Broccoli Salad

For Christmas dinner this year, I wanted to make something delicious, and maybe not so terribly bad for you.  I did a lot of thinking, and read a lot of recipes, and searched a lot of places, with nothing really sounding like just the right thing.  Then it dawned on me what I really wanted was broccoli salad, and not a pre-packaged, full of fat store bought variety.

This realization led to, of course, more researching and recipe reading, and finally I just came up with my own thing.  I have been asked by several people for the recipe, so here I am, faithful readers, to share it with the world.

What I did, and I encourage you all to do, is to look at the fresh produce available, and what you and your family likes, and alter the recipe to your liking.  If you want different veggies; ADD THEM!  Doesn't matter what kind, because most vegetables taste great raw in a salad!

Also, use what ever kind of pasta you like.  Some varieties hold sauce better than others (think of the swirly ones, with all kinds of little nooks for the sauce to seep in to).  Also, don't add oil to your boiling water.  This makes sauces slide right off of the cooked pasta.  Just add a little salt to the water, and stir it once or twice during cooking.



Ingredients:
16 oz box bowtie pasta
3 broccoli crowns
1 pint cherry tomatoes
1 lemon
canola oil
red wine vinegar
salt
freshly cracked pepper


Start off by cooking your pasta according to the directions on the box.  When it's finished, drain it, and cool it immediately by rinsing it in cold water until the PASTA IS COLD.  This is important, it stops the cooking.  If you just run water over the pasta quickly and leave it to cool in the drainer, it just keeps cooking and will turn to mush in your salad. EW!

Now, while the pasta is cooking, you can start cutting up your veggies.  I cut the little florets off of the broccoli crowns and in to bite sized pieces, then I used a mandlin to slice up most of the stalks.  The stalks of broccoli are just as edible as the floret part, but most people choose to throw it away :(  This is a huge waste, and, you are throwing out lots of fiber, iron, and calcium! Just don't use the last half inch or so at the bottom, this is where it starts to get tough.  Throw all that gorgeous broccoli in to a big bowl.

Cut all those lovely little cherry tomatoes in half and toss those in the bowl too!

Once your pasta is totally cool, and well drained, toss it in the bowl with the veggies.  Drizzle a TINY amount of oil over the noodles so that you can give the whole bowl a bit of a stir.  Look at your salad:  is there a good ratio of veggies to pasta?  Is it colorful enough?  If there is too much pasta, you can pick some of it out and put it in a tupperware to eat later, but I suggest adding in more veggies!  So great suggestions to add in here are:

Shredded carrots, roughly chopped bell peppers (orange, red and yellow make it super pretty!), raw green beans, or what ever else looks good or is in season. By the way, if you've never eaten a raw green bean, give it a try, they are so yummy, and a nice, healthy snack.  You could also add in some almond slivers, or some crumbly cheese.  I don't care for cheese *in* a salad like this, because it gets mushy, but you could sprinkle it on top of your own bowl.

Now that you have the salad assembled, you can start to work on the dressing.  Now, don't be intimidated by "making vinaigrette."  If you don't wanna, just buy a bottle of a vinaigrette that sounds good to you (basalmic is usually a good choice,)  however, it is SO easy to make a vinaigrette for a salad.

Use the smallest side on your grater, and zest all the lovely yellow off of your lemon and put that in to something with a lid, I use a mason jar for this.  Then roll the lemon around on the table for a few minutes, and squish it up some.  You want it to be really juicey.  Cut the lemon in half, and add the juice to the jar with your lemon zest, be careful of the seeds.  Now, this next is the part where you try it out.  Add in about 6 TBS oil to your jar, and about 3 TBS red wine vinegar, add in a sprinkle of salt, and several turns of the pepper grinder, then put the lid on the jar and shake it up.  Once you've shaken it well, take the lid off of it and taste it.  If it's perfect, then you are finished, if not, add in a little more oil, or a little more vinegar and then shake it and taste it again.  You can add in other herbs here if you like, but this simple vinaigrette is so tasty, that I like it  just the way it is. You want to enhance the flavors of the vegetables, not mask them!

