tephra: Sanji from One Piece, Cooking (Cooking Sanji)
Mom's on a reduced sodium diet while recovering from her valve replacement surgery so I adapted a recipe I found online to fit her diet better.

And I basically doubled it.

1 32oz bag frozen hash brown potatoes
2 32oz bags frozen corn
2 cups boiling water
3 tsp no sodium chicken bouillon powder
1 pound turkey bacon (check the labels for sodium, it varies a lot!)
2 Tbsp unsalted butter
1 medium to large onion, chopped
1 12oz can evaporated milk
2/3 cup nonfat powdered milk
3/4 cup water
1 tsp Worcestershire sauce (low sodium)
1/2 tsp ground black pepper

Mix the bouillon and boiling water until dissolved. Pour hot broth over one bag of corn in your slow cooker and use an immersion blender to basically make it into creamed corn (if you prefer, you an put the corn and broth into a food processor or blender for this and then put it into the crock). Add the hash brown potatoes and the second bag of corn.

Fry the turkey bacon until crisp and cut/break into small pieces; add to the crock.

Brown the onions with some of the butter in the bacon pan and add them to the crock. Deglaze the pan with a bit of water and add that to the crock with the remaining butter.

Mix milk powder and water; stir in the evaporated milk, Worcestershire sauce, and pepper. Add the mixture to the crock.

Cover and cook on high for about 6 hours. The potatoes will mostly break apart and make the chowder very thick.
tephra: Sanji from One Piece, Cooking (Cooking Sanji)
I made this up today and it ended up tasty so I'm noting down what I did for future use. :)

1 can (10.5oz) condensed cream of mushroom soup
1 can (6.5oz) sliced mushrooms, undrained
1 large onion, quartered and sliced
2 ribs celery, sliced
2 handfuls baby carrots, cut in half crosswise
11/2 Tbsp curry powder
2 tsp tomato bullion
1 c brown lentils
2 c water

Stir it all up in your crock and let it cook 6 hours on high. I gave it a stir about every two hours, mostly because it was my first time slow cooking lentils and I wanted to monitor the liquid level.
tephra: A furry liger-ish dragon portrait in profile (Default)
Even my brother, who opined that chowder was "a waste of fish", liked this one... once we badgered him into trying it.

Amounts are approximate and somewhat proportional, a serving of fish and potato per person with enough broth to construct a soup out of it.

4 Tbsp (1/2 stick) butter
1 medium onion, diced fine
2 ribs celery, diced fine
3 quarts water
1 bottle clam juice (8oz)
2 Knorr vegetable bouillon cubes (1 cube makes 2 cups of broth)
4 tsp Better Than Bouillon clam soup base
5 medium/large potatoes, cubed
2 large fish fillets (firm-fleshed whitefish, such as pollock or cod), cut into 1" cubes (approximately 2 pounds?)
1 can minced clams, with juice
1 can whole corn, with liquid
salt & pepper to taste

Saute onion and celery in butter until translucent or lightly browned. Add water, clam juice, bouillon, and soup base. Bring to a boil and add potatoes, cook until nearly tender (approximately 15 minutes). Add fish and reduce to heat to a hearty simmer/slow boil. When fish is cooked through add clams and corn, stir well, and adjust seasonings to taste.

This is a "New England home style" chowder, which means you add milk (or cream) just before serving. We've always added it to our bowls "to taste" and toss in some oyster/soup crackers.
tephra: A furry liger-ish dragon portrait in profile (Default)

Whenever I post a recipe that is something I came up with on my own the ingredient amounts are all guesstimations unless I'm baking. Sorry about that.

  • stew beef (1-2 pounds, how much meat do you like in your soup?)
  • one large onion, cut in quarters and sliced
  • 4-5 cloves of garlic (we just buy minced in a jar so a generous heaping tea spoon, the sort you stir your tea with)
  • water (I used about 3 quarts)
  • beef soup base or bouillon to make that water into broth (or just use broth if you have it handy)
  • a couple dashes of Worcestershire sauce
  • 1 large turnip (or 1 small rutabaga), chunked
  • a generous handful of baby carrots cut in half crosswise (or about 2 regular carrots, chunked)
  • 1 humongous potato or about 2 normal sized ones, peeled or not as to your taste and chunked (we like Yukon Golds)
  • 1 can sauerkraut, size determined by how sour you want your soup (15oz is a good starting point)
  • black and cayenne pepper to reach the desired level of "hot"
  • vinegar if you need more "sour"
  • salt to taste

If the stew beef is in big chunks cut them down to bite size. Sear them in a bit of oil to get a nice carmelized brown on them.

Add onions and cook until soft and somewhat browned, add garlic, cook a bit more but don't burn the garlic. If you burn the garlic there's no recovery.

Add water, soup base, Worcestershire, some of the pepper, turnip/rutabaga and carrots. Cook until turnips and carrots are about half cooked.

Add potatoes and simmer until they are done.

Add sauerkraut and heat through.

Adjust hot/sour/broth-iness to taste.

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