Jimmys New Bike

So what do you want to do today? I don't know, lets see what our neighbor Jimmy is up to.



http://www.youtube.com/watch?v=DzjDad3_M5Q&hl=en

Beer And Food Pairing: Indian Brown Ale And Gumbo

Winter is definitely here and with it the colder temperatures. I've always found one of the best ways to cut the chill is to make a nice hearty soup or stew. One of our favorites is Gumbo, which is a Cajun/Creole inspired soup that uses roux(flour and fat) for the major flavoring component. It is usually a little spicy and contains some kind of meat or sausage. I decided to make the Gumbo with some leftover ham and smoked turkey legs. For the beer, a nice Brown Ale should pair up great. So I decided to try the Dogfish Head Indian Brown Ale with the Gumbo



http://www.youtube.com/watch?v=w8mwzf2oGeg&hl=en

Easy Hungarian Recipes : Meat Options For Hungarian Recipes

Get to know different kinds of meat to use for various Hungarian recipes; learn more about traditional Hungarian food in the free cooking video. Expert: Odon Hankusz Bio: Odon Hankusz is a chef and expert in European cuisine based in Budapest. Filmmaker: Paul (Leopold) Volniansky



http://www.youtube.com/watch?v=HgPZI0XU8UQ&hl=en

2 Holiday Appetizers With Broccoli Soup

When you love to make, eat and serve broccoli dishes. You might want to consider making some easy to make appetizers to serve during the holidays. Whether you are planning a large social event or a holiday family get together, you want to serve your guests the very best. You also want to make a beautiful and mouthwatering impression while serving different types of holiday recipes such as holiday appetizers.

Easy Party Appetizers for Your Next Holiday Party

You can make some easy party appetizers for your next holiday party by following some of our recipes. Many of them are made from just a few ingredients, while others may include more than a few. However, they are easy to make and they make for an easy cleanup, which is essential when you want to make an impression with the recipes your serve as well as the ability to get out of the kitchen and enjoy the party with your guests.

Make Hot Appetizers or Make a Cold Appetizer Recipe

Whether you prefer to make and serve hot appetizers or make a cold appetizer recipe to serve at your next special event, if you love broccoli you might want to consider making a mushroom broccoli soup or a marinated broccoli dip. If you want, you can even make both. Imagine the holiday fun you and your family, friends and guests can have while you spend time together making holiday memories this year. Try either or both of these delicious recipes at your next holiday party.

Recipe for Mushroom Broccoli Soup Appetizer

What You Need

1 ½ cups fresh chopped broccoli
2 cans cream of mushroom soup
2 ½ soup cans full of milk
4 Tablespoons butter or margarine
½ teaspoons tarragon
Salt and pepper to taste

How to Make It

Cook the chopped broccoli by grilling, boiling, stir-fry, or steaming it until done and then drain.

Using a large saucepan on a medium high heat setting, you will add the mushroom soup, milk, butter or margarine, tarragon, salt and pepper to taste. Stir well to combine.

Add the cooked chopped broccoli to this soup mixture and heat for about 18 to 20 minutes until the soup is hot.

Recipe for Marinated Broccoli Appetizer Dip

What You Need

1 cup cider vinegar
1 ½ vegetable oil
1 Tablespoon sugar
1 Tablespoon dill weed
1 teaspoon garlic salt
Salt and pepper to taste
1 package raw diced broccoli

How to Make It

Using a medium size mixing bowl, add the vinegar, oil, dill weed, garlic salt, salt and pepper to taste and stir well until thoroughly combined. Stir in the diced broccoli to the marinade mix and place in the refrigerator overnight. Stir occasionally while marinating in the refrigerator to help cover broccoli and with the blending of flavors to the dish.

Drain before serving with a vegetable platter with such vegetables as carrots, cucumbers, cauliflower, mushrooms, zucchini, eggplant, cherry tomatoes and more.

Healthy Recipes - Low Sodium Chicken Soup

Would you say there are 10,000 different chicken soup recipes out there? Maybe more?  I always thought my mom made the best chicken soup, but little did I know she made the deadliest chicken soup. It tasted great, but it was killing me as a young boy- and now I know to shy away from it because of my experience in creating healthy recipes and living a life of making healthy food choices.

