Thursdays Are For Cooking!

| February 20, 2020

My Sister’s Winter Soup Recipe:

Here is a recipe for one of my sister’s favorite winter soups.  It takes 5 min or so to put together.  She usually uses a crock pot but stove top is ok, too – just have to watch it

1/2 bag of frozen chopped onions or mirepoix mix

1 bag of frozen mixed vegetables for soup

1 quart of vegetable stock

2 boullion cubes

1 t chopped garlic (she has teaspoon, but garlic is always good for you!)

2 14 oz cans of diced tomatoes

1 bag of frozen butternut squash

salt and pepper to taste

other seasonings to taste – parsley, basil etc

optional – 1 bag of frozen meatballs – Sis uses the vegetarian ones but regular meatballs are ok too

optional – a handful of short pasta

Put all of the ingredients in a 5 qt crock, turn on high and cook until done – 5-6 hrs

This is a version of WW zero point soup.  Very healthy

Okay, since this is Thursday and I was out of communication because my battery went dead and I didn’t take the charger cord along, like a butthead, and all my PINS and PWORDs leaked out of my head, I’m leaving the rest of it up to you.  I’d add a good pan of cornbread or cornbread muffins, a platter of cut fresh vegs and fruit on the side, good coffee or hot tea and a really, really good dessert of your choice. Any of your favorite dishes, if you have the recipe, can be posted here, too. The more the better.

And as a way to make it even better when you serve it, none of the Democrats like Bloomberg. They won’t let him play with them. That should spice this up a bit. He’s out to buy the election. He has NO platform, just get rid of Trump. That isn’t a platform, but it is ridiculous. Sit back and watch the show, boys and girls!  Dis gonna be good!

Be nice to each other, stay warm, and never ever play poker with an octopus. They all cheat.

Maybe we’ll get lucky and AW1Ed will be kind enough to share his recipe for shrimp with cheese grits…. (Ex-PH2 moseys away, mumbling.)

Category: Economy

Comments (24)

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  1. While we are recipes, I found out a way to make strawberries stay fresh. I put them in a large bowl then fill it with water so the water is above the strawberries if they were held down and add half a cup of white distilled vinegar to the water and wait around ten minutes then pour through a strainer and lay the berries on paper towels for an hour till they are dry and then put them in a sealed container. NO vinegar smell or vinegar taste at all.

  2. 5th/77th FA says:

    “…vegetarian meatballs…” Oh hells to the NO! Me thinks your sister is adopted. Some of my food is vegetarian, but I ain’t. I keeps an orphaned ham bone and various assorted grounded beasties for soup making purposes. A skillet of buttered milk cornbread/pone/johnny cakes, or some of that good 3 cheese crusty bread would go real good with this. And a chocolate volcano brownie with some vanilla bean ice cream.

    I like grits…with cheese…and shrimps. Do believe one of our usual suspect dick weeded miscreants may have a source for some good Wisconsin blocks. There’s a five pound sack of Jim Dandy’s in the pantry and the Gulf ain’t that far away.

    • Ex-PH2 says:

      I thought this soup (with beef or non-beef meatballs) would be a good pairing with those cathead biscuits of yours, especially this time of year.

      We may never find out….

      • 5th/77th FA says:

        Oh we could! Cat headed biscuits can go with anything. I’ll do the cornbread for the crunch with the soup. Made some cat heads on weekend past to go with the orasted beef beast with the taters, carrots, and onion. They do a good job on the pot licker brown gravy for sopping purposes. There’s a crocked pot full of chili percurlating as we speak. Temps were in the mid 60s this morning, still raining. Supposed to be in the high 20s to low 30s in the morning.

    • Skyjumper says:

      Got just the place for you brother…..
      MouseHouse Cheese House.

      Also, if you need gas, cheese, meat & beverages, here’s the place to satisfy your every needs.

      Wisconsin, where our state motto is:

      “Come smell our dairy-air”. (grin)

      • 5th/77th FA says:

        My Man! I knew you would come thru for us. I guarantee I could get lost and spend a bloody fortune in that store. Ain’t a mouse out there loves him so good aged cheese like me. I worked some housewares show back yonder and one of the vendors that I hooked up with repped a line of gift pak cheeses. Had a large time with them folks. And let’s just say Ms Dairy-air Thang is not the one I got the Lefty call sign from.

        Trying to figure out how I can justify driving out to NE and SD by way of Wisconsin this summer.

        • Skyjumper says:

          5th/77th FA+, if’n (FINALLY got to use that word in a sentence) you come thru CheeseLand on the way to NE & SD, listed below would be a great time to pass by. One of the biggest airshows around. Plenty of warbirds too!

          Last years attendance was around 650,000 give or take during the week with around 4,000 aircraft on the ground.

          EAA AirVenture Oshkosh 2020
          Mon, Jul 20, 2020 – Sun, Jul 26, 2020

          • 5th/77th FA says:

            Sky, those are shorely on my bucket list. Retired wing wiper brother has made it on several times and I had 2 customers back yonder that flew in every year. This year’s trip is set for the middle of June, may be the last time I can do the drive. Can’t go it alone anymore and even just riding, 450 miles a day has become a chore. Recovering from strokes ain’t for sissies. I want to make the entire round trip going up one way, coming back another way, and never getting on an interstate. Two years ago, no big deal…now-a-days…a big deal. I may end up having to fly to either Rapid or to Omaha and then drive/be driven around. Either way BiL out of MN is supposed to be bringing some assortments of cheeses. If I drive/ride, I’ll have a cooler full of fresh from the orchard Georgia Peaches.

