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Post by annrms on Aug 23, 2016 4:29:58 GMT -5
Yea! Glad to see you Jill!!!!
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Post by cooktocook on Aug 23, 2016 6:57:54 GMT -5
Hello there. Hope you don't mind if I join in here.
It seems like I am always working on emptying out my large stand-up freezer out in my garage. I do not like to waste anything, so with just the two of us in the house, I often have leftovers that I freeze. I also tend to collect half opened bottles of this or that in my garage refrigerator that I need to use. While taking inventory in the freezer yesterday, I found a 1lb. package of ground beef that somehow got pushed to the back. I will use that today to make some porcupine meatballs. I will be trying a new recipe I found that will allow me to also finish up some tomato juice.
Jill, thanks for the link to the breakfast bars--I'll be sharing the recipe with my DD in hopes that we can make them together in the next few weeks.
Have a nice day! Lori |
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Post by wilderness on Aug 23, 2016 8:24:35 GMT -5
No more canned condensed cream soups for me anymore. I found this recipe about 5 years ago and have been using it every since. I have modified it to suit my taste but will post the original and explain.
Condensed Soup Mix
4 c. powdered milk
1 1/2 c. cornstarch
1/2 c. instant chicken bouillon granules
4 tsp. dried onion flakes
2 tsp. dried thyme
2 tsp basil - crushed dried
1 tsp. pepper
Measure all ingredients into a Ziploc Bag. Shake well, transfer to vacuum seal bag, seal and store up to a year.
To Use:
1/3 C mix
1 C water
Cook over low/med heat until thickened.
Variations: add 1/2 c. minced or chopped *_________*
*Choose One or More*:
Onions, Mushrooms, Asparagus, Broccoli, Celery, Cooked Chicken, Diced Potatoes, Tomato, Cooked Shrimp, etc.
I omit the thyme as I am not fond of it and also the chicken bouillon. I prefer to add my own flavor with stock when I make the soup. It works great when a recipe calls for a can of condensed soup. The ones I most often make are cream of mushroom, cream of celery and cream of chicken.
I always have dried mushrooms in the house. When ever I see them on the sale rack I grab them and dehydrate them. When I make cream of mushroom soup I hydrate a few in 1 1/2 cups of boiling water and let them simmer and soak for a bit. Strain the liquid and save 1 cup to make the soup. Chop the mushrooms and add them.
Cream of Celery-chop about 1/3-1/2 cup of celery fine. Simmer it in 1 1/2 cups of water until tender, strain reserving 1 cup of the liquid to make the soup. When thick add the celery.
Cream of Chicken-I prefer to use a cup of good chicken stock but you could use water and bouillon. If you have leftover cooked chicken chop fine and add to mixture.
I am now working on Cream of Tomato. Have some ideas but haven't tried them yet and also cream of Cheddar.
Bet
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Post by pippin3 on Aug 23, 2016 8:36:47 GMT -5
Bet, have you tried using the Pure Tomato Powder?i got mine from The Spice House and it works great in place of tomato paste.
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Post by wilderness on Aug 23, 2016 8:41:43 GMT -5
Haven't tried making the tomato yet but the tomato powder sounds interesting. Am leaning toward homemade tomato juice but will cook it down a little more to concentrate the flavor and make it a little thicker. Will also be adding some more spices haven't decided. Will experiment with it.
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Post by tasty on Aug 23, 2016 12:50:08 GMT -5
I think this 'cream of' recipe (or some variation thereof) was one of the first that was posted on the old cooking for 2 recipe thread. Really really handy. I like it because I can control what goes in it and I can also make as much as I need. I like to keep some in the cupboard at all times. Would be very interested in a tomato version, Bet.
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Post by almonds on Aug 23, 2016 20:06:05 GMT -5
Thanks for the Condensed Soup mix recipe, I haven't run across it before but have seen versions of it on the internet, without reviews. It's nice to come across this recipe that has been tried and has positive reviews. Yes, a tomato version would also be great. It is an eye opening moment to read the ingredient labels on the backs of those soup cans.
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Post by jolee on Aug 23, 2016 23:56:46 GMT -5
Hi cooking friends, tonight we had an Asian chopped colorful cabbage salad with spring egg rolls...we liked it...no cooking involved and it was kind of like eating a snack! Since my husband passed away my daughter and I would rather snack than eat meals...if that makes any sense at all. However, after reading all your posts I feeling the need to maybe write a menu and cook it! What do you think will happen?! Havery a calm and peaceful night...j
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Post by annrms on Aug 24, 2016 5:27:05 GMT -5
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Post by tasty on Aug 24, 2016 6:30:07 GMT -5
Hello there. Hope you don't mind if I join in here.
