Southeastern Stew Converted to Pioneer Life.

Written historical “facts” can be highly debated due to the old saying of, “history is written by the victors”.  The “winners” of a war write out their history to depict, not only how strong their troops and strategy were, but how weak and disorganized the losers were.  But another factor that makes much of written history questionable is that a culture may only have related their history orally.

Take, for example, the Celtic Druids who left no written history due to a strict religious doctrine that forbade committing their sacred knowledge to writing. They believed that relying on written words would weaken memory, and that their divine secrets were too profound to be recorded for the general public.  What we know of the Druids comes from records written by the observations of the Greeks and Romans.  The Romans, however, were unsuccessful in assimilating the Druids into their newly formed Christian beliefs, so eliminated all they could capture.  A perfect example of, “If you’re not one of us, you’re against us.”

Other cultures did not use writing tools and some type of recording medium, such as stone tablets, parchment, papyrus or paper.  What is referred to as “rock art” around the world refers to the drawings of indigenous cultures in various lands.  Their drawings tell stories, give news, and have become their historical records.  Unfortunately, too many people are ignorant to the historical significance of “rock art”, and desecrate sites by adding their own version of signature or artwork.

So, where am I going with all this about written vs. unwritten history?  Recipes often have no factual origin history, or background, due to not being recorded.  Families may have handed them down, for generations, via word of mouth; or written in a book that stayed within a family, and never shared.

For example, Brunswick Stew, and the name sounds very British, doesn’t it?  Marjorie Kinnan Rawlings (author of The Yearling), wrote in her 1942 Cross Creek Cookery, that this dish is similar to a stew which originated in Duchy of Brunswick-Lüneburg (1815-1918), Germany, and was quite a favorite meal of England’s Queen Victoria. 

 

 

 

 

However, oh yes, here comes the big however, two states in America debate that origin story.  Brunswick County, Virginia (1828): Virginia lore credits Jimmy Matthews, an African American hunting-camp cook for state legislator Dr. Creed Haskins, for creating the stew in 1828 during a hunting trip along the Nottoway River. The recipe originally featured squirrel, butter, onions, and stale bread. The Virginia General Assembly officially recognized Brunswick County as the birthplace of the stew via a 1988 resolution.

 

 

 

 

 

Brunswick, Georgia (1898): The coastal city of Brunswick, Georgia, lays claim to a slightly later origin. Local lore asserts the first batch was cooked there in 1898, and a 25-gallon iron pot stands in the town square marking the historical vessel. The Georgia version of the stew often incorporates barbecue sauce or ketchup.

But wait! Anthropologists and culinary historians widely agree that the stew's true foundation lies in communal dishes prepared by Southeastern indigenous tribes. They simmered seasonal game, such as squirrel, groundhog, or venison, with corn, squash, and beans long before European arrival. The Virginia tribes noted are Algonquian, Sioux, and Iroquois, and in Georgia they are Muscogee (Creek) and Cherokee.

There are dozens and dozens of recipes online for Brunswick Stew, and each depends on whether the home cook/chef is looking for more authentic, or primarily using ingredients of their region.

Here’s an overview of what many of these recipes might consist of, and how they are prepared.

Key Ingredients

Meats: 1 whole chicken (cut into parts) and 1 lb. smoked pork shoulder or pulled pork

Base: 4 cups chicken broth, 1 can (28 oz) crushed or whole peeled tomatoes

Veggies: 2 cups baby lima beans, 2 cups corn, and 2 medium potatoes (diced)

Seasoning & Sauce: 1 chopped yellow onion, 2 minced garlic cloves, ½ cup BBQ sauce, ¼ cup Worcestershire sauce, and 1 tsp smoked paprika

Thickener: 1–2 tbsp butter and optionally a handful of breadcrumbs (or creamed corn) 

Step-by-Step Instructions

1. Cook the Chicken: In a large Dutch oven, boil the whole chicken with the onion and seasonings in the broth until it is falling off the bone.

2. Shred & Prep: Remove the chicken, discard the skin and bones, and shred the meat.

3. Build the Stew: Add your tomatoes and chicken broth back to the pot. Add the potatoes, lima beans, BBQ sauce, Worcestershire sauce, smoked paprika, and the smoked pork.

4. Simmer: Bring to a gentle boil, then reduce the heat and simmer uncovered for 1 to 2 hours, stirring frequently until thick.

5. Add Corn: Stir in the corn and shredded chicken during the last 20-30 minutes of cooking.

6. Thicken & Serve: If the stew is too thin, stir in butter or a small amount of breadcrumbs, and serve hot.

Well now, here we are in the southeastern corner of Utah, so I’m going to pretend to be a pioneer, and use the ingredients available in the 1880s to early 1900s.  Now remember, the San Juan Mission pioneers, aka Hole-in-the-Rock, had 83 wagons full of people, clothing, household goods, and food.  It took six months to reach Bluff, so much of that food was consumed by the 200 pioneers, their horses, oxen, and chickens; there were no supermarkets or convenience stores, along the route, to restock supplies at.  Once in Bluff, trading with the Navajo and Ute was essential, also learning what native plants were edible, as well as fishing from the San Juan River, hunting game, and developing vegetable gardens. From the local natives, they traded for corn, squash, melons and beans; and cultivated crops of tomatoes, peas, potatoes and turnips.

