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Coleen’s Recipes: ZUCCHINI PICKLE RELISH by Gordon Ramsay



This relish is absolutely delicious and we use it in everything from tuna fish salad, to potato salad, to hot dogs, you name it………NO ONE has EVER guessed it is made with zucchini, it just tastes like the BEST bread and butter pickle relish you have EVER eaten !!!


12 cups unpeeled zucchini (chopped small)

3 cups sweet onion (chopped small)
1 cup celery (chopped small)
2 large red bell peppers (chopped small)
2 cups peeled carrots (chopped small)
1 cup pickling* salt (see important note)
3 cups white vinegar
3 cups granulated sugar
2 teaspoons turmeric
2 teaspoons DRY mustard powder
1 tablespoon celery seed
1/2 teaspoon black pepper
1 tablespoon corn starch

Wash and dry the vegetables before cutting them (the only one you should peel is the carrot). Coarsley chop the vegetables, then put them in the food processor (2 or 3 cups at a time) and pulse them a few times to get the pieces small enough for a good relish (but not too small). The chop size should look like this:

Measure the vegetables AFTER you chop 
them in the food processor.



Mix the small chopped vegetables and 1 cup of pickling salt. Place this mixture (covered) in fridge overnight (The salt will draw excess moisture out of the veggies).



IMPORTANT NOTE: After the vegetables have chilled overnight, it is VERY IMPORTANT that you rinse the salt off of them. I rinse the chopped veggies three times (in small batches).



Whatever method you choose to rinse the salt off, just make sure you rinse, rinse, rinse then squeeze as much water out of the chopped veggies as you can(I use my salad spinner). Set aside.


In a large, non-aluminum, pot, mix the vinegar, sugar, celery seed, spices and corn starch. Bring to a boil (to dissolve the sugar). Add all of the rinsed vegetables to the pot and bring BACK to a boil. Once it is boiling hard, turn heat to medium low and GENTLY boil everything for 20 minutes, stirring every five minutes or so.


While the relish is simmering, sterilize 7 pint jars and 7 (two piece) screw on lids. I do this by putting the JARS through a hot cycle in my dishwasher. Keep the jars in the (unopened) hot dishwasher after the last cycle.



For the LIDS, I just wash them with hot soapy water, rinse them well and then pour boiling water over them in a large saucepan which I keep HOT on a burner.



Also, while the relish is simmering, bring your canning water to a hard boil, here is how:


 Place a rack on the bottom of a large stock pot (or something to keep the jars up off of the bottom of the pan) and fill the pot with water (water should be deep enough to cover the jars by 2″. Bring the water to a full boil.


Now that your relish has boiled for 20 minutes, remove it from the heat and place it in the clean hot jars, leaving 1/4″ space at the top of the jars (make sure there are no air pockets in the relish). Wipe the rims of the jars with a clean, hot, wet kitchen towel and screw on the two-piece lids fairly tight. Lower the jars into the already boiling water and keep them in there  10 minutes for half pint jars and 15 minutes for pint jars.



Remove from boiling water and let cool to room temperature on your kitchen counter. As they cool on your counter, you will hear the lids “pop” when they make the correct seal.  If they don’t “pop”, just keep them in the fridge.


NOTE: Do not use regular table salt for this recipe because the anti-caking agents in table salt cause the relish to discolor.  If you don’t have pickling salt, the next best thing to use is kosher salt (but I highly recommend pickling salt).

NOTE: The recipe calls for 12 cups of chopped up zucchini. I have found that if I am a cup short of zucchini, I just add an extra cup of chopped carrots. Works well.

NOTE: This recipe makes 7 pints of relish.



ENJOY !!!

Crock Pot Broccoli Cheese Soup by Gordon Ramsay


Five minutes prep then do something else for two hours. You will have some great soup shortly after getting back with these easy to follow step by step photo instructions.
Broccoli cheese soup in a spoon

This is a great soup for a busy household. With only a few minutes of prep, you can have a wonderful homemade soup ready on your schedule.

