Monthly Cooking Thread, January 2021 Happy New Year!

[MomwithHope]

You’ll love it, I am making a pot tomorrow, Would have done it today but I had to get some extra containers for the freezer. Have put up 2 soups in the last week, the garlic and the butternut squash bisque.

[greeneyes]

I’m late to the party. But when you have rotisserie chicken leftovers, I have a recipe I like to make.

It was inspired by a mild spicy chicken soup from a local restaurant.

Meat is Equal to a chicken breast (more or less) to taste - or a can of cubed chicken breasts:

CHICKEN AND SALSA SOUP

1 Cooked Chicken breast, cubed
4 Cups Chicken Broth*
1 can Rotel Tomatoes
1/2 can Vegetarian vegetable soup
Corn - handful of frozen
1 Tbls brown sugar
Spices: onion powder, garlic powder, chili, paprika
I just give a few shakes from the spice jar-

Bring to boiling, simmer 5 minutes.
Add:
1 Tablespoon Pace/salsa
1 Tablespoon heavy cream.
Salt and Pepper to taste

* I often just use the better than bullion or Orrington Farms Chicken Base added to water for the broth.

Since it’s just hubby and I, I often have 1/2 cans of soup and other stuff, to use up. This recipe also is great to add a few white beans if you have some leftover navy or great northern beans.

[Liz]

I invented this one day when craving mushroom cream soup.
Blender to a puree.......or leave some chunks of mushrooms.

LIZ'S CREAM OF CRIMINI MUSHROOM SOUP
PREP roast crimini mushrooms drizzled w/ ol/oil.
METHOD Now blender roasted criminis, jar of Classico Roasted Garlic Alfredo sauce.
Drizzle in some good red wine, and a soupcon of Ragu. Simmer a bit. SERVE w/ a flourish.

====================================

SAVE THIS IN YOUR SUMMER RECIPE FOLDER---you'll be glad you did when those sultry summer days roll around.

QUICK COLD CUCUMBER SOUP
SOUP BASE Cook/stir very hot on low 10 min can potato soup, soup can milk, chix bouillon cube.
Can do-ahead to here. Fridge.

METHOD Add to Base 1 3/4 c chp/peeled cucumber. In two batches, whirl smooth. Just before serving, stir in cup HnH.

[Liz]

So good, w/ a fantastic presentation, you'll want to save it for
company. But so easy, you'll make it for everyday dinners.

Roasted Garlic Soup

ING 3-4 Heads (not cloves) of garlic 2 tb Olive oil 4-8 oz Pancetta, diced Small onion, chopped
4 cups Chicken stock 1/2 cups Parm 2 cups julienned trimmed Kale cup H/cream, S/p.

Method Trim garlic head tops to expose cloves. Pour ½ tablespoon olive oil over the exposed cloves then s/p. Place each right side up on foil square. Fold around bulb. Roast 350 deg 45 min. Cool thoroughly.

Crisp diced pancetta 5-7 min. Drain off all but 1 tb pancetta fat. Hold crispy pancetta in bowl. Add chopped onion to drippings;sauté 10 min til they start to caramelize.

Press roasted garlic out of its skins into blender; add chicken stock and cooked onions. Purée smooth. Return soup to the pot, add kale and parm; simmer until kale is tender. Add cream and heat to desired temp. Ladle into bowls.

Sprinkle the pancetta evenly among bowls and serve.

[Liz]

Knockout visually gorgeous salad. Perfect w/ a supper of homemade soup.

Signature salad of Exec/Chef David Walzog at SW Steakhouse,
Wynn Resort, Las Vegas..........an exquisite presentation.

