Although there is a big gap between my last post and this one, I have been making soup but have fallen behind on posting. Now I'm determined to finish my 52 soups! This recipe is from the October 2010 issue of Vegetarian Magazine.
Moroccan Lentil Stew with Raisins
Serves 6, 30 minutes or less.
1 tablespoon olive oil
1 cup chopped onion
3 cloves of garlic minced (1Tbs.)
1 28 oz can crushed tomatoes
2 18.2 oz cartons prepared lentil soup, such as Dr. McCougall’s
1 15 oz can chick peas, drained and rinsed
½ cup raisins or dried currants
2 tsp ground cinnamon, or to taste
1½ teaspoon ground cumin
¼ red pepper flakes or to taste
6 tablespoons nonfat Greek yogurt or soy yogurt, optional
1. Heat oil in medium saucepan or Dutch oven over medium heat. Add onion and sauté 3 minutes, or until softened and translucent. Add garlic and cook 1 minute or until garlic is softened, but not browned, stirring constantly.
2. Stir in tomatoes, soup, chickpeas, raisins, cinnamon, cumin, and red pepper flakes. Season with salt and pepper if desired. Bring stew to a simmer over medium high heat stirring occasionally.
3. Reduce heat to medium low and simmer, uncovered, 20 minutes, or until mixture is reduced and sauce has thickened, stirring often from the bottom to prevent sticking. Garnish each serving with 1 Tbsp of yogurt.
Changes and Shortcuts:I really only made one change, I didn't use the brand of lentil soup mentioned in the magazine. I picked up another brand at Wegeman's but threw away the package so I don't recall the brand. The boxed soup smelled wonderful--it was a lentil and roasted red pepper soup and may have been the store brand.
Results:This soup smelled and tasted fantastic! There is a lot of cinnamon in the soup and I was worried about that, but it was great. This is a nice thick, spicy soup that's really quick and easy to make. I served it with some nice, crusty bread.
Keeper? YES!!!
Sunday, October 3, 2010
Monday, March 8, 2010
17. Potato Leek Soup
This was a recipe on a bag of Potato and Leek Soup Vegetables from Wegmans. I guess this was a little bit of cheating soup, but I happened to see the bag and thought I would give it a try.
Potato and Leek Soup
Serves 4
Active Time: 15 min
Total Time: 35 min
1 tbsp olive oil
1 pkg (16 oz) Food You Feel Good About Potato and Leek Soup Vegetables
3 1/2 cups reduced-sodium chicken broth
1/4 cup heavy cream or half and half
1. heat oil in stockpot on Medium-Low. Add soup vegetable, cook 5 min, stirring frequently.
2. Add broth; bring to boil. Reduce heat and simmer, uncovered,15-20 min, until potatoes are tender.
3, Ladle small batches (about 2 cips at a time) into blender; puree until smooth. Return soup to pot; reheat on Low. Stir in cream. Season with salt and pepper to taste.
Changes and Shortcuts: none
Results: nothing really memorable about this soup. It was very quick and easy, but nothing I would make again.
Keeper? No
Potato and Leek Soup
Serves 4
Active Time: 15 min
Total Time: 35 min
1 tbsp olive oil
1 pkg (16 oz) Food You Feel Good About Potato and Leek Soup Vegetables
3 1/2 cups reduced-sodium chicken broth
1/4 cup heavy cream or half and half
1. heat oil in stockpot on Medium-Low. Add soup vegetable, cook 5 min, stirring frequently.
2. Add broth; bring to boil. Reduce heat and simmer, uncovered,15-20 min, until potatoes are tender.
3, Ladle small batches (about 2 cips at a time) into blender; puree until smooth. Return soup to pot; reheat on Low. Stir in cream. Season with salt and pepper to taste.
Changes and Shortcuts: none
Results: nothing really memorable about this soup. It was very quick and easy, but nothing I would make again.
Keeper? No
Monday, March 1, 2010
18. Moroccan Lentil with Chick Peas Soup
This recipe is from Wegmans Menu Magazine. It looked quick and easy and is a vegan recipe. I thought I would give it a try.
Moroccan Lentil with Chick Peas Soup
MAKES 13 cups ACTIVE TIME: 15 min TOTAL TIME: 35 min
2 Tbsp Wegmans Basting Oil
1 pkg (8 oz) Food You Feel Good About Cleaned & Cut Mirepoix
4 cloves (2 Tbsp) Food You Feel Good About Peeled Garlic, chopped
1 pkg (16 oz) Food You Feel Good About Organic Green Lentils, sorted and rinsed
1 can (28 oz) Italian Classics Kitchen Cut Roma Tomatoes with Basil
2 cartons (32 oz each) Food You Feel Good About Vegetable Culinary Stock
1 tsp coriander seed or ground coriander
1 tsp cumin
1 tsp turmeric
1 tsp cinnamon
1/4 tsp powdered cayenne pepper
1 can (15.5 oz) Italian Classics Garbanzo Beans, rinsed and drained
2 Tbsp chopped fresh cilantro
Salt to taste
You'll Need: Handheld or regular blender
1.Add basting oil to stockpot on MEDIUM. Add mirepoix and garlic; cook, stirring, 5-6 min, until soft but not browned. Stir in lentils, tomatoes, stock, coriander, cumin, turmeric, cinnamon, and cayenne pepper.
2.Cook, covered, 20-25 min.
3.Puree briefly (about 15 seconds) with handheld blender, just to thicken (don't puree all the lentils).
4.Stir in garbanzo beans and cilantro. Season to taste with salt. Simmer about 5 min on MEDIUM until heated through.
Changes and Shortcuts: none
Results: Not bad. The soup could be a little smoother, but all in all pretty good. The recipe makes a lot and I enjoyed it more left over for lunch. I saw a review of it on the Wegmans website that suggested serving it over cheese. I may try that next (although it will no longer be vegan)
Keeper? maybe
Moroccan Lentil with Chick Peas Soup
MAKES 13 cups ACTIVE TIME: 15 min TOTAL TIME: 35 min
2 Tbsp Wegmans Basting Oil
1 pkg (8 oz) Food You Feel Good About Cleaned & Cut Mirepoix
4 cloves (2 Tbsp) Food You Feel Good About Peeled Garlic, chopped
1 pkg (16 oz) Food You Feel Good About Organic Green Lentils, sorted and rinsed
1 can (28 oz) Italian Classics Kitchen Cut Roma Tomatoes with Basil
2 cartons (32 oz each) Food You Feel Good About Vegetable Culinary Stock
1 tsp coriander seed or ground coriander
1 tsp cumin
1 tsp turmeric
1 tsp cinnamon
1/4 tsp powdered cayenne pepper
1 can (15.5 oz) Italian Classics Garbanzo Beans, rinsed and drained
2 Tbsp chopped fresh cilantro
Salt to taste
You'll Need: Handheld or regular blender
1.Add basting oil to stockpot on MEDIUM. Add mirepoix and garlic; cook, stirring, 5-6 min, until soft but not browned. Stir in lentils, tomatoes, stock, coriander, cumin, turmeric, cinnamon, and cayenne pepper.
2.Cook, covered, 20-25 min.
3.Puree briefly (about 15 seconds) with handheld blender, just to thicken (don't puree all the lentils).
4.Stir in garbanzo beans and cilantro. Season to taste with salt. Simmer about 5 min on MEDIUM until heated through.
Changes and Shortcuts: none
Results: Not bad. The soup could be a little smoother, but all in all pretty good. The recipe makes a lot and I enjoyed it more left over for lunch. I saw a review of it on the Wegmans website that suggested serving it over cheese. I may try that next (although it will no longer be vegan)
Keeper? maybe
Monday, February 15, 2010
19. Portabello Cacciatore
I saw this recipe on the Rachael Ray Show (www.rachaelrayshow.com). When I made it, it had quite a lot of “juice” so I would consider it sort of a stew. As a result, I decided I could include it on this blog.
Portabella Cacciatore
Ingredients
• 1 quart chicken or vegetable stock
• 1 ounce dried porcini or mixed wild mushrooms
• 1/4 cup EVOO – Extra Virgin Olive Oil
• 6 portabella mushroom caps, cut into bite-sized pieces
• 1 large onion, chopped
• 2 cubanelle peppers, halved, seeded and thinly sliced widthwise
• 2 small ribs celery, finely chopped
• 4 cloves garlic, chopped
• 1 bay leaf
• 1/2 to 1 teaspoon crushed red pepper flakes
• Salt and pepper
• 1/4 cup tomato paste
• 1 cup dry white or red wine
• 1 teaspoon marjoram or oregano
• 1 sprig fresh rosemary, finely chopped
• 1 15-ounce can stewed tomatoes
• 1 pound rigatoni or whole wheat penne pasta <
• 2 tablespoons butter
• 1 cup grated Pecorino Romano cheese plus some to pass at table
Yields: Serves 4-6
In a saucepan, heat stock along with the dried mushrooms and simmer to soften.
