White Chili

April 21, 2015

From C & Z  2014  Serves 4, great as next day leftovers, so make extra!

  • 1 lb boneless chicken breast cubed
  • 1 med onion diced small
  • 1 TB oil
  • 2 cans drained & rinsed cannellini beans
  • 14.5 oz chicken broth
  • 1  4oz can diced “Hatch”green chilis
  • 1  4oz can sliced jalapeño  chilis
  • 1 tsp salt
  • 1 tsp cumin
  • 1 tsp oregano
  • ¼ tsp cayenne
  • 2 garlic cloves minced
  • ½ cup half&half
  • 8 oz low fat sour cream
  1. Heat oil in large pot med-hi heat. Add chicken & onion, sauté  6 mins or until chicken seared & onion translucent. Add garlic, cook 3 min more.
  2. Add beans, spices, broth & chilies, bring to a boil. Reduce heat, simmer 30 mins.
  3. Turn off heat. Add sour cream and half&half.
  4. Serve (and optional: top with sour cream & cheddar cheese).

 

 

 

 

 

 

Advertisement

Bernie’s Cioppino

October 22, 2014

Delicious fish stew, spicy Italian sausage adds flavor.

  • 1 lb hot Italian sausage. Leave semi frozen, cut length wise into ¼ and into ½ inch cubes.
  • Saute in pan, keep juices.
  • Add 1 jar of clam or lobster  stock (8oz)
  • pinch saffron
  • 1 large jar Cioppino sauce base (16oz?)
  • Cover pot, cook on low for 1 hour.
  • 30 min before serving add 1 large bag of frozen seafood medley from CostCo. It will cook down.
  • Serve with rice, garlic bread.

Turkish Red lentil soup

December 14, 2013

WSJ  dec 2013 (Ana Sortun)  35 min Serves 4-6

3 TB butter

1 onion finely minced

1 red pepper finely diced (or cabbage/pumpkin/carrot/apple or squash)

2½ TB tomato paste

1 TB ground cumin seeds

1 ½ C red lentils (rinsed and drained)

8 C water

salt

¼ C fine ground bulgar

1 TB dried spearmint (not fresh)

2 tsp red pepper flakes or Aleppo (or Maras) pepper

2 tsp sumac (optional)

¼ C Greek yogurt

¼ C pomegranate seeds

  • Melt 1 TB butter in pot,  on medium heat, sauté onion & red pepper until softened (5 min)
  • Stir in tomato paste and cumin, cook 2-3 min until aromatic
  • Add lentils & water, bring to a boil, reduce and simmer 10-15 min until lentils tender
  • Add bulgar, simmer 8 min until grains increase in volume (consistency of porridge)
  • Add remaining butter, mint,red pepper and sumac. Once butter melts, salt to taste.
  • Ladle soup into bowls, top with dollop yogurt, sprinkle pomegranate seeds.

Swedish root Soup

March 3, 2013

From Allt om mat 2013. Delicious, quick food. 20 minutes.Mostly 4 oz (¼ LB) of each variety of root vegetable, a small to medium sized vegetable. Serves 4-6

  • Rinse and clean leeks and vegetables. Slice leeks and dice vegetables into small pieces to cook quickly.

Vegetables:

  • Leeks (split length, thin slice across)
  • potato
  • parsnips
  • celery
  • turnip
  • carrot
  • 1 pc lemon grass, cut into several large pieces, to be removed before serving soup.
  • Romanesco (put in last)

Boil 7-8 Cups water with vegetable or chicken stock flavoring. Add vegetables & lemongrass, simmer 5 minutes.

Add romanesco (or broccoli or cauliflower), bring to a boil, 2 minutes more.

Remove lemongrass, serve with crisp bread, cheese and sliced apples.

Vegetarian chili

January 8, 2013

From SF Chronicle, Nicolette Niman. Make in cast iron Dutch oven, 8-10 servings

Rinse canned beans in colander:

  • 15 oz  can Black beans
  • 15 oz can Pinto beans
  • 15 oz can kidney beans

Heat spices in fry pan over med heat

  • 4 tsp cumin seeds, toast until fragrant 2-3 min, then add
  • 2 tsp dry mexican oregano, toast 10 SEC. Remove pan from heat. Using mortar and pestle, crush toasted oregano & cumin.

Sautee onions med-low heat until translucent, stir frequently, 8 minutes in large pot (Dutch oven)

  • Heat 1 TB Canola and 2 TB olive oil in pan, add
  • 3 onions diced small, saute until translucent, then add spices
  • Add the toasted cumin, oregano.
  • S & P to taste
  • 2 garlic cloves coarsely chopped
  • 4 tsp sweet paprika
  • 3 TB ground red chili

Add tomatoes and cilantro to pot, heat on med until it begins to bubble, then add beans.

  • 28 oz can chopped stewed tomatoes
  • 15 oz can tomato sauce
  • ¼ Cup chopped fresh cilantro

Add beans and simmer on low for 1 hour. Add S&P and Chili as needed.

Just before serving, add dash red wine vinegar.

Garnish with shredded sharp cheddar, sour cream, finely chopped cilantro

Posole

August 4, 2012

This is from Cindy R in Cody.

Posole

  • Soak 4 Cups dry posole over-nite in cold water, drain.
  • Cover with water, cook slowly, until soft about 4 hours. (continue to add water just to keep covered.) Add some chicken broth.
  • Cut sirloin pork roast into bite size pieces. Brown pork in oiled fry pan, then add 5 tsp/minced cloves of garlic. then add to posole.
  • Add spices: 1/8 cup kosher salt & pepper, garlic, 1 tsp Mexican oregano.
  • Continue to cook over low heat until posole is softened and until liquid cooks down (don’t drain). Add chili sauce to posole

Chili pepper sauce – prepare in separate pot.

