Good Season'n With Herb'n Renewal

  (Lancaster, Kentucky)
Tak'in the guesswork out of seasoning your food!
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Soup time at Herb'n Renewal!

As a child, I would have been thrilled to wake up and see that there was no school and the hills had snow on them. I could spend the day sledding and then come in to the house and find that my mom had opened a can of soup, heated it and that sure helped warm me up!


As an older adult, I wake up and have to roll into position to see out of my window...cautiously I might add so as to not move a joint quickly which would mean much pain. It does not matter if there is snow or not, because I am not leaving the semi warmth of my home and I now know how to make my own flavorful soups with ease!


Getting old does have its advantages...we do not have to go sleigh riding, we do not have to really enjoy the snow and if we don't want to leave our homes we do not have to...the grandkids can find their own way to our doors! Lol The good part is they can be met with the scent of wonderful homemade soups cooking on our stoves.


Herb'n Renewal really does take the guesswork out of seasoning! Here's a great starter soup for a cold winter day.


Chicken Veggie'n Rice Stew


1-2 lb. chicken, cooked & diced

1 cup celery, chopped

1 cup onion, chopped

2 tbsp. olive oil

4 qt. chicken stock

1 lb. frozen mixed vegetables

1 1/2 cup white rice

2 tbsp. RUB'N SEASON POULTRY

Roux for thickening (optional)


In a large pot, saute' celery and onions in olive oil for 5-10 minutes. Add chicken stock and bring to a boil. Add everything else, except the roux! Bring back to a boil, reduce heat and simmer till the veggies and rice are tender...about 1 hour. Thicken with roux (equal parts melted butter and flour mixed together) if desired.


Enjoy the snow from the inside of your warm home!!!!

 
 

Let it snow!

It's been snowing all day and now the wind is really starting to pick up.  Darn glad we're inside where it is warm, sort of!  But, to help take the chill off of these old bones I decided to bake some bread.  Somehow that led to a kettle of soup...gotta have something to dunk those wonderful bread heels in. Ha Ha!  So I thought I would share our recipe for one of our favorite "warmer uppers!"

 

Cowboy Beans'n Sausage Soup


2 lbs. dried beans (we used pinto and white beans!)

3 qts. water

1 lb. smoked sausage, cubed small

1 medium onion, diced

1 cup green pepper, diced

2 ribs celery, diced

2 Tbsp. Herb'n Cowboy

1 tsp. each of beef and chicken bouillon


Soak beans overnight; drain and rinse. In a 6 qt. pot bring water and beans to a boil; reduce heat, cover and simmer 1 hour. Stir occasionally. Brown sausage in a skillet for 5 minutes, then add next four ingredients and saute' three minutes more. Once the beans have cooked an hour add mixture and bouillon to beans. Bring to a boil, reduce heat and simmer (uncovered) for an additional hour or until beans are tender and soup has thickened...stir occasionally. Salt to taste.

 
 

We're Jamm'n With Sweet Taters!

Okay, the ice has melted and now we can really see the damage to our beautiful trees and we're gonna cry. Something had to get us out of our “funk” so what could be better than a kettle of soup! And, seen as how our sweet potatoes didn't care whether or not we had power...they survived! They ended up in a pot yesterday for one of our favorite recipes. :) Drew prepared this recipe when he was the guest chef at our local Williams & Sonoma and it was a hit! Rich and creamy without cream!!!


Thought I would share it with you. Pardon the CAPITAL letters. The font that I use on our recipe cards always come out that way and right now I've got to get busy trying to clear the limbs so I can get to our commercial kitchen...herb seasoning seems more important than old capital letters right now!


JAMM'N SWEET TATER SOUP


2 RIBS CELERY, DICED

1/4 CUP ONION, DICED

1/2 STICK BUTTER

3 LBS. SWEET TATERS, PEELED & CUT

INTO 1/4" CHUNKS. ABOUT 10 CUPS

2 LBS. YUKON GOLD TATERS, PEELED AND QUARTERED. ABOUT 7 TATERS

1 1 /2 QTS. CHICKEN BROTH

1 TBSP. JAMM’N JERK


IN A 4 QT. POT, OVER MEDIUM HEAT, SAUTE' CELERY AND ONIONS FOR 10 MINUTES OR UNTIL TENDER....DO NOT BROWN! ADD BOTH TATERS AND CHICKEN BROTH; BRING TO A BOIL. GIVE IT A STIR; COVER POT AND REDUCE HEAT. SIMMER FOR 20 MINUTES. REMOVE LID AND STIR IN JAMM'N JERK; SIMMER FOR 10 MORE MINUTES. REMOVE FROM HEAT AND BLEND UNTIL SMOOTH IN A FOOD PROCESSOR OR WITH A STICK BLENDER.


TRY ADDING A DOLLOP OF SOUR CREAM OR BLEU CHEESE TO EACH BOWL BEFORE SERVING! YUMMY! MAKES 3 1/2 QTS.

Here's a link to our Jamm'n Jerk. 

http://www.localharvest.org/jammn-jerk-C261

 
 
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