Happy Thanksgiving from Clovis and Raquel

I have yet to take a photo of Raquel that does her justice. That's one reason why learning more about photography is on my list of goals for 2010. Meanwhile, these shots of Raquel were taken yesterday, and the ones of Clovis were taken on 11-21. Raquel is now 8 lbs. 8 oz. and Clovis is now 7 lbs. 10 oz. They continue to be sweet and affectionate.

Chicken and Leek Soup

I made this soup this week in an effort to use up some leftover chicken and some very tired leeks and it came out better than I ever expected.

Chicken broth - I used chicken soup base from Sam's Club, using about half the recommended amount. (ex. if it calls for 1 tsp per cup of water, I use 1/2 tsp., etc.)

Chicken - I had a cooked boneless chicken breast and a little bit of rotisserie chicken, so I cut it all up into bite-sized pieces.

Leeks - I cut these into bite-sized pieces, tossed them in some olive oil and roasted them at 400 degrees for about 30 minutes until they were tender.

I combined all of the above and heated it to "eatin' temperature". Little Man's Father raved about it. Mission accomplished!!!

Chicken Rice Soup

I made this soup for this year's hypertufa party and was very pleased with the end result.

Chicken broth - I used chicken soup base from Sam's Club, using half the recommended amount. (ex.-if it calls for 1 tsp per cup of water, I use 1/2 tsp.) I think any chicken broth or stock would be fine.

Rice - I cooked a batch of basmati rice in the microwave per the directions on the package.

Chicken - I bought a rotisserie chicken from Sam's Club and pulled all the meat off it.

Vegetables - I chopped up carrots, celery and onions and roasted them in the oven in some olive oil - 400 degrees for about 20-30 minutes until they were tender.

I combined all of the above together in a large pot, brought it to a simmer, then left it on the burner on low for 3-4 hours until lunch time. A crockpot would also work well.

Prime Rib Soup

I made this recipe based on a soup that used to show up in our local diner on a Monday, presumable to use up the beef that didn't sell on Saturday night.

Beef broth. I use beef soup base, the paste type that comes in a jar from Sam's Club. My secret is to use about half of what they call for in the directions. Otherwise, in my opinion, it is too salty. I also chucked in a can or two of beef consomme, which adds nice flavor.

Beef - I used what was left of a rib roast. I think steak or London broil would work also. Just cut it into bite-sized pieces.

Vegetable: I roasted mushrooms and onions tossed in olive oil at 450 degrees for 20-25 minutes and then added them to the mixture.

That's it! Mix it all together and let it simmer on low or sit overnight in the fridge to blend the flavors. Enjoy!

My Secret Weapon

Pssst - wanna hear a great secret??? Roasting vegetables is the way to wonderful food! Several years ago, Wegman's (our local grocery store that has won national awards) did an in-store demo and companion hand-out on how to roast vegetables. Basically, you cut up vegetables, toss them in olive oil, and cook them at a high temperature until they are tender. Since then, every single time I have roasted vegetables, no matter what kind, they have come out FABULOUS!!! At first I used to add salt, pepper, minced garlic, and various herbs. Lately I've just done the veggies and oil. No matter what, they come out tasting fantastic. How can you not love something so easy that makes you look so good? Here's a list of various veggies and their times and temperatures:

carrots, onions, peppers, zucchini, summer squash, mushrooms, potatoes
cut into chunks of about the same size, any mixture of the above
450 degrees for 40-45 minutes

brussel spouts - whole - 400 degrees for 35-40 minutes, quartered - 350 degrees for 25-30 minutes

Mushrooms - 450 degrees for 20-25 minutes

Leeks - 400 degrees for 35-45 minutes

In each case, give them a stir about half-way through.

Any vegetable not mentioned above - just google it for approximate times or use the above as a guideline.

If you have leftover roast vegetables, they can be pureed with a little chicken or beef broth for a hearty soup. It's good as is or can be jazzed up with meat, etc.

Today's Tidbit

Today I created a new radio station on Pandora called "Dennis Jernigan". The resulting songs were wonderful! I would call them vintage worship songs - a lot of Heritage Singers, Maranatha Singers, and some quiet, contemplative songs from more contemporary artists.