PEA SOUP -----SOUP AUX POIS

          There are numerous recipes out there, on the Internet, even on the package of peas!
   I have made  Pea Soup many times. It is not a soup that is liked by everyone. We, all of us,
   do not have the same likes.
           My husband loved Pea Soup. He had to have diced potatoes or rice in it. I did
     sometimes put  potatoes in it, but most times cooked rice and served it on the side
     so it could be added  in the amount wanted.
            The best Pea Soup by far, is one we ordered in a restaurant.....yeah, a restaurant !!
   On one of our yearly trips to Quebec, Canada, we happened upon a restaurant [ more
    like a DINER].The  menu was  very  limited, some things were not to our liking.
   We both decide on "Soup Aux Pois. Perfect choice. We both loved it. Here it is!

                                                              SOUP AUX POIS
                                                                 [ PEA SOUP]

                      1 lb. WHOLE dried yellow peas
                      8 cups water
                      1/2  lb. salt pork [ or a ham bone]
                      1 large onion, chopped
                      1/2  cup celery, finely chopped
                      1/4 cup shredded or grated carrots
                      1  teaspoon savory
                      1  teaspoon salt

                      Wash and sort peas, place in a large pot, cover with the water and let soak
                      overnight.
                      Add salt pork, or ham  bone,celery, carrots, savory and salt.
                      Bring to boil, reduce heat and simmer until peas are very tender, about 2 hours.
                       Add more water if needed.
                       Remove ham bone, or salt pork; chop meat and return to soup
                       Season with salt and add pepper to taste.

                       If you have a food processor the carrots and celery are chopped to the
                       right consistency, otherwise these should be chopped into real fine bits.
                      When one eats this soup, carrots and celery are just about  invisible.
                       The Savory seasoning is essential to get the right flavor.

                       I always use a ham bone. Years ago salt pork was meaty, now, [ at least
                       in this area] it is mostly fat! If you live in an area where the salt pork is
                       meaty, you can chop that meat and add it to the soup
                       I have always used whole peas, yellow or green..

                       This is a traditional  French recipe. A dish that was eaten most every week.
                       Give this recipe a try..

            That is all for today, friend...this is Jenny

CHOWDAH OR CHOWDER IT IS THE SAME!!

        Chowder is a thick hearty soup/stew usually prepared with seafood.
  Basic chowder ingredients may include  gentle spices like thyme, salt pork or
  bacon, onion, and milk or tomatoes. In addition to traditional seafood chowders,
  the most famous of which is clam, there are vegetable, meat, and combinations
  of vegetable and meat chowders. Today's recipe is one I  made often, though I
  am not fond of chowders.

                                                        CORN CHOWDER

               8 slices  diced  bacon
               1 small onion sliced
               2   17 ounce cans cream-style corn
               2 cups cubed cooked potatoes
               1 cup of half-half or light cream
               1 teaspoon salt
               1/4 teaspoon garlic salt
               1  1/2 cups cubed American cheese [optional]

               Saute bacon in large pan until crisp..Reserve  only  1/4 bacon drippings in pan
               Add onion and  cook   drippings until limp or translucent.
             . Add corn, potatoes, milk,  2 1/2 cups  hot water and the seasonings.
               .Simmer til .hot. Place cheese in soup just before serving., if desired.
  

ALL - AMERICAN CHILI !!

                          Whether it is tailgating, a  college football game,  local sports, or celebrating
        the Super Bowl, a warm, spicy, bowl of chili is the right ticket for your game -day.
       No gridiron spread would be complete without it!
                                                 
                                                         ALL- AMERICAN CHILI

     6 ounces hot turkey Italian sausage                 1. Heat a large Dutch oven over medium
     2 cups chopped onion                                        high heat. Remove casings from sausage.
     1 cup chopped green bell pepper                      Add sausage and onion with next 4 ingred-
     8 cloves minced garlic                                        ients to pan, cook 8 minutes or until
     1 pound ground beef sirloin                                onion is tender and meats are browned
     1 jalapeno pepper, chopped                               Stir, scrambling meat.
     3 Tablespoons tomato paste                            2. Add tomato paste and next 7 ingredients,
     2 Tablespoons chili powder                                 and cook 1 minute, stir constantly
     2 Tablespoons brown sugar                                 Stir in wine, tomatoes, and kidney beans.
     1 Tablespoon ground cumin                                 Bring to a boil. Cover, reduce heat, and
     1 teaspoon dried oregano                                    simmer 1 hour, stirring occasionally.
     1/2 teaspoon ground black pepper                    3. Uncover and cook 30 more minutes,
      1/4 teaspoon salt                                                   stir occasionally. Discard bay leaves.
     2 bay leaves                                                           Ladle chili  into individual bowls.
     1 1/4 cups Merlot or other fruity wine                     This  makes 8-  1 12 servings.
      2 [28 ounce] cans diced tomatoes, undrained
     2 [ 15 ounce ] cans kidney beans, rinsed and drained.

