What's Cooking in the Mid Atlantic forum: What's brewing on your stove?
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Please post any new culinary creations you are trying. |
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| Okay - this one is for the less experienced cooks on the block, like me, who never had a clue how to make soup! Have you run into the $5 dollar a day recipe/ cooking site? She inspired me, so I've been using the rotisserie chickens I occasionally get for more, much more.... After the chicken has been used for dinner and a couple of lunches, I take off what's left of the chicken and put the carcass and any of the drippings at the bottom of the dish into a pot of water (probably about 6 cups) and simmer for about 6 hours. I've cut off all the good meat to add a little bit later, any fat or skin goes into the first simmer. Strain all the bones and "stuff" out of the broth and let it cool, then skim fat and whatever else that forms on the top. Put it back on the stove, throw in some rosemary, oregano, garlic. Some of us here have to watch our salt intake, so I just let people add there own at the end. I throw in 1cu of uncooked rice, although just simmering with the spices and adding noodles later on would work, too. Bring it to a boil, decrease to a simmer, add the chicken, some chopped carrots, celery, onions, etc. and let it cook for about an hour, more if you want. Just keep adding water to maintain the right taste of the broth - boiled down will make it stronger in taste. I now bow to those who are the real cooks! This has been great, though, during the chilly days we've had this winter, and you can't be much more frugal than this. In the end, only kindness matters. Art and Artists & The Reading Room http://cubits.org/thereadingroom/ |
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| Great idea, Sheryl. I have often looked at the remains of those chickens after I've deboned them and thought they would make great soup fixins. Now, I will try it. Thanks! |
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| I'll be making Chicken and Wild Rice Soup tonight... similar to my Chicken Corn Chowder recipe. Both are easy and delicious! ------------------------------------------------------------------------------------------------------- Chicken and Wild Rice Soup 2 Tblsp. butter or margarine 1 c. chopped celery 1 c. chopped carrot 1 can whole kernal sweet corn, drained 1/2 c. chopped onion 2 12.5 oz. cans of chicken, does not have to be drained (I use white meat only) 1/4 c. brown sugar 1 32oz. container of chicken broth 1 6 oz. box of Uncle Ben's Original Recipe Long Grain and Wild Rice Season to taste I start by sauteing the celery, carrot, and onion in the 2 Tblsp of margarine, just to make them tender... maybe 10-15 min. Probably not necessary, since you bring it all to a boil and simmer later on, but that's how I do it. I season at this point with some garlic powder, adobo, salt and pepper, and the 1/4 c. brown sugar. I add the can of corn and the chicken at the end of this saute. Next, add the container of chicken broth, and bring it all to a simmer. Simmer on low about 10 minutes. Add the rice and seasoning packet of Uncle Ben's, and simmer an additional 20-25 minutes. Turn off heat and let sit at least 15 minutes. Stir well and serve. If soup is too thick for your preference, more chicken broth or water can be added. ------------------------------------------------------------------------------------------------------- Chicken Corn Chowder 2 Tblsp. butter or margarine 1 c. chopped celery 1 c. chopped carrot 1 c. whole kernal sweet corn, drained (I use an 11oz. can of Green Giant Niblets) 1/2 c. chopped onion 1 4oz. can chopped green chiles, drained (I use mild) 1 12.5oz. can of chicken, does not have to be drained (I use white meat only) 1/4 c. brown sugar 1 32oz. container of chicken broth 1 15oz. can cream style corn 1 10oz. cream of potato soup 1 8oz. container cream cheese Season to taste I start by sauteing the celery, carrot, onion, and chiles in the 2 Tblsp of margarine, just to make them tender... maybe 10-15 min. Probably not necessary, since you bring it all to a boil and simmer later on, but that's how I do it. I season at this point with some garlic powder, adobo, salt and pepper, and the 1/4 c. brown sugar. I add the cup of corn and the chicken at the end of this saute. Next, add the container of chicken broth, and bring it all to a simmer. Simmer on low about 10-15 minutes. Add the cream corn and the cream of potato soup, stirring in well. Bring back to simmer. Add the container of cream cheese. Break the cheese into smaller pieces and stir frequently until the cheese is all melted into the soup. Turn off the heat and let sit for about 15 minutes. Stir well and serve! Instead of running after perfection, why not simply walk in faith? |
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| Thanks for posting these Karen. Yes, there will be a lot of soup in the MA this weekend. Karen, Putting sugar in that soup is very interesting. Did you make that up? I have never used Adobo. I bought some as I wanted to learn how to cook Spanish style dishes, but I haven't found a good cookbook yet. I still can't get over the cream cheese in that Corn Chowder. I will have to try that.  |
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| Tomorrow--as I sit home all snowed in--I will be cooking Split Pea Soup. Been itching to do this for a long time....One of the soups i am out of. Been chopping and dicing carrots and celery and onions tonight while watching TV. . Frozen ham Hocks and ham bone are gonna sit out and thaw overnight on my counter. To me cooking something on a totally free day is the ultimate way to spend the day. Soul work! ...and---my freezer keeps filing up because of it! Gita |
