This week, a very fresh summer “soup” - and a call for Chili recipes!
(This is my first post after switching to Linux - big learning curve, and hope everything comes through!)
If you would like to be on or off of this weekly cooking ping-list, please send a private message.
-JT
A well-know soup brand used to have a gazpacho soup occasionally.
I would open a can in a large pan. I would use the emptied can to measure a full can of minute rice and a full can of cooked ground beef to add to the soup. Medium heat until the rice was tender.
It made a good flavored ‘Hispanic rice’ meal.
California Chili
2 lbs. ground beef
2 cups chopped onions
1 cup chopped green pepper
2 cloves garlic
1/4 cup chili powder
1 tsp salt
1 tsp paprika
1 tsp oregano
1 Tbsp ground cumin
1-2 tsp tabasco sauce
1 tsp instant coffee
1 can stewed tomatoes (16oz)
1 can tomato sauce (8oz)
1 cup red wine or water
2 cans chili beans (30oz ea)
Brown meat, drain, add all the ingredients and slowly bring to a boil. Let it simmer uncovered for 45 minutes to 1 hour. Enjoy.
1 qt. tomato juice
3 onions
2 big spoons of lard
10 lbs burger meat
5 or 6 garlic buttons/cloves
3/4 cup paprika
3/4 cup chili powder
Saute the onions in the lard till tender. Add everything together except the chili powder. Bake in the oven for 3 hrs. 300 - 350 degrees. Add chili powder, and cook another 20 minutes. Then take the pan out and let it cool, cut, wrap and freeze.
This is good as is just add half a cup of beans to half a cup of chili in a bowl. Throw in some crackers, and fresh onions, cheese, sour cream whatever.
Some times, I take a brick out of the freezer and put it into the crock pot, add some chili beans, or kidney beans, and a can of stewed tomatoes, or tomato sauce, green peppers, or hot peppers. Some times I like thick chili, and sometimes I like it to be like soup.
This also makes a pretty good chili Mac just spoon it over spaghetti.
My husband and I really liked this gazpacho. I did not strain it as we like it to be chunky.
https://food52.com/recipes/18052-eleven-madison-park-s-strawberry-gazpacho
I increase the spice in this chili to our taste. I like butternut squash in anything.
I also do this when I want to use up a rotisserie chicken. Once I used a local chocolate malted type of beer, but could not find the beer again. I guess it wasn’t a big hit at the pub.
https://food52.com/recipes/15924-holy-mole-chicken-chili#comments
I love green gazpacho. But prefer it a bit chunky. I make garlic croutons to top it off, along with some diced heirloom tomatoes and a bit of shredded Jack cheese. Yum. That’s for dinner tomorrow.
Mango and chile serrano posicles!
There is little I do not eat or wouldn’t try. Organ meat and cold soup are exceptions.
It’s been 102F to 107F since Monday here in Sacramento. Perfect weather for homemade Gazpacho soup. I added some garlic croutons to the top and a few Sesame sticks from Trader Joes. Those Sesame Sticks are also a great salad topping.
Trader-Joes-Sesame-Sticks
https://www.amazon.com/Trader-Joes-Sesame-Sticks-Pack/dp/B00EG9GAFA
Here’s a recipe I’ve developed and use. Homemade Mexican Chorizo. Homemade from scratch, so you know what’s in it.
Homemade Mexican Chorizo
1-lb ground pork (sometimes I use ground turkey)
1/4 cup cider vinegar
Dry Ingredients:
2 Tbsp medium hot chili powder
1 Tbsp sweet paprika
1 tsp ground cumin
1 tsp salt
1 tsp garlic powder
1/2 tsp ground coriander
1/2 tsp crushed dried oregano
1/4 tsp crushed red pepper flakes
1/8 tsp ground cloves
1/8 tsp ground black pepper
Combine dry ingredients in small bowl and stir until well combined.
In a large bowl, sprinkle vinegar over ground pork. Mix well.
Sprinkle all dry ingredients over ground pork. Mix well by kneading mixture until dry ingredients are well combined into the ground pork.
Place in an airtight container, overnight in fridge, to allow flavors to combine and develop.
I form these into small patties or just scramble and fry the meat in a cast iron skillet until done.
Good in a with scrambled eggs in a flour tortilla.
Favorite Homemade Condiments that I make.
