This is an incredibly easy & delicious dinner or lunch.
Well, the name’s misleading. Sometimes it’s not exactly nine cans. I’ll give you the recipe as it was given to me…
Nine Can Vegetable Soup
- 2 cans Hormel chili, any variety
- 1 can vegetable soup
- 1 can green beans
- 1 can sliced new potatoes
- 1 can mixed vegetables
- 1 can corn
- 2 cans diced tomatoes (for extra kick, use a can of tomatoes with green chiles in place of one can of diced tomatoes).
Optional: 1lb ground meat*
Dump the entire contents of every can into the crockpot – liquid and
*Brown turkey or beef and drain and add to veggies in crockpot. Heat on low all day, or on high for less than 2 hours.
Well, sometimes I do it like this…
- Hormel Chili with Beans
- Hormel Chili with No Beans
- Campbell’s Beef With Barley & Vegetables Soup
- Campbell’s Vegetable Beef Soup
- Cut Green & Wax Beans
- Diced New Potatoes
- Succotash (Corn & Lima Beans)
- Mixed Vegetables with Potatoes
- Diced Tomatoes with Basil, Garlic, & Oregano
- Petit Diced Tomatoes
I didn’t take this picture, or make this soup. This is pretty much what it looks like though. (athomewithkim.com)
Sometimes I add other stuff. I think I’ve put in Garbanzo Beans, Mexicorn, or
the diced tomatoes with jalapeño or chili peppers, and even plain old navy or black beans. Sometimes I dump some of the liquid of the cans out. I like thick soup.
I’ve used ground beef & ground turkey… both work really well. I’m sure a vegetarian version of this would be easy to make. (Hormel makes a vegetarian chili, you can get vegetarian vegetable soup from Campbell’s, & the ground tofu, seitan, or tempeh would work well… or you could just add more beans or vegetables.)
I just put it into the crock pot on low all day. Dinner’s ready when you get home!
I like to have it with homemade bread, or over biscuits like a pot pie. If you’re camping and have a mountain pie iron or if you have en electric sandwich maker that seals the edges you can add some flour to thicken it up or strain it a little to make incredible filling.
I also like the tiny saltine crackers.
A any rate, we make some & it lasts a while… as a main dish, or a side with sandwiches. It freezes & re-heats easily.
Do you make something like this?
What are some good soup recipes or easy crock-pot recipes?
Posted in Food, Recipes
Tagged 10, 10 Can Vegetable Soup, 9, 9 Can Vegetable Soup, beans, Biscuits, Black, black beans, bread, Campbell's, Campbell's Soup, can, Chickpea, chili, chili peppers, Cook, Cooking, corn, crackers, crock pot, diced, diced tomatoes, Electric, electric sandwich maker, filling, garbanzo, garbanzo beans, Green, green beans, Ground Beef, Ground Meat, ground turkey, Home, Hormel, Jalapeño, Jalapeno Peppers, Mexicorn, mixed vegetables, mountain pie, mountain pie iron, navy, navy beans, new potatoes, Nine, Nine Can Vegetable Soup, no beans, onions, pepper, peppers, petite diced, pie iron, pot pie, Recipe, sandwich maker, seitan, sliced, Slow cooker, Soup, Soups and Stews, succotash, tempeh, Ten, Ten Can Vegetable Soup, tofu, tomato, tomatoes, vegetable, vegetable soup, vegetarian, with beans
So, I made some really easy turkey noodle soup yesterday. It turned out to be pretty delicious, and I lucked out because a lot of the ingredients were on sale.
My cell phone takes absolutely terrible photos, but trust me... this was delicious.
In the morning, I popped 2 turkey breast cutlets into the crock pot, piled on top of chopped baby-cut carrots & celery. I added some a cup of water with a chicken bullion cube… and piled on some spices; Poultry Seasoning, Season All, black pepper, garlic, sage, and parsley. I should have probably added an onion, but I forgot.
8 hours later, I boiled some wide noodles in 2 cans of turkey broth, 2 cans of vegetable broth, and 2 cans of low sodium chicken broth. When the noodles were cooked, I chopped up the turkey boobs, and dumped the contents from the crock pot into the boiling pot of noodles for the soup… I added a little more water, another bullion cube, and simmered for a while.
Result? Rather effortless yet delicious soup.
I found myself wondering if the broth & noodles would have cooked well in the crock pot. Will noodles cook well without the boiling & just the saturation? Would they eventually fall apart if over-cooked?
