Hamburger soup, September 6, 2013

What memories do you have of school lunch or lunch as a kid?

I am reposting a recipe from blogger, ” Syrup and Biscuits” for Hamburger Soup,

One, sounds economical , and two, includes fresh veggies  and canned diced tomatoes.

School Lunchroom Hamburger Soup

yield: 6 to 8 servings

Ground hamburger meat joins lots of good vegetables for a soul-warming, gullet-pleasing, uncomplicated, big ‘ol bowl of soup.

4 large  carrots, peeled and diced
4 stalks celery, diced
2 onions, diced
1/4 cup olive oil
3 to 4 clove garlic, minced
3 pounds ground beef (85/15)
2 (14.5 oz.) cans diced tomatoes, undrained
1 (15 oz) can tomato sauce
1 quart stock
1 tablespoon Worcestershire sauce
2 bay leaves
2 cups whole kernel corn, fresh, frozen or canned
1 (15 oz.) can LeSuer very young small sweet peas, drained
salt and pepper to taste

Heat large soup pot and add olive oil. Sauté carrots, celery and onions for 10 minutes or until soft. Season with salt and pepper. Add garlic and cook for 2 minutes.

Throw ground beef on top of all those beautiful vegetables and cook the meat until pink is gone. Don’t you dare drain away all that good juice after the meat is cooked. There’s very little fat in 85/15 ground beef. What little bit is there is going to add flavor.

Add tomatoes, tomato sauce, stock and Worcestershire sauce. Stir well.

Add bay leaves. Return to simmer. Cover and cook for 30 minutes.

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Moose Meat

Have you ever tried moose meat?  So glad to meet friends from all over the country and the world.  A friend in Canada made moose stew this evening.  She writes:

“moose meat stew turned out absolutely gorgeous!!!!! ”  🙂
Moose are hunted as a game species in many of the countries where they are found. Moose meat tastes, wrote Henry David Thoreau in “The Maine Woods”, “like tender beef, with perhaps more flavour; sometimes like veal”. While the flesh has protein levels similar to other comparable red meats (e.g. beef, deer and elk) it has a low fat content and the fat that is found is made up of a higher proportion of polyunsaturated fats (rather than saturated fats).[49]
Cadmium levels are high in Finnish elk liver and kidneys, with the result that consumption of these organs from elk more than one year old is prohibited in Finland.[50] Cadmium intake has been found to be elevated amongst all consumers of elk meat, though the elk meat was found to contribute only slightly to the daily cadmium intake. However the consumption of moose liver or kidneys significantly increased cadmium intake, with the study revealing that heavy consumers of moose organs have a relatively narrow safety margin below the levels which would probably cause adverse health effects.[51]

Dr. Valerius Geist, who emigrated to Canada from the Soviet Union, wrote in his 1999 book Moose: Behaviour, Ecology, Conservation:

Those who care most passionately about moose are—paradoxically—hunters, in particular people who live in wilderness and rural communities and those who depend on moose for food. In Sweden, no fall menu is without a mouthwatering moose dish. The Swedes fence their highways to reduce moose fatalities and design moose-proof cars. Sweden is less than half as large as the Canadian province of British Columbia, but the annual take of moose in Sweden—upward of 150,000—is twice that of the total moose harvest in North America. That is how much Swedes cherish their moose.

A recipe for spring-March 20, 2010

The first day of spring is upon us, and  what better way than to share with my readers  a recipe for soup with the theme of spring.

SPRING VEGETABLE SOUP

A lighter variation on the more familiar Italian vegetable soups, it makes an excellent first course or complete meal at lunchtime

Ingredients:

1 1/2 tablespoons olive oil

1 cup finely chopped scallions

1 tsp minced garlic

2 medium boiling potatoes

        (8 ounces), peeled and cut into 1 /4 inch dice

3 1/2 cups Beef Broth, preferably homemade, 

        or defatted, low-sodium , canned broth

1 pound thin asparagus, washed, trimmed, and cut into 1-inch pieces ( see note)

Directions:

In a heavy 5 -quart saucepan, heat oil over low heat.  Add scallions and cook, stirring constantly, until they are soft but not brown, about 2 minutes.  Stir in garlic and cook another 30 seconds. 

Add potatoes and 1 cup of broth.  Cook until potatoes are barely tender, about 4 minutes.

Add the remaining broth, 1 cup water, asparagus,and zucchini.  Bring to a boil over medium heat.  Turn the heat to low and cook, partially covered, until vegetables are tender, about 12 to 15 minutes .

