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Soup! (inspired by ehbeth and edgar)

 
 
msolga
 
  1  
Fri 11 Nov, 2011 05:43 pm
@joefromchicago,
All cleared up now, Joe?
Don't know where you got the 800 lbs of potatoes from.
joefromchicago
 
  4  
Fri 11 Nov, 2011 06:25 pm
@msolga,
575 one-and-a-half pound potatoes would equal 862.5 lb. of potatoes.

I know that because I had to make two trips to the store.
ossobuco
 
  1  
Fri 11 Nov, 2011 06:53 pm
@joefromchicago,
Well, it's the butter.
0 Replies
 
ehBeth
 
  2  
Fri 11 Nov, 2011 06:58 pm
@joefromchicago,
joefromchicago wrote:

575 one-and-a-half pound potatoes would equal 862.5 lb. of potatoes.

I know that because I had to make two trips to the store.


http://aztextpress.files.wordpress.com/2011/09/cam-sorting-potatoes.gif
0 Replies
 
msolga
 
  1  
Fri 11 Nov, 2011 07:59 pm
@joefromchicago,
Quote:
575 one-and-a-half pound potatoes would equal 862.5 lb. of potatoes.

Yes, correct.
Smile

But where did you find such gigantic potatoes? It couldn't have been easy. I'm very impressed with your commitment.

Now you have about 85 lbs (38.555 kg) too many potatoes for the recipe! That'll make you a helluva lot of soup!

Serious question re US weights & measures: Any plans in the pipeline for a conversion to metric? (Also curious: is Canada using metric or imperial?)




ehBeth
 
  1  
Fri 11 Nov, 2011 08:02 pm
@msolga,
I think Canada officially went metric about 30 years ago.

The reality is that it's still a mix.

Packaging has to be metric (and in English and French), but most people still talk in imperial.
Rockhead
 
  1  
Fri 11 Nov, 2011 08:05 pm
@ehBeth,
ok.

I made ribs (pork of course) tonight, and accidently wound up with 44 ounces of wonderful stock. had I been thinking, I woulda crumbled one of the ribs into it and had easy soup.

I did not.

any good meatless soups with a pork and onion stock base?

I have the obvious carrots and taters. and a small budget...
msolga
 
  1  
Fri 11 Nov, 2011 08:15 pm
@ehBeth,
Quote:
The reality is that it's still a mix.

Yep, same here.
We're fine with kilometers, Celsius temperatures, dollars & cents, but weights & measures have remained a problem for some. I don't know why that is, since we've been metric for so long in Oz. (around 1970?)
Makes using old recipe books a bit of a creative juggling act, though.

0 Replies
 
ehBeth
 
  1  
Fri 11 Nov, 2011 08:24 pm
@Rockhead,
are there any inexpensive seasonal greens available locally

last of the green beans?

use the broth to cook lentils in - with chard sort of melted in toward the end (or any slightly bitter leafy green that's around - in spring you could use dandelion leaves)

broth + carrots + onions + taters + almost any legume

In the alternative, a veggie version of cabbage roll soup is probably verra affordable anywhere in North America right now

http://theseasonalgourmet.ca/2009/10/13/cabbage-roll-soup/

Quote:
Cabbage Roll Soup

Makes about 12 cups

(Can be adapted to be VEGETARIAN)

1 Tablespoon neutral oil, such as canola or safflower
1 lb. (450 g) ground beef
1 onion, diced
1 clove garlic, minced
½ head of green cabbage, chopped (about 9 cups)
14 fl. oz. (398 ml) can diced tomatoes, with juice
5.5 fl. oz. (156 ml) tomato paste
2 teaspoons dried thyme
1 Tablespoon Worcestershire sauce
½ cup long grain rice
4 cups (1 litre) reduced-sodium beef OR vegetable stock
1-1/2 Tablespoons white vinegar
Salt and pepper, to taste



In a large stockpot or enameled cast iron pot, heat oil on medium high. Add ground beef. Break up with a spatula and cook until just browned, about 5 minutes. Remove ground beef from the pot, put in a bowl and set aside.
Add cabbage, onion, garlic and thyme to pot. Sauté on medium heat until softened. The cabbage will reduce in volume as it cooks down but you may have to stir it around so it all gets exposed to the heat.
Once the cabbage mixture has softened, add ground beef that was set aside, beef broth, Worcestershire sauce, vinegar, tomato paste and diced tomatoes. Stir until ingredients are thoroughly combined and bring soup to a gentle simmer.
Add rice. Cover soup and let simmer on medium heat until rice is fully, cooked, about 15 minutes.
Season with salt and pepper and serve.