Mom's soup was made with chicken broth that amounted to nearly 9,000mg of sodium (for an entire pot). My healthy recommendation comes in at about 2,000mg (for the entire pot)!  Keep in mind, that's just the broth. You can get into serious trouble by adding high-sodium, high-fat ingredients to that broth. Not with my recommendation! Let's have a look:

Heart Healthy Mexican Chicken Soup:

First, use NO SODIUM chicken broth, mixed with broth that is REDUCED SODIUM- you will never tell the difference, and you are saving thousands of mg of sodium. I work off the 3 to 1 ratio (3 no sodium for 1 reduced sodium). Here's the remainder of ingredients:

Avocado (3)

Tomato (chopped)

White Onion (sliced)

Fresh Cilantro (chopped)

Chicken Breast (3 small, lean or extra lean)

Chipotle Pepper (canned, use 3-5 per pot of soup)

Cooking Instructions:  Fill the pot with your broth, cooking it at med-low.  Add the tomato, onion, chipotle pepper, chopped cilantro and avocado and allow to cook for 20 minutes. Be sure to use the chipotle sauce as well. Meanwhile, boil the chicken breasts in a different pot - keeping the fat run-off and high-sodium broth clear from your low-sodium masterpiece!  Once they finish boiling, shave the meat and add to your soup. Cook for additional 15 minutes... and get ready for a great soup, very low in sodium and very tasty!

The Forgotten Secret For Great Soup Recipes

Do you use soup recipes to make soup? Have you ever followed a recipe to the 'Letter' only to have your 'masterpiece' turn out just so-so or worst unpalatable and a complete disappointment? I'll bet you have.

It's happened to the best of us at one time or another. Often the reason can be traced back to a misread causing 'too much of this' or 'not enough of that', but there is one part of soup recipes which is so very important and just about everyone takes it for granted and never gives it a second thought.

I am talking about the water you use in the recipe. To make good soup you need pure, fresh clean water. And you might think 'Ok now that's a stretch!!'But let me ask you this would ever consider using the water from the ditch out by the street? NO! Why not it's water! Ah-it's not good enough for you soup recipes. So the water you use is a concern! And it of course will make all the difference in taste, aroma and quality of soup you make.

I discovered the value of fresh pure filtered water as an ingredient for soup quite by accident many years ago. A friend of mine - a Jamaican immigrant - had purchased an old rundown restaurant in the neighborhood. It was doing poorly at the time (so everyone thought he was crazy). But he saw something there the rest of us missed.

Trevor went to work fixing up the old place. He got the parking lot repaved - a fresh coat of paint on everything. Installed new fixtures where needed and went with a 1950s motif.

Then his marketing genius kicked in he began sponsoring local kid's sports teams and provided a free hot dog and soda at the restaurant as an after-game snack for all the kids. This of course brought the parents in, who would have otherwise never have visited.

Folks came in with their children and were struck at how nice the place looked. They wound up ordering the soup special for lunch and were pleasantly surprised. Just about everyone commented on how great the place looked and how amazing the soup was. People even commented on how good the tea and coffee were.

Trevor had turned the place into a going concern and soon it was insanely busy all the time.

So I asked Trevor "What's your secret?" He gave me a big Jamaican smile and said "I had a water filter system installed as soon as I bought the place, man."

That's the secret?! The ingredient is water!

He nodded, he was a very good cook and he knew that you had to start with the best and freshest ingredients including the best water to produce the best results.

Oh it might sound ludicrous, but if you filter your tap water and use that to make your soups, sauces and gravies you will have improved results no question. The vast majority of tap water comes with chlorine added to it. Remove the chlorine and improve the taste. This also holds true of tea and coffee.

Filtered water--tap water that has been cleansed of chlorine and other taste destroying contaminants really does improve your overall cooking. By eliminating chlorine and other contaminants right at your kitchen tap makes it so much easier than hauling big jugs of bottled water (for which there are no government standards-other than they must be at least equal to tap water) obviously no benefit there!

Don't fooled by these free standing pitcher units either. They will only remove up to 75% of the chlorine. Would you eat a sandwich that had 75% of the dirt removed? You want all the chlorine removed or at least brought down to undetectable levels and that takes a high quality counter top water filter system.

Install a high quality counter top water filter system and you will feel so much better serving this soup to your family and friends.

