A yummy and very easy corn and potato chowder that I found on FoodNetwork.com. I love the use of a roux and the addition of carrots. It would be fine to leave off the bacon if you are in a bind, though I adore bacon so I cannot see that ever happening to me :)
Recipe courtesy of Dinosaur Bar-B-Que
1 tablespoon butter
1/4 pound bacon, diced
1 cup chopped onion
3/4 cup chopped green pepper
Kosher salt and black pepper
1 tablespoon minced garlic
2 tablespoons flour
4 cups chicken broth or stock
4 cups peeled, finely diced all-purpose potato
1 1/2 cups shredded carrot
2 cups fresh or frozen corn kernels
1 cup half-and-half
1/2 teaspoon dried thyme
Pinch of cayenne pepper
2 tablespoons chopped fresh Italian parsley
Sling the butter into a soup kettle and melt over medium-heat. Add the bacon and cook until crisp. Scoop out the bacon and drain on paper towels. Save for later-don't nibble too much!
Pour off all but 1/4 cup of fat from the pot. Toss in the onions and peppers, seasoning them with a pinch of salt and pepper. Cook until soft and then throw in the garlic, cooking it all for 1 minute more. Sprinkle on the flour and mix into the veggies. Dump in the broth and potatoes. Cover the pot and bring to a boil; then lower the heat and simmer for 10 to 12 minutes, or until the potatoes are tender. Add the shredded carrots and corn. Cover and simmer everything 5 to 6 minutes longer to blend the flavors.
Stir in the half-and-half. Season with thyme, cayenne, some more salt, and lots of freshly ground black pepper to taste. Sprinkle with parsley and the bacon bits you've been saving. GIve it one last stir, and then ladle it up piping hot.
Serves 6 to 8
*Note from me: I use Tony's or Slap Ya Mama (cajun seasoning) instead of salt, pepper and cayenne. It takes care of all three!
Sunday, January 31, 2010
Taco Soup
Tacos have been a long-standing tradition in our family. I usually like most anything with taco in the title. I first tried this soup at a potluck. It makes an easy crockpot meal and is good served with tortilla chips.
1 1/2 pounds ground beef
1 small onion
1 can black beans (drained and rinsed)
1 can kidney beans (drained and rinsed)
1 can pinto beans (drained and rinsed)
1 can whole kernel corn
1 package dry ranch dressing
1 package dry taco seasoning
1 can rotell tomatoes with green chili peppers
1 can diced tomatoes
Cook ground beef with onions until done. Drain. Mix with remaining ingredients and cook on stovetop or in crockpot.
1 1/2 pounds ground beef
1 small onion
1 can black beans (drained and rinsed)
1 can kidney beans (drained and rinsed)
1 can pinto beans (drained and rinsed)
1 can whole kernel corn
1 package dry ranch dressing
1 package dry taco seasoning
1 can rotell tomatoes with green chili peppers
1 can diced tomatoes
Cook ground beef with onions until done. Drain. Mix with remaining ingredients and cook on stovetop or in crockpot.
Sunday, January 24, 2010
Chicken and White Bean Chili
This chili uses a surprising ingredient, beer. It is hearty, yet lowfat, since it uses chicken instead of beef. I found it in Ray Overton's Dutch Oven Cooking. To serve, I top it with cheese, sour cream and black olives.
2 tablespoons olive oil
4 onions, chopped
6 garlic cloves, chopped
4 (4 oz.) cans chopped mild green chilies, drained
1 (12 oz.) bottle of regular (not dark) beer
2 cups chicken stock
3 tablespoons chili powder
2 tablespoons ground cumin
1/2 teaspoon red pepper flakes
salt and pepper
6 boneless, skinless chicken thighs, cut into 1 inch cubes (you can use chicken breast instead)
2 (15 1/2 oz) cans white northern beans rinsed and drained
1 (15 1/2 oz) can cream-style corn
1/4 cup chopped fresh cilantro
1/4 cup lime juice
Lightly coat a 5 1/2 quart Dutch oven with nonstick cooking spray. Over medium-high heat, add the olive oil, onions, and garlic and cook until soft, about 7 minutes. Add the chopped green chilies, beer, chicken stock, chili powder, cumin, red pepper flakes, and salt and pepper to taste. Stir in the chicken. Reduce the heat to low and simmer, covered, for about 45 minutes, or until the mixture is nicely thickened and the chicken is cooked.
