Polish Stew (Bigos) Satisfies Hearty Appetite and Your Craving For Comfort Food

Several years ago my husband and I attended a conference in Warsaw, Poland. Our hotel catered to travelers and had a cozy coffee shop where travelers sipped pressed tea and savored some of nation's national dishes. I had mushroom soup and, as near as I could figure out, it was made with wild mushrooms and heavy cream.

Interestingly, I did not have Bigos while I was in Poland, I had it at home. The stew reminds me of Hungarian Goulash Soup, which contains meat, potatoes, tomatoes, and caraway seeds.

There are many variations of Bigos. Some call for pork, while others call for ham or beef. Polish sausage is also added to the dish, along with apples and prunes. This is one of those recipes that tastes better the next day. And the next.

According to Wikipedia, Bigos is a Lithuanian dish and goes back to the year 1385. However, "Polish linguists trace the word Bigos to a German rather than a Lithuanian origin." Apparently the word means confusion or big mess. But this tasty stew, eaten with rye bread and potatoes, is far from a mess. It is a wonderful combination of flavors.

The Astray website has posted a recipe for the national dish. In all, there are two and a half pounds of meat (beef and Polish sausage), fresh mushrooms, sauerkraut, white wine, tomato sauce, caraway seeds, and soy sauce. Surprisingly, the reicpe does not call for fresh cabbage.

Myra Waldo includes a Bigos recipe in her book, "The Complete Round-the-World Meat Cookbook," published in 1967. Hers is the classic recipe, with fresh cabbage, sauerkraut, pork and wine. I have adapted Waldo's recipe to my family's taste and health needs.

2 tablespoons extra light olive oil
1 cup chopped yellow onions
2 pound boneless pork roast, fat removed, and cut into cubes
1 pound of polish sausage, thickly sliced
3 cups shredded fresh cabbage
1 pound of sauerkraut, drained
2 Granny Smith apples, peeled and sliced
1 box of button mushrooms, sliced
1 8-ounce can of salt-free tomato sauce
1 cup lower salt beef broth
3/4 cup dry red wine
1 teaspoon lower sodium salt
1/2 teaspoon freshly ground black pepper
1 teaspoon garlic powder
1 teaspoon caraway seeds
1 or 2 bay leaves
Prepared mashed potatoes (homemade or frozen)

Pour olive oil into Dutch oven, soup kettle or large oven casserole dish. Add the onions and the pork. Cook over medium heat until the meat is brown. Add all of the remaining ingredients, cover, and bake in a 325 degree oven for 2 1/2 hours, stirring twice. Remove bay leaves. Serve immediately with mashed potatoes and a green salad. Makes 6-8 geneous servings.

Copyright 2010 by Harriet Hodgson

Bill

The Traveling Ham and Barry pull some pranks on Bill. www.travelinghamagency.com



http://www.youtube.com/watch?v=zRYo3rAW4lc&hl=en

New Years Peas: Hurst Ham Beans (Old Commercial)

TV spot featuring Hurst HamBeens "New Year's Peas."



http://www.youtube.com/watch?v=BpmU3A1iHAY&hl=en

What to Expect in the South Beach Diet - Week 1

It's one thing to read about the South Beach Diet and quite another to experience it. What can you expect for the South Beach Diet Week 1? For starters, let's review what's in and out on the first phase (which is about two or three weeks). During the first phase, you cut off all sugar (meaning no desserts, fruits and even certain vegetables). You also eliminate excessive saturated fat, as well as all rice, noodles and bread. This leaves you with plenty of vegetables, lean meats (or vegetarian substitutes) as well as a few sugar-free treats. In theory, this sounds like a good diet. You get flexibility and are not overly concerned about portion control.

A Journal of the South Beach Diet Week 1

Let's take a peek at a random user's online journal so we can get a glimpse into the psychology of such a radical weight loss plan. (Feel free to journal yourself, as it will emphasize the importance of sticking to the plan).

South Beach Diet Week 1, First Day: I enjoy my last day of "freedom." My wife reminds me not to go crazy with candy and soda pop, but I'm looking at a two-week sentence that replaces beer and chicken wings with lettuce. What's a guy to do? Eat salad during the big Sunday game? I hide my head in shame. I read the South Beach Diet book and imagine what life will be like two weeks after the fact. The shopping experience is somewhat costly, as I am avoiding cheap $1 foods and buying fresh veggies by the pound, as well as a few herbs.

South Beach Diet Week 1, Day 1: For breakfast, I have a few imitation chicken nuggets and then save the others for my lunch salad. As a snack, I am given cooked chicken breast and some low-fat string cheese. After a moderate lunch salad I eat another snack; ten peanut. For dinner, we make grilled mahi mahi with loads of vegetables zucchini, red pepper, and mushrooms. I'm relieved that I don't have to eat salad for every meal!

Day 2: I ignore my snack portions and pay the price. I start to get light-headed and my body feels weak. I learn quickly that you must seriously stick to the diet you want, rather than improvising. If you do without snack portions you are doing away with a lot of nutrients for the day and basically starving yourself. When you eat five smaller meals a day, you do not feel hungry. You are eating a proper portion of food. My breakfast consists of egg mix as well as red bell peppers and two slices of Canadian bacon. My snack was unusual-a breadless cheese concoction consisting of two ham rollups and low-fat cheese. I also threw in a strip of red pepper and a spinach leaf. For lunch, I had prepared chicken on baby spinach with salad dressing. I also ate another piece of string cheese because I was still hungry. Dinner was satisfying; I got grilled chicken breast and vegetable skewers. I also enjoyed a dessert: Lemon Ricotta.

