My grandparents had built every building on
the farm and each was a trove of stories and blasts-from-the-past that
delighted us.<span style="mso-spacerun: yes;"> </span>We saved the henhouse for
last for obvious reasons.<span style="mso-spacerun: yes;"> </span>It was an old
log building with a rickety door, no windows, and little prospect of housing
anything of value.<span style="mso-spacerun: yes;"> </span>And I thought it was
likely to stink.<span style="mso-spacerun: yes;"> </span>When we pried the door
open the light spilled on to the most amazing sight – none of us could have
been prepared for this.<span style="mso-spacerun: yes;"> </span>There were
hundreds of empty one-gallon milk jugs!<span style="mso-spacerun: yes;">
</span>Most were hung from ropes from the ceiling.<span style="mso-spacerun: yes;"> </span>Not thrown in there, but orderly arranged on
long strands of rope.<span style="mso-spacerun: yes;"> </span>I loved everything
about my grandmother – everything.<span style="mso-spacerun: yes;"> </span>She
saved the foam trays that meat comes on, she saved bread-ties, and jars and
empty bread bags and coffee cans.<span style="mso-spacerun: yes;"> </span>Those
were just top of the list. Nothing was cluttered or even in view, but they were
saved and used, and used, and used.<span style="mso-spacerun: yes;">
</span>Except those milk jugs.<span style="mso-spacerun: yes;"> </span>I will never
know her plan, but by George, I do not doubt that she had one.<span style="mso-spacerun: yes;"> </span>Now-a-days when I “make do” with something, I
smile to myself knowing how proud she would be of me.<span style="mso-spacerun: yes;"> </span></div>
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So, what does all of that have to do with the soup I am
recommending today?<span style="mso-spacerun: yes;"> </span>Several of you have
told me that you only cook once or twice a week and live off leftovers the rest
of the days.<span style="mso-spacerun: yes;"> </span>Got me to thinking about
how to take something on hand and see how many ways we could “make it new” all
week.<span style="mso-spacerun: yes;"> </span>Came up with this – hope it works
for you.</div>
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<br /></div>
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<b style="mso-bidi-font-weight: normal;">Base Soup</b><span style="mso-spacerun: yes;"> </span>(vegetable-cheese) </div>
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<b style="mso-bidi-font-weight: normal;">Ingredients</b></div>
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3 tablespoons butter</div>
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4 -6 slices bacon (I cut this into tiny bits with kitchen
scissors)</div>
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1 large onion, finely chopped with kitchen chopper (see
Pam’s Musts kitchen <br />
<span style="mso-spacerun: yes;"> </span>gadgets post) </div>
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3-5 carrots, diced (kitchen chopper)</div>
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1 whole head broccoli, diced (less if you want)</div>
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1 whole cauliflower, diced </div>
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3 cloves of garlic, minced </div>
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1 teaspoon dried thyme</div>
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1 teaspoon chili powder</div>
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3 tablespoons parsley (dried, or ¼ cup fresh)</div>
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¼-1/2 teaspoon cayenne pepper</div>
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salt and pepper to taste </div>
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6 cups broth – can use chicken, beef, vegetable </div>
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1 – 2 cups heavy cream </div>
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2 – 3 cups shredded cheddar cheese </div>
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<br /></div>
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Yes, that makes a lot of soup.<span style="mso-spacerun: yes;"> </span>That’s ok – you can cut it in half or double
it!<span style="mso-spacerun: yes;"> </span>Depends on how many times you want
to use it the week you make it.<span style="mso-spacerun: yes;"> </span></div>
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<br /></div>
<div class="MsoListParagraphCxSpFirst" style="mso-list: l0 level1 lfo1; text-indent: -.25in;">
<span style="mso-bidi-font-family: Cambria; mso-bidi-theme-font: minor-latin; mso-fareast-font-family: Cambria; mso-fareast-theme-font: minor-latin;"><span style="mso-list: Ignore;">1.<span style="font: 7.0pt "Times New Roman";">
</span></span></span>In a big pot (Dutch oven) brown the bacon in a
couple of tablespoons of butter.<span style="mso-spacerun: yes;"> </span></div>
<div class="MsoListParagraphCxSpMiddle" style="mso-list: l0 level1 lfo1; text-indent: -.25in;">
<span style="mso-bidi-font-family: Cambria; mso-bidi-theme-font: minor-latin; mso-fareast-font-family: Cambria; mso-fareast-theme-font: minor-latin;"><span style="mso-list: Ignore;">2.<span style="font: 7.0pt "Times New Roman";">
</span></span></span>Remove crispy bacon bits leaving the grease in
pot.<span style="mso-spacerun: yes;"> </span>You will use them later.</div>
<div class="MsoListParagraphCxSpMiddle" style="mso-list: l0 level1 lfo1; text-indent: -.25in;">
<span style="mso-bidi-font-family: Cambria; mso-bidi-theme-font: minor-latin; mso-fareast-font-family: Cambria; mso-fareast-theme-font: minor-latin;"><span style="mso-list: Ignore;">3.<span style="font: 7.0pt "Times New Roman";">
</span></span></span>Add diced onion to the pot. When they are
translucent, add all other veggies.<span style="mso-spacerun: yes;"> </span></div>
<div class="MsoListParagraphCxSpMiddle" style="mso-list: l0 level1 lfo1; text-indent: -.25in;">
<span style="mso-bidi-font-family: Cambria; mso-bidi-theme-font: minor-latin; mso-fareast-font-family: Cambria; mso-fareast-theme-font: minor-latin;"><span style="mso-list: Ignore;">4.<span style="font: 7.0pt "Times New Roman";">
</span></span></span>Cook until all veggies are mostly soft.<span style="mso-spacerun: yes;"> </span>This is why you needed to dice them
finely.<span style="mso-spacerun: yes;"> </span>Add more butter if needed.<span style="mso-spacerun: yes;"> </span>Add ¼ cup of the broth to steam the veggies
to rush them up a bit.</div>
<div class="MsoListParagraphCxSpMiddle" style="mso-list: l0 level1 lfo1; text-indent: -.25in;">
<span style="mso-bidi-font-family: Cambria; mso-bidi-theme-font: minor-latin; mso-fareast-font-family: Cambria; mso-fareast-theme-font: minor-latin;"><span style="mso-list: Ignore;">5.<span style="font: 7.0pt "Times New Roman";">
</span></span></span>Add the rest of the broth and all the
seasonings.<span style="mso-spacerun: yes;"> </span></div>
<div class="MsoListParagraphCxSpMiddle" style="mso-list: l0 level1 lfo1; text-indent: -.25in;">
<span style="mso-bidi-font-family: Cambria; mso-bidi-theme-font: minor-latin; mso-fareast-font-family: Cambria; mso-fareast-theme-font: minor-latin;"><span style="mso-list: Ignore;">6.<span style="font: 7.0pt "Times New Roman";">
</span></span></span>Heat until almost a boil and let the veggies
settle in with the broth and become one.<span style="mso-spacerun: yes;">
</span></div>
<div class="MsoListParagraphCxSpMiddle" style="mso-list: l0 level1 lfo1; text-indent: -.25in;">
<span style="mso-bidi-font-family: Cambria; mso-bidi-theme-font: minor-latin; mso-fareast-font-family: Cambria; mso-fareast-theme-font: minor-latin;"><span style="mso-list: Ignore;">7.<span style="font: 7.0pt "Times New Roman";">
</span></span></span>At this point if you want a really smooth soup,
use an immersion blender to reduce small veggies to tiny veggies.<span style="mso-spacerun: yes;"> </span>You do not have to do this if you like
chunkier soup, but it might stretch better into more things if you smooth this
soup now.<span style="mso-spacerun: yes;"> </span></div>
<div class="MsoListParagraphCxSpMiddle" style="mso-list: l0 level1 lfo1; text-indent: -.25in;">
<span style="mso-bidi-font-family: Cambria; mso-bidi-theme-font: minor-latin; mso-fareast-font-family: Cambria; mso-fareast-theme-font: minor-latin;"><span style="mso-list: Ignore;">8.<span style="font: 7.0pt "Times New Roman";">
</span></span></span>Turn soup on low and add cheese a cup at a time
until smooth and completely dissolved.<span style="mso-spacerun: yes;">
</span>You want this really cheesy so add some Velvetta as well if you
like.<span style="mso-spacerun: yes;"> </span></div>
<div class="MsoListParagraphCxSpMiddle" style="mso-list: l0 level1 lfo1; text-indent: -.25in;">
<span style="mso-bidi-font-family: Cambria; mso-bidi-theme-font: minor-latin; mso-fareast-font-family: Cambria; mso-fareast-theme-font: minor-latin;"><span style="mso-list: Ignore;">9.<span style="font: 7.0pt "Times New Roman";">
</span></span></span>Turn soup on low, low setting and add heavy
cream.<span style="mso-spacerun: yes;"> </span></div>
<div class="MsoListParagraphCxSpLast" style="mso-list: l0 level1 lfo1; text-indent: -.25in;">
<span style="mso-bidi-font-family: Cambria; mso-bidi-theme-font: minor-latin; mso-fareast-font-family: Cambria; mso-fareast-theme-font: minor-latin;"><span style="mso-list: Ignore;">10.<span style="font: 7.0pt "Times New Roman";"> </span></span></span><span style="mso-spacerun: yes;"> </span>Right now it is ready for a bowl, some crusty
dipping bread, a big sprinkle of bacon bits, and a big smile of
satisfaction.<span style="mso-spacerun: yes;"> </span></div>
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Ways to use leftover soup:</div>
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<b style="mso-bidi-font-weight: normal;">Au gratin Potatoes
(the cheating way)</b></div>
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<br /></div>
<div class="MsoListParagraphCxSpFirst" style="mso-list: l3 level1 lfo2; text-indent: -.25in;">
<span style="mso-bidi-font-family: Cambria; mso-bidi-theme-font: minor-latin; mso-fareast-font-family: Cambria; mso-fareast-theme-font: minor-latin;"><span style="mso-list: Ignore;">1)<span style="font: 7.0pt "Times New Roman";">
</span></span></span>Slice or dice potatoes in pot of<span style="mso-spacerun: yes;"> </span>salted water like you were making mashed
potatoes. </div>
<div class="MsoListParagraphCxSpLast" style="mso-list: l3 level1 lfo2; text-indent: -.25in;">
<span style="mso-bidi-font-family: Cambria; mso-bidi-theme-font: minor-latin; mso-fareast-font-family: Cambria; mso-fareast-theme-font: minor-latin;"><span style="mso-list: Ignore;">2)<span style="font: 7.0pt "Times New Roman";">
</span></span></span>When potatoes are tender drain them and add them
to a baking dish or crock pot, baptize them with leftover base soup, top with
some extra cheese.<span style="mso-spacerun: yes;"> </span>Cook in crock pot or
in the oven (350) until heated throughout and bubbly around edges.<span style="mso-spacerun: yes;"> </span></div>
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<b style="mso-bidi-font-weight: normal;">Breakfast for the
Week </b></div>
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<span style="mso-tab-count: 1;"> </span>1.<span style="mso-spacerun: yes;"> </span>Saute some ham, green onions, green peppers,
and mushrooms in 3 <br />
<span style="mso-spacerun: yes;"> </span>tablespoons
butter.<span style="mso-spacerun: yes;"> </span></div>
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<span style="mso-tab-count: 1;"> </span>2.<span style="mso-spacerun: yes;"> </span>Add some eggs (all this is proportional folks
– depends on how many days <br />
<span style="mso-spacerun: yes;"> </span><span style="mso-spacerun: yes;"> </span>you want to eat eggs!).<span style="mso-spacerun: yes;"> </span>Soft scramble the eggs until they are set. </div>
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<span style="mso-tab-count: 1;"> </span>3.<span style="mso-spacerun: yes;"> </span>Stir in enough of your leftover soup to add a
good cheesy consistency.<span style="mso-spacerun: yes;"> </span></div>
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<span style="mso-tab-count: 1;"> </span>4.<span style="mso-spacerun: yes;"> </span>Pour into individual over-proof baking dishes
(serving size) and put in <br />
<span style="mso-spacerun: yes;"> </span>refrigerator and leave
there at least overnight.<span style="mso-spacerun: yes;"> </span></div>
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<span style="mso-tab-count: 1;"> </span>5.<span style="mso-spacerun: yes;"> </span>Cook each morning as suit your plans at 350
degrees for 15 – 18 minutes.<span style="mso-spacerun: yes;"> </span></div>
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<b style="mso-bidi-font-weight: normal;">Cheesy Chicken </b></div>
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<br /></div>
<div class="MsoListParagraphCxSpFirst" style="margin-left: .75in; mso-add-space: auto; mso-list: l1 level1 lfo3; text-indent: -.25in;">
<span style="mso-bidi-font-family: Cambria; mso-bidi-theme-font: minor-latin; mso-fareast-font-family: Cambria; mso-fareast-theme-font: minor-latin;"><span style="mso-list: Ignore;">1.<span style="font: 7.0pt "Times New Roman";">
</span></span></span>Use either chicken breasts or chicken thighs.</div>
<div class="MsoListParagraphCxSpMiddle" style="margin-left: .75in; mso-add-space: auto; mso-list: l1 level1 lfo3; text-indent: -.25in;">
<span style="mso-bidi-font-family: Cambria; mso-bidi-theme-font: minor-latin; mso-fareast-font-family: Cambria; mso-fareast-theme-font: minor-latin;"><span style="mso-list: Ignore;">2.<span style="font: 7.0pt "Times New Roman";">
</span></span></span>Sprinkle with salt, pepper, and paprika.<span style="mso-spacerun: yes;"> </span></div>
<div class="MsoListParagraphCxSpMiddle" style="margin-left: .75in; mso-add-space: auto; mso-list: l1 level1 lfo3; text-indent: -.25in;">
<span style="mso-bidi-font-family: Cambria; mso-bidi-theme-font: minor-latin; mso-fareast-font-family: Cambria; mso-fareast-theme-font: minor-latin;"><span style="mso-list: Ignore;">3.<span style="font: 7.0pt "Times New Roman";">
</span></span></span>Brown in butter or olive oil on stove top.<span style="mso-spacerun: yes;"> </span>Do not cook completely, but get a pretty
brown color.<span style="mso-spacerun: yes;"> </span></div>
<div class="MsoListParagraphCxSpMiddle" style="margin-left: .75in; mso-add-space: auto; mso-list: l1 level1 lfo3; text-indent: -.25in;">
<span style="mso-bidi-font-family: Cambria; mso-bidi-theme-font: minor-latin; mso-fareast-font-family: Cambria; mso-fareast-theme-font: minor-latin;"><span style="mso-list: Ignore;">4.<span style="font: 7.0pt "Times New Roman";">
</span></span></span>Add chicken to oven-proof baking dish.<span style="mso-spacerun: yes;"> </span>Cover with leftover base soup.<span style="mso-spacerun: yes;"> </span>Top with crunched up:<span style="mso-spacerun: yes;"> </span>Parmesan cheese crisps; Ritz crackers,
flavored potato chips (like Ranch or Green Onion).<span style="mso-spacerun: yes;"> </span>You can get crazy here and add bacon bits, or
sundried tomatoes.<span style="mso-spacerun: yes;"> </span>No wrong way.</div>
<div class="MsoListParagraphCxSpLast" style="margin-left: .75in; mso-add-space: auto; mso-list: l1 level1 lfo3; text-indent: -.25in;">
<span style="mso-bidi-font-family: Cambria; mso-bidi-theme-font: minor-latin; mso-fareast-font-family: Cambria; mso-fareast-theme-font: minor-latin;"><span style="mso-list: Ignore;">5.<span style="font: 7.0pt "Times New Roman";">
</span></span></span>Bake chicken at 375 degrees until thoroughly
cooked (juices run clear) and the cheese soup is bubbly – and the top of a
beautiful brown.<span style="mso-spacerun: yes;"> </span></div>
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<b style="mso-bidi-font-weight: normal;">Crunchy Cheesy
Chicken </b></div>
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<br /></div>
<div class="MsoListParagraphCxSpFirst" style="margin-left: .75in; mso-add-space: auto; mso-list: l4 level1 lfo4; text-indent: -.25in;">
<span style="mso-bidi-font-family: Cambria; mso-bidi-theme-font: minor-latin; mso-fareast-font-family: Cambria; mso-fareast-theme-font: minor-latin;"><span style="mso-list: Ignore;">1.<span style="font: 7.0pt "Times New Roman";">
</span></span></span>Again with the chicken breasts or thighs.</div>
<div class="MsoListParagraphCxSpMiddle" style="margin-left: .75in; mso-add-space: auto; mso-list: l4 level1 lfo4; text-indent: -.25in;">
<span style="mso-bidi-font-family: Cambria; mso-bidi-theme-font: minor-latin; mso-fareast-font-family: Cambria; mso-fareast-theme-font: minor-latin;"><span style="mso-list: Ignore;">2.<span style="font: 7.0pt "Times New Roman";">
</span></span></span>Again with the soup.<span style="mso-spacerun: yes;"> </span></div>
<div class="MsoListParagraphCxSpMiddle" style="margin-left: .75in; mso-add-space: auto; mso-list: l4 level1 lfo4; text-indent: -.25in;">
<span style="mso-bidi-font-family: Cambria; mso-bidi-theme-font: minor-latin; mso-fareast-font-family: Cambria; mso-fareast-theme-font: minor-latin;"><span style="mso-list: Ignore;">3.<span style="font: 7.0pt "Times New Roman";">
</span></span></span>Dip each piece of chicken in cold leftover
cheese soup.</div>
<div class="MsoListParagraphCxSpMiddle" style="margin-left: .75in; mso-add-space: auto; mso-list: l4 level1 lfo4; text-indent: -.25in;">
<span style="mso-bidi-font-family: Cambria; mso-bidi-theme-font: minor-latin; mso-fareast-font-family: Cambria; mso-fareast-theme-font: minor-latin;"><span style="mso-list: Ignore;">4.<span style="font: 7.0pt "Times New Roman";">
</span></span></span>Then dip each piece in Panko, crushed Ritz
crackers, crushed Parm cheese crisps, crushed pecans, or crushed potato chips.</div>
<div class="MsoListParagraphCxSpMiddle" style="margin-left: .75in; mso-add-space: auto; mso-list: l4 level1 lfo4; text-indent: -.25in;">
<span style="mso-bidi-font-family: Cambria; mso-bidi-theme-font: minor-latin; mso-fareast-font-family: Cambria; mso-fareast-theme-font: minor-latin;"><span style="mso-list: Ignore;">5.<span style="font: 7.0pt "Times New Roman";">
</span></span></span>Put on baking sheet that has been coated with
olive oil.</div>
<div class="MsoListParagraphCxSpLast" style="margin-left: .75in; mso-add-space: auto; mso-list: l4 level1 lfo4; text-indent: -.25in;">
<span style="mso-bidi-font-family: Cambria; mso-bidi-theme-font: minor-latin; mso-fareast-font-family: Cambria; mso-fareast-theme-font: minor-latin;"><span style="mso-list: Ignore;">6.<span style="font: 7.0pt "Times New Roman";">
</span></span></span>Bake in 400 degree oven until chicken is cooked
and is a nice brown color.<span style="mso-spacerun: yes;"> </span>Do not cover
chicken while baking.<span style="mso-spacerun: yes;"> </span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<b style="mso-bidi-font-weight: normal;">No-Brainer Baked
Potato </b></div>
<div class="MsoNormal">
<span style="mso-tab-count: 1;"> </span></div>
<div class="MsoListParagraphCxSpFirst" style="margin-left: .75in; mso-add-space: auto; mso-list: l2 level1 lfo5; text-indent: -.25in;">
<span style="mso-bidi-font-family: Cambria; mso-bidi-theme-font: minor-latin; mso-fareast-font-family: Cambria; mso-fareast-theme-font: minor-latin;"><span style="mso-list: Ignore;">1.<span style="font: 7.0pt "Times New Roman";">
</span></span></span>Bake a potato. Large one is good.<span style="mso-spacerun: yes;"> </span>Making a meal out of this one!</div>
<div class="MsoListParagraphCxSpMiddle" style="margin-left: .75in; mso-add-space: auto; mso-list: l2 level1 lfo5; text-indent: -.25in;">
<span style="mso-bidi-font-family: Cambria; mso-bidi-theme-font: minor-latin; mso-fareast-font-family: Cambria; mso-fareast-theme-font: minor-latin;"><span style="mso-list: Ignore;">2.<span style="font: 7.0pt "Times New Roman";">
</span></span></span>Steam or sauté some broccoli, cauliflower,
onions, mushrooms, asparagus and any other veggies you have in the frig.<span style="mso-spacerun: yes;"> </span></div>
<div class="MsoListParagraphCxSpMiddle" style="margin-left: .75in; mso-add-space: auto; mso-list: l2 level1 lfo5; text-indent: -.25in;">
<span style="mso-bidi-font-family: Cambria; mso-bidi-theme-font: minor-latin; mso-fareast-font-family: Cambria; mso-fareast-theme-font: minor-latin;"><span style="mso-list: Ignore;">3.<span style="font: 7.0pt "Times New Roman";">
</span></span></span>Open piping hot potato and pour heated leftover
soup in potato.<span style="mso-spacerun: yes;"> </span></div>
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<span style="mso-bidi-font-family: Cambria; mso-bidi-theme-font: minor-latin; mso-fareast-font-family: Cambria; mso-fareast-theme-font: minor-latin;"><span style="mso-list: Ignore;">4.<span style="font: 7.0pt "Times New Roman";">
</span></span></span>Top with fresh sauted, or steamed veggies.<span style="mso-spacerun: yes;"> </span></div>
<div class="MsoListParagraphCxSpLast" style="margin-left: .75in; mso-add-space: auto; mso-list: l2 level1 lfo5; text-indent: -.25in;">
<span style="mso-bidi-font-family: Cambria; mso-bidi-theme-font: minor-latin; mso-fareast-font-family: Cambria; mso-fareast-theme-font: minor-latin;"><span style="mso-list: Ignore;">5.<span style="font: 7.0pt "Times New Roman";">
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bits.<span style="mso-spacerun: yes;"> </span></div>
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Still have more soup? Fishes and loaves!! Give it to someone who could use a big bowl! Cook and eat in good health and thrive on the drive it takes to get through these days. <br />
<br />
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ol
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ul
{margin-bottom:0in;}</style>Pam Pettyhttp://www.blogger.com/profile/07724202154651263943noreply@blogger.com0tag:blogger.com,1999:blog-1564981317398546489.post-51428310231589411212020-04-22T15:17:00.001-07:002020-04-22T16:13:51.240-07:00Chili – Or is it? <div class="MsoNormal" style="-webkit-tap-highlight-color: rgba(26, 26, 26, 0.301961); -webkit-text-size-adjust: auto; -webkit-text-stroke-width: 0px; caret-color: rgb(0, 0, 0); color: black; font-family: Calibri, sans-serif; font-size: 11pt; font-style: normal; font-variant-caps: normal; letter-spacing: normal; margin: 0in 0in 0.0001pt; text-align: start; text-decoration: none; text-indent: 0px; text-transform: none; white-space: normal; word-spacing: 0px;">
<span style="color: #111111; font-family: "arial" , sans-serif; font-size: 11.5pt;"><b>Chili – Or is it? </b><o:p></o:p></span></div>
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<span style="color: #111111; font-family: "arial" , sans-serif; font-size: 11.5pt;">I am a little spunky today so I thought I could handle an extremely controversial issue.<span style="font-weight: normal;"> </span>Politics, you ask.<span style="font-weight: normal;"> </span>No.<span style="font-weight: normal;"> </span>Religion, you ask?<span style="font-weight: normal;"> </span>No.<span style="font-weight: normal;"> </span>More personal than both of those … how to make <b>c h i l i.</b><span style="font-weight: normal;"> </span>First, we have to ask ourselves, what is chili?<span style="font-weight: normal;"> </span>I did some searching (if you are interested visit here:<span style="font-weight: normal;"> </span></span><span style="color: #954f72; font-family: "arial" , sans-serif; font-size: 11.5pt; font-weight: normal; text-decoration: underline;"><a href="https://whatscookingamerica.net/History/Chili/ChiliHistory.htm" style="color: #954f72; font-weight: normal; text-decoration: underline;">https://whatscookingamerica.net/History/Chili/ChiliHistory.htm</a>).</span><span style="color: #111111; font-family: "arial" , sans-serif; font-size: 11.5pt; font-weight: normal;"> You will see that the origins of this particular food are as varied as the way you make it. I have an absolute firm rule that I never break: I never, ever order chili at a restaurant. I made this rules after trying it for years and realizing it can taste like anything from a lemon pie to the rear end of road kill. We do not eat out very often and I am NOT rolling the dice on some wonky version of a bowl of chili. <o:p></o:p></span></div>
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<span style="color: #111111; font-family: "arial" , sans-serif; font-size: 11.5pt;">The history of chili is filled with many idiocies, even preachers declaring it is the “Soup of the Devil” claiming the food is almost as “hot as hell’s brimstone” (</span><a href="https://whatscookingamerica.net/History/Chili/ChiliHistory.htm" style="color: #954f72; text-decoration: underline;"><span style="font-family: "arial" , sans-serif; font-size: 11.5pt;">https://whatscookingamerica.net/History/Chili/ChiliHistory.htm</span></a><span style="color: #111111; font-family: "arial" , sans-serif; font-size: 11.5pt;">). Many cities lay claim to fame regarding their own version of this famous food. Ron White (comedian) does a bit on Cincinnati chili that makes me laugh so very hard. Basically, people’s preferences are very specific with what they like their chili to taste like. Here you will find my own version – absent all the things I refuse to add (brown sugar, fish sauce, kidney beans, black beans, corn, beef broth, goat meat, deer meat, other wild meats …) and inclusive of all my absolute “musts” (tomato juice, pinto beans, and, well, you will see the list below). <o:p></o:p></span></div>
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<span style="color: #111111; font-family: "arial" , sans-serif; font-size: 11.5pt;">Way back in March I did a “cheating” version of chili that was totally can-based. However, tonight at my house we are having my homemade Instant Pot chili. You do not have to have an Instant Pot for this recipe to work, but it does force the flavors into themselves in a quick timeframe and without losing ANY flavor to steam. Also, the IP has a “keep warm” setting that is a guilt-free, walk-away feature that keeps the flavors doing their thing as I prepare other foods.<o:p></o:p></span></div>
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<b><span style="color: #111111; font-family: "arial" , sans-serif; font-size: 11.5pt;">Chili – Or is it?<o:p></o:p></span></b></div>
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<span style="color: #111111; font-family: "arial" , sans-serif; font-size: 11.5pt;">1.5 – 2 lbs hamburger meat <o:p></o:p></span></div>
