Using What You Have

I had been “under the weather” for several days.  Not enough to completely incapacitate me, mind you, but enough that I did not leave the house, needed frequent rest periods, and felt listless & accomplished little.

Add to this the growing demands of the month ahead, I knew if I didn’t recuperate soon, this old girl was going to be in hot water for sure.

My daughter was headed this way from college for a visit.  I really like to cook for her when she is home.  After years of home cooked meals, she is now the one who has to make do each day.  I think she appreciates her mother more now than then.

She often calls me for cooking advice, and has had more than a few successes AND disasters in the kitchen.  I’m proud of her trial & error mentality.  I’ve learned as much from my goof-ups as I have my successes.

Since I keep a pantry full of shelf stable items on hand for my recipes, I didn’t have to run to the store for dinner.  As soon as one of these pantry items is used, I replace it with the next grocery shop.  I also rotate the cans pulling the ones closer to the front that will expire sooner.

Emily loves soup and we are in those chilly days when this dish is welcome.  Some pre-cooked bacon from the freezer & fresh potatoes & onions were the foundation for my soup.  I then looked to my pantry for canned veges & evaporated milk to make a delicious corn chowder.  It was sooo good.

I guess the spiritual lesson in all this is making the most of what the Lord gives you, using your gifts & abilities to minister to one another, and being grateful for what you have.

I’m Sue Murphy gratefully & Confectionately  Yours!

CORN CHOWDER


5 slices bacon, fried crisp and crumbled 
1 (16-oz.) can creamed corn
1 med. onion, chopped
 1 (12-oz.) can evaporated milk
3 c. potatoes, diced
1/2 c. fresh milk
2 c. water 
dried parsley
1 chicken bouillon cube or equivalent (I use chicken soup base)
instant potato flakes, optional


Cook bacon until crisp. Set aside and saute onions in bacon drippings until soft. Add potatoes, water, and soup base mix. 


Bring to a boil. Reduce heat, cover and simmer 12-15 minutes until potatoes are tender. Add corn and milk; heat thoroughly. 


If you want a thicker soup, add instant potato flakes, a tablespoon at a time until desired consistency is reached. Add parsley and garnish with bacon.


Note: I cannot stress enough how much I rely on soup base to flavor soups, gravies and sauces. The concentration can be adjusted to achieve the "rich broth" I refer to in many of my recipes.


Precooked bacon works well for this recipe.  I keep it in the freezer, microwave it 30 seconds or so to re-crisp &  continue with the recipe.


Every so often, I DO buy uncooked bacon.  I lay in a single layer on a cookie sheet and BAKE it at 350 degrees until crisp. I save the drippings & refrigerate them in a jar for later use to flavor soups, green beans, & good ol' soup beans.

Not so secret recipes

 Hi WEEC listeners,

Below is the soup & cookie  recipe mentioned on today's segment.  

Cheesy Tortilla Soup 1/4 cup butter OR margarine 1/4 cup all-purpose flour 3 cups chicken broth 1 cup milk 8 oz. Velveeta process cheese food - cubed 10 oz. can Ro*Tel® tomatoes and chilies 2 cups cooked, shredded chicken 1 tsp. cumin 1 tsp. chili powder 1-3 tsp. chicken soup base, to taste pepper – to taste Dried cilantro, to taste flour tortillas – as needed, about 4 - 6 shredded Colby Jack cheese OR Mexican blend cheese – as needed