So, now, with all that information, here’s my recipe for Brunswick Stew that a San Juan County pioneer would have cooked up.  Ok, wait, I’m only pretending to cook pioneer style, so no open fire cooking, just using my handy-dandy crock pot.

 

Brunswick Stew

 Ingredients:

3 and ½ lbs. chicken parts with bone (I used legs and thighs as the meat won’t dry out while cooking in the crock pot)

2 cups diced (medium dice) potatoes (peeled & parboiled)

2 cups whole kernel corn

2 cups pinto beans (or Anasazi for that true heritage appeal)

2 cups diced tomatoes

4 cups chicken broth (I used my homemade which already includes salt, black pepper & paprika)

½ cup diced onion

1 Tbsp. minced garlic

2 tsp. chili powder

¼ cup all-purpose flour (the thickener)

Preparation:

Preheat oven to 375F, spray a large rimmed baking sheet with non-stick spray. 

 

 

 

Remove skin and as much fat as possible from chicken parts and place on baking sheet.  Bake for 30 minutes, let cool to touch and remove all meat into bowl, breaking up into bite sized pieces.

 

Set 4-quart crock pot on low, place parboiled potatoes, corn, beans and chicken inside; spread tomatoes over all.  In a large bowl, mix broth, onion, garlic and chili powder together, and pour over ingredients inside crock pot.

 

Cook for 4-6 hours; test potatoes to see if fork tender.  If they are, whisk the flour into the stew quickly to avoid clumping; let cook another 15 minutes and liquid will thicken, and remain clear.

Makes 6-8 servings.

This stew has influences from the indigenous tribes with the use of corn, beans, onion and garlic (wild variety of onion and garlic would have been used).  The pioneer influences are the chicken, potatoes and tomatoes.  Put it all together and you have a southeastern stew converted to a pioneer life.

Mary Cokenour 

 

 

The Movable Feast of the Resurrection.

Easter is celebrated on the first Sunday following the first ecclesiastical full moon (the "Paschal Full Moon") that occurs on or after March 21 (the fixed spring equinox). This date is determined by lunar and solar cycles rather than a fixed calendar date, so Easter Sunday always falls between March 22 and April 25, and is considered a “movable feast”.

Easter is a major Christian holiday based on the resurrection of Jesus Christ three days after his crucifixion.  The primary source of historical information of this event is biblical, the New Testament, written by Christ’s apostles, Matthew, Mark, Luke, John.  There are other documents that mention the event, but not as highly written about than in the New Testament.   Early Christians celebrated the resurrection weekly; it was not until 325 ADE that an annual festival was formalized by the Council of Nicaea.  The name, Easter, came from Eostre (or Ostara), an Anglo-Saxon Pagan goddess of spring and fertility celebrated in April.  As Christianity spread, pagan traditions were incorporated to enable a smoother transition for the newly indoctrinated.

Two symbols of the pagan celebration are eggs and rabbits, definitely signifying fertility.  Painting eggs red symbolized the blood of Christ, with the shell representing the tomb. Rabbits, however, ended up becoming stew meat.  It was not until the 17^th century that German immigrants brought the tradition of the "Osterhase" (Easter Hare from German Protestant folklore) to America, a creature that laid eggs for well-behaved children to find in nests.

But, before the spread of Christianity, what did the followers of Christ, after his resurrection, serve at the weekly feasts? 

Roasted Lamb: The central dish, symbolizing Jesus's sacrifice, and his being the "Lamb of God" who takes away the sins of the world.

Baked Goods: Hot cross buns, often eaten on Good Friday, represent the crucifixion.

Bitter Herbs and Charoset: Reflecting the Passover roots of the celebration, these include herbs like horseradish, and a fruit/nut paste.

Stewed Beans/Legumes: A traditional, slow-cooked dish like cholent (bean stew).

Fish: Commonly eaten as part of the post-resurrection tradition.

Olives, Figs, and Herbs: Common staple foods of the region.

Eggs: As mentioned above.  The decorated types did not come about until the Easter Hare came to America.

 

Globally, foods used for the celebration changed due to what was available in the area.  Basically, though, it involves the slow-cooking of beef or lamb, with local vegetables, herbs, and, depending on the region, ingredients like red wine, beer, and/or spices.  The recipe I will share is one traditionally served in those earlier years, Cholent.

Cholent is a traditional, slow-cooked savory stew originating from Ashkenazi Jewish cuisine, designed to simmer overnight for 12–18 hours.  It features ingredients of either beef or lamb, potatoes, beans, barley, and onions, resulting in a rich, comforting flavor.