In addition to the delicious taste, this recipe is healthy and good on almost any diet. A serving of one cup coming in at about 200 calories,  9 grams of fat and 500 mg of sodium. I have rounded the numbers in the discussion, no need to comment, please.

For the low carb and keto diets, the carbohydrate load is already low. But if you skip the thickening, it drops under 10 gm of carbohydrate.

For low sodium people, the 500 mg of sodium will drop by about 200 if slip the added salt. There is already sodium coming from the cheese and milk.

My Rating
My rating system. Great 5 out of 5


A very easy solid five rating.

Pro Tips: Recipe Notes for Crock Pot Broccoli Cheese Soup

My goals for this recipe :

  1. Minimal prep so you can just dump and run.
  2. Great taste – as good as my stovetop recipe.
  3. Flexible for various diets and needs.

I started one of my all-time favorite soups, Easy One-Pot Broccoli Cheese Soup which was inspired by recipes from Pioneer Woman and Allrecipe.

I did my usual reading of 25 plus recipes for this crock pot version. The oddest thing was a major website using Cheese Whiz. I’m withholding the name of the site.

The two things in my previous recipe that many seem to have some issues with are the trimming of the broccoli and the creation of the roux at the beginning to help thicken the soup. To make this recipe even simpler, I’m addressing both of those issues.

The Broccoli

In my previous recipe, I used fresh broccoli and had an option for frozen. I’m reversing that today to simplify prep for the busy people out there.

Frozen broccoli in the old days always came in a one-pound bag. Not any more. Most are 12 to 14 oz. But really with a soup like this anywhere from 12 to 16 oz is just fine.

More of an issue is the size of the florets. If you are running the soup through an immersion blender to smooth completely, you are good. But most people don’t do that; I believe the broccoli needs to fit in a spoon.

So if your frozen broccoli is small size, like Birdeye Baby Broccoli Florets, you are mostly good, but all other frozen broccoli is much bigger and should be chopped up some before adding to the soup.

Fresh broccoli is fine for this recipe. One medium to a large bunch of broccoli will produce the needed approximate 2 cups when cleans and cut up.

Thickening This Soup

In my previous stovetop recipe, I made a roux with butter and flour to thicken the soup. That works great, but it seems to scare people. Plus, once you do that, you are mostly done with my stovetop recipe.

About half the recipes I reviewed started with a roux. And the other half mostly used a block of cream cheese or a can or two of cream of “blank” soup.  I was not very happy with any of those and have chosen to use a slurry of corn starch near the end of cooking.

Corn starch will thicken very well, especially things with dairy products. But it will not freeze well. If you are planning to freeze this soup, use the stovetop recipe, or combine the two techniques.

The Cheese

I fess up. I like Velveeta. So here I generally use sharp cheddar and Velveeta. But choose the cheeses you like. Most will want a mixture of different cheddars.

I use 2 cups of shredded cheese which is 8 oz. Frequently, I add more cheese, but it really is not needed. If I use Velveeta, I weigh the amount and cut into small cubes.

Copycat Panera’s Broccoli Cheese Soup

If you want to copycat Panera’s Broccoli Cheese Soup, then just add one cup matchstick-cut carrots and one stalk thinly sliced celery at the same time as the broccoli.

Make it Bacon Broccoli Cheese Soup

Everything is better with bacon. This is my wife’s addiction. Chop three strips of bacon into 1/2 inch squares and fry until done. Drain and add along with the cheese.

What Size of Crock Pot to Use?

This is “cooking for two,” so this is a smaller recipe. It makes about 6 cups total, and that fits nicely in a 3-4 quart crock pot. You can use a bigger crock pot. FYI, 4 cups equal one quart.

In general, a crock pot should not be over 2/3 full. So doubling the recipe will fit in 4 1/2 quart size or bigger.

