Fat Frog Diary

https://www.facebook.com/share/p/egxTwMTKPyvnGjKA/?mibextid=xfxF2i   Special Seafood Chowder is an easy slow cooker meal. Remember! Don't add the half-n-half until you're almost ready to serve or it will "break" and look nasty. 

I'm inspired.  This is a classic beef stew, but I'm inspired by cutting the carrots into pumpkin shapes and putting eyes on the mushrooms. How fun is this?  I wonder if I have the gumption to add to it with turnip or rutabaga carvings? It bears thinking about. 

UKRAINIAN BORSCHT This recipe is from my teenage years, cut out of a Better Homes and Garden or Family Circle magazine. Family Circle is no longer in publication.   I have a much-beloved Dutch oven, purchased less than a year ago, after fighting the expense and refusing to pay that much for a pot. Now I'm sorry I waited so long. It really does allow me to brown a meat on the stovetop, then pop the whole thing in the oven if required, but it has the versatility of simmering all day on the stove if that's what's needed as in this recipe.  Yes, this is a recipe using beets. I recommend serving it first at Halloween time because of the color. You can call it Vampire Stew and tell the diners it's red to attract vampires. Use the fancy baby potatoes and cut them into skulls by digging out eye holes and slicing the smaller end to have "teeth." The carrots can be cut into coins and then shaped into pumpkins to add a real Halloween flair.  Disclaimer: I am not a chef, ...

  Vegetable Chowder While not vegan, it *could* be with a few adjustments. After all, vegetable broth is readily available and easy to keep around. You might have to experiment with substitutions for light cream. Nut milks, coconut milk, and hemp milk might be good alternatives.  Notes: 1. Rutabaga is in season October and November in the US, but easily found until March.  2. Parsnips are in season October through May, and usually sweeter than carrots.  ************************ Disclaimer: I am not a chef, nor a licensed food service professional of any kind. I'm a grandmother who loves to cook and loves efficient cooking. Anything I post has been checked out by me, but in no way do I guarantee that my suggestions will work for you. YMMV (Your mileage may vary.) Some links may give the original poster a small commission on products sold via the link. I personally am not an affiliate, nor do I earn commissions on products. The links provided are ex...

Sauerkraut Soup with Sausage This is one of the oldest recipes in my collection, dating from somewhere around 1975. Since it's been torn, I'll fill in the blanks on the ingredient list.  RECIPE INGREDIENTS  2 strips bacon, chopped 1 medium onion, minced 1/2 tsp paprika 1 can (I lb) of sauerkraut, drained and rinsed 6 cups bouillon (see notes)  2 cups diced red or yellow potatoes 1 bay leaf 1 1-lb ready to eat Kielbasa, cut into bite-sized pieces Salt and pepper, to taste Chopped parsley for garnish, if desired Notes 1. Better than Bouillon has a ham flavor, which would work well to give more of a pork flavor. If you can't find Better than Bouillon at your supermarket, use chicken broth. I've provided a link below so you can purchase online if desired.  2. I don't bother peeling my potatoes. If you don't mind the peel, leave it on and just dice the potatoes into bite-sized bits. I recommend using red or yellow potatoes because they are slightly firmer t...

New England Clam Chowder and Fish Chowder Intro: Everyone knows New England Clam Chowder. But let me introduce you to its lesser-known twin, Fish Chowder. I'm allergic to shellfish <insert mild curses here> and I miss them horribly, but Fish Chowder keeps me from doing something stupid that requires Benadryl at the very least.    RECIPE INGREDIENTS 1 lb fresh or frozen fish steaks, cut in 3/4-inch cubes while still partially frozen. 1 cup water 2 slices bacon, halved. (See Notes) 2-1/2 cups finely chopped potatoes (or use frozen cottage-style hashbrowns) 1 cup chopped onion  1/2 cup sliced carrot 1 tsp instant chicken  bouillon 1 tsp Worcestershire Sauce 1/4 tsp dried thyme 1/8 tsp black pepper (or white pepper, if you don't want the black grains to show) 2 cups milk 1 cup light cream (or half-n-half) 2 Tablespoons all-purpose flour Method:  Mix the water, bacon fat, potatoes, onions, carrots, bouillon, Worcestershire, thyme, and pepper in a larg...

