Category:

Stock Pot

Italian Sauces A Cook Should Know

by jughandle March 13, 2022

written by jughandle

There are 5 basic “mother” sauces in French cooking. From those basic sauces, there are hundreds of variations, some classics. I’m going to give you recipes for 8 Italian sauces.

Classic Marinara
Pesto
Bolognese
Marcella
Vodka
Red Clam
Alfredo
Ragu

Classic Marinara Sauce

Makes 3 1/2 cups of basic Marinara sauce, enough for 1 lb of pasta

Course Sauce

Cuisine Italian

Keyword Marinara Sauce

Cooking Method saute, Stove Top

Hot/Cold Dish Hot

Course Sauce

Cuisine Italian

Keyword Marinara Sauce

Cooking Method saute, Stove Top

Hot/Cold Dish Hot

Servings 4 servings

Author jughandle

Ingredients

INGREDIENTS

28 ounces tomatoes Can of whole San Marzano tomatoes certified D.O.P. if possible
¼ cup olive oil extra-virgin
7 cloves garlic peeled and slivered
1 whole chile whole chopped and crushed or a pinch of crushed red pepper flakes
1 teaspoon salt kosher
1 sprig basil Fresh or 1/4 teaspoon dried oregano, more to taste

Instructions

PREPARATION

Pour tomatoes into a large bowl and crush with your hands.
Pour 1 cup water into can and slosh it around to get tomato juices. Reserve.

In a Large Skillet

Do not use a deep pot, over medium heat, heat the 1/4 c of olive oil.
When it is hot, add the garlic.
As soon as garlic is sizzling (do not let it brown), add the tomatoes from the reserved bowl, then add the tomato water.
Add whole chile or red pepper flakes, oregano (if using) and salt. Stir.
Place basil sprig, including stem, on the surface (like a flower). Let it wilt, then submerge in sauce.
Simmer sauce until thickened and oil on surface is a deep orange, about 15 minutes.
If using oregano, taste sauce after 10 minutes of simmering, adding more salt and oregano as needed.
Discard basil and chile (if using).

Nutrition Facts

Classic Marinara Sauce

Amount Per Serving

Calories 191 Calories from Fat 126

% Daily Value*

Fat 14g22%

Saturated Fat 2g13%

Sodium 845mg37%

Potassium 603mg17%

Carbohydrates 16g5%

Fiber 4g17%

Sugar 9g10%

Protein 4g8%

Vitamin A 453IU9%

Vitamin C 20mg24%

Calcium 77mg8%

Iron 3mg17%

* Percent Daily Values are based on a 2000 calorie diet.

March 13, 2022 0 comments

Dinner/Supper French Cuisine Jerry Wooden Mussels Sea Food Starter Stock Pot

Steamed Mussels in Wine Sauce

by jughandle August 18, 2019

written by jughandle

Steamed Mussels in Wine Sauce

There are dozens of ways to cook mussels. My favorite is to steam them in white wine with butter and herbs. Cook for just a few minutes and serve with toasted garlic bread for an amazing starter or even the main course. – jughandle

Steamed Mussels in White Wine Sauce

This is a go to dish for a amazing, impressive, quick meal, starter course or heavy hors d'oeuvre. This recipe will serve 10 people so adjust accordingly.

Course Dinner, First Course, hors d'oeuvre, Main Course

Cuisine French

Keyword Steamed Mussels in Wine Sauces

Protein Mussels

Cooking Method Steaming

Hot/Cold Dish Hot

Course Dinner, First Course, hors d'oeuvre, Main Course

Cuisine French

Keyword Steamed Mussels in Wine Sauces

Protein Mussels

Cooking Method Steaming

Hot/Cold Dish Hot

Servings 10 people

Author jughandle

Ingredients

10 lbs Mussels cleaned and sorted
750 ml Dry White Wine
4 cloves garlic chopped
3 shallots chopped
8 Tbsps unsalted butter
1/2 cup parsley chopped
1/2 cup red bell peppers roasted and coarsely chopped
1 tsp red pepper flakes
2 tsp lemon juice juice of one lemon
1/4 cup olive oil

Instructions

in a large stock pot heat the olive oil on medium-high heat
saute the shallots and garlic until they are transparent
add the butter and melt completely
put in about half of the mussels and stir to coat them. Then add the rest of the mussels and do the same
sprinkle in the red pepper flakes
pour in the wine and cover the pot
allow to steam for 8 to 10 minutes until the mussels open.
add the parsley, roasted bell peppers and lemon juice and stir again
remove from the heat, cover again while you make the garlic bread then serve

Notes

mussels usually come in 2 and 5 lb bags. I like to figure 1 lb per person. If you have left overs, no worries, they make a great creamed mussel chowder or soup.

