VAL'S TURKEY-RICE CHOWDER; Coalinga-CA

Val's Turkey-Rice Chowder; YUMMY!

It was 35-degree's here, this morning, when I woke up 😱 Not quite freezing, but pretty darned c.o.l.d.

I woke up with a sore throat, a headache, whiplash fallout form sneezing since Thursday afternoon; & and a sore rib cage from coughing all night long 😟

I don't feel on top of the world today 🌎: I don't feel much of anything right now, but sore from throat to waistline (what little bit of my short torso can be considered 'waistline' notable). I am definitely moving in slo-mode today 🐌

I wanted something soothing to swallow - microwaved frozen turkey stock sounded wonderful ☕️; but I knew my body needed more nourishment than that to heal ⚕️ effectively … so, I made a hot cup of tea (for immediate sore throat relief), then pulled together some ingredients on hand to make a slap-dash turkey chowder 👨‍🍳 

#Mushrooms are good to add to this chowder - but, I didn't have any; and I didn't feel like exchanging my comfy Pj's for presentable clothing, to drive into town to grab some; but if you have some in your 'fridge, add them!

Val's Turkey-Rice Chowder ~serves 3-4

1 c. Turkey meat, cooked & diced * 2 TBSP. Olive Oil * Garlic, 2 cloves - minced * 1/2 Red Onion, sliced * 1/3 c. Long Grain Rice, raw * 1 med. Carrot, ends trimmed & grated * 1/2 c. Green Beans, frozen * 1/2 c. Celery, sliced w-leaves * 1 medium Potato, peeled & grated * 4-1/2 c. Water * 1 c. Turkey or Chicken Stock * 1/2 tsp. Herbs de Provence * 1 TBSP. Parsley, fresh & snipped thin * Lime Zest, small amount - julienned (or a squirt of lime juice) - both optional

4-Qt. Soup Pot ~ Chopping Board ~ Kitchen Knife ~ Vegetable Grater ~ Garlic Press ~ Vegetable Peeler ~ Measuring Cups & Spoons ~ Cooking Spoon ~ Soup Ladle ~ Soup Mugs & Silverware

1) Prepare veggies & set aside; measure spices - if using lime zest, place into a tea ball (this will be removed at serving time).

Sliced celery & shredded carrot, potato; spices.

2) Pour the oil into your soup pot; add garlic, onion & rice - cook on medium-low heat 7-10 minutes until softened, stirring occasionally to prevent browning.

Olive oil, garlic, onion & rice; cook until tender.

3) Add veggies & meat to garlic-onion-rice mix: mix thoroughly:

Add veggies & meat to softened garlic, onion & rice mix.

4) Add water, stock, and spices - blend. Bring the mixture to a boil; lower heat low and simmer soup about half an hour, or until veggies are soft cooked & meat is heated through.

Add spices; stir, lower heat & simmer about half an hour.

This soup was nutritiously hearty, warm & soothing on a sore throat; and satisfying to the tongue & stomach  - the rice is a good thickening agent 😊👌

The rice is a good thickening agent.

VAL'S SPICY HOLIDAY MEAT LOAF w-FANCY GRAVY Recipe; Coalinga-CA

Val's Spicy Holiday Meat Loaf; with gravy & Baked Potato.

I woke up this morning wanting meatloaf and a baked potato for Supper … so, that's what we had 👨‍🍳😁

And while gathering the ingredients together - I thought of the bag of cranberries in the fridge; and added some of those, too, in keeping with the holiday vibe 😉

We liked this recipe: and I think you will, too 👍

Val's Spicy Holiday Meal Loaf ~ 8 servings

1/2 Yellow Onion * 1 Carrot, small * 1 Green Anaheim Pepper * 2 Garlic cloves * 1/2 c. Cranberries, whole * 2 Tablespoons unsalted Butter * 2 tsp. Bacon fat, rendered * 1 tsp. Celery Salt * 1/8 tsp. Cayenne pepper * 1/2 tsp. ground Black Pepper * 1/4 tsp. ground White Pepper * 1/4 tsp. ground Cumin * 1/4  tsp. ground Nutmeg * 1/4 c. Half-n-half * 1 lb. lean Ground Beef * 1 Eggs * 3/8 c. dry Bread Crumbs (I used cornbread stuffing cubes) * 1 Baker Potato for each person being served * 1 Med. Mixing Bowl * 1 qt.-size Ziplock baggie * Rolling Pin * 1 9-inch Baking Tin, round * Measuring Cup (include a Pyrex liquid measuring cup) & Measuring Spoons * Dinner Plates & Silverware

Val's Fancy Gravy (recipe follows meat loaf recipe) = 1 pkt. Lowry Dry Brown Gravy Mix * 1 Shallot, peeled & minced * 1 pinch dried Thyme * 1 very small Bay Leaf * 1 pinch ground Black Pepper * 3/4 c. Water * 1/4 c Cooking Sherry * Butter flavored Cooking Spray * 1 Sm. Saucepan * 1 Whisk

1) Preheat over to 350-degrees.