Fish Creole I have a confession to make. As a Floridian and surrounded by the sea, you'd think I'd be able to prepare any sort of seafood known to mankind. Nope! I was intimidated by all the admonitions that it was easy to overcook seafood, and it was difficult to prepare, etc. I was wrong. If anything, fish is easy to prepare if you pay attention to how FAST it cooks. Yes, fast. As in fast food. As in, how easy can you get? And this is much healthier than opening a can.  RECIPE INGREDIENTS 1 16 oz frozen cod fillet, cut up into bite-sized morsels (more to taste, if desired) 1 T butter 1-1/2 c chopped onions 1/2 c. chopped green peppers 2 cloves garlic, minced 4 med ripe tomatoes, peeled and chopped OR 1 can stewed tomatoes 2 T parsley 2 t. paprika 1/2 t. sugar 1/8 t pepper 1 bay leaf ***** 1 T cornstarch 1 T water ***** hot cooked rice, optional but recommended.   METHOD 1. Cook the rice first. Keep it handy and covered.  2. Throw the first set of ingredie...

I don't need to add anything to this recipe, but I did. I added some cooked cubed pork I had left over from another meal and needed to use up. I started this recipe in the morning.  This was another one I made in the Instant Pot. I cooked the dried chickpeas on high pressure for 25 minutes, with about 4 cups of water. Most of the water had been absorbed when I did an NPR (natural pressure release.) I drained the rest and set the chickpeas aside.  I sauteed the onion, garlic and celery in the olive oil in the Instant Pot, then added back the chickpeas, potatoes, tomatoes, water, pork, and spices. I then set the Instant Pot to slow cook, covered without locking pressure, and walked away for a few hours. One hour before I planned to serve, I stirred in the pasta. The aroma was glorious! 

I keep a giant pickle glass pickle jar of this in my pantry at all times, winter and summer. You'll want some big bowls and some crusty bread for this one. This bean mix works well any time you want some extra "filler" in your soup, stews, and chili. If you don't have a giant pickle jar like I do, then make up 2-cup increment zip-top bags, label, and store in the pantry for immediate use.  Calico Bean Soup Note: while you can boil then soak your beans overnight, a faster method is to use your Instant Pot. To the two cups of beans add 4 cups of water. Add salt, if desired. Lock down the lid, set to Pressure Cook, 25 minutes. Walk away. Natural Pressure Release (NPR) for at least 30 minutes after it's done, then release any excess pressure. Drain the beans, keeping them in the pot.  Add:  8 cups water 1-1/2 lb ham hocks or ham bone 1 onion, chopped (about a 1/2 cup or more if you like onions) 1 garlic clove minced or 1/2 tsp garlic powder 1 tsp chili powder 1 28-oz ...

 Chili Seasoning Mix  Ever wish you could have a magical amount of chili seasoning mix to toss in with some ground beef, tomatoes, and beans and call it a day? Now you can. Mix several of these in small batches and store in zip-top snack sized bags with labels. Dinner can be done in a jiffy.  Note that this recipe was written before the invention of the Instant Pot. Saute the ground beef (or brown in the air fryer) and use a paper towel held in tongs to absorb the excess grease. Throw in the rest of the ingredients, set to slow cook until the time you want to serve, and cover. No need to pressure lock, so if you have a glass top lid that fits your Instant Pot like I do, you can just put the lid on top and walk away. 

 Imbolg is also a fire festival, so that means you can balance out all those creamy things with spicy things to make you think warm thoughts. I mean, who doesn't love chili in the depth of winter?  This recipe is one for the working person who doesn't have time for stirring a big batch of chili all day. (Seriously?) This is a dependable do-ahead and shelf-special combo. Get the ingredients assembled ahead of time for a fast throw-together before work.  Hint: Use your food processor to save time and money. Buy a bag of yellow onions. Label at least 5 one-quart Ziplock freezer bags with a Sharpie to say, "ONION."  Get out a big bowl of cold water. Remove the skin and dump the onions in the cold water. When all the onions (yes, ALL!) are in the water, open all the bags and get them ready. A kitchen helper is good for this. Shred the onions in your food processor to the shape you like. I like mine fairly chopped, but the slicer is good if you like that cut. Do what you w...

That's 1/2 soup can of water. Sorry about the flash. I ended up adding another 1/2 can of both milk and water when I made it.  For those of us with a post-op bariatric surgery, I highly recommend cutting up the sprouts, or better yet, pulse them in the food processor long enough to shred up a bit. I used the food processor and pulsed about ten times.  I personally cut up my bacon with kitchen shears right into the hot pan so they're already in bite-sized chunks. 

