Category: Soup

Dinner, Recipe, Soup

Venison Goulash- Ozpörkölt

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http://www.saveur.com/article/Recipes/Venison-Goulash

2 lbs. leg of venison, cut into 2″ chunks
1 tbsp. white wine vinegar
1⁄4 lb. smoked bacon, finely chopped
1 large yellow onion, finely chopped
1 1⁄2 tbsp. hot paprika, preferably Hungarian
1⁄4 tsp. dried ground thyme
1⁄4 tsp. dry mustard
4 whole allspice
4 juniper berries
2 cloves garlic, finely chopped
1 small tomato, cored and chopped
1⁄2 green bell pepper, cored, seeded, and finely chopped
1 cup red wine, preferably merlot
Salt
6 medium yukon gold potatoes (about 2 lbs.), peeled; cut lengthwise into wedges
1⁄4 cup butter, cubed
2 tsp. chopped flat-leaf parsley
Freshly ground black pepper
6–8 slices crusty white bread

Beans, Pumpkin, Recipe, Soup

Umbrian Bean & Squash Soup – Zuppa di Fagiole e Zucca

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When I think of food storage, you can NEVER have too many bean recipes!  🙂

http://www.italianfoodforever.com/2009/01/zuppa-di-fagiole-e-zucca/

Ingredients:

4 Cups Cooked Cannellini Beans Or 2 (14 Ounce Cans)
2 Stalks Celery, Diced
2 Carrots, Peeled And Diced
1 Medium Onion, Peeled And Diced
3 Garlic Cloves, Peeled And Minced
3 Tablespoons Olive Oil
3 Cups Peeled And Diced Butternut Squash (Or Similar Variety)
1 Can (14 Ounce) Chopped Tomatoes
1 1/2 Liters Homemade Chicken Broth
Salt & Pepper
Pinch Red Pepper Flakes (Optional)
1/2 Cup Chopped Fresh Parsley
To Serve:
Slices Of Crusty Italian Bread, Toasted
Drizzle Of Quality Extra Virgin Olive Oil
Grated Pecorino Cheese

Recipe, Soup

Cream of Broccoli Soup

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It’s that time of year: Spring and the run for trying to figure out different ways to serve/preserve vegetables!  I love this time of year, when I am no longer freezing but not frying out in the sun yet.

This recipe can be adapted to just about any vegetable combination.  I’m going to make Cream of asparagus soup with maybe some leftover peas thrown in (I’m not sure if the peas will detract from the flavor of the asparagus but I’ve been craving peas lately).

It’s simple and basic.  Enjoy!

Dinner, Recipe, Soup, Soups

Ma’s Tortilla Soup

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Last (but not least) for today: My mom’s tortilla soup.  This is so easy, inexpensive, and could be healthy (but wouldn’t be the same *grin*).  I have tried using store bought tortilla chips (both regular and baked) but they turn to mush too quickly.

Ma’s Tortilla Soup

  • 6 (or more) Corn Tortillas, cut into 8 triangles each
  • Oil
  • 1 can Campbell’s condensed Vegetable Beef soup (or your favorite vegetable beef soup … especially good with homemade vegetable beef or chicken soup)
  • 2 cans water
  • 1 cube chicken or beef bouillion (or 1 teaspoon soup base)
  • Grated cheese (we use a mix of Cheddar and Monterey Jack)
  • Flour tortillas (enough for 2 per person)

~~~~~~~~~~~~~~~~~~~~~~~

In a sauce pan or pot, pour the soup and water.  Heat on medium.  Mix in bouillon (or soup base).  Continue to heat while you make the tortilla chips.

Heat about 1-inch of oil in a frying pan on medium.  When the oil is hot enough (it looks like it’s swirling and when you put a piece of tortilla into the oil, it immediately begins to cook), fry the tortilla triangles.  Do not over crowd the pan or the chips will not cook evenly (easier way?  Use a deep fat fryer).  Place 2 or 3 paper towels in a deep bowl, and place your cooked chips in the bowl to drain (salt now, if you wish, before they get cold).  Heat the flour tortillas.

Place the desired amount of tortilla chips in each bowl.  Pour soup over chips.  Sprinkle with shredded cheese.  Serve flour tortillas on the side (for dipping).

That’s it!  This recipe is so adaptable for any palette.  Vegans can use just vegetable soup and vegan cheese.  You can put salsa and sour cream on top of the cheese.  You can pour less broth into each bowl so it’s more like nachos.  This is especially good with chopped green onions sprinkled on top, also!

Canning, Chicken, Food Storage, Pressure, Soup

I Got My Pressure Canner!

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Presto Canner


After 20 years of waiting, I have finally gotten a pressure canner! I am so excited I can hardly think straight. This was my Christmas present from my husband (in addition to loving me, I think it was mostly to get me to stop bugging him about it). It’s a Presto 16 quart.

The third day, I was re-canning some of my #10 cans of food. I never wanted to open the cans because I did not want to freeze the leftovers. I processed all foods for the recommended times/pressure settings and they all turned out really nice! All except my beets. They look bleached out but one thing I noticed as I was opening up the can of pickled beets. They use high fructose corn syrup! I’ll be making my own from now on.

My first big canning project is going to be chicken. Yeah, I know. Meat first? Yup. See, we buy a lot of whole chickens and load up the freezer. Canning most of the chicken will free up that freezer space for something else.

The majority of the time, we only use whole chickens for my husband’s tacos and enchiladas. Those recipes require us to boil, then de-bone the chicken so why not cut those steps out?

So I went searching around and found this great blog:

http://lovehugsandgiggles.blogspot.com/2008/11/canning-chicken.html

Then I’ll use the bones for chicken soup. Can you tell I’m excited?