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Plain
and Simple Barley Soup
Spaghetti
Soup
Green
Chile Stew
Cabbage
Soup
Short-Cut
Vegetable Beef Soup
Dale's
Soup
Oriental
Vegetable Rice Soup
Aunt
Anne's Pineapple
Tortoni
Plain
and Simple Barley Soup
This
soup may be a bit 'plain' for some, but it is so
good and so simple! (Makes 4 - 6 servings)
You
will need: (1
lb) hamburger, (4) potatoes, (4) carrots, (1) onion, (8 oz)
pearled barley (and salt, pepper, flour, beef broth - if
desired), water
1.
Brown 1 lb lean hamburger
in Dutch oven, and drain off the fat (or brown 1 lb flank steak
or stew meat in 1 Tbsp olive oil - meat washed, and cut into
smaller bite-size chunks).
2.
Fill Dutch oven with approx. 10 c water.
3.
Add 4 potatoes
(washed, peeled if desired, and cubed) (we like red new potatoes
best).
4.
Add 4 carrots
(washed, peeled, sliced in 1/4" rounds).
5.
Add 1 onion (peeled,
and chopped fine).
(Note:
You can put 1 c additional beef broth in at this point, if a 'beefier' taste is desired --- but
it's not necessary.)
6.
Bring the meat, potatoes, carrots, and onion to a boil and cook
for 15 to 20 minutes.
7.
Add 8 oz of quick cooking pearled
barley and reduce heat to medium high (keeping the soup at a
vigorous simmer).
8.
Cook 10 to 15 more minutes, until the barley is cooked.
9.
Add salt and pepper to taste.
(Note:
You can add 2 Tbsp flour to thicken the mixture, if desired --- but it's not necessary.)
Spaghetti
Soup
This
is a great variation for serving spaghetti! (Makes 4-6 servings)
You
will need: (1) onion, (4) bell peppers, (3 Tbsp) olive oil,
(15 oz) seasoned spaghetti sauce, (12 oz) thin spaghetti
noodles, (8 oz) cheese (and 1 clove garlic, garnish of cilantro
or parmesan, if desired), water
1.
Sauté in Dutch oven 1 large onion (peeled, and chopped
fine) with 4 bell peppers (cored and julienned), in 3
Tbsp olive oil until both are tender.
(Note:
You can add 1 clove minced garlic, if desired.)
2.
Add approx. 10 c water.
3.
Add either 15
oz of your favorite seasoned spaghetti sauce (we like
green pepper and mushroom) OR 1 can (15 oz) tomato sauce
+ 1 - 2 Tbsp Italian seasonings (to taste).
4.
Bring to a boil, and then add 12 oz thin spaghetti noodles
broken in 2" pieces. Reduce heat to medium high and cook 7
- 10 minutes or until the noodles are tender.
5.
Remove the Dutch oven from the stove, and add 8 oz cubed cheese
(flavor of your choice - we usually use the famous 'V' processed
cheese). Stir gently until the cheese is melted.
You
can serve it with a sprig of cilantro on top of the bowl full of
soup, or sprinkled with parmesan cheese.
Green
Chile Stew
We
use great tasting Hatch (NM) green chile when it's in season for
this recipe, with a pot roast we have cooked in the crock pot!
(Makes 4-6 servings)
You
will need: (a 2 - 3 lb) pot roast, (5) potatoes, (5)
carrots, (1) onion, 2 - 3 green chilies OR 2 (4 oz) cans
chopped green chilies, salt and pepper, water
1.
Cook a 2 - 3 lb pot roast (cut into 6 or more cubes) in a crock
pot / slow cooker (on high 3 to 4 hours) until the meat is
cooked and tender.
2.
In a Dutch oven put 5 potatoes
(washed, peeled if desired, and cubed),
and 5 carrots
(washed, peeled, sliced in 1/4" rounds), and 1 onion
(peeled,
and chopped fine). Add water to about 1" below rim
of pot. Bring to a boil and cook 25 to 30 minutes, or
until tender.
(Note:
You can add the potatoes, carrots, and onion on top of the meat
in the crock pot and cook them with it. If the meat does not
produce enough liquid to cook the vegetables in, add 1/2 c water
to the crock pot and add approx. 1 hour cooking time.)
3.
In the Dutch oven, put either the cooked vegetables and meat
(meat shredded into bite-size chunks), OR add the
(shredded) meat to
the boiled vegetables.
4.
Add 2 -3 green chilies (roasted, peeled, de-seeded,
de-veined, and chopped), OR 1 - 2 cans (4 oz each)
chopped green chilies (to taste).
5.
Cover and bring to a simmer, cooking 15 to 20 minutes so all the
flavors can blend. Salt and pepper to taste, and mash 1/4 (or
so) of the potatoes in the Dutch oven to thicken the stew.
Cabbage
Soup
Super
easy…
super good! (Makes 4-6 servings)
You
will need: (4 Tbsp) olive oil, (1 head) cabbage, (1) onion,
garlic salt, (1 lb) ham / turkey ham (and Italian seasoning, if
desired), water
1.
Pour 3 - 4 Tbsp olive oil In Dutch oven and sauté 1 head
of cabbage (washed and chopped into small pieces) and 1 onion
(peeled and chopped fine) until both are softened.
2.