INGREDIENTS Romaine Lettuce Mixed greens Butter lettuce Vegetables
(cut no bigger than .25”) Watermelon or red radish Red onion
uncooked green beans, Diced tomato Grilled asparagus Fava beans
Diced avocado

DIJON VINAGRETTE 3/4 cup Dijon 2 Egg Yolks 1/5 c Champagne
Vinegar 2 Tbsp. Lemon Juice 2 Cups Canola Oil 1 Tbsp. Light Brown
Sugar K/Salt/Pepper

ASSEMBLY Use equal parts veg, crisp chp bacon. Dress w/ vinaigrette,
k/s/p. Garnish w/ mound of crisp shoestring potatoes.

GARNISH Fried shoestring potatoes, salted, and lightly drizzled with truffle oil.

[lizma2]

Chef Carlos has passed away.

He did a cooking thread here for years.

[Jamestown1630]

I recall reading some of his threads. I’m very sorry.

[Diana in Wisconsin]

Well, THIS is something I've never heard of before! Using tea (and hot water, of course!) as a soup base. These look good!

When the chill of fall and winter starts to set in, there’s nothing like a cup of soup. Soup is warming, grounding and as an ancient healing tradition, it is easy on digestion, soothing to the nervous system, and the perfect vehicle to get more herbs into you.

Adding herbs into soups has been part of herbalism for thousands of years. As any herbalist or nutritionist will tell you, the broth base makes the soup, and is where many of the healing qualities are found. When time allows, we like to simmer our broths for a few hours on the stovetop. But with the busy schedules of life, school, and work, sometimes we just want something that’s simple and fast. This is where our teas come in. By using our herbal teas as the base of your broth, you can create delicious, nourishing broths in just minutes! For your herbal cup of soup, you can get as creative as you’d like by adding simple seasonings, bite-sized vegetables, and fast cooking starches or grains. Below is our herbalist’s take on three familiar favorites that you might recognize.

[Diana in Wisconsin]

https://www.traditionalmedicinals.com/articles/diy/herbal-cup-of-soups/?fbclid=IwAR3VZsgA1CDMmygAmIKtXSFeHh1HPrnqxE8TdPNewrDxeL6avm2h27H-n8E

[Liz]

FYI-—Frederic Tudor was known as the Ice King——made his fortune selling wintertime ice from the US in tropical climes and as far away as India.

His oldest son, Frederic Tudor was the grandfather of the 20th-century author, water-colorist and book illustrator...... Tasha Tudor.

[Liz]

FYI-—Frederic Tudor was known as the Ice King——made his fortune selling wintertime ice from the US in tropical climes and as far away as India.

His oldest son, Frederic Tudor was the grandfather of the 20th-century author, water-colorist and book illustrator...... Tasha Tudor.

[Jamestown1630]

Over the years, a number of people have mentioned this book:

http://www.barnesandnoble.com/w/twelve-months-of-monastery-soups-victor-davila-latourrette/1103165857

I’ve decided to buy a copy. For some reason, even though I’ve always enjoyed making soup, I’m especially interested in it these days.

(The author has apparently written quite a few other cookbooks that look interesting, including one on salads.)

[Diana in Wisconsin]

I own it. It’s awesome. I make St. Basil Soup once a week in the winter months. Simple ingredients and great results. :)

[Jamestown1630]

I’ll check that one out.

[Liz]

You’re about to become very, very popular....with all the disheartening nonsense in DC, recipe threads are even more inviting.

[Liz]

Eating Habits That Are Shortening Your Life, According to the Mayo Clinic
Eat This, Not That ^ | January 15, 2021 | Kennan Mayo
FR Posted on 1/15/2021, 11:06:49 AM by be-baw

—snip—

According to a study in the journal Mayo Clinic Proceedings, a “higher consumption of ultra-processed food was associated with higher mortality in the general population.” This is just one of the poor diet habits that the Mayo Clinic has noted over the years that can have an impact on your health and your lifespan. The Mayo Clinic advises you to cut back on the foods listed here for your health and your longevity. And for more health advice from the experts at the Mayo Clinic, there are Ugly Side Effects of Drinking Coffee Every Day, According to the Mayo Clinic.