When your dressing is finished, wait until just before serving to pour it over your salad, and then give it a toss- it's finished and ready to enjoy!

Hershey's Ultimate Chocolate Brownies

My husband, Raven, is a brownie fanatic, and I have never made from-scratch brownies before, I'd always just bought a boxed mix. I decided to perform an experiment to see if I could make decent brownies, just for him.

To this end, I thought the best resource to utilize was Hershey Kitchens. My husband squeed with delight when he tasted the raw batter.

What will the chocolate lover in your family say?

 Ingredients
3/4 cup cocoa
1/2 teaspoon baking soda
2/3 cup butter or margarine, melted and divided
1/2 cup boiling water
2 cups sugar
2 eggs
1-1/3 cups all-purpose flour
1 teaspoon vanilla extract
1/4 teaspoon salt
1 cup dark Chocolate Chips or Semi-Sweet Chocolate Chips
 ONE-BOWL BUTTERCREAM FROSTING (recipe follows) 
Additional Dark Chocolate Chips or Semi-Sweet Chocolate Chips (optional)

Directions:

Heat oven to 350°F. Grease 13x9x2-inch baking pan or two 8-inch square baking pans.

Stir together cocoa and baking soda in large bowl; stir in 1/3 cup butter. This will look like melted chocolate when it's stirred up well. Add boiling water; stir until mixture thickens into a pudding consistency.

Stir in sugar, eggs and remaining 1/3 cup butter; stir until smooth. Add flour, vanilla and salt; blend completely. This will take a few minutes and your arm will get tired, don't give up!

Stir in chocolate chips. Pour into prepared pan.

 Bake 35 to 40 minutes for rectangular pan, 30 to 35 minutes for square pans or until brownies begin to pull away from sides of pan.

Cool completely in pan on wire rack.

Frost with ONE-BOWL BUTTERCREAM FROSTING. Garnish with chocolate chips, if desired. Cut into squares. Makes 24 to 36 brownies.

ONE-BOWL BUTTERCREAM FROSTING
6 tablespoons butter or margarine, softened
2-2/3 cups powdered sugar
1/2 cup HERSHEY'S Cocoa
1/3 cup milk
1 teaspoon vanilla extract

Beat butter in medium bowl. Add powdered sugar and cocoa alternately with milk, beating to spreading consistency (additional milk may be needed). Stir in vanilla.
About 2 cups frosting.

 The original recipe can be viewed here: https://www.hersheys.com/recipes/recipe-details.aspx?id=4315

Easy Chicken Pot Pie

This is a staple in my home in the winter, and after reading this recipe, it may become a staple in your home as well!

You will need a large stock pot that is oven safe for this recipe.

Ingredients:

1 lb boneless, skinless chicken, cut into small pieces
Frozen mixed vegetables
1 large can cream of chicken soup
rubbed sage
basil
onion powder
minced garlic
tumeric
chilli powder
baking mix
canola oil
1 egg
1/2 cup milk

Note:  If you don't like all the vegetables in the frozen mix, you can create your own.  I use fresh potatoes (3 small to medium ones), frozen corn, frozen carrots,  & frozen peas.  I am going to run through the directions as I made my own pot pie tonight.  If you are using all frozen vegetables, just add them in where I add in frozen veggies!

Directions:

Preheat your oven to 350 degrees. Place your stock pot (and it does need to be a large one) on a stove eye and put approximately 2 TBS canola oil in the bottom.  Throw in the potatoes, they should be cut down to a small dice. Then season them liberally with the sage and onion powder.  Put in 1 TBS minced garlic, about 1 tsp basil, a dash of tumeric, and a dash of chilli powder, then give it a good stir, and turn the heat up to medium, or medium high (where ever you generally cook your home fries).  While the potatoes start to cook, cut up the chicken in to small pieces, and throw it in with the potatoes.  It will all start to brown.