South Beach Diet Week 1, Day 3-5: Hump day passes and the weekend approaches quickly. Energy wise, I feel fine. In fact, I feel less groggy than usual. I can't say I miss the carbs physically, though emotionally, I would like nothing more than a steaming bowl of macaroni and cheese. However, the hunger cravings are in control. Whenever I get hungry I eat a snack nuts, cheese...little "spikes" of protein) and feel better quickly. Breakfasts consist of vegetable quiche cups. Lunches are fuller and I get to eat salad with tuna, and for lunch I have stir-fry vegetables with a non-traditional but still tasty sauce. I actually don't miss the rice or noodles at this point, not in terms of hunger craving. I'll see if this feeling keeps up. Snacks consist of nuts, quiches, salads and soups. Dinner is the fun part of the day; there are plenty of recipes in the South Beach Diet phase 1 cookbook. We have everything from stuffed mushrooms to rib-eye steak with Crawfish.

The Final Days

South Beach Diet Week 1, Day 4-7: I enjoy eggs for breakfast, and soup and bacon for lunch. Snacks for the day consist of celery, hummus and sunflower seeds. Dinners are made up of grilled veggies, fish, chicken and steak. I tried Atkins before and I must say this diet brings us the best of both worlds-starch and crunch.

Aftermath: It's been seven days and I feel good, if slightly unhinged from a lack of pasta and rice. I'm not hungry, I'm not physically ill. It's almost what I would call a psychological reaction; my mind is revolting and my body is ignoring its call. Physically I actually feel energized, and am excited to be eating healthy for a change. I have dropped 4.1 pounds in one week. So far, I have lost more on the South Beach diet plan than I lost all year trying to lose weight on my own!"

Let this user's experience motivate you to give the South Beach Diet week 1 program a try! You will be surprised at just how energized you can feel, even after eliminating carbs and sugar!

Quick and Easy Breakfast Or Brunch Recipes For the Busy Family

Whether you need a quick breakfast, a treat with coffee, or some recipes for a brunch, we have something here for you. From the Bloody Mary Mocktail to Quick Whole-Wheat Apple Spice Muffins to Quick and Easy Ham and Cheese Hashbrowns these recipes are sure to please and impress. Try one or all of them soon.

QUICK AND EASY HAM AND CHEESE HASH BROWNS
1 tbsp butter
3/4 cup chopped cooked ham
1/2 cup diced onion
1/2 cup diced green bell pepper
1 tbsp chopped pimento
1 can (10 3/4-oz) condensed cheddar cheese soup
1/2 cup low-fat milk
1 tsp prepared mustard
4 cups frozen shredded or diced hash brown potatoes

In a medium skillet over medium heat, melt the butter. Add the ham, onion, bell pepper, and pimento to the skillet. Cook until the veggies are tender-crisp. In a small bowl, add the milk to the soup along with the mustard and stir until blended. Add the cheese mixture and the potatoes to the skillet. Heat the mixture to a boil; reduce the heat to low. Cover and simmer for ten minutes or until the potatoes are tender, stirring often.

Note: These potatoes make a great breakfast or brunch dish. They can also be used as a side dish with beef, chicken, etc.

QUICK,WHOLE WHEAT APPLE SPICE MUFFINS
2 cups whole-wheat pastry flour
1 tsp salt
3 tsp baking powder
2 eggs
1/3 cup honey
3/4 cup low-fat milk
1/2 cup melted salt-free butter
1 cup grated apple
1 tsp cinnamon
1/2 tsp ground ginger

Preheat oven to 400 degrees. Lightly grease 12 muffin cups; set aside.

In a small mixing bowl combine the flour, salt and baking powder; combine well; set aside.

In a medium mixing bowl, beat the eggs. Add the honey, milk, melted butter, grated apple, cinnamon and ginger, mixing well. Add the flour mixture to the egg mixture blending well. Pour the mixture into the prepared muffin cups and bake at 400 degrees for about 20 minutes or until a wooden toothpick inserted in the muffins center comes out clean.

BLOODY MARY MOCKTAIL
For the many folks out there who don't drink alcohol, this Mocktail is for you.

3 cups V8 vegetable juice
1 tsp prepared horseradish
1 tsp Worcestershire sauce
1/2 tsp hot pepper sauce
celery sticks with small leaves attached, if desired

Mix the V8 juice, horseradish, Worcestershire sauce, and hot pepper sauce together. Pour over ice to serve. Garnish by putting a celery stick in the glass, if desired.

Enjoy!

Got Mushrooms? Stuff Them and Soup Them

I have always found mushrooms to be an interesting sort of comfort food. Here are two delightful recipes, great for lunch or dinner, as a complement or even as the main attraction.

WILD MUSHROOM BISQUE

1 and 1/2 pounds portobello and cremini mushrooms

2 cups low salt chicken broth

1 potato, cubed

2 tablespoons olive oil

1 shallot, minced

1 leek, chopped

2 cloves garlic, minced

1/4 cup chopped parsley

1/4 cup cream

Pepper to taste

Trim the stems from the mushrooms and slice them up. Heat oil in a large skillet over high heat and add mushrooms. Cook, stirring frequently for about 2 minutes. When mushrooms are soft, reduce the heat to low and add the shallot, leek and garlic. Cook until vegetables are very soft about 20 minutes. Then turn the mixture into a medium saucepan and add the broth, potatoes and parsley. Bring to a boil, skim fat off surface and reduce heat. Add the cream and simmer for 30 minutes or longer. Then, using a blender or food processor, puree soup. Season to taste with the pepper.

ITALIAN STUFFED MUSHROOMS

12 medium to large mushrooms with stems removed, trimmed and saved

Olive oil for baking sheet

1/2 cup Italian flavored bread crumbs

2 Roma (Italian) tomatoes, chopped in small pieces

1/2 cup melted butter

Chop the mushroom stems very fine. Saute the tomatoes and mushroom stems in butter until tender. Then, add the flavored bread crumbs and quickly stir to coat the crumbs. Add more butter if you need to. Then, stuff each of the mushrooms caps with the stem-tomato mixture. Place mushrooms, stuffed side up on an oiled baking sheet and bake at 350-degrees until sizzling and tender. Top with grated Parmesean cheese.

