Category Archives: Soups

Quick Chicken Soup

Asparagus Recipes, Chicken Recipes, Diabetic Friendly Recipes, Healthy Innovations, Herbes de Provence Recipes, History of American Cuisine, History of European Foods, History of Garlic, Quinoa Recipes, Soups Leave a comment

quick chicken soup

Soup-cooking weather is drawing to a close here in Northwest America, but it is still prevalent in other parts of the world that are reached by my writings.  Here is a quick, delicious receipt, which includes broccoli or asparagus (see my last entry to access this spring vegetable, sautéed with leftover, browned milk solids from ghee).

Much romance surrounds chicken soup; this is often one of our favorites from “mom’s best”-which gently nudged us out of our sick beds.  My earliest recollection of this soup, however, was that of the Campbell’s variety during the 1950’s.

My recipe boasts of lots of garlic, which comes with an interesting history all its own.  According to Sarah Lohman in Eight Flavors, it wasn’t the heavy Italian immigration at the turn of the 20th century that gave our country its love for this plant; rather, its colorful history dates further back to the international influence of the French chef Marie Antoine Careme.  He started his impressive career as a kitchen boy, at the age of eight, shortly after being abandoned by his parents, during the early political upheavals of the French Revolution, in 1792. 1

This man changed Western cuisine.  He replaced the then heavy use of imported spices, employed in the food preparation of the upper class since medieval times, with an introduction of fresh herbs and flavorful plants-such as onions and garlic-which had hitherto solely been found in the poor man’s diet; only local herbs and garlic, however, were used by the lower class, where Carame went afar to gather various ingredients for his extravagant repasts.  Strong emphasis on onions, thyme, bay, basil, and garlic can be seen in Careme’s recipes.  His feasts-elaborate by our means-held a novel focus on freshness, flavor, and simplicity (compared to that of his predecessors).  He is remembered, along with La Varenne, as the founder of haute cuisine. 2

Careme has greatly influenced Western cooking; nevertheless, his impact on our country, at the beginning of the nineteenth century, was only brief.  Here our newly acquired taste for garlic can be seen in Mary Randolph’s Beef-a-la-Mode, found in The Virginia Housewife (1824), which called for two heads of it for a single pot roast. 3  Prior to that, garlic was eschewed on this continent, as represented in Amelia Simmon’s American Cookery, 1796, for she wrote: “Garliks, tho’ ufed by the French, are better adapted to the ufes of medicine than cookery”. 4  Just a generation after Randolph’s garlicky 1824 receipt, the use of this allium became minimal once again, as seen in numerous American cook books of that period. 5

At the turn of the 20th century, massive Italian immigration came to our soil, with Italian Americans representing 10 percent of the US population by 1920.  Neither their culture or food ways were easily assimilated back then; thus, their heavy use of garlic was disdained by main line America, due in part to our earlier aversion to it. 6

Lohman attributes the beginning of the reversal, of our revulsion to this plant, to the heavy influx of American artists living around Paris, following the World War I; nearly thirty million of these sojourners were there during the 1920’s and 30’s, including M.F.K. Fisher and Earnest Hemingway; this artistic population initiated the idolization of garlic in print, because of their exposure to the popular garlic-laden cooking of Provence, where fresh and simple techniques were the direct result of Careme’ influence a hundred years prior. 7

In 1945, the future American legend James Beard-renown cook, television personality, and author-was stationed in Provence; here his culinary techniques were formed and, with them, his passion for garlic.  Thus by his works, this flavorful plant was pushed even further forward in its comeback in the USA.  Note: when Beard was serving in France, we were consuming 4.5 million pounds of it a year; this brought on by the artists.  By 1956, 36 million pounds were being consumed annually, due in large part to Beard picking up the torch lit by Careme.  (Presently the average American consumes about 2 pounds of garlic in a twelve month period.) 8

Several decades hence in 1971, Alice Waters opened Chez Panisse in Berkley, where she brought even more life to what Careme and Beard had started, with her founding of the farm-to-table movement; here she emphasizes locally produced ingredients in her famous French/Italian cuisine, prepared with the simple, fresh, garlic-laden Provencal cooking techniques. 9

Today, unlike the turn of the 20th century, there is a mainstream acceptance of Italian American food with all its original heavy use of this plant; this phenomenon can be clearly seen in some of America’s highest-grossing food chains: the Olive Garden and Domino’s Pizza.  There is even a rise in garlic-themed festivals throughout our country, which tend to promote Italian American inspired classics, such as fettuccine Alfredo (a purely American dish unknown in Italy.)  Nevertheless, our country’s love for garlic doesn’t come from Italy, but rather from the revival of French cuisine and the origins of the farm-to-table movement, established on the innovations of Careme. 10

This pungent allium strongly impacts my soup; enjoy its many dimensions.

References:

  1. Sarah Lohman, Eight Flavors (New York: Simon and Schuster, 2016), p. 155.
  2. Ibid., pp. 149-179;  https://en.wikipedia.org/wiki/Haute_cuisine   https://en.wikipedia.org/wiki/Marie-Antoine_Car%C3%AAme  
  3. Sarah Lohman, Eight Flavors (New York: Simon and Schuster, 2016), pp.159.
  4. Amelia Simmons, American Cookery, 1796, (reprinted, Grand Rapids, Michigan: Wm. B. Eerdmans Publishing Co., 1965), p. 22.
  5. Sarah Lohman, Eight Flavors (New York: Simon and Schuster, 2016), pp. 159-160.
  6. Ibid., pp. 160-163.
  7. Ibid., pp.163-164.
  8. Ibid., pp. 153, 166.
  9. Ibid., pp. 166-169.
  10. Ibid., pp. 150,170, 171.

finished product

Quick Chicken Soup  Yields: 2 1/2 quarts.  Total prep time: 1 1/3 hr/  active prep time: 40 min/  cooking time: 40 min.

1 lb chicken tenderloins  (May substitute breasts or thighs.)

1 tbsp oil  (Avocado or coconut oil is best, as olive oil is carcinogenic when heated to high temperatures.)

