Archive for January, 2012

Herb’n Renewal is ready for Super Bowl XLVI

 If you are one of the lucky fans who will be watching their team in Indianapolis on February 5thor like me and enjoying Super Bowl XLVI on my TV at home, it doesn’t matter…you’ll be eating before, during and after the game! It’s just one of those things that ya do and it’s usually tailgating fare no matter where you are.

 

It’s cold in Indianapolis in February, so that means chili weather! I figured if you are a New England Patriot fan than you’re used to “chowda” and other seafood dishes. How about a seafood chili that is sure to warm up any chilly fan!

 

SEAFOOD CHILI

 

2 LBS. DRY GREAT NORTHERN BEANS

2 TSP. SALT

2 1/2 QTS. WATER

1 MEDIUM ONION, DICED

1 MEDIUM BELL PEPPER, DICED

1 CAN OF BEER

1 28 OZ. CAN DICE TOMATOES, DRAINED

16 OZ. CLAM JUICE

4 TBSP. CHILI SEASON’N

2 LBS. ASSORTED WHITE FISH, CUT 1/2”

1 LB. CLEANED SHRIMP

2 6 OZ. CANS CRABMEAT, DRAINED

2 6 OZ. CANS CLAMS, DRAINED

 

SOAK BEANS OVERNIGHT, RINSE AND DRAIN. ADD BEANS TO A 6 QT. ( OR LARGER ) POT; ADD WATER AND SALT. BRING TO A BOIL; REDUCE HEAT AND SIMMER ONE HOUR, STIRRING OCCASIONALLY. SATUE’ PEPPERS AND ONIONS FOR 5 MINUTES OVER MEDIUM HEAT. ADD TO BEANS ALONG WITH TOMATOES, BEER, CLAM JUICE AND CHILI SEASON’N. BRING TO A BOIL; REDUCE HEAT AND SIMMER FOR 1 1/2 HOURS, STIRRING OCASIONALLY. ADD FISH; COOK 8 MINUTES. ADD REMAINING INGREDIENTS AND COOK FOR 5 – 10 MINUTES OR UNTIL SHRIMP IS PINK. SERVE WITH OYSTER CRACKERS AND ENJOY!

 

Now for those New York Giants fans, I decided on one of my favorites…White Turkey Chili! Okay, I know that you are wondering why the heck I would choose this one. No, New York ( or New Jersey where the Giants play) is not known for its turkey population…although the wild turkey has really made a comeback over the years! It’s because of the New York Giants white uniform. They wore the white uniform in Super Bowl XLII against the New England Patriots and they won! They’ll be wearing them again this February 5th!

 

WHITE TURKEY CHILI

 

1 LB DRIED NAVY BEANS

1 LB DRIED GREAT NORTHERN BEANS

2 CUPS TURKEY BROTH

3 QTS. WATER

1 CUP CELERY, DICED

2 CUPS ONION, DICED

1 GREEN PEPPER, DICED

2 (4OZ.) CANS DICED GREEN CHILES

2-3 LBS. COOKED TURKEY, CUBED

3-4 TBSP. CHILI SEASON’N

2 TSP. SALT

3 TBSP. CORN MEAL

 

IN A 6-8 QUART POT SOAK BEANS OVERNIGHT, DRAIN AND RINSE; ADD CHICKEN BROTH, WATER AND SALT. BRING TO A BOIL; REDUCE HEAT, COVER AND SIMMER FOR 2 HOURS…STIR OCCASIONALLY. SAUTE’ CELERY & PEPPERS FOR 5 MINUTES. ADD TO BEANS, ALONG WITH CHILES, TURKEY AND CHILI SEASON’N. SIMMMER FOR 1 HOUR, UNCOVERED..STIR OCCASIONALLY. TO THICKEN, SLOWLY ADD CORN MEAL, STIRRING CONSTANTLY. ENJOY!

 

I was raised on Long Island in New York so I guess I’ll root for the Giants, but honestly I have always been a Redskins fan at heart. Maybe I’ll just sit back and enjoy the food and the game and say who cares who wins! Hope one of them is you team. 🙂

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January 24, 2012 at 5:46 pm Leave a comment

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!!!!

January 14, 2012 at 6:01 pm Leave a comment