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Cheap and Easy Chicken Stew

February 8th, 2016 Comments off

IMG_3777What you need:
2 boneless skinless chicken breasts, diced and cooked1
1 medium yellow onion, diced
2 – 3 large carrots, cut into 1 inch rounds
1 – 2 stalks of celery, cut into 1 inch slices
3 cloves garlic, minced
3 tbsp butter2
1 quart homemade chicken stock
salt and pepper to taste
2 medium white or yellow potatoes, peeled and cut into bite-sized pieces3 Read more…

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Liquid Gold: Chicken Stock

January 11th, 2016 Comments off

Freezing homemade chicken stock. Liquid gold.

A photo posted by Rayne Millaray (@rayne_millaray) on

Okay, so that’s an old picture. Sue me.

What you need: Read more…

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Slow Cooking: Guinness Boilermaker Chili

January 4th, 2016 Comments off

13F with snow flurries seems like the perfect weather for boilermaker chili. #foodporn

A photo posted by Rayne Millaray (@rayne_millaray) on

What you need: Read more…

Recipe: Guinness Beef Stew

February 19th, 2015 Comments off
This is just after I added the potatoes. I never did take a picture of the finished product. Oopsie!

This is just after I added the potatoes. I never did take a picture of the finished product. Oopsie!

So we’ve got a new beef stew recipe. M says its way easier than the recipe he uses. It is pretty easy. And it only takes 3-4 hours as opposed to all day.

But most of all, it is 100% mine. As in, I made it up. I’m pretty proud of that. Mostly ’cause it’s delicious.

(I’m sure there are similar recipes out there. Most of the ingredients are typical stew ingredients.)

What you need:

1 pound beef – I have used stew beef and sirloin sandwich steaks. M uses chuck roast for his stew. Anything will work, really, as long as you cook it down enough.
1/8-1/4 c flour for dredging
2 tbsp extra virgin olive oil
1/4 c butter
2 medium onions
3 cloves garlic
2 large carrots
1 quart beef stock
1 can Guinness – Any dark beer will work. Light beer will work, too, but the dark beer better enhances the beefiness. We prefer Guinness.
2-3 fresh bay leaves – can substitute dried
1 tbsp fresh thyme leaves – using dried may change the flavor
1 tbsp fresh parsley – using dried may change the flavor
10-15 red pepper flakes – I usually just gently shake the bottle a couple times
5-6 drops of Sriracha
1/2 tsp Worchestershire sauce
1 tbsp Gravy Master
1 medium sweet potato
2-3 medium red potatoes
veggies – optional. M likes green beans or sugar snap peas in his stew. Some people use corn. Use whatever you like, and eyeball the amount, or don’t use anything else.
Salt and pepper to taste

Read more…

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Chicken We-Miscalculated-M’s-Payday-and-Just-Threw-This-Together Soup

June 29th, 2010 3 comments

So the other day, we were laying in bed, and M turned to me and said, “What’s today?”

I told Him the date and He said, “Fuck.  I think I’m wrong about payday.  When’s the thirtieth?”

“Well, if today is the 26th, then the 30th is Wednesday… Shit!… not Tuesday.”

“Well, we’ve got everything we need to get us through, we’re just broke.”

Nothing new.  We’re always broke by payday.  No matter how hard we try to save, spend less, do less fun stuff (Which, let me tell you, I’m about done not having fun cause we’re broke.  I’d rather let the bills we just got caught up slip a little, and skip a meal or two, than continue to sit in this house doing nothing.  If that’s “wrong” or “irresponsible”, I just don’t give a fuck.  I’m going fucking mad inside these four walls.), we’re still flat broke and living on change by payday.  But we almost always have little odds and ends laying around the house that I can throw together in a tasty, if not elegant, meal.  Read more…

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Cheddar Broccoli Soup

November 24th, 2009 1 comment

Broccoli-cheese-soupThis recipe is far from finished.  It’s really good as is, but we’ve decided to continue fiddling with it until we get it just right.  In the meantime, here’s how we did it this time around:

1 Tablespoon butter, melted
1 Small onion, chopped
1/4 Cup melted butter
1/4 Cup flour
2 Cups half-and-half
2 Cups chicken stock or bouillon
1/2 Pound frozen broccoli
1 Cup carrots, julienned
Salt and pepper to taste
1/4 Teaspoon nutmeg
3 Cups grated extra sharp cheddar

Saute onion and set aside.

Make your roux in a medium saucepan over medium heat.  Do this by whisking together a quarter cup melted butter and quarter cup flour, and cooking 3-5 minutes.  Stir constantly and add half and half slowly.  Slowly whisk in the chicken broth.  Let simmer twenty minutes.

Here, I chopped my veggies and put them in the slow cooker, including the onion.  Then I poured the roux over the vegetables and left it to cook for about six hours.  Next, I added salt and pepper, put it in the blender in batches and blended it.  I left the carrots a bit chunky. Then I mixed in the cheese and nutmeg.

Next time, I’ll probably puree the carrots completely.  I’ll add a bit more broccoli after blending and leave it to cook until the broccoli is tender.  I like my broccoli soup to have broccoli chunks.  And I’ll probably use sharp cheddar instead of extra sharp.  Extra sharp seemed a bit too much.


Posted by Hadassah in the Simply Food group on FetLife.

Roux Versions:

White Roux: The color of roux almost remains white, used to thicken white sauces, prepared by cooking the roux at a low temperature so as to remove only the raw taste of starch. The cooking should be stopped when roux has a chalk like and frothy texture. High temperature and long duration of cooking should be avoided as it will result into coloring and overcooking.

Blonde or Pale Roux: Blonde roux is made when it is cooked for a slightly longer time so as to achieve a pale color, used for thickening sauces based on white stocks like fish veloute.

Brown Roux: When roux is cooked till it has a light brown color and a roasted nutty aroma, cooking should be done at low temperature and for longer time so that even cooking and better flavor can be developed. Brown is used for making espagnole sauce or sauces made with brown stocks.

Courtesy of Paresh Sauces… The verbiage seems familiar and it is likely that he copied the text from a cookbook.

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