Stoup- ( Italian Sub Soup from Rachel Ray) A combination of soup and stew a family favorite

Soups are some of my favorite things to make. I have a large arsenal of recipes that I like to use.  This one was on the old "Thirty Minute Meals" show of Rachel Ray's on the Food Network.  This particular recipe is one that everyone in the family likes which is rare. 

Italian Sub Soup (from Rachel Ray)

 1 lb. mild Italian sausage, fried

¼ lb. pepperoni stick, diced

1 ham steak, diced

1 medium onion, chopped

1 bell pepper, seeded, quartered and diced

1 15 oz can diced tomatoes

salt and freshly ground pepper

6 c. chicken stock

½ lb. gemelli pasta or other short-cut pasta

In a soup pot preheat to med. heat.   Brown the sausage and crumble, drain off excess grease.  Then add ham and pepperoni.  Cook meats together for two minutes then add peppers and onions and cook for 2-3 minutes more.  Add diced tomatoes and season with salt and pepper.  Add chicken stock and bring stoup to a boil.  Stir in pasta and cook for 8 minutes.  Make croutons while pasta cooks.

Croutons

5 c. cubed crusty bread

3 lg. cloves garlic, removed from the skin

½ c. grated Parmigiana-reggiano cheese

1 t. crushed red pepper flakes

½ t. dried oregano

 In a large skillet heat ¼ c. of olive oil.  Add garlic and cook 1 minute.  Add bread to oil, and toss, toast for 5-6 minutes.   Season the toasty bread cubes with red pepper flakes, oregano and lots of grated cheese.



 

Ladle the soup and float several toasty garlic breads cubes in each bowl. 

Slow Roasted BBQ Ribs (Pork)

Slow Roasted BBQ Ribs

Barbeque Sauce

2 T. brown sugar                                                
1 t. paprika                                                                    
1 t. dry mustard                                                 
1 t. salt                                                                        
1/8 t. cayenne pepper                                                    
2 T. Worcestershire sauce
¼. c. vinegar
1 c. tomato juice
¼ c. ketchup
1 medium onion, chopped
 

Pork or Beef Ribs (I prefer the boneless, country style the Gourmet Guy prefers the beef short ribs)

Bake in 400 degree oven for 1 hour.  Remove from pan and place into a roasting pan.  Cover with BBQ Sauce, bake at 325 for 3-4 hours, covered.  You can also cook it longer at 250 degrees.  Remove the lid in the last half hour to thicken up the sauce. This can also be placed in a slow cooker for 3-4 hours on high or 5-6 hours on low. Serve over rice or noodles.

(This was one of Grandma Rayda Stevenson’s favorite recipes.  It was always fun to have dinner at her house when she served these and her homemade rolls.  It was one of the first recipes I asked for from her,)

Mega Meal Day(s) New Dietary Challenges

I got the urge to make Chicken Pot Pie for dinner a week or so ago.  The recipe I have makes a huge batch, big enough that I always made two and froze one for another day.  Now that it is just the Gourmet Guy and I at home I usually cut it in half and still make two and freeze one for another day.  I decided that I would make the full recipe and freeze a couple for us and some small ones for my Mother-in-law.  Simply doing that put me in the mood to make some meals ahead and freeze them for my daughter in Idaho who is having a baby at the end of the month.  Since they don't live half way across the country anymore I can take them to her frozen and not have to do all of the work while I am there. Instead I and can play with the Grand kids and snuggle the newborn and not be in the kitchen all of the time, except for that days meals.  She will have eight meals for days when she just needs to pull one out of the freezer, and as mom of three small children and a newborn she will need them.

 

NEW DIETARY CHALLENGES

Over the years we have had favorite meals as a family. Recently we have had new challenges that have caused us to rethink some of our recipes.  We have a  dairy allergy, gluten intolerance, and most recently a severe nut allergy that gave us quite a scare, as well as diabetes!!!! Actually the nut allergy was one we were aware of but it was hidden in with another ingredient and caused a life threatening experience.  We have to read labels much better than we have ever before and she will have to stay away from bakeries in general from now on. Preparing meals for all twenty three, with the newest addition is going to be more and more of a challenge! As I had these mega cooking and days I had to alter some of the ingredients and my taste buds were put to the test.

 

 Using:

10 lbs of potatoes

1 med bag of carrots

4 stalks of celery

5 onions, diced

1 medium bag of frozen mixed vegetables

6 14.5 cans of beef broth

4 14.5 cans of chicken broth

3 4 oz. mushrooms

6 4 oz. cans tomato sauce (what I keep in my storage)

1 6 oz. can tomato paste

2 10 3/4 cans tomato soup

4 10 3/4 cans cream of chicken soup

1 quart tomatoes, home canned

1 pint tomatoes, home canned

3 sleeves of Ritz crackers

4 c. sour cream

1 lb. butter

 

After two days of cooking (I kind of went crazy)  I ended up with 20 meals, 7 mini meals and 

3 1/2 dozen cinnamon rolls. Part of the meals were non dairy. My Mother-in-law took home 9 mini meals this morning when she left our home.

 

After loading my freezer I realized I was able to share with some others in my neighborhood and took some of the warm cinnamon rolls to five families and three meals as well.  It was great fun!  Now to finish putting away Christmas decorations.  I would rather be cooking!!!!!!

Cream Of Broccoli Soup

 

Broccoli Soup

6 c. chicken broth

½ c. onion

2 t. salt

2 heads broccoli, cut into small pieces

 1 1/2 c, butter

1 1/2 c. flour  

2 quarts half and half (I use 1 quart half and half and one quart milk)  

1 15 oz. jar Cheese Whiz            

Place broth, onion, salt, and broccoli in a large pan and cook until tender.  In a separate pan melt butter, gradually stir in flour until blended, add half and half, heat until thickened.  Mix into vegetables and add Cheese Whiz.  Serve warm.  .