Other Great Soups You Will Love

Easy One Pot Broccoli Cheese Soup

Easy Crock Pot French Onion Soup

Crock Pot Ham Bone and Bean Soup

See Our Best Soups for a round-up of our best soup recipes

Also added to Smaller Crock Pot Recipe Roundup

Blue ribbon divider used for visual effect


broccoli and ingredients for soup.

Chop one small or 1/2 medium onion.

adding milk to crock pot.

In a smaller crock pot (3-4 quart) mix 1 can (about 2 cups) of chicken broth, the chopped onion, 1/2 teaspoon salt, 1/2 teaspoon pepper, 1/4 teaspoon garlic powder, and 2 cups of milk.

adding broccoli to crock pot

Add about 2 cups of broccoli. I suggest frozen baby florets which are small in size. If you use bigger frozen broccoli, you should chop it up some before adding. Or you can use fresh.

using a potato masher in the crock pot,

Mix well and cook on low for 2 hours. Check that the broccoli is tender. If not, extend the cooking time by 30-60 minutes. All crock pots cook differently.

Mash about half the broccoli with a potato mash while still in the crock pot. The exact amount is more your test and your broccoli. You may also use an immersion blender if you want.

adding cheese to crock pot.

Add 2 cups (8oz.) of shredded cheese of your choice.

make corn starch slurry in bowl.

If thickening, in a small bowl mix 4 tablespoons corn starch with about an equal amount of cold water. Mix until smooth.

adding slurry to crock pot.

Then add slowly to crockpot and mix well. Increase the crockpot to high and cook covered another 20-30 minutes until thickened.

broccoli cheese soup in ladle.

Blue ribbon divider used for visual effect

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Crock Pot Broccoli Cheese Soup

Five minutes prep then do something else for two hours. You will have some great soup shortly after getting back with these easy to follow step by step photo instructions.

Prep Time5 mins

Cook Time2 hrs 20 mins

Total Time2 hrs 25 mins

Author: Dan Mikesell AKA DrDan

Course : Soup

Cuisine : American

Keyword : Broccoli Cheese Soup, Crock Pot Soup

Servings/Adjust Amount: 6

6

Ingredients

  • 12-16 oz frozen broccoliabout 2 cups, cut to spoon size
  • 2 cups chicken brothor vegetable
  • 2 cups milklow fat is fine
  • 1 onionsmall or 1/2 medium
  • ¼ teaspoon garlic powder
  • ½ teaspoon salt
  • ½ teaspoon pepper
  • 8 oz shredded cheese

To Thicken – optional

  • 4 tablespoons corn starchin a slurry of cold water

Instructions

  • Chop one small or 1/2 medium onion.

  • In a smaller crock pot (3-4 quart) mix 1 can (about 2 cups) of chicken broth, the chopped onion, 1/2 teaspoon salt, 1/2 teaspoon pepper, 1/4 teaspoon garlic powder, and 2 cups of milk.

  • Add about 2 cups of broccoli. I suggest frozen baby florets which are small in size. If you use bigger frozen broccoli, you should chop it up some before adding. Or you can use fresh. The broccoli needs to fit in a spoon.

  • Mix well and cook on low for 2 hours. Check that the broccoli is tender. If not, extend the cooking time by 30-60 minutes. All crock pots cook differently.

  • Mash about half the broccoli with a potato mash while still in the crock pot. The exact amount is more your test and your broccoli. You may also use an immersion blender if you want.

  • Add 2 cups (8oz.) of shredded cheese of your choice.

  • If thickening (recommended), in a small bowl mix 4 tablespoons corn starch with about an equal amount of cold water. Mix until smooth.

  • Then add slowly to crock pot and mix well. Increase the crockpot to high and cook covered another 20-30 minutes until thickened.