Stir in the northern beans and creamed corn. Simmer, uncovered, for 20 minutes stirring often to prevent sticking. Stir in the chopped cilantro and lime joice and mix very well. Makes 8 - 10 servings.
2 tablespoons olive oil
4 onions, chopped
6 garlic cloves, chopped
4 (4 oz.) cans chopped mild green chilies, drained
1 (12 oz.) bottle of regular (not dark) beer
2 cups chicken stock
3 tablespoons chili powder
2 tablespoons ground cumin
1/2 teaspoon red pepper flakes
salt and pepper
6 boneless, skinless chicken thighs, cut into 1 inch cubes (you can use chicken breast instead)
2 (15 1/2 oz) cans white northern beans rinsed and drained
1 (15 1/2 oz) can cream-style corn
1/4 cup chopped fresh cilantro
1/4 cup lime juice
Lightly coat a 5 1/2 quart Dutch oven with nonstick cooking spray. Over medium-high heat, add the olive oil, onions, and garlic and cook until soft, about 7 minutes. Add the chopped green chilies, beer, chicken stock, chili powder, cumin, red pepper flakes, and salt and pepper to taste. Stir in the chicken. Reduce the heat to low and simmer, covered, for about 45 minutes, or until the mixture is nicely thickened and the chicken is cooked.
Stir in the northern beans and creamed corn. Simmer, uncovered, for 20 minutes stirring often to prevent sticking. Stir in the chopped cilantro and lime joice and mix very well. Makes 8 - 10 servings.
Sunday, January 17, 2010
Sweet Corn Soup
A very yummy soup from Alice Waters' The Art of Simple Food.
Melt in a heavy-bottomed pot over medium heat:
4 tablespoons (1/2 stick) butter
Add:
1 onion, diced
Cook until soft, without browning, about 15 minutes. Season with:
salt
Meanwhile, shuck:
5 ears of corn
Cut kernels from the cobs. Add the kernels to the cooked onions and cook for 2 to 3 minutes. Cover with:
1 quart water
Bring to a boil. Immediately lower the heat to a simmer and cook until the corn is just done, about 5 minutes. Remove from the heat and purée in small batches in a blender. (Be careful when blending hot soup in a jug blender and always make sure there is an air vent to allow the steam to escape.) Strain the soup through a medium-mesh strainer to remove any tough skins. Taste and adjust for salt as needed.
Makes 1 1/2 quarts; 4 servings
Variations:
Melt in a heavy-bottomed pot over medium heat:
4 tablespoons (1/2 stick) butter
Add:
1 onion, diced
Cook until soft, without browning, about 15 minutes. Season with:
salt
Meanwhile, shuck:
5 ears of corn
Cut kernels from the cobs. Add the kernels to the cooked onions and cook for 2 to 3 minutes. Cover with:
1 quart water
Bring to a boil. Immediately lower the heat to a simmer and cook until the corn is just done, about 5 minutes. Remove from the heat and purée in small batches in a blender. (Be careful when blending hot soup in a jug blender and always make sure there is an air vent to allow the steam to escape.) Strain the soup through a medium-mesh strainer to remove any tough skins. Taste and adjust for salt as needed.
Makes 1 1/2 quarts; 4 servings
Variations:
- Garnish with creme fraîche seasoned with chopped savory, salt and pepper.