 

Cholent

Ingredients:

2 pounds medium red potatoes, peeled and halved  

2 small onions, chopped

3 lbs. beef roast, or lamb, cut into 2-inch pieces

1 cup dried chickpeas, soak for one hour in warm water, rinse

1/2 cup pearl barley, soak with chickpeas  

2 Tbsp. minced garlic

1-quart low sodium beef broth

2 cups water

1 Tbsp. kosher salt

1/2 tsp. ground black pepper 

1 and 1/2 tsps. paprika

1 and 1/2 tsps. turmeric

1 tsp. cumin

1 kishke - optional

Notes of Interest:

What is kishke? Kishke (or kishka) is a traditional Ashkenazi Jewish dish, often called "stuffed derma", consisting of beef or fowl intestines stuffed with a mixture of matzo meal, schmaltz (chicken fat), onion, celery, carrots, and seasonings.  

Is Jewish kishke and Scottish haggis the same?  While similar in concept and texture, they differ in ingredients: kishke typically uses flour/matzo meal and schmaltz, while traditional haggis uses sheep’s organ meat and oats.

Preparation:

In a 6-quart crock pot, begin layering the ingredients – potatoes, onions, meat, chickpeas/barley mix.  In a large bowl, mix together the garlic, beef broth, water and seasonings; pour evenly over ingredients in the crock pot.

Cover crock pot, set on low and let cook for 12-16 hours.

Optional cooking method: To cook this recipe in the oven, layer the ingredients in a large heavy -duty 8-quart Dutch oven. Make sure liquid just covers all ingredients. Cover with lid and cook at 200F for 12-16 hours.

Makes 12 servings.

 

 

While many families have the addition of Easter bread (bread braid with colored, hard-boiled eggs inserted where bread crosses) at their table, hot cross buns have a place of importance.  Hot cross buns, traditionally eaten on Good Friday, mark the end of Lent, with the cross representing the Crucifixion of Jesus. The spices symbolize those used to embalm Christ, while their history blends Christian symbolism with older pagan traditions honoring spring, rebirth, and fertility.

Religious Symbolism: The cross on top represents the cross on which Jesus died, and the spices represent the spices used in his burial. 

End of Lent: Traditionally, these buns were eaten to mark the end of the fasting season, as they were often made without dairy (before modern recipes).

Pagan Origins: The tradition predates Christianity, with Saxons baking buns marked with a cross to honor the goddess of spring, Eostre, representing the 4 seasons, or the rebirth of the world.

Folklore and Superstition: It was believed that hot cross buns baked on Good Friday would not mold for a year, would protect against fire (when hung in the kitchen), and bring good luck to sailors.

So, this year, while your family probably has its traditions, think about going back in time and prepare what might have been served during the Resurrection celebration then.  Think of it as a culinary education on what was eaten at that time, and why.

Mary Cokenour 

Jackrabbit Ruminations.

This little story came about due to the posing of a single jackrabbit.  Normally they’re zipping back and forth across roadways, or racing through the desert trying not to smash into sage brush.  Photographing them is next to impossible, those buggers don’t sit still long enough, until that one day.  Sitting at the front desk of Canyon Country Discovery Center, well I have the best seat in the house.  Large window panes allow me to look across farmland and canyon rocks stretching eastward to Colorado; in the far distance are the majestic San Juans.  Typical wildlife that entertains are mule deer, wild turkeys, red fox, antics of chipmunks, aerodynamics of hummingbirds and the zipping of jackrabbits.  Then it happened, a jackrabbit stopped on a gravel path and began to “strike the pose…vogue” (Madonna song reference).  He (assuming it was a he, I didn’t actually check) sat back on those long, power punching legs; turned his head this way and that; then turned his whole body so that the mild wind pushed his ears back.  His eyes slowly closed and I swear that little bugger had decided to take a nap there and then.

So, back to the mention of a little story and let me put the disclaimer now, so those experts on wildlife won’t get all bent out of shape.   The story I’m about to tell about this jackrabbit is totally made up, a work of fiction from my mind; call me crazy and I’ll say thank you for noticing. 

Meet Jack, Jack the Rabbit; he’s not much on commitment; loves the ladies, but doesn’t stick around long enough for a lasting relationship.  He’s a bit of a cad, loves them and leaves them in a “delicate” condition.  Now the ladies, they have their own issues; so busy running to no place in particular that when the babe comes, it’s “pop it out, it fends for itself”.  Jackrabbits don’t build nests in the ground like the cute cottontails; nope, their babies are born wide eyed, bushy tailed and raring to go-go-go.  Jack has a sister, Jackie; who happened to meet one handsome hare from Wyoming.  The Wyoming Alope family are well known in those parts for slick dealing at the gambling table and serving up watered down liquor at their establishment.  Yes sir, Jackie married and became…Jackie ALope.

Then there is Jack’s uncle, Bob; the family don’t speak much about Bob, not since “the incident”.  Seems Bob got into a bit of a mess when he was hungry and decided that elderberries would make a great snack.  Well he was a bit lazy that day too, so instead of picking those berries fresh off the bush, he ate the ones sitting on the ground, not realizing they had fermented into wine.  That Cat was so drunk, didn’t realize that his neighbor’s third daughter was sleeping under that elderberry bush.  Nope, he had his way with her, No, not that way, get your minds out of the gutter; he done ‘et her!  Yep, Bob’s his uncle, but they don’t really talk about Bob in front of pleasant company.

