We love autumn, fall, and the wonderful foods that come from the late harvest: carrots, leeks, potatoes, parsnips, squashes, pumpkin, and from my own garden - tomatoes. Yum! But now the winds are starting to blow and our thoughts of food from the barbeque are drifting to foods to warm the belly! Stews, soups, and casseroles. I asked Kelly and FlyLady to send me a couple more of their favorite "cool winter night" foods. Enjoy!
FlyLady's "Spilt" Pea Soup
This soup has a FlyLady personal "She Shouldn't" associated with it. Last winter, FlyLady made this soup and turned it into "Spilt" Pea Soup by accidentally spilling it all over her laptop keyboard. There is a happy ending to this story. After some major cleaning and chipping away of the dried soup, FlyLady's laptop was returned to normal operation and she renamed her "Split" Pea Soup to "Spilt" Pea Soup and has shared the recipe with us (just remember not to serve it on a laptop keyboard LOL). This is the email FlyLady sent out when it happened:
Dear Friends,
I have really done it now. My laptop has been murdered by me!
You will never guess how. I spilled homemade split pea soup on my
keyboard. SHEs should never eat around your computer.
Robert and Michael have it completely taken it apart and are trying
to clean it out and figure out what I killed.
Did you know that dried split pea soup turns to concrete in the keys?
Well if it wasn't so funny I would be crying! So be very careful with food around your computer! In fact say no eating at the keyboard. Especially a cup of split pea soup!
FlyLady
FlyLady's Spilt Pea Soup
Ingredients:
10 cups water
1 pound dried split peas (about 2-1/4 cups)
1 to 2 pounds smoked ham cut into pieces or a ham bone
1 medium onion
1 tsp salt
1/4 tsp pepper
2 or 3 carrots chopped
2 or 3 stalks celery chopped
I like to make this after the holidays when I have leftover ham and
vegetables from the salad tray. It is a hardy soup that makes your
home smell wonderful and it freezes well. I cook mine in the crock
pot. Before I put it in the crock pot I first heat water and peas to
boiling. Boil for 2 minutes, then I remove them from heat and put in
the crock pot. I let them sit for an hour then I plug in my crock
pot. While the peas are soaking for the hour I cut of everything else
to go in the pot: Ham, onion, carrots and celery.
After everything is tossed in the crock pot; I let it cook on low for
8 hours or on high for 4 hours. This is the ultimate comfort food
when it is served with a grilled cheese sandwich.
FlyLady's Baked Beans
Now these baked beans are not the most fat-free beans you will ever eat.
They are almost like eating candy they taste that good. Here is how you do it.
I really don't have a recipe; I kind of throw them together.
One pound of bacon; Take the whole package and cut it up raw by slicing it
up and put in a big cast iron dutch oven or big pan. Cook until brown. On
medium to high heat.
Dice up two big onions. Put them in the bacon grease and cook them until
semi-clear.
Drain off most of the bacon grease. Add 3/4 cup of brown sugar too the
grease left in the pan. Simmer just until the sugar disolves.
Squirt in about a cup of ketchup and about 2 Tablespoons of Yellow Mustard.
This is the sauce for your baked beans. Now add the pork and beans. I use
a big can (53 oz) or 5 or 6 regular cans of pork and beans. (pour off the
soupy part in the can)
For a different type of baked beans you can add several cans of
different kind of beans(white beans, kidney beans, red beans, lima beans:
I use what ever I have) or prepare a 1 pound bag of "15 bean" soup beans
according to package directions. You will need to cook them before you
make the bean sauce.
Now for cooking them. I have put them in a crock pot on low for 8 hours, I
have let them cook on the stove top on low(stirring often to keep them
from sticking) for an hour or so. Then there is stirring all the
ingredients together in the dutch oven without the pre-cooking and putting
the cast iron dutch oven(with the lid on it) in the oven at 200 over night.
I have tried all the variations of these beans as a last resort; all
because of my SHEness. I would not have any pork and beans. They have
always turned out well and were the hit of every 4 of July celebration pot
luck I have ever taken them to.
FlyLady
FlyLady's Frogmore Stew
Dear Friends,
One of our favorite recipes when we went on vacation was to have a
shrimp boil. It is a great meal and you can make 5 pounds of shrimp
go a long way with adding the potatoes, corn, sausage and lots of
bread. We would do this on one of the last nights of our trip. Now I
prepare this once or twice a year for our friends and family. We love
having a home that is a vacation hide-away all year round. It is not
much trouble to have guests over at the drop of a hat when your
clutter is gone, hot spots are under control and there is food in the
freezer.
