rare steak pho. they give you the little "extras caddy" with sriracha and a dark sauce I think is oyster sauce. gotta toss in some of those til you get it right. probably get an order of crab rangoons or pork belly Bao tacos to go with it. Pho isn't as big or filling as Ramen but also I think we discussed before that average price of a loaded Ramen bowl is like $20. Which is about the total of a Pho bowl + one of the appetizers
Does anyone feel like most restaurant / deli cafe soups are overpriced? A lot of times they're priced like a primary meal but they're substantively more like a side. I can't really justify paying $5 for a cup of soup if it's not going to fill me up. I'll hang up and listen.
Canned the leftovers of some beef veggie soup tonight. Got 5 pints that will be very nice whenever winter happens
had mandatory Pho last night,the whole family is sick. My son is now 5 and gets his own bowl, the baby picks from everyone. Very rare we can find a place that's unique but everyone enjoys.
How do you go about canning? Mason jars and a boiling water bath? I always make way to much chili, etc, be great to not just pitch it.
Pressure canning. Water bath canning is fairly limited. My mom bought herself a pressure cannner but never used it so when I was home last summer I threw it in my truck. It’s pretty awesome to be able to can leftovers instead of filling up my freezer. Highly recommend it if you like making homemade soups or stocks. Also canned some of the tomatoes from my garden this summer.
Thanks man. I'll have to look into that looks affordable. I love making stuff but never eat it all so it would be nice to save some.
Sausage and butter bean soup 1 onion 2 carrots 1 stalk of celery 2 T butter 4 cups chicken stock 1/2 t ground fennel 1 1/2 cups large Lima beans 1 lb conecuh sausage Cut the vegetables into bite sized pieces. Sauté the veggies in the butter until soft over medium high heat until onions soften. Pour enough stock to cover the veggies and bring to a boil. Turn down to medium heat until the carrots are soft enough to mush with a fork. While vegtables are cooking cook sausage in a skillet or in the oven. Either use a stick blender or transfer to blender and purée. Add fennel, beans and sausage (cut into boxes pieces) to pot and simmer until beans are cooked through.
Bought Andrea Nguyen's Pho cookbook last week. Haven't cooked anything from it yet, but it looks legit. Will post good recipes when I get around to trying.
Making this tonight. It's delicious https://www.adishofdailylife.com/2016/09/thai-chicken-noodle-soup/
Interested in some more straight forward soup recipes. Every time I cook Chili I feel like it ends up costing me $40.
Do you have a pressure cooker? This is very simple with cheap ingredients. And really good http://www.seriouseats.com/recipes/2015/08/pressure-cooker-corn-soup-recipe.html
This is the Mulligatawny I made last night. Double the recipe for a pot's worth: http://allrecipes.com/recipe/13087/mulligatawny-soup-i/ Pretty simple and awesome. I just add a little more seasoning (including more curry) and cook then shred the chicken before putting it in.
me & bff are trying this recipe tonight, will report back https://damndelicious.net/2014/12/10/roasted-butternut-squash-bacon-soup/
made Brunswick Stew last weekend. super simple and cheap, especially if you already have the pork/chicken on hand recipe courtesy of BBQ thread Ingredients 3 slices of bacon 1 cup of chopped onion 1/2 cup of chopped green bell pepper 1/4 cup of chopped celery 2 (14.5 ounce) cans of pureed or diced tomatoes, undrained 3 cups of chicken broth 3 potatoes (about a pound), peeled and diced 1 can of corn, drained 1 can of creamed corn, undrained 1 can of green lima beans, drained 3-4 cups of shredded BBQ pork and/or chicken 1 cup of smokey flavor barbecue sauce Couple dashes of hot sauce, optional Kosher salt and freshly cracked black pepper Instructions Cut the bacon into a pot and saute until softened. Add the onion, bell pepper and celery and saute until tender, about 5 minutes. Add the tomatoes, bring to a boil, reduce heat and simmer for 10 minutes. Add the chicken broth and potatoes, bring back up to a boil, reduce heat, cover and simmer for 20 minutes. To that add the corn, lima beans, barbecued pork, barbecue sauce and hot sauce. Simmer until everything is heated through. Taste and season with salt and pepper as needed.
My go to chicken soup...you can use rotisserie chicken if you want to make it even easier. Spoiler 2 tbsp. olive oil 3 medium carrots 3 stalk celery ½ medium onion 3 clove garlic 8 c. low-sodium chicken broth 3 boneless, skinless chicken breasts 2 bay leaves 3 sprig fresh thyme Kosher salt Freshly ground black pepper ⅔ c. orzo 4 c. packed fresh baby spinach 3 tbsp. fresh dill 1 tbsp. finely grated lemon zest 2 tbsp. fresh lemon juice Directions Heat oil in a dutch oven over medium-high heat. Add carrots, celery, onion, and garlic and sauté until onions are soft, 4 to 6 minutes. Add broth, chicken, bay leaves, and thyme. Season with salt and pepper. Cover and bring to a boil. Reduce heat and simmer until the internal temperature of chicken reaches 165 degrees F, 24 to 26 minutes. Discard bay leaves and thyme sprigs. Remove chicken to a bowl and shred, with two forks, into bite-size pieces. Stir pasta into broth and cook until tender, 8 to 10 minutes. Add spinach, dill, lemon zest, lemon juice, and shredded chicken. Season with salt and pepper.
my split pea soup Spoiler - about 1 pound of dried split peas - assorted vegetables one would usually use for vegetable soup (they are sold, pre cut here in a "soepgroenten" mix, but it is leeks, celery, carrots and some form of cabbage), about 3/4 pound - half a pound of diced bacon - about a pound of some form of smoked sausage - about a half a gallon of vegetable stock instructions 1 rinse down the peas 2 slowly render the bacon until most of the fat is out of it 3 add the stock 4 add the split peas 5 slowly let it simmer till the peas have completely fallen apart. Keep in mind, it will stick to the pan so you wont need a ton of stirring but it will need to happen frequently. THey will look fallen apart in about 2 hours but it really needs 4 to 5 hours for them to completely break up. 6 add the other vegetables and give it 30 more minutes 7 add the smoked sausage in slices or half slices depending on the thickness of the sausage suggested outside temperature: freezing If you have things like leftover pulled pork and stuff like that its a good addition as well, as would a porkheel be
This may be a dumb question, but does using orzo keep it from suffering the noodles expanding in the leftovers?
I make chicken thighs p much every week and always use a couple of them just for stock. S+p and garlic.
I love me some soup, even when it's hot out. I'm making something called Spicy Pork and Sweet Potato Stew tonight.