Crazy

You might think I'm crazy, but in some ways I still think that I'm a hippie living in absolute poverty! I get inspired to make soup when I have accumulated a few days worth of vitamin enriched liquid from cooking vegetables or some rich broth from meat.....of course the fat is scraped off the top. The latest of these liquids for my minestrone soup came from;

Potato liquid
Chicken broth
Broccoli broth

Collect these broths in any container....I use a canning jar/does it really matter?
Use as soon as possible wait no longer than three days to use....no food poisoning here!

INGREDIENTS;

If you want to cheat use Three large cans,(49oz. each), of 99% fat free chicken broth...no MSG.
Large onion chopped fine.
Half a medium sized cabbage also chopped fine.
One fourth cup barley......a little goes a far way.
Three cans of diced tomatoes 14 oz. can........if you're lucky enough to have your own tomatoes, peel ten of the ripest ones, the skin should slip off easily, if not ....dip in boiling water for a few seconds.
One 16 ounce can of kidney beans....If you tend not to have digestive problems ....if you know what I mean....Then use two cans.
Two to three cups of frozen string beans...depends on taste.
One cup of frozen peas.
One pkg. of frozen fordhook lima beans
Six garlic cloves
Salt and pepper to taste
Simmmer an hour then add Two cups whole grain medium pasta shells.

If soup is getting too thick add water and a couple of chicken boullion cubes. Lastly, add chopped meat, your choice....I use a couple cups of chopped chicken or whatever I happen to have on hand at the time. Be sure to put the meat in at the last moment otherwise you might end up with shreaded meat. This soup can also be a very tasty vegetarian soup just skip the meat and boullion. I think the original ministrone is supposed to be vegetarian but remember this is Polly's version.

Enjoy the savory flavors!

TOUGH OLD BIRD!

Howdy, This tough old bird continues to write about birds...how bizarre! Yesterday made my version of minestone soup using chicken. Yes, I used a fresh, young chicken. And by now you might have figured out that I myself am not a spring chicken.

Do I care? Not any more. Luckily, I look younger than my age/no plastic surgery thanks...So I was able to lie for years pretending to be fifteen years younger than I was.

Part of the reason for this is the fact that I have a child-like enthusiasm for life and this attitude didn't seem to mesh with my real age. Aren't I suppose to grow up and try to put on an air of maturity? Maybe, but this isn't fun is it? Also, many of my best friends are at least ten years younger than I am and I felt that if I told them my TRUE age they would drop me like a hot potato. So....I would never own up to the facts.

But lately, something has happened. I finally feel good in my own skin. I have overcome a learning disability and ADD and low self esteem because of these disabilities. I really feel that ADD has actually been a gift because it allowed me to be very creative.

I have found my passion in clay sculptures, photography, gardening, and creative cooking. All my recipes are original and instead of being focused on measuring I focus on taste. Yesterday I made a wonderful chicken minestrone soup using garden fresh tomatoes and homemade stock. Recipe to follow.

Swimming Pool Birthday Soiree

Got myself into trouble again! I was asked to host a birthday party on short notice. Just got back from a five day vacation and was feeling lazy and relaxed. Did I do it? Yes! Am I happy? Yes, except for the dishes now needing my attention and the over-flowing garbage. Why do parties create such a mess? On the positive side, there are a lot of scrumptious left-overs.

I decided to make an old stand by and always a party pleaser, "Chili Verde." You can't go wrong with this delicious and easy dish! I never measure anything but here is enough info. to get you started.....Lets face it, everything depends on your taste buds....I 'm not much for anything too spicy, you can't taste the subtle flavors if it is too hot and flaming!