This is such a change from only four years ago. Robert and I would
only have people over every six months for book group. It would take
hours to just clean the bathroom. Robert and one of our book group
members, Alice joke that if you clean the bathroom; no one will use
it, but if you don't the whole group will have to go. When I walked
out of my bathroom this morning after getting dressed; it was company
ready, but it always is. Knowing that you don't have tons to do,
relieves all the pressure in the world. I can sit back and enjoy my
family and guests.
Next week there is a birthday in our family; this calls for a
celebration and our favorite family meal: Frogmore Stew or Low
Country Boil as some people call it. It is not really a stew; just a
big pot of boiling water and you toss potatoes, corn on the cob and
polish sausage in it and boil, then you put lots of shrimp in it. It
is Justin's and Emily's favorite and I love to cook it for them,
mainly because it is so easy.
We got a turkey fryer and we are going to cook outside on the back
deck. That is if it doesn't rain us out. What better way to call down
the rainstorms than to plan to have a cookout!
Have a joyous day with your family! You know you're FLYing when you
barely have to do anything to be ready for a houseful of guests.
Shrimp Boil Recipe:
Several of you have asked for this recipe. It is so easy. The only
problem is that it is a bit pricey to fix; especially if you don't
have access of inexpensive shrimp. I buy them frozen in a 5 pound
box. So I have them on hand when ever I want to fix them. The price
is usually $6 to $7 a pound. Most everything you can do ahead of
time. No trouble, no slaving in a hot kitchen all day and fun for all.
It is so easy.
Get a huge soup pot. 16 qt. and turn on your vent-a-hood, this
stuff is spicy; Not real hot to the taste, but pungent. (it can be
if you put a lot of Zatarain's in it). We are going to try boiling
this outside, because the spices will run you out of house.
Ingredients:
1 pound of shrimp per person
1 box of Zatarain's Crab boil (spices in a bag)
1 bottle of the Zatarain's or similar stuff in liquid form; Use about
1/4 cup
New potatoes: 3 or 4 per person
Corn on the cob: 1 per person
1 package of polish kielbasa smoked sausage cut into 1 inch pieces
for every 3 to 4 people
For spicy veggies fill pot with hot water and put the spices in it.
Add veggies and let sit for 3 to 4 hours.
1 hour before you want to serve this bring water to boil. It will
take a while so start it about 10 minutes before that hour.
Let veggies cook until done 30 to 45 minutes. Remove when potatoes
are tender.
Then add sausage and all the shrimp (up to 5 pounds) It is best to
cook about 2 pounds at a time. This way you don't cool of the water
and stop the boiling.
Cook until shrimps are red. Don't over cook. They will be tough. If
the shells are falling off you have over cooked.
If the water is boiling 3 to 4 minutes is more than enough!
If you have 2 batches to cook; remove from heat and fish out the
shrimp. Do not rinse with water. You can throw them on ice if you
like or serve hot. Then bring water back to a boil and add the rest
of the shrimp; cook 3 to 4 minutes.
Cover your picnic table with newspaper or your dining table with an
old plastic clean shower curtain and newspaper.
Serve with cocktail sauce, fresh lemon and french bread, On paper
plates and use dishtowels for napkins.
Cocktail sauce recipe:
According to the number of folks you have you may want to adjust. I
never measure so this will be hard for me to give exact amounts.
In a mixing bowl( 1 quart.)
- 1 bottle of ketchup. 40 ozs I use about half, 2 to 3 cups of it.
- Lemon juice I use the juice of 2 lemons.
- Horseradish (prepared) I do this to taste. 2 to 3 tablespoons of it.
- Worcestershire sauce; 2 or 3 shakes or 2 teaspoons
Stir and put the left over lemon rinds in the shrimp water before
cooking. This means make this first. LOL
I want for you what I have; a home that is company ready and feels
like a vacation hide-away.
Are you ready to FLY?
FlyLady
Kelly's Goulash Soup
This is a recipe that I got from my husband's grandmother. She is
from Hungary and this is a real family favorite. We have this every
Halloween. We come in from Trick or Treating and warm up with a hot
bowl of our favorite soup. If you were a fan of the Chicken Paprika
recipe that I gave out earlier in the year, you will love this.
