January 2016

Mulligatawny Soup

Mulligatawny means 'pepper water'.  It is an English soup after an Indian recipe.  It is based on an Indian dish (stew) that was changed into a soup for the fussy British soldiers when Britain rulled parts of South Asia and India during 1858 to 1047. It is rich, thick and smells wonderful cooking.  But it makes a lot of soup, so have friends over.

16 cups chicken broth
6 pounds chicken breasts, cooked, skinless, chopped
64 oz can tomatoes, cut up and undrained
4 cooking apples, peeled and chopped
3 onions, finely chopped
2 turnips, diced and skinned
6 carrots, chopped
6celery stalks, chopped
2 green peppers, chopped
4 Tablespoons parsley, snipped just at the ends
3 tablespoons lemon juice
4 teaspoons sugar
4 tablespoons curry powder
1 teaspoon ground cloves
6-8 cloves of garlic, minced
Salt and pepper to taste

In a large soup pot combine broth, cooked chicken, undrained tomatoes, apples, onions, carrots, celery, turnips peppers, parsley, lemon juice, sugar, curry powder, ground cloves, and salt and pepper.
Bring to a boil, then reduce heat to simmer.
Cover, and simmer for 1 hour or until veggies are tender.
Stirring occasionally.
 Serves at least 10 people

I hope you enjoy.  A friend gave me this recipe which I added a few spices.  Thanks Ginny!

October 2015 

 

The month of October in Florida starts to cool down just a bit.  It is lovely here.  October is known for many things.  First it is National Breast Cancer Awareness Month.  Very important—did you have your mammogram?  It is also Class Reunion Month.  Now this one is close to my heart as I have been running my high school class reunion which was in September.  It is also National Cookbook Month and again, this is close to my heart.  I have written a cookbook, In Addition…to the Entrée—it’s about the side dishes in life.  The one that I will work with today is ‘Go Hog Wild-Eat Country Ham Month’.  I love ham and love to cook with it.  In fact, it makes wonderful Pea Soup.  So with the fall starting and the cooler weather, let’s make soup.

Split Pea Soup

1 lb  4 ozs Green Split Peas  ( don’t use the artificial ham flavor packet that is in the bag)

1 cup onion, chopped

1 cup carrots, diced

½ cup chopped celery

2 cloves of garlic

2 T olive oil

1 to 1 ½ cup chopped ham

Better than Bouillon Ham flavor 2 Tablespoons

10 cups of water with the bouillon added

1 teaspoon Colander

1 teaspoon Cumin

Salt and Pepper to taste

In a soup pot, heat 2 T olive oil and add the onions, carrots, celery, garlic, and chopped ham.

Stir slowly until veggies are soft.  Heat for about 30 minutes slowly.

Rinse the green split peas under running water for a few minutes or you can soak them

       for 10-15 minutes and drain.

Add the peas and stir.

Add the water (or you can use a chicken broth).  I put 4 cups of water in a measuring cup and add one

      Tablespoon ham flavored bouillon and mix.

Then I do another 4 cups and add the 1 Tablespoon ham flavored bouillon and mix.

Then I do the 2 cups added to the soup pot.

Add the spices and salt and pepper.

Cover and bring to a boil, then lower temperature and cook for an hour or so.

Let stand for 10 minutes.

Your choice.  You can leave the soup with pieces of vegetable and ham in it, or you can

   Put it in a blender and puree it.  I like it pureed, but your choice.

The month of October in Florida starts to cool down just a bit.  It is lovely here.  October is known for many things.  First it is National Breast Cancer Awareness Month.  Very important—did you have your mammogram?  It is also Class Reunion Month.  Now this one is close to my heart as I have been running my high school class reunion which was in September.  It is also National Cookbook Month and again, this is close to my heart.  I have written a cookbook, In Addition…to the Entrée—it’s about the side dishes in life.  The one that I will work with today is ‘Go Hog Wild-Eat Country Ham Month’.  I love ham and love to cook with it.  In fact, it makes wonderful Pea Soup.  So with the fall starting and the cooler weather, let’s make soup.

Split Pea Soup

1 lb  4 ozs Green Split Peas  ( don’t use the artificial ham flavor packet that is in the bag)

1 cup onion, chopped

1 cup carrots, diced

½ cup chopped celery

2 cloves of garlic

2 T olive oil

1 to 1 ½ cup chopped ham

Better than Bouillon Ham flavor 2 Tablespoons

10 cups of water with the bouillon added

1 teaspoon Colander

1 teaspoon Cumin

Salt and Pepper to taste

In a soup pot, heat 2 T olive oil and add the onions, carrots, celery, garlic, and chopped ham.