Ah cooking, this column is supposed to focus on cooking, so let’s cook up some rabbit, aye?  In Native American cultures, the rabbit resides in legends from being a good luck charm to a parallel of coyote; the protector of witches and a trickster.  Mesoamerican belief was that a rabbit, not a man, resided in the moon.  No matter the legend, the rabbit was prized for its meat; its fur and tanned hide made into gloves, caps, cradle board cushions or padding.

In the cookbook, Pueblo Indian Cookbook by Phyllis Hughes, there is a kitchen tested recipe for Jackrabbit Stew.  While researching recipes for this article, I found that Native American cooking techniques/beliefs resembled ones I am quite acquainted with. Before serving the meal, a small portion is offered up to the spirits; similar to the offering of a piece of bread and meat to the Greek Goddess, Hestia (protector of the home and hearth; goddess of hospitality).  When it comes to measuring, it comes down to the senses; the feel of the grains, herbs and spices, a sort of knowing, in your heart, what amounts are correct.  That’s what cooking with love and passion are!

So here’s the recipe, and if rabbit or hare are not your type of fare; substituting chicken will be just as tasty.

Jackrabbit Stew

(Pueblo Indian Cookbook, page 39)

Ingredients:

1 jackrabbit (or domestic hare or 5 lb. baking chicken)

1 large onion, chopped

1 tsp. salt

2/3 Tbsp. chile powder (optional)

1 and ½ cups flour

2 quarts water

2 large onions

6 large carrots, halved

2 sweet peppers, halved and seeded

4 tsp. salt

2 cups cooked lime hominy

¾ cup melted lard or cooking oil

Preparation:

Cut rabbit (or other) into serving size pieces.  Dredge in flour.  Put oil in large kettle and heat until sizzling.  Brown all pieces of meat on all sides, drain and pour off excess oil.  Return meat to kettle, add water and simmer for two hours, add all vegetables and simmer until carrots are tender.

Note:  Not sure if the repeat of onion and salt are intentional or a misprint.  The majority of cookbooks also have ingredients listed in the order that they are used, while this recipe is a bit of a hodge podge.

Mary Cokenour

Kind of a Copy Cat Pork Recipe.

One of my coworkers decided to give me a sample of a crock pot pork stew his wife had made.  It was pretty good and I asked for the recipe, so I could give it a try; didn't get it though.  Anyway, I was trying to decide what to make for dinner one day and boneless pork loin chops were in the freezer.  Now the question was, how to prepare them?  I remembered the stew, so figured I'd attempt to recreate it by thinking about the ingredients I'd seen and tasted.  While my coworker's wife had used a pork roast, I was using the pork chops instead.

I thought it came out pretty well, but my husband was going to be the real taste tester as he is not a real fan of pork.  He loved it!  So here's my sort of copy cat version of the stew; working off memory instead of a real recipe.

Pork Chop Stew

Ingredients:

6 (2 lbs.) boneless pork loin chops

5 small potatoes, peeled, cubed and parboiled
1 medium onion, chopped
½ tsp. ground black pepper
2 tsp. chili powder
½ tsp. garlic powder
2 cups red kidney beans, soaked overnight, drained and rinsed
5 plum (Roma) tomatoes, chopped
2 Tbsp. flour
2 cups beef broth

Preparation:

Spray a 4 quart crock pot dish with nonstick cooking spray.  Begin placing layers of ingredients inside:  pork chops; potatoes and onion mixed together; sprinkle spices evenly; kidney beans; tomatoes.

 

 

In a small bowl, whisk flour into the beef broth to create a slurry; pour over all ingredients in the crock pot dish.  Cover, set on low and cook for 6-8 hours; potatoes, beans and pork should be fork tender.

Makes six servings.

Mary Cokenour

Doesn't Matter What Language You Speak, it's Still Stew.

Every now and then I pull out "Best of Slavic Cooking" and "Croatian Cookbook", both by Alojzije and Ruzica Kapetanovic, to learn more about the cuisine of my heritage. Unfortunately my maternal grandmother took ill when I was very young, so I did not have many years afforded to me to learn from her. On this adventure, I looked up chicken recipes and found three, "Chicken Perket", "Croatian Chicken Stew" and "Chicken in White Wine Sauce" that looked simple to make. No, I didn't make all three fore as I read along I noticed that they were very, very similar in nature; perhaps one or two ingredients differed, but that was about it. I did the next best thing, I combined them all together and came up with my own version; but the next question was, "What do I name it?" I looked up the meaning of "Perket" first off and found out it can be spelt and pronounced differently in many languages, "perkelt", "porkolt", "palca, "paprikas", but it all meant the same thing, "STEW"!!!

