Misc. Non-Christmas Type Reviews

[bobmark226]

Cabbage, White Bean & Ham Soup (The Big Book of Soups & Stews) - This is one of the best new soups I've made in eons. It's a huge recipe, very thick with good stuff: cabbage, carrots, onions, cannellini, potatoes. The cabbage, onion, garlic, and carrots simmer first for a good 45 minutes, and the cabbage gives the broth an incredible sweetness that I loved. This book, which several others have mentioned, is a real winner.

Mexican Black Bean Soup with Sauteed Sausage (F&W 2003 Annual) - This is pretty much a standard black bean with chipotle. BUT..and this is a big BUT :eek: ...at the finish, you saute either thinly sliced andouille (I used a chicken version) or kielbasa over high heat for five minutes until brown and add it in. It's wonderful, and I can't imagine doing a black bean soup without it ever again. (TerriTX, are you paying attention? :) )

Acorn Squash Lasagna - EF 10/05 - I always want to try the squash lasagnas, but they always look like more work than I care to do. This is kind of a "Family Circle" version using nothing more than no boil noodles, defrosted frozen squash, ricotta and a bit of sage. Results were mixed, very nice creamy flavor, but because the top layer is ricotta, it looks oddly like an Italian cheesecake when it's done and the parmesan on top of that stays all grainy and kind of unpleasant. I'll probably do this fifteen minute version again, but with some tweaking, maybe using mozzarella on top instead.

Bob

[Sookie]

The Cabbage/Ham soup sounds delicious. Would you be so kind as to post the recipe? After all the traditional Christmas "food" I'm looking forward to a big pot of soup.
Thanks!

[Terrytx]

Au Gratin Potatoes-from a box-way too salty, but other wise pretty good in a comfort food sort of way.

Bush's Baked Beans-yum, my fav.

Stove-Top Stuffing-from a box-not my "cup of tea"-not a repeat

:D :D :D

[Beth]

I'm afraid the fried turkey was the only new thing we've tried so far this holiday, but we did learn that the marinade you inject is not strongly flavored and that the end product -- in the words of my 9 yr old, "looks really disgusting, but tastes really good." :D The skin got really dark and looked burned, but the meat was fine.

[patissac]

Well Geez Bob, why keep the recipes from us? Please post the 2 soups you have a chance,Thanks!

[greysangel]

Au Gratin Potatoes-from a box-way too salty, but other wise pretty good in a comfort food sort of way.

Bush's Baked Beans-yum, my fav.

Stove-Top Stuffing-from a box-not my "cup of tea"-not a repeat

:D :D :D

ROFL :D :D :D :D

[bobmark226]

ROFL :D :D :D :D

Me too!

But I've got a suggestion to keep Terry at the chopping block that will really perk up those Bush beans so that she'll have the family begging for more too.

This is Paula-esque. Maybe Sandra Lee. I do not know the source, but it's the one time I will actually use bacon fat. I do reduce it to just a couple strips usually. The pan rarely makes it as far as the table. :(

Bob
(other recipes tomorrow!)

********

Terry's Crispy Topped Bacon & Green Onion Baked Beans

6 slices bacon, chopped
1 cup plain bread crumbs
4 scallions, thinly sliced
coarse black pepper
2 15 oz. cans baked beans (BBQ flavors esp. good!)

Preheat oven to 425.

In a medium skillet over med-high heat, brown bacon bits but do not crisp the pieces. Remove the skillet from the heat and toss the bread crumbs in the pan with the bacon and drippings. Add scallions to the mix and season with black pepper to taste.

Put two cans of beans into a shallow casserole. Top with the bacon and bread crumb mixture and place in oven. Bake 15 minutes or until top is crispy and beans are bubbly.

[catts]

That's a Rachel Ray trick. One of my favorite way to dress up canned beans!

[karen w]

Patiently waiting for those soup recipes here, too, Bob!!!!!! ;)

But no pressure....(right!)

Thanks,
Karen

[Terrytx]

actually Bob, that sounds pretty good :rolleyes:

[bobmark226]

About the Mexican Black Bean, the recipe itself is very ordinary. It's the last step that "makes" it, so I suggest you make your favorite spicy black bean soup then just do the last step, which is to take 3/4 pound of a smoked sausage, either andouille (I used chicken) or kielbasa, slice it thinly, then saute it until brown in a couple tsps. of oil, five minutes over high heat, then just toss it in and simmer for a couple minutes. I say this because while I am sure I will do this step again, probably with the Bishop black bean soup, it won't be with the F&W version.