Heat a large heavy skillet or Dutch oven over medium-high heat with EVOO, 4 turns of the pan. Add the mushroom caps, and cook until darkened and softened, 12-15 minutes.
Add onions, peppers, celery, garlic, bay leaf, crushed red pepper flakes, marjoram or oregano, salt and pepper, and cook 8-10 minutes more to soften. Stir in tomato paste, cook 1 minute, add wine and reduce a minute or 2.
Remove dried mushrooms from stock with slotted spoon, chop and add them to the skillet with the cacciatore. Add all but the last 2 tablespoons of warm stock to the stew, leaving any grit that may have settled in the bottom of the pot behind. Stir tomatoes into the cacciatore and reduce heat to simmer.
Heat a large pot of water to a boil, salt water and cook pasta to al dente. Drain pasta and return it to the hot pot. Remove bay leaf from cacciatore. Toss pasta with butter and cheese, and 2 ladlefuls of cacciatore sauce.
Serve pasta in shallow bowls topped with additional cacciatore, passing extra cheese at the table.
Changes and Shortcuts: I cut up the onion, cubanelle peppers, celery and garlic and put it all in a bowl with the bay leaf, red pepper flakes, and oregano the day before. I don’t know when the rosemary was to be added. My guess is that it should be added at the same time as the chopped vegetables. I discovered late in the cooking that I had not included it so I just threw the sprig of rosemary in the pot for a while and removed it before serving (along with the bay leaf, which the recipe doesn’t tell us to remove)
Results: Very good! I think a little less red pepper flakes would be good. I put the max in, but the result was a little too hot. The only other change I would make would be to use diced tomatoes instead of the stewed tomatoes that I used. They were big chunks of tomato that I had to cut up before putting in the pot.
Keeper? YES
Portabella Cacciatore
Ingredients
• 1 quart chicken or vegetable stock
• 1 ounce dried porcini or mixed wild mushrooms
• 1/4 cup EVOO – Extra Virgin Olive Oil
• 6 portabella mushroom caps, cut into bite-sized pieces
• 1 large onion, chopped
• 2 cubanelle peppers, halved, seeded and thinly sliced widthwise
• 2 small ribs celery, finely chopped
• 4 cloves garlic, chopped
• 1 bay leaf
• 1/2 to 1 teaspoon crushed red pepper flakes
• Salt and pepper
• 1/4 cup tomato paste
• 1 cup dry white or red wine
• 1 teaspoon marjoram or oregano
• 1 sprig fresh rosemary, finely chopped
• 1 15-ounce can stewed tomatoes
• 1 pound rigatoni or whole wheat penne pasta <
• 2 tablespoons butter
• 1 cup grated Pecorino Romano cheese plus some to pass at table
Yields: Serves 4-6
In a saucepan, heat stock along with the dried mushrooms and simmer to soften.
Heat a large heavy skillet or Dutch oven over medium-high heat with EVOO, 4 turns of the pan. Add the mushroom caps, and cook until darkened and softened, 12-15 minutes.
Add onions, peppers, celery, garlic, bay leaf, crushed red pepper flakes, marjoram or oregano, salt and pepper, and cook 8-10 minutes more to soften. Stir in tomato paste, cook 1 minute, add wine and reduce a minute or 2.
Remove dried mushrooms from stock with slotted spoon, chop and add them to the skillet with the cacciatore. Add all but the last 2 tablespoons of warm stock to the stew, leaving any grit that may have settled in the bottom of the pot behind. Stir tomatoes into the cacciatore and reduce heat to simmer.
Heat a large pot of water to a boil, salt water and cook pasta to al dente. Drain pasta and return it to the hot pot. Remove bay leaf from cacciatore. Toss pasta with butter and cheese, and 2 ladlefuls of cacciatore sauce.
Serve pasta in shallow bowls topped with additional cacciatore, passing extra cheese at the table.
Changes and Shortcuts: I cut up the onion, cubanelle peppers, celery and garlic and put it all in a bowl with the bay leaf, red pepper flakes, and oregano the day before. I don’t know when the rosemary was to be added. My guess is that it should be added at the same time as the chopped vegetables. I discovered late in the cooking that I had not included it so I just threw the sprig of rosemary in the pot for a while and removed it before serving (along with the bay leaf, which the recipe doesn’t tell us to remove)
Results: Very good! I think a little less red pepper flakes would be good. I put the max in, but the result was a little too hot. The only other change I would make would be to use diced tomatoes instead of the stewed tomatoes that I used. They were big chunks of tomato that I had to cut up before putting in the pot.
Keeper? YES
Sunday, February 14, 2010
20. Beefy Tomato Soup
This was a quick recipe from the Taste of Homes Fast Fixes with Mixes book. There were only 6 ingredients and very short cook and prep time.
Beefy Tomato Soup
1 pound ground beef
1 quart tomato juice
3 cups water
3/4 cup uncooked elbow macaroni
1 envelope onion soup mix
1/4 teaspoon chili powder
In a large saucepan, cook beef over medium heat until no longer pink; drain. Add the remaining ingredients. Bring to a boil. Reduce heat; simmer, uncovered, for 15-20 minutes or until macaroni is tender. Yield:8 servings
Changes and Shortcuts: The only change I made was to use a smaller size macaroni.
Results: This was quick and tasty, but a little too much meat. Seemed like it was missing something, but I'm not sure what.
Keeper? No
Beefy Tomato Soup
1 pound ground beef
1 quart tomato juice
3 cups water
3/4 cup uncooked elbow macaroni
1 envelope onion soup mix
1/4 teaspoon chili powder
In a large saucepan, cook beef over medium heat until no longer pink; drain. Add the remaining ingredients. Bring to a boil. Reduce heat; simmer, uncovered, for 15-20 minutes or until macaroni is tender. Yield:8 servings
Changes and Shortcuts: The only change I made was to use a smaller size macaroni.
Results: This was quick and tasty, but a little too much meat. Seemed like it was missing something, but I'm not sure what.
Keeper? No
21. Corn Chowder
Another recipe from Better Homes and Gardens New Dieter’s Cook Book. This soup is made from ingredients that are often on hand and it takes just a little while to make.
Corn Chowder
1 14 ½ oz can chicken broth
1 cup chopped onion
1/8 teaspoon pepper
1 12 oz can evaporated skim milk
¼ cup all purpose flour
1 12 oz can whole kernel corn with sweet peppers
1 tablespoon snipped fresh parsley (optional)
In a medium saucepan combine broth, onion, and pepper. Bring to boiling; reduce heat. Cover and simmer for 5 minutes or till onion is tender.
In a small bowl stir together milk and flour. Stir into broth mixture. Cook and stir till thickened and bubbly. Stir in corn.* Heat through. If desired, sprinkle with parsley. Makes 6 servings.
*Note: if desired, when adding the corn, add on 6 oz can minced clams, un-drained or1 cup chopped cooked chicken. Makes 3 main-dish servings.
Changes and shortcuts: I couldn’t find corn with sweet peppers so I chopped some fresh red pepper up and threw that in. I felt like it needed something else; it just didn’t seem quite right. I added another can of corn. For leftovers, I added some red pepper flakes and it tasted a little bit peppier.
Results: One can of corn just didn’t seem like enough, but two was too much. Looking back, I think adding some cooked potato to the soup instead of the second can of corn would have been better.
Keeper? Probably not
Corn Chowder
1 14 ½ oz can chicken broth
1 cup chopped onion
1/8 teaspoon pepper
1 12 oz can evaporated skim milk
¼ cup all purpose flour
1 12 oz can whole kernel corn with sweet peppers
1 tablespoon snipped fresh parsley (optional)
In a medium saucepan combine broth, onion, and pepper. Bring to boiling; reduce heat. Cover and simmer for 5 minutes or till onion is tender.
In a small bowl stir together milk and flour. Stir into broth mixture. Cook and stir till thickened and bubbly. Stir in corn.* Heat through. If desired, sprinkle with parsley. Makes 6 servings.
*Note: if desired, when adding the corn, add on 6 oz can minced clams, un-drained or1 cup chopped cooked chicken. Makes 3 main-dish servings.