Recipe Notes

Pro Tips:

  1. Choose the cheeses you like. I generally use sharp cheddar and Velveta. If using block cheese, go by weight, not volume.
  2. If you want to copycat Panera Broccoli Cheese Soup, then add 1 cup matchstick-cut carrots and 1 stalk thinly sliced celery at the same time as the broccoli.
  3. Make it Bacon Broccoli Cheese Soup. Everything is better with bacon. Chop 3 strips of bacon into 1/2 inch squares and fry until done. Drain and add along with the cheese.
  4. The broccoli needs to be small or chopped small enough to fit in a spoon. I suggest starting with Birdeye Baby Broccoli Florets which has smaller florets already.
  5. Two hours will usually be enough to get the broccoli tender but check and add a bit more time if needed. Do not proceed until it is tender. Every crock pot is different.
  6. Great as leftovers. Good refrigerated for 2-3 days. This will NOT freeze well due to the cornstarch. If you plan on freezing, then you should use the flour roux method of thickening from my stovetop recipe. Or the soup does taste great without thickening and will freeze well that way.
  7. If you want Keto or Low Carb, then skip the corn starch. The taste is great, but it will be thinner.
  8. Nutrition calculated on about 1 cup serving and low-fat milk. One cup is an ok serving if served with something else. If the soup is the only dish, then we usually eat about 1 1/2 cups.

Nutrition Facts

Crock Pot Broccoli Cheese Soup

Amount Per Serving

Calories 202 Calories from Fat 81

% Daily Value*

Fat 9g14%

Saturated Fat 5g25%

Cholesterol 31mg10%

Sodium 509mg21%

Potassium 430mg12%

Carbohydrates 16g5%

Fiber 2g8%

Sugar 6g7%

Protein 15g30%

Vitamin A 775IU16%

Vitamin C 52mg63%

Calcium 325mg33%

Iron 1mg6%

* Percent Daily Values are based on a 2000 calorie diet.

Have a question or something not clear? Ask in the comments.

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Nutrition is for one serving. Number of servings is stated above and is my estimate of normal serving size for this recipe.

All nutritional information are estimates and may vary from your actual results. This is home cooking, and there are many variables. To taste ingredients such as salt will be my estimate of the average used.

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If you like this recipe or find it useful, the pleasure of a nice 4 or 5 rating would be greatly appreciated.

Originally Published September 20, 2019

Dogs by a tree

Dry-Aged Prime Rib – I Waited 42 Days to Be Confused by Gordon Ramsay


If you’re thinking of dry-aging your very own Prime Rib of
Beef for the holidays, then you really need to watch this video. You might
learn a thing or two, and there’s even a chance you’ll still want to do it. By
the way, I’m not trying to discourage you, since it is a fun, and fascinating
foodie project, which does produce a delicious, juicy, and tender Prime Rib,
but if you’re after “that funk,” then like me, you may be a little
disappointed.

I’ve dry-aged meat before, but never longer than a week or
so, and after doing lots of research (mostly on Serious Eats), I knew I’d have
to go at least 30 days to enjoy any kind of noticeable change in favor. So I
decided to go well past that, and ended up aging it for 42 days before it went
into the oven. It looked great, and it smelled great, but ultimately it did not
have the level of funky fermented goodness I was after.

I’m not sure if I needed to go even longer, or my garage
fridge is lacking in desirable bacteria, or my saltwater wipe-down sterilized
the surface, but whatever the reason, I was left with nothing more than an
amazingly juicy, tender, and delicious Prime Rib. That’s not something you’d
normally complain about, but after waiting 6 weeks, I wanted more.

So, if you have any advice or theories as to what happened,
or didn’t happen, please pass them along. I’m assuming a few of you brave souls
will give this a go, and if you do, I’d love to hear about your experience. In
the meantime, I’m going to make an extra funky blue cheese butter to serve with
the leftovers, and pretend. Enjoy!

Ingredients:

1 Bone in Prime Rib (mine was 10 pounds, 8 1/4 after aging)

enough salt to season generously

For the salt wipe:

1/2 cup cold water

2 teaspoons kosher salt

– Roast at 500 F. for 20 minutes, then reduce to 300 F. (or
lower), and continue until you reach your desired doneness. I usually pull at
122-125 F. to get something close to a medium rare after resting.

–>