This soup is awesome! Someone from work gave me the recipe; I have modified the original recipe to be fat-free. It is a great prelude to Friday night fish during Lent, a great idea for a potluck, or serve it with a salad! I am a lover of soup, so I enjoy it as the main dish.
Category: Soup
Prep/Cook Time:
Approximately 2 Hours
Cooking Style: Simmer on the Stove Top
Complexity: Easy
Servings: 10 (Depends on the bowl size!)
Date: March 21, 2009
2
cup
Carrots
Chopped or Shredded
1
ea
Red Onion, Medium
Chopped
2
cup
Celery
Chopped
1/2
cup
Flour
1
cup
Salsa, Medium or Hot
4
cup
Chicken Broth
4
cup
Raw Shrimp (about 120 thumb sized shrimp)
Shelled/Cleaned and Deveined.Cut in half.Middle, not length wise.
4
cup
Half & Half, FAT FREE
4
cup
Vegetable Cheese Product
Cheddar Flavor
1/2
tsp
Sea Salt
Optional
1/2
tsp
Fresh Ground Pepper
1
ea
Bay Leaf
SMART POINTS
1.Do not cut your shrimp or vegetables too small. You do not want either to disintegrateduring the cooking process.
2.You need to stir this recipe constantly. Also, never boil it! Just cook it to the point that it is on the verge of boiling. Very low simmer.
2.In a separate pan heat the remaining 2 1/2 cups of broth while SLOWLY adding the flour and stirring vigorously. The mixture should turn to a paste at which time you should slowly add the half and half while stirring vigorously.Very low simmer.
3.Pour broth mixture into the pot with the vegetables, add the salsa and vegetable cheese, salt, pepper and bay leaf. Bring soup “almost” to a boil and stir constantly. Cook on the verge of boiling for 30 minutes.
4.Add the shrimp and bring the soup back to the point of being on the verge of boiling. Very low simmer. Once the soup reaches this temperature, cook for 30 minutes. Continue to stir constantly.
5.The vegetable cheese product should be fully dissolved in the soup after the 60 minutes of cooking. If not, continue the cooking until it is.
6.Remove soup from heat, discard bay leaf, and cover. Let it rest for about 10 minutes before serving.
My friend suggested a garnish of goldfish crackers and paprika when serving each bowl.YUM!
I struggled now for many weeks thinking about this question. It was raised in response to my blog posting on December 28, 2008, “Understanding Prayer” (see: http://dennisposzywak.blogspot.com/2008/12/understanding-prayer.html). It took me a while to comment, not for lack of interest, but I found the task of understanding the context of the question daunting! I question whether or not I hit the mark; however, I certainly gave it my best shot answering the question using my own perspective within the context of how the question was asked.
I began by trying to understand the context of the question and turned to Wikipedia (source: http://en.wikipedia.org/wiki/Epistemology) to formulate the content of this paragraph. Accordingly, I learned the definition of the term “epistemology” is the philosophical study of knowledge and belief. Two forms of knowledge are considered: propositional knowledge and procedural knowledge. In common language terms, propositional knowledge is considered “know-that” (someone knows that or believes something that is later to be found true) versus the procedural knowledge which is “know-how” (someone knows how to do something). While “know-how” is simply having knowledge of how something is done, “know-that” is more aligned with a belief or higher cognitive process involving wisdom that may or may not be later found to be true. Wikipedia distinguishes the two by pointing out we know that 2+2=4, but there is also the knowledge of how to add numbers. So if I understand correctly, the later is knowledge that can be taught, while with the former, this knowledge involves combining wisdom with a higher cognitive process. This knowledge is a subset of beliefs and truths. Beliefs are a product of the wisdom gained up to the very moment we profess a belief, while knowledge are those beliefs later proven to be accurate or validated through some form of justification. For example, if I believe the ice is safe, walk out onto the ice, and the ice does in fact support my weight (truth-a belief that was later to be found true), then the outcome is considered knowledge (i.e. the ice is safe). Others would say that I knew the ice was safe. On the other hand, if I fall through the ice, my belief was incorrect, or I simply didn’t know the ice was unsafe, my belief was incorrect. False-belief is not considered knowledge. (Note: My disclaimer is that this is my simple minds interpretation, which could be far from accurate!)
So, how do we know that God answers prayer?
