Stews and Soup du Jour: Soupe Joumou (Haitian Squash Soup)

Ingredients

3 pounds beef neck bones
onion powder
garlic powder
black pepper
soy sauce
3 stalks of celery, diced, divided
1 pounds potatoes, left whole, do not dice or chop
2 malanga large roots, chopped into 4 pieces (f cut any smaller than it will breakup and dissolve in the soup)
3 large carrots sticks, sliced
3 boniato roots, left whole (this will practically dissolve in the soup in spite of its size)
1/2 head of cabbage, chopped
1/2 cup penne pasta
4 cups squash, pureed
onion powder
garlic powder
ground cloves
allspice
2 pks Sazon
salt and black pepper to taste

Directions

Clean and season beef with onion powder, garlic powder, soy sauce, and black pepper. Boil in a pressure cooker for 30 minutes with 1 diced stalk of celery and enough water to just submerge the beef.

While the beef is cooking, peel, cut, and boil together all of the vegetables as instructed above in a 12 quart pot filled with water.

Add salt, black pepper, garlic powder, and onion powder to the water.

When the vegetables are half cooked, add the cooked beef along with the beef's cooking broth to the 12 quart pot.  If you wait until the vegetables are completely cook, then the vegetables will break up and dissolve after the beef is added to the soup pot.

Add the penne pasta, squash, onion powder, garlic powder, ground cloves, allspice, Sazon, and salt and black pepper.

Continue to simmer for 10 to 15 minutes to allow seasonings to develop. Taste the soup and adjust seasoning to taste.

NOW LET'S GET COOKING!

Video of the Day: The Deen Brother

I love these brothers, almost as much as I love their Momma! These guys would be friends in my heads if they weren't such devout Georgia Bulldog fans...GO GATORS! :-)

Video of the Day: How to Make Chicken Broth

Chicken stock is made from primarily bones, but stock made with wings and backs and the meat still attached is still in the stock family. Chicken broth, on the other hand, is made from meat and has a richer consistency in comparison. Enjoy this Broth how video!

Video of the Day: How to Make Chicken Stock

I suppose you can just buy the boxed or canned stuff, but this is soooooo easy. When ever I make chicken I use stock from the bones of the prepared chicken, broth from the poaching liquid from cooking the meat.  Chef Ramsay has a great technique video on making chicken stock. ENJOY this video!

Happy New Year!

Thank you all for accompanying me on this journey of cooking, recovery and living in 2011.  I'm honored that even one person outside of me takes a minute out of their day to look at my recipes, pictures, postings.  Thank you all for the tremendous amount of support that you gave me in 2011. My health issues have been a real pain in my butt, but well wishes from friends, family, and followers has made the hospitalization, long list of issues, and too many pills to stomach much more bearable. Words will never allow me to fully express my gratitude. I hope you enjoy my postings this coming year and accept my dishes and musings as a token of my appreciation for walking this journey with me.

Addicting Appetizer: Baked Coconut Shrimp

Ingredients

1 pound large shrimp, peeled and de-veined
1/3 cup cornstarch
1 teaspoon salt
1/2 teaspoon cayenne pepper
1/2 teaspoon curry powder
2 cups flaked sweetened coconut
1/2 cup panko bread crumbs
3 egg whites, beaten until foamy

Directions

Preheat an oven to 400 degrees F (200 degrees C). Lightly coat a baking sheet with cooking spray.

Set up your dredging station as follows:

Rinse and dry shrimp with paper towels.

Mix cornstarch, salt, and cayenne pepper in a shallow bowl

Mix coconut flakes and panko bread crumbs together in a separate shallow bowl.

First, dredge one shrimp at a time in the cornstarch mixture. Second, dip in the egg white. Lastly, roll the shrimp in the coconut-panko mixture, making sure to coat the shrimp well.

Place the finished shrimp on a prepared rack or a prepared baking sheet, and repeat with the remaining shrimp.

Bake the shrimp in the preheated oven for 10 minutes. Turn the shrimp and continue cooking until the coconut is browned, another 5 to 10 minutes.

This is DEE-LISH with Orange Marmalade Dipping Sauce!

Sassy Sauces and Seasonings: Orange Marmalade Dipping Sauce

Yield: 4 servings ( ½ cup sauce)

Ingredients

1 pat of butter
2 garlic cloves, minced
1/2 cup orange marmalade, spreadable fruit
2 tablespoons reduced sodium soy sauce
Pinch ground ginger
1 teaspoon cornstarch
2 tablespoons water

Directions

In a small saucepan coated with the melted pat of butter, cook garlic over medium heat for 1 minute.

Add spreadable fruit, soy sauce, and ginger. Bring to a boil.

Combine cornstarch and water until smooth; whisk into the saucepan.

Return to a boil; cook and whisk for 1-2 minutes or until thickened.

DEE-LISH as a dipping sauce for Bake Curry Coconut Shrimp!