4 chicken thighs
2 quarts water
8 medium potatoes, peeled and diced into
2 tsp minced garlic
1 large onion, diced
1 tsp salt or more to taste
1 1/2 c. half & half
1 1/2 c. milk
1/2 c. mashed potato flakes
3 tbsp flour
1/2 tsp black pepper
1/4 tsp cumin
1/4 tsp chili powder
2 c. shredded cheddar cheese
Boil the chicken, onion and garlic in the water and salt for ~2 hours. After the chicken's boiled, remove it and let the pieces cool. While cooling, put the chopped potatoes, spices, in the broth and cook on medium for 10 minutes.
While the potatoes cook, heat the half & half in the microwave until hot. In a separate bowl, mix together the mashed potato flakes and flour. Mix in the half & half, gradually adding in soup broth and stirring until the mashed potatoes are loose and soupy. They should be slightly lumpy.
Remove chicken meat from the bones, chop up the meat, discard bones and cartilage. Add meat to soup. Stir the mashed potatoes into the soup, add the cheese and the milk. Adjust salt levels to taste.
Showing posts with label soup. Show all posts
Showing posts with label soup. Show all posts
Saturday, June 1, 2019
Thursday, August 9, 2018
Creamy Corn Chowder
1 1/2 lb stewing beef, cut into chunks. Sirloin or round is good for this.
1 large onion, chopped
4 stalks celery, chopped
1 medium red bell pepper, seeded and chopped
4 large red potatoes, peeled, diced
5 ears of corn, kernels cut off (should be 4+ c. of kernels)
1 teaspoon dried thyme
2 tbsp sugar
1 tsp Salt
1 tsp black pepper
1/2 tsp cumin
6 cups chicken broth
1/3 cup all-purpose flour
2 cup half-and-half
1/2 c. sour cream
1 large onion, chopped
4 stalks celery, chopped
1 medium red bell pepper, seeded and chopped
4 large red potatoes, peeled, diced
5 ears of corn, kernels cut off (should be 4+ c. of kernels)
1 teaspoon dried thyme
2 tbsp sugar
1 tsp Salt
1 tsp black pepper
1/2 tsp cumin
6 cups chicken broth
1/3 cup all-purpose flour
2 cup half-and-half
1/2 c. sour cream
Wednesday, May 30, 2018
Cream of onion, bean and sweet potato soup with Rivels
This is based off a Menonite recipe I found in an old book. It's quite good.
3 or 4 medium onions, coarsely chopped
4 medium sweet potatoes, peeled and coarsely chopped
3 c. pinto beans, dry
2 c. ham, chicken or turkey
32 oz chicken or beef stock
2 c. water
Cream base:
3 tbsp butter
3 tbsp flour
1 c. sour cream
1 1/2 c. milk
1/2 tsp black pepper
1 tsp salt
1/2 tsp garlic powder
1/2 tsp oregano
Rivels:
1 egg
flour
2 pinches salt
1/4 tsp paprika
1/4 tsp cayenne pepper
Start early in the day by pouring boiling water over the beans in a large bowl and let them soak for 4-5 hours.
Make the rivels. Put an egg into a stand mixer bowl and put the mixer on medium while gradually adding flour. Add the seasonings, and add flour until the rivels are small dry lumps. This mass of loose dough should be dry and you can easily crumble with your fingers.
After soak, prepare the onions and potatoes, add the stock and water to a large soup pot. Add the beans and cook on med-high for 30 minutes. Check the beans for tenderness. Turn heat down and let to low and add the potatoes, onions and meat.
Meanwhile prepare the cream base. Start with butter and flour in a saucepan and make a roux, adding the sour cream, seasonings and blending it smooth. Gradually add the milk afterward. Once it's thick and creamy, add it to the soup and blend it. Add the rivels to the soup. Add salt to taste.
Cook on low until the potatoes are tender.
3 or 4 medium onions, coarsely chopped
4 medium sweet potatoes, peeled and coarsely chopped
3 c. pinto beans, dry
2 c. ham, chicken or turkey
32 oz chicken or beef stock
2 c. water
Cream base:
3 tbsp butter
3 tbsp flour
1 c. sour cream
1 1/2 c. milk
1/2 tsp black pepper
1 tsp salt
1/2 tsp garlic powder
1/2 tsp oregano
Rivels:
1 egg
flour
2 pinches salt
1/4 tsp paprika
1/4 tsp cayenne pepper
Start early in the day by pouring boiling water over the beans in a large bowl and let them soak for 4-5 hours.
Make the rivels. Put an egg into a stand mixer bowl and put the mixer on medium while gradually adding flour. Add the seasonings, and add flour until the rivels are small dry lumps. This mass of loose dough should be dry and you can easily crumble with your fingers.
After soak, prepare the onions and potatoes, add the stock and water to a large soup pot. Add the beans and cook on med-high for 30 minutes. Check the beans for tenderness. Turn heat down and let to low and add the potatoes, onions and meat.