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<span style="color: #111111; font-family: "arial" , sans-serif; font-size: 11.5pt;">1 large onion, diced<o:p></o:p></span></div>
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<span style="color: #111111; font-family: "arial" , sans-serif; font-size: 11.5pt;">2 cans diced tomatoes<o:p></o:p></span></div>
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<span style="color: #111111; font-family: "arial" , sans-serif; font-size: 11.5pt;">1 large can crushed tomatoes<o:p></o:p></span></div>
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<span style="color: #111111; font-family: "arial" , sans-serif; font-size: 11.5pt;">1 or more large can/jar tomato juice<o:p></o:p></span></div>
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<span style="color: #111111; font-family: "arial" , sans-serif; font-size: 11.5pt;">2 cups or more cooked pinto beans (can sub 2 cans) – must put all beans in colander and<br /> RINSE with water – do not add “bean soup” to the chili <o:p></o:p></span></div>
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<span style="color: #111111; font-family: "arial" , sans-serif; font-size: 11.5pt;">2-3 T chili powder (you know by now that I do not measure anything – so add more or less<br /> depending on your preferences – I have no idea how much I actually use!)<o:p></o:p></span></div>
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<span style="color: #111111; font-family: "arial" , sans-serif; font-size: 11.5pt;">1 T garlic powder<o:p></o:p></span></div>
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<span style="color: #111111; font-family: "arial" , sans-serif; font-size: 11.5pt;">1 teaspoon paprika<o:p></o:p></span></div>
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<span style="color: #111111; font-family: "arial" , sans-serif; font-size: 11.5pt;">Cayenne pepper – to taste – start with a few shakes (the container, not you) <o:p></o:p></span></div>
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<span style="color: #111111; font-family: "arial" , sans-serif; font-size: 11.5pt;">2 (or more) teaspoons Emeril’s Essence: Southwest — this has the cumin and other<br /> Mexican-type flavors that give this some authenticity flavor-wise.<o:p></o:p></span></div>
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<span style="color: #111111; font-family: "arial" , sans-serif; font-size: 11.5pt;">1 teaspoon Hershey’s cocoa powder. Not a typo. Yes, I mean this. Yes, it makes a<br /> difference. It adds depth to the flavor. Took me years to even TRY this and risk<br /> ruining a pot.Tried it. It works. Do not stop trusting me now! <o:p></o:p></span></div>
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<span style="color: #111111; font-family: "arial" , sans-serif; font-size: 11.5pt;">Salt to taste <o:p></o:p></span></div>
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<span style="color: #111111; font-family: "arial" , sans-serif; font-size: 11.5pt;"><b>How-to: </b> (This is written for Instant Pot – adjust if you are using a Dutch oven on top of stove.)<o:p></o:p></span></div>
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<!--[if !supportLists]--><span style="color: #111111; font-family: "arial" , sans-serif; font-size: 11.5pt;"><span style="mso-list: Ignore;">1.<span style="font: 7.0pt "Times New Roman";"> </span></span></span><!--[endif]--><span style="color: #111111; font-family: "arial" , sans-serif; font-size: 11.5pt;">Brown hamburger meat using Sauté setting. <o:p></o:p></span></div>
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<!--[if !supportLists]--><span style="color: #111111; font-family: "arial" , sans-serif; font-size: 11.5pt;"><span style="mso-list: Ignore;">2.<span style="font: 7.0pt "Times New Roman";"> </span></span></span><!--[endif]--><span style="color: #111111; font-family: "arial" , sans-serif; font-size: 11.5pt;">Drain meat in colander and return to pot. <o:p></o:p></span></div>
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<!--[if !supportLists]--><span style="color: #111111; font-family: "arial" , sans-serif; font-size: 11.5pt;"><span style="mso-list: Ignore;">3.<span style="font: 7.0pt "Times New Roman";"> </span></span></span><!--[endif]--><span style="color: #111111; font-family: "arial" , sans-serif; font-size: 11.5pt;">Add diced onion. <o:p></o:p></span></div>
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<!--[if !supportLists]--><span style="color: #111111; font-family: "arial" , sans-serif; font-size: 11.5pt;"><span style="mso-list: Ignore;">4.<span style="font: 7.0pt "Times New Roman";"> </span></span></span><!--[endif]--><span style="color: #111111; font-family: "arial" , sans-serif; font-size: 11.5pt;">Add diced tomatoes.<o:p></o:p></span></div>
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<!--[if !supportLists]--><span style="color: #111111; font-family: "arial" , sans-serif; font-size: 11.5pt;"><span style="mso-list: Ignore;">5.<span style="font: 7.0pt "Times New Roman";"> </span></span></span><!--[endif]--><span style="color: #111111; font-family: "arial" , sans-serif; font-size: 11.5pt;">Add crushed tomatoes.<o:p></o:p></span></div>
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<!--[if !supportLists]--><span style="color: #111111; font-family: "arial" , sans-serif; font-size: 11.5pt;"><span style="mso-list: Ignore;">6.<span style="font: 7.0pt "Times New Roman";"> </span></span></span><!--[endif]--><span style="color: #111111; font-family: "arial" , sans-serif; font-size: 11.5pt;">Add large can/jar tomato juice. (If you leave this out, then you <b>better</b> add more liquid – either beef broth, or beer or even red wine, but it will NOT do well in Instant Pot without this critical liquid.)<o:p></o:p></span></div>
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<!--[if !supportLists]--><span style="color: #111111; font-family: "arial" , sans-serif; font-size: 11.5pt;"><span style="mso-list: Ignore;">7.<span style="font: 7.0pt "Times New Roman";"> </span></span></span><!--[endif]--><span style="color: #111111; font-family: "arial" , sans-serif; font-size: 11.5pt;">Add all spices: chili powder, garlic powder, paprika, cayenne pepper, Emeril’s Southwest Essence, cocoa powder, salt. <o:p></o:p></span></div>
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<!--[if !supportLists]--><span style="color: #111111; font-family: "arial" , sans-serif; font-size: 11.5pt;"><span style="mso-list: Ignore;">8.<span style="font: 7.0pt "Times New Roman";"> </span></span></span><!--[endif]--><span style="color: #111111; font-family: "arial" , sans-serif; font-size: 11.5pt;">Stir well and set for 10 minutes on high power. <o:p></o:p></span></div>
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<!--[if !supportLists]--><span style="color: #111111; font-family: "arial" , sans-serif; font-size: 11.5pt;"><span style="mso-list: Ignore;">9.<span style="font: 7.0pt "Times New Roman";"> </span></span></span><!--[endif]--><span style="color: #111111; font-family: "arial" , sans-serif; font-size: 11.5pt;">Allow slow release.<o:p></o:p></span></div>
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<!--[if !supportLists]--><span style="color: #111111; font-family: "arial" , sans-serif; font-size: 11.5pt;"><span style="mso-list: Ignore;">10.<span style="font: 7.0pt "Times New Roman";"> </span></span></span><!--[endif]--><span style="color: #111111; font-family: "arial" , sans-serif; font-size: 11.5pt;">NOW, you can stir in the drained, rinsed, cooked pinto beans (or beans of your choice – I am not your boss!). <o:p></o:p></span></div>
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<!--[if !supportLists]--><span style="color: #111111; font-family: "arial" , sans-serif; font-size: 11.5pt;"><span style="mso-list: Ignore;">11.<span style="font: 7.0pt "Times New Roman";"> </span></span></span><!--[endif]--><span style="color: #111111; font-family: "arial" , sans-serif; font-size: 11.5pt;">Too thick? Add more juice/liquid — too thin? Add more beans; add masa. <o:p></o:p></span></div>
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<!--[if !supportLists]--><span style="color: #111111; font-family: "arial" , sans-serif; font-size: 11.5pt;"><span style="mso-list: Ignore;">12.<span style="font: 7.0pt "Times New Roman";"> </span></span></span><!--[endif]--><span style="color: #111111; font-family: "arial" , sans-serif; font-size: 11.5pt;">Sauté until heated throughout and then put on “keep warm,” put the lid on and get the fixings ready!<o:p></o:p></span></div>
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<span style="color: #111111; font-family: "arial" , sans-serif; font-size: 11.5pt;">Now, I am not going to talk you through eating chili from a bowl (I know you appreciate that), but I am going to tell you that I almost NEVER eat chili that way. I love my version of a “taco salad” – it has nothing to do with tacos and everything to do with chili.<o:p></o:p></span></div>
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<span style="color: #111111; font-family: "arial" , sans-serif; font-size: 11.5pt;">I break iceberg lettuce up on a plate — cover it with chili and add topping until I am pleased with the effect. <o:p></o:p></span></div>
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<!--[if !supportLists]--><span style="color: #111111; font-family: "wingdings"; font-size: 11.5pt;"><span style="mso-list: Ignore;">Ø<span style="font: 7.0pt "Times New Roman";"> </span></span></span><!--[endif]--><span style="color: #111111; font-family: "arial" , sans-serif; font-size: 11.5pt;">Shredded cheddar cheese (could be Jack cheese)<o:p></o:p></span></div>
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<!--[if !supportLists]--><span style="color: #111111; font-family: "wingdings"; font-size: 11.5pt;"><span style="mso-list: Ignore;">Ø<span style="font: 7.0pt "Times New Roman";"> </span></span></span><!--[endif]--><span style="color: #111111; font-family: "arial" , sans-serif; font-size: 11.5pt;">Jalapeños (sliced)<o:p></o:p></span></div>
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<!--[if !supportLists]--><span style="color: #111111; font-family: "wingdings"; font-size: 11.5pt;"><span style="mso-list: Ignore;">Ø<span style="font: 7.0pt "Times New Roman";"> </span></span></span><!--[endif]--><span style="color: #111111; font-family: "arial" , sans-serif; font-size: 11.5pt;">Green onions<o:p></o:p></span></div>
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<!--[if !supportLists]--><span style="color: #111111; font-family: "wingdings"; font-size: 11.5pt;"><span style="mso-list: Ignore;">Ø<span style="font: 7.0pt "Times New Roman";"> </span></span></span><!--[endif]--><span style="color: #111111; font-family: "arial" , sans-serif; font-size: 11.5pt;">Salsa<o:p></o:p></span></div>
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<!--[if !supportLists]--><span style="color: #111111; font-family: "wingdings"; font-size: 11.5pt;"><span style="mso-list: Ignore;">Ø<span style="font: 7.0pt "Times New Roman";"> </span></span></span><!--[endif]--><span style="color: #111111; font-family: "arial" , sans-serif; font-size: 11.5pt;">Sour Cream <o:p></o:p></span></div>
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<!--[if !supportLists]--><span style="color: #111111; font-family: "wingdings"; font-size: 11.5pt;"><span style="mso-list: Ignore;">Ø<span style="font: 7.0pt "Times New Roman";"> </span></span></span><!--[endif]--><span style="color: #111111; font-family: "arial" , sans-serif; font-size: 11.5pt;">Tostitos Cantina Thin and Crispy <o:p></o:p></span></div>
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<!--[if !supportLists]--><span style="color: #111111; font-family: "wingdings"; font-size: 11.5pt;"><span style="mso-list: Ignore;">Ø<span style="font: 7.0pt "Times New Roman";"> </span></span></span><!--[endif]--><span style="color: #111111; font-family: "arial" , sans-serif; font-size: 11.5pt;">Queso blanco <o:p></o:p></span></div>
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<span style="color: #111111; font-family: "arial" , sans-serif; font-size: 11.5pt;">Yes, that’s it. We call this chili and I call it delicious. I will never enter a cook-off or competition where someone might burst my bubble of satisfaction over the result this recipe gives me. I might learn at some point to perfect this in some way – I am open to that, but until then I will savor what we call “chili” – for sure not traditional, authentic to Mexico or Texas, and deeply influenced by my southern tongue. Sometimes you just have to take a stand. Defend your stand and let yourself be the target for those who really need to take some pot shots (get that pun??) at someone. You do you. Without apology or regret. You might find that your version of life is pretty tasty! <o:p></o:p></span></div>
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Pam Pettyhttp://www.blogger.com/profile/07724202154651263943noreply@blogger.com0tag:blogger.com,1999:blog-1564981317398546489.post-7863080858670472232020-04-19T11:36:00.002-07:002020-04-19T11:36:52.114-07:00One Pot Olive Garden Zuppa Toscana Soup, aka: I used what I had and it turned out Great!! <div class="separator" style="clear: both; text-align: center;">
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<br /><span style="font-size: 16pt;">One Pot Olive Garden Zuppa Toscana Soup, aka:<span> </span>I used what I had and it turned out Great!!<span> </span></span></div>
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<span style="color: black; font-size: 12pt; font-weight: normal;">While there is still a nip in the evening air, and rain, and rain, and rain, let’s hit that soup pot up again!<span> </span>I don’t know about you, but I have garden plants that are begging to go outside and play in the we-are-ready garden spots.<span> </span>I have told them that the house quarantine is for their protection from a typical, multiple-personality, springtime in Tennessee.<span> </span>Still, they lean toward the windows trying to get as much sunlight as possible until temperatures in Tennessee decide to stop threatening to freeze them during one of these crispy nights. This is one of my most requested recipes. Not long ago my son sent me the following picture and asked,</span><span style="font-family: -webkit-standard; font-size: 12pt;">“Any ideas on making this Hill Farm sausage the star of dinner? I’ve got broccoli, rice, pasta, a little bit of ham and bacon. Some canned stuff. What would you do with a pound of sausage?.”</span></h4>
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<tr><td></td><td><span style="font-family: Calibri, sans-serif; font-size: 12pt;">Feeling like I was a sudden player in Guy’s Grocery Game (food channel), I accepted the challenge.</span><span style="font-family: Calibri, sans-serif; font-size: 12pt;"> </span><span style="font-family: Calibri, sans-serif; font-size: 12pt;"> </span><span style="font-family: Calibri, sans-serif; font-size: 12pt;">My first thought was a twist on a soup that Olive Garden makes, Zuppa Tuscana.</span><span style="font-family: Calibri, sans-serif; font-size: 12pt;"> </span><span style="font-family: Calibri, sans-serif; font-size: 12pt;"> </span><span style="font-family: Calibri, sans-serif; font-size: 12pt;">Translation is:</span><span style="font-family: Calibri, sans-serif; font-size: 12pt;"> </span><span style="font-family: Calibri, sans-serif; font-size: 12pt;"> </span><span style="font-family: Calibri, sans-serif; font-size: 12pt;">Tuscan soup.</span><span style="font-family: Calibri, sans-serif; font-size: 12pt;"> </span><span style="font-family: Calibri, sans-serif; font-size: 12pt;"> </span><span style="font-family: Calibri, sans-serif; font-size: 12pt;">As I said earlier, this one “plays” every time I make it for people.</span><span style="font-family: Calibri, sans-serif; font-size: 12pt;"> </span><span style="font-family: Calibri, sans-serif; font-size: 12pt;"> </span><span style="font-family: Calibri, sans-serif; font-size: 12pt;">So, below is the recipe I use along with substitute suggestions.</span><span style="font-family: Calibri, sans-serif; font-size: 12pt;"> </span><span style="font-family: Calibri, sans-serif; font-size: 12pt;"> </span><span style="font-family: Calibri, sans-serif; font-size: 12pt;">It is almost like playing “gossip” – remember that game?</span><span style="font-family: Calibri, sans-serif; font-size: 12pt;"> </span><span style="font-family: Calibri, sans-serif; font-size: 12pt;"> </span><span style="font-family: Calibri, sans-serif; font-size: 12pt;">One person whispers a sentence or two to another person and then that person whispers what they thought they heard to the person next to them.</span><span style="font-family: Calibri, sans-serif; font-size: 12pt;"> </span><span style="font-family: Calibri, sans-serif; font-size: 12pt;"> </span><span style="font-family: Calibri, sans-serif; font-size: 12pt;">The result is that by the time the sentence has been passed from person to person multiple times, the outcome barely, if at all, resembles the original sentence.</span><span style="font-family: Calibri, sans-serif; font-size: 12pt;"> </span><span style="font-family: Calibri, sans-serif; font-size: 12pt;"> </span><span style="font-family: Calibri, sans-serif; font-size: 12pt;">That games ends funny – this soup ends delicious regardless of the sensible subs you make.</span><span style="font-family: Calibri, sans-serif; font-size: 12pt;"> </span><span style="font-family: Calibri, sans-serif; font-size: 12pt;"> </span><span style="font-family: Calibri, sans-serif; font-size: 12pt;"> </span></td></tr>
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<b><span style="font-size: 12pt;">Ingredients<o:p></o:p></span></b></div>
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<span style="font-size: 12pt;">16 oz spicy Italian sausage <span style="color: red;">(non-sage sausage; ADD Italian seasonings) <o:p></o:p></span></span></div>
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<span style="font-size: 12pt;">8 slices of bacon – chop then brown (cut with kitchen scissors is easiest way) – <span style="color: red;">you can sub<br /> country ham diced very small and browned, or Pancetta – dice, brown <o:p></o:p></span></span></div>
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<span style="font-size: 12pt;">½ large onion diced – <span style="color: red;">can use onion powder <o:p></o:p></span></span></div>
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<span style="font-size: 12pt;">2-3 cloves of garlic minced – <span style="color: red;">can use garlic powder <o:p></o:p></span></span></div>
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<span style="font-size: 12pt;">28 oz chicken broth – <span style="color: red;">can use chicken bouillon cubes and water + 2T butter<o:p></o:p></span></span></div>
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<span style="font-size: 12pt;">3 cups water (I use all chicken broth) (ditto previous) <o:p></o:p></span></div>
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<span style="font-size: 12pt;">5 medium russet potatoes thinly sliced (use mandolin) – <span style="color: red;">can use canned potatoes or frozen hash browns – estimate equal amounts and cook longer if using hash browns<o:p></o:p></span></span></div>
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<span style="font-size: 12pt;">1 tsp crushed red pepper flakes optional (they are not optional) – <span style="color: red;">sub powdered Cayenne<br /> pepper<o:p></o:p></span></span></div>
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<span style="font-size: 12pt;">Salt and pepper <o:p></o:p></span></div>
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<span style="font-size: 12pt;">4 cups chopped kale – <span style="color: red;">I always sub spinach – can use broccoli, asparagus, even chopped<br /> Brussels sprouts <o:p></o:p></span></span></div>
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<span style="font-size: 12pt;">1 cup heavy whipping cream </span><span style="color: red; font-size: 12pt;">or whole milk with about 2T of corn starch (might take 3T)<o:p></o:p></span></div>
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<span style="font-size: 12pt;">Parmesan cheese<o:p></o:p></span></div>
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<span style="font-size: 12pt;"><b>Instructions</b> – all these are “or sub” in place of what is listed:<br /><br /><o:p></o:p></span></div>
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<!--[if !supportLists]--><span style="font-size: 12.0pt; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin; mso-fareast-font-family: Calibri; mso-fareast-theme-font: minor-latin;">1.<span style="font-family: "Times New Roman"; font-size: 7pt; font-stretch: normal; line-height: normal;"> </span></span><!--[endif]--><span style="font-size: 12pt;">Brown sausage in a large pot or dutch oven.<o:p></o:p></span></div>
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<!--[if !supportLists]--><span style="font-size: 12.0pt; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin; mso-fareast-font-family: Calibri; mso-fareast-theme-font: minor-latin;">2.<span style="font-family: "Times New Roman"; font-size: 7pt; font-stretch: normal; line-height: normal;"> </span></span><!--[endif]--><span style="font-size: 12pt;">Remove sausage with a slotted spoon and set aside.<o:p></o:p></span></div>
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<!--[if !supportLists]--><span style="font-size: 12.0pt; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin; mso-fareast-font-family: Calibri; mso-fareast-theme-font: minor-latin;">3.<span style="font-family: "Times New Roman"; font-size: 7pt; font-stretch: normal; line-height: normal;"> </span></span><!--[endif]--><span style="font-size: 12pt;">Cut bacon into small pieces.<o:p></o:p></span></div>
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<!--[if !supportLists]--><span style="font-size: 12.0pt; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin; mso-fareast-font-family: Calibri; mso-fareast-theme-font: minor-latin;">4.<span style="font-family: "Times New Roman"; font-size: 7pt; font-stretch: normal; line-height: normal;"> </span></span><!--[endif]--><span style="font-size: 12pt;">Add bacon to pot and cook until crispy.<o:p></o:p></span></div>
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<!--[if !supportLists]--><span style="font-size: 12.0pt; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin; mso-fareast-font-family: Calibri; mso-fareast-theme-font: minor-latin;">5.<span style="font-family: "Times New Roman"; font-size: 7pt; font-stretch: normal; line-height: normal;"> </span></span><!--[endif]--><span style="font-size: 12pt;">Stir in chopped onion. Cook for 5 to 6 minutes or until onion is translucent.<o:p></o:p></span></div>
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<!--[if !supportLists]--><span style="font-size: 12.0pt; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin; mso-fareast-font-family: Calibri; mso-fareast-theme-font: minor-latin;">6.<span style="font-family: "Times New Roman"; font-size: 7pt; font-stretch: normal; line-height: normal;"> </span></span><!--[endif]--><span style="font-size: 12pt;">Stir in minced garlic and cook for 1 minute, stirring frequently.<o:p></o:p></span></div>
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<!--[if !supportLists]--><span style="font-size: 12.0pt; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin; mso-fareast-font-family: Calibri; mso-fareast-theme-font: minor-latin;">7.<span style="font-family: "Times New Roman"; font-size: 7pt; font-stretch: normal; line-height: normal;"> </span></span><!--[endif]--><span style="font-size: 12pt;">Add chicken broth and water to the pot. Add crushed red pepper flakes, salt, and pepper.<o:p></o:p></span></div>
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<!--[if !supportLists]--><span style="font-size: 12.0pt; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin; mso-fareast-font-family: Calibri; mso-fareast-theme-font: minor-latin;">9.<span style="font-family: "Times New Roman"; font-size: 7pt; font-stretch: normal; line-height: normal;"> </span></span><!--[endif]--><span style="font-size: 12pt;">Continue cooking until potatoes are tender, about 10 minutes.<o:p></o:p></span></div>
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<!--[if !supportLists]--><span style="font-size: 12.0pt; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin; mso-fareast-font-family: Calibri; mso-fareast-theme-font: minor-latin;">10.<span style="font-family: "Times New Roman"; font-size: 7pt; font-stretch: normal; line-height: normal;"> </span></span><!--[endif]--><span style="font-size: 12pt;">Add the “green leaf/veggie” to the soup, and simmer for an additional 5 to 10 minutes, stirring occasionally.<o:p></o:p></span></div>
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<!--[if !supportLists]--><span style="font-size: 12.0pt; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin; mso-fareast-font-family: Calibri; mso-fareast-theme-font: minor-latin;">11.<span style="font-family: "Times New Roman"; font-size: 7pt; font-stretch: normal; line-height: normal;"> </span></span><!--[endif]--><span style="font-size: 12pt;">Stir in the heavy cream and let heat through.<o:p></o:p></span></div>
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<!--[if !supportLists]--><span style="font-size: 12.0pt; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin; mso-fareast-font-family: Calibri; mso-fareast-theme-font: minor-latin;">12.<span style="font-family: "Times New Roman"; font-size: 7pt; font-stretch: normal; line-height: normal;"> </span></span><!--[endif]--><span style="font-size: 12pt;">Ladle soup into bowls and serve with Parmesan cheese<o:p></o:p></span></div>
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<span style="color: #111111; font-family: Arial, sans-serif; font-size: 12pt;">Crusty, buttered, French bead is the perfect companion. You are going to want to do some sopping so go ahead and warn your fellow supper companions. Better eaten with bread than with a spoon, if that is humanly possible. Reheats beautifully – do not freeze, you won’t like the defrosted results – it will be watery, runny, unappealing. </span></div>
