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Category: Soups & Stews

Bacon Beer Cheese Soup with Chicken

Bacon Beer Cheese Soup with Chicken

6 slices thicacc8bdeff0f9ccaa0bb627872f7bb63ck cut bacon
1 pound boneless skinless chicken breast
¼ cup butter
¼ cup flour
2 teaspoons garlic powder1/2 to 2 teaspoons ground chile de arbol (or 1/2 to 2 teaspoons cayenne pepper; to taste)
1 teaspoon smoked paprika
1 teaspoon kosher salt
1 teaspoon pepper
1 cup beer, Belgian style wheat beer (Blue Moon)
1 cup chicken broth
2 cups half and half
8 ounces mild cheddar cheese, shredded
1 teaspoon Worcestershire sauce
Chives
Croutons

Warm an 8 quart pot over high heat. Using clean scissors; cut bacon into pot. Cook bacon until lightly crisp, stirring occasionally. Meanwhile, cut chicken into bite size pieces. Remove bacon from pan and place on a plate. Add chicken into bacon grease to cook. Stir occasionally until chicken is cooked through. Remove chicken onto plate with bacon. Cut butter into 1 tablespoon pieces and add to pan drippings. Whisk in flour and spices. Add beer, broth and half & half. Whisk to combine and bring to a bubble. Add cheese whisk to combine, stir until you have a smooth mixture. Add Worcestershire sauce, chicken and bacon. Stir to combine. Allow to simmer until ready to serve, stirring occasionally.

Italian Lentil and Barley Soup

Italian Lentil and Barley Soup

Add a simple loaf of Italian or French bread and some olive oil for dipping, and you’ve got a great meal!
The lentils do take a long time to get tender when cooked on the low setting. If you start the soup just before you go to bed in the evening, it’ll be ready by lunchtime the next day when cooked on low heat.

picfAONS81 cup lentils
1/3 cup pearl barley
1 cup carrot, chopped
1 cup celery, chopped
1 cup onion, chopped
2 cloves garlic, minced
1/2 teaspoon dried basil
1/2 teaspoon dried oregano
1/4 teaspoon dried thyme
1 bay leaf
3 1/2 cups broth (chicken, vegetable, or leftover Thanksgiving turkey)
2 1/2 cups water
14 1/2 ounces Italian-style or regular stewed tomatoes, undrained
1/4 cup fresh parsley, finely chopped (optional)
2 tablespoons cider vinegar (optional)

Sort through lentils to remove debris and shriveled beans, then rinse. Add lentils to crockpot along with carrot, celery, onion, garlic, dried herbs, and bay leaf. Pour in broth, water, and tomatoes. Cover and cook on low heat for 12 to 14 hours, or on high heat for 5 to 6 hours. Discard bay leaf. Just before serving, stir in parsley and vinegar (if using).

Sausage Corn Chowder

Sausage Corn Chowder

1-2 lb. sausage, depending on your families appetites, browned, crumbled, drained
4 cups cubed frozen hash browns or 4 cups cubed potatoes
1 can corn, drained
1 can creamed corn
1 can evaporated milk (may use low fat)
2 cups water
1 T minced onion (dried is fine)
pepper to taste

Dump in crock pot, stir well; cook all day on low or half a day on medium. Serve with grated cheese, oyster crackers, or CheezIts. Serves 6 plus, depending on appetites. Even better the next day and seems to freeze well also.

Fresh Corn & Dungeness Crab Chowder

Fresh Corn & Dungeness Crab Chowder

DSC632911 lb. Dungeness crab meat
2 cups fresh corn kernels (3 ears), cobs reserved
3 cups diced Yukon Gold potatoes, skin on
1 cup diced Walla Walla Sweet onion (or any sweet onion)
½ cup diced red bell pepper
½ cup diced fennel, plus a few fennel fronds
2 cups chicken broth (can substitute veggie broth or water)
3 cups whole milk
3 T. butter
2 T. flour
1 bunch fresh basil leaves, thinly sliced
salt & pepper

Cut the corn cobs into 2-inch chunks. In a large pot, heat the chicken stock until it begins to simmer. Add the corn cobs, cover and simmer for 10 minutes. While the cobs are cooking, prepare a roux. Melt 2 T. of butter in a small sauce pan. When the butter is melted, whisk in the flour and cook, stirring constantly for one minute. Remove from heat and set aside.
Strain the chicken stock mixture into a bowl and discard the cobs. Return the pot to the stove and add the remaining 1 T. of butter. When the butter is melted and sizzling, add the onion, bell pepper and fennel. Cook, stirring occasionally, until the onions are soft, about 3 minutes. Season generously with salt and pepper. Whisk the roux mixture into the onion mixture, then add the potatoes, corn, 1 cup of the reserved chicken stock, and 3 cups whole milk. Bring the chowder to a boil, then reduce heat and simmer until the potatoes are tender, about 10 minutes. Taste the chowder and adjust the seasoning as needed. Just before serving, stir in the crab (reserving a few nice pieces for garnishing), sliced basil, and fennel fronds. Garnish with a few additional pieces of crab meat and serve immediately.