Nutrition Facts

Steamed Mussels in White Wine Sauce

Amount Per Serving

Calories 500 Calories from Fat 225

% Daily Value*

Fat 25g38%

Saturated Fat 9g56%

Cholesterol 111mg37%

Sodium 841mg37%

Potassium 1075mg31%

Carbohydrates 16g5%

Fiber 1g4%

Sugar 2g2%

Protein 35g70%

Vitamin A 1494IU30%

Vitamin C 42mg51%

Calcium 98mg10%

Iron 12mg67%

* Percent Daily Values are based on a 2000 calorie diet.

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August 18, 2019 0 comments

Beef crockpot Rice Noodles Soup Stock Pot Vietnamese Food

Vietnamese Pho Bo Soup

by jughandle June 24, 2019

written by jughandle

aka Beef Noodle Soup

Vietnamese Pho Bo Soup is Beef Noodle Soup with a twist. This is a classic dish that is easy to prepare and is warming on a cold winter night. – jughandle

Pho was born in Northern Vietnam during the mid-1880s. The dish was heavily influenced by both Chinese and French cooking. Rice noodle and spices were imported from China; the French popularized the eating of red meat. In fact, it is believed that “pho” is derived from “pot au feu” a French soup. Vietnamese cooks blended the Chinese, French and native influences to make a dish that is uniquely Vietnamese.

Authentic Pho Bo Soup

This authentic pho isn't quick, but it is delicious. The key is in the broth, which gets simmered for at least 6 hours.

Course Soup, Starter

Cuisine Vietnamese

Keyword Pho Bo Soup

Protein Beef

Cooking Method Boiled

Hot/Cold Dish Hot

Course Soup, Starter

Cuisine Vietnamese

Keyword Pho Bo Soup

Protein Beef

Cooking Method Boiled

Hot/Cold Dish Hot

Servings 4 servings

Author jughandle

Ingredients

For The Bone Broth

4 pounds beef soup bones
1 onion unpeeled and cut in half
5 slices fresh ginger
1 tablespoon salt
2 pods star anise
2 1/2 tablespoons fish sauce
4 quarts water

For The Dish

8 ounce dried rice noodles 8 ounce package
1 1/2 pounds beef top sirloin or thinly sliced Rib-Eye Steak
1/2 cup chopped cilantro
1 tablespoon chopped green onion
1 1/2 cups bean sprouts
1 bunch Thai basil
1 lime cut into 4 wedges
1/4 cup hoisin sauce optional
1/4 cup chile-garlic sauce such as Sriracha® (optional)

Instructions

To Make The Bone Broth

Preheat oven to 425 degrees F
Place beef bones on a baking sheet and roast in the preheated oven until browned, about 1 hour.
Scatter the onions on a baking sheet and roast in the preheated oven until blackened and soft, about 45 minutes.
Add bones, onion, ginger, salt, star anise, and fish sauce to a large stockpot and cover with 4 quarts of water.
Bring to a boil and reduce heat to low. Simmer on low for 6 to 10 hours.
Strain the broth into a saucepan and set aside.

To Make The Dish

Place rice noodles in large bowl filled with room temperature water and allow to soak for 1 hour.
Bring a large pot of water to a boil and after the noodles have soaked, place them in the boiling water for 1 minute.
Heat the stock to a simmer. Use either the stock you made or store bought
Divide noodles among 4 serving bowls; top with sirloin, cilantro, and green onion. Pour hot broth over the top. Stir and let sit until the beef is partially cooked and no longer pink, 1 to 2 minutes.
Serve with bean sprouts, Thai basil, lime wedges, hoisin sauce, and chile-garlic sauce on the side.