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<a href="https://www.blogger.com/u/1/blogger.g?blogID=1564981317398546489" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"></a><span style="color: #111111; font-family: Arial, sans-serif; font-size: 12pt;">What is APPEALING is sharing this with someone who needs to see your happy face – from 6+ feet away! So fun to leave on someone’s porch and then text them as you drive away. <i> “Who was that masked man/woman?”</i> (Reference to The Lone Ranger.) If you are not watching westerns right now, you should be. You can catch many oldies-but-goodies on Me-TV and on INSP whatever channels those are on whatever service you watch TV on. Good guys always win, people who get shot do not bleed on camera, no bad words, and usually a little life lesson worth learning. <i>Hi-ho, Silver, away!!!</i> (Now, you will have to look that up!)<o:p></o:p></span></div>
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</style>Pam Pettyhttp://www.blogger.com/profile/07724202154651263943noreply@blogger.com1tag:blogger.com,1999:blog-1564981317398546489.post-71718880033268314362020-04-15T17:30:00.000-07:002020-04-15T17:30:29.534-07:00Pinto beans, Stewed Potatoes, and Cornbread <div class="MsoNormal" style="-webkit-tap-highlight-color: rgba(26, 26, 26, 0.301961); -webkit-text-size-adjust: auto; -webkit-text-stroke-width: 0px; caret-color: rgb(0, 0, 0); color: black; font-family: Calibri, sans-serif; font-size: 11pt; font-style: normal; font-variant-caps: normal; font-weight: normal; letter-spacing: normal; margin: 0in 0in 0.0001pt; orphans: auto; text-align: start; text-decoration: none; text-indent: 0px; text-transform: none; white-space: normal; widows: auto; word-spacing: 0px;">
<b><span style="color: #111111; font-family: Arial, sans-serif; font-size: 11.5pt;">Pinto beans, Stewed Potatoes, and Cornbread <o:p></o:p></span></b></div>
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<b><span style="color: #111111; font-family: Arial, sans-serif; font-size: 11.5pt;">Printable recipe at:<span> </span>soupashoestring.blogspot.com <o:p></o:p></span></b></div>
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<span style="color: #111111; font-family: Arial, sans-serif; font-size: 11.5pt;">I grew up on a farm in Giles County, TN.<span> </span>My parents and grandparents worked hard in the garden so we had vegetables all year long – frozen, canned (like in jars kept in the pump house), and kept in the crib of the barn (potatoes, onions, strings of dried peppers).<span> </span>We had cows and therefore, beef in our freezer all year long.<span> </span>We had pigs and between the freezer (sausage, chops, loins, bacon, pork roasts) and the smokehouse (hams hung from rafters), we had pork all year long. <span> </span>None of that exists for us today.<span> </span>Growing up I never appreciated how readily we had all the food we could ever want, all stored up and ready for us.<span> </span>Since we live in town (Carthage) grocery stores are conveniently available, and until recent world events, there has always been a good supply to choose from. I do not like the empty shelves.<span> </span>And of all things, my favorite food in the world, pinto beans, have all but become as mythical as unicorns.<span> </span>What’s up folks?<span> </span>The sudden urge to gather bags of pinto beans to one’s chest and pile carts high with dried beans is confusing to me.<span> </span>Not because they are not wonderful – I think they are, but because I was not aware that so many other people think so too!<span> </span>Whether you are inspired to crave the “bean” because it is nutritious, cheap, or, like me, believe it is the best food on the planet, if you have a bag, pull the drapes, lower the lights and let’s fire some up!<span> </span><o:p></o:p></span></div>
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<span style="color: #111111; font-family: Arial, sans-serif; font-size: 11.5pt;">If you have been caught unawares and do not have the delicious dried delicacies, you should walk away now.<span> </span>I know you may have scored a few canned ones (may God have mercy upon us), but that is another post.<span> </span>Having free-will, you are more than welcome to cook peas, green beans, butter beans or black beans, but I neither cook nor eat any of those so you will get no help from me on those.<span> </span><o:p></o:p></span></div>
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<b><span style="color: #111111; font-family: Arial, sans-serif; font-size: 11.5pt;">Pinto Beans<o:p></o:p></span></b></div>
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<span style="color: #111111; font-family: Arial, sans-serif; font-size: 11.5pt;">I like leftover pinto beans so I cook enough so that I can eat bowls for the next few days.<span> </span>It is also wonderful to have some leftover beans in the refrigerator to add to a good homemade Mexican meal (as refried beans), or in leftover shredded beef roast and fajita seasonings to eat with tortilla chips (ask me for that recipe later).<span> </span>So, the amounts below reflect my volume planning.<span> </span><o:p></o:p></span></div>
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<span style="color: #111111; font-family: Arial, sans-serif; font-size: 11.5pt;">1-2 lb bag of pinto beans <o:p></o:p></span></div>
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<span style="color: #111111; font-family: Arial, sans-serif; font-size: 11.5pt;">Bacon grease <o:p></o:p></span></div>
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<span style="color: #111111; font-family: Arial, sans-serif; font-size: 11.5pt;">Whole onion<o:p></o:p></span></div>
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<span style="color: #111111; font-family: Arial, sans-serif; font-size: 11.5pt;">Salt <o:p></o:p></span></div>
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<span style="color: #111111; font-family: Arial, sans-serif; font-size: 11.5pt;">Water<o:p></o:p></span></div>
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<span style="color: #111111; font-family: Arial, sans-serif; font-size: 11.5pt;">Now, you can start mid-day and cook these puppies all afternoon, adding water and being a slave to the boil/simmer, water/salt-again dance, OR you can use an Instant Pot.<span> </span>I am giving you the Instant Pot version reflecting my “need for speed!”<span> </span><o:p></o:p></span></div>
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<!--[if !supportLists]--><span style="color: #111111; font-family: "Arial",sans-serif; font-size: 11.5pt; mso-fareast-font-family: Arial;"><span style="mso-list: Ignore;">1.<span style="font: 7.0pt "Times New Roman";"> </span></span></span><!--[endif]--><span style="color: #111111; font-family: Arial, sans-serif; font-size: 11.5pt;"><span> </span>Add dried beans to a large bowl of water and wash them.<span> </span>I mean really get in there with your hands and rumble those beans around.<span> </span>Sometimes small clumps of dirt get in the drying process and turn into tiny rocks – if you do not remove them they will turn BACK into dirt in your beans.<span> </span>Remove any non-perfect beans, small hard “rocks,” and the little empty “skins” of the beans floating around.<span> </span>Pour beans through a colander and rinse the bowl.<span> </span>All the beans go back to the bowl and rinse the beans again – you want clear water with no damaged beans.<span> </span><o:p></o:p></span></div>
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<!--[if !supportLists]--><span style="color: #111111; font-family: "Arial",sans-serif; font-size: 11.5pt; mso-fareast-font-family: Arial;"><span style="mso-list: Ignore;">2.<span style="font: 7.0pt "Times New Roman";"> </span></span></span><!--[endif]--><span style="color: #111111; font-family: Arial, sans-serif; font-size: 11.5pt;">Once you are sure the beans are clean, run them through the colander once again and dump them into the insert/pot in the Instant Pot.<span> </span><o:p></o:p></span></div>
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<!--[if !supportLists]--><span style="color: #111111; font-family: "Arial",sans-serif; font-size: 11.5pt; mso-fareast-font-family: Arial;"><span style="mso-list: Ignore;">3.<span style="font: 7.0pt "Times New Roman";"> </span></span></span><!--[endif]--><span style="color: #111111; font-family: Arial, sans-serif; font-size: 11.5pt;">Pour enough fresh water over the beans so that you have at least 3-4 inches of water above the level of the beans (the beans will be sitting on bottom of pot insert). NOTE:<span> </span>You can add a couple of beef bouillon cubes or even beef broth in place of water – this is not “traditional” but the beans do like it and you will be rewarded with a richer flavor.<span> </span><o:p></o:p></span></div>
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<!--[if !supportLists]--><span style="color: #111111; font-family: "Arial",sans-serif; font-size: 11.5pt; mso-fareast-font-family: Arial;"><span style="mso-list: Ignore;">4.<span style="font: 7.0pt "Times New Roman";"> </span></span></span><!--[endif]--><span style="color: #111111; font-family: Arial, sans-serif; font-size: 11.5pt;">Add 3 T or more bacon grease.<span> </span>By now, if you have been reading these recipes, you have a sealed container in your refrigerator with a quantity of bacon grease in it just for occasions like this.<span> </span>If you do not, (and I hate to say this), but you can add a little vegetable oil.<span> </span>Cuts me like a knife, but the beans will cook and most people will not know you have made this life decision.<span> </span><o:p></o:p></span></div>
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<!--[if !supportLists]--><span style="color: #111111; font-family: "Arial",sans-serif; font-size: 11.5pt; mso-fareast-font-family: Arial;"><span style="mso-list: Ignore;">5.<span style="font: 7.0pt "Times New Roman";"> </span></span></span><!--[endif]--><span style="color: #111111; font-family: Arial, sans-serif; font-size: 11.5pt;">Peel and add a whole onion – medium sized.<span> </span>Just plop it in the pot.<span> </span>It knows what to do.<o:p></o:p></span></div>
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<!--[if !supportLists]--><span style="color: #111111; font-family: "Arial",sans-serif; font-size: 11.5pt; mso-fareast-font-family: Arial;"><span style="mso-list: Ignore;">6.<span style="font: 7.0pt "Times New Roman";"> </span></span></span><!--[endif]--><span style="color: #111111; font-family: Arial, sans-serif; font-size: 11.5pt;">Pour some salt in.<span> </span>Beans need salt.<span> </span>They like salt.<span> </span>You only have to do this one time, but you can add more later if your beans come out too bland.<span> </span><o:p></o:p></span></div>
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<!--[if !supportLists]--><span style="color: #111111; font-family: "Arial",sans-serif; font-size: 11.5pt; mso-fareast-font-family: Arial;"><span style="mso-list: Ignore;">7.<span style="font: 7.0pt "Times New Roman";"> </span></span></span><!--[endif]--><span style="color: #111111; font-family: Arial, sans-serif; font-size: 11.5pt;">Put the lid on the Instant Pot and set it for 45-50 minutes.<span> </span>Walk away.<span> </span>It is time to peel potatoes.<span> </span><o:p></o:p></span></div>
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<!--[if !supportLists]--><span style="color: #111111; font-family: "Arial",sans-serif; font-size: 11.5pt; mso-fareast-font-family: Arial;"><span style="mso-list: Ignore;">8.<span style="font: 7.0pt "Times New Roman";"> </span></span></span><!--[endif]--><span style="color: #111111; font-family: Arial, sans-serif; font-size: 11.5pt;">When the Instant Pot beeps, let it do a “slow release.”<span> </span>When the lid opens easily, set it aside and push the “sauté” button – it will bring beans to a hard boil.<span> </span>Boil for about 5 minutes.<span> </span>The beans will be a bit standoffish toward each other until you do that last boil – they need to “bump up against each other” to knock all the flavor out, and it will make the broth a bit thicker.<span> </span><o:p></o:p></span></div>
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<b><span style="color: #111111; font-family: Arial, sans-serif; font-size: 11.5pt;">Stewed Potatoes <o:p></o:p></span></b></div>
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<span style="color: #111111; font-family: Arial, sans-serif; font-size: 11.5pt;">This is the “country cooking” name for potatoes that you boil the heck out of.<span> </span>They are peeled, cubed, added to water, boiled with added bacon grease and butter.<span> </span>When they are almost completely “broken down” and only have random whole pieces of potatoes left, you have arrived.<span> </span><o:p></o:p></span></div>
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<b><span style="color: #111111; font-family: Arial, sans-serif; font-size: 11.5pt;">Ingredients</span></b><span style="color: #111111; font-family: Arial, sans-serif; font-size: 11.5pt;">:<span> </span><o:p></o:p></span></div>
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<span style="color: #111111; font-family: Arial, sans-serif; font-size: 11.5pt;">5-7 large potatoes (peeled and cubed, about 1-inch cubes)<o:p></o:p></span></div>
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<span style="color: #111111; font-family: Arial, sans-serif; font-size: 11.5pt;">Water <o:p></o:p></span></div>
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<span style="color: #111111; font-family: Arial, sans-serif; font-size: 11.5pt;">salt and pepper<o:p></o:p></span></div>
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<span style="color: #111111; font-family: Arial, sans-serif; font-size: 11.5pt;">2 tablespoons bacon grease <o:p></o:p></span></div>
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<span style="color: #111111; font-family: Arial, sans-serif; font-size: 11.5pt;">3 tablespoons butter<o:p></o:p></span></div>
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<b><span style="color: #111111; font-family: Arial, sans-serif; font-size: 11.5pt;">Instructions<o:p></o:p></span></b></div>
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<!--[if !supportLists]--><span style="color: #111111; font-family: "Arial",sans-serif; font-size: 11.5pt; mso-fareast-font-family: Arial;"><span style="mso-list: Ignore;">1.<span style="font: 7.0pt "Times New Roman";"> </span></span></span><!--[endif]--><span style="color: #111111; font-family: Arial, sans-serif; font-size: 11.5pt;">Peel and cube the potatoes, put in a medium pot and fill with water until it's about 2 inches above potatoes – add salt.<span> </span>DO NOT PUT A LID ON the pot.<span> </span><o:p></o:p></span></div>
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<!--[if !supportLists]--><span style="color: #111111; font-family: "Arial",sans-serif; font-size: 11.5pt; mso-fareast-font-family: Arial;"><span style="mso-list: Ignore;">2.<span style="font: 7.0pt "Times New Roman";"> </span></span></span><!--[endif]--><span style="color: #111111; font-family: Arial, sans-serif; font-size: 11.5pt;">Bring to a boil (do not go too far away from the stove – the potatoes have to be boiled HARD for a while – do not let them run out of water, but do not add so much that the potato broth is thin).<span> </span><o:p></o:p></span></div>
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<!--[if !supportLists]--><span style="color: #111111; font-family: "Arial",sans-serif; font-size: 11.5pt; mso-fareast-font-family: Arial;"><span style="mso-list: Ignore;">3.<span style="font: 7.0pt "Times New Roman";"> </span></span></span><!--[endif]--><span style="color: #111111; font-family: Arial, sans-serif; font-size: 11.5pt;">When you think the potatoes are almost done (getting soft/mushy) – <o:p></o:p></span></div>
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<!--[if !supportLists]--><span style="color: #111111; font-family: "Arial",sans-serif; font-size: 11.5pt; mso-fareast-font-family: Arial;"><span style="mso-list: Ignore;">a.<span style="font: 7.0pt "Times New Roman";"> </span></span></span><!--[endif]--><span style="color: #111111; font-family: Arial, sans-serif; font-size: 11.5pt;">Add bacon grease<o:p></o:p></span></div>
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<!--[if !supportLists]--><span style="color: #111111; font-family: "Arial",sans-serif; font-size: 11.5pt; mso-fareast-font-family: Arial;"><span style="mso-list: Ignore;">b.<span style="font: 7.0pt "Times New Roman";"> </span></span></span><!--[endif]--><span style="color: #111111; font-family: Arial, sans-serif; font-size: 11.5pt;">Add butter<o:p></o:p></span></div>
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<!--[if !supportLists]--><span style="color: #111111; font-family: "Arial",sans-serif; font-size: 11.5pt; mso-fareast-font-family: Arial;"><span style="mso-list: Ignore;">4.<span style="font: 7.0pt "Times New Roman";"> </span></span></span><!--[endif]--><span style="color: #111111; font-family: Arial, sans-serif; font-size: 11.5pt;">Keep cooking at a pretty good pace until the potatoes are broken down and thick.<span> </span>The grease helps make this happen.<span> </span><o:p></o:p></span></div>
<div class="MsoListParagraphCxSpLast" style="mso-list: l0 level1 lfo2; text-indent: -.25in;">
<!--[if !supportLists]--><span style="color: #111111; font-family: "Arial",sans-serif; font-size: 11.5pt; mso-fareast-font-family: Arial;"><span style="mso-list: Ignore;">5.<span style="font: 7.0pt "Times New Roman";"> </span></span></span><!--[endif]--><span style="color: #111111; font-family: Arial, sans-serif; font-size: 11.5pt;">Once they get to this stage, put a lid on them and remove them from heat.<span> </span>They need to sit quietly and wait patiently until you get ready to chow down on them.<span> </span><o:p></o:p></span></div>
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<b><span style="color: #111111; font-family: Arial, sans-serif; font-size: 11.5pt;">Cornbread</span></b><span style="color: #111111; font-family: Arial, sans-serif; font-size: 11.5pt;"> is a must.<span> </span>Can be cooked in the oven in a black skillet, turned into corn sticks with a black segmented type of skillet, poured into a muffin tin (or black skillet with muffin shapes), cooked as corn-cakes/hoe-cakes/fried cornbread, or cooked as hot water cornbread (I shared that recipe a while ago).<span> </span><o:p></o:p></span></div>
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<span style="color: #111111; font-family: Arial, sans-serif; font-size: 11.5pt;">Regardless of which type you are going to cook (except the hot water cornbread – totally different process), you can use the following:<o:p></o:p></span></div>
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<!--[if !supportLists]--><span style="color: #111111; font-family: "Arial",sans-serif; font-size: 11.5pt; mso-fareast-font-family: Arial;"><span style="mso-list: Ignore;">1.<span style="font: 7.0pt "Times New Roman";"> </span></span></span><!--[endif]--><span style="color: #111111; font-family: Arial, sans-serif; font-size: 11.5pt;"><span> </span>Season your black skillet/cooking pan liberally with bacon grease – put in hot oven and allow to get good and hot.<o:p></o:p></span></div>
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<!--[if !supportLists]--><span style="color: #111111; font-family: "Arial",sans-serif; font-size: 11.5pt; mso-fareast-font-family: Arial;"><span style="mso-list: Ignore;">2.<span style="font: 7.0pt "Times New Roman";"> </span></span></span><!--[endif]--><span style="color: #111111; font-family: Arial, sans-serif; font-size: 11.5pt;">In the meantime, mix about ¾ - 1 cup self-rising cornbread mix (not in a box … in a bag like flour) with enough milk (or buttermilk) to make it a good consistency – fairly thick. <span> </span>Add more cornmeal mix or more milk till you get it like you like it.<span> </span><o:p></o:p></span></div>
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<!--[if !supportLists]--><span style="color: #111111; font-family: "Arial",sans-serif; font-size: 11.5pt; mso-fareast-font-family: Arial;"><span style="mso-list: Ignore;">3.<span style="font: 7.0pt "Times New Roman";"> </span></span></span><!--[endif]--><span style="color: #111111; font-family: Arial, sans-serif; font-size: 11.5pt;">Carefully remove the pan/skillet from oven and spoon/pour the mixture into it – if it is hot enough, it will sizzle.<span> </span>It is teasing you!<span> </span>Play along.<span> </span><o:p></o:p></span></div>
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<!--[if !supportLists]--><span style="color: #111111; font-family: "Arial",sans-serif; font-size: 11.5pt; mso-fareast-font-family: Arial;"><span style="mso-list: Ignore;">4.<span style="font: 7.0pt "Times New Roman";"> </span></span></span><!--[endif]--><span style="color: #111111; font-family: Arial, sans-serif; font-size: 11.5pt;">Cook in a hot oven (400-425 degrees) until it is good and brown.<span> </span>I LOVE mine crunchy around the edges.<span> </span><br /><br /><o:p></o:p></span></div>
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<span style="color: #111111; font-family: Arial, sans-serif; font-size: 11.5pt;">Now, people, you have a meal fit for a king!<span> </span>You will not miss the meat!<span> </span>You will want to add some tomato relish (southern thing) to your bowl of beans, or cut a sweet onion or green onions, if you are so richly blessed.<span> </span>Got to scoot now – beans are calling my name!<span> </span><o:p></o:p></span></div>
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<span style="color: #111111; font-family: Arial, sans-serif; font-size: 11.5pt;"><br />Eat in good heath, thanksgiving, and in the spirit of blessing others as you are blessed.<span> </span><o:p></o:p></span></div>
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Pam Pettyhttp://www.blogger.com/profile/07724202154651263943noreply@blogger.com0tag:blogger.com,1999:blog-1564981317398546489.post-14210624395846213572020-04-15T07:15:00.004-07:002020-04-15T07:15:42.451-07:00Fire-Roasted Red Pepper Soup <div class="MsoNormal" style="-webkit-tap-highlight-color: rgba(26, 26, 26, 0.301961); -webkit-text-size-adjust: auto; -webkit-text-stroke-width: 0px; caret-color: rgb(0, 0, 0); color: black; font-family: Calibri, sans-serif; font-size: 11pt; font-style: normal; font-variant-caps: normal; font-weight: normal; letter-spacing: normal; margin: 0in 0in 0.0001pt; orphans: auto; text-align: start; text-decoration: none; text-indent: 0px; text-transform: none; white-space: normal; widows: auto; word-spacing: 0px;">
<b><span style="color: #111111; font-family: Arial, sans-serif; font-size: 12pt;">Fire-Roasted Red Pepper Soup <o:p></o:p></span></b></div>
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<span style="color: #111111; font-family: Arial, sans-serif; font-size: 12pt;">I knew when I took my flip-flops out of the closet that I had jinxed us.<span> </span>And now here we are, April 14 and snow.<span> </span>If you blinked you missed it, but we did have flurries today.<span> </span>The wind was brutal and my trip to the mailbox turned into a <i>Winnie-the-Pooh’s</i> rendition of <i>The Blustery Day</i> (A.A. Milne, 1968). We are back to soup.<span> </span>Deeply warm, deeply satisfying, and deeply easily to make SOUP.<span> </span>You will love this soup even if you do not like red peppers.<span> </span>Seems odd, but true – now if you do not like the taste of tomatoes, keep moving along.<span> </span><o:p></o:p></span></div>
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<span style="color: #111111; font-family: Arial, sans-serif; font-size: 12pt;">First things first:<span> </span>I have made this by taking fresh red peppers, charring them over an open flame (have done on grill and actually on my gas stove).<span> </span>Then I popped them immediately in thick freezer zip lock bags and “sweated” the pepper.<span> </span>Then when they are cool enough to touch, I would spend ENDLESS amounts of time elbow-deep in charred peppers trying desperately to crape off the black skin without losing any of the precious, delicate meat of the pepper.<span> </span>I did not have fun.<span> </span>Not even when I tried it again, did I find this fun.<span> </span>Then I found out that you can buy jars of FIRE-ROASTED sweet red peppers for $1.00 each on the $1.00 aisle at Sav-Way.<span> </span>You may find them in dozens of other stores for dozens of other prices, but this is my go-to.<span> </span><o:p></o:p></span></div>
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<span style="color: #111111; font-family: Arial, sans-serif; font-size: 12pt;">Now, these jars of which I speak are only 8.3 ounces.<span> </span>The sweet red peppers are packed in water so the whole 8.3 ounces is not just peppers.<span> </span>It takes a few jars.<span> </span>The actual recipe calls for 4 pounds of red peppers – but remember that is with the “insides” and you also lose some of the pepper with the charring.<span> </span>So, my best guess is that it would take about 8 of these jars to get enough pepper taste to satisfy the requirements of the design of this soup.<span> </span>Buy a couple more jars if you like just in case.<span> </span><o:p></o:p></span></div>
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<span style="color: #111111; font-family: Arial, sans-serif; font-size: 12pt;"><o:p><br /></o:p></span></div>
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<b><span style="color: #111111; font-family: Arial, sans-serif; font-size: 12pt;">Ingredients<o:p></o:p></span></b></div>
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<span style="color: #111111; font-family: Arial, sans-serif; font-size: 12pt;">¼ cup olive oil (start with less and add as you need for sautéing)<o:p></o:p></span></div>
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<span style="color: #111111; font-family: Arial, sans-serif; font-size: 12pt;">½ - ¾ cup minced onions (finely chopped)<o:p></o:p></span></div>
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<span style="color: #111111; font-family: Arial, sans-serif; font-size: 12pt;">¼ - ½ cup minced garlic<o:p></o:p></span></div>
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<span style="color: #111111; font-family: Arial, sans-serif; font-size: 12pt;">8 jars of fire-roasted sweet red peppers (purée before adding to soup)<o:p></o:p></span></div>
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<span style="color: #111111; font-family: Arial, sans-serif; font-size: 12pt;">2 cups diced tomatoes (can use canned)<o:p></o:p></span></div>
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<span style="color: #111111; font-family: Arial, sans-serif; font-size: 12pt;">1 can tomato paste<o:p></o:p></span></div>
