Request for freezer soup recipes and a Pizza story
mabeldingeldine_gw
12 years ago
A good friend will be having spinal surgery next week, and I'd like to make a few batches of soup or other things for her freezer. If you have suggestions for things that are pretty simple and freeze well, I'd appreciate some ideas. I've got a batch of squash enchiladas and some lasagna already.
Now the pizza story! A while ago, I asked for ideas for cheese-less pizza toppings for a pizza party including a lactose intolerant friend. You folks came through with great ideas and someone asked for photos.
I had your great toppings planned, the dough came out fabulous, the friends brought beer and wine... and my oven wouldn't ignite.
Gnashing of teeth and colorful language followed to o avail, so we had store pizza with my planned salad and after a beer I could laugh. Fast forward several weeks and I have a new range with convection oven. Now I'm cooking! So thanks for the earlier tips, here are some photos of pizza from my amazing new oven.
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Teresa_MN
12 years agoRelated Discussions
Chicken stock/soup different recipes/processing times?
Comments (17)For anyone reading this in the future, I finally did contact Dr. Andress and there really isn't supposed to be any meat left on the carcass when you start, they rewrote the instructions for So Easy to Preserve but she says they might clarify a little more on the website that this is a STOCK not a soup, that's why I kept putting "stock" in quotes b/c to me a stock doesn't have meat. Here's her reply "Here is how we re-worded it for our University of Georgia So Easy to Preserve book, below, although it's not a lot more specific. And I might now choose to say "Place large carcass bones (with as much meat removed as you can)": Or the other option is to not allow picking of the carcass at all. The directions really only allow for adding back the bits still clinging to the bones after cooling, not the all the meat stripped from the bones. So that's how we tried to word the order of actions for our book. But we can consider rewording on the website from the USDA guidelines, also. Thank you for pointing this out. Chicken Stock (Broth) Hot pack-- Place large carcass bones (with most of meat removed) in a large stockpot. Add enough water to cover bones. Cover pot and simmer until meat can easily be stripped from bones, about 30 to 45 minutes. Remove bones. Cool broth; skim off and discard fat. Remove the bits of meat clinging to bones and add to broth, if desired. Reheat broth to boiling. Fill hot jars, leaving 1-inch headspace. Wipe jar rims. Adjust lids and process. CAUTION: Do not add additional meat to this product. Process in a Dial Gauge Pressure Canner......(etc.)" Since how much meat is left on the carcass can vary, I think it's best not to put any meat back into the broth for canning, though I suggest that straining to get any bits floating might not be necessary. I also wouldn't add anything left at the bottom of the stockpot to the jars (sometimes I get little bits of bone as well as meat at the bottom of the stock). I knew what stock meant to a chef, couldn't figure out why NCHFP website was saying to add meat back into the broth, this was from very old procedures and it turns out stock really means stock. Maybe this is clear to someone who's been canning for a long time, but I haven't had any training (beyond NCHFP course, reading, and what I've picked up on this forum) so when I read that you could have meat in the jars my first question was "how much" - answer turns out to be "really nothing". HTH...See MoreSoups, Soups and More Soups!
Comments (14)Ok, ladies of the gardens, (and kitchens), let's let it ALL hang out now and go for it! We've worked all spring, summer and fall, and now it's time to talk cooking! And enjoying the fruits, (or veggies) of our labors. Like the rest of you, fall is the time when I love to get in the kitchen and cook, filling the house with wonderful smells. That's one of the reason I love Oklahoma, the change of seasons. Fall just brings with it, a change in the feeling of things as we change from one mode to another. It's time for soups, and stews, and baking breads, pies, muffins and biscuits,( slathered with butter and jam or jelly of choice). Tonight, I'm making, more for DS than me, chicken and biscuits. Only I make the biscuits separate, so they don't get soggy baking in the oven with the liquid part of the concoction. Then, he splits them once done and ladles the chicken "gravy" over all. Of course there are a hundred variations on the theme, and I've tried most all of them at one time or another, but that's what's on the menu tonight. I came across this blog and started reading. Great stuff, you can tell these ladies, (and guy) know their way around a biscuit. The one moniker cracked me up, "Old ladies in Fist Fights". Anyway, they were discussing the pros and cons of biscuit making. I am making mine ala Carol's, by the BIG BATCH, with the exception that I use butter. I keep my batch in the fridge or even freezer to keep the butter cold and fresh. I