            This is an easy recipe. Get all your ingredients together before beginning
             You will get compliments, I am sure, I do every time I make this.
             I  hope you will try it, let me know your results.

       That is all for today friend, this is Jenny

MMM.....SOUP!!

           A few days ago, I went to a restaurant and, among other items, ordered
    Broccoli Cheese soup. Thinking of Cream of Broccoli Cheese Soup, that I had in this
    same restaurant, and loved. Disappointment is not the right word to describe how I felt
    when the waitress brought my soup! It should have been called " pureed cheese soup"!
    with some hidden broccoli !. I could not eat it. I love cheese,but when the cheddar cheese
    is thick and  is all you taste is the cheese, not quite my idea of a soup that usually
    is creamy with cheese and broccoli!! I know we do not all have the same taste, but,
    come on, who needs the extra calories  not to mention the plaque in our arteries!!
            Here is one soup I have made that my family really likes.

                                                  BROCCOLI AND CHEESE SOUP
                     1 cup finely chopped onion
                     2 cloves minced garlic
                     3 cups fat-free, low sodium chicken broth
                     1 [16-ounce] package broccoli florets
                     1/2 cup all purpose flour
                     2 1/2  cups 2% reduced fat milk [ I have often used skim milk]
                     1/4 teaspoon black pepper
                     8 ounces processed cheese, such as American Cheese cut into cubes,
                               Velveeta Cheese can be used.[ I have used shredded Cheddar
                               on occasion, but it does take longer to melt]
                     Heat the oil in a large nonstick saucepan over medium high heat. Coat
                     the pan with cooking spray. Add the onion and garlic, saute 3-4   minutes
                     or until the onion is tender.
                     Pour in the broth and add the broccoli . Bring to a boil. Reduce heat,
                     and cook for 10 minutes.
                     Lightly spoon flour into a measuring cup, level with a knife. Combine
                     milk and flour, stirring with a whisk until well blended; add to broccoli mixture.
                    Cook 5 minutes, or until slightly thickened , STIRRING CONSTANTLY.
                    Stir in pepper.
                    Remove from heat; add cheese, stir until cheese is melted.
       
                    When I make this I always chop the broccoli florets ahead of time, but, if you have
                    a food processor or blender , [or even the new hand-held type blenders], the soup
                    can be pureed before serving
                    Perfect companion for a ham or turkey sandwich, or
                    A baked potato on the side with broiled tomatoes,  topped with seasonings of
                   your choice, and " Wa lah" a round out meal .

                   .
                   I hope you will give this recipe a try.  It is a favorite in my house.
                  Let me know your results,  leave me any comments.

 
                 That is all for today, friend. This is Jenny
                 





                                     
                     

JAMAICAN CHICKEN STEW....MMMM!!!

         My apology for not publishing anything since  all about "NUTS".
       Hoping all my readers have the best of everything in 2013!

          It is winter and to most that means  CHILIS, SOUPS, and STEWS!!  Something to
          warm our bodies, whether you work, have skis, a snowmobile, or are doing any
           outside activity.
          This STEW  will make you feel like you are on the island of Jamaica [in spirit]
          and you'll be  saying "YAH MON !" before your second bite.
          Add JALAPENO-style CORN BREAD for a weeknight supper[dinner].YUM!

