My Recipes

Ok, so I’m terrible at measuring!  Basically throw this stuff in the pot and go.  For a basic size reference:  I cook soups in a small stock pot or in a Le Creuset Bouillabaisse…  I’ll figure out actual basic measurements later.

Pumpkin and Spinach Soup

  • Chicken or Turkey Broth
  • 4-5 cups Pumpkin, pureed
  • 2 cloves Garlic, minced
  • Salt and Pepper, to taste
  • Broccoli (optional), cut into little heads and put in pot.  Let cook for about 10 minutes.  Broccoli will make the soup much more savory.
  • Chicken or Turkey Meat boiled in water and chopped.  Add this water to the soup, too…
  • Cook for about 5 minutes after adding meat.
  • Spinach, coarsely chopped.  Just put a handful into the individual bowls of soup and let wilt.

Beef and Broccoli Soup

  • Beef Stock
  • Stewing Beef
  • extra water, if needed
  • Salt and Pepper, to taste
  • 1-3 cloves Garlic, minced
  • Cooked till meat is tender.
  • 6-9 Heads of Broccoli, cut into little heads
  • Simmer about 15 minutes, or until ready, and serve!

Chicken and Squash Soup

  • Chicken Broth
  • Salt and Pepper, to taste
  • 2 cloves Garlic, minced
  • a bunch of Summer Squash, sliced.  I don’t know how many I did…12??
  • 2 Carrots, shaved into the soup.
  • Chicken Meat, boiled in water and chopped.  Add this water to the soup, too…
  • Cook till veggies are soft and serve.

Beef Winagitawny Stew

  • Beef Broth with lots of Tallow
  • 4 cooked Acorn Squash, stick-blended in
  • 2 qts Asparagus Water/Broth (from asparagus fixed the night before)
  • 5 cloves Garlic, minced
  • 2 lbs carrots, chopped
  • 1-2lbs Stew Meat, browned in coconut oil and salted in the pan while being browned (all the taste different in the world)!!
  • Salt & Pepper, to taste
  • Caraway Seeds , to taste or 1-2 tsp
  • Cook till veggies are soft and enough water has boiled
  • less than half bottle of Red Wine just before serving (optional but sooo good!)
  • 1 Egg Yolk per bowl (optional)

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