Hood Canal Creamy Crab Chowder

Hood Canal Creamy Crab Chowder

ingredients1 lb. cleaned Oregon Dungeness Crab Meat, reserving liquid from shell
4 strips of bacon diced
1 C. chopped onion
1/2 C. chopped Celery
1/4 C. chopped bell pepper
4 C. Water
2 Chicken or Vegetable Bouillon Cubes
2 C. diced potatoes
1 (12 oz.) can evaporated skim milk
1 (8 1/2 oz.) can cream style corn
2 T. chopped Pimiento
1 tsp. salt
1/4 tsp. pepper
1/4 tsp. thyme
2 T. flour
1/4 C. Skim Milk
2 T. butter
Chopped fresh Parsley for garnish

Pick over meat to make sure it is free from any shell. Fry bacon until crisp. Add onion, garlic, celery, and bell pepper; sauté until tender. Add reserved crab liquid, water, bouillon and potatoes, bring to a simmer, breaking up bouillon cube. Add evaporated milk, corn, pimiento and seasonings. Simmer 10 minutes or until potatoes are nearly tender. Add crab, stir, and return mixture to gentle simmer. Combine flour and milk, blending until smooth. Add to chowder, stirring until slightly thickened. Add butter, stir until melted. Garnish with parsley and serve.

Cheeseburger Chowder

Cheeseburger Chowder

P11408991 lb. very lean ground beef
2 red skinned potatoes, scrubbed well and cubed
2 stalks celery, chopped
1/2 onion, chopped
1/2 red bell pepper, chopped
1/2 C. corn
1 beef bouillon cube
1 1/2 C. water
1 tsp. kosher salt
2 1/2 C. milk
3 T. all-purpose flour
1 C. grated cheddar cheese

In a soup pot brown the ground beef, drain off any fat. Stir in the potatoes, celery, onion, bell pepper, corn, bouillon cube, water and salt. Cover and cook 15-20 minutes, until the vegetables are tender. Whisk together the flour and milk. Slowly add to the meat mixture and cook until thickened and bubbly. Add the cheese and heat, stirring, until it melts.

Chicken Cordon Bleu Soup

Chicken Cordon Bleu Soup

Chicken-Crodon-Bleu-Soup¼ cup butter
¼ cup flour
2½ cups half and half (half and half is a half cream, half milk mixture found next to the heavy cream)
2½ cups milk
1 Tablespoon chicken base, or two chicken bouillon cubes crushed
8 oz. cream cheese, softened
2½ cups chopped rotisserie chicken (cooked chicken breast will work)
½ cup cooked and chopped bacon
1 cup cubed ham
2 cups grated Swiss cheese

In a large sauce pan melt butter and then add the flour to make a roux. Cook for about a minute. Add the half and half, milk and the chicken base. Heat for a few minutes and then add the cream cheese. While continuously stirring, bring to a boil and add chicken, bacon. and ham. Take off heat and stir in Swiss cheese. Bring back to the stove on low heat and stir until cheese is melted.

Yummy Summer Soup

Yummy Summer Soup

3 lb. tomatoes, halved
2 yellow bell peppers, seeded, stemmed, and quartered
2 garlic cloves
2 T. olive oil
Salt
Pepper
8 fresh basil leaves
6 cups chicken stock or low-sodium chicken broth
1/2 C. light whipping cream or 1 percent
milk
Parmesan cheese, shaved or grated

Preheat the oven to 450°F. Place the tomatoes, peppers, and garlic on 2 large baking sheets or roasting pans, drizzle with olive oil, and sprinkle with a pinch of salt and pepper. Roast until the peppers are slightly dark and the tomatoes are bubbling and slightly brown, about 40 minutes. Let the vegetables cool. Once the veggies are cool, put them in a blender, along with the basil, and blend until coarsely chopped. Put the chopped veggies in a large pot and add the chicken stock. Bring to a boil, then lower the heat to a simmer and slowly add the cream or milk. Continue simmering until the soup is hot, about 15 minutes. Carefully spoon the soup into bowls and top with shaved or grated Parmesan cheese.