- 3 tablespoons of olive oil
- 1 pound Chuck beef cut into bite sized cubes
- 1 large onion - chopped
- 4 stalks celery chopped
- 4 large carrots chopped
- 4 large potatoes chopped
- 4 parsnips - chopped (these can be omitted if you can't find them)
- 1 large green bell pepper chopped
- 1 large can diced tomatoes with juice
- 4 Tablespoons Paprika
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 4 beef boullion cubes
- water to cover
- 1/2 cup of sour cream (can use light)
In large stew pot heat olive oil and add onions, cook onions until
slightly browned. Add paprika to make a really red base, if you
think you need more then add more (for Hungarians there is never
enough paprika in this soup). Add meat and brown on all sides. Add
salt, pepper and bouillion cubes and add enough water to cover the
top of the meat. Let cok for one hour on low to medium heat. Add all
vegetables except potatoes, cook for another 30 minutes and add
potatoes, then cook for another 30 minutes. I make spaetzle
dumplings to put in to the broth to cook but you could also use half
a bag of egg noodles. Once noodles are cooked, stir in sour cream.
You can add more or less to your taste preferences. I serve this
with a beautiful green salad and crusty italian bread! YUM!
Kelly's Chicken Paprika
"Chicken Parika is a family favorite. My dh's family is Hungarian and his sweet Grandmother has taught me so many of the family recipes. This is one that is always a huge hit!" - Kelly
- 1 whole chicken Cut into pieces
- 2 medium sized onions, chopped
- 1 16 ounce can stewed tomatoes
- 1 large green pepper, chopped
- 4 tablespoons olive oil
- 3 tablespoons paprika
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 1/4 cup sour cream
- 1 pound of medium Egg Noodles
In large pot over medium heat, heat oil and onions until onions are clear, add paprika and stir. Add chicken pieces and brown. Add can of tomatoes (whole can, juice and all), green pepper and spices. Reduce heat and simmer for one hour to hour and half until chicken is done. Pull chicken pieces out and let cool until you can take the bones out. (Yes you need to cook it with the bones because of the flavor that it adds to the gravy). While the chicken pieces are out add the sour cream and stir well. Add the chicken pieces back in and simmer. While Chicken is simmering, boil water and cook Egg Noodles according to package directions. Serves chicken over noodles. Makes a great meal with a loaf of french bread and a green salad.
PS: please don't ask us about the Nutritional "facts" about this recipe - we have no idea! But it tastes good!
Kelly's Favorite Family Spaghetti Sauce
This is a recipe that has been modified from several other recipes for a
Marinara type of spaghetti sauce. This has no meat and is lighter and has
such a nice tomato taste. Very easy to prepare and quite yummy! This is a
family favorite in our house.
2 Tbs Olive Oil
1 tsp minced garlic
1 28 ounce can of crushed tomatoes with puree
2 Tbs dried parsley
1 tsp dried basil
1/2 tsp dried oregano
1/2 tsp salt
1/2 tsp black pepper
1/2 tsp of crushed red pepper flakes (we use more to make a spicier sauce)
Heat olive oil and saute garlic, be careful not to brown the garlic. Add
can of tomatoes and then the spices, stir well and let simmer for 15
minutes, then serve over pasta.
We use this sauce for almost anything that requires a tomato
sauce. Lasanga, stuffed shells, baked ziti, etc.
This is cheaper than jar sauce and almost as easy and fast. The
ingredients are things I always have on hand.
Hope you enjoy as much as we do!! - Kelly
Kelly's Macaroni Salad
This recipe originated over 10 years ago from the back of a mayonnaise
jar. I was in search of a recipe for Macaroni Salad and Potato Salad that
did not have sweet pickles in it. I came across this one and have adapted
it to fit our family. We love this and hope you enjoy it also! ( I now
make this with reduced fat Mayo and it tastes just as good, have not been
able to take it to the fat free level!)
1 Cup Mayonnaise
2 Tbs white vinegar
1 Tbs mustard
1 Tsp sugar
1 Tsp salt
1/4 Tsp black pepper
8 Ounces cooked Elbow Macaroni ****
1 Cup chopped celery
1 Cup chopped peppers (I like to use red and green bell peppers for color)
1/4 Cup Chopped onion (I prefer Vidalia - a sweet onion)
Combine first 6 ingredients, mix well. Add Macaroni and stir, then add
veggies and mix well to coat. Chill and serve. Enjoy!