Changes and shortcuts: I couldn’t find corn with sweet peppers so I chopped some fresh red pepper up and threw that in. I felt like it needed something else; it just didn’t seem quite right. I added another can of corn. For leftovers, I added some red pepper flakes and it tasted a little bit peppier.
Results: One can of corn just didn’t seem like enough, but two was too much. Looking back, I think adding some cooked potato to the soup instead of the second can of corn would have been better.
Keeper? Probably not
22. Slow Cooker North Woods Wild Rice Soup
I tried a slow cooker recipe that I found on the Betty Crocker web site (www.bettycrocker.com)while I was looking for something else. Because I'm pressed for time, a slow cooker recipe seemed like a good idea. This one was especially easy because it was pretty much just a matter of throwing everything in the cooker and turning it on.
Slow Cooker North Woods Wild Rice Soup
2 teaspoons vegetable oil
1 medium onion, chopped (1/2 cup)
2 medium stalks celery, diced (1 cup)
2 medium carrots, diced (1 cup)
1 cup diced smoked turkey (6 oz.)
1/2 cup uncooked wild rice
1 teaspoon dried tarragon leaves
1/4 teaspoon pepper
3 1/2 cups Progresso chicken broth (from 32 oz carton)
1 can (12 oz) evaporated fat-free milk
1/3 cup Gold Medal all-purpose flour
1 cup Green Giant Valley Fresh Steamers frozen sweet peas, thawed
2 tablespoons dry sherry, if desired
1. In 10 inch skillet, heat oil over medium heat. Cook onion in oil about 4 minutes, stirring occasionally, until tender.
2. Place onion, celery, carrots, turkey, wild rice, tarragon and pepper in 3 1/2 to 4 quart slow cooker. Pour broth over top.
3. Cover and cook on low heat setting 6 to 8 hour or until wild rice and vegetables are tender. Stir in peas last 15 minutes of cooking.
4. Mix milk and flour; stir into soup. Cover and cook about 20 minutes or until thickened.
Makes 6 servings
Changes and Shortcuts:No one in this family really likes peas so I substituted chopped broccoli. The only other change is that I didn't use the brand names that were in the recipe.
ResultsNot bad. The soup was a little thicker than I like. I think the soup would be fine without the turkey.
Keeper?I don't think so.
Slow Cooker North Woods Wild Rice Soup
2 teaspoons vegetable oil
1 medium onion, chopped (1/2 cup)
2 medium stalks celery, diced (1 cup)
2 medium carrots, diced (1 cup)
1 cup diced smoked turkey (6 oz.)
1/2 cup uncooked wild rice
1 teaspoon dried tarragon leaves
1/4 teaspoon pepper
3 1/2 cups Progresso chicken broth (from 32 oz carton)
1 can (12 oz) evaporated fat-free milk
1/3 cup Gold Medal all-purpose flour
1 cup Green Giant Valley Fresh Steamers frozen sweet peas, thawed
2 tablespoons dry sherry, if desired
1. In 10 inch skillet, heat oil over medium heat. Cook onion in oil about 4 minutes, stirring occasionally, until tender.
2. Place onion, celery, carrots, turkey, wild rice, tarragon and pepper in 3 1/2 to 4 quart slow cooker. Pour broth over top.
3. Cover and cook on low heat setting 6 to 8 hour or until wild rice and vegetables are tender. Stir in peas last 15 minutes of cooking.
4. Mix milk and flour; stir into soup. Cover and cook about 20 minutes or until thickened.
Makes 6 servings
Changes and Shortcuts:No one in this family really likes peas so I substituted chopped broccoli. The only other change is that I didn't use the brand names that were in the recipe.
ResultsNot bad. The soup was a little thicker than I like. I think the soup would be fine without the turkey.
Keeper?I don't think so.
Friday, October 2, 2009
23. Vegetarian Chili with Rice
Another Chili recipe! This one is from Better Homes and Gardens New Dieter’s Cook Book (ISBN 0-696-01974-4). Because I’m trying to eat less animal products I wanted to try this one.
Vegetarian Chili with Rice
1 15 ½ oz can red kidney beans, drained
1 15 oz can great northern beans, drained
1 14 ½ oz can tomatoes, cut up
1 8 oz can tomato sauce
¾ cup chopped green pepper
½ cup chopped onion
1 tablespoon chili powder
1 teaspoon sugar
½ teaspoon dried basil, crushed
2 cloves garlic, minced
2 cups hot cooked rice
In a large saucepan combine kidney beans, great northern beans, un-drained tomatoes, tomato sauce, green pepper, onion, chili powder, sugar, basil, garlic, and 1 cup water. Heat to boiling; reduce heat. Simmer, covered, for 15 minutes, stirring occasionally.
Top each serving of chili with ½ cup hot cooked rice. Makes 4 servings.
Changes and Shortcuts: I used a packet of stevia instead of the sugar and that’s about it.
Results: Not my favorite, but good! This is a really quick recipe. I also made a batch of refrigerator biscuits while the chili was simmering. This was a nice meal for a cool fall night.
Keeper? Yes
Vegetarian Chili with Rice
1 15 ½ oz can red kidney beans, drained
1 15 oz can great northern beans, drained
1 14 ½ oz can tomatoes, cut up
1 8 oz can tomato sauce
¾ cup chopped green pepper
½ cup chopped onion
1 tablespoon chili powder
1 teaspoon sugar
½ teaspoon dried basil, crushed
2 cloves garlic, minced
2 cups hot cooked rice
In a large saucepan combine kidney beans, great northern beans, un-drained tomatoes, tomato sauce, green pepper, onion, chili powder, sugar, basil, garlic, and 1 cup water. Heat to boiling; reduce heat. Simmer, covered, for 15 minutes, stirring occasionally.
Top each serving of chili with ½ cup hot cooked rice. Makes 4 servings.
Changes and Shortcuts: I used a packet of stevia instead of the sugar and that’s about it.
Results: Not my favorite, but good! This is a really quick recipe. I also made a batch of refrigerator biscuits while the chili was simmering. This was a nice meal for a cool fall night.
Keeper? Yes
Saturday, September 26, 2009
24. Slow Cooked Beef Minestroneo
I made this soup last week. I am a little behind because we just came back from vacation. But now that it’s officially Fall, I hope to get back to my original mission and make a new soup recipe each week. Unfortunately, there were a few weeks that I got off track.
This recipe is from Wegman’s Menu magazine, Fall 2009, W issue.
Slow-Cooked Beef Minestrone
1 pkg (about 1.5 lbs) Boneless Beef Chuck Roast, cut into 1 inch cubes
Wegman’s Pan Searing Flour
2 Tbs Wegman’s Pure Olive Oil
1 pkg (16 oz) Food You Feel Good About Cleaned & Cut Minestrone Soup Vegetables
Salt and Pepper
1 carton (32 oz) Food You Feel Good About Beef Culinary Stock
! can (14.5 oz) Wegman’s Italian Style Diced Tomatoes
1 pkg (24 oz) Italian Classics Seasoned Tomato Sauce (Prepared Foods)
½ cup dry Italian Classics Ditalini Soup Pasta
1 can (15.5 oz ) Italian Classics Garbanzo Beans, drained and rinsed
1 pkg (6oz) Food You Feel Good About Baby Spinach
1. Dust beef with pan-searing flour; pat off excess.
2. Heat oil in large braising pan on Medium-High until oil faintly smokes. Add beef, sear 10 min until all sides are paper-bag brown.
3. Transfer beef to slow cooker; don’t discard pan drippings. Add vegetables to skillet with beef drippings; season with salt and pepper. Cook, stirring 3 minutes; add to slow cooker.
4. Add stock, tomatoes, and sauce to slow cooker. Cover, cook 4 ½ - 6 hours on High or 8 – 10 on Low.
5. Add dry pasta and beans 30 minutes before end of cooking on High (45 minutes before end of cooking on Low)
6. Add spinach to slow cooker; stir to blen well. Allow spinach to lightly wilt, about 2 minutes.
Changes and Shortcuts: I just couldn’t find the Italian Classics Seasoned Tomato Sauce so I decided to buy a random can of tomato sauce off the shelf. When I assembled all my ingredients the morning I was making this soup I realized that I had picked up crushed tomatoes by mistake. I remembered that I had some home made spaghetti sauce in the freezer so I quickly threw it in the microwave for a little bit to get it started defrosting. Then, after browning the meat and vegetables, I put the sauce in that pan and cooked it on low for a little while to get it pretty much defrosted before I added it to the slow cooker. I had cut up the meat the night before—that seemed like the most time consuming part of the recipe. The only other change is that I didn’t add the spinach to the soup pot. I hate how spinach in left over soup gets sort of slimy so I just added a handful to each bowl as I ladled it out, stirred it around, and voila!—it was perfect. Oh, and I added just a little more of the pasta to the pot. A ½ cup just didn’t seem like much.