Meanwhile prepare the cream base. Start with butter and flour in a saucepan and make a roux, adding the sour cream, seasonings and blending it smooth. Gradually add the milk afterward. Once it's thick and creamy, add it to the soup and blend it. Add the rivels to the soup. Add salt to taste.
Cook on low until the potatoes are tender.
Friday, April 27, 2018
Tom Kha Soup
Ingredients
400 grams meat. Choose chicken, shrimp, fish, something else. beef or pork might be fine.
I've made this with chicken, shrimp and catfish, three different times. All are great.
1000 ml box of high-fat coconut cream
2 c. chicken/veggie/beef broth
Flavorings:
2 tbsp Tom Kha Soup Base -or- 1 thumb chunk of galangal (difficult to find)
4 or 5 stalks of lemongrass
6 kaffir lime leaves
½ teaspoon salt (to taste)
4 tablespoons of lime juice
3 tbsp honey
1/4 c. basil leaves
1 tbsp Thai/Vietnamese fish sauce
Veggies:
1 big white onion (or 2 small white onions)
4 small tomatoes
1 large leek, chopped coarsely, even the green parts, except for driest bits
1/2 large cauliflower, chopped into bit-sized pieces
200 grams of oyster mushrooms (I used 2 big handfuls)
4 or 5 red jalapenos, minced up
1 or 2 orange bell peppers
Instructions
First take a thumb sized chunk of galangal, cut off the stems, and cut the root part into thin slices. It can be a little tough, so you might have to hit the top of your knife with your palm.
Next grab your lemongrass, slice off the bottoms, pull off the outer skin layer, and then slice it diagonally into about 1 inch strips. This is just going to help release its amazing fragrance.
Turn on your stove to medium heat, and add about 3 cups (or ½) of the coconut milk to a medium sized saucepan. Put the pot on the heat and immediately toss in the sliced galangal and lemongrass.
As your coconut milk begins to heat, move back over to your cutting board and slice up the chicken. I used 2 chicken breasts for this recipe. Slice the chicken into medium sized chunks - they can be kind of big in size.
Just before the coconut milk comes to a boil, add the chicken, and then add the other remaining 3 cups of coconut milk. Now, turn down the heat to a medium low, as you don’t want the coconut milk to heat too fast or burn.
Prepare your Thai chilies by peeling off the stems and then just slice them diagonally. Go ahead and add them directly to the soup.
Give the soup a quick stir, and then add about 200 grams of oyster mushrooms (it was about 2 handfuls for me).
Your coconut milk should not boil, but just maintain a nice low heat. Because coconut milk is so delicate, when you stir, be sure to move your spoon in 1 direction only, otherwise you run the risk of the coconut milk getting too shaken and it will start to curdle. Be gentle with the coconut milk.
Move back over to your cutting board and peel and slice 2 small white onions into thick wedges (if your onion is really big, just use 1). Immediately toss the onions into the soup.
Next, cut your tomatoes in the same way as your onions, into thick wedges. Wait until your tom kha gai (ต้มข่าไก่) is just about to boil, and then add the tomatoes.
Take the kaffir lime leaves, break them with your hand, and toss them directly into the soup. Breaking the kaffir lime leaves is going to release their flavor.
Now add about ½ teaspoon of salt to begin with (taste to add more)
Mix your tom kha gai slowly and gently, for about 5 - 10 minutes, making sure it doesn’t come to a full boil - and if it does - turn down the heat to even lower. You want the chicken, onions, tomatoes, and other ingredients to be fully cooked, but you don’t want to overcook the coconut milk.
After about 5 - 10 minutes of cooking, go ahead and turn off the heat completely.
Go back to your cutting board, slice up a handful of fresh cilantro, and add it to the soup. Give it a quick stir, and the cilantro will cook enough from the already hot soup.
The final step is to juice a couple of limes into a separate bowl and then add about 4 tablespoons of lime juice to the tom kha gai (ต้มข่าไก่). Again, just give it a quick and gentle stir, and it’s ready to be served.
Make sure you do some taste-testing to make sure it’s salty and sour enough. You may need to add a little extra salt or lime juice to get the flavor you want.
400 grams meat. Choose chicken, shrimp, fish, something else. beef or pork might be fine.
I've made this with chicken, shrimp and catfish, three different times. All are great.
1000 ml box of high-fat coconut cream
2 c. chicken/veggie/beef broth
Flavorings:
2 tbsp Tom Kha Soup Base -or- 1 thumb chunk of galangal (difficult to find)
4 or 5 stalks of lemongrass
6 kaffir lime leaves
½ teaspoon salt (to taste)
4 tablespoons of lime juice
3 tbsp honey
1/4 c. basil leaves
1 tbsp Thai/Vietnamese fish sauce
2 tsp minced garlic
1 big white onion (or 2 small white onions)
4 small tomatoes
1 large leek, chopped coarsely, even the green parts, except for driest bits
1/2 large cauliflower, chopped into bit-sized pieces
200 grams of oyster mushrooms (I used 2 big handfuls)
4 or 5 red jalapenos, minced up
1 or 2 orange bell peppers
Instructions
First take a thumb sized chunk of galangal, cut off the stems, and cut the root part into thin slices. It can be a little tough, so you might have to hit the top of your knife with your palm.
