Posts Tagged by soup
|September 20, 2019||Posted by Wendy Perry under butters 'n spreads, fun food, low carb, Mt. Olive Pickles, published, soups, stews, chilies chowders and such, wendy's signature recipes|
Published in Carolina Country Magazine October 2019
Thank you Jesus… I can feel fall in the air! My favorite time of year… when we can stop sweating and turn to cook’n. Tailgate pot lucks… comfort foods… and goodies like chowders, soups and stews.
We work months ahead for the magazine (just covered an event Saturday for next September issue!), and when I was thinking about October in April and May, while eating my first tomato sandwiches, I was trying to put my head into sweater season. Ahhhh…. state fair time!
I do love state fair time… and all that comes with it. I especially enjoy all the days I get to judge the daily cooking contests with the NC Department of Agriculture. For years, more than I can remember now, I get all giddy when my packet of stuff arrives with my judging dates, tickets, parking pass and all. Each year, I block off fair days on my calendar for the next and do my best not to let anything interfere with those culinary adventurous days. This year, I will be judging vegetables, apples, pork and beef days. It’s really fun to see what entries arrive… and honestly, some are rather scary! I want to coach some of the entrants… to fine tune their dish just a bit to what we, as judges, usually all come to a consensus on would make their dish a big winner! My biggest advice (and usually a comment from all around the table)… “where’s the SALT!?” For years, folks got scared of salt… and went from one extreme to another.
My best advice… make your dish and get a variety of honest folks to taste it. Make sure they tell you the good, bad and ugly of it and fine tune it from there. There is great prize money on the contests… so if not this year, do start looking at the NC State Fair site (or your own state) mid-summer for the daily categories. Read all the specifics of the one(s) you want to enter (one little omission can disqualify your awesome recipe) and get to cook’n and tweaking! And maybe next year, you will take home a ribbon and money. To see all my suggestions… take a look here at this piece I wrote for Carolina Country Magazine a couple of years ago.
Till then, get out your pot and cook up some of this stoup! You can have the delicious aromas and tastes of the fair right now in your own kitchen. When you do, hop over to my facebook community and tell us all about it.
You know you’ve arrived at the NC State Fair when you’re greeted on the midway with the smell of sausages, peppers and onions. This stoup is my version of these fair favorites, but in a bowl to enjoy on chilly days at home … along with toasted hoagies and cheese butter.
- 6 tablespoons cooking oil, divided
- 2 each red, green, yellow bell peppers
- 2 large onions,
- 2 stalks celery
- salt and pepper
- 1 pound Italian Sausage
- 1 14 ounce pkg. kielbasa
- 1 cup beef broth
- 1 15 ounce can fire roasted diced tomatoes
- 1 tablespoon Italian seasoning
- 1 tablespoon minced dehydrated garlic
- 3 tablespoons brown sugar
- 3 cups unsweetened applesauce
- 1 16 ounce jar pepperoncini, drained
- 1 12 ounce jar sliced sweet ‘n’ hot pickled peppers (We used Mt. Olive)
toasted and sliced in wedges
- 1 pound butter, softened
- 1 cup shredded cheddar cheese
- 1 tablespoon each mustard and mayonnaise
- 1 teaspoon onion powder
- 1 tablespoon sugar
- 1/2 teaspoon black pepper
Preheat oven to 425 and crockpot to low.
Cut peppers, onions and celery into 1-inch pieces. Toss with 4 tablespoons of oil, salt and pepper; spread out on large baking pan. Roast 30-40 minutes until lightly charred, tossing after 15 minutes.
As peppers roast, heat 2 tablespoons of oil in large skillet. Over medium heat, cook sausages, turning to brown on all sides. Remove to bowl and cut into bite-sized pieces.
Add broth, tomatoes, seasoning, garlic and sugar to drippings and bring to a slow simmer.
Put vegetables into crockpot. Add sausages, broth mixture, applesauce and pepperoncini. Stir to mix. Cover and cook 2–3 hours in crock pot. Garnish with pickled peppers.
For the cheese butter, whip ingredients together until creamy. Serve on toasted hoagie buns.