Stir slowly until veggies are soft.  Heat for about 30 minutes slowly.

Rinse the green split peas under running water for a few minutes or you can soak them

       for 10-15 minutes and drain.

Add the peas and stir.

Add the water (or you can use a chicken broth).  I put 4 cups of water in a measuring cup and add one

      Tablespoon ham flavored bouillon and mix.

Then I do another 4 cups and add the 1 Tablespoon ham flavored bouillon and mix.

Then I do the 2 cups added to the soup pot.

Add the spices and salt and pepper.

Cover and bring to a boil, then lower temperature and cook for an hour or so.

Let stand for 10 minutes.

Your choice.  You can leave the soup with pieces of vegetable and ham in it, or you can

   Put it in a blender and puree it.  I like it pureed, but your choice.

June 2015

June is the start of the summer months.  Kids will be getting out of school and going to camps, on picnics and to the beach.  Life is a little less structured for summer, but we still need to have good, healthy food.  What is June known for?  It always makes me chuckle.

June is Country Cooking Month, and Effective Communication Month. It is Turkey Lover’s Month, and National Ice Tea Month.  And if you wanted to Ride the Bull Naked, June is the month to do it.  June is also Georgia Blueberry Month.  I love blueberries and they are so good for you and fun to use in food preparation. 

Blueberry Summer Salad for two

2 cups baby spinach leaves                                                    

¼ cup of blueberries                                                               

1 Tablespoon crumbled bleu cheese (can substitute Feta Cheese)     

1 or 2  Tablespoons  low-fat balsamic vinaigrette (to taste)

Salt and Pepper to taste         

Place spinach leaves in a low salad bowl.

Add the blueberries, blue cheese, and drizzle the salad

    dressing.  Serves 2-3

 

If you like blackberries. you can substitute them for the blueberries.  But it sure  tastes great as it is.  This and other recipes for many  salads are in my book, In Addition…to the Entrée.  You can get a copy from me anytime.

May is a great month.  The weather is warming, the trees and flowers are popping up in the garden and winter is behind us.  May is known for Mother’s Day—very important day. Also May 1 is May Day.  May is National Smile Month and National Barbeque Month.  It is also known for Clean Air Month and Get Caught Up Reading Month.  I had a hard choice between National Sweet Vidalia Onion Month or National Salsa month.  I chose the latter—National Salsa Month.  So here is a fun recipe for Salsa

Watermelon and Cucumber Salsa   (for two)

2 slices about ½ inch thick watermelon, cut in small pieces

½ English cucumber or regular cucumber seeds removed

¼ cup cilantro chopped fine (or mint leaves or basil)

Juice from ½ medium lime (or more if you like lime)

1 packet sugar substitute

Mix together

Serve on fish, chicken or anything

Variation:  If you want more of a salad combination add:

1 teaspoon wine vinegar

3 Tablespoons olive oil

1/3 cup feta cheese ( or bleu cheese or gorgonzola cheese)

Whisk the vinegar and olive oil together.

Drizzle over the watermelon mix

Add the cheese. 

ENJOY!

May is a great month.  The weather is warming, the trees and flowers are popping up in the garden and winter is behind us.  May is known for Mother’s Day—very important day. Also May 1 is May Day.  May is National Smile Month and National Barbeque Month.  It is also known for Clean Air Month and Get Caught Up Reading Month.  I had a hard choice between National Sweet Vidalia Onion Month or National Salsa month.  I chose the latter—National Salsa Month.  So here is a fun recipe for Salsa

Watermelon and Cucumber Salsa   (for two)

2 slices about ½ inch thick watermelon, cut in small pieces

½ English cucumber or regular cucumber seeds removed

¼ cup cilantro chopped fine (or mint leaves or basil)

Juice from ½ medium lime (or more if you like lime)

1 packet sugar substitute

Mix together

Serve on fish, chicken or anything

Variation:  if you want more of a salad combination add:

1 teaspoon wine vinegar

3 Tablespoons olive oil

1/3 cup feta cheese ( or bleu cheese or gorgonzola cheese)

Whisk the vinegar and olive oil together.

Drizzle over the watermelon mix

Add the cheese. 

ENJOY!