OT: Cooking (Lynne)

Funny I've been thinking it's getting time to host a recipe swap. Soup is what I've been craving. I made the best soup last night. Green Chili sounds like it would really hit the spot too. You'll have to share the recipe you tried.

Beef Barley Soup from Betty Crocker

1 pound boneless chuck, cut into 1/2 inch cubes 1 tablespoon vegetable oil 1 cup water 2 teaspoons instant beef boullion 1 1/2 teaspoons salt 1/4 teaspoon each dried marjoram & thyme 1/4 teaspoon MSG 1/8 teaspoon pepper 1 bay leaf 4 cups water 3 medium carrots, sliced 1 large stalk celery, sliced 1 medium onion, chopped 1 can (16 oz) whole tomatoes with liquid 1/2 cup uncooked barley

Cook and stir beef in oil in 4 quart Dutch oven over medium heat until brown. Stir in 1 cup water, the boullion through the bay leaf. Cover and simmer until beef is tender, 1 to 1 1/2 hours.

Stir in 4 cups water and remaining ingredients. Heat to boiling, reduce heat. Cover and simmer until carrots are tender, about 35 minutes.

Lynne's note: I don't own any MSG and I doubled the marjoram, thyme and bay leaf.

I don't cook DH does all the cooking. Trust me you wouldn't want anything I cook. Usually on a cold wintery night he cooks homemade stew. Yummy! We had some the other night.

Chrissy

Dave you are making the roux so the sauce/gravy will thicken and add some flavor. It is not hard to make, the secret is to clarify the butter first. After the clarified butter and flour are mixed together then heat and it will turn brown and the starchy taste of the flour will go away.

As for making gravy the easy way just mix some flour and water in a can of water and beat it with a fork until all the lumps are out. It will thicken when you add it to the fat while heating and then add some kitchen bouquet for color.

Oh and when the weather is nasty I cook ham, cabbage and potatoes or a big pot of beef stew.

Today I made a pot of German Bacon Potatoe soup ...without the bacon cause son failed to tell me he used it in his dressing to dip carrots and eat them. Then for supper was King ranch Chicken Casserole and everyone loves it. My son informedme that what was on my plate was all I was getting. He usually eats all the rest in the next few days before I get to it. Then some green beans and black eyed peas on the side for Zen to munch on.

cowchipper

I pretty much fix whatever sounds good. Last night was breaded pork chops and mashed potatoes. I do like a good pot of chili on a cold dreary day though. I can't believe you couldn't find any corn tortillas! I always have corn tortillas in my fridge. I buy the 36 pack. My family has always made tacos w/ soft fried corn tortillas. None of those store bought hard shells in my house. I've never known enchiladas to be made w/ anything else either, until I had dinner at a neighbors. I have three different chix enchilada recipes. If you ever get by here again, remind me and I'll make some for you. One actually calls for flour tortillas, the neighbors', it's good too.

I can sympathize about not getting your chili thick enough. For me it's potato soup and chix noodles. No matter what I do I can't get them thickened. I have roux down pat though. I make a mean gravy, it's usually too thick after it sets. I make my gravy w/ milk rather than water and you have to use some drippings if you want any flavor. Do you have a wisk? I have one that looks like a spring and it's soul purpose is for making white sauce/roux/gravy. You have to constantly stir and the springy wisk scrapes the bottom while your stiring so that nothing sticks.

Lynne, a recipe swap would be fun.

Katrina in KS

OKC Dave wrote:

Dave for our house a big pot of chili or better yet beef stew on days when it's cold and we're in need of what I call comfort food. I made beef stew yesterday to eat today. It always tastes better the next day. So I have it heating on the stove right now and will thicken it shortly, and then make dumplings. I'd love to give you the recipes but I am a dump it in until it looks and smells right. (I'm not much of a taster, I'd rather go by smell....yeah, I know I'm weird! LOL)

My 'green' chili tasted ok, even shared it with a neighbor who liked it too. It just was not to my liking, err wanting as again could not get it thickened like it was to be. I will make it again soon as had a couple requests for it!! Even was asked if it was GREEN in color - LOL! I told them, No because all the grass was covered in ice and snow - LOL!