-In a pot, melt butter over medium heat. Stir in flour and cook, stirring often, for 3 minutes. -Slowly whisk in small amounts of chicken broth at a time, then whisk in milk. -Reduce heat to low and stir in Velveeta cubes; stir until melted. -Stir in Ro*Tel, chicken, and spices. -Once soup is heated through, it is ready to serve at this point. However, if you wish to make tortilla strips, it can sit over low heat while they are made. Stir the soup occasionally. -For tortilla strips, cut tortillas into strips and deep-fry in 350 degree vegetable or peanut oil until golden, then drain on cooling racks. -Spoon a ladleful of soup into a bowl, add a handful of shredded cheese, then spoon another ladleful of soup over cheese. Sprinkle tortilla strips over top. Repeat for remaining servings. Note-I did not use the butter and I increased the flour a bit.  I whisked it into the chicken broth and heated until boiling, stirring constantly.  When mixture was thickened, I added the Rotel, and cheese (I had actually made cheese sauce with Velvetta and cream cheese & I used that.) (See pretzels and cheese sauce recipe inBaking a Memory. (my cookbook)  Turn down the heat to very low, add the milk, and chili powder and cumin.  Taste and add enough soup base to taste along with the pepper and cilantro.  It was wonderful! Not-so secret Crispy Chocolate Chip Cookies Twenty-three years ago these cookies were delivered to my door after the birth of my daughter.  My friend would not share the recipe as it was a family recipe, BUT with a little perseverance, I finally discovered a recipe that leads me to believe the secret is out!!                 Enjoy!! Crispy CC Cookies Ingredients: ·                     1/2 cup butter ·                     1 cup sugar ·                     1 egg ·                     1 teaspoon vanilla ·                     1 1/4 cup flour ·                     1/2 teaspoon baking soda ·                     1/4 teaspoon salt ·                     2 cups Rice Krispies or Special K cereal ·                     1 cup semi-sweet chocolate chips ·                     1 cup chopped nuts, optional   Method: 1.            Beat butter and sugar together until well blended. 2.            Add egg and vanilla and beat until smooth. 3.            Combine flour, soda and salt.   4.            Add to creamed sugar mixture and mix until combined. 5.            Stir in rice cereal and chocolate chips (and nuts).  6.            Drop by tablespoon onto parchment lined cookie sheets. 7.            Bake at 350° F for  10-12 minutes...or until lightly browned. 8.            Allow to cool for several minutes, and then transfer cookies to wire rack to cool completely.  Or better still...eat them warm!           Yield: about 3 dozen fair-sized cookies. Confectionately  Yours, Sue

Leftovers

As I ponder these segments on food, friends, & hospitality…the idea of leftovers came to mind.  We all have them, and they are not all food related either.

The idea is what to do with life that is LEFT after the life you knew is OVER.   Life is not stagnant.  It is constantly changing, & we humans do NOT like change unless it is OUR choice. 

After the sudden death of my husband, I had to totally regroup & figure out who I was, & where to begin from that point on.  I’m still not sure of this some days*grin* but, what I am sure of is that the truth is God’s Word, the bible is a lamp unto my feet, & a light unto my path.

I have also learned that people & activity DO help us get through this life!!  Finding something to do & someone understanding to do it with make a difference.  If you can find something to do for someone else, that is even better. 

I recently invited 3 couples over for dinner after the Thanksgiving holiday for a “leftover” party.  They had all extended hospitality to me at one time or another & I wanted to reciprocate. 

Now I could have argued with myself that being widowed & having couples over might be a little odd, BUT in entertaining folks in my home for years, I have observed that the menfolk usually gravitate to subjects & locale such as the big game on TV, while the women group and gab away at things that interest them. 

That is exactly what happened that fun evening.  Now my purpose was twofold.  I love company & I had lots of leftovers from that Thanksgiving meal.  

I served a Turkey Pot Pie soup that used up all of the turkey, gravy, green beans, corn & mashed potatoes from our Thanksgiving meal.  Cranberry apple relish complimented it perfectly.

I cut out little shapes from a frozen pie crust, baking it as the garnish scattered over the top of the soup.  They were very easy & a conversation starter for sure.  People do notice those little details I love so much.

Here is the recipe mentioned on today's segment from WEEC 100.7 FM in the Springfield, OH area.  You can even listen online to this wonderful Christian radio station!!  :-)

Chicken Pot Pie Soup

Ingredients

4 medium russet potatoes, peeled and diced
2 quarts water
1 1/2 pounds boneless, skinless chicken breast, split
1 tablespoon bouillon flavoring
2 T. vegetable oil
1/2 small white onion, diced (1/4 cup)
2 stalks celery (1/2 cup), diced
2 carrots diced
1/2 cup all-purpose flour
1-2 tsp poultry seasoning, to taste
1 teaspoon cracked black pepper
1 1/2 pounds frozen mixed vegetables (I used the leftover green bean, mashed potatoes & corn)
1 cup heavy cream
Pinch sea salt
1 store-bought pie crust
Directions
Add diced potatoes to a large bowl filled with cold water. Set aside.

