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Post by Clipper on Feb 20, 2021 17:29:28 GMT -5
It has been cold and windy here today so we decided to make a large batch of home made soup for supper and some left for the freezer for another day.
I 4 1/2 lb chuck roast, cut into small cubes and browned in a little olive oil
4 1qt boxes of beef stock
1 envelope of Lipton French Onion soup mix
Fresh cracked black pepper, about 1 1/2 tbsp
2 medium white onions finely diced
1/2 of an 8 stalk bunch of celery diced, starting at the top and including the tops and leaves.
4 medium russet potatoes, peeled and finely diced
a 2 lb bag of roasting vegetables ( broccoli, cauliflower, and baby carrots)
One 12 oz bag of frozen whole kernel corn.
With the salt in the stock and the salt in the onion soup mix, there is no need for any more added salt.
the broccoli and cauliflower cook down and fall all apart but add a lot of flavor to the soup
We cooked it for about 2 1/2 hours, and it turned out very hearty and good. We both love home made soup and make soup often.
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Post by Deleted on Feb 20, 2021 17:45:42 GMT -5
Sounds great. I'm making Sloppy Joe's using ground turkey. Smells divine. I can't serve it on a bun because of me not eating bread products so I am using the crazy noodle or spaghetti I found. It is called Konjac. Made by Tastes of Asia can be found high on shelf at Chinese section at Walmart. Very cheap and it takes on the taste of what you use it on. Very high in fiber. Only 10 calories a serving and 2 carbs per serving and you get three servings per package. Easy to prepare and fun to eat.
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Post by Clipper on Feb 20, 2021 23:35:35 GMT -5
Sounds delish PB. A little green salad on the side and a wine of your choosing just to make it a bit more formal? I like sloppy joe made with regular lean ground beef, either on a bun occasionally, but often I have eaten it over thin spaghetti. Sloppy joe on a bun is messy to eat. If I have to eat a sandwich with a fork and knife, European style, I will opt for nice portion of pasta that I can twirl on a fork and enjoy without wearing half of it.
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Post by artsyone on Feb 21, 2021 9:27:23 GMT -5
sounds good. I never thought of using those dry soup packs but I may try it. I make all my own food and soup is my specialty. I once met a guy out in a bar and he asked me what I did with my days and I told him " Well, I can make 50 different kinds of soup." I don't think he was too impressed as the next time I saw him and after that he simply ignored me. He must have been a cheese burger kind of guy.
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Post by Clipper on Feb 21, 2021 10:06:49 GMT -5
We use dry soup mixes for a couple of different recipes, the most used being onion soup mix as seasoning for beef or pork roast, as well as adding it to a meat loaf occasionally. We usually have a few cans of cream style soups on hand as well. Oddly enough I can't remember the last time we had canned or dry soup mix as a soup. Kathy uses cream of mushroom for casseroles and for the occasional gravy when she cooks a roast in the crock pot. Another favorite is Mrs. Grass's vegetable soup mix used in a spinach dip recipe that can be found on the package.
Like you, we love our soup. We find soup to be an inexpensive, yet very nutritious comfort food that we enjoy often. We both love a hot bowl of soup, even in warmer weather in summer. Our pantry is always stocked with various boxed broths and stocks to use for braising, soup, gravies, and I LOVE rice cooked in a hearty broth rather than plain water.
Kathy often takes left over vegetables and puts them in a Ziploc to be frozen for later use in soup. Quite often we will take a couple quarts of boxed stock or broth, the left over veggies from the freezer, some onions and celery, and some bone-in chicken breasts, thighs, or turkey breast and toss it in the crock pot. Let it cook for several hours and when we are ready to eat she just picks the meat off the bones, discards the bones, and tosses it back into the soup. Paired with a great tossed green salad it is one of my favorite suppers.
Another favorite that is easy to make is a tomato and macaroni soup. No specific recipe. Just a box of chicken broth, a can or two of diced or stewed tomatoes, and either tomato juice or V-8 juice. She cooks the tomatoes, onion, italian seasoning, and salt and pepper and the macaroni in the tomato juice, adding chicken broth as necessary to supplement the liquid so that there is a broth and that the macaroni doesn't absorb all of the liquid.