- Garnish with chopped nasturtium petals or nasturtium butter (chopped nasturtium petals worked into soft butter seasoned with salt and pepper)
- Garnish with a purée of roasted sweet or chile pepper enriched with butter or creme
Simple Garden-In-A-Pot Soup
Excerpt from The Splendid Table's How to Eat Supper:
"A sip of this soup s like a tight three-part harmony; no single flavor stands out. The idea of slow-cooking vegetables and seasonings until they practically melt together is very simple but often overlooked...As Sally says every time she makes it, 'This is about the bottom of the crisper drawer and those vegetables that last forever'." -Lynne Rossetto Kasper
Good tasting extra-virgin olive oil
2 medium onions, thin sliced
2 medium carrots, thin sliced
Top third of 2 celery stalks with their leaves, thin sliced
6 large garlic cloves, thin sliced
Salt and freshly ground pepper
2 tablespoons tomato paste
2 generous teaspoons dried basil
2 generous teaspoons sweet paprika
2 small zucchini, thin sliced
A handful of fresh spinach leaves, chopped
1 portobello mushroom, washed a rough chopped
1/4 large head green cabbage, chopped
6 to 8 cups Cheater's Homemade Broth (see previous post) or canned chicken broth or vegetable broth
1 1/2 cups (6 ounces) shredded Asiago, Fontinella or sharp cheddar cheese (optional)
1. Film the bottom of a heavy 6-quart pot with olive oil. Add the onions, carrots, celery, and garlic. Season with salt and pepper. Cover and cook over medium-ow heat for 15 minutes, or until the vegetables are wilted and aromatic. Stir often, and don't let anything burn.
2. Uncover, raise the heat to medium high, and stir in the tomato paste, basil, and paprika. Cook for 3 minutes, stirring often. Then add the zucchini, spinach, mushrooms, cabbage, and broth. Bring the soup to a simmer, partially cover pot, and cook for 30 minutes, or until the vegetables are very tender and the soup tastes of deep, satisfying flavors. If it tastes weak, uncover the pot and simmer for 5 minutes or more to boil off some of the liquid and concentrate the soup's character.
3. Serve the soup in deep bowls. If you'd like, sprinkle each portion with some of the cheese.
*Note from me: can add any variation of veggies
*Note from Lynne: Slice everything in the food processor. Each time you reheat the soup, you can transform it into something new by adding yet another ingredient-pasta, a teaspoon of India's garam masala blend of spices, hot sauce, or a can of black beans, chick peas, or pintos.
Serves 4 as main dish; 6 to 8 as a first course. Soup will hold for 4 days in the refrigerator and up to 3 months in the freezer
"A sip of this soup s like a tight three-part harmony; no single flavor stands out. The idea of slow-cooking vegetables and seasonings until they practically melt together is very simple but often overlooked...As Sally says every time she makes it, 'This is about the bottom of the crisper drawer and those vegetables that last forever'." -Lynne Rossetto Kasper
Good tasting extra-virgin olive oil
2 medium onions, thin sliced
2 medium carrots, thin sliced
Top third of 2 celery stalks with their leaves, thin sliced
6 large garlic cloves, thin sliced
Salt and freshly ground pepper
2 tablespoons tomato paste
2 generous teaspoons dried basil
2 generous teaspoons sweet paprika
2 small zucchini, thin sliced
A handful of fresh spinach leaves, chopped
1 portobello mushroom, washed a rough chopped
1/4 large head green cabbage, chopped
6 to 8 cups Cheater's Homemade Broth (see previous post) or canned chicken broth or vegetable broth
1 1/2 cups (6 ounces) shredded Asiago, Fontinella or sharp cheddar cheese (optional)
1. Film the bottom of a heavy 6-quart pot with olive oil. Add the onions, carrots, celery, and garlic. Season with salt and pepper. Cover and cook over medium-ow heat for 15 minutes, or until the vegetables are wilted and aromatic. Stir often, and don't let anything burn.
2. Uncover, raise the heat to medium high, and stir in the tomato paste, basil, and paprika. Cook for 3 minutes, stirring often. Then add the zucchini, spinach, mushrooms, cabbage, and broth. Bring the soup to a simmer, partially cover pot, and cook for 30 minutes, or until the vegetables are very tender and the soup tastes of deep, satisfying flavors. If it tastes weak, uncover the pot and simmer for 5 minutes or more to boil off some of the liquid and concentrate the soup's character.
3. Serve the soup in deep bowls. If you'd like, sprinkle each portion with some of the cheese.
*Note from me: can add any variation of veggies
*Note from Lynne: Slice everything in the food processor. Each time you reheat the soup, you can transform it into something new by adding yet another ingredient-pasta, a teaspoon of India's garam masala blend of spices, hot sauce, or a can of black beans, chick peas, or pintos.