The other recipe follows. I call this Dead Furnace Soup because I made it the morning after my furnace went cold on me and I needed something to take the chill out of my bones. It worked, even though it was a long wait! :)

Bob

************************************************

HAM, CABBAGE AND BEAN SOUP
("The Big Book of Soups & Stews," Vollstedt)

This big batch of soup with ham, vegetables, and beans is perfect for a cold, stormy night. It's very filling and satisfying. Leftovers are good too.

Serves 8 to 10

1/2 head cabbage, about 1-1/2 pounds, cut into 1/2 inch strips
1 cup chopped yellow onion
2 cloves garlic, minced (I pressed them)
2 carrots, chopped
1 medium russet potato, about 1/2 pound, peeled and cubed
8 cups chicken stock or broth
1/2 tsp dried marjoram
1/4 tsp dried thyme
1 bay leaf
1-1/2 tsps. salt
freshly ground pepper to taste
2 cups cubed ham
2 15-oz cans Great Northern Beans, drained and rinsed
(I used cannellini)

In a large soup pot, combine vegetables, stok, herbs, bay leaf, salt and pepper. Bring to a boil. Reduce heat to medium-low and simmer, covered, until vegetables are tender, about 30 minutes. Add ham and beans and simmer until flavors are blended, 30 to 40 minutes longer. Remove bay leaf and discard.

NOTES: I couldn't find the marjoram, so I used a mix of thyme, basil and oregano and a lot more than called for.I think kielbasa would work very well here too.

[Beth]

Thanks for posting that last one, Bob. I bought potatoes and cabbage at the store yesterday and just might make it this weekend -- although our weather is warm and soup sounds good, but hot -- you know?

[kellydoodle]

Bob:
Thanks so much for posting the recipe....can't wait to try it!

[mrswaz]

Oh yum!

Thanks for sharing that recipe Bob- sounds fantastic. I'm also glad to know that book is a winner. I keep eyeing it up.

[trish_ks]

That soup sounds so great! I can't wait to try it. (This will be my first homeade soup ever...so wish me luck!)
Thanks Bob!

[Mary Ann]

Thanks for posting the soup recipe, Bob. I may sub black-eyed peas for the cannelini and make that my New Year's Day meal! Covers all the bases in one pot!

[karen w]

Bob,

Another thank you for the soup recipe and info. As soon as I finish the matzo ball soup in the fridge, I know what'll be up next. ;)

Karen

[jtoepfert100]

As a non-soup person, I was oddly drawn to this recipe yesterday. Quite perhaps because I had every single thing needed for it in my house. :D I made this last night and it really is quite a good soup. It makes a ton so I probably should have halved it being I don't know how much DH and I will eat, but then I wouldn't have gotten rid of the lone potato and half a head of cabbage wilting away in the fridge. I doubled the thyme and marjoram and added 1/4 tsp each of basil and oregano. I also didn't have quite as much ham as called for but I had a few extra beans (who knew canelli beans came in different size cans?) so I threw those in. I think if I were to make this again, I might add some celery - not sure why, just think it would be good. I did think that it might have been a tad too salty and normally I like a lot of salt. I used low-sodium chicken broth but maybe the amount of salt called for is because they assume one would use homemade broth? Anywho, thanks for posting Bob!

I made it with the Double Corn Bread from the recent VT. It definitely is a moist bread, almost a corn pudding. It also calls for a tablespoon of salt, which seemed like way too much. I don't know if it's because it calls for soy milk and cheese, which I didn't use. Are those less salty than their non-soy counterparts? Anyhow, I used a teaspoon of kosher salt and it was fine. It had a nice flavor but I'm not sure I'd make it again. I have other corn bread recipes I like better.

[bobmark226]

I did think that it might have been a tad too salty and normally I like a lot of salt. I used low-sodium chicken broth but maybe the amount of salt called for is because they assume one would use homemade broth?

That saltiness is odd, Jen, because there's no reason it should be. I used my usual Minor's AllServ Soup Base, low sodium, too, and it didn't happen. The cabbage and garlic in the first step also really sweeten the broth a lot.The only other possible culprits might be a ham that was very salty (mine was low fat, reduced sodium) or the beans not being thoroughly rinsed, as there's a lot of salt there, too.

And, yes, it's a very large recipe, which is not a problem for me, and, in fact, I think I might do this for a neighborhood soup night for that very reason!