  3. Doc Savage says:

    Okay…now I need to run to the store for butternut squash….its rainy and soggy here today, so this will be perfect.

    And welcome back. 🙂

  4. Max says:

    making stew today; beef; definitely real beef!

    • Ex-PH2 says:

      I’m waiting to get back to beef. Can’t have it for another week, so turkey, chicken and chocolate will have to do.

      Throws off the hemoglobin levels if I eat beef before a vampire gets me.

  5. Graybeard says:

    Sounds good – except the vegetarian “meatballs”.

    Temps dropped to the 40s with 90% humidity & 10-15 mph breezes from the N – need something warming tonight.

  6. OWB says:

    Took two trips to the grocery outlet but finally have everything to make kielbasa stew. Tomorrow.

    After all that, I still forgot to acquire ground beef for whatever it was I got hungry for this morning. Oh, well. It might have been meat pie, but that would also require pie crust and fresh mushrooms, which I also did not buy. That will obviously be something for another day. Or three.

    Question: Anyone have experience making biscuits which are both gluten and dairy free? Haven’t really searched for a recipe. And, being a lazy slug, would much rather borrow someone else’s tried and true method.

    • 5th/77th FA says:

      OWB, the Spirits of my ancestors would haunt me into all eternity for making a cat headed gravy sopper out of anything other than buttered milk. Since I had never heard of such sacrilege I Google Fooed the term. Sadly, there are such recipes. Good luck and my deepest sympathies.

  7. Dave Hardin says:

    BEER…its so much more than just a breakfast drink!

    • USAF RET says:

      Tomorrow our local brewery is launching a new brew. Chocolate Stout with Naga Viper peppers “Holy Mole”. soo. I am dry rubbing ribs for smoker for tomorrow morning. Beer is better

      • Toxic Deplorable Racist SAH B Woodman says:

        Chocolate Stout with Naga Viper peppers “Holy Mole”

        Holy Mole indeed. Where’s my towel, my tongue is dripping.

    • A Proud Infidel®™ says:

      BEER IS NOT just for Breakfast anymore!!!

  8. AW1Ed says:

    OK, Ex shamed me into it. Shrimp and cheesy grits may sound strange, but it’s a classic Southern dish especially where fresh seafood can be had. Of course. It’s absolutely delicious and best of all, easy.

    You’ll need:

    4 cups water
    Salt and pepper
    1 cup stone-ground grits
    3 tablespoons butter
    2 cups shredded sharp cheddar cheese (I use grated parm, use what cheese you like, or have on hand)
    1 pound medium to large shrimp, peeled and deveined
    6 slices bacon, chopped
    4 teaspoons lemon juice
    2 tablespoons chopped parsley
    1 cup thinly sliced scallions
    1 large clove garlic, minced

    You’ll do:

    1) Bring water to a boil. Add salt and pepper. Add grits and cook until water is absorbed, about 20 to 25 minutes. Remove from heat and stir in butter and cheese.

    2) Fry the bacon in a large skillet until browned; drain well, reserving a teaspoon or so of the rendered bacon drippings in the skillet.

    3) Rinse shrimp and pat dry. Add shrimp to the skillet and drippings. Cook until shrimp are are just starting to turn pink. Do not over cook!

    4) Add lemon juice, chopped bacon, parsley, scallions and garlic. Saute for 2-3 minutes.

    4) Spoon grits into a serving bowl. Add shrimp mixture and stir. Serve immediately.

    And done! Gun Bunny’s biscuits would be a good choice on the side, along with a chilled crisp white vino and good company, who’s accolades you will receive.

    • 5th/77th FA says:

      Honey Hush! Telling you girls and boys, this here dish will make a puppy pull a freight train. Accolades? Hell more like indentured servitude. Many high end places are making this as a specialty dish and charging big bucks for it. Follow ‘Ed’s pro tip and don’t overcook the shrimps, and don’t undercook the grits. Different brands of grits cook to a different level of consistency/creaminess. Aunt Jemima or Jim Dandy are good commercial off the shelf choices. If you can find ’em, old school stone ground yellow grits are the best. No preservatives.

      Tanks Matey!

    • Ex-PH2 says:

      OH, Hell’s bells, now, I’m officially starving to death!

  9. Ex-PH2, try making this soup: Throw some turkey or chicken legs and thighs into a large soup pot. Cover with water. Turn burner to medium-high. Wash and dry some hard squash such as butternut or acorn Japanese red kuri. Pumpkin is also good. Cut into halves or quarters. Wipe some type of cooking oil all over the squash or pumpkin and place on a cookie sheet in an oven 350 degrees. Skim and dispose of the foam that rise to the top of the soup pot. Remove the cooked poultry, Skin, debone and chop it up before returning to the pot. When Squash/pumpkin has softened, remove it from the oven. Scoop out the cooked vegetable and add to the pot. Finely chop up a lot of fresh ginger add it with some chipolte pepper to the pot. Turn heat down and allow to simmer. Enjoy!