When the potatoes and chicken are cooked most of the way through, turn the heat off.  Add in the large can of Cream of chicken soup. This is where you can customize your recipe.  We do not care for green beans in our pot pie, but we do enjoy carrots, corn and peas.  Put in what ever you like, approximately 1 to 1.5 cups of each.  Start small, and then give the mixture a good stir. If you are satisfied with the ratio of vegetables to the meat, then you are finished with them, and can put the rest in the freezer for another dish.  If you like more veg, then add them.

Stir in 1/2 cup milk, just stir enough to incorporate it, you don't want to squash the potatoes.

Now, pour 1.5 Cups baking mix into a bowl and begin to work some water in to it.  When you have most of the lumps broken up, add in the egg and stir.  Now work in some more water, you want this mixture to be a little thinner than pancake batter.

One you have reached the right consistency, pour it over top of the meat, veggies, and soup in the stock pot.  Place your stock pot in the oven, uncovered, and bake approximately 30 minutes.  Watch for the top of the biscuit to brown evenly, and pull it out to check with a butter knife in the center to see if the biscuit is cooked through.  The gravy will be bubbling up around the edges making your house smell fabulous!.

As soon as the biscuit is cooked through, you are ready to eat!

Enjoy!

Today I needed Chicken N Dumplins

So, I ran to the store and got a few things, LOL.  Somehow, I feel like I need to channel my Mamaw, and make this warm, thick, hearty meal.  I miss her.  I never did get her recipe, but I did some internet trolling and am combining some inspiration from Ree Drummond (of Pioneer Woman fame,) as well as a few others. I am going to post how I made my batch today, so that I can share with you, and I can look back and see what I did the next time I want to make it!

When making anything with a good flavorful stock, use bone-in meat, if possible.  They guys at my local Food City meat counter are great for making recommendations, and today, they cut up my chicken for me :) So pick out a whole young chicken.  If they have some already cut up, that's great.  If you go somewhere that they actually have a meat counter, the butchers will generally cut up the bird for you for a very small charge.  I've never been charged, but I have heard that some people have.

Even though there are parts of a whole chicken that you won't eat, in the end, it is all important for the overall flavor of the stock.

Here is what I used in making my meal today:

Stock:
Whole young chicken, cut up
1 can cream of celery soup
flour
olive oil
salt & pepper
cumin
sage
tumeric
bay leaves
carrots
celery
onion








In your large stock pot, get a little olive oil heating in the bottom.  Salt and pepper all of the pieces of chicken, on both sides.

























Then dredge the seasoned meat in the flour, knocking off the excess.























Place the pieces gently in the skillet to brown on all sides.  You can use a higher temp here to brown them quickly, because all you want to do is infuse the chicken flavor into the dish.  Just be careful not to burn the oil, or the chicken.  You do not want to cook the meat all the way through, so as soon as it's browned on all sides, pull it out, and get another piece browning.









This is my platter of browned chicken.  Frying chicken always smells so good.  It's a good thing I have my mouth set on chicken and dumplins!

Sit your stock pot off of the heat so it can cool a bit.  Sit the platter of tempting smelling chicken off to the side for now, as well.


Now, get out your vegetables, and wash them thoroughly, the only thing you need to peel is the onion.

Then give them a rough chop, and throw them in to the stock pot, and turn it to a medium setting.  I suppose you could get all fancy, and make the vegetables all even, but at this point, I haven't decided if I am leaving the carrots in at the end, or just using them for the flavor profile. Also, we like rough chopped veggies here in my house.  It works for us since he likes his softer and I like mine more firm.

Sprinkle your seasonings over the top of the veggies in the pot.  I used a generous sprinkle of sage & cumin, probably a teaspoon of each.  A small amount of tumeric, it doesn't take much, and 3 bay leaves.  Give the veggies a good stir, then start stacking the browned chicken right on top of it all.  Don't worry if it's a tight fit, we are going to reduce the volume of things in there significantly in a little while.


