Soup Kitchen Cookbook Project

[Thanks for the Crepes]

I just thought of another recipe that would lend itself to institutional service well and uses a lot of produce. You'd have to multiply it, of course. I got it from a library book that I failed to make a note of over thirty years ago. You can believe the instructions/method are paraphrased because I was hand copying recipes. At that time, libraries didn't offer copier service, much less computers and the card catalog was manual.  You can tell the recipe is old because I've crossed out a call for 3 T of shortening they wanted you to brown the beef and onions in. An 80/20 ground beef has plenty of fat on its own, but I wouldn't drain it, as the dish has a lot of veggies and is not greasy as I've written it and made it. If you are working with a fattier mix, you may want to drain it, but considering your eaters, probably not.

 

Masbahet El Darweesh from Lebanon

 

2 T flour

1 lb ground beef

1 c onion, chopped

1/8 t nutmeg

1/8 t ground cloves

1 t salt (I noted that it needs more, closer to 1 T)

1 med eggplant, sliced 3/8"

2 med zucchini sliced 1/4"

3 med tomatoes chopped or sliced (I've done both ways, and sliced is quicker)

2 medium potatoes peeled and sliced 1/4" (I've made with well-scrubbed unpeeled which may work for your circumstances)

1-1/2 c stock or broth (bouillon works)

 

Add flour to raw ground beef in a skillet and mix. This helps thicken your broth and veg juices. Cook onion and beef together. Stir in spices. Layer veggies in your baking pan sprinkling salt as you go. Save a little to finish on top of the final beef/onion layer.  I like to keep the potato layers near the bottom so that the juicier veggies baste them, but mix them up. Sprinkle cooked beef and onion mix over top and pour in your broth. Cover with foil or a lid if you have some for your hotel pans and bake at 350 F for about an hour or until veggies (especially the potato) are tender. I've made this many times over the years and it's a very good dish.

 

Crusty bread is ideal, but supermarket white bread, which you said you always have will work fine too. That's all you need for a hearty meal.

 

Depending on your audience, you may want to call it beef and vegetable casserole so as to not alienate those who don't cotton to unfamiliar foods. It really isn't that exotic though, and the light spicing really brings it together.

 

 

[Chris Snedeker]

(Disclaimer: While I have made these recipes, I've never made a truly large batch that can feed more than 10 people, and I tend not to use exact measurements and cooking times for a lot of my cooking, so I'm mainly giving approximations based on memory.)

 

Split Pea Soup

 

Dried split peas, green or yellow, approximately one lb per 7-10 people

 

Oil, about a quarter cup 

 

Yellow or white onion, diced, one medium per lb of peas

 

Carrots, cut into rounds, 1-2 per lb of peas

 

Garlic, minced, 2-3 cloves per lb of peas or substitute half a teaspoon of garlic powder per lb of peas

 

Potato, peeled and diced into small pieces, one large or two small per lb of of peas (optional)

 

Salt and/or soup base or bouillon, to taste (I recommend better then bouillon brand, although Goya is cheaper)

 

Any other seasonings you like, to taste (I used smoked paprika and Italian herbs)

 

Water to cover and about half again more

 

Diced ham or diced smoked turkey breast if desired (I used meat ends from the deli section)

 

1: Saute your diced onions and carrots in the bottom of the pot over medium-low heat. Add the garlic and continue for another thirty seconds to a minute. If you wish you may fry the spices for perhaps thirty seconds in the oil before deglazeing.

 

2: Add the peas and cover with to the peas level and about half again as more with water. Add your bouillon and stir. 

 

3: Bring to a boil then let simmer on low heat until the peas are so soft that they're falling apart. Add the ham or turkey if you're using it. Approximately one to two hours. If the water evaporates down to the level of the peas, add more as needed.

 

4: Add the potatoes if using about twenty minutes before serving. When the peas are done, use a potato masher or blender (make sure it is safe for hot liquids beforehand) to puree about half the peas.

 

5: Add salt to taste if you didn't use bouillon and serve. You can add some butter or oil at the end to increase flavor and calories. 

 

 

Southwest Style Lentil Soup 

 

One lb of dry brown lentils per 7-10 people 

 

Yellow onion, diced, one medium per lb of lentils

 

Carrots, diced, two to three per lb of lentils

 

Bell pepper, one red, yellow, orange or green per lb of lentils

 

Potatoes, peeled and diced, one large or two small per lb of lentils

 

Diced tomatoes and chilies, two ten oz cans per lb of lentils

 

Sweet corn, one can per lb of lentils

 

Oil, about a quarter cup

 

Softrito better then bouillon, one table spoon per lb of lentils or to taste (I wouldn't substitute anything else for this recipe) 

 

Water to cover plus a few inches more

 

Garlic powder, one teaspoon per lb of lentils

 

Oregano, one teaspoon per lb of lentils

 

Cumin, one half teaspoon per lb of lentils

 

 

 

1: Saute the onions, carrots and peppers in the oil over medium to low heat, after they get a bit of color on them, add the seasonings and saute for about thirty seconds. Then add the lentils and saute for about  thirty more seconds. Then add the corn, tomatoes and chilies and water to cover, plus a few more inches. 

 

2: Bring to a boil and reduce to a simmer. Add the potatoes and the better than bouillon. Simmer until the lentils reach the desired tenderness, about fourty-five minutes to an hour, adding more water as needed to keep the lentils a few inches under the water level. Serve, possibly with some extra virgin olive oil drizzled on top. 

[TdeV]

Welcome, @Chris Snedeker !