This is comfort food that’s easy, traditional and quick! The soup is not puréed as my Moms was. It’s still a smooth satisfying meal!
The ham bone adds alot of flavor. The size and type makes a difference. Honey Baked Ham bones are sweet, traditional ham bones are not. You can also use ham hocks instead of a ham bone. Try it!!
A large meaty ham bone adds big flavorDiced carrots are added the last few minutes
Ingredients
2 tablespoons olive oil
1 large white onion, chopped
4 ribs celery, diced
2 large cloves garlic, minced
2 large bay leaves
10 black peppercorns
1 pound dried split peas, rinsed
4 cups chicken broth or your choice of broth
4 cups water
1 ham bone or 2 ham hocks (Honey Baked Ham is our favorite for ham bones!)
1 pound carrots, peeled and diced
2-4 tablespoons dry sherry, optional
Directions
Heat up a large Dutch oven, saucepan or slow cooker and then add oil
Sauté onion and celery until tender, not browned. Add garlic and sauté another minute
Add bay leaves and peppercorns, split peas, broth, water and ham bone. Cover and simmer until ham is falling off bone, about 1-2 hours or longer for slow cookers
Remove bone from soup and cut off ham into bite size pieces as you trim away any fat and skin. Return ham to soup or keep separate and add ham to individual bowls as you serve it.
If you like, add sherry to the soup for its flavor at this time. Another option is each person can add a splash of sherry to her own bowl at the table when serving since everyone may not like the flavor
Add the carrots to the soup and cook until just tender, about 5 minutes
Serve piping hot in big bowls.
The soup thickens as it cools. Add broth or water to leftovers when reheating if it’s too thick
Japanese Curry UdonMinced Teriyaki BeefUdon in Boiling WaterJapanese Curry
This recipe is from a blogger called CravingsinAmsterdam. She has great travel and food videos in Amsterdam! We love this recipe. I’ve never made minced beef which is a plus to try a new kind of meat preparation. I hope you enjoy this as well!
The udon absorbs the curry sauce as the leftovers set overnight. Just add some water to make more of a saucy soup when that happens as you reheat this delish soup!
I find it easiest to make the Teriyaki Minced Beef first. Then I move on to the curry. The original recipe uses a precooked curly udon. I did not find that so I cooked the dry straight udon in water as directed. Then after draining I add it to the curry.
Ingredients
Teriyaki Minced Beef
2 tablespoons oil
1 pound thinly sliced lean sirloin beef
1 onion chopped
4 cloves garlic minced
Japanese Curry Udon
2 tablespoons oil
1 white onion chopped
4 cloves garlic minced
1 can coconut milk
2 cubes Golden Japanese Curry
2-3 cups boiling water
2 packets udon, precooked or raw that is cooked
Sliced green onion
Sesame seeds
Directions
To prepare the beef mince the thinly sliced beef into small tiny pieces about 1/4 inch size
Heat frying pan over medium heat. Add oil. Sauté onion until tender. Add garlic and sauté 1/2 minute
Add beef and sauté or stir fry until browned. Add 4 tablespoons teriyaki marinade or sauce
Simmer a few minutes. Taste and add more sauce if needed. Set aside
Next cook the udon per package directions unless you’re using the precooked variety
In a medium saucepan heat the oil
Add onion and sauté until tender. Add the garlic and sauté 1/2 minute.
Add the coconut milk and the curry cubes. Whisk and simmer until dissolved
Whisk in the 2 cups boiling water
Add the drained udon and simmer a few minutes until thickened. If it’s too thick add more water
Serve the curry in large bowls. Place a large spoon of Teriyaki Beef on top of the Curry.
Sprinkle with minced scallions and sprinkle with sesame seeds. Eat with chopsticks!
This is a traditional soup served in Cuba and Puerto Rico along with many other countries. My recipe is made with ham hocks and it’s served with a short grain rice. Red wine vinegar is sprinkled on at the table! It’s delish! I’ve made it for years!