Braised Beef Stew with Mixed Mushrooms

Braised Beef Stew with Mixed Mushrooms

Braised Beef Stew with Mixed Mushrooms

 

2 pounds beef chuck roast

Salt and pepper to taste

Flour

3 T. vegetable oil

1 yellow onion, chopped (or use 1 C. small pearl onions, peeled)

3 to 4 garlic cloves, chopped

2 C. mushrooms, left whole or cut into large chunks (I like a mixture of crimini, button, portobello and shiitake)

2 bay leaves

1 C. dry red wine

2 C. beef broth

 

Trim the chuck of any excess fat, keeping in mind there will be lovely fat marbling throughout (that’s just part of the juicy flavor), and cut into 1-inch cubes. Sprinkle the meat with salt and pepper and dredge in the flour, shaking off any excess. Preheat oven to 325° F.In a large ovenproof pan, heat the oil over medium-high heat. Add the beef cubes and brown well on all sides. Remove from the pan. Stir in the onions, garlic and mushrooms. Sauté for 2 to 3 minutes. Add the bay leaves, wine and beef broth. Bring back to a simmer, stir in the beef, and cover. Place in the oven for 1 1/2 hours or until the meat is fork tender. The flour that you used to coat the meat should give the sauce a nice consistency.

 

Notes: This is a basic structure upon which you may build. Try adding root veggies such as carrots, potatoes, parsnips, etc., and adjust the flavors with hearty herbs such as rosemary or oregano. Add spices like cumin or clove and play around with fruit-based flavors such as orange zest or pomegranate juice.

Kale, Sausage & Mushroom Stew

Kale, Sausage & Mushroom Stew

Kale, Sausage & Mushroom Stew

 

1 T. extra virgin olive oil

3/4 to 1 pound Italian sausage, sweet or hot, cut into 1-inch pieces

1 pound kale, leaves stripped from stems, stems reserved

3/4 pound trimmed and sliced mushrooms

1 T. roughly chopped garlic

1 T. hot paprika or dried red chili flakes, or to taste

Salt and pepper

2 C. chicken stock or water

 

Put olive oil in large deep skillet or casserole, and turn heat to medium-high; a minute later, add sausage and cook without stirring until well browned on one side, about 5 minutes. Meanwhile, chop kale stems into 1/2-inch lengths and shred leaves. Stir sausage and let it brown a bit more. Remove it with a slotted spoon (don’t worry if it isn’t cooked through). Cook mushrooms in remaining fat, stirring occasionally, until lightly browned, about 10 minutes. Remove with a slotted spoon and keep warm. Add kale stems and cook, stirring frequently, until they begin to brown, in 3 or 4 minutes. Turn heat to medium and add garlic, paprika or chili flakes, kale leaves, salt and pepper; stir and cook about 1 minute. Return sausage to pan and add stock or water. Raise heat to high and cook about 5 minutes, stirring occasionally and scraping bottom of pan with wooden spoon. Add salt and pepper to taste, ladle stew into bowls and top with reserved mushrooms

Pastina & Onion Soup

Pastina & Onion Soup

Pastina & Onion Soup

 

3 C. onions, sliced

3 cloves garlic, minced

½ tsp. sugar

2 cans beef broth, fat free, low sodium (14 ozs. per can)

½ C. uncooked pastina (pasta stars)

2 T. dry sherry

¼ tsp. salt

1/8 tsp. black pepper

Parmesan cheese, grated

 

Spray large saucepan with cooking spray; heat over medium heat until hot. Add onions and garlic. Cook, covered for about 8 minutes. Add sugar and stir. Cook about 15 minutes. Add broth and bring to a boil. Stir in pasta and simmer, uncovered for about 8 minutes or until tender. Stir in sherry, salt and pepper. Sprinkle lightly with Parmesan cheese.

 

 

Yield:  4 servings

Calories:  141

Fat: 1g

Fiber: 2g

Italian Sausage Soup

Italian Sausage Soup

Italian Sausage Soup

 

1 lb. turkey Italian sausage links, cut into 1-inch pieces

2 C. broccoli flowerets

1 C. uncooked mostaccioli pasta (3 oz.)

2 1/2 C. water

1/2 tsp. dried basil leaves

1/4 tsp. fennel seed, crushed

1/4 tsp. pepper

1 can (28 oz.) P Italian-style peeled whole tomatoes, undrained

1 can (18.5 oz.) French onion soup

 

Cook sausage in 4-quart Dutch oven over medium-high heat, stirring occasionally, until brown; drain.     Stir in remaining ingredients, breaking up tomatoes. Heat to boiling; reduce heat to medium-low.    Cover and cook about 15 minutes, stirring occasionally, until mostaccioli is tender.

Green Onion Noodle Soup

Green Onion Noodle Soup

2 T. sesame seed
2 tsp. salad oil
1/2 lb. ground lean turkey or ground lean pork
1/4 C. finely chopped sour pickles (cornichons or dills)
Peanut sauce (recipe follows)
6 C. fat-skimmed chicken broth
1 package (8 to 9 oz.) fresh fettuccine
2 C. chopped green onions (including green tops)
1/4 C. finely chopped roasted, salted peanuts
Thin green onion slivers, including tops (optional)

In a 5- to 6-quart pan over medium-high heat, stir sesame seed until lightly toasted, 6 to 8 minutes. Pour into a small bowl and set aside. Add oil and ground turkey to pan; stir over high heat until meat is crumbled and lightly browned, about 5 minutes. Mix pickles and peanut sauce with meat; add broth and cover pan. When mixture is boiling, uncover, add fettuccine, and stir to separate pasta; when boil resumes, reduce heat and simmer until pasta is tender to bite, about 3 minutes total. Stir in chopped green onions. Ladle soup into bowls; sprinkle with sesame seed, peanuts, and green onion slivers. Eat with chopsticks or a fork and spoon.