Stir in thyme and season with salt and pepper.  (Soup can be made up to 3 hours before serving.  Reheat over low heat.)

Ladle into individual bowls and serve.

Note:

If thin asparagus spears are unavailable, you can use medium-size ones but they must be peeled with a vegetable peeler from base to spear, leaving tips intact, before cutting into i-inch pieces.

Per serving:

Calories 140           Cholesterol 0 mg

Fat 6 grams             Sodium 237 mg.

Cookbook:

Lean Italian Cooking by Anne Casale,  c  1994.

Soup- Vermont Butternut Soup

Vermont Butternut Soup

One of my favorite culinary memories is dining out and eating butternut squash soup at a restaurant in Alexandria, Virginia called “Bilbo Baggins.”

This is not their recipe, however I like to read recipe books to replicate it.  Since then , I enjoy the taste of  butternut squash soup each fall season taking me through winter.

Prep: 20 minutes             Cook 45 minutes                                                            Serves 12

Maple syrup brings out the best butternut flavor. 

Ingredients:

3 Tablespoons butter or margarine

2 tablespoons chopped onion

1 medium carrot, peeled and chopped

3 tablespoons flour

4 cups warm chicken stock

1 pounds butternut squash, peeled, seeded, and cut in large cubes (about 9 cups)

1 clove garlic

1 tablespoon dried parsley

1  1/2 cups  milk

1/2 cup light cream

2 tablespoons maple syrup or to taste

Directions:

In a large kettle melt butter and add onion and carrot.  Cook over medium-low heat, about 5 minutes, until onions are tender. 

Sprinkle with flour and continue cooking for 3 minutes while stirring constantly.

Remove from heat and blend in warmed chicken stock.  

Add squash, garlic, and parsley, and simmer  covered for 45 minutes.  Cool.  Puree in batches in blender or food processor.

 

Transfer to kettle, add milk, cream, and syrup, and heat through.

 Make Ahead:

May be frozen in an airtight container after pureeing but before adding milk, cream, and syrup.  If not using full amount of frozen soup, or if planning to freeze some of it, use 1/2 cup squash puree, 1 teaspoon syrup, 2 tablespoons milk, and 2 teaspoons cream per person.

 

 

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Recipe-Lentil Soup , a source of folate

Preparing carrots with my vegetable peeler
Preparing carrots with my vegetable peeler

What a wonderful day, full of sunshine.

This morning I was reading in Body and Soul magazine, September issue.  I continuosly like to learn about new ways to keep one’s health and immunity level high.

How To Fight Fall Allergies:

A new study from the Journal of Allergy and Clinical Immunology shows that” B vitamins may help keep allergic reactions in check and ease the severity of symptoms”.

Researchers found that higher levels of folate had fewer allergy symptoms and a lower risk of asthma and wheezing.

Good Sources of Folate:

Broccoli, Asparagus, oranges, kidney beans, collard greens, black-eyed peas, spinach, avocado, and lentils.

 

Lentil Soup

Ingredients:

2 Tablespoons Canola oil or Olive oil

3 carrots,  cleaned and diced or sliced in coin sizes

2 stalks celery, sliced or diced ( I like chunky soup so I slice.)

1  14 1/2  ounce  can diced tomatoes ( unsalted or salted depends on preference)

3/4 cups dry lentils ( soaked, rinsed and drained)

1 Quart of vegetable stock or chicken broth

4-6   cups of  water ( depends if want thick or thin soup)

1/2 teaspoon salt

1/2 teaspoon ground black pepper or to taste

1/2 teaspoon paprika

 

Directions: 

1.  In large stockpot, saute carrots and celery for 10 minutes.

2. Add vegetable stock (I used Organic from my local grocery store (or Chicken broth) , lentils, salt and pepper.

Let mixture come to a boil, cook for 30 minutes, covered until lentils soften and vegetables are fork tender.  Then reduce to simmer and cook, simmering for additional 30 mi utes

3.  Add can of diced tomatoes,some of the water, (depends on how thick or thin you want the soup ) paprika., for second 30 minutes of cook 

4.  Sprinkle  with parsley or Parmesean cheese to garnish before serving or instead can add a liitle bit of fresh lemon juice.

Addendum December26, 2011

I have been preparing this Lentil soup for some time now.

You can add the herbs of your choice to spice up the flavor of this soup; substitute Cumin, 1 tea-spoon and curry powder 1 teaspoon and omit the Paprika.

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