A good old fashioned pot of beef stew with dumplings sounds scrumptious too! Humm guess I need to go shopping for some new ingredients.

((HUGS!))

OKC Dave

Check out my pix and crafts!

I have never tried Green Chile. DH & I usually make some Bush's Chili, adding in some chop meat, then topping it off w/lots of cheddar cheese or mexican cheese blend. We made some combining the chili and macaroni w/cheese together to create another meal w/the leftover chili .DH called it chilimac. His creation he ate it, also liked it. He's not too crazy about pasta dishes.

Years ago while having dinner @ my BF house her Mom made chili for dinner, having it sit on top of a bed of rice. I tried making it that way added a bit much cayenne pepper to it, DH didn't want rice w/his chili....so never made home made chili again.

I've had Hungarian Goulash which was really good while babysitting a neighbor's kid. I may try cooking this someday if DH wants it since he is a very picky eater.

I usually make beef stew when it's a bit chilly out. I added a bit much barley to the last batch I made a few weeks ago, since I didn't have as much beef cubes as I usually put in. The barley soaked up all the broth. DH said he was tired of eating paste!

Depends what meats are on sale or maybe a MGR. Special I buy lots of these, either cook then right away, then freeze. I have bought a few spiral sliced hams for $10.00 so of course I kept 1 in the fridge, then froze the rest. DH loves pea soup so after we're done w/the ham I cook this...I don't exactly follow a recipe so each time it comes out maybe a slight different. DH says you gotta bottle that last recipe it was sooo yummy!

Crazy as this may sound all the Free Turkeys I get w/store purchases during Thanksgiving, Christmas I cook a turkey dinner sometimes a few months after otherwise DH would be sick of turkey by now. He must have mashed turnips w/loads of butter in it. Also the home made dressing, no Stove Top, not the same. Then make turkey soup after it's just about done a few days later.

I usually boil the chicken no matter how I'm going to cook it. This way I have the broth to use for making chicken soup. I also know the chicken is fully cooked having less fat to eat in them. Put some bbq sauce on them then into my Cooks Essentials Intellichef Oven to bake.

I found this link which has lots of Chili Recipes .

The International Chili Society ignores the existence of green chili, insisting that REAL chili is made with red chiles. However, if you visit the Southwest, particularly New Mexico, you will find this dish is at least as common as red if not more so. Green chili is prepared in both a stew and a sauce version. The stew is usually enjoyed in a bowl with a hot, warm flour tortilla. The sauce is usually used to smother burritos, enchiladas, or juevos rancheros. When faced with the daunting question "Green or red?" in a New Mexican restaurant, if like me you just can't bring yourself to choose between the two order your food Christmas style. It will come half and half with red chili on one side and green chili on the other. Heaven!!

Mexican food is a big part of my diet, so I finally spent an entire weekend preparing 10 different green chili recipes from several of my Mexican/Southwestern cookbooks and newspaper clippings, and had my family and friends (even neighbors) pick their favorite version. This recipe is the result of merging and very slightly modifying the three favorites (all three were "classic New Mexican" versions). (I'll keep fiddling with it, though!) Recipe By: Karen Baldwin

2 teaspoons olive oil 1/2 pound pork loin -- cut into 1/2-inch chunks and remove all visible fat 3 small garlic cloves -- finely minced 1 red onion -- finely chopped (optional)

2 tablespoons flour -- preferably masa flour

2 tablespoons cornstarch 4 tablespoons water

28 oz. New Mexican chiles -- roasted, peeled, seeded, and finely chopped

1-2 tablespoons chopped jalapeno pepper -- optional and preferably fresh 1 teaspoon cumin 1/8 teaspoon salt 1/8 teaspoon white pepper 2-3/4 cup chicken broth 2 large fresh tomatoes -- pureed (or peeled and chopped) (optional)

A completely traditional Mexican Chile Verde is a green chile stew without any tomatoes at all; however, in practice it is far more common to include some tomatoes ... some "green" chilis use so many the color becomes red and the flavor becomes heavily tomato, but that's definitely overdoing it! This recipe has just a couple of tomatoes, to lend the richer, smoother flavor they impart, but not so many to adulterate the green chile character.

