Potato Soup- Valerie Brown’s recipe done Rachel’s way
Once again I typically don’t take the time to chop, peel and boil fresh tomatoes, but they are good in this. I have used left over baked potatoes too, however, to make this soup on the fly I can Southern style hash browns in the freezer they are ready to go pre-chopped, and I just make sure to add a little extra chicken stock to allow them time to cook through. I also use the bacon pieces found in the salad area of Costco or Sam’s club because I hate frying bacon and it makes this soup tasty with minimal effort. Once again you can opt to cook and break up your own bacon if you prefer that. Soup at my house is meant to be filling and good with not too much effort so I take shortcuts. I will put down the original recipe-honestly the best scratch potato soup you could hope for. Then I will put my recipe.
Valerie’s impeccable version
8 slices bacon diced and fried crisp- set aside
4 c diced potatoes barely covered with water and cooked over medium heat until just tender
In a separate pan melt ¾ c butter then add ¾ c flour and stir for 30 seconds on the heat. Add 1 qt Half and half and cook until smooth add potatoes with liquid and bacon and heat until desired consistency.
This is a from scratch smile and savour- but also completely satisfied that you didn’t need to open a can for dinner.
My quick version for the cold toes and hungry tummy after a long day.
1 lb frozen southern hash. This is typically ½ the bag. Break up the potatoes, cut open the top and place in microwave for 4 min on defrost- they should not be burning hot, thoroughly warmed.
In sauce pan place ¾ c butter and 1 tsp granulated garlic melt it over medium heat. Then add ¾ c flour and stir with spatula or whisk for 1 min. Add 4 cups milk 2 cups chicken base reconstituted( or homemade stock), and stir like mad. Add potatoes and the salad style REAL bacon shreds to the pot and heat through adding stock or milk to get the consistency that your family likes. Season with salt and pepper to your liking.
I serve this with grated cheddar cheese, more bacon, sour cream, and chives for the ultimate “baked” potato soup.
Put your feet up this takes maybe 15-20 min to get into bowls. Put your feet up, and smile while you savour a bowl of fabulous soup that didn’t cost you 4 dollars at the deli.
PS. The leftovers are fantastic!
Monday, October 4, 2010
Sunday, October 3, 2010
Using all those Cans
In our home we practice storing and rotating cans, boxes, and pails of pantry staples. Doing this has been a blessing in our lives for when the weather is bad or the grocery money gets low. I have made a practice of budgeting a small portion of our income each month to buying things that go on sale that are staples in our home. These boxes of cake mix, cans of tomatoes, and barrels of flour are used in turn and restocked as needed to save for a rainy day. In attempt to use these stores up and keep the products fresh I have great go to recipes for home or company that are filling, tasty, and economical. There are no closed off recipes in my home where extras like a bag of frozen corn, or fresh veggies can't be added to. Thus, they are basic and open to interpretation. Your family will eat differently than the way we eat so as always adjust. And maybe next time you are in the store you might consider buying 3 or 4 extra cans of the week's special buy to hold onto for your own rainy day. So here goes.
Enchilada Soup provided by your pantry
4 cups chicken broth or stock
1 can pinto or kidney beans drained and rinse
1 or 2 12.5 oz cans of chunked chicken in water- can use leftover chicken or cooke chicken for it but the pantry stuff works great.
½ pkg taco seasoning
1 tsp cumin
1 14.5 oz can diced tomatoes – or if your family doesn’t like the texture same amount of crushed tomatoes
1 small can diced green chilies
1 clove minced garlic- or 1 tsp dried
½ minced onion or 3 T dried chopped onions
1 carrot halved and cut in ¼ in pieces
Combine all above ingredients in large soup pan or slow cooker depending on your time limits. Bring to a full boil then reduce to a simmer for at least 20 min. If using a slow cooker I recommend 6 hours low or 3 on high setting adding the cheese and rice in for last 30 min.