I’ve also done something similar with a rotisserie chicken… I’ll sauté the carrots, celery, & maybe garlic & onion with some butter in the soup pot, then add chicken and/or vegetable broth, boil the noodles, & add chicken.
How do you make chicken or turkey noodle soup?
How do you make your other favorite kinds of soup?
Have any secret ingredients?
I generally put in cayenne or something else hot… but I’ve been told to cool it with the spices for a while thanks to G.E.R.D. lately. Sometimes I add beer to soups… just because I can. I dunno if it’d go well in chicken or turkey noodle though?
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Posted in Food, Life
Tagged baby-cut, black pepper, broth, bullion, carrots, celery, Chicken, Cook, Cooking, Cooks, crackers, crock pot, CrockPot, delicious, easy, effortless, extra-wide, garlic, Noodle, Noodle soup, noodles, Onion, parsley, pepper, photo, pot, poultry seasoning, quick, Recipe, sage, saltine, saltines, sauté, Season All, sloces, Slow cooker, Soup, soup pot, stove top, tasty, turkey, turkey noodle soup, vegetable, Water
I’ve been quiet with blogging lately. I’m not all that busy, and I’m certainly not out of things to ramble on about. I guess I’ve just been doing other stuff. I hope everyone enjoyed their holiday & any time with friends, family, or time off of work. Today. I was inspired to make a post about buttermilk, and thought I’d get it down before I forgot about it.
Charlie’s Old Fashioned Buttermilk
I like buttermilk. Occasionally, when at the grocery store… something hits me that says I want buttermilk. Much to my wife’s dismay, I listen. Buttermilk is an acquired taste to say the least. Most people any more seem to see it as a cooking ingredient. It makes great pancakes, ranch dressing, and mashed potatoes. It’s a good dredge for breading. It’s good in many recipes. But, it’s also a delicious drink.
Generally I prefer Charlie’s Old Time Buttermilk (by Turner’s) or Country Charm Cultured Buttermilk (by Dean’s). Uncle Charlie’s has the tiny added butter flecks. If you like things like sour cream, cottage cheese, or stinky cheeses… you may also like buttermilk. (Maybe if you like yogurt too… but I personally hate yogurt.) You may like it only after your first couple of tries, like beer or coffee.
No, it’s not higher in fat than regular milk like you’d expect. It’s good for you.
I don’t remember not liking buttermilk, but there aren’t many of “us” out there. My parents always drank it, my grandparents drank it. I was used to it forever I guess. It’s delicious, and now something I crave like a special treat. I’ve had people make horrible faces after trying it. I’ve had people swear at me, and even hit me after letting them try it. This is how you man up (no offense to ladies, the dairy-allergic, or the lactose intolerant) & drink buttermilk the right way:
- Get a nice tall glass. (I like a nice beer mug or even a really tall weizen or pilsner glass.)
- Pour in just enough buttermilk to cover the bottom.
- Add salt & pepper to cover a good portion of the top of the buttermilk. (Paprika like on old-school diner cottage cheese if you’re fancy.)
- Pour buttermilk to the top of glass. Top off with more salt & pepper if desired.
- Make the first gulp obnoxiously large.
- Make a refreshing “ahhh” sigh.
- Enjoy the rest at a relaxed pace.
…or just drink straight from the tiny jug or carton if you’re a barbarian.
Tall glass of buttermilk
Posted in Food
Tagged Buttermilk, catron, Cheese, Cook, Cooking, cottage cheese, Cream, Fruit and Vegetable, grocery store, Home, How To, how to drink buttermilk, jug, lactose intolerance, Mashed potato, milk, paprika, pepper, Ranch dressing, Recipe, Salad, salt, Sour Cream
I can’t wait to make stuffing again. It’s ridiculously tasty. I love the carb overload. Maybe I will get those goggles, and I need to pick up some Yuengling. A week from tonight, I should be in the process of creating this awesomeness.
I’ll show you my stuffing recipe if you show me yours.
How do you do it?
Maybe this year, I’ll try to make some Potato Filling too. There are a bunch of recipes for it out there. Maybe stuffing balls would be good… Now I’m hungry.
