Free Cooking Programs
Polish Potato Chowder About 2 +1/2 quarts yield 1+ ¼ cups diced onion ½ cup celery ½ cup red bell pepper ½ cup sliced mushroom 1+1/2 cups cabbage sliced thin and short 2T chopped garlic 3+ cups cooked mashed potatoes 1# small diced red potatoes ¼ pound diced raw bacon-trimmed ½# cooked sliced Kielbasa sausage ½ # diced Krakus Ham 3 cups chicken stock 1 quart whole milk 6T cornstarch ¼ cup chopped parsley 1T dried marjoram 1t sea salt ½ t white pepper 1T dry mustard 4oz corn oil or canola oil In a 1 gallon soup pot saute the celery, bacon, ham and sausage first. When bacon is about ½ done add onion and bell pepper. When onions start to turn translucent add mushrooms. Several minutes later add garlic. After another minute or so add the diced potatoes to the pot. In a small bowl mix cornstarch with just enough water to make a runny mix with it. Add milk and chicken stock to soup pot. Add seasonings, when soup simmers for several minutes whip into the soup while stirring the cornstarch mix and mashed potatoes. When the soup simmers again for several minutes add cabbage, simmer for another 5-6 minutes until cabbage wilts and diced potatoes soften. Add chopped parsley last and mix in before serving. Thicken or thin as you see fit. Can be served with bread, crackers, croutons or biscuits. When cooled, store in clean container, sealed air tight at 40 degrees or less in your refrigerator.
GAZPACHO 4-5 nice sized plum tomatoes -ripe & diced 1 medium cucumber-seeded & diced 1 medium Pablano bell pepper seeded & diced 1 medium yellow bell pepper- diced 1 medium red onion diced 16oz tomato juice 16oz V8 or similar vegetable juice 1/2 T salt 1/2 T black pepper 1/2 T Chili Powder 1 small Jalapeno seeded & minced small 1T chopped garlic 1/4 bunch chopped fresh cilantro OPTIONAL-fresh oregano 2 sprigs cleaned OPTIONAL-2 stalks celery-diced
In a 4 quart or larger mixing bowl place tomato & vegetable juice, all seasonings, garlic, fresh herb(s) and jalapeno. Mix well and chill. Cut and dice your vegetables. Try to cut them in a uniform size. A good measuring stick is: How many fit on your soup spoon at one time? If the answer is one, consider cutting them smaller:) Add the diced vegetable to the broth, mix well again, cover and chill well. This recipe works well folded into Spanish, Cajun or Mexican rice pilafs. Shelf life is about 6-7 days before noticeable deterioration of vegetables occurs. If you notice any froth or air bubbles/carbonation in the soup after it has been refrigerated, dispose of and sanitize utensils. This is a sure sign of spoilage. Cream of Broccoli and Cheddar 1/4# peeled thin sliced carrots 1/3 cup thin sliced celery 2/3 cup small diced onion 1+1/4# broccoli crowns chopped small & stems sliced thin-peeled 4oz chopped frozen spinach squeezed dry or 4oz fresh baby spinach 2oz thin sliced mushroom 4oz peeled thin sliced potato 1+ 1/2 T fresh chopped garlic 1 cup H&H cream 1 quart chicken broth 4oz shredded sharp cheddar, yellow or white either will be fine
1T dry basil 3T chopped parsley fresh 1/2T ground black pepper 1+1/2 T salt-TO TASTE! 1T marjoram
1/4t Nutmeg 1t English mustard(powder) Saute carrots and celery in enough vegetable or corn oil to prevent sticking in a 1 gallon pot. Several minutes later add the onion, several minutes later add the mushrooms and follow lastly with the garlic. Add the potatoes, cover with the chicken stock and bring to a boil. when the carrots START to become soft, add the broccoli thin sliced stems first. Give them a head start, and finish off by adding the broccoli buds and spinach. When the carrots and potato mash evenly and easily into a paste by pressing on them with any kitchen utensil like a spoon or fork, remove from the fire and begin to puree your soup base in a blender until smooth. Straining is an option for a