Don’t Be a Dumbo About Making Gumbo

If I were to talk about both choosing the perfect ingredients for your gumbo and using the perfect method, this would be an extremely long post. Instead we’re gonna talk about the perfect ingredientsw…and talk about method in the next. Making the perfect gumbo is about like decorating a Christmas tree. There are an umpteenContinue reading “Don’t Be a Dumbo About Making Gumbo”

Making the Perfect Chowder

Soups are the ultimate comfort food at this time of year…so taking another tangent on our journey up the Raw Foods Pyramid…let’s look on the scoop about soup…starting with chowder.   Chowder is a soup that has been enjoyed as far back as 250 years ago when it was first made aboard ships and eaten withContinue reading “Making the Perfect Chowder”

Making the Perfect Chili

The perfect chili will depend on your own person preferences…beans, not beans…beef of chicken…plain or served as chili dogs… burgers topped with chili… (usually without beans)….chili fries…chili mac…or Frito pie and flavored to perfection…(more on this later)… As we all probably know by now, especially if you live in Texas, chili is a type of spicyContinue reading “Making the Perfect Chili”

Finish the Dish

But what? But what if you go to all this trouble and simply find your soup one great big inedible or at least tasteless mess… Then what? There are still some things that will help rescue your failed soup and to also make your soup one that you would even be happier to feed yourContinue reading “Finish the Dish”

Mastering Ministrone

So now that we’ve bought the perfect pot, found the perfect recie, bought the best veggies, sliced and diced, and so forth… Now what? 1.Constantly keep an eye on your soup while it is cooking. This will allow you to  adjust the spices and cooking temperature as needed. 2. Cook on low heat. Don’t thinkContinue reading “Mastering Ministrone”

The Spice Is Right

Now that you have created or chosen your base liquid…and sliced and diced and maybe even roasted your veggies…it’s time to add any spices and other seasonings that you might like. The seasonings that you add to your soup at this point will honestly be a matter of personal preference, Feel free to add onlyContinue reading “The Spice Is Right”

Making Stock

This last year I’ve been trying to cut back on how much processed food our family eats and also to save money on groceries. And being that I make lots of sous and stews during the months of January and February, I’ve decided to start making my own broth and stock for sous. No otherContinue reading “Making Stock”

Finding the Perfect Pot to Pea In

Before you start making your own homemade soup, there is certain equipment that you must have on hand. And the most important equipment of all—a big enough pan. You could find the very best recipe, spend hours making your own stock, buy the best ingredients, take the time to finely dice all of your vegetablesContinue reading “Finding the Perfect Pot to Pea In”

Soup’s On

Now that the Christmas ornaments are all being taken off the tree and the lights are…or not…being taken off the house…it’s time to get back to the real world. And the real-world responsibility of having to plan and prepare decent meals for our families almost every night of the week. Having these nightly meals requiresContinue reading “Soup’s On”