Other Great Mushroom Stuffers:

Boursin cheese (a creamy soft cheese with herbs)

Goat cheese (also use the soft kind; available with herbs if you like)

Crab meat mixed with cream cheese and chives

Remove the stems entirely then stuff the caps with these mixtures. As above, bake in oven at 325-350 degrees on an oiled baking sheet until the mushrooms soften and the mixture heats and bubbles up. Be careful not to burn your stuffing.

CROCKPOT: Potato cheddar soup with ham

Makes 6 servings You will need: 2 pounds red skin potatoes (gold works too) 3/4 cups veggies (optional) 1 medium onion 3 cups chicken broth 1/2 teaspoon salt 1 cup half and half 1/4 teaspoon black pepper 2 cups shredded cheddar cheese (8 ounces) Place your peeled chopped potatoes, veggies, onion, broth and salt into the crockpot. Cover and cook on LOW for 6-7 hours and HIGH for 3-4 hours, until veggies and potatoes are tender. After the desired time turn your crockpot to HIGH, if it wasnt already. Now add the half and half. Cover and cook for 20 minutes. Turn off your crockpot. Remove the lid and pot if you can. Let stand for 5 minutes. Now add in your cheddar cheese and stir until melted. ENJOY! FTC: I purchased all these items myself. I am not being paid for this video by the companies mentioned nor am I affiliated with any of the companies mentioned.



http://www.youtube.com/watch?v=HNB86qI1Y5w&hl=en

Elegant Soup Recipes For Appealing Appetizers

Wholesome hearty soups make great lunches or supper recipes but when you want to impress your guests with a fancy appetizer, elegant soup recipes are the way to go. Soup comes in all different varieties and homemade soup boasts a fresh and natural flavor that you just cannot achieve with canned soup or soup from a packet. If you want to serve an elegant soup recipe to your guests, you have a lot of options.

First of all, you should decide whether you want to serve a hot soup or a chilled one. If you fancy making a chilled soup, you might like to make a fruit soup recipe, using cherries, strawberries or melon perhaps. With a hot soup, you might like to use beef, lamb, and chicken or even fish as your main flavor.

Whether you decide on a chilled soup recipe or a hot one, soup is a great appetizer because you can make it in advance. Chilled soups need to chill in the refrigerator for a few hours and most hot ones can be made in advance and warmed up when your guests are ready to eat. A lot of hot soups are actually nicer when you make them in advance then warm them back up.

Recipe for Roasted Bell Pepper Soup

This delightful soup recipe can be served either hot or cold. Serve it garnished with some homemade herb croutons and the orange color of this soup will immediately inspire your guests' appetites. The wonderful aroma and delicious taste will take care of the rest.

This tasty and easy soup recipe will serve six people as an appetizer. If you want to serve it chilled, make it four hours in advance and chill it well.

What you will need:

4 red bell peppers
3 cups chicken stock
1 teaspoon finely chopped fresh thyme
4 tablespoons olive oil
1 diced yellow onion
1/4 teaspoon red pepper flakes
1 finely chopped clove garlic
Handful homemade croutons, to garnish
1/4 cup finely chopped orange bell pepper, to garnish
Salt and black pepper, to taste

How to make it:

Cut the bell peppers in half and take out the seeds, stem and membranes. Preheat the oven to 425 degrees F. Rub half the oil over the base of a roasting pan and put the bell peppers cut side down in it. Roast them until the skin is blackening and starting to blister. This will take about 40 minutes.

Put the peppers in a bowl and cover it with a plate. Let them cool for 20 minutes. Add the rest of the olive oil to a pan and saute the onions for a few minutes over a moderate to high heat. Add the red pepper flakes, thyme and garlic and saute for a couple more minutes.

Add the stock and bring the soup to a simmer. Take the skin off the roasted peppers and discard it. Add the peppers to the stock and stir. Puree the soup in batches in a blender, and then return it to the pan.

Keep simmering it for 18 minutes or until it starts to thicken. Add salt and pepper to taste. Serve immediately, garnished with the croutons and finely chopped orange bell pepper. Alternatively, chill it in the refrigerator and serve cold with the chilled bell pepper pieces and warm croutons sprinkled on top.

NIGELLA LAWSON/NIGELLA'S CHRISTMAS KITCHEN

NIGELLA LAWSON/NIGELLA'S CHRISTMAS KITCHEN Food, Family, Friends, Festivities Food to Celebrate Life The Pleasures and Principles of Good Food Dealing with large numbers of hungry people, all capable of defying the laws of nature by being perpetually hungry, is a Christmas challenge. Entertaining in the run-up to Christmas can be anything from a coping with large groups of unannounced visitors to the pre-planned dinner parties that seem to crop up with undiminished enthusiasm in the weeks leading up to Christmas. Although the very idea of canapés seem to resonate 1970s they are always fallen upon with gratitude and there are some simple guides to getting them right. Salty combinations of prosciutto ham, creamy goats' cheese and figgy wraps are quick and simple to assemble, as are Nigella's Sweet and sticky ribs and irresistible Crabcakes. Saving the day is Nigella's hangover cure, a Cuban chorizo and black bean soup



http://www.youtube.com/watch?v=XbICVG-oUww&hl=en

Beef, Roots and Barley Soup

One of my all time favorites is beef barley soup. I don't eat beef often but sometimes I crave the flavor and I know the B-12 found in beef is good for me. Combining it with a variety of colorful root veggies produces the most wonderful sweet and savory + healthy lunch or dinner. In addition to its fiber, barley is also a good source of niacin a B vitamin that provides numerous protective actions against cardiovascular risk factors. Eating a serving of whole grains, such as barley, at least 6 times each week is a good idea, especially for postmenopausal women with high cholesterol, high blood pressure or other signs of cardiovascular disease (CVD).
If you prefer not to eat beef this soup would be great with lamb, chicken or turkey.