Prepare veggies:

Onion & cranberries; add garlic, carrot & green pepper.

Mince fine & set aside.

2) With a qt.-size ziplock baggie & rolling pin, mash the bread crumbs to a fine crumble:

Breadcrumbs - ready to be pulverized with rolling pin.

3) Blend spices & add to bread crumbs.

Spices added to fine breadcrumbs; stir to blend.

4) In a medium mixing bowl, combine ground beef, egg, crumb-spice blend, vegetable medley; & half-n-half: mix thoroughly with your hands - and then place mixture into the baking tin, forming into a nice round loaf:

Ground Beef, egg, butter & bacon fat.

Add veggies & breadcrumb-spice blend; mix thoroughly.

5) Bake meat loaf & baker potatoes in the oven for 1 hour … or until no longer pink in center & potatoes are soft when lightly pressed.

Meat loaf ready for oven.

About 45 minutes into the meat loaf & potatoes baking time, prepare gravy as follows:

Val's Fancy Gravy ~ Makes 1-½ cups

Coat inside bottom of saucepan with cooking spray & sauté shallot until softened. Blend water and cooking sherry; combine dry gravy mix with spices … and to liquids & pour into saucepan with shallots.

Cook as directed on the gravy packet.

Serve over meatloaf; and potatoes, if desired.

VAL'S SAUCY HAMBURGER AU GRATIN CASSEROLE; Coalinga-CA

A rainy day & a simple casserole Supper … CA needs the rain to stay some of the wildfires, and comfort food is always good 😁

Rain started early this morning around 3 AM & by 9 AM a storm brewing; with a lightning strike 4 hrs. in the distance, towards Fresno way …

Low rumblings in the distance.

A hamburger au gratin casserole appealed to me, so I pulled some hamburger out of the freezer to thaw & grabbed a boxed potato mix from the pantry - pulled together some veggies and spices: and hit with a sudden inspiration, I grabbed a roll of biscuits from the fridge to top the casserole off 😉

The kitchen smelled good, and we were warm and cozy listening to the rain that would freshen the smoke-filled air all around us: the 85-degree weather accompanied by the storm cell reminded us of WA State's rainforest environment - but today, the rain is very welcome.

I prepped as much as I could before actual cooking got underway around 3 PM:

Ingredients + canned biscuits, not shown.

Early prep; pepper, onion & garlic blend, shredded cheese, & drained corn. Refrigerated until 3 PM

I like au gratin potato casserole, and I like mine with hamburger in it; the green pepper & biscuits is something new - but I had them, so I utilized them for a new experience 👍

My own concoction: a saucy hamburger au gratin casserole dish; Coalinga-CA

Val's Saucy Hamburger Au Gratin Casserole ~serves 3

1 box Au Gratin Potatoes dry mix * 1 c. boiling Water * 1-lb. Hamburger * 1 10-oz. can Cream of Mushroom Soup * 1 clove Garlic, pressed * 1/2 tsp. Salt * 1/4 tsp. Black Pepper, grnd. * 1/2 tsp. Nutmeg, grnd. * 1/2 tsp. Thyme leaves * 1/2 TBSP. Powdered Milk * 1 Yellow Onion, sliced * 1 c. whole kernel Corn (frozen or canned)  * 1 Poblano Pepper, chopped * 1 c. Water * 1 can Biscuits (your choice preferred) * 1/2 c. Cheddar cheese, shredded * 2-qt. Casserole Dish, ovenproof * 1 large Cooking Spoon * 2 Dinner Dishes

(1) Preheat oven to 450-degrees.

(2) Open the potatoes packet from the boxed potato mix, and place in the casserole dish: microwave 1 c water & pour over dried potatoes.

Place skillet on range & brown hamburger over medium high heat.

(3) When hamburger is browned, add onion, garlic, & pepper to skillet; sauté veggies for a few minutes, lower heat and simmer for about 20 minutes - or until onions are translucent and pepper is softened.

(4) Stir in mushroom soup.

Blend together 1 cup water, dry milk powder, & packet of sauce mix - then stir into the souped skillet combo:

(5) Sprinkle the seasonings over the skillet combo & add the corn; stir to thoroughly incorporate.

(6) Pour the skillet mixture over the softened potatoes in the casserole dish, stirring to blend:

(7) Open the biscuits & place atop casserole mixture - sprinkle with cheese …

(8) Place casserole in the over & cook for about 45 minutes - or until biscuits are nicely browned.

Remove from oven & serve.