Belief
As stated in “Understanding Prayer”, my earlier days of prayer often lacked the faith that God was really there and listening to me. In hindsight, prayer is something that I did often when I was in a jam, and then went about my life afterwards. Prayer was a feel-good moment, and prayer results were often far from my mind. Although I turned to God in prayer, my motivations were self-interest and I really didn’t have the sincere belief that He would answer my prayers. So, regardless of the outcome of my prayer session, at this former time in my life, I could not conclusively tell you that it was God answering my prayer, the outcome of my own efforts, or simply coincidence. Even as a young Christian, I did not understand the power of prayer or how to take my requests to God with an infinite belief that He would answer my prayers.
As stated earlier, moving through the thought process of preparing to write this response, I concluded that our beliefs are a product of the wisdom gained up to the point of the very moment we profess a belief. According to Wikipedia, wisdom includes knowledge, understanding, experience, and intuitive understanding. With the passing of time, through reading God’s Word, and seeking Biblical knowledge and understanding from other Christians, I soon came to realize that I did not understand what moves God to respond to those things I would take to him in prayer.
Since this discovery, the Christian wisdom I’ve gained is that by asking Jesus to come into our hearts unites us with God (John 3:16-21). This opens the door for God to work through us to advance His Will (Eph 2:8-10). Further, Jesus promises that if we have faith, believe, and do not doubt, we will receive anything that we ask for in prayer (Matthew 21:21-22). In other words, Jesus is saying to trust God and be in full submission to God’s Will and then in prayer your request will be granted by God. Anything that we request in prayer from God that is in accordance with His Will, we will receive.
At the time I wrote “Understanding Prayer”, a point that I failed to mention is that when we take something to God in prayer, it should be with a clean heart. “16Therefore confess your sins to each other and pray for each other so that you may be healed. The prayer of a righteous man is powerful and effective.” (James 5:16). This is an important point that I missed. The first thing that we request in prayer should include confessing our sins and asking for forgiveness, so we can present our requests to God with a righteous heart. So, here’s my belief:
Belief: As a follower of Jesus Christ, I believe that I am united with God through His son Jesus Christ. God has a purpose for me in this life. It is not mistake that I am here on this earth and here now. This purpose is to advance His Will. If my interests are in line with God’s Will, and I take my requests to Him in prayer with a righteous heart, my prayers will be answered.
Truth
Truth is simply when a belief is later found to be true. I do not recall that any challenge to the Bible’s content was later proven untrue. Granted, there remains much content of the Bible being debated among Christians and non-Christians alike. However, as evidence emerges through archeology and true science, I am unaware of any instance in which what was found to be factual/conclusive, did not support what is in the Bible to be true. Given this, I have to accept as truth, not only the scriptural promises, but the many times God answered prayers as documented throughout the Bible, as truth.
Finally, I have learned that my own experience that my belief is really knowledge or know-that if followed, because many of my prayers have been answered over the years. I have seen the same results from others prayers raised up to God in a similar manner.
Summary (Application)
Believer:
Knowledge is a subset of belief and truth in epistemology; therefore, if as a follower of Jesus Christ…
1. I am united with God through His son Jesus Christ. 2. God has a purpose for me in this life. 3. It is not a mistake that I am here on this earth and at this time. 4. My purpose is to advance His Will. 5. I take my requests to Him in prayer with a righteous heart… my prayers will be answered. (belief)
If, what I requested from God in prayer comes to pass (truth). Then the knowledge is: I know that God answers prayers.
If God does NOT answer my prayer, because of the wisdom (i.e. Biblical knowledge, experience, etc.) that I now have, I know that what I requested in prayer was not aligned with God’s Will.
Knowledge is a subset of belief and truth in epistemology; therefore, if someone is NOT a follower of Jesus Christ… 1. I am not united with God through His son Jesus Christ. 2. God does not have a purpose for me in this life. 3. It is by chance that I am here on this earth and at this time. 4. My purpose is to fulfill self. 5. I take my requests to Him in prayer, my prayers won’t be answered. (belief)
If, what I requested from God in prayer comes to pass, then it is a false-belief; therefore, God or chance resulted in the answer to the prayer.
If, what I requested from God in prayer does NOT come to pass (truth), then God does not answer the prayers of those in which points 1-5 are unaligned.
Well, my search for a xango recipe did not produce an authentic recipe. I did find a copycat recipe for Applebee’s Chimicheesecake, but the first batch was a flop. Since my daughter Kendra was counting on me to make Xangos for her birthday dinner, I scrambled to modify the copycat recipe (Source: http://www.recipezaar.com) and this is what I came up with. All I did really was increase the cream cheese and change the apples to pie filling. I added a little bit more sugar and an extra egg and a little more flour. Come to think of it, I added some “chilling” to the process as well. My critics (Sarah, Kendra, Ashley, Buck and Melissa) said that I hit the mark!