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<span style="color: #111111; font-family: Arial, sans-serif; font-size: 12pt;">4 chicken bouillon cubes <o:p></o:p></span></div>
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<span style="color: #111111; font-family: Arial, sans-serif; font-size: 12pt;">2 cups water<o:p></o:p></span></div>
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<span style="color: #111111; font-family: Arial, sans-serif; font-size: 12pt;">1 T dried or 3T fresh basil<o:p></o:p></span></div>
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<span style="color: #111111; font-family: Arial, sans-serif; font-size: 12pt;">½ T dried thyme leaves or 1 T fresh chopped thyme <o:p></o:p></span></div>
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<span style="color: #111111; font-family: Arial, sans-serif; font-size: 12pt;">1 – 2 T of Slap Yo Mama Cajun seasonings (sub your favorite brand)<o:p></o:p></span></div>
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<span style="color: #111111; font-family: Arial, sans-serif; font-size: 12pt;">Salt and pepper to taste<o:p></o:p></span></div>
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<b><span style="color: #111111; font-family: Arial, sans-serif; font-size: 12pt;">How-to:<o:p></o:p></span></b></div>
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<li class="MsoNormalCxSpMiddle" style="color: #111111; mso-list: l1 level1 lfo1;"><span style="font-family: Arial, sans-serif; font-size: 12pt;"><span> </span>Add olive oil to pot and when it gets hot add the onion and garlic.<span> </span>Continue to sauté until the onions are translucent.<o:p></o:p></span></li>
<li class="MsoNormalCxSpMiddle" style="color: #111111; mso-list: l1 level1 lfo1;"><span style="font-family: Arial, sans-serif; font-size: 12pt;">If you are smart, you will be using the canned peppers so dump them into a blender (or bowl for immersion blender) and purée.<span> </span><o:p></o:p></span></li>
<li class="MsoNormalCxSpMiddle" style="color: #111111; mso-list: l1 level1 lfo1;"><span style="font-family: Arial, sans-serif; font-size: 12pt;">Add the sautéed onion and garlic and blend them in as well. <o:p></o:p></span></li>
<li class="MsoNormalCxSpMiddle" style="color: #111111; mso-list: l1 level1 lfo1;"><span style="font-family: Arial, sans-serif; font-size: 12pt;">Same for tomatoes – add to blender and purée all.<span> </span><o:p></o:p></span></li>
<li class="MsoNormalCxSpMiddle" style="color: #111111; mso-list: l1 level1 lfo1;"><span style="font-family: Arial, sans-serif; font-size: 12pt;">Then add all you blended to the pot and add:<o:p></o:p></span></li>
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<li class="MsoNormalCxSpMiddle" style="color: #111111; mso-list: l1 level2 lfo1;"><span style="font-family: Arial, sans-serif; font-size: 12pt;">Tomato paste<o:p></o:p></span></li>
<li class="MsoNormalCxSpMiddle" style="color: #111111; mso-list: l1 level2 lfo1;"><span style="font-family: Arial, sans-serif; font-size: 12pt;">Chicken bouillon cubes<o:p></o:p></span></li>
<li class="MsoNormalCxSpMiddle" style="color: #111111; mso-list: l1 level2 lfo1;"><span style="font-family: Arial, sans-serif; font-size: 12pt;">Water<o:p></o:p></span></li>
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<li class="MsoNormalCxSpMiddle" style="color: #111111; mso-list: l1 level1 lfo1;"><span style="font-family: Arial, sans-serif; font-size: 12pt;">Bring to a simmer and hold it there for about 20 minutes.<o:p></o:p></span></li>
<li class="MsoNormalCxSpMiddle" style="color: #111111; mso-list: l1 level1 lfo1;"><span style="font-family: Arial, sans-serif; font-size: 12pt;">Add the basil, thyme, Cajun seasoning, salt and pepper.<o:p></o:p></span></li>
<li class="MsoNormalCxSpMiddle" style="color: #111111; mso-list: l1 level1 lfo1;"><span style="font-family: Arial, sans-serif; font-size: 12pt;">Taste it — it should be smooth with a tomato taste with underlying pepper taste.<span> </span><o:p></o:p></span></li>
<li class="MsoNormalCxSpMiddle" style="color: #111111; mso-list: l1 level1 lfo1;"><span style="font-family: Arial, sans-serif; font-size: 12pt;">If your knees buckle slightly from the amazing taste – you are there!<span> </span>If something tastes a bit weak, add more Cajun, more basil, thyme, salt and pepper.<span> </span>Make it bend to your will!!<o:p></o:p></span></li>
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<span style="color: #111111; font-family: Arial, sans-serif; font-size: 12pt;">Serve it hot.<span> </span>It works nicely with a quick topping — in a blender:<o:p></o:p></span></div>
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<!--[if !supportLists]--><span style="color: #111111; font-family: "Arial",sans-serif; font-size: 12.0pt; mso-fareast-font-family: Arial;"><span style="mso-list: Ignore;">1.<span style="font: 7.0pt "Times New Roman";"> </span></span></span><!--[endif]--><span style="color: #111111; font-family: Arial, sans-serif; font-size: 12pt;"><span> </span>Mix together ¼ cup sour cream<o:p></o:p></span></div>
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<!--[if !supportLists]--><span style="color: #111111; font-family: "Arial",sans-serif; font-size: 12.0pt; mso-fareast-font-family: Arial;"><span style="mso-list: Ignore;">2.<span style="font: 7.0pt "Times New Roman";"> </span></span></span><!--[endif]--><span style="color: #111111; font-family: Arial, sans-serif; font-size: 12pt;">With ¼ cup heavy cream<o:p></o:p></span></div>
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<!--[if !supportLists]--><span style="color: #111111; font-family: "Arial",sans-serif; font-size: 12.0pt; mso-fareast-font-family: Arial;"><span style="mso-list: Ignore;">3.<span style="font: 7.0pt "Times New Roman";"> </span></span></span><!--[endif]--><span style="color: #111111; font-family: Arial, sans-serif; font-size: 12pt;">About ¼ cup cilantro <o:p></o:p></span></div>
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<!--[if !supportLists]--><span style="color: #111111; font-family: "Arial",sans-serif; font-size: 12.0pt; mso-fareast-font-family: Arial;"><span style="mso-list: Ignore;">4.<span style="font: 7.0pt "Times New Roman";"> </span></span></span><!--[endif]--><span style="color: #111111; font-family: Arial, sans-serif; font-size: 12pt;">Salt and pepper<o:p></o:p></span></div>
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<span style="color: #111111; font-family: Arial, sans-serif; font-size: 12pt;">Ladle a big bowl of this wonderful soup — plop a nice big spoon of cool topping in the middle and let your taste buds lose all their worries.<span> </span><o:p></o:p></span></div>
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<span style="color: #111111; font-family: Arial, sans-serif; font-size: 12pt;">You too.<span> </span>Worry robs you of the joys of today.<span> </span>I started this with a reference to Winnie the Pooh – let me end with one.<span> </span>Pooh and Piglet are walking through the forest and Piglet says, “You know, Pooh, one day we are going to die.”<span> </span>“Yes,” says Pooh, “That is true.<span> </span>But all other days we are going to live.”<span> </span>Don’t let today get by you without LIVING.<span> </span><o:p></o:p></span></div>
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Pam Pettyhttp://www.blogger.com/profile/07724202154651263943noreply@blogger.com0tag:blogger.com,1999:blog-1564981317398546489.post-41019922157134122722020-04-10T17:01:00.001-07:002020-04-11T13:56:56.576-07:00Minestrone: Have a Ball with Meatballs!<div class="MsoNormal" style="-webkit-tap-highlight-color: rgba(26, 26, 26, 0.301961); -webkit-text-size-adjust: auto; -webkit-text-stroke-width: 0px; caret-color: rgb(0, 0, 0); color: black; font-family: Calibri, sans-serif; font-size: 11pt; font-style: normal; font-variant-caps: normal; font-weight: normal; letter-spacing: normal; margin: 0in 0in 0.0001pt; orphans: auto; text-align: start; text-decoration: none; text-indent: 0px; text-transform: none; white-space: normal; widows: auto; word-spacing: 0px;">
<b><span style="font-size: 12pt;">Minestrone: Have a Ball with Meatballs!<o:p></o:p></span></b></div>
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<span style="font-size: 12pt;">I did not grow up eating Minestrone soup – my grandmother would have cut her eyes at anyone who even said that word in a suggestion that it would be a food that belonged on a farm. But the roots of Minestrone go back way farther than even MY childhood! The first recorded recipe for Minestrone dates back to the Roman Empire in 30 AD. Many times this dish is referred to as “big soup.” Big soup is why it fits into the theme of this blog – feed many, or feed a few many times, use easily obtained ingredients, and keep it cheap. <o:p></o:p></span></div>
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<span style="font-size: 12pt;">So, you might be asking how Minestrone differs from typical southern vegetable soup. The differences are slight, but definite. If you ever get to be in a blind taste-test of the two types of soup to win a big prize – DO IT! You will win if you have ever eaten both soups. Your taste buds will remember. How are the soups the same? Both tomato based, both chocked full of veggies, both good with cornbread. The main similarity is that the COOK is in the drivers seat. Like it? Put it in. Don’t like it; don’t put it in. No recipe is the boss of us!! Stand firm on that. <o:p></o:p></span></div>
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<span style="font-size: 12pt;">Also, another little qualm I have: If meat is an option, I opt in. SO, I have take a traditionally vegetarian pot of soup and added tiny meatballs. Yep. Now, it’s a meal. Do not want to add meat, don’t add meat. Interested in other options? If so, you can add pancetta (very thinly sliced ham – can sub country ham diced small or even bacon). <o:p></o:p></span></div>
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<span style="font-size: 12pt;">Let’s go ancient with this one and make it as modern as you like! <o:p></o:p></span></div>
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<span style="font-size: 12pt;"><b>Ingredients</b><o:p></o:p></span></div>
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<span style="font-size: 12pt;">1-2 diced onions<o:p></o:p></span></div>
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<span style="font-size: 12pt;">3-4 stalks diced celery<o:p></o:p></span></div>
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<span style="font-size: 12pt;">3-4 diced carrots<o:p></o:p></span></div>
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<span style="font-size: 12pt;">3 T butter<o:p></o:p></span></div>
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<span style="font-size: 12pt;">3-4 T olive oil<o:p></o:p></span></div>
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<span style="font-size: 12pt;">2-4 cans diced tomatoes <o:p></o:p></span></div>
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<span style="font-size: 12pt;">1 can tomato sauce<o:p></o:p></span></div>
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<span style="font-size: 12pt;">1 can tomato juice or V-8 (like the 12 oz size) — can add more of this for those greedy noodles<o:p></o:p></span></div>
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<span style="font-size: 12pt;">2-3 cartons of vegetable or beef broth (more or less depending on how thick you like soup)<o:p></o:p></span></div>
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<span style="font-size: 12pt;">2 cans Northern beans (white beans) – use can use ANY type bean that suits your fancy <o:p></o:p></span></div>
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<span style="font-size: 12pt;">3 T Italian seasonings (or some of all the components of Italian seasonings – basil, oregano …)<o:p></o:p></span></div>
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<span style="font-size: 12pt;">1 lb lean hamburger meat – add bread crumbs, salt, pepper, garlic, some ketchup, and a few splashes of milk (maybe 4T total) - make tiny meatballs <o:p></o:p></span></div>
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<span style="font-size: 12pt;">1 box Ditalini pasta (Barilla makes it) — can sub any pasta like macaroni- I like theses because they are about 1/3 the size of a macaroni noodle. <o:p></o:p></span></div>
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<span style="font-size: 12pt;">Salt to taste <o:p></o:p></span></div>
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<span style="font-size: 12pt;">Pepper to taste<o:p></o:p></span></div>
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<span style="font-size: 12pt;">Cayenne pepper to taste <o:p></o:p></span></div>
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<span style="font-size: 12pt;">Toss in something green at last minute – spinach, kale — I didn’t have any so we are sans green this go round. <o:p></o:p></span></div>
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<span style="font-size: 12pt;"><o:p><b>How to: </b></o:p></span></div>
<div class="MsoListParagraphCxSpFirst" style="mso-list: l0 level1 lfo1; text-indent: -.25in;">
<!--[if !supportLists]--><span style="font-size: 12.0pt; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin; mso-fareast-font-family: Calibri; mso-fareast-theme-font: minor-latin;"><span style="mso-list: Ignore;">1.<span style="font: 7.0pt "Times New Roman";"> </span></span></span><!--[endif]--><span style="font-size: 12pt;">Melt butter and olive oil in a large stock pot over medium-high heat. Add the onion, carrots, celery, and salt. Let cook for 8-10 minutes until tender, stirring occasionally.<o:p></o:p></span></div>
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<!--[if !supportLists]--><span style="font-size: 12.0pt; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin; mso-fareast-font-family: Calibri; mso-fareast-theme-font: minor-latin;"><span style="mso-list: Ignore;">2.<span style="font: 7.0pt "Times New Roman";"> </span></span></span><!--[endif]--><span style="font-size: 12pt;">Add the diced tomatoes, beans, tomato sauce, vegetable/beef broth, Italian seasonings, salt and pepper. Stir together and let come to a low boil. Once boiling, turn down the heat to low and let simmer for 15 minutes.<o:p></o:p></span></div>
<div class="MsoListParagraphCxSpMiddle" style="mso-list: l0 level1 lfo1; text-indent: -.25in;">
<!--[if !supportLists]--><span style="font-size: 12.0pt; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin; mso-fareast-font-family: Calibri; mso-fareast-theme-font: minor-latin;"><span style="mso-list: Ignore;">3.<span style="font: 7.0pt "Times New Roman";"> </span></span></span><!--[endif]--><span style="font-size: 12pt;">Add dried noodles of choice. Let cook the noodles are done. About 10 minutes, depending on what size pasta you use. <o:p></o:p></span></div>
<div class="MsoListParagraphCxSpMiddle" style="mso-list: l0 level1 lfo1; text-indent: -.25in;">
<!--[if !supportLists]--><span style="font-size: 12.0pt; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin; mso-fareast-font-family: Calibri; mso-fareast-theme-font: minor-latin;"><span style="mso-list: Ignore;">4.<span style="font: 7.0pt "Times New Roman";"> </span></span></span><!--[endif]--><span style="font-size: 12pt;">While the pasta is cooking, make the meatballs and cook them in a black skillet. See picture – meat gets its flavor from “color” – brown meat tastes better. Brown those little buggers — about as big around as a nickel. <o:p></o:p></span></div>
<div class="MsoListParagraphCxSpMiddle" style="mso-list: l0 level1 lfo1; text-indent: -.25in;">
<!--[if !supportLists]--><span style="font-size: 12.0pt; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin; mso-fareast-font-family: Calibri; mso-fareast-theme-font: minor-latin;"><span style="mso-list: Ignore;">5.<span style="font: 7.0pt "Times New Roman";"> </span></span></span><!--[endif]--><span style="font-size: 12pt;">Ladle the browned meatballs into the soup mixture. Let it settle in and get happy.<o:p></o:p></span></div>
<div class="MsoListParagraphCxSpMiddle" style="mso-list: l0 level1 lfo1; text-indent: -.25in;">
<!--[if !supportLists]--><span style="font-size: 12.0pt; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin; mso-fareast-font-family: Calibri; mso-fareast-theme-font: minor-latin;"><span style="mso-list: Ignore;">6.<span style="font: 7.0pt "Times New Roman";"> </span></span></span><!--[endif]--><span style="font-size: 12pt;">Noodles will soak up the broth so you will probably want to add additional water or broth before serving or when reheating leftovers. <o:p></o:p></span></div>
<div class="MsoListParagraphCxSpLast" style="mso-list: l0 level1 lfo1; text-indent: -.25in;">
<!--[if !supportLists]--><span style="font-size: 12.0pt; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin; mso-fareast-font-family: Calibri; mso-fareast-theme-font: minor-latin;"><span style="mso-list: Ignore;">7.<span style="font: 7.0pt "Times New Roman";"> </span></span></span><!--[endif]--><span style="font-size: 12pt;">You can just throw the washed spinach in as is. Do not put it in too early – slimy spinach is a rookie move. <o:p></o:p></span></div>
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<span style="font-size: 12pt;">Better next day. Way better when you pray over it and share it. An ancient concoction of goodness – timeless and just in time! Leave a comment if you try this one. <o:p></o:p></span></div>
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Pam Pettyhttp://www.blogger.com/profile/07724202154651263943noreply@blogger.com0tag:blogger.com,1999:blog-1564981317398546489.post-70871054522080486332020-04-06T16:15:00.003-07:002020-04-07T14:21:22.473-07:00Richly Blessed Man’s Meal <style class="WebKit-mso-list-quirks-style">
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<b><i><span style="font-size: 12pt;">Richly Blessed Man’s Meal<o:p></o:p></span></i></b></div>
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<span style="font-size: 12pt;">Now, if you search this recipe, it will come up as Poor Man’s Meal – directly from the 1930’s. But I say to you that if any man/person is lucky enough to have someone to cook for him/her, they are richly blessed. To have something to put in the pan makes you among the luckiest in the world. During the Great Depression (US population 123.1 compared to 330 million today) with over two million homeless people, a double-digit unemployment rate (over 15 million without jobs), and an average income drop of over 40% - people were hurting all over. People, however, are resilient. Those who roamed the country (hoboes, vagrants – outdated terms for transient homeless people) developed codes that they etched on trees, telephone poles, and fence posts to let their fellow down-on-their-luck compadres know what to expect of people and places. You can see a whole list of them here: </span><a href="https://www.logodesignlove.com/hobo-signs-and-symbols"><i><span style="font-size: 12pt;">https://www.logodesignlove.com/hobo-signs-and-symbols</span></i></a><i><span style="font-size: 12pt;"> </span></i><span style="font-size: 12pt;">You can imagine in a day of the most rustic of communication options that these codes were essential for people to be safe. I am particularly interested in the etching of a cat – means a kind lady lives there. I am pretty sure that, that sentiment is about all I want on my tombstone. <i><u>A kind lady lies here.</u></i> To read a story about the background on this etching, read here: </span><a href="https://daysgoneby.me/great-depression/"><span style="font-size: 12pt;">https://daysgoneby.me/great-depression/</span></a><span class="MsoHyperlink"><span style="font-size: 12pt;">. </span></span><span class="MsoHyperlink"><span style="color: black; font-size: 12pt; text-decoration: none;"><o:p></o:p></span></span></div>
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<span class="MsoHyperlink"><span style="color: black; font-size: 12pt; text-decoration: none;">I hope we never see another time when strangers wander our streets asking for food. I hope we are better prepared, have more soft places for people to land, and are more able to use communication technologies to connect people to the help they need. But I also hope this – if I have food and someone I know needs a meal, I hope I fill their plates before I fill mine. I might go ahead and etch that drawing of a cat on my telephone pole just in case. <o:p></o:p></span></span></div>
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<span class="MsoHyperlink"><span style="color: black; font-size: 12pt; text-decoration: none;"><b>Rich Man’s Meal </b><o:p></o:p></span></span></div>
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<span class="MsoHyperlink"><span style="color: black; font-size: 12pt; text-decoration: none;">Ingredients<o:p></o:p></span></span></div>
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<span class="MsoHyperlink"><b><span style="color: black; font-size: 12pt; text-decoration: none;">4-5 potatoes</span></b></span><span class="MsoHyperlink"><span style="color: black; font-size: 12pt; text-decoration: none;">, peeled, diced (bigger family, more potatoes) <o:p></o:p></span></span></div>
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<span class="MsoHyperlink"><b><span style="color: black; font-size: 12pt; text-decoration: none;">1 onion</span></b></span><span class="MsoHyperlink"><span style="color: black; font-size: 12pt; text-decoration: none;"> – diced <o:p></o:p></span></span></div>
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<span class="MsoHyperlink"><b><span style="color: black; font-size: 12pt; text-decoration: none;">½ teaspoon Paprika <o:p></o:p></span></b></span></div>
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<span class="MsoHyperlink"><b><span style="color: black; font-size: 12pt; text-decoration: none;">Black skillet </span></b></span><span class="MsoHyperlink"><span style="color: black; font-size: 12pt; text-decoration: none;">– it is essential enough to put on the ingredients list </span></span><span style="font-size: 12pt;"><o:p></o:p></span></div>
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<b><span style="font-size: 12pt;">Oil</span></b><span style="font-size: 12pt;"> – you are going to fry these potatoes<o:p></o:p></span></div>
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<b><span style="font-size: 12pt;">Bacon</span></b><span style="font-size: 12pt;"> – and the essential grease <o:p></o:p></span></div>
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<b><span style="font-size: 12pt;">¼ cup tomato sauce or ketchup <o:p></o:p></span></b></div>
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<b><span style="font-size: 12pt;">½ cup water <o:p></o:p></span></b></div>
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<b><span style="font-size: 12pt;">Salt to taste<o:p></o:p></span></b></div>
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<b><span style="font-size: 12pt;">Options: </span></b><span style="font-size: 12pt;">you can add hot dogs, kielbasa, corn, green peppers <o:p></o:p></span></div>
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<div class="MsoListParagraphCxSpFirst" style="mso-list: l0 level1 lfo1; text-indent: -.25in;">
<!--[if !supportLists]--><span style="font-size: 12.0pt; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin; mso-fareast-font-family: Calibri; mso-fareast-theme-font: minor-latin;">1.<span style="font-family: "times new roman"; font-size: 7pt; font-stretch: normal; line-height: normal;"> </span></span><!--[endif]--><span style="font-size: 12pt;">Peel potatoes and dice – nothing too fancy – you can sort of just “whittle” them into a bowl if you like. Best to put them in water and remove as much starch as possible. Drain very thoroughly – even rub with paper towels to remove as much water as possible. <o:p></o:p></span></div>
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<!--[if !supportLists]--><span style="font-size: 12.0pt; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin; mso-fareast-font-family: Calibri; mso-fareast-theme-font: minor-latin;">2.<span style="font-family: "times new roman"; font-size: 7pt; font-stretch: normal; line-height: normal;"> </span></span><!--[endif]--><span style="font-size: 12pt;">Cook bacon in black skillet – do not overcook. RESERVE bacon grease. Put bacon on plate.<o:p></o:p></span></div>
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<!--[if !supportLists]--><b><span style="font-size: 12.0pt; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin; mso-fareast-font-family: Calibri; mso-fareast-theme-font: minor-latin;">3.<span style="font-family: "times new roman"; font-size: 7pt; font-stretch: normal; font-weight: normal; line-height: normal;"> </span></span></b><!--[endif]--><span style="font-size: 12pt;">Add enough cooking oil to skillet with bacon grease so that you have enough to fry potatoes.<b><o:p></o:p></b></span></div>
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<!--[if !supportLists]--><span style="font-size: 12.0pt; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin; mso-fareast-font-family: Calibri; mso-fareast-theme-font: minor-latin;">4.<span style="font-family: "times new roman"; font-size: 7pt; font-stretch: normal; line-height: normal;"> </span></span><!--[endif]--><span style="font-size: 12pt;">Add potatoes to black skillet SLOWLY so that you do not overwhelm the HOT oil. <o:p></o:p></span></div>
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<!--[if !supportLists]--><span style="font-size: 12.0pt; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin; mso-fareast-font-family: Calibri; mso-fareast-theme-font: minor-latin;">5.<span style="font-family: "times new roman"; font-size: 7pt; font-stretch: normal; line-height: normal;"> </span></span><!--[endif]--><span style="font-size: 12pt;">After the potatoes start cooking sprinkle then with paprika, salt and pepper. <o:p></o:p></span></div>
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<!--[if !supportLists]--><span style="font-size: 12.0pt; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin; mso-fareast-font-family: Calibri; mso-fareast-theme-font: minor-latin;">6.<span style="font-family: "times new roman"; font-size: 7pt; font-stretch: normal; line-height: normal;"> </span></span><!--[endif]--><span style="font-size: 12pt;">Keep turning occasionally – if you continually stir them they will get goopy. Yes, that is my cooking term for soggy, broken potatoes. <o:p></o:p></span></div>