Slip casserole into oven; know your oven & adjust cooking time accordingly.

Yum!

This simple casserole is good & comforting on a stormy day, and will be a repeat in this house 😊👌

VAL'S 4Patriot's SPANISH RICE w-CHICKEN Recipe; Ocean Park-WA

Betsy & Independence~2; Ocean Park-WA

My Farmhouse style kitchen space is small - but, it's adequate for putting together good meals.

I usually make my Spanish Rice with hamburger, tomatoes, & tomato sauce - but, I have all this 4Patriots dry mix pkt's. to use, and it's chicken based.

I have the 4Patriots dry mix pkt.

I have the left-over chicken breast in the freezer.

I have stored spices, galore.

I have fresh veggies, onion, & garlic.

I have frozen peas … and some frozen cilantro I have hoarded since we left Bouse-AZ: it's time tonight to break some of that out of the freezer baggie, and enjoy it 😉

This recipe tonight is different; and that's okay. When I started this New Chapter of my New Life 31 months ago, I decided it would be different than my previous life: that includes foods I sample, cook, and share with my new husband 👩‍❤️‍💋‍👨

Spanish Rice with Chicken kinda fit's 😉

Most of our meals are eaten from bowls - bowls fit our lifestyle on the road; and we eat to stay healthy. We don't eat according to presentation. Good, and tasty meals satisfy - no matter where, or how, they are served 👍

I open the dry mix pkt., remove the bullion clump and break it up … picking the rice out as the tedious task progresses, & placing the picked rice back into the pkt. with the rest of the rice. As I remove the rice, I place the bullion bits into a measuring cup filled with 1/2 c. of the water called for in the recipe: this softens the bullion clumps and loosens the dried pepper bits embedded in the sticky clumps. This does take time, but the sauce blends & cooks much smoother; and the water-softened pepper bits are more enjoyable.

Val's 4Patriots Spanish Rice With Chicken.

VAL'S 4Patriot's SPANISH RICE w-CHICKEN ~serves 3

1/2 4Patriot's pkt. Spanish Rice w-Chicken dry mix * 1/2 boneless, Chicken Breast, diced into 1-inch pieces (I left the skin on for added flavor) * 1/2 tsp. Butter & 1/2 tsp. Margarine * 1/4 tsp Himalayan Pink Salt * 1/4 tsp Black Pepper, grnd * 1 tsp. Paprika, powder * 1/2 tsp. Cumin, powder * 1/2 tsp. Coriander, powder * 1/2 tsp. Chili Powder * 1 small Bay Leaf * 1 medium Sweet Yellow Onion, sliced * 1 cloves Garlic, pressed * 2-1/2 c. Water * 1/4 cup fresh Cilantro, chopped * 3/4 c. Peas (I used frozen) * 1/2 c. Tomato, fresh & diced * 1 Lrg. Skillet, with lid * 1 large Cooking Spoon * Cooking Spray (I used Butter flavor)

Half a chicken breast, sliced - then diced - I placed the Bay leaf into a tea ball; I try to prepare everything in advance so time in the kitchen is bare minimal 😉

1) Turn range heat up to medium. Spray skillet with cooking oil, ad add sliced onion & pressed garlic.

Sear together for a couple minutes, then lower hear to simmer and cook until onion is translucent:

Spray skillet with cooking oil - gently cook onion & garlic until soft and tender.

2) Stir the 1/2 c. water, bullion, and pepper bits - add to skillet.

Continue to simmer and cook until pepper bits are tender; every stove cooks differently, so gauge pepper softness accordingly:

Add softened bullion & dried peppers; simmer until peppers are tender.

3) When desired pepper softness is reached, add the rest of the water & all of the rice to the skillet.

Turn heat up to a medium-high heat; stir mixture frequently to keep rice from sticking.

When a boiling heat has been reached, reduce the heat back to medium:

Add remaining water & rice; stir. Bring to a boil - then, lower heat to medium.

4) Add spices (if you used a tea ball for the Bay leaf, add that too), and chicken pieces.

Bring blended mixture to a gentle boil:

Add spices & chicken pieces … carefully blend together so chicken bits remain firm, & bring to a gentle boil.

5) Reduce heat to medium-low, and cover with lid - cook 15 minutes:

Lower heat to medium-low, cover with lid; cook 15 minutes.

6) Remove lid, add tomatoes & peas to skillet; place lid back on skillet, and cook another 10 minutes - or until rice is softened:

Remove lid; add tomatoes & peas - gently blend into mixture. Place lid back on skillet, & cook another 10 minutes - or until rice is tender to the bite.

7) Turn heat off.

Remove lid from skillet; serve and enjoy  👍

Dish up, serve with biscuits, & enjoy! 

My husband liked this dish, so it's a repeat 😘