Chicken and Noodle Soup is Easy to Make

It's really not that difficult to make great tasting Chicken and Noodle Soup. Really! With the convenience of using a supermarket roasted chicken, you can get incredible flavor without starting from scratch. When I started testing recipes, I looked through all my conventional cookbooks, gourmet cookbooks, online, etc. All the recipes I found seemed to lack the flavor I was looking for - you know, that great 'chickeny' depth of homemade chicken soup? So, I started looking in those cookbooks from churches and women's organizations.

Although I didn't find the exact recipe there, I did have some thoughts that led to my current method. I use a noodle recipe from a very sweet lady who goes to my church, Delores Koster. Her soup recipe is in the St. Francis Xavier, Carbondale, Illinois Cookbook.

The struggle I was having lied in making the stock/broth/base for the soup. That's when I decided there had to be a better, easier, faster way to get the flavor I wanted without waiting for a whoe chicken, vegetables and some seasonings to figure out how to marry together appropriately.

One night after my daughter's basketball game, we stopped to get a rotisserie chicken and the grocery store for dinner. My family only likes the white meat, so we have part of the chicken left over. Rather than tossing it, because no one liked the dark meat, I froze the whole thing until I could figure out how to use up the remaining chicken.

My son had been asking for homemade chicken and noodles, and that's when I decided to give it a try. I added what was left of the rotisserie chicken into water with some vegetables and spices to make the base for the soup. After a couple of hours of simmering on the stove - and it smelled great - I strained the mixture and boned what was left of the chicken. Ironically, my kids don't really like a lot of chicken in their soup, so this idea works out great for us. And, for some reason, they eat the dark meat in this soup.

I add the noodles and let it simmer for at least an hour or two. Usually, I have towater prior to adding the noodles. The result is really good. It has become one of those meals that everyone looks forward to, and the kids always ask for when they don't feel well. I guess that's the true test of chicken soup, right? I hope you enjoy it, too!

By the way, feel free to add new carrots or whatever other kind of vegetables you would like to this soup. My kids prefer to have a bowl of steamed broccolli and cauliflower that they can dip in the broth, so I don't add anything but noodles to the strained broth for us.

Chicken Noodle Soup

1 Grocery Store Rotisserie Chicken - or the remaining part of one. (If you like a lot of chicken in your soup, you may want to add a chicken breast or two if not using a whole chicken)
1 Medium Onion, quartered
2 Stalks Celery, cut into 2 inch pieces
5 whole Peppercorns
1 T. Poultry Seasoning
1 T. Sea Salt
Water

In a Dutch Oven, or large soup pot. Add all of the above ingredients except water. Pour enough water over to cover ingredients by 1 inch. Bring to a boil, then turn down to a simmer and leave uncovered for at least 1 hour, but preferably 2. I like to start this first thing in the morning to have for lunch, or at noon for an early dinner.

With a slotted spook, or spider, strain chicken, bones, and vegetables out of pot. Put pot back on burner, and add about 3 cups of water. Bone chicken, reserving meat for the soup. If you would like to add vegetables, especially carrots, do so now. If adding peas, you can wait until the last 10 minutes of total cooking time.

Noodles

1 egg
3 egg yolks
Cold water
2 C. Flour
2 t. Salt

In a medium mixing bowl, add all eggs. Whisk until light. Add 3 tablespoons of cold water and salt and whisk until well blended. Add flour and mix with a fork until you can gather it up in your hands and form a ball. Depending on the weather, I've had to ad a bit more water to bring it together; but, be careful not to add to much and make it sticky.

Let the dough sit for about 5 minutes. This is important because it allows the dough to be rolled out much easier, and less like elastic. Flour the area where you will roll out the dough.

Roll out the dough into a large circle. I get it as thin as I can, about 1/8 inch, although some people like their noodles thicker. If you prefer them thick, you will need to add for time for cooking to make them tender.

Using a pizza cutter, cut the dough into noodles the desired width and length you prefer. Put the noodles into the simmering broth and continue to simmer for at least 1/2 hour, but they are more tender if you have the time to let them simmer for an hour. You can add the chicken about the last 15 minutes. Taste for seasoning, because I usually need to add at least another teaspoon of salt at this point.