Then add 1-2 quarts of cold water, and sit the lid on your pot so it can all simmer for about 30 minutes.  This time, we do want to cook the chicken all the way through.  Leave your heat on low to medium setting so it can get a good simmer.

NO STIRRING!  Walk away

After the chicken and veggies have simmered for about half an hour, use a pair of tongs and fish all the pieces of chicken out and put them on a big platter to cool. You could leave it as it is, but I prefer to take all the bones and skin out.

Next, use a slotted spoon, and fish out all of the veggies and the bay leaves.  Bay leaves can actually cut you if you try to eat them! You can add back in some of the veggies if you like, but we don't usually care for it that way.  Make sure you leave as much of the broth as possible in the pot!





Use a couple of forks to start picking the chicken apart.  You can also dive in with your fingers as it cools.  This is my preferred method once it's cool enough to handle.  Don't neglect the neck and back pieces of the bird. There are some good hunks of meat on there!  Also, if using your fingers, you can get a better idea of the pieces that are good to eat, and the ones that are just not meant to go in your mouth.















Once all of the chicken has been picked over, you can throw it back in the pot.  Today, I wanted to leave the carrots in.

Om nom nom!

Next, put in your can of cream of celery soup.  I know, weird, but trust me!  Let the pot simmer while you make the dumplins.

You will have to forgive the lack of pictures in the next steps, cuz I get messy with flour, and no one else was home to take them for me.

In a medium bowl, put in 2 cups of all purpose flour, 1 tsp of salt, and 1 tsp of baking powder.  Get a small cup of ice water.  I don't know why it has to be ice water, but it just does, and a tablespoon.  Use your fingers and mix the salt and powder in to the flour. Then, put about 2 tablespoons of ice water in the middle of the flour and blend it into a small ball with your fingers.  Gradually add in a few tablespoons of ice water at a time, and just keep making your dough ball bigger, working until you have a big dense ball of stiff dough.  It is *not* supposed to be sticky.

Now, for most things, I am a firm believer in using a large glass if you don't have a rolling pin.  For this, you need a rolling pin.  As I said, this is a heavy, dense ball of dough.  Put plenty of flour on the counter top, and put your dough ball in the middle of it.  Sprinkle some more flour on top.  Now get out your muscles and rolling pin and start working.  It will take some work.  It's surprisingly elastic, but you can get it worked out to about 1/8 inch thickness.

Make sure your broth is gently bubbling, but not really boiling.  Using a pizza cutter, cut your dough into strips, and then cut the strips in to smaller pieces.  I do not suggest you leave them longer than a few inches.  Drop the dumplins in to the bubbling broth, one at a time.  They will sink.  As they cook, they will start to float.






Now, here is a key:  if you need to, you can gently move some aside with a spoon so that you can get the rest in to the broth, but DO NOT stir them a lot, they will break up, and that is no good.  I actually had to make 2 batches of dumplins to go with all the chicken and broth, but it's ok, it will get eaten at my house.

Let them simmer for about 10 minutes, then get yourself a bowl.  Try to just eat one... it's harder than you might think! You might need to scoop down to get the chicken to go with your dumplins.  It's worth the effort.

















And yes, I know that it's technically "dumplings"  but to me they will always be "dumplins."

  

Orange marmalade

This is Alton Brown's recipe, and it is my first experience with making, or tasting orange marmalade.  I can tell you that my house smells absolutely fantastic right now!  I am pretty much just going to copy and paste this recipe here to my blog, and add in the pictures from making it myself. I hope that you enjoy it!