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Post by artsyone on Feb 21, 2021 14:52:46 GMT -5
sounds good. Have you ever tried poaching a whole chicken in a crock pot or a dutch oven on the stovetop? It's quite simple and then you just lift the whole chicken out of the pot and prep it on the table, so there are no bones or anything in the broth. I bought a 2 quart dutch oven for $25.00: a steal, and it will last for generations.
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Post by Clipper on Feb 21, 2021 15:23:42 GMT -5
No, we haven't tried that. I do sometimes by the rotisserie chickens but the price of them has gone up and the size has come down, so I may give it a try soon. We have a cast aluminum Dutch oven that came with a General Electric range that Kathy and her first husband bought in the seventies.
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Post by artsyone on Feb 21, 2021 15:46:06 GMT -5
hard times at the rotisserie chicken farm!!
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Post by Deleted on Feb 21, 2021 17:17:12 GMT -5
Someone goofed when roasting this bird  ![]() |
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Post by Clipper on Feb 21, 2021 18:49:58 GMT -5
hard times at the rotisserie chicken farm!! LOL! I used to buy nice plump rotisserie chickens for $5. Now they are over $6 and change and look like anemic pigeons. They are just getting greedy and buying a lower grade of chicken I guess. We can make our own rotisserie chickens in our Air Fryer Oven with a rotisserie spit. I may have to try it. We had one of those Showtime Rotisserie things once and didn't use it much so we gave it to my son and his wife. It was noisy, messy, and was a pain in the keester to clean. I also have a rotisserie accessory for the gas grill but that is for summertime when I can sit in the carport, read a book, and sip an icy sweet tea while the meat cooks. Not into sitting out there in a ski parka with hot chocolate and mittens while I read my book. Too hard to turn the pages with mittens on. |
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Post by artsyone on Feb 21, 2021 22:38:52 GMT -5
Someone goofed when roasting this bird ![]() OMG!!! I laughed so hard I almost fell off the couch. |
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Post by dicklaurey on Feb 22, 2021 16:48:31 GMT -5
And now, for something different....
Is there anyplace in Utica that still has the REAL custard ice cream?
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Post by Clipper on Feb 22, 2021 20:55:59 GMT -5
I wonder if Voss's still has real frozen custard. I haven't bought an ice cream cone there in years.
Is there any Freddie's Frozen Custard and Steak Burger restaurants around the Utica/Rome area. They have outstanding real authentic frozen custard that is to die for. It is a chain of restaurants that I think originated in Illinois. There is one in each of the tri-cities. They lean toward a 50's and 60's theme. They have great burgers, and small shoe string fries with a special spicy mayonnaise based sauce to dip them in.
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Post by BHU on Feb 23, 2021 15:58:53 GMT -5
hard times at the rotisserie chicken farm!! LOL! I used to buy nice plump rotisserie chickens for $5. Now they are over $6 and change and look like anemic pigeons. They are just getting greedy and buying a lower grade of chicken I guess. We can make our own rotisserie chickens in our Air Fryer Oven with a rotisserie spit. I may have to try it. We had one of those Showtime Rotisserie things once and didn't use it much so we gave it to my son and his wife. It was noisy, messy, and was a pain in the keester to clean. I also have a rotisserie accessory for the gas grill but that is for summertime when I can sit in the carport, read a book, and sip an icy sweet tea while the meat cooks. Not into sitting out there in a ski parka with hot chocolate and mittens while I read my book. Too hard to turn the pages with mittens on. We still have our Showtime & use it rarely. You're right they're noisy as hell & a pain to clean but it does do a good job of roasting a chicken. The last time we used our ours was last Fall & I set it up out in the garage so we wouldn't have to listen to it. Lol. |
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Post by BHU on Feb 23, 2021 16:34:26 GMT -5
sounds good. Have you ever tried poaching a whole chicken in a crock pot or a dutch oven on the stovetop? It's quite simple and then you just lift the whole chicken out of the pot and prep it on the table, so there are no bones or anything in the broth. I bought a 2 quart dutch oven for $25.00: a steal, and it will last for generations. I make chicken soup that way. I boil the chicken, strain it & use the broth for the soup. I usually boil a whole chicken & debone the dark meat for our dog & use the white meat for the soup. We try to stay away from bullion cubes as they're mostly just salt & God knows what else. |
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