Tag Archives: Thanksgiving recipes

InCity Yum Yums gets political😉: (Winter) soup’s on!

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Chef Joey makes TERRIFIC soups!  pics:R.T.

By Chef Joey

Dare I say the weather is changing and it looks like we are going colder folks! But that can be a good thing. With the colder weather the yearning for hearty food goes up, and believe it or not you can cook up some delicious fare for cheap!

Using beans as your protein source not only reduces thecost of your meal, itactually is better for you. We so often look to short cuts –  a quick “dollar” meal, frozen microwave meals, or all out dining. Investing in a $15 crock pot makes cooking a breeze: you come home to a prepared meal!

On the flip side 45 minutes to an hour will also yield a delicious soup or stew made on your stove top.

TOMATO SOUP

You can make more than 1 gallon of homemade tomato or cream of tomato soup for less than $5. It’s easy fast and delicious!

All you need:

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onions

carrots

celery

tomatoes

garlic

water and a soup base – I prefer “Knorr’s” or “Better than Bullion” veggie base for the flavor. The wet bullion base will cost you upfront – but the yield is amazing.

So Joey, how do I make that soup?

Well, it is easy!

Get a big pot, slice up 2 large onions and add to the pot with 1 -2 inches of water and let those puppies heat up – the water softens the onions and does not allow them to burn.

Now peel and rough chop 4 carrots and 4 or 5 stalks of celery and 3 or 4 cloves of garlic

Put them in a blender with 1 cup or 2 of water, depending on the volume

Blend until smooth.

Add this to your onion mix then open a large
6 pound can of crushed tomatoes (called #10 cans – your food club stores sell them for under $4) and stir

It will be kind of thick so add ½ can or less of water and stir well.

Bring it to a near boil and let it simmer
a good 40 minutes.

Add 3 or 4 tablespoons of your bouillon at this point and taste for flavor

Now would be the time you salt and pepper.

Add heavy cream for cream of tomato soup, or enjoy it vegan fast and easy.

The carrots add a sweet tinge and give another veggie element to the soup!

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Notice how I had you finely chop the onions
and cook in water. You can add a little olive oil if you like, too …

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This helps act as a baby sitter so your
onions don’t burn.

Blending celery and garlic is a great way to introduce it to your broth without having to cut it up small small.
This is the basis for just about everything. The carrots and celery need to be pureed for the tomato soup. Cubed or chopped is fine for other soups. Garlic, however, I feel works best in this application.

LENTIL SOUP

To make lentil soup start with your onions

then puree garlic

when the onions are soft add about
2 quarts of water , 8 cups , and one bag of lentils that have been rinsed off.

To this add 3 peeled (or unpeeled) potato

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… finely diced and 4 peeled and
diced carrots and 4 or 5 stalks of celery.

A tablespoon or 2 of cumin or turmeric, it does wonders!

For this soup the lentils need a solid 45 minutes to cook.

At the end taste for flavor – if you feel ths need for bouillon, go ahead.

If not salt and pepper – you can add fresh lemon juiceand a whole bunch of fresh chopped spinach, too (blender trick works
great).

Substitute the bag of lentils with barley for
another great soup and instead of cumin – try
turmeric or curry powder!

One cup of barley goes a long way, and it keeps “growing”! So don’t use more than a
cup per 2 quarts.

Ok.  We get it but I don’t like lentils. Well, that’s great but I say try them as an adult. But you still don’t like them…Ok then start your base of onions. This time triple your garlic (I LOVE bags of whole peeled garlic and NEVER use the chopped up stuff – you will ruin your recipe). Blend it together and add Cannelli beans or white navy beans juice and everything into your onion base.

Ideally if you buy a bag of dried beans and soak overnight or quick boil prepare is the cheapest route – 1 pound bags range
from $.89 to $1.50 versus the same price depending on the brand for cans. Add your water and base at this point for this soup.

Add fresh washed and chopped escarole to this, and there you have it! Escarole and bean soup.

Just add diced carrots – and boom white bean soup or get a package of grape tomatoes, rough blend in the blender with water – add to ths beans and you have a variation.

BLACK BEAN SOUP

Black bean soup is just as fun! A secret I taught myself when I didn’t have any cilantro was to add a jar of salsa to my black beans.

So basically start your base:

onions and garlic

then add 2 cans of black beans

8 cups water

Let that heat up – throw in a bag of frozen corn and a cup or 2 of diced carrots

a tablespoon of cumin – these old world spices really work!

After about a half hour, add the salsa – at least a cup.

Stir until hot.

There you have it!

All of these nutritious meals costs less than $5.

You can add meat to the barley soup if you have leftovers –  it is ideal chop it up into little cubes. One half of a whole chicken breast goes a long way and can feed many.