4 oz processed cheese- cut into large cubes
¼ c rice (optional)- if using add the rice 15 min before serving from a pan to ensure thorough cooking.
Add cheese right before serving and stir in completely.
Top with sour cream, grated cheese or any other favorite taco topping.
Trust me on the processed cheese, I too thought "really", but yes really. This ingredient gives the soup that restaurant like flavor and texture.
and as always
Smile and Savour-- your Brownie
Enchilada Soup provided by your pantry
4 cups chicken broth or stock
1 can pinto or kidney beans drained and rinse
1 or 2 12.5 oz cans of chunked chicken in water- can use leftover chicken or cooke chicken for it but the pantry stuff works great.
½ pkg taco seasoning
1 tsp cumin
1 14.5 oz can diced tomatoes – or if your family doesn’t like the texture same amount of crushed tomatoes
1 small can diced green chilies
1 clove minced garlic- or 1 tsp dried
½ minced onion or 3 T dried chopped onions
1 carrot halved and cut in ¼ in pieces
Combine all above ingredients in large soup pan or slow cooker depending on your time limits. Bring to a full boil then reduce to a simmer for at least 20 min. If using a slow cooker I recommend 6 hours low or 3 on high setting adding the cheese and rice in for last 30 min.
4 oz processed cheese- cut into large cubes
¼ c rice (optional)- if using add the rice 15 min before serving from a pan to ensure thorough cooking.
Add cheese right before serving and stir in completely.
Top with sour cream, grated cheese or any other favorite taco topping.
Trust me on the processed cheese, I too thought "really", but yes really. This ingredient gives the soup that restaurant like flavor and texture.
and as always
Smile and Savour-- your Brownie
Friday, October 1, 2010
Just Right
Sometimes there is no need for stories, build ups, or suspense. Try the recipe. Its great- I like to frost them with a light butter vanilla glaze but I know many prefer cream cheese frosting. Go with your gut cook what you love. This is a slightly wet dough in the stand mixer but the smell of yeast will be strong when the kneading is done.
Live with passion, cook with love, everything tastes better.
Cinnamon Rolls- Mine
Combine: ½ c orange juice, 1/2 c very warm water then add 1 T yeast set aside until foamy
Combine ½ c milk with ¼ c butter and gently melt in microwave stir to help cool.
Add 2 egg yolks plus 1 egg beaten with ½ c sugar to yeast mixture add 1 t salt
Put in stand mixer add 2 cup flour and turn on mixer then add in milk mixture. Then continue adding flour until dough just barely pulls form sides initial 2 cups plus up to 1 cup more.
Allow machine to run for 5-10 min.
Set aside in greased bowl to proof until double or tripled. Roll out in two portions. Spread with melted butter then sprinkle with 1 packed cup brown sugar mixed with 1T cinnamon. Pinch of salt.
Allow to rest for 30 min to 1 hour.
Bake in 350 oven for 21-23 min until golden. Glaze with remaining melted butter mixed with powdered sugar and vanilla.
Smile and Savour
Live with passion, cook with love, everything tastes better.
Cinnamon Rolls- Mine
Combine: ½ c orange juice, 1/2 c very warm water then add 1 T yeast set aside until foamy
Combine ½ c milk with ¼ c butter and gently melt in microwave stir to help cool.
Add 2 egg yolks plus 1 egg beaten with ½ c sugar to yeast mixture add 1 t salt
Put in stand mixer add 2 cup flour and turn on mixer then add in milk mixture. Then continue adding flour until dough just barely pulls form sides initial 2 cups plus up to 1 cup more.
Allow machine to run for 5-10 min.
Set aside in greased bowl to proof until double or tripled. Roll out in two portions. Spread with melted butter then sprinkle with 1 packed cup brown sugar mixed with 1T cinnamon. Pinch of salt.
Allow to rest for 30 min to 1 hour.
Bake in 350 oven for 21-23 min until golden. Glaze with remaining melted butter mixed with powdered sugar and vanilla.