Betty's Crusty, Flavorful Ham and Cheese Panini Recipe

In this video, Betty demonstrates how to make her crusty and flavorful Ham and Cheese Panini recipe. This sandwich is favored by far over the standard grilled ham and cheese sandwich at Betty's household! Ingredients: 7 oz. loaf French bread (I used half of a 14 oz. twin loaf from the deli section of my supermarket.) 1 tablespoon butter, softened 2 slices Swiss cheese (deli-style) 1 roma tomato, sliced thin 1/2 pound honey ham, shaved (I bought mine in the deli section of the supermarket.) 2 tablespoons submarine oil and vinegar dressing with spices 2 slices provolone cheese extra virgin olive oil, as needed for grilling on stovetop Slice a 7 oz. loaf of French bread horizontally into two equal pieces. Then cut it into two equal parts to serve as 2 whole individual panini buns. Spread the cut sides of one bun with softened butter, and brown them in a skillet on the cooktop. For the other bun spread 2 tablespoons of submarine dressing on the cut sides. Now start assembling the two paninis. On the panini that has been browned, place 1 slice of Swiss cheese on one cut, browned half. Place 3 slices of tomato on top of the cheese. Now, place 1/4 pound shaved honey ham on top of the tomatoes. Put three more tomato slices on top of the ham, and place 1 more slice of Swiss cheese on top of the tomatoes. Complete the panini, by taking the other unused, browned half and capping off the half that has the panini filling. Set aside while you prepare a second type of ham and cheese ...



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

Between the Lions: What's Cooking? - Hot Chop Drop Soup

Those lovable "Between the Lions" chefs, Theo and Cleo, are back with another highly unusual (but phonically correct!) kitchen masterpiece. This time they're cooking up some "Hot Chop Cheese Drop Soup in a Pot," a dish that makes up in "short o" and "ch" sounds for what it lacks in culinary appeal!



http://www.youtube.com/watch?v=d-fjJBdXR0E&hl=en

Good Eats S8E18P1: Sprung A Leek

Host Alton Brown ponders the leek, the lesser-known member of the Allium family which it turns, can do anything its siblings can do, only better. Don't believe it? Try these onion rings. Recipes featured in this episode: Grilled Braised Leeks, Leek Rings, and Vichyssoise (Leek Potato Soup).



http://www.youtube.com/watch?v=u75Vl_9RIUs&hl=en

1174 Cooking with Loving Hut Milpitas International House Special Soup

http://www.youtube.com/watch?v=sojqdqR93Hs&hl=en

Authentic Lotus Root With Spareribs Soup Recipe

Lotus is a kind of plant which root is planted in the soil of the pond or river bottom, while the leaves float on top of the water surface. The flower grows on a thick and long stem, and it is normally rising several inches above the water. Most of the parts on lotus plant are editable. For example, the flowers are used for garnish, large leaves are used to wrap food, roots are used to as vegetables to make soup or stir fry and seeds are used to make paste.

Below is the recipe for a traditional Chinese soup which is cooked using lotus root, spareribs and red dates.

Ingredients:

- 1/2 lb spareribs
- 1/2 lb lotus root (you can get from Asian store)
- 10 red dates
- 5-6 whole white pepper, crushed
- 6 cups water
- Salt to taste

Method:

1. Wash and cut the spareribs into pieces, set them aside
2. Peel and cut the lotus root into thin slices. If you buy the "ready cut" lotus root, you can skip this step
3. Wash and slice the red dates. Don't cut it into half, just slightly slice it
4. Put in water, spareribs, lotus root, red dates, and crushed pepper into a crockpot.
5. Cook until the spareribs are soft
6. Add in salt to taste

You can cook this soup using crockpot or pot. Boil the soup for 6-7 hours under low heat if you are using crockpot, and boil it for 1-2 hours over medium heat if using conventional pot.

You can get more soup recipes from Chinese Soup Recipes Site. All the soup recipes inside the page are suitable for crockpot cooking.

Recipe For Stretching the Dollar Soup

I've gotten into the habit of looking through my refrigerator to see what's growing in there before I go to the grocery store. I take it all out, reorganize the foods that can stay, and then go do my shopping. After I get home with my bags full of groceries, and put them all away, I then make dinner from what was near distinction.

Today I found half a head of cauliflower just beginning to show tinges of brown, two limp carrots, a still perky celery stalk, a couple of budding potatoes and a leek. Not one to ever toss out leftovers or foods that are borderline, I decided to create one of my dollar stretching and wildly creative soups.

