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Category Archives: Sauces
February 20, 2011Posted by on
I’m trying out a new recipe later this week, and I’ll be sure to let you know how it goes. In the meantime, it gave me the chance to use a recipe I have for homemade condensed cream of chicken soup. I’m really not a fan of the gunk you can buy in a can, and this recipe is simple to amend to suit your needs.
- 1 1/2 cups chicken broth
- 1/4 t onion powder
- 1/4 t garlic powder
- 1/8 t black pepper
- 1/4 t salt
- 1/4 t parsley
- dash of paprika
- 1 1/2 cups milk
- 3/4 cup flour
1. In a medium-sized saucepan, boil the chicken broth, 1/2 cup of the milk, and the seasonings. You can use fresh onions and garlic here if you’d like, but you should cook it a bit longer than with the dried/powder stuff.
2. In a bowl, whisk together the flour and the rest of the milk.
3. Pour the flour mixture into the boiling broth mixture and whisk over heat until it is bubbly and thick and smooth.
That’s it. You now have the equivalent of about 2 cans of condensed cream of chicken soup. If you want to make other varieties, like cream of celery, saute diced celery first, and then continue with the recipe. You can use vegetable broth instead of chicken. Depending on how flavorful your chicken broth already is, you may or may not have to add more seasonings. For example, if you are using homemade chicken broth (which is really rich with layered flavors from your chicken), you will have really flavorful condensed soup. But, if you are using broth from a can or a box or jar, it all depends on how flavorful THAT is. Make sense? For all of my condensed soup purposes, I’m using it as a binding agent, so as long as it’s chicken-y and doesn’t taste like paste, I’m good to go.
February 6, 2011Posted by on
Michael is from Yuma, Arizona. From what I can gather, the only good thing about being from Yuma is a little restaurant there called Chile Pepper. Whenever Michael’s mom travels to Yuma and back, she brings back bags of burritos, rolled tacos, and containers of their signature salsa. A friend of the family developed a knock-off recipe that I have since improved slightly. Here it is:
- 8 1/2 ounces ultra crushed tomatoes – or, essentially, tomatoes pulsed to oblivion in the blender. The original knock-off recipe called for an actual 8oz can of tomato sauce and 4oz of water, but I have upgraded this to something that closer resembles an actual tomato. Whatever you use, the key is that it’s tomato-y and it’s smooth. No chunks in this salsa.
- 1/2 t salt
- 1 T Mexican oregano.
- 3 cloves of crushed garlic
- 2 t chile de arbol crushed red peppers
- 1/2 T dry minced onion
I’ve only been able to find the chile de arbol as dried whole chilies, so I disintegrate those first in the blender. Then, I add the remaining ingredients and blend until the sauce is completely smooth. When I make this, I triple or quadruple the recipe, and it maybe lasts the week. Maybe.