Smile and Savour
Friday, August 20, 2010
The Upper Crust
I make no pretenses about ever being one to shop at Saks (on Fifth Avenue or otherwise)or dine on caviar (too salty and weird); however, I had an epiphany this week. Have you ever thought if it was possible to make a macaroon upside down cake? I must say the result was just too fun not to share. This is a fabulous way to use that little bit of packaged cookie dough that is still hanging out in the freezer form the last fundraiser from the cute neighbor kid. In the end you get a great cake with a decadent top cookie crust that is beautiful to eat and look at. I must say I love when the birthday girl gives me some flavors to work with and free rein. Have fun with this one add what you most like to the sugar cookie dough or use another flavor and improvise with a complimenting cake. I found using a spring-form pan lined with parchment and greased worked very well to enable an easy flip-a-roo.
Macaroon Cake
Heat Oven to 350 degrees and prepare 9-10 in spring-form pan with parchment or wax paper across the bottom then spray the pan. This allows you to wash the pan at once instead of storing the cake on the bottom portion and having a cupboard filled with disassembled spring-forms. No they do not require input for you 80's movies junkies
Take left over cookie dough about 1.5 cups and mix in 1 cup sweetened flaked coconut and combine the two together. Press into the bottom of the spring-form pushing it up the sides just slightly to ensure a seal. Place in oven for 5 min while prepping the cake.
Chocolate cake- quite frankly put whatever cake you want to complement the sweet coconut. This recipe is from the Cook's Illustrated baking book. If you like to know why recipes are put together the way they are from a chemical standpoint you will love this series of cook books.
1 1/4 c all purpose flour
12 T soft unsalted butter
1 1/4 c sugar
3 eggs room temp
1/2 t baking soda
1/ t salt
1/4 c Hershey cocoa
1/3 cup boiling water
1/3 c buttermilk- or sour milk
2 t vanilla
Combine boiling water and coco mix into paste and let cool then add buttermilk and vanilla- if you add vanilla while it is still too hot the complex flavor of the undertones won't come through cause they will burn off and you might as well have used the imitation stuff.
Cream butter and sugar 3- 5 min add eggs one at a time beating until fully incorporated in between. In Separate bowl combine dry ingredients and whisk to combine. Add flour mixture to the bowl alternating with cocoa mixture to the creamed mixture in three additions each, beating in between. scrape sides and then make sure all is well. Pour over warm crust and place in 350 oven for 30 min. Check with toothpick for done-ness. remove from oven. cool ten min. Remove sides and flip cake over onto serving plate removing parchment and admire your work. This cake is great warm or cold, and saves you standing over the stove when you want the coconut combo of a German chocolate cake.
Smile and Savour- you earned this one.
Mrs. Brownie
Macaroon Cake
Heat Oven to 350 degrees and prepare 9-10 in spring-form pan with parchment or wax paper across the bottom then spray the pan. This allows you to wash the pan at once instead of storing the cake on the bottom portion and having a cupboard filled with disassembled spring-forms. No they do not require input for you 80's movies junkies
Take left over cookie dough about 1.5 cups and mix in 1 cup sweetened flaked coconut and combine the two together. Press into the bottom of the spring-form pushing it up the sides just slightly to ensure a seal. Place in oven for 5 min while prepping the cake.
Chocolate cake- quite frankly put whatever cake you want to complement the sweet coconut. This recipe is from the Cook's Illustrated baking book. If you like to know why recipes are put together the way they are from a chemical standpoint you will love this series of cook books.
1 1/4 c all purpose flour
12 T soft unsalted butter
1 1/4 c sugar
3 eggs room temp
1/2 t baking soda
1/ t salt
1/4 c Hershey cocoa
1/3 cup boiling water
1/3 c buttermilk- or sour milk
2 t vanilla
Combine boiling water and coco mix into paste and let cool then add buttermilk and vanilla- if you add vanilla while it is still too hot the complex flavor of the undertones won't come through cause they will burn off and you might as well have used the imitation stuff.