  • Use dry mild chili pods ( 6 oz). Break off top & remove seeds, rinse peppers.
  • Steam in pot until pliable.
  • Add 3 peeled whole (canned) tomatillos. Puree in Cuisinart or blender (add some liquid if needed).
  • Use sauce pan, add pureed chilies and add chicken broth slow cook until consistency of marinara sauce.
  • Add spices: 1 tsp cumin, Mexican oregano, 1 tsp garlic powder, salt & pepper, 5 sprigs cilantro, finely chopped onion. Continue to cook over low heat. Add more chicken broth if needed.
  • Freeze extra chili sauce not used in posole.

VERSION 2

Chile Colorado Pozole rojo (pork & hominy stew) The Week 2012

Prepare PORK

  • 2.5 – 3 LB pork roast or loin, brown in skillet, then add
  • 3 Cups water.
  • Slow cook 8 hours, Save broth, shred pork when done.

Prepare BROTH (need large 16 quart pot). Use BLENDER to mix ingredients, then add to large pot.

  • 64 ounces (8 cups) chicken broth plus broth left over from the pork
  • 4 tsp dried Mexican oregano
  • 4 TB red wine vinegar
  • 4 cloves garlic
  • 1 onion quartered
  • 4 TB all purpose flour
  • 2 TB sea salt

Prepare RED CHILE SAUCE

  • 8 oz dried California or New Mexico red chiles (remove stems, seeds and rinse well). Cover with water in a pot, bring to a boil, cover and simmer 20 minutes, turning chiles once. Drain & cool, discard water.

Divide cooled chiles & ingredients below in half, use blender until smooth and strain to remove skins.

  • 6 cups water
  • 6 TB flour
  • 4 cloves garlic
  • 1 TB salt

Assemble soup:

  • Shredded pork
  • 6 Cups red chile sauce
  • Four 29 ounce cans hominy drained
  • 7 cups water
  • All of the BROTH prepared above… Partially cover, bring to a boil, lower heat and simmer 45 min. Salt to taste, add more red sauce to taste.

GARNISHES, optional – top each bowl with lime wedges, chopped onion, cilantro, crushed dried red chile, dried Mexican oregano.

Gazpacho

May 23, 2012

1999 Epicurious, prep 45 min.

  • 1 English cucumber about 13″ long, cut each half into 3 spears, cut into ¼  inch triangle  pieces, transfer to a bowl
  • ¼ LB piece jicama, peeled & diced into ¼ inch pieces to fill 1 cup.
  • 1 small red pepper, ¼ inch diced
  • 1 celery rib, ¼ inch diced
  • 1 small clove garlic minced
  • 2 cups V8 or tomato juice
  • 2 TB fresh lemon juice
  • 1½ tsp Worcestershire sauce, or to taste.

mix all ingredients in a bowl, puree half of soup until smooth, stir to combine. Chill, store up to 2 days. GArnish with chopped chives.

 

Soupe au Pistou

January 22, 2012

From Sunset 1998, made after Thanksgiving. 12-14 servings, use a BIG stainless pot.

Cut into 1/2 inch cubes first four (4) items

  1. 1 lb butternut squash
  2. 2 carrots (6 ounces)
  3. 1 red potato (5 oz)
  4. 3 stalks celery
  5. 1 onion (8 oz) chopped
  6. 3 cloves garlic, minced
  7. 14 Cups chicken broth

Boil broth, and above ingredients, for 10 minutes.

  • 1/2 lb zucchini cut into 1/2 inch cubes
  • 1 red pepper cut into 1/2 inch cubes
  • 2 TBs fresh chopped Basil
  • 5 cans (15 oz) Cannellini beans, drained, rinsed.

Add above ingredients to broth, cover, simmer 20 minutes.

  • 1/4 cup pistou (pesto)

Stir pistou into finished soup.

PISTOU

  • 5 cloves garlic
  • 2 1/2 C fresh basil leaves
  • 2/3 C Olive oil
  • 2/3 C grated parmesan cheese

or

  • 2 cloves garlic
  • 2 C fresh basil leaves
  • ½ C oil
  • ¼ C parmesan

Puree above ingredients, add  some to each bowl.

Potato & Leek Soup

January 22, 2012

Yields 4 servings, 40 minutes cook time.

  • 3 Tbs unsalted butter
  • 4 med sized Yukon Gold potatoes scrubbed, peeled (optional). Cut into chunks.
  • 4 leeks washed & chopped (remove green leaves)
  • 1/4 tsp white pepper

Melt butter, stir in potatoes & leeks & white pepper, cook over medium heat, stir occasionally until leeks are soft.

  • 5 Cups chicken broth

Add broth, simmer uncovered until potatoes are very tender, about 30 minutes (depending on size of chunks). Remove from heat, use hand blender to puree. Taste and adjust salt & pepper.

Butternut Squash Soup

January 22, 2012

Modified from BonAppetite/Epicurious, 30 Min cooking time, serves 8.

  • 1/4 cup butter
  • 1 large onion chopped
  • 4 large garlic cloves minced.

Melt butter and saute onion & garlic 10 minutes (do not brown).

  • 3 lbs butternut squash chopped into 1 ” cubes (or mix half buternut and half acorn squash)
  • 1  dark flesh sweet potato or jewel yam – chopped  1″ cubes
  • 1/4 tsp each of fresh Thyme and Sage minced.
  • 5 1/2 -6 cups chicken broth.

Add squash, herbs & broth to sauteed onions, bring to boil, reduce heat to simmer, cook covered for  20 minutes.

  • 1/4 cup whipping cream
  • 2 tsp Sugar

Remove from heat, puree with hand held blender. Add whipping cream & sugar.