Cooler weather, having a cold, long walks, good friends over for dinner, always make one long for hot soup. There are several things that make this quite attractive. You can usually start a soup before you need it, then heat it and add the last few ingredients right before service. It can be garnished with anything from a few chopped chives to croutons or tortilla strips, to sour cream. Add some crusty bread, maybe garlic bread, and a salad, and you have a meal.
All soups use some sort of liquid. It could be anything from plain water to a carton of stock from the market, to a long simmered home made wonder. All good. Chicken stock is both easy and satisfying to make. Beef stock would be more attractive if the stores didn’t charge almost as much for beef bones as they do for cuts of beef. One good option is to freeze all beef bones if you’re thinking of making stock. Bones are becoming less available as more people want boneless cuts. Shrimp Shells or lobster shells can also be frozen, and the addition of some bottled clam juice can enhance your fish stock.
So let your imagination run wild. Never eaten Chard? Put some coarsely chopped Rainbow Chard in your soup. Only eaten creamed squash soups? Put some slices of butternut in your vegetable soup with some sage leaves.
Freeze leftover soups, and when that cold strikes, heat it up and be comforted.
Found a couple of new apples at Sprouts this week.
The Autumn Glory was originally bred in Washington state in 1976. It has been on the market since 2011, being exclusively grown and marketed by Domex Superfresh Growers. It is a midseason apple with very good keeping qualities under refrigeration alone. It’s flesh is dense and crisp. The flavor has been described as spicy. The skin is not overly thick. Overall a nicely balanced apple.
SugarBee is not a really new apple. It was discovered due to a random pollination event on a HoneyCrisp tree. Its flesh is dense, crisp and quite sweet. Most SugarBee apples are grown in Washington State, on the slopes of the Cascade Mountains
SnapDragon has been on the market for a while. It is a very pleasant apple with a softer flesh than the Autumn Glory or the SugarBee. The flavor is nicely balanced
This week Sprouts will also be featuring Lucy Glo Apples, Lucy Rose Apples, Rockit Apples, and Smitten Apples. If you’d like to taste one, ask a produce person.
Next Week—Apples from Indiana and Ohio Orchards!
Planning for Thanksgiving - Special Diets
Last week, we talked about planning for holidays in advance. One thing that we suggested was to find out how many are coming and if they had special dietary requirements. We also suggested that you start trying out any new recipes in advance before the big day. Here’s a list of websites with recipes designed for special diets so you can try them in advance:
All Day I Dream About Food: 30 Delicious Low Carb Thanksgiving Recipes and Best Keto Thanksgiving Recipes
Ditch the Carbs: Top 20 Low Carb Thanksgiving Recipes
Atkins: A Low Carb Thanksgiving Dinner Your Family Will Love
My PCOS Kitchen: 50+ Low Carb Keto Thanksgiving Recipe
Tasteaholics: 25 Low Carb Thanksgiving Recipe Ideas
Delish: 42 Gluten-Free Thanksgiving Recipes That Everyone Will Enjoy
Food Network: Gluten-Free Thanksgiving Recipes
Healthyish: Give Thanks for These 62 Gluten-Free Thanksgiving Dishes
All Recipes: Gluten Free Thanksgiving Recipes
What the Fork: An Easy Guide to a Gluten Free Thanksgiving Menu
Gluten Free on a Shoestring: The Best Gluten Free Thanksgiving Recipes
Food Network: Vegetarian Thanksgiving Recipes
Bon Appétit: 65 Vegetarian Thanksgiving Recipes for a Meatless Holiday
Greatist: 33 Vegetarian Thanksgiving Recipes Made with Real Food (Not Tofurkey)
Country Living: 42 Best Vegetarian Thanksgiving Recipes for a Meatless Turkey Day Dinner
Food & Wine: Vegetarian Thanksgiving
Epicurious: 78 Vegetarian Thanksgiving Recipes that Make You Forget About Turkey
Delish: 31 Seriously Delicious Vegan Thanksgiving Recipes
Stacey Homemaker: Ultimate Vegan Thanksgiving Menu That Every New Vegan Needs
Country Living: 35 Best Vegan Thanksgiving Recipes that Go Way Beyond Tofurkey
Minimalist Baker: Vegan Thanksgiving Recipe Roundup
Goodhousekeeping: 22 Easy Vegan Thanksgiving Recipes to Fill You Up
Vegan Heaven: 28 Vegan Thanksgiving Recipes
Sales This Week
Don’t Forget that Wed Nov 6 is Senior Discount Day at Safeway and Fry’s.