1 lg onion, chopped

3 lg carrots, cut in small cubes

1 head of cauliflower, divided into florettes

1 1b asparagus, cut in bite-size pieces  (May use frozen broccoli instead.)

1-liter plus 15-oz can of chicken broth  (Bone broth is ideal; see Tortellini Soup, 2016/10/10, for easy instructions.)

6 extra lg cloves garlic, minced  (May use 3 cubes of frozen garlic from Trader Joe’s for easy prep.)

1 tbsp Herbes de Provence  (Trader’s has a great buy on these.)

1 c rice  (May substitute quinoa, which is diabetic friendly.)

1 tsp freshly ground pepper, or to taste

2 tsp salt, or to taste  (Himalayan, pink, or Real Salt is critical for optimum health; an inexpensive Himalayan salt is available in bulk at our local Winco.)

2 tsp Better Than Bouillon (chicken flavor), or to taste

  1. sweating onions

    Place chicken in a medium saucepan, cover barely with warm water to begin thawing process; if using frozen broccoli, set out to thaw.

  2. Heat oil in a saute pan, add chopped onions, and sweat-cook until translucent-as shown in photo.  Stir occasionally.  Set aside.
  3. Spray vegetables with a safe, effective, inexpensive vegetable spray (combine 97 % distilled white vinegar with 3% hydrogen peroxide); let sit for 3 minutes; rinse thoroughly.
  4. Bring chicken to a boil over medium heat, cook for 10 minutes, or until pink is nearly gone.  Remove tenderloins from cooking water, set both chicken and liquid aside to cool.
  5. Place 1 1/2-liters broth and 1 1/2 cups of water in a stock pot; cover and bring to a boil over medium heat.

  6. dividing cauliflower into florettes

    Chop carrots in small cubes; cut asparagus in bite-size pieces, by first removing tough ends.  Divide cauliflower into small florettes, by cutting small sections away from head; pare excess stem off these portions; then divide each of these sections into small florettes with the tip of a knife (see photo).

  7. Place vegetables and cooked onions in broth.
  8. Add to stock pot: garlic, Herbes de Provence, rice, pepper, and salt (only 2 tsp presently, as the Better Than Bouillon in step 8 will also add saltiness).  Cover and bring to a second boil over med/high heat; then, uncover, lower heat, and simmer for 35 minutes, or until rice is soft.
  9. When rice is finished cooking, cut chicken into bite-size pieces; add both poultry and its cooking liquid to soup.  Mix in Better Then Bouillon, and adjust seasonings to taste.
  10. Serve this light, healthy soup with pride; may freeze leftovers for unexpected company, or for a sick day.

Power-Packed Cream of Broccoli Soup

21st Century Foods, Bone Broth, Egg Dishes, Healthy Innovations, Soups 1 Comment

cream of broccoli soup

Let’s examine the benefits of low-carb diets, utilizing real food, as well as low-protein diets, recommended for those with kidney disorders.  In addition, experience this healthy cream of broccoli soup, rich in bone broth and eggs.

Real-Food-Low-Carb Diet

Personally, my approach to food is summed up with the word balance, for this best fits my individual health requirements.  Today there are many diets available to meet people’s varying needs.  With our diverse health challenges, we must seek that which is suitable to our unique bodies.

As an example of the often stark opposition in these approaches, two such recommendations for nutrition stand out.  Recently I ran across a low-carb diet that promotes using real food; among its standard suggestions are high quantities of meat, fish, eggs, nuts, seeds, as well as high-fat dairy, calling for whole milk yogurt and heavy whipping cream.  I too utilize these high caloric dairy foods, accepting the proposal of some experts that low-fat foods and artificial sweeteners can actually cause weight gain, rather than loss; also such whole foods satisfy the body, with a need to eat less of them.

Dietary Recommendations for Those with Kidney Disorders

Directly opposed to this proclaimed low-carb diet is one limiting protein, due to the special requirements of those dealing with kidney disease and kidney stones; it holds that too much of high protein foods may interfere with the body’s ability to eliminate, through one’s urine, the resultant large quantities of the waste products urea and uric acid.

These two by-products are produced by the breakdown of proteins and nucleic acids respectively.  When their levels are too high, urea and uric acid cause significant stress on one’s kidneys; thus, those facing kidney problems must eat meal plans exactly opposite to those of the low-carb dieters.  (See Healthy Date/Apricot Bars, for additional information on low-carb diets.)

May I encourage us to patiently listen to our bodies, by seeking trusted expert medical help, in discerning our individual physical make-ups.  In this way, we each may discover our ideal plan for nourishment.

My Inspiration for this Healthy Soup

A beloved one from my church was just pronounced cancer-free; it has been my heart to minister to her during this trial; in doing so, I have made this broccoli soup several times, hoping to please her palate.

It is our joy to touch each others lives, with the bounty with which we are supplied.  For some this means material blessings, for others it is the labor of their hands.  My number one gift, which is always at my disposal, is feeding my friends with food; I also love to exercise my limbs-actually the Lord’s hands and feet-with cleaning.  These two offerings thrill me, and  I have used both in helping this friend.

Sometime ago, Toni’s husband mentioned her preference for cream of broccoli soup.  Though the vicious enemy cancer tried to steal this chemo patient’s taste buds, I and many others at our church have encouraged resurrected life in her tongue, with the recalling of her soft memories for fond foods.

This High Protein Broccoli Soup Meets Needs

Soups have gone down the easiest for her, but they often don’t have enough required protein.  The inspiration for this particular broccoli soup resulted from Toni’s needs for this compound, as this recipe is fortified with added protein, utilizing bone broth and eggs; I also find it beneficial for my diet, with my preference for meatless dishes.

With my proclivity toward vegetables, fruits, grains, beans, seeds, and nuts, like my recovering sister, who can only tolerate soups presently, I must watch my protein intake carefully, neither getting too little, nor too much of it.  Indeed, this broccoli soup fits the prescription for both Toni’s and my needs.

Together We Stand!

Our church body and the McFaddens have stood unified as one in her fight against cancer; as a miraculous result, Toni has overcome it; this is what belonging to the Christ’s glorious Church is all about.  May we all humble ourselves, by accepting each others proffered blessings; thus, we receive our Father’s abundant grace.