Cream butter and sugar 3- 5 min add eggs one at a time beating until fully incorporated in between. In Separate bowl combine dry ingredients and whisk to combine. Add flour mixture to the bowl alternating with cocoa mixture to the creamed mixture in three additions each, beating in between. scrape sides and then make sure all is well. Pour over warm crust and place in 350 oven for 30 min. Check with toothpick for done-ness. remove from oven. cool ten min. Remove sides and flip cake over onto serving plate removing parchment and admire your work. This cake is great warm or cold, and saves you standing over the stove when you want the coconut combo of a German chocolate cake.
Smile and Savour- you earned this one.
Mrs. Brownie
Saturday, July 24, 2010
The Tang of Nostalgia
Last night I had the privilege to give someone a bite from their past.
I don't know if you have ever had a meal or a memory of a recipe that someone you loved made just for you. Whether it was made from scratch by tired hands or specially wrapped from the best little shop, this food just screamed, "I love you". You remember that time when you just couldn't take dealing with the drama any more, and an angel in plain clothes made sure you had that special treat to smooth over all the rough edges.
Our friend had mentioned in passing a few weeks back that he was longing for the long lost sour dough pancakes that his mother would make him. Apparently, she is the only person who had ever made these little delightsome cakes for. Personally I did not even think of making a sour dough pancake, but thought that the juxtaposition of that tangy goodness against a bit of butter and a slathering of sweetness, might be beyond compare. So I started searching the net for recipes. After going through a dozen here is the recipe I came up with. As his family is out for the next few weeks, my hubby and I had him for dinner after what seemed like a pretty terrible week-- hey that is what friends are for. The below left these men with contented stomachs and minds. Hopefully, the golden goodness smoothed those rough edges for him once again, to make the day a little brighter.
Please note I don't keep sour dough starter in my fridge so I just combined 2 c. all purpose flour, 2 c. warm water, 1/2 packet 1.5 tsp yeast and 1/4 c. apple juice to get it going. Cover loosely and set on the counter for 48 hours, adding the rest of the packet and 1/4 c more apple juice after the first 24 hours.
If you have the sour dough mix, or a ready made starter that would probably turn out even better with less prep.
Sour dough Pancakes
3 c. sour dough starter
1/2 c. dry skim milk
1/4 c. brown sugar
1 egg lightly beaten
3 T. melted butter
1/2 t. salt
Mix above together evaluate consistency for pancakes. Mine was too thin so as the griddle reach 325 degrees add 3/4 c pancake mix. If your mix is too thin then add 1t baking soda mixed in 2 T water thinning mix with water or milk until it has the consistency you like.
I served these with hot Italian sausages, honey butter, and syrup with honey dew for dessert. To Rave reviews.
Smile and Savour
PS. If you have a memorable meal or a recipe that you want someone to figure out the recipe for or update a recipe to fit your particular diet let me know. I am always up for a fun culinary challenge.
Love Ms. Brownie
I don't know if you have ever had a meal or a memory of a recipe that someone you loved made just for you. Whether it was made from scratch by tired hands or specially wrapped from the best little shop, this food just screamed, "I love you". You remember that time when you just couldn't take dealing with the drama any more, and an angel in plain clothes made sure you had that special treat to smooth over all the rough edges.
Our friend had mentioned in passing a few weeks back that he was longing for the long lost sour dough pancakes that his mother would make him. Apparently, she is the only person who had ever made these little delightsome cakes for. Personally I did not even think of making a sour dough pancake, but thought that the juxtaposition of that tangy goodness against a bit of butter and a slathering of sweetness, might be beyond compare. So I started searching the net for recipes. After going through a dozen here is the recipe I came up with. As his family is out for the next few weeks, my hubby and I had him for dinner after what seemed like a pretty terrible week-- hey that is what friends are for. The below left these men with contented stomachs and minds. Hopefully, the golden goodness smoothed those rough edges for him once again, to make the day a little brighter.
