Oxtail Stew

This is another winter favorite of mine. I decided to try oxtails a few years ago when I noticed them at my local Wholefoods Market. I have several recipes printed and have tried parts of each of them until I think I’ve found my own “niche” with it. Now this is definitely a low and slow stew and I learned the hard way about trying to make it work in just an hour or two. It just doesn’t work. Plan on cooking this pot of goodness all day long.

Start with 2-3 pounds of oxtails and 2-3 quarts of filtered water – to cover. One of the recipes I have suggests simmering for a couple of hours then cooling in the refrigerator until the fat congeals on top to spoon it off. This didn’t work for me trying to do it in the same day I wanted to serve it. I’m thinking next time I will simmer the oxtails a couple of hours the night before and let it chill in the refrigerator over night. Then in the morning I can spoon off that fat, strain the broth, and add the rest of the ingredients.

• 4 potatoes, peeled & chopped
• 4 carrots, peeled & chopped
• 1 onion, quartered
• 2 celery stalks, chopped
• 1 clove garlic, pressed or chopped
• 1 cup red wine
• Another quart or so filtered water, as needed
• 1 teaspoon sea salt
• 1/2-1 teaspoon each herbs of choice (I used basil and oregano last time, but think I prefer rosemary – any other suggestions?)

Slowly bring all that to a boil, then turn down to a low simmer for at least 2 to 3 hours, or as long as you have until dinner. First serving I usually serve it up bones & all – much to my husbands dislike. After that I remove any bones and return the meat to the pot. This makes a big pot and the flavor gets better after another day or two, which makes goooood leftovers.

More Chicken Soup

I found that chicken soup recipe I mentioned in the previous post:

• 1 5-6 pound chicken
• 10-12 quarts water, cover and bring to a boil (or what will cover the chicken and fit in your pot)
• 1 large onion
• 3 celery stalks
• 1 large sweet potato
• 1 pound carrots
• 1 bunch dill
• 1 bunch parsley

Put the chicken in the pot and cover with water. When the soup  comes to a boil, skim off the top, add the veggies, and turn down to a simmer. Season to taste and simmer for about two hours.

You can remove everything and just consume the broth. We usually eat the veggies in the soup, along with some or all of the chicken after it has been removed from the bones and broken into bite sized pieces. If you don’t use all the chicken in the soup, you can use it in sandwiches or other recipes calling for cooked chicken.

Another suggestion from my husband: try pureeing the sweet potato into the broth. It is pretty soft and falling apart by the time the soup is done. I believe I tried this once and it worked fine. I don’t really care either way – the flavor is wonderful.

Soup Therapy

We had all been feeling a bit under the weather here with colds. So, I pulled a chicken out of the freezer and cooked up some good old home made chicken soup. There is nothing like a hot bowl of soup to soothe away those snivels. Since finishing it off my husband’s cough has finally cleared up and my nose is much better. Now I’m not saying we were cured by the soup. It’s only a matter of time and you’ll get over it, anyway. But it’s definitely good for you and makes you feel better.

Why is chicken soup superior to all the things we have, even more relaxing than “Tylenol?” It is because chicken soup has a natural ingredient which feeds, repairs and calms the mucous lining in the small intestine. This inner lining is the beginning or ending of the nervous system. . . Chicken soup . . . heals the nerves, improves digestion, reduces allergies, relaxes and gives strength.

from Nourishing Traditions by Sally Fallon, p. 124

I can’t say I make it exactly the same way every time. But here’s how I made the last pot:

• 1 whole chicken
• 1 large onion, quartered
• 2 carrots peeled and cut in half
• 2 celery stalks cut in half
• 1 tablespoon cider vinegar

I put all this in a large stock pot and poured in about 3 quarts of water, to cover the chicken and brought it to a boil. Once it comes to a boil, skim off any scum that rises to the top, turn down the heat and simmer for several hours. I started it right after lunch and let it simmer about 4 hours or so, until I was ready to make the soup. I removed the chicken and veggies (discarded the veggies) and strained the broth out into another pot. At this point you have some nice, home made chicken stock that you can put in containers and freeze for later. Really, nothing beats using your own home made stock in your recipes.

The chicken is practically falling off the bone. I broke it up into pieces to cool on the cutting board. I peeled and chopped several more carrots and tossed them into the broth. I added about a cup of noodles and let that simmer while the chicken cooled enough to handle. Then I broke up the chicken – making sure to remove all the bones – and put it into the pot. Let’s see, I added salt and pepper and about a teaspoon of some of my favorite herbs (dried) basil, oregano, and thyme, and a clove of garlic (pressed). Then it just took a little while longer for the noodles and carrots to be done and ready to eat. Good stuff – even better the next day.

Somewhere around here I have a recipe that uses sweet potatoes instead of noodles that I really like. If I can find it, I’ll post it. It’s not your average chicken soup and well worth trying. It is in a book of home remedies I had picked up some time ago and is packed full of good nutrition for your health. Sure hope I can find it.

Soup Weather

I’ve been hearing reports of snow from loved ones here & there. Here in West Texas it’s not snowing, but it is cold enough to wear hats & gloves outside. That’s when I like to make soup. So if you’re snowed in and chilled to the bone, check your pantry for these ingredients and whip up a pot of Creamy Potato Soup.

• 6 fist-sized potatoes, peeled and cut in eighths
• 1 small onion, peeled and cut in eighths
• 1 clove garlic
• 1 32 oz. carton organic chiken or vegetable broth
• 1-2 cups milk (preferably organic if you can get it)
• 1/8 tsp pepper
• dash of salt

Combine the first four ingredients in a large pot. Cover and simmer until potatoes are tender. Do not drain. Process potato mixture in blender until smooth. Add milk to desired consistency and pepper, stirring well. Heat until bubbly and serve.

This soup is thick and creamy. We like to dress up a bowl of it like a baked potato with the works: dollup of sour cream, shredded cheese, crumbled bacon and chopped green onion. Mmmmmm.

Another Soup

Here’s one more from Dad.

Quick Veggie Soup

• 2 cups distilled water
• 1 large onion, peeled
• 1 cup white beans, cooked and drained
• 2 tomatoes
• 1 red bell pepper, seeded
• 2 carrots
• 2 cloves garlic, peeled and minced

Chop all vegetables very small. Bring water to boil; add vegges and beans. Boil for 20 minutes, adding more water if necessary.

Enjoy!

Raw Veggie Soup

OK, here’s the soup to go with the burritos.

• 4 cups distilled water, heated but not to boiling
• 1 medium carrot, cut in 1/2 inch pieces
• 2 chopped green scallions or some chopped sweet onion
• 2 cups fresh or frozen cherry tomatoes
• herb seasoning to taste
• sea salt or sea vegetables (dulse, kelp, etc.) to taste

Place all ingredients in blender and blend until creamy.

Option: chop some of the vegetables into bite size pieces and place them in the serving bowls. Blend the remaining ingredients and fill the bowl with the blended liquid for a crunchy delightful warm soup.

Option: during warm weather, use cold water and chill soup for a refreshing cold soup.

Note from Dad: I tried this soup and it was very tasty.  However I made the mistake of adding a red bell pepper.  It added great flavor but I should have peeled it first as skin didn’t chop up very well.  I strained it out but also lost the pulp of some of the other vegies.  Give it a try.  If you don’t like the raw flavor you can put it on the stove and simmer it for 20 to 30 minutes.  Let me know what you think.