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Shepherds Hill Homestead » Soups and Stews

Winter Squash Chowder

  On tonight’s menu is one of Andy’s Favorite Soups – Winter Squash Chowder! I use whatever squash I have on hand. Andy just harvested our Seminole Pumpkins so that will be what I will use tonight. Winter Squash Chowder 2 TBSP Olive Oil 2 TBSP Unsalted Butter 3 cups chopped Onions 2 Large Bell Peppers 2 TBSP Seeded and Minced Jalapeno Pepper 1/2 cup All Purpose Flour 1 TSP Salt 1 TSP Red Pepper  Flakes (this is optional depending on how spicy you like your food – I use Cayenne Pepper chopped up really fine) 8 cups Chicken or Veggie Broth 3 cups Peeled, Seeded and Medium Diced Squash 2 cups Peeled and Medium Diced Potatoes 3 cups Corn – Preferably Fresh or Frozen 1 1/2 cups Half-n-Half 2 1/2 cups Grated Cheddar Cheese Heat oil and butter in a large stockpot over medium heat. Add the onions and peppers and saute until the onions are transparent – … Read entire article »

Filed under: Cookhouse, Erin's Kitchen, Recipes, Soups and Stews

Chicken Soup

2 whole chickens (Home grown have more flavor!) 2 Tablespoons minced garlic (see above note) :-))) 2 4-inch sprigs of Rosemary (to taste) or 2 teaspoons dried 1 chopped onion 2 Celery stalks – leaves included Salt to taste Pepper to taste Carrots – 5 to 6 large, peeled and  chopped up 1 large bag wide whole egg noodles or 1 batch homemade noodles Step one:  In a large stockpot place whole chickens, garlic, rosemary (leave on stem if using fresh), onion, celery (leave in large pieces if you want just the flavor), and salt and pepper.  Cover with water and bring to boil.  Simmer this until the chicken falls apart.  About 1 hour. Step two:  Remove the chicken and large pieces of celery and sprigs of rosemary from the broth.  Allow the chicken to cool.  You can skim fat off … Read entire article »

Filed under: Cookhouse, Recipes, Soups and Stews

Beef Mushroom Barley Soup

2 lbs stew beef, cut into small cubes (I buy an inexpensive roast and cut it up myself) 2 Tbsps Olive Oil 4 lg onions, chopped 2 tbsps minced garlic (we like garlic) 6 lg carrots, peeled and sliced 3 stalks of celery, chopped 1 lb mushrooms, thinly sliced (or a couple of cans of mushrooms) 4 quarts of water 2 cups of barley salt black pepper Season the meat generously with salt and pepper. Heat 2 tablespoons of oil in a large soup pot or Dutch oven over medium-high heat. Put the meat and onions in the pot. Brown the meat on all sides until well browned; this will take about 15 minutes. Lower the heat to medium. Add the garlic, carrots, and celery to the pan and sauté until tender, about 10 minutes. Add the water and mushrooms. Bring … Read entire article »

Filed under: Cookhouse, Recipes, Soups and Stews

Chicken Gumbo

2 chickens — cut into pieces 4 tablespoons vegetable oil Salt and pepper 1/2 cup vegetable oil 2 quarts okra — sliced thin To make the roux:   In a cast iron skillet, add 1-1/4 cups all-purpose flour to 3/4-cup oil, stirring constantly until brown roux forms. It will take a little while and you must stir, stir, stir.  It will be chocolate brown when it is ready. In Dutch oven brown chicken in 4 TBSPS oil. Remove chicken from Dutch oven.  Add a little oil (if necessary) and sauté the celery, garlic, onion, garlic and bell pepper. Drain off oil, put roux in and add chicken back with veggies and cover with water.  Add tomatoes, salt and peppers.  Stew this for 2 ½ to 3 hours till chicken is tender. 2 med onions — chopped 1 cup celery — chopped 2 bell pepper — chopped 1 clove garlic … Read entire article »

Filed under: Cookhouse, Recipes, Soups and Stews