Tag: soup

BLAZEN BOLD TURKEY SOUP: Very Prairie Weird

Blazen and Bold. Why, turkey soup is often boring. Something to leave alone altogether. Perhaps. But this version changes direction. Or at least that’s the way it otta be.

And a bowl will have you bursting into flames! In fact, it’s often the best way to ride out a chilly night on the prairie. Because it’s the perfect cure. Universally present with vital vigor. Instead of boring, it’s the code of causation…

 

BLAZEN HOT STUFF IS MY MIDDLE NAME!
WOW!
bLazen SOUP LIST

Turkey: 1-2 lbs. ground
Red Onion:1 medium chopped
Garlic: 3 cloves minced
Barley: ¼ cup
HABANERO Infused Tomatoes
Chicken or Turkey Broth: 1 box
V-8: 1 can or 12 oz.
Celery: ¼ cup chopped

Preparation

*A day before marinate fresh tomatoes with some fresh HABANERO peppers to infuse a delicious flavor.

Then in large pot/Dutch oven brown ground turkey over medium heat until no pink remains, about 4 minutes. Then add the onion and garlic until translucent about 4 minutes.

Next add the hot marinated tomatoes, broth, and celery. Then simmer on medium for 10 minutes or until celery is tender.
In the mean-time cook barley according to package. Then add to pot.

Next add V-8.

Finally bring back to slow boil for 5 minutes stirring often. Then simmer uncovered 30 minutes stirring occasionally. You should have a nice thick texture. But you can thin if desired.

BLAZEN TURKEY NOTES

Blazen soups are brazen. Because they are the example. And you use things that you otherwise shouldn’t. HABANERO! And preparing them is not weird brain surgery. So, don’t go there. But we are going to give some hot notes to get you through this recipe. NOT HARD! And this soup will give you heat smarts and sweat upon the brow!

In fact, this soup might be slighted by most cooks in America. Perhaps because cooks and gourmets simply dismiss it as hard to digest. Or simply old school cooking observed, yet not defined. But our prairie natives ate and cooked just about everything in order to survive. Sometimes even a HABANERO or two?

But today we’re going extreme: turkey scraps and hot peppers. So, get brazen. Because prairie weird is what this soup is about.

Weird remedy, perhaps. Very hot tomatoes, certainly. In fact, some mixtures make things worse. But in this case one only has to leave things to a more natural course. And a bit of moral influence when entertaining guests.

This bLazen combination will never leave you off-duty again…

WORLD EXCLUSIVES.

I NEVER MET A BLAZEN SOUP I DIDN’T LIKE.

 

SWISS CHARD SOUP: HOT IS GOOD!

Swiss Chard Soup. Add it to your treasury of happy tastes. Because its flavor is liken to a beacons light laden in garden riches. Which is why you should do a toil in your soil this spring. Because it will certainly dominate any active life-style with goodness.

Swiss  List

Swiss Chard: 1 small bunch washed; separate leaves from ribs.
Olive Oil: 2 T
Garlic: 3 cloves minced
Onion: 1 medium chopped
Chick-Peas: 1 can drained
Tomatoes: 5 Campari quartered
Chicken Broth/ Stock: 1 box
Salt & Pepper: to taste

The Swiss is in the Chard...
Swiss Chard Soup!

Preparation
4 Servings
In a pot/Dutch oven heat oil on medium. Add onion Sauté 3 minutes. Stir in garlic. Then add tomatoes and increase heat stirring occasionally for 10 minutes.
Meanwhile wash and dry Swiss chard and cut off ¾ of the stems. Separate the remaining stem from leaves. Cut stems into small pieces and leaves into ribbons by rolling them and cutting lengthwise.

Add the chard, chick-peas and broth to pot. Bring to a slow boil uncovered and turn to simmer 30- 45 minutes.

Ladle into bowls. Salt and pepper to taste if needed.

*Enrich the presentation of this soup by serving it over a piece of toasted bread or—not.

Swiss Chard Notes

Swiss chard is back in the bowls as a vegetable bursting with power. Has it ever been out? Certainly, this green has made a come-back in recent years. Mostly because of its wealth of vitamins and minerals. Which happens to prevent all kinds of—DISEASES!

SO, EAT YOUR GREENS! Especially Swiss Chard!

Or a least a close relative like the beet. But unlike the beet, chard is grown for its tender leaves. And the leaves can be either steamed or eaten raw. It can also be picked throughout its growing season. Unlike some produce.

Swiss Chard the plant with the decorative edible appeal!

And oh yes, it’s got appeal. Because some leaves produce NEON Stems. And those little neon’s also looks great in pots or along boarders. In fact, it harvests till the first hard frost. Keeping this veggie plentiful, yet friendly. And that’s the whole idea behind Swiss chard’s charms!

So, if your mommy and granny were often big fanatics about GREENS. Then probably you should be too! Because they both thought super foods as “super” long before we did.

Perhaps we should just think of them as, “the mother-load” with the power of love.

MIX MORE SWISS INTO EVERY MINUTE.
NEVER WONDER WHAT’S FOR SUPPER.

PEA SOUP: Simply Unashamed People!

Pea soup with red lentils. What a powerful combination. And this soup is simply unashamed and unapologetic to say the least…

But frankly, if you choose to throw peas against the wall, incidentally, they will bounce back with a vengeance… 

PEA SOUP...ONE OF MANY GOOD CHOICES
PEA SOUP…AND THE LIST GOES ON

PEA SOUP LIST

Bacon: 2 -3 pieces diced
Vidalia/Sweet Onion: 1 coarsely chopped
Water: 2.5 cups
Red Lentil: ¼ cup
Dried Split Peas: 1 cup
Chicken Broth: 1 cup

Pea Prep

Rinse both peas and lentils. In a pot/ Dutch oven cook bacon on medium with 1 T water. Cook and continue to add water to form a broth. 10 minutes. Add onion. Continue to cook until a glaze. Add peas, lentils, and water. Simmer lightly covered until tender. 25 minutes.

Allow to rest until cool. To serve heat slowly with broth. Salt and pepper to taste.
*Optional add diced or sliced ham. Serve with a crusty bread or small salad

PEA SOUP NOTES

Peas, peas please—in a class by themselves. Yep, they are—BEAUTIFUL. And a good source of manganese, which by the way may help in relieving some allergy symptoms. But a pea as well as bean all have a rich supply of this nutrient. In fact, peas seem to go together as an excellent source of veggie protein, thiamine, and niacin too. Not to mention one cup of them has more protein than a large egg—with no cholesterol—WOW.

But a pea also aids in proper liver function. While promoting a healthy heart. And controlling blood pressure.

So, when you’re eating peas, you’re pleasing the best of things. Your health!
And by the way, a pea is the earliest known vegetable grown by man. So, if containers are your gardening thing. Then string yourself a couple of rows alongside your tomatoes. With little to no weeding involved.

And as for frozen ones. Why they’re an excellent alternative to fresh. Also, dried too. Because they’ll keep in the pantry for months. While also being equally nutritious. Or trying buying in bulk when fresh. Shell ’em. Then blanch ’em. And finally, freeze ’em for the cold months.

Because it’s hard being seductive when your stomach is—STUFFED!

SOME OF MY BEST-FRIENDS, ARE PEAS!

THANK A PEA!
NO PRINCESS REQUIRED

WICKED SPANISH RICE SOUP: FULL POWER AHEAD!

Wicked. More like red alert! Because this Spanish soup is wicked hot. But you’ll have the option to cool it down a bit. If, your sitting up and taking notes that is. Or perhaps just engaging in some good old telepathy…

Either way this soup is busting for business. Because if a person sees the likes of this soup from others. Then they’ll be more likely to consider making it themselves. Now that’s a forward-thinking over-haul…

A LITTLE WICKED GETS ONE ALL ZONED UP!
THIS GRAINY STUFF IS SURLY USEFUL

 

THE WICKED SHOPPING LIST

Red Onion: 1 small chopped fine
Bell Pepper (any color): medium chopped fine
Tomatoes: 10 oz. can lime & cilantro
Jalapenos: 1 minced
Red Wine Vinegar: 4 T
Olive Oil: 2 T
Salt & Pepper: ¼ tsp
Garlic powder: ½ tsp
Spanish Rice: cooked according to package/ or make it yourself.
Black-Eyed Peas: 1 can
Chicken Broth/Stock: 1 box

Preparation

In a pot/ Dutch oven heat olive oil and add onion, bell pepper, and tomatoes (don’t drain), 5 minutes. Add broth, black-eyed peas, salt, pepper, vinegar, and garlic powder; bring to a boil.

Reduce heat to simmer, add jalapeno and cook covered for 40 minutes. Add rice and continue cooking uncovered 10 minutes longer or until heated through.
Garnish with green onions, jack cheese. Add an ice-cold Mexican beer along with warm tortillas.

Wicked Rice Notes

Wicked Spanish Rice Soup. Welcome it to any table! And every occasion when a bit of heat is required. Then go ahead and hit it with an extra shot of hot. If your intention is to defy fate.

Or simply tinker with the idea of using other grains besides rice. Like wheat berries or groats. Perhaps barley, lentil pasta, or millet instead. Because basic grains of any kind are good!

In fact, releasing yourself from the chains of routine is wise. As well as learning more about the most down played treasures on GODS green earth.

THE WICKED GRAIN.

Which is not a dirty word to some.

And after all, grains are the oldest form of food energy in the history of humankind. And although common to other cultures, American cooks totally ignore them. Mostly. Until now.

So, don’t be kept away from this amazing and handy source of nutrition and taste anymore. Because there’s a bunch of new grains waiting to be tried in different stuff. Such as succulent soups and stews that stand-in as a bountiful meal. Not to mention samples, starters, and sweets.

So, enjoy having a—LOVE AFFAIR—with wicked rice or any wicked grain for that matter. And include them as often as you can in every meal including—BREAKFAST!

Or to put it another way, “Take the mystique out of grains; for it’s the main supply of our human food chain.”

 

AMBER WAVES OF GRAIN
NO FAST-FOOD CULTURE HERE!