                                                       JAMAICAN  STEW
                    1 cup uncooked long grain rice--prepared according to package directions.
                                                                      omitting salt and fat. Keep warm.
                    2 teaspoon olive oil--heat oil in skillet over medium high heat.
                    1 cup chopped onion
                    1 garlic clove, minced--add onion and garlic to oil and saute till tender.
                    1 pound of boneless, skinless chicken, cut into bite sized pieces
                    1 teaspoon curry powder
                    1 teaspoon dried thyme
                    1/2 teaspoon ground  allspice
                    1/2 teaspoon crushed red pepper----combine chicken and next 5 ingredients.
                                                                             Add this mixture  to skillet and saute
                                                                              for 4 minutes.
                     1/2 cup dry red wine
                     2 Tablespoons capers
                     1 [15 ounce] can of black beans, rinsed and drained,
                     1 [14 . 5  ounce] can diced tomatoes, undrained----stir in wine, beans, capers,
                                                                                 tomatoes. Cover, reduce heat and simmer
                                                                                 10 minutes or until chicken is tender.
                      Spoon rice into individual bowls. Ladle the stew over rice.
                      Garnish with sprigs of cilantro if desired
                      1 1/2 cups  stew and 3/4 cup rice. This makes 4 servings

               This is delicious. Not an ordinary chicken stew, one you will want to make again!!
             
               Leave me your comments, I'll be anxious to read them. Thank you.

              That is all for today, friend,  this is Jenny..

                 
                   
           
                       

NOISETTE, NYSES, NEUCES.......

            No matter what language, French, German, or Spanish, the word  is called
"NUTS" in English!...these Nuts boost brain power and are a great source of protein.
            All Nuts are a healthy  snack, 2 oz will provide your nutrients for a day.
         

ALMONDS

                             Almonds are your most nutritious.
                              They are packed with  anti-oxidants,
                                             vitamins and minerals
               
                       

                            Pistachios are an excellent source
                                                                                  of copper, 
                                                                                   manganese and phosphorus
                                                                           

WALNUT
Walnuts are loaded with Omega  3 fatty  
acids { the good fat}

PISTACHIOS

                             ,                                                                  

   Peanuts  are a good source of vitamin E and B                                                                      .
                         

CHESTNUTS

Rich in energy and provide
vitamins and minerals

PEANUTS

                     There are many different kinds
                                                         
                                    of NUTS available today, not just        
                                    the mentioned, such as ; Pecans,
                                    Cashews,  Macadamia,
                                   Brazil , Filberts, Hazel nuts,Soy ,Black walnut,
                                   are a few. A handful of any NUT is good for
                                                   the heart too.!!

That is all for today friend, this is Jenny
" GOING  NUTS"!  ............lol

SOME THIS AND THAT

      I love shopping.! It is an addiction. Hours spent browsing in a book or music store is
 never too long.
I can spend three hours just looking  at new products for the kitchen  I have not seen,
 or different foods or spices I was not/am not aware of.
      I am always amazed at the many choices available to cooks, or bakers, in today's markets.
Here are a few of these "new" finds,{ well at least to me.}If you are searching for a gift for
someone that has most everything, some of the following might help. Keep in mind the items
 mentioned , are a random list of products, and not all will  " fit the bill"  as a gift  on your lists.
       I found a board made specifically for holding and serving a bone -in ham leg.
{ I guess this also could be used for lamb}.
 There are countless, really nice cutting boards., color blocked, shapes  and sizes of ones choice.
      Items I had not seen, for the oyster lover ,were a variety of products to turn their home  into an oyster bar! Everything from gadgets to shuck,  the gloves to wear, and suggestions as to what to serve for drinks.
      One product that caught my eye were the many maple wood hand crafted kitchen utensils.
 Not just the shapes of spoons.Beautiful hand work. The best part--made in the USA!!
      I was overwhelmed by the different condiments, spices, and flavorings for ones liking.
      The assortment of glassware, dishes, even pots and pans, upgraded kitchenware of all
  kinds and prices too.
       On previous blogs I mentioned different coffees, click here-   COFFEE.....ANYONE ?
 A combination of coffees,and coffee mugs{personalized] make a nice gift basket.
         Thinking of making  a  wine  basket for someone and need help with types of wine and
  the foods that wine will pair with, click here ALL ABOUT WINE. There are a number of
  wines available not even mentioned. Get an exotic one, or a  new kind with a unique name.
         There are plenty of great books out for the avid reader. I have found it very difficult
  choosing, unless you know their favorite author, and what they prefer as subject matter.
         Of course there is always the web! You will find a sight for anything you are looking
  or just want an idea. Some sights that might not be familiar :surlatable.com, cuisinart.com,
  kioskkiosk.com, blackstreetmercantile&trading Co., suitable.com, cooking.com,
  thebostonshaker.com,  regiongeneralstore.com....the web is wonderful, if you don't
  like dealing with traffic, parking , etc.....It does seem early to even "think Christmas"
  but .....25 days!!
          That is all for today friend, this is Jenny......Leave me your comments, I read all
  of them. Thank you

     

.