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Thursday, February 2, 2012

Soup fundraiser

What have I been doing lately???
In January I've been working on pulling together recipes for my next cookbook, that being based on delectable cupcakes. I have a friend helping me with photos and have had my writing groups (NM and TX) review sections as well as my editing muse feeding me ideas. The book undoubtedly needs to be a COLOR cookbook. The photo shoot will be sometime in the next few months as this month I am finishing up the cook-booklet for the Assistance League of Birmingham.

Last month was a whirlwind of testing multiple recipes for a soup fundraiser in Alabama. Below are a few southern basic recipes along with AL's rendition of Chili. In testing these recipes I have determined the palate of the southern people in the US is much different than the palate of the Southwestern people. In AL Pork is a favorite, beef is not as much a favorite and Turkey is found in stores but not really used in many restaurants or cafes.

Peppers, hot or not. That could be considered a bad word in the southern states. Where as in NM and Texas it was not uncommon to use plenty of peppers and1 teaspoon of Cayenne pepper and 8 or 9 chopped Medium Hatch chilies to spice up the chili - in Alabama I can barely  use 1/4 teaspoon for a batch of Chili and only MILD chopped green Chile.  What a difference it makes here in AL, they also like Chile a little sweeter and their cornbread has no sweetness to it (the other bread served in the south is biscuits). I myself prefer a sweet cornbread as is served in Texas and in NM.

The first two recipes come from a friend who came by these recipes through family members in AL, the last one is a hearty health conscious heavily laden veggie chili recipe adapted by yours truly.

Corn Chowder
Saute 1 cup chopped onions and chopped celery in 2 T. butter.
Add:  1 can cream of mushroom soup
1 can cream style corn
2 ½ cups whole milk
1 cup diced cooked ham
1 tsp Worcestershire Sauce
Salt and pepper to taste
1 cup cooked diced potatoes
1 T. parsley flakes or fresh parsley

Create your flavor base by sauteing onions and celery in butter with drizzle of olive oil. Cook for about 5 minutes, add remaining ingredients and simmer for 20 minutes. Serve with Hot Cornbread.

Indian Hash (never heard of this before but it was tasty)
2 pounds of ground round
2 cans cream style corn
1 can regular kernel corn
1 lg. can crushed tomatoes
1 lg. bell pepper, chopped
½ cup chopped onion
½ cup chopped celery
Salt and pepper
Worcestershire Sauce to taste
Tabasco to taste
A pinch of Cayenne to taste
Brown meat, add pepper, onion, celery and cook until tender (about 5 minutes).  Add remaining ingredients and simmer for about 30 minutes. 
Serve with Cornbread.

Hearty "Skinny" Calorie Conscious Chili
10 oz Turkey, ground
1 T olive oil
3 cloves garlic, minced
2 (28 oz) cans of diced or crushed tomatoes
1 (15 oz) cans of Black beans, rinsed
32 oz Turkey broth, low sodium
1 onion, diced
2 zucchini, diced
2 yellow squash, diced
4 ribs celery, diced
1 Green bell pepper, diced
1 Red bell pepper, diced
1 Yellow bell pepper, diced
2 Carrots, diced
1 Teas Coriander
1 8oz can Tomato Paste
3 Tablespoons Chili Powder
1 T Paprika
1 Teas Cumin
1/4 - 1 Teas Cayenne
2 Tablespoons Cornmeal or Masa Harina

Brown onion, celery and peppers in Olive oil in a large dutch oven or soup pot. Add remaining ingredients. Bring to a fast boil and turn heat down to a simmer. Cook for 45 minutes adding the cornmeal the last 30 mins of cooking. Stir occasionally.

Serve in big bowls with a large side salad. This makes over 20 once cup servings or 10 generous servings. Great for football crowds.

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