So there you have the origin of my "Chicken Perket" also known as "Croatian Chicken Stew"; the American version; and here comes the final recipe.  Instead of simmering away in a skillet though, I prepared it in my slow cooker using the high setting; only took four hours.  Initially I used too much liquid and the sauce ended up being a bit on the thin side; but it was still good on pasta.  I also pureed too many of the vegetables, so very little was left to bite into.  I've made the changes to my own recipe to take these facts into account.  By the way, I asked a friend to sample it and she enjoyed it so much, she left none for her husband to try.  Now that's a taste tester I can appreciate!

Now I have to worry over just one more item; that my relations in Croatia read the recipe, try it out, and give their approval.  Fingers crossed!

Chicken Perket

(Croatian Chicken Stew)

Ingredients:

12 large plum tomatoes, chopped
1 large red onion, chopped
1 large green bell pepper, seeded and julienned
½ cup flour, divided in half
2 Tbsp minced garlic, divided in half
4 lbs boneless, skinless chicken breasts, sliced in half lengthwise
1 cup sliced mushrooms
1 tsp ground black pepper
1 Tbsp paprika
½ cup chicken stock
½ cup white wine
1 and ½ lbs angel hair pasta

Preparation:

Set a 6 quart crock pot on high; spray inside with nonstick cooking spray.

Begin layering ingredients inside – tomatoes, onion, bell pepper, ¼ cup flour sprinkled evenly over all, 1 tablespoon garlic.  Place in the chicken breast pieces and spread the remaining ¼ cup of flour over them.  Add the mushrooms, remaining garlic; then evenly sprinkle over the black pepper and paprika.  Pour the stock and white wine over the top.

Cover and cook for 3 and ½ hours; remove chicken and 1/4 of the vegetables.  Use a stand or immersion blender to puree the remaining vegetables, and thicken the liquid.  Return the chicken and reserved vegetables to the pot; cover and cook for another half hour before serving.   Also during that last half hour, prepare the pasta to desired tenderness; place a serving into bowl and top with sauce, chicken and some vegetables.

Makes 8 servings.

Mary Cokenour

Soup, Stew or Goulash; Paprikash is a Hungarian Best.

Traditionally, the Hungarian dish of Paprikash is made with chicken; the two other main ingredients are paprika and sour cream. When I first made this dish, I used turkey tenderloins I had found on sale. It came out so delicious, I didn't even try using chicken afterwards. Depending on the paprika used, the recipe can turn out to be mild and reddish in color; or spicy and brown in color. I use the mild paprika and once you add it into your skillet, you'll be amazed at how it makes your entire dish pop with color. I also add a little cayenne pepper, just enough to let you know it's there at the back of your throat, but not enough to overwhelm the entire dish.

The quantity of liquid added plus noodles or spaetzle, will help determine the final thickness of the dish. Personally, I like adding extra wide egg noodles directly into the pan; allowing the noodles to be infused with the flavors of paprika, cayenne pepper, vegetables and sour cream. If you're like me and prefer egg noodles, let me recommend a brand to you. "Amish Kitchens" of Millersburg, Ohio ( http://www.marzetti.com ) make their noodles primarily of wheat flour and eggs. They are absolutely fantastic and make the brands of egg noodles seen in supermarkets taste like garbage.

Don't be worried that there will be too much liquid at first, the noodles will eventually sop it up as they rest in the sauce.

Turkey Paprikash

Ingredients:

1 ½ lbs turkey tenderloin, cut into ½ inch strips
½ cup flour
4 Tbsp olive oil, divided in half
1 cup onion, diced
1 cup red bell pepper, diced
1 ½ Tbsp paprika
¼ tsp ground cayenne pepper
2 cups chicken stock
½ cup half n’ half
1 cup sour cream
1 lb medium size egg noodles, cooked and kept warm

Preparation:

In a plastic bag, coat the turkey with the flour. Heat half the oil in a large skillet, medium-high heat; brown turkey and set aside. In the same skillet, heat the other half of the oil; sauté’ the onions and peppers until they just start to soften.

Return the turkey to the skillet and add the paprika, cayenne pepper, chicken stock and half n’ half; bring to a soft boil; stir, reduce heat to low and let simmer for 5 minutes. Mix in the sour cream thoroughly; add noodles and toss to coat; let cook for 2 minutes.

Makes 8 servings.

Mary Cokenour

Someone's Soup is Another's Stew.

Chili, is it a soup or a stew?  It all depends on geographical location, for the most part, and what recipe the cook grew up on.  I am used to chili which is thick and hearty; that's the way I make it, that's the way my family enjoys it. However, I have been many a place where the chili is thinner and called a soup.  Is the soup that different from the stew?  Yes and no, sometimes it is very brothy, sometimes it is thick like a stew, but still called a soup.  Confused?  Welcome to the crowd and enjoy the chili.  

Even though I have a standard recipe that I follow, I have played with it from time to time; substituting ground beef for the sirloin steak pieces, using a different mixture of beans, different chilies.  The absolute best chili so far was when I used ground New Mexico chilies instead of the regular ground chili powder which has six varieties of chilies.