Video

Notes

Note: For best results, use shank and knee bones.

Nutrition Facts

Authentic Pho Bo Soup

Amount Per Serving

Calories 504 Calories from Fat 63

% Daily Value*

Fat 7g11%

Saturated Fat 2g13%

Cholesterol 101mg34%

Sodium 3882mg169%

Potassium 773mg22%

Carbohydrates 64g21%

Fiber 3g13%

Sugar 10g11%

Protein 43g86%

Vitamin A 255IU5%

Vitamin C 11.2mg14%

Calcium 104mg10%

Iron 4.1mg23%

* Percent Daily Values are based on a 2000 calorie diet.

Variations On The Authentic Recipe

INSTANT POT OR PRESSURE COOKER BONE BROTH

Instant Pot Bone Broth is full of natural collagen. Make chicken, pork or beef stock using kitchen scraps and your pressure cooker.

https://www.platingsandpairings.com/the-best-instant-pot-bone-broth/#wprm-recipe-container-12467

Course Soup

Cuisine Instant Pot, Pressure Cooker

Keyword Bone Broth

Protein Beef

Cooking Method Instant Pot, Pressure Cooker

Hot/Cold Dish Either

Course Soup

Cuisine Instant Pot, Pressure Cooker

Keyword Bone Broth

Protein Beef

Cooking Method Instant Pot, Pressure Cooker

Hot/Cold Dish Either

Servings 6 servings

Author Erin at Platings and Pairings.com

Ingredients

INGREDIENTS

2 1/2 pounds bones assorted soup bones
2 carrots chopped, medium size
2 stalks celery chopped, medium size
1 onion cut in half with the skin left on
2 cloves garlic skin left on
1 Tablespoon apple cider vinegar
1 teaspoon kosher salt
1/2 tsp whole black peppercorns
1 tsp oregano dried, or 2 tsp fresh
1 tsp thyme dried, or 2 tsp fresh
1/2 tsp sage dried
8 cups of water enough water to come to 1-inch below MAX fill line

Instructions

Place the bones in the Instant Pot, filling it about half full with bones.
Add in the vegetables, herbs, apple cider vinegar, peppercorns and salt.
Fill the Instant Pot with water to 1-inch below the MAX fill line.
Make sure your sealing ring is in place on the lid. Lock the lid onto the Instant Pot and set the steam release knob to the "sealing" position.
Press the "manual" button and set your Instant Pot for high pressure for 120 minutes. (I find it easier to decrease the time because the timer resets at 120 after you decrease to zero.)
It will take about 15-30 minutes for the Instant Pot to come to full pressure, then the display will show a countdown timer.
Once the two hours is up, allow the pressure to release naturally. It will take about 15-30 minutes, then the float valve will drop.
Strain the broth through cheesecloth or a strainer and cool.
A good broth will usually have a layer of fat on the top, and will gelatinize when thoroughly cool.
Remove the fat with a spoon and discard.

Notes

RECIPE NOTES
Your Instant Pot bone broth will keep fresh in the refrigerator for up to five days. For longer storage, I like to freeze 1-cup portions for easy use in recipes.

Nutrition Facts

INSTANT POT OR PRESSURE COOKER BONE BROTH

Amount Per Serving

Calories 15 Calories from Fat 9

% Daily Value*

Fat 1g2%

Saturated Fat 1g6%

Sodium 413mg18%

Potassium 100mg3%

Carbohydrates 3g1%

Fiber 1g4%

Sugar 1g1%

Protein 1g2%

Vitamin A 3455IU69%

Vitamin C 2.1mg3%

Calcium 17mg2%

Iron 0.2mg1%

* Percent Daily Values are based on a 2000 calorie diet.

Store Bought Beef Broth

June 24, 2019 0 comments

Beef Dinner/Supper Jerry Wooden Southern American Starter Stews/Chili Stock Pot Tex-Mex

Authentic Texas Chili Recipe

by jughandle June 9, 2019

written by jughandle

Chili with an “i”

Before we learn how to make the Authentic Texas Chili Recipe, we need to learn how to spell it. Let’s get it strait right off the bat. Chili, the chunky soup type dish, is always spelled with an “i”. Chile with an “e” is the pepper that makes the Chili spicy. Thank you for letting me exorcise my demons.