Serves 4 as main dish; 6 to 8 as a first course. Soup will hold for 4 days in the refrigerator and up to 3 months in the freezer
Cheater's Homemade Broth
Lynne Rossetto Kasper (from NPR's The Splendid Table) created this great recipe in order to have more of a homemade broth without actually making one. It is a great way to spruce up store bought broth to make a tastier soup. I make this even if I only have a few of the ingredients on hand. I figure it can only make the broth taste better!
1/2 cup dry white wine
2 large garlic cloves, crushed (leave unpeeled if organic)
2 whole cloves
1 canned tomato
1 bay leaf, broken
1/2 teaspoon dried basil, crumbled
Three 14-ounce cans chicken or vegetable broth
1 medium to large onion, course chop (if organic, trim away root but leave skin)
1/2 large celery stalk with leaves, course chopped
1/2 medium carrot, course chopped (leave unpeeled if organic)
In a 4-quart pot, combine all the ingredients. Bring to a simmer, partially cover,, and cook for 30 minutes. Strain the broth into a bowl or a storage container. either use it right away, refrigerate it, or freeze it.
Makes 4 cups; doubles and triples easily. Keeps for 4 days refrigerated and 6 months frozen.
1/2 cup dry white wine
2 large garlic cloves, crushed (leave unpeeled if organic)
2 whole cloves
1 canned tomato
1 bay leaf, broken
1/2 teaspoon dried basil, crumbled
Three 14-ounce cans chicken or vegetable broth
1 medium to large onion, course chop (if organic, trim away root but leave skin)
1/2 large celery stalk with leaves, course chopped
1/2 medium carrot, course chopped (leave unpeeled if organic)
In a 4-quart pot, combine all the ingredients. Bring to a simmer, partially cover,, and cook for 30 minutes. Strain the broth into a bowl or a storage container. either use it right away, refrigerate it, or freeze it.
Makes 4 cups; doubles and triples easily. Keeps for 4 days refrigerated and 6 months frozen.
Provencal Vegetable Soup
From Ina Garten's Barefoot in Paris, this is a very pleasant version of vegetable soup.
2 tablespoons good olive oil
2 cups chopped onions (2 onions)
2 cups chopped leeks, white and light green parts (2 to 4 leeks)
3 cups 1/2-inch-diced unpeeled boiling potatoes (1 pound)
3 cups 1/2- inch-diced carrots (1 pound)
1 1/2 tablespoons kosher salt
1 teaspoon freshly ground black pepper
3 quarts homemade chicken stock or canned broth
1 teaspoon saffron threads
1/2 pound haricot verts (green beans), ends removed and cut in half
4 ounces spaghetti, broken in pieces
1 cup Pistou, recipe follows
Freshly grated Parmesan, for serving
Heat olive oil in a large stockpot, add the onions and saute over low heat for 10 minutes or until the onions are translucent. Add the leeks, potatoes, carrots , salt, and pepper and saute over medium heat for another 5 minutes. Add the chicken stock and saffron, bring to a boil, then simmer uncovered for 30 minutes, or until all the vegetables are tender. Add the haricots verts and spaghetti, bring to a simmer, and cook for 15 more minutes.
To serve, whisk 1/4 cup of the pistou into the hot soup, then season to taste. Depending on the saltiness of your chicken stock, you may need to add up to another tablespoon of salt. Serve with grates Parmesan cheese and more pistou.
Serves: 6 to 8
Pistou:
4 large garlic cloves
1/4 cup tomato paste
24 large basil leaves
1/2 cup freshly grated Parmesan
1/2 cup good olive oil
Place the garlic, tomato paste, basil, and Parmesan in the bowl of a food processor and puree. With the motor running, slowly pout the olive oil down the feed tube to make a paste. Pack into a container, pour a film of olive oil on top, and close the lid.
