Quick bowl of soup

Chicken broth, Chicken, steamed veggies, homemade noodles , season as you like.(Chili paste) Top with fried egg.

• 

• 

• 

• 

• 

• 

beef soup with noodle squares

a few pictures

a hearty beefy soup, wit the addition of a thickening agent, a stew

a beef soup/stew for the instant pot

prep the following:

egg noodle semolina recipe, roll out and cut into good size noodle squares, set aside

prep veggies, onion, carrot celery, a pinch of oregano, paprika, parsley and thyme, a bit of tomato paste and a few garlic cloves minced

leaf a few brussell sprouts, slice mushrooms

slice and cube beef season with salt, pepper and marinate if possible

set instant pot to saute, high and let come to temp

with a bit of oil, brown beef, remove from pot

add to pot onion, celery and carrot mixture with your seasonings

cook till wilted and soft

add sprout leaves, mushrooms and tomato paste to pot

mix and cook several minutes

return beef to pot, with broth top to fill line of pot.

cover, reset and set to stew soup setting about 15 minutes low pressure

at end of cycle release pressure , remove cover, reset to saute high, add noddle squares when the pot begins to boil

cook the noodle squares till tender, reset and set to keep warm setting

add more broth if necessary.

serve with crusty bread

 

 

 

 

 

canoodling around

Oh  !  More dough, this time the noodle. Once you get hang of making dough for noodles, it’s hard to let go, back to the dried variety, that is if your not cooking for a crowd.

A beef soup base was the groundwork for the noodle. Simple dry  noodles won’t suffice.

Again I wont bore you with the recipe, this could go in a stew direction also  just thicken up the broth, yep add sour cream and milk or straight cream for a goulash finish.

I keep it as a broth , a bit lighter.

Since a small amount of noodle just grabbed the rolling pin. Dinner for two.

start with the basics

ok it’s the instant pot again, the searing setting give automatic temperature control

plate the meat when done

wilt up the veggies

add some stock

add back the meat

add some hot water supplied by the kuerig, seal up the reactor vessel and give it high pressure for a couple of minutes, this does the carrot effortlessly. Get on the with noodle.

over to the processor with the semolina and a yolk and i bit of water and a dribble of oil is also good.

Bzzzzzzzzzzz..Bzzzzzzzzzzzzzz. Bzzzzzzzzzzzzz,, done

give the dough a break

let dry a bit after rolling

you can use a pizza cutter, nice and steady !

ready for the boiling water bath !

won’t take more than a couple of minutes

Flotation achieved, done

A big drainy scooper

plate up the noodle, top with the beef mixture, I think it only took a few minutes under pressure for the broth mixture, parsley, back to the computer…hmmm..    where the bread. OH we have the noodle no need for bread.  HA ! maybe bread and butter for dessert !

soups

Several drafts to publish of previous cooking fall under the category of soup so here they are in one posting. A vegetable fresh soup is similar in prep to a salad. Even with the hot weather it seems that a bowl of soup has a cooling effect.

Veggie broth with porcupine meatballs

The porcupine meatballs was from a recipe originally with a sweet tomato sauce.

Not too many ingredients in the meatballs let the flavor of the meat be present.

• 1 lb. meat (I used pork for this recipe).
• 3/4 cup jasmine rice
• 1 egg
• 3 green onion minced
• 1 tsp. fresh garlic
• 1 tsp. salt
• 1/4 tsp celery seed
• 1/2 tsp. coriander seeds

Minced up the meat and additives in a food processor, I gave the rice a quick buzz to break into smaller pieces. Jasmine rice not available. The minced meatball mix  was refrigerated as I prepare some vegetable broth.

Using a scooper, it’s easy to make the meatballs.

Broth to the simmer, with the meatballs till cooked

Plate up hot broth, meatballs, thin cut veggies and noodle.

Minced chicken soup

 

Another recipe using rice flour noodle

Chicken Gizzard Soup

Whats good with soup, my daughters recipe for Zaatar Twists, just use puff pastry

leek and mushroom soup

2 leeks left from the market , What to do with them. I had eaten some in a salad recently but I figured I could make a soup before the leeks dried out.

Sliced the leaks in the food processor, with 1/2 a white onion. In the soup pot sweated with a combination of butter, olive oil and seeds, fennel, caraway, celery and a touch of saffron. Course salt and quad mix pepper to taste, gifts of Hawaiian sea salt and  Himalayan pink salt were used.

Sweat the leeks covered at the simmer while dried mushrooms soaked, simply place the mushrooms in a glass container and use heated water from a single serving coffee machine (Keurig) however may cups it take to fully soak the mushrooms. Let steep while the leeks simmer for about 20 minutes.

Drain the mushrooms, chop if needed. Add flour by eye to the leak mixture and cook a bit more to provide the consistency of the soup.

Add stock (or water) to leek mixture and simmer till it thickens, add the drained mushrooms. Adjust viscosity if needed. I poured about 1/2 the volume of the soup to a food processor, processed till creamy by adding a bit of heavy cream and  milk and returned it to the pan with the unprocessed remainder so some leeks are present in the soup.