Bring 2 quarts of water to a boil. Add chicken, reduce heat to a simmer and allow to poach; about 8 to 10 minutes. Remove the chicken to a plate to cool. Continue to simmer the broth, adding the bouillon until reduced by half, about 10 more minutes. Dice the chicken when cooled.

In a large skillet, heat the oil over medium-high heat. Add the onions and the celery cooking until translucent, 2 minutes. Stir in the flour and whisk until it forms a roux. Add the Italian seasoning and pepper; cook for 3 more minutes.

Whisk the roux into the broth and bring back up to a boil. Drain the potatoes. Add the potatoes and the chicken to the broth over low heat. Stir in the frozen vegetables. Place a lid on top and simmer until the potatoes are tender, about 15 minutes. Stir in cream and a pinch of sea salt and cook for 5 more minutes.

Preheat the oven as directed on the pie crust package.

Lay the pie crust on a baking sheet and place into the oven. Cook according to package instructions, or until the pie crust is golden brown. When the crust has cooled, break up into pieces. (I used little cookie cutters to make shapes.)

Ladle the soup into bowls and garnish with the pie crust.

Taco Soup

Good morning WEEC listeners!!  Todays recipe will warm your heart AND your tummy on this cold Fall morning.  I'm also posting the Cranberry Apple Bread I mentioned on Monday's segment. (I got distracted & forgot to post)  :-)

TACO SOUP
1 lb. ground beef, browned and drained
1 pkg. taco seasoning mix
chopped onions and peppers, to taste
1 pkg. ranch dressing mix
1 (16-oz.) can whole kernel corn grated cheese, for garnish
3 (16-oz.) cans pinto beans, undrained
3 (16-oz.) cans stewed tomatoes, undrained
5-6 c. water
grated cheese, for garnish
In a large pot,brown ground beef with onions and peppers. Drain well. Add the rest of the ingredients, breaking up stewed tomatoes into small pieces. 
Simmer for 20-30 minutes. To serve, top with cheese if desired. Makes 2 1/2 quarts soup.

Note: I am always on the lookout for easy recipes that reheat and freeze well. This soup fits the bill and is even better the next day.


APPLE CRANBERRY BREAD
2 eggs 
1/2 tsp. salt
1-1/4 c. sugar 
1/2 tsp. baking soda
1-1/2 tsp. baking powder
2 T. canola or vegetable oil 
1/4 c. pineapple juice
1-1/2 c. all purpose flour
2 c. tart apples, peeled and chopped

1 c. fresh or frozen cranberries

1 tsp. ground cinnamon 
1/2 c. walnuts

In a mixing bowl, beat the eggs,sugar, and oil. Combine the flour, baking powder, 

cinnamon, salt, and baking soda. Add to egg mixture until just combined. 

Add 

pineapple juice and stir in the apples, cranberries and nuts. Spray an 8 in. x 4 in. loaf 

pan coated liberally with non-stick cooking spray. 

Bake at 350° oven for 50-60 minutes or

until a toothpick inserted near the center comes out clean. Cool for 10 minutes before 

removing from pan to a wire rack to cool completely. Run a knife around the edges of the pan before removing.  Yield: 1 loaf or 6-7 mini loaves

Note: This loaf freezes well and can also be baked in smaller individual loaf pans.
Decrease the baking time to 25-30 minutes, but test for doneness before time allowed 

and adjust baking time as needed. Wrap well in plastic wrap and place in a freezer bag

for up to 2 months. Be sure to label and date your baked goods.

The amount of pineapple juice required in this recipes is about the amount one can drain off a can of pineapple chunks.  When I open a can for another recipe, I freeze the drained juice to use in this bread.

Hello WEEC listeners-


Today's recipe is the one I took my pastor for his birthday.  