The recipe is based on Craig Claiborne’s The New York Times Cookbook recipe. It was published in 1975 and is a collection of The New York Times best recipes from their food pages
I was introduced to this soup in 1978 when I visited my cousin Donna Rountree and her family in San Juan Puerto Rico. She shared this cookbook with me. Donna entertained a lot and loved to use this cookbook! Her husband Dekle and daughter Jodie enjoyed her cooking too.
To serve the soup pour it hot into bowls. Then top with hot rice that’s been patted into a 1/3 cup measuring cup or something similar. Invert it onto the soup. Sprinkle with cilantro. Sprinkle with red wine vinegar at the table!
Enjoy! And let me know what you think!
Sautéed onion, green pepper and garlicThe sofrito: onion, green pepper & garlic with tomato & seasoningHam Hocks have a Rind, Meat & BoneA Ham Hock After Cooking in SoupThe ham cut from the rind and boneBlack Bean SoupHot Rice Patted into 1/3 Measuring Cup
Ingredients
1 pound dried black beans
12 cups water
3 ham hocks
4 tablespoons olive oil
2 cups finely chopped onion
1 tablespoon finely chopped garlic
1 cup chopped green pepper
1 teaspoon dried oregano
1-28 ounce can crushed tomatoes
2 tablespoons chopped fresh cilantro
1-2 cups beef broth
1 teaspoon cumin
Red wine vinegar
Cooked short grain rice
Fresh chopped cilantro
Directions
Place the beans in a bowl and cover with cold water to a depth of 1 inch above the top of the beans. Soak overnight. Drain.
Add the olive oil to a heated large cooking pot. Add onion, garlic and green pepper. Sauté over low heat till onion is wilted.
Add oregano, tomatoes and cilantro. Cook 2 minutes. This is the sofrito.
Add the ham hocks, beans, and water to the cooking pot. Bring to a boil. Lower to simmer and cover. Cook for 1 1/2-2 hours or until beans are thoroughly tender.
Remove the ham hocks to a cutting board. Cut off the rind and discard. Cut off the meat and return to the pot. Discard the bones.
Simmer another few minutes
Dilute the soup with broth to your desired consistency if needed. The soup thickens with time and refrigeration.
Serve piping hot in bowls
Take the hot rice and press into a 1/3 or 1/2 cup measuring cup. Invert over bowl of soup and tap out. Make sure it’s hot rice. Cold rice won’t pop out of the cup
Sprinkle with fresh cilantro. Add red wine vinegar at the table
Craig Claiborne wrote The New York Times Cookbook in 1975. It is a collection of the best recipes from The New York Times food pages from the previous decade. This recipe comes from that book. He called it Chili con Carne with Ground Meat.
My cousin Donna Rountree introduced me to this book in 1978 when I visited she and her family at their apartment in San Juan Puerto Rico where she lived with her husband Dekle and daughter Jodie. Donna did a lot of entertaining and she loved this cookbook!
I substitute olive or vegetable oil for the bacon fat and use 2-28 ounce cans tomatoes. My preferred canned tomato is the whole tomatoes packed in tomato juice. I break these up with my fingers because I like the big chunks of tomato in my chili. San Marzano tomatoes are the best!
I find great results with a very lean ground beef that’s at least 90% lean such as Laura’s brand. I also serve it over pasta and top with grated cheese. You can be flexible with the quantities of onion, green pepper, garlic and seasonings. Use your own judgement and taste.
Let me know what you think. It’s a very meaty chili and has no beans in the original New York Times recipe. But I often add cannellini beans. Be careful with the heat of the chili powder you choose. Some are extremely hot. Each person can add more heat to their own bowls!
When you serve the bowl of chili over pasta, everyone can add their own chopped raw tomato, chopped lettuce, avocado, sour cream, grated cheddar cheese, chopped fresh cilantro and/or hot pepper flakes. My usual topping is just the grated cheddar cheese.