Variation: for a vegetarian option, you could eliminate the ground beef and increase the raw rice by ½ a cup. Use vegetable stock instead of beef.


in your case, use your pork broth and up the rice, so sorta semi-veggie cabbage roll soup Very Happy
Rockhead
 
  1  
Fri 11 Nov, 2011 08:26 pm
@ehBeth,
I just put a pound of ground pork in the freezer. anything made with hamburger can be done with ground pork. (except meatloaf)

I'll think on it. thanks...
ehBeth
 
  1  
Fri 11 Nov, 2011 08:47 pm
@Rockhead,
howsabout some rice flour biscuits with lentil stew/soup?

Homemade Wheat- Free Biscuit Recipe

Ingredients:

2 cups of Rice flour

3 ½ tsp. of baking powder

¾ tsp. of salt

½ cup of Crisco vegetable. Shortening (white shortening for dairy free)

2/3 cup of cold rice milk

Directions:

Stir the flour, baking powder, and salt together. Cut in the shortening until there are pea sized clusters. Next add the cold milk and mix until doughy. Next you could either roll the dough to cut the biscuits, or you could do as I do. I pinch a big enough piece and mold the biscuit in my hands about a ½ inch thick. Place the biscuits on an ungreased cookie sheet. Bake in preheated oven at 450 degrees for 10-12 minutes or until lightly golden brown on the top. Makes about 20 biscuits.

If you wanted to you could also use this recipe and put the dough in a 8x8 pan and bake it until light brown, like a loaf of bread. We have used it both ways and our children love it both ways.

http://jesussavesus7.hubpages.com/hub/Gluten-Free-Homemade-Biscuit-Recipe



I wonder if a bitta cheese would work in rice flour biscuits?
Rockhead
 
  1  
Fri 11 Nov, 2011 08:50 pm
@ehBeth,
no oven yet.

I use smoky's when I cook for both of us, but he doesn't much eat "my weird food"...

he's a meat and potatoes kinda guy. I had to force broccoli on him tonight.

(I wonder about web sites that start out that way. if he cared so much, I wouldn't have celiac disease)
ehBeth
 
  1  
Fri 11 Nov, 2011 09:07 pm
@Rockhead,
gotta cast iron fry pan (with any piece of metal big enough to be a lid)?

biscuits can be done on top of the fire

that's what a coupla summers camping out for work taught me
Rockhead
 
  1  
Fri 11 Nov, 2011 09:10 pm
@ehBeth,
when it gets colder mebbe. been slacking on the woodcutting and using electric heaters so far.

I got my eye out for a propane stove.

I need something I can just cook as I'm working mostly right now. limited energy available. and it keeps that half of the house warm if I have something on the hotplate all day...
0 Replies
 
ehBeth
 
  1  
Fri 11 Nov, 2011 09:29 pm
@ehBeth,
and if you've got the skillet out - and there's some honey in the cabin

http://www.cuizoo.com/2011/08/02/crispy-brown-rice-skillet-cookies/

or even better (for me!)

http://www.healthyalterego.com/index.php/2010/07/healthy-rice-krispy-treats/


yippee!
Rockhead
 
  1  
Fri 11 Nov, 2011 09:32 pm
@ehBeth,
I'm not allowed any sweets until I figure out my headache situation. even rationing my tea and honey.

it's firkin killing me.

no chocolate in days...
Rockhead
 
  1  
Fri 11 Nov, 2011 09:35 pm
I have a can of rotel, mebbe I will make a spicy soup and have cornbread.

smoky likes my glutenless cornbread...
0 Replies
 
ehBeth
 
  1  
Fri 11 Nov, 2011 09:37 pm
@Rockhead,
drats

ok - the pork broth/lentil stew can cook for a long time and keep the cabin warm

the cabbage roll soup would also work

rice flour biscuits for a special occasion


look for a little el cheapo slow cooker at WallyWorld - biscuits could also be done in there after a quick high heat
Rockhead
 
  1  
Fri 11 Nov, 2011 09:38 pm
@ehBeth,
a crock pot?

I have one...

that's how we make pork roast.
ehBeth
 
  1  
Fri 11 Nov, 2011 09:41 pm
@Rockhead,
yeah - crockpot

chicken and cornmeal dumplings could cook in the crockpot all day ...

http://southernfood.about.com/od/crockpotchicken/r/bl1c4.htm

(make up your own dumplins)
 

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