HAM AND BEAN SOUP
1 lb. dried beans (pinto or navy)
1 c. chopped celery
A meaty ham bone or smoked ham hocks
1 large onion, finely chopped
1 T. chicken soup base or to taste
1-2 c. ham, chopped
1 tsp. ham soup base or drippings from leftover ham
2 T. dried parsley
1/2 c. shredded carrot
2 cloves garlic, minced
1.2 tsp. pepper


Wash and pick through beans discarding any blemished or shriveled ones. Place in a large bowl and cover beans with water, about 3 quarts. Allow to sit overnight. 


For a quicker method, you may also place beans in pot, cover with water and bring to a boil.  Remove from heat and allow to sit for 2 hours.


Drain soaked beans and cover with fresh water, about 2 inches higher than level of beans. Add the ham bone, vegetables, and seasonings. 


Heat to boiling, then reduce heat and simmer until beans are tender, about 1-2 hours. Taste the broth and adjust seasonings during cooking by adding additional soup base or garlic to taste. Add additional water, if needed. 


Soup should be salty enough due to the soup base and ham. Serve with hot corn bread. This soup may also be cooked for several hours in a crockpot and it also freezes well.


Note: I purposefully buy ham with a bone just for this dish. The little bits of meat leftover from a ham dinner also find their way into the soup pot along with the
concentrated drippings in the bottom of the pan. This is what I consider real comfort food.

                                         Confectionately  Yours,

Sue

Corn Chowder

Hi WEEC Listeners,


Here is the recipe shared today on Circle of Friends.  :-)


CORN CHOWDER


5 slices bacon, fried crisp and crumbled 
1 (16-oz.) can creamed corn
1 med. onion, chopped
 1 (12-oz.) can evaporated milk
3 c. potatoes, diced
1/2 c. fresh milk
2 c. water 
dried parsley
1 chicken bouillon cube or equivalent (I use chicken soup base)
instant potato flakes, optional


Cook bacon until crisp. Set aside and saute onions in bacon drippings until soft. Add potatoes, water, and soup base mix. 


Bring to a boil. Reduce heat, cover and simmer 12-15 minutes until potatoes are tender. Add corn and milk; heat thoroughly. 


If you want a thicker soup, add instant potato flakes, a tablespoon at a time until desired consistency is reached. Add parsley and garnish with bacon.


Note: I cannot stress enough how much I rely on soup base to flavor soups, gravies and sauces. The concentration can be adjusted to achieve the "rich broth" I refer to in many of my recipes.


Precooked bacon works well for this recipe.  I keep it in the freezer, microwave it 30 seconds or so to re-crisp &  continue with the recipe.


Every so often, I DO buy uncooked bacon.  I lay in a single layer on a cookie sheet and BAKE it at 350 degrees until crisp. I save the drippings & refrigerate them in a jar for later use to flavor soups, green beans, & good ol' soup beans.


Confectionately Yours,


Sue

Cheesy Tortilla Soup

 Hi WEEC listeners,

Below is the soup recipe mentioned on today's segment.  The cookie recipe is farther on down the blog.  I sure hope you enjoy them both.

Cheesy Tortilla Soup 1/4 cup butter OR margarine 1/4 cup all-purpose flour 3 cups chicken broth 1 cup milk 8 oz. Velveeta process cheese food - cubed 10 oz. can Ro*Tel® tomatoes and chilies 2 cups cooked, shredded chicken 1 tsp. cumin 1 tsp. chili powder 1-3 tsp. chicken soup base, to taste pepper – to taste Dried cilantro, to taste flour tortillas – as needed, about 4 - 6 shredded Colby Jack cheese OR Mexican blend cheese – as needed