Ingredients
1 3/4 pounds oranges, 4 to 5 medium
1 lemon, zest finely grated and juiced
6 cups water
3 pounds plus 12 ounces sugar

Special Equipment: 10 (8-ounce) canning jars with rings and lids, funnel, tongs, ladle, and 12-quart pot


Wash the oranges and lemon thoroughly. Cut the oranges into 1/8-inch slices using a mandoline, ( I used a sharp kitchen knife, as I have a cheap mandoline and it was just squishing the orange out and cutting the peel) removing the seeds as you go. Stack the orange slices and cut them into quarters. Place the oranges into an 8-quart stainless steel pot. Add the lemon zest and juice and the water to the pot, set over high heat and bring to a boil, approximately 10 minutes. Once boiling, reduce the heat to maintain a rapid simmer and cook, stirring frequently, for 40 minutes or until the fruit is very soft.

This is the beginning, it doesn't look like much yet, does it?

While the fruit is cooking, fill a large pot (at least 12-quart) 3/4 full with water, set over high heat and bring to a boil. Place 10 (8-ounce) jars and rings, canning funnel, ladle, and tongs into the boiling water and make sure the water covers the jars by at least an inch. Boil for 10 minutes. Turn off the heat, add the lids and leave everything in the pot until the marmalade is ready.

Meanwhile, place a small plate in the freezer. Increase the heat under the orange mixture to return to full boil. Add the sugar and stir the mixture continually, until it reaches 222 to 223 degrees F on a deep-fry or candy thermometer, and darkens in color, approximately 15 to 20 minutes.

My candy thermometer is older than I am!

You may need to adjust the heat in order to prevent boil over. Test the readiness of the marmalade by placing a teaspoon of the mixture onto the chilled plate and allowing it to sit for 30 seconds. Tilt the plate. The mixture should be a soft gel that moves slightly. If mixture is thin and runs easily, it is not ready.

Remove jars from the water and drain on a clean towel. Place a canning funnel onto the top of 1 of the jars and ladle in the marmalade just to below the bottom of the threads of the jar. Repeat until all of the mixture has been used. The amount of marmalade may vary by 1 to 2 jars. Wipe the rims and threads of the jars with a moist paper towel and top each with a lid. Place a ring on each jar and tighten.

Return the jars to the pot with boiling water, being certain that they don't touch the bottom of the pot or each other. (If you don't have a jar rack, try a round cake rack, or metal mesh basket. Even a folded kitchen towel on the pot bottom will do in a pinch.) Add additional water if necessary to cover the jars by at least an inch. Boil for 10 minutes. Using canning tongs, carefully remove the jars from the water, place in a cool dry place and allow to sit at room temperature for at least 24 hours before opening. Once open, store in the refrigerator. Unopened marmalade will last for up to 6 months.

Peeling tomatoes or soft fleshed fruit

Since I post a lot of recipes about canning, and several I have posted called for peeled tomatoes, I thought it prudent to show you how to peel tomatoes.  I swear, I'm not kidding!
    
                  
             
It sounds very odd to talk about peeling tomatoes, however it is very simple and the same technique can be used to peel other soft fleshed fruits like peaches before canning them! You must peel these fruits before you can them because the peels will get tough and are not at all tasty. I will be using tomatoes for canning as my example here, but remember, you can use this with other items as well! I generally peel the day before I do my canning.  I find that trying to do it all at the same time is a bit much, especially with other things going on and I just break it down.

You will need: a large stock pot, a plastic slotted spoon, a large bowl of ice water, containers to store your peeled fruit in, and a paring knife.

To peel them, wash the tomatoes in cool water and bring a stock pot (about 4 quart size) filled about 3/4 of the way with water just to a boil.  Set your bowl of ice water next to the stove, and your storage container to the other side of that. I also like to have a smaller bowl handy to use as a garbage bowl.  I find this easier than the trash can, especially when canning.  As the water gets just to the point of boiling, drop a few tomatoes gently into the water, within about 60 seconds, the skin on the tomato will split.  When that happens use the slotted spoon to dip the tomato out of the pot and settle it into the ice water.  If the skin has not split within a minute, poke the tomato with a sharp knife and that will force the skin to split.  One minute is the longest you want to leave the tomatoes in the hot water because you do not want to cook them, only to loosen the skin on them.