1 Eating Processed, Red Meats “A recent review of the research regarding red meat consumption looked at six studies that tracked more than 1.5 million people for 5.5 to 28 years,” writes Liza Torborg, of The Mayo Clinic. “The review found that regularly consuming processed meats is associated with increased risk of heart disease, cancer—especially colon cancer—and early death. Processed meats include bacon; sausage; hot dogs; ham; deli meats; canned meats; jerky; and meat that is processed, cured, fermented, or salted. These meats tend to be high in saturated fat, sodium, and nitrates or nitrites, which are thought to be implicated in their associated risks.”

2 Eating Fried Foods “Researchers have linked fried foods to type-2 diabetes and heart problems, but studies also show that eating fried foods every day can shorten your life,” notes The Mayo Clinic Minute. According to Stephen Kopecky, M.D., a cardiologist at the Mayo Clinic, our bodies just weren’t made to eat the amount of fried foods that exist today. “If you have a diesel engine, you don’t put gasoline in your diesel tank,” he says.

3 Added Sugars According to a study published in the journal Mayo Clinic Proceedings, avoiding added sugars—ingredients that are used in foods to provide added sweetness and calories, from the much-maligned high fructose corn syrup to healthier-sounding ones like agave, date syrup, and cane syrup—is one of the most important things you can do for your health. “The existing basic science evidence, observational data, and clinic trial findings suggest that reducing consumption of added sugars, particularly added fructose, could translate to reduced diabetes-related morbidity and potentially premature mortality,” concludes the study. “At an individual level, limiting consumption of foods and beverages that contain added sugars, particularly added fructose, may be one of the most effective strategies for ensuring one’s robust future health.”

4 Overconsumption of Alcohol “Keep in mind that even moderate alcohol use isn’t risk-free,” writes the Mayo Clinic Staff. “For example, even light drinkers (those who have no more than one drink a day) have a tiny, but real, increased risk of some cancers, such as esophageal cancer.” Excessive drinking can lead to monster problems, including pancreatitis, sudden death “if you already have cardiovascular disease,” heart muscle damage leading to heart failure, liver disease, stroke, suicide, and brain damage. And make sure you’re avoiding The Worst Alcoholic Drink for Your Body, According to Experts (linked at FR thread).

[Liz]

h/t Colonial35

<><> I’ve heard that cardiovascular exercise can prolong life. Is this true?

Your heart is only good for so many beats, so don’t waste them on exercise. Everything wears out eventually. Speeding up your heart will not make you live longer that’s like saying you can extend the life of your car by driving it faster. Want to live longer? Take a nap.

<><> Should I cut down on meat and eat more fruits and vegetables?

What does a cow eat? Hay and corn. And what are these? Vegetables. So a steak is nothing more than an efficient mechanism of delivering vegetables to your system. Need grain? Eat chicken. Beef is also a good source of field grass (green leafy vegetable). And a pork chop can give you 100% of
your recommended daily allowance of vegetable products.

<><> Should I reduce my alcohol intake?

No, not at all. Wine is made from fruit. Brandy is distilled wine, that means they take the water out of the fruity bit so you get even more of the goodness that way. Beer is also made out of grain. Bottoms up!

<><>How can I calculate my body/fat ratio?

Well, if you have a body and you have body fat, your ratio is one to one. If you have two bodies, your ratio is two to one, etc. What are some of the advantages of participating in a regular exercise program? Can’t think of a single one, sorry. My philosophy is: No Pain Good

<><> Aren’t fried foods bad for you?

Foods are fried these days in vegetable oil. In fact, they’re permeated in it. How could getting more vegetables be bad for you?

<><>Will sit-ups help prevent me from getting a little soft around the middle?

Definitely not! When you exercise a muscle, it gets bigger. You should only be doing sit-ups if you want a bigger stomach.

<><> Is chocolate bad for me?