So this is all leading to?  Taco Soup.  Taco Soup?  Yes, Taco Soup and yes, depending on your point of view, it can be considered chili, but it is purposely made brothy, so it is a soup.   For the first time I tried taco soup; it was absolutely fantastic!!  Now here's the funny part, just that day I was going through a Paula Deen cookbook and saw her recipe for taco soup.  I'm not one to believe in coincidence, so I got the message clear...another recipe to play with and it was for taco soup.

As I ate the soup, I consciously considered the ingredients and while I thought it was so close to chili, someone voiced the thought and there was a brief discussion on chili being a soup or not.  Anyway, the next day I read the recipe in Paula's book again and then went online to see what other recipes I could find.  What really amazed me most of all is how many recipe sites had taco soup listed and most of the "cooks" had Paula's recipe listed word for word; yet they listed the recipe as their own "original" recipe.   So I have "cooks" in quotes to show my sarcasm as they aren't real cooks, just copycats who don't have the manners to give credit where credit is due.  Back to the recipe...I didn't want to follow Paula's recipe word for word as the soup I had at the Credit Union was different than hers ingredient wise.  I also didn't see the point of adding a packet of dry ranch salad dressing mix and water; I wanted the soup to taste like tacos, not ranch dressing.  However, I did see it mentioned on some recipes that using dressing from the bottle could give the soup a mild, creamy texture without loading it down with heavy cream and not overpower the overall flavor.  That's an idea I could go with; so while my recipe is not an exact copycat of one particular recipe, it is a mixture of ideas and wouldn't call it a completely original concept.

Ok, enough droning...here's the recipe I came up with and it was perfect for the cold, windy weather that invaded our area over the weekend.

Taco Soup

Ingredients:

1 lb ground beef (85%), browned, drain excess grease
1 (28 oz) crushed tomatoes
1 (14.5 oz) can diced tomatoes with green chilies
1(14.5 oz) can beef broth
1 (15 oz) can great northern (white) beans
1 (15 oz) can whole black beans
1 (11 oz) can Mexican style whole kernel corn
1 (1.25 oz) packet taco seasoning mix
¼ cup bottled original ranch dressing, not buttermilk

Preparation:

Set 4 qt crock pot on low; spray with nonstick cooking spray. Put in all items from ingredients list; do not drain beans or corn. Cover and cook for 4 hours.

Makes 10 (2 cup) servings.

Mary Cokenour

Garnishes:

Chopped fresh cilantro
Avocado slices
Diced red onion
Sour cream
Shredded Mexican cheese blend
Crumbled Queso Fresco cheese
Tortilla chips or strips

This Recipe is a Crossdresser.

I was going through one of my many cookbooks (I have enough to fill a 4 shelf bookcase) and came upon a recipe for "Beef Tips".  As I read the ingredient listing, I noticed how similar it was to beef stroganoff, but without the sour cream.  So I got to thinking (that can be a dangerous thing when it comes to cooking) that I have a package of beef cubes, but, don't want stroganoff, just made chili two weeks ago, stew would be nice, but I don't have too many veggies on hand this week.  Alright, lets go with the beef tips idea and play with that; what if I take part of the ingredients from beef stroganoff plus part from pepper steak with onions and create a monster?

The monster ended up being a tasty beast of beef, peppers, onions, mushrooms over egg noodles which sopped up the rich brown sauce. The scent throughout the home was drool making. However, I did do a little more experimenting by adding some sour cream to a cup of the creation...yep, just what I thought it would become; beef stroganoff with peppers. So there you go, how to take a couple of basic recipes and create a classy, sassy impersonator.

Beef Tips over Egg Noodles

Ingredients:

3 lbs beef cubes, about 1 inch pieces
3 Tbsp flour
1 large onion; cut into strips, cut strips in half
1 large bell pepper (red, yellow or orange); cut into strips, cut strips in half
1 (8 oz) carton of sliced fresh mushrooms
1 (10.5 oz) can beef broth
2 (10.5 oz) cans cream of mushroom soup
1 Tbsp minced garlic
1 Tbsp Worcestershire sauce
1 Tbsp crushed dry thyme
2 tsps ground black pepper
1 lb cooked extra wide egg noodles

Preparation:

Spray a 6 qt crock pot with nonstick cooking spray; set on low heat. Coat the beef cubes with the flour; layer the beef, onion, bell pepper and mushrooms inside the crock pot.

In a large bowl, mix together the broth, soup, garlic, Worcestershire, thyme and black pepper; pour over ingredients in crock pot. Cover and cook for 8 hours; serve over cooked egg noodles.

Makes 8 servings.

Mary Cokenour

Get Porked!!!

Back on March 9th, I did a post about pork called Pig Heaven and mentioned a technique called brining. Simply, the pork is placed in a salt water bath to help tenderize the meat, and to help open up the tissues of the meat to absorb seasonings. Pork roast itself can become tough when cooked and any flavor is usually on the outside of the meat itself. That is usually why the pork is cut up into slices or chunks before using; the smaller surface allows for greater coverage, and, therefore, flavoring.