Posted in Food, Life, Recipes
Tagged 'fridge, Beer, Bethany, black pepper, bowl, bread, bread loaves, butt, butter, celery, chop, chopped, chopping board, coarse ground black pepper, coffee table, Cook, Cooking, cube, cubed, D.G. Yuengling & Son, dinner, dressing, Dutch, eat, egg, Eggs, electric roaster, electric skillet, extra virgin olie oil, Food, fresh parsley, giblets, gravy, gross, Holidays, Home, K.I.S.S., Keep it simple stupid, KISS, kitchen, knife, knived, large crock pot, Lawry's, left-overs, leftovers, loaves of bread, magc bullet, Magic Bullet®, McCormick, Morton, neck, onions, oven, oven crock pot, parsley, Pennsylvania, pepper, photo, photograph, picture, Pittsburgh, plate, Potato Filling, poultry, poultry seasoning, Recipe, recipies, refridgerator, roaster, roaster pan, roasting pan, sage, salt, Season All, seasoned salt, Spanish onions, spices, stale, stale bread, Stuffing, stuffing balls, stuffing/dressing, Stuffings and Dressings, sweet onions, Thanksgiving, Thanksgiving dinner, turkey, turkey broth, turkey giblets, turkey neck, United States, vegetabe broth, vegetable broth, wash your hands, Water, Yuengling
Made some chili the other day. I don’t think I’ve ever made it the same twice, but I dig that. This time, I puréed some fresh & roasted peppers, and added hominy. Next time, I’ll try less tomato stuff. Maybe less spices.
This batch caused some absolutely ridiculous gastrointestinal distress. I had to employ both Vernor’s & Pepto. Serving leftovers over some creamy buttermilk mashed potatoes helped a little, but not much.
Chili à la AiXeLsyD over mashed potatoes... topped with shredded triple cheddar.
Anyone ever use anything in your chili to cut down on heartburn or any other side-effects? I rinsed the beans (black & kidney here). My grandma said baking soda may help, but I think that’s for gas from the other end.
Vernor's Ginger Soda
I think the peppers or spices are what got me here… maybe the garlic. I burped so much after drinking a little Vernor’s that I actually amazed myself. Where did all that air come from? Surely some spectacular chemical reactions where going on inside my stomach. SCIENCE!
Can;t wait for that coal-black Pepto poop.
Think Vernor’s would be a good ingredient in the chili? What about Pepto? How about some Tums?
Posted in Food, Funny Stuff, Life, Recipes
Tagged banana pepper, beans, Beef, belching, bell peppers, black pepper, black poop, burping, cayenne, chili, chili con carne, Chili pepper, chili powder, Cooking, crock pot, cubanelle, garlic, gastrointestinal distress, Gigner Ale, Ginger, Ginger Soda, Gingerale, green peppers, Home, hot pepper, indegestion, ingredient, Mashed potato, Meat, Online Communities, pepper, peppers, Pepto, pepto bismol, Pepto poop, Poop, pop, purée, Recipe, red pepper, roasted red pepperts, Spice, spices, Spicy, tums, turkey, twitter, United States, Vernor, Vernor's, Vernor's Ginger Ale, Vernor's Ginger Soda
I started another blog a while ago to stockpile recipes, then kind of forgot about it. I need to start using it again!
Here’s the first public link to the thing. It really needs tweaking, but I hope the focus is on the food, not the layout. Ha ha ha.
Posted in Food, Other Blogs, Recipes
Tagged Barbecue, BBQ, breading, butter, Cheese, Chicken, Ciabatta, garlic, Meunster, oven, Parmesean, pepper, Recipe, romano, Shake 'n Bake
Stuffing has got to be my favorite Thanksgiving food. I remember Thanksgivings past where my dad & I would fight over the stuffing bowl like it was filled with gold, diamonds, and (for me) guitars. The stuff is perfect. Alone, with turkey, with gravy… the decadent amount of carbs is ridiculously awesome.
Last year was my first ever attempt at making stuffing… and my grandma told me that it tasted just like hers. Is there a compliment better than that? I had used as a guide an old recipe that my grandfather & grandmother had both used when making holiday meals. My mom lent me the old cook book with my grandfather’s notes last year, I collected some others, and I made scans for myself.
I say “guide” because it’s not always an exact science when doubling/tripling recipes… and there really aren’t any cooking directions… it’s just a guide to make the stuff. Also, I tend to do a lot of “oh, that looks about right” and a little bit of “hey, let’s add a little of this” in the kitchen, as most people comfortable there usually do.