I had some chicken bouillon cubes, about two cups of milk that was getting iffy, and a package of powdered Knorr leek soup that I got on sale for a dollar and figured I'd find a use for some day. The point is... I made enough soup for two full dinners for four people for under two dollars (considering that most of the ingredients would have been thrown away if I didn't make the soup!).

The best part about this whole thing is that I could interchange or do without any one of the ingredients, or substitute another thing for it easily. Examples:

o raw cauliflower- try frozen, leftover from a previous dinner, or even substitute broccoli
o carrots and celery-totally optional
o leek- substitute onions, green onions, shallots, or chives
o potatoes- I add them for natural thickening, instead of using flour...but you can make a roux by frying equal parts of butter and flour, and use that instead
o bouillon cubes-you can use canned or cartoned chicken broth, homemade chicken broth, powdered bouillon, or vegetable broth/ bouillon if you are vegetarian
o dried leek soup mix-you can use any creamed soup or none. I used it because it helped to thicken the soup without having to add flour of my own, and it also seasons the soup nicely.
o Milk- you can use water or more chicken broth instead, soy milk, or rice milk

To make the soup, chop everything raw up small and just barely cover with water. Add salt and pepper to taste, a pat of butter and your bouillon cubes or substitute. If you are using chicken broth do not use the water at all. Cook covered until veggies are tender, then scoop out half (or all if you don't like chunks in your soups), and blend in the blender. Add it back to the pot, add your leek soup mix and stir until it comes to a boil. Turn it off and let it sit for a while. If it is too thick, add a bit of milk or water and stir well.

With this simple soup, you have saved money for other necessities or toward a goal (like redecorating), given your family a healthful, easy to prepare meal (especially good if you are a working mom), and have also done something "green" by not wasting a resource. Let me know how you like it!

Serious Business Band - I Go Ham

Serious Business 10-15-10 @ Music Junkies www.sendspace.com LIKE COMMENT & SUBSCRIBE



http://www.youtube.com/watch?v=jGUDxOn7N7I&hl=en

The After Party: Pilot Episode | Part 2 of 3 | Skewering POP CULTURE for the HAM Channel

The After Party skewers pop culture, YouTube and whatever we hear in the news or find on the internet. This pilot episode features our pop culture pundits, who will act as your tour guides through hilarity and give you a college student's perspective on life. We tackle Michael Phelps, CNN, Sarah Palin, Grape Lady, the Deep South, and so much more. The After Party is a production of the HAM Channel, the student television station of Fairfield University (Fairfield, CT). More info can be found at: www.theHAMchannel.com



http://www.youtube.com/watch?v=V8EIrl5nB8M&hl=en

Split Pea Soup Recipe : Ingredients for Split Pea Soup Recipe

Learn the ingredients needed to make an easy split pea soup recipe in this free cooking class on video. Expert: Stephanie Barnett Bio: Stephanie Barnett was born in Seattle but spent her childhood in Los Angeles. A graduate of Art Center College of Design, her advertising career took her to Denver, Los Angeles and Hong Kong. Filmmaker: randy primm



http://www.youtube.com/watch?v=SllaStG4h84&hl=en

Discover Kitcharee Soup - A Delicious and Nourishing Recipe From the Ayurvedic Tradition

Ayurveda is the ancient Indian system of holistic medicine. Ayurveda places a heavy emphasis on the therapeutic powers of foods, and kitcharee (also spelled kitchari and kichadi) is a nourishing soup from the Ayurvedic healing tradition. Practitioners of Ayurveda consider kitcharee to be one of the best foods for restoring digestive health.

Kitcharee is a stew made from rice cooked in abundant quantities of water or broth. It is very similar to "congee", a type of rice porridge or gruel that is eaten in China and many other Asian countries. Like congee (and chicken soup for many Americans), kitcharee is considered comfort food for those who are tired or ill, and it aids in detoxification due to its easy digestibility.

In addition to the rice, kitcharee typically contains protein-rich mung beans, nutrient-dense greens and root vegetables, and an abundance of herbs and spices that enhance digestion and help with the elimination of toxins.

Kitcharee is especially appropriate for cleansing, and can be eaten as the sole source of nutrition during a mini-fast or "detox". There are many recipes for kitcharee, and here is one of my favorites. If you would like your kitcharee to be very "soupy", you may add more water and cook it for even longer. You may also increase the liquid and cook your kitcharee in a crockpot overnight for a delicious and healthy breakfast treat.

