Monkeys and keyboards aside, one Random + CSS still doesn't make poop.

Me: Mmk, what to start cooking first.
Why just one first? --starts everything!--
zen_of_nihilism: * _ *
this is part of why I love you

It's been a while since I went into kamikaze cooking mode. But today I had some time off, the remains of a ham + its bone, and a special request from the better half for "something different."

The result is ( ham bone soup & chicken sorta-parm with potatoes. )

World is good. :D

Really Simple Creamy Chicken Rice Soup

7 cups chicken bullion stock

about a cup and a half of chicken, diced

a 4oz box of whole-grain wild rice (I wanted to use barley but couldn't find it)

2/3 of a 1 lb bag of sliced carrots

4 or 5 stalks of celery, sliced

1 small onion (about the size of a chicken egg), diced

about 2/3 cup milk, about 2-3 tbsp butter, about 2 heaping tbsp flour, a little more than a tbsp of sake (not really necessary if you don't have it), and a pinch each of basil and thyme.


Mix (the flour does best mixed into the milk separately, lest it make lumps), boil for 45 minutes (stirring occasionally) or until the rice has cooked, serve.



The results wasn't very liquidy, so if you like your soup to be more soupy you'll probably want to add more stock, milk, so forth.


Now to get to work on my dreads. :P

Tags: cooking

Ideal recipe, as cobbled together from a few online recipes:
Some kind of firm white fish
Fish stock & milk
2 cans cream of potato
condensed tomato soup
1 large pepper
1 m onion
3-4 slices of bacon
corn
oregano, thyme, Old Bay

The recipe as I ended up making it:
1 3/4lb frozen cod (cod because it’s what was available, frozen because $6/lb is a lot more reasonable than $15/lb)
1 can condensed cream of potato
1 can condensed clam chowder
1 can whatever-was-handy potato soup (I think it was baked potato + bacon—the f'n store only had one can of plain cream of potato)
1 orange pepper (or whatever color pepper[s] strike your fancy)
2 small yellow onions
4-5 slices bacon
about a cup of corn
1 to 1 ½ cup DIY kamikaze seafood stock (about 2 cups water, lobster shells, oregano, thyme, onion or garlic powder if you’re determined, and Old Bay seasoning; boil it down for a little while)
Sake, ketchup, Worcestershire sauce.


Get a decent-sized deep pot—this makes a lot of soup.

Chop up the bacon and throw it into the pot over medium heat. Slice up the onions and toss them in with a splash of Worcestershire once the bacon’s about half done. Seed and dice the pepper (stir the onion/bacon mess occasionally while you’re doing this, too—burnt onions and bacon is a sad thing) and once the onions look about done, toss in the peppers as well. Cover it all up & fry until the peppers just start to get tender. (Mushy peppers are sad, too.)

Remove; put in a bowl on the side.

Chop your fish up into about 1” chunks, toss it in the same pan from the bacon mess, and put it back on medium heat to cook. The chunks’ll break up some while you stir them. I threw some sake—probably a tablespoon—in on the fish while it was cooking. Some people might like sherry, but I don’t have (or like) sherry so whatever. :-P The fish was frozen, which left some extra water in the bottom of the pan and resulted in me not having to use quite as much stock.

When the fish looks cooked, dump in your cans of condensed soup and as much stock as it takes to get to a reasonable consistency. (Any person trying to make this needs to taste-test. Lots.) Add in the bacon/onion/pepper OT3 mix and the corn, squeeze & stir in a tablespoon or two of ketchup, heat till bubbling and hold it there for a few minutes to be absolutely certain everything's cooked through, and with the addition of a big chunk of crusty Italian bread you’re good to go.



Results are tasty. :D