Category: Soups

PIZZA! The Aroma Seizes Me. Like Magic

PIZZA-WHY SAY, more.

Pizza why say more? Because I happen to be a pizza connoisseur. Not to mention a fanatic. In fact, I aim to keep searching for the best pie—on the planet!

That magic aroma seizes me.

Like that whiff before the door opens. Those mounds of mouthwatering toppings. Not to mention the cheese and dough. Yes, I dream of getting my hands on the precious pie. Undoubtedly good. In fact, I’d like to claim it the greatest food the world has ever ate. But pizza is more than that.

Because it’s cuisine. It’s stylish.

Hot or Cold. By the cut. Or reheated.

It’s no longer an off the menu item.

ITS PIZZA!

Just think, a little disk of baked dough having such an extraordinary following. While its humble flavors invites you to sit down and roll up your sleeves.

In fact, the taste has become an encore of flavors rich with herbs, cheeses, vegetables, and sauces. Even the size, shape, and depth changes from pizzeria to pizzeria.

As a result its become a meal within a meal and the king of all cultures.

Always something new for the pizza lover. Such as garden fresh veggies and herbs. Also hard to find meats.

Of course, it’s no longer just about meat. In fact, meatless pizzas are topping most lists in goodness. So move over pork, instead we want mushrooms, olives and spinach. Maybe some caramelized eggplant and artichokes. By all means anything spicy goes.

Cheese please. Bring it on by the pound—literally. A little won’t do. Instead go way beyond. Go one cheese. Two cheeses. Three cheeses. Four. Add some smoky stuff. Sweet and sour stuff. Maybe a bit of unexpectedly hotly hot or mildly mild stuff. Today, anything goes.

In fact, sauces are no longer just uncooked tomato pastes, but pesto, brine-cured vegetables, even exotic drizzling oils.

Is your mouth watering—yet?

Pizzas are either wondrously famous or freshly introduced.

Yet, no matter what ingredients you like, your bound to come across one or two on your next pizza. Perhaps it’s just sheer ingenious and indulgence on a flat piece of dough—any way you slice it—IT’S IRRESISTIBLE !

Because being an adult has no down-sides here.

Hey it’s—PIZZA!
Pizza, Pizza, Pizza...eat like a local
PIZZA: Eat Like A Local.

Basic Dough:

1 pack active dry yeast

1/4 c lukewarm water

1.5 T olive oil

1/2 c cold water

1 2/3 unbleached flour

3/4 tsp salt

First prepare yeast and let stand 10 minutes. Then add olive oil and cold water. Whisk. Next add 1/2 c of flour and salt. Blend. Stir in flour 1/2 c @ a time until dough. Again dough work on lightly floured surface. 8-10 minutes to form ball.

Next place dough in greased bowl and cover with foil. Then set in warm place for 1.5 hours. Punch. Finally let rise 30 minutes more. Roll out on floured surface to desired size. Lastly grease a baking sheet and sprinkle lightly with corn meal. Then smooth out dough.

Meanwhile prepare sauce. 1/4 c olive oil, 2 minced garlic, 12 fresh or 1 28oz can Roma tomatoes, 8 basil leaves chopped, pinch salt and sugar. Next add olive oil to pan and heat. Then add garlic. 2 minutes. Next add tomatoes, basil, and salt. Finally lower heat to simmer. Stir occasionally until sauce thickens. 20-30 minutes. Cool.

Lastly prepare pizza dough with fresh sauce and toppings. Bake 400 for 8 minutes. Turn and bake additional 8 minutes or until crust begins to golden brown. Broil top for 1 minute.

Celery Soup: Wily And Wild Health Boosting Benefits

Celery Soup: Wily and Wild

Celery. When you think of it, do you think peanut butter or cream cheese? Humus or salsa?

Either or, please.

And of course, all are good. But celery’s edge is adding delicious flavor to every meal on earth. Because it’s actually more than just a pretty green.

Stir-fry w/ mushrooms, leeks, and celery
Stir-Fry w/ mushrooms, leeks, and celery

In fact, simply braising the stalks with fried onions is a delicious side dish on its own. But a quick stir-fry. Now that’s doubly good.

Celery is amazing. Whether you eat it raw or cooked. Yet, equally good are its tender leaves. Passing for parsley in a pinch.

The green stalks have an interesting past in addition to being a tasty treat. Grown primarily as a tonic during the 17th century in Europe from a wild white flowering herb. Try saying that 5 times.

But before that, Greek athletes vied for crowns made of celery with the same zeal as a gold medal. And in the same realm Romans and Egyptians also celebrated celery’s victories. Much later it got high marks for health boosting properties. Next the tonic found fame as a great nerve builder. Too an awe-struck public, of course.

So, whether you know it. Or you don’t. Modern celery is the handy work of an Italian gardener. Who turned a bitter weed into a succulent treat. And now that stalk remains a year-round harvest.