Next grab your lemongrass, slice off the bottoms, pull off the outer skin layer, and then slice it diagonally into about 1 inch strips. This is just going to help release its amazing fragrance.
Turn on your stove to medium heat, and add about 3 cups (or ½) of the coconut milk to a medium sized saucepan. Put the pot on the heat and immediately toss in the sliced galangal and lemongrass.
As your coconut milk begins to heat, move back over to your cutting board and slice up the chicken. I used 2 chicken breasts for this recipe. Slice the chicken into medium sized chunks - they can be kind of big in size.
Just before the coconut milk comes to a boil, add the chicken, and then add the other remaining 3 cups of coconut milk. Now, turn down the heat to a medium low, as you don’t want the coconut milk to heat too fast or burn.
Prepare your Thai chilies by peeling off the stems and then just slice them diagonally. Go ahead and add them directly to the soup.
Give the soup a quick stir, and then add about 200 grams of oyster mushrooms (it was about 2 handfuls for me).
Your coconut milk should not boil, but just maintain a nice low heat. Because coconut milk is so delicate, when you stir, be sure to move your spoon in 1 direction only, otherwise you run the risk of the coconut milk getting too shaken and it will start to curdle. Be gentle with the coconut milk.
Move back over to your cutting board and peel and slice 2 small white onions into thick wedges (if your onion is really big, just use 1). Immediately toss the onions into the soup.
Next, cut your tomatoes in the same way as your onions, into thick wedges. Wait until your tom kha gai (ต้มข่าไก่) is just about to boil, and then add the tomatoes.
Take the kaffir lime leaves, break them with your hand, and toss them directly into the soup. Breaking the kaffir lime leaves is going to release their flavor.
Now add about ½ teaspoon of salt to begin with (taste to add more)
Mix your tom kha gai slowly and gently, for about 5 - 10 minutes, making sure it doesn’t come to a full boil - and if it does - turn down the heat to even lower. You want the chicken, onions, tomatoes, and other ingredients to be fully cooked, but you don’t want to overcook the coconut milk.
After about 5 - 10 minutes of cooking, go ahead and turn off the heat completely.
Go back to your cutting board, slice up a handful of fresh cilantro, and add it to the soup. Give it a quick stir, and the cilantro will cook enough from the already hot soup.
The final step is to juice a couple of limes into a separate bowl and then add about 4 tablespoons of lime juice to the tom kha gai (ต้มข่าไก่). Again, just give it a quick and gentle stir, and it’s ready to be served.
Make sure you do some taste-testing to make sure it’s salty and sour enough. You may need to add a little extra salt or lime juice to get the flavor you want.
Tuesday, January 3, 2017
Bret's Deep Red Winter Stew
2 small rutabaga, diced
1 large leek, the white and light green parts, sliced and chopped
3 carrots, coarsely chopped
2 large parsnips coarsely chopped
1 large potato diced
2 medium beets diced
2 tbsp minced garlic
1 28 oz can of diced tomatoes
2 cans chickpeas
2 cans baby corn
28 oz water
1 32 oz. box of vegetable stock
olive oil
2 tsp salt
1 tsp black pepper
2 tbsp balsamic vinegar
2 tbsp worcestershire sauce
2 tsp dry dill weed
1/2 tsp dry thyme
1 tsp dry sage
Saute the leek and garlic in 2 tbsp olive oil for 3 minutes. Add all other ingredients. Stew for 30-45 minutes until root vegetables are tender and cooked.
1 large leek, the white and light green parts, sliced and chopped
3 carrots, coarsely chopped
2 large parsnips coarsely chopped
1 large potato diced
2 medium beets diced
2 tbsp minced garlic
1 28 oz can of diced tomatoes
2 cans chickpeas
2 cans baby corn
28 oz water
1 32 oz. box of vegetable stock
olive oil
2 tsp salt
1 tsp black pepper
2 tbsp balsamic vinegar
2 tbsp worcestershire sauce
2 tsp dry dill weed
1/2 tsp dry thyme
1 tsp dry sage
Saute the leek and garlic in 2 tbsp olive oil for 3 minutes. Add all other ingredients. Stew for 30-45 minutes until root vegetables are tender and cooked.
Saturday, May 7, 2016
Chinese Hot and Sour Soup
Ingredients
5 ounces boneless pork loin, cut into 1/4-inch-thick strips (2/3 cup)
2 teaspoons dark soy sauce*
4 small Chinese dried black mushrooms*
12 small dried tree ear mushrooms*
1 1/2 tablespoons cornstarch
12 dried lily buds* (sometimes called golden needles)
1/2 cup canned sliced bamboo shoots*, cut lengthwise into 1/8-inch-wide strips (from an 8-oz can)
2 tablespoons red-wine vinegar
2 tablespoons rice vinegar (not seasoned)
1 tablespoon light soy sauce*
1 1/2 teaspoons sugar
1 teaspoon kosher salt
2 tablespoons peanut oil
4 cups reduced-sodium chicken broth
3 to 4 oz firm tofu (about a quarter of a block), rinsed and drained, then cut into 1/4-inch-thick strips
2 large eggs
2 teaspoons Asian sesame oil*
1 1/2 teaspoons freshly ground white pepper
2 tablespoons thinly sliced scallion greens
2 tablespoons fresh whole cilantro leaves
*Available at Asian foods markets, Uwajimaya (800-889-1928), and Kam Man Food Products Inc. (212-571-0330).
