Foody Friday - Mama's Bloody Mary Chili

I don't remember eating a lot of chili as a kid, maybe I did, who knows? I think I had more to worry about growing up than what I was eating....like beating my 6 brothers and sisters out for seconds! 

I DO know that once my brothers/sisters started getting husbands/wives it seemed like my mom always had a huge pot of chili whenever we brought home our significant others to visit. I guess it was the easiest way for my mom to feed a crowd. My brother in law even joked once that he was just sure that my mom had a huge cauldron of chili simmering away in her basement that was already ready at a moments notice because he always ate chili at her house! 

I've never been a huge chili eater but I've been trying to find a quick easy recipe for months that my kids and husband would actually eat. Finally DR just told me to ask my mom for her recipe because he always liked her chili. So Mom texted me her "recipe" if you can call it a recipe...I don't think my mother measures anything! (luv ya Ma!) 

Brown two pounds of hamburger and add as many chopped onions and peppers as you want. I also added some minced garlic. 

Meanwhile in the crockpot put in 1-53 oz. can of Brooks hot chili beans. (I didn't have a 53oz. can so I used two cans of black and two of kidney beans and added some chili powder, like a teaspoon maybe.)

Aaaahh, the secret ingredient!! 

Mix together the beans with the ground beef and add as much Bloody Mary Mix for the desired thickness.

I also added a can of diced tomatoes.  

Set on low in crockpot for 6-8 hours. 

Perfection!! I will never use another chili recipe because this one's a hit. Everyone eats it! DR likes it because it's full of meat, my kid's like it because it's not too spicy, I like it because they like it! 

The secret to perfect chili: Bloody Mary Mix...who knew???

The Great Green Tomato War!

My garden is finally dead. We hard a hard freeze Thursday or Friday last week that finally killed of all my tomato plants though it warmed right back up by the weekend. Yesterday afternoon DR took the boys out to the garden, while I was putting Yahoo down for a nap, to clean up hoses and plants and such. When I came out of Yahoo's bedroom I heard all sorts of screaming, laughing and hollering coming from the garden. I stepped outside to tell the boys to quiet down, because Yahoo wasn't asleep yet, only to find this.....

DR was having a green tomato war with the boys! 

Honestly though they weren't picky about their ammunition. They were quite happy when they found a squishy red one! 

They soon learned that a large dead tomato plant would double as a bunker. 

But Dad still had awfully good aim! 

Ha! I hadn't seen DR have such a good time in a long time! 

Toward the end of their war the boys decided they needed camoflauge! 

Ugg!! I think I'm going to have to burn those clothes. Dead tomato plants smell disgusting!! 

THE. Tomato. Soup. The only recipe you'll ever need.

That's how I feel after I make my Gr. Grandma Brown's tomato soup. 
I just. don't. want. to. share.

My Great Grandma Brown's Tomato Soup. 
Ah! 
It's my ultimate comfort food. 

It's the only tomato soup I grew up eating. The stuff from the grocery store just tastes vile! This is sooo much better but the last few years it's been tough to get enough tomato juice to can enough to last a whole year. I've tried substituting store bought juice for the juice I get from my own tomatoes but it just isn't the same. 

I've blogged about making Running Soup a few times in the past, about once a year if I get a chance to make any. I've made it in big batches and in small batches. 

If I have a chance I'll always make a BIG BIG batch! 

Now THAT is a lot of soup! 

I ended up with 14 quarts today! Not too shabby considering I've scrimped and saved tomato juice all summer long. 

Tomato Soup and Grilled Cheese Sandwiches for dinner tonight!! Nothing better on a cold windy day like we have in SW Kansas today. 

Now for the dishes. 

I don't even mind the pile either because it just means that I have my tomato soup! 

Great Grandma's Tomato Soup

7-9 qts. of tomato juice

2 bunches of celery

6 onions

3 green peppers

10 or so large carrots (or a couple bags of baby carrots)

1 t black pepper

2 sticks of butter (not margarine)

1 1/2 c. sugar

1 1/2 c. flour

1/4 c. salt

Chop and puree all veggies and add to tomato juice. Boil for 30 minutes. Pull out a few cups of juice and allow to cool. Blend the remaining ingredients into the cool juice with a blender then return to hot soup. Cook 15 more minutes.

While soup is place canning jars and lids upside down in a few inches of boiling water to sterilize. Fill jars, one at a time, with hot soup. Wipe rims and fasten lid and ring. Sit on counter to allow it to self seal. Leave jars sit for 24 hours before moving. 

Note: The open kettle method of canning isn't FDA approved but my family has been doing it this way for at least four generations and none of us have died yet from eating this soup! This is the way I learned to can this soup, it's always worked for me and I'm not changing now. 

Foody Friday - Roasted Eggplant and Tomato Soup

In the spring when I went to the greenhouse to buy tomato plants I was talked into buying a couple eggplants. Why not, they were only $1 each. I'm now blessed with eggplants!! What to do with them all?

Roasted Eggplant and Tomato Soup 

The latest soup I'm in love with. 