Fry’s—Mix or Match, Buy 10 items, get $.50 off each item. All the following only $.49/each, (select varieties) Campbell’s Cream Soups, Swanson Broths, Campbell’s Gravy, American Beauty Pasta, RedGold Tomatoes, Green Giant Canned Vegetables. Also a group of special , Fri Sat & Sun Digital Coupons, La Croix Seltzer Water 8 pks for $1.49/each and a frozen bone-in turkey breast for $.99/lb.
Safeway—Special Digital Coupon, Signature Select canned vegetables only $.10/can (first 4), Don’t use canned vegetables? Buy some anyway and donate to the food banks or your church’s food pantry. $5 Friday this Week, Eggo Waffles $5/box, 9 stem Rose Bouquet, $5/eachThere are quite a number of click or clip coupons, Coke, Pepsi or 7up $.99/2 qt., limit 4, Kraft Mac n Cheese, Rice a Roni, Lay’s Stax, $.88/each, limit 6. Lucerne cheese, slice, shred or chunk, $1.67/pkg.
Sprouts—Featuring New Items and Fresh Trends. Madecasse Chocolate Bars, $2/each, Air Chilled Antibiotic Free, B/S Chicken Breasts, $4.99/lb at the butcher service counter. Beanitos Snacks, $2/each.
National Days this Week
Chilly Weather Suggestions for Early November
Chicken Barley Vegetable Soup *
Pan Broiled Steak
Chicken, Bacon and Corn Chowder *
Pork Chop Sheet Pan Dinner *
My Chicken Soup *
French Dip Sandwiches *
Sides and Salads
Sweet Potato Fries (from frozen)
Baked Apples *
Steamed Brown Rice with sautéd slivered almonds
Steamed Summer Squash
Garlic Bread *
Avocado Cucumber and Tomato Salad *
Butternut Greek Salad*
Avocado Citrus Salad *
Indian Pudding *
Apple Upside Down Cake *
Videos and Recipes
Chicken Barley Vegetable Soup
Good Recipe. I would cook it a little longer on med-low. Keeps the chicken tender. Use whatever veggies are available at a decent price. If you use cilantro as one of your herbs and coconut milk at the end—Thai Chicken Soup.
Scrapple. Also known as Panhas
A Pennsylvania Dutch breakfast special. Also makes good sandwiches.
This looked like something a person might actually do and uses a commonly available cut of meat. I think those old Amish people made this when they killed a pig and had a lot of scraps left over.
Chicken Corn and Bacon Chowder
You could also use a roux for thickening. add 1/4 cup of flour when bacon is done. Stir around to brown flour, then add worm stock, very slowly at first, stirring continuously. See recipe in “See More” below video.
Pork Chop Sheet Pan Dinner
Got an hour, you got dinner. And most of that time is baking time. Could also be done with pork ribs
Homemade French Dip Sandwich
Quick and Easy Garlic Bread
Cucumber Tomato and Avocado Salad
Citrus Avocado Salad
Butternut Greek Salad
I like to add dried tart cherries, soaked in Sherry. Could be a side or dessert.
An 18th century recipe.
Apple Upside Down Cake
Sauces for your Sundaes
We did publish this recently, but it’s that good and easy too.
Simple Caramel Sauce
You could use other fruits and berries.
On Sale This Week
Beef Steak—$4.77/lb @Safeway, T-Bone. $4.97/lb @Fry’s, boneless New York
Beef Roast—$2.97/lb @Safeway, Chuck, Cross Rib, Bottom or Eye of Round. $2.99/lb @Sprouts, London Broil, Chuck Or Rump. $3.99/lb @Fry’s, London Broil, Bottom Round
Beef Deli—$5/lb @Safeway, Kretschmar, London Broil Angus, Fri Only.
Pork Chops—$2.99/lb @Safeway, boneless loin. $3.49/lb @Fry’s, boneless loin
Pork Ribs—Buy 1 Get 1 Free @Fry’s, Spare Ribs
Chicken—$.97/lb @Safeway, Parts, bone in, Jumbo Pack. $1.99/lb @Sprouts, Drums or Thighs, bone in, Value Pack
Deli Roasted Chicken—$5.99/each @Fry’s, 2 lb size
Fruits and Vegetables
Apples—$.98/lb @Fry’s, HoneyCrisp. $.99/lb @Safeway, Fuji
Blueberries—$.99/box l@ Fry’s. $3/box @Sprouts, (O), $1.67/box @Sprouts $2.50/box @Safeway.
Raspberries—$.99/box @Fry’s. $2.50/box @Sprouts.