Preparation
Toss pork with dark soy sauce in a bowl until pork is well coated.
Soak black and tree ear mushrooms in 3 cups boiling-hot water in another bowl (water should cover mushrooms), turning over black mushrooms occasionally, until softened, about 30 minutes. (Tree ears will expand significantly.) Cut out and discard stems from black mushrooms, then squeeze excess liquid from caps into bowl and thinly slice caps. Remove tree ears from bowl, reserving liquid, and trim off any hard nubs. If large, cut tree ears into bite-size pieces. Stir together 1/4 cup mushroom-soaking liquid (discard remainder) with cornstarch in a small bowl and set aside.
Meanwhile, soak lily buds in about 1 cup warm water until softened, about 20 minutes, then drain. Trim off tough tips of lily buds. Cut lily buds in half crosswise, then tear each half lengthwise into 2 or 3 shreds.
Cover bamboo shoots with cold water by 2 inches in a small saucepan, then bring just to a boil (to remove bitterness) and drain in a sieve.
Stir together vinegars, light soy sauce, sugar, and salt in another small bowl.
Heat a wok over high heat until a bead of water vaporizes within 1 to 2 seconds of contact. Pour peanut oil down side of wok, then swirl oil, tilting wok to coat sides. Add pork and stir-fry until meat just changes color, about 1 minute, then add black mushrooms, tree ears, lily buds, and bamboo shoots and stir-fry 1 minute.
Add broth and bring to a boil, then add tofu. Return to a boil and add vinegar mixture. Stir cornstarch mixture, then add to broth and return to a boil, stirring. (Liquid will thicken.) Reduce heat to moderate and simmer 1 minute.
Beat eggs with a fork and add a few drops of sesame oil. Add eggs to soup in a thin stream, stirring slowly in one direction with a spoon. Stir in white pepper, then drizzle in remaining sesame oil and divide among 6 to 8 bowls. Sprinkle with scallions and cilantro before serving.
5 ounces boneless pork loin, cut into 1/4-inch-thick strips (2/3 cup)
2 teaspoons dark soy sauce*
4 small Chinese dried black mushrooms*
12 small dried tree ear mushrooms*
1 1/2 tablespoons cornstarch
12 dried lily buds* (sometimes called golden needles)
1/2 cup canned sliced bamboo shoots*, cut lengthwise into 1/8-inch-wide strips (from an 8-oz can)
2 tablespoons red-wine vinegar
2 tablespoons rice vinegar (not seasoned)
1 tablespoon light soy sauce*
1 1/2 teaspoons sugar
1 teaspoon kosher salt
2 tablespoons peanut oil
4 cups reduced-sodium chicken broth
3 to 4 oz firm tofu (about a quarter of a block), rinsed and drained, then cut into 1/4-inch-thick strips
2 large eggs
2 teaspoons Asian sesame oil*
1 1/2 teaspoons freshly ground white pepper
2 tablespoons thinly sliced scallion greens
2 tablespoons fresh whole cilantro leaves
*Available at Asian foods markets, Uwajimaya (800-889-1928), and Kam Man Food Products Inc. (212-571-0330).
Preparation
Toss pork with dark soy sauce in a bowl until pork is well coated.
Soak black and tree ear mushrooms in 3 cups boiling-hot water in another bowl (water should cover mushrooms), turning over black mushrooms occasionally, until softened, about 30 minutes. (Tree ears will expand significantly.) Cut out and discard stems from black mushrooms, then squeeze excess liquid from caps into bowl and thinly slice caps. Remove tree ears from bowl, reserving liquid, and trim off any hard nubs. If large, cut tree ears into bite-size pieces. Stir together 1/4 cup mushroom-soaking liquid (discard remainder) with cornstarch in a small bowl and set aside.
Meanwhile, soak lily buds in about 1 cup warm water until softened, about 20 minutes, then drain. Trim off tough tips of lily buds. Cut lily buds in half crosswise, then tear each half lengthwise into 2 or 3 shreds.
Cover bamboo shoots with cold water by 2 inches in a small saucepan, then bring just to a boil (to remove bitterness) and drain in a sieve.
Stir together vinegars, light soy sauce, sugar, and salt in another small bowl.
Heat a wok over high heat until a bead of water vaporizes within 1 to 2 seconds of contact. Pour peanut oil down side of wok, then swirl oil, tilting wok to coat sides. Add pork and stir-fry until meat just changes color, about 1 minute, then add black mushrooms, tree ears, lily buds, and bamboo shoots and stir-fry 1 minute.