Okie Dokie… so my blog is getting a sloowwww start! Life has a way of keeping us bizzzzy, which is one reason I even contemplated doing a blog for a couple of years (!) before heading into blog fog. So don’t worry about my posts becoming invasive and ‘too much’ because I don’t think THAT is gonna be an issue…
This week, St. Patty’s Day to be exact, is a special day for me. Nope, I’m not Irish, but it is a day of celebration for me because…
March 17th is my Personal Day of Freedom Celebration! [singlepic id=125 w=320 h=240 float=none]This March 17th, I’m dance’n a jig as I look back on being a ‘former’ smoker… my QUIT DATE was March 17th, 2005!
WoW…6 y.e.a.r.s it’s been!
My precious little nephew Wyatt came into my world the previous September, and as much as I wanted to quit before he arrived, I just couldn’t (or more like “didn’t”). But as he grew, I didn’t want his little senses to be subjected to something even I found disgusting! I didn’t want him to SEE me smoking… I didn’t want him to SMELL the nasty stinch on my clothes… so I did it! Just six months after God blessed our family with him, I QUIT! And haven’t had or wanted so much as a puff since that day… So St. Patty’s Day will always be ‘my day,’ the day I started smelling better… breathing better… living better… and tasting foods ‘more better!’
Speaking of tasting… I found this recipe, or some form of it, years ago visiting the home of a personal chef colleague in Dallas, TX. While hanging out in Donna’s kitchen and browsing through her cookbooks, I came upon this soup in a book I made note of as “Sensibly Thin.” So that’s the best I have to offer in terms of giving credit where credit is due… but the picture is my own. It was taken before I started learning ‘more better’ food photography tips… so ‘scuse the poor quality!
This week, grocery stores have the usually expensive Corned Beef Roasts on sale, so it’s a great time to pick one (or a few) up and crock pot tomorrow while at work for a tradtional Corned Beef and Cabbage supper tomorrow night.
Then, in a few days, stir up a pot of this really DEE-lish soup with the leftovers! (And y’all know I’m a ‘throw cooker’ so throw leftever cabbage into this soup too…just yet one more layer of flavor.) It’s incredibly easy and fast to make and probably not a soup you’ve made before… Sooooo
… celebrate something… if nothing but simply being alive with a roof over your head that a big fat wave didn’t just swoosh over, taking away everything you treasure and need to live each day, including loved ones.
With the events this past week in Japan, this Irish Blessing seems to be the appropriate one… so let us all stop to count our blessings today, and every day!
Blessings to your and yours…
Bless This House
Bless this house, o Lord, we pray.
Speaking of GROCERY stores… gotta run now… our *new* Piggly Wiggly store opened in town today (wheeee doggies!)… headed there right now! Stay tuned… may be a blog post over there somewhere…. hope y’all enjoy this soup, just perfect for chilly winter’s eve on the doorstep of SPRING!!
This is the original recipe I created, but like my makeover one even better… that is the one you’ll find on the “Print Recipe” page! Enjoy one, the other or both… or one you create with a little of both!!
Cream of Reuben Soup (original recipe…see edited below)
Serving Size: 8
1 small onion — chopped
2 cloves garlic — minced
1 large carrot — shredded
3 T. cornstarch*
6 c. chicken broth
1 c. skim milk (I use 1/2 and 1/2)
10 oz. corned beef brisket — chopped
…from some you cooked or deli sliced
(more is a ‘good thang’)
8 oz. Bavarian sauerkraut — drained and rinsed
(I just ‘throw in’ an entire can)
1/2 t. thyme (I throw in a bit more)
1/4 t. white pepper
1/4 t. tarragon
1 t. Old Bay Seasoning
1/3 c. water (only if needed for consistency)
8 oz. shredded Swiss cheese
Rye or Pumpernickel Bread (for croutons) – omit or sub for gluten free
…broken into pieces and toasted**
Cook onion, garlic and carrot in microwave-safe bowl on HI for 2 mins. Drain.
Blend in cornstarch. Add broth and milk. Cook on stove over med. heat until thickens.
Add remaining ingredients and cook until cheese melts.
Serve with rye bread or croutons.
* Use a pure gluten free cornstarch to keep GF.