Kitcharee
1 cup of split yellow mung beans
1 cup brown rice or basmati rice
6 cups water
1 Tb. coconut oil or ghee
1 Tb. ginger, grated
2 parsnips, diced
1 cup daikon radish, diced
6 inch piece of burdock root, peeled and chopped
1 bunch of kale, chopped fine 1 tsp. cumin seeds
½ tsp. cumin
½ tsp mustard seeds
1 tsp. coriander
1 tsp. turmeric
½ tsp. cayenne pepper
Himalayan or sea salt and pepper to taste
Fresh chopped cilantro for garnish

Directions:

Rinse mung beans and rice in cold water. Place in a large pot with water and bring to a boil. Reduce to a simmer. Heat oil or ghee in a large skillet. Add onions, garlic, ginger and spices and sauté for a few minutes. Add water if necessary to prevent the spices from burning. Add to the rice and beans, and then add the rest of the vegetables. Simmer for about 40 minutes, stirring occasionally, until beans and vegetables are soft.

Top 5 Qi Improvement Ingredients in Chinese Herbal Soup & Free Recipe

In Chinese medication books, there are 1000 types of herb to look for, however there are way too many herbs with different features and nature, so it is not advisable that you simply mix and match with Chinese herbs. At least you need to understand the nature and behavior before mixing them around in soup.

The top 5 Chinese Herbal Soup ingredient for Qi improvement are:

1. Wild Ginseng
Ginseng is beneficial to all internal organs, it stimulates physical vigor, soothes temperament, promotes general well-being and longevity. It is the "Yang" type of herb according Chinese medication reference book. The older the age of this wild ginseng, the better and higher level of minerals and nutrition.

2. American Wild Ginseng
Stimulates energy and nourishes the lungs and spleen. It is beneficial to those who suffer from mental and heart weakness, cough, fatigue and menopause. America Wild Ginseng is sometimes very good in having it anytime in the day, usually it is best to drink in the morning or before bed.

3. Radix Codonopsis Pilosulae (Dangshen)
Reinforce Qi, invigorates and improves blood circulation. It is also effective in the treatment of fatigue and pale complexion. It is the most commonly used in Chinese herb soup making as the ingredients.

4. Chinese Yam
Tastes sweet and is neutral in nature. It nourishes the lungs and kidneys, strengthens the spleen, stop diarrhea, improves vitality and restores Qi. Since it serve more healthier in cleaning up the body.

5. Walnut
Walnut improves Qi and regulates blood circulation. It is also known as "longevity fruit". Other than this, it also help in improving our memory power and healthier.

A Qi improvement Chinese Herbal Soup recipe: Chinese Yam with Pork Spare Ribs Soup

Ingredients:
1. Pork Spare Ribs 750 gram
2. Chinese Yam 500 gram
3. Soup Stock 1000 gram
4. Salt 8 gram
5. Some Ginger slices
6. Water 2 liter
7. Some White Pepper powder

Steps:
1. Soak port spare ribs in cold water and boil it until water is boiling. Pick it up and set aside to let it cool down.
2. Skinned Chinese yam, cut into slices and soak into salt water to avoid it gets oxidation.
3. Put port spare ribs, soup stock, hot water, ginger slice into pot and cook until half done.
4. Add in Chinese yam, continue boil it with big fire heating until boiled, then change to small fire heating continue for 40 minutes.
5. Add in a dash of salt and some white pepper powder before serve.

Enjoy~

Collard Green Soup

One of my favorite categories of food is soup especially during the fall and winter season. Being a survivalist I strive to create soup from just about any foods which I maintain in my emergency food supply cupboard. Over the years I have made some very extraordinary but tasty meals by merely making good use of my available supplies.

Today I decided to undertake creating a Collard Greens Soup. The flavors found in this soup are so intense and pleasing to your taste that you will soon discover this recipe to be made on a routine basis. It's the perfect meal for a cool fall evening. I have always enjoy a few greens every now and then however I can not eat too many of them or too often.

I must admit that most people's preferred method of preparing their collard greens is to boil the heck out of them for several hours along with perhaps a ham bone tossed into the pot. Possibly a few people may simply cook their Collard's and serve them with a bit of vinegar and oil splashed upon them. I have eaten them made by both methods many times in the past.