A Brief History of Chili

The following history comes from “Chili History”

When it comes to the story of chili, tales and myths abound.

While many food historians agree that chili con carne is an American dish with Mexican roots, Mexicans are said to deny any association with the dish.

In the 1880s, a market in San Antonio started setting up chili stands from which chili or bowls o’red, as it was called, were sold by women who were called “chili queens.”

A bowl o’red cost diners such as writer O. Henry and democratic presidential hopeful William Jennings Bryan ten cents and included bread and a glass of water.

The fame of chili con carne began to spread and the dish soon became a major tourist attraction. It was featured at the World’s Fair in Chicago in 1893 at the San Antonio Chili Stand.

By the 20th century chili joints had made their debut in Texas and became familiar all over the west by the roaring ‘20s. In fact, by the end of that decade, there was hardly a town that didn’t have a chili parlour, which were often no more than a shed or a room with a counter and some stools.

It’s been said that chili joints meant the difference between starvation and staying alive during the Great Depression since chili was cheap and crackers were free.

LBJ’s Favorite Chili Recipe

Authentic Texas Chili

Chili is many things to many people. One thing most agree on is that Chili in Texas does not have beans. Lots of meat, but no beans.

Course Dinner, First Course, Lunch, Main Course, Side Dish, Starter

Cuisine Southern American, Tex-Mex

Keyword Texas Chili

Protein Beef

Cooking Method Stove Top

Hot/Cold Dish Hot

Course Dinner, First Course, Lunch, Main Course, Side Dish, Starter

Cuisine Southern American, Tex-Mex

Keyword Texas Chili

Protein Beef

Cooking Method Stove Top

Hot/Cold Dish Hot

Servings 8 Servings

Author jughandle

Ingredients

INGREDIENTS

2 Pounds Ground Beef Coarse grind 80/20 or Chuck Also Called Chili Grind in Texas
Vegetable Oil As Needed to brown the meat
2 Cups Sweet Onions Chopped, either Texas Sweet or Vidalia Onions.
2 Tbsps Garlic Minced. About 4 to 5 cloves
3 Tbsps Chili Powder
2 Tbsps Ground Cumin
1 Tbsp Smoked Paprika
1 Tbsps Mexican Oregano
2 tsps Salt
2 tsps Black Pepper
2 Bay Leaves
28 ounce Tomatoes 1-28 Ounce Can of Crushed tomatoes
3 Tbsps Tomato Paste
2 cubes Bouillon cubes Beef Flavor or equivalent of either liquid or powder bouillon
24 ounces Beer 2 cans or bottles of a good full bodied beer. I use Tecate
1 Cup Water
2 Tbsps Masa or white cornmeal as a thickening agent

Instructions

To Make The Chili

In a 6-8 quart saucepan, over medium-high heat, brown the beef in batches so you do not crowd the pan. Remove the meat as it browns to a paper towel lined bowl to drain.
Drain all but 1/4 cup of the fat in the pan, If you have very lean meat and there is not a 1/4 cup fat, add vegetable oil, as needed.
Add the minced onion and cook, on medium, stirring occasionally, until it is browned and soft, about 10-12 minutes.
Stir in garlic, chili powder, cumin, smoked paprika and oregano and cook, stirring constantly so as not to burn the spices, until the spices are fragrant and paste like. About 1-2 minutes.
Return the browned beef to the saucepan and add the salt, pepper, bay leaves, crushed tomatoes, tomato paste, bouillon, 1 bottle or can of the beer and 1 cup of water. Then simmer for 20 minutes.
Add the remaining beer, another cup of water, and the cornmeal or masa. Simmer 30-40 minutes longer, stirring occasionally, until chili is thick. Do not turn the heat up so high it burns the bottom of the Chili.
Serve with any toppings you like.

Notes

Toppings: Of course these will add to the calorie count

Shredded Cheddar Cheese, Sour Cream, Chopped Red Onions, or sliced Jalapeno peppers.