Results: Pretty good. This was a nice thick soup that was very easy to make. It makes a lot so I had leftovers for lunch a few times during the week.
Keeper? YES!
This recipe is from Wegman’s Menu magazine, Fall 2009, W issue.
Slow-Cooked Beef Minestrone
1 pkg (about 1.5 lbs) Boneless Beef Chuck Roast, cut into 1 inch cubes
Wegman’s Pan Searing Flour
2 Tbs Wegman’s Pure Olive Oil
1 pkg (16 oz) Food You Feel Good About Cleaned & Cut Minestrone Soup Vegetables
Salt and Pepper
1 carton (32 oz) Food You Feel Good About Beef Culinary Stock
! can (14.5 oz) Wegman’s Italian Style Diced Tomatoes
1 pkg (24 oz) Italian Classics Seasoned Tomato Sauce (Prepared Foods)
½ cup dry Italian Classics Ditalini Soup Pasta
1 can (15.5 oz ) Italian Classics Garbanzo Beans, drained and rinsed
1 pkg (6oz) Food You Feel Good About Baby Spinach
1. Dust beef with pan-searing flour; pat off excess.
2. Heat oil in large braising pan on Medium-High until oil faintly smokes. Add beef, sear 10 min until all sides are paper-bag brown.
3. Transfer beef to slow cooker; don’t discard pan drippings. Add vegetables to skillet with beef drippings; season with salt and pepper. Cook, stirring 3 minutes; add to slow cooker.
4. Add stock, tomatoes, and sauce to slow cooker. Cover, cook 4 ½ - 6 hours on High or 8 – 10 on Low.
5. Add dry pasta and beans 30 minutes before end of cooking on High (45 minutes before end of cooking on Low)
6. Add spinach to slow cooker; stir to blen well. Allow spinach to lightly wilt, about 2 minutes.
Changes and Shortcuts: I just couldn’t find the Italian Classics Seasoned Tomato Sauce so I decided to buy a random can of tomato sauce off the shelf. When I assembled all my ingredients the morning I was making this soup I realized that I had picked up crushed tomatoes by mistake. I remembered that I had some home made spaghetti sauce in the freezer so I quickly threw it in the microwave for a little bit to get it started defrosting. Then, after browning the meat and vegetables, I put the sauce in that pan and cooked it on low for a little while to get it pretty much defrosted before I added it to the slow cooker. I had cut up the meat the night before—that seemed like the most time consuming part of the recipe. The only other change is that I didn’t add the spinach to the soup pot. I hate how spinach in left over soup gets sort of slimy so I just added a handful to each bowl as I ladled it out, stirred it around, and voila!—it was perfect. Oh, and I added just a little more of the pasta to the pot. A ½ cup just didn’t seem like much.
Results: Pretty good. This was a nice thick soup that was very easy to make. It makes a lot so I had leftovers for lunch a few times during the week.
Keeper? YES!
Thursday, August 20, 2009
25. Cream of Carrot Soup
I had no idea what I was making for dinner tonight so took inventory and realized I had everything I needed for this soup. The recipe is from the Better Homes and Garden Soups and Stews cook book.
Cream of Carrot Soup
1 ½ cups chicken broth
½ cup chopped onion
1 cup of sliced carrots
1 tablespoon snipped parsley
½ teaspoon dried basil
2 tablespoons butter
2 tablespoons flour
½ teaspoon salt
Few dashes white pepper
1 cup milk
In a saucepan combine chicken broth, chopped onion, carrots, parsley, and basil. Bring mixture to boiling. Reduce heat; cover and simmer for 12 minutes. Place half the vegetable mixture into a blender or food processor. Cover and blend 30 to 60 seconds or till smooth. Pour into bowl. Repeat with remaining vegetable mixture. Set aside.
In the same saucepan melt the butter. Blend in flour, salt, and pepper. Add the milk all at once. Cook and stir till mixture is thickened and bubbly. Stir in the blended vegetable mixture. Cook and stir till soup is heated through. Season to taste with additional salt and pepper. Serves 3 or 4.
Changes and Shortcuts: I used rice milk instead of milk and dried parsley instead of fresh. I used a can of chicken broth, so it was 14 ounces instead of 12.
Results: Very good. I felt it need a little something else, so I added a pinch of garlic and ginger.
Keeper? YES
Cream of Carrot Soup
1 ½ cups chicken broth
½ cup chopped onion
1 cup of sliced carrots
1 tablespoon snipped parsley
½ teaspoon dried basil
2 tablespoons butter
2 tablespoons flour
½ teaspoon salt
Few dashes white pepper
1 cup milk
In a saucepan combine chicken broth, chopped onion, carrots, parsley, and basil. Bring mixture to boiling. Reduce heat; cover and simmer for 12 minutes. Place half the vegetable mixture into a blender or food processor. Cover and blend 30 to 60 seconds or till smooth. Pour into bowl. Repeat with remaining vegetable mixture. Set aside.
In the same saucepan melt the butter. Blend in flour, salt, and pepper. Add the milk all at once. Cook and stir till mixture is thickened and bubbly. Stir in the blended vegetable mixture. Cook and stir till soup is heated through. Season to taste with additional salt and pepper. Serves 3 or 4.
Changes and Shortcuts: I used rice milk instead of milk and dried parsley instead of fresh. I used a can of chicken broth, so it was 14 ounces instead of 12.
Results: Very good. I felt it need a little something else, so I added a pinch of garlic and ginger.
Keeper? YES
26. Salmon Chowder
Last week I made Salmon Chowder from the Better Homes and Gardens Good Meals on a Budget cookbook. It was the first time I used canned salmon. I guess I expected it to look like canned tuna when I opened the can—nice clean chunks magically fitting snuggly in the can. I knew I would have to clean out the skin and bones, but was quite surprised when I opened the salmon can. What I found was a hacked up hunk of salmon jammed into the can full of bones and skin. I don’t think canned salmon is a time saver at all. It would be almost as quick, and much neater and tastier to poach a piece of fresh salmon.
Salmon Chowder
1 16 oz can pink salmon
1 tablespoon finely chopped onion
2 tablespoons margarine or butter
1 10 ¾ can condensed Cheddar cheese soup
¼ cup reconstituted nonfat dry milk
1 16 oz can tomatoes, cut up
1 tablespoon snipped parsley
Drain salmon, reserving liquid: remove skin and bones, then flake. Cook onion in margarine till tender but not brown. Add soup; gradually blend in reserved salmon liquid and milk. Add un-drained tomatoes, salmon, parsley, and dash pepper. Cover and simmer 10 minutes. Serves 4.
Changes and Shortcuts: This cookbook uses reconstituted nonfat dry milk instead of regular milk since it’s all about budget cooking. Since we are trying to cut down on animal products, I used rice milk. I also didn’t have any fresh parsley on hand, so used dried. I’m not crazy about the taste of canned cheddar cheese soup so I added some shredded cheddar at the end which gave it a little more of a “home made” soup taste.
Results: Not bad. I was pretty turned off by the canned salmon so I think that influenced my feelings toward the soup. It tasted pretty good, but I think I will look for a different recipe.
Keeper? Probably not.
Salmon Chowder
1 16 oz can pink salmon
1 tablespoon finely chopped onion
2 tablespoons margarine or butter
1 10 ¾ can condensed Cheddar cheese soup
¼ cup reconstituted nonfat dry milk
1 16 oz can tomatoes, cut up
1 tablespoon snipped parsley
Drain salmon, reserving liquid: remove skin and bones, then flake. Cook onion in margarine till tender but not brown. Add soup; gradually blend in reserved salmon liquid and milk. Add un-drained tomatoes, salmon, parsley, and dash pepper. Cover and simmer 10 minutes. Serves 4.
Changes and Shortcuts: This cookbook uses reconstituted nonfat dry milk instead of regular milk since it’s all about budget cooking. Since we are trying to cut down on animal products, I used rice milk. I also didn’t have any fresh parsley on hand, so used dried. I’m not crazy about the taste of canned cheddar cheese soup so I added some shredded cheddar at the end which gave it a little more of a “home made” soup taste.
