Innie or Outie

With the weather getting a bit more nippy in the evenings, hubby created a delightfully tasty way to get warm, Papa’s Chunky Cream Soup:

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For the soup hubby used sliced potatoes, thinly sliced beef, chopped bacon and fresh mushrooms, diced onion, fresh rosemary, dried parsley and oregano flakes, powdered thyme, white pepper, cream, and a tad of olive oil. As an accompaniment, buttered whole wheat dinner roll slices.

Here’s a new idea for a standard edible in many households, SOS Wrap Dinner:

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Equipment and All Ingredients Needed

2 Frying pans 1 Medium Pot 2 Stovetop Burners 1 Strainer
1 Can opener 1 Knife 1 Cutting board 4 Toothpicks

1 Can cream of mushroom soup

1 Can chili beans with sauce

1 Small can sliced mushrooms

4 Medium flour tortillas

4 Cherry tomatoes

¼ Red onion

1 Pound ground beef

¼ Cup red wine

¼ Cup milk

1 Tablespoon minced garlic paste

1 Tablespoon white pepper

1 Tablespoon dried parsley flakes

Iceberg lettuce leaves

Soft cream cheese

Dried cilantro flakes

View brief video with further details here.

The island’s weather is getting a little nippy at times. When I began seeing various versions of this type of soup on TV and over the net, I thought I’d give it a try. So here’s my version, Eggless-Meatball Soup Dinner:

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This meal consisted of 1 carrot, 1 medium bell pepper, 1 medium potato, 1/4 red onion, 3.5 cups water, one 15 ounce can chili beans with sauce, 2 tablespoons tomato paste, 1 tablespoon chicken broth granules, 1 teaspoon 1/2 sodium red miso paste, 1/2 teaspoon red chili pepper flakes, 1.5 pounds hamburger meat, 1/2 cup dried bread crumbs, 1/4 cup milk, 2 tablespoons fresh basil, 1 teaspoon fresh rosemary, 1 teaspoon minced garlic paste, and whole wheat dinner rolls. View a video with further details here.

Hubby was really in the mood for something a little different from our normal cuisine and decided to go washyoku (traditional Japanese cooking), Papa’s Shibui-Chicken Soup:

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Presoak chopped chicken chunks in sake and sea salt; in a large pot of water, simmer konbu (seaweed) sheet until soft; remove konbu and add katsuobushi (dried bonito flakes), mirin, white pepper, soy sauce, and chopped shibui (Winter gourd); bring to rolling boil (remove one cup of stock and set aside); add presoaked chicken with liquid; reduce heat and simmer until shibui is tender and chicken thoroughy cooked.

Meanwhile, prepare the accompanying dish, Papa’s 10 Grain-Kamaboko Rice:

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Cook rice adding one 10 grain rice packet, chopped shitake mushroom, diced carrot, diced gobo (burdock root) stuffed kamaboko, soy sauce, and substituting the one cup reserved konbu stock for one cup of water; plate and garnish with chopped scallions.

Plate soup and garnish with fresh arugula. Serve.

This recipe is simple and tasty!!!

Hearty Refried Bean Soup

1 medium carrot (sliced)
1/2 medium onion (sliced)
1/2 cup sliced canned mushrooms
1/2 pound hamburger
1 tablespoon minced garlic paste
2 tablespoons dried cilantro flakes
Two 16 ounce cans chicken broth
Two 16 ounce cans refried beans
Sharp cheddar cheese (grated)
Parmesan cheese (grated)
Guacamole flavored tortilla chips (crushed)

Mince carrot, onion, and mushrooms in food processor. Place hamburger in crock pot, top with carrot/onion/mushroom mixture. Add chicken stock and cilantro flakes. Cover and cook on high for three hours, stirring occasionally.

After three hours, thoroughly mix in refried beans. Cover and cook for one-half hour.

Serve in individual bowls topped with cheddar cheese, tortilla chips, and parmesan cheese.