Tag Archives: Winter

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Grandma’s Chicken Soup

Nebraska

WRITTEN BY Kalani Simpson PUBLISHED May 25, 2021

 

Ingredients:

  • 1 5- to 6-pound stewing hen or baking chicken
  • 1 package of chicken wings
  • 3 large onions
  • 1 large sweet potato
  • 3 parsnips
  • 2 turnips
  • 11 to 12 large carrots
  • 5 to 6 celery stems
  • 1 bunch of parsley
  • Salt and pepper to taste

Directions:

  1. Clean the chicken, put it in a large pot and cover it with cold water. Bring the water to boil.
  2. Add the chicken wings, onions, sweet potato, parsnips, turnips and carrots. Boil about 1 and a half hours. Remove fat from the surface as it accumulates.
  3. Add the parsley and celery. Cook the mixture about 45 min. longer.
  4. Remove the chicken. The chicken is not used further for the soup. (The meat makes excellent chicken parmesan.)
  5. Put the vegetables in a food processor until they are chopped fine or pass through a strainer. Both were performed in the present study.
  6. Add salt and pepper to taste.

(Note: This soup freezes well.)  Matzo balls were prepared according to the recipe on the back of the box of matzo meal (Manischewitz).

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Meatloaf

Standards Illinois

Meatloaf is traced back to ancient times when people started combining ground meat with other ingredients for a more economical and substantial meal.

Colonial America: The concept of mixing ground meat with breadcrumbs or grains dates back to medieval Europe. When settlers arrived in North America, they adapted these techniques to the ingredients available to them, such as native grains and game meats.

19th Century: As meat grinders became more widely available in the 19th century, the preparation of ground meat dishes became easier. Meatloaf gained popularity during this time, with regional variations emerging across the United States. Families would incorporate various seasonings, herbs, and fillers based on local ingredients and preferences.

World War II and Post-War Era: Meatloaf became even more popular during World War II and the post-war era due to its affordability and versatility. Families could stretch a small amount of meat by combining it with breadcrumbs, rice, or oats, making it an economical choice during times of rationing.

1950s and 1960s: Meatloaf reached its peak of popularity in the mid-20th century, becoming a staple of American home cooking. The dish was often featured in cookbooks and advertisements, showcasing its versatility and ease of preparation.

Over time, meatloaf recipes have evolved with regional and personal preferences. Some variations include using different meats (beef, pork, veal, or a combination), adding vegetables, experimenting with various seasonings, and glazing with sauces.

 

Campus Dining recipe: Meatloaf

Ingredients:

Celery, chopped fine, 1 & 1/2 oz.
Yellow onions, chopped fine, 2 & 3/4 oz.
Ground beef, 2 lbs.
Eggs, 2 whole
Ketchup, 2 & 1/3 Tbsp.
Mustard, 2 3/8 tsp.
Worcestershire sauce, 1 1/8 tsp.
Italian seasoning, 5/8 tsp.
Bread crumbs, plain, 3 & 1/2 oz.
Kosher salt, 3/8 tsp.
Black pepper, 1/4 tsp.
Topping

Ketchup, 1 & 1/2 oz.
Water, 2 3/8 tsp.
Instructions

Preheat oven to 325 degrees.

Place ground beef in mixing bowl. Add eggs and combine.

Add ketchup (2 & 1/3 Tbsp.), mustard, Worcestershire sauce, Italian seasoning, onions, celery, breadcrumbs, salt, and pepper. Mix well to combine. Meatloaf should be firm. If mixture is not, add more bread crumbs.

Place meatloaf in a loaf pan. Make sure it is spread evenly.

Bake for about 45 minutes, uncovered. Remove from oven.

Combine ketchup (1 & 1/2 oz.) and water. Spread over meatloaf.

Return to oven for another 15-20 minutes, or until internal temperature reaches 155 degrees.

Let the meatloaf rest for 30 minutes prior to cutting.

Illinois

Stuffed Cabbage

From the Badger Insider: Eat Like a Freshman

Ingredients

1 pound ground beef

¼ pound ground pork

1 onion, chopped

¼ cup rice, parboiled

½ can tomato sauce

Parsley

Salt

Pepper

Procedure

Mix all ingredients together. Cut the core from a head of cabbage. Cook cabbage until just heated through and leaves are pliable. Peel off leaves. Put a handful of filling in each leaf and roll up the leaf. Place cabbage rolls in a baking dish.