Add broth and bring to a boil, then add tofu. Return to a boil and add vinegar mixture. Stir cornstarch mixture, then add to broth and return to a boil, stirring. (Liquid will thicken.) Reduce heat to moderate and simmer 1 minute.
Beat eggs with a fork and add a few drops of sesame oil. Add eggs to soup in a thin stream, stirring slowly in one direction with a spoon. Stir in white pepper, then drizzle in remaining sesame oil and divide among 6 to 8 bowls. Sprinkle with scallions and cilantro before serving.
Monday, October 19, 2015
Scrapple Zuppa Toscana
This is my version of a Zuppa Toscana, an Italian soup made with Italian sausage, onion, bacon, heavy cream, and garlic. This one used bits of pork leftover in the fridge.
12 oz. Smoked Sausage (cheap brands will do, but higher quality will taste better)
6 strips of bacon
6 oz. chopped, roasted pork, pork chops, or ham
1 medium onion, diced
1 lb of spinach, cleaned and chopped
5 cloves fresh garlic -or- 1 tbsp prepared minced garlic from jar
4 cups chicken stock
2 tsp salt
1 tsp fresh cracked black pepper
1/2 c. heavy cream
3 tbsp flour
1 rutabega, diced and parboiled
3 potatoes, diced and parboiled
1 1/2 c. white/black/pinto beans
milk
water
Bean Prep
The beans can be soaked overnight, or fast boiled to a similar consistency. If soaking, put beans in a bowl and cover with water and let soak until the next day. If fast-boiling, put beans in saucepot, cover with water and boil on high for 20 minutes. Be sure it doesn't boil over. Once soaked or fast boiled, make sure the beans are covered with water and cook on medium-low heat for 20-30 minutes more or until done.
Meat Prep
Fry the bacon in a frying pan. Once cooked but not crispy, set aside and pour off the grease into a bowl. This will be used later. If using pre-cooked sausages, chop lengthwise in half and then into 1/4 inch chunks. Sautee in same pan as bacon, add the onion and garlic and cook until the onions are clear. Chop the other pork into small chunks.
Roots
Fill a large pot with 3 c. water, bring to boil. Chop the rutabaga and potatoes, and put in pot of boiling water. Cook for 5-8 minutes or until a fork can easily be stuck into them. The water from this can go into the soup too.
Spinach
Spinach has a tendency to be covered in dirt and must be thoroughly cleaned or else it tastes and feels gritty, like sand. Clean thoroughly and roughly chop the spinach.
Roux
Add the flour to the frying pan that cooked the bacon and sausage, and add about 2 tbsp worth of bacon grease. Use a rubber spatula and blend into a paste, gradually adding the heavy cream and stirring over medium-low heat. Add enough milk to make a smooth, thin sauce. This process should take 5-8 minutes
Assembly
Put the chicken stock into a soup pot. Turn heat to low to start a simmer. Add the potatoes and rutabaga, pork, sausage, beans, onion and garlic. Add the Spinach and seasonings. Simmer for 5 minutes. Add the roux and the bacon last. It is ready to serve once mixed together.
Friday, February 20, 2015
Bret's Tomato Florentine Soup with Barley
1 c. dry barley, soaked overnight
1 med. onion, diced
2 cloves garlic, minced
3 tbsp. olive oil
2 (1 lb.) cans tomatoes
2 (1 lb.) cans tomato sauce
or 1 c. tomato paste and 2 c. tomato juice
2 tsp. oregano
2 tsp. basil
2 tsp. thyme
3 c. fresh spinach, washed & chopped
3 c. coarsely washed & chopped baby bok choi
1/3 c. sour cream
Salt & pepper to taste
Soak the barley overnight. If short on time, boil the barley on high for 20 minutes in 3 c. of water.
Cook the barley on medium-low heat until tender (~40 minutes)
While the barley is cooking, saute the onion and garlic in olive oil. Add tomatoes, tomato sauce, bok choi, spices. Simmer for 30 minutes. Add the spinach, and barley. Simmer another 10 minutes. Stir in sour cream.
1 med. onion, diced
2 cloves garlic, minced
3 tbsp. olive oil
2 (1 lb.) cans tomatoes
2 (1 lb.) cans tomato sauce
or 1 c. tomato paste and 2 c. tomato juice
2 tsp. oregano
2 tsp. basil
2 tsp. thyme
3 c. fresh spinach, washed & chopped
3 c. coarsely washed & chopped baby bok choi
1/3 c. sour cream
Salt & pepper to taste
Soak the barley overnight. If short on time, boil the barley on high for 20 minutes in 3 c. of water.
Cook the barley on medium-low heat until tender (~40 minutes)
While the barley is cooking, saute the onion and garlic in olive oil. Add tomatoes, tomato sauce, bok choi, spices. Simmer for 30 minutes. Add the spinach, and barley. Simmer another 10 minutes. Stir in sour cream.
