After the soup has simmered for 1 and 1/2 hours, add 3 to 4 tablespoons of Red wine Vinegar and two cans of tomatoes (15 oz each), and simmer for 30 more minutes. Then eat... Yum
This recipe made enough for about 6 bowls of soup and then we froze two gallon sized bags like this one. To thaw I just plunk the the entire bag into a big pot and fill with luke warm water. it takes 20 minutes or so and then you either scoop out just a bowl full to microwave, or dump the bag out into a pot and reheat. This soup freezes really well, it tastes just as good reheated.
See these ugly ties? Definitely not good for wearing around your neck...they are just not very good looking. But, I have a great use for them. I learned this trick a few years ago from Martha Stewart (who I adore), she learned it from one of her TV staff members. At any rate...it's a really great thing to do with all your really ugly ties. Here is the equipment you will need:
1) Ties (they MUST be 100% silk) 2)plain white cotton fabric squares (I cut up an old sheet) 3)a pot that is either ceramic or glass (metal will react with the vinegar, speaking of which) 4) white vinegar and 5)a twisty tie.
first step: cut a piece of the silk tie big enough to wrap around an egg...then wrap it around an egg (did I mention that these are uncooked eggs?)
Next you are going to wrap a square of plain white cotton fabric (in my case, an old sheet) around the silk that is around the egg. This fabric is going to help hold the silk in place, and hold it tight to the egg's shell.
Use the twisty tie to secure the white fabric tightly on. This is what they will look like when you are done wrapping:
Okay...now take your pot, fill it about 3/4 with water and put it on your stove top and bring the water to a boil. And don't go judging me on this pot. I picked it up specifically for this egg project at my local thrift store. Which, I should point out, is also where you can pick up some ties for 99 cents a piece. Not bad, hmmm? This pot is actually pretty nifty. In addition to being super heavy (cast iron, I believe underneath all that ceramic, it also has a very nifty "stay cool" wooden handle. And besides..what is not to love, I ask you, about that avocado color?
Ok....back to the task at hand. Is your water boiling yet? Go add at least 1/4 cup of vinegar. This is not an exact science. Some people will say you can get away with less, but I am always afraid I will unwrap those eggs and find a plain white egg, so I err on the side of excess.
Next set your eggs into the water
Now set your timer for 20 minutes. and let those eggs boil away. and leave the kitchen if at all possible, because the smell of boiling vinegar is just plain not a good smell. Very yucky, in fact.
As soon as your timer goes off, remove those eggs from the stove, and rinse with cool water. You want to be able to touch the eggs, so rinse as long as necessary (a few minutes will probably do.) Then begin unwrapping!
Don't they look amazing?
nothing like the ugly ties your started with.
And there you have it people. This is my kind of playing with food! ;) Now I better get busy...because I went a little overboard and now I have to figure out what to do with 3 dozen hard boiled eggs....
One whole Chicken, two potatoes, one onion, 3-5 cloves of garlic, several carrots, and a few strips of bacon. With these ingredients and My brick there will not be room for hardly anything in my Dutch oven. I use a a 3 quart dutch oven purchased at Ikea You can buy these same pots at some upscale cooking stores but they cost a fortune there.
Put your chicken in the bottom of hot pot and listen to it sizzle.
Man that was an easy meal. To keep it easy whip out one of those pre made frozen pie crusts and slap it on top. Oh if this has been in you refrigerator overnight, you will want to reheat it before putting the crust on. I nuke it until it is hot all the way through, then put on the crust and bake for about 15 minuts at 400 degrees or until the crust is golden brown. Yum Yum.
Labels: Roasted Chicken
Use whatever veggies you like. This is just what I had available. Anaheim pepper, Broccoli, Carrots, tomato, Green Bell Pepper, Jalapeño, and Onion. I would prefer yellow or orange bell peppers, and the jalapeño gives it a little kick. Dice and slice and add them all to your pan with a tablespoon or two of butter. You could use olive Oil too, but I think the butter gives it better flavor. I have made this a few times and Sometimes I saute the onions and carrot first, and then all everything else, but you really only need to cook it all for a few minutes. You want the veggies to be tender, but not soggy. Oh and don't put the tomato in yet that comes later.
I like to heat my tortillas up on the griddle for a minute or two then flip them over and add the cheese so it can start melting right away on a hot tortilla
Next add your veggies. THe veggies above made enough for two, so only add half. I slice the tomato up thin and add it to the top like a pizza. then start heating the top half of my quesadilla and add the cheese to melt to it.
Once the cheese is melted on th e second tortilla, flip it over on top of the veggies and allow a minute or two for the cheese to stick to the veggies. Mashing it down a little helps. Then carefully flip it over to brown and crisp up the tortilla a little.Slice and serve. I use a regular knife for slicing, the pizza cutter tends to make a mess of it. Now If only had some homemade salsa, or pico de gallo. some guacamole, and some sour cream...
Labels: Veggie Quesadillas