Red Cabbage & Rice Soup

I was following a recipe for a Mushroom-Barley soup with cabbage from Fat Free Vegan Kitchen but I was missing ingredients and Nason doesn’t like mushrooms, so I ended up improvising…a lot.  The resulting soup was really good – “one of the best you’ve ever made!” according to Nason.  The red cabbage gives it a nice, deep red color.

INGREDIENTS

– 1/2 C. cooked brown rice
– 4 cups beef stock
– 1 TBSP oil
– 2 medium onions, diced
– 3 cloves garlic, minced
– 1 cup potatoes, diced (whatever you’ve got on hand)
freshly ground black pepper, to taste
salt to taste
– 2 teaspoons minced fresh thyme (or 1 tsp. dried)
– 2 tablespoons dry white wine
– 1/2 of a red cabbage, shredded
– 1 teaspoon paprika
– water

PROCESS

1)  Add 1 TBSP oil to a non-stick skillet over medium-high heat.  Add the onion and cook until it softens and begins to brown.
2)  Add the garlic and potatoes and a little salt and pepper, reduce the heat, cover, and cook, stirring regularly, about 3 to 4 minutes.
3)  Add the thyme and white wine and cook until the alcohol cooks off.
4)  Add beef stock, sliced cabbage and paprika.  Bring to a boil, reduce heat, and cover.  Simmer for 30 minutes until the cabbage is tender, adding water gradually if it gets too thick.

Published in: on February 21, 2010 at 5:01 pm  Leave a Comment  
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Chicken with White Wine and Parsley

A really easy entree and a classic preparation that is easily adaptable and quick – great for a weeknight dinner.  Mom had added mushrooms and garlic to oil first.  You could essentially add anything.

INGREDIENTS

– 1/4 C. flour
– 1 lb. chicken breasts
– 3 TBSP olive oil
– 3/4 C. white wine or chicken stock
– freshly squeezed juice from 1/2 lemon
– 2 TBSP flat parsley, roughly chopped

PROCESS

1.  Coat chicken with flour.
2.  Heat 1 TBSP oil in skillet over medium high heat.  When oil is hot, cook chicken until done.  Put on plate.
3.  Pour wine and lemon juice into pan to deglaze, cook over high heat until reduced and consistency is thick enough to coat the back of a spoon.  Season with salt and pepper.
4.  Add fresh parsley and cooked chicken to pan.

Published in: on February 21, 2010 at 4:47 pm  Leave a Comment  
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Peggy’s Spinach Salad

Easy, yummy salad.  Can add chicken, etc. to make an entree.

INGREDIENTS

Dressing (If possible, mix day before in jar and shake well.)
– 1 C oil
– ¾  C sugar
– 1/3 C  ketchup
– ¼ C vinegar
– 1 med onion, grated
– 1 t Worcestershire sauce
– salt to taste

Salad (amounts are flexible)
– 1 lb spinach
– 14 oz can bean sprouts, drained – I use fresh
– 5 oz sliced water chestnuts
– 4 hard boiled eggs, sliced
– 12 slices cooked bacon, crumbled (optional)

PROCESS

Assemble ingredients in a bowl and toss with dressing.

Published in: on February 21, 2010 at 3:41 pm  Leave a Comment  
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Priscilla’s Bread Recipe

This recipe makes a good, basic white bread.  Very easy.  Came from Aunt Priscilla (Eisenhaure) Brown.

INGREDIENTS

– 2 Cups warm water
– 2 Tbs oil
– 2 Tbs sugar
– 1 Tbs  salt
– 1-2 packets of yeast
– Flour

PROCESS

1.  Sprinkle yeast on warm water.  Wait until yeast bubbles (about 10 min).
2.  Add 10 Tbs flour – gently stir.
3.  Continue to add flour until dry enough to remove from bowl to floured surface then knead more flour in, a little at a time until you can stick your fingers into the dough and they come out fairly UNsticky!
4.  Move dough to an oiled bowl, cover with plastic wrap or damp towel and let rise in bowl until doubled in size.
5.  Punch down dough and put into shape of bread you desire in a baking tin.
6.  Bake at 375 until top is brown.  Let cool slightly and serve.

Published in: on February 21, 2010 at 3:24 pm  Leave a Comment  
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Robust Kale Soup

This is my evolving combination of a bunch of different recipes.  It’s easy, hearty, and yummy.  You can make it as spicy as you want depending on the spices you add and what kind of sausage you use (chorizo is going to give it a kick).

INGREDIENTS

– 1 yellow onion, 1/2 diced fine, 1/2 sliced
– 1 tsp Emeril’s Essence (or a mix of thyme, oregano, paprika, garlic powder, pepper, cayenne pepper)
– 1 bay leaf
– 1 package chorizo (or other sausage), sliced
– 1 potato, turnip, parsnip or other root veggie, cubed 1/2″
– 1 bottle beer
– 1 can chick peas or kidney beans
– 4 cups veggie/chicken stock (can also use beef)
– 1 lb. Kale, coarsely chopped
– salt and pepper to taste

PROCESS

1.  Heat a TBSP of butter or veggie oil in a dutch oven on medium high heat.  Add diced onions and cook until soft and fragrant.
2.  Add root vegetables, Emeril’s Essence and bay leaf and stir.
3.  Add chorizo, cook for a few minutes and stir constantly.
4.  Deglaze the pan by pouring in all the beer.  Add stock and kale.  Cover.  Bring to a boil then reduce heat to medium low or low (just at a simmer).  Cook for 20 – 30 minutes and serve.

Note: the longer you cook the soup, the more the flavors blend.  This soup is really tasty the day after as well!

Published in: on February 16, 2010 at 2:36 pm  Leave a Comment  
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