Tuesday, February 3, 2015
Bret and Alex Chickpea and tomato soup
Chickpea Soup
Two caans of chickpeas, rinsed
one box of beef broth
one large onion, diced
6 oz fresh leaf spinach, chopped
1 can diced tomato
beef steak (flank, sirloin or similar), cooked and diced
lemon juice
1 1/2 tsp. salt and pepper
fresh parsley to serve
1/2 tsp. oregano
1/2 tsp. thyme
1/2 tsp. bovrite or other beef based boullion
fry onions and beef with seasonings, put all ingredients into pot, bring to boil, simmer for 30 minutes.
Two caans of chickpeas, rinsed
one box of beef broth
one large onion, diced
6 oz fresh leaf spinach, chopped
1 can diced tomato
beef steak (flank, sirloin or similar), cooked and diced
lemon juice
1 1/2 tsp. salt and pepper
fresh parsley to serve
1/2 tsp. oregano
1/2 tsp. thyme
1/2 tsp. bovrite or other beef based boullion
fry onions and beef with seasonings, put all ingredients into pot, bring to boil, simmer for 30 minutes.
Tuesday, September 30, 2014
Autumn Beef, Bean and Pumpkin Soup
1 1/2 c. kidney beans (dry)
1 to 1 1/2 lb inexpensive beef steak
1 large onion
4 garlic cloves
2 carrots
1 parsnip
5 c. hot water
1 tsp fresh thyme (1/2 tsp dry)
1/2 tsp dry oregano
1/2 tsp cumin
1/2 tsp dried taragon
1 can diced stewed tomatoes
1 tsp garlic chili paste
1 1/2 tsp salt
1/2 tsp pepper
2 tbsp apple cider vinegar
1 to 1 1/2 lb inexpensive beef steak
1 large onion
4 garlic cloves
2 carrots
1 parsnip
5 c. hot water
1 tsp fresh thyme (1/2 tsp dry)
1/2 tsp dry oregano
1/2 tsp cumin
1/2 tsp dried taragon
1 can diced stewed tomatoes
1 tsp garlic chili paste
1 1/2 tsp salt
1/2 tsp pepper
2 tbsp apple cider vinegar
Sunday, November 3, 2013
Pumpkin Stew with Sour Cream
http://www.bbc.co.uk/food/recipes/pumpkin_stew_with_sour_06174
Ingredients
40g/1½oz butter
2 onions, chopped
1 carrot, chopped
1 stick celery, chopped
3 sprigs rosemary
2 bay leaves
1 clove garlic, chopped
400g lentils
1.2litres/2pints 2fl oz vegetable stock
600g/1lb 5oz assorted pumpkin or squash (total chopped weight)
small bunch parsley, chopped
2 tbsp red wine vinegar
4 tbsp sour cream
Preparation method
In a large pan melt the butter and then add chopped onions, carrot and celery. Tear in the rosemary and a couple of bay leaves and after a few minutes add the chopped garlic. When all have nicely softened, tip in the lentils and pour over 1litre/1¾ pints of vegetable stock. Bring to the boil and then leave to simmer whilst you tend to the pumpkin.
Using a variety of pumpkins and squashes gives the stew a more complex flavour. Here I use acorn squash and Cinderella, but you want to end up with about 600g/1lb 5oz of peeled pumpkin in large chunks. Add them to the stew, season and then pour over enough water to just cover all the ingredients. Put a lid on the pan and leave to simmer for 30-40 minutes.
When the stew is almost ready, add the chopped parsley.
To make the stew creamier, remove a small bowlful to a food processor and blitz it with 200ml/2fl oz of stock. Pour it back in and the stew becomes instantly more velvety.
Serve the stew in bowls, finishing each helping off with a cooling spoonful of sour cream.
Ingredients
40g/1½oz butter
2 onions, chopped
1 carrot, chopped
1 stick celery, chopped
3 sprigs rosemary
2 bay leaves
1 clove garlic, chopped
400g lentils
1.2litres/2pints 2fl oz vegetable stock
600g/1lb 5oz assorted pumpkin or squash (total chopped weight)
small bunch parsley, chopped
2 tbsp red wine vinegar
4 tbsp sour cream
Preparation method
In a large pan melt the butter and then add chopped onions, carrot and celery. Tear in the rosemary and a couple of bay leaves and after a few minutes add the chopped garlic. When all have nicely softened, tip in the lentils and pour over 1litre/1¾ pints of vegetable stock. Bring to the boil and then leave to simmer whilst you tend to the pumpkin.
Using a variety of pumpkins and squashes gives the stew a more complex flavour. Here I use acorn squash and Cinderella, but you want to end up with about 600g/1lb 5oz of peeled pumpkin in large chunks. Add them to the stew, season and then pour over enough water to just cover all the ingredients. Put a lid on the pan and leave to simmer for 30-40 minutes.
When the stew is almost ready, add the chopped parsley.
To make the stew creamier, remove a small bowlful to a food processor and blitz it with 200ml/2fl oz of stock. Pour it back in and the stew becomes instantly more velvety.
Serve the stew in bowls, finishing each helping off with a cooling spoonful of sour cream.