I had found some small pork roasts on sale at the market, so decided to pick up a two pounder to try the brine method out on. The real test would be my husband, Roy, for I have not found a pork recipe he likes yet; well, except for my ribs that is; this was also another way for me to play with more Southwestern flavors. I am happy to say that hubby enjoyed this new dish and actually was looking for seconds - that is until he remembered we still had some bread pudding in the fridge.

Spicy Pork Stew


Ingredients:

2 lbs boneless pork roast, trimmed of fat
water
2 Tbsp fine sea salt
3 medium potatoes, peeled and cut into ½” cubes
1 cup chopped yellow bell pepper
1 (15.5 oz) can whole kernel corn, drained
1 (15 oz) can black beans, rinsed and drained
1 cup green onion, ½ “pieces
1 (28 oz) can diced tomatoes with green chiles (medium heat)
1 Tbsp each minced garlic, dried crushed oregano and New Mexico chile powder
2 Tbsp paprika
1 cup beef broth
Sour cream

Preparation:

Place the pork roast in a plastic container, add enough water to cover and sprinkle the salt into the water. Cover the container and refrigerate for 24 hours.

Next day, set a 4 qt crock pot on low and place all other ingredients, except sour cream, on list inside; mix together. Take the pork roast out of the salt water and immerse into the crock pot. Cover and let cook for 8 hours. Before serving, take roast out, shred and return meat to the crock pot. Serve stew with a dollop of sour cream.

Makes 6 servings.

Mary Cokenour
August 24, 2011

Clean out that fridge and make dinner!

Today seemed a good day to clean out the fridge; see what can stay, and what definitely should have gone a long while ago. If it moves on its own, and even talks to you, yeah, it's time for it to go. Luckily, I didn't have to evict anyone from the fridge, but there were a few items, a cup of this, a 1/2 cup of that while still good, were taking up room that I needed.

Hold on, I thought, I have this 2 lb sirloin roast in the freezer, and this would be a good time to get creative with it. I also had left over, a half small box of mushrooms, and didn't want to just toss them. Pulling out the 4 qt crock pot, setting it on low; I got started.

Simple Stew

Ingredients:

2 cups beef broth
2 Tbsp flour
1 tsp ground black pepper
2 lb roast
1 cup sliced red onion
1 cup chopped roasted red bell peppers
2 Tbsp sliced garlic (stored in olive oil)
1 cup sliced mushrooms
1/2 cup barbeque sauce
4 medium potatoes, cut into 1" pieces and parboiled.

Preparation:

Set 4 qt crock pot on low; pour in beef broth, add flour and black pepper; whisk till flour is well incorporated. Place roast into broth; place other ingredients, except the potatoes, on top of, and around, the roast. Cover, let cook for 6 hours.

Remove roast and break apart; return meat to crock pot and add in potatoes. Let cook for another 2 hours.

Makes 6 servings.

The final result was...DELICIOUS!!! The tastes of each item came out by being enhanced by the other ingredients mixed together. The sauce was so rich, and greedily soaked up by leftover biscuits I had made for breakfast. I most heartily recommend you try this recipe, but most of all, before throwing out anything from your fridge or pantry because there is very little left, a little creative thought just might end up going a very long way.

Mary Cokenour

Take time to do it well.

It's that time of year again; when the tax man comes a calling, and the piper wants to be paid his due. Or, if you're lucky, he ends up owing you.

My day began as any typical day, the dogs waking me up at 7am to tell me it was potty time; they know not to bother with my hubby as he sleeps like the dead. After feeding all the indoor and outdoor pets, making coffee and getting dressed; decided it was a good time to get all my papers organized for taxes.

Four hours later, all relevant papers are together for both of us; all papers that need to be stored have been gathered, put into large manila envelopes and placed in a storage box. The filing drawers in my roll top desk are less crammed; amazing how much paperwork can be accumulated during a 12 month period.

While 4 hours may sound like a lot of wasted time, I got the job done the way I wanted it done, and don't have to worry about doing more later...it's a done deal.

Sometimes, a recipe for a great meal can be similiar; taking a lot of time to prep, put together and cook; but oh, it is certainly worth the time and the waiting. For example, my "Country Beef Stew" takes 3 days to make, but is most definitely worth the wait. So, take the time to do the work, and enjoy the reward of a meal done well.

Country Beef Stew

Ingredients:

2 lbs. lean roast beef, cut into 1” cubes
2 medium red onions, sliced
2 large carrots, peeled and cut into ½” pieces
1 tbsp. garlic, minced
½ tsp. salt
1 tsp. ground black pepper
2 Tbsp. canola oil
1 Tbsp. balsamic vinegar
1 cup all purpose flour
¼ cup canola oil
¼ cup burgundy wine
1 ½ cups beef stock
cooked egg noodles

Preparation:

In a large bowl, mix together thoroughly the beef cubes, onions, carrots, garlic, salt, pepper, 2 Tbsp. canola oil and vinegar. Cover with plastic wrap and refrigerate for two (2) days; occasionally turning ingredients.