1/2 cup mayonnaise
2 Tbs ketchup
1 Tbs distilled white vinegar
2 tsp granulated sugar
2 tsp sweet pickle relish
1 tsp onion, minced
1/8 tsp table salt
dash pepper
Makes about 3/4 cup.
Combine ingredients in mixing bowl.
Mix well. Place in fridge several
hours to allow flavors to blend.
Copycat Kraft Catalina Salad Dressing
2/3 cup ketchup
3/4 cup granulated sugar
1/2 cup white wine vinegar
1/2 cup vegetable oil
1/4 cup onion, minced
2 tsp paprika
2 tsp Worcestershire sauce
Makes about 2-1/2 cups.
Process ingredients in a food processor
or blender until smooth.
Place in fridge several
hours to allow flavors to blend.
Copycat Heinz Shrimp Cocktail Sauce
1 cup ketchup
2 Tbs A1 Steak Sauce
2 Tbs Worcestershire sauce
2 Tbs Horseradish Sauce, cream style
1 tsp lemon juice
1/4 tsp red pepper hot sauce
1/4 tsp table salt
Mix well. Store in fridge.
Thai Peanut Dipping Sauce
4 Tbs peanut butter
2 Tbs vegetable oil
4 Tbs soy sauce
4 Tbs granulated sugar
4 tsp distilled white vinegar
1 tsp sesame oil
2 tsp sriracha sauce (or other red pepper hot sauce)
1/4 tsp ground coriander
Mix ingredients well. Serve over pot stickers, steamed
rice, Asian Noodles etc.
Homemade Taco dry Seasoning
1/4 cup flour
1/4 cup onion powder
1 tsp garlic powder
2 Tbs chili powder
2 tsp dried oregano
2 tsp ground cumin
2 tsp table salt
Mix well. Mix with 2-pounds of raw
ground meat (beef or turkey) and cook
until done in frying pan.
Homemade Medium Hot Chili Powder
5 Tbs ground New Mexico Chili’s
2 Tbs paprika
2 Tbs ground cumin
2 Tbs garlic powder
2 Tbs onion powder
1 tsp Mexican oregano
1/4 to 3/4 tsp cayenne pepper (to taste)
Mix well. Make 3/4 cup.
For milder chili powder use 1/4 tsp cayenne pepper.
For medium hot chili powder use 3/4 tsp cayenne pepper.
Copycat Bell’s Poultry Seasoning
3-Tbs dried rosemary
2-3/4 Tbs dried oregano
2-1/2 Tbs dried sage
2-1/4 Tbs dried ginger
2 Tbs dried marjoram
1-3/4 Tbs dried thyme
3/4 Tbs ground black pepper
Makes about 1-cup
Mix all ingredients well. Grind to
a fine powder in spice or coffee grinder.
Copycat Bulls Eye BBQ Sauce
1 cup ketchup
6 Tbs Worcestershire sauce
4 Tbs butter
3 Tbs distilled white vinegar
1 Tbs prepared yellow mustard
3 Tbs minced or dehydrated onion
4 tsp Hickory flavored liquid smoke
1/4 tsp red pepper hot sauce (Tabasco, Crystal, Franks)
1/2 cup brown sugar**
1 Tbs granulated sugar**
1 tsp table salt
Makes about 2 cups.
Combine ingredients in saucepan. Mix well.
Simmer 15-minutes on low heat until sauce thickens.
I have also substituted Splenda white and brown sugar
in this recipe and can’t tell the difference from real sugar.
Copycat Best Foods Tartar Sauce
3/4 cup mayonnaise
2 Tablespoons Dill Relish
1 Tablespoon dried parsley
1/2 Tablespoon lemon juice
1/2 teaspoon dried onion flakes
1/4 teaspoon Worcestershire sauce
Mix well. Place in fridge at least 2 hours to
allow flavors to blend and develop/
Homemade Best Foods/Hellmanns Mayonnaise using stick blender
1 whole egg, medium or large size (or 1/4 cup regular Eggbeaters)**
1 Tablespoon lemon juice (bottled ok)
1 teaspoon distilled white vinegar
1 teaspoon dry mustard (or 1/4 tsp prepared yellow mustard)
1/4 teaspoon table salt
pinch white pepper
1 cup vegetable (canola) oil, room temperature
Break egg into bottom of 1-quart
canning jar or other tall narrow jar
that allows you to immerse the mixing blades of a stick
blender all the way to the bottom. The jar should be only slightly
wider than the end of the stick blender.
