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WELCOME TO MOM'S KITCHEN!!!
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Come on in to Mom's Kitchen, grab a cup of coffee or tea and sit and chat a while.
This is the place to talk cooking and spices and share recipes. Now I have to warn you,
I sell spices over the internet, so from time to time I will be throwing the name of my
company in, but that's all the hard sell you will get! Mostly, I want to get together a
collection of recipes and cooking from all over the world that can be shared easily and
have fun doing it.
So jump right on in! Below you will find a couple of my favorite recipes. Feel free to print them,
try them, modify them, and let me know how it all turns out!! I'd love to hear from you!
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BEEF AND VEGETABLE SOUP !
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Ingredients:
2 tablespoons vegetable oil
1 pound beef stew meat, cut into 1/2 inch cubes
1 cup finely chopped onion
2 garlic cloves, minced
1 14 1/2 oz. can whole tomatoes, drained, (juices reserved), chopped
4 boiling potatoes, cut into 1 inch cubes
1 cup chopped celery
1 cup pearl barley
2 bay leaves(Spices and More!!)
1 teaspoon dried Basil (Spices and More!!)
5 1/2 cups canned beef broth
1 cup of water
2 10oz. packages frozen mixed vegetables.
Chopped Fresh Parsley...
Heat oil in a heavy large Dutch oven over medium heat. Add beef and cook until brown, stirring occasionally, about 8 minutes.
Add onion and garlic and saute until onion is tender, about 5 minutes. Stir in tomatoes with juices and all remaining ingredients except
frozen vegetables and parsley. Cover and simmer until meat is tender, about 1 hour 10 mintes.(Can be prepared 3 days ahead. Cover and refridgerate. Rewarm
over medium heat before continuing.)
Stir in frozen vegetables. Cover and simmer until vegetables are tender, about 10 minutes. Sprinkle soup with parsley and serve.
(Serves 8-10)
(Courtesy of the Epicurious Food recipe file, 10/11/98)
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MIXED-ONION SOUP IN SOURDOUGH BREAD BOWLS!
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Ingredients:
4- 8oz. round sourdough loaves
1/4 cup butter (1/2 stick) melted
1/4 cup butter(1/2 stick again)
2 1/2 cups chopped white onions
2 1/2 cups chopped leeks(white and pale parts only:about 3 medium)
2 1/2 cups chopped red onions
6 large garlic cloves, minced
1 large shallot, chopped.
2 tablespoons all purpose flour
1 1/4 cups dry Sherry
7 cups chicken stock or canned low-salt chicken broth
1 1/2 teaspoons minced thyme(Spices and More!!)
1 1/2 teaspoons minced rosemary (Spices and More!!)
1/2 cup Whipping Cream
Preheat oven to 350 degrees F. Cut 1/2 inch to 3/4 inch off top of bread loaves
Scoop out bread, leaving a 1/2 inch shell. Generously brush the inside of bread bowls and lids
with melted butter. Place bread bowls and lids, buttered side up, directly on oven rack. Bake until crisp
about 20 minutes. Remove from oven and set aside.
Melt 1/4 cup butter in a heavy large pot over medium high heat. Add white onions, leeks, red onions, garlic, and shallots to the pot. Cook until vegetables are dark brown, stirring occasionally, about 25 minutes. Add flour and stir one minute. Gradually mix in Sherry. Boil mixture until very thick, scraping up browned bits, about 5 minutes. Gradually mix in stock; add thyme and rosemary and bring to a boil. Reduce heat to medium-low and simmer 30 minutes. Add cream; simmer until slightly thickened, about 15 minutes. Season with salt and pepper. Place 1 bread bowl on each plate. Place bread lid alongside. Ladle soup into bread bowls and serve.
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