Peanut sauce: In a bowl, stir to blend 3 T. each peanut butter, soy sauce, Asian (toasted) sesame oil, and sugar; 2 T. rice vinegar; and 1 tsp. (or to taste) hot chili flakes.

Soupe au Pistou

Soupe au Pistou

2 T. of olive oil
3 leeks (white and pale-green parts only), thinly sliced
3 medium garlic cloves, minced
Salt and black pepper
1 large can (48 oz.) reduced-sodium chicken broth
1 can (15.5 – 19 oz. size) white or cannellini beans, drained and rinsed
1 can (14.5 oz.) diced tomatoes
2 medium zucchini, quatered length-wise and sliced
1 medium yellow squash, quartered
1 dried bay leaf
1/2 tsp. dried thyme or 1 tsp. fesh thyme
1/2 lb. green beans, cut into 1-inch pieces (about 1 1/2 C.)

3 medium garlic cloves, halved
3 C. packed fresh basil leaves (2.5 oz. from 2 medium bunches)
1/2 tsp. of salt
5 T. olive oil
1/2 C. grated Parmesan cheese

The pistou makes about 1/2 C., so you aren’t using the full 5 T. oil in the soup. Each serving only receives 1 T. of the mixture.

Warm oil in large stockpot or Dutch oven over medium-high heat. Add leeks; cook about 3 minutes, until softened, stirring. Add garlic; cook 30 seconds, stirring. Season with salt and pepper. Stir in next 7 ingredients. Bring to a boil; reduce heat and simmer 20 minnutes; uncovered. Add green beans to pot; simmer 6 to 8 minutes longer, until tender. Meanwhile, make pistou: In blender or food processor, process garlic until finely chopped. Add basil and salt; process until basil is finely chopped. Scrape down sides of bowl. With machine running, gradually pour in oil. Add cheese; process to blend. Ladle hot soup into serving bowls. Swirl 1 T. pistou into each bowl.

Chicken & White Bean Soup

Chicken & White Bean Soup

3 C. canned or cooked chicken
4 C. chicken broth
3 cans white beans, drained and rinsed
4 tsp. garlic powder
1/4 C. dehydrated onions
1 1/2 cans diced green chilies
2 tsp. ground cumin
1 tsp. oregano

Place everything in a large saucepan and cook for 30 minutes. Top with sour cream or cheese and serve.

Tomato Florentine Soup

Tomato Florentine Soup

1/3 C. diced onion
2 cloves garlic, chopped
1 T. olive oil
1 can (14-1/2 oz.) diced tomatoes with basil, garlic and oregano
1 C. chicken broth
1 C. baby spinach, snipped

In saucepan, sauté onion and garlic in oil. Add remaining ingredients. Heat thoroughly and until spinach is wilted. 2-3 servings.

Cream of Garlic Soup

Cream of Garlic Soup

1/4 C. (1/8 lb.) butter
1 C. minced white onion
1 C. diced (about 1/4 in.) celery
1 head garlic, cloves separated, peeled, and minced
1/4 C. all-purpose flour
1 red thin-skinned potato (about 8 oz.), peeled and diced
3 C. fat-skinned chicken broth
1 pint half-and-half
1/8 tsp. white pepper
Salt
Bacon, Croutons or Parmesan Cheese, for garnish

In a 4- to 6-quart pan over medium-low heat, melt butter. Add onion, celery, and garlic and stir frequently until vegetables are very soft but not brown, about 15 minutes. Stir in flour and cook 2 minutes, stirring constantly. Add diced potato and chicken broth and stir over medium-high heat until boiling; reduce heat and simmer until potato pieces are very tender when pierced, about 20 minutes. Add the half-and-half and stir until hot. Add white pepper and salt to taste.

Gazpacho

Gazpacho

1 1/2 C. of vegetable juice
6 plum tomatoes, peeled, seeded, and chopped
1/2 medium cucumber, seeded, and chopped
1/2 red pepper, chopped
1/2 green pepper, chopped
1 small red onion chopped
3 cloves garlic finely chopped
Juice of 1/2 lemon
1 tsp. Worcestershire sauce
1 T. olive oil
1 T. fresh herbs, such as parsley and/or basil (optional)

In a large bowl, combine all ingredients except the fresh herbs. Refrigerate for 6 to 8 hours. Serve chilled, topped with chopped fresh herbs and salt and pepper to taste.