-In a pot, melt butter over medium heat. Stir in flour and cook, stirring often, for 3 minutes. -Slowly whisk in small amounts of chicken broth at a time, then whisk in milk. -Reduce heat to low and stir in Velveeta cubes; stir until melted. -Stir in Ro*Tel, chicken, and spices. -Once soup is heated through, it is ready to serve at this point. However, if you wish to make tortilla strips, it can sit over low heat while they are made. Stir the soup occasionally. -For tortilla strips, cut tortillas into strips and deep-fry in 350 degree vegetable or peanut oil until golden, then drain on cooling racks. -Spoon a ladleful of soup into a bowl, add a handful of shredded cheese, then spoon another ladleful of soup over cheese. Sprinkle tortilla strips over top. Repeat for remaining servings. Note-I did not use the butter and I increased the flour a bit.  I whisked it into the chicken broth and heated until boiling, stirring constantly.  When mixture was thickened, I added the Rotel, and cheese (I had actually made cheese sauce with Velvetta and cream cheese & I used that.) (See pretzels and cheese sauce recipe in Baking a Memory. (my cookbook)  Turn down the heat to very low, add the milk, and chili powder and cumin.  Taste and add enough soup base to taste along with the pepper and cilantro.  It was wonderful! Confectionately Yours,  Sue

Texas Tortilla

Hi all....I shared today on WEEC how I overcame a bitter attitude over living in Texas in spite of the many blessings I experienced there.  This recipe is one of them.  :-)

TEXAS TORTILLA SOUP

2 T. margarine

1 tsp. each:ground cumin, chili powder, & lemon pepper

non stick cooking spray
1 large onion, chopped

1-2 tsp. hot pepper sauce

1 fresh jalapeno, seeded and finely chopped

1/2 c. flour

5 c. rich chicken broth
4 cloves garlic, minced
3 carrots, finely chopped oil for frying
6 stalks celery, finely chopped
1 lb. boned, diced chicken (partially frozen dices easier)

8 corn tortillas

Sour cream & grated cheddar for topping-optional

Prepare all vegetables in advance. Dice chicken last to prevent cross contamination

from meat. In a large soup pot, melt margarine and add chicken. Spray liberally with

nonstick spray. Cook, stirring often until chicken is no longer pink. Add onion, celery,

carrots, and garlic. Simmer for 5 minutes. Add a little broth if needed to keep from

sticking. Stir in cumin,chili powder, and lemon pepper. Add tomatoes and 4 cups of

the broth. Mix remaining broth and flour together, then stir into the rest of the

ingredients. Simmer 20-30 minutes until soup has thickened and vegetables are

tender. Using a pizza wheel, cut tortillas into thin strips. Fry in oil until golden brown.  Watch carefully, these cook pretty fast.

To serve-Top soup with tortillas, grated cheese and a dollop of sour cream. Makes 2 quarts. Corn chips are a quick substitute for the fried tortillas.

Note: After trying this soup in a restaurant, I requested and was refused the recipe.

My understanding waiter (I left a big tip) gave me the ingredients. After a little bit of tinkering, I came up with this soup, which I think is even better than the one I remember. It's a great way to get your veges and I make it for my friend Leah almost every time we get together. It's her favorite!

Circle Of Friends Recipe

Recently a close friend of mine came down with a really bad case of the flu.  I found out about it when the worst was over and she was ready to face eating something.  I love to cook for my friends and I love the challenge of using what I have on hand.

Hmmm….what to make?  I realized I had a frozen rotisserie chicken leftover in the freezer.

 My friend loves brown rice and I know that is gentle food to an irritated stomach.  A few basic steps, and this soup was born.  It is now her new favorite.

Chicken & Brown Rice Soup

Rotisserie Chicken-(leftovers are fine)
water 4-5 cups
1-2 T. Chicken Soup Base
1 cup brown rice, uncooked
½ cup celery, chopped
1.2 c. carrots, chopped
dried parsley

I simmered the entire chicken, bones and all, in a large stock pot with about 4-5 cups water for about a hour.  The broth was not concentrated enough to give me the flavor I wanted, so I added to taste a product called Chicken Soup Base.  I use this a lot!! Find it in the soup section of the grocery store. It comes in other flavors like ham and beef, too.  It is more concentrated and less salty than bouillon.

Strain the broth. I added a tbsp or so, to taste, to the strained broth to make a rich stock, then cooked the brown rice in the chicken stock 2 ½ c to 1 c dry brown rice. Set aside the meat to chop up and add to the finished soup.

Simmer about 45 minutes.  Toss in chopped celery and carrot during the cooking time for extra flavor, color contrast, and nutrition.

Add some dried parsley and the chicken.  The leftover broth and ¼ cup all purpose flour was mixed together and added to thicken the soup.