Ingredients

1 pound stew beef, cut into small cubes

3 teaspoons olive oil

1 Tablespoon or a bit more flour

1 cup small diced white onion

(1 cup small diced peeled parsnips

1 cup small diced golden beets

1 cup peeled carrot, small diced

½ cup celery small diced

6 - 8 white button or cremini mushrooms, cleaned and sliced

8 cups low sodium beef or chicken broth-cold or room temp

1 or 2 cubes of high quality beef base

1/2 cup pearl barley

water as needed

I sprig fresh thyme

1 teaspoon salt

1/4 teaspoon ground black pepper

Method

You can prepare this in a slow cooker if you have one. Just add everything to your cooker once you've browned the meat.

1. Heat a large skillet or pan-non-stick is easiest to clean-with 2 Tbls. olive oil.
Before adding the meat be sure that it is dry or you'll end up steaming the meat rather than browning it.

2. Add as much of the meat to the pan as will cover the bottom with no overlap of pieces. Again this will ensure that the meat browns and browning, or caramelizing, adds flavor.

3. Don't move the meat until one side is nicely browned. Then quickly add some salt and pepper and toss or stir the meat so it flips to another side. This does not have to be exact, just sauté the pieces til they are more or less all browned.

4. If you have meat left to do, sprinkle this batch with a bit of the flour, stir until the meat absorbs it, then remove meat to the pot you'll be cooking in.

5. Clean the pan with a paper towel, add the remaining oil, let it get hot and put in the last batch of meat. Repeat the above process.

6. Pour in the broth and barley. Stir well to move any pieces off the bottom.

7. Allow this to come to a boil, lower the heat, and simmer for 10 minutes.

8. At this point you can add the vegetables, thyme, beef base. Stir, turn up the heat, bring to a boil again, lower temp and simmer for 30-40 minutes.

9. Taste it after 30 minutes to see if the seasoning is right. If you want more salt, pepper or other dried herbs add them now.

Potato Leek Soup

Potato Leek Soup with Ham: 3 Leeks 1 cup light cream 4 cups of chicken broth (just enough to cover the amount of potatoes that was used) pinch of salt and pepper to taste 4 red potatos partially peeled 1 package of cubed Ham 1 tablespoon of diced Garlic 4-5 sprigs of chopped fresh Parsley 1-2 tablespoons of Extra virgin oil or Butter First- Wash everything. Then chop white bulb portion of Leek wash starin and set aside. partially peel red potatoes and cut into small pieces place in soup pot. second- place oil or butter or both into frying pan. Combine Garlic, parsley, chopped leeks, and ham. fry until leeks become semi-soft (do not brown them). in the soup pot with the potatoes add two containers of chicken broth or 4 cups. place on med to hi heat until the potatoes are soft. third- combine leek parsley mixture with potatoes in soup pot reduce to med to low heat add cream and let it sit for 15 minutes. (optional take out about 2 cups of soup place in blender or food processer then place back in soup). Fourth - Garnish with chopped Leek and enjoy with a piece of bread. :)



http://www.youtube.com/watch?v=2xxFIhA0-bA&hl=en

Split Pea Soup

I decided to make some split pea soup from a recipe I found on Cooks.com, on this nasty day. I also show you what it looks like out there. I am actually posting this several days after I recorded it because I had no time. Thank you for watching, hope you enjoy! Here is the recipe and nutrition information: 1 lb. Kielbasa (or polish sausage or ham) 1 lb. washed split peas 1 stalk celery 1 med. chopped onion 1 tbsp. minced parsley 1 tsp. basil 9 c. boiling water Salt and Pepper 4 chopped carrots 2 med. diced potatoes Cut sausage in half, place in kettle of boiling water with washed peas, celery, onion, parsley and basil, salt and pepper (I only add salt and pepper to individual servings - this is up to your tastes). Simmer 1 hour or until peas are tender. Add carrots and potatoes, cook another 30 minutes more or until vegetables are tender. If necessary, add more water, salt and pepper. Slice sausage and serve with soup. Nutrition Information (approx): Makes 8 - 1 cup servings 382 calories; 16g fat; 6g sat fat; 35mg cholesterol; 539mg sodium; 49g carbs; 17g fiber; 4g sugar; 22g protein.



http://www.youtube.com/watch?v=pNquXEwmG0M&hl=en

A Guide to Making Quick and Easy Dinner Recipes

If you are pressed for time, knowledge of how to make cheap easy dinner recipes becomes necessary. Here are recipes you can make without too much hassle.

Quick n Easy Chicken

Ingredients

1 lb chicken breast (sliced thin, boneless skinless)
1 tablespoon oil
2 tablespoons teriyaki sauce
1 garlic clove (minced)
1 package chicken flavor ramen noodle soup (3 ounces)
2 teaspoons grated ginger
1/4 cup water
One 1 lb bag frozen mixed vegetables

Instructions

Heat the oil in a frying pan at medium heat. When it gets hot, toss in the chicken. Keep stirring until the pink color is gone. Put in the veggies and the cover on. Cook for five minutes.

Cook the noodles (minus the seasoning packet) and drain it. Toss in the teriyaki sauce, seasoning packet and ginger in the water. Mix and pour over the veggies and chicken. Add the noodles and mix everything well.

A Simple Egg Salad Recipe

Ingredients

2 tablespoons prepared mustard (Dijon style)
1 tablespoon mayonnaise
1 teaspoon paprika
Salt and pepper
8 eggs
1/2 red onion (minced)
1 teaspoon dried dill weed

Instructions

Put the eggs in a saucepan. Pour cold water over it and bring to a boil. Cover it and remove from the heat. Allow the eggs to stand for 10 minutes. Remove the hot water.

Allow the eggs to cool. Now you can peel and cut them. Get a large bowl. Add the mayonnaise, egg, onion, dill, paprika, pepper and salt. Mix them with a fork. Serve the dish with a sandwich or lettuce.

Egg Salad II

Ingredients

1/2 cup mayonnaise
8 eggs
1 teaspoon ground black pepper
1/4 teaspoon paprika
2 tablespoons chopped pimento stuff green olives

Instructions

Put the eggs in the saucepan. Put cold water in it and bring to a boil. Put a lid on the saucepan and remove it from the heat. Allow the eggs to stand in hot water for 10 minutes. Remove from the hot water.