Once you have your split-skinned fruit in the ice water bath, you can usually just slide the skin right off of it.  Sometimes, you may need to use the edge of the paring knife just to get a hold of it.  The ice water is important for two reasons.  One- have you ever tried to hold on to a tomato right after it has come out of near boiling water?  And two- it stops the heat process and keeps the fruit from cooking.  Now at this point, I drop the skin into my garbage bowl and the tomato into my storage container.  Don't cut the fruit up yet.  You have enough going on!

Once you have all the fruit peeled, store it in the refrigerator until the next day when you can get it all processed.  Make sure you cover it and seal it tightly, and don't let it freeze accidentally overnight ( I know my fridge has it's cold spots!)

Coming soon, I'll be sharing how you actually can your own tomatoes!

Clara's Zucchini Relish

This looks like the perfect solution to the inevitable over-production of zucchini that is almost always experienced by gardeners.  I can't wait to try it out!

Ingredients:
10 cups diced zucchini
4 cups diced carrots
4 cups peeled, diced onions
5 TBS salt
2 red bell peppers, seeded and diced
1 TBS celery seed
1 TBS tumeric
2 1/4 cups cider vinegar
8-10 pint jars with 2 piece lids
hot water bath canning supplies

In a large bowl, mix the zucchini, carrots, onions, and salt.  Allow these ingredients to stand overnight, then rinse and drain them thoroughly.  Combine all the ingredients in a large saucepan and bring to a boil.  Boil for 15 minutes, then ladle in to hot, sterilized jars, leaving 1/2 inch headspace.  Process for 10 minutes in a boiling water bath.


Label and date your relish, and enjoy!

Extraordinary Hot Dog Relish

I thought before I went to bed last night,  I would type up one more recipe from the canning book that I am looking forward to making this summer.  I have so many plans for my garden harvest!  I believe everyone who loves to garden in my area is looking as forward to it as I am, since last year's growing season was so wonky!

Ingredients:
5 cups peeled, cored and diced tomatoes
3 red bell peppers, seeded and diced
3 sweet green peppers, seeded and diced
2 cups diced cucumbers
2 cups peeled, diced onions
1/4 cup salt
1/4 cup flour
1 cup granulated sugar
1 1/2 cups packed brown sugar
3 tsp tumeric
1 cup water

1 TBS prepared mustard
1 TBS mustard seed
2 cups distilled white vinegar
4-6 pint jars and 2 piece lids
supplies for boiling water bath canning

Mix the tomatoes, peppers, cucumbers, onions, and salt in a large bowl. Cover the bowl and let stand overnight. Rinse and drain well to remove all excess salt.

In a large sauce pan, combine the flour, sugar, and tumeric.  Slowly stir in the water.  Then add the mustard, mustard seed and vinegar.  Bring to a boil, lower the heat, and simmer for 10 minutes. Add the tomatoes and vegetables and return the mixture to a boil.  Reduce the heat again and simmer for about 30 minutes or until the relish has thickened.

Ladle in to hot, sterilized jars leaving 1/4 inch headspace.  Process in a boiling water bath canner for 15 minutes.

Don't forget to label and date your relish!

Creole Seasoning Mix

I almost forgot to get this recipe typed up and posted!  In the Cajun Tomato Soup recipe, it calls for this mix.  I happened to see it glancing over what I had gotten done today and realized that I needed to post it.

Ingredients:
26 ounces table salt
1 1/2 ounces black pepper
2 ounces cayenne pepper
1 ounce garlic powder
1 ounce chili powder
1 tsp thyme
1 tsp sweet basil

Mix all ingredients well and store in an air tight container!

Island Simmer Sauce

Another fabulous recipe from my favorite canning cookbook.  The Food Lover's Guide to Canning, by Chris Rich and Lucy Clark Crawford.

I thought this one would be great to post now so that folks could get it ready for the barbecue season, which is upon us.  A good point for this recipe is that it can be made with things straight from the store, without having to wait on things to ripen in your garden.