Because as the seasons change, so do its growing locations.

And then of course came the celery craze. In fact, everything from sodas to soups to elixirs were part of the hoopla. And gum sellers couldn’t wait to introduce the bright green gum to consumers.

Soon after that came claims of celery juice soothing the digestive tract and liver. Next claims of kidney flushing, fueling muscles, and lowering stress. All of which gave a green light to this super juice. Of course, adding to it’s benefits, help for bones, skin, and even weight loss.

bright green stalks for max speed.

Yet despite it’s abundance at the market, it’s most often over looked as helpful. But like all healing foods it’s about taste. Celery is no exception. Since eating greens you enjoy is a worth-while habit.

In the end, is it just a claim or known benefit?

Perhaps planning, cooking and learning is its magic.

Stenna-Ask The Expert
Sipping Soup

NATURALLY BEAUTIFUL SOUPS

GREEN AIN’T SO MEAN

Celery Soup
Wily Wild Celery Soup
Simple Celery Soup

Shopping List

Celery: 1 package coarsely chopped
Yellow Onion: 1 medium chopped
Garlic: 4 cloves minced
Butter: 1-2 T
Pink Salt: 3 pinches
Carrot Juice: ¼ C*optional
Thyme: fresh 2 sprigs or ½ tsp dry
Jasmine Rice: 5 T
Chicken or Vegetable Stock or Broth: 4 C
Curry Powder: 1/8-1/4 tsp
Pepper:1/8 tsp
Heavy Cream: ½ C*optional

Preparation: 4-6 servings
1. In a pot/Dutch oven add butter and melt on high. Then add celery, onion, garlic, and salt. Sauté 4 minutes.
2. Next add thyme, curry, pepper, rice, *½ cup carrot juice. Then cook 1 minute more.
3. Reduce to simmer. Then add broth and cook covered 15 minutes until tender.
4. Lastly remove from heat and let rest with lid ajar.
5. Then reheat slowly to serve. *add ½ cup cream if using.
*Plan to serve with a crusty bread or pita chips.

 

bean-cowboy-bean-soup-healthy-do-yourself-a-flavor

Hold That Cowboy! Bean Soup

health is soup & sex

Think for a moment about the large variety of dried beans available. When we prepared them right they’re a palatable delight. So, all hail the mighty power of the bean.

Why not put your favorite “bean” to work for you?

Beans top benefit; they love to clean out the digestive tract, support kidney function, and increase beneficial bacteria. In fact, nearly every organ in the body can benefit from them. WOW!

Another great reason we should include them in our diet, they happen to be a great source of protein. So, when your cutting back on red meats this year. Beans can be added to just about any kind of soup, chili, or stew without much detection other than being notably good for you.

So, you’re mulling over the possibility of moving closer to the much talked about Mediterranean eating plan.

Well, the diet is an ideal mix of foods that improve both health and longevity. In fact, it underlines the value of olive oil and fish over meat. Stresses the importance of cheese, while fresh fruits, veggies, and beans get a notably higher rank.

Best of all, factual evidence now supports it. Like, 70% fewer heart related diseases and 61% reduction in cancer. But, best of all is the 56% who after four years on the plan had lower morbidity.

Beans or legumes have an abundance of selenium, that protects our bodies against heavy metals.

Consider the fact that beans are Eco-friendly. Because they are less likely to contain high levels of pollutants.

Also, containing plant sterols, beans support immune functions, while calming inflammation. Inflammations, remember reap havoc on our bodies. Last, but surly not least is the fact, that they happen to be pretty light on the wallet compared to other proteins.

So, while most of us can’t control the outbreak of colds and flu. It’s good to have a friend in beans. Because helping to combat ongoing immune problems are there mightiest power.

So, getting back to the beans at hand,

It is unfortunate that many recipes appear to leave them out entirely. Maybe it’s because we don’t understand how to use them properly. Follow this simple soup for a flavor packed recipe that includes the mighty power of beans.

The Soup

 

Shopping ListCowboy Bean Soup/Hold That Cowboy-Soup & Sex

  • 20 Oz. bag of 15 bean soup mix
  • 1 jalapeno pepper-diced
  • 2.5 cups Bloody Mary mix (Mr. T’s)
  • 1 red onion-chopped
  • 3-5 garlic cloves-minced
  • ½ head green cabbage
  • Italian Sausage out of casings
  • ½ tsp each-cumin, chili powder, oregano, turmeric

1. Prepare beans according to package. (overnight method or quick cook).
2. Then place beans in large pot cover with 8 cups water. Heat to boiling. Simmer 1.5-2 hours or until tender. Drain beans, but retain 1 cup water. Add to slow cooker along with ham packet, ½ onion, ½ pepper, cabbage, 6 cups water, and bloody Mary mix.
3. Then in separate pan cook sausage, ½ onion, ½ pepper, garlic on low until sausage is no longer pink. Add to slow cooker.
4. Next add spices, 1 tsp salt, and cook on high until boiling 2 hours. Then on low for 6 hours.
5. Lastly adjust taste if needed by adding more Mr. T or salt. Serve with pita chips.