References:

https://www.healthline.com/nutrition/low-carb-diet-meal-plan-and-menu

https://articles.mercola.com/sites/articles/archive/2016/02/15/foods-for-kidney-health.aspx

ingredients for soup

Power-Packed Cream of Broccoli Soup  Yields: 2 1/2 quarts.  Total prep time: 1 hr/  active prep time: 20 min/  cooking time: 40 min.

2 tbsp oil  (Coconut or avocado oils are best; olive oil is carcinogenic when heated to high temperatures.)

1 lg yellow onion, chopped

2 celery stalks, cut in small 1/4″ dice

24 oz frozen broccoli florettes  (Best thawed ahead of time for faster preparation; SAVE JUICES.)

5 tbsp parsley, minced  (Organic parsley is only slightly more expensive; so much healthier.)

2 c chicken broth  (Bone broth is best; for its benefits and easy recipe, see Tortellini Sausage Soup.

1 qt whole milk

sweating onions and celery

5 lg chicken eggs, beaten  (May substitute 3 duck eggs, which are bigger; for facts about eggs, go to Rosemary Eggs.)

3 tbsp butter

3 tbsp flour

1 tbsp Chicken Flavored Better than Bouillon, or to taste

1 1/2 tsp salt, or to taste  (Himalayan, pink, or Real Salt is critical for optimum health; an inexpensive fine grind Himalayan salt is available at Costco for $4.95/5 lbs.)

1 tsp white pepper, or to taste

  1. Spray celery and parsley with a effective, inexpensive produce spray: combine 97% distilled white vinegar with 3% hydrogen peroxide in a spray bottle.  Let sit for 3 minutes, rinse well.
  2. Heat oil in a stock pot over medium heat; sweat chopped onions and celery, or cook until translucent, for about 10 minutes, stirring occasionally (see above photo).

  3. cooking roux

    Mince parsley, set aside.

  4. Add broth and milk to onions/celery; stir in thawed broccoli, its juices, and parsley.  Cover pot and bring to a soft boil, over medium heat, watching closely; then, uncover, reduce heat, and simmer softly for 20-25 minutes; check to be sure soup is simmering gently.
  5. Meantime make roux by melting butter in a small sauté pan; blend in flour; cook until golden brown, about 2 minutes, stirring constantly (see photo above).  Set aside.
  6. After soup has cooked for nearly 25 minutes, beat eggs in a large bowl; mix 1 c of hot broth into bowl of eggs; stir in a second cup of broth; blend this egg mixture into soup, using a wooden spatula or spoon.
  7. Season with Better than Bouillon, salt, and pepper; continue to simmer for 15 minutes, stirring occasionally.

  8. finished product

    Finally thicken soup, by beating in the prepared roux with a wooden spoon; cook until desired consistency.  Adjust seasonings.

  9. Serve immediately, or let sit for a day to meld flavors; if reheating soup, avoid boiling, as this will cause it to separate.  This dynamite soup is packed with protein!

Quick and Delicious Leek Soup

Diabetic Friendly Recipes, Healthy Recipes, History of Leeks, Irish Foods, Leek Recipes, Soups Leave a comment

bowl of leek soup

The history of leeks is colorful. They have been cultivated both in Europe and Central Asia for thousands of years; they are considered to be native to Central Asia and the Mediterranean, though historical texts from other areas mention them as well.

There are Biblical accounts of their presence in Egypt-in northeastern Africa-during early world history.  When times got tough in the wilderness, the children of Israel longed for this delicacy, to the point that they were willing to return to their captivity under Pharaoh; archaeological digs support the presence of leeks in the Egyptian diet for the past 4 millennia.

Shortly after Christ’s presence on earth, during the first century A.D., the Roman Emperor Nero consumed them daily, for he adhered to their healing power in strengthening one’s singing voice.  Greek philosopher Aristotle concurred with this commonly accepted belief in ancient times, for he attributed the clear voice of the partridge to its diet consisting of this vegetable.

As the Roman Empire spread, its soldiers allegedly brought this choice food to the tables of the United Kingdom, where its popularity grew greatly.  According to legend as far back as the 6th century A.D., Welsh soldiers were wearing a leek in their helmets for identification purposes-a tradition that was carried on in subsequent centuries.  Shakespeare, whom I studied in London in 1974, refers to this Welsh passion in Henry V.  Such enthusiasm continues in Wales in present times, for this member of the onion family is now its national emblem, along with the daffodil.

My first encounter with this Allium occurred in the 1980’s in Billings, Montana, when an Irish friend taught me how to make leek soup, as part of a complete Irish meal.  I had need to know how to cook this national cuisine authentically, for I had contributed a catered St. Patrick’s Day dinner to a fundraiser’s auction, which the local radio station had promoted well; thus, I had ten eager winners expecting the best.  My friend, whose roots were in Ireland, put his heart into equipping me for this fun event; he even made a huge Irish flag, which I still possess.

Leek soup is prevalent in many different nationalities; I serve a Potage Bonne Femme, a potato and leek soup, in a 19th century French banquet, from my repertoire of historical meals.  This present version, however, is superior.  For more recipes and information on leeks, go to  Zucchini Chicken with Leeks and Shallots and Kale, Leeks, and Chicken.

Enjoy this fast soup recipe both now and for years to come; it is that good.

References:

https://draxe.com/leeks/

http://foodfacts.mercola.com/leeks.html

http://www.historic-uk.com/HistoryUK/Historyof Wales/TheLeek-National-emblem-of-the-Welsh

www.wales-calling.com/culture/leeks-and-daffodil.htm

trimming leeks

Leek Soup  Yields: 2 qts.  Total prep time: 1 hr.

3 leeks, white and light green part, 2/3 lb trimmed

1 med/lg yellow onion, chopped small

2 celery ribs, in small dice  (If desired, may omit the celery and double the potatoes, or vice versa double the celery, omitting the potatoes, to be diabetic friendly.)

5 tbsp butter, preferably Kerry butter (If using only celery, 7 tbsp butter will be needed.)

