‘Soups’ Category

  1. Chili

    October 14, 2009 by Tarrant Figlio

    My family has a love/hate relationship with chili. Sometimes they will eat it…sometimes not. I was not a chili fan as a child. I am not as an adult-except that it is so easy, cheap and nutritious. I have found offering tortillas with my chili and turning it into chili burritos satisfies the non chili lovers in my family. No idea why that is different than a bowl of chili but whatever. Over fritos or tortilla chips also makes it a well loved item at my house.

    Here is how I make it and the purists can shudder.

    2-4 cans red beans (err kidney beans)
    1 can tomatoes-with juice
    1 bag soy crumbles
    1 bag of the Six Gun Chili Mixins (it is a brown bag-and never in the same place in two different grocery stores-hunt it out)

    Throw all together in a saucepan and heat until heated through or pop in the crockpot (though add a can of water if you do this and will be letting it perk all day. Serve with sour cream, onions (if worth cutting up for your family) and shredded cheese. Lettuce too if you go the burrito route.

    Category Recipes, Soups | Tags: | 2 Comments

  2. Blender Gazpacho

    April 23, 2009 by Tarrant Figlio

    It is nearing the end of our grocery week, which means there is more produce than meals left…or is there? In any case, my family wouldn’t be thrilled if I made them another tomato, onion, and cucumber salad.

    So for lunch today, I whipped up a favorite of mine, Gazpacho. All ingredients are approximate. You may need to fiddle a bit for your favorite version. In any case, it is quick, nutritious, and yummy.

    Blender Gazpacho

    1 large beefsteak or two plum tomatoes

    1 cucumber

    1/4 cup balsamic, red wine or whatever vinegar you have on hand

    a generous spoon chopped garlic

    1 1/2 cups low sodium tomato juice (In the midst of summer you can skip this and add a few more tomatoes)

    2 green onions

    1/2 green pepper, seeded

    a couple of drops to a tsp or two of tabasco (or in my case Rooster Sauce)

    Core the tomato. Peel the cucumber. Chunk the veggies. Throw everything in the blender and give it a whirl until it is the consistency you desire. I like mine a bit smooth.

    Some people add olive oil and I do add 1/4 cup or so and it does add a richer taste…but I skipped it today. Chill (or don’t if you are in a hurry.) Since I don’t blanch and peel the tomatoes, it will separate in the fridge, but stirring will return it to a proper soup.

    Category Soups, Vegetables | Tags: | 4 Comments

  3. Burgundy Beef Stew

    May 29, 2008 by Tarrant Figlio

    Ok, a bit of beef stew is not so bad in the summer is it? Especially when trying to stretch the budget. This one is from my Great Grandmother’s files.

    1 1/2 lbs cubed stew beef
    Dredge in 2 TBS flour and pepper and salt (to taste)
    Brown in 2 tbs. cooking oil
    1 can beef broth or consomme
    1/3 cup burgundy wine
    1 cup celery cut fine
    Cover and cook 1 hour
    Add 1 small can mushrooms
    6 onions
    6 potatoes (medium)
    8 carrots
    Cook slowly until vegetables are tender.
    Serves 4 to 6.

    Category Meat, retro food, Soups, Vegetables | Tags: | 2 Comments

  4. Dauphin Island Crab Gumbo

    May 28, 2008 by Tarrant Figlio

    This one is from an old newspaper clipping. Dauphin Island is off the coast of Alabama and where my mother spent many of her childhood summers.

     Dauphin Island Crab Gumbo

    2 cups finely chopped celery
    2 cups finely chopped onion
    1 bell pepper, finely chopped
    Minced Parsley
    3 tablespoons bacon drippings
    3/4 cup sifted flour
    2 cups raw crab meat
    2 cups canned tomatoes
    1 cup cut okra
    1/2 teaspoon salt
    1/4 teaspoon pepper
    1/4 teaspoon chili powder
    Paprika (optional)
    Hot sauce (optional)
    1 tablespoon gumbo file

    Saute celery onions, peppers, and parsley in drippings in covered skillet until soft. Remove from pan. Brown flour in drippings, add to vegetables. Add 3 qts water and crab. Cook for 30 minutes. Add tomatoes, okra and seasonings; simmer for one hour. Remove from heat; stir in file. Serve over rice.

    Note: if cooked crab meat is used, add 10 minutes before removing from heat. Yield: 6 to 8 servings.

    Category Fish, Recipes, retro food, Soups | Tags: | 1 Comment

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