Yield: 4 servings
Calories: 91
Fat: 4g
Fiber: 3g

Miso, Salmon and Spinach Soup

Miso, Salmon and Spinach Soup

Miso Paste

8 C. chicken stock
2 inch piece of kombu seaweed (opt.)
1 ½ tsp. grated fresh ginger
1-3 garlic cloves, finely minced
1 C. quinoa, soaked overnight in 2 C. water with 2 tsp. vinegar or lemon juice and rinsed
½ pound salmon fillets (skinless, boneless)
1 bunch of spinach, well rinsed
¼ C. miso (I like white, you can use what you prefer)
2 tsp. naturally fermented soy sauce

Put the chicken stock, optional seaweed, ginger, garlic and quinoa in a large pot and bring to a boil. Reduce heat and simmer for 15-20 minutes, or until the quinoa is just soft. Meanwhile wash the spinach. Add the spinach and the salmon and cook until the spinach is wilted and the salmon is just cooked through. Break apart the salmon with two forks into bite sized pieces. Take off of the heat. Put the miso and soy sauce in a C. or small bowl. Add a ladle full of broth from the soup into the bowl and thoroughly mix together. Add to the pot of soup and serve.

Zesty Beef Soup

Zesty Beef Soup

2 T. flour
1 lb beef stew meat cubes
2 T. oil
12 oz. tiny new potatoes, halved or quartered
4 medium carrots, cut into 1/2″ slices
1 large onion, chopped
1 C. beef broth
1 14 oz can chunky chili-style tomatoes
3/4 C. water
2 T. brown sugar
2 T. Worcestershire sauce
1 T. cider vinegar
1 1/2 tsp. instant coffee crystals
1 tsp. ground cumin
1/2 tsp. ground ginger
1/4 tsp ground allspice

Place flour in a plastic bag. Add beef cubes and shake until beef is coated with flour. In a large skillet brown the meat in hot oil. In a 3 1/2 or 4 quart crockpot, place the potatoes, carrots and onion. Add meat. In a bowl stir together beef broth, undrained tomatoes, water, brown sugar, Worcestershire sauce, vinegar, coffee crystals, cumin, ginger and allspice. Pour over all. Cover and cook on low-heat setting for 8 to 10 hours or on high heat setting for 4 to 5 hours or until meat and vegetables are tender. Ladle into bowls.

Butternut Squash Soup

Butternut Squash Soup

2 tsp. olive oil
2 medium onions, chopped
3-4 garlic cloves, minced
1 large butternut squash, peeled and cubed
3-4 potatoes, peeled and cubed
3/4 C. apple juice (make sure it’s 100% juice, not sweetened)
3 1/4 C. chicken or vegetable broth
1/2 C. soy or rice milk
1 tsp. ginger
3 tsp. fresh parsley, chopped and divided

In a large soup pot, sauté onions and garlic in olive oil for 3-5 minutes. Add squash, potatoes, juice, and broth and bring to a boil. Reduce heat and simmer 40-45 minutes. Mash a few pieces of squash and potatoes against side of pot to ensure they are soft. Ladle half of the mixture into a food processor or blender and purée. Add puréed mixture back into pot. Add milk, ginger, and 2 tsp. of parsley. Simmer for 3-5 minutes. Top with remaining tsp. of parsley and serve warm.

Yield: 4 servings
Calories: 312
Fat: 4g
Fiber: 6g

Chile Colorado con Carne

Chile Colorado con Carne

Chile Colorado con Carne

5 dried New Mexican chiles

4 dried chiles de Arbol

2 dried Ancho chiles

1 tablespoon olive oil

2 pounds sirloin steak, cut into 1-inch pieces

1 cup beef broth

1 small white onion, chopped

3 cloves garlic, minced

1 tablespoon Mexican oregano

1/2 tablespoon cumin

1/2 tablespoon salt

1/2 teaspoon ground black pepper

 

Bring a small pot of water to boil. Cut the heads off the chiles and shake out all the seeds. Cut the chiles up with a pair of scissors or rip them by hand into small pieces. Place the chiles into a non-reactive bowl and pour enough boiling water into the bowl to cover the chiles. Place a lid over the bowl and allow to sit for 30 minutes to soften the chiles. Transfer the chiles to a blender and add 3/4 cup of the soaking water. Blend until very smooth, 1 to 2 minutes. Set aside.  Heat the olive oil in heavy pot or large skillet over medium high heat. Add the meat and brown well on all sides. Don’t crowd the pan! Take the time to really brown the beef; cook it in batches, if necessary. Add another tablespoon of olive oil if the pan starts to get too dry.  Once all the meat is browned and back in the pan, add the beef broth, stir, cover and simmer on low for 30 minutes.  Add the chile puree, onion, garlic, Mexican oregano, cumin, salt and pepper and mix well.  Cover and simmer until the beef is very tender, about 1 hour.  Serve with Spanish rice and corn tortillas.