2 small Yukon potatoes, 2/3 lb, peeled and chopped in 1/2″-cubes  (May substitute sweet potatoes, which have a low glycemic index; these add great flavor to soup.)

4 c chicken broth  (Bone broth is best for food value;  for easy recipe, see Tortellini Soup.)

1/2 c water

1 bay leaf

1 tsp salt, or to taste  (Himalayan, pink, or Real Salt is critical for optimum health; a fine grind Himalayan salt is available at Costco for $4.95 for 5 lbs.)

1/2 tsp white pepper, or to taste

1/4 tsp nutmeg, or to taste  (Fresh ground is best.)

1/2 bunch, or 1/2 c chopped, Italian flat parsley  (Organic is only slightly more expensive and much healthier.)

2 tbsp flour, 2 tbsp butter, for roux

1 c whipping cream

1 tsp Better than Bouillon soup base, or to taste  (Chicken flavor is best, but vegetable flavor will also do.)

  1. Spray all vegetables, including parsley, with a vegetable spray (a mixture of 97% distilled white vinegar and 3% hydrogen peroxide is effective and inexpensive).  Let sit for 3 minutes; rinse well.

  2. rinsing chopped leeks

    Remove dark green top off leeks, leaving the white and light green part.  With the root in tact, cut leek in half lengthwise (see above photo); fan out under running water to remove dirt.  Holding the two halves together, cut each leek in 1/4″-thick-slices; place pieces in a large container.  Rinse well with water, stirring with hand (see photo); drain in a colander.

  3. Chop onion and celery, set aside.
  4. Melt 1/4 c butter in a large stock pot over medium heat; chop the celery in small 1/4″-dice.  Watch butter so as not to burn.  (Use 6 tablespoons of butter, if doubling the celery, by omitting the potatoes.)
  5. Add leeks, onion, and celery to melted butter, distributing it well throughout vegetables; cook covered for about 8-10 minutes, stirring several times (this will sweat the onions and leeks, or turn them translucent).
  6. Peel and cut potatoes in small 1/2″-pieces, placing them in a bowl of water to keep them from turning color.
  7. When leeks and onions are translucent, add drained potatoes, broth, 1/2 c water, bay leaf, salt, pepper, and nutmeg to pot.

  8. making roux

    Cover and bring to a boil over med/high heat; lower heat and simmer, partially covered, for about 20 minutes, or until potatoes are soft.  Stir occasionally

  9. Wash parsley, remove stems, chop, and set aside
  10. Make a roux by melting 2 tbsp butter in a small saucepan over medium heat; blend in 2 tbsp of flour with a wire whisk.  Cook until golden brown, mixing continuously.
  11. When potatoes are soft, whisk 1 c of the hot soup broth into pan of roux; add a second c of broth, blending thoroughly-this mixture will be quite thick-then, add this back into the soup.
  12. Mix parsley, cream, and roux into soup in stock pot; add a tsp of Better than Bouillon, to heighten taste.  Adjust seasonings and simmer for another five minutes (see photo of finished product).

  13. finished product

    Serve hot and enjoy!  (Flavors meld best after sitting for a day.)

Borscht (Beet Soup)

20th Century European Recipes, Bone Broth, Egg Dishes, Gluten-free Entrees, History of American Cuisine, History of Borscht, History of European Foods, History of my Business, History of Tomatoes, Soups, Summertime Foods Leave a comment

a bowl of borscht

This borscht recipe and its history have been with me since my catering days, during the early 1980’s in Billings, Montana.  Then I was preparing soups for a café in an art gallery; now it graces my table every summer.  A particular prayer partner claims my version is far better than that which she had in Russia.  Indeed, this chilled soup is a beautiful offering on a hot summer day!

This delicacy has been long popular in Eastern European countries under the following names: borscht, borsch, borshch, and bosht.  Over time it has spread from these nations to other continents, as their people emigrated.  In North America, it is commonly linked with the Jews and Mennonites that came from these European areas.  The common name borscht is derived from the Russian borsch meaning cow parsnip, which was an original recipe ingredient of the Slavs.

The most familiar American adaptation of this soup, which is made with beetroot, is of Ukrainian origin.  With its first record being in the 12th century, this dish subsequently emerged from a wide variety of sour-tasting soups present in the Eastern European section, such as rye-based white borscht, sorrel-based green borscht, and cabbage borscht.  Our well-known Ukrainian recipe was originally inspired by the addition of leftover beetroot pickling; thus, its brilliant color and tart flavor.

There are as many different preparations for this beet soup as there are homes in which it is consumed; they may include the additions of meat, fish, cabbage, carrots, tomatoes, and potatoes.

Spanish conquistadors brought potatoes and tomatoes from America to Europe in the 16th century; these vegetables, however, weren’t a common part of the Eastern European peasants’ diet until the 19th century, at which time they found their way into the Ukrainian and Russian borscht-food of both poor men and princes.  As a result of emigration, tomatoes and potatoes are a part of borscht recipes around the world, but my version has neither of these.

Still other variations occur with this renowned soup involving its garnishes and side dishes.  Smetana, or sour cream, is its most common topping; chopped herbs, hard-boiled eggs, bacon, and sausage may also be utilized.  There are plentiful side dishes; among them are pampushky (Ukrainian garlic rolls) and treasured pirozhki (individually sized pastries or dumplings filled with meat and onions).

You can see that despite its centuries-long-history there is no consistent receipt for this sustaining chilled delight, for even this latter characteristic may vary, and it may be served hot.  My borscht is a cold, meatless, summer soup adorned with sour cream and eggs; for the benefit of added protein make this recipe with bone broth (see its benefits and easy recipe at my post on Tortellini Soup, 2016/10/10).  This is a treat!

References:

https://en.wikipedia.org/wiki/Borscht

https://www.britannica.com/topic/borsch

www.dictionary.com/browse/borscht

easy mincing of onion

Borscht (Beet Soup)  Yields: 4-5 servings.  Total prep time: 1 hr/  active prep time:30 min/  cooking time: 30 min

1 tbsp oil  (Coconut or avocado oil is best; olive oil is carcinogenic when heated to high temperatures.)

