Cooking and Drinking
Cooking and Drinking
​Utilizing the monkey see monkey do approach
Cooking and Drinking
Cooking and Drinking
Cooking and Drinking
Cooking and Drinking
Soups, Stews,
Chilis and Gumbo
Similar to American goulash this "Slumgullion" dish is what we remember as children. A slow cooker meal delicious a real comfort food on those cold Buffalo and Stockton winter days. We remember our father making back in the early and mid 70's
INGREDIENTS
2 lbs whole fresh shrimp (peeled and deveined)
1 lb smoked Andouille sausage
2 lbs Crab legs (cooked) (or crab meat)
1 1/2 C. Chopped onions
1 1/4 C. Chopped celery
1 1/4 C. Chopped green bell pepper
1/3 C. Thin sliced green scallions (tops)
2 Tbs minced parsley
5 large garlic cloves (minced)
1 1/2 C. Crushed tomatoes
4 C. Fresh Okra slices (or frozen)
1/2 tsp Season All seasoning for Okra (or your favorite)
7-8 C. Shrimp Stock
White rice (for side)
chopped green onions (for garnish)
Roux
3/4 C. Vegetable oil 3/4 C. All purpose flour
SEASONING
3 Bay leaves crushed
1 1/2 tsp dried Thyme leaves
Salt as needed
1 1/4 tsp freshly ground pepper
1/4 tdp Cayenne pepper
4 tsp lemon juice
10 Whole Allspice (ground with bay leaves)
1/2 tsp Mace
8 Whole Cloves (ground with bay leaves)
1/4 tsp dried basil
1/2 tsp paprika
1/2 -1 tsp garlic powder
1/2-1 tsp onion powder
The family loved this..... me not so much. I wouldn't put in the crab leg next time. I would only make this again if Joshua wanted to try it. Too much work and too much $$$ Crab legs were $53.00 alone
3+/ 4
David's Veggie
and tofo ramón soup
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I made a pretty good ramon soup today. (Jan 5th 2023)
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Shopping list:
eggs (hard boil at least two eggs then refrigerate)
tofu (squeeze dry and marinade with olive approximately five parts, low sodium soy sauce, and one part Sriracha sauce it gives the tofu good flavor with just a touch of heat)
thin rice noodles ("3B" make in separate large pot. Bring water to boil then shut off. Put noodles in and stir. 3 to 5 minutes is all they need. Be careful not to overcook. They will become gummy.) Do this just before serving.
bok choy (Lightly sautéed mushrooms and broccoli first put bok choy in later stages so it doesn't overly wilt)
broccoli (to be softened with mushrooms)
bean sprouts (do not cook)
green onions (for garnish, cut diagonally)
better than bullion vegetable broth (make 6 cups)
mixed mushrooms (about 1 1/2 cups?? <8 oz.) (this time I used some button and shiitake mushrooms)
carrots (very thinly sliced-- this last time I made Ramen, I cut the carrots into matchsticks)
One lime (Louisa likes to squeeze a little lime in her soup) or even some pepper flaks in hers.
5 +
This was easy soup to do as it could be done throughout the day in stages if need be. Like: boiled a few eggs and put them in the refrigerator. Squeeze the tofu marinated, and that can sit for a while. Trim the broccoli and bok choy and set aside. Cut the green onions for a garnish and set aside. Make the veggie broth and set aside.
After cutting the vegetables, sauté mushrooms, broccoli, carrots, in the big skillet. Not overly cooking them just lightly soften. Then throw the bokchoy in as well to soften, but not cook the last thing you want is to have the bok choy wilt. If you were doing a soup, it would be fine to wilt the bok choy or whatever green you were doing, but this is a Ramen, similar to pho, do you want it still intact.
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When it's time to eat, turn on the pot of water for the rice noodles. Be careful when cooking them as they will overcook quickly. The only need to steep for 3 to 5 minutes test them frequently so as not to overcook.
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When cooking two medium eggs for soft boil, bring small pot of water to boil, drop two medium eggs in and let it boil for seven minutes. Then pull out and put in ice bath. Makes a good runny yolk. Note: if you are doing large eggs, maybe go up to 7 minutes 30 seconds or so.