Three Bean Soup

Three Bean Soup

6 slices Bacon, diced
2 large Onions, sliced
2 cloves Garlic, minced
2 lb. meaty Beef or Ham Shanks
6 C. Water
3 Beef Bouillon Cubes
1 15oz. can Pinto Beans, drained
1 15oz. can Kidney Beans, drained
1 15oz. can Garbanzo Beans, drained
3 carrots cut in 3″ slices
1/2 tsp. Oregano
1/2 tsp. Marjoram
Salt & Pepper

Cook bacon; remove from pan and discard all but 2 tablespoons of the drippings. Add onion and garlic to pan and cook until soft. Add shank, water and boullion; cover and cook 1 1/2 hours. Lift out shank and cut meat off bone; discard bones adding meat back to soup. Add bacon, beans, carrots and spices. Cover and simmer until carrots are tender, about 30 minutes. Skim fat (if any) and season to taste before serving.

North African Lentil Stew

North African Lentil Stew

North African Lentil Stew

1 tbsp. paprika

1 1/2 tsp. each: coriander and cumin

3/4 tsp. each: salt and pepper

1/4 plus 1/8 tsp. allspice

2 tsp. olive oil

1 large onion, chopped

2 cloves garlic, minced

8 cups low-sodium vegetable broth or chicken broth, divided

1/4 cup tomato paste

1 lb. dried brown lentils, picked over and rinsed

2 carrots, peeled and chopped

2 cups seeded, peeled and chopped butternut squash

1 medium turnip, peeled and chopped

2 tbsp. lemon juice

1 cup plain yogurt

Chopped fresh cilantro

 

Stir together paprika, coriander, cumin, salt, pepper and allspice in small bowl. Set aside.

Heat oil in a large skillet over medium-high heat. Add onion and cook for 5 minutes or until soft, stirring often. Add garlic and 1 1/2 tbsp. of spice mixture and cook for 30 seconds or until fragrant, stirring constantly. Add 1 cup broth and tomato paste and bring to a boil, stirring to scrape up browned bits from bottom of skillet. Transfer to a 4- or 5- quart slow cooker.

Add remaining broth, lentils, carrots, squash and turnip. Cook, covered, on LOW for 8 hours or until lentils are tender.

 

Serving Size: 1 ½ C.

Calories: 283

Fat: 3g

Fiber:16g

Peruvian Seafood Stew with Cilantro Broth

Peruvian Seafood Stew with Cilantro Broth

A flavorful Cilantro Broth is the star of this Peruvian Seafood Soup…use the broth as a jumping off point for your own version, adding chicken or chickpeas instead of seafood if you prefer.

2 Tablespoons oil
1 yellow or white onion- diced
1 fresh green ancho chili – chopped
1 green bell pepper – chopped (optional)
6 cloves garlic – rough chopped
1 Tablespoon coriander
2 teaspoons cumin
4 cups chicken broth or stock
3 cups water – divided
4 cups small diced potatoes
2 cup diced carrots
2 whole bunches cilantro, including small stems
2 lbs seafood, mixed -shrimp, scallops, mussels, fish, (or sub cooked chicken, or chickpeas)
½ teaspoon- ¾ teaspoon salt
cracked pepper
2 limes
cilantro and sour cream for garnish
crusty bread for dipping

Heat oil in a large heavy bottom pot, over medium high heat. Add onion, and sauté for two minutes, stirring often. Add ancho chili and bell pepper. Turn heat to medium and sauté until tender about 10 minutes, stirring often. Add garlic and spices and cook for two minutes or until fragrant. Scrape this all into a blender and set aside. In the same pot, add 4 cups chicken broth or stock, plus 1 cup water.
Bring to a boil. Add the small diced potatoes and carrots and simmer over medium heat until just tender, about 10 minutes. In the meantime, add two whole bunches of cilantro to the blender, stems and all. I usually cut or twist off 1-2 inches off the stems, leaving the rest. Add 2 cups lukewarm water to the blender. Bend everything until VERY smooth, at least 45 seconds. Do not add this yet, just have it ready. Once the potatoes and carrots are tender, add the seafood and simmer until desired doneness, or about 3-5 minutes. When seafood is cooked, stir in cilantro mixture from the blender.
Heat, but do not boil too long, or you will lose the lovely green color Squeeze the limes – I used 1 ½ limes. Taste, adjust adjust salt. Serve in bowls with cilantro sprigs, sour cream (optional) and crusty bread

Doris’ Chili Soup

Doris’ Chili Soup

1/2 lb. Hamburger
1 Onion, diced
1 can Chili
1 can Italian Style Tomatoes
1 can sliced Black Olives
2 T. Brown Sugar
Water

Brown hamburger with onions; drain off fat. Add all remaining ingredients except water. Warm over medium heat. Add water to thin to desired consistency.