** I love breads, but living alone, I never eat an entire loaf. So when I buy a loaf of rye or pumpernickel, I put some in freezer to have on hand for a change of pace sandwich or for croutons for soups like this. If wrapped well, bread will last a longggg time in your freezer. These breads also can be used in recipes that call for bread crumbs… think outside the usual box and use a different kind of bread to give your recipe needing bread crumbs a new and different layer of flavor!
Cream of Reuben Soup (edited)
As a throw cooker, it’s rare that things are the same any 2 times… that is especially true when it comes to soup. I just made this recipe again, but with the following changes… basically an entirely “same but different” soup! Both recipes are DEElish… but I think I’m partial to this one. Just make some, and if you don’t have any one or more of these ingredients, as long as it is similar, you’ll be sure to enjoy the experience!
NOTE: This recipe is Gluten Free if croutons are deleted or subbed with gluten free bread or cracker! Also, use a gluten free pure cornstarch to thicken if desired.
What to throw together...
- 4 tablespoons butter
- 3-4 tablespoons oil (I used garlic oil but use your fav)
- 1 large onion, chopped
- 1 large turnip, small dice
- 4 leeks, washed and sliced into thin rings
- 2 Granny Smith apples, (not peeled) small dice
- 3 tablespoons garlic puree (I use the puree in tubes from produce dept)
- 1 14.4 oz can Bavarian Sauerkraut
- 1 fresh corned beef (3-4 lbs.), cooked and chopped )I cook in crock pot overnight)
- 2 tablespoons dried thyme
- 1 tablespoon white pepper
- Shredded Swiss Cheese
- 8-12 sliced rye or pumpernickel bread (I use rye/pump swirl bread), cut into cubes and toasted
How to throw together...
- Cook onion, turnip, leeks and apple in butter and a bit of oil until tender and starting to brown and caramelize in saute pan.
- Pour into heated crock pot.
- Stir in garlic puree, kraut, corned beef, thyme and white pepper.
- Fill kraut can with chicken broth x 2 and with half and half x 2.
- Stir to blend and cover.
- Heat in crock pot on HIGH until hot and dried thyme is tender.
- Scoop into serving bowls. Top with grated Swiss and toasted croutons. EAT!
If preferred, make a cornstarch slurry with a bit of the juice and stir back into the soup to thicken. To keep gluten free, use a pure/gluten free cornstarch or thickener.
|November 24, 2017||Posted by Wendy Perry under gluten free, Mindless Mutterings from the Teacher's Lounge, published, soups, stews, chilies chowders and such, Thanksgiving|
Well here we are, just like that ~ looking at Thanksgiving 2017 in our rear view mirror. Did your grandmas tell you too, that “the older you get, the faster the days and years go by?”
To be honest, I don’t have any leftover turkey at my house. This year, my little family decided to do pork instead… since we never have been big on turkey. And we aren’t even doing our Thanksgiving meal until tomorrow (Saturday). We even did something outside our box and went OUT to eat for early supper yesterday on Thanksgiving… at an Italian restaurant! And liked it. And decided we might keep up this new tradition henceforth.
They only offered a buffet, but goodness gracious, you cannot believe all the food on the tables! I declare, if folks couldn’t find something there to suit their fancy, they needn’t be eating. The word “bountiful” comes to mind as there were platters and chafing pans filled to the brim with Italian creations… right alongside traditional southern Thanksgiving favorites like dressing and sweet taters.
And there were seafoods, fishes, prime rib, ham and yes, turkey! I suppose they might have some sort of soups on their menu the next few days too, which is a great way to give lurking turkey (and whatever else) a new life!
Earlier this week, my friend Heather Overton at the NC Department of Agriculture asked if I had any last minute ideas for such to feature on their blog, and well, of course I do! Waste not want not around my kitchen, and not often is anything thrown out. I love the challenge of “repurposing” food… bones, scraps and trimmings. I can and will make soup from just about anything… no two pots ever the same. I gift most of the soups I make since I just can’t eat it all! As it turns out, this tasty soup can actually work as a dip as well and a really fast way to throw together a simple meal so you can enjoy more family time this weekend.
So plug in that crock pot and enjoy… feel free to “color outside the lines” of the recipe and add in leftovers you have that will add more layers of flavor to your soup… or adjust the seasonings for your taste. Serve with crunchy pork rinds or cornbread and you’re set to head into the Christmas season… ready or not!