Nutrition Facts

Authentic Texas Chili

Amount Per Serving

Calories 393 Calories from Fat 216

% Daily Value*

Fat 24g37%

Saturated Fat 9g56%

Cholesterol 81mg27%

Sodium 831mg36%

Potassium 812mg23%

Carbohydrates 17g6%

Fiber 4g17%

Sugar 6g7%

Protein 23g46%

Vitamin A 2270IU45%

Vitamin C 17.6mg21%

Calcium 86mg9%

Iron 4.9mg27%

* Percent Daily Values are based on a 2000 calorie diet.

Variations and Companion Dishes

Meat
- Try combining ground beef and pork for more depth of flavor
- Most of the first Chili recipes used venison as the meat of choice. Venison is much leaner than beef or pork.
Beans
- Yankee Chili includes kidney beans, pinto beans or white beans. The addition of beans makes for a less expensive chili.
- There are Chili recipes that don’t have meat at all. Just beans, onions, tomatoes and chile peppers.

What to eat with Chili?

Southern Onion and Broccoli Cornbread

Southern Stir Fry With Turnips and Greens

Basic White Bread By James Beard Recipe

June 9, 2019 0 comments

Cajun Food Combination Side Dishes Dinner/Supper Jerry Wooden Lunch Rice Southern American Stock Pot Stove Top

Dirty Rice Cajun Style

by jughandle February 21, 2019

written by jughandle

A new Bojangle’s restaurant recently sprung up in our neighborhood. Having not visited a Bojangle’s in a while we decided to go. It impressed us. Their chicken is great but it was the Dirty Rice Cajun Style that got our attention. The following recipe is a close copy. Hope you enjoy it. – jughandle

Dirty rice Cajun Style is a traditional Creole dish made from white rice. It gets a “dirty” color from small pieces of pork, beef or chicken, in addition to green bell pepper, celery, and onion. Most often cayenne and black pepper comprise the spices for the dish. Parsley and chopped green onions are common garnishes.

Dirty Rice Cajun Style is most common in the Creole regions of southern Louisiana. However, it can also be found in other areas of the American South and referenced as chicken & rice or rice dressing. – Wikipedia

Dirty Rice Cajun Style

This is a close approximation of the flavor and texture of Bojangles Dirty Rice

Course Side Dish

Cuisine Cajun

Keyword Cajun Dirty Rice

Protein Chicken, pork

Cooking Method Boiled

Hot/Cold Dish Hot

Course Side Dish

Cuisine Cajun

Keyword Cajun Dirty Rice

Protein Chicken, pork

Cooking Method Boiled

Hot/Cold Dish Hot

Servings 8

Author jughandle

Ingredients

Ingredients:

1 pound (453.59 g) sausage Should be andouille. Chicken giblets or bacon are acceptable.
2 cups (370 g) white rice long grain
4 cups (940 g) chicken broth
1 stalk (25 g) green onion diced fine
1 pinch (1 pinch) black pepper
¼ teaspoon (0.25 teaspoon) celery salt
¼ teaspoon (0.25 teaspoon) chili powder
2 cloves (0.5 teaspoon) garlic diced
¼ teaspoon (0.25 teaspoon) paprika
¼ teaspoon (0.25 teaspoon) salt
1 whole (1 whole) Bell Pepper diced
2 Stalks (2 Stalks) Celery diced
1 whole (1 whole) Yellow Onion diced
1 whole (1 whole) jalapeno pepper diced

Instructions

Cook the rice in the chicken stock until done then set aside.
It is better to use Day old rice if you have it.
Saute the bacon, sausage or giblets (or any combination) in a cast iron pot until cooked but not crisp.
Remove the meat and set aside.
In the drippings, add the onion, bell pepper and celery, cooking until softened, about 5 minutes.
Add the jalapeno and cook for another minute or so.
Do not drain.
Add salt, pepper to taste and Cajun seasoning. (Slap Your Mama is great)
Return the meat to the pot; reduce heat to medium low, cover and simmer for about 20 minutes, stirring occasionally.
Add a small amount of water only if needed to prevent sticking.
Add the cooked rice and green onion, stir, cover and reduce heat to a medium low simmer.
Heat through, stirring occasionally.
Taste and adjust seasonings.

Notes

This dish is the central feature of a meal so you could serve it with a salad and a veggie, but it is also served as a side dish with hot sauce at the table.