Remove cubes and place in a large plastic bag. Add in flour, close the bag and shake; coat cubes thoroughly. In a 12” non-stick skillet, heat ¼ cup of oil on high heat and brown the cubes on all sides. Drain on paper towels; remove to a 2-quart round casserole dish and mix in the marinated vegetables.

Drain oil from the skillet; deglaze the pan with the wine and gradually stir in the beef stock. Pour over the meat and vegetables. Cover with the plastic wrap and put back into the refrigerator overnight.

Preheat oven to 300 F. Cook for three (3) hours, stirring occasionally, and serve over the cooked egg noodles.

Serves six.

Mary Cokenour
February 27, 1995 (when I came up with this recipe)

There's more than one way to make a stew...soup...what is it really?

I enjoy cookbooks, enjoy reading the recipes, picking out which ones I want to try, simple really.  Well, not really, fore I have the habit of not following them word for word; always changing ingredients or directions.  Most of the time it works out very well; sometimes...not so much.  That's when I go back, retry the recipe, as it was written, to find out where I went wrong.  The sad thing is, I didn't, the recipe sucked from the get-go.

I love when a recipe I've created turns out to have more versatility to it then planned.  A stew can be made into its original concept, a stew; but the possibilities for more abounds.  A pot pie, casserole or soup can be created with the leftover of that simple stew.

So, I give to you.....

Steak Two Ways

This recipe can be used in two ways, as a stew served with noodles, potatoes or rice; or as a soup served with warm, crusty bread.

Ingredients:

3 lbs sirloin steak, cut into 1 inch pieces

2 medium onions, slivered

¾ lb mushrooms, cut into ¼ inch slices

2 (14 ½ oz) cans diced tomatoes

2 (10 ¾ oz) cans cream of mushroom soup

1 (10 ¾ oz) can beef broth

2 tsp ground black pepper

 ¼ tsp cayenne pepper flakes

1 tsp each sea salt, garlic powder, thyme and marjoram

Preparation:

Spray a 6 qt crock pot with non-stick spray.  Place meat, onions, mushrooms and tomatoes into pot.  In a large bowl, mix together, soup, broth and seasoning; pour over ingredients in pot.  Set on low and cook for 8-10 hours; mix ingredients together after 3 hours.  Serve as desired; as a stew, soup or both.

Mary Cokenour

January 18, 2011

If cooking were a religion, Bobby Flay would be a god.

He's an Iron Chef, owner of several restaurants, appears on countless cooking shows and specials, and his books are like bibles.  Bobby Flay ( http://www.bobbyflay.com/ ) is a born New Yorker who specializes in Southwestern cuisine.  He's personable, handsome, intelligent, and just an overall good guy; so what else would you want in a food god?

I'd love to meet him someday.  I'd be too scared to do a throwdown with him, but I'd love to just shake his hand and tell him what an inspiration he is to us foodies.

Well, I'm a born New Yorker, and since moving out West, have become quite adept at Southwestern cuisine, but that's about where the similarity ends.  I can live with that.  Since moving out to Utah, I have learned that the restaurants out East, that advertise Southwestern cuisine, don't have a real clue; except those chefs that have bothered to learn it and get the real training to excel in it.  The tastes and flavors not only explode your taste buds, but give you a "feel good" feeling...nothing like fresh chiles to get the blood flowing.

It's also healthy for you.  When I moved to Utah, my A1c (I'm a type 2 diabetic) was 11, had been on insulin for about 3 years, and just was having a heck of a time getting myself in control.  But there was something about the area that changed my whole life.  The air was the coolest and cleanest I've ever inhaled.  Where I could only walk for 15-20 minutes in Pennsylvania before getting tired and weak; here I could walk the trails for hours, and still feel energized.  The spirit of the mountain goat entered me, and my husband could only say, "She's going to f***ing kill herself", as he watched me climb the red rock formations, and jump from outcropping to outcropping.  I lost weight, and am keeping it off...still have a long way to go, but I'm not so cranky about it.  My blood sugar numbers are improving, and in 1 1/2 yrs, my A1c is now down to 6.5, the recommended number.  My insulin intake has decreased, and my blood pressure is always normal.

Yep, I'd say that moving out West was one of the best things I've ever done in my life, besides marrying Roy that is.

Southwestern Chicken Stew
(for a slow cooker)

Ingredients:

2 lbs boneless, skinless chicken breasts, cut into 1 inch pieces
1 can (14.5 oz) diced tomatoes
1 jar (16 oz) chipotle salsa (if not available, use medium salsa), chunky style
1 can (15 oz.) black beans, drained
1 bag (16 oz) frozen red/green pepper with onion mix (sometimes listed as stir-fry mix)
1 bag (16 oz) frozen shoepeg (white) corn
1 Tbsp. chili powder
Corn bread

Preparation:

Spray slow cooker dish with cooking spray. Add all ingredients and mix thoroughly. Set cooker on low, cook for 5-6 hours; stir occasionally. Place corn bread in soup bowl, ladle stew over bread. Makes 8 servings.

Mary Cokenour

May 21, 2008