Another option is to use ground turkey instead of beef.
Chili with ground turkey and cannellini beansChili with ground turkey & cannellini beansTurkey chili with beans over pasta
Ingredients
4 tablespoons olive oil
3 cups chopped onion or 1 large onion
1 1/2 cups chopped green pepper, or 2 green peppers
3 pounds 90-93% lean ground beef or ground turkey
3 tablespoons minced garlic (about 1 head)
3/4 teaspoon black pepper
6 tablespoons chili powder
1 tablespoon dried oregano
1 teaspoon dried cumin
1 teaspoon celery salt
2-3 tablespoons red wine vinegar
2-28 ounce cans whole San Marzano tomatoes, break apart in chunks with your fingers
1 cup water
Salt and pepper to taste
1 tablespoon chili paste with garlic, optional
2 cans cannellini beans, drained and rinsed
Serve with chopped raw tomatoes, chopped lettuce, sour cream, grated cheddar, chopped cilantro, hot pepper flakes, avocado if desired
Serve over small pieces cooked pasta
Directions
Pour oil into a hot large deep cooking pot. Add onion and green pepper and cook over medium to low heat until onion is wilted
Add garlic and lightly sauté. Do not overcook or brown the garlic.
Add black pepper, chili powder, oregano, cumin, and celery salt. Stir and sauté over low heat for about 1/2 minute and then add the red wine vinegar.
Add meat. Using a heavy metal spoon cook and chop up beef to break up lumps
Add tomatoes and stir. Season with salt and pepper. Add water. Add chili paste if desired. I usually don’t
Add beans if desired. I usually do
Heat to a boil while stirring. Cover and lower heat to a simmer for 30 minutes
This makes about 4-5 quarts or enough for a party or your freezer!!
The chili thickens up as you refrigerate or freeze it. When it’s heated up again it returns to its original consistency or a bit thicker.
Voila! Serve over pasta. Add some fresh toppings too!
Traditional 1950s Dinner90% Lean Beef Meatloaf I Bake in Multiples to Freeze for LaterDelicious!Sauté Onion and GarlicUse White Bread Dried Out OvernightSlice Dried Bread Into Small Cubes4 Cups Dried Bread CubesHot Milk and Bread Mixed to a PasteAll the Ingredients Ready to Mix by HandMixing Technique Meatloaf Ready to Bake!
Sauté onion in butter and oil until tender but not browned. Add garlic and sauté 1/2 minute. Set aside
In a large bowl place beef and add onion mixture, salt, pepper and eggs.
Heat milk in a medium saucepan. Add bread cubes. Mix with a whisk until it becomes a paste. Add to the beef mix.
Use your clean hands to mix the meatloaf together
Divide mixture into 4 loaves on 2 shallow baking pans covered in parchment paper. Rinse hands in cold water to help pat each loaf into shape. This helps with the stickiness.
Drizzle ketchup over loaves making a pattern.
Bake at 350 degrees F about 45 minutes or until internal temperature reaches 165 degrees F.
This is my mom’s recipe which I’ve adapted. She would add a squirt of mustard and ketchup to the mixture. But I place ketchup on the top of the loaves and serve it also at the table to dip each bite into!
Tieghan has another delish recipe I love! She’s at Half Baked Harvest and this is hers! I added potato instead of flour and bumped up the spices! She calls it Lighter Creamy Broccoli Cheddar Soup
This reminds me of the Canadian Cheese Soup I have made. Sautéed veggies, broth thickened up and cheese added at the end! Comfort food!
Check out Tieghan’s blog! She is a powerhouse of talent!
