Garmugia (Tuscany Vegetable Soup)

Garmugia is pronounced “gara muja”.

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½ cup sliced spring onions or scallions
⅔ cup asparagus (reserve the tops until later)
⅔ cup lima beans or fava beans
¾ cup green peas
¾ cup quartered artichokes
½ cup diced pancetta
3 cups water
2 cloves garlic minced
½ cup dry white wine (optional)
EVOO
Salt and pepper

Place all in a crock-pot and cook on low for 6 hours.

I served this with focaccia bread.

As of 7/23/22

Lemon Icebox Pie

8 oz. container cool whip

12 oz. cream cheese (room temp)

14 oz. can sweetened condensed milk

½ cup lemon juice (freshly squeezed)

Zest of 1 lemon (reserve some to place on top)

1 tsp vanilla extract

1 10” prepared graham cracker crust

In a large bowl using a hand mixer and mix all the ingredients except the cool whip and small amount of reserved lemon zest.  After is all is whipped smoothly had the cool whip, fold in and then use the hand mixer and make smooth.  Add to the 10” pie crust.  Sprinkle with reserved zest.  Place covered in the ice box until cold.

As of 7/14/22

How to make Tuna Helper Better

This is an easy meal when you are in a pinch. We use the oven to make this instead of the box directions.

Ingredients:
Box of Tuna Helper
2 cans of chunky albacore tuna (drained)
1-1/3 Cups cold milk
1/2 cup dry white wine
1 small 4 oz. can of sliced mushrooms (drained)
1/4 chopped red bell pepper
3 chopped scallions
1/2 cup frozen peas
Grated Parmesan cheese and also grated block Parmesan or both (Or whatever cheese you like)
Dash of oil

1/2 cup of Panko either with herbs or plain
4 TBSP butter

In salted water boil the box spaghetti noodles for exactly 12 minutes then strain.
Add the sauce package to the cold milk and dry white wine and stir.
Add everything but the Panko and butter to a 2 1/2 Qt. covered Corning ware oven proof pan and mix well.
In a fry pan meat the butter and turn off the heat. Add the Panko so the Panko absorbs the butter but does not brown. Layer the Panko on top.

In a 425° oven center rack cook covered for 15 minutes. Remove the lid and cook another 30 minutes.
Serve

White Borscht Recipe

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Meat and oil
1 tsp salted butter
½ TBSP oil
½ Stick Polish kielbasa, (smoked ~8 oz.), sliced ¼ inch

Mirepoix
½ onion, diced
1 small leek, cut in half, rinsed clean and chopped
Brussel sprouts (or cabbage squares or Polish Sauerkraut)

2 cups water
1 cup white wine
2 garlic cloves, diced
1 potato, diced with skin on

1 cup sour cream
2 TBSP all-purpose flour
1 small bay leaf
Salt & pepper
½ tsp. dried Dill
Lemon wedges to brighten the flavor
A little horseradish

Instructions
In a large Dutch oven or soup pot, add the butter and oil and gently brown the kielbasa.  Remove the kielbasa.

Add the mirepoix and sweat for 10 to 15 minutes.

In a separate pot boil the potatoes until al dente.  Drain, rinse in cold water to stop the cooking process.

Add the flour to the mirepoix and mix blending the flour into the veggies.  Add the white wine and the water.  Bring to a slight boil and stir to create a thick gravy with the flour.  Add the bay leaf, salt and pepper. Add the potatoes and the return the kielbasa and cook slowly covered for 30 minutes.

Add the sour cream and mix well in the soup stirring constantly until thickened. 

Add the dill and little horseradish to taste and cook 15 minutes then serve.

As of 4/25/22

Phở

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Phở

A Vietnamese soup dish consisting of beef broth, rice noodles, herbs, and beef. Pho is a popular food with Vietnamese people.  At the withdrawal of Vietnam, Vietnamese people were migrated to the Gulf Coast and lived in the swamps b/c the climate and surroundings were familiar to them.  They lead the shrimping industry in the Gulf.  There are several Vietnamese restaurants near Biloxi.  This soup is pronounced “Fu”.  My favorite restaurant was named What the Pho.  This dish takes a long time to make.

Ingredients (Serves two)

1 TBSP ginger cut into strips with skin on
Also add galanga if available
½ yellow onion
Beef of your choosing ½ pound (I used brisket)
Beef ribs, meat with two or three bones
5 cups of water
1 scallions (cut in half)
1 tsp. fish sauce
1 carrot skinned
Several bok choy leaves
2 Shitake mushrooms (If dried hydrate)
1 TBSP sugar
Handful cilantro on stems

Herbs
2 star anise
1 tsp. cloves
½ cinnamon stick
4 cardamon pods
½ tsp. fennel seeds
½ tsp. coriander seeds

Other
Salt
Dried Pho noodles

Garnish
1 chopped scallion
Bean sprouts
Lime Wedge

Place the meat and water in a stock pot.  Bring to a boil and cook 5 minutes.  Remove meat and run the beef stock through a strainer to remove the foam.  Clean the pot.  Return the beef and strained broth.  Add the onion, ginger, galanga, scallion cut in half and carrot.  Bring to a boil and then simmer 40 minutes.  Skim off any foam. Slice the carrot into large matchsticks.

Remove all and set aside.  Strain the broth again and clean the pot.  In a separate pan roast the herbs until fragrant.  Return the beef to the pot and the broth.  Place the herbs in cheese cloth and tie it with string to make a closed sack of herbs.  Place the sack in the soup.  Also add a handful of cilantro with stems and leaves.  Simmer the entire pot (200 degrees) for 3 hours. 

Add salt and strain the broth once more.  Clean the pot.  Return the broth only and cook on low to keep hot before serving.  Slice the meat, place the bok choy, mushrooms in the broth to cook a little and remove. 

In a separate pot boil water and cook the noodle as directed. 

Plate the noodles in a bowl, add the garnish, meat, carrots, mushroom, and ladle in the hot broth and serve.

As of 4/4/22