The flavor of green chili is influenced most by the kind of green chiles you decide to use. There are about 200 varieties of chiles, only three or four of which are commonly used in green chili.

Traditional New Mexican green chiles are a special variety that were originally bred in New Mexico from Anaheims, and which (last I knew) aren't grown outside that state. The growing climate and the varietal breeding has created chiles that are both hotter and more flavorful. Of these, my personal favorites are "Big Jim" New Mexican chiles ... plenty of fire but also lots of flavor. Anaheims have some flavor but very little fire, so they're usually mixed with the much hotter Jalapenos. Other chiles such as Poblanos or Habaneros (a/k/a Scotch Bonnets) have incredible fire (literally thousands of times hotter than any Anaheim, by scientific measure, as seen below), but not all will have equivalent flavor. Nonetheless, there is no reason to limit yourself to these, if you enjoy experimentation. It's similar to choosing what variety of apples you prefer.

Heat as Measured in Scoville units (high pressure liquid chromatography):

Bell Pepper 0 to 500 Cherry 100 to 500 Anaheim 500 to 1,000 N.M. Big Jim 1,000 to 1,500 Ancho 1,000 to 1,500 Poblano 1,000 to 1,500 Jalapeno 2,500 to 5,000 Yellow Wax 5,000 to 15,000 Serrano 5,000 to 23,000 Pequin 30,000 to 50,000 Cayenne 30,000 to 50,000 Tabasco 30,000 to 50,000 Chipotle 50,000 to 100,000 Thai 50,000 to 100,000 Habanero 100,000 to 325,000 (a/k/a Scotch Bonnets)

If anybody is particularly interested, I order mine from Hatch, New Mexico ("Chile Capitol of the World"): The Hatch Chile Express Post Office Box 350 Hatch, New Mexico 07937

1-800-292-4454 1-505-267-3226

They come already roasted, peeled, deseeded, chopped, and frozen, or you can get red dried-chile ristras, etc.). When I can't get fresh New Mexican "Big Jim" chiles from them, then I buy Josie's brand New Mexican chile in 14-oz. white plastic containers (already roasted, peeled and chopped) from the frozen foods section of my grocery store (but then, I live in Colorado where such items are very common). If your store doesn't carry them, they might order them for you. As a last resort, canned green chiles (which are almost always Anaheims) can be an acceptable (though far milder) substitute for the timid, with a rather different flavor. Avoid the pickled varieties.

WARNING: Do NOT touch your eyes after handling chiles, even after washing your hands very well. The oils will take a while to wear off even after the briefest touch ... as a contact lens wearer, i can personally attest to the importance of removing them BEFORE you get started!!

In skillet, heat olive oil over medium-high heat. This green chili is already pretty low-fat, but if you prefer, eliminate or diminish the olive oil when frying your pork, and use non-fat chicken broth. Saute pork until all pink is gone (about 5 minutes). Move meat aside and add garlic and onion. As soon as garlic sizzles, stir together with pork. Put into crockpot on high.

In a small bowl, make thickener by adding water to flour and cornstarch. (Add another tablespoon of cornstarch and a tablespoon of water if you prefer a thicker sauce, but wait until later in the cooking to decide if the texture is what you want, or you may accidentally make it too thick.) Add mixture to crockpot.

Add chiles, spices, chicken broth to crockpot. Bring to a low boil, then reduce heat and add tomatoes. (puree the tomatoes if you like a very smooth sauce; peel and chop 'em if you like more texture). Simmer on very low heat, covered, for at least 1 hour (preferably all day).

(Makes 4 good-sized servings) Freezes very well.

Serve over plain or mexican rice, burritos, chile rellenos, chimichangas, etc.

BONUS SUGGESTION: A popular hors d'oevre in this area is pickled jalapeno peppers stuffed with lots of peanut butter. Buy a jar of

*pickled* whole jalapenos; cut off the stem and slice the pepper in half. Deseed it with a spoon, then dollop a great pile of peanut butter onto each half. You DO have to like the hot stuff! (I know, I know ... sounds strange and awful. Trust me.)