Ingredients
8 cups Reduced-sodium vegetable broth
1 tsp, salt
½ tsp pepper
4 medium carrots thinly sliced into rounds
1 medium, thinly sliced and then chopped fennel
1 cup Uncooked orzo
One cup dried 1/2" pieces of tofu
Fresh lemon juice consider not using lemon juice <--- I didn't like it.
¼ cup Dill
I'm also adding other vegetables I had in the refrigerator such as mushrooms, and snow peas.​
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4 but could be a 5
Make this meal again, but do not use marinated tofu just use plain tofu and let it absorb the broth. Also, don't use broccoli in any soups.
Taste as you go!!
Instructions
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In a large soup pot, combine broth, salt and pepper; bring to a boil over high heat.
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Add carrots, fennel and orzo; bring to a boil.
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Reduce heat to low and simmer, partially covered, until orzo and vegetables are tender, about 8 to 10 minutes.
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Stir in chicken; cook until heated through.
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Remove pot from heat; stir in lemon juice and dill.
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Serving size: about 1 1/4 cups
Warning: don't put certain type of marinated tofu or broccoli in soups.
Vegetable soup made with egg and yogurt
5
RECIPE AND INGREDIENTS:
1 onion.
Olive oil.
Cook 3-5 mins
2 or 3 carrot. She shredded it, but I would dice small pieces
Salt.
Cook for 3-5 minutes.
1/2 yellow pepper.
1/2 green pepper.
1 red pepper.
Cover with a lid and cook over medium heat for 10 minutes.
3-4 medium potatoes.
1.2L Water. / 6 cups. (i would make some of it broth) broth was too thin with just water
Cover with a lid and cook over medium heat for 10 minutes.
s. amount parsley. chop finely
add more salt. + Black pepper to taste
2 eggs. + 1/2 Yoghurt. / 1/2 cup. Whisk eggs first then add yogurt
1/3 to 1/2 cup of "Ditalini" pasta if you are doing potatoes
Cover and cook over medium heat for 12 minutes.
Add up to 2 more glasses of water if needed
We add vegetables to our delicious soup.
Add broth.
add egg mixture.
To make a small amount for garlic bread....
Try about 4 Tbs. soft unsalted butter, Toast 10 cloves of garlic in sm. frying pan. (with skins on) after frying, take skin off.
I sprayed pam on the bread first so the dry parsley and garlic powder would stick.
Crush garlic into a past then add to soft butter.
I hope this is good for 4 to 6 pieces of bread
Combine then add 2 or 3 tablespoons of graded Parmesan cheese then put in 500 F oven for 8 min or so.
When shopping for ingredients, don't forget a small bag of tortilla chips aisle 10A.
​Plan on simmering this meal for up to two hours before serving. So if you want to eat at 5 PM, probably start the whole meal at 2 PM.
SPICY SMOKY “MEATY” VEGAN CHILI RECIPE Ingredients:
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8 oz mushrooms (aka “Baby Bella” mushrooms),
rough chopped (then put into food mill and make fine chop out of them)
½ yellow onion chopped fairly small.
1 tbsp cumin
1 tbsp chili powder
2 tsp smoked paprika
6 to 8 cloves garlic minced
1 zucchini, diced
1 yellow squash diced
1 can (15 oz/425g) black bean
1 can (15 oz/425g) pinto beans
1 can (15 oz/425g) kidney bean
1 can (28 oz/794g) crushed tomatoes
2 cups (500ml) vegetable stock
Salt and black pepper, to taste 2-3 green onions, thinly sliced
*** remember to throw in half a cup or so of frozen corn not called for in this recipe
1 fresh jalapeño, thinly sliced (for topping)
1 bunch fresh cilantro, chopped
Cheddar cheese shreds (for topping)
Sour cream (for topping)
NOTE: I gave it a dash or two of "Hot Sauce Chile Habanero"
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This was a great recipe, my go to recipe for slow cooker beef stew. Josh and I love this.
Spinach Tortellini Soup
5
Ingredients
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1/2 white onion fine chop
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3 or 4 carrot small cut
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8 cups of vegetable broth
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3/4 of a package Wegmans Cheese Tortellini (9 oz package)
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1 stock celery
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1 big handfull Baby Spinach or other green leaf veg like Bok choy.
