fried rice
Posted: April 27, 2020 Filed under: appetizers, breakfast, meats poultry and fish, sides | Tags: carrots, chicken, cooking oil, cumin, egg, eggs, garlic, ginger, green bell pepper, ground beef, hoisin sauce, oil, onion, peas, pepper, pork, potato, rice, russet potato, salt, sesame seeds, soy sauce, taco seasoning, tomato sauce, tomatoes, vegetable oil, water, white onion Leave a comment
A Rice Surprise
This fried rice recipe didn’t seem much of a recipe at all.
There were just a few ingredients listed on Mom’s recipe card (below) and there were no measurements. Seriously?
Well I was shocked when Joe made the fried rice seemingly out of nowhere. It was absolutely the best fried rice I’ve ever had and he made it at home using my Mom “Betty’s” recipe as a guidepost!
After all these years… I’m glad there looks to be what is a dash of a soy sauce stain on Mom’s recipe card.
Foodie Tips
❤ This dish loves seemingly day old, dry seemingly unusable rice. This recipe will bring the rice back to life in a delicious way! Joe will make a fresh batch of rice in our Zojirushi rice maker then refrigerate it so it gets nice and dry.
❤ A bit about peas and carrots. We keep the frozen bagged stuff on hand at all times and these are super easy to add to the fried rice. Plus these add a nice pop of color!
❤ If you haven’t heard the term “soft scrambled eggs,” they’re just a little under cooked or taken “just to the shiny” and a bit wet look. To some, soft scrambled is the preferred way to eat them. In this recipe they’ll finish cooking in the rice.
❤ Winner Winner! Joe’s extra spin on this recipe included 3 cage free eggs and 1 tablespoon each of fresh minced ginger, garlic, soy sauce and hoisin sauce. OMG.
i. Time
Total prep: About 20 minutes.
ii. Ingredients
2 | cage free eggs
1 pound | meat (pork, chicken, beef)
2-3 tablespoons | vegetable oil
at least 2-3 cups | cooked, cold rice (we prefer white, basmati and jasmine rices) follow the package instructions
2-4 tablespoons | soy sauce
1-2 cups | peas and carrots (frozen or fresh), optional
lots o’ | green onions, sliced
to taste | kosher salt
to taste | fresh cracked black pepper
optional | sesame seeds, toasted
iii. What To Do
1. In a large pan over medium-low heat soft scramble the eggs and set them aside to rest.
2. In the same pan sauté the meat in oil. Joe used some thinly sliced pork and it was tender and delicious!
3. Add the the cooked rice. Stir/sauté everything until nice and brown.
4. Season with the soy sauce and continue stirring. Hungry yet?
5. Add the peas and carrots then the green onions.
6. Toss on some salt and a few fresh cracks of black pepper. Sprinkle with some sesame seeds and you’re done!
Betty’s Son
Founder and “Nostalgic Food Blogger” of Betty’s Cook Nook
jim’s canadian cheese soup
Posted: July 5, 2018 Filed under: soups | Tags: butter, carrots, celery, chicken base, flour, milk, onion, oyster crackers, tobasco, velveeta, water Leave a comment
An Ol’ Time Family Favorite
The very first “Jim’s” opened back in 1963 at the corner of Broadway and Loop 410 in San Antonio. This location was my Dad’s absolute favorite to meet up for a standing breakfast with a large group of colleagues. When it was a lucky weekend day Dad would let me tag along. Here the staff knew him like the best of family.
Circa 1963 ~ Jim’s Restaurant (No. 1)
My friend Dan said his Dad created this cheese soup for Jim’s Restaurants, which I remember being a favored thing right up there with the pet rock and the skateboard. This soup was a pre-appetizer staple that I liked more than the greener alternative – the salad. Um, no. When I asked my friend why his Dad named it “Canadian Cheese Soup” he said it was because “the name sounded good.”
Flash forward several decades to today and the recipe is still on Jim’s menu so it’s quite exciting to be able to enjoy it at home now that I’m not within walking distance of my childhood Jim’s.
My research for this recipe helped teach me the difference between a mirepoix, a roux, and the foodie “holy trinity” (deets below) so hats off to this silky, delicious, cheesy soup!