A lot of times I see stuffing recipes online, on TV, or in the little books by the cash register at the grocery store… and they include sausage, apples, raisins, (yuck!) nuts, or even peppers, carrots, or mushrooms (all of the latter of which I’ like to try some time). The philosophy behind this recipe seems to be a K.I.S.S. one. I like that. It’s a very simple accompaniment, and the taste that my mind goes to every time I think “stuffing”.
This year, it was definitely a two person effort. I don’t know how I would have done it without Bethany and all four of our hands. We made a lot of stuffing. Sadly, I didn’t think to chronicle the thing with photos like I sometimes do with new recipes… but I did want to make a guide with my own notes, so when I do this next year, I remember what I did differently this year. I know I altered things slightly last year, but the details were a little fuzzy. I figured that if I’m going to do it for myself, I might as well share, right? Plus, we got compliments from two moms, two grandmas, and an aunt… all excellent in the kitchen themselves!
I did take a photo today, because really, what’s a food blog post without a photo? Perhaps I’ll see if my mom got any with her camera and amend the post later.
This year's effort was delicious, if I do say so myself.
This is my first time really writing out a recipe… so pardon me if it’s a little convoluted or long winded. I don’t want to miss anything, and I hope to get it all in the right order as well as make it an entertaining read.
Here’s what you’ll need to do it the same way I did…
- 5 loaves of bread (equaled 56 cups once cubed)
- 1 bundle of celery (3 cups, chopped – the rest can cook w/ the turkey or be a snack)
- 2 Spanish or Sweet onions
- The giblets & neck out of your turkey.
- 1 can (14½ oz.) vegetable broth
- 1 tablespoons of salt
- ½ tablesppon Season All Seasoned Salt
- 1 heaping teaspoon coarse ground black pepper
- 1 heaping teaspoon sage
- 1 heaping teaspoon poultry seasoning
- 10 eggs
- 4 sticks (2 cups) butter
- some water
- 1 cup fresh parsley
- 1 bottle of Yuengling
- 2 cookie sheets
- cutting boards
- small pot
- electric skillet
- Magic Bullet®
- electric roaster
- large crock pot
- a few large bowls
- several large spoons
- paper towels
OK, on to the directions…
- Monday night, get your loaves of bread, open the bags, and put the loaves on cookie sheets before dinner. Leave ‘em out on a table or counter while you do your thing.
- Right before your favorite prime time TV shows come on, set up a station on the coffee table in front of the couch with the cookie trays of bread, some cutting boards with knives, and the pans out of your electric roaster. Cube the bread and fill the roasting pan. When I say fill it, I mean fill it. It will be ridiculously full.
- Cover it with paper towels, and set it on the kitchen table that you only use when company comes over anyway. Over the next few days, stir it a few times a day, whenever you think of it. This will get it nicely & slightly stale. If you’re going to be doing anything that smells, like using cleaning chemicals, put it in the oven… but don’t turn it on. It’s nice & warm & dry & not stinky in there. The bread will absorb that stuff and the stuffing will taste like Mr. Clean made it.
- Wednesday night, get out your turkey… and pull the disgusting papery bag of giblets out of the neck cavity, and the neck out of its butt. (Why exactly do they put the neck in the butt, anyway? Who’s idea was that?) Boil the giblets in your can of vegetable broth, or just use plain water… or even turkey or chicken broth. I thought the vegetable broth would add a nice flavor. I boiled them for a nice long time, and let it cook down quite a bunch.
- Finely chop up your celery & onions… or use the Magic Bullet, like I did. I’m not real big on chunks of slimy or crunchy stuff in bread-like consistency foods. I probably had half of each chopped finely, the other half rendered to near-paste by the genius little piece of equipment that list the Magic Bullet. I’m sure any food processor would work.. but this one is easy to pot pout of storage, use, and clean when you’re done.
- Then I popped out the electric skillet to sauteé the onion & celery mixture… probably in some Country Crock & a bit of extra virgin olive oil… adding some of the spices mentioned above, and maybe even some paprika… although, they don’t come the totals listed above. These are the aforementioned “oh, that looks about right” and “hey, let’s add a little of this”. You’ve sauteed stuff, you know how it works. I love this step because it turns the onions from gross into awesome… especially the Spanish onions. The sweet onions are oddly enough not as sweet to me when cooked.