Mix the remaining half can of tomato sauce with an equal amount of water. Pour this over the cabbage rolls. Cook in a moderate oven about one and a half hours. Serve the gravy on this dish on mashed potatoes.

Standards Wisconsin

The Science of Food Standards

 

Healthier Hot Chocolate Recipe (VGT, GF)

This content is accessible to paid subscribers. To view it please enter your password below or send mike@standardsmichigan.com a request for subscription details.

Inglenook

K-12 Schools with Fireplaces as a Library Focal Point

The home is the empire! There is no peace more delightful than one's own fireplace. - Marcus Tullius Cicero

"Firelight magnifies the soul of a room, and it is there that life unfolds in its purest form" -- Thomas HardyRobert Frost: "Some say the world will end in fire, some say in ice."

An inglenook is an intimate space typically found beside a fireplace. Inglenooks often have built-in seating or benches, providing a comfortable spot for people to gather around the warmth of the fire.  Originally inspired by cooking, but over time, they became more functional as spaces for relaxation, reflection, reading and socializing.

Today at the usual hour we examine that state of best practice literature for their safety and sustainability,

The codes, standards and guidelines that track accepted best practice:

ASME

ASME B31.9 – Building Services Piping

ASME B31.8 – Gas Transmission and Distribution Piping Systems

ASTM

ASTM E2726 – Standard Terminology Relating to Chimneys and Ventilation Systems

ASTM E2558 – Standard Test Method for Determining Particulate Matter Emissions from Fires in Wood-Burning Fireplaces

AGA

Natural Gas Transmission & Distribution

Environmental Protection Agency

EPA Emission Standards (for Wood Stoves)

Compliance Requirements for Residential Wood Heaters

ICC

International Building Code: Chapter 21 Masonry

International Fuel Gas Code

IEEE

A Dynamic Equivalent Energy Storage Model of Natural Gas Networks for Joint Optimal Dispatch of Electricity-Gas Systems

NFPA

NFPA 221 Standard for Chimneys, Fireplaces, Vents, and Solid Fuel-Burning Appliances

NFPA 10 Standard for Portable Fire Extinguishers

Underwriters Laboratories

UL 127 for factory-built fireplaces

UL 103 for chimney systems

United States Department of Energy

Fireplaces, Proper Ventilation for New Wood-Burning Fireplaces 

“Fire at Full Moon” 1933 | Paul Klee

Representative Specifications:

University of Vermont: Ignite Your Knowledge of Fireplace Safety

City of Chicago: Gas Distribution Piping Inside of Buildings

University of Rochester: Fire Place Safety

University of Michigan

Related:

Town Gas

 

Split Pea Soup & Ham

Oklahoma Commercial Kitchen Requirements

Ingredients:

1 pound dried split peas, rinsed and picked over
1 ham hock, ham bone, or 1 pound diced ham
1 onion, chopped
2 carrots, chopped
2 celery stalks, chopped
2 cloves garlic, minced
8 cups chicken or vegetable broth
2 bay leaves
Salt and pepper to taste
Optional: thyme, parsley, or other herbs for flavor

Instructions:

Prepare the ingredients: Rinse the split peas under cold water and pick out any debris. Chop the onion, carrots, and celery. Mince the garlic.

Sauté aromatic vegetables: In a large pot or Dutch oven, heat some olive oil over medium heat. Add the chopped onion, carrots, celery, and garlic. Sauté until softened, about 5-7 minutes.

Add split peas and broth: Add the rinsed split peas to the pot, along with the ham hock, ham bone, or diced ham. Pour in the chicken or vegetable broth. Add bay leaves and any other herbs you’re using.

Simmer the soup: Bring the soup to a boil, then reduce the heat to low. Let it simmer, uncovered, stirring occasionally, until the split peas are tender and the soup has thickened, about 1 to 1.5 hours. If using a ham hock or bone, remove it from the soup once the meat is falling off the bone; shred the meat and return it to the pot.

Season to taste: Taste the soup and season with salt and pepper as needed. Adjust any other seasonings to your liking.

Serve: Remove the bay leaves before serving. Ladle the soup into bowls and enjoy hot. Optionally, you can garnish with chopped fresh parsley or a drizzle of olive oil.


Tips:

You can customize the soup by adding other vegetables like potatoes or leeks.
For a vegetarian version, omit the ham and use vegetable broth instead of chicken broth.
Split pea soup tends to thicken as it sits, so you may need to add more broth or water when reheating leftovers.

Standards Oklahoma

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