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<!--[if !supportLists]--><span style="font-size: 12.0pt; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin; mso-fareast-font-family: Calibri; mso-fareast-theme-font: minor-latin;">7.<span style="font-family: "times new roman"; font-size: 7pt; font-stretch: normal; line-height: normal;"> </span></span><!--[endif]--><span style="font-size: 12pt;">Once the potatoes start to brown, add crumbled bacon, ¼ cup of tomato sauce or ketchup, and ½ cup water – the water helps steam the potatoes so they are soft.<o:p></o:p></span></div>
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<!--[if !supportLists]--><span style="font-size: 12.0pt; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin; mso-fareast-font-family: Calibri; mso-fareast-theme-font: minor-latin;">8.<span style="font-family: "times new roman"; font-size: 7pt; font-stretch: normal; line-height: normal;"> </span></span><!--[endif]--><span style="font-size: 12pt;">Cook over pretty high heat until water is absorbed and potatoes are the desired level of brown. <o:p></o:p></span></div>
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<span style="font-size: 12pt;">You will be pleasantly surprised that this dish is filling and satisfying. Can use leftovers as start for a potato soup (not enough tomato taste to effect soup flavor). As usual, some good fried cornbread, bread and butter pickles, and a slice of homemade chocolate cake makes this the meal of a very Blessed Rich Man. Agreed? From one “kind lady’s” mouth to your ears. <o:p></o:p></span></div>
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Pam Pettyhttp://www.blogger.com/profile/07724202154651263943noreply@blogger.com0tag:blogger.com,1999:blog-1564981317398546489.post-2191768673032581782020-04-05T18:35:00.000-07:002020-04-05T18:36:20.044-07:00Day three of Time Travel Meals: The Surprise in Chicken Thighs!<div class="MsoNormal" style="-webkit-tap-highlight-color: rgba(26, 26, 26, 0.301961); -webkit-text-size-adjust: auto; -webkit-text-stroke-width: 0px; caret-color: rgb(0, 0, 0); color: black; font-family: Calibri, sans-serif; font-size: 11pt; font-style: normal; font-variant-caps: normal; letter-spacing: normal; margin: 0in 0in 0.0001pt; text-align: start; text-decoration: none; text-indent: 0px; text-transform: none; white-space: normal; word-spacing: 0px;">
<span style="font-size: 12pt;"><b>Day three of Time Travel Meals: The Surprise in Chicken Thighs!</b><o:p></o:p></span></div>
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<span style="font-size: 12pt;">As I read and think more about the changes that the Great Depression brought about I cannot help but wonder about current changes. If someone had told us in January that there were be no basketball playoffs, no spring baseball, and that all music concerts would be cancelled/postponed, we would have questioned their sanity. Yet … here we are. Technological advances and communication avenues have developed so drastically since the 1930’s that it is really hard to draw direct lines between what they experienced and what our reality might be. Every PHD-ed person, medical doctor-ed person, politician, and prognosticator of our time is laying out their forecast of what to expect. I conferred with my chihuahua and he has some thoughts as well. I give all predictions the same credibility. My chihuahua is a pessimist so I did take his vision with a grain of salt. The truth is that we have to put our faith in something besides our own understanding. Trust me on that and trust me on this – if you have not made chicken thighs part of your new normal, you should. (Rough segue to a recipe, but play along.)<o:p></o:p></span></div>
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<span style="font-size: 12pt;">Necessity forced many transient and poor people in the Depression to add meat to their diets by hunting. Squirrels, rabbits, quail and other birds were welcome additions to their meals. People fished for food and became creative in the ways they preserved food so that they could avoid the fast and famine scenario that could occur without good planning. The following recipe works with chicken, quail, rabbit, squirrels – small game in general. Got deer in the freezer? My guess is that it would work quite nicely in this recipe. If you try it with deer meat, let me know so I can add it with confidence to this recommendation.<o:p></o:p></span></div>
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<b><span style="font-size: 12pt;">Ingredients<o:p></o:p></span></b></div>
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<b><span style="font-size: 12pt;">5-8 pieces of meat</span></b><span style="font-size: 12pt;"> – I used chicken thighs – they are really affordable when you find them on </span><span style="font-size: 12pt;">sale and are ALWAYS cheaper than chicken breasts – they are always good.</span><span style="font-size: 12pt;"> </span><span style="font-size: 12pt;">Always.</span></div>
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<b><span style="font-size: 12pt;">2 diced onions<o:p></o:p></span></b></div>
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<b><span style="font-size: 12pt;">3 stalks celery – diced<o:p></o:p></span></b></div>
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<b><span style="font-size: 12pt;">4 carrots – diced (canned works) <o:p></o:p></span></b></div>
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<b><span style="font-size: 12pt;">4 tomatoes – diced (canned works)<o:p></o:p></span></b></div>
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<b><span style="font-size: 12pt;">2 T garlic (or equivalent in powder) <o:p></o:p></span></b></div>
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<b><span style="font-size: 12pt;">¼ cup Paprika <o:p></o:p></span></b></div>
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<b><span style="font-size: 12pt;">2 cups chicken broth <o:p></o:p></span></b></div>
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<b><span style="font-size: 12pt;">¼ - 1/3 cup plain flour<o:p></o:p></span></b></div>
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<b><span style="font-size: 12pt;">Oil for browning <o:p></o:p></span></b></div>
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<b><span style="font-size: 12pt;">1/3 cup sour cream (optional) <o:p></o:p></span></b></div>
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<!--[if !supportLists]--><span style="font-size: 12.0pt; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin; mso-fareast-font-family: Calibri; mso-fareast-theme-font: minor-latin;"><span style="mso-list: Ignore;">1.<span style="font: 7.0pt "Times New Roman";"> </span></span></span><!--[endif]--><span style="font-size: 12pt;">Brown salted and peppered meat in some oil (Olive oil works great). While it is browning keep turning it over so it doesn’t burn. <o:p></o:p></span></div>
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<!--[if !supportLists]--><span style="font-size: 12.0pt; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin; mso-fareast-font-family: Calibri; mso-fareast-theme-font: minor-latin;"><span style="mso-list: Ignore;">2.<span style="font: 7.0pt "Times New Roman";"> </span></span></span><!--[endif]--><span style="font-size: 12pt;">In another skillet, sauté onions, celery, carrots, tomatoes, garlic, salt and pepper.<o:p></o:p></span></div>
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<!--[if !supportLists]--><span style="font-size: 12.0pt; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin; mso-fareast-font-family: Calibri; mso-fareast-theme-font: minor-latin;"><span style="mso-list: Ignore;">3.<span style="font: 7.0pt "Times New Roman";"> </span></span></span><!--[endif]--><span style="font-size: 12pt;">Once onions are translucent, add plain flour and stir until it is combined.<o:p></o:p></span></div>
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<!--[if !supportLists]--><span style="font-size: 12.0pt; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin; mso-fareast-font-family: Calibri; mso-fareast-theme-font: minor-latin;"><span style="mso-list: Ignore;">4.<span style="font: 7.0pt "Times New Roman";"> </span></span></span><!--[endif]--><span style="font-size: 12pt;">Add Paprika – if you feel like ¼ cup is too much for your families’ taste, then put less – you can add more to the finished product if it is not savory enough. <o:p></o:p></span></div>
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<!--[if !supportLists]--><span style="font-size: 12.0pt; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin; mso-fareast-font-family: Calibri; mso-fareast-theme-font: minor-latin;"><span style="mso-list: Ignore;">5.<span style="font: 7.0pt "Times New Roman";"> </span></span></span><!--[endif]--><span style="font-size: 12pt;">Slowly add 2 cups of chicken broth as you keep stirring. <o:p></o:p></span></div>
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<!--[if !supportLists]--><span style="font-size: 12.0pt; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin; mso-fareast-font-family: Calibri; mso-fareast-theme-font: minor-latin;"><span style="mso-list: Ignore;">6.<span style="font: 7.0pt "Times New Roman";"> </span></span></span><!--[endif]--><span style="font-size: 12pt;">Let this get all bubbly and gorgeous. <o:p></o:p></span></div>
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<!--[if !supportLists]--><span style="font-size: 12.0pt; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin; mso-fareast-font-family: Calibri; mso-fareast-theme-font: minor-latin;"><span style="mso-list: Ignore;">7.<span style="font: 7.0pt "Times New Roman";"> </span></span></span><!--[endif]--><span style="font-size: 12pt;">Remove any excess oil in the skillet with the meat (I leave skin on chicken thighs so I had to ladle out some extra grease). <o:p></o:p></span></div>
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<!--[if !supportLists]--><span style="font-size: 12.0pt; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin; mso-fareast-font-family: Calibri; mso-fareast-theme-font: minor-latin;"><span style="mso-list: Ignore;">8.<span style="font: 7.0pt "Times New Roman";"> </span></span></span><!--[endif]--><span style="font-size: 12pt;">Then pour the onion, et al mixture OVER the fried meat. <o:p></o:p></span></div>
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<!--[if !supportLists]--><span style="font-size: 12.0pt; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin; mso-fareast-font-family: Calibri; mso-fareast-theme-font: minor-latin;"><span style="mso-list: Ignore;">10.<span style="font: 7.0pt "Times New Roman";"> </span></span></span><!--[endif]--><span style="font-size: 12pt;">Remove skillet and dip some of the juice into a bowl with 1/3 sour cream. Then introduce the sour cream into the big skillet. Dumping cold sour cream in a hot dish like this may cause it to curdle. Not a good look. <o:p></o:p></span></div>
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<span style="font-size: 12pt;">Really good over rice, mashed potatoes, or noodles. The chunks of diced vegetables are so savory. Actually better heated up the next day. One-for-you, one-for-me challenge – sharing is caring! <o:p></o:p></span></div>
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Pam Pettyhttp://www.blogger.com/profile/07724202154651263943noreply@blogger.com0tag:blogger.com,1999:blog-1564981317398546489.post-2582421055834247612020-04-04T17:13:00.000-07:002020-04-04T17:24:40.422-07:00Time Travel Meals: Slumgullion, Goulash, Mulligan Stew <style class="WebKit-mso-list-quirks-style">
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<b><span style="font-size: 12pt;">Slumgullion, Goulash, Mulligan Stew <o:p></o:p></span></b></div>
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<span style="font-size: 12pt;">Day two of Depression Era recipes. Ever heard of slumgullion? Goulash (no, not Hungarian Goulash – this is different), or Mulligan Stew? All have traceable roots back to the “suddenly homeless” (at that time called hobos, vagabonds) who were hungry and learned to take what they could find or were given and turn it into something that was not only filling, but was also enough to be shared. You did not have to be homeless to find the value in cooking these dishes. Many families crowded around dinner tables and ladled steaming stews into bowls with biscuits and cornbread at the ready. <o:p></o:p></span></div>
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<span style="font-size: 12pt;">All three of these types of recipes have common frameworks: 1) a base using some sort of beef and broth; 2) fresh, frozen, or canned vegetables; and 3) family favorite seasonings. It was likely that it never turned out the same way twice – sometimes plenty of meat, sometimes not. Sometimes a huge variety of garden vegetables, sometimes not. They did not have the convenience of as many “store-bought” canned vegetables or frozen vegetables that we have. It is from our comfort zone in the “land of plenty” that we feel hard-pressed right now. Be optimistic, be frugal, and be thankful for any/all of the ingredients you can get. <o:p></o:p></span></div>
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<span style="font-size: 12pt;">Depending on which twist you take, you can call this <b>Slumgullion, Goulash, or Mulligan Stew</b> but your family will be blessed when you call it DONE! My recommendation for a flavorful stew:<o:p></o:p></span></div>
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<b><span style="font-size: 12pt;">Ingredients<o:p></o:p></span></b></div>
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<b><span style="font-size: 12pt;">Beef stew meat</span></b><span style="font-size: 12pt;"> – whatever you can afford/find (you can also use round steak or any<br /> inexpensive cut of beef <o:p></o:p></span></div>
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<span style="font-size: 12pt;">¼ - ½ cup <b>plain flour </b><o:p></o:p></span></div>
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<b><span style="font-size: 12pt;">Salt <o:p></o:p></span></b></div>
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<b><span style="font-size: 12pt;">Pepper <o:p></o:p></span></b></div>
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<b><span style="font-size: 12pt;">½ teaspoon paprika</span></b><span style="font-size: 12pt;"> (add to flour to dredge flour) <o:p></o:p></span></div>
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<span style="font-size: 12pt;"> </span><span style="font-size: 12pt;">¼ cup</span><span style="font-size: 12pt;"> </span><b style="font-size: 12pt;">oil</b></div>
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<b><span style="font-size: 12pt;">Refrigerator gold – </span></b><span style="font-size: 12pt;">leftover veggies – anything/everything. <o:p></o:p></span></div>
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<b><span style="font-size: 12pt;">Alternative to refrigerator gold</span></b><span style="font-size: 12pt;">: cans of veggies; frozen veggies; fresh veggies. <o:p></o:p></span></div>
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<b><span style="font-size: 12pt;">Possible vegetables </span></b><span style="font-size: 12pt;">that would be happy together:<o:p></o:p></span></div>
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<!--[if !supportLists]--><span style="font-family: Wingdings; font-size: 12.0pt; mso-bidi-font-family: Wingdings; mso-fareast-font-family: Wingdings;">Ø<span style="font-family: "Times New Roman"; font-size: 7pt; font-stretch: normal; line-height: normal;"> </span></span><!--[endif]--><span style="font-size: 12pt;">Carrots<o:p></o:p></span></div>
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<!--[if !supportLists]--><span style="font-family: Wingdings; font-size: 12.0pt; mso-bidi-font-family: Wingdings; mso-fareast-font-family: Wingdings;">Ø<span style="font-family: "Times New Roman"; font-size: 7pt; font-stretch: normal; line-height: normal;"> </span></span><!--[endif]--><span style="font-size: 12pt;">Onions<o:p></o:p></span></div>
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<!--[if !supportLists]--><span style="font-family: Wingdings; font-size: 12.0pt; mso-bidi-font-family: Wingdings; mso-fareast-font-family: Wingdings;">Ø<span style="font-family: "Times New Roman"; font-size: 7pt; font-stretch: normal; line-height: normal;"> </span></span><!--[endif]--><span style="font-size: 12pt;">Potatoes<o:p></o:p></span></div>
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<!--[if !supportLists]--><span style="font-family: Wingdings; font-size: 12.0pt; mso-bidi-font-family: Wingdings; mso-fareast-font-family: Wingdings;">Ø<span style="font-family: "Times New Roman"; font-size: 7pt; font-stretch: normal; line-height: normal;"> </span></span><!--[endif]--><span style="font-size: 12pt;">Celery<o:p></o:p></span></div>
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<!--[if !supportLists]--><span style="font-family: Wingdings; font-size: 12.0pt; mso-bidi-font-family: Wingdings; mso-fareast-font-family: Wingdings;">Ø<span style="font-family: "Times New Roman"; font-size: 7pt; font-stretch: normal; line-height: normal;"> </span></span><!--[endif]--><span style="font-size: 12pt;">Stewed tomatoes<o:p></o:p></span></div>
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<!--[if !supportLists]--><span style="font-family: Wingdings; font-size: 12.0pt; mso-bidi-font-family: Wingdings; mso-fareast-font-family: Wingdings;">Ø<span style="font-family: "Times New Roman"; font-size: 7pt; font-stretch: normal; line-height: normal;"> </span></span><!--[endif]--><span style="font-size: 12pt;">Cans or frozen Veg-All<o:p></o:p></span></div>
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<!--[if !supportLists]--><span style="font-family: Wingdings; font-size: 12.0pt; mso-bidi-font-family: Wingdings; mso-fareast-font-family: Wingdings;">Ø<span style="font-family: "Times New Roman"; font-size: 7pt; font-stretch: normal; line-height: normal;"> </span></span><!--[endif]--><span style="font-size: 12pt;">Corn<o:p></o:p></span></div>
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<!--[if !supportLists]--><span style="font-family: Wingdings; font-size: 12.0pt; mso-bidi-font-family: Wingdings; mso-fareast-font-family: Wingdings;">Ø<span style="font-family: "Times New Roman"; font-size: 7pt; font-stretch: normal; line-height: normal;"> </span></span><!--[endif]--><span style="font-size: 12pt;">Green beans<o:p></o:p></span></div>
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<!--[if !supportLists]--><span style="font-family: Wingdings; font-size: 12.0pt; mso-bidi-font-family: Wingdings; mso-fareast-font-family: Wingdings;">Ø<span style="font-family: "Times New Roman"; font-size: 7pt; font-stretch: normal; line-height: normal;"> </span></span><!--[endif]--><span style="font-size: 12pt;">Peas <o:p></o:p></span></div>
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<!--[if !supportLists]--><span style="font-family: Wingdings; font-size: 12.0pt; mso-bidi-font-family: Wingdings; mso-fareast-font-family: Wingdings;">Ø<span style="font-family: "Times New Roman"; font-size: 7pt; font-stretch: normal; line-height: normal;"> </span></span><!--[endif]--><span style="font-size: 12pt;">Beans <o:p></o:p></span></div>
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<!--[if !supportLists]--><span style="font-family: Wingdings; font-size: 12.0pt; mso-bidi-font-family: Wingdings; mso-fareast-font-family: Wingdings;">Ø<span style="font-family: "Times New Roman"; font-size: 7pt; font-stretch: normal; line-height: normal;"> </span></span><!--[endif]--><span style="font-size: 12pt;">Turnips or beets (yellow ones – red will change the whole look)<o:p></o:p></span></div>
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<b><span style="font-size: 12pt;">Beef Bouillon cubes <o:p></o:p></span></b></div>
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<b><span style="font-size: 12pt;">Beef Broth </span></b><span style="font-size: 12pt;">(cans and cartons – better yet homemade) <b><o:p></o:p></b></span></div>
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<b><span style="font-size: 12pt;">French onion soup</span></b><span style="font-size: 12pt;"> (canned or packets) <o:p></o:p></span></div>
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<b><span style="font-size: 12pt;">2 bay leaves </span></b><span style="font-size: 12pt;">– remove these before serving <o:p></o:p></span></div>
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<b><span style="font-size: 12pt;">1/2 teaspoon garlic salt<o:p></o:p></span></b></div>
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<b><span style="font-size: 12pt;">1/2 teaspoon dried oregano<o:p></o:p></span></b></div>
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<b><span style="font-size: 12pt;">1/2 teaspoon dried basil<o:p></o:p></span></b></div>
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<b><span style="font-size: 12pt;">1/2 teaspoon dill weed<o:p></o:p></span></b></div>
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<span style="font-size: 12pt;">Remember we are going for a stew consistency so we will need to thicken this at some point. Thickening options: 1) mix equal parts cornstarch and water then add slurry to pot; 2) add instant mashed potatoes very slowly to pot and wisk in with each addition until desired thickness; 3) add barley to the soup base; 4) add fresh potatoes that you do NOT put in water once diced – this keeps the starch in the potatoes and it will help thicken slightly; 5) tomato paste. <o:p></o:p></span></div>
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<!--[if !supportLists]--><span style="font-size: 12.0pt; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin; mso-fareast-font-family: Calibri; mso-fareast-theme-font: minor-latin;">1.<span style="font-family: "Times New Roman"; font-size: 7pt; font-stretch: normal; line-height: normal;"> </span></span><!--[endif]--><span style="font-size: 12pt;">Cut the meat to a little bigger than bite-sized and dredge in flour seasoned with salt, paprika, and pepper.<o:p></o:p></span></div>
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<!--[if !supportLists]--><span style="font-size: 12.0pt; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin; mso-fareast-font-family: Calibri; mso-fareast-theme-font: minor-latin;">2.<span style="font-family: "Times New Roman"; font-size: 7pt; font-stretch: normal; line-height: normal;"> </span></span><!--[endif]--><span style="font-size: 12pt;">In a Dutch oven/pot, brown beef in oil. You will have to keep stirring this to keep the flour from sticking and burning. When meat is brown …<o:p></o:p></span></div>
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<!--[if !supportLists]--><span style="font-size: 12.0pt; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin; mso-fareast-font-family: Calibri; mso-fareast-theme-font: minor-latin;">3.<span style="font-family: "Times New Roman"; font-size: 7pt; font-stretch: normal; line-height: normal;"> </span></span><!--[endif]--><span style="font-size: 12pt;">Add beef broth, onion soup, 2 cups water, bay leaves, garlic salt, oregano, basil and dill; bring to a boil. <o:p></o:p></span></div>
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<!--[if !supportLists]--><span style="font-size: 12.0pt; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin; mso-fareast-font-family: Calibri; mso-fareast-theme-font: minor-latin;">4.<span style="font-family: "Times New Roman"; font-size: 7pt; font-stretch: normal; line-height: normal;"> </span></span><!--[endif]--><span style="font-size: 12pt;">Cover and simmer until meat is tender, about 2 hours. <o:p></o:p></span></div>
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<!--[if !supportLists]--><span style="font-size: 12.0pt; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin; mso-fareast-font-family: Calibri; mso-fareast-theme-font: minor-latin;">5.<span style="font-family: "Times New Roman"; font-size: 7pt; font-stretch: normal; line-height: normal;"> </span></span><!--[endif]--><span style="font-size: 12pt;">Then start adding your choice of vegetables – if already cooked (leftovers) do not need to cook as long as if you added fresh. If you add fresh onions, be sure and sauté them in butter in a skillet before adding them – same for celery. <o:p></o:p></span></div>
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<!--[if !supportLists]--><span style="font-size: 12.0pt; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin; mso-fareast-font-family: Calibri; mso-fareast-theme-font: minor-latin;">6.<span style="font-family: "Times New Roman"; font-size: 7pt; font-stretch: normal; line-height: normal;"> </span></span><!--[endif]--><span style="font-size: 12pt;">When all vegetables are tender – check and see how much thickening you need. Then refer to previously mentioned ways to thicken. <o:p></o:p></span></div>
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<!--[if !supportLists]--><span style="font-size: 12.0pt; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin; mso-fareast-font-family: Calibri; mso-fareast-theme-font: minor-latin;">7.<span style="font-family: "Times New Roman"; font-size: 7pt; font-stretch: normal; line-height: normal;"> </span></span><!--[endif]--><span style="font-size: 12pt;">Don’t forget to remove bay leaves before serving. <o:p></o:p></span></div>
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<span style="font-size: 12pt;">I call these “one time only” because it is very, very unlikely that I will ever use the exact combination of ingredients again. Fuzzy name, fuzzy ingredient list, firmly fabulous! Make this a “one for you, one for me” challenge and make sure you share some with just the right person who needs to feel some love right now. <o:p></o:p></span></div>
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Pam Pettyhttp://www.blogger.com/profile/07724202154651263943noreply@blogger.com0tag:blogger.com,1999:blog-1564981317398546489.post-42522459163128826952020-04-03T17:58:00.000-07:002020-04-03T17:58:33.804-07:00Time Travel Meals: Hoover Stew <style class="WebKit-mso-list-quirks-style">
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<b><span style="font-size: 12pt;">Time Travel Meals <o:p></o:p></span></b></div>