Soup Notes

This soup gets a lot of its flavor from Mr. T. mix. Someone gave me a bottle and I wondered how I could use it.
I like to let this soup cook 8 or more hours. Serving the next day gives it even more flavor.
Pita chips are great to serve along with this soup. But if you’re looking for some extra power try a ¼ cup of rice instead. I pick beans with the seasoning packet, but you can omit if you wish. You can also substitute a can of spicy v-8 instead of Mr. T. mix.

https://soupandsex.com/perky-polish-chili-veggie-soup/

https://soupandsex.com/pumpkin-soup-creamy-yummy/

https://soupandsex.com/va-va-vidala-french-onion-soup/

Perky Polish Chili: Delicious Veggie Soup: Can’t Be Beat!

Perky Polish Chili w/Chips
Boldly Delicious Vegetable Soup with Pork

health is soup & sex

Now for the true nature of the bounty; leafy crops that seem endless. Today we have lots to choose from. Some of which we can’t pronounce. Like kohlrabi or pechay. Some we haven’t a clue about, but become all the rage like kale. However, cabbage, spinach, and Brussels sprouts are some of the oldest known veggies in Polish cooking.

Here’s a glossary of greens and why we love to consume them in everything including smoothies. Kermit The Frog once said, “Go Green.” But I’m thinking he didn’t mean vegetables.

Our chilly temps in early and late October bring another peek of greens. My garden yields up a variety of chard, kale, spinach, pechay, Brussels and kohlrabi. Which is sweeter than my spring crop. Hearty, yet tender. Also much more beautiful in color. Stalks are crisp and firm. Leaves free of holes, blemishes and of course bugs.

I love my morning smoothies with these nutritious dynamos.

The chard family has a Swiss, rainbow, and green variety. Kale’s array, Russian red, tender and mild. But, there is also the frilly end, Tuscan. Hearty for soups and pesto. Of course, I use them in almost everything from soups, sauces, stews, and chili. Spinach is my go to. I love her best. Buy her fresh at farm markets or go organic in stores.

Pechay is great in smoothies with watermelon; hydration meet your match. Of course those crazy weird kohlrabies taste great as a slaw or cream them into a delicious soup. They are in fact A.K.A German Turnips, but oh so tender and sweet.

Last but not least is Brussels sprouts the new star of the plate. Sweetest after my first frost and the last to go. I like to do them in a range of dishes for they’re; nutrient dense. Also, great in my Simply Sexy Chinese Green Soup. Most of my vegetables from the garden get blanched and frozen to use during winter months. But, not all.

Perky Polish Chili w/Chips
An Earthy Soup That Met It’s Match-Sauerkraut
Perky Polish Chili
Perky Polish Chili
Shopping List
3 cups pork rib meat
Stock from pork (refrigerate/Remove fat)
Kohlrabi, turnip, Kale,or beet greens
2 medium beets
1 cup Red cabbage & carrots
Garlic 4 cloves
½ large onion or medium
2 cups butter beans
1 can tomato basil soup or
can V-8 & fresh basil
Single jalapeño pepper-minced
Large jar Polish sauerkraut w/ caraway seeds

Prepare pork ribs in a slow cooker with 1 can beer. Cook until very tender. Now remove meat and refrigerate stock. Then remove fat and use in soup.

In a slow cooker add stock, tomato soup or v-8. Sauté garlic and onion in pan; 5 minutes. Lower heat add half minced pepper. Add to cooker.

If you don’t get enough stock add 2 cups pork or beef broth.

Chop greens and beets; add to cooker. Now add beans and remainder of pepper. Then add sauerkraut. Cook for 8 hours. Add meat then cook 1 hour longer; let cool and rest. Next day slowly heat through.

Meanwhile: heat oil and add quartered tortilla chips until golden brown; about 1 minute or buy a hearty tortilla chip.

I add a variety of greens because I have plenty and nothing goes to waste. This soup was quite earthy, but let it cook slow for better part of a day. Better still to let it rest a day or two. The sauerkraut really broke through that earthy taste. It’s a very healthy soup/chili rich with veggie goodness. I like it with chips. I also use it as a dip.

All in all, this soup is great if you have a garden and grow lots of stem vegetables, like beets or turnips. Because they are very good for you, but kinda hard to find a perfect taste.

I would like to share the spot light with these guys from Portland.

So, when you’re in the Portland area check out these guys-they peddle soup-literally. They use only organic ingredients, while not adding dirty emissions into the air. Their plan-peddle power or http://soupcycle.com delivery! Check out some of their recipes in http://eatingwell.com/Jaunary-February2017

 

Because, soups, sauces, chili, and stews served a day late are worth the wait!