3T olive oil, divided

2 large eggplants, diced

12 Roma tomatoes, halved lengthwise

8 cloves garlic

2 c. chopped onions

8 c. broth

1 t. salt

2 t. sugar

2 T vinegar

1 fresh chopped basil or 1T dried basil

Preheat oven to 425 degrees. Toss eggplant and garlic in 2T olive oil. Spread out on greased cookie sheet and cook on highest shelf of oven. Place halved tomatoes skin side down on separate greased cookie sheet on lowest shelf of oven. After 15 minutes, check vegetables to ensure they aren't burning. Tomato skins should be a bit brown or beginning to blacken where they are touching the sheet. The eggplant and garlic should be turning brown and blackening slightly. Cook another 10-15 minutes, until vegetables have achieved the desired color. Heat olive oil in a large, heavy bottomed pot. Add onions and cook for 3 minutes. Add stock and roasted vegetables and bring to a boil. Reduce to a simmer and cook, covered, for 10 minutes. Remove from heat and puree. Stir in salt, sugar, vinegar and basil. Garnish with 1T shredded mozzarella cheese and basil. 

Oh my!!! After this bowl of soup my eggplant can't grow fast enough!!! 

Foody Friday - Crazy Salt Tomatoes

I had a nice bowl of cherry tomatoes that ripened this week. 

And I was craving some Crazy Salt Tomatoes. 

Years ago my grandpa's neighbor introduced me to this quick little snack. 

Throw some cherry tomatoes into a ziploc bag with some olive oil, some Crazy Salt and refrigerate. My grandma would buy Crazy Salt at the Amish bulk food store but I haven't found any around here. Off to make my own! 

I found a Crazy Salt recipe that I mixed up. Yum! 

Now I have a big batch of Crazy Salt that is wonderful on eggs!

Crazy Salt 

1/4c. salt

1 teaspoon each of;

 dill seed, pepper,onion powder, garlic powder

1/4 teaspoon each of;  

curry, chili powder, paprika, sage, oregano, marjoram, parsley

 2 teaspoons of lemon zest

Have you ever used or made Crazy Salt? 

Do you have a recipe to share? I'd love to try it! 

Foody Friday - Heritage Recipes and Zucchini Casserole

Earlier this week I came across a website called Heritage Recipes; sharing old fashioned recipes and traditions. Their website states; 

These are more than just recipes.  These heritage recipes - our links with our past and our connections to special people and special events are tied to those scraps of paper.  At Heritage Recipes we are dedicated to the preservation of memories and old recipes.

I don't know about you but I prefer old fashioned recipes to modern ones that call for a number of prepackaged items and I love the idea of a website that shares them. In fact the website is always looking for new recipes to share. I sent in my great grandmother's tomato soup recipe, along with a story about her, and a relish recipe from a family friend. 

Then I started cruising their site. I found a website for zucchini casserole. (Remember my intense hatred for zucchini?) I didn't plant any zucchini this summer but I do have yellow summer squash that I've been sauteing in butter all summer...and I'm getting a bit tired of it. I thought it would work in a zucchini casserole. 

Although, when I pulled it out of the oven I had my doubts. It sure didn't look that appetizing. My kids, of course, hated it. My husband thought it had an odd texture. I, however, ate half the pan. Granted it was only a 9x9 pan but still, I had a stomach ache from eating so much! 

Heritage Recipe Zucchini Casserole 

Slice thin zucchini (no quantity given, I used 2 yellow squash)

3 T. butter

3 T. flour

4 large tomatoes (homegrown if possible, I only had 2), sliced

1 green pepper

1 onion (didn't have one)

Salt (no amount given, I just sprinkled some in)

1 T. brown sugar

2 bay leaves 

1 tsp. oregano

2 c. sharp cheddar cheese (I used mozzarella and only about a cup)

Melt the butter, add flour.  Stir constantly until flour begins to brown. Add sugar, bay leaves, oregano and salt.  In a baking dish, put a layers of zucchini, tomatoes, peppers and cheese.  Pour flour/butter mixture over and bake at 350 degrees.  (No time is given. I judged mine to be done after 45 minutes.)

I've learned that old fashioned recipes are more flexible than more modern recipes. Most of the time substitutions or detracting from an old recipe doesn't guarantee failures. 

I was very surprised how good it was! The vegetables had a warm buttery flavor and the cheese was just right without being overwhelming. I ate half the pan and I'm ready to eat the other half all by myself! 

Do you have a favorite Heritage Recipe to share? Why not hop on over to Heritage Recipes and send them an email? And don't forget to send me a copy too!! 

Foody Friday - Black Bean Summer Salad

Kansas weather can drive me crazy some days. Have you ever heard the expression, "Don't like the weather then wait 10 minutes and it will change?" It's definitely true for Kansas. This week's temperatures have been in the 70's but the thermometer hit 95 degrees last weeek!! It's not unusual for the heat to fluctuate   up or down 20 degrees in 24 hours. It almost doesn't faze me anymore. 

Last week's heat dampened any enthusiasm I had for cooking. (It's returned though, I made muffins today.) I know the heat will return with a vengeance this summer and I'm all for filling meals that don't require cooking. I was so happy I pinned this recipe on Pinterest; it was perfect for the heat! 