1 med/lg yellow onion

3 lg purple beets, a little less than 2 lbs trimmed

1 qt broth  (Beef broth is good; I, however, prefer bone broth; for recipe and powerful health benefits, see Tortellini Soup, 2016/10/10.)

1 c water

2 small lemons, juiced  (Use half of this to start; then, adjust with more to taste.)

1 tbsp honey, or to taste  (Local raw honey is always best, for its localized bee pollen is known to relieve allergies naturally, through the concept of immunotherapy.)

1 tsp Better than Bouillon, or to taste

1/2 tsp salt, or to taste  (Himalayan, pink, or Real Salt is critical for optimum health; an inexpensive fine grind Himalayan salt is available at Costco.)

1/2 tsp freshly ground pepper, or to taste

sweating onions

Sour cream

3 eggs, hard-boiled and chopped  (I prefer duck eggs; see Rosemary Eggs, 2017/08/21, for their information.)

  1. Chop the onion in small pieces the easy way.  Peel it leaving the root on; next, score this by cutting slices close together across the top one way, going 3/4 of the way down into the onion; then, turn it and cut slices the opposite direction.  When onion is thus prepared, shave the small pieces off the end with a sharp knife (see photo in list of ingredients).  May discard root end; set aside chopped vegetable.
  2. Heat oil in a stock pot over medium heat; add piece of onion; when it sizzles, add remaining onion; sweat, cook only until translucent (see photo above).  Set aside, go to next step.
  3. Spray beets with an inexpensive, effective vegetable spray; mix 97% distilled white vinegar with 3% hydrogen peroxide in a spray bottle.  Let sit for 3 minutes and rinse well.
  4. Peel and cut beets in 1/4″ dice; add to cooked onions.
  5. Cover with broth and water; bring to a boil over med/high heat; reduce heat and simmer for about 30 minutes, or until beets are soft.

  6. borscht cooking in pot

    Add half the lemon juice and honey.

  7. Stir in Better than Bouillon; then, add salt and pepper.
  8. Adjust lemon juice, honey, Bouillon, salt, and pepper to taste.
  9. Chill for 4 hours or overnight.  Serve topped with sour cream and chopped hard-boiled eggs.
  10. This freezes well.  I love this summer soup!

1880’s Philadelphia Clam Chowder

19th Century American Foods, Fish Recipes, Historical Recipes, History of American Cuisine, History of Miss Parloa, Soups Leave a comment
mincing clams

mincing optional fresh razor clams

My great clam chowder is adapted from a recipe in the General Mill’s 20th century Special Silver Dollar City Edition of Miss Parloa’s New Cook Book; this reproduced cookbook was originally published in 1880, by Washburn Crosby Co., the makers of Gold Medal flour.  (This collection also includes my all-time favorite oatmeal/chocolate chip cookie, which I will share at a later date.)

I have enlarged upon this 19th century method of making this dish, by adding such flavor/texture enhancers as garlic, onion, celery, and unpeeled potatoes.  Miss Parloa calls her receipt Philadelphia clam chowder.  It introduces the technique of straining the clams, thus lending a delicate touch to the fish soup.  I am not a big fan of clam chowder, but I love this because of its mellowness, resulting from the removal of the clam juice.

There is much to be said about the distinctive flavors of shellfish and fish.  Harold McGee shares this apt science in his excellent treatise On Food and Cooking.  He teaches why ocean and freshwater creatures vary so greatly in taste, the former having a much stronger bite.

Ocean water is about 3% salt by weight, while the optimum level of all dissolved minerals inside of animal cells is less than 1%.  Consequently ocean creatures need to balance this substantial salt mineral, that they are breathing in and swallowing; they do this with amino acids, amines, and urea, which their bodies produce.  1

Behold, these substances have different flavors!  For example the amino acid glycine is sweet, while glutamic acid is savory; shellfish are especially rich in these and other amino acids.  Unlike shellfish, finfish rely heavily on the amine TMAO (trimethylamine oxide) for processing salt, which is largely tasteless.  Sharks, skates, and rays make ready the salt water with a slightly salty and bitter urea. However, this urea and the amine TMAO are converted into the stinky substance TMA (trimethylamine), by bacteria and fish enzymes in these dead, ocean-dwelling fish; thus, after they are killed, their meat tastes and smells powerfully bad with age, while that of their freshwater relatives doesn’t.  Note: our kitchen-cleanser ammonia is made from TMA.  2

Freshwater fish have a gentler effect on our taste buds, because the water they live in is actually less salty, than that of their cells; therefore, they do not need to accumulate these pungent amino acids, amines, or urea, which their ocean-dwelling cousins require to process the dissolved mineral salt.  3

You can see that different shellfish and fish supply our mouths with unique experiences.  Seawater varieties use a diversity of amino acids, amines, and urea to balance the salt in their cellular systems; these differing substances boast of a wide variety of powerful tastes.  Their freshwater counterparts, which don’t require these salt equalizers, are bland by comparison.

Miss Parloa counters the strong flavor of clam chowder by straining the clams, removing their excess liquid, which has an abundance of the above mentioned amino acids.  (For more history on Miss Parloa and 19th century American cuisine, see 1880’s Escalloped Salmon-2017/04/17, 1880’s Minced Cabbage-2017/04/24, and 1880’s Ozark Honey-Oatmeal Cookies-2017/10/30.)  I take this illustrious chef’s simple inspiration and provide an even richer experience, with additional textures and mouth-watering thrills.  You will like this delicious-yet mild-chowder!

References:

  1. Special Silver Dollar City Edition of Miss Parloa’s New Cook Book (Boston: Estes and Lauriat, 1880).  This reproduction of Marie Parloa’s cookbook was published by General Mills at an unknown date during the 20th century.
  2. Harold McGee, On Food and Cooking, (New York: Simon & Schuster, 1984, 2004), pp. 188.
  3. Ibid., p. 188.
  4. Ibid., p. 189.

Philadelphia Clam Chowder  Adapted from a recipe in General Mill’s 20th century Special Silver Dollar City Edition of Maria Parloa’s  Miss Parloa’s New Cook Book (Boston: Estes and Lauriat, 1880).