Results: Not bad. I was pretty turned off by the canned salmon so I think that influenced my feelings toward the soup. It tasted pretty good, but I think I will look for a different recipe.
Keeper? Probably not.
Thursday, August 6, 2009
27. Jamaican Chicken Stew
I got a little behind again, but finally back on track! Tonight I made Jamaican Chicken Stew from the Cooking Light Soup cookbook. I’m still not sure if a stew is really considered a soup, but since it was in the soup book…
The book suggested corn bread with this, so I made a box of corn muffin mix.
Jamaican Chicken Stew
1 cup uncooked long-grain rice
2 teaspoons olive oil
1 cup chopped onion
1 large garlic clove, minced
1 pound skinless, boneless chicken breast, cut into bite sized pieces
1 teaspoon curry powder
1 teaspoon dried thyme
½ teaspoon ground allspice
½ teaspoon crushed red pepper
½ teaspoons cracked black pepper
¼ cup dry red wine
2 tablespoons capers
1 (15 oz) can black beans, rinsed and drained
1 (14.5 oz) can diced tomatoes, un-drained
Cilantro sprigs (optional)
1. Prepare rice according to package directions, omitting salt and fat. Keep warm.
2. Heat oil in a large nonstick skillet over medium-high heat. Add onion and garlic, and sauté 3 minutes or until tender. Combine chicken and next 5 ingredients. Add chicken mixture to pan, sauté 4 minutes. Stir in wine, capers, beans, and tomatoes. Cover, reduce heat, and simmer 10 minutes or until tender. Spoon rice into individual bowls; ladle stew over rice. Garnish with cilantro sprigs, if desired. Yield: 4 servings (serving size: 1 ½ cups stew and ¼ cup rice)
Changes and Shortcuts:
None…except I think I added extra capers.
Results: Very good, spicy, and easy!
Keeper? YES!!!
The book suggested corn bread with this, so I made a box of corn muffin mix.
Jamaican Chicken Stew
1 cup uncooked long-grain rice
2 teaspoons olive oil
1 cup chopped onion
1 large garlic clove, minced
1 pound skinless, boneless chicken breast, cut into bite sized pieces
1 teaspoon curry powder
1 teaspoon dried thyme
½ teaspoon ground allspice
½ teaspoon crushed red pepper
½ teaspoons cracked black pepper
¼ cup dry red wine
2 tablespoons capers
1 (15 oz) can black beans, rinsed and drained
1 (14.5 oz) can diced tomatoes, un-drained
Cilantro sprigs (optional)
1. Prepare rice according to package directions, omitting salt and fat. Keep warm.
2. Heat oil in a large nonstick skillet over medium-high heat. Add onion and garlic, and sauté 3 minutes or until tender. Combine chicken and next 5 ingredients. Add chicken mixture to pan, sauté 4 minutes. Stir in wine, capers, beans, and tomatoes. Cover, reduce heat, and simmer 10 minutes or until tender. Spoon rice into individual bowls; ladle stew over rice. Garnish with cilantro sprigs, if desired. Yield: 4 servings (serving size: 1 ½ cups stew and ¼ cup rice)
Changes and Shortcuts:
None…except I think I added extra capers.
Results: Very good, spicy, and easy!
Keeper? YES!!!
Saturday, July 18, 2009
28. Southwest Avocado Corn Chowder
Since we were in our last week of our Wellness Cleanse, I was looking for a vegan recipe that would fit into our restrictions. I found this recipe at http://101thingstodowithtofu.com It sounded good and was easily adapted to the Cleanse.
Southwest Avocado Corn Chowder
4 cloves garlic, peeled and halved
1 tablespoon minced jalapeno
3 green onions, chopped
2 tablespoons fresh squeezed lime juice
1 cup cilantro leaves, reserving a few leaves as garnish
4 ripe avocados, peeled
8 ounces silken tofu
1 teaspoon chipotle chili powder
1 teaspoon salt
2 cups fresh or frozen thawed corn
3 cups vegetable broth
4 ounces queso fresco, crumbled (omit for vegan variation)
Place garlic, jalapeno, onions, lime juice and cilantro in food processor and process until finely minced. Add in avocado, tofu, chili powder and salt and process until smooth.
Heat a sauté pan over high heat. Add corn and cook until most of kernels are lightly browned, stirring occasionally, about 3 minutes.
Bring broth to a rapid boil in a medium saucepan. Turn on food processor and slowly pour in boiling broth. When all broth is added, pour into a large serving bowl and stir in corn.
Serve warm with queso fresco (if desired) and a few cilantro leaves as garnish.
Changes and Shortcuts: As usual, I’m not a fan of frozen corn and I didn’t have time to deal with corn on the cob, so I used canned corn. I find that canned corn tastes more like fresh corn than frozen does. Of course, I left the queso fresco out.
Results:All of the hot liquid didn’t fit in the food processor at once, so I had to do this in two batches and it really made a mess! The corn also stuck to the pan a little, so maybe just a quick spray in the pan first would be good. The soup was tasty and was somewhat like a guacamole. It was must “a bit much” for a meal—like drinking guacamole--but would probably make a good first course. You also need to eat it when it is fresh because, just like guacamole, it doesn’t save well.
Keeper? I think so.
Southwest Avocado Corn Chowder
4 cloves garlic, peeled and halved
1 tablespoon minced jalapeno
3 green onions, chopped
2 tablespoons fresh squeezed lime juice
1 cup cilantro leaves, reserving a few leaves as garnish
4 ripe avocados, peeled
8 ounces silken tofu
1 teaspoon chipotle chili powder
1 teaspoon salt
2 cups fresh or frozen thawed corn
3 cups vegetable broth
4 ounces queso fresco, crumbled (omit for vegan variation)
Place garlic, jalapeno, onions, lime juice and cilantro in food processor and process until finely minced. Add in avocado, tofu, chili powder and salt and process until smooth.
Heat a sauté pan over high heat. Add corn and cook until most of kernels are lightly browned, stirring occasionally, about 3 minutes.
Bring broth to a rapid boil in a medium saucepan. Turn on food processor and slowly pour in boiling broth. When all broth is added, pour into a large serving bowl and stir in corn.
Serve warm with queso fresco (if desired) and a few cilantro leaves as garnish.
Changes and Shortcuts: As usual, I’m not a fan of frozen corn and I didn’t have time to deal with corn on the cob, so I used canned corn. I find that canned corn tastes more like fresh corn than frozen does. Of course, I left the queso fresco out.
Results:All of the hot liquid didn’t fit in the food processor at once, so I had to do this in two batches and it really made a mess! The corn also stuck to the pan a little, so maybe just a quick spray in the pan first would be good. The soup was tasty and was somewhat like a guacamole. It was must “a bit much” for a meal—like drinking guacamole--but would probably make a good first course. You also need to eat it when it is fresh because, just like guacamole, it doesn’t save well.
Keeper? I think so.
Thursday, July 9, 2009
29. Gingered Carrot Soup
This recipe is from a book that I’ve had for a really long time, Moosewood Cookbook. I’ve only made a few things from it and I’m not sure I ever made anything REALLY good from it. Since it’s a vegetarian book I thought I might be able to find something that would fit in with our cleanse.
Gingered Carrot Soup
2 lbs carrots
4 cups water
1 Tablespoon butter
1 ½ cups chopped onion
2 medium cloves garlic, minced
1 ½ teaspoon salt
¼ teaspoon each: cumin, ground fennel, cinnamon, allspice, dried mint
3 to 4 Tablespoons fresh lemon juice
1 cup lightly toasted cashews
Optional: buttermilk, to drizzle on top
1. Peel and trim carrots, and cut them into 1 inch chunks. Place in a medium large saucepan with the water, cover, and bring to a boil. Lower the heat, and simmer until very tender (about 10 to 15 minutes, depending on the size of the carrot pieces.)
2. Meanwhile heat the butter or oil in a small skillet. Add onions, and sauté over medium heat for about 5 minutes. Add garlic, ginger, salt and spices. Turn heat to low, and continue to sauté for another 8 to 10 minutes, or until everything is well mingled and the onions are very soft. Stir in lemon juice.
3. Use a food processor or blender to puree everything together (including the toasted cashews). You will need to do this in several batches. Transfer the puree to a kettle, and heat gently just before serving. If desired, pass a small pitcher of buttermilk, for individual drizzling.
Changes and Shortcuts: I didn’t have any ground fennel on hand so I left it out. I used non-animal butter substitute, and left out the buttermilk (it was just to be used for drizzling). As I was typing the recipe I realized I forgot to add the lemon juice!