Looking for a way to enjoy your leftover turkey after the Thanksgiving feast is over? Enjoy this recipe featuring leftover turkey, George’s BBQ sauce and pork skins. If you don't have George's, simply substitute your favorite sauce to "blush" your soup.
- 1 15 ounce can white beans (navy, northern, etc.), drained
- 1 14 ounce can creamed corn
- 1 11 ounce can Mexican corn
- 3/4 cup George's Original or Hot Sauce
- 1/2 cup George's Special Sauce
- about 3 cups turkey or chicken broth
- about 4 cups shredded turkey
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon dried oregano
- 1/4 teaspoon poultry seasoning
- 1/4 teaspoon cumin
- 1/4 teaspoon chili powder
- 1/4 teaspoon black pepper
- salt to taste
- 1 8 ounce cream cheese
- 4 cups grated cheddar cheese
- freshly chopped cilantro
Throw all ingredients through salt into crock pot. Heat on high until nice and hot, or if you’ll be out and about a while, just turn on low. About 20-30 minutes before eating, stir in cheeses and melt. Ladle into mugs or bowls and scatter with cilantro. Serve with skins, cornbread or dressing.
NOTE: If you want to serve this as a dip, leave out the broth to make it thicker. Add in small amounts until desired thickness. Scoop with skins or chips.
Well, I’m not Irish that I know of, but I do have reason to celebrate this day each year. It’s my “quit smoking” anniversary… 12 years ago today! My motivation was the birth of my sweet nephew Wyatt, and my desire to be around to see him grow up and live life. Here’s to those of you who have quit too, and for those that haven’t yet, DO! For so many reasons…
I quit cold turkey and really had no desire to smoke once I did, but I did throw the butts of my last ashtray into a little ziplock bag with a splash of water. A whiff of that stink about 2 times was all it took. And here’s what I did to reward myself. I was smoking about a pack and a half a day… about $5 worth. So I put $5/day into an empty skinny neck tequila bottle… the skinny neck was to keep me from quickly “borrowing” it out of the bottle. Do you know what $5/day turns into x 365 days? $1,825!! Now there’s a treat to celebrate your first year eh?
Another great thing about today is the FOOD! I love corned beef, but really don’t cook it until this season each year. I need to change that. I love this soup, and you will too if you like a Reuben sandwich… it’s fast to throw together and crowd pleaser.
…a great way to use up leftover corned beef!
Perhaps you didn't eat up all your corned beef, so turn the leftover bits into this comforting creamy soup... it's like having a reuben sandwich in a bowl with Swiss cheese, rye and all!
- 4 tablespoons butter
- 3-4 tablespoons oil I used garlic oil but use your fave
- 1 large onion peeled, chopped
- 1 large turnip peeled, small dice
- 4 leeks washed and sliced into thin rings
- 2 Granny Smith apples not peeled, small dice
- 3 tablespoons garlic puree I use the puree in tubes in produce dept
- 1 14.4 oz can Bavarian Sauerkraut undrained
- 2 15 ounce cans chicken broth
- 1 pint half and half
- about 4 cups shredded cooked corn beef
- 2 tablespoons dried thyme
- 1 tablespoon white pepper
- shredded Swiss Cheese
- 6-8 slices rye bread, cut into cubes and toasted
Saute onion, turnip, leeks and apple in butter and a bit of oil until tender and starting to brown and caramelize in saute pan. Pour into heated crock pot.
Stir in garlic puree, kraut, broth, half and half, cream, corned beef, thyme and white pepper.
Stir to blend and cover. Heat on high until hot and dried thyme is tender.
Ladle into bowls and scatter with Swiss cheese and croutons. EAT!
If preferred, make a cornstarch slurry with a bit of the juice and stir back into the soup to thicken.
Another of my St. Patrick’s Day faves is my Southern Colcannon. Read more about what colcannon actually is in this post from a few years ago.
Good old North Carolina sweet potatoes and my cabbards make this traditional white potato and greens dish more bettahhhhhh! It was most exciting to see my recipe shared in print while at Our State Magazine.
Here’s to wishing your and yours a blessed day, today and always!