do mine a little different that those discussed in this blog. I melt a large batch of butter in the microwave, and then cool and put it in the freezer til it's ice cold and solid. Then, I work in the cold butter bits, one half at a time, to coat the self-rising flour mixture, to prevent as much gluten from forming as possible. Everythings done with the lightest touch possible and the least mixing. When the biscuits are patted out and cut, in this case, "Cat Head" biscuits, I dip them in melted butter, and pop them in a preheated 450 degree oven til nice and golden. I always make buttermilk biscuits, buttermilk pancakes, buttermilk cornbread, and as often as possible. Carol's method makes this painless. I suppose we could make many of our standard quick bread mixes this way. Salute Carol! Ladies, start your engines, (I mean ovens)! Barbara Here is a link that might be useful: Joes's Biscuit Blog...See MoreJessyf's request for VNmese Pho (Noodle soup)
Comments (10)Oops! I think Edouard was keeping me sort of glued to the TV, (I'm in Houston and love the rain it brought=o), so, I had a few mispelled words. But... ha-ha... since no one mentioned it, guess you all knew what I meant. On the noodles instruction paragraph... It was supposed to be: run through 'Cold' water, and not 'Gold' water. Surprisingly, no one had asked me to send him/her a jug of gold water! LOL... Also, please "ChoPped" the green onion and not 'choOped'... LOL, is that even an English word?!? Jessyf, I often don't have sliced beef neither and the ground beef in the stock is normally enough meat for me. Medium rare to rare sliced beef is the main meat in Pho. However, many people prefer it thoroughly cooked. If you do, dip the sliced beef into the hot steamy stock to cook it to your preference and arrange it on top of the noodles. Then, when you're ready to serve, pour the stock into the bowl. Jim, as for the hot sauce, there's no such thing as the "right" hot sauce. It is more of a preference. I have an Italian taste tongue, so my choice of "hot" is black pepper for Pho! And, of course, you can chose to have a combination of black pepper, hot sauce and jalapenos with Pho. That is, if you don't turn into a dragon afterward. As Jessyf mentioned, yes, Sriracha is normally used in the restaurant for Pho. You're right about having other type of meat in Pho. But, they're mainly of or derived from beef/cow parts. Fish ball is not one of the type of meat in Pho, beef meat ball is. That is why many times, we call it Pho B(B2=beef/cow) to differentiate from a similar noodle soup, Pho Gà (gà =chicken). Chicken Pho is made slightly different....See MoreNeed sandwich bun and pizza bread machine recipe
Comments (46)I should be posting my crappy dinner on the WFD thread, but more important stuff going on here. "The inhaler was useless, the albuterol helped slightly at the time of treatment." Yep, lpink. I've found that with my Dad and my son. Both have nebulizers now (saga with my Dad) With this last go round with my Dad, he was on different courses of antibiotics/prednisone and albuterol breathing treatments over about 8 weeks still (coughing, coughing, coughing). Finally sent to a pulmonologist who added budesonide 2x a day to breathing treatments. Also breathing exercises (pickle, etc.) and changed his antibiotic to azythromycin because he had pneumonia. This is just some add'l info for you -- you know you and hopefully your immune system is going to kick butt here soon:) That's what I'm hoping. I'm sure you're exhausted both physically AND mentally! mamapinky0 -- wow! That's tough! Let's see ... activity and stress in a nine-year old? Um, yep. My goodness. I'm sure you've had your work cut out for you helping this little one recognize symptoms, triggers, etc. plus missing school, activities too, plus just being 9:) DS (25 now) came home from first grade basically coughing every 30 seconds (teacher kept sending him for water) Ended up in ER doing either 3 - 5 back-to-back breathing treatments, kid's eyes were all pupil. Went to Rite-Aid to get albuterol/meds. He was literally running laps up and down the aisles with my daughter trying to watch him. As the clerk told me it would be 30 minutes, I reached across, held her arm as he flew by and said "We don't have 30 minutes." DS always had trouble in fall but has been better in recent years, if that's any consolation. Agreed, 2Many! with your description of good doc! I don't want to get started (I mean look how long I've gone on) but I've said I gird myself for battle. I've actually watched a gastro back up out of the room while we were still asking questions -- sigh. I followed:) Wanted to add how difficult those years of caretaking must have been for you too, on so many levels. I'm glad that you were able to be with her. lpink -- I hope your next post says you're feeling better! CathyinSWPA...See Morelindac
12 years ago
annie1992
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12 years agoteresa_nc7
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12 years agomabeldingeldine_gw
12 years ago
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