dawn_mo
Well-known member
One-Pot ChOWder
By Dawn Forsberg St. Joseph News-Press
I managed to fracture my left humerus falling up the stairs, and I am typing with one finger as I write this. I am challenging myself to continue to cook for my family. I do not like frozen prepackaged meals, so I want to continue to cook from scratch or at least semi-scratch.
Tip No. 1: Keep a pair of scissors nearby at all times. Plastic wraps and bags are the bane of my existence already, much less trying to open them with one hand. Snip away, and problem solved.
Tip No. 2: Now is the time to buy those prepackaged chopped vegetables in the produce section or at the salad bar.
Finally, tip No. 3: Ask for help. The last tip is the hardest one but also the most important one. You will need help, so you might as well get used to it. It will make your life and your family’s life easier.
Cooking with a broken humerus can be humerous. Try this One-Pot ChOWder.
2 tablespoons butter
1 cup chopped onion
1 cup finely chopped celery
1 large finely chopped carrot
1/4 cup butter
1/4 cup flour
4 cups milk
16 ounces frozen Southern-style hash browns
16 ounces frozen mixed vegetables
Protein (choose one of the following): 1 pound small cooked shrimp, 1 pound firm-fleshed fish such as cod or salmon, 1/2 pound chopped cooked ham, 12 ounces canned chopped clams, including juice or 2 cups cooked chopped chicken
Vegetables (choose as many as you would like): 2 cups chopped broccoli (frozen is just fine), 10 ounces chopped frozen spinach, 1 large zucchinii chopped, 1 cup chopped butternut squash
Parmesan cheese
Salt and pepper, to taste
In a large soup pot, melt 2 tablespoons butter over medium-high heat. Cook the onion, celery and carrots until softened, about five minutes, stirring to make sure vegetables don’t burn.
Add 1/4 cup butter to pot and stir until butter melts. Add flour and stir for about three minutes. add milk and with a whisk stir the milk and butter mixture until smooth.
Add the frozen hash browns and the mixed vegetables. Simmer for about 10 minutes or until vegetables and potatoes are tender. Add the protein of choice and simmer for 10 more minutes.
Taste for seasoning, and add salt and pepper to taste. Ladle into bowls and sprinkle with Parmesan cheese.
http://www.newspressnow.com/life/family/article_683bb7e1-b125-55d6-9845-bde3d00a81b1.html
By Dawn Forsberg St. Joseph News-Press
I managed to fracture my left humerus falling up the stairs, and I am typing with one finger as I write this. I am challenging myself to continue to cook for my family. I do not like frozen prepackaged meals, so I want to continue to cook from scratch or at least semi-scratch.
Tip No. 1: Keep a pair of scissors nearby at all times. Plastic wraps and bags are the bane of my existence already, much less trying to open them with one hand. Snip away, and problem solved.
Tip No. 2: Now is the time to buy those prepackaged chopped vegetables in the produce section or at the salad bar.
Finally, tip No. 3: Ask for help. The last tip is the hardest one but also the most important one. You will need help, so you might as well get used to it. It will make your life and your family’s life easier.
Cooking with a broken humerus can be humerous. Try this One-Pot ChOWder.
2 tablespoons butter
1 cup chopped onion
1 cup finely chopped celery
1 large finely chopped carrot
1/4 cup butter
1/4 cup flour
4 cups milk
16 ounces frozen Southern-style hash browns
16 ounces frozen mixed vegetables
Protein (choose one of the following): 1 pound small cooked shrimp, 1 pound firm-fleshed fish such as cod or salmon, 1/2 pound chopped cooked ham, 12 ounces canned chopped clams, including juice or 2 cups cooked chopped chicken
Vegetables (choose as many as you would like): 2 cups chopped broccoli (frozen is just fine), 10 ounces chopped frozen spinach, 1 large zucchinii chopped, 1 cup chopped butternut squash
Parmesan cheese
Salt and pepper, to taste
In a large soup pot, melt 2 tablespoons butter over medium-high heat. Cook the onion, celery and carrots until softened, about five minutes, stirring to make sure vegetables don’t burn.
Add 1/4 cup butter to pot and stir until butter melts. Add flour and stir for about three minutes. add milk and with a whisk stir the milk and butter mixture until smooth.
Add the frozen hash browns and the mixed vegetables. Simmer for about 10 minutes or until vegetables and potatoes are tender. Add the protein of choice and simmer for 10 more minutes.
Taste for seasoning, and add salt and pepper to taste. Ladle into bowls and sprinkle with Parmesan cheese.
http://www.newspressnow.com/life/family/article_683bb7e1-b125-55d6-9845-bde3d00a81b1.html