Nutrition Facts

Dirty Rice Cajun Style

Amount Per Serving

Calories 350 Calories from Fat 135

% Daily Value*

Fat 15g23%

Saturated Fat 5g31%

Cholesterol 40mg13%

Sodium 947mg41%

Potassium 313mg9%

Carbohydrates 38g13%

Protein 12g24%

Vitamin A 150IU3%

Vitamin C 9.7mg12%

Calcium 30mg3%

Iron 1.2mg7%

* Percent Daily Values are based on a 2000 calorie diet.

Suggestions:

Learn how to make Risotto

Serve Pork with your Dirty Rice – Jughandle’s Pork Loin

How about a salad? Jughandle’s Caesar Salad

February 21, 2019 0 comments

Italian Food Jerry Wooden Soup Stock Pot Stove Top White Northern Beans

Italian Wedding Soup Recipe

by jughandle September 6, 2011

written by jughandle

There are as many recipes for Italian Wedding Soup as there are cooks. We are going to “wed” the flavors and textures of chicken, spinach, parmesan cheese, white pinto beans and Italian bread croutons. No meat balls in our bowl this time. As you are making this dish use your own judgment as to how much, meat, spinach, beans and cheese you want. -jughandle

Recipe - Italian Wedding Soup

A very hardy filling delicious soup for any occasion.

Course appetizer, Lunch, Soup

Cuisine Italian

Keyword Italian Wedding Soup

Protein Chicken

Cooking Method Boiling

Hot/Cold Dish Hot

Course appetizer, Lunch, Soup

Cuisine Italian

Keyword Italian Wedding Soup

Protein Chicken

Cooking Method Boiling

Hot/Cold Dish Hot

Servings 6 servings

Author jughandle

Ingredients

To do the day before:

1 bag dried white pinto beans or buy 2- 12 oz cans
12 cups chicken stock low sodium - make your own or used boxed
1/2 lb chicken you made the stock with or cook and shred 2 chicken breasts

To make the soup:

1 large yellow or white onion diced small -1/4 inch
1/2 green bell pepper diced small -1/4 inch
1/2 red bell pepper diced small -1/4 inch
1 carrot diced small -1/4 inch
3 cups Italian bread croutons about 1/2 loaf Italian bread cut into 1/2 inch crouton size chunks
2 Tbsps olive oil extra virgin
1/4 tsp oregano dried or 1 tsp fresh
1/4 tsp thyme dried or 1 tsp fresh
1 tsp kosher salt to taste
1/2 tsp black pepper freshly ground is best
3 cups of fresh spinach Clean, dry and chop into 1 inch squares
1/2 cup grated Parmesan cheese grate your own don't use box cheese.

Instructions

The day before:

Soak 1 bag of dried white pinto beans over night or buy 2- 12 oz cans
Make or buy 8 to 12 cups of low sodium chicken stock
Shred about 1/2 lb or more of the chicken you made the stock with or cook and shred 2 chicken breasts

To make the soup:

In a large pot saute 1 large yellow or white onion, diced small -1/4 inch
Also saute 1/2 green and 1/2 red bell pepper and 1 carrot diced to the same size as the onion
Saute until soft – about 5 minutes
Add the chicken stock and bring to a boil
throw in 3 cups of the pinto beans
Cook the beans at a soft boil until they are almost tender – about 45-60 minutes
While the beans are cooking in the broth, cube the Italian bread into 1/2 inch crouton size chunks
Lightly toss the croutons in a large bowl with 2 T olive oil and 1/4 t of oregano and 1/4 t of thyme salt and pepper to taste
Pour the croutons on a sheet pan and toast in the oven until brown and crunchy, turning once or twice to brown all sides – don’t burn them Darlene.
Clean, dry and chop into 1 inch squares, 3 cups of fresh spinach
When the beans are almost soft enough to eat add the spinach
Cook another 20 minutes
Then add 1/2 cup grated Parmesan cheese and all of the chicken
Cook another 20 minutes

Notes

Now, this is very important – taste the soup – what does it need?
If it is bland add a little salt and a dash of Tabasco pepper sauce (just a dash, we’re not trying to make it spicy) and a dash of Worcestershire sauce
If the flavor just sits there and you can’t make out the different ingredients, add 1 T white vinegar and/or the juice of 1 lemon to brighten the flavors
Stir it well and taste it again. It should be great – if not adjust the seasonings as needed
Add 1/2 cup of croutons to a bowl or large cup and ladle the soup over them.
Top with more freshly grated Parmesan