Please note I don't keep sour dough starter in my fridge so I just combined 2 c. all purpose flour, 2 c. warm water, 1/2 packet 1.5 tsp yeast and 1/4 c. apple juice to get it going. Cover loosely and set on the counter for 48 hours, adding the rest of the packet and 1/4 c more apple juice after the first 24 hours.
If you have the sour dough mix, or a ready made starter that would probably turn out even better with less prep.
Sour dough Pancakes
3 c. sour dough starter
1/2 c. dry skim milk
1/4 c. brown sugar
1 egg lightly beaten
3 T. melted butter
1/2 t. salt
Mix above together evaluate consistency for pancakes. Mine was too thin so as the griddle reach 325 degrees add 3/4 c pancake mix. If your mix is too thin then add 1t baking soda mixed in 2 T water thinning mix with water or milk until it has the consistency you like.
I served these with hot Italian sausages, honey butter, and syrup with honey dew for dessert. To Rave reviews.
Smile and Savour
PS. If you have a memorable meal or a recipe that you want someone to figure out the recipe for or update a recipe to fit your particular diet let me know. I am always up for a fun culinary challenge.
Love Ms. Brownie
Wednesday, June 23, 2010
Content
There is an art to life,
to smiles and frowns.
There is a joy in life,
through ups and downs.
No matter the challenge
the pain or the grief.
Know that love will surround you
if you pray for relief.
There are paths to walk
and sights to view
so lift your weary eyes.
Don't let distress engulf your mind,
let friends wipe the tears you cry.
Life, will take you places,
just wait and see.
Trial is just a blessing in disguise.
Silver Lining Chocolate Bread
Preheat oven to 350 grease and cocoa 9x5 bread pan.
Filling
3 oz cream cheese
1/4 c. brown sugar
1 egg
mix until well combined with no streak
Whisk together
2 1/2 c flour
1 1/2 t Baking Soda
1/2 c. cocoa
1 c. Sugar
1/2 t salt
in a separate bowl mix
1 egg
1/3 c melted butter
1 1/4c sour milk
then lightly combine the two bowls adding chocolate chips or nuts if you like
Pour half of batter into prepared pan. Layer filling then the rest of the batter. Drop pan on counter twice then place in oven for an hour until toothpick comes out clean. Wait 15 min to take bread out of pan.
Remember everything can have a silver lining
and as always Smile and Savour
Your Mrs. Brownie
to smiles and frowns.
There is a joy in life,
through ups and downs.
No matter the challenge
the pain or the grief.
Know that love will surround you
if you pray for relief.
There are paths to walk
and sights to view
so lift your weary eyes.
Don't let distress engulf your mind,
let friends wipe the tears you cry.
Life, will take you places,
just wait and see.
Trial is just a blessing in disguise.
Silver Lining Chocolate Bread
Preheat oven to 350 grease and cocoa 9x5 bread pan.
Filling
3 oz cream cheese
1/4 c. brown sugar
1 egg
mix until well combined with no streak
Whisk together
2 1/2 c flour
1 1/2 t Baking Soda
1/2 c. cocoa
1 c. Sugar
1/2 t salt
in a separate bowl mix
1 egg
1/3 c melted butter
1 1/4c sour milk
then lightly combine the two bowls adding chocolate chips or nuts if you like
Pour half of batter into prepared pan. Layer filling then the rest of the batter. Drop pan on counter twice then place in oven for an hour until toothpick comes out clean. Wait 15 min to take bread out of pan.
