Soups On!

I have a crock pot of chicken broth coming up to a simmer. I used 2 Walmart rotisserie carcasses, 3 TB of Better Than Bouillon Chicken broth base, some onion, carrot, celery and Mrs. Dash seasoning. Now I’ll get my shower, toddle off to work and while I’m gone it will simmer away. When I get home a few hours later I will remove everything from the pot and strain the broth off. Then I’ll pick the chicken meat from the carcasses and probably eat the celery and carrots if they have any flavor left in them. Then I’ll pour the broth back in the pot and add a new batch of onions, celery and carrots, and when they cook up near tender I’ll add frozen veggies and let it cook another 1/2 hour until tender and add the chicken meat last. I’m omitting my usual pearl barley. I’ll add cooked angel hair pasta to the soup before I serve it. Sometimes I reheat the soup on the stove and cook one serving of the broken up pasta in the broth.

Crock Pot Soup with Nutmeg?

I make nearly all my soups in my big 6 quart crock pot. Today I made Chicken Vegetable Barley Soup and I added nutmeg- just 1/4 tsp to the recipe especially after watching the video I mention in this post.  Of course I added other spices such as SEASON ALL, NATURE’S SEASONS,  and salt and pepper. I have an old used electric coil burner stove and long cooking foods burn with it so I continue to use the crock pot. I first switched to heavier crock pot cooking when I did without a stove or oven for almost 2 years. Back then I survived with an very old portable coil single burner, my crock pots and my Oster Toaster/Convection/Broiler oven. I used to bake everything in that oven! Often homemade chicken nuggets, garlic smashed and garlic cubed potatoes. Why I even baked bread and pies in it on occasion..

Now getting back to the crock pot… I have been watching James Townsend & Sons on YouTube lately and one of the questions his viewers asked was; “Why is nutmeg added to all 18th century cooking?” Then I was remembering when I was a Home Health Aid my favorite client who was Polish had me add allspice to her chicken soup and as you know it smells nutmeggy, so I decided to add nutmeg to my soup in her honor (I haven’t forgotten you Sophia ! God rest your soul!). I have 5 good quarts of soup and I already froze 2. Of course I’ll share with my dad as I always do. Here’s that video. I love his cooking videos, maybe you will too!

  and someone wrote in on a Q & A video

Sweet Corn Cooking…

Remember how I’m making Kielbasa Corn Chowder for the church soup supper? Well this morning my father and I went to the local farmer’s stand for some corn so I can blanch it and freeze it even though I make the soup Thursday. He is a relative and he had a sign up saying, no corn for a few days until the field is ready. So we drove down the road to another farmer- not a relative. They charged $5.00 for a dozen and I bought 2 dozen. Most of the ears are beautiful but some have turned to brown mush on the tip where a worm settled in. I just break those tips off and shove the ear in the stainless steel dutch oven I’m steaming the corn in. I can only fit 9 ears in the pot because they are so big! While I was at the stand I had 3 extra dollars to spend but the only thing I needed was garlic. I was totally shocked to see their garlic selling for $2.00 a small head! I refused to buy it of course. I’ll get mine somewhere else, even at Walmart!

Crock Pot Bean Soup

Yesterday morning I was all set to make a pot of Mixed Bean Soup. I put the old thawed out ham bones in the pot and all the water and spices when I realized I had forgotten to soak the beans overnight. So I ended up shoving the whole crock pot liner into the fridge after I added the bag of dried beans to soak overnight. Now this morning I placed the ice cold crock into the crock pot cooker and it’s taking forever to simmer! I added carrots, and a whole TB of Chili Powder instead of the 1 tsp recommended on the bag. Oh well. It says to add tomatoes to it, but I was going to add V 8 tomato juice instead, but I had added too much water- (My standard 3 quarts for most soup recipes instead of 2). I have NO celery to add to the soup! I must have a bunch on hand for soups now that I’m making them again.

Squirrels Eat Green Tomatoes!

I am sooo pissed off! Besides the fact that my 2 beautiful healthy tomato plants got some horrible fast moving blight, I found a squirrel bounding away from my deck and then I noticed some chewed on green tomatoes in front of the EarthBox and one on the ground in front of the steps!

I also have a porcupine under my deck. I had a whole passel of 8 tomatoes stolen from the bushes. I have been cutting off the blighted leaves and it actually caused the blight to spread even faster, in one day to be exact, and the rain hasn’t helped none!  This morning a whole branch of the tomato was bent over and hanging down to the deck! What do I need a varmint fence for my tomatoes now?

Lorraine’s Fresh Corn Bake

24 ears of corn (2 doz.)
1 can evaporated milk
1 can water
4 eggs
4 TB Flour
2 Tb Sugar (or omit)
1 tsp salt
1/4 tsp pepper or more
1 stick butter melted plus 1/2 a stick to pour on top after it’s baked.
Shuck the corn and boil about 10 mins. Drain and place in cold water to cool, keep changing the water when it warms up. Then cut the corn kernels off the cob. (The Pampered Chef one works the best). You might end up with 8-12 cups of corn.
Preheat oven to 350 degrees. Place the corn in a greased large glass lasagna dish which is bigger and deeper than a 9” x 13” cake dish.
Beat the eggs well with a wire whisk and add the milk, a can of water, the flour, sugar, salt and pepper. Pour over the dish of corn. If you have too many lumps pour through a sieve.
Cover with foil and bake 40 mins. Remove foil and bake 20 mins. more or until set in the middle.
Melt the 1/2 stick of butter and pour on top before serving.
NOTE: This is more corn and not much custard.