Tag Archive: homemade


World’s Tastiest Soup

Dear World,

Hope you had a great Thanksgiving! It took me a few days, but I finally got around to making turkey soup. If you still have your turkey’s carcass lying around, here’s something you can do with it. If you threw it away, do not despair – the World’s Tastiest Soup can also be made with the remainders of a chicken, home-roasted or rotisserie.

You’ll need:

  • one roasted turkey, or the carcass of a roasted turkey
  • 2-3 large carrots
  • one onion, with the peel
  • 2-3 large celery ribs
  • 3-4 garlic cloves
  • peppercorns or ground pepper
  • salt
  • any soup vegetables
  • optionally: rice or pasta

Start by stripping all the meat off of the bones. Whatever you don’t eat right then and their, you can add to the soup later. Place the carcass in a large pot. Chop the onion (wash the skin and add it for color), celery and carrots and add to the pot, along with peeled garlic cloves, peppercorns and salt (one or two big pinches should do the trick). Fill the pot with water, and bring to a boil, then simmer for 30-40 minutes.

When that’s done, turn the heat off, and discard everything (bones and veggies) but the stock. Add about 2 cups of water, and throw in anything you like. I used more carrots and celery, whole wheat rotini, turkey meat and frozen peas. Bring to a boil, then simmer for about 10 minutes, skimming off the fat with a spoon every two minutes. Alternately, if you’d rather, you can simmer the soup for 10 minutes, let it cool, then easily skim the fat, which will have formed into a skin at the surface.

And there you have it! If you need to store it, freezing it in serving-sized tupperware is your safest bet. I will close this post with my first poll: I simply cannot go through Thanksgiving without having thirds of stuffing, so I thought I’d ask.

With love,

– Viola –

This morning, I tried a second time to make protein powder pancakes. This time, they were neither oozy nor gooey, and not so hard that you could sit on one without squishing it. But they were still very tough and hard to swallow.

Irritated and upset, I needed to cook something that would taste good. There was a bag of bruised and overripe apples on the table, and with a cheerier disposition (apparently, rotten fruit makes my day), I started making applesauce.

You’ll need:

  • 6-7 big apples, all of the same or mix & matched (a little overripe/bruised is ok, maybe even better!)
  • 2 cups water
  • honey or brown sugar (let’s say 1/3 – 1 cup)
  • cinnamon (1 stick, or 1 tbsp ground)
  • nutmeg (1/4 tsp freshly ground, or 2 tsp ground)
  • cloves (6-10 whole, or 1 tsp ground)
  • optionally: rum or brandy
  • optionally: raisins

Peel and chop apples into little pieces. Cooking tip of the day #1: An easy way to remove the core is to quarter your apples, then cut the quarters in half. The little triangle of core is easy to cut out.

 

 

Place the apple bits in a medium-large

saucepan with about 2 cups of water, and

cook on high heat, stirring frequently.

When the mixture starts bubbling, bring

down to a simmer. The

water will thicken, and the apples will get mushy.

Eventually, your apples will look like this:

When they do, turn off the heat and let them cool for 5 minutes before transferring to a blender. Blend only for 10-15 seconds. If you like your applesauce on the chunky side, only blend half of the apples.

 

Return blended apples to the saucepan, add about 2 tbsp rum or brandy, the spices, and honey or sugar (start with just a little, and taste as you go). The rum/brandy is optional, but it improves the taste, and all the alcohol gets cooked away anyway. Any kind of mulling spice goes nicely in applesauce.


Simmer for 5-10 minutes, and eat hot or cold! It smelled so good, that Sebastian, Fabian and I decided to have a hot applesauce degustation. The boys were very engrossed in some stupid video game they were playing, but I did get a positive review from Fabian without having to fish for it (as opposed to certain boyfriends, who just keep shooting imaginary foes instead of joining the real world).

 

Tasty variant: add raisins to the applesauce after you cook it (raisins get bitter when boiled in the sauce). Though this sauce tastes great on its own, it also goes very well with yogurt, pork chops, latkes and ice-cream.

That’s it for now! Happy daylight savings day! Enjoy the extra hour.

Love,

– Viola –

Because they’re from Hamburg. Well, not really.

I’ll leave you to argue about that, and give you the recipe! The measurements I gave you may seem flaky, because I just eyeball the ingredients. Hamburger is not rocket science. Puff pastry is rocket science. You can’t ruin ground beef.

You’ll need:

  • ground beef (1/4 pound per burger)
  • some chopped onion (about 1 cup per pound of beef)
  • oatmeal, quick or old fashioned (about 1/3 cup per pound of beef)
  • egg (about 1 per pound of beef)
  • any seasoning you like: garlic cloves, garlic salt, pepper, salt, lemon salt, bbq sauce, soy sauce, Worcestershire sauce, chopped green pepper, green onions, thyme, rosemary, curry powder, cayenne pepper, chili powder, anything!
  • buns, if you’re a bun person (I like my burgers nude)

Combine beef, egg, oatmeal, onion (minced) and seasonings of choice (I went for chopped garlic cloves, Worcestershire sauce, salt and pepper) in a medium bowl. Hamburgers have more soul if you mix with your hands, so don’t be a sissy. Form into patties as small/large as you want (1/4 pound to 1/3 pound is a good serving).

Cooking time. Sebastian insists on using the cast iron grill, which is a pain in the ass to clean, but healthier (drains out all the fat) and gives better results. Because I HATE cleaning cast iron, I just use a regular pan. Heat it up, spray with a tiny bit of olive oil, put patties on the pan (this would be a good time to brush them with your favorite BBQ sauce, if you wish) and cook for 10 minutes on one side (no flipping!), or until they look like this:

Flip and cook 5-10 minutes on the other side. Sebastian is a cheeseburger kinda guy, so he adds a slice on his patty right after the flip. We’re not bun people – we usually use whole wheat wraps, but tonight was a nude-burger night, and even then he couldn’t finish his third pounder! Here‘s the beef.

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