Yields: 8 servings.  Total prep time: 1 hr & 30 min/  active prep time: 30 min/  cooking time: 1 hr.

Note: if you don’t have large enough pots for the makeshift double boiler-see below photo and directions-just cook the soup over direct heat; this, however, may cause it to separate some, but this last option will reduce the cooking time.

1 tbsp oil  (Coconut or avocado oil is best; olive oil is carcinogenic at high temperatures.)

1 lg yellow onion, chopped

6 oz drained weight minced clams, or 3 strained 6.5 oz cans  (May use 6 oz fresh razor clams, chopped fine, see top photo.)

2 stalks celery, cut in 1/4″ dice

3 tbsp parsley, minced

1 lb potatoes, unpeeled, chopped in small 1/2″ pieces

5 lg cloves garlic, minced  (May use 3 cubes of frozen garlic from Trader Joe’s for easy prep.)

1 1/2 qt milk  (Whole milk is preferable, for both health and flavor.)

1 1/2 tsp salt, or to taste  (Himalayan, pink, or Real Salt is critical for optimum health; an inexpensive, fine grind, Himalayan salt is available at Costco.)

1/2 tsp white pepper, or to taste

3 tbsp butter

3 tbsp flour

  1. make-shift double boiler

    make-shift double boiler

    Heat oil, over medium heat, in a 4-quart pot that will sit inside a slightly larger pot to make a double boiler; see photo.  (If you don’t have two large pots, cook the chowder over direct heat; cooking will be faster with this last option, however, the cream soup may separate some.)

  2. When a small piece of onion sizzles in oil, add the rest of the onions and sweat, cook until translucent.  Remove from heat when done.
  3. Fill larger pot 2/5’s full of hot tap water, cover, and bring to a boil over med/high heat.
  4. Spray celery, parsley, and potatoes with a safe, inexpensive, effective produce spray: fill a spray bottle with a mixture of 97% distilled white vinegar and 3% hydrogen peroxide.  After spraying vegetables, let sit for 3 minutes, rinse really well.
  5. Drain canned clams in a colander.  If using fresh razor clams, drain and chop fine (see top photo).
  6. Chop all vegetables and garlic; add to pot of cooked onions.
  7. Add milk, clams, salt, and pepper to the pan of vegetables.  Fit this smaller pan into the larger pot, so it sits above the boiling water (see photo).  Watch water level while cooking to make sure water doesn’t boil dry.  Cook chowder until potatoes are soft, about 50 minutes.  Note: if preparing over direct heat, bring soup to a near-or slight-boil over medium heat; lower heat and simmer until potatoes are soft.  This option will lessen the cooking time.
  8. Meantime make roux, by melting butter in a small sauté pan over medium heat.  Add flour and stir constantly with a wire whisk.  Cook until light brown in color, about 2 minutes; set aside.
  9. When vegetables are soft, beat in roux with a big spoon; cook 5 more minutes, or until soup is thickened, stirring constantly.
  10. Adjust seasonings and serve.  May freeze leftovers; when you heat thawed chowder, however, it will be of a thinner consistency.  If desired, you may thicken with a small amount of roux-about 1 tbsp of melted butter cooked with an equal amount of flour-this amount will be adequate to thicken 4 leftover servings.
  11. I am passionate about this soup!

Butternut Squash Soup

21st Century Foods, Healthy Innovations, Soups 2 Comments
butternut squash soup

butternut squash soup

Someone once said that a meal at my home is like going to a spiritual spa; with God’s help, I nourish both body and soul.

My creative sister concocted this great soup and gave the recipe to me years ago.  It has frequently graced my table, where my guests experience much peace.

My vision for this blog is to sustain people with wholesome food through the written word; thus, they will build strong bodies.  However, I am fully aware that a vibrant physique isn’t enough to insure complete health-that of body, mind, emotions, relationships, and finances.

How clear it is: we miss the totality of this by lack of knowledge!  My desire is that vital truth, which sets people free, will be revealed here gradually, primarily through the intriguing discipline of preparing food.

My lavish meals in my home feed many, both physically and spiritually; my blog contacts a great number more.  My personal prayers, however, expand to Uganda, England, Germany, Peru, Kenya, India-to mention a few of the nations that constitute the cry of my heart.

Chief among my steadfast petitions is that my writings/recipes, which go around the entire globe, will eradicate our health deficiencies-first those in our bodies and then in every other area of our lives.  God bless our journey together in this!

As an aside, my favorite way to entertain is by having only one or two guests, for the conversation is most intimate then.  I always keep individual containers of soup-holding several servings-in my freezer; thus, delicious soup is easy to serve at my small dinner parties.

May I suggest you buy a three-and-a-half-pound squash?  Save one pound of it for next week’s recipe-sautéed squash with curried yogurt sauce.  Also if you have leftovers of the soup, freeze some for unexpected visitors.

pot of butternut squash soup

soup with soft squash before pureeing

Butternut Squash Soup  Yields: 8-10 servings.  Total preparation time: 1 1/2 hr/ active prep time: 30 min/ cooking time: 1 hr.

2 tbsp oil  (Coconut or avocado oil is best.)

1 extra lg or 2 med onions, chopped

2 1/2 lb butternut squash, unpeeled and cut in chunks  (I prefer organic; you may buy an extra pound to cover next week’s recipe.)

2 quarts broth, preferably bone broth  (See recipe for this power food at Tortellini Soup, 2016/10/10.)

2 c water

1 tbsp cinnamon

1 tsp dried ginger

1/3 tsp nutmeg  (Freshly ground nutmeg is best.)

1/4 tsp ground cloves

2 tbsp fresh ginger, peeled and chopped fine, optional

1 1/2 tsp salt, or to taste  (Himalayan, pink, or Real Salt is critical for optimum health; an inexpensive fine grind Himalayan salt is available at Costco.)

