Episode 75 Addendum–Hampton VA–Jan 6 2011
Jan 6th, 2012 by quilter
A quick addendum to tonight's episode--sorry about that! I forgot!
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Well GOOGLE is down and so are all the BLOGGER accounts …. so I came here to post the second recipe I had.
Nonnie >>>
My own version of SPICY STEAK SOUP
Saute in olive oil chopped / cubed vegetables ( these are what I had available tonight.) I adjust the vegtable to include what ever I have available. .. I have used leftovers, fresh, frozen.. what ever I had… it works.
Chicken Broth Pureed tomatoes Butternut squash Cleric root Large onion Garlic cloves chopped fine Golden Yukon potatoes Sweet potatoes Baby red potates Celery green pepper (red or yellow too) chopped zucchini carrots jicama SQUASH … any kind Green beans Cans of corn, beans ONCE the vegetables are sautéed to tender, place in a big pot… add chicken or beef broth ( 2 quarts… make your own or use a large can of your favorite brand.) While vegetables are cooking a low simmer. Add a large can of your favorite tomato puree. And or canned tomatoes or fresh ones chopped… can also add dried tomatoes that have been rehydrated.
Sauté small cubes of bite size steak / roast till tender ( one to two pounds) Season as desired while sautéing I usually season with salt and pepper. If the steak/ roast was tough to start with I tenderize using my meat mallet before I cut the meat into cubes.
Add to taste: ( taste till I find it spicy enough)
Tablespoon basil and parsley Teaspoon pepper, salt Hot pepper flakes
To taste Chili garlic sauce with garlic ( start at a tablespoon then increase to taste ) and / or Tabasco sauce a few drops ( I use MAGGI TASTE OF ASIA.. SWEET CHILI SAUCE.) Teaspoon of Worstershire sauce. Let all the flavors simmer slowly for an hour. Soup tastes even better the second day.
You can add can kernel corn and / OR beans if desired. I have also been known to add SALSA to the mix if I want a more Mexican flavor
I just made this for a pot luck dinner… I used 6 pounds of round steak to make the soup. It takes about 1 to 1-1/2 hours to cook everything tender. Always taste better the second day.
I use MAGGI TASTE OF ASIA…… SWEET CHILI SAUCE….. is my favorite. I buy it at Miejers in the Asia section on the top shelf cost about $3.00 per bottle and I start with ONE TO TWO TABLESPOONS (depends upon the size of the of soup you are making… larger batch of soup … more chili sauce. )
Modification of original note
My own version of SPICY STEAK SOUP
Saute in olive oil chopped / cubed vegetables ( these are what I had available tonight.) I adjust the vegetables to include what ever I have available.
Butternut squash Celeric root Large onion Garlic cloves chopped fine Golden Yukon potatoes (any combination of potatoes) Sweet potatoes Baby red potatoes Celery green pepper (red or yellow too) chopped zucchini carrots Turnips go good too
Chopped Swiss Chard and or spinach
ONCE the vegetables are sautéed to tender, place in a big pot… add chicken or beef broth ( 2 quarts… make your own or use a large can of your favorite brand.) While vegetables are cooking a low simmer. Add a large can of your favorite tomato puree.
Sauté small cubes of bite size steak / roast till tender ( one to two pounds or more if I plan to feed a large crowd. ) Season as desired while sauteing I usually season with salt and pepper. If the steak/ roast was tough to start with I tenderize using my meat mallet before I cut the meat into cubes.
Add to taste: ( taste till I find it spicy enough)
Tablespoon basil and parsley Teaspoon pepper, salt Hot pepper flakes
Secret Ingredient adds a lot of great flavor …. To taste Chili garlic sauce with garlic ( Thia style is best but other ethnic groups also use similar products ) ( start at a tablespoon then increase to taste ) and / or Tabasco sauce a few drops Teaspoon of Worcestershire sauce. Let all the flavors simmer slowly for an hour. Soup tastes even better the second day.
You can add can kernel corn and / OR beans if desired. I have also been known to add SALSA to the mix if I want a more Mexican flavor. I made this version to take to a taco party. … It was a big hit.
Gonna try this again, my first comment was eaten. The server was probably hungry after reading Nonnie’s recipe!
Love the podcast as usual. I hope to attend the quilt show on the Saturday. It will be my first time at a big show and I’d love to meet the people behind the voices that keep me company when I’m quilting.
Sandy, I will be attending the Virginia Quilt show please tell me where the ‘meet up’ is. I want to put the faces to the voices. I enjoy your podcast very much. Since I have started listening to you, I have learned a lot of new things and I have had more time to think about what I am doing with my quilting. I take more time to think about what I want to quilt, how to design it, and how I want it to turn out. I feel more calm about quilting when it does not turn out exactly as I originally planned. You have given me a new outlook on quilting and I am getting more accomplished and feeling better about what I am producing. Thank you for your podcast and for your blog. ethelsews@comcast.net Ethel