Nutrition Facts

Recipe - Italian Wedding Soup

Amount Per Serving

Calories 407 Calories from Fat 198

% Daily Value*

Fat 22g34%

Saturated Fat 7g44%

Cholesterol 41mg14%

Sodium 1292mg56%

Potassium 784mg22%

Carbohydrates 30g10%

Fiber 2g8%

Sugar 14g16%

Protein 22g44%

Vitamin A 3575IU72%

Vitamin C 29mg35%

Calcium 134mg13%

Iron 2mg11%

* Percent Daily Values are based on a 2000 calorie diet.

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September 6, 2011 4 comments

Darlene Myer dutch oven Fowl Mexican Soup Stock Pot Stove Top Tortillas

Recipe – Darlene’s Tortilla Soup

by jughandle September 5, 2011

written by jughandle

As with any dish, it always tastes better with freshly prepared ingredients instead of canned or frozen. Darlene’s Tortilla Soup is no different. Prepare the chicken stock by boiling a whole chicken in seasoned water for 2 hours or more, you will not regret it. – jughandle

Darlene's Tortilla Soup

Darlene throws this together quickly for a great mexican flavored soup

Course hors d'oeuvre, Lunch, Soup

Cuisine Mexican

Keyword Tortilla soup

Protein Chicken

Cooking Method Boiling

Hot/Cold Dish Hot

Course hors d'oeuvre, Lunch, Soup

Cuisine Mexican

Keyword Tortilla soup

Protein Chicken

Cooking Method Boiling

Hot/Cold Dish Hot

to make broth 3

Servings 6 servings

Author Darlene Myer

Ingredients

1 whole chicken for stock or 2 cooked breasts
2 whole carrots 1/4 inch dice
2 stalks celery 1/4 inch dice
1 large onion white or yellow 1/4 inch dice
1 stalk thyme fresh
1 stalk rosemary fresh
1 clove garlic whole
1 stalk parsley fresh
1/2 cup chili peppers fresh chili or bell peppers chopped to 1/4 inch dice
4 med tomatoes whole, quartered with juice
3 10 inch tortillas sliced into long 1/4 inch wide strips
1 cup corn fresh or frozen

For Garnish:

1 whole lime thinly sliced for topping
6 dollops green chili sauce one for each serving
6 dollops sour cream or yogurt, one for each serving

Instructions

Prepare the chicken stock by boiling a whole chicken in 3 quarts of seasoned water for 2 hours or more.
Remove the chicken and reserve.
Reduce the liquid by half
To the stock, add a the mirepoix of carrots, celery and onions continue to reduce the liquid at a slow boil
Add a bouquet garni of the thyme and rosemary garlic and parsley
Add chopped chili pepper of your choice and amount
Add fresh or frozen whole kernel corn
Add rough chopped whole skinned tomatoes in chunks with liquid
Take 2 or 3 large round tortillas and slice into long strips
Toast the tortilla strips in the oven until crispy – reserve
Chop 1/2 of the reserved deboned chicken into bite sized pieces and return to the pot

Notes

Serve and top each bowl with the toasted tortilla strips and lime slice.

You can also add a dollop of green chili sauce or sour cream and the juice of 1/2 lime to brighten the flavors

Nutrition Facts

Darlene's Tortilla Soup

Amount Per Serving

Calories 148 Calories from Fat 27

% Daily Value*

Fat 3g5%

Saturated Fat 1g6%

Cholesterol 1mg0%

Sodium 269mg12%

Potassium 202mg6%

Carbohydrates 27g9%

Fiber 3g13%

Sugar 4g4%

Protein 4g8%

Vitamin A 1014IU20%

Vitamin C 4mg5%

Calcium 45mg5%

Iron 2mg11%

* Percent Daily Values are based on a 2000 calorie diet.

