<![CDATA[The Imperfect Nana - Home Cookin']]>Thu, 19 Oct 2017 11:22:15 -0800Weebly<![CDATA[How did I screw this up?]]>Tue, 09 Dec 2014 14:23:44 GMThttp://theimperfectnana.com/2/post/2014/12/how-did-i-screw-this-up.htmlPicture
I don’t know if I mentioned this in my first post but I live in a small coastal town in Washington State.  Ocean Shores, WA to be exact.  And here in Ocean Shores or OS as we locals call it, the weather is pretty crazy.  Like for the last 3 days we’ve dealt with temperatures in the 30’s and 20 mph constant winds with gusts up to 35 or 40 mph.  We do get a lot of rain and fog here because we are right on the pacific coast.  Someday I’ll do a “around my town” blog post but for right now the reason I’m telling you this is because it’s cold and windy here.  It’s the perfect weather for soup after a long walk. So yesterday I made one of my favorites, Italian Sausage Soup. It’s one of my mom’s recipes and it looks pretty damn delicious if I say so myself.  But here’s the rub…..it tasted like someone (could it be me?!???) dumped a whole package of salt in it. I mean, it was completely inedible.  How the hell did this happen? I told you in my first post, I’m trying to be a better cook.  I swear! I’ve been married to the same man for 30 years, we have 2 grown children and they have all survived my cooking throughout the years. I mean really, nobody has died from my cooking, I swear!!!!!  My mom is an AMAZING cook!  My daughter got her cooking genes but apparently they skipped me.  So getting back to my soup….


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When I start to cook anything, I like to gather all my ingredients together.  I think it looks so pretty. Don’t you?  The first thing I did was fry up the Italian sausage.  I forgot to take a picture of that step.  So I got the meat all browned up but then I had to run into the big city(that’s about a 45 minute drive from my home) to run an errand for my son.  So by the time I got back, the meat had cooked all the way through, it was nicely browned.  However, it had sat in the sausage grease for about an hour and a half.  So I drained the meat, I reserved a little of the grease to cook my onions, garlic and celery (my trifecta of goodness) in.  This may be the point where I screwed up, I don’t know.  I may have had a couple glasses of wine by this point and thought this was a good idea.

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So after that, I drained the beans and put them in, along with the tomato sauce and chicken broth.  The recipe calls for 2 beef bouillon cubes so I put those in.  Those are salty, right? (Another culprit to the saltiness…maybe) 

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After putting in the beef bouillon, I added a cup of salad macaroni and the carrots and zucchini

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I put these veggies in last because my husband doesn’t like cooked, mushy carrots or zucchini.  This way they get warmed up but not overcooked.


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So, that’s my Italian Sausage Soup.  Where do you think I went wrong?  And how did I fix this? You bet I did!  I wasn’t about to waste all this good stuff.  Well I was thinking about this as I went to bed (isn’t that sad that the last thought I had before falling asleep was how am I going to fix this soup?) Well I’ll tell ya little missy how I fixed it.  I simply drained all the liquid out of the soup.  I rebuilt the base of the soup and then just added back in the yummy good stuff.  And you know what?  It worked perfectly!  Now I have a yummy warm filling soup that I can heat up after one of our long walks.

So tell me.... have you ever done this before?  Fix a meal only to have it go terribly wrong? How did you fix yours? Let me know... I'm dying to find out!

Until Friday... Peace Out!


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<![CDATA[Taco Soup]]>Thu, 04 Dec 2014 16:51:03 GMThttp://theimperfectnana.com/2/post/2014/12/taco-soup.html I know that as it gets closer to winter, we all tend to look toward heartier food; soups, stews, casseroles.  Taco Soup is right up my alley.  I originally got this recipe from a lady on my son’s Jr. Football team.  I never even knew her name, she was just Bobby’s mom. You know those people I’m talking about right? The other parents who have signed their kids up for the same activity you signed your kids up for. You spend a good 4 months with these people.  You get to know and like them but for some reason getting around to proper introductions just don’t seem to happen.  Ahh…. maybe this is just me, self-absorbed, yet fully invested in my child. Anyways, mom of Bobby, thank you for your recipe of Taco Soup that I have now made my own.  It is super delicious and sooooooo easy to make. 

As I’m writing this post, it’s the day after Thanksgiving.  No Black Friday shopping for me this year.  And that’s ok.  I’ve had my time of standing in line outside the local WalMart or Target waiting to get in to spend my hard earned dollars. And watching the crazy people diving for all those super good deals.  Ya, I’m ok with not doing that anymore. This year though I’ve had the great opportunity to have one of my good friends, Brenda spend the holiday with us.
 

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This is my friend Brenda.  She asked me if I could make her my Taco Soup recipe so she could take it home. So of course I said yes!  How could I say no?


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These are the ingredients for my Taco Soup. I made a double batch for Brenda, but for a normal recipe I would only use 1 can of Rotel canned tomatos and 1 pound of hamburger. But if you want your soup to be really hearty, use 2 pounds. And of course, if you want this to be leaner, you can use turkey meat. Vegetarian eaters just omit the hamburger all together.  This recipe is so flexible!!  I used two packets of Taco Bell taco seasoning.  I just really like their flavoring. And sometimes I’ll add a can of whole black olives.  They kinda add another texture to the soup.

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I brown the meat with some cut up onion added to it.  Just before I drained the meat, I added some chopped garlic.  Let that soften up before I drained the meat.


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Drain the meat once the onions and garlic are soft

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Put the drained meat back in the pan and add your taco seasoning

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Now it’s time to make the soup. So you open all the cans and just dump them into the pot. No draining required. Oh, except I do drain the olives.  The olive juice is just too salty for my taste.

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Once the cans have been emptied into the pot, this is what it will look like.  See how full and hearty this looks? Thanks Brenda for making this look so pretty! Now just stir it all up.  You can turn the heat up to medium and since the meat has already been cooked, your just warming up the beans and it should be ready in about 20 minutes.  Or you can put it on the back burner and just set the heat to low and it’ll be ready whenever you are. Now the way I serve this is by putting tortilla chips in the bottom of the bowl and put the soup on top.  Then I like to add some shredded cheese on top of that along with some sour cream and fresh avocado cubes on top. But of course, you can add anything you want to make it your own.

Enjoy!!


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