**** When I first made this I used a box of Macaroni and could not
understand why the dressing that I prepared did not seem to coat the
macaroni well, it was as though there was not enough. LOL! I found out
why, most boxes of Macaroni are sold in one pound boxes not 8 ounce size
boxes. I had made a whole pound and not 8 ounces! So when making this I
either use half of a one pound box or I just use the whole box and double
the rest of the ingredients. Just remember a pound of elbow macaroni
when cooked is a lot! I use the 8 ounce version when just making it for
the immediate family at home. When I am having a gathering or taking this
to a pot luck I use the full box and double the ingredients.
Note: Yes, I know, this recipe is actually for summer, but it is sooooo yummy, that you may want to surprise your family with a summer treat in the middle of winter. And of course, if you live in Australia or New Zealand, this recipe is just right for this time of year!
Leanne Ely's Pistou Vegetable Soup
(From Healthy Foods)
Serves 6-2 bowls each
- 1 pound dried white beans -- cooked (you can use any white
beans you have on hand)
- 1 tablespoon olive oil
- 2 onions -- chopped
- 4 cloves garlic
- 3 carrot -- chopped
- 1 celery rib -- chopped
- 4 potato -- diced
- 28 ounces tomato, whole -- diced
- 1/4 head cabbage -- shredded
- 8 leaves kale -- shredded
- 6 cups chicken broth -- canned or homemade
- 1 teaspoon thyme
- salt and pepper to taste
Puree half the beans in your food processor and set aside.
In a large pot, heat olive oil and saute onion and garlic for about two
minutes or till translucent. Add carrot, celery and potato and saute another
2 minutes.
Add tomatoes and their liquid, beans, bean puree, and seasoning. Let simmer
5 minutes. Add chicken broth to the mixture (sooner if it seems to be drying
out).
Add cabbage and kale, correct the seasoning and serve. Serve with a warm
baguette or French bread and salad, if you like.
Per serving: 114 Calories (kcal); 2g Total Fat; (18% calories from fat); 6g
Protein; 19g Carbohydrate; 0mg Cholesterol; 419mg Sodium
Food Exchanges: 1/2 Grain (Starch); 0 Lean Meat; 2 Vegetable; 0 Fruit; 1/2
Fat; 0 Other Carbohydrates
HINT: This recipe is from my book, Healthy Foods: An Irreverent Guide to
Understanding Nutrition. This soup is traditionally served with pesto on top
after it's made, although I don't do that in the winter. You can buy little
jars of pesto in the gourmet section of your market, or if you're lucky
enough to have a Trader Joe's nearby, you can get it there. If you can't find
pesto, don't worry about it or add a couple of shakes of dried basil into
your soup for a taste of summer and enjoy!
Leanne Ely's Rubber Chicken - Serves 4 for 3 days
- 1 chicken -- washed and patted dry (get a nice sized one)
- 1/2 celery rib -- cut in pieces
- 1 onion -- quartered
- 1 carrot -- cut in 2" pieces
- salt, pepper, garlic powder to taste
Day One: The adventure begins--Preheat oven to 400 degrees. In the
cavity of the chicken, season with salt, pepper and garlic powder and
place cut up vegetables inside. Sprinkle the outside with salt and
pepper and a little garlic powder, too, if you like. Cook for about
an hour or longer (depending on the size of the bird) till the juices
run clear. Let sit a minute and then remove the vegetables. In the
meantime, if you were smart, you boiled the neck with some celery,
onion and carrot and have that broth, too. To further
cut down on the grease from the chicken, you could take the cooking
juices and put them in a cup and refrigerate while you make the rest
of the meal. This will get rid of a significant amount of chicken fat
which will all rise to the top. Make a nice gravy by deglazing the
pan with a little water and thicken it up with a flour/water mixture
(about a tablespoon should do) Serve your wonderful chicken with Just
Like Mama's Mashed Potatoes and lots and lots of veggies. Remember,
you want leftover chicken.
Day Two: Let the adventure continue! Take your time and pull every
last itty bitty bit of chicken of them bones. You want that chicken
skeleton to look like a science project. Toss the chicken in pot with
a can of black beans and season with a little cumin, some garlic
powder and serve it up with lots of salsa, tortillas, some
cheese--whatever turns your key! A great big salad will give you a
perfect dinner.
Day Three: The adventure ends--with the skeletal remains finally
hitting the stock pot. Throw in the same veggies: onion, carrots and
celery, season it with salt, pepper and garlic powder and throw about
3 quarts of water over the top. Cook the daylights out of it and
strain. Now make soup or store appropriately. Bet you didn't know
one puny chicken had so many meals in it, did you?
Remember this is Rubber Chicken, not Miracle Chicken, if you have a
big family, you will need to cook more than one chicken to insure
leftovers. LOL
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