The weather has turned and to be honest, I prefer it. I like to cook and make big meals, which is not what you want to do in the sweltering heat of the summer. Today we are breaking out a hearty recipe from my brother James’ kitchen in Ridgewood, the Jumbo-laya. He is a renowned soup maker with his Jumno-laya as his crown jewel (I made that up, but it makes you want to watch the episode, no?). This is a very large serving, so invite a bunch of people over, or prepare to freeze some.
Enjoy this months episode of newlyFED!
NewlyFED: Eating Well, On A Budget from Glorified Tomato on Vimeo.
Serves 8-10 people
6 cups water
5 cubes chicken bouillion
2 chicken breasts halved (~1.5 lbs)(optional)
1/2 tsp salt
1 tbsp pepper
1 tsp garlic powder
2 tbsp dried basil
1 tsp onion powder
1/4 cup olive oil
2 large chopped onions
2 green peppers diced
3 cloves of garlic sliced
8 oz tomato paste
24 oz crushed tomatoes
10 oz condensed tomato soup
3 tsp chili powder
12 oz sour cream (optional)
Create the chicken broth by adding 6 cups boiling water and 5 bouillion cubes to a large stock pot (12 QT). Add the salt, pepper, garlic powder, dried basil and onion powder. Add in the chicken and simmer for one hour uncovered.
In a separate large stock pot, heat olive oil. Add onions, peppers, garlic and cook until soft (about 10 minutes). Add tomato paste, crushed tomatoes, condensed soup and chili powder. Bring to a boil and simmer for 40 minutes
After the chicken broth has simmered for one hour, remove the chicken and use one fork to hold and one to shred it. Combine shredded chicken, chicken broth and tomato base
Simmer for one hour uncovered. The soup will reduce and thicken.
Add in the sour cream to the soup, and serve.
For vegetarian version, omit the chicken and replace chicken boullion with vegetable bouillion or vegetable stock.
For vegan version also omit sour cream
by Paula D. on September 30, 2015 11:33 am in Food / Recipes
Here’s a great one for a weeknight meal. Cook time – only 10 minutes! The stuffed portobello is healthy, savory and also vegetarian.
(of course double, triple, etc. if you want to make several)
1 large portobello mushroom
Extra virgin olive oil
1 clove garlic
1 small tomato
Salt, freshly ground pepper
1. Thinly slice tomato, mozzarella, and garlic – set aside
2. Heat up 2 tablespoons of oil on the stovetop, set the flame to high
3. Lightly coat the mushroom with oil
4. Place tomatoes and garlic in the oil for about 60 seconds – remove from pan
5. Place the mushroom underside down for 2 min. until brown, then flip the mushroom over and put the tomato and garlic in the center
6. Add parmesan cheese, salt, pepper and lastly the fresh mozzarella.
7. Bring the temperate down to low and cover the pan. Cook until the cheese melts, about 6 minutes.
8. Add parsley and drizzle a little more oil on top before you serve, then eat!
9. You may want to experiment with different cheeses, I think I’ll add some ricotta next time (yum) and I’m sure a feta version would be delicious too.
Aunt B came over about a month ago with a paint brush in hand (yes, I’m behind on house updates). She marched right up the steps and said “WE’RE PAINTING THE PORCH THIS WEEKEND!” I’ve been waiting on it because I had plans to scrap the columns, caulk, and make a few repairs. I explained this to Aunt B but she wasn’t having it. “By the time you get all that done it will be time to paint it again!” She was right. Aunt B who has decades of experience restoring her own old Rockaway house said something that has stuck with me “If you wanted every inch of your house to be scraped and cleaned to perfection, you would have bought a new construction house! Imperfections are charming.”
And so we went to it!
Aunt B doesn’t believe in breaks. Her moto: start at 9am, work until 5pm, then relax (but don’t forget a quick bite to eat). We got so much done the first day because of her vigilant work ethic.
The guys were working inside but came out to take a look at the progress.
The pay off!
If painting all weekend wasn’t enough, on Monday Aunt B and Uncle John roll up with gorgeous hanging baskets! Uncle John spray painted the baskets Aunt B was hoarding, I mean storing in the attic.
We’ve come a long way. Everyone is rooting for us and helping out. It feels really great, thank you!
As the parade approached the 97th street stretch of the new boardwalk, I immediately thought, “This is like a New Orleans second line!” The Poseidon’s Parade was a block party in motion. The parader’s merged with the spectators and everyone just started dancing. The old and the young and everyone in between partied in celebration of Rockaway and the end of an awesome summer!
Congratulations to the organizers (the Rockaway Mermaid Brigade) for their hard work in creating a truly special community event. I have know doubt that the Poseidon’s Parade will become a longstanding Rockaway tradition.
The creativity and effort that went into all the costumes was so impressive. Check out more great photos from Rockawayist.com