Tag Archives: beef bouillon cubes

Split Pea Soup

21 Apr

Split Pea Soup

I watched my Mom cook and she never wasted anything.

She taught me well because I use everything.

I baked a ham and saved the bone so here is a ham pea soup.

One ham bone

8 cups of water

Salt to taste because the ham may be salty so taste the water first.

One pound of split peas, washed and sorted.

4 Tablespoons butter

Two large chopped carrots

Two stalks chopped celery

One large chopped onion

1/2 teaspoon dried thyme

2 chicken bouillon cubes.

Put the ham bone in the water and bring to a boil.

Cover the pot and let it simmer for about 40 minutes.

Strain the water  into a bowl.

You don’t want any of the bone floating around in the soup.

Save the water.

Pick off the small pieces of ham and put them into the water.

Discard the bone.

Let everything stay into the bowl.

Take the pot and melt the butter.

Add the onions, carrots, thyme, bouillon cubes and celery and cook till everything is soft.

Do not brown.

Add the ham water to the pot and bring to a boil.

Add the washed peas and simmer for about 45 minutes or until the peas are done.

I use my emersion mixer to evenly chop everything and make a smooth soup.

It is important to adjust the salt as you go along because you do not want it too salty.

Serve with croutons and some yogurt or sour cream.

 

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Vegetable Stir Fry with Cheese Ravioli

27 Mar

Stir Fry Ravioli and Vegetables

This was one of those rare nights I didn’t feel like eating meat.

So I went with my cravings and had a pretty good meal.

1/2 chopped onion

2 cloves chopped garlic

2 tablespoons oil

One large chopped fennel stalk

Two stalks of bok choy

7 sliced mushrooms

One cup water

One bouillon cube

One tablespoon corn starch

1/3 pound cheese ravioli

Boil four cups of water

Add a teaspoon of salt

Pour the ravioli into the pot and stir once.

Lower the heat to medium and cook for 6 to ten minutes.

Drain and set aside.

Heat the oil in a fry pan.

Add the garlic, mushrooms and onion, saute for three to four minutes.

Add the fennel for two minutes then the bok choy.

Melt the bouillon cube in the water and mix in the cornstarch.

Keeping the heat on high, pour the cornstarch mixture into the vegetables.

Stir constantly

The mixture bubbles and becomes a thick sauce.

Add the ravioli and stir fry till everything is mixed.

Thats it and it was pretty good.

 

 

 

 

Beef Barley Soup

3 Feb

Beef and Barley Soup unnamed

It is always good to remember that you can add almost anything to a soup but I like this soup plain.

1 1/2 pound  of diced beef. I use an inexpensive cut like chuck because it has a good flavor.

3 big marrow bones. The marrow gives another great flavor.

One large chopped onion

4 chopped carrots

3 stalks diced celery

2 bay leaves

4  beef bouillon cubes

48 ounces beef stock

4 cups water

One can small white kidney  beans

2 cups packed fresh baby spinach

1 1/2 cups barley

One teaspoon salt

3 1/2 cups water

Heat three tablespoons oil in a good size soup pot.

Sprinkle salt and pepper on the marrow bones and slowly brown on all sides.

Add enough water to cover the bones, bring to a boil and then simmer.

The marrow should melt out of the bones. Set aside and chill, then  remove the top layer of congealed fat.

Remove from the pan.

Add two more tablespoons of oil and add the diced meat

Season with salt and pepper

Cook till the meat is brown and remove from the pan

Add the carrots, onion and celery and cook till soft about 5 minutes

Add the meat, bones and broth from the bones, vegetables, bay leaf, water, bouillon cubes and beef broth.

Bring to a boil then simmer.

Add the entire can, including the juice from the can of white beans

Boil the barley in the salted 3 cups of water till chewy about 30 minutes. Most of the water will be absorbed.

Add the barley to the simmering beef soup

Add the spinach

Let simmer for one hour then remove the bay leaves.

I leave the bones in the soup just because they look weird.

Serve with grated cheese and some crusty bread.

Braised Short Ribs

16 Dec

Braised Short Ribs

This takes some time to make and is worth every second.

It was my son Mikes birthday and this is one of his favorites so I made it for him. A labor of love.

This is enough for 8 to 10 good eaters so cut the recipe if you need to but follow the cooking  directions.

My Mom used to make this and the house would smell great.

It was a real inexpensive meal back then and would stretch to feed all of use for days. Now it is not cheap.

This also freezes well and is a great make ahead company meal.

Take out your largest pan you have to braise the meat.

12 pounds of short ribs

1/3 teaspoon olive oil

4 ounces of chopped pancetta

Flour, salt and pepper to dust over the ribs.

2 large diced onion

8 cloves garlic

1 1/2 pounds of baby carrots

6 chopped celery stalks with the green tops

2 boxes of sliced mushrooms

1 small can of tomato paste

2 28 ounce cans of diced tomatoes with the juice

6 cups good red wine plus a little extra to get you threw this recipe.

8 cups of beef broth

2 teaspoons dried thyme

4 bay leaves

2 beef bouillon cubes

1/4 cup fresh chopped parsley for garnish

On medium heat add the oil and pancetta.

Cook till the pancetta is crisp and then take out of the pan and set aside.

Sprinkle the ribs with the flour, salt and pepper.

Place the ribs in the hot pan to brown on both sides. Do not crowd them, so work in batches.

Put the ribs in the largest aluminum roasting pan you have and place the pan on a cookie sheet.

You need the cookie  sheet or else the pan will bend with the weight of all the ribs and vegetables.

De-glaze the braising pan with the red wine then add the tomato paste and mix well. Cook for about five minutes till the wine starts to boil

Pour over the ribs.

In the same braising pan add the onions, mushrooms, celery and garlic and cook just  till soft.

Add the diced tomatoes, thyme and bay leaf.

Pour everything over the ribs.

Add the beef broth over everything.

Add the pancetta.

Add 2 beef bouillon cubes instead of salt.

Cover tightly with foil.

Bake 375 for at about four hours.

Check after two hours and add more broth if needed.

Stir the bottom of the pan to make sure it is not burning.

If your oven runs hot lower the temperature to 325 or 350.

Make sure the foil is tight.

The meat should fall off the bone when it is  finished cooking.

It is amazing how the sauce thicken up.

Taste for more salt and pepper.

Make sure you take the bay leaves out before serving

Serve with big wide pasta noodle, polenta or cheese grits.

I went with the cheese grits this time.

I like to make this ahead of time then chill.

The beef fat hardens and you can scrape it off.

The bones from the short ribs are so good to suck on. You can taste the marrow so don’t throw them out.

My Mom used to save the bones and put the them in a soup. She wasted nothing.

Enjoy.