Foodie Tips
❤ I’ve adjusted the recipe ingredients below based on my friend’s inside scoop – cutting back on the milk, adding Tobasco, and using Velveeta instead of the triple play of cheeses I found in another copycat recipe which was: Cheese Whiz (16 ounces), Swiss (2 ounces), and cheddar cheeses (2 ounces).
❤ You can adjust the flour and milk as you see fit to arrive at your preferred consistency.
❤ I wasn’t sure what “chicken base” was, thinking it might be chicken stock or chicken broth. Turns out there is such a thing as chicken base – I found this “Better Than Bouillon” at my local market and it sure was flavorful, living up to its name.
❤ Refrigerate leftovers for an impromptu treat for when you’re in a hurry – you may find that adding a bit more milk will help return the silky, smooth consistency.
i. Time
Veggie prep: About 10 minutes.
Total prep: About 45 minutes.
ii. Ingredients
6 cups | water
5 stalks | celery, finely diced
¼ medium | onion, finely diced
3 medium | carrots, finely diced
4 tablespoons | low salt chicken base
2 sticks | butter (my grandmother insisted on Falfurrias)
1 cup | flour
20 ounces | Velveeta, cubed
2 ½ cups | milk
tiny bit | Tobasco
to garnish | oyster crackers (optional)
iii. What to do
1. In a stockpot over high heat bring the water to a boil.
2. Let’s make “mirepoix!” To the water add celery, onion, carrots, and chicken base. Reduce heat and simmer about 30 minutes, or until the celery is tender but firm. Note: About 15 minutes into the simmering start Step 3 (if you like the quick route)!
3. Next up? The roux: In a heavy skillet, melt the butter over low heat. Add the flour and mix constantly with a whisk until things are smooth and free of lumps. Cook your roux 8-10 minutes, whisking constantly to prevent scorching.
4. Reduce heat under the soup (not the roux) to medium-low, add the prepared roux and continue to whisk until everything is smooth and thick, 4-5 minutes.
5. Add the Velveeta and continue cooking until the cheese is melted, making sure to whisk occasionally.
6. Heat the milk in the microwave (or double boiler). Slowly add the milk to the soup mixture, whisking all the way. You can add a little more – or less – milk to reach your desired consistency.
To Serve: Spoon into bowls and top with a few shakes of Tabasco. After enjoying my first bowl I added a few oyster crackers for crunch and 5-7 fresh pinched oregano leaves to add a pop of herby flavor.
Yields 12-16 servings!
Betty’s Son
Founder and “Nostalgic Food Blogger” of Betty’s Cook Nook
Relevant, Additional Foodie Info:
Is Velveeta Cheese Actually Cheese?
My Own “Cheesy Love Affair” With Velveeta
Kitchen Tip: Mirepoix vs. The Holy Trinity
More About Mirepoix:
minestrone soup
Posted: October 29, 2017 Filed under: soups | Tags: beef broth, cabbage, carrots, celery, garlic, green beans, kidney beans, macaroni, oil, olive oil, onion, parmesan cheese, parsley, peas, pepper, sage, salt, tomato paste, vegetable broth, water Leave a comment
My Mainstay, Minestrone
This is the third minestrone recipe I’ve discovered in my Mom “Betty’s” cookbook so there’s no doubt this was one of her favorites. This soup’s signature ingredients of beans, onions, celery, carrots, stock, and tomatoes will not disappoint. Plus, there’s pasta and cheese!
I’m glad to be reminded that this dish hails from Italy. And not just Italy but ancient Italy (think BC, folks!).
I’ve kidded a few times here at Betty’s Cook Nook that my family must have had poor roots as many of the recipes we ate growing up are considered peasant foods. This is one of them; minestrone belongs to a style of cooking known in Italy as “cucina povera” (literally “poor kitchen”). All I have to say is bring it on — I love my peasant foods as they are hearty and the very origins of comfort foods rely upon them! True story: I once made and devoured an instant mashed potato on sliced white bread sandwich proving my forever love for carby sustenance.
Macaroni For Me … Macaroni For You!
As a lover and former resident of Italy, one thing I’ve learned is that Italians do not rush in the kitchen. They really don’t rush outside the kitchen, either, unless it’s from behind the wheel of a fast sports car or when horse racing at revered events like Siena’s Palio.