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1/2 cup chopped mushroom
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A heavy sprinkle of LOUISA's dried parsley flakes near the end
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Salt and pepper to taste
Don't forget the buttered bread.
I made this Jan 11th 2023
I made this again on Feb 7th 2023 5+
Cooking:
In pan, add oil, onions, carrots, celery and if you're using a tough green, veggie, add that in now to (to soften it).
After a few minutes, add broth and bring up to a boil. then reduce to a low boil. You will need to cook for 20 min or so, keep checking to carrots so not to over cook. (if using a soft green veggie add later)
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When veggies are near done add Tortellini which only takes 3 to 5 min to cook.
This meal goes great with buttered bread.
David remember when you cook the noodles in their own pot, DON'T add all the noodles to the soup afterwards. The next day when you go to re-heat the soup, the noodles will be wimpy.
NOTE: when dealing with chickpeas soak overnight or use caned. Do not use suggested cooking instructions on bag as they don't work well.
Chicken noodle soup by Chef John. I've heard it said that it is best to cook egg noodles or any large noodles in a separate sauce pan with salt. Remember to cook noodles is separate pot.
I followed this YouTube recipe other than substituting tofu for the chicken. I browned the onions, garlic and ginger. I pulled the ginger out after a minute or two. Make 5 cups of better than bullion broth. Super fast dinner to make because I used one bag of frozen mixed vegetables. Yo.u definitely have to add tofu or maybe chicken something to make it a meal along with bread otherwise it would be just filling enough as a side dish.
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Note: instead of miso paste are used 1/2 tablespoon of low sodium soy sauce. It was an on-line substitute for 1 tablespoon of miso paste. Also, I squeezed tofu and dropped it into the soup just like she did in the video. I did not sauté it or fry it like I did and then earlier dinner. It worked out very well.
The roasting for 6 to 7 minutes of the aromatic's smells incredible. Remember to reduce the flame. After roasting the aromatic's, put in with the 2 L of vegetable broth and let simmer for 25 minuter . After that, remember to put in the mushrooms and the low sodium soy sauce. Then simmer for 5 to 10 minutes. Even longer if desired. The right noodles are important.
NOTE: be very cautious with thin rice noodles as they will overcook quickly. Stay with them and taste every minute. Soon as they're about 90% cooked take out of water and drain. Make the noodles when you were just about ready to sit down for dinner not before.
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Making the Broth.
​Made by Lil Spitfire YouTube channel
This is my go to tomato soup recipe. Turns out great every time. Super easy to make and taste fantastic. Don't forget pair with a grilled cheese sandwich.
4 pounds plum tomatoes, halved
2 medium yellow onions, diced
3 garlic cloves, smashed and peeled
1/4 cup extra-virgin olive oil, plus more for drizzling
Coarse salt and ground pepper
4 cups low-sodium chicken broth, plus more for thinning
2 tablespoons fresh chopped tarragon
DIRECTIONS STEP
1 Preheat oven to 450 degrees. Toss together tomatoes, onions, garlic and oil; season with salt and pepper.
Arrange vegetables in a single layer on a rimmed baking sheet and bake until tomatoes are deep brown in spots and onions are soft, 45 minutes.
STEP 2 Transfer vegetables and all juices to a large dutch oven or heavy pot. Add chicken broth and bring to a rapid simmer. Cook until slightly reduced, about 25 minutes. STEP 3 Transfer soup to a large bowl. In batches, fill blender halfway with soup, puree until smooth, transferring to pot as you work (use caution when blending hot liquids). Stir in tarragon and season with salt and pepper. If necessary thin with additional chicken broth. Serve with a drizzle of olive oil.
Potato leek soup
This recipe came from our "Cook Instant pot" book page 36 POTATO LEEK SOUP.
The leeks are a must as they add a real nice oniony flavor to the dish. I look forward to having this again.
It made just the right amount of soup. We both had a bowl for dinner and she took some to lunch the next day as did I.