When it cools, peel and chop it. Get a bowl. Mix the mayonnaise, eggs, paprika and pepper. Mash it with a fork until it becomes smooth. Add the olives. Keep it in the fridge until serving time.

How to Bake a Potato

Step 1

Preheat the oven to 400 F. Clean the potatoes using a vegetable brush and warm water. Make three half an inch holes for every potato you will bake.

Step 2

Set the potatoes in the oven middle rack. Space them equally. Do not cover the potatoes in foil.

Step 3

Bake for 60 minutes or until the potatoes become soft. Small potatoes will need less time; larger ones may need more. Poke the potatoes with a fork after 40 minutes of baking to test the softness.

Step 4

When it is soft, take the potatoes out of the oven. Slice the potatoes lengthwise. Potatoes can be topped with salt or sour cream.

Even if you have little cooking knowledge, these recipes are easy to follow. This means you can make dinner without working a sweat.

Fish Chowder Recipe - An Easy French Soup

This is a great fish chowder recipe with a definite French influence. The broth is rich with cream, white wine, and just the right blend of herbs and spices. As for the fish, you can make it with cod or another fish, and the scallops are entirely optional.

Recipe Notes

One of the great things about fish chowder is that it makes wonderful use of frozen seafood. The soggy fish issue just does not come up if you are cooking it in a liquid. That means that this soup can be put together on the spur of the moment, making it a great quick dinner solution, even for weeknights.

If you are using frozen fish, you will need to defrost it slightly to be able to slice it. But do not worry about fully defrosting it before adding it to the chowder. It can defrost and cook in one easy step.

For quick cooking be sure to cut the vegetables in small pieces and do not be afraid to boil this fish chowder recipe before you add the fish. Once you have added the fish, it will cook quickly. You should remove the chowder from the heat as soon as the fish is done.

Fish Chowder Recipe - Soupe de poisson

1 onion
1 red pepper
2 carrots
3 potatoes
4 tomatoes
3 tablespoons olive oil
pinch of cayenne pepper powder
1 tablespoon mixed dried herbs (such as thyme, basil, or oregano)
1 teaspoon salt
1/2 teaspoon pepper
1 cup dry white wine
1 cup water
1 pound whitefish filets (cod works well)
1/2 pound scallops (optional)
1/3 cup heavy cream
1/4 cup parsley

Begin by preparing all the vegetables. Peel and chop the onion. Wash, dry and chop the red pepper. Peel and dice the carrots in 1/4 inch cubes. Scrub and dice the potatoes in 1/2 inch cubes. Wash and chop the tomatoes.

Place a heavy soup pot or Dutch oven on medium heat. Add the olive oil and heat for one minute. Stir in the chopped onion, chopped red pepper, and diced carrots. Cook on medium heat, stirring occasionally, for five minutes.

Stir in the cayenne pepper, herbs, salt and pepper. Pour in the wine and add the tomatoes. Bring the chowder to a boil and add the potatoes. Cover the pot with a lid and cook the potatoes at a low boil for 10 minutes.

Remove the lid and add 1 cup water (a little more if you wish). Boil uncovered just until the potatoes are tender, about five minutes.

Meanwhile, slice the fish into bite sized pieces. Once the potatoes are cooked through, add the fish (and scallops if you are using them) to the pot. Cook for five minutes or just until the fish is cooked through.

Stir in the heavy cream and parsley and remove from heat. Serve immediately.

Makes 6 servings.

Serving Suggestion

Try serving this hearty fish chowder recipe with garlic bread and you will not need to fix anything else. You can gently rewarm leftovers the next day and the chowder will be just as tasty.

French Bistro at Home - Stylish, Comfortable Entertaining

Bistros have traditionally featured small menus filled with simple, moderately priced dishes. Fresh ingredients and natural flavors with a gourmet flare highlight the food served, while an easy going yet fashionable atmosphere pervades.

The comfortable vibe that's made bistro dining so popular can be traced to the eateries' origins, when many were based out of the basement kitchens of Paris apartment buildings.

These original bistros served as gathering spots for local residents and extra income for building owners. A comfortable, relaxing and warm atmosphere came natural in the surroundings and this aesthetic still thrives today. The name bistro brings to mind an intriguing connotation of comfort and sophistication.

French style bistros are more popular than ever. But one certainly doesn't have to go to Paris to experience the flavors and ambience of bistros - in fact, it's not necessary to leave your own home.

Next time you are entertaining, why not host a gathering that's a wonderful nod to the history of the French bistro by creating a true French bistro experience at home!

Try these simple steps to create a hip and friendly bistro style.

Step one: Create the ambiance
- since the bistro experience is rooted in laid-back elegance, it's important to keep the décor simple and inviting. If possible scatter small tables throughout your dining area to mimic the street side seating of many Paris bistros. Garnish the tables with clear vases or glasses and fresh flowers. Keep the lighting dim and light candles to add to the inviting atmosphere.

Step two: Gather the essentials
- Authentic fromage (such as Ile de France brie, goat cheese and Cantorel Roquefort), classic red wines (like Pinot noir and Cabernet sauvignon), plenty of baguette and your favorite slow-cooked meat or seafood round out the basics of a true bistro menu.

Step three: Serve the courses
- Start things off simply by serving a cheese plate and wine. Move on to a French onion soup or light salad with blue cheese crumbles. For main courses, simple, classic dishes should be served.

Some excellent choices include cheese plates, croque monsieur sandwiches (ham and cheese) roasted chicken, salmon or pretty much any other classic, no nonsense dish that pairs well with fromage and is accented by your favorite wine.

Step four: Keep the conversation lively
- Bistros are all about informal chats and breezy story telling. Think of Parisians unwinding in bistros while sipping wine and laughing. The bistro vibe is fun and casual, so keep it simple and don't worry about time constraints - keep a couple extra bottles of wine on hand because meals at a true French bistro can last for many hours.

For the specific recipes, visit http://www.IledeFranceCheese.com

The Benefits of Using Homemade Soup Recipes

A hot bowl of homemade soup has to be one of the most inviting meals on a cold day. Combine it with a loaf of warm fresh bread, and you have a meal that is sure to please most anyone.