In similar fashion, please don’t hurry this recipe — let the ingredients mingle and get to know one another. While cooking time takes about an hour and a half it’s well worth the wait. You’ll be treated to wonderful smells from your lively kitchen and rewarded with a savory soup that has withstood the test — and taste — of time.
foodie tips
❤ Back in the day “oil” likely meant Crisco vegetable oil. Since this dish has Italian roots we used olive oil — a kitchen staple. As fan of a great olive oil, for several years I’ve fostered an Italian olive tree living on a farm gracing the hills outside Montalcino, Tuscany. Each year after the Il Palazzone harvest my eyes grow as wide as dinner plates when 3 bottles of pure gold arrive at my door. That’s amore!
❤ Make sure and check out Mom’s other two minestrone recipes here and here. I’m not sure which version I like best as each has its own merit. In a pinch you could make the one that makes best use of the ingredients you have in your kitchen.
❤ Wacky about minestrone? Wiki’s got you covered with more interesting facts about this zesty soup!
i. ingredients
½ cup | olive oil
1 clove | garlic, minced
2 cups | onion, chopped
1 cup | celery, chopped
4 tablespoons | parsley, chopped
6 ounce can | tomato paste
10 ½ ounce can (~1 ½ cups) | beef or vegetable broth
9 cups | water
1 cup | cabbage, coarsely chopped
2 | carrots, thinly sliced
2 teaspoons | salt
¼ teaspoon | freshly cracked pepper
⅛ teaspoon | sage
1 pound can | kidney beans
1 cup | green beans or peas (we used beans)
1 cup | elbow macaroni
to taste | grated parmesan cheese
ii. what to do
1. In a large pot heat the oil over medium-high heat.
2. Add the garlic, onion, celery, and parsley and cook until soft, about 7-9 minutes.
3. Stir in the tomato paste and the next 7 ingredients (the broth, water, cabbage, carrots, salt, pepper and sage). Mix well and bring to a boil.
4. Lower the heat, cover, and simmer slowly 1 hour.
5. Add the kidney and green beans (or peas) and the macaroni. Cook 10-15 minutes more or until the macaroni is tender.
6. Serve with freshly grated parmesan cheese. That’s right — grated cheese makes the world go ’round!
Yields 8 servings. Keeps well in the refrigerator and reheats nicely!
Betty’s Son
Founder and “Nostalgic Food Blogger” of Betty’s Cook Nook
Here’s A Scan Of Mom’s Actual Recipe Card
minestrone
Posted: December 4, 2016 Filed under: soups | Tags: basil, beef bouillon, beef broth, cabbage, carrots, celery, garlic, green beans, green peas, navy beans, oregano, parmesan cheese, parsley, pepper, salt, tomatoes, vegetable oil, water, white onion, zucchini Leave a comment
Souper Trouper
This isn’t our first time at the minestrone rodeo! In 2012 we made this minestrone recipe and Mom must have surely loved this soup because I think I’ve found 3 different minestrone soup recipes in her cookbook.
While the formal definition of minestrone calls for a thick soup with bits of pasta, this recipe – sans the pasta – is just as tasty as our first find, which included dittalini. With Italian origins, this tasty soup warms you up on a cold day! It’s good all by itself or partnered with some fresh baked bread and a salad. For those who don’t know me, a side of wine is a given. :)
foodie tips
❤ I used red cabbage for a pop a’ color.
❤ I was concerned at first sight by the mass quantity of soup. But when I later did the math I realized it’s perfect for a party of eight. Or 4 days of 2 bowls each. :/~ You can also bag and freeze leftovers for a quick meal when you’re short on time.
❤ “Navy beans” are referred to by many a name. Haricot. Pearl Haricot. Pea Bean. This high fiber bean isn’t navy blue in color – rather white – and prized for its cholesterol-lowering health benefits plus its ability to retain an oval shape after being cooked tender. Navy beans received their nickname after being a popular staple of the U.S. Navy in the early 20th century.
