Friday, October 29, 2010

All Day Vegetable Soup

I got a call at work this morning that Hannah was running fever. So after hastily making sub plans, I picked her up at school. I found I had the whole day at home. I decided to make my mom's all day vegetable soup. This is one of the recipes that reminds me of childhood. It is total comfort food. This is the first time I have attempted the soup, because it is one I have been too scared to try myself. I still don't know if it will taste the same, but I am glad to report it is looking the same. When mom gave the me recipe, I learned that she got it from her mom, who learned it from her mom. So it is a four generation soup, from as much as I can gather. This is a soup that you start in the morning and let cook all day. I will tell you- it is worth it!

1 big stew pot
2 lbs of stew meat
1 onion
2 28 oz cans of diced tomatoes
5 small cans of tomato sauce
4-5 potatoes, bite-size
1 bag of frozen vegetables
1 cup of uncooked noodles


1. Fill a stew pot about 3/4 full of water. Put in onion, meat, and lightly salt. Cook uncovered on medium to low 1/2 a day, or until the pot has only 1/3 of the water left.

2. Once meat, onion and water are cooked down, add diced tomatoes, tomato sauce, potatoes, and frozen vegetables. Cover and simmer 2-3 hours.

3. One hour before serving add 1 to 2 cups of macaroni. Soup will thicken as it simmers.

Serve with warm bread.

Thursday, October 21, 2010

Foil Wrapped Veggies

• 1 large sweet potato, thinly sliced
• 1 Vidalia onion, sliced 1/4 inch thick
• 1/2 pound fresh green beans, cut into 1 inch pieces
• 1/2 teaspoon of Mrs. Dash seasoning
• Dash of salt
• Dash of olive oil

1. Preheat grill for high heat.
2. In a large bowl, combine the sweet potato, Vidalia onions, green beans, and seasoning. Stir in 2 tablespoons olive oil, salt, and pepper to coat.
3. Using 2 to 3 layers of foil, create desired number of foil packets. Brush inside surfaces of packets liberally with remaining olive oil. Distribute vegetable mixture evenly among the packets. Seal tightly.
4. Place packets on the preheated grill. Cook 30 minutes, turning once, or until potatoes are tender.
Place in the oven at 425 degrees for 45 minutes, or until potatoes are tender.

Cooking Class 2

Last weekend, I had the second cooking class at church. There were ten ladies, and one brave gentleman. We had a great time! The theme last week was homemade comfort food. So, here are recipes for this time:

Homemade Meatloaf

Homemade Chicken Nuggets

Teryaki Meatballs with Pineapple

Twice Baked Potato

Foil Wrapped Veggies

Monday, October 4, 2010

Season of Soups

Fall is here! I am trilled that we are coming on a cold season. It is the season of soups. To jump start the season, here are some our favorites to try this year.

Potato Leek Soup

Taco Soup

Cream of Tomato Soup

Meatball Dump Soup

Short Rib Stew

Home Made Soup Mix

I love soups in the winter time. I find comfort and ease in cooking and eating them. This recipe I found this summer. I really like it. I really like the idea of the homemade soup mixes because I know what is going in to the mix. If you look at store bought soup mixes, they are filled with sodium and preservatives. This- you mix, you store, you serve. The other reason I like it is because it is ready to go at a moment's notice.

For this recipe you can purchase 1 bag of split peas, 1 bag of barley, 1 bag of lentils, and 1 bag of rice. One bag of ech can be purchased for less than $1.50 each. One bag can make four mixes. You make the mix listed below, and then you have four to pull out as needed.

1/2 cup split green peas
1/2 cup barley
1/2 cup lentils
1/2 cup raw rice
2 tbsp. parsley
2 tbsp. onion flakes
2 tsp. salt
1/2 tsp. lemon pepper
2 tbsp. beef bouillon
1/4 cup noodles

Mix all of the ingredients into a quart size bag. Keep dry until ready to use.

Day of cooking:

Empty contents of bag into a large pot, then add:
3 quarts water
2 stalks celery, chopped
2 carrots, sliced
1 cup shredded cabbage
2 cups of tomatoes

Simmer until vegetables are tender, 30 to 45 minutes.

Slow Cooker Corned Beef and Cabbage

Comfort food. . . we all have the foods that bring comfort or remind us of childhood. This recipe reminds me of my grandmother, Liz Stauffer. I don't remember her making it often, but the smells (pungent as they are) remind me of her. The girls and I had a good laugh when we came in the door and house smelled of cabbage. They also really enjoyed the meal. I am so impressed with what they will try now. Anyway, here's to comfort food. :)

4 large carrots, peeled and cut into matchstick pieces
10 baby red potatoes, quartered
1 onion, peeled and cut into bite-sized pieces
4 cups water
1 (4 pound) corned beef brisket with spice packet
1/2 head cabbage, coarsely chopped

Place the carrots, potatoes, cabbage, and onion into the bottom of a slow cooker, pour in the water, and place the brisket on top of the vegetables. Pour the beer over the brisket. Sprinkle on the spices from the packet, cover, and set the cooker on low.

Cook the brisket for about 8 hours.