Delicious healthy soup recipes are easy to follow, and will produce surprising results with a minimal amount of effort. A pot of delicious homemade chicken noodle soup is as simple as adding some store bought chicken broth, fresh vegetables, cooked chicken meat, herbs, and spices together in a pot, and simmer on the stove for a couple of hours.

Combine that with a loaf of your favorite bread, warmed in the oven for a few minutes, and a simple dessert, and you have an inexpensive meal, that everyone is glad to come home to.

There are many other soups, such as beef vegetable soup, that can be made just as easy, simply by changing the broth, and using beef for meat instead of chicken.

Soup is a versatile meal that will please just about anyone. Kids love macaroni, and adding their favorite type to their soup is sure to please them. Adding macaroni to any healthy soup recipe is a great way to enhance the flavor of your soup, and make it go further for very little extra money.

Homemade soup also freezes well. If you make a large pot, you can freeze what is left for another simple meal, with practically no effort at all. This can be a real plus for a busy family on the go.

Delicious homemade soup can also take care of lunches for the working family. Soup can easily be put into a container for heating later at the job, or put hot into a thermos ready to eat. Combined with a sandwich, it's a comforting meal during a hard days work.

It's been suggested, but never proven that soup may actually be good for you when you are sick. I don't think anyone can deny though, that when you have a cold or the flu, nothing makes you feel better that a hot bowl of homemade chicken noodle soup.

For people that are vegetarians, there are plenty of vegetable soup recipes that will produce a delicious hot bowl of soup without using any meat.

Another advantage of adding healthy soup recipes to your regular list of meals, are the benefits of weight loss. Soup can be very good for losing weight when you control what goes into the pot. By using low sodium, low fat broth, and eliminating fatty meats, and excessive salt, you can make a delicious low calorie soup using a combination of vegetables, herbs, and spices.

Combine that with a salad, and you now have a delicious and filling low calorie meal.

Soup is a meal that offers many benefits, and making homemade soup extends these benefits by being able to control the ingredients and eliminate unnecessary chemicals, and excessive salt.

The facts are in. Soup is just a meal that makes people happy when they have some.

Tips For Flavorful Soups

You start all good soups out with a good soup stock. I recommend you use a homemade bone broth for your soup base - chicken, beef, lamb, and fish are all wonderful. Choose which to use based on the soup you'd like to make. If you're not sure, chicken stock is almost always a safe, flavorful bet.

Next you choose your meats. Lean, juicy meats are the best for soups. Again, you choose what you want based upon your recipe. Beef, veal, lamb, chicken, turkey, fish, and shellfish are all good candidates for a tasty soup. Tender, fresh meats make for a delightful soup, but you can also use tougher cuts of meat for hearty stews. Get fresh meat regardless of the tenderness - a stale meat can ruin your soup (and possibly your health!)

Soups call for mingling of all flavors, and you don't particularly want one to overcome the other. However, there are stews that are strongly flavored, such a beef stew featuring balsamic vinegar. These are fine, and use your judgement and decide how your family likes the meal.

I don't want you to get the impression that soups are complicated. They're actually not. In fact, soups are usually really easy. Some may require a little more effort - but if you have a good soup stock and high-quality ingredients, your soup is probably going to taste good!

The beauty of a soup is that you often just throw the ingredients in a pot and let it simmer for a few hours, then enjoy a rich, flavorful dish. If you use homemade soup stocks it's not only tasty, it's healing. Homemade chicken soup really does help heal the body.

To get the best flavor from your soup plan a few hours for it to cook and keep it at a gentle simmer. You don't want to boil it to death. You can cook your soup with or without a lid. Many chefs swear that soups should be cooked in a pot with a lid. I haven't noticed much difference and my family doesn't complain much. I like using soup recipes. They generally remove all uncertainty with making a good soup - they outline completely what will make the soup tasty! Just follow your recipe. Add the meats and veggies it calls for.

If it calls for water to start with you can usually use a broth. In fact, I always use broth in a soup that calls for water unless you're adding a bone to the soup (such as a ham bone or beef bones). Using a broth will give you a more flavorful soup. Some recipes, like those for beet soups, will state not to use broth. In that case, follow the recipe.

Add any herbs, spices, and flavored oils and vinegars the recipe calls for. If you're new to cooking and new to soups, measure out just what the recipe describes. After you've been making the soup for awhile you can get more adventurous. You'll find you get a feel for how much of "this or that" to add to your soup to give it the best flavor.

Some soups call for ingredients to be added just before serving. Lemon or lime juice is one ingredient often added just before serving a bean soup. Even if you feel unsure about the taste I recommend you give it a try - these ingredients often add a delicious taste to the soup. They give it more character and flavor. Pay attention to the serving instructions - some soups should be served with garnishes such as cream or cheese. With a little practice you'll soon become good at putting together a quick soup. Soups are easy, filling, and tasty ways to please your family on cold days!

Naughty Halfdan is bistro soup again

Sådan har vi altså ikke lært ham at spise!



http://www.youtube.com/watch?v=sbIfmG1RtnQ&hl=en

Split Pea Soup Recipe : Searing Ham for Split Pea Soup

Soup is always the perfect recipe for a cold, winter day. Ham is an important ingredient for split pea soup, so learn how to sear ham in this free recipe video. Expert: Richard Buccola Bio: Richard Buccola is an entrepreneur and investor. He is also the owner of several popular food & spirits establishments in Queens, NY, including the former PJ's Bar & Grill, and The Ivy Room. Filmmaker: Buccola Richard



http://www.youtube.com/watch?v=mc2-8UuR7lo&hl=en

Kelli's 15 Bean Soup! (2/2)