i. ingredients
2 cups | navy beans
4 quarts | cold water
5 | beef bouillon cubes (or beef broth)
2 tablespoons | vegetable oil
1 ½ cups | onion, chopped
2 cups | celery, sliced
2 cloves | garlic, minced
3 tablespoons | parsley, chopped
1 pound can | tomatoes, chopped (including juice)
1 teaspoon | basil, crumbled (or a few fresh leaves, torn by hand)
½ teaspoon | oregano, crumbled
2 teaspoons | salt (we prefer kosher salt or grey sea salt)
¼ teaspoon | pepper, freshly cracked
1 cup (3 medium) | carrots, thinly sliced
4 cups (4 small) | unpeeled zucchini, sliced
10 ounce package | frozen green peas
10 ounce package | frozen cut green beans
¼ head (2 cups) | cabbage, sliced
to serve | parmesan cheese, grated
ii. what to do
1. Wash the navy beans. Place beans, water and bouillon (or broth) in a large pot. Bring slowly to boil and simmer, covered 1 ½ hours, or until the beans are soft. While the beans soften now’s a good time for a little wine rest break! #LongDay
2. Heat the oil in a large skillet. Add the onion, celery, and garlic. Sauté 5 minutes. Add this mixture to the beans and broth.
3. Add the rest of the ingredients, except the cheese. Simmer, covered, for 30 minutes.
4. To serve, sprinkle each serving with the grated parmesan cheese and ENJOY!
Yields: About 8-9 servings (~2 cups each, in size). Nutritional info is below in the original recipe scan!
Betty’s Son
Founder and “Nostalgic Food Blogger” of Betty’s Cook Nook
A Scan Of Betty’s Original Minestrone Soup Recipe
spaghettini bolognese
Posted: June 20, 2015 Filed under: meats poultry and fish, sauces, The Best Of The Best Recipes | Tags: carrots, celery, garlic, green pepper, italian herb seasoning, italian sausage, mushrooms, onion, red wine, sugar, tomato sauce, vegetable oil Leave a comment
Crazy For This Bolognese
I’m confident this is the first of Mom’s recipes I found cut out with Pinking Shears (see the pic below).
Mom was an expert artist, although she would never consider herself as such [insert a Betty-blush here]. Mom’s artistic mediums spanned food, paper, wood, plants and cloth, where her pinking shears were one of her essential tools.
Mom loved sewing so much she found a way to include a sewing closet into her and Dad’s bedroom so there’s no doubting her passion for handmade clothes. Mom made many of her dresses, my band uniforms – she even sewed printed labels bearing my name into my clothes. I wish I still had the hand-painted denim shirt she made me based on my wish – a red barn complete with a scattering of farm animals painted in her “Oh, Betty” style.
I love it when I can find evidence of when Mom’s recipes came into existence. This one was from the May 1975 issue of Family Circle. I hope you enjoy it as much as we did. My partner Joe said this sauce was better than his sauce. That really says a lot since his Red Sauce recipe is my favorite.
foodie tips ~
❤ Spaghettini? We had to look it up. And we briefly lived in Italy. It’s thin spaghetti. How to pronounce “bolognese?” This dish hails from Bologna, Italy, so it’s pronounced with four syllables – not three. Like boh-loh-NYEH-zeh. If you’re doubting your Italian pronunciation you can simply refer to it as a ragù, making sure to pepper your pronunciation with some hearty Italian hand gesturing.
❤ Pump up the jam. I added more carrot, celery and garlic. More cowbell? Well, that’s an ingredient for another special recipe.
❤ Why not serve this dish with some sidekicks? Some pepperoni-cheese bread and a side salad would hit the spot. It’s called a side salad so there’s more room for the bread. :~)
i. ingredients
¼ pound (about 1½ cups) | mushrooms, sliced
1 | carrot, sliced
1 clove | garlic, crushed or minced
½ cup | onion, chopped
½ cup | celery, chopped
½ cup | green pepper, chopped
2 tablespoons | wesson oil*
¾ pound | Italian sausage, casings removed and broken-up with a spoon
2 15-ounce cans | Hunt’s tomato sauce
½ cup | water
¼ cup | dry red wine (not optional)
1 teaspoon | sugar
¼ teaspoon | Italian herb seasoning
* We argued over this one. I wanted to use olive oil and Joe said “stick to the recipe the first time,” my very own cardinal rule. Joe won. But I still snuck-in more carrot, celery and fresh garlic since I wasn’t changing an ingredient. Besides, who gets all excited over one carrot, celery stalk or garlic clove?! Not me, that’s who!
ii. what to do
1. In a medium pan or Dutch oven, sauté the mushrooms, carrot, garlic, onion, celery and green pepper in the oil.
2. Add the sausage and cook until it’s no longer pink. Drain the fat (or not) … we don’t judge.
3. Add the remaining ingredients and simmer, uncovered, for about 40 minutes. Stir occasionally.
4. About 25 minutes into the simmer you can prepare your spaghettini by preparing your pasta according to the instructions.