Yield: 1 cup
2 tablespoons good olive oil
2 cups chopped onions (2 onions)
2 cups chopped leeks, white and light green parts (2 to 4 leeks)
3 cups 1/2-inch-diced unpeeled boiling potatoes (1 pound)
3 cups 1/2- inch-diced carrots (1 pound)
1 1/2 tablespoons kosher salt
1 teaspoon freshly ground black pepper
3 quarts homemade chicken stock or canned broth
1 teaspoon saffron threads
1/2 pound haricot verts (green beans), ends removed and cut in half
4 ounces spaghetti, broken in pieces
1 cup Pistou, recipe follows
Freshly grated Parmesan, for serving
Heat olive oil in a large stockpot, add the onions and saute over low heat for 10 minutes or until the onions are translucent. Add the leeks, potatoes, carrots , salt, and pepper and saute over medium heat for another 5 minutes. Add the chicken stock and saffron, bring to a boil, then simmer uncovered for 30 minutes, or until all the vegetables are tender. Add the haricots verts and spaghetti, bring to a simmer, and cook for 15 more minutes.
To serve, whisk 1/4 cup of the pistou into the hot soup, then season to taste. Depending on the saltiness of your chicken stock, you may need to add up to another tablespoon of salt. Serve with grates Parmesan cheese and more pistou.
Serves: 6 to 8
Pistou:
4 large garlic cloves
1/4 cup tomato paste
24 large basil leaves
1/2 cup freshly grated Parmesan
1/2 cup good olive oil
Place the garlic, tomato paste, basil, and Parmesan in the bowl of a food processor and puree. With the motor running, slowly pout the olive oil down the feed tube to make a paste. Pack into a container, pour a film of olive oil on top, and close the lid.
Yield: 1 cup
Creamy Chicken Noodle Soup
I discovered this Sandra Lee recipe when trying to find a new chicken soup recipe to make for Kevin while he was sick. He ended up never touching it, but Justin and I inhaled it. It's a quick and simple crock pot soup with delicious results.
1 store-bought roasted chicken
1 cup diced onions
1 cup diced celery
1 cup diced carrots
Four 14 ounce cans low-sodium chicken broth
Two 10.75 ounce cans condensed cream of mushroom soup with roasted garlic
2 teaspoons fine herbs (Blend of chervil, chives, parsley and tarragon. Found in spice section of some stores.)
Salt and pepper or Tony's
2 cups egg noodles, cooked
Remove the skin from the chicken and de-bone. Put cut up chicken meat into a slow cooker along with the onions, celery and carrots. Stir in broth, mushroom soup and fine herbs. Season. Cover and cook on high setting for 3 to 4 hours or low for 8 to 9 hours.
When soup is finished, stir in egg noodles. Adjust seasonings and serve.
8 servings
1 store-bought roasted chicken
1 cup diced onions
1 cup diced celery
1 cup diced carrots
Four 14 ounce cans low-sodium chicken broth
Two 10.75 ounce cans condensed cream of mushroom soup with roasted garlic
2 teaspoons fine herbs (Blend of chervil, chives, parsley and tarragon. Found in spice section of some stores.)
Salt and pepper or Tony's
2 cups egg noodles, cooked
Remove the skin from the chicken and de-bone. Put cut up chicken meat into a slow cooker along with the onions, celery and carrots. Stir in broth, mushroom soup and fine herbs. Season. Cover and cook on high setting for 3 to 4 hours or low for 8 to 9 hours.
When soup is finished, stir in egg noodles. Adjust seasonings and serve.
8 servings
Saturday, January 16, 2010
Chili
I love making this chili on a cold day. It works just as well in the crock pot or stove top. I use my tomatoes each summer to can my own V-8 juice to use in this recipe. Serve it with the broccoli cornbread for a hearty winter meal.
2 pounds ground beef
1/2 cup chopped onion
1 can (15 1/2 oz) kidney beans rinsed and drained
1 can (15 1/2 oz) mild chili beans, undrained
1/2 cup chopped green pepper
4 teaspoons chili powder
1 teaspoon salt
1 teaspoon paprika
1 teaspoon cumin seed
1/2 teaspoon garlic salt
1/2 teaspoon dried oregano
1/4 teaspoon crushed red pepper flakes
3 cups V-8 juice
Cook beef and onion until meat is browned; drain. Add all the rest of the ingredients and bring to a boil. Reduce heat; cover and simmer for at least one hour or put in crock pot.
Broccoli Cornbread
2 boxes Jiffy cornbread mix
1 box frozen chopped broccoli
12 oz. cottage cheese
1 med. onion
4 oz. sour cream
5 eggs
1 stick butter
Melt 1/2 to 1 stick butter or margarine in 9 x 13 inch loaf pan. Mix all ingredients. Pour into pan with melted butter. Bake at 400 degrees for 35-45 minutes.
