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).

 

 

 

 

 

 

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.

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.

Split Pea Soup

January 4, 2012

This takes about 2 hours to cook. For every 2 cups of dry peas use 2 cups water (or chicken broth). You can add bacon or ham bone to the soup. Makes 4-6 servings.

  • 6 slices bacon, chopped 2″ long (or add a pinch smoked paprika for smokey flavor)
  • 1 1/2 large onions, chopped
  • 2 carrots, chopped
  • 2 garlic cloves, minced
  • 8 Cups chicken broth
  • 1 3/4 cups dry split peas
  • 1/2 tsp dried rosemary or sprig of fresh
  • Salt & pepper to taste

Saute bacon in pan and save grease (optional) or if not using bacon: add some oil and saute onion, carrot and garlic until soften (about 6 minutes). Add broth, peas and rosemary, bring to a boil, reduce heat to low, cover and simmer about 2 hours. Stir occasionally. Remove lid for last  1/2 hour while simmering. When soup has reached desired consistency, add salt & pepper. You can use hand blender to puree soup a bit.