A stick or immersion blender is essential to making this. Using a standard blender or food processor also works but is more tedious
Tender cauliflower, carrots, broccoli stems ready to purée Broccoli florets and spices added to purée Shredded Gouda and White Cheddar Left some tender broccoli whole after 2nd purée
Ingredients
2 tablespoons olive oil
2 tablespoons butter
1 yellow onion, peeled and chopped
2 teaspoons dried thyme or 2 tablespoons fresh
2 large carrots, peeled and chopped
2 medium potatoes, peeled and chopped
6 cups broth
1 head cauliflower, not too big, chopped
4 cups broccoli florets and their chopped crown stems. Don’t use the long stalks
2 bay leaves (Morton & Bassett is my favorite)
1/4 heaping teaspoon smoky paprika
1/4 heaping teaspoon cayenne
Salt and pepper
1 can lite coconut milk
2 cups hard cheddar like cheese, shredded plus more for serving. I like the sharp cheddar and also aged Gouda is super here too! Use a mix of cheeses if you have them
Directions
In a large saucepan or Dutch oven heat oil and butter. Add onion, thyme and carrots and sauté till tender
Add potatoes, broth, broccoli STEMS and cauliflower. Cover and simmer. When tender remove from heat. Purée with stick blender till smooth
Return soup to heat and add broccoli florets, bay leaves, cayenne, and smoky paprika. Simmer until broccoli is tender. Remove bay leaves and remove from heat. Use the stick blender to slightly mash up. Make sure to leave much of the broccoli in whole pieces
Return soup to heat. Add coconut milk and cheese; stir till melted. Add salt and pepper to your taste.
Top each bowl of soup with additional cheese and thyme
This is a very forgiving recipe. The quantities of ingredients don’t have to be exact. But I do love these seasonings! I’ve been using a fresher version of bay leaves rather than the brittle dry style and enjoy their taste and fragrance. Smoky paprika and cayenne are a must!! Add more broth if needed. I like Better Than Bouillon Organic Chicken Base to make broth. Combine no more than 1 teaspoon base per cup of water
Chef Paul Prudhomme’s Louisiana Tastes is a gold mine of recipes. This one in particular is easy and sooo flavorful! Fresh corn is essential!! Don’t use frozen or canned
Most of his recipes have their own seasoning mix. It gives the recipes a special zest and flavor I don’t find anywhere!
The soup takes an hour and a half or so to prepare. I use the Better than Bouillon Organic Roasted Chicken Base to make the stock
Fresh andouille is also a good thing. I order it from Jacob’s World Famous Andouille and Sausage. The link is here
A substitute for andouille is your favorite smoked pork sausage.
This makes 10 or so servings that are about 2 cups in size. It’s hearty and full of flavor but not heavy and fatty. There is no roux or added fat in preparing this soup. The only fat is from the andouille which is lean. We love it!!
Ingredients
Seasoning Mix
1 tablespoon plus 1 1/2 teaspoons lightly packed dark brown sugar
2 1/4 teaspoons paprika
1 1/2 teaspoons salt
1 1/4 teaspoons dried basil
3/4 teaspoon garlic powder
3/4 teaspoon dry mustard
3/4 teaspoon onion powder
1/2 teaspoon cayenne pepper
1/2 teaspoon ground cumin
1/2 teaspoon black pepper
1/4 teaspoon white pepper
Other Ingredients
3 cups chopped onion, in all
3 cups seeded and chopped green peppers, in all
1 pound andouille, quartered lengthwise, then cut in 1/2 inch pieces
7 cups chicken stock, in all
7 cups fresh corn kernels, 6 ears
2 cups peeled and chopped fresh tomatoes
1/3 cup all purpose flour
1 tablespoon minced fresh garlic
Directions
In a small bowl combine seasoning mix
Heat a heavy 4 quart pot over high heat until very hot, about 3-4 minutes
Add 2 cups onions and 2 cups of the green peppers, the andouille, and 2 tablespoons of the seasoning mix
Cook, stirring and scraping the bottom of the pot often for 20 minutes. If necessary add a little of the stock to prevent burning
Turn heat to low and add the corn, tomatoes, flour, garlic, the remaining onion and green pepper, 4 cups of the stock and the remaining seasoning mix
Cook and scrape the bottom of the pot often for 40 minutes
Add the remaining stock, increase the heat to high and bring the soup to a boil.
