My Wonderful World

W e l c o m e... And Enjoy!

Wednesday, February 17, 2010

Off to Florida and parts unknown!!

Leaving to Tampa Bay/St. Pete area for a few days. Love to discover new "eats" and will be taking notes. Y'all Keep WARM!

Saturday, February 13, 2010

Luscious Vegetable Soup for Supper


 We have been having an exceptionally COLD winter....not the usual fare for East Tennessee.   More snow...more under freezing weather for weeks at a time.  Sure am ready for the spring buds to start appearing.   Vegetable soup really hits the spot when it is cold outside....and they are relatively quick to prepare.   I hope you enjoy this as much as I do!



 


Vegetable Soup with a great Grilled Cheese
Topped with Bread & Butter Slices!








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Vegetable Soup
 

8 cup chicken stock
1/3 cup olive oil
1/4 cup parsley; chopped
4  garlic cloves
1/4 pound bacon; chopped
3 cup cabbage; shredded
1  medium onion, finely chopped
2  carrots, finely chopped
1  celery stalk, finely chopped
1  potato, peeled, chopped
2  zucchini, finely chopped
1 pt tomato; chopped
1/4 pound mushrooms, finely chopped
1/4 pound string beans finely chopped
  salt & pepper; to taste
1/2 cup grated Parmesan cheese


Heat oil in a large saucepan. Add parsley and garlic. Saute over medium heat. Before garlic changes color, add chopped bacon. Saute until lightly browned. Stir in cabbage. Cover and cook 1 to 2 minutes. Add remaining vegetables to saucepan. Cover and cook about 5 minutes. Cover and reduce heat. Simmer 40 to 50 minutes.

Remove half the vegetables with a slotted spoon. Place in a blender or food processor and process until smooth. Return to saucepan. Season with salt and pepper. Serve hot with Parmesan cheese sprinkled over top, if desired.


VARIATION: Toast about 20 thick slices of Italian bread. Place 2 slices in each soup bowl and sprinkle generously with Parmesan cheese. Ladle soup into bowls. Serve with additional Parmesan cheese.

Notes:  WHStoneman

Yield: 8 servings


** Exported from Now You're Cooking! v5.84 **



Wednesday, February 3, 2010

Red Beans and Rice


 



Another GREAT New Orleans Treat!









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Cajun Red Beans And Rice


2 cup red kidney beans, soaked
2 single bay leaves
1 1/2 cup onion, chopped
1/2 teaspoon thyme
3 single garlic cloves, minced
3/4 cup fresh parsley, minced
1 cup diced green bell pepper
1 teaspoon salt
2 tablespoon red miso
4 cup freshly cooked brown rice
scallions, chopped,  to garnish



Rinse beans and drain well. Cook in 5 cups of water for 50 minutes or until tender, with the bay leaves.

Add onion, thyme, garlic, parsley, green pepper and salt to pot, simmer over medium low heat for 15 to 20 minutes. Add miso and simmer for another 5 minutes. Remove bay leaves.

Serve over hot rice, garnished with scallions.

Yield: 4 servings


** Exported from Now You're Cooking! v5.84 **





Red Beans and Brown Rice

Happy Mardi Gras 2010!!


Tuesday, February 2, 2010

Jambalaya for Mardi Gras


My first time going to Mardi Gras goes back 25 years.  That was my first trip to New Orleans, which I now find out the locals refer to NOLA!   Being young and impressionable, I had no idea what Mardi Gras was all about.   After a few hurricanes, my eyes were opened and the festivities began.   In retrospect,...and it still makes me gasp...WOW!!    and 'trow me sump-tin".      If you have never been to a Mardi Gras festival...it is something that everyone should do.   It is just non stop 26 hour a day fun.   Something is going on all the time...parties...street parades and fun. 


Jambalaya is the expected dish for the festival.   I find out that jambalaya is like chili....there are thousands upon thousand of variations on the dish...and every one believes their recipe is the best.   Here is mine version for you to enjoy!    Serve with a huge tossed salad and freshly baked french bread.   Pass the beers and eatin' couldn't get any better. 









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Jambalaya

Cajun

1/4 c butter
1 c chopped onion
2  cloves garlic, crushed
28 oz can tomatoes
1 1/2 c long grain rice
1 ts basil
1 ts salt
1/2 ts pepper
1/4 ts cayenne
1 tb soup mix
1/2 c chopped green pepper
1/2 c sliced celery
1/4 c parsley, dried
1 lb shrimp uncooked
3  chicken breasts; cooked & cubed
6  mushrooms; sliced


Heat butter in tight, fully covered saucepan. Add onion and garlic, cook over low heat for 5 minutes. Add tomatoes and juice and bring to a boil.  Sprinkle rice on top of tomatoes. Add salt, pepper cayenne and soup mix.  Cook for 15 minutes.

Add green pepper, celery, parsley and basil. If necessary, add a little water or tomato juice and cook for another 5 minutes. Transfer to a casserole dish and add shrimp, chicken and juices, sliced mushrooms. Cover tightly. Bake in preheated oven for 15 minutes 350F until shrimp are cooked, but not overdone.  I usually add andouille sausage or any smoked Kielbasa along with the shrimp.  And keep the  bottle of Tabasco handy.

Notes:  ©WHStoneman

Yield: 6 servings


** Exported from Now You're Cooking! v5.87 **

                Wishing ALL a Happy Mardi Gras





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The Fine Art of Cooking involves personal choice. Many preferences, ingredients, and procedures may not be consistent with what you know to be true. As with any recipe, you may find your personal intervention will be necessary -- © WHStoneman 2014