Today is the first really cool, really autumnal day so far. It is now the kind of weather that brings out our nesting instincts.....and sparks a desire for hearty soups and stews. "Alexander’s Ragtime Recipes" is a collection of my favorites that I've started to compile at my middle grandson's request. It begins with a universal starter you can prepare and freeze, which will give you a head start on future pots of yummy stuff!
Heed and enjoy....
Universal Soup or Stew Starter
Make this ahead, then divide into 4 parts, place in Ziplock bags or food containers with sealed lids, label and freeze for later use. Or, use one fourth immediately and freeze the rest. Saves time and bother later. If you have enough space, you can double the recipe.
In a four qt. pan or large, place the following:
½ cup olive oil
4 lg. onions-diced
8-10 cloves garlic-smashed
Sautee onions and garlic over high heat, stirring every two-three minutes as you add the following one at a time.
8 cups white mushrooms, thinly sliced or diced
2-3 sweet green peppers-diced
3-4 sweet red peppers-diced
8-10 full stalks celery-diced
4-6 cups shredded carrots
As onions become translucent and slightly browned, lower heat to medium to soften remaining vegetables and blend flavors and add the following herbs/spices:
Salt and pepper to taste
Thyme-powdered or crushed-4 tsp
Italian seasoning-6-8 tsp
Parsley-1/4 cup dried, ½ cup fresh
4-8 Bay leaves
Stir on low heat until flavors are blended. Divide and freeze.
Another of Alexander’s Ragtime Recipes...
Beef Stew – Starter-based
Brown 1-2 lbs cubed, lean beef in 4-5 qt. pan. When meat is nicely browned on most surfaces, lower heat and add the following:
1 qt. beef broth plus enough water to cover meat
¼ of the starter recipe thawed or frozen
2 cups carrots in bite sized chunks or tiny carrots whole
1 small can stewed tomatoes – cut chunks into smaller pieces
Rinse can with water and add to pot
Cover and bring to a boil, then let simmer (a low boil) at lower heat for 30 minutes.
If barley is desired, add ½ to 1 cup now and add 2-4 cups broth or water, along with 2-3 beef bouillon cubes. Simmer for one hour. Check pot and stir every 15 minutes or so, adding water as needed.
During the hour, wash and peel 2-4 large potatoes. Cut into bite sized pieces. At end of the hour, add potatoes to pot and enough liquid to cover. Bring to boil and simmer for 15-20 minutes.
Thickening broth:
If barley is used, no thickening is necessary. But, if it is not, you may want to thicken the stew. Use 2 Tblsp. All purpose flour and about a cup of water in a glass jar with a tight lid. Shake flour and water violently to dissolve flour thoroughly. Slowly add to boiling stew, stirring constantly until well thickened. Turn heat off and serve.
Or, dissolve 2 Tblsp corn starch in about a cup of water by allowing it to sit for a few minutes, then stirring briskly to dissolve corn starch. Add slowly to boiling stew, stirring constantly until well thickened. Turn heat off and serve.
An excellent meal by itself, but goes well with a green salad and/or French bread.
Another of Alexander’s Ragtime Recipes
Meat-Vegetable Soups – Starter-Based
Brown 1-2 lbs. meat in 4 qt. pot – any of the following:
Beef – cubed ground beef/turkey pork – cubed
Boneless chicken/turkey breast – cubed pork sausage
When meat is nicely browned on most surfaces, lower heat and add the following:
1 qt. beef, chicken or Thai broth plus enough water to cover meat
¼ of the starter recipe thawed or frozen
2 cups carrots in bite sized chunks or tiny carrots whole
1 large can stewed or whole tomatoes – cut chunks into smaller pieces
Rinse can with water and add to pot
Cover and bring to a boil, then let simmer (a low boil) at lower heat for 30 minutes.
If barley is desired, add ½ to 1 cup now and add 2-4 cups broth or water, along with 2-3 beef bouillon cubes. Simmer for one hour. Check pot and stir every 15 minutes or so, adding water as needed.
During the hour, wash and peel 2-3 large potatoes. Cut into bite sized pieces. At end of the hour, add potatoes to pot and enough liquid to cover. Bring to boil and simmer for 15-20 minutes. Shortly after (7-10 minutes) the potatoes begin to boil, other vegetables may also be added for color and flavor. add fresh or frozen vegetables first, but canned beans or corn of any kind should be added when potatoes are almost done.
Suggested vegetables in ½ cup quantities: Green beans, Lima beans, Corn, Fresh chopped peppers, Black beans, Kidney beans, Pinto/Anasazi beans… plus other vegetables as desired
If barley is not used, pasta (2-4 oz.) may be added for the final 10 minutes of cooking.
Another of Alexander’s Ragtime Recipes
Pot Roast in Crock Pot – Starter-Based
Brown a 1 and ½ lb. roast on all sides (Beef or pork) in a skillet…..transfer to crock pot and add the following:
¼ share of Starter Mix 1 can stewed tomatoes
1-2 cups carrot chunks or tiny carrots
4-6 small potatoes or 3-5 medium potatoes or 2-4 large
1 parsnip in bite sized pieces – optional
1 packet of dry beef gravy mix – any brand
Cover and cook on low for 6-8 hours. Remove beef, let stand 15 minutes and slice. Stir pot and serve one or two beef slices with generous dollops of vegetable and gravy mix.
Another of Alexander’s Ragtime Recipes
Chili Con Carne – Starter-Based
Brown 2 lbs. lean ground beef in a large skillet or Dutch oven. When meat is well browned, add the following:
¼ share of Starter Mix
1 large can stewed tomatoes
1 large can crushed tomatoes
Rinse both cans with water (nearly full) and add to pot
1 cup shredded carrots
¼ cup molasses
½ tsp cinnamon and ¼ tsp ground cloves
Salt and pepper to taste
One good dollop of ketchup
Bring pot to boil and cover. Lower heat and simmer one hour or more. Add liquid as needed, using water or V-8 or tomato juice. Add one large can dark kidney beans or several smaller cans of assorted beans. Heat through, stir and serve. Great with corn bread and butter.