Add LOTS of garlic salt to cabbage and onion mixture (?
perhaps as much as 1/4 to 1/2 Tbsp).
3.
Add water to fully cover the cabbage and onion (8 - 10
c).
3.
Add 1 lb of cooked and cubed ham / turkey ham.
4.
Bring to a boil, then lower heat to medium high and simmer for
about 30 minutes.
(Note:
You should taste the soup toward the end of cooking, to see if
it needs more garlic salt [the cabbage seems to 'eat' it up
quickly]. Season as desired. If you end up putting too much
garlic salt in, just add more water.)
(Note:
You can add 1 Tbsp of Italian seasoning if desired when
you add the garlic salt.)
Short-Cut
Vegetable Beef Soup
When
we're wanting a 'homemade' soup but just don't have enough time
to do all the usual steps, we make this quicker 'n' easier tasty
soup. (Makes 4-6 servings)
You
will need: (3 - 4 Tbsp) olive oil, (6) carrots, (6 stalks)
celery, (1) onion, (2 cans) Italian cut green beans, (2 cans)
super sweet corn, (1 pkg frz) beef au jus, (1 tsp) sweet basil dried flakes, (2 Tbsp)
sugar, water
(Though
you can use canned carrots - we find the taste of freshly sautéd
ones to be well worth the extra few minutes.)
1.
Put 3 - 4 Tbsp olive oil in Dutch oven and add 6 carrots
(peeled and sliced in 1/4" rounds) along with 6 stalks of celery
(ends cut off and diced in small bite-size chunks) and sauté
both about 10 minutes, or until softened a little. (Hint: the
thinner the slices, the quicker they will cook.)
2.
Add 1 onion (peeled, and chopped fine) and sauté with
carrots and celery an additional 3 to 5 minutes.
3.
Add 8 c water, and 2 c beef broth (or 10 c water
and 6 - 8 beef bouillon cubes crushed).
4.
Add 2 cans Italian cut green beans (drained and rinsed)
and 2 cans super sweet corn with all the liquid.
5.
Add 1 pkg cooked beef au jus with all its liquid to the
mixture (meat broken into bite-size pieces).
6.
Add 1 tsp sweet basil dried flakes and 2 Tbsp regular sugar.
7.
Bring to a boil and then reduce heat and simmer 10 minutes.
Dale's
Soup
This
recipe came from Kim's father who would make this soup when she
was growing up. It's delightfully easy and so 'lish. (Makes 4-6
servings)
You
will need: (1 lb) hamburger, (15 oz) tomato sauce, (6)
carrots, (1) onion, (2 c) pasta, salt and pepper, water
1.
In a Dutch oven brown 1 lb of hamburger and drain off the
fat.
2.
To the Dutch oven add 8 c water, and 1 can (15 oz) tomato
sauce.
3.
Add 6 carrots (peeled and sliced into 1/4" rounds),
and 1 onion (peeled, and chopped fine).
4.
Bring to a boil and cook for 10 minutes.
5.
Add 2 c small pasta of your choice (we usually use elbow
macaroni) and cook an additional 15 to 20 minutes.
6.
Lightly salt and pepper to taste.
Oriental
Vegetable Rice Soup
This
one is new to our recipe box but is yummy enough to become an
old favorite quickly. (Makes 4-6 servings)
You
will need: (3 Tbsp) olive oil, (3 to 4 c) vegetables, (1 to
3 Tbsp) soy /Teriyaki sauce, (1 c) uncooked rice, water
1.
In a Dutch oven, put 3 Tbsp olive oil (to coat the bottom
of pan), and add 3 to 4 c of a medley of vegetables (your
choice - washed, peeled, and diced). Sauté
for 5 to 15 minutes (depending upon amount of vegetables used)
until vegetables become slightly tender.
(Possible
vegetables: bell peppers, onion, carrots, broccoli flowerets,
squash, baby corn, water chestnuts, etc.)
2.
Add 8 c water, and 1 to 3 Tbsp (low-sodium) soy sauce
(to your taste). (Note: Teriyaki sauce is great to use!)
3.
Stir in 1 cup uncooked rice (we like Basmati best), bring
to a boil and cook 20 to 30 minutes (or until rice is done).
Aunt
Anne's Pineapple Tortoni
This
is a rich and delicious dessert or sweet salad! Enjoy!
1
- 20 oz can crushed pineapple
1/2
c chopped maraschino cherries
1
- 5 oz pkg instant vanilla pudding
1/2
c sour cream
1
lg banana, mashed
1/2
c marshmallows
1/2
c coconut
1
c cool whip
1.
Drain
pineapple and cherries well - reserving the juice.
2.
Add
water to juice to measure 1 c.
3.
Combine
pudding, sour cream, and reserved juice and beat until smooth.
4.
Stir
in mashed banana, pineapple, cherries, marshmallows, and
coconut, and then fold in the cool whip.
5.
Spoon
mixture into 1 jello mold or 6 (1 c) dessert dishes, and make
sure you pack it in gently - getting the air bubbles out.
6.
Freeze
(overnight does well).
7.
Let
mold stand at room temperature to thaw 'just slightly' before
turning the mold onto a decorative plate and slicing to eat (or
dip mold in warm water for a moment to loosen the sides).
8.
Cut
into slices (somewhat like a pie / cake) to serve.
Option:
can add 1/2 c finely chopped walnuts to mixture.
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