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<span style="font-size: 12pt;">Let’s go so far back in time … that it is today. Not in a good way. None of us like tight times when, whether by restricted ingredients, or restricted finances, we have to be very flexible and deliberate in our meal planning. Tonight and for the next couple of days, I am going to suggest 3 pocketbook-friendly, ingredient-flexible, and Depression Era/WWII approved dishes. If you have a relative or friend who lived through that time period, give them a call/text and see if they remember eating any or all of these. <o:p></o:p></span></div>
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<b><span style="font-size: 12pt;">Hoover Stew<o:p></o:p></span></b></div>
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<span style="font-size: 12pt;">You will find several variations on this on-line. Below is the one that worked with my family. <o:p></o:p></span></div>
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<b><span style="font-size: 12pt;">Macaroni</span></b><span style="font-size: 12pt;"> – this is the tradition, but you can use ANY pasta in your pantry (1 box, pack, bag)<o:p></o:p></span></div>
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<b><span style="font-size: 12pt;">Stewed tomatoes</span></b><span style="font-size: 12pt;"> – 1-2 cans – can substitute Rotel, or diced tomatoes + chopped onion + green peppers <o:p></o:p></span></div>
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<b><span style="font-size: 12pt;">Hot dogs </span></b><span style="font-size: 12pt;">– now this is where I went off-road – I used kielbasa – you could also use Italian<br /> sausage links, brats … you get the idea<o:p></o:p></span></div>
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<b><span style="font-size: 12pt;">Beans</span></b><span style="font-size: 12pt;"> – usually a can of some sort of bean or even black-eyed or field peas – I used white beans<o:p></o:p></span></div>
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<b><span style="font-size: 12pt;">Corn</span></b><span style="font-size: 12pt;"> – cans of nibblets, cut off cob, frozen. Corn in this dish is always “ifin you got it.” <br /> Otherwise you are good with the macaroni, tomatoes, hotdogs, and beans. <o:p></o:p></span></div>
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<!--[if !supportLists]--><span style="font-size: 12.0pt; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin; mso-fareast-font-family: Calibri; mso-fareast-theme-font: minor-latin;">1.<span style="font-family: "Times New Roman"; font-size: 7pt; font-stretch: normal; line-height: normal;"> </span></span><!--[endif]--><span style="font-size: 12pt;">Put macaroni/pasta in bowling water — undercook by 4 or more minutes. Should still be firm<o:p></o:p></span></div>
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<!--[if !supportLists]--><span style="font-size: 12.0pt; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin; mso-fareast-font-family: Calibri; mso-fareast-theme-font: minor-latin;">2.<span style="font-family: "Times New Roman"; font-size: 7pt; font-stretch: normal; line-height: normal;"> </span></span><!--[endif]--><span style="font-size: 12pt;">While that is cooking, cut meat (see options) into bite-sized pieces. If you use any of those meats except hotdogs you should SAUTÉ them in a skillet. Color on meat is where the flavor comes from. <o:p></o:p></span></div>
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<!--[if !supportLists]--><span style="font-size: 12.0pt; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin; mso-fareast-font-family: Calibri; mso-fareast-theme-font: minor-latin;">3.<span style="font-family: "Times New Roman"; font-size: 7pt; font-stretch: normal; line-height: normal;"> </span></span><!--[endif]--><span style="font-size: 12pt;">Drain macaroni (pasta) and put back in the pot you boiled it in. <o:p></o:p></span></div>
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<!--[if !supportLists]--><span style="font-size: 12.0pt; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin; mso-fareast-font-family: Calibri; mso-fareast-theme-font: minor-latin;">4.<span style="font-family: "Times New Roman"; font-size: 7pt; font-stretch: normal; line-height: normal;"> </span></span><!--[endif]--><span style="font-size: 12pt;">Add cans of tomatoes (or tomato options) DO NOT DRAIN – open and then pour. <o:p></o:p></span></div>
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<!--[if !supportLists]--><span style="font-size: 12.0pt; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin; mso-fareast-font-family: Calibri; mso-fareast-theme-font: minor-latin;">5.<span style="font-family: "Times New Roman"; font-size: 7pt; font-stretch: normal; line-height: normal;"> </span></span><!--[endif]--><span style="font-size: 12pt;">Add cans of beans – same deal – open can, pour into pot. <br />Corn – see “ifin” in ingredients list. <o:p></o:p></span></div>
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<!--[if !supportLists]--><span style="font-size: 12.0pt; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin; mso-fareast-font-family: Calibri; mso-fareast-theme-font: minor-latin;">6.<span style="font-family: "Times New Roman"; font-size: 7pt; font-stretch: normal; line-height: normal;"> </span></span><!--[endif]--><span style="font-size: 12pt;">Add the meat to mixture. <o:p></o:p></span></div>
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<!--[if !supportLists]--><span style="font-size: 12.0pt; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin; mso-fareast-font-family: Calibri; mso-fareast-theme-font: minor-latin;">7.<span style="font-family: "Times New Roman"; font-size: 7pt; font-stretch: normal; line-height: normal;"> </span></span><!--[endif]--><span style="font-size: 12pt;">Let it sit together and get friendly over a simmer level heat. <o:p></o:p></span></div>
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<span style="font-size: 12pt;">Ladle into a bowl and enjoy. This was a staple for many, many families. It was actually a treat for many because it had meat in it. We are learning many of the lessons learned by that 1930’s/1940’s generation. Let us learn to eat simple and say thanks with wild abandon.<o:p></o:p></span></div>
Pam Pettyhttp://www.blogger.com/profile/07724202154651263943noreply@blogger.com0tag:blogger.com,1999:blog-1564981317398546489.post-61599464760037831612020-04-02T19:12:00.000-07:002020-04-02T19:12:13.084-07:00Pork, Cheese and Potatoes Soup <style class="WebKit-mso-list-quirks-style">
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<b><span style="font-size: 12pt;">Pork, Cheese and Potatoes Soup <o:p></o:p></span></b></div>
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<span style="font-size: 12pt;">Yesterday was a bit cooler so I though I could push the soup theme a bit further. I know I have already posted a cheese soup, but this one is based on a Canadian flavor combo that makes it something special. This was a “found it in the frig” sort of adventure that turned out really well. <o:p></o:p></span></div>
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<b><span style="font-size: 12pt;">Ingredients <o:p></o:p></span></b></div>
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<b><span style="font-size: 12pt;">Pork</span></b><span style="font-size: 12pt;"> - yes, I know there are lots of different types/cuts. I used a leftover Boston butt that had been smoked. You could use any leftover pulled pork (that we usually put BBQ sauce on), a ham that you could tear apart, or even thick cut deli ham. Why not throw in browned sausage as an option? I believe I will. So, get some pork – 1 to 2 cups, your choice, your call.<o:p></o:p></span></div>
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<b><span style="font-size: 12pt;">Potatoes</span></b><span style="font-size: 12pt;"> – peeled and cubed. 1-2 cups. (You can use canned – reduce cooking time) <o:p></o:p></span></div>
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<b><span style="font-size: 12pt;">Cheese – </span></b><span style="font-size: 12pt;">I used shredded cheddar, but you could also add some Jack or some smoky cheese – <br /> 1-2 cups. <o:p></o:p></span></div>
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<b><span style="font-size: 12pt;">Carrots</span></b><span style="font-size: 12pt;"> – sticks chopped tiny, tiny (see post on kitchen tools) (canned will work) <o:p></o:p></span></div>
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<b><span style="font-size: 12pt;">Onion</span></b><span style="font-size: 12pt;"> – small, chopped tiny, tiny (dehydrated will work) <o:p></o:p></span></div>
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<b><span style="font-size: 12pt;">Celery</span></b><span style="font-size: 12pt;"> – 3 stalks, chopped tiny, tiny (dehydrated will work)<o:p></o:p></span></div>
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<b><span style="font-size: 12pt;">Chicken broth </span></b><span style="font-size: 12pt;">– about 4 cups (can use bullion cubes) <o:p></o:p></span></div>
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<b><span style="font-size: 12pt;">Plain flour </span></b><span style="font-size: 12pt;">– about 1/3 cup<o:p></o:p></span></div>
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<b><span style="font-size: 12pt;">Butter</span></b><span style="font-size: 12pt;"> – about ½ cup <o:p></o:p></span></div>
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<b><span style="font-size: 12pt;">Heavy cream</span></b><span style="font-size: 12pt;"> – 2 cups (see below for subs) <o:p></o:p></span></div>
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<b><span style="font-size: 12pt;">Salt <o:p></o:p></span></b></div>
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<b><span style="font-size: 12pt;">Pepper<o:p></o:p></span></b></div>
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<b><span style="font-size: 12pt;">Cayenne pepper<o:p></o:p></span></b></div>
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<!--[if !supportLists]--><span style="font-size: 12.0pt; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin; mso-fareast-font-family: Calibri; mso-fareast-theme-font: minor-latin;">1.<span style="font-family: "Times New Roman"; font-size: 7pt; font-stretch: normal; line-height: normal;"> </span></span><!--[endif]--><span style="font-size: 12pt;">So, pour the chicken broth in a pot, add potatoes, pork of choice and bring to boil.<o:p></o:p></span></div>
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<!--[if !supportLists]--><span style="font-size: 12.0pt; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin; mso-fareast-font-family: Calibri; mso-fareast-theme-font: minor-latin;">2.<span style="font-family: "Times New Roman"; font-size: 7pt; font-stretch: normal; line-height: normal;"> </span></span><!--[endif]--><span style="font-size: 12pt;">In skillet, sauté carrots, onion, and celery in 2T butter. When onion is translucent, add all to pot with broth, potatoes, and ham. <o:p></o:p></span></div>
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<!--[if !supportLists]--><span style="font-size: 12.0pt; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin; mso-fareast-font-family: Calibri; mso-fareast-theme-font: minor-latin;">3.<span style="font-family: "Times New Roman"; font-size: 7pt; font-stretch: normal; line-height: normal;"> </span></span><!--[endif]--><span style="font-size: 12pt;">Cook until potatoes are tender. <o:p></o:p></span></div>
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<!--[if !supportLists]--><span style="font-size: 12.0pt; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin; mso-fareast-font-family: Calibri; mso-fareast-theme-font: minor-latin;">4.<span style="font-family: "Times New Roman"; font-size: 7pt; font-stretch: normal; line-height: normal;"> </span></span><!--[endif]--><span style="font-size: 12pt;">Meanwhile, in non-stick skillet, add butter (about ½ cup), when melted, add plain flour. Using a whisk, stir constantly until flour begins to get a pasty look/feel. <o:p></o:p></span></div>
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<span style="font-size: 12pt;">This is so delicious. Costs a bit more so cut all the edges you can. Heavy cream is always costly – you can use regular milk mixed with some corn starch. You can use regular milk and stir in some instant mashed potato mix. <o:p></o:p></span></div>
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<span style="font-size: 12pt;">Enjoy. Share. Stay strong. Breath slowly. Nothing will make you more grateful for what you have then helping someone who has less. Give every minute meaning. I am trying so hard to be kind in all things that yesterday I apologized to my cat. A sincere lengthy apology which was met with a skeptical, somewhat hateful look. I plan to wear her down. Gotta keep moving on. <o:p></o:p></span></div>
Pam Pettyhttp://www.blogger.com/profile/07724202154651263943noreply@blogger.com0tag:blogger.com,1999:blog-1564981317398546489.post-27793387862442329592020-04-01T09:13:00.001-07:002020-04-01T09:13:43.268-07:00London Broil, hand-Mashed Potatoes, and Mushrooms<div class="MsoNormal" style="-webkit-tap-highlight-color: rgba(26, 26, 26, 0.301961); -webkit-text-size-adjust: auto; -webkit-text-stroke-width: 0px; caret-color: rgb(0, 0, 0); color: black; font-family: Calibri, sans-serif; font-size: 11pt; font-style: normal; font-variant-caps: normal; font-weight: normal; letter-spacing: normal; margin: 0in 0in 0.0001pt; orphans: auto; text-align: start; text-decoration: none; text-indent: 0px; text-transform: none; white-space: normal; widows: auto; word-spacing: 0px;">
<b><span style="font-size: 12pt;">London Broil, hand-Mashed Potatoes, and Mushrooms <o:p></o:p></span></b></div>
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<span style="font-size: 12pt;">Many of us are a “meat and potatoes” kind of people.<span> </span>This menu fits right in with our need for the meat!<span> </span>Let’s deliberately buy the cheapest, toughest cut of meat possible – <b>flank steak, round steak</b>, or perhaps you will find a cut of meat labeled “<b>London Broil</b>.”<span> </span>London Broil is a WAY to cook meat, NOT a cut of meat.<span> </span>Turns out that meat we would regularly cook to death because it has almost no fat content and is generally tough is perfect for this type of preparation.<o:p></o:p></span></div>
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<span style="font-size: 12pt;">Buy a flank steak, thick round steak, or a cut labeled London Broil that looks big enough for your whole family.<span> </span>Set it on the kitchen counter about 1-2 hours before you are ready to cook it.<span> </span>Cannot do that with hamburger or chicken, but these cuts will be fine for that long.<span> </span>You want the meat to get fairly close to room temperature.<span> </span>If the middle of the meat is too cold you will not get a uniform cooking.<span> </span><o:p></o:p></span></div>
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<span style="font-size: 12pt;">Now, you have some decisions to make.<span> </span>You can marinate the meat if you start early enough.<span> </span>You can find recipes online for ingredients and a recommended time (it will be hours or overnight).<span> </span>I am going to recommend a dry rub that can be applied right before you sear the meat in a black skillet.<span> </span><o:p></o:p></span></div>
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<span style="font-size: 12pt;">Rub the following into the meat (both sides):<o:p></o:p></span></div>
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<!--[if !supportLists]--><span style="font-family: Wingdings; font-size: 12.0pt; mso-bidi-font-family: Wingdings; mso-fareast-font-family: Wingdings;"><span style="mso-list: Ignore;">Ø<span style="font: 7.0pt "Times New Roman";"> </span></span></span><!--[endif]--><span style="font-size: 12pt;">Dry mustard<o:p></o:p></span></div>
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<!--[if !supportLists]--><span style="font-family: Wingdings; font-size: 12.0pt; mso-bidi-font-family: Wingdings; mso-fareast-font-family: Wingdings;"><span style="mso-list: Ignore;">Ø<span style="font: 7.0pt "Times New Roman";"> </span></span></span><!--[endif]--><span style="font-size: 12pt;">NOTE:<span> </span>You can also use your own preferences and add oregano, paprika, or garlic powders instead of or along with the items listed above.<span> </span><o:p></o:p></span></div>
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<span style="font-size: 12pt;">Melt some butter and rub it on both sides of meat.<span> </span>Get a black skillet hot on top of stove.<span> </span>Place the meat in the skillet and allow it to sear on both sides.<span> </span>If you feel like it needs it, you can add a bit more butter to the skillet.<span> </span>Two – three minutes per side.<span> </span>If the cut of meat is an inch or less you are DONE.<span> </span>If it is over 3 inches thick you might want to put it in a 350 degree oven for 10 minutes or so.<span> </span>The GOAL is to have a nice done sear about ¼ inch into the meat and to have the middle a nice rare or medium rare.<span> </span><o:p></o:p></span></div>
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<span style="font-size: 12pt;">You can add some Montreal Steak Seasoning to the pan around the steak as it sits covered in foil and rests for a while.<span> </span>You need to be finishing the mashed potatoes and mushrooms so give it some time to rest to perfection.<span> </span><o:p></o:p></span></div>
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<span style="font-size: 12pt;">Once rested, place meat on a cutting board and cut across the grain of the meat.<span> </span>Try to get each slice about ¼ - 1/3 inch cut.<span> </span>If you like horseradish now is a good time to enjoy some on top of your slices of steak.<span> </span>You will have plenty of flavor without it.<span> </span>If you are going to fail, fail on the side of undercooked.<span> </span>If you over-cook it, make a new plan and cut it up in a soup like vegetable beef so that it can cook until it is tender.<span> </span><o:p></o:p></span></div>
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<b><span style="font-size: 12pt;">Mashed Potatoes <o:p></o:p></span></b></div>
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<span style="font-size: 12pt;">I know – you already know how to make mashed potatoes.<span> </span>Big, whoop, right?<span> </span><span> </span>Try this and see what you think.<o:p></o:p></span></div>
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<span style="font-size: 12pt;">10-12 yellow/gold potatoes about 2-3 inches round (not the 1” ones)<o:p></o:p></span></div>
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<span style="font-size: 12pt;">Butter – ¾ - 1 stick<o:p></o:p></span></div>
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<span style="font-size: 12pt;">Sour cream (3-4 tablespoons)<o:p></o:p></span></div>
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<span style="font-size: 12pt;">Water from where you boiled potatoes<o:p></o:p></span></div>
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<span style="font-size: 12pt;">These little gold potatoes have paper thin peelings.<span> </span>Put them in a bowl with hot water from faucet – add some vinegar and let them sit a few minutes.<span> </span>Then rinse well and scrub with a dry kitchen towel if they still look dirty – cut off any bad places.<span> </span><o:p></o:p></span></div>
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<span style="font-size: 12pt;">Cut potatoes in half – <b>do not peel</b>.<span> </span>Place in a few inches of salted water on stove and boil until they are fork tender.<span> </span>If you have an Instant Pot, set them for about 12 minutes.<span> </span>I put a riser in and add fresh corn on the cob over the potatoes so I can cook both at same time.<o:p></o:p></span></div>
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<span style="font-size: 12pt;">Once potatoes are nice and tender pour water off RESERVING 2/3 cup water from where you boiled the potatoes.<span> </span>I like to hand mash potatoes so I return potatoes to pot, drop in ¾ to 1 stick butter, and 3 or 4 tablespoons of sour cream.<span> </span>NO MILK.<span> </span>Start mashing potatoes and as needed dribble in the reserved “potato water.”<span> </span>It is full of starch and will add potato taste back to the potatoes.<span> </span>You will not believe how potato-ey these potatoes taste.<span> </span>Add some salt and pepper to taste.<span> </span>I do not make mashed potatoes any other way once I made them like this.<span> </span><o:p></o:p></span></div>
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<b><span style="font-size: 12pt;">Mushrooms<o:p></o:p></span></b></div>
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<span style="font-size: 12pt;">Fresh or canned/jarred mushrooms</span></div>
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<span style="font-size: small;">Shallot or onion</span></div>
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<span style="font-size: small;">Butter</span></div>
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<span style="font-size: small;">Garlic (powder or minced)</span></div>
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<span style="font-size: small;">Soy sauce</span></div>
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<span style="font-size: small;">Wine </span></div>
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<span style="font-size: 12pt;">I like mushrooms.<span> </span>I happened upon a really pretty pack of mushrooms and added those to our supper tonight.<span> </span>I am paranoid about getting them clean so I wash, and wash, and wash until all the water runs completely clear from the bowl.<span> </span>These were whole so I sliced them directly into melted butter in a skillet on top of stove. To this I add a sliced shallot - you can use an onion or green onions - go easy on big onions.<span> </span>Mushrooms like to get really water-y before they decide to settle down and cook.<span> </span>Give them some time – stir occasionally.<span> </span>Mushrooms like garlic and they like soy sauce.<span> </span>They also like wine, but then again, so do I.<span> </span>Once the water-y stuff has absorbed back into the mushrooms and they have definitely turned brown, you are good to serve them.<span> NOTE: You can use canned mushrooms, jars of mushrooms - whatever you have on hand. You can also add fresh asparagus broken into pieces. Oh, heavens. That is so good. </span><o:p></o:p></span></div>
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<span style="font-size: 12pt;"><o:p>Believe it or not, all leftover meat and potatoes can go into a vegetable beef soup the next day - open some tomatoes (diced, whole, crushed), add chopped onion and ANY/ALL veggies that suit your fancy. Add mashed potatoes last thing - remember they have butter/sour cream in them and we do not want them to boil. They will thicken the soup so have more beef broth to add to get it back to the consistency you want. No waste. Eat in good health and thanksgiving. </o:p></span></div>
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<tr><td class="tr-caption" style="text-align: center;">Sliced - should have more pink in it - don’t forget it keeps cooking in black skillet even after it is removed from heat.</td></tr>
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<tr><td class="tr-caption" style="text-align: center;">Corn on top of rack with potatoes below in water - all in Instant Pot.</td></tr>
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<tr><td class="tr-caption" style="text-align: center;">Sear on both sides. </td></tr>
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Pam Pettyhttp://www.blogger.com/profile/07724202154651263943noreply@blogger.com0tag:blogger.com,1999:blog-1564981317398546489.post-37313763239666193642020-03-31T09:14:00.000-07:002020-03-31T11:30:44.211-07:00Pam’s Favorite Kitchen Musts Make Life Easy with these Kitchen Tools<br />
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So, my husband and I have been married 44 years. We have gone through some pots and pans. A few years ago, on the upswing of small kitchen appliances, I started building my new way of cooking with tools/gadgets that take the ERK out of WERK (work). Here are a few of my favs. (I do not make any money from these links - just sharing what I have found.).<br />
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<b>Making SMALL pieces out of BIG PIECES</b><br />
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I have rheumatoid arthritis so my time hacking away with a knife at something is very limited. Therefore, I recommend the following:<br />
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<a href="https://www.amazon.com/Geedel-Chopper-Manual-Dishwasher-Vegetables/dp/B07SFCQJ7C/ref=sr_1_6?dchild=1&keywords=Food+chopper&qid=1585668624&sr=8-6">https://www.amazon.com/Geedel-Chopper-Manual-Dishwasher-Vegetables/dp/B07SFCQJ7C/ref=sr_1_6?dchild=1&keywords=Food+chopper&qid=1585668624&sr=8-6</a><br />
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I remove that black piece at the bottom and instead chop everything on a paper plate that can be tossed. You will NEVER chop an onion as finely as this little hand pump gadget can. I have found cheaper ones than this so you might look around a bit. <br />
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Also, I keep one of these handy at all times - same comment - the finest chopping possible without turning it into juice. <br />
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<a href="https://www.amazon.com/Valuetools-Processor-Chopper-Vegetable-Material/dp/B076Y86MTT/ref=sr_1_30?crid=15DN3DOAI598F&dchild=1&keywords=chopper+vegetable+cutter&qid=1585679388&sprefix=Chopp%2Caps%2C172&sr=8-30">https://www.amazon.com/Valuetools-Processor-Chopper-Vegetable-Material/dp/B076Y86MTT/ref=sr_1_30?crid=15DN3DOAI598F&dchild=1&keywords=chopper+vegetable+cutter&qid=1585679388&sprefix=Chopp%2Caps%2C172&sr=8-30</a></div>
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I HAVE electric food processors, junior Ninja products, etc. I don’t like having to bother with cords and clean up. These go in the dishwasher and are easy to store. Perfect for one onion, couple of carrots, or the “just enough” amount of veggies for one recipe. My family LOVES my “tiny chop” salads - they will eat things they normally pick out because the pieces are so tiny. <br />