- Next time, I’m totally getting a pair of swimming goggles or those glasses that I’ve seen at Bed, Bath & Beyond for when I chop & pulverize the onions. I was crying like a little girl who just watched a car run over a kitten.
- I popped the onions and celery into separate containers for the ‘fridge to save for Thursday morning.
- Next, I pulled out the giblets and chopped them into tiny pieces, & put them with the reduced broth from cooking into a 3rd refrigerator bound container to be used on Thursday morning.
- Go to bed. You have to get up early.
- Thursday get up about an hour before your turkey needs to go in the roaster oven, and start to mix all this crap together.
- Add the dry spice ingredients to the now stale-ish cubed bread. Good luck not getting any on the floor.
- Chop the fresh parsley.
- Nuke your butter in a microwave safe bowl, add it to a large mixing bowl, crack open the 10 eggs, and whisk away.
- Add the fresh parsley to the buttery gooey egg mixture.
- Add 2-3 cups of the broth from the giblets, and the finely chopped giblets to the now even gooier butterier egg mixture.
- This is where I got the bright idea to dump in some Yuengling. It wasn’t a whole bottle… but I had it out & only needed about ½ cup for my butter/garlic/beer turkey injection/baste, so I dumped some into the gooey buttery gibletey mixture, and drank the rest… all before 8:00 am.
- Dump the celery & onion concoction on to the bread, mix around, and then dump on the gooey buttery gibletey Yuenglingey mixture. This is where it was imperative that there were two of us. Bethany opted to use her hands to mix while I poured. The mixing gets easier when it’s wet, as it goes down a little. You should probably wash your hands before you do this. Not that I think you’re stupid or anything… but there are signs out there all over the place… so someone somewhere must need reminded. Use soap, and hot water.
- Now, this needs to come out of the roaster so the turkey can go into it… and you should be doing this around the same time as turkey prep… so stuff what you can into the turkey carcass’ various cavities, and put the rest in the crock pot. I had Bethany scoop it into a bowl small amounts at a time as I stuffed it into the bird, so I wasn’t touching raw poultry and the stuffing that wasn’t going into the bird. She made it clear that she wasn’t touching the raw dead bird, or sticking her hands into it.
- I sewed up the turkey and popped it into the roaster to cook, and then put the stuffing in the crock pot on low to cook for the same amount of time.
- Everyone told me last year that stuffing + crock pot = bad idea. This is where I say that you could not be more wrong. It was perfectly moist and heated well throughout. I did break the cardinal cock pot rule by removing the lid every hour or so and stirring a little so it didn’t stick to the sides or burn. This worked well, except that I didn’t get the bottom well enough. You could add more liquid throughout if t looked necessary… or not stir if you like the crusty part as much as the other part. If you use the crock pot enough, you get to know what works for yours. Pop it on to warm or off a while before you eat.
- When the turkey’s ready, the stuffing’s ready. Stuff yourself silly, send people home with leftovers, and eat for breakfast, lunch, & dinner the next day.
Well, I hope you enjoyed the process, and I’m sorry for jumping tenses. I think I did anyway. All over the place. Maybe Dave and Kristin can give me some pointers on that.
I’d love to know what you think of this recipe, and how you do your stuffing. I’m always up for trying things new ways… and I’m always up for eating stuffing. In fact, even better — make some, and invite me over for dinner!
Posted in Food, Recipes
Tagged 'fridge, Beer, Bethany, black pepper, bowl, bread, bread loaves, butt, butter, celery, chop, chopped, chopping board, coarse ground black pepper, coffee table, Cooking, cube, cubed, dinner, dressing, eat, egg, Eggs, electric roaster, electric skillet, extra virgin olie oil, Food, fresh parsley, giblets, gravy, gross, K.I.S.S., Keep it simple stupid, KISS, kitchen, knife, knived, large crock pot, Lawry's, left-overs, leftovers, loaves of bread, magc bullet, Magic Bullet®, McCormick, Morton, neck, onions, oven, oven crock pot, parsley, pepper, photo, photograph, picture, plate, poultry, poultry seasoning, Recipe, recipies, refridgerator, roaster, roaster pan, roasting pan, sage, salt, Season All, seasoned salt, Spanish onions, spices, stale, stale bread, Stuffing, stuffing/dressing, sweet onions, Thanksgiving, Thanksgiving dinner, turkey, turkey broth, turkey giblets, turkey neck, vegetabe broth, vegetable broth, wash your hands, Water, Yuengling