Nemo2
Give me a museum and I'll fill it. (Picasso) Give me a forum ...
- Joined
- May 14, 2011
- Messages
- 8,368
Some of us think people who don't do that are the crazy ones!
Having home-made ham and bean soup tonight.
Boiled down the bone (with lots of meat left on) from a ham shank. Soaked the beans over night. Cleaned the meat off the bone and then DW then sautéed onions, carrots, celery and cooked it down. Added some chicken stock to thin it a little. I'm sure she puts some other spices in, but not sure what they are. Biscuits tonight, but corn bread is good too.
Next favorite is turkey soup.
Friends look at us like we are crazy to save the bones or carcass and make soup, but we love it.
Good Texas Chili
Ingredients:
8 slices bacon
1 3- to 4-pound beef chuck roast, trimmed of fat and cut into 1” cubes
kosher salt
1 large onion, diced
2 jalapeños, minced
2 cloves garlic, minced
2 tbsp. tomato paste
1 tbsp. ancho chili powder
1 tbsp. chipotle chili powder
1/2 tbsp. dried oregano
1/2 tbsp. ground cumin
1 28 oz. can crushed tomatoes
1/2 c. lager beer
32 oz. low-sodium beef broth
2 c. water
Shredded cheddar, for serving
Sour cream, for serving
Chopped chives, for serving
Cornbread, for serving
Directions:
In a large pot, cook bacon until crisp. Drain on paper towels and set aside.
Add beef cubes to bacon fat and sear until browned on all sides. Season with salt. Set aside.
Add onion, jalapeños, and garlic to pot and stir until soft, 5 minutes.
Add tomato paste and stir, then add spice mix and stir until combined, then return beef and bacon to pot and add crushed tomatoes, beer, beef broth, and water.
Bring to a boil, then reduce to a simmer and let cook until meat is tender, about 2 hours.
Serve garnished with cheese and serve with corn bread.
Aja8888,
Sounds good. I love chili and spaghetti.
I'm always amazed that most people make these two meals, they are fairly simple, but everyone's taste different.
As a Minnesota boy, I must admit, I would be throwing a bunch of beans into that batch of chili.
JP
Here's one from my Amish cookbook, easy and you can adjust/add/subtract any seasonings or veggies to the main recipe..
Nothing says winter to me more than onion soup and couple hunks of hearty multigrain bread. I have no special recipe since it’s so simple.
https://www.gimmesomeoven.com/classic-french-onion-soup/
Onion soup! Yes, how could I forget to mention it?
In the winter, I make onion soup by a gallon at a time. And I eat it by the bowlful, not by a bitty cup.
The only hard thing is browning the onion. When I did it on the stovetop, it would take 1 hour, by babysitting and stirring the pot every few minutes. Once you burn the onion you have gone past the point of no return. I once had to salvage the top of the onion and discard the burnt bottom layer. What a mess!
Then, I discovered that using a toaster oven required less frequent checking. And then, once I had the airfryer, that turned out to be the easiest thing. It's been a year since I made onion soup, and I will have to rediscover the temperature setting and how often to check and stir the onion.
Thanks for the memory. When we lived in Germany, my Dad ordered Ochsenschwanzsuppe every time we went to a restaurant if it was on the menu. Lots of recipes online, it was very common in German restaurants back then (more often made with beef tails these days?).Oxtail soup is oxtail, add chicken broth until covered, bring to boil, then cover and simmer until meat is soft, maybe 2 hours. Then add onion and red potato cut into medium size pieces, garlic, parsley, salt, pepper, cumin, and a jalapeño. Let cook for 1/2 or so. Add cilantro and serve.
No, you may not!Dare I say: gumbo!
Not posting a recipe, if you don't know how to make it it ain't gumbo.
Dare I say: gumbo!
Not posting a recipe, if you don't know how to make it it ain't gumbo.