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Now, one of my favs. Immersion blenders are all over the place in price. Look at the WATTS it pulls, not all the cups, bowls, attachments. This is a medium priced/medium wattage one. I do not use ANY of the attachments with mine. I want it so that I can quickly immerse it in a pot/bowl I am ALREADY using (no extra clean up). No using a ladle to more food from one pot to a food processor or blender - just thinking about that clean up makes me cry. <br />
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<a href="https://www.amazon.com/Cuisinart-Smart-Stick-Variable-Blender/dp/B08122VFYM/ref=sr_1_17?crid=3MMF6AXBEEQ4G&dchild=1&keywords=immersion+blender&qid=1585669720&sprefix=Imm%2Caps%2C700&sr=8-17">https://www.amazon.com/Cuisinart-Smart-Stick-Variable-Blender/dp/B08122VFYM/ref=sr_1_17?crid=3MMF6AXBEEQ4G&dchild=1&keywords=immersion+blender&qid=1585669720&sprefix=Imm%2Caps%2C700&sr=8-17</a><br />
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Now a mandoline - not mandolin - unless you need to play music while you cook. This kind:<br />
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<a href="https://www.amazon.com/Gourmia-GMS9105-Adjustable-Stainless-Dial-Style/dp/B01MDUMPES/ref=sr_1_22_sspa?crid=1E978YXPMYZH3&dchild=1&keywords=mandoline+slicer&qid=1585670219&sprefix=Mandoli%2Caps%2C176&sr=8-22-spons&psc=1&spLa=ZW5jcnlwdGVkUXVhbGlmaWVyPUFUV1A1QUxWWDRKRSZlbmNyeXB0ZWRJZD1BMDQ3NDc1MUFZMzhWSTRBNjc3WiZlbmNyeXB0ZWRBZElkPUExMDQzNjMyM1ZIREs5TDVUTk05NiZ3aWRnZXROYW1lPXNwX210ZiZhY3Rpb249Y2xpY2tSZWRpcmVjdCZkb05vdExvZ0NsaWNrPXRydWU=">https://www.amazon.com/Gourmia-GMS9105-Adjustable-Stainless-Dial-Style/dp/B01MDUMPES/ref=sr_1_22_sspa?crid=1E978YXPMYZH3&dchild=1&keywords=mandoline+slicer&qid=1585670219&sprefix=Mandoli%2Caps%2C176&sr=8-22-spons&psc=1&spLa=ZW5jcnlwdGVkUXVhbGlmaWVyPUFUV1A1QUxWWDRKRSZlbmNyeXB0ZWRJZD1BMDQ3NDc1MUFZMzhWSTRBNjc3WiZlbmNyeXB0ZWRBZElkPUExMDQzNjMyM1ZIREs5TDVUTk05NiZ3aWRnZXROYW1lPXNwX210ZiZhY3Rpb249Y2xpY2tSZWRpcmVjdCZkb05vdExvZ0NsaWNrPXRydWU=</a><br />
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These are all over the place in price as well. I like one WITHOUT a “box” underneath. I like to be able to hook this thing over the side of a pot and slice directly into pot. You can get some with attachments but I only use the slicer. You CANNOT cut a potato as thin as this gadget does. Shop around and you will find one you like. DISCLAIMER: THIS WILL CUT YOU. Like take a finger off. See that little black “hat” looking-thing? It will save your life. NEVER, ever use your hand to slice - always use little hat. And store it somewhere so that no one accidentally runs their hand across it. Blood I tell you. It will look like you killed hogs in the kitchen!!<br />
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I am NOT encouraging anyone to buy something that stretches you financially. Food will taste the same with or without these tools. However, if it improves your efficiency in the kitchen and allows you to turn a 30 minute prep into a 10 minute prep then it might be worth the investment. <br />
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We will move on to Instant Pots, Sous Vie, indoor grills, toaster-type ovens, rice cookers, Ninja cookers and so forth. I will not talk about slow cookers - I have a NEED for SPEED! <br />
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If you order from Amazon, spray the box(es) on your porch with disinfectant BEFORE you touch it. Then open it OUTSIDE, discard box, and hit the hand sanitizer HARD. <br />
<br />Pam Pettyhttp://www.blogger.com/profile/07724202154651263943noreply@blogger.com0tag:blogger.com,1999:blog-1564981317398546489.post-40249576677641615312020-03-30T16:04:00.002-07:002020-03-30T16:04:32.067-07:00Baked Rotini <div class="MsoNormal" style="-webkit-text-size-adjust: auto; font-family: Calibri, sans-serif; font-size: 11pt; margin: 0in 0in 0.0001pt;">
<b><span style="font-size: 12pt;">Baked Ronini <o:p></o:p></span></b></div>
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<span style="font-size: 12pt;">My pantry reorganization over the weekend resulted in an accounting of an abundance of tri-colored rotini. My husband always announces my “overstocking” by calling into the kitchen and saying, “We are GOOD on ________ for a <b>while</b>.” I cringe knowing that he has discovered multiples of something that I have a fear of running out of, or was so INCREDIBLY on sale, or I had just read a whole article about how said food would make my life wonderful. Needless to say, I should NEVER watch infomercials. I am just one new mop away from having all my dreams come true!<o:p></o:p></span></div>
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<span style="font-size: 12pt;">This is a meal in one dish or in my case this time, in a loaf pan! I added chicken to mine, but you can add browned hamburger meat or browned Italian sausage. Pepperoni diced would not be a bad idea either. <o:p></o:p></span></div>
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<span style="font-size: 12pt;">Start by getting a big pot of salted water to a rolling boil, pour in some olive (or other type) oil. This keeps pasta from sticking together. To that boiling water add a whole bag of rotini. Cook it about 9 minutes and then take it off heat. Pour through a colander RESERVING about ¾ cup pasta WATER, and set both aside until later. <o:p></o:p></span></div>
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<span style="font-size: 12pt;">In a large bowl combine the following: one egg, one container (2 cups) of either cottage cheese or ricotta cheese. I am not a big fan of cottage cheese so I use ricotta, but cottage cheese is a little less expensive and will make the dish SO creamy. Then add at least 2 cups of shredded, mozzarella cheese or a mixture of mozzarella and cheddar cheese. Save some mozzarella for later as well. <o:p></o:p></span></div>
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<span style="font-size: 12pt;">Now add that PASTA WATER to the mixture about ¼ cup at a time. Might not need it all so use it sparingly at first. When all of that is nice and smooth, add a minimum of 4 cups or jarred “bought” spaghetti sauce – can be with added garlic, meat, basil – whatever your fav kind is. Keep stirring until all that is mixed well. Might want a little more of that magic pasta water next. <o:p></o:p></span></div>
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<span style="font-size: 12pt;">Then dump all the rotini into the same bowl and stir until thoroughly mixed. Ladle that mixture into any size (like 13x9) casserole dish, or put it in disposable aluminum pans, size of your choice. Deeper the pan, longer it cooks. Sprinkle generously with mozzarella cheese. Start with a 350 degree oven, cover dish with aluminum foil, and cook in oven for 30 minutes. Mine took longer because loaf pans are deep. This made enough to fill 4 loaf pans. <o:p></o:p></span></div>
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<span style="font-size: 12pt;">Remove the foil and allow the cheese on top to melt and very lightly brown. It is better if it sits a while before eating – you have to cook CRUSTY bread anyway, get the dressing out to go on the salad and wash your hands for the 100<sup>th</sup> time in the last hour so WALK AWAY from the rotini! <o:p></o:p></span></div>
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<span style="font-size: 12pt;">The really neat thing about using aluminum foil pans is that, 1) no clean up, and 2) the people you share this with do not have to return a dish!! <o:p></o:p></span></div>
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<span style="font-size: 12pt;">You can make this ahead and keep in refrig for about 3 days before cooking. You can cook and then freeze it, thaw and then reheat it. Versatile, crowd-pleasing, and so much easier than lasagna with an almost identical taste/result. You do NOT want this to dry out – use pasta water like those Rotini are desert-thirsty and do not be stingy with the sauce. Those two things will keep this running with goodness. <o:p></o:p></span></div>
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Pam Pettyhttp://www.blogger.com/profile/07724202154651263943noreply@blogger.com0tag:blogger.com,1999:blog-1564981317398546489.post-22260702883071543552020-03-30T15:19:00.001-07:002020-03-30T15:19:02.547-07:00A Twist on Rotini and Tomato Soup <div class="MsoNormal" style="-webkit-text-size-adjust: auto; font-family: Calibri, sans-serif; font-size: 11pt; margin: 0in 0in 0.0001pt;">
<b><i><span style="font-size: 12pt;">A Twist on Rotini (get it?) and Tomato Soup <o:p></o:p></span></i></b></div>
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<i><span style="font-size: 12pt;">Don’t get yourself all in a “spiral” over a quick and easy supper on a budget! Instead consider the humble rotini. It comes plain or tri-colored (spinach, tomato, other) and the good news is that it is always inexpensive to buy and to feed many people – or a few people many times! You can “beef” this up with some hamburger meat if you want, or Italian sausage, or even chicken. Makes it more of a meal with meat in it. You can also do a cream-of by adding heavy cream at the end of the cooking. The cream adds fat and while fat adds fat, it also adds flavor! This is not a perfect world. But it is going to taste like the perfect world we are going to see one day. <o:p></o:p></span></i></div>
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<i><span style="font-size: 12pt;">To a pot (I did mine in an Instant pot, but you can use any stovetop pot), add 4-6 cups of chicken broth. I actually used 6 cups of water and added 8 chicken bouillon cubes. Then add 4-6 cups of tomato juice. Once again I got off the paved road and used a big bottle of V-8. Add at least one can of diced tomatoes – want it chunkier? Add more than one can! To that add some dried basil leaves, salt, pepper, and either garlic powder or minced garlic. <o:p></o:p></span></i></div>
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<i><span style="font-size: 12pt;">In a small skillet, add about ¼ stick butter, finely chopped onions, carrots, and celery. Sauté those until the onions become translucent. If you skip doing this your onions and celery will float and it will embarrass both of us. <o:p></o:p></span></i></div>
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<i><span style="font-size: 12pt;">Get a big pot of salted water to a rolling boil, pour in some olive (or other type) oil. This keeps pasta from sticking together. To that boiling water add a whole bag of rotini. Cook it about 7 minutes and then take it off heat. Pour through a colander, then dump all the cooked pasta into the pot with the tomato soup. <o:p></o:p></span></i></div>
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<i><span style="font-size: 12pt;">Yep, that’s it. I do like the creamy version so I add heavy cream at the end and garnish with Parmesan cheese. You can freeze this soup if you do not add cream. Freezers and milk-based products cooked into a dish are not good friends. <o:p></o:p></span></i></div>
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<i><span style="font-size: 12pt;">Come on - join the crowd and DO THE TWIST! Shares well. Tastes better if you give some to others. I cannot know all those who need this soup - but you do. The beauty of shared-cooking is shared-eating. Be safe, eat hearty, and step up to God’s blessings. </span></i></div>
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Pam Pettyhttp://www.blogger.com/profile/07724202154651263943noreply@blogger.com0tag:blogger.com,1999:blog-1564981317398546489.post-82253555065087933122020-03-29T18:36:00.000-07:002020-03-29T18:36:19.750-07:00Crunchy Oven Chicken <div class="MsoNormal" style="-webkit-text-size-adjust: auto; font-family: Calibri, sans-serif; font-size: 11pt; margin: 0in 0in 0.0001pt;">
<span style="font-size: 12pt;">Crunchy Oven Chicken</span></div>
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<span style="font-size: 12pt;">Well, the weather is getting warmer and you may be getting a little weary of soup. Let’s take a short detour and add some fam favs that may work at your house as well. This is HIGHLY influenced by the fact that for the last two days I have been cleaning out my pantry. Why, you ask. WHY I ask MYSELF. <o:p></o:p></span></div>
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<span style="font-size: 12pt;">I uncovered a couple of forgotten items that went into my supper tonight. Hope it works for you. <o:p></o:p></span></div>
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<span style="font-size: 12pt;">Meat seems to be appearing a bit more regularly right now so let’s take a plunge and go chicken-breast crazy. Recipe in comments and ... a new blog is rolling out later tonight or tomorrow. Worked on it a lot this weekend and I think it will be easier for everyone to access. <o:p></o:p></span></div>
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<b><span style="font-size: 12pt;">Crunchy Oven Chicken<o:p></o:p></span></b></div>
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<span style="font-size: 12pt;">Score yourself some chicken breasts (boneless, skinless if possible – if not, make them that way). For the LIFE of me I do not know how they get chicken breasts that big now-a-days. When I was growing up and my grandmother was snagging chickens by the neck and getting them ready for Sunday dinner (that is lunch, folks – evening meal is supper) they were NO where in the realm of a bought chicken breast today. I digress. Since these huge chunks of meat are so thick, I highly recommend that you cut them in half HORIZONTALLY. So, one chicken breast equals two chicken breasts. Like my math? You are going to like my chicken even better.<o:p></o:p></span></div>
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<span style="font-size: 12pt;">In my pantry I discovered two opened packs of Parmesan crisps/chips. These are just little round crisps that are pure Parmesan cheese that has been baked. I keep them because they are carb-free. And so yummy on salads. Tonight I added both partial bags onto a paper plate and took my chopping tool to pulverize them. Then I took some marginally-stale Ritz crackers and added them continuing to smash them to almost powder. Then start adding salt (or salt-based flavorings), pepper and paprika until you have it seasoned like you like it. Chicken gets the color from the paprika – we do NOT eat blonde chicken. <o:p></o:p></span></div>
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<span style="font-size: 12pt;">Take your trimmed and horizontally cut chicken and bathe it in some melted butter. Just enough to get every piece covered in butter on both sides. Then place it on the plate with the crushed/seasoned combo – coat both sides heavily with crumb mixture. Place on a cookie sheet that has been sprayed with olive oil (or some such coating). Keep going until you have all the chicken coated and ready to cook. Put in a 375 degree oven until it is done. Do not turn the chicken over. It should be thoroughly cooked but not petrified (don’t overcook it or it will choke you to death). <o:p></o:p></span></div>
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<span style="font-size: 12pt;">Then add what you and your family like to this meal. I used my Instant pot to cook some mixed wild and Basmati rice … I put a wire insert on top of rice and water and added enough fresh corn for my family. Add a bit more water than usual so that the steam cooks the corn. One pot, one time setting (about 15 minutes) and two dishes. Boom. We had a plate of sliced tomatoes, some leftover white beans and ham, and I cooked some French bread (my grandchildren love it). The chicken is fabulous the next day – cold on a salad. True story. <o:p></o:p></span></div>
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<span style="font-size: 12pt;">No Parmesan crisps, you say. No problem. You can do the same thing with leftover/slightly stale: Doritos, potato chips, pecans, saltine crackers, any kind of crackers, Cheetos, pork rinds (use hot ones for a mock-Nashville Hot Chicken) … you get the idea. Put away the spoons for a while and grab a fork and knife! <o:p></o:p></span></div>
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Pam Pettyhttp://www.blogger.com/profile/07724202154651263943noreply@blogger.com0tag:blogger.com,1999:blog-1564981317398546489.post-6442571256233649312020-03-29T17:40:00.001-07:002020-03-29T17:41:46.588-07:00Gumbo <div class="MsoNormal" style="-webkit-text-size-adjust: auto; font-family: Calibri, sans-serif; font-size: 11pt; margin: 0in 0in 0.0001pt;">
<b><span style="font-size: 12pt;">Gumbo <o:p></o:p></span></b></div>
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<span style="font-size: 12pt;">You are already thinking roux aren’t you? Well, forget that. Now I take it as a challenge to make a good roux, but these are not the times for extra challenges! For this pot of fabulous, let’s take it easy on ourselves. You will be surprised at how MUCH this makes (5 32oz containers) and how good it is. Now, if you are from the New Orleans area and want to set me straight about how this is not authentic, save it. For the rest of you who are living off cans, avoiding stores/crowds, and who want to make your kitchen table a solace to your family, check the comments for a good time!<o:p></o:p></span></div>
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<span style="font-family: "calibri" , sans-serif; font-size: 12pt;">Your first friend is a box of Zatarans Gumbo mix – actually to make the volume I said earlier, add two boxes to a big pot/Dutch oven.</span><span style="font-family: "calibri" , sans-serif; font-size: 12pt;"> </span><span style="font-family: "calibri" , sans-serif; font-size: 12pt;"> </span><span style="font-family: "calibri" , sans-serif; font-size: 12pt;">Then stir in two boxes of chicken broth.</span><span style="font-family: "calibri" , sans-serif; font-size: 12pt;"> </span><span style="font-family: "calibri" , sans-serif; font-size: 12pt;"> </span><span style="font-family: "calibri" , sans-serif; font-size: 12pt;">That is a bit more than the Zatarans box calls for, but they are not the boss of us.</span><span style="font-family: "calibri" , sans-serif; font-size: 12pt;"> </span><span style="font-family: "calibri" , sans-serif; font-size: 12pt;"> </span><br />
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<span style="font-size: 12pt;">While that is simmering, stir it with a whisk. The gumbo mix wants to clump and otherwise act unruly. <o:p></o:p></span></div>
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<span style="font-size: 12pt;">In a black skillet, add diced Kielbasa (a whole pack). Brown it nicely (remember, browned meat is where the flavor comes from) and then add to the gumbo/chicken broth mixture. <o:p></o:p></span></div>
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<span style="font-size: 12pt;">To that pot, add one can diced tomatoes, some onion powder, and some cayenne pepper. Keep a nice simmer going while you get the chicken ready to add. You can cook your own and generate your own chicken broth or you can add canned cooked chicken, or even rotisserie chicken. Go ahead and dump at least 2 cups of chicken (bite-sized) into the pot. These flavors need to learn to make nice with each other so cook this for a while (longer the better) – not on high heat and remember that if you do stir it frequently the gumbo mix will clump/stick. Bugger. <o:p></o:p></span></div>
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<span style="font-size: 12pt;">You can stop there … OR you can seafood this thing up with some shrimp! I use previously frozen shrimp that I have thawed and removed the shells from. Rinse the shrimp and then when you think the pot has simmered long enough, add the raw shrimp to the mixture. Use as much or as little shrimp as suits your fancy and your budget. <o:p></o:p></span></div>
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<span style="font-size: 12pt;">Ladle that yumminess up and add a few tablespoons of cooked rice right in the middle of it. Crackers are usually eaten or crusty bread. Just the smell of this cooking in your house will draw family to your kitchen. Prepare for accolades and hero worship. Bask in the glow! This is better reheated the NEXT day – just in time for you to decide who you are going to share this with. <o:p></o:p></span></div>
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Pam Pettyhttp://www.blogger.com/profile/07724202154651263943noreply@blogger.com0tag:blogger.com,1999:blog-1564981317398546489.post-5535809196101598192020-03-29T17:39:00.002-07:002020-03-29T17:39:16.790-07:00Brunswick Stew and Hotwater Cornbread <div class="MsoNormal" style="-webkit-text-size-adjust: auto; font-family: Calibri, sans-serif; font-size: 11pt; margin: 0in 0in 0.0001pt;">
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<span style="font-size: 12pt;">Technically, this is a stew not a soup, but it is SO pantry-friendly and delicious that it had to be included here. This is a traditional version of the stew – you can search for a Kentucky version (burgoo – usually includes wild meats, cabbage, okra … ) or a Georgia version (similar in construct to traditional, but has a ketchup twist, cream-style corn twerk and calls for beef, of all things!) but this is the one I fell in love with and I think it calls for more things that are readily available … and cheap!!<o:p></o:p></span></div>
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<span style="font-size: 12pt;">Directions in comments. Comment me back if you make this – love to hear how it turned out.<o:p></o:p></span></div>
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<span style="font-size: 12pt;">Got it fresh? Use it. Otherwise, hit the cans and powders hard! Smart people make this when there have readily available leftovers of pork BBQ and leftover chicken. Find a rotisserie chicken? You can use that. Or you can hit your freezer and cook your own chicken thighs. There is a bonus with that … you make your own chicken broth to use in the stew! Winner. Winner. <o:p></o:p></span></div>
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<span style="font-size: 12pt;">Start with putting about 6 tablespoons of butter in a nice stock pot or Dutch oven. Add 1 ½ cups chopped onions. When the onions are soft, add garlic (lots of garlic). Then pour in about 3 cups of chicken broth. To that, add diced potatoes (about 3 cups), a can of corn nibbles (or frozen corn kernels … or fresh cut off the cob). Some people add butter beans to this. I do not. Moving on, add a can of diced tomatoes, 1 to 1 ½ cups barbecue sauce, a few shakes of Worcestershire sauce. Salt and pepper to taste and (this is important) add some cayenne pepper. Let all that cook until potatoes are nice and tender. They help to thicken the stew as well.<o:p></o:p></span></div>
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<span style="font-size: 12pt;">To finish you add equal amounts of torn/shredded or chopped chicken and pork (shoulder or Boston butt – whatever you would normally use to make pork BBQ) or leftover pork BBQ – if the pork already has sauce on it, decrease the amount of BBQ sauce you add. You would need a minimum of 2 cups of chicken and 2 of pork. Want it thicker? Add more pork/chicken/corn/potatoes. Want it thinner? Add more chicken broth. <o:p></o:p></span></div>
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<span style="font-size: 12pt;">Want it to be a family-fav? Make some <b>hot water cornbread</b>. Get a microwave safe bowl and add about 2 - 2 ½ cups water, a big spoonful of bacon grease (yes, you always save that), and a shake or two of salt. Put in microwave and let it come to a boil. Remove from m/wave and CAREFULLY stir in enough self-rising cornmeal to make a good thick consistency. This is actually softly cooking the cornmeal (think porridge). When you have stirred it thoroughly, spoon it out in heaping spoonfuls onto a paper plate (think no clean up!). Let it cool enough so can touch it without burning yourself. While it is cooling, heat a skillet or shallow pot that has at least 3 inches of cooking oil in it (Canola). When you can comfortable handle the cornmeal, scoop about 2-3 tablespoons of it into your hand and “pat it out” into round patties about ¾ inches thick. No wrong way to do this – grab some, pat it out, toss it in the hot oil! You will see it start to brown immediately – flip it and brown other side. Takes a few minutes (5??) per side. When it gets the color of cornbread that you like, ladle it out onto another paper plate covered in paper towels. NOW, you are ready to eat the Brunswick Stew. You are welcome!<o:p></o:p></span></div>
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Pam Pettyhttp://www.blogger.com/profile/07724202154651263943noreply@blogger.com0tag:blogger.com,1999:blog-1564981317398546489.post-63952252461905695312020-03-29T17:38:00.001-07:002020-03-29T17:38:23.331-07:00Cheese Soup<div class="MsoNormal" style="-webkit-text-size-adjust: auto; font-family: Calibri, sans-serif; font-size: 11pt; margin: 0in 0in 0.0001pt;">
<b><span style="font-size: 12pt;">Cheese Soup <o:p></o:p></span></b></div>
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<span style="font-size: 12pt;">Cheese! Need I say more? We put it on sandwiches, salads, crackers, and make dips that we all love. Soup is another great use. This soup is a meal in itself and the cheese helps you feel full and very satisfied. The how-to is in the comments!<o:p></o:p></span></div>
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<span style="font-size: 12pt;">Disclaimer: As always fresh beats canned or powdered, but in the end you will have a delicious soup regardless of how pressed you are for ingredients. <o:p></o:p></span></div>
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<span style="font-size: 12pt;">Put about 1/2 stick butter in a pot. Once melted, add a diced onion, a can of carrots diced, and a few sticks of celery diced (or onion powder, celery salt). When veggies are soft, add ¼ cup flour and about a tablespoon of cornstarch. This is a shortcut for the Béchamel sauce in yesterday’s recipe (Chicken and Gnocchi Soup). Cook the flour/mix until it gets pasty – do not brown. Add salt and pepper.<o:p></o:p></span></div>