Bob

[honeygirl1971]

Bobmark, this recipe is right up my alley! My MIL gives me cabbage all the time and I never really know what to do with it (not my favorite veg), but this sounds really good and not too difficult! Thanks for posting it. :)

[bobmark226]

Thought I'd add a pair from the January 2006 Everyday Food for those who subscribe. Nothing unusual going on here; both are most likely things you already have a T&T for, but just in case....


Chocolate Chip Banana Bread - Excellent on all counts, but far from low anything with a cup of bananas, a cup of sugar, two eggs and a quarter cup of oil. Still, very moist and flavorful, surprisingly not overwhelmingly sweet, with a great texture.

Chili-Roasted Sweet Potato Wedges - The usual with just chili powder and a bit of sugar (for carmelization?), s & p. Hard not to eat the whole pan, but save some for your breakfast eggs!

Bob

[Mary Ann]

HAM, CABBAGE AND BEAN SOUP

I did make this yesterday with black-eyed peas and it was really good. Since I didn't use low sodium ham or stock, I did cut back on the salt, but didn't need to--maybe because the black-eyed peas weren't canned?

Thanks again for posting,Bob. It's going right into the keeper file.

[jtoepfert100]

Posting back to recant my earlier statement. Perhaps I was just salt sensitive the first evening I made this but DH did not think it was too salty and the leftovers weren't salty either. DH has continually commented on how much he likes this soup so, again, thank you, Bob!

[Beth]

Well, Bob, in case you missed the comment elseswhere, I started out to make the cabbage and bean soup yesterday. I decided to sub sausage so the boys might eat it (one eats ham but the other won't), then add black-eyed peas, then I subbed rice for the potatoes and decided to make that recipe later. ;) :D I added some black lentils, had cabbage and spinach -- was our Good Luck Soup 2006. I realized I did something similar a year ago when I looked back at the good luck food thead of a year ago. Guess I have a new tradition.

I have everything but ham to make the recipe, so I'm still planning on doing that. Chili sweet potatoes sound good too.

[bobmark226]

Chili sweet potatoes sound good too.

How could I resist the First Lady of Subtlety? :)

Bob

*********

CHILI-ROASTED SWEET POTATO WEDGES
(Everyday Food; Jan 06)

Serves 4
Prep time: 10 minutes
Total time: 30 minutes

1-1/2 lbs (2 - 3 medium) sweet potatoes
2 Tbsps. olive oil
1 Tbsp sugar
1 tsp. chili powder
coarse salt and ground pepper

1. Preheat oven to 425. Cut each potato lengthwise into 8 wedges; halve long wedges crosswise.

2. On a large rimmed baking sheet lined with parchment paper, toss potatoes with oil, sugar, chili powder, 1 tsp. coarse salt and 1/4 tsp. pepper, until coated. Arrange wedges cut side down.

3. Roast potatoes until browned and tender, 15 to 20 minutes. Season with additional salt, if desired, before serving.

Per serving: 191 calories; 3.6 grams fat; 2.8 grams protein; 37.8 grams carbs; 5.4 grams fiber

[ElinorC]

Bob,
The soup was very good. I used kielbase (light) as you suggested might be good and it was! I made half the recipe and it still made a lot so I'll be eating my good luck soup later also. :D

[Beth]

How could I resist the First Lady of Subtlety? :)


Well, thank you, sir! I was actually going to look it up at the bookstore later or wing it, but how can I resist anything that makes life easier or more certain? ;) :D

DH wanted to know why I was chuckling -- he was talking about something rather annoying. I explained. He chuckled and said you have me nailed. :p

[Terrytx]

Another satisfied customer for the Ham and Bean soup. It made a bunch. Just what I wanted, to be able to have on hand for lunches. Thanks again, Bob, for another winning recipe.

[andie]

I made the Ham and Bean Soup last night and really liked it, until I realized this morning I had forgotten to put the cabbage in... duh! I will give it another try the real way sometime. :)

[oceanjasper]

Just wanted to say thanks to bobmark226 for posting the Chili-Roasted Sweet Potato Wedges recipe. I just tried it tonight and those little wedges are very addictive!

[Kathy B]

We just finished the last of the HAM, CABBAGE AND BEAN SOUP for supper, and I think it is even better reheated the next day. Thanks for your notes on the seasonings, Bob. I was out of thyme, but subbed oregano and basil as you suggested, and that worked out fine. We all liked it, but DS especially enjoyed it. He was scraping the bottom of the soup pot to get his second helping! :)