3 Bean Soup

3 Bean Soup

6 slices Bacon, diced
2 large Onion, sliced
2 cloves Garlic, minced
Meaty Beef or Ham Shank
6 C. Water
3 Beef Bouillon Cubes
15oz. Can Pinto Beans, drained
15oz. Can Kidney Beans, drained
15oz. Can Garbanzo Beans, drained
3 Carrots, sliced into 3” pieces
1/2 tsp. Oregano
1/2 tsp. Marjoram
Salt & Pepper to taste

Cook bacon in large Dutch oven; remove bacon and set aside. Remove and discard all but 2 T. drippings. Add onion and garlic to remaining bacon grease and cook until soft. Add shank, water and bouillon. Cover and cook 1 1/2 hours. Lift out meat and cut off bone, return meat to soup, discard bone. Return bacon to pan; add beans, carrots, oregano and marjoram. Cover and simmer until carrots are tender, about 30 minutes. Skim fat from surface, if any. Season to taste with salt and pepper; serve.

Chileatole de Pollo (Chile Chicken Stew)

Chileatole de Pollo (Chile Chicken Stew)

1 Ancho Chiles, cleaned
2 Morita Chiles, cleaned
3 Roma Tomatoes
1 small White Onion
2 cloves Garlic, unpeeled
1 ½ lb. assorted Chicken Pieces
½ tsp. Cumin Seeds, toasted
3 T. Canola Oil
6 C. Chicken Broth
½ C. Masa Harina
3 sprigs Epazote
Salt, to taste

Discard the stems and seeds from the chiles. Dry-roast the chiles in a comal set over medium heat until soft and aromatic, remove; place the chiles in a bowl and cover with hot water. Soak the chiles for 15 minutes. Dry-roast the tomatoes, onion and unpeeled garlic over a comal, keep turning until the garlic shows brown spots, and the onion and tomatoes are charred and soft. Discard the papery skins of the garlic and transfer to a blender along with the reconstituted chiles and the cumin. Blend until smooth. Heat the oil in a thick-bottomed stockpot, add the blended ingredients; fry the mixture until thickened, add the broth, reduce the heat to a simmer. Add the chicken pieces and simmer until the chicken is cooked through. Mix the masa and 1 C. of water in a bowl, whisk until there are no lumps. Slowly add the diluted masa to the soup; add the epazote sprigs, and salt to taste. Cook for 10 minutes or until the masa is cooked. Remove the epazote and serve hot.

Red Beef Chili

Red Beef Chili

4 tsp. olive oil
2 pounds bottom round beef, cut into 1/2-inch cubes
Salt and freshly ground black pepper
1 tsp. ground cumin
1 (12 oz.) bottle dark beer
2 tsp. finely chopped semi-sweet chocolate
1 large red onion, finely diced
4 cloves garlic, finely chopped
1/2 poblano, seeded and finely chopped
1 tsp. seeded and chopped habanero
1 Thai bird chile, seeded and chopped
1/2 jalapeno, seeded and chopped
1 tsp. chipotle pepper puree
1 tsp. ancho chile powder
1 tsp. pasilla chile powder
1 tsp. cascabel chile powder
1 tsp. New Mexican chile powder
5 C. homemade chicken stock, or canned low-sodium or water
1 (16-oz.) can whole tomatoes, drained and pureed
2 tsp. maple syrup, or more, to taste
Toasted Cumin Crema, recipe follows

Heat 3 tsp. the oil in a large Dutch oven over high heat. Season the beef with salt and pepper, and sauté until browned on all sides. Sprinkle with the cumin and stir well. Deglaze the pan with the beer and bring to a boil. Stir in the chocolate and cook until beer is almost completely reduced. In a separate pot, add 1 tsp. the oil and add the onions to the pan and cook until soft. Add the garlic and cook for 2 minutes. Add the poblano, habanero, Thai bird, jand alapeno peppers and cook until soft, about 5 minutes. Add the chipotle puree, ancho powder, pasilla powder, cascabel and New Mexican chile powders and cook an additional 2 minutes. Add the chicken stock and tomatoes and bring to a boil and boil for 15 to 20 minutes, or until all vegetables are tender. Puree with an immersion blender. Add the beef mixture back to the pan, reduce the heat to medium, cover the pan, and simmer for 1 hour, or until thick and beef is tender. Remove from the heat, add the maple syrup, and adjust seasonings. Serve with a dollop of Toasted Cumin Crema.

Toasted Cumin Crema:

1 tsp. cumin seed 1 C. Mexican crema or creme fraiche Salt and freshly ground black pepper. Place the cumin in a small sauté pan over medium heat. Toast until lightly golden brown. Place in a small bowl. Stir in the crema and season with salt and pepper, to taste. Place in a squeeze bottle.