Took a little break from sunning myself to do the last step! Putting the cooked ham into the beans! Yum! This is the best soup! You have GOT to make this! Kellis Sexy 15 Bean Soup 20 oz (1lb 4 oz) Hursts HamBeens Brand 15 Bean Mix 2 Q Chicken Broth 2 Ham Hocks (smoked) 2 lb Ham (cooked) (cubed) 2 White Onions (chopped) 1 14.5 oz can Diced Tomatoes 1-3 T Chili Powder 1T Garlic Powder 1 Head Garlic (about 9 cloves) 1-3 T Salt (to taste) 1 t Pepper 2 T Paprika 1 Lemon (juiced) Cooked Rice Soak Beans overnight in filtered water. Drain. Place in Dutch Oven or other 7-8 qt pot. Add all the ingredients above, except for the cooked ham. Bring to a boil and set to simmer. Beans may take up to 1 ½ hours to cook. When beans are done, add the cubed ham. Bring to a boil and then remove from heat. Serve over cooked rice. MMMMMMMMMMMMMMMM!!!!!! Kelli Coffee



http://www.youtube.com/watch?v=VbWnVGRdRb4&hl=en

White Bean Soup Recipe With Ham Hocks : Preparing Pan to Make Cornbread

Learn how to prepare a pan to make cornbread for a ham hocks and white bean soup recipe in this free Southern food cooking video. Expert: David Postada Bio: David Postada is Chef and owner of the Big Easy Catering company in Santa Barbara, California. Filmmaker: Diana Bacon



http://www.youtube.com/watch?v=FCIy95bC6Lo&hl=en

Pea Soup w/Ham - My Way 2/2

I try my hand at some Pea Soup. PG



http://www.youtube.com/watch?v=Ho03reIIPEE&hl=en

Healthy Recipe - Chili Bean Ginger Barley Miso Soup Recipe

Go to www.thenaturalguide.com to download and print this delicious, nutritious vegetarian health food recipe. Produced by Larry Cook. To learn how to eat a health rejuvenating, organic, whole foods diet, read The Beginner's Guide to Natural Living.



http://www.youtube.com/watch?v=Xqr_amrgAjw&hl=en

CornBread for Dummies 101

the easy corn bread recipe for those who love it and want to make it pdq



http://www.youtube.com/watch?v=A62QKDXzGek&hl=en

Sweet Potato & Speck Soup

Delicious an simple home made soup.



http://www.youtube.com/watch?v=FN8mGd9dWqE&hl=en

A Week of Super Quick (and Healthy!) Meals

I live in a complicated household - food-wise I mean. We have people who are lactose intolerant, others who can't eat wheat and others who are vegetarian. It can be a struggle to put together a dinner that everyone can survive let alone enjoy!

Most of us have some dietary issues in our families - even if it's just a "picky" eater. But there are a few tricks that can help simplify things.

o Have a plan:
Taking just a couple minutes to plan things out can save you hours. For example, let's say you make a spiral ham one night. Take it out of the package and heat it up. Serve it with a pre-bagged salad and some bread and dinner is done. The next night, you can make sandwiches with leftovers. And the next night, cook up a pot of ham and pea soup. That's three dinners with about 20 minutes of active prep time.

o Prepare ahead:
What do you use a lot of in your meals? For us, we use tons of onions, garlic, carrots and peppers. At the beginning of each week, we chop up enough of each for the week. If you have a food processor it makes quick work of the chopping and slicing. In about 10 minutes you have enough veggies cut up for the week. Toss the veggies into stir-fries, soups, stews, salads and casseroles.

o Do double duty:
Make twice the amount and freeze one batch to use when you're too busy to cook.

o Keep it simple:
Dinner doesn't have to be a gourmet adventure. It can be enjoyable to create a magnificent feast when you have time but a salad, sandwich or simple soup works too.

o Think variations on a theme:
Come up with about 10 meals that you enjoy making that are quick and easy. Then think variations on that theme to come up with a lot of different meals. By changing one ingredient or one spice in a soup, you can create an entirely different meal. If you served the same sandwich night after night it would be boring, but by changing up the types of bread and meats you get a completely different experience.

Here's a sample menu from our house:

Mondays - sandwich night. Bread, mayo, mustard, ham, turkey, cheese, peanut butter, jelly and chips.

Tuesdays - salad night. A tub of lettuce, bite sized tomatoes, salad dressings and left-over deli meats from the night before. Meat always goes on the side for the resident vegetarian.

Wednesdays -soup night...or chili or stew. Remember those veggies I cut up at the beginning of the week? Three handfuls of those and some spices and we're all set.

Thursdays - breakfast for dinner. Eggs, toast, bacon, ham, cereal, pancakes....

Fridays - Left-over night.

Saturdays - delicious experiment day. This is when we try out new recipes. If it tastes good we celebrate. If not, we order pizza.

Sunday - grazing day. Keep healthy foods around and let the family pick all day.

Meals don't need to be complicated to be good. In fact, the simplest meals are often the best. A little preparation and planning and you're all set. Bon apetit!

Yankee Doodles: Diary 3 - Lancashire Day

This is hands down the most difficult time of year to be away from family and friends in the US. Last Thursday was Thanksgiving - an American holiday where families sit at the dining room table expressing general gratitude; but mainly an excuse to get together and chow down on a smorgasbord usually consisting of a 20lb turkey, stuffing, cranberry sauce, sweet potatoes, pumpkin pie and all sorts of other yummy morsels. Coincidentally, Friday was Lancashire Day; this gave me a chance to embrace a new tradition although, after asking around, it seems many Lancastrians are unaware of its existence. It commemorates the day in 1295 when, during the reign of King Edward I, Lancashire sent its first representatives to Parliament to attend what later became known as The Model Parliament. Lancashire Day is meant to celebrate the county, its people and culture. Which is why I was shocked and somewhat humbled to be invited to propose a toast to the County Palatine of Lancashire at Preston Masonic Hall. Needless to say, I was shaking in my boots; I kept picturing an evening full of dirty looks, overhearing whispers of, "Why is SHE here?" and sitting in a corner being Yankee-no-mates. The Preston town crier opened the event with his handbell and shouts of 'Oyez!'; followed by a lip-smacking Lancashire meal including pea and ham soup, traditional Lancashire hotpot, cheese and onion pie, and a dessert of ice cream. Afterwards, we took part in a Lancashire quiz, for which I knew ...



http://www.youtube.com/watch?v=ej5EngoLr4E&hl=en

Creamy Asparagus and Garlic Soup

Fresh asparagus in chicken stock seasoned with pepper, garlic, and minced onion. Pureed until creamy, this soup is great served as an appetizer to a gourmet meal, or with a simple salad and garlic toast. For a real treat, roast the asparagus in the oven at 400 F, for 15-20 minutes, or until tender and the natural sugars begin to caramelize on the asparagus. Add the asparagus to the soup as the recipe directs.