Potato and leek soup
1 leek, diced
1 onion, chopped
2 carrots, diced
4 cups vegetable broth
3 or 4 potatoes, peeled and diced
1 1/2 cups chopped cabbage
Note: you can also use cauliflower if you don’t have cabbage
1 1/2 teaspoons salt
1 1/2 teaspoons caraway seeds
1/2 teaspoons black pepper
1 or 2 bay leaves
Chopped parsley (optional)
Made by "Gina" the Italian grandma on YouTube
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HEARTY CABBAGE SOUP:
1 Onion chopped
3 cloves Garlic, minced
1 cup Carrot, chopped
1-2 cup Celery, chopped
2 fresh Plum Tomatoes, chopped
2 Potatoes, cubed
¼ cup Basil
½ cup Parsley
2 qts Water
1 cup Dry Cannellini Beans, soaked in water overnight
1 head Savoy Cabbage, roughly chopped
1 cup dry Ditalini Pasta
Pecorino Romano Cheese, grated
Olive Oil
Salt & Pepper to taste
Made by Emmy:
I have gotten accustomed to making soups like this with tofu. But, when you want chicken, it's best to pressure cook it and add it later. The pressure cooker does a great job of making chicken moist and tasty
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1 tbsp oil
1 yellow onion, diced
2 celery ribs, sliced
2 carrots, peeled and sliced
1 red bell pepper, diced
2 garlic cloves, minced
1 tbspItalian seasoning
1 19-oz can chickpeas, drained and rinsed
1 19-oz can fire-roasted tomatoes
4 cups chicken broth
1 Parmesan cheese rind
3 cups green kale, chopped
1 cup frozen green peas
1/4 cup freshly grated Parmesan cheese
Salt and pepper to taste
​Video by domestic geek
Another Gordon Ramsay makes a delicious looking veggie Ramen soup in under 10 minutes.​ Ingredients include egg noodles, seaweed, scallions, tofu, mushrooms, Ginger and cauliflower, veggie stock and two soft boiled eggs. He heated water put eggs in for six minutes then shock them.
Note: this recipe only makes about three servings be careful not to overcook as the beans will become too soft. Stick with his cooking instructions. As far as time goes about 10 minutes is all you need for simmer time
Made this for the first time December 9, 2022
Ingredients
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2 tbsp extra virgin olive oil 35 ml
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1 small onion
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6 cloves garlic
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1 carrot (peeled)
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1/2 tsp sweet smoked Spanish paprika 1.15 grams
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1/2 tsp dried thyme .50 grams
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1 tbsp sherry vinegar (I used white wine vinega) 15 ml
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2 tomatoes
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2 cans butter beans (I use Catalini beans) 15.5 oz / 440 grams each
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5 jarred roasted red bell peppers
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2 1/2 cups vegetable broth 600 ml
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2 tbsp chopped fresh parsley 8 grams
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pinch sea salt
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dash black pepper
I was able to do substitutes like, I didn't use his butter beans I use Catalini beans. Also, I didn't have the vinegar he asked for, so I used white wine vinegar. Simple meal to put together as long as you have the parts.
Vegetable soup with Matzoh Balls
A.k.a. Jewish penicillin
Always make the Matzoh balls separately in their own water/ broth. Never in the soup.
First thing I'm doing is preparing the Mirepoix:
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Below is more like ingredients for a vegetable soup.....
Ingredients:
2 small bay leafs (add with broth)
1) 2 stocks of celery, finally chopped
2) 3 carrots fine chop
3) 1/2 Large cooking onion, finely chopped
4) 1/4 of a cup of chopped mushroom.
5) Any leftover vegetables like bell peppers, spinach, finally chop toss in
6) one peeled and chopped potato
salt and pepper
2 cloves garlic
Soften all the (long cooking veggies) vegetables in the Dutch oven. (just a few min)
Then add 6 cups of vegetable broth along with some veggies like mushrooms and the 2 bay leafs
Make Matzoh balls to box instructions- Make them small as they will swell. Found in aisle 3B
Maybe add some graded parmesan cheese/ bake some dinner rolls
Green onion for garnish?
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5+
It takes 3 hours to make everything Soup, Matzoh balls and rolls.
You can either make a traditional matzoh ball soup, which is mostly broth and a very small amount of onion and carrot or you can make a full-blown vegetable soup and put matzoh balls in it