Grapes—$.88/lb @Sprouts, red, green. $1.99/lb, red, green, or black
Grapefruit or Mixed Whole Fruits—$4.99/5 lb bag @Fry’s
Asparagus—$1/lb @Safeway, Fri Only. $1.47/lb !Fry’s. $1.98/lb @Sprouts.
Avocados—$.50/each @Sprouts. $69/each @Safeway. $1.25/each @Fry’s
Italian or yellow squash—$.77/lb @Sprouts.
Bell Peppers—$.98/each @Sprouts, Red, Yellow, Orange. $.50/each @Safeway, green
Cucumbers—$1/3 @Sprouts, $.50/each @Safeway
Yams & Sweet Potatoes—$.99/lb @Safeway
Green Beans & Broccoli Crowns—$1/lb @Safeway, Fri Only
Bargains and Good Deals
Eggs—$149/18 ct @Fry’s.
Baking Supplies @Safeway—$1.99/bag, flour & white sugar, $2.50/each Nestle Morsels, C & H Powdered or brown sugar. 50% off McCormick Spices, $.99/each Betty Crocker Cake Mixes, Brownie Mixes and Frosting.
Dark or Milk Chocolate Almonds—$3.99/lb @Sprouts, bulk foods.
Frozen Vegetables—$1.67/each @Sprouts
Fresh Baked Bread—$1.50/each @Fry’s, LaBrea Baugettes, $1.50/each @Sprouts, French loaves
Recipe for My Chicken Soup
Fresh herbs are always better than dried. Vary them according to your taste.
1 Jumbo package of bone in chicken parts. Thighs would be ideal. Sometimes leg quarters are inexpensive and would work very well.
1/4 small red onion, small dice.
2 celery stalks, small dice.
1 regular carrot or 6 baby carrots, chop fine.
2 dried bay leaves
1 small sprig fresh rosemary OR 1 teaspoon dried leaves
3 sprigs fresh thyme OR 2 teaspoons dried leaves
1/2 to 1 cup barley
4 cups vegetables of your choice, green beans, carrots, celery, bell pepper, squash (summer or winter), tomatoes (Roma or mini- halved), greens (spinach, kale, chard, rough chopped). If you are not on a carb restricted diet add a couple of red or yellow potatoes, sweet potatoes, celeriac, parsnips. Try for about 3/4 inch dice. Bite sized pieces.
3/4 red onion, rough chopped
2-6 cloves fresh garlic, minced
Salt and Coarse Ground Black Pepper, to taste
A bunch of flat leafed parsley or one of cilantro, your choice
STOCK—Do this at least 1 day but not more than 3 days ahead of when you want the soup.
In a large pot, sauté the finely diced celery, onion and carrots in a little olive oil. Add 1 teaspoon salt and 1/2 teaspoon coarse ground black pepper. When sweated and translucent, add bone in chicken parts, thyme, rosemary and Bay leaves. Cover the chicken with water, it should come up at least 2-3 inches over the chicken. Set stove to medium low, cover and bring to a simmer. Watch to make sure it keeps simmering but does not come to a full rolling boil. Cook until chicken is done, about 1/2 hour, depends on what parts you are using. It’s easy to tell if it’s done by removing a piece and cutting into it to the bone. If it’s pink or pink juices come out, put it back in and continue to simmer a while longer.
Remove all chicken pieces, set aside to cool. Keep pot barely simmering. When chicken is cool, remove most all the meat (if little bits are left on, they will give extra goodness to the stock.) Place meat in a covered container and store in refrigerator. Place bones and skin back in pot as you go.
Keep the pot simmering for at leas an hour, 2 or 3 would be better. Now strain the stock into a bowl, either through a colander or through a cheesecloth lined strainer. Throw away the bones etc. Let the stock cool a little, then place in the refrigerator. It is not necessary to cover it as the fat will rise to the top and seal it.
SOUP—When you are ready to make your soup, take out the stock, and with a spoon, remove the fat from the top to a jar for disposal, prepare the remaining vegetables.
In a large pot, sautée the onion and garlic in a little olive oil. Onion first, when onion is almost done add garlic. Sauté a little more, then add about 4-6 cups of stock from step 1 above. Add remaining ingredients so the items that will take longest to cook go in first, followed by other items that need less time. You will usually have plenty of time to chop things up as you go. For example, barley, carrots, celery, potatoes, winter squash, greens.
As you go along, add more stock as necessary. This soup should be brothy rather than thick.
Add fresh herbs close to the end. Dried herbs about the middle of the cooking time.
Add additional salt and pepper at the end after you taste. If you have left over stock, freeze for later use.