What are Xangos? I am not referring to the Mangosteen fruit juice in which some like to mix with rum (although such a drink would have been welcomed when I was struggling with the first batch!). Xango is a Mexican dessert that has a cream cheese mix that is rolled in a tortilla and then deep fried. Well, I’m kind of guessing because, although a favorite in many Mexican restaurants, most recipes are carefully guarded and not readily available. If you want to try homemade Xangos, I think that you will enjoy this recipe. They were a hit as desert for Kendra’s birthday, and I have been informed that they are well worth doing again.
This recipe is party size! Put leftovers in the refrigerator and just later warm them in the microwave.
Category: Desert
Prep Time: Approximately 1 1/2 Hours
Cooking Style: Deep Fry and Bake
Complexity: Easy
Servings: 10-20
Date: March 7, 2009
20
ea
Flour Tortillas
Size is 6 1/2 inch
24
oz
Cream Cheese
Room temperature
20
oz
Apple Pie Filling
See SMART POINTS for another flavorful idea!
1 1/4
cup
Sugar
7
Tbs
Flour
3
ea
Eggs
Beaten
3
tsp
Vanilla Extract
1/2
cup
Almond Toffee Pieces
Optional-I didn’t use
3
Tbs
Ground Cinnamon
1
ea
Caramel Topping (Bottle)
Peanut Oil, Refined
See SMART POINTS for cooking oil cautions/selection
1
ea
Vanilla Ice Cream
SMART POINTS
1.Cooking Oil Caution/Selection:I chose peanut oil because it has a high smoke point. In other words, the oil can be heated to a much higher temperature before it smokes or burns. For the Xangos, I wanted a very hot oil so I could deep fry the Xangos quickly—or have them golden brown within seconds! Doing so avoids an oily or soggy desert!
I just realized that if you do use the peanut oil, be certain that anyone consuming the Xangos does not have a peanut allergy. I read that cooking in refined peanut oils rarely causes an allergic reactions in those with nut allergies (Source: http://www.users.globalnet.co.uk/~aair/nuts.htm#PNUTOIL), but I strongly urge you to avoid cooking in peanut oil if one of your guests has a nut allergy. Unrefined peanut oils (i.e. gourmet peanut oil) are extremely dangerous for those with nut allergies; foods cooked in the unrefined oils could cause a severe reaction. Even poorly refined peanut oils could cause a severe reaction. If you are uncertain whether your guests have a nut allergy, then I strongly recommend avoiding the use of peanut oil. Find a substitute with a high smoke point. I found a website that lists smoke points for cooking oils (see:http://www.goodeatsfanpage.com/CollectedInfo/OilSmokePoints.htm). It appears that refined safflower oil has a similar smoke point as peanut oil and is known for being flavorless and colorless. I may choose safflower oil next time myself based on what I read.
2.Banana Xangos: Although these Xangos are made with apple filling, I read that others use bananas in Xangos. Someday I plan to do this same recipe but substitute three ripened bananas for the apple filling. Instead of caramel, I plan to drizzle melted fudge topping over the xangos.
Preparing Xangos for Cooking:
1.Using an electric beater, beat the cream cheese until fluffy and then add 3/4 cup of sugar, the eggs, flour and vanilla extract. Beat mixture until it’s well blended.
2.Fold in the apple pie filling (and optional almond toffee pieces, if using) into the cheese mixture. Don’t use the electric mixer; mix well with spoon and chop the bigger apple pieces as you mix.
3.Place bowl in the freezer for 5-10 minutes to firm up some.
Preparing Topping and Filling Xangos:
4.While filling is in the freezer, mix the remaining1/2 cup of sugar and cinnamon and set aside.
5.Remove the filling from the freezer and on each tortilla, spoon filling into the center (approximately 1 1/2 tablespoons…enough to fill, but not too much that you won’t be to seal the xangos). Fold one side over to the center, and slightly press the filling to distribute it evenly under the fold. Then fold the left and right sides in and roll to seal the cheese mixture into the tortilla. So, what you end up with is like a small cream cheese filled burrito. Sides are tucked in to prevent leakage.
6.Put the Xangos in the freezer to firm up the centers.
Cooking:
7.If you have a deep fryer, heat peanut oil in deep fryer. If you don’t have a deep fryer, grab a medium sized pot and add approximately 3-4 inches of oil. Heat oil to a deep frying temperature, but not to the point of smoking.