Cocoa beans ...... another vegetable! It’s the best feel-good food around!

<><> Is swimming good for your figure?

If swimming is good for your figure, explain whales to me.

<><> Is getting in-shape important for my lifestyle?

‘Round’ is a shape! I hope this has cleared up any misconceptions you may have had about food and diets!

[Jamestown1630]

LOL!

[Liz]

Lime Crema is great swirled into a Mexican soup or in a soupy chili.
Drizzle on tacos, nachos, tostadas, or in salad dressing. A tangy chip dip.

LIME CREMA

ING 8 oz. sour cream 1 lime minced small clove garlic, 1/4 tsp salt.

PREP Zest the lime first, then squeeze the juice into a small bowl.

METHOD Add tsp zest, tb juice to sour cream, then garlic/salt. Stir/combine.
Use immediately, or fridge til needed. Stores up to one week.

[Liz]

Doesnt this cake look lucious? A delicate graham cracker cake almost like yellow layer cake w/ most flour swapped for
graham crumbs. Flavor of a graham cracker in a light, tender mouthful of cake topped w/ Chocolate Caramel Ganache.

Graham Cracker Layer Cake / Chocolate Caramel Ganache

Ing 1/2 c flour 1 1/2 c graham crumbs (about 20 squares) 2 1/2 tsp b/powder
1/2 cup unsalted butter, 3/4 cup sugar 2 eggs, tsp vanilla 3/4 cup milk

PREP Grease 2-8" round cake pans;line bottoms with parchment.
Whisk flour, graham crumbs, b/powder; set aside.

BATTER in bowl of stand mixer, cream butter/sugar pale and fluffy. Add eggs singly, beating between each. Mix in vanilla. Add flour mixture and milk slowly, alternating each. Mix thoroughly---do not overbeat. Divide batter evenly between prepared pans. Bake for about 25 min (golden brown-starts to pull away from sides). Cool in pans 15 min, then turn out on rack to cool completely. Then assemble, fill and frost.

CHEF TIP Would also be good w/ chocolate pudding filling and frosting.

Chocolate Caramel Ganache

Ingredients Chocolate Caramel Sauce 1 cup sugar 6 tbl salted butter in tablepoon-size pieces 1/2 cup heavy cream 2 oz dark chocolate (I used bittersweet), tsp vanilla Ganache 4 ounces dark chocolate broken into small pieces 4 ounces milk chocolate broken into small pieces 1 cup plus 2 tablespoons heavy cream 1 tablespoon liquor (I like cointreau or kahlua) or vanilla extract 1/2 cup chocolate caramel sauce Get Ingredients Powered by Chicory

Directions Chocolate Caramel Sauce Put the heavy cream in a glass measuring cup and microwave on high for 45 seconds, add chocolate and microwave another 30 seconds Stir until its smooth, add the vanilla extract and stir to combine, set aside so that it will cool before adding to the caramel.

In large saucepan add the sugar, turn heat to med/high and let sit until it starts to liquefy. Start stirring with a heat proof spatula. The sugar will crystalize but that's alright -- keep stirring until its all liquid. Stop stirring and let it cook until it turns amber in color, then add the butter and stir to combine. Remove from heat and add the chocolate cream. Stir until its incorporated. Store in a container at room temperature until ready to use. Note: If you make this ahead of time, simply place the bottle or jar in hot water to warm the caramel so it’s pourable.

Ganache Heat cream to scalding (not boiling). Pour over the pieces of chocolate that are in a mixing bowl. Let sit 5 minutes then stir until there are no pieces of chocolate and it's smooth and shiny, then add the chocolate caramel sauce and stir to combine.

Place bowl in an ice bath and stir or whisk until it's cool but not cold -- it will stiffen fairly quickly if it gets too cold. Remove from the ice bath and beat with a mixer or whisk until the ganache is fluffy and spreadable. Frost the cake immediately. Best served at room temperature.