Mushroom Barley Soup Reprinted with Permission: By Caron Golden (www.sandiegofoodstuff.com) (In her own words from her blog www.sandiegofoodstuff.com) I’ve been making this soup for years, just grabbing items in the refrigerator as they inspired me. It was only when I made a batch for a friend who had just had a baby and then she requested the recipe that I finally wrote something up. It’s still subject to what I may have on hand...
Read MorePork Green Chile Stew My husband and I love our Harleys and like nothing more than stopping during our ride to try Green Chili in Colorado and New Mexico. I’ve made green chile several times, and I believe this to be the best method. It’s my own recipe as I’ve removed unneeded seasonings or non-fresh ingredients… If you use chiles roasted from New Mexico and good quality pork shoulder, you don’t need dried...
Read MoreS’Chee – Russian Cabbage Soup S’Chee (I’ve been pronouncing this “Shay” my whole life and was just corrected by a nice reader who said it’s actually “Shchee”) is a very traditional Russian cabbage soup. The recipes vary and have been passed from family to family in different regions for generations. This is the recipe my family has used for decades (and no we aren’t Russian...
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Roasted Winter Squash Soup Reprinted with Permission: By Caron Golden (www.sandiegofoodstuff.com) (In her own words from her blog www.sandiegofoodstuff) I’ve been making winter squash soup for years and years but usually I peel the squash, cut it up, get rid of the seeds and cook it in stock before pureeing it. That’s perfectly fine, but I wanted to find out if roasting the vegetables would bring out a more intense, earthy...
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