Excellent soup the only downside is that I didn’t have any toast to accompany the soup as dough was rising at the time.

Quick meal

Having ingredients on hand makes it easy to prepare a quick meal, a bowl of soup is nourishing in the fact that it  provides you with some liquid supplement instead of drinking just plain water along with the ingredients.

broth

shredded carrot

diced precooked duck meat

chopped spinach

ginger garlic paste

rice, (cooked previously)

chopped onion

smoked dried jalapeño peppers (Optional per bowl)

 

 

 

 

Shrimp and squid soup

A scaled down inspiration recipe from  http://goanwiki.com/2016/06/10/sopa-de-camarao-recieta-shrimp-soup-recipe/    With a bit of a changeup.

You figure that being a New Englander born and raised that clam chowder would be a staple on the  table. Quahogs are the large clams farmed from certain areas close to the beach or from the water with a bull rake. Shucking quahogs and preparing chowder and clam cakes were a part  of my childhood, enough to where it has satisfied me to taste both only about once or twice a year. Those in the area will reminisce about Rocky Point , so I won’t carry on. Not too fussy about the clam cakes, but a good bowl of watery chowder swimming with quahogs and potatoes is a good tasting.

This recipe seems to get away from the clams and focus on my favorite sea foods (or as the joke goes “I eat all the food I see” (see food)).

What I had on hand was some shrimp and calamari, grape tomatoes and bacon with rendered fat. The Mrs. had made a salad and made bacon for garnish leaving me rendered fat and  a piece for reserve.

Scaled down and with a couple of substitutions , it was done.

Chicken broth was substituted for the water from chicken that the wife cooks. Also the water that the shrimp and calamari defrosted in was utilized. Butter was augmented with the rendered bacon fat. The milk was replaced with a slight amount of heavy cream. I hesitated on adding hot pepper flakes but the cracked black pepper we use is spicy in itself. Some scallions were added for color. Bacon was crumbled for garnish.

The recipe process was largely unchanged so the photos tell the story.

 

MMMMMMMM…. Delicious, I skipped the bread , with an effort on weight maintenance, but your right , it would go good with oyster crackers. Another good meal to get fish in the diet.

 

 

A bowl of soup

A rainy, cool day, with veggies available, soup eneviatable .

  

 Carrots, leeks, turnip, cauliflower.

Mushrooms, tat soi, kale

Veggie broth, chicken, soy sauce, salt and pepper , bells seasonings.

Rice noodles

Carrots, leeks, turnips,  cauliflower , chicken, sautéed . Added to simmering stock.

Rice noodles soaked in cold water, drained, added to soup, grated Parmesan garnish. 

Chicken n’ rice soup

Prepare rice, as much as needed for your amount of soup and reserve.

Utilizing veggies, dice small , in this soup , onion, peppers; green, orange and red. Carrot,  celery and small amount of garlic. In a small amount of olive oil , better yet chicken fat or a combination of both sauté the diced veggies.  Add chicken stock, another household members poaches chicken breasts and reserves the stock for me. Also the trimmed chicken tenders from the breast are reserved for the soup. 

Add water or additional stock to bring the soup up to quantity desired figuring the additional rice to be added.

To round out soup I added about 1/4 cup Bob’s Red Mill  soup mix. 

Season to taste with salt and pepper and other spices to your palate. (A dash of curry, cumin, hot pepper, etc.)

Add the chicken meat diced, and greens, I was fortunate to have kale, Tat soi, and brocolli leafs.  

 Simmer slowly, I prefer to have the rice added to the bowl when served rather than mix into the soup. 

Garnish with grated Romano. 

  
Accompanies a cold damp night. A side of toast or croutons perhaps?

chicken vegetable noodle soup

Even though it’s late July doesn’t mean soup is off the table. Cooler nights, vegetable stock in the fridge and pieces and gizzards from a chicken in the freezer…. soup.
a basic recipe, for all those who make their own soup, just peruse the pictures.

It seems like a lot of work but make a small portion of noodle dough *. Set aside covered for an hour.

To two mason jars of vegetable stock, previously made, add the back and gizzards from a chicken and simmer in a stock pot with some star anise.  Season slightly.

Dice baby carrots, sweet red onion, lettuce, greens, sliced thin broccoli what ever else you desire.

(Warning ! This recipe has several pans) In a fry pan saute each of the soup additions in oil,butter,bacon fat etc.
I saute and season each separately. Set aside.

After the simmering broth has loosened the meat from the chicken pieces,

strain broth into a smaller container and pour back into the stockpot. Set the chicken pieces to cool.

Set up the stock to simmer and add the sauteed adjuncts.

De-bone and dice the meat from the chicken pieces, dice the gizzards. Add to the soup.

Proceed to roll out noodle dough and cut into desired shape, here wide short noodles. Boil in a pot of water,

with a strainer spoon, add to the broth.

Simmer and serve with shaved Parmesan.

 

*noodle dough

• 2/3 cup flour
• 1 egg
• 1 tablespoon water
• 1/2 teaspoon salt
• 1 teaspoon oil

mix, knead, set aside, covered.