5. Serve the bolognese over hot, cooked thin pasta.
Yields 5+ servings.
~ Patrick
Betty’s Son
Founder and “Nostalgic Food Blogger” of Betty’s Cook Nook
Here’s a scan of Mom’s original recipe.
A scan of Mom’s Spaghettini Bolognese recipe … as clipped from the May 1975 issue of Family Circle Magazine.
tomato bisque
Posted: November 24, 2014 Filed under: appetizers, soups | Tags: butter, carrots, celery, chicken broth, flour, half and half, onion, paprika, soda, sugar, tomatoes 4 Comments
A Christmas Spectacular
(Part I)
Our home at 2927 Trailend was decked out in the holiday best every year.
Our family’s signature was a white-light-wrapped Texas mesquite tree in the front yard. Neighbors expected us to don the tree with the shiny lights and so we did. Hundreds of them. Indoors … garland, ribbons and a crackling fire helped trim the season in the best of ways.
Over 40 Christmases later I stumbled upon a recipe folded and tucked deep inside Mom’s cookbook from an old Southern Living Magazine article headlined “Serve Supper After the Trimming,” which made me snicker. Supper? Um, DINNER! I offer my headline option: “Dinner, Decorate and Discotheque!” ;)
I later realized I had unintentionally ignored this hidden recipe for too many months, but this year it piqued my interest when I actually read past the vintage photo on the time-worn page – it contained two different menu ideas that were “quick to prepare and simple to serve.”
In a new era of microwavable meals and drive-thru food on the go, I don’t know if this would still be considered “quick,” but Joe and I found the holiday flight of recipes surprisingly tasty and worthy of a repeat eat. My chosen line-up? This Tomato Bisque recipe followed by Stroganoff Steak Sandwiches, Holiday Cake and Apple Cider – all coming this holiday season here at Betty’s Cook Nook.
However you celebrate the holidays, the deliciousness of food will make it all the greater!
tasting notes ~
♥ If you have old recipes like this one, make sure to take note of the details. A simple search of the photographer’s name “Jerome Drown” landed me to this online article with an interesting story of who he was; a Southern Living photographer, nature lover and conservationist with an awesome mid century modern home in Atlanta.
♥ If you’ve read the original recipe (below) you’ll see we’ve been “gypped” of the Apple Cider recipe. Apparently I could have made a few bucks as a proofreader in a former life. No worries – I’ll find a suitable replacement for the Apple Cider. In the meantime …
i. ingredients
2 (10 ¾ ounce) cans | chicken broth
1 ⅓ cups | canned tomatoes
1 cup | celery, chopped
2 teaspoons | onion, chopped
1 cup | carrots, chopped
1 teaspoon | salt, divided into halves
6 tablespoons | falfurrias brand butter, divided
¼ cup | all-purpose flour
2 ⅔ cups | half-and-half, scalded
2 large | tomatoes, peeled and chopped
2 tablespoons | sugar
¼ teaspoon | soda
to taste | paprika
ii. what to do
1. Combine broth, canned tomatoes, celery, onion , carrots and ½ teaspoon salt in a saucepan. Heat to a boil. Reduce heat and simmer 20 minutes. Strain and reserve the broth and discard the veggies (sorry, veggies – you served us well)!
2. Melt 3 tablespoons of the butter in a saucepan then gradually stir in flour. Cook, stirring constantly over low heat for 2 minutes. Gradually add the half-and-half, stirring constantly. Cook, stirring and stirring until thickened. Remove the mixture from heat then stir in the reserved broth from Step 1 (above). Set aside and keep warm.
3. Melt the remaining 3 tablespoons of butter in a skillet. Add the fresh tomato and sauté 2-4 minutes. Stir in the sugar, the remaining ½ teaspoon salt and soda. Add to the broth mixture, stirring well. Garnish with paprika and serve!