Black Bean Salad 

• 1 1/2 cups cooked black beans 
• 1 can of corn 
• 1 small onion, diced 
• 1 large avocado peeled and diced
• 3 medium plum tomatoes, seeded and diced
• handful of cilantro leaves, cut into small pieces 
• 2 Tbsp fresh lime or lemon juice juice (1/2 - 1 lime)
• 1 Tbsp minced garlic
• 1/4 tsp fresh ground black pepper1/2 tsp salt

Combine all ingredients. Chill and serve. 

I have a feeling I'll be making this a lot this summer! 

Foody Friday - Broiled Zucchini and Tomato Bites

Look! Another zucchini and tomato dish!! 

I bet you are looking forward to when my garden stops producing aren't you? HA, me too! 

This is so simple and addictive! I've been eating a lot of these lately. 

First slice up your zucchini and small tomatoes and layer them on a greased baking dish or cookie sheet. Top off the tomato with a dollop of ricotta cheese and seasonings. I like sprinkling some pepper and basil on top but experiment and tell me what else works well on top. 

Place the bites under a high broiler until cheese is beginning to brown which should take 10-15 minutes. 

I eat it right off the pan. Yum! 

Foody Friday - Running Soup (the small batch)

This is my VERY favorite soup to make!! Mostly because this was the only tomato soup I ever ate growing up and because my mom and grandma would can huge batches of it every summer. Wonderful memories!! When I finally was able to grow my own tomatoes, about 5 years ago, I canned TONS of this soup!! The boys were only 2 or 3 years old at the time and the only way I could get them to eat it was tell them eating this soup would make them run faster. HA HA!! Now they are in love with it too! 

Due to a bad tomato crop and moving to Kansas it has been WAY TOO LONG since I've made this soup! I tried to make it once using canned tomato juice from the store but it just didn't taste right. Tomato juice straight from your garden tomatoes is the only way to make this soup! (In my humble opinion anyway!)This week I finally had enough tomatoes from our garden to make soup. 

The problem is I've always made this soup in huge batches to can....but I only had 1 1/2 quarts of juice from my small bunch of tomatoes. So I did the math, tweaked things a bit and made up a small batch....aaahhhh, music to my mouth it was!! 

Great Grandma Brown's Tomato Soup

AKA - Running Soup

1 1/2 qt. tomato juice 

(from store or garden, that's up to you)

1/2 green pepper

1 small onion

1/2 c. chopped celery

1/2 c. chopped carrots

2 T butter (not margarine)

1/4 c. sugar, scant

1/4 c. flour

1 1/2 t. salt

1/4 t. pepper

Chop and puree all vegetables in blender; add to juice and boil for 30 minutes.

Pull out a cup of juice and allow to cool. Blend in remaining ingredients to cooled juice, then add to to hot soup. Taste and adjust salt/pepper/sugar as needed. Cook 15 more minutes and serve warm with toasted cheese sandwiches! YUM!! 

How to Juice Tomatoes

I bet one of the burning questions you wanted answered in your life is, "How do I juice a tomato?"

No? 

Your burning life question is, 

"How do I get a date with Hugh Jackman aka Wolverine?" 

Yeah. That's mine too. 

Sorry. Since I can't get you (or me) a date with Wolverine I'll just answer your second burning life question....how to juice a tomato. 

Pick (or buy) some juicy red tomatoes from your garden (or grocery). 

Place tomatoes in boiling water for a few minutes....

...until the peel starts to split. The time the tomato needs to sit in the boiling water depends on size, variety, ripeness but just a few minutes should do the trick. 

Place hot tomatoes in a bowl of cold water and allow to cool. 

When the tomatoes are cool peel the skins and throw them away. I had all kinds of sized tomatoes in my garden this year. I'm desperate for tomato juice (you'll see why tomorrow) so I even used teeny tomatoes....

...though the big ones are best for juicing. 

Now place your peeled tomatoes in a colander. You could make any old colander work but I have a juicing colander with a stand that I probably got from a grandma or mother in law. I wouldn't have a clue where you could buy one like this. Don't forget to place a bowl underneath to catch the juice!

Then smoosh your tomatoes with a wooden pestle, or your hands...wooden spoon....whatever. Let your toddler stomp the juice out...that works!! 

(Just kidding..kinda) 

Look at all that bright red juice! I'm so excited! I can't stand to drink tomato juice straight; I have some much better in mind for it! (I'll share it tomorrow!) 

Keep smooshing until all you have left is just a small pile of pulp at the bottom. 

Then transfer your juice to a clean milk jug, a cut off pop bottle makes a great funnel, and refrigerate until needed. I've even put juice in the freezer for a few weeks until I needed it. 

There, I've answered your burning question...well, at least your second one. 

I'm still waiting for an answer to the Hugh Jackman/Wolverine question. 

But, can anyone tell me WHY I can't get my photos turned?? I've tried editing in two different programs and I can't get them posted here in the right direction. Has any other blogger had this problem? Any suggestions?