Karen Baldwin

OKC Dave wrote:

My mom makes a good chili and serves it on top of mashed potatos. I never realized until I went to college that everyone doesn't serve it that way.

I got this recipe off of the Bisquick box. It does sound a little different, but my kids LOVE it. Plus, its very easy and best of all quick! It kind of reminds me of Sheperd's Pie.

Impossibly Easy Cheeseburger Pie

1 pound lean ground beef 1 large onion, chopped (1 cup) 1/2 teaspoon salt 1 cup shredded Cheddar cheese (4 ounces) 1/2 cup Original Bisquick® mix 1 cup milk 2 eggs

1. Heat oven to 400°F. Grease 9-inch pie plate*. Cook beef and onion until beef is brown; drain. **Spread in pie plate; sprinkle with salt and cheese.

1. Stir in remaining ingredients until blended. Pour into pie plate.
2. Bake about 25 minutes or until knife inserted in center comes out clean. Cool 5 minutes. High Altitude (3500-6500 ft) Bake 30 to 35 minutes. *You can use any similiar size baking dish, but make sure you spray or grease it!

**VARIATION**I have also added either a can of mixed vegetables, or corn or peas to the ground beef after its browned. I like to serve this with mashed potatoes, and a salad.

Linda

You know I look at the recipe every so often and wonder how it is. I'll have to give it a try.

Lynne

Impossibly Easy Cheeseburger Pie

1 pound lean ground beef 1 large onion, chopped (1 cup) 1/2 teaspoon salt 1 cup shredded Cheddar cheese (4 ounces) 1/2 cup Original Bisquick® mix 1 cup milk 2 eggs

1. Heat oven to 400°F. Grease 9-inch pie plate*. Cook beef and onion until beef is brown; drain. **Spread in pie plate; sprinkle with salt and cheese.

1. Stir in remaining ingredients until blended. Pour into pie plate.
2. Bake about 25 minutes or until knife inserted in center comes out clean. Cool 5 minutes. High Altitude (3500-6500 ft) Bake 30 to 35 minutes. *You can use any similiar size baking dish, but make sure you spray or grease it!

**VARIATION**I have also added either a can of mixed vegetables, or corn or peas to the ground beef after its browned. I like to serve this with mashed potatoes, and a salad.

Linda

Wow Karen that is a lot of GREAT info!! Thanks for sharing.

The recipe I used I found doing a search online for another one (ain't that how we find things andget in trouble?! - LOL!) It sounded close to the chili I had last spring in Denver and actually tasted quite like it did, but not the consistency I wanted! I will be making it agn!

(HUGS)

OKC Dave

Check out my pix and crafts!

We use one similar except we use instant potatoes in with the ground beef , bake it like a meatloaf and ice the top after it bakes with the prepared potatoes and sprinkle on cheese - heat till the cheese melts. DS begs for it almost weekly. He gets real upset if I make meatloaf any other way. Been using that dish for years - even the older ones use it at their homes.

Sandy

Impossibly Easy Cheeseburger Pie

1 pound lean ground beef 1 large onion, chopped (1 cup) 1/2 teaspoon salt 1 cup shredded Cheddar cheese (4 ounces) 1/2 cup Original Bisquick® mix 1 cup milk 2 eggs

1. Heat oven to 400°F. Grease 9-inch pie plate*. Cook beef and onion until beef is brown; drain. **Spread in pie plate; sprinkle with salt and cheese.

1. Stir in remaining ingredients until blended. Pour into pie plate.
2. Bake about 25 minutes or until knife inserted in center comes out clean. Cool 5 minutes. High Altitude (3500-6500 ft) Bake 30 to 35 minutes. *You can use any similiar size baking dish, but make sure you spray or grease it!

**VARIATION**I have also added either a can of mixed vegetables, or corn or peas to the ground beef after its browned. I like to serve this with mashed potatoes, and a salad.

Linda

I like to make chili or chicken chili when it's cold. Casseroles are good too this time of year.