Results: The texture was strange. I imagined it would be creamy after putting it in the food processor, but it was sort of gritty. I’m sure with the lemon juice it would have a brighter taste. I think instead of the cashews, I would add peanut butter or tahini so it would be smoother. Because it was so thick, I added some rice milk.
Keeper? Don’t think so
Gingered Carrot Soup
2 lbs carrots
4 cups water
1 Tablespoon butter
1 ½ cups chopped onion
2 medium cloves garlic, minced
1 ½ teaspoon salt
¼ teaspoon each: cumin, ground fennel, cinnamon, allspice, dried mint
3 to 4 Tablespoons fresh lemon juice
1 cup lightly toasted cashews
Optional: buttermilk, to drizzle on top
1. Peel and trim carrots, and cut them into 1 inch chunks. Place in a medium large saucepan with the water, cover, and bring to a boil. Lower the heat, and simmer until very tender (about 10 to 15 minutes, depending on the size of the carrot pieces.)
2. Meanwhile heat the butter or oil in a small skillet. Add onions, and sauté over medium heat for about 5 minutes. Add garlic, ginger, salt and spices. Turn heat to low, and continue to sauté for another 8 to 10 minutes, or until everything is well mingled and the onions are very soft. Stir in lemon juice.
3. Use a food processor or blender to puree everything together (including the toasted cashews). You will need to do this in several batches. Transfer the puree to a kettle, and heat gently just before serving. If desired, pass a small pitcher of buttermilk, for individual drizzling.
Changes and Shortcuts: I didn’t have any ground fennel on hand so I left it out. I used non-animal butter substitute, and left out the buttermilk (it was just to be used for drizzling). As I was typing the recipe I realized I forgot to add the lemon juice!
Results: The texture was strange. I imagined it would be creamy after putting it in the food processor, but it was sort of gritty. I’m sure with the lemon juice it would have a brighter taste. I think instead of the cashews, I would add peanut butter or tahini so it would be smoother. Because it was so thick, I added some rice milk.
Keeper? Don’t think so
30. North Woods Bean Soup
We are still doing our Quantum Wellness Cleanse. I thought I’d try this recipe because it could easily be adapted to the Cleanse. It’s from Cooking Light Soup.
North Woods Bean Soup
Cooking spray
1 cup baby carrots, halved
1 cup chopped onion
2 garlic cloves, minced
7 ounces turkey kielbasa, halved lengthwise and cut into ½ inch pieces
4 cups fat-free, less sodium chicken broth
½ teaspoon dried Italian seasoning
½ teaspoon black pepper
2 (15.8 ounce) cans Great Northern beans, rinsed and drained
1 (6 ounce) bag fresh baby spinach
1. Heat a large saucepan over medium-high heat. Coat pan with cooking spray. Add carrots, onion, garlic, and kielbasa; sauté 3 minutes. Reduce heat to medium; cook 5 minutes. Add broth, Italian seasoning, pepper and beans. Bring to a boil, reduce heat, and simmer 5 minutes.
2. Place 2 cups soup in a food processor or blender, and process until smooth. Return pureed mixture to pot. Simmer 5 minutes. Remove soup from heat. Add spinach, stirring until spinach wilts. Yield:5 servings.
Changes and Shortcuts:
I substituted vegetable broth for the chicken broth and left out the kielbasa. I also thought I had two cans of white beans but one turned out to be black eyed peas. I used it anyway.
Results: Pretty much of a disappointment. I make a good bean soup (with out a recipe, but with a ham bone). This did not even come close. Maybe it’s better when made according to the recipe.
Keeper? Nope
North Woods Bean Soup
Cooking spray
1 cup baby carrots, halved
1 cup chopped onion
2 garlic cloves, minced
7 ounces turkey kielbasa, halved lengthwise and cut into ½ inch pieces
4 cups fat-free, less sodium chicken broth
½ teaspoon dried Italian seasoning
½ teaspoon black pepper
2 (15.8 ounce) cans Great Northern beans, rinsed and drained
1 (6 ounce) bag fresh baby spinach
1. Heat a large saucepan over medium-high heat. Coat pan with cooking spray. Add carrots, onion, garlic, and kielbasa; sauté 3 minutes. Reduce heat to medium; cook 5 minutes. Add broth, Italian seasoning, pepper and beans. Bring to a boil, reduce heat, and simmer 5 minutes.
2. Place 2 cups soup in a food processor or blender, and process until smooth. Return pureed mixture to pot. Simmer 5 minutes. Remove soup from heat. Add spinach, stirring until spinach wilts. Yield:5 servings.
Changes and Shortcuts:
I substituted vegetable broth for the chicken broth and left out the kielbasa. I also thought I had two cans of white beans but one turned out to be black eyed peas. I used it anyway.
Results: Pretty much of a disappointment. I make a good bean soup (with out a recipe, but with a ham bone). This did not even come close. Maybe it’s better when made according to the recipe.
Keeper? Nope
Saturday, June 27, 2009
31. Wild Rice and Mushroom Soup
My family is doing the Kathy Freston 21 Day Quantum Wellness Cleanse. We are eliminating alcohol, caffeine, sugar, gluten, and animal products from our diet for 3 weeks. This presents some challenges, but we’re managing. This Cleanse requires really thinking about what we’re eating—and reading labels on everything. This week’s recipe is from the Cooking Light Soup cook book. I had to make some changes so that we could stick to our wellness cleanse.
Wild Rice and Mushroom Soup
2 teaspoons butter
½ cup chopped carrot (about 2 medium carrot)
1 large onion, chopped
2 celery stalks, thinly sliced (about ¾ cup)
1 (8 oz) package pre-sliced mushrooms
1 teaspoon chopped fresh or ¼ teaspoon dried rosemary
¼ teaspoon black pepper
3 garlic cloves, minced
2 (14 oz) cans fat-free, less-sodium chicken broth
1 cup uncooked wild rice
1/3 cup all purpose flour
2 ¾ 2% reduced fat milk
2 tablespoons dry sherry
¾ teaspoons salt
1. Melt butter in a Dutch oven over medium high heat. Add carrot and next 6 ingredients; sauté 8 minutes or until tender. Stir in broth, scraping pan to loosen browned bits. Stir in rice; bring to a boil. Cover, reduce heat and simmer 1 hour and 15 minutes or until rice is tender.
2. Lightly spoon flour into a dry measuring cup; level with a knife. Combine flour and milk in a small bowl, stirring with a whisk. Add to soup mixture. Cook over medium heat 10 minutes or until thick, stirring frequently. Stir in sherry and salt. Yield:8 1 cup servings
Changes and Shortcuts:
I used the following substitutions:
Butter = vegan butter
Chicken broth = vegetable broth
Flour = potato starch (you can’t use equal parts, you must use less—the package should have the equivalent)
Milk = rice milk
Sherry = cooking wine
I wouldn’t have been able to make this after work, so I did step one in the morning and just finished the soup when I got home.
Results: Not bad for an experiment. This tasted ok when freshly made, but not that great left over.
Keeper? I don’t think so
Wild Rice and Mushroom Soup
2 teaspoons butter
½ cup chopped carrot (about 2 medium carrot)
1 large onion, chopped
2 celery stalks, thinly sliced (about ¾ cup)
1 (8 oz) package pre-sliced mushrooms
1 teaspoon chopped fresh or ¼ teaspoon dried rosemary
¼ teaspoon black pepper
3 garlic cloves, minced
2 (14 oz) cans fat-free, less-sodium chicken broth
1 cup uncooked wild rice
1/3 cup all purpose flour
2 ¾ 2% reduced fat milk
2 tablespoons dry sherry
¾ teaspoons salt
1. Melt butter in a Dutch oven over medium high heat. Add carrot and next 6 ingredients; sauté 8 minutes or until tender. Stir in broth, scraping pan to loosen browned bits. Stir in rice; bring to a boil. Cover, reduce heat and simmer 1 hour and 15 minutes or until rice is tender.
2. Lightly spoon flour into a dry measuring cup; level with a knife. Combine flour and milk in a small bowl, stirring with a whisk. Add to soup mixture. Cook over medium heat 10 minutes or until thick, stirring frequently. Stir in sherry and salt. Yield:8 1 cup servings
Changes and Shortcuts:
I used the following substitutions:
Butter = vegan butter
Chicken broth = vegetable broth
Flour = potato starch (you can’t use equal parts, you must use less—the package should have the equivalent)
Milk = rice milk
Sherry = cooking wine
I wouldn’t have been able to make this after work, so I did step one in the morning and just finished the soup when I got home.