While waiting for the first of my two surgeries, I'm on a liquid diet. Now, the doc has an interesting definition of "liquid" which includes semi-solids like Greek yogurt, and vegetables processed to a semi-solid state. Not bad at all, when you consider the options include delicious "cream of" soups. I'm a big fan of vegetable soups, so this is not a hardship. Especially when you have these two great options for soup base, in addition to a powdered consomme I found in the international section of my favorite grocery store. This first one is my favorite for pure flavor! I can even substitute beef broth or vegetable broth, since both are also available. Now that's versatile. And now for your choice of vegetables and seasonings. Now think of the mix and match possibilities. Believe it or not, carrots, parsnips, and potatoes go together. Leeks go with onions, or go it alone if you're feeling adventurous. I'm from the deep South, so I know ...

This delicious sauce is awesome! I vow to keep this miracle in my pantry for those times when I need a sauce right now. Don't try to read off the picture. Show Crazy Mama some love and go to her site. http://losingweightalongtheway.blogspot.com/2013/03/how-to-make-cream-of-something-mix-and.html While it makes a great sauce, it makes an even better "cream of" soup that tops anything you can buy in the store. Now think of all those bags of frozen vegetables waiting in the freezer at the grocery store to be featured in your soup. Bacon and Brussels Sprouts, Asparagus, Broccoli, and Mushroom just to get the party started with familiar flavors. I got this chart from my old Better Homes and Gardens cookbook from 1989. It doesn't exist in newer versions of the cookbook that I have. Is your mouth watering yet? Mine is. I added a little bit of leftover cooked bacon to my cream of Brussels sprouts soup. It should be noted that I used my food processor to chop up...

Cabbage Beef Soup Ingredients: 2 T vegetable oil 1 lb ground beef ½ lg onion, chopped 5 cups chopped cabbage 2 (16 0z) cans red kidney beans, drained 2 cups water 24 oz tomato sauce 4 beef bouillon cubes 1-1/2 tsp ground cumin 1 tsp salt 1 tsp pepper Directions: Heat oil in a large fry pan or electric fryer and cook ground beef and onion until beef is well browned and crumbled. Drain and transfer to a large slow cooker. Add cabbage and the rest of ingredients. Stir to dissolve bouillon cubes. Cover with slow cooker lid. Cook on high 4 hours or on low 6-8 hours. Stir occasionally. Serve in large soup bowls with crusty artisan loaves if desired.

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Quick Beef Noodle Soup Simple and delicious. Yes, the top picture is my own electric skillet when I made this recipe.

Burgundy Bean Soup This is a great way to use up that bit of wine left in the bottle from the party or intimate gathering before it goes to vinegar. The next morning after the party, pour the wine(s) into ice cube trays and freeze. Remove the wine cubes and store in a labeled freezer bag until needed for a recipe. It's a handy way to have wine available for recipes without having to keep bottles around. We use a lot of bacon in our recipes, so we normally don't fry. We cut it up with kitchen shears, then bake it in the oven, drain, and store it in 1-lb increment freezer bags until needed. Pre-cooking bacon and ground meats in 1-lb increments (pre-cooked weights) saves time and trouble later. Just remember to label those freezer bags very well with a fat Sharpie!

Spicy Cheese Soup Serves 4, doubles easily 1 lb Velveeta, cubed 1 lb ground beef, cooked and drained 1 can (8 oz) whole kernel corn 1 can 15 oz kidney beans 1 can (4 oz) minced jalapeno 1 14oz diced tomatoes with chiles 1 14oz stewed tomatoes 1 envelope taco seasoning mix Throw them all in the slow cooker on Low for no more than 6 hours. After that, reduce to Warm. Serve with corn chips if desired. (Yeah, it's that easy.) Lena Austin http://www.LenaAustin.com http://depravedduchess.blogspot.com

My grandfather was born and raised during the Great Depression. Consequently, he was one of those incredibly frugal men who lived well below his income because he "didn't need much." He drove a POS car until it became a classic, then an antique, then he sold it for ten times what he'd bought it for. He even had his own garden until he was too old to tend it properly, but his neighbors all had gardens and felt sorry for the lonely old widower and brought him extras from their gardens for free! When he died, he left my Mom a small fortune. One thing grandpa did very well was save money on food. He rarely threw anything out. He composted his organic garbage right back into his garden, washed out his cans and took them to a steel mill that happily bought all his cans long before "recycling" was even a word. Even his soups were recycled. Grandpa kept several containers stacked neatly in his freezer. Three were for cooked meats he shaved off the bones and save...