Beef Stock

Beef Stock

14 – 16 pieces of beef shin bone (between 5 & 6 lbs.)
1 tomato (approx. 1/2 C.)
3 T. olive oil
Salt & pepper to taste
2 small carrots – approx. 1 C. (peeled and cut in three)
2 medium onions – approx. 2 C. (peeled and cut in quarters)
2 stalks celery, with leaves if possible, chopped in three
A few mushrooms, halved
Bouquet garni – leek, thyme, parsley
6 cloves garlic (rough chopped)
1 Head of leek top, cut off and halved. Thoroughly washed.
6 – 8 whole black peppercorns
2 T. olive oil
1 C. red wine
5 -6 quarts water

Beef Stock Preparation: Oil bones and place in large roasting pan. Cut tomato in half add to pan with 2 cloves garlic and all other ingredients except wine to roasting pan. Roast 400 degrees for 45 minutes to 1 hour until bones are brown.

Add oil to 12 – 16 quart stock pot. Remove roasting pan from oven – deglaze roasting pan with red wine and scrape pan bottom for any roasting residue. Add wine and roasted bones with tomato garlic to pot with vegetables. Cover with 5 – 6 quarts of water and add Bouquet of Garni. Bring to boil and skim. Reduce heat to medium for slow rolling boil and skim occasionally. Reduce by 1/2 and check for flavor. Strain, discard solids and refrigerate. Skim fat off after stock has refrigerated overnight.

Dumplings

Dumplings

1 1/2 C. Flour
1 T. Sugar
2 tsp. baking Powder
1/2 tsp. Salt
1 Egg
2 2/3 C. Milk
2 T. Melted Shortening
1/4 tsp. Dry Mustard, optional
1 1/2 tsp. Caraway Seed, optional

Sift flour, add baking powder and salt and sift again (add mustard and seed with salt if using). Combine egg, milk and shortening in small bowl, then pour all at once to the dry ingredients. Mix just enough to moisten. Drop by tablespoonfuls into simmering pot. Cover tightly and cook 25 minutes.

Mikey’s Seafood Bisque

Mikey’s Seafood Bisque

1 C. Butter
1/3 C. Chopped Celery
1/3 C. chopped Onion
1 Bay Leaf
Pinch Italian Seasoning
1/2 pinch dried Tarragon
1/2 pinch Celery Seed
4 drops Tabasco
3 T. Clam Juice
1/3 C. Flour
2 T. Sherry
1 qt. Half & Half
1 lb. Seafood
1 – 1 1/2 T. Salt

Melt butter in pan. Add celery, onion and bay leaf, cooking on medium low until vegetables are soft but not brown. Add herbs, Tabasco, clam juice (or fish stock) and flour. Stir continuously, cooking over medium heat to form roux; add sherry. In double boiler heat half and half until hot, stir in roux. Add raw seafood and salt to taste. Heat until thickened and seafood is cooked.

Escarole Bean Soup over Bruschetta

Escarole Bean Soup over Bruschetta

3 T. Extra Virgin Olive Oil
2 cloves garlic, chop 1 clove and cut the other in half
1 tsp. chopped fresh rosemary
6 C. coarsely chopped escarole
2 cans (15.5 oz each) Cannelloni Beans, drain 1 can and mash or puree the other
2 cans (14.5 oz each) chicken broth
Frozen Meatballs, optional
6 slices (1/2 inch) French Baguette bread

Heat 2 T. oil, 1 clove chopped garlic and rosemary in soup pot on LOW (1 minute). Add escarole, cover and cook 10 minutes, until wilted. Add beans and chicken broth. Add meatballs, if using. Simmer uncovered 15 minutes. Grill bread slices on both sides. Lightly rub cut garlic on 1 side of each bread slice. Put a slice of bread in each of 6 soup bowls. Ladle soup; drizzle each bowl with remaining oil.

Shrimp Bisque

Shrimp Bisque

2 cans evaporated milk
1 small onion diced
1 can small shrimp
1 tsp. garlic powder
1 tsp. paprika
1 tsp. pepper
2 T. olive oil
2 T. flour

Dice a small onion and sauté with olive oil and butter. Season with pepper and garlic powder. Add 2 T. flour and allow it to break down. Add 2 cans of evaporated milk. Add l can of shrimp to the pot and stir. Add l T. Paprika, stir and cover Allow the soup to simmer for 30 minutes.

LTS Simple Beef Vegetable Soup

LTS Simple Beef Vegetable Soup

3/4 C. dried lima beans
1 pound canned stew beef
1 1/2 C. dehydrated carrots
1/4 C. dehydrated onion
salt, pepper and celery salt

Soak dried lima beans overnight. In a large pot, combine lima beans and meat, bring to a boil and cook for 1 1/2 hours Add carrots and onions and cook for an additional 10-20 minutes until vegetables are full re-hydrated. Season with the celery salt, salt and pepper.

Red Hot Chili with Rum

Red Hot Chili with Rum

2 pound hot Italian sausage, sliced
2 C. green pepