soup Archives - Page 5 of 7

SPARK A NEW SPARK: HOT-DOG BEAN SOUP

Hot Dog Bean Soup: Bringing Back a Spark

Spark it up Freddie! Because everyone loves summer! And I’ll give ya a hint: hamburgers, hot-dogs, and BBQ’s. Why even when the snow is flying…we still gotta eat. PICTURE, THAT!

However there are limitations. But there is also something called culinary style. So, make this soup and bring back summer. Quick as a spark.

Spark List

Cabbage: 1/2 cup chopped
Beef Kielbasa: 1 lb.
Northern White Beans: 1 Can
Chicken Broth: 2-3 cups
V-8: 3/4 cups
Celery& Onion: 1/2 cup chopped Bourbon: 2 T
Carrot: ½ cup minced
Tomato: ½ cup diced
Garlic: 2 cloves minced
A SPICY Pepper: 2-3 T minced
Molasses, Cider Vinegar, mustard: 1 T each
Olive Oil: 2T

*Bourbon: 1-2 hits

Preparation
4-6 Servings
In pot/ Dutch oven cook cabbage and carrots on medium in 1.5 cups broth. Then cover until tender. About 8-10 minutes.

In a skillet, sauté onion, celery, and garlic in oil until fragrant. About 5 minutes. Then add to pot.
Meanwhile mix molasses, cider, ¼ cup V-8, and mustard together, mix well Stir in beans. Add to pot. Cut kielbasa into bite size pieces and add to pot. Add tomato and remainder V-8.

Bring to a slow boil for about 5 minutes. Then hit it with the bourbon and simmer 30 minutes more. Serve as a side to your main meal with a along with side of slaw.

Spark It Notes

Cooking outdoors generally gets sparks flying for everyone. Gimmicks & Gadgets for outdoor cooking have been around since man first heated his food. Because we don’t just cook out-of-doors anymore. WE GRILL.

In fact, outside grilling is becoming more elaborate each decade.

Which boils down to the idea of—who’s enjoying eating outdoors more than the next guy.

And while many people find it a treat with an added savor. It’s still something that the familiar home kitchen can’t touch. So, when we say, “let’s eat out,” you know you’re in for a treat without the chores.

Because if you can cook it in the kitchen, you can cook it out-doors instead. Like the woods. Or the beach. Perhaps the park. And of course, the trail. In fact, anywhere the sky is blue or the stars are bright. Because FOOD IS FOOD.

Grilling sparks a mean appetite.

So, consider a BBQ during a cold snow. Or maybe on the warm sands instead. Because people like it over an open-fire in summer and winter alike. And roughly everywhere in-between.

So, wait for the rocks or wait on the wood. Dig a hole or cook it in a can. Even the shell of an orange is useful. Use your embers to un-lock ingenuity and devise your own special of the day.

Then include it all. Sparks of imagination, flavor, and fun. Everything from sizzling bacon and eggs to flapjacks. Kettle soups to blushing bunnies. Pan popped corn and hot cocoa. Finally be sure to include spoon breads and a savory dessert as well!

Than you’ll soon understand why cooking out-doors gets you tantalizing over familiar smells and discovering new delights. Whether your grilling, roasting, skewering, or smoking. Some of your most marvelous meals made outdoors will surly ignite sparks.

Since cooking over an open flame has notably more romantic appeal. Those sparks will be igniting lovers for thousands of years to come.

Because the rarest and most pungent sparks are usually reminiscent of love.

Bon Appetite!

TEMPERATE-ZONES

QUIRKY LIKE ME

MANGO GAZPACHO: A SOUP SPICED WITH HISTORY

MAKING IT MANGO GAZPACHO

Mango Gazpacho is like touring Mexico right in your own kitchen. And who’s to say whether the Spaniards lusting for gold; indeed found more pleasure in the good food being served.

Let’s just say…they were preserving the virtues of the chef. And although the food is sometimes regal and refined. Other times a bit robust or brassy, the traditional foods of Mexico are character.Today we enjoy it like a mariachi band delighting in all the colors and contrasts.

Although the cuisine of Mexico has many influences and hundreds of years of highly advanced horticulture. It also has many important foods that we simply must staple to our diets: tomatoes, avocados, chilies, and cocoa. Ships returning home with these seeds found favor in some and yuck to others. But now all those goodies grow and find uses throughout the world in best-loved dishes.

As well as palatable and delicious.

Mango Gazpacho
Shopping List

Cucumbers: 1 peeled, seeded, and cut
Mango: peeled and cut into bite pieces
Scallions: 1 minced
Garlic: 1 clove crushed
Parsley: ¼ cup fresh minced
Cilantro: 3 T fresh minced
Basil: 1 T fresh minced
Avocado: 1 ripe
Lime Juice: 2 T
Ice Water: 1 cup
Salt: 1 T
Olive Oil: 2 T

Preparation
4 Servings

Combine cucumber, mango, garlic and scallion in large bowl.
Then in a separate bowl, mash avocado with lime juice. Next add parsley, cilantro, and basil. Then stir together gently. Next add to the mango mixture and combine thoroughly. Place 1/3 of mixture in blender or food processor with ice water, olive oil and puree until smooth. Stir puree mixture into remaining mango mixture.
Lastly cover and refrigerate 1 hour or overnight. Then serve cold with tortilla chips or pita chips.

MANGO Notes

Enjoy this variation of gazpacho during summer months when cucumbers, herbs, and fruits are fresh. Either from the garden, farmer market, or store. Because avocado, mango, lime, and herbs merge beautifully for this gazpacho. As well as being loaded with rich flavor and tons of vitamin E.

Although cold soups are different, there is nothing more refreshing on a hot day than a bowl of cold soup. In fact, they are becoming an essential part of tail-gates, backyard BBQ’s, and a welcome addition to eating light. Quite possibly the most notable cold soup is Spanish gazpacho. Even though it’s creation was centuries ago.

Just remember that the spice of life is stirring things up. So, whip up a little gazpacho today. And add a flavor list of endless experiences from around the world.

VIVA LE SOUP!
TO FOREIGNERS EVERYWHERE

Lucky Annette Soup: French Art de Vivre

Lucky Annette Soup

Lucky Annette… when a soup from France becomes our best bid to excellence. So, are you speaking the language yet? Because this soup is so simple to make. Maybe so simple you’ll have more time to get—lucky! Or up to speed on French. Obviously, you will have more time to get carried away. Away to happy hour.

Shopping List

Beef Broth: 1 box
Beef Bones: meaty neck bones*optional but give it a try.
Carrots: 1 bag match sticks
Meatballs: 5-6 prepared (optional)
Red Potato, Turnip, Sweet Potato, and Yellow Onion: 1 each small peeled and cubed
Fresh Sweet Purple Basil: chopped finely
Bay Leaf: 1
Salt: ¼ tsp

Preparation
4-6 Servings
In a pot/ Dutch oven bring your broth, bay leaf and *soup bones to boil; about 7 minutes. Cover and reduce heat to medium low; cook until meat falls away from bones and thickens. Add a cup of water if needed. Remove bay leaf.
Remove bones and add your vegetables, meatballs, basil and salt; bring back to boil; reduce heat and cover for 40 minutes or until tender. Serve with a toasted cheesy bread.

LUCKY Notes

And yes, using bones for a rich stock is a popular. Whether its beef, pork, chicken, or other game. In fact, cooking beef or pork bones down to near evaporation leaves a potent concentrate behind. So, making a good stock is easy.

Now, don’t throw away your bones or fresh vegetable peelings. Instead boil them up with a pinch of this and touch of that. Then adding a splash of zip and a drop of dash. Then give a turn of salt and pepper. Next boil, strain and store for your future soups. The benefits are by far more nutritious than store-bought and surprising easy.

*Here’s another bone to pass along. Many in Europe were eccentric 200 years ago. So much so that a man only wore a pair of shoes once. So as to measure the passing of time. His love for the bizarre came on early. As for the small submarine, it has space for a couple and one guest. Hands-on-learning I gather.

INSTEAD, GATHER SOME OF THIS

NEXT STOP-REAWAKEN YOUR SOUL FOR SOUP

BEET SOUP: INTO THE PINK, PURPLE, or RED.

Beet Soup: CREAMY GOOD

Beet a bit crazy lately? You’ve heard THOSE words. Or have you? Of course not. (I just made that up.) However, this soup is low impact dining. So, feel free to get a bit pink over this fleshy root. Because it’s a treasure within a treasure.

After all, it’s why we survive. For soup, that is.

Beet Soup joins forces with pamper and caress — BEET-U-TI-FUL

Beet Soup shopping list

Beets: 4 scrubbed, cooked, skinned, diced
Beef Broth or Stock: 1 box
Carrots: ½ cup fresh, peeled, diced
Potato: ½ cup diced
Sour Cream: ½ cup
Flour: 2 T
Sauerkraut: 1 small can/ 1 cup (optional, but it gives a good sour if you like that sort of thing).

Preparation

First scrub beets and boil in water with a pinch of sugar until tender. Then quickly plunge into cold water. When cool to touch, remove skin. Dice.

Next in a large pot/Dutch oven bring beef broth to a slow boil over medium heat. Then add carrots and potatoes. Cover and cook 10 minutes. Then reduce heat to simmer and add beets. Next add sauerkraut (optional). Continue to simmer until vegetables are tender, about 20 minutes.

Then in a bowl combine sour cream and flour: and fork blend until smooth. Add ½ cup of soup to mixture and blend until smooth. Next adding to soup gradually to avoid lumps. Lastly simmer until heated through.

*Never boil beet soup after adding sour cream.

Add baby spinach leaves as a garnish. Serve with a blueberry bagel.

*Substitute pickled beets for a sour appeal.

BEET Notes

Beets are electric. Larger than life. In fact, Borsch comes from the Slavic word for beet. Equally a prize in Polish and Russian dishes. Polish barszcz or borsch can be either hot or cold, clear or creamy.

Beets are also sweet, beautiful, and packed with power. Beets are a bit of nature’s wonder. A cleanser of both the liver and digestive tract—beets eliminate toxins and regulate blood sugar. Surly, the one veggie that has the power over how we look and feel. In fact, eat a beet and you’ll literally glow.

Most notable is, the all mighty beet!

So, pickled-em, bake-em, soup-em, salad-em, even blend-em in your morning smoothie with plain yogurt. Beets are high in folic acid, a vitamin crucial for heart, brain, liver, muscle, skin and over-all healthy functions.

For overall health learn to love your— BEETS!

UNDER-WRAPS

DELIGHT YOURSELF NATURALLY