Cooks Notes:
Substitute real minced garlic and onion, for the dried versions. Sauté fresh garlic and onion in a small skillet with some olive oil until the onion is translucent and tender. Wonderful the next day, reheat this soup gently to avoid burning the soup on the bottom of the stockpot.

If desired, substitute a milk with less fat for the whole milk and add 1 more tablespoon of all-purpose flour to help thicken the soup.

Creamy Asparagus and Garlic Soup

Ingredients:
1 pound Fresh Asparagus, woody ends trimmed, cut into 1-inch lengths
2 tablespoons Unsalted Butter
2 tablespoons All-Purpose Flour
2 (16 ounces each) cans Chicken Broth
1/2 cup Whole Milk
Coarse Salt, to taste
Fresh Ground Black Pepper, to taste
1 tablespoon Garlic Powder
1 tablespoon Minced Dried Onion

Preparation:

1. Add asparagus, chicken broth, butter and flour to large stockpot. Stir to combine.
2. Stir in salt, pepper, garlic powder and minced dried onions.
3. Turn heat to medium-high and cook 30 minutes.
4. Remove soup from heat.
5. Puree soup in small batches in blender. Transfer batches to large bowl.
6. Reduce heat to low.
7. Return soup to clean stockpot.
8. Add milk to soup.
9. Simmer 15 minutes.
10. Serve hot.

Bowling For Soup - High School Never Ends (Remake)

Made this on my BTEC National media course turned out pretty well :) Created by: Richard Lesslie Corey Thacker Keyleigh Norman Tom Brady Main two Singers: Richard "10 minutes late" Lesslie Corey "Pure mashed" Thacker Special thanks: (In order of appearance) "The three dudes at the back who threw paper and high fived" "The stuck up chicks" Bully: Jordan "the zombie werewolf!" "Girls who seem mightily unimpressed" Bald man: Dave "Techi man" Guys playing Cards: Matthew "Marathon Man" Sharp Daniel "El Huss Huss" Hodds The others playing cards! (y) Computer Club: Gavin "Half Quiff" Bedford Gavin "Half Quiff" Bedfords computer club friend The quick mug Shots: Dave "The Janitor" Keyleigh "4 foot 4 of pure venom" Norman Ian "KAAAAAY" Diaz Polly.... "The fellow West Ham fan!" I know it's something Spanish.... 'Alonso'? James "Athletic!" Peasgood Emily "Girl i did drama with!" Henwood Daniel "Beard" England Jordan "The Zombie Werewolf Man" "HELEN" (Thanks to the rest tell me your names and I'll add it...=)) "First girl that jumped out" "Two girls that jumped out and made me jump somewhat" Popular Kids: Loud boys in common room. Jessica: "SARAH" Marry Kate: "HELEN" Katie: Sophie "From the Dollies!" Reddy" Tom: Kevin "Don't really know you well enough to put in a characteristic/quote here!" =) Guy getting stroked: Kevin's mate/victim Builder: did you see him?! Driving away: Sheila "Fancy a polo" Gillie Reece Witherspoon: Keyleigh "4 foot 4 of pure venom" Norman/Higgins Bill Gates ...



http://www.youtube.com/watch?v=blR0TageYrI&hl=en

Recession Recipes - Sloppy Cheeseburgers

Hi,

I raised 4 kids and I have 8 grandchildren. During the time our kids were at home, we only had one income for a couple of years and I had to come up with cheap and tasty recipes to feed 4 guys and 2 girls. I am going to share these recipes with you. Some will be cheaper than others, but overall they shouldn't cost a fortune to fix.

I was taught to cook in the country by my grandmother. She used pinches of this and dabs of that. I will try to keep those terms to a minimum. I also had a diabetic Father and a Mother that had heart issues, so I don't use a lot of spices, feel free to spice up any recipe with your own special blend.

Sloppy Cheeseburgers

You will need the following ingredients.
Hamburger
Chunk of cheese that melts smoothly
onions (optional)
Pepper - to taste
Milk

Depending on how many you are going to feed with this recipe depends on the amounts used. For 6 people I recommend at least a pound and half of hamburger and about 3 inch slice thick of your cheese. Milk will be used to smooth out the cheese. (1/8 cup or so)

Fry the hamburger up like you would to sprinkle on pizza. Add onions when cooking- putting in amount to taste. Drain away the grease that is left. Put the hamburger back into the skillet and turn it to med low. Cut the chunk of cheese in slices, somewhat thin. Add the cheese to the skillet. Pepper to taste. Stir. Slowly add milk a little at a time until you get the thickness you would like as the cheese melts. If it starts to stick, lower heat. Once the cheese is all melted. Dish up on bread or buns.

This recipe has been used many ways since I have started giving it out from use with taco sauce, (on taco's) as a dip (more milk added for less thickness) to many other recipes I probably don't even know about.

For kids, it is great with tator tots and a veggie.

Jeroen gooit Cup A Soup weg (Episode 5)

Jeroen koopt een Cup-a-Soup en gooit hem, vol, weer weg. Starring: Jeroen Nab Camera: Bart van der Ham Muziek: Nikola Pozderovic © Copyright 2008 Jeroen N. (Ronald McDonald Foundation) Nikola P. Yunus U. Max Z. Bart vd H.



http://www.youtube.com/watch?v=7AZ9Ldk8-5s&hl=en