Results: Not bad for an experiment. This tasted ok when freshly made, but not that great left over.
Keeper? I don’t think so
Monday, June 15, 2009
32. Light Seafood Gumbo
I had a day off so I decided to may a recipe that takes more time. I found this one in the Light and Luscious cookbook (ISBN 0-8487-1150-5). This book contains “standard” recipes and a lighter version. This is the light version.
Light Seafood Gumbo
4 (6 ounce) skinned chicken breast halves
2 quarts water
½ cup all purpose flour
Vegetable cooking spray
1 tablespoon vegetable oil
2 cups onion
1 ¾ cups chopped celery
1 ½ cups chopped green pepper
½ cup green onions
4 cloves garlic, minced
1 ½ teaspoons dried whole thyme
1 teaspoon dried whole oregano
½ teaspoon pepper
3 bay leaves
1 (13 ½ ounce) can no-salt-added chicken broth
1 (6 ounce) can no-salt-added tomato paste
½ pound smoked turkey sausage, sliced
1 pound unpeeled medium size fresh shrimp
6 cups cooked long grain rice (cooked without salt or fat)
Combine chicken and water in a Dutch oven; bring to a boil. Reduce heat; simmer 45 minutes. Cover; chill 8 hours. Remove chicken; skim and discard fat from broth, reserving broth. Bone and chop chicken.
Place four in a 15x10x1inch jellyroll pan. Bake at 350 degrees for 1 hour or until very brown, stirring every 15 minutes. Set aside.
Coat a Dutch oven with cooking spray; add oil. Place over medium heat until hot. Add onion and next 4 ingredients; sauté until tender. Add thyme and next 3 ingredients. Add browned flour; stir until smooth. Add reserved broth, chicken, canned broth, tomato paste, and sausage. Bring to a boil; reduce heat, and simmer, uncovered, 1 hour. Peel and devein shrimp; add to broth mixture. Cover and simmer 10 minutes or until shrimp turn pink. Discard bay leaves. Serve over rice. Yield: 12 (1 ½ cup) servings.
Changes and Shortcuts: I used a little less onion that the recipe calls for and I didn’t have any green onions on hand. I used boneless chicken. The broth would probably have a slightly stronger flavor if I used chicken on the bone, but it just didn’t seem worth the work of picking the bones. I only had red peppers in the fridge, so I used them instead of green peppers. I also had two links of chorizo in the freezer that went in too.
Results: This is time consuming, but worth it if you have the time. Browning the flour is a great idea and I may try that in other recipes. The theory is that it replaces a roux of flour and oil. I think the flour could be browned a head of time, maybe the day before, to save some time.
Keeper? YES!
Light Seafood Gumbo
4 (6 ounce) skinned chicken breast halves
2 quarts water
½ cup all purpose flour
Vegetable cooking spray
1 tablespoon vegetable oil
2 cups onion
1 ¾ cups chopped celery
1 ½ cups chopped green pepper
½ cup green onions
4 cloves garlic, minced
1 ½ teaspoons dried whole thyme
1 teaspoon dried whole oregano
½ teaspoon pepper
3 bay leaves
1 (13 ½ ounce) can no-salt-added chicken broth
1 (6 ounce) can no-salt-added tomato paste
½ pound smoked turkey sausage, sliced
1 pound unpeeled medium size fresh shrimp
6 cups cooked long grain rice (cooked without salt or fat)
Combine chicken and water in a Dutch oven; bring to a boil. Reduce heat; simmer 45 minutes. Cover; chill 8 hours. Remove chicken; skim and discard fat from broth, reserving broth. Bone and chop chicken.
Place four in a 15x10x1inch jellyroll pan. Bake at 350 degrees for 1 hour or until very brown, stirring every 15 minutes. Set aside.
Coat a Dutch oven with cooking spray; add oil. Place over medium heat until hot. Add onion and next 4 ingredients; sauté until tender. Add thyme and next 3 ingredients. Add browned flour; stir until smooth. Add reserved broth, chicken, canned broth, tomato paste, and sausage. Bring to a boil; reduce heat, and simmer, uncovered, 1 hour. Peel and devein shrimp; add to broth mixture. Cover and simmer 10 minutes or until shrimp turn pink. Discard bay leaves. Serve over rice. Yield: 12 (1 ½ cup) servings.
Changes and Shortcuts: I used a little less onion that the recipe calls for and I didn’t have any green onions on hand. I used boneless chicken. The broth would probably have a slightly stronger flavor if I used chicken on the bone, but it just didn’t seem worth the work of picking the bones. I only had red peppers in the fridge, so I used them instead of green peppers. I also had two links of chorizo in the freezer that went in too.
Results: This is time consuming, but worth it if you have the time. Browning the flour is a great idea and I may try that in other recipes. The theory is that it replaces a roux of flour and oil. I think the flour could be browned a head of time, maybe the day before, to save some time.
Keeper? YES!
Saturday, June 13, 2009
33. Tortilla Soup
I fell behind on posting, so I'll be adding some posts back to back. This recipe is from 365 Favorite Brand Name Chicken Recipes. I’ve made a few very good recipes from this book but this is the first soup recipe.
Tortilla Soup
3 corn tortillas (6 to 7 inch)
Vegetable oil
½ cup chopped onion
1 can (14 ½ oz) tomatoes, undrained
2 cans (13 ¾ oz) ready to serve chicken broth
1 cup shredded cooked chicken
2 teaspoons lime juice
Monterey Jack cheese, cut into cubes
Chopped pitted ripe olives
Cilantro leaves
Cut tortillas in half, then cut crosswise into ½ inch strips. Pour oil to depth of ½ inch in small skillet. Heat over medium-high heat until oil reaches 360 degrees on deep-frying thermometer. Add tortilla pieces, a few at a time; deep fry 1 minute or until crisp and lightly browned. Remove with slotted spoon; drain on paper towels.
Heat 2 teaspoons oil in a 3 quart saucepan over medium heat. Add onion and garlic; cook until onion is soft. Coarsely chop tomatoes; add to saucepan with juice. Add chicken broth. Bring to a boil. Cover; reduce heat and simmer 15 minutes. Add chicken and lime juice. Simmer 5 minutes. Serve soup in individual bowls. Top with cheese, olives, tortilla strips and cilantro. Makes 4 servings.
Changes and Shortcuts: Strangely, I didn’t have any cooked chicken on hand so I stopped at the store and bought a package of roasted chicken which I cut up. The recipe calls for a can of tomatoes which you are supposed to coarsely chop. Why not buy diced tomatoes in the first place? I used diced fire roasted tomatoes. We don’t really like cilantro so I didn’t buy any fresh cilantro and I forgot to put dried in at the end.
Results: The thing that takes the longest is frying the tortilla strips. I think these could really be made ahead or they can be made while the soup is simmering. Actually a quick soup to make and is very good.
Keeper? YES!
Tortilla Soup
3 corn tortillas (6 to 7 inch)
Vegetable oil
½ cup chopped onion
1 can (14 ½ oz) tomatoes, undrained
2 cans (13 ¾ oz) ready to serve chicken broth
1 cup shredded cooked chicken
2 teaspoons lime juice
Monterey Jack cheese, cut into cubes
Chopped pitted ripe olives
Cilantro leaves
Cut tortillas in half, then cut crosswise into ½ inch strips. Pour oil to depth of ½ inch in small skillet. Heat over medium-high heat until oil reaches 360 degrees on deep-frying thermometer. Add tortilla pieces, a few at a time; deep fry 1 minute or until crisp and lightly browned. Remove with slotted spoon; drain on paper towels.
Heat 2 teaspoons oil in a 3 quart saucepan over medium heat. Add onion and garlic; cook until onion is soft. Coarsely chop tomatoes; add to saucepan with juice. Add chicken broth. Bring to a boil. Cover; reduce heat and simmer 15 minutes. Add chicken and lime juice. Simmer 5 minutes. Serve soup in individual bowls. Top with cheese, olives, tortilla strips and cilantro. Makes 4 servings.
Changes and Shortcuts: Strangely, I didn’t have any cooked chicken on hand so I stopped at the store and bought a package of roasted chicken which I cut up. The recipe calls for a can of tomatoes which you are supposed to coarsely chop. Why not buy diced tomatoes in the first place? I used diced fire roasted tomatoes. We don’t really like cilantro so I didn’t buy any fresh cilantro and I forgot to put dried in at the end.