Yield: About 6-8 servings
Here’s a scan of the original recipe!
the big soup
Posted: March 1, 2014 Filed under: soups | Tags: artichoke, asparagus, bay leaf, carrots, celery, chicken breast, chicken broth, chickpeas, corn, cream, dill weed, green pepper, meat, mushrooms, okra, onion, parsley, pasta, pea pods, pinto beans, plum tomatoes, potato, rice, seasoned sausage, soup, thyme, vegetables, water, zucchini Leave a comment
Everything But The Kitchen Sink Soup
This “BIG SOUP” recipe is insanely flexible! It starts with a base of chicken broth and our familiar friends onion, celery, carrot and herbs. But then the party gets a little crazy – you add whatever fresh, canned or frozen veggies, pasta and or meats that you have loitering around the kitchen, making this soup “soup-er” flexible.
Some of the best cooks never follow a recipe to the “t” and this is surely one of their favorites!
Foodie Tips ~
♥ Note the variations on the original scan –
For more soup: Add additional vegetables and broth.
For two meals: Freeze the leftovers.
For creamed soup: Add ½ to 1 cup cream 5 minutes before serving. Do not boil the cream!
For pureed soup: Put all ingredients (no bones) into a blender and work your magic, until smooth.
♥ If you discover a version you really like, make record of the ratios so you can make it again on the next go.
♥ I was 10 when this recipe appeared in the 1976 edition of Apartment Life Magazine. How alarming it is to see the office phone hanging on the wall in the photo below! PS ~ I also love the bananas T-shirt!
i. base ingredients
2 cans | chicken broth
4 | chicken breasts
1 | large onion, chopped
1 | celery stalk, chopped
1 | carrot, chopped
2 sprigs | parsley
1 teaspoon | thyme (or dill weed)
1 | bay leaf
to “cover” | water
ii. “scavenge” for these accessory ingredients
1 small can | pinto beans, chickpeas and or plum tomatoes
1 medium can | corn
½ package | frozen okra, asparagus, artichokes and or pea pods
2 | potatoes, chopped
1 small | zucchini, chopped
1 | green pepper, chopped
¼ pound | mushrooms, sliced
¼ cup or more | pasta or rice
1 length | seasoned sausage
cubes | leftover meat
1 | kitchen sink (just checking if you’re paying attention!) :)
iii. what to do
1. In a medium/large pot over medium heat, add the first eight ingredients in step “i” above. Add water to cover.
2. While waiting for the soup to simmer, scavenge for your step “ii” ingredients above, whatever form they take.
3. Add fresh veggies and rice after the soup’s been simmering 15 minutes or canned, frozen ingredients and pasta after 20 minutes. Simmer soup for 30 minutes or until everything’s done.
Shazam!
Click To View –> An Original Scan Of The Big Soup Recipe
stayabed stew
Posted: November 6, 2013 Filed under: casseroles and one-dish meals, soups | Tags: beans, carrots, cream of mushroom soup, onions, potato, stew meat Leave a comment
One Easy-To-Make Stew
When I saw the recipe card below, I stared at it for a few minutes trying to figure out what Mom had written. After doing a Google search I learned that in fact there was something called “Stay Abed Stew”. Something that has been extended by some to be called “Stay In Bed Stew” as it turns out it’s so easy to make. I prefer the Stayabed name.
I learned that this recipe 
originated from the “I Hate To Cook Book” written by Peg Bracken in 1960. The book was made for everyone, men and women alike, who want to get from cooking hour to cocktail hour in as little time as possible. I learned a little bit about Peg and she was a copywriter at an ad agency. I would have loved to meet her as I’ve worked with many writers in my days in the ad agency world.
Peg wrote that “Stayabed Stew” could be left to cook by itself and was perfect “for those days when you are en negligee, en bed, with a murder story and a box of bonbons, or possibly a good case of flu”. What’s not to love there?
Despite the slow-cook process, the dish was totally easy to make and very tasty. Thank you, Peg, for showing us that speed and sustenance – above all – are golden.
foodie tips ~
♥ I’m pretty sure I forgot to add the ½ can of water; make sure you do this to give it a little more juice.
♥ My interpretation of this dish involved using cannellini beans, 3 carrots and a russet potato. Delicious.