Monday, July 15, 2013
Bret and Alex's Creamy Tomato and Garlic Soup
Bret and Alex's Creamy Tomato and Garlic Soup
Yield: 6 Servings
Ingredients
3 lbs ripe Roma tomatoes
1 1/2 heads garlic (90g)
3 1/2 Tbsp extra virgin olive oil
1 large yellow onion, chopped (1 1/3 cups)
1 (28 oz) can crushed tomatoes (I prefer Contadina or Muir Glen)
1 (14 oz) can low-sodium chicken broth
1 1/2 tsp salt
1 tsp freshly ground black pepper
1 tsp granulated sugar
1/3 cup chopped fresh basil, plus more for garnish
1 c. heavy cream
fresh croutons, crusty bread or crackers, for serving
Directions
Preheat oven to 400 degrees. Bring a large pot of water to a boil. Meanwhile place garlic on a baking dish (I just used an oven safe glass bowl) and drizzle 1 1/2 tsp of olive oil over garlic. Cover dish with foil and bake garlic in preheated oven until soft, about 30 minutes. Remove from oven and set aside. Once water reaches a boil, carefully place tomatoes in boiling water and allow to boil just until their skins burst, about 3 minutes. Meanwhile fill a large mixing bowl with ice water. Once tomatoes have burst immediately transfer to ice bath and allow to cool about 30 seconds (or until they are cold enough for you to handle). Peel and dice tomatoes.
Heat remaining 3 Tbsp olive oil in a large enameled pot over medium-high heat. Once oil is hot, add diced onion and saute until soft, about 6 minutes. Add in diced tomatoes and their juices, crushed tomatoes, chicken broth, salt, pepper, sugar, red pepper flakes and basil. Peel and mince roasted garlic then add to soup. Bring mixture just to a boil, then reduce heat and allow to simmer uncovered for 45 minutes - 1 hour (you can simmer it up to an hour longer over low heat, just cover with lid after 1st hour). Puree soup with an immersion blender if desired (if you like it slightly chunky no pureeing is necessary) or process in batches in a blender, filling blender only halfway each time and removing cap in lid and covering with a dish towel (to allow heat to escape and prevent the blender from bursting). Stir in heavy cream. Serve warm with fresh croutons, shredded Asiago cheese and sprinkle top with fresh basil.
Recipe Source: Cooking Classy
Yield: 6 Servings
Ingredients
3 lbs ripe Roma tomatoes
1 1/2 heads garlic (90g)
3 1/2 Tbsp extra virgin olive oil
1 large yellow onion, chopped (1 1/3 cups)
1 (28 oz) can crushed tomatoes (I prefer Contadina or Muir Glen)
1 (14 oz) can low-sodium chicken broth
1 1/2 tsp salt
1 tsp freshly ground black pepper
1 tsp granulated sugar
1/3 cup chopped fresh basil, plus more for garnish
1 c. heavy cream
fresh croutons, crusty bread or crackers, for serving
Directions
Preheat oven to 400 degrees. Bring a large pot of water to a boil. Meanwhile place garlic on a baking dish (I just used an oven safe glass bowl) and drizzle 1 1/2 tsp of olive oil over garlic. Cover dish with foil and bake garlic in preheated oven until soft, about 30 minutes. Remove from oven and set aside. Once water reaches a boil, carefully place tomatoes in boiling water and allow to boil just until their skins burst, about 3 minutes. Meanwhile fill a large mixing bowl with ice water. Once tomatoes have burst immediately transfer to ice bath and allow to cool about 30 seconds (or until they are cold enough for you to handle). Peel and dice tomatoes.
Heat remaining 3 Tbsp olive oil in a large enameled pot over medium-high heat. Once oil is hot, add diced onion and saute until soft, about 6 minutes. Add in diced tomatoes and their juices, crushed tomatoes, chicken broth, salt, pepper, sugar, red pepper flakes and basil. Peel and mince roasted garlic then add to soup. Bring mixture just to a boil, then reduce heat and allow to simmer uncovered for 45 minutes - 1 hour (you can simmer it up to an hour longer over low heat, just cover with lid after 1st hour). Puree soup with an immersion blender if desired (if you like it slightly chunky no pureeing is necessary) or process in batches in a blender, filling blender only halfway each time and removing cap in lid and covering with a dish towel (to allow heat to escape and prevent the blender from bursting). Stir in heavy cream. Serve warm with fresh croutons, shredded Asiago cheese and sprinkle top with fresh basil.
Recipe Source: Cooking Classy
Friday, May 24, 2013
Bret's Beef and Black Bean Soup
1 1/2 ibtop rond steaks, cubed
1 box beef broth
1 can (14-1/2 ounces) diced tomatoes, undrained
3 large carrots, thinly sliced
3 medium potatoes
2 zuccini cubed
4 garlic cloves, minced
1 tbsp sugar
1-1/2 tsp. dried basil
2 tbsp chopped fresh parsley (or 1 tbsp dried)
1 1/2 tsp. salt
1/2 tsp. dried oregano
1 tsp.ground cumin
1/2 tsp.chili powder
1 tsp. hungarian paprika
1/2 tsp black pepper
16 oz dried black beans
1-1/2 cups cooked rice
1 tbsp worcestershire sauce
2 tsp fresh lemon zest
6 c. water
plain yogurt
hours before, rinse beans and set them to soak. If in a hurry, you can boil the beans first to speed up the soak time. Bring to a boil under this method and then let the beans sit for an hour. Overnight is good, but not necessary.