Results: The thing that takes the longest is frying the tortilla strips. I think these could really be made ahead or they can be made while the soup is simmering. Actually a quick soup to make and is very good.
Keeper? YES!
Saturday, May 23, 2009
34. Garlicky Tortellini Soup with Tomato and Spinach
I received a new cookbook for Mother’s Day, Not Your Mother’s Weeknight Cooking.(ISBN 978-155832369-1) The first recipe I picked from this book is for soup! Just a few ingredients and only a little bit of time are required. I even had time to make some biscuits from a mix.
Garlicky Tortellini Soup with Tomato and Spinach
Cooking Method: Stovetop
Prep Time: 10 minutes
Cook Time: About 25 minutes
2 tablespoons olive oil
6 cloves garlic, finely chopped
5 cups chicken broth or a combination of broth and water
1/8 teaspoon red pepper flakes
1 package (about 9 ounces) fresh or frozen cheese tortellini
One 14 ½ ounce can diced tomatoes, undrained
12 ounces fresh baby spinach leaves (about 6 large handfuls)
Salt
Freshly shaved or grated Parmesan cheese
Heat the oil in a large saucepan or Dutch oven over medium heat. Add the garlic and cook, stirring, until just fragrant, 30 seconds to 1 minutes; do not brown or it will get bitter. Add the broth and pepper flakes. Increase the heat to high and bring to a boil. Add the tortellini and cook about half as long as the package directs. Add the tomatoes and their juice. Reduce the heat to medium-low and cook until the tortellini is tender. Stir in the spinach and cook until just wilted, about 1 minute. Season with salt and serve, passing the cheese at the table.
Changes and Shortcuts: No shortcuts necessary. The only change I made was to use a can of fire roasted diced tomatoes rather than plan.
Results: Very good soup with very little effort! (best eaten fresh)
Keeper? YES!
Garlicky Tortellini Soup with Tomato and Spinach
Cooking Method: Stovetop
Prep Time: 10 minutes
Cook Time: About 25 minutes
2 tablespoons olive oil
6 cloves garlic, finely chopped
5 cups chicken broth or a combination of broth and water
1/8 teaspoon red pepper flakes
1 package (about 9 ounces) fresh or frozen cheese tortellini
One 14 ½ ounce can diced tomatoes, undrained
12 ounces fresh baby spinach leaves (about 6 large handfuls)
Salt
Freshly shaved or grated Parmesan cheese
Heat the oil in a large saucepan or Dutch oven over medium heat. Add the garlic and cook, stirring, until just fragrant, 30 seconds to 1 minutes; do not brown or it will get bitter. Add the broth and pepper flakes. Increase the heat to high and bring to a boil. Add the tortellini and cook about half as long as the package directs. Add the tomatoes and their juice. Reduce the heat to medium-low and cook until the tortellini is tender. Stir in the spinach and cook until just wilted, about 1 minute. Season with salt and serve, passing the cheese at the table.
Changes and Shortcuts: No shortcuts necessary. The only change I made was to use a can of fire roasted diced tomatoes rather than plan.
Results: Very good soup with very little effort! (best eaten fresh)
Keeper? YES!
Sunday, May 17, 2009
35.Black Bean and Chorizo Chili
Diners always list chili on the soup menu. My Cooking Light Soup cookbook contains this recipe for Black Bean and Chorizo Chili. I’m lamenting the loss of my favorite chili recipe so I decided to try this one. It looks like a long list of ingredients, but don’t be afraid.
Black Bean and Chorizo Chili
Cooking Spray
2 canned chipotle chiles in adobe sauce, drained and finely chopped
1 ¾ cups chopped onion
11/2 cups chopped green bell peppers
1 ½ cups chopped red bell pepper
5 garlic cloves, minced
3 links Spanish chorizo sausage, diced (about 61/2 ounces)
1 ½ tablespoons chili powder
1 tablespoon ground cumin
1 ½ teaspoons dried oregano
1 tablespoon fresh lime juice
1/8 teaspoon ground cinnamon
3 (15 ounce) cans black beans, rinsed and drained
3 (14 ounce) cans whole peeled tomatoes, undrained and chopped
1 (8 ½ ounce) can no salt-added whole kernel corn, drained
1 ½ ounces semisweet chocolate, chopped
¾ teaspoon salt
½ teaspoon black pepper
Heat a large Dutch oven over medium high heat. Coat pan with cooking spray. Add chiles, onion, bell peppers, garlic, and chorizo, and sauté 5 minutes or until tender. Add chili powder and next 7 ingredients, stirring to combine; bring to a boil. Reduce heat; simmer, covered 30 minutes, stirring occasionally. Remove from heat and stir in chocolate, salt and pepper. Yield 12 servings (serving size: 1 cup)
Changes and Shortcuts: Chipotle chilies come in small cans but are always more than what is needed for a recipe. I would always put the remainder in the refrigerator, but would always wind up throwing them away. I discovered that you can take what you need from the can, put the rest in a plastic zip bag and flatten. Put the bag in the freezer. When you need to use them again, you can just break off the needed amount and nothing goes to waste.
I chopped the chipotle chiles, onion, green and red peppers, and garlic in the morning and set out the spices and cans of beans, tomatoes, and corn in the morning so I would be all set to go when I got home from work.
There are two kinds of Chorizo, one raw and one not. I don’t know the difference between the two. The kind I had was raw so instead of trying to chop them, I removed from the casing and crumbled. I cooked the chorizo for a few minutes prior to adding the rest of the ingredients.
I used cans of diced fire roasted tomatoes. I never understand why recipes will call for whole canned tomatoes and then tell you to cut them up. Why not skip that step and buy them already diced??
Oh, and the recipe doesn’t tell you this but the semi sweet chocolate comes in 1 ounce blocks. Since you only need 1 ½ oz you might as well eat the other ½ oz while you’re cooking!!
Results: Really easy and really good. This is my new favorite chili recipe. This could also be made with out the chorizo for a vegetarian meal.
Keeper? YES!
Black Bean and Chorizo Chili
Cooking Spray
2 canned chipotle chiles in adobe sauce, drained and finely chopped
1 ¾ cups chopped onion
11/2 cups chopped green bell peppers
1 ½ cups chopped red bell pepper
5 garlic cloves, minced
3 links Spanish chorizo sausage, diced (about 61/2 ounces)
1 ½ tablespoons chili powder
1 tablespoon ground cumin
1 ½ teaspoons dried oregano
1 tablespoon fresh lime juice
1/8 teaspoon ground cinnamon
3 (15 ounce) cans black beans, rinsed and drained
3 (14 ounce) cans whole peeled tomatoes, undrained and chopped
1 (8 ½ ounce) can no salt-added whole kernel corn, drained
1 ½ ounces semisweet chocolate, chopped
¾ teaspoon salt
½ teaspoon black pepper
Heat a large Dutch oven over medium high heat. Coat pan with cooking spray. Add chiles, onion, bell peppers, garlic, and chorizo, and sauté 5 minutes or until tender. Add chili powder and next 7 ingredients, stirring to combine; bring to a boil. Reduce heat; simmer, covered 30 minutes, stirring occasionally. Remove from heat and stir in chocolate, salt and pepper. Yield 12 servings (serving size: 1 cup)
Changes and Shortcuts: Chipotle chilies come in small cans but are always more than what is needed for a recipe. I would always put the remainder in the refrigerator, but would always wind up throwing them away. I discovered that you can take what you need from the can, put the rest in a plastic zip bag and flatten. Put the bag in the freezer. When you need to use them again, you can just break off the needed amount and nothing goes to waste.
I chopped the chipotle chiles, onion, green and red peppers, and garlic in the morning and set out the spices and cans of beans, tomatoes, and corn in the morning so I would be all set to go when I got home from work.
There are two kinds of Chorizo, one raw and one not. I don’t know the difference between the two. The kind I had was raw so instead of trying to chop them, I removed from the casing and crumbled. I cooked the chorizo for a few minutes prior to adding the rest of the ingredients.
I used cans of diced fire roasted tomatoes. I never understand why recipes will call for whole canned tomatoes and then tell you to cut them up. Why not skip that step and buy them already diced??
Oh, and the recipe doesn’t tell you this but the semi sweet chocolate comes in 1 ounce blocks. Since you only need 1 ½ oz you might as well eat the other ½ oz while you’re cooking!!
Results: Really easy and really good. This is my new favorite chili recipe. This could also be made with out the chorizo for a vegetarian meal.
Keeper? YES!
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