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| Stormy... Adding sugar brings out the "savory" taste in soups and stews. I often use a little brown sugar if the recipe calls for garlic, because it enhances the flavor. Also anything with tomato in it, brown sugar will enhance the flavor. Adobo is kind of like using seasoned salt... it is salt, pepper, garlic, and oregono in a very fine grind. Instead of running after perfection, why not simply walk in faith? |
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| Thanks, Karen, I never knew what was in it. I guess I'll use it when I'm in a hurry. I usually always chop fresh garlic and add the other spices myself. I understand that the fine grind makes a difference in the flavor and texture. I'm not so sure about adding the sugar to anything tomato based.. Every time I've ever tasted anyone's tomatoe sauce that had even a tablespoon of sugar in it, I hated it. I felt that it ruined the whole pot of sauce. I'd be willing to try it in a small pot of soup though. |
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| To each his (or her) own... I like that slight sweetness in tomato sauces! Now you're makin' me hungry for spaghetti! Instead of running after perfection, why not simply walk in faith? |
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Karen, I grew up in an Italian family eating tomato sauce at least 4 to 5 days a week. Whenever we would encounter someone in our all Italian neighborhood who added sugar to their sauce, they always explained to us that someone in the home couldn't tolerate the tomato acid. Usually an apology was offered. It was not unusual for people to bring their own sauce when visiting those homes. Now I bet that's a little bit of culture shock!  |
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| That's very interesting! Guess the fact that I'm not Italian explains it! Instead of running after perfection, why not simply walk in faith? |
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| I also don't care for stewed tomatoes because of the sugar. Well, in addition to soup, it seems we're all having Italian Sausage and peppers, the sauce and spaghetti can't be far away! You should have tasted Roses' garlic bread and Lasagna at the seed swap. Yummy! |
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| I'll just bet! I am making a pasta dish and garlic bread tomorrow night... and a spinach salad. I gotta go to bed before I raid the fridge! Instead of running after perfection, why not simply walk in faith? |
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| LOL, Now you've made me hungry!! |
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| I need to get some recipes together for 4 days around the weekend. My grandsons will be staying with me and they have huge appetites and expect to have at least one of their favorites in the fridge. Must make a cheesecake. The one with the 40 ounces of cream cheese or an italian cheese cake (made with ricotta). We will also need hazelnut biscotti cookies and some canoli made with impastata cheese, which is a very dry ricotta cheese that has sugar and tiny chocolate chips in the filling. I still use my grandmothers forms to fry the shells. Salmon (baked with orange zest, orange juice, brown sugar, honey and fresh ginger) is Jake's favorite. Nicholas likes filet mignon, Emil llikes loin lamb chops and James likes lasagna. They all LOVE shellfish. I need to do some shopping after this storm passes and before the next one mid week. I will leave some of the cooking and baking until they come here so that they can enjoy a kitchen project. We usually make a personal pizza each. The youngest one tries to eat the dough and the toppings instead of building his pizza. He gets very upset when we finally get one made for him and he loses it to the oven. We all stand near the stove and look into the glass oven door to show him the progress. I think that they will like the Wild Rose's chicken corn chowder and we will snack on the recipe that Stormy gave me for her foccacia bread made with calamata olives. Keep the recipes coming please. I need ideas to keep those bottomless pits satiated. |
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| Teri, It is amazing the quantity of food that boys can consume. I have a friend who has two boys. Often she would invite me for dinner, especially if she was preparing something that a single person would be unlikely to make, like Lasagna or Meatloaf. I would be amazed to see her set an entire mounded platter full of pork chops on the table. Even more amazed was I when, at clean up there'd be only 1 or 2 left. |
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| Not food-related..BUT----- I would like to make the link to cubits as a short-cut (icon) on my Desk Top. How do I go about doing that? I have tried right-clicking here and there-but nothing has come up that says: "Create a shortcut". Right now--I am going back to my e-mail page where the link was posted when I got "invited" to join. Thanks, Gita |
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| Gita, You can always add it to your favorites by clicking the star with the plus sign , whih is the icon second from the left on the bottom line of the tool bar above. |
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| stormy-- I know how to bookmark something--but I want the link on my desk top--like all the others I have.....I could click on it and-BAM--I would be on cubits. Can't say I have really checked this site out. Any particular link you recommend? Where is the bigger gathering of MA folks? |
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| This cubit is it for MA GIta, Go to it's home page and then click on forums. |
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