Reduce the heat to low and simmer 15 minutes. Remove from heat and serve immediately
If you like, sprinkle some cayenne or paprika on the outer edge of each serving bowl for a fun visual touch as I did!
This recipe is from Half Baked Harvest, my favorite food blogger! It’s easy, simple and quick!
Make a marinade with pesto for the chicken. Skewer it with tomatoes. Grill. Serve on a platter with burrata, mini mozzarella balls and more pesto marinade. Tieghan serves it with grilled bread, but it’s also yummy on pasta!
2 pounds boneless chicken breasts, cut into 1-2 inch pieces
8 ounces burrata or more
1 cup mini mozzarella balls or more
Directions
To make marinade in a small jar combine pesto, balsamic vinegar, honey, lemon juice, salt, pepper and chili flakes. Cover and shake it up!
In a medium bowl combine half the marinade and the chicken. Add 1 tablespoon olive oil and mix well.
In another small bowl combine 1 tablespoon olive oil and tomatoes. Season with salt and pepper
Thread the chicken and tomatoes on skewers. Grill over medium high heat till chicken is just done and tomatoes slightly char. Don’t over cook! Grill just a few minutes to the internal temperature of 160 degrees F. No higher!!
Break open the burrata onto a platter. Add mozzarella balls and then the chicken and tomatoes on or off the skewers. Drizzle remaining marinade over it all. Drizzle with olive oil and balsamic if you want. Sprinkle with salt, pepper and chili flakes. Top with torn basil leaves.
Serve with thick slices of grilled bread. Spread and pile the toppings on the bread or pasta
The New York Times has given me so many inspirational recipes and this is one of them! Quick and easy. I doubled the recipe to make leftovers for my kids to take to their homes. Making easy recipes my family likes encourages them to try something new too!
Ingredients
2 pounds boneless skinless chicken thighs
1 cup whole milk yogurt
2 cloves minced garlic or more
1 teaspoon dried oregano or more
1/2 teaspoon or 1 1/2 teaspoons fresh thyme or more
1 tablespoon olive oil
1 teaspoon salt
1/4 teaspoon black pepper
1 large lemon, ZEST AND JUICE
Directions
1. In a large bowl whisk together all ingredients except lemon juice and chicken.
2. Add chicken and mix well. Cover and refrigerate 3-24 hours
3. Remove from frig 30 minutes before grilling
4. Clean grill grates and coat them with a bit of oil. Grill on high to medium high heat until done or reaches internal temperature of 165 degrees, about 6-8 minutes per side.
5. Place chicken on a serving platter. Sprinkle with more salt and pepper and pour lemon juice over all. Add chopped parsley and lemon wedges if you like
Pickled Red Onion & Custard EggsEnglish Muffin Egg Sandwiches
Joanne Chang & Food52 is the inspiration for this recipe. Theirs was a Breakfast Sandwich made with brioche buns and hot sauce and lettuce. I also like these custard eggs with Pickled Red Onions and a salad or some sautéed veggies like zucchini.
Here’s the recipe for their eggs
Ingredients
9 eggs
1 teaspoon salt
3/4 cup half & half
Butter for the pan
6 slices cheddar cheese optional
Directions
Preheat oven to 300 F
Butter an 8-9 inch square baking pan
In a medium bowl whisk eggs and salt
Add half & half and whisk again
Pour eggs into buttered pan
Place pan of eggs into a larger size pan and then pour hot water into the outer pan to reach halfway up the sides of egg pan
Place foil over eggs or cover with a baking sheet
Bake 20-35 minutes or until inserted knife comes out clean
Cool 10 minutes and slice into 6 squares with a sharp knife
If adding cheese, lift squares out of pan and place in another baking pan. Cover with cheese slices. Return to oven until melted.
Serve on buttered brioche buns with lettuce and hot sauce or serve with Pickled Red Onions and sautéed zucchini
nina in the kitchen 