Once beans are soaked, chop beef and add the cubes, prepare the vegetables and add them, add all seasonings, stir and simmer for a hour.
Tuesday, January 22, 2013
Russian Solyanka Soup
http://easteuropeanfood.about.com/od/Russian-Soup-Recipes/r/Solyanka-Soup-Recipe.htm
Solyanka (also spelled soljanka), which comes from the word for "salt," possibly originated in Ukraine in the 17th century and became beloved by Russians. This is a hearty, thick soup with salty cured meats, sausages, olives, capers, pickles, cabbage, sometimes carrots, and dill and sour cream for garnish. Accompanied, of course, by whole-grained bread. There is a vegetarian version but meat solyanka is the most common. It can be considered an "everything-but-the-kitchen-sink" type of soup, but it tastes so much better.
Here is a larger photo of Russian / Ukrainian Solyanka Soup.
Prep Time: 30 minutes
Cook Time: 1 hour
Total Time: 1 hour, 30 minutes
Yield: 8 servings Solyanka Soup
Ingredients:
Sachet:
2 bay leaves
6 black peppercorns
4 allspice berries
Soup:
10 cups water & 4 tablespoons beef base
-or- 64 oz beef broth and 4 c. water
1/2 head shredded cabbage
1 cup chopped celery
2 medium chopped onions
2 peeled and chopped carrots
1 tablespoon oil
1 pound Polish kabanosy sausage, sliced 1/4-inch thick
2 cooked chicken breasts, cubed
1 cup cubed ham
3 large chopped dill pickles
2 medium rutabegas, peeled & diced
1 (6-ounce) can tomato paste
2 tablespoons capers
3/4 cup sliced black olives
2 (14-ounce) cans stewed tomatoes
1 cup dry white wine
Salt
1/2 cup sour cream
1/2 cup chopped fresh dill
Preparation:
Make a cheesecloth sachet with bay leaves, peppercorns, and allspice and tie onto handle of large pot. Add water and beef base and bring to a boil. Add shredded cabbage and sliced celery, return to the boil, reduce heat and simmer 30 minutes.
Put oil into large skillet and heat. Add onion and carrots, and saute until translucent. Add sausage, chicken, ham, pickles and tomato paste. Bring to a boil, reduce heat and simmer 2 minutes. Transfer to soup pot.
Add capers, olives, stewed tomatoes, and bring barely to a boil. Add the wine and simmer gently for 20 minutes.
Remove the sachet and discard. Adjust seasonings. Ladle soup into hot bowls and garnish with sour cream and dill or pass them at table. Serve with multigrain bread.
Solyanka (also spelled soljanka), which comes from the word for "salt," possibly originated in Ukraine in the 17th century and became beloved by Russians. This is a hearty, thick soup with salty cured meats, sausages, olives, capers, pickles, cabbage, sometimes carrots, and dill and sour cream for garnish. Accompanied, of course, by whole-grained bread. There is a vegetarian version but meat solyanka is the most common. It can be considered an "everything-but-the-kitchen-sink" type of soup, but it tastes so much better.
Here is a larger photo of Russian / Ukrainian Solyanka Soup.
Prep Time: 30 minutes
Cook Time: 1 hour
Total Time: 1 hour, 30 minutes
Yield: 8 servings Solyanka Soup
Ingredients:
Sachet:
2 bay leaves
6 black peppercorns
4 allspice berries
Soup:
10 cups water & 4 tablespoons beef base
-or- 64 oz beef broth and 4 c. water
1/2 head shredded cabbage
1 cup chopped celery
2 medium chopped onions
2 peeled and chopped carrots
1 tablespoon oil
1 pound Polish kabanosy sausage, sliced 1/4-inch thick
2 cooked chicken breasts, cubed
1 cup cubed ham
3 large chopped dill pickles
2 medium rutabegas, peeled & diced
1 (6-ounce) can tomato paste
2 tablespoons capers
3/4 cup sliced black olives
2 (14-ounce) cans stewed tomatoes
1 cup dry white wine
Salt
1/2 cup sour cream
1/2 cup chopped fresh dill
Preparation:
Make a cheesecloth sachet with bay leaves, peppercorns, and allspice and tie onto handle of large pot. Add water and beef base and bring to a boil. Add shredded cabbage and sliced celery, return to the boil, reduce heat and simmer 30 minutes.
Put oil into large skillet and heat. Add onion and carrots, and saute until translucent. Add sausage, chicken, ham, pickles and tomato paste. Bring to a boil, reduce heat and simmer 2 minutes. Transfer to soup pot.
Add capers, olives, stewed tomatoes, and bring barely to a boil. Add the wine and simmer gently for 20 minutes.
Remove the sachet and discard. Adjust seasonings. Ladle soup into hot bowls and garnish with sour cream and dill or pass them at table. Serve with multigrain bread.
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