Chief Longwind Of The North
Certified/Certifiable
Shortly after marrying my wife 27 years ago, she introduced me to a dish she called Ralph. It was absolutely great. I wasn't much of a cook then, though I had a stron desire to learn. This recipe goes as follows"
1 foil pack of Lipton's Chicken Noodle Soup
1 lb. ground beef, cooked and drained
2 stalks of celery, washed and sliced
1/2 onion, chopped coarsely
1 cup white rice
3 cups water
Combine all ingredients together in a sauce-pot. Bring to a boil. Cover and reduce heat to a low simmer. Cook for forty minutes.
I'm not sure why I can get away with this recipe. It tastes amazing. And yet, it's made with a run-of-the-mill soup. It got its name because my Mother-In-Law didn't know what to call it. So she asked the kids at the dinner table. Someone said Ralph, and the name stuck.
Oh, and you have to try this stuff. It's really good. For a change of pace, I often add thyme or sage to it, and some black pepper (at the plate as my wife can't eat spicey hot things at all).
That's the history. Now my problem. Being diabetic, I shy away from processed grains like white rice and the pasta in Lipton's Chicken Soup. And yet, this stuff tasted so good that I wanted something similar using whole grain products. So I used whole-grain fettucine, a can of fat-free chicken broth, browned a pound of lean ground beef, and threw it all in a pot. I also saute'd about 4 oz. of fresh mushrroms in a tbs. of EVOO, with 2 minced cloves of garlic, a half onion, minced, and a half-tbs. salt. This also went into the pot.
I then brought it to a low boil, covered, and cooked for twenty minutes. My wife asked me what I was serving her. She has so little faith
. I told her that it has no name. I served it with steamed cauliflower. To make this story short, she and I both loved it. Now it needs a name. You gotta help me name my new creation.
Seeeeya; Goodweed of the North
1 foil pack of Lipton's Chicken Noodle Soup
1 lb. ground beef, cooked and drained
2 stalks of celery, washed and sliced
1/2 onion, chopped coarsely
1 cup white rice
3 cups water
Combine all ingredients together in a sauce-pot. Bring to a boil. Cover and reduce heat to a low simmer. Cook for forty minutes.
I'm not sure why I can get away with this recipe. It tastes amazing. And yet, it's made with a run-of-the-mill soup. It got its name because my Mother-In-Law didn't know what to call it. So she asked the kids at the dinner table. Someone said Ralph, and the name stuck.
Oh, and you have to try this stuff. It's really good. For a change of pace, I often add thyme or sage to it, and some black pepper (at the plate as my wife can't eat spicey hot things at all).
That's the history. Now my problem. Being diabetic, I shy away from processed grains like white rice and the pasta in Lipton's Chicken Soup. And yet, this stuff tasted so good that I wanted something similar using whole grain products. So I used whole-grain fettucine, a can of fat-free chicken broth, browned a pound of lean ground beef, and threw it all in a pot. I also saute'd about 4 oz. of fresh mushrroms in a tbs. of EVOO, with 2 minced cloves of garlic, a half onion, minced, and a half-tbs. salt. This also went into the pot.
I then brought it to a low boil, covered, and cooked for twenty minutes. My wife asked me what I was serving her. She has so little faith
. I told her that it has no name. I served it with steamed cauliflower. To make this story short, she and I both loved it. Now it needs a name. You gotta help me name my new creation.Seeeeya; Goodweed of the North