Add lemon juice, vinegar, mustard,
table salt and white pepper.
Add 1 cup of vegetable oil.
Place mixing blades of stick blender (turned off) all the
way to the bottom of the jar, pressing down over the egg.
Turn stick blender on high speed, hold in
place at bottom of jar for about
5-seconds until you see mayonnaise form
under stick blender’s mixing blades.
Slowly pull stick blender upward until the mixing blades
reaches top of jar, taking about
5 more seconds. The stick blender will turn
the oil into mayonnaise as it is pulled slowly to the
top of the jar.
After chilling in the fridge, this mayonnaise gets
slightly thicker and tastes very much like Best Foods/
Hellmann’s Mayonnaise.
Makes about 1-1/3 cups of mayonnaise.
**I have also used 1/4 cup of regular eggbeaters instead of a raw egg. That works great also. Eggbeaters says on the label that it is double pasteurized so no worries about salmonella.
Pendery's -- a Fort Worth institution, housing the freshest and highest quality herbs and seasonings available in the known universe. Specializes in chile mixes...
I think burrata is getting easier to find. That gazpacho looks yummy.
Why yes, we do have a favorite chili recipe. Course! I got mine in Switzerland — don’t faint, from another American, of course — and it was her aunt’s recipe. I lost touch forever ago with that friend, only remember her first name. But we make her chili all the time. It’s yummy. I have it downstairs so I will get it tomorrow.
Refried Black Beans
This is really good and has a different, and I think
better taste than refried beans from pinto beans.
1 (15 oz) can black beans with liquid
1/2 cup red or green salsa (Pace, La Victoria, etc)
1/4 cup grated cheese (pepper jack, Velveeta, etc)
1 tsp chili powder
1 tsp dried onion flakes
1/2 tsp granulated garlic
1/8 tsp salt (table, seasoning, smoked, etc)
2 Tbsp salad oil
1 Tbsp bacon bits
2 Tbsp cold water
1 Tbsp cornstarch
Add beans, salsa, cheese, chili powder, onion,
garlic, salt, oil and bacon bits to a saucepan.
Heat and simmer 5-minutes.
Partially mash with fork or partially blend with a stick blender.
Mix cold water with cornstarch and add to refried beans.
Simmer for 2-minutes until liquid in beans thickens.
Serve warm.
Mexican Rice Restaurant Style
This recipe makes a dry, fluffy style, Mexican rice that
is served as a side dish at Mexican restaurants. This involves
rinsing the rice, frying on the stovetop and then baking in
the oven.
We love this recipe and always make it as a side dish with Mexican food.
2 cups long grain white rice (Comet, Uncle Ben’s, etc.), uncooked, rinsed for 2 minutes
1/3 cup canola oil
2 1/2 cups chicken broth
4 Tbsp dried onion flakes
2 tsp garlic powder
1/4 to 1/2 tsp ground cumin
1 Tbsp dried parsley
1/4 tsp table salt or to taste (depending on how salty the chicken broth is)
2 or 3 Tbsp ketchup
1 (14 ounce) can diced tomatoes with green chiles (Rotel, etc), with liquid
Preheat oven to 350-F. - Baking time 30 minutes total, stirring after 15 minutes.
Place uncooked rice in a strainer and rinse under running water until it runs clear. Rinse about 2-minutes. This is to remove as much starch as possible. This is important to create a dry, fluffy, non-sticky Mexican restaurant style rice.
Drain rice, making sure to shake out as much water as possible.
Heat canola oil on medium high heat in an enameled, cast iron, dutch oven (3-qt to 6-qt size) on the stove top. Drop a few rice grains in the oil, when hot. When they sizzle, add all remaining rice. Stir constantly and fry rice until it is light golden brown and slightly translucent, about 6 to 8 minutes.
In another saucepan, combine the chicken broth, onion flakes, garlic powder, ground cumin, dried parsley, salt, ketchup and canned tomatoes with chiles and its liquid. Cook over medium heat until boiling. Reduce to a simmer and keep warm until needed.