Remember everything can have a silver lining
and as always Smile and Savour
Your Mrs. Brownie
Saturday, May 29, 2010
Boy Meets Girl East Meets West
Let me start this entry by saying " I don't like chicken salad." Nonetheless, I must thank all the brave wonderful souls who saved me from trying this recipe. If you question my sanity in serving 40 people a dish I haven't tasted you would be absolutely correct. This is not a good practice, don't engage in it. However, no matter the occasion there are at least two things I know of that I avoid eating unless the very sky is about to collapse around my ankles 1. Mayo- I just don't like it ( I do respect this wonderful ingredient for its ability to bind ingredients together in a way unlike any other. It also is one of those amazing condiments that made in your own blender-or by whisk if you are really ambitious- is just cool to prove that you can actually make. The chemistry of this perfect emulsion is mind boggling, that if you let the dripping oil take its time it will be held tight by a simple mixture of spices egg yolk and vinegar. Lastly, it can lengthen the stride of many sauces, baked goods and salads.Yeah for mayo, that doesn't mean I have to eat or like it.) 2. Macaroni and cheese in ANY of its 7 headed horrific forms. Yes, simply two more testaments that this blog is written by the no excuses for being weird ME.
Back to the story I could not convince a dear friend to give up the chicken salad for her wedding reception, so I made it. It looked beautiful and from what I heard tasted great. I am usually an advocate of the use what you have but in this case the homemade mayo makes it so it doesn't look like it came out of jar. To doctor the jarred stuff add a dash of white pepper, up to 1/4 c lemon juice per normal 32 oz jar, and just a hint of Dijon mustard if you have it on hand.
So here goes the amazing chicken salad that people devoured but I will never know why of my own free will and choice.
PS. The reason for the title is Chinese five spice combine with a very Western Waldorf chicken salad creates a wonderful union, ie. apples love warm spices even in the summer months.
Asian Waldorf Chicken salad- Please adjust ingredient amounts to preference, availability, and taste; we like different texture and ratios for a reason.
2 Cans 12.5 oz chicken
1-2 stalks celery sliced lengthwise then in a very fine chop
Red grapes to your liking cut in half- I used 1/3 lb or about a cup
1 large tart apple grated
Combine in large bowl in separate bowl combine the dressing
1 1/2 t Chinese five spice
1 c mayo
1 T lemon juice
1 t ground fennel
1/3 c plain yogurt
1 T honey or brown sugar
1 T Dijon Mustard
salt and pepper to liking
Whisk well, add to the larger bowl and combine with a spatula until well mated.
Cover place in fridge. Use as desired on salads or sandwiches.
Note: A food processor make this really fast.
You can't take my word for it but this one may surprise you and your company with its unique blend.
Smile and Savour
Mrs. Brownie
Back to the story I could not convince a dear friend to give up the chicken salad for her wedding reception, so I made it. It looked beautiful and from what I heard tasted great. I am usually an advocate of the use what you have but in this case the homemade mayo makes it so it doesn't look like it came out of jar. To doctor the jarred stuff add a dash of white pepper, up to 1/4 c lemon juice per normal 32 oz jar, and just a hint of Dijon mustard if you have it on hand.
So here goes the amazing chicken salad that people devoured but I will never know why of my own free will and choice.
PS. The reason for the title is Chinese five spice combine with a very Western Waldorf chicken salad creates a wonderful union, ie. apples love warm spices even in the summer months.
Asian Waldorf Chicken salad- Please adjust ingredient amounts to preference, availability, and taste; we like different texture and ratios for a reason.
2 Cans 12.5 oz chicken
1-2 stalks celery sliced lengthwise then in a very fine chop
Red grapes to your liking cut in half- I used 1/3 lb or about a cup
1 large tart apple grated
Combine in large bowl in separate bowl combine the dressing
1 1/2 t Chinese five spice
1 c mayo
1 T lemon juice
1 t ground fennel
1/3 c plain yogurt
1 T honey or brown sugar
1 T Dijon Mustard
salt and pepper to liking
Whisk well, add to the larger bowl and combine with a spatula until well mated.
Cover place in fridge. Use as desired on salads or sandwiches.
Note: A food processor make this really fast.
You can't take my word for it but this one may surprise you and your company with its unique blend.
Smile and Savour
Mrs. Brownie
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