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Portuguese Bean Soup November 12, 2008

Posted by marksun in beans, friends recipes, soup.
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I got this recipe from Aunty Janet in Sept 87.   To be honest, it’s been quite a while since I made it so you’ll have to adjust the proportions some to your situation.  For example, my notes say “whole garlic”, not 3-4 cloves.  I have no idea what she meant now, although I suppose I could ask my cousins who I know have a variant of this recipe.  You’re going to want to use a large pot for this recipe which will make enough as a good side dish for a party.

  1. 1 lb dry pink beans
  2. 2 ham hocks
  3. 2 C tomato sause
  4. 3-4 garlic cloves crushed then minced
  5. portugues sasuage cut into small pieces
  6. 2 round onions, chopped
  7. 1 bunch celery chopped
  8. large cabbage head  chopped
  9. 1 C elbow macaroni

Cookbeans 1 1/2 to 2 hours in a big pot with the ham hocks  (or use a pressure cooker for the beans).  Cut up the ham hocks into small pieces.  Add the remaining  ingredients except cabbage and macaroni,  add water to cover and simmer about 10 minutes, then add the cabbage and macaroni and simmer for another 20 – 30 minutes to reduce the vegetables until tender.

Add water to keep the broth at a constant consistency.   This is a thick soup but you want there to be as much broth as the other ingredients.  Before serving remove the ham bones and gristle, and mix thoroughly.

Corn Chowder November 12, 2008

Posted by marksun in Mom, soup.
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My mom used to make corn chowder every once in a while and it was so good.  Really simple and fast.  This goes back to Feb 1981 in my cookbook.

On medium heat,  place chopped bacon or salt  pork in a pot, and sear.  This will render a little fat.  In the fat, saute 1/2 to  3/4 C minced onion until onions are translucent.  If you don’t want the pork, use a healthier oil.

add
1 can niblets corn
1 can cream style corn
salt and pepper
2 cups diced potatoes – these can be pre-cooked (boil or microwave first)

water to just cover
on medium heat bring to a simmer to cook the potatoes and bring out the flavors
add 1 cup of milk – for creamier chowder use a can of condensed milk 

easy to make, fast and just the thing for a cold day

Black Bean Pumpkin Soup November 12, 2008

Posted by marksun in soup, vegetarian.
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Black Bean Pumpkin Soup
serves 4

I first had this soup for lunch at a nice little walk in restraunt called “Flavors” in Garberville California.  D and I liked it a lot, asked after the recipe, and learned the ingredients of the soup, but not the proportions, or for that matter, the particulars of the ingredients.  By now I have no idea how close this soup comes to the original but I like it anyway.  You will have to go to Garberville on 101 north in Humbolt County for the original.  

It actually is not that hard to make as long as you have a food processor.  I’ve never made it without one – I can see mincing the vegetables with a knife. The beans would be a different story – I suppose you could mash them like mashed potatoes or refried beans…  Given the food processor and some good canned ingredients you can make this soup after work in an hour including cooking time. 

The canned beans and cooked pumpkin work well.  If you use canned tomatoes get whole tomatoes and a good brand like S&W or you may find that the mass produced generic tomato sause doesn’t taste good – “Best Brand” for example is terrible.  Chicken broth in cans works fine, use a brand you like, but better yet use your own chicken broth.  

1 lg onion
several cloves garlic
fresh ginger – about 3 or 4 tablespoons ground fine
( stalk celery – not in the original “Flavors” ingredient list )

3 16oz cans black beans
1 lg can 32oz cooked pumpkin
plum tomatoes or 32oz can whole tomatoes

2 T cumin
1 t cinnamon
1 t black pepper
1 t salt
1 t cayenne or paprika

3 C chick broth – or vegetable broth for a vegetarian meal, or skip entirely and add onions celery and salt 

red wine vinegar, about 1/4 C 
red wine 1/4 C or more

In food processor mince the fresh vegies and toss into the soup pot on medium heat with a little olive oil to saute. Add a little water – the vegies will likely start to look dry when the pot is hot. 

meanwhile, puree 2 cans of black beans in the food processor and add to pot.  How fine you process the beans will determine the soup consistency 

Add some of the chicken broth to spread the heat 

Add can of cooked pumpkin

Puree plum tomatoes in food processor and add

add spices and chicken broth

Add water to thin as necessary.

Bring soup to gentle boil then reduce heat to med low to simmer…

Add vinegar and wine.

Simmer covered for at least a half hour, stirring frequently to keep the soup from burning on the bottom of the pot.

About canned ingredients
Taste the canned ingredients if you’re not familiar with them.  If you don’t like the way they taste out of the can, you won’t like the soup you make out of them either.

Togan (winter squash) Soup November 11, 2008

Posted by marksun in chicken, soup.
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This recipe was from my dad to solve the problem of what to do with a togan squash and it is meant to be made in a large pot big enough to hold a cut up chicken, and a togan squash the size of a large coconut.  Add everything but the togan in this big pot, water to just cover and bring to a seething simmer on medium heat and simmer.  After fortyfive minutes when the chicken is  just starting to be cooked add the togan and simmer another half hour or more until the togan is translucent and very soft.

3 chic boullion  or about 1 1/2 t salt
dashi kobu ( seasoned dried kelp/seaweed leaf for broth making)
shitaki mushrooms, soaked in water, sliced, or whole
ginger slices
small chicken cut up into pieces
togan, seeded, cut up into 1″ or bigger pieces