When the rice, in dutch oven, is light golden brown, stir in from the saucepan, the chicken broth / spice / tomato & chile mixture. Stir well and bring to a boil in the dutch oven.
When rice in dutch oven reaches a boil, place lid on dutch oven and place in a 350-degrees F preheated oven.
Bake 15-minutes then open dutch oven and stir well. Replace dutch oven lid and bake another 15 to 20-minutes until done.
Remove from oven and stir well. Cover and allow to rest about 5 minutes before serving.
Makes about 4-cups of rice.
Chocolate Mocha Frappuccino
Here’s a delicious, rich, chocolate mocha Frappuccino you can make at home in about a minute.
The calories are about 120 for 12 oz.
I think this tastes better than the one from Starbucks, and it doesn’t cost $ 4.00 for 12 oz.
1 cup Vanilla Almond Milk
1/2 cup Coffee Mate French Vanilla Creamer - sugar free (liquid creamer)
1/3 cup powdered non-dairy coffee creamer
2 Tbsp unsweetened cocoa powder
2 Tbsp instant coffee crystals
1 (3.25 oz) Jello Vanilla Pudding Snack Pack (prepared pudding cup) - sugar free
2 cups ice cubes
Add ingredients to blender in order given.
Blend on HIGH for 45-seconds or until smooth.
Makes about 4 cups. 48 oz.
Chili’s Copycat Chicken Enchilada Soup
This soup is even better than Chili’s.
2 Tablespoon olive oil
1 cup chopped onion (or 1/4 cup onion flakes)
1/4 cup celery, finely diced (or 1 teaspoons celery seeds)
2 (10.75 oz) cans Campbell’s Cream of Chicken soup
2 cups chicken broth
2 (5 oz) cans Tyson Premium Chunk White Chicken Breast in Water
1 cup chunky salsa (like La Victoria, Pace, etc)
1 teaspoon chili powder
1 teaspoon ground cumin
1/16 to 1/8 teaspoon ground ancho dried chilis (or to taste)
4 slices pepperjack cheese, diced (from pkg of sliced cheese, divided use)
Tri-color Tortilla Strips (for garnish)
In a saucepan, heat olive oil over medium-heat, and add onion and celery.
Saute, stirring occasionally for 5 to 8 minutes until softened.
Stir in canned cream of chicken soup and chicken broth.
Add canned chicken breast, salsa, chili powder, ground cumin, ground ancho dried chilis,
and 3 slices of the pepper jack cheese. Bring soup to a simmer and stir occasionally.
Simmer for 10 minutes to blend flavors.
Serve warm in soup bowls and garnish with diced cheese and tortilla strips.
Makes about 6 cups
Black and White Turkey Chili
This is really good with the mix of earthy flavored black beans and creamy white beans combined into a chili.
Adding a little dusting of chipotle chili powder to taste, if you like a little heat, really warms you up.
2 Tbsp vegetable oil
1 Tbsp olive oil
1 cup yellow onions, diced
1/2 cup bell peppers, diced
1 pound ground turkey
1 Tbsp garlic powder
1 Tbsp chili powder
1 Tbsp ground cumin
1/2 tsp ground coriander
1/2 tsp chrushed dried oregano
1/4 tsp seasoning salt
1/8 tsp ground black pepper
1 (14 ounce) can diced tomatoes - with liquid
1 (6 ounce) can tomato paste
1/4 cup salsa verde
1 beef bouillon cube
1 (15 ounce) can black beans - with liquid
1 (15 ounce) can great northern white beans- with liquid (any type of canned white beans will work)
1 cup water
In a 3-quart saucepan, saute the onions and bell peppers in the cooking oils until the onions are golden brown.
Add ground turkey and seasonings, crumble turkey, mix well and saute until turkey is browned.
Add diced tomatoes, tomato paste, salsa verde, beef bouillon, two cans of beans and 1 cup of water to saucepan.
Mix well and simmer for about 20 to 30-minutes, stirring occasionally.
I realize that I am late to this thread, but, I have a question for the group.
Back in the early to late ‘70’s, I used to buy these meat pies - Beef & Kidney, Beef & Mushroom etc. They came in a metal pie dish and they were quite expensive for the time. I believe they came from England. Flaky crust and to-die-for.
Anyway, I have been unable to source them. I want some.
Does ANYONE have any memory of these delights, and, where can I get them now????