“The wonderful thing about soup is that it’s easy to make, it tastes good and you can make a lot of it to last all week.” That was me talking to my friend the other night after we had a delicious dinner of soup and my homemade Southern style cornbread.
This soup is rich, with lots of vegetables and cheese.
This is original comfort food. Like most high-style dishes today, it started out as peasant food, a way to stretch meager ingredients into a filling meal. This is an ideal dish for leftovers. The variations can be endless depending on what you have on hand and your personal taste.
Stews have been around for at least 8,000 years, according to archeological information. They are defined as solid food bits cooked in a flavorful liquid, very similar to braising.
Pot roast is an American classic. But it’s not just American. You can find pot roast in some form in many countries, especially Northern European areas of Britain and Germany.
You might ask, “Why make the sauce when you can buy it?” A reasonable sounding question. But do you really know what’s in that sauce?
I’m no champion of pink slime. But on the whole, it’s not as bad as many of us first thought.
Our meat consumption has dropped by more than 12 percent in the last five years, according to the U. S. Agriculture Department.
It can be paired with a salad, a sandwich (especially good with peanut butter), cornbread, crackers, pasta, potatoes and lots of other things.