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<span style="font-size: 12pt;">Slowly add about 4 cups chicken broth (bought or homemade). Keep stirring until all flour/mix is incorporated into the broth. Let it get good and hot, but do not boil. Then very, very slowly add about a cup of heavy cream (yes, I know I use a lot of that). DO NOT BOIL once any MILK product has been added. <o:p></o:p></span></div>
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<span style="font-size: 12pt;">Once that gets incorporated and good and hot, start adding cheese. You can use cheddar cheese you shred yourself (cheaper and it melts better – already shredded cheese comes with a “magic” coating that keeps it from sticking together which inadvertently keeps it from melting easily). But you can use already shredded cheese if you like – either way put in about 2 cups. Once melted add some good ole Velveeta chunks! A whole pound of it. It gives the soup body and smoothness. You will not regret doing this.<o:p></o:p></span></div>
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<span style="font-size: 12pt;">Once all that has blended nicely, top it off with some cayenne pepper and a shake of paprika. If the soup is not as smooth as you like, you can take ½ of it out and run it through a blender/food processor or use an immersion blender (you need to get yourself one of those – 99% less clean up, quick, and so easy). Plop in some croutons or serve in a bread bowl if you are so inclined. <o:p></o:p></span></div>
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<span style="font-size: 12pt;">Makes enough to feed 8 or so and sharing is always a good thing to do. You should be able to make this in less than 15 minutes (unless your cheese is stubborn). Do not skip adding the cayenne – makes the soup have a zing! Tell a friend to say "CHEESE" and then honor them with a big bowl of goodness!<o:p></o:p></span></div>
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Pam Pettyhttp://www.blogger.com/profile/07724202154651263943noreply@blogger.com0tag:blogger.com,1999:blog-1564981317398546489.post-64037919742544574892020-03-29T17:37:00.002-07:002020-03-29T17:37:40.343-07:00Creamy Chicken and Gnocchi Soup <div class="MsoNormal" style="-webkit-tap-highlight-color: rgba(26, 26, 26, 0.301961); -webkit-text-size-adjust: auto; -webkit-text-stroke-width: 0px; caret-color: rgb(0, 0, 0); color: black; font-family: Calibri, sans-serif; font-size: 11pt; font-style: normal; font-variant-caps: normal; font-weight: normal; letter-spacing: normal; margin: 0in 0in 0.0001pt; orphans: auto; text-align: start; text-decoration: none; text-indent: 0px; text-transform: none; white-space: normal; widows: auto; word-spacing: 0px;">
<b><span style="font-size: 12pt;">Creamy Chicken and Gnocchi Soup <o:p></o:p></span></b></div>
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<span style="font-size: 12pt;">I did not grow up eating gnocchi – I thought I had a personal relationship with potatoes, but had never met the gnocchi.<span> </span>For those like me who came to gnocchi late in life, they are small pasta-like shapes that are made from potatoes, usually some kind of flour and possibly eggs.<span> </span>They are light and fluffy.<span> </span>They are cheap ($1 at Dollar Tree)!<span> </span>When fresh potatoes are not available or you are in a hurry and focused on efficiency, they are a good substitute to use in soup.<span> </span>Olive Garden serves a creamy chicken and gnocchi soup.<span> </span>I have put that on a shoestring <span> </span>while considering limited shopping options.<span> </span>See recipe in comments.<span> </span><o:p></o:p></span></div>
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<span style="font-size: 12pt;">Several options for cans to use (as always, use fresh when available)<o:p></o:p></span></div>
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<span style="font-size: 12pt;"><br />2 cans chicken and vegetable soup; OR<o:p></o:p></span></div>
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<span style="font-size: 12pt;">2 cans cream of chicken soup and a CAN of cooked chicken; <span> </span>OR<br />Cook raw chicken and use the broth (any cut chicken); OR<o:p></o:p></span></div>
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<span style="font-size: 12pt;">Use a rotisserie chicken (about 2 ½ cups) and add whatever meat you want in the soup.<span> </span><o:p></o:p></span></div>
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<span style="font-size: 12pt;">After can or chicken choice, if you did NOT use the chicken vegetable soup, you may want to ADD a can of carrots and some chopped celery (or celery salt).<span> </span>If you did use the chicken veg soup, you already have those in there.<o:p></o:p></span></div>
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<span style="font-size: 12pt;">Sprinkle in some onion powder, garlic, thyme, and rosemary — hint of nutmeg if you have it.<span> </span>I like lots of onion and garlic and smidgens of the others.<span> </span>Add some chicken broth (2 14oz cans or more) and bring all that to a soft boil and then reduce heat and simmer.<span> </span>Add salt and pepper to taste.<span> </span><o:p></o:p></span></div>
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<span style="font-size: 12pt;">Now more choices!!<span> </span>In another pot/skillet you can:<o:p></o:p></span></div>
<div class="MsoListParagraphCxSpFirst" style="mso-list: l0 level1 lfo1; text-indent: -.25in;">
<!--[if !supportLists]--><span style="font-size: 12.0pt; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin; mso-fareast-font-family: Calibri; mso-fareast-theme-font: minor-latin;"><span style="mso-list: Ignore;">1)<span style="font: 7.0pt "Times New Roman";"> </span></span></span><!--[endif]--><span style="font-size: 12pt;">Make a Béchamel sauce by mixing 5T butter with 5T flour and cook that until the flour and butter form a soft paste – do not brown the flour.<span> </span>Stir constantly and when that becomes a paste start adding milk about ¼ cup at a time STIRRING CONSTANTLY with a whisk.<span> </span>Add a total of about 2 cups of milk.<span> </span>Set aside.<span> </span>Never ever boil.<span> </span>Add salt and pepper.<span> </span><br /><br /><o:p></o:p></span></div>
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<!--[if !supportLists]--><span style="font-size: 12.0pt; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin; mso-fareast-font-family: Calibri; mso-fareast-theme-font: minor-latin;"><span style="mso-list: Ignore;">2)<span style="font: 7.0pt "Times New Roman";"> </span></span></span><!--[endif]--><span style="font-size: 12pt;">OR If you decide not to make the Bechamel sauce (and why not really??) you need to thicken the soup.<span> </span>SO, you can add dried instant potatoes in the main pot (the one with the cans of soup) and stir constantly until it achieves a nice thickness.<span> </span><br /><br /><o:p></o:p></span></div>
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<!--[if !supportLists]--><span style="font-size: 12.0pt; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin; mso-fareast-font-family: Calibri; mso-fareast-theme-font: minor-latin;"><span style="mso-list: Ignore;">3)<span style="font: 7.0pt "Times New Roman";"> </span></span></span><!--[endif]--><span style="font-size: 12pt;">OR you can mix some cornstarch (1/4 cup or so) with milk and add that slowly to hot soup mixture.<span> </span>Stirring, just keep stirring.<span> </span><o:p></o:p></span></div>
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<span style="font-size: 12pt;">If you cooked your own chicken, tear it into pieces.<span> </span>Ditto for rotisserie chicken.<span> </span>Add it to soup mixture.<span> </span>Add the gnocchi – I like small pieces so if you are so inclined, you might want to cut the gnocchi in half so it doesn’t come out in big hunks.<span> </span>Drop all those into the main soup pot.<span> </span>Cook 5 minutes or so.<span> </span><o:p></o:p></span></div>
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<span style="font-size: 12pt;">NOW, if you made the Béchamel sauce stir it slowly into the pot of soup.<span> </span><o:p></o:p></span></div>
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<span style="font-size: 12pt;">More steps than usual but should be pantry-friendly and budget friendly.<span> </span>Makes more than most of the others I post.<span> </span>Here are some options:<br /><br /><o:p></o:p></span></div>
<div class="MsoListParagraphCxSpFirst" style="mso-list: l1 level1 lfo2; text-indent: -.25in;">
<!--[if !supportLists]--><span style="font-size: 12.0pt; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin; mso-fareast-font-family: Calibri; mso-fareast-theme-font: minor-latin;"><span style="mso-list: Ignore;">1)<span style="font: 7.0pt "Times New Roman";"> </span></span></span><!--[endif]--><span style="font-size: 12pt;">Use ham, kielbasa or Italian sausage instead of chicken;<o:p></o:p></span></div>
<div class="MsoListParagraphCxSpMiddle" style="mso-list: l1 level1 lfo2; text-indent: -.25in;">
<!--[if !supportLists]--><span style="font-size: 12.0pt; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin; mso-fareast-font-family: Calibri; mso-fareast-theme-font: minor-latin;"><span style="mso-list: Ignore;">2)<span style="font: 7.0pt "Times New Roman";"> </span></span></span><!--[endif]--><span style="font-size: 12pt;">Got spinach?<span> </span>Toss a handful in at the very last – fresh, not frozen.<o:p></o:p></span></div>
<div class="MsoListParagraphCxSpMiddle" style="mso-list: l1 level1 lfo2; text-indent: -.25in;">
<!--[if !supportLists]--><span style="font-size: 12.0pt; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin; mso-fareast-font-family: Calibri; mso-fareast-theme-font: minor-latin;"><span style="mso-list: Ignore;">3)<span style="font: 7.0pt "Times New Roman";"> </span></span></span><!--[endif]--><span style="font-size: 12pt;">No gnocchi, you say?<span> </span>Then use a pasta of your choice or rice – will need to cook those more than 5 minutes so adjust time accordingly. Remember that you may need to add more broth if you use pasta – it is a broth sucker!<span> </span><o:p></o:p></span></div>
<div class="MsoListParagraphCxSpLast" style="mso-list: l1 level1 lfo2; text-indent: -.25in;">
<!--[if !supportLists]--><span style="font-size: 12.0pt; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin; mso-fareast-font-family: Calibri; mso-fareast-theme-font: minor-latin;"><span style="mso-list: Ignore;">4)<span style="font: 7.0pt "Times New Roman";"> </span></span></span><!--[endif]--><span style="font-size: 12pt;">Use real potatoes? <span> </span>Absolutely.<span> </span>Peel, chunk, and cook – again longer time needed for them to soften.<span> </span><o:p></o:p></span></div>
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Pam Pettyhttp://www.blogger.com/profile/07724202154651263943noreply@blogger.com0tag:blogger.com,1999:blog-1564981317398546489.post-63891418044954629172020-03-29T17:36:00.002-07:002020-03-30T13:02:18.365-07:00Chili <a href="https://www.blogger.com/u/1/blogger.g?blogID=1564981317398546489" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"></a><a href="https://www.blogger.com/u/1/blogger.g?blogID=1564981317398546489" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"></a><a href="https://www.blogger.com/u/1/blogger.g?blogID=1564981317398546489" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><br /></a><a href="https://www.blogger.com/u/1/blogger.g?blogID=1564981317398546489" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"></a><a href="https://www.blogger.com/u/1/blogger.g?blogID=1564981317398546489" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"></a><a href="https://www.blogger.com/u/1/blogger.g?blogID=1564981317398546489" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"></a><a href="https://www.blogger.com/u/1/blogger.g?blogID=1564981317398546489" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"></a><a href="https://www.blogger.com/u/1/blogger.g?blogID=1564981317398546489" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"></a>
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<span style="font-size: 12pt;"><b>Chili</b></span></div>
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<span style="font-size: 12pt;">Soup on a Shoestring Day 4 (March 23). Today’s soup is so easy that we cannot honestly call it a ”recipe.” It is more of a trick. Canned Chili sans the Can Taste! Tip/Trick and options in comments.<o:p></o:p></span></div>
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<span style="font-size: 12pt;">Use two cans of any chili you can find. Dump each in pot. Ready for the trick? Add a can/jar/bottle of tomato juice. Boom. That’s it. The tomato juice takes away the can taste and improves the consistency.<o:p></o:p></span></div>
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<span style="font-size: 12pt;">Now here is where you can get creative. Like Steak and Shake’s chili two ways, chili three ways? Replicate the ways! Serve it with spaghetti, add more beans, put a heaping handful of onions on top, and go crazy with the cheddar cheese. Can you smell that? Wow. Make a baked potato and bathe it with your chili - again with the onions and cheese. Got some hotdogs? Now you are catching on - you may not be able to GO to baseball game right now, but you can have a chili dog and sing your own 7th ending stretch.<o:p></o:p></span></div>
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Pam Pettyhttp://www.blogger.com/profile/07724202154651263943noreply@blogger.com0tag:blogger.com,1999:blog-1564981317398546489.post-55530732627025473712020-03-29T17:32:00.000-07:002020-03-29T17:32:01.984-07:00SOUP ON A SHOESTRING: Pandemic to Pancetta <div class="_1yEvn" style="-webkit-tap-highlight-color: rgba(0, 0, 0, 0); background-position: 0px 0px; border: 0px; box-sizing: inherit; caret-color: rgb(48, 49, 49); color: #303131; font-family: avenir-lt-w01_35-light1475496, sans-serif; font-size: 18px; font-stretch: inherit; line-height: inherit; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;">
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<div class="XzvDs _208Ie tFDi5 blog-post-text-font blog-post-text-color _2QAo- _25MYV _6RI6N tFDi5" style="background-position: 0px 0px; border: 0px; box-sizing: inherit; direction: ltr; font-family: inherit; font-size: inherit; font-stretch: inherit; font-style: inherit; font-variant-caps: inherit; line-height: 1.5; outline: 0px; padding: 0px; vertical-align: baseline;">
<span style="background-position: 0px 0px; border: 0px; box-sizing: inherit; color: #1c1e21; font-family: inherit; font-size: inherit; font-stretch: inherit; font-style: inherit; font-variant-caps: inherit; line-height: inherit; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;">Ok, so some of you know I make soup. Well, life is a bit different at present and I thought it might be nice to share a very inexpensive and delicious soup that is “can-based.” All ingredients can be purchased at the Dollar Tree, Sav-a-Lot, and from sales or saving isles at SavWay. You can make the soup as listed below in comments, or you can substitute any fresh ingredients (remember the days when we could just casually go buy onions, potatoes, etc.??) for cans. The purpose of this posting is to give people options who are not daily cooks, who need to isolate, and who still want delicious and comforting food. Recipe in comments. If you like this I can keep going with many other varieties. My goal is each soup is about $7 to make and will yield about 10 servings.</span></div>
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I will continue as long as people are stretched financially, having to “scavenge” for preferred brands/foods, and needing to stay in and cook from home. When you cook all the time it is easy to forget that everyone does not have that comfort zone /option. I am hard-pressed to follow a recipe - I do not measure per se, which is why my baking is very hit or miss! You will not get baking recipes from me! </div>
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I pray over all my cooking and recommend you do the same! I ask for nourishment and comfort for all who eat it. I ask for a “loaves and fishes” type miracle so that no matter how much I give away, there is always more to give. Happens more than it doesn’t. </div>
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Cook and eat in good health, in enjoyment, and in thanksgiving.</div>
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Pam </div>
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Pam Pettyhttp://www.blogger.com/profile/07724202154651263943noreply@blogger.com0tag:blogger.com,1999:blog-1564981317398546489.post-19865710360411491542020-03-29T16:02:00.000-07:002020-03-30T13:21:01.027-07:00White Bean and Kielbasa Soup <div class="MsoNormal" style="-webkit-text-size-adjust: auto; font-family: Calibri, sans-serif; font-size: 11pt; margin: 0in 0in 0.0001pt;">
<b><span style="font-size: 12pt;">White Bean and Kielbasa Soup<o:p></o:p></span></b></div>
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<span style="font-size: 12pt;">Here is the picture of the ingredients: <o:p></o:p></span></div>
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<span style="font-size: 12pt;">2 or more cans white beans (dirt cheap to cook from dried ifin you got the time). <o:p></o:p></span></div>
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<span style="font-size: 12pt;">1 carton chicken broth<o:p></o:p></span></div>
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<span style="font-size: 12pt;">1 kielbasa (yes Dollar Tree sales those too)<o:p></o:p></span></div>
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<span style="font-size: 12pt;">Instant potatoes for thickening <o:p></o:p></span></div>
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<span style="font-size: 12pt;">Pour all cans of beans into pot.<o:p></o:p></span></div>
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<span style="font-size: 12pt;">Add carton of chicken broth.<o:p></o:p></span></div>
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<span style="font-size: 12pt;">Add some seasonings: celery salt, onion powder, garlic powder, rosemary and red pepper. When it gets as seasoned as you like it then let it simmer for a while so the ingredients can get to know each other. <o:p></o:p></span></div>
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<span style="font-size: 12pt;">Then you need to thicken the mixture. There are many ways to do that:<o:p></o:p></span></div>
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<span style="font-size: 12pt;">1) Use an immersion blender (shown in pic), put about 1/3 of beans in blender and then add back to pot, or even use a potato masher and smash up some beans. <o:p></o:p></span></div>
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<span style="font-size: 12pt;">2) After you do one or more of the above, sprinkle in some INSTANT POTATOES - doesn’t matter about flavor or brand. Add just a few sprinkles at a time or it will get very clumpy. Stir after each addition and you will see the whole pot get the texture of tomato sauce or a little thicker. Add instant potatoes until you get it the thickness that suits your fancy. <o:p></o:p></span></div>
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<span style="font-size: 12pt;">Brown the kielbasa (preferably in a black skillet). Do not skip this step. ALL meat is more flavorful when it is browned. ALL MEAT - HARD FAST RULE. Brown kielbasa as shown in picture and then add to soup mix. <o:p></o:p></span></div>
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<span style="font-size: 12pt;">You can simmer or eat at any time. Makes about 10-12 servings - hard to quit eating it. You can do crackers but if you want STELLAR you need to make some cornbread. Thin, crunchy cornbread. Go ahead and crumble some in. No one is watching! Taste good? Remember your neighbors and older folks who would LOVE a nice bowl of fabulous.</span></div>
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<o:p></o:p>Pam Pettyhttp://www.blogger.com/profile/07724202154651263943noreply@blogger.com0tag:blogger.com,1999:blog-1564981317398546489.post-59356921694800606342020-03-29T15:55:00.001-07:002020-03-29T15:55:05.571-07:00Lasagna Soup <div class="separator" style="clear: both; text-align: center;">
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<b><span style="font-size: 12pt;">Lasagna Soup</span></b><span style="font-size: 12pt;"> <o:p></o:p></span></div>
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<span style="-webkit-text-size-adjust: auto; font-family: Calibri, sans-serif; font-size: 12pt;">(seriously easy)</span></div>
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<span style="font-size: 12pt;">Use your best leftover spaghetti sauce with meat or make fresh. Make it the way you always do. <o:p></o:p></span></div>
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<span style="font-size: 12pt;">Then (and I am not kidding) add chicken broth until you reach a consistency that is soup-like. I never measure any of this - add spaghetti sauce - add chicken broth. Taste it. Need more garlic? Salt? Italian seasonings? Add until it gets like you like it. <o:p></o:p></span></div>
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<span style="font-size: 12pt;">Then put an entire box of lasagna noodles in a large zip lock bag and then hit the bag with something heavy until you break all lasagna noodles into small pieces (size of a quarter). You do not want huge unwieldy pieces of lasagna noodle slapping you in the face that make you have to cut it to eat it. You can go larger than a quarter size per piece, but not as big as a credit card. Add broken lasagna noodles to pot with spaghetti sauce and chicken broth. <o:p></o:p></span></div>
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<span style="font-size: 12pt;">Let the noodles get cooked thoroughly - they are very sneaky - they will soak up TONS of the chicken broth so you will have to add more. Makes the pasta yummy, but takes away the soupy part of the meal. <o:p></o:p></span></div>
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<span style="font-size: 12pt;">When all ingredients have had time to love each other, it is ready to eat. Want to stretch it to make more? Add tomato sauce or tomato juice (Or more broth). <o:p></o:p></span></div>
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<span style="font-size: 12pt;">To serve: Take a container of Ricotta cheese, same amount of shredded mozzarella cheese, and however much Parmesan cheese you want to dump in. Mix all that together and plot a big tablespoon full (or more) in the middle of your big bowl of soup. That’s it!! Make it your own - add chopped mushrooms, eat with crusty French bread. Makes a ton. Please share with someone who needs a hot meal right now.<o:p></o:p></span></div>
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Pam Pettyhttp://www.blogger.com/profile/07724202154651263943noreply@blogger.com0tag:blogger.com,1999:blog-1564981317398546489.post-33574363359466449082020-03-29T15:53:00.003-07:002020-03-29T15:53:53.222-07:00Creamy Chicken and Rice soup <div class="separator" style="clear: both; text-align: center;">
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<b><span style="font-size: 12pt;">Chicken and Rice Soup Creamy<o:p></o:p></span></b></div>
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<span style="font-size: 12pt;">Recipe:<o:p></o:p></span></div>
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<span style="font-size: 12pt;">2 cans chicken and rice soup<o:p></o:p></span></div>
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<span style="font-size: 12pt;">2 cartons of chicken broth<o:p></o:p></span></div>
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<span style="font-size: 12pt;">1 can cream of chicken soup<o:p></o:p></span></div>
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<span style="font-size: 12pt;">1 bag 90-second long grain wild rice <o:p></o:p></span></div>
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<span style="font-size: 12pt;">1 pouch of onion soup mix (yes, really)<o:p></o:p></span></div>
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<span style="font-size: 12pt;">pepper to taste<o:p></o:p></span></div>
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<span style="font-size: 12pt;">garlic powder to taste<o:p></o:p></span></div>
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<span style="font-size: 12pt;">Takes about 4 minutes to dump all that in a pot. Then bring it to a boil - the rice is clumpy at first but it will break apart after a few minutes. Take almost to boil and then reduce heat - let it sit for a while on simmer and then add HEAVY CREAM or half/half, or even milk. The more fat (heavy) the better as it makes it really rich. Do NOT boil again once milk product has been added. <o:p></o:p></span></div>
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<span style="font-size: 12pt;">Options:<o:p></o:p></span></div>
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<span style="font-size: 12pt;">Add some shredded cheddar cheese (yes, really)<o:p></o:p></span></div>
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<span style="font-size: 12pt;">Mix in some dry Ranch dressing powder<o:p></o:p></span></div>
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<span style="font-size: 12pt;">Like always - use any FRESH over canned you have. Got some chicken to boil? Use a couple of pieces of chicken and then use the broth instead of cartons of chicken broth. Got real onions? Use that and add a little Worcestershire sauce instead of onion soup mix.<o:p></o:p></span></div>
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<span style="font-size: 12pt;">The chicken rice soup in cans already has carrots, celery, and tiny tomato pieces but you can add more of any/all of those if desired. <o:p></o:p></span></div>
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<span style="font-size: 12pt;">Make a box of Jiffy Cornbread mix (we southern’s do not call this cornbread, but it is sweet enough to taste really good with the broth in this soup). You trusted me on the onion soup mix and the cheddar cheese, trust me on the Jiffy mix too. That will add .49 to the price of this meal.<o:p></o:p></span></div>
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<span style="font-size: 12pt;">Enjoy. Let me know if you like it. A whole batch is headed to the Emmanuel House right now!<o:p></o:p></span></div>
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Pam Pettyhttp://www.blogger.com/profile/07724202154651263943noreply@blogger.com0