Parsnip Soup

A rich, warming soup from @SquirtTheCat.

Ingredients

• 1 onion
• butter
• 1 or 2 cloves garlic
• 1 teaspoon medium curry powder
• 1 and a half pounds parsnips, peeled & chopped (leave cores in)
• 3 pints chicken or veg stock
• 1 or 2 eating apples
• Salt and pepper
• a good slug of cream

Instructions

1. Soften 1 onion in butter with 1 or 2 cloves garlic
2. Add 1 teaspoon medium curry powder & fry for 1 minute - more if you like it sssspicy
3. Add 1 and a half pounds parsnips, peeled & chopped (leave cores in), fry for a couple of minutes
4. Add 3 pints chicken or veg stock & 1 or 2 eating apples
5. Simmer slowly until parsnips are soft
6. Season, stir in a good slug of cream, whizz in blender... eat!

Roast Chestnut Soup

Roast Chestnut Soup

This rich, nutty soup is a perfect holiday appetizer. It can be daunting because of the multiple steps and the need for roasted chestnuts and homemade broth. It's worth it. This soup will be the talk of the holiday.

There are workable shortcuts at the end of the recipe.

Ingredients

• 1-1/2 qts vegetable soup stock - NOT bouillon, it's too salty.
• 2 lb fresh chestnuts
• 3 TBS flour
• 3 TBS butter
• 1/3 cp red table wine
• 1/4 cp brandy
• salt & pepper to taste
• nutmeg
• cayenne pepper
• Hungarian sweet paprika

Instructions

1. Cut a cross in each chestnut with a knife and roast in a 375°F oven for about 15 - 20 min. Peel the chestnuts and put them through a grinder with a fine blade. Add the chestnuts to the soup stock and simmer slowly for 1/2 hr.
2. In another pot make a roux of the flour and butter, stirring over medium heat until it just starts to brown. Add the hot soup slowly, stirring with a whisk until well blended.
3. Add the brandy and wine. Season to taste with salt, pepper, nutmeg and cayenne pepper. Simmer for 10 minutes or so, stirring frequently.
4. Serve with crisp homemade croutons and a sprinkle of paprika.

Notes:

• Score the chestnuts on the pointed end, not the branch end. Don't overcook!
• Prepare the chestnuts in stock in advance but thicken and add alcohols just before serving.
• Try white Merlot instead of red table wine.
• Courvoisier works well.
• Look for cooked (probably not roasted) and peeled chestnuts in the kosher section.
• If you must use commercial vegetable stock, ONLY use low-salt.

Beef Lo Mein

A tasty alternative to take out from Carole, LT Fred,CPLs Ed&Ling

When you're in the mood for lo mein, you can always get takeout, but here's a supereasy recipe that actually takes less time to prepare than you'd spend waiting for your order. For the beef, sirloin tips are idea, but you can also make this dish with flank steak.

Ingredients

• 8 ounces thin spaghetti, broken in half
• 1 teaspoon dark sesame oil
• 1 tablespoon vegetable oil
• 3 cups chopped broccoli
• 1 1/2 cups sliced onion
• 1 tablespoon minced peeled fresh ginger
• 4 garlic cloves, minced
• 12 ounces sirloin tips, cut crosswise into thin strips
• 3 tablespoons beef broth
• 3 tablespoons low-sodium soy sauce
• 2 tablespoons brown sugar
• 1 tablespoon oyster sauce

Instructions

1. Stir the spaghetti into a pot of lightly salted boiling water and cook it according to the package directions. Drain the noodles well, then return them to the pot and toss them with the sesame oil.
2. Heat the vegetable oil in a large nonstick skillet over medium-high heat. Add the broccoli and onion and cook, stirring often, for 3 minutes.
3. Add the ginger and garlic and continue stirring while the mixture cooks for another 30 seconds. Add the sirloin and cook it, stirring often, for 5 minutes or until it is no longer pink.
4. In a small bowl, mix the broth, soy sauce, brown sugar, and oyster sauce. Add the soy sauce mixture and the pasta to the skillet and continue cooking, stirring often, for 1 to 2 minutes or until everything is heated through.