1/4 tsp white pepper, or to taste

Better Than Bouillon, chicken flavor, to taste

  1. Heat oil in a stock pot over medium heat.  Add a small piece of onion; when it sizzles, add the rest of the onions and sweat (cook until translucent).
  2. Meanwhile clean squash with a safe, inexpensive, effective vegetable spray (a mixture of 97% white distilled vinegar and 3% hydrogen peroxide): spray squash, let sit for 3 minutes, rinse extra well.
  3. Cut unpeeled squash in chunks.  Be sure to remove the seeds first.  Add to cooked onions.
  4. Pour broth and 2 c of water in pot. Add spices, fresh ginger, salt and pepper.
  5. Cover and bring to a boil, over med/high heat.  Reduce heat, uncover, and simmer for 40-50 minutes, or until squash is very soft (see above photo).  Check for flavor during cooking and adjust spices to taste.
  6. Remove from heat and puree with an immersion blender.  (This is also known as a blender-on-a-stick; available at Bed, Bath and Beyond at a moderate price.)
  7. Add water, if soup is too thick.  Stir in Better Than Bouillon, to taste, starting with a teaspoonful.
  8. Finally adjust salt and pepper.  Serve hot, freeze any leftovers.

Medieval Perrey of Peson Soup

14th Century English Foods, Healthy Innovations, History of 14th Century English Kitchens, History of 14th Century Foods, Soups Leave a comment
Perrey of peson soup

perrey of peson soup

This heavenly soup is from the late 14th century manuscript collection titled the Forme of Cury (Manner of Cookery).  King Richard II, who reigned in England from 1377-99, requested the compilation of the methods of food preparation from his grand court. This record of 196 recipes resulted.  He was an extravagant king who daily dined with over 10,000 guests.  It took 300 cooks to prepare his extraordinary meals.  These manuscript receipts providentially allow us to replicate, in part, the flavor of his feasts.

Lorna Sass discovered two volumes published by the Early English Text Society, while she was researching at the Columbia University library in the early 1970’s. They were filled with medieval manuscript recipes; among them was the Forme of Cury. She published a number of these in To the King’s Taste in 1975.  Here she includes both the original version in Middle English and her translation of that. This is followed by her cooking instructions, which she developed based on a 70’s kitchen.  Her goal was to plainly duplicate these exceptional tastes as closely as possible.

I have simplified several of her recipes even further; my versions utilize our modernized conveniences nearly fifty years hence.  Perrey of peson, puree of pea soup, is my first inspiration.  The flavor here is much the same that our illustrious king experienced.  However I substituted dried peas for the shelling of fresh ones; thus, this distinctive soup is available year round.  Poetic license had me choose yellow peas instead of green.  Either will do.

The basic techniques for preparation in medieval times were much the same as today. There was paraboyling, bakying, stewying, scaldying, broyliying, tostying, fryeing, boilleing, and roosting.  However these manuscript recipes only document vague preparatory steps with the needed ingredients.  There were no quantities and not many details.  Below is an example: here you’ll find this soup’s receipt given in its entirety as taken from Sass’ book:

“Take peson and seeth hemsaft and cover hem til thei berst.  Thenne take up hem, and cole hem thorgh a cloth; take oynons, and mynce hem, and seeth hem in the same sew and oile therewith,; cast thereto sugar, salt, and saffron, and seeth hem wel thereafter, and serve hem forth.”

Indeed let us serve this forth!

A pot of perrey of peson soup

a pot of perrey of peson soup

Perry of Peson  Yields: 8 servings.  Total prep time: 1 hr & 20 min/  active prep time: 20 min/  cooking time: 1 hr.  This medieval puree of pea soup is adapted from a manuscript recipe from Lorna Sass’ To the King’s Taste (New York: The Metropolitan Museum of Art, 1975).

2 tbsp oil  (Coconut or avocado oil is best; olive oil at high temperatures produces carcinogens.)

1 lg yellow onion, chopped

2 c dried yellow peas  (Available in bulk at our local Winco; may substitute dried green peas; I choose these yellow peas, though the manuscript recipe calls for fresh peas.)

2 quarts bone broth or 2 liter-boxes chicken broth (See recipe under Tortellini Soup, 2016/10/10, for the easy, inexpensive preparation of bone broth.)

1 c water

scant 1/4 tsp saffron threads  (Spanish saffron available inexpensively at Trader Joe’s.)

2 tbsp brown sugar, packed down in spoon  (May also use sucanat, evaporated cane juice, which is close to what they used in the 14th century.)

Season with Better Than Bouillon, a healthy chicken base  (Most grocery stores carry this.)

White pepper and salt, to taste  (Himalayan, pink, or Real Salt is critical for optimum health; an inexpensive, fine grind Himalayan salt is available at Costco.)

  1. Heat oil in a stock pot, add onions, and sweat (cook until translucent).
  2. Add peas; stir to coat with oil.
  3. Add broth, water, and saffron; bring to a boil over med/high temperature; reduce heat and simmer at a low boil for 1 hour, or until peas are very soft, stirring occasionally.  DO NOT ADD SALT WHILE COOKING, AS PEAS WON’T SOFTEN.
  4. Add brown sugar when peas are soft.
  5. Next season with a small amount of Better Than Bouillon; taste and add more slowly.  Add white pepper and, finally, salt to taste.  Add these last three items slowly, adjusting as you go, until desired taste is achieved.
  6. Take off heat and puree with a stick blender, also known as an immersion blender, available at Bed, Bath, and Beyond.
  7. Check seasonings again, serve hot.  Freezes really well also.  Explodes with flavor!

Tortellini Sausage Soup and Bone Broth

21st Century Foods, Bean Recipes, Bone Broth, Carrot Recipes, Health Tips, Healthy Innovations, Sausage Recipes, Soups Leave a comment

pot of tortellini soup

I first had this soup in the pleasing home of a beloved friend six years ago. Her husband was dying of cancer; I was there ministering to them and they to me, for she was letting me do my laundry, while I helped to cook and clean.  We also had a time of deep prayer, as we cried out for healing grace.

My friend showed me how to make this tortellini soup amidst cleaning and laundry; it nourished our bodies and souls then especially, because of the trauma.  Here I have elaborated on this recipe, bringing yet more vitality, with the most important change being homemade bone broth. How it generates length of days!