♥ If you decide to use peas vs. beans I saw an online post where someone said they added the peas during the last 30 minutes of cooking to avoid them being “mushy.” Seems legit.
i. ingredients
1 pound | stew meat
2 | white onions, cut into chunks
2 | carrots, cut into chunks
1 | potato, cut into chunks
1 can | cream of mushroom (or celery) soup
½ can | water
to taste | salt
to taste | fresh cracked black pepper
1 can | beans (or peas), including the juice
ii. what to do
0. Preheat oven to 275°F.
1. Combine everything in a casserole dish with a tight-fitting lid.
2. Cook in oven for 5 hours. No stirring necessary!
Yields: About 5 servings
julia child’s roast
Posted: August 15, 2013 Filed under: casseroles and one-dish meals, meats poultry and fish | Tags: bay leaf, bouillion, brisket, carrots, garlic, olive oil, onion, peppercorns, roast, thyme, tomatoes, wine Leave a comment
Sometime’s life and eventful timing collide.
This week we just so happened to randomly select this recipe from many in Mom’s cookbook. After further research … How did we know it was Julia Child’s birthday (August 15th)? And who eats a savory hot roast in summer? Apparently we do!
This recipe requires a little TLC in the kitchen and I think it’s well worth it – the results speak for themselves.
Hats off to you, Julia, for inspiring the joy of cooking in so many people – including my Mom! And thanks for channeling us to find this recipe.
A little taste of the good times.
foodie tips ~
♥ The sauce below sounds nice. We made it but didn’t think it was necessary; this roast is delicious as is without added layers of flavor and texture.
♥ By “1/2 cup or more of wine” below, we suggest or more to “keep it real,” as they say. See what you think.
♥ If you love stews try this Tuscan Beef Stew recipe. This dish makes regular appearances at my table and guests love it.
i. ingredients
4-5 pounds | chuck roast, top or bottom round brisket
to season the meat | salt and pepper
to coat the pan | olive oil
2 | onions, sliced
2 | carrots, sliced
2 | tomatoes, chopped
1 cup | bouillion
eye it | water, to fill pot
1/2 cup or more | wine (I suggest a red)
1 | bay leaf
pinch | thyme
5 | peppercorns
2 cloves | garlic
ii. what to do
1. Dry the meat – pat it with a few papertowels. Cover it with salt and pepper. Brown it in a pot lined with a coating of olive oil over medium heat. Remove the meat from the pot and set it aside on a plate or on a piece of foil that we will use later (below).
2. Brown sliced onions and sliced carrots in oil. Put the roast back in the pot and add chopped tomatoes, bouillion, water and wine. Flavor with bay leaf, thyme, peppercorns and the garlic cloves. Half or more of the roast should be covered in sauce; add water or wine if necessary. Before putting the lid on the pot, cover the roast with foil so it won’t shrink too much.
3. Cook at 300°F or simmer on top of stove 3 – 4.5 hours. About 1/2 hour or so before the roast is done, add onions, carrots, and potatoes if desired.
4. For gravy: drain the fat off the roast juice. Add flour mixed with butter to juice.
Yields: 6-8 Servings
pk’s rosemary chicken and dumplings
Posted: September 16, 2012 Filed under: meats poultry and fish, soups, The Best Of The Best Recipes | Tags: baking powder, carrots, celery, chicken, chicken broth, cloves, flour, milk, olive oil, onion, parsley, rosemary 2 Comments
Tortillas
One of my earliest cooking tips hailed from a floury, flat, flying disc-like object; the tortilla.
Cooked in soup, tortillas were the fast and economical way to plump up chicken and dumpling soup, rather than making dumplings by hand. This cooking tip was shared with mom by our family friend and housekeeper Miss “Essie.”
I don’t remember a day when Essie wasn’t smiling. She was rich with a happiness that money cannot buy and she was a hard-working lady who helped our family for many years. She helped Mom pick-up and organize the house as Mom was more than busy raising three boisterous boys (I was the angel son, of course) and working as an independent contractor; a court reporter.
When the temperatures start to drop, I search for loose clothing, as I know chicken and dumpling season is among us. There’s no better comfort food than the warm, silky, doughy greatness of this belly pleaser.
I’m tucking this recipe here in Mom’s digital cookbook as it’s one of my favorites and certainly a dish I would make for Mom, Dad and you. Over the years, I’ve adapted this recipe and often include rosemary, one of my favorite homegrown herbs.
Let’s Get Cookin’
i. soup ingredients
1-2 pounds | boneless chicken breast, cubed.