Often when confronted with a strange or unusual soup combination the major of the people will quickly stick their nose up at the food. This is the usual response brought about with the mention of Collard Greens. I have heard the same jokes and remarks concerning "Grass Clippings" for a long time. The point to be made here is that in an emergency setting this Grass Clipping as they are referred can keep you alive.

As I often like to do in my survival recipes is to create my recipe so that it requires no refrigerated foods. In times of emergencies we may not have any sort of power to keep the appliances working so I prefer to go at it from the viewpoint of a total collapse of our infrastructure.

Collard Greens Soup Ingredients

1 can of chopped Collard Greens
1 can of white limas or Black Eye Peas
5 Cups of water
2 chicken bullion cubes
1 tablespoon of onion powder
1 teaspoon thyme
1/8 cup of dehydrated celery

Place the five cups of water in a large pot and bring to a boil. Crumble the bullion cubes and add to the water as it is boiling. Add the can of Collard Greens and the beans at this time whether you are using limas or Black Eyed Peas. Put the onion powder, thyme and dehydrated celery into the pot next. Bring all the ingredients again to a rapid boil and then lower the heat to a simmer. Continue to cook for another twenty minutes to permit the flavors to bend together properly. If the soup appears to be drying out add only enough water to keep it wet and liquidy. Remove the pot from the heat and set it aside to cool for a short period of time. As an option you could serve the soup warm with a sprinkle of shredded cheese and croutons placed on top. This recipe will make enough soup for approximately six servings.

You could use Kale or Mustard Greens in this same recipe or any sort of broad leaf greens for that matter if you desire. Why not surprise your family this evening with something exciting and different?

Want some bootleg ham&bean soup? MMmmmmMM

Sharing some ham and bean soup..want some?



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

Split Pea Soup - Made with Harmony House Dehydrated Vegetables

In this short video I use my Optimus Crux camp stove to whip up a batch of spit pea soup made with the Harmony House Deluxe Sampler Pack from my last video. To make this soup I used only three items that were not fromHarmony House. Those were some Orrington Farms Beef Base, some cumin and of course water. My recipe was as follows 2 Cups Water 1/4 Cup Harmony House Split Peas 2 TBS Harmony House Hamish Bits 1 TBS Harmony House Dry White Onion 1 TBS Harmony House Dry Celery 1 TBS Harmony House Dry Carrots 1 TBS Harmony House Dry Red and Green Peppers 1 TSP Orrington Farms Beef Base 1/4 TSP Cumin I allowed the items to soak for about 5 minutes while prepping the camera. Brought to a boil with the Optimus Crux and boiled for about 30 seconds. Removed from heat and covered for 5 minutes. The results were good. Here is what I might change if I did it again. 1. I would probably simmer it on low for about 2 minutes I think I would have gotten more of a pea soup consistency and more tender veggies overall. 2. I would up the peas to about 1/2 cup, they were really good and the soup would have been closer to traditional split pea that way. Overall the quality and taste was great. Again if you want to try your own variations the 28 item sampler pack is available at bit.ly Make sure to visit the Survival Podcast for our daily podcast on prepping and self sufficiency at www.thesurvivalpodcast.com



http://www.youtube.com/watch?v=meQKu4A_ses&hl=en

Tomato and Rice Soup (for cheaters!) - RECIPE

PLEASE SUBSCRIBE! au.youtube.com FOLLOW ME! www.twitter.com BECOME A FAN ON FACEBOOK! www.facebook.com Tomato and Rice Soup is the ultimate in cheater's cuisine! With only 3 ingredients and virtually no fuss - it's almost too easy to call a recipe! Add additional ingredients, such as bacon or ham to make this soup really pop :) =================RECIPE FACT SHEET ================= INGREDIENTS IN THIS DISH: 1 Jar of Spaghetti Sauce (500g) 1 Cup of Rice (I used White Long Grain) 4 Cups of Water (Recently Boiled in Kettle) Preperation Time: 1 minute Cooking Time: 20 minutes Serves 4 - 6 ALL MEASUREMENTS GIVEN ARE AUSTRALIAN STANDARD METRIC (Look up Google for a converstion chart if using Imperial) Music by Kevin McLeod (Used with Permission) incompetech.com



http://www.youtube.com/watch?v=QSq3CECzhxA&hl=en

Me bistro soup and sushi

me eating soup, sushi, and drinking coke zero



http://www.youtube.com/watch?v=-HpLKhle1O8&hl=en