Serve the lo mein hot. Makes 4 to 6 servings

Soft And Hard Beef Tacos

A Tex-Mex favorite from Carole, LT Fred,CPLs Ed&Ling.

 

Soft And Hard Beef Taco Recipe

Ingredients:

• 2 lbs ground beef
• 1 teaspoon Salt
• 2 tablespoons Chilli powder
• 2 tablespoons Paprika
• 1 teaspoon Cumin
• 1 teaspoon Garlic powder or 2 cloves
• 1/2 diced Bell pepper
• 1/2 diced medium Onion
• 12 corn tortillas
• Can of Beef Consommé

 

Instructions for taco recipe:

1. In 2 quart sauce pan add ground beef, salt, chili powder, garlic, cumin, paprika. I cook the onions and pepper first and put aside then I cook the hamburger and then add everything together. The Beef Consommé, I add last and only enough to moisten the concoction and let it boil off then I may add some more, it depends, you don’t want it too moist, as it will be dripping everywhere when you serve it. I add spices (the hot ones, red/cayenne pepper) to taste. Actually, the last time I made it I bought a Jalapenos pepper and fried it up with the onions and bell pepper, which gave it a little bit more bite.
2. I don’t really have a time period for how long to cook it but you will need to judge it based on the consommé boiling off and the time it takes to cook the taco shells.
3. Then add whatever you like on your tacos when you are ready to eat! Lettuce, cheese, tomatoes, onions, guac, whatever you fancy!

Cream of Mushroom Soup

A rich cream of mushroom soup recipe from Tiny Angel Pearl

Ingredients

• 2 cups butter
• 2 lbs sliced mushrooms
• 1/2 cup flour
• 3-1/4 cups chicken stock
• 1 Qt heavy cream
• 1 Qt light cream
• 1 cup sherry
• 2 bunches green onions, chopped
• 2 tsp salt
• 2 tsp fresh ground black pepper
• 1 TBS lemon juice
• 1/2 cup chopped parsley

 

Instructions

1. In a heavy 4-Qt saucepan, melt butter and sauté mushrooms for 3 minutes over medium-high heat.
2. Stir in flour and mix well. Slowly add chicken stock, stirring constantly until thick.
3. Reduce heat, add remaining ingredients and simmer 2 hours over very low heat. Stir occasionally.

Serves 8 to 10.

Pumpkin Muffins

Mr. Breeze's human auntie Robin makes Pumpkin Muffins using this pumpkin loaf cake recipe. Bake for only about 25-30 minutes.

 

Pumpkin Loaf Cake

Ingredients

• 1 3/4 cup flour
• 2 tsp baking powder
• 1/2 tsp salt
• 1 tsp pumpkin pie spice
• 1/2 tsp ground ginger
• 2 eggs
• 1/2 cup granulated sugar
• 1/4 cup brown sugar
• 1/4 cup vegetable oil
• 1/4 cup milk
• 1-1/2 cup pumpkin puree
• 1 tsp cinnamon
• 1/2 cup walnut
• 1/2 cup raisins

 

Instructions

1. Preheat the oven to 350F/180C.
2. Grease a 9x5 loaf pan with non-stick spray and line with a parchment paper.
3. Whisk flour, baking powder, salt, pumpkin pie spice and ginger in a bowl.
4. Beat eggs and sugar in another bowl until incorporated.
5. Add oil and milk to eggs and sugar and mix again.
6. Add pumpkin puree and cinnamon, mix well.
7. Add the flour and spices to the pumpkin mixture. Mix until just combined. Don't over mix.
8. Fold in walnuts and raisins.
9. Pour the batter in the loaf pan and bake for 50-60 minutes until a toothpick inserted in the bread comes out clean.
10. Let it cool for 30 minutes and slice when completely cool.

Gator's Frosty Paws

A frozen confection from Gator the Catahoula.

 

Ingredients

• 32 oz vanilla yogurt
• 1 mashed banana (or 1 lg jar baby food)
• 2 T peanut butter
• 2 T honey

Instructions

1. Blend all ingredients together. Freeze in ice cube trays or 3 oz paper cups.
2. Microwave for a few seconds prior to serving to soften the treat slightly.