It seems like I am always working on emptying out my large stand-up freezer out in my garage. I do not like to waste anything, so with just the two of us in the house, I often have leftovers that I freeze. I also tend to collect half opened bottles of this or that in my garage refrigerator that I need to use.
Lori - it is good to see you visiting this particular 'kitchen'. Seems you have the same problems I do. And I know we're not alone. I have been seriously working since the beginning of the year on using the stuff that is already in the house. Back in January, the pantry was stuffed as well as the 2 freezers in the basement. Now, the pantry is just well-filled and both freezers have some, not much but some, empty space. Slowly I am getting there. Of course, as we get older we are eating noticeably less but my shopping habits did not make that same adjustment. |
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Post by cooktocook on Aug 24, 2016 7:26:00 GMT -5
Bet, a very big thank you for posting the recipe for the condensed soup mix. I plan to make some up and love knowing that it is tried and true. Both DH and I try to limit our sodium intake, so this looks like it will be helpful and healthy compared to soups on the store shelf.
Tasty, thanks for letting me be a part of this kitchen. Last night I pulled two ham steaks from the freezer for today, but DH and I have some errands to run when he gets home from work, so we plan to enjoy a rare treat, dinner out tonight.
Lori |
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Post by jillaz on Aug 25, 2016 16:45:34 GMT -5
Hi, only have a few minutes but didn't want to lose track of you guys. Nice to find a new home!
Nice to see you too Ann! I'll have more time to play in about a week. Wanted to participate in the TOH challenge one (or two) more times.
You're welcome Lori, nice to see you too. remember the breakfast bars are a little crumbly, but not too bad and very delicious. Just let them cool completely, it doesn't show that.
Hi Bet, thank-you for the variations on soup recipes, that will come in handy! What does Bet stand for?
Let's see, just been busy-busy taking care of my step-sons dog. On dh birthday we were busy from 6:30 am- to- 6:30 pm having his teeth fixed & growths removed. (gross) But fortunately had most of his dinner made since we knew that was a possibility. But had a great dinner of Salisbury steak, mashed cauliflower, cold pea salad, corn on the cob and root beer floats, oink, oink. Today cut some of the corn off the cob and made calico corn cakes that I think are going to be totally delicious! Can't wait to try them with salsa & sour cream!! Today basically leftovers, yay!
We like leftovers, how about you?
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Post by tasty on Aug 25, 2016 17:14:29 GMT -5
Jill, I'm only feeding hubby and I and I find it hard ( and mostly, hardly worth the effort) to cook just enough for one meal so leftovers, planned or otherwise are a big part of my menu planning.
Quite often, especially if I'm making a stew/casserole, I plan to cook enough for 4 or 5 meals, freezing most of it in suitable quantities for 2 seniors. My hubby is very good about eating leftovers, no complaints.
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Post by cooktocook on Aug 26, 2016 6:27:50 GMT -5
Jill, with just DH and myself, we do tend to accumulate leftovers during the week. Normally I like to freeze them for another meal, or two, but some weeks I save them for a few days in the refrigerator for "leftover day". When I have a busy day and know I'll out of the house, like today, it's "leftover day". On the menu tonight will be pot roast with potatoes and carrots, porcupine meatballs, ham steak, and pasta salad. Dessert, if DH wants any, can be either a few cookies or a blueberry muffin from the freezer, while I'll opt for some fresh fruit.
Lori |
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Post by doogle on Aug 27, 2016 17:23:39 GMT -5
I FEEL LIKE I AM CONSTANTLY TRYING TO CLEAR OURT THE SIDE FREEZER OF ODDS & ENDS...HOWEVER I SELDOM GET IT ALL USED AS I KEEP ADDING TO IT. TODAY I COOKED 2 NARROW BUT LONG PORK ROSTS IN THE NESCO- THE NESCO IS MY BEST KITCHEN FRIEND FOR SURE. I STEAMED SLICED FRESH CARROTS IN THE MICRO GRILL STEAMER , BAKED POTATOES IN WITH THE PORK ROASTS & WITH LEFTOVER COOKED PASTA & SAUTED GARDEN VEGS FROM FRIDAY COMBINED IT MADE A NICE WARM SIDE DISH. ONLY THING I DIDN'T MAKE WAS GRAVY FROM BROTH..MAYBE TOM.
WE WILL BE EATING LEFTOVERS FOR ANOTHE DAY & MAYBE SOME OF THE PORK WILL BE SHREDDED & SIMMERED IN BBQ SAUCE FOR LATER IN THE WEEK.
I AM ANXIOUS TO SEE THE NEW POST TOMORROW TASTY FOR THE COMING WEEKS MENUS.
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