2 pounds ground beef
1/2 cup chopped onion
1 can (15 1/2 oz) kidney beans rinsed and drained
1 can (15 1/2 oz) mild chili beans, undrained
1/2 cup chopped green pepper
4 teaspoons chili powder
1 teaspoon salt
1 teaspoon paprika
1 teaspoon cumin seed
1/2 teaspoon garlic salt
1/2 teaspoon dried oregano
1/4 teaspoon crushed red pepper flakes
3 cups V-8 juice
Cook beef and onion until meat is browned; drain. Add all the rest of the ingredients and bring to a boil. Reduce heat; cover and simmer for at least one hour or put in crock pot.
Broccoli Cornbread
2 boxes Jiffy cornbread mix
1 box frozen chopped broccoli
12 oz. cottage cheese
1 med. onion
4 oz. sour cream
5 eggs
1 stick butter
Melt 1/2 to 1 stick butter or margarine in 9 x 13 inch loaf pan. Mix all ingredients. Pour into pan with melted butter. Bake at 400 degrees for 35-45 minutes.
Spaghetti Soup
3 Tblsp. olive oil
2/3 cup broken thin spahetti (1 inch pieces)
1/2 medium onion chopped
2 garlic cloves, minced
1 can (16 oz) chick peas
1 can (15 oz) stewed tomatoes
1 pkg. (10 oz) frozen mixed veggies
1 can (14 1/2 oz) chicken or vegetable broth
2 cups wter
2 teasp.Italian herb seasoning
salt and pepper to taste
Parmesan cheese to taste
Heat oil in a large saucepan over medium high heat, add spaghetti and onion to pan and saute 2-3 mins; add garlic. Reduce heat to medium and cook until onion is translucent. Add remaining ingredients except parmesan cheese. Bring to a boil. Reduce to low and simmer 10 mins. Sprinkle with cheese and serve.
2/3 cup broken thin spahetti (1 inch pieces)
1/2 medium onion chopped
2 garlic cloves, minced
1 can (16 oz) chick peas
1 can (15 oz) stewed tomatoes
1 pkg. (10 oz) frozen mixed veggies
1 can (14 1/2 oz) chicken or vegetable broth
2 cups wter
2 teasp.Italian herb seasoning
salt and pepper to taste
Parmesan cheese to taste
Heat oil in a large saucepan over medium high heat, add spaghetti and onion to pan and saute 2-3 mins; add garlic. Reduce heat to medium and cook until onion is translucent. Add remaining ingredients except parmesan cheese. Bring to a boil. Reduce to low and simmer 10 mins. Sprinkle with cheese and serve.
Friday, January 15, 2010
Salmon Chowder
1 (16 oz.) can salmon
1/2 cup chopped onion
1/2 cup chopped celery
1/4 cup chopped green pepper
1 clove minced garlic
3 Tbsp butter
1 1/2 cup diced potato
1 cup diced carrots
2 cups chicken broth
1 tsp. salt
1/2 tsp. pepper
1/2 tsp. dill seed
1 (13 oz.) can evaporated milk
1 (17 oz.) can cream style corn
Saute onion, celery, green pepper, and garlic in butter. Add potatoes, carrots, chicken broth and seasonings. Cover with lid and simmer for 20 minutes. After ingredients have simmered add flaked salmon with liquid, milk, and corn; heat thoroughly. Makes 6 servings.
1/2 cup chopped onion
1/2 cup chopped celery
1/4 cup chopped green pepper
1 clove minced garlic
3 Tbsp butter
1 1/2 cup diced potato
1 cup diced carrots
2 cups chicken broth
1 tsp. salt
1/2 tsp. pepper
1/2 tsp. dill seed
1 (13 oz.) can evaporated milk
1 (17 oz.) can cream style corn
Saute onion, celery, green pepper, and garlic in butter. Add potatoes, carrots, chicken broth and seasonings. Cover with lid and simmer for 20 minutes. After ingredients have simmered add flaked salmon with liquid, milk, and corn; heat thoroughly. Makes 6 servings.
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