CHICKEN POT PIE

Chicken pot pie is chicken stew with a crust. It is easy – once again the base of the
onions

Add garlic

a little oil on this one

toss in 4 or 5 chopped celery stalks

then add your diced chicken and sautÊ for a few minutes.

Add:

2 cups carrots

2 cups peas

2 cups diced potatoes

Then cover with mixture just enough – about an inch over the mixture.

When veggies are done add some chicken base or veggie base. I am gluten free so I thicken with corn starch – 4 or 5 tablespoons mixed with COLD water (1/4 cup works fine)

Add to the broth

And there you have it!  20 minute chicken stew.

For pot pie: Pour it in a pan – make a quick crust (1 stick cold butter 2
cups flour – salt and a teaspoon of baking powder. Throw it in your food processor – or if you don’t have one mix the dry together.

Soften the butter – both ways require a little bit of cold water until it becomes pastry-like. Roll it out on a floured surface. No roller? Use a bottle or a can (clean it first) and bake
until flakey and golden.

When you go shopping and you see carrots potatoes, turnips etc. on sale buy them – they can last a while in dry storage. A 10 pound bag of carrots will sell for $3.99 vs 1 pound for $1.99. Always shop for the lowest price per pound. Speaking of carrots… peel 3 pounds of carrots, run them through the food
processor or blender with water to purée them. (if you don’t have one use the side of your box grater – or dice very fine.

Start your soup with the onion base

add garlic

then add your carrots

Cover with water

Add a tablespoon of fresh chopped ginger

Let it cook for a good 30 minutes on medium – a tablespoon of curry powder will add another dimension.

Salt pepper and add base, if needed.

You can find many different spices in the ethnic sections of your supermarket – fennel, curry, turmeric etc. are way cheaper in the Indian section versus the spice section of the market. Look for the big Goya displays most yearly supplies are under $5.

Use chick peas with your onion and garlic blend, add water…when it boils add a cup of pasta! Pasta Cici – and if you soak your own beans – you’re talking $3 soup for 10 or more – that’s $.30 cents a serving! And no additives. Don’t be afraid to experiment!

Remember the book stonesoup? I don’t like to admit it much either becauseit shows our age, but it is true – you can make
soups and stews with anything – adding mashed potato will thicken the case nicely.

Save your leftover veggies no matter how small the portion and after a couple days well stored – “add them to the pot”!

If onions bother you – I feel bad for you! – use leeks instead and make sure you wash them well as they can collect dirt between the layers. They enhance soups wonderfully. Toss some cubed butternut squash in with
your lentils or barley soups or even chicken stew – at $.79 a pound it’s inexpensive and just one will add 3 or more servings!

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Happy Thanksgiving! photo: Chef Joey

Your Complete Vegetarian Thanksgiving “Cookbook”!

Sick of all that animal fat making you fat? Sick of looking at that pot belly, which will swell with all the animal fat you stuff into your mouth this holiday season? Save your heart, your health – save a turkey! Go veggie! Start your vegetarian Thanksgiving food celebration here!

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From The New York Times!

Lots of delectable recipes!

CLICK HERE and then on the photos to see them ALL!      – R.T.

In case you missed it …

Thanksgiving Recipes galore from the New York Times …

This is why The NYT is the greatest newspaper on earth! 

All their Thanksgiving recipes in ALL their special THANKGIVING guides!!

 It’s ALL HERE!     – R.T.

The New York Times guide to the year’s biggest meal, with our best recipes, advice and instruction. From turkeys to pies, yams to brussels sprouts, these are the essentials of a perfect Thanksgiving.

THANKSGIVING GUIDES

And don’t forget …

… these tasty treats to savor this Thanksgiving weekend!  – R.T.

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HOLIDAY RELISH RECIPE

By Chef Joey

I got this recipe from my friend Gisle!

One bag (12 ounces)  of cranberries

One 8 ounce can of crushed pineapple

3/4 cup of sugar

1/4 cup of orange juice

Add all ingredients to a non-reactive saucepan and bring to a boil.

Lower the heat until cranberries burst

Add 1 tablespoon of crystallized ginger

Let cool and refrigerate.

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Parlee and Athena 2

Our Parlee is on the left!

Nana Clem’s Old Fashioned pancakes

By Parlee Jones

1 1/2 cup of flour

1 egg

1 cup of milk

2 tablespoons of sugar

3 teaspoons baking powder

Pinch of salt

1/2 teaspoon of oil

Mix all ingredients together until clumps are gone.

Heat pan with oil, medium to low heat.

Once oil is hot, pour batter into pan.

Cook until air bubbles pop, then flip.

Cook the other side for another two to three minutes.

Place on plate and spread butter and syrup on top!

Enjoy!