The Forum: Brew up a big pot of ghoul gruel
Published 2:26 pm Wednesday, October 29, 2008
If ever there’s a fall night when a pot of soup really pays its own way, it’s got to be Halloween.
Even if you don’t have your very own trick-or-treaters to feed up, costume up and trundle through the neighborhood knocking on friendly doors, there’s still sure to be a steady string of them lining up on your porch, waiting patiently or not for the expected handouts. Talk about busy, busy, busy!
Soup tonight, then. And here it is, a totally different take on cabbage patch soup, as shared by Everett cook Dee Peterson.
“This is a delicious soup,” she says, “and I have made it for years and given out the recipe many, many times. Enjoy!”
Then, if you feel compelled to serve some salad, too, we have a new dressing to go with our new soup. It’s described as a “lower-calorie, restaurant-quality, hearty and full-bodied dressing,” whatever all that actually amounts to, and is supposed to be ideal for a bed of romaine, leaf lettuce or “butterhead” lettuce. Hmmm.
DEE’S CABBAGE PATCH SOUP
1-2pounds hamburger
2tablespoons minced garlic
2-3ribs celery, sliced
1medium onion, chopped
1-2potatoes, diced
1/2bag baby carrots
1head cabbage, chopped
1can (16 ounces) corn, drained
1can (16 ounces) green beans, drained
1small can kidney beans, undrained
1can (29 ounces) diced tomatoes, undrained
4-6cups water
1/2-1teaspoon snipped rosemary (a must, do not omit)
1tablespoon snipped fresh parsley
Beef bouillon to taste
In large, heavy kettle or Dutch oven, brown the burger. Drain off fat and add garlic, celery, onions, potatoes, carrots, cabbage, drained corn, drained green beans, undrained kidney beans, undrained tomatoes, water, rosemary, parsley and beef bouillon.
Bring to boil, reduce heat, cover and simmer one-plus hours.
LITE BALSAMIC VINAIGRETTE
1/2cup Karo lite syrup
1/4cup balsamic vinegar
2tablespoons whole-grain mustard (such as stone-ground Dijon or country Dijon)
1tablespoon olive oil
1tablespoon grated Parmesan cheese
1/2teaspoon minced garlic
In a small bowl, whisk together all ingredients. Drizzle over fresh salad greens, or pour vinaigrette over chicken or pork as a marinade.
Makes 1 cup dressing.
The next Forum will apper in Monday’s Time Out section. Meanwhile, Happy Halloween!