Bone broth is a power food.  Eight ounces of chicken stock has only one gram of protein, while bone broth has nine grams per cup!  Further, it impacts our health in numerous ways.  Dr. Axe in Food is Medicine, lists its benefits as: aiding digestion, overcoming food intolerances, boosting the immune system, improving joint pain, and reducing cellulite.  1

I encourage you to take advantage of leftover bones; freeze chicken carcasses, until you have three; then, make this super stock with the easy guidelines listed below.

This friend’s other-half died shortly after this.  His funeral was a celebration of goodness and life; it was my favorite funeral ever, for God’s love was there.  I, however, experienced a mingling of confusion admits the joy: why death?

I have since learned the answer to this.  It is never our Father’s will that anyone die before fullness of age.  The Bible teaches us precisely how to avoid all ruin; it warns us that we are destroyed by lack of knowledge.  Its careful directions educate us on how to avoid destruction, with exacting instructions for receiving abundant life, as well.

Back then, my friends and I didn’t have enough wisdom to overcome death’s fierce attack.  Today I can say that I have the knowledge to overcome anything, in Jesus Christ’s name; this is solely because of the truth I have learned from the word of God.  Now I am strong and can stand in the face of all adversity, and I do just that!

My most prized wedding took place months after this favored funeral.  The size of this celebration of matrimony was extremely small, just a handful of attenders, but God was present!  The Spirit spoke to my heart in every fine detail of this ceremony: the vows spoken, the songs sung, the exquisite food, the fond fellowship were all an expression of vibrant blessing.

I experienced jubilee this day, for at the time, I thought there is redemption of the loss of my friend with this wealthy wedding, which followed the holy funeral.  Nevertheless this recovery was in mere seed-form then, as all truth starts.

Now there is fullness of this hope, for I know that we no longer have to be victims of destruction, as we have authority over the enemy of our souls.  This I learned at Abundant Life Family Church; I invite you to listen to teachings at alfc.net.

Bon appetit!

References:

  1. https://draxe.com/the-healing-power-of-bone-broth-for-digestion-arthritis-and-cellulite/
Tortellini soup

tortellini soup

Tortellini Sausage Soup  Yields: 2 qt.  Total prep time for soup, if bone broth is prepared ahead: 1 hr/ active prep time: 30 min/ cooking time: 30 min.  Note: may substitute packaged chicken broth.

1 tbsp oil  (Coconut or avocado oil is best; olive oil is carcinogenic when heated to high temperatures.)

1 med/large onion, chopped

1 lg carrot, cut diagonally in 1/4″ slices

1 stalk celery, sliced at a diagonal in small pieces

10-14 oz natural sausage, sliced diagonally  (A spicy sausage is preferable.)

scant 1/2 tsp Chinese Five Spice

scant 1/2 tsp dried crushed red pepper, or to taste

1 1/2 qt bone broth, recipe below  (You may substitute 1-liter box of chicken broth plus 1-15 oz can.)

6 oz frozen spinach or kale  (Organic frozen kale is available in health section at our local Fred Meyer-Kroger-store.)

1-15 oz can  kidney beans, or beans of your choice  (Organic beans are only slightly more expensive.)

1 c dried cheese or pesto-filled tortellini  (Available at Trader Joe’s.)

1 tsp salt, or to taste  (Himalayan, pink, or Real Salt is critical for optimum health; an inexpensive fine grind Himalayan salt is available at Costco.)

1 1/2 tsp Better Than Bouillon-chicken flavor-or to taste

1 c grated or shaved Parmesan cheese

  1. sweating onions

    Heat oil in a stock pot over medium heat; when a piece of onion sizzles in hot oil, add the rest and sweat, or cook until translucent (see photo).

  2. Add carrot, celery, and sausage; cook covered for a total of 10 minutes, stirring occasionally.
  3. Blend in Chinese Five Spice and red pepper; cover and cook 2-3 more minutes, stirring once midway.
  4. Stir in broth (see recipe below), cover, and bring to a boil over med/high heat.
  5. Mix in spinach or kale, tortellini, and drained beans; cover and bring to a second boil.
  6. Lower heat to medium, uncover, and cook for 10-15 minutes, or until greens are limp and pasta is soft.
  7. Add salt and Better Than Bouillon; adjust seasonings to taste.
  8. Serve topped with Parmesan cheese.

Bone Broth  Yields: about 3 qt.  Total prep time: your choice of 13-25 hrs/ active prep time: 15min/ inactive prep time: 30 min/  cooking time: 12-24 hrs, longer cooking extracts more nutrients.  (Note: may be made ahead and frozen in quart-size containers.)

1/2 c raw apple cider vinegar (Raw cider vinegar is most cost efficient at Trader Joe’s.)

3 leftover chicken carcasses, or 1 lg turkey carcass, broken in pieces  (May freeze individual carcasses until ready to use.)

2 lg yellow onions, quartered

4 celery ribs with leaves, cleaned and chopped in 2″ pieces

4 lg carrots, cleaned, skin scraped off, and chopped in chunks

8 lg cloves of garlic

  1. Fill an oven-proof stock pot one-third full of water, stir in vinegar, place poultry carcasses in water-break the bones to fit compactly in pot.  Add more water to cover carcasses and stir well.  Let sit 30 minutes (the vinegar draws out the nutrients from the bone marrow).
  2. Spray vegetables, except garlic and onions, with a safe, inexpensive, effective vegetable spray made by combining 97% distilled white vinegar with 3% hydrogen peroxide.  Let sit for 3 minutes; then, rinse well.  Scrape carrots and cut all vegetables; set aside.
  3. Preheat oven to 350 degrees.
  4. After 30 minutes, add vegetables to pot (be sure all is covered with water) and place it in oven.  Bake 1 hour at 350 degrees.
  5. Turn temperature down to 300 degrees; cook for a total of 12 to 24 hours-longer periods produce more nutrition, though 12 hours is still quite good.
  6. Add more water periodically, if needed; don’t, however, add any water the last 12 hours of cooking-this will aid in reducing broth, for freezing compactly.
  7. Strain when done.  Note: you may reduce to 2 qt liquid, for freezing compactly in quart-size containers, adding 1/2 qt of water to each, to restore to 1 1/2 qt of bone broth, for use in this tortellini soup recipe.