Chili Verdi/Easy

Ingredients:

Cook's choice.... Two pounds of chicken breast or two pounds of pork loin.
One 30 oz. can vegetarian refried beans.
Two cans of Green chile enchilada sauce.
One 7 oz. can diced mild green chilies.This gives it a spicier taste but is not absolutely necessary.
One pound of finely shredded Mexican four cheese blend or shred any kind of cheese you have.
Six ounce can of large ripe olives.
Ten inch flour burritos... ten count.
Cook's choice.... Chicken/Beef or vegetarian bouillon cubes or powder.
One medium size ripe tomato.
Eight cloves of garlic.
Ground Cumin.
Sour cream/optional

Boil two pounds chicken breast/pork loin until tender. Save broth if needed later. Add chopped meat to two 28 oz. cans of Green Chile Enchilada sauce. I use "LasPalmas" green chile sauce.
Chop one large onion, and if you feel like it, eight garlic cloves. Add two tablespoons of ground cumin. For added flavor I always add two Tablespoons chicken or beef boullion...whatever I happen to have on hand. If you are vegetarian skip the meat and add four vegetarian boullion cubes....then I would definitely add the garlic for more flavor.
Cook over medium heat until sauce thickens....about an 30 minutes or so. You'll know!
Scoop two cups of sauce from the top of the sauce pan. If you do not have enough sauce...now is the time to add the left over meat stock. You do want the sauce thick so use your own judgement! Put sauce into a bowl large enough to accommodate a ten inch flour tortilla. There's ten in a pack. I usually make six really large burritos but if you make them smaller and more manageable you might want to use all ten. I like to use "El Aguila" flour burritos. Dip Burrito into sauce...cover both sides. Place on large plate or a flat platter so that you'll have room to fill and fold the burritos.
Now comes the fun! While your sauce is continuing to thicken you get to open a large can of refried beans. I use vegetarian refried beans. Make a line of beans across the burrito using as many or as little as you want. Leave a couple of inches at each end of the burrito free of ingredients so you can fold it. No big deal....any which way will do......but you should try to fold it as best you can so it will look nice!
But before you fold it you need to add finely shredded Mexican four cheese blend, or, whatever you have on hand. No big deal cheese is cheese. When I am in a hurry sometimes I just cut block cheese in strips it still melts and tastes just as good! I add two pinches or more if I'm in a cheesy mood. Next, I add chopped black olives to taste. Finally it is time to add the thickened meat sauce. Put two tablespoons of the verde meat sauce on top of the cheese, olives and beans. My husband likes sour cream so this is the time he adds this ingredient. Lastly, fold burritos and place in 8 by 11 inch Pyrex oven proof container.
Sprinkle cheese all over the top then sprinkle some sliced black olives. Complete your masterpiece by artistically placing fresh chopped tomatoes on top. Bake at 350 for about 30 minutes. Enjoy!

Not a SPRING CHICKEN!

Speaking of chickens....yes we had many and it was my job, as a young child, to feed them....It was always scary because the deep wooden bins that held the feed also housed mice! Although I loved the birds and gave them names they rewarded me with lice!

I spent most of my time outside getting in trouble with the local farmers because of the wheat I trampled down for my hidden mazes and cozy abodes. We also were forbidden to walk the railroad tracks, one time we even stopped a train as we mindlessly meandered down the tracks not in the least bit concerned about the encroaching train. Boy did we get in trouble for stopping that train!

The creek was another magnet for us....this too was forbidden! I was the oldest by only a year yet I was held responsible and always felt the full force of the reprimand.... after all, I should know better I was older and should set a good example!

Now, without trying ,I am still getting myself in trouble and I'm not even a SPRING CHICKEN!

Not a SPRING CHICKEN!!

What am I doing here you ask? My 21 year old son set this up for me and now I'm feeling uninspired. It's hot and I should be preparing dinner but here I sit feeling guilty with nothing to say. Sooooo started my dinner of Wild Pacific Mahi Mahi and fingerling potatoes so I'll type for a few more minutes
Guess I'll start with saying I had the most wonderful childhood in the country. My family had a homemade ice cream business with a few home delivery trucks. In the summer the whole family would gather together on the outside picnic benches and peel freshly picked peaches for our ice cream.