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RE: Your Greatest Hit Recipes for Leesa (Follow-Up #141)

posted by: PNWGirl on 07.20.2012 at 03:07 pm in Harvest Forum

Adding a bump!
Got a LOT of great receipes from this thread! If you have the full version of Adobe Acrobat, it's a great medium for saving the receipes. I click on "clip this post" and when it opens for only that post, I click on the "Convert to PDF" button. Save it to my "Canning Receipes" folder. Only takes second from start to finish. I can also send it to my phone when I go shopping.

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clipped on: 08.18.2012 at 05:35 pm    last updated on: 08.18.2012 at 05:35 pm

Bring Out Your Soups and Stews!

posted by: zabby17 on 09.22.2008 at 10:16 am in Harvest Forum

Fall is in the air---and on the calendar. It's the equinox, which means two things: my first wedding anniversary, and time to bring out the soup and stew recipes!

Inspired by jude's request for the recipes I used to fill my new-mom sister's freezer, I am starting a thread that asks for your fave soup & stew recipes. They don't have to be canning ones; any good recipe (they surely all use a harvest of some kind, so we're on topic!). It would help if you mentioned if they freeze well, if you know.

I LOVE to make a big batch of something hearty and tasty, filling the house with yummy smells, then freeze it in portions so as to be able to grab one for a supper some night I don't feel like cooking.

Here are the two jude asked for to start it off:

POTATO-LEEK-CORN BISQUE

4 Tbsp butter or safflower oil
2 cups chopped leeks
4 Tbsp flour
4 cups water or stock
3 cups cubed raw potatoes
1 tsp salt
ground pepper
3 cups milk
1 cup corn
1/2 cup diced red pepper

Saute the leeks till soft. Sprinkle with flour. Cook a minute or two, then add water/stock, potatoes, salt, pepper.

Bring to a boil, reduce heat, simmer (covered) for 15 minutes. Puree or mash (I use a blender; you can use a potato masher for a chunkier soup). Return to the pot. Add corn & peppers and cook 5 minutes more.

Add milk. Heat gently for a few minutes (DON'T return to boil).

**Freezes well. You can freeze it before adding the milk and it takes less room. A dollop of cream and a few chives added at serving time makes it ultra-special.

**I made it with just-dug new potatoes from the Halifax Farmers' Market, with thin, curling-off-themselves peels, so I didn't even peel them; the result is a great flavour but a somewhat beige soup; for fancy company I would peel and have a more attractive pale colour.

**This is a slight adaptation of from _Mrs. Restino's Country Kitchen_ by Susan Restino (Bolinas, CA: Shelter Publications, 1996), a lovely Nova Scotia cookbook. She gives a recipe for a basic Potato bisque (uses everything above but the corn & peppers, and calls for one cup of onion where I used two cups of leek). It can then be adapted into corn chowder, fish chowder, asparagus bisque, etc.

JAMAICAN PEPPERPOT STEW

This is a fave of my husband's. I made it for him the first time he came to visit me, when we were living 1500 miles apart and were only a few months into a long-distance courtship. His plane arrived just before dinnertime and I served him this with freshly made rosemary foccaccia bread. After a few bites, he looked at me with his big, brown eyes and said, "I can't tell you how strong the temptation is to propose to you right this moment."

He didn't (it was only the second time we'd met in person!)---but he moved up to Toronto to be with me within the year. We always call it "Proposal Stew." Last year when we finally got organized enough to plan a wedding, I told him I wouldn't need to make the stew for him any more once I had a ring. He threatened to call off the marriage. ;-)

1 Tbsp vegetable oil
2 lbs beef stewing cubes
6 slices bacon, chopped [I find 2 or 3 is enough]
2 onions, chopped
4 cloves garlic, minced
1/4 cup all-purpose flour
4 cups water
1/4 cup tomato paste
1 tsp dried thyme
1/2 tsp each salt and pepper
2 lbs sweet potatoes, peeled and cubed
1 each sweet red and green pepper, chopped [I use all red]
1 Tbsp wine vinegar
[I often use the last dregs of a bottle of wine from a dinner party a few days before]
1 tsp hot pepper sauce (or to taste)

-- In large saucepan or Dutch oven, heat oil over high heat; brown beef in batches & transfer to plate.
-- Add bacon to pan; cook over medium heat for 5 minutes or until crisp. Drain off fat. Add onions and garlic; cook, stirring occasionally, for 5 minutes or until softened.
-- Sprinkle with flour; cook, stirring, for 1 minute. Add stock & water; bring to boil. Reduce heat to medium-low. Return beef and any juices to pan; add tomato paste, thyme, salt and pepper.
-- Cover and simmer, stirring occasionally, for 1 hour.
-- Add sweet potatoes and red and green peppers; cook, covered, for 30 minutes or until potatoes are tender. [Freezes well at this point; reheat to continue.]
-- Stir in vinegar and hot pepper sauce.

Makes about 16 cups (8 to 10 servings). About 300 calories and 10 g of fat per serving.

** from _Canadian Living_ Magazine

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clipped on: 10.02.2009 at 03:18 pm    last updated on: 10.02.2009 at 03:18 pm