2-3 medium | white onions (1 onion will be pierced with cloves, 1-2 onions will be chopped)
splash | olive oil for sautéing (or some chunks of butter, if you’d like)
8 | whole cloves
3-4 medium | carrots, cut into 2-inch chunks
2 sprigs | parsley on stem (or cilantro, if you prefer)
1 teaspoon | salt
2-4 sprigs | rosemary (not chopped, just for flavor)
½ teaspoon | freshly ground black pepper
2 | celery ribs, chopped
4 cups | water (or chicken broth, if you want to pump up the jam)
1 cup | whole milk
ii. dumpling ingredients
1 cups + 3 tablespoons | sifted flour
1 + ½ teaspoons | baking power
dash | salt (and some pepper, if you’d like)
2 tablespoons | shortening, chilled
½ cup | milk for dumplings plus ¼ cup milk for a “slurry”
2 – 4 sprigs (~ 4” each) | chopped rosemary
iii. foodie tips
❤ Add more pepper if you have a cold. Trust me.
❤ You can add more herbs if you like. Bay leaves, cilantro or thyme are all good. You can place the herbs in a cheese cloth and tie-off the ends so you don’t have to “fish” the herbs and stems out of the soup. You can also season the dumplings with some fresh cracked pepper or chopped rosemary or thyme.
❤ Need more fillin’? I’ve tried this by adding a couple of cans of yellow corn and chopped green chilies. My taste buds and tummy “high fived” each other.
❤ If you haven’t already read here on Betty’s Cook Nook, when I say butter, “Falfurrias Butter” is implied. Thank you to my Grandmother, Nanny!
❤ To form the dumplings I prepare them all ahead of time so they cook for a consistent amount of time. To yield about 40 dumplings I use a teaspoon to help cut the dough into similarly-sized dumplings. Hand roll them tight and use flour on your hands if you find the dough becomes sticky.
iv. what to do
1. Make Soup: In a large pot, sauté the chicken with 1 or 2 of the chunk-chopped onions and oil (or butter). Gently place into the pot the onion that’s pierced with cloves then add the carrots, celery, parsley (or cilantro), salt, rosemary, pepper, 1 cup of the milk, and 4 cups water (or chicken broth). Bring to a boil over medium heat stirring occasionally (between glasses of wine, of course). Reduce to low and simmer covered for one hour. Simmering will give you ample time to drink more wine and make the dumplings! [ side comment: Please realize step 1 is really 14 steps rolled into 1 but nobody will make soup that requires a lot of steps.]
2. Make Dough: I usually jumpstart my dumplings 25-30 minutes before the soup is done with its hour-long simmer. Sift 1 cup of the flour, the baking powder and salt (and pepper, if you choose) together in a medium-sized mixing bowl (I use my KitchenAid). Cut in chilled shortening until the mixture resembles coarse meal. Add ½ cup milk all at once, any seasonings (pepper, rosemary or thyme) and mix until dough holds together.
3. Make Dumplings: Form your dumplings per the cooking tip above. When they’re all ready remove the onion pierced with clove, parsley (or cilantro) and rosemary from the soup and discard. With a slotted spoon, remove the chunky items (chicken, carrots, celery) from the soup and place them in a bowl to rest/set aside. It’s OK to leave some of the chopped onion in the pot as it’s hard to fish out! Bring the remaining soup to a simmer and drop the dumplings on top of the liquid. Simmer the soup uncovered for 10 minutes; then cover and simmer 10 more minutes.
4. Make Slurry & Prepare To Dismount: Stir the remaining 3 tablespoons flour into the remaining ¼ cup milk until smooth. You just made “slurry!” Stir the slurry into the soup and bring things to a boil. Stir until thickened. Return the chunky items from the bowl to the soup and simmer for a few minutes. Spoon into bowls and sprinkle with chopped parsley (or cilantro or rosemary).
Enjoy!
Betty’s Son
Founder and “Nostalgic Food Blogger” of Betty’s Cook Nook
Piercing the onion with cloves is one of my favorite parts of this recipe
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Making homemade dumplings is just part of the fun. Eating them is the other part! This recipe will yield about 40 dumplings – Enough to keep me happy for at least a couple of meals! Nom! Nom! Nom!
Thar she goes – the onion into the early parts of the soup!