8.Pre-heat oven to 350 degrees.
9.Remove the Xangos from the freezer. If you are using a deep fryer with a basket, set several Xangos in the basket with the fold side down. SLOWLY submerge basket into the oil. If you go to fast, the xango will open up or blow up like a balloon. Deep fry the xango until it is a slight golden brown. They brown quickly if the oil is at the correct temperature…maybe 20-30 seconds if I recall correctly.
I used the pot method. I grabbed the xango with metal tongs and slowly submerged the xango into the oil. I was able to hold the xango closed, or in other words, prevent it from unwrapping. Deep fry the xango until it is a slight golden brown.
Remove the xango from the oil, let excess oil drip back into the pot/deep fryer and set the xango on a cookie sheet.
10.Once all the Xangos have been deep fried, place the cookie sheet with all the Xangos into the oven and bake at 350 for 20-25 minutes. I found that 20 minutes was perfect.
11.Remove Xangos from the oven and sprinkle the sugar/cinnamon mixture over the Xangos.
12. Let the Xangos cool for 10-15 minutes and then drizzle the caramel topping over each xango.
My great-grandmother could not read or write, but she could cook the best tasting dish over and over again! In Poland, she cooked for the rich. Here in the United States, she cooked for us! Living next door to my grandparents, every holiday there would be a pot of soup waiting for the rest of the meal to be ready to eat. My job for many holidays was to go next door and get the pot of soup. Little did I know that I was learning how to cook the way my great-grandmother cooked—with her nose! I’m not a “taster” cook. When I cook, there is always a certain “smell” that I try to create. This soup recipe was not right until my house smelled exactly as I remember my great babcia’s house did when she made kiszona kapusta zupa!
Category: Meat (Pork), Soup
Prep Time: Approximately 2 Hours
Cooking Style: Stovetop (16 quart pot. If you don’t have a pot this big, you can cut the recipe in half)
Complexity: Easy
Servings: Many-I make this big batch and give some to friends and freeze the extra. It freezes well.
Date: March 7, 2009
1
ea
Small Green Cabbage
Halve and then cut thin strips that look like spaghetti.
2
qts
Sauerkraut
See my SMART POINTS below. Don’t rinse your sauerkraut or discard the juice.
1
pkg
Salt Pork (12 oz package)
Cut into 1/4” cubes. Fillet off and discard the rind.
1 1/2
lbs
Pork Loin (Pork chops, pork roast, or country style pork strips are good as well)
Cut into strips about 1/4”, 2-3” Length.
2
tsp
Freshly Ground Pepper
6
ea
Chicken Bouillon Cubes
2
ea
Bay Leaves
1
cup
Barley
Regular barley (Not quick cook)
Cooking:
Throughout the cooking process, stir frequently.
Brown the salt pork in the soup pot. Stir continuously so as to not burn the salt pork. It has enough natural fat, so you don’t need anything to keep it from sticking.
To the pot, add 9 quarts of water, the bouillon cubes, the bay leaves, and pork. Bring to a boil and then turn down the heat and simmer for 40 minutes. Skim off any foam that rises to the surface and discard.
Remove and discard the bay leaves.
Add the cabbage and continue simmering another 20 minutes. Don’t worry about the cabbage disinergrating. Cabbage has a high water content. The flavor from the cabbage is going into the broth.
Add the sauerkraut and barley and simmer another 30 minutes or until the barley is soft.
Remove the pot from the burner and let sit about 30 minutes before serving.
Serve with some fresh bread or some saltine crackers. Some people like to serve this soup over cooked potatoes, too! It’s great as is!
Enjoy!
Shef D
SMART POINTS
My grandfather taught me how to make sauerkraut from cabbage just like the generations before him. This soup is awesome with sauerkraut from my basement, but not everyone has access to my basement. As a substitute, I checked on the internet and found what other sauerkraut connoisseurs use for their favorite sauerkraut dish and this is what I found:
Of course you can use any of your favorite brand of sauerkraut, but the soup will be best with sauerkraut made in the old world, European style. I found doing a search online that Gundelsheimer Barrel Sauerkraut is a favorite of many:
Gundelsheimer Barrel Sauerkraut 28.5 oz (It’s available from many online sources if you search the internet).
I see Vlasic makes a Polish style sauerkraut that’s available from Meijer. I personally have not tried either the Vlasic or Gundelsheimer. Gudelsheimer’s is highly recommended on the internet.I’ve used Vlasic Old Fashioned sauerkraut with satisfactory results.