smoother texture. Return to pot. Season, add H&H(optional-more stock can be used), simmer, adjust seasonings, whip in cheddar cheese(optional). Save a bit or shred more for a garnish when serving. Adjust thickness of soup-add stock to thin it down. Your soup should be a nice brighter green color when done. The darker the green color, the harsher the soup will ultimately taste. Store at 40 degrees or lower, covered, in sanitized airtight container after cooling soup to at least room temperature or lower(preferred). Soup will cool quicker in refrigerator if left uncovered for a couple of hours in cooler before sealing for extended storage. Average shelf life 1 week-10 days max. This recipe will make about 9 cups of soup. STEWED BLACK BEANS-THE BASE
1# DRY BLACK BEANS-not soaked 48oz. WATER -
1T salt - 12oz Tomato Juice - 1/2 T black Pepper 1T Granulated Onion - 1 + 1/2 T Cajun Seasoning or Blackening Seasoning 1T Granulated Garlic
Simmer slow until beans are tender, stir regularly. If mix is getting thick and beans are still a bit hard, add discretionary amount of water to it and continue simmering. Avoid boiling, if pot can be covered, even better. Cool quickly in a cold water bath or spread out in a pan and slide into refrigerator if not used at that time. Shelf life is a solid 6-7 days when cooled, covered and refrigerated promptly. Dried spices like onion and garlic will extent shelf like. Fresh will deteriorate and hasten spoiling for intended use for following recipes. BLACK BEAN CHICKEN CHOWDER
1/4 BUNCH CELERY, CLEANED AND DICED 1 LARGE RED OR YELLOW OR ONE EACH SMALL DICED SAME SIZE 1 MEDIUM LARGE ONION DICED - 1/4 POUND SLICED MUSHROOMS -
1T Fresh Garlic Chopped In 3oz Olive Oil Sauté in order until translucent the vegetables. Then Add: One 26oz. can crushed tomatoes
One 12 oz. can small diced tomatoes
48oz Chicken Stock 4 cups cooked black beans (recipe is above)
3 cups tomato juice or V8 Juice - 1/2 T ground Cumin - 1 bay leaves
1/2 T salt 1/4 T black Pepper 1t Marjoram 1t Basil 3 cups diced chicken meat cooked- boneless & skinless When soup comes off the fire add ¼ of a large bunch chopped
fresh cilantro, oregano leaves, or green onion if you please. THE BLACK BEAN RECIPE CAN BE A STAND ALONE SIDE DISH, FOLDED INTO RICE BAYOU STYLE, ADD MEAT TO IT FOR BRUNCH LIKE BACON, HAM, SHELLFISH, SAUSAGE, PORK, TURKEY, ETC.
CREAM OF POTATO & LEEK SOUP
2# PEELED IDAHO OR RUSSET POTATOES, SLICED ABOUT 3/8 INCH THICK 1/2 # DICED WHITE ONION SLICED OR DICED 1 LARGE WHITE MUSHROOM SLICED THIN 1/4 # SLICED LEEK-WHITE END 1/4# PARSNIP PEELED AND SLICED THIN 4oz RAW BUTTER ( or 3 oz. veg/corn oil. your choice) IN A 1 GALLON SAUCE POT BOIL POTATOES UNTIL ALMOST DONE IN 1 QUART OF CHICKEN STOCK (OR WATER FOR VEGETARIAN VERSION). IN A SAUTE SKILLET; SAUTE THE PARSNIPS AND ONION FIRST UNTIL ONIONS ARE TRANSLUCENT, ADD MUSHROOMS AND LEEKS AND SAUTE UNTIL LEEKS AND MUSHROOM WILT. ADD ALL TO THE BOILING POTATOES. SIMMER UNTIL EVERYTHING IS WELL DONE AND EASY TO PUREE IN A FOOD PROCESSOR. PUREE AND ADD BACK TO SOUP/SAUCE POT. ADD 1 PINT H&H CREAM,
1/4t NUTMEG 1/2t WHITE PEPPER GROUND
2T DRY OR FRESH CHOPPED PARSLEY (CHERVIL IS ALSO A GOOD CHOICE) DICE 1# OF POTATOES PEELED, SMALL, ABOUT 3/8 INCH SQUARE. SPLIT IN TWO PIECES LENGTHWISE THE REST OF THE LEEK (GREEN PART ABOUT 6OZ.) AND SLICE THIN, ABOUT 1/4 INCH WIDE. SAUTE THE LEEKS IN ABOUT 2oz BUTTER, ADD DICED POTATOES AND CONTINUE SAUTEING. ADD TO THE SOUP, AND BRING TO A SIMMER FOR ABOUT 10 MINUTES. STIR WITH A WOODEN SPOON OR HEAT TREATED RUBBER SPATULA TO HELP PREVENT ACCIDENTAL SCORCHING.
FREEZES WELL. CHICKEN OR SEAFOOD, PASTA OR VEGETABLES CAN BE ADDED FOR A HEARTIER MEAL. THIN BY ADDING A BIT OF STOCK, WATER OR MILK, OR CHICKEN STOCK IF YOU WISH. ADJUST YOUR SEASONINGS AS YOU SEE FIT TO MATCH YOUR TASTE
(BASIL, GARLIC, MARJORAM, CHIVES).