Ingredients:
53 ounces drained, chopped, canned peaches
30 ounces crushed pineapple, in juice
1 cup chopped, pickled jalapeno peppers
4 cups cider vinegar
4 1/2 TBS salt
1 1/2 cups dried, chopped onions
2 TBS ginger
1 TBS garlic
4 cups granulated sugar
1 1/2 cups water
1/4 cup soy sauce
1 cup seeded, chopped red bell pepper
6-8 pint jars, and two-piece lids
boiling water bath canning supplies

Combine all the ingredients in a large stockpot and bring to a boil.  Lower the heat and simmer until thick.  Ladle into hot, sterilized jars, leaving 1 inch headspace.  Process for 20 minutes in a boiling water bath.

Curried Zucchini Soup

Here is another large batch recipe for canning.  It's nasty outside today and makes me crave the warm goodness of soup, and I am waiting for my garden to start making more zucchini than I know what to do with!

Ingredients:
9 pounds zucchini and/or summer squash
4 cups peeled, chopped onions
4 garlic cloves, peeled and minced
1/2 cup margarine or vegetable oil
5 Qts water, or broth
1 cup uncooked white rice
1 1/2 tablespoon curry powder
salt and pepper to taste
7-9 quart jars with 2 piece lids
pressure canning materials

Trim and discard the zucchini ends, then chop the zucchini into 1/2 inch pieces.  In a large stock pot, sautee the zucchini, onions, and garlic in the margarine until tender.  Add the water or broth and bring to a boil.  Add the rice and the curry powder, lower the heat and simmer uncovered until the vegetables are very soft and the rice is tender.

Puree the soup in a blender in batches, and return to the stock pot.  Season to taste.  If the soup is thicker than you like, add more mater to thin it a bit.  Boil it for 5 minutes before ladling into hot, sterilized jars leaving 1 inch headspace.

Process for 40 minutes at 10 pounds of pressure.

This soup is one that I will probably be eating alone, since my husband doesn't like zucchini.  It's ok, because I will make it in pint jars and have it on hand for cold winter days.  If you know folks who don't cook, it will also make wonderful gifts!!

Cajun Tomato Soup

I have my vegetables planted in the garden, and with anticipation of a large harvest, I was going through my canning cook book trolling for recipes.  I have run across a few that I hope to get made up this year, and help feed us and remind me of the summer sun while the ground is cold and hard in winter.

Here is the first one I want to make, and it would be for my loving husband, whom I love to spoil with special recipes.


Ingredients:
12 pounds tomatoes, peeled, cored, and chopped
9 sprigs parsley, stems removed
5 onions, peeled and cut into eighths
2 stalks celery, cut into 2 inch pieces

9 bay leaves
8 garlic cloves, peeled and cut into chunks
1/4 pound margarine
2 TBS creole seasoning mix (recipe to follow)
2 TBS mixed spices (use any salty, commercial seasoning mix)
1 cup packed brown sugar
1 1/2 cups flour
1 1/2 cups water
7-9 quart jars with 2 piece lids
pressure canning supplies

Combine the first six ingredients in a very large stock pot and cook until all the vegetables are very soft. Working in batches, remove seeds and skins by run the mixture through a food mill, and then puree the cooked mixture in a blender or food processor, being careful not to burn yourself.

Return the puree to the stock pot and add the margarine, creole seasoning mix, mixed spices, and brown sugar.  In a small bowl, whisk together the flour and water to make a thin paste.  Add the paste slowly to the stockpot contents, stirring with the whisk as you do.  Bring the soup to a boil and cook until it thickens.  Ladle in to clean, hot jars leaving 1 inch headspace.


Yields 7 quarts.  Process for 40 minutes with 10 pounds of pressure. I am betting that I will make up about half of this in pint jars, since I don't like tomato soup, likely, my husband will eat it and I will give some away as gifts.