Soup-Stu
serves 4 -- E-Z to freeze
1/2 peeled and diced FRESH eggplant
1/2 C Picante sauce
1/2 C jar tomatoes
1T jar garlic
large pinch coarse black pepper
4 C homemade chicken stock
2 C caramelized baby portabella mushrooms
1/2 C diced red bell pepper
1-2 small or 1 medium bay leaf
- Take note there is no mention of salt. YOU don't need any. There is plenty of sodium in your veggies.
The one thing I wish I had added was to grate FROZEN whole lemon over the top, either in the soup or as a garnish.
People are always asking me what I'm going to make next week? Well, I NEVER know until I get to the grocery store and see what looks good in the produce aisles and what's on sale in the butcher shop. And of course, whatever catches my eye in the cheese case. And don't forget my own freeze for luscious homemade sugar-free desserts. This week there is both Dark Cherry and Old Fashioned Lemon Custard Ice Cream. Plus your choice of New York, Chocolate Chip, or Milk Chocolate Cheesecake.
Back to Soup-Stu . . . Earlier this week, the most beautiful purple eggplant was calling my name in the produce section. And further down was a perfect size box of Baby Portabella mushrooms. They along with fresh Italian parsley, carrots, broccoli, spaghetti squash, gorgeous red bell pepper, yellow beets with the tops on, celery, onions, cucumbers, and romaine lettuce plus the usual lemons, limes, oranges, grapefruit, strawberries, grapes, bananas, apples, pares and this week pomegranates (while they are still in season) made it into my basket.
When I got home I prepped my parsley and lettuce, (page 38 in Cooking with Judy, also Unstuffed Eggplant is on page 34 in the same volume). Removed the cellophane wrap from the mushrooms and placed the box in a brown paper lunch sack and stored in the crisper. I also placed my eggplant there knowing I'd have it out before supper.
But I couldn't wait. As soon as the groceries were all stowed away. I grabbed two cereal bowls and my med-sized ceramic skillet. Using my Fairytale Fingers recipe on page 42 in Volume 3, I peeled and sliced up my beautiful purple med-sized eggplant. In less than 15 minutes I was munching down on delicious Eggplant Parmesan rounds.
However I knew I couldn't eat the whole eggplant so I only prepared 1/2. Now what was I going to do with the other half? I'll tell you in a minute, I just hit an oh oop's.
I normally have several snack size bags of homemade Spaghetti Sauce in the freezer. Ooop's none today. Now what? Well there is a tiny bag of left-over frozen Picante sauce and a small bag of plain jar (page 21 Volume 5) tomatoes. What if I combine them in a small skillet and simmer them down to a thick sauce? Plus it would be a good idea to add a small spoon of jar garlic and FRESH basil. YUM
So while the sauce is reducing and the Parmesan rounds are browning. I diced up the remaining eggplant.
I plated up the drained Parm-rounds and spooned the sauce over. Garnished with more FRESH basil, which I always keep a plant by my kitchen sink all winter long. There was sauce leftover so I dumped the raw diced eggplant in, added a splash of water, covered with a lid and left on LOW while I enjoyed my lunch.
NOW for Soup-Stu . . . You guessed it the cooked eggplant in tomato-Picante sauce went into a soup pot two days later. Along with 4 cups of frozen homemade chicken stock from Thanksgiving. So it was seasoned with rosemary, thyme and sage.
So now what else can go into the pot? That brown paper bag of mushrooms caught my eye. I love caramelized mushrooms. They are so yummy. Why not?
Sprinkled a good pinch of coarse ground black pepper (page 25 Volume 6) in the bottom of my med-size ceramic skillet. Turned on the heat to med. When I could smell the pepper I added a good swirl of EVOO (see abbreviations page in any volume).
Now I know all cooks tell you NOT to wash your mushrooms. But I find JUST BEFORE slicing them up . . . if I remove the stems, run each one under running water and rub off the excess soil it is a GOOD thing! They don't get all that wet and I know they are CLEAN before I cook them.
As the oil is heating I am slicing and separating the slices, as I put them in the hot oil. Stir often to keep them from sticking.
To this I got the brilliant idea of adding a small snack-size bag of diced red bell pepper from the freezer. All the while the tomato/eggplant is bubbling away in the chicken stock. That's it folks. DRAIN the mushrooms and peppers before you add to the soup. ADD 2 small or 1 med bay leaf to the pot and let it simmer uncovered for one hour.
From the freezer I grabbed a slice of Pizza Bread (page 18 in Cooking with Judy) and zapped it in the microwave for 30 seconds. From the fridge I grabbed a green salad with Creamy Peppercorn Dressing (page 29 in Cooking with Judy). I dumped half of it in a bowl. In my soup bowl I broke up a piece of grilled chicken tender (could use beef or pork) ladled my Soup-Stu, over it and garnished with FRESH parsley. In a single scoop dish I placed a hand full of pecans and a Spoonful of Chocolate (page 47 Cooking with Judy) for dessert and grabbed a glass of milk!!!!!!
From your friend in the kitchen, Judy