September 5, 2011 4 comments

Condiments, Dips, Sauces, Dressings & Gravy Featured Italian Food Italian spaghetti sauce Sauces Stock Pot Vegan Vegetarian

Basic Tomato Sauce or Red Sauce

by jughandle August 8, 2011

written by jughandle

This sauce is my signature, Jughandle’s Tomato Sauce. Also known as Red sauce in some circles. I have developed this recipe for 55 years. It was the first thing I learned to cook.

If you use good quality ingredients it will never fail you. Everyone’s tastes are different so add or subtract as you need to. A taste of tomato sauce should not surprise you. It is something to savor, and enjoy. It should enhance a pasta or dish and not taste flat.

At the bottom of the page I include a mean meat sauce variation. Enjoy – jughandle

Basic Tomato Sauce aka Red Sauce

I've been perfecting this sauce for 55 years. I think I've got it down. But, by all means make any changes you would like. See the Variations for a meat sauce. - jughandle

Course Sauce

Cuisine Italian

Keyword Italian Red Sauce, Tomato Sauce

Cooking Method saute, Stove Top

Hot/Cold Dish Hot

Course Sauce

Cuisine Italian

Keyword Italian Red Sauce, Tomato Sauce

Cooking Method saute, Stove Top

Hot/Cold Dish Hot

Servings 8 cups

Author jughandle

Ingredients

1/4 cup olive oil
1 onion large white or yellow, finely diced
2 bay leaves
1/2 teaspoon oregano chopped fresh or 1/4 teaspoon dried
1 teaspoon Thyme fresh chopped or 1/2 teaspoon dried
2 garlic cloves roughly chopped or pressed
2 teaspoons salt always to taste
1 teaspoon black pepper crushed
2 tablespoons tomato paste very good quality or don't use any
56 ounce tomatoes 2 * 28 ounce cans of whole plum or roma, chopped with their liquid
12 ounce tomato sauce 1 - 12 ounce can
1 tsp worcestershire sauce to taste
1 tsp Tabasco Sauce to taste. Not meant to be spicy, just to brighten the flavor. Lemon juice would also work
1/4 cup apple cider vinegar or lemon juice

Instructions

In a 3-4 quart saucepan, heat the olive oil over medium heat.
Add the minced onion and a large pinch of salt to sweat the onions. Saute for 5 minutes then add the garlic, and cook until soft and translucent, about 8 to 10 minutes. If the onions or garlic brown too fast turn the heat down. Do not burn the garlic or the sauce is ruined. Start over.
When the onions and garlic are right. add the tomato paste and stir to combine for 30 seconds.
Add the thyme and oregano, and cook 5 minutes more, until the spices are soft.
Add the remaining tomatoes with their juices, the pepper and the bay leaves. Raise the temp to med-high and bring to a low boil, stirring often.
Taste, then add the worcestershire sauce, Tabasco Sauce and vinegar, in that order, tasting between each addition. Adjust the salt and all seasonings. The sauce should have a tangy acidic taste to the tongue with a back flavor of tomato and spices. None of the individual seasonings should stand out.
Lower the heat to simmer and cook for 30 minutes up to 3 hours, until the sauce has an oatmeal consistency.
Taste and adjust the seasonings once more.

Notes

Note: all quantities are just starting points. Add or subtract as you deem necessary.
This sauce holds 1 week in the refrigerator or up to 6 months in the freezer. Can be frozen flat in plastic freezer bags.

Nutrition Facts

Basic Tomato Sauce aka Red Sauce

Amount Per Serving

Calories 114 Calories from Fat 63

% Daily Value*

Fat 7g11%

Saturated Fat 1g6%

Sodium 869mg38%

Potassium 663mg19%

Carbohydrates 12g4%

Fiber 3g13%

Sugar 8g9%

Protein 3g6%

Vitamin A 1910IU38%

Vitamin C 32.1mg39%

Calcium 30mg3%

Iron 1.3mg7%

* Percent Daily Values are based on a 2000 calorie diet.

Variation:

Meat sauce: To make a meat lovers meat sauce –

prepare the basic tomato sauce recipe.
While it is simmering
Brown 1-2 lbs or more of ground meat. It could be beef, pork, turkey, sausage or any combination.
Render out the fat and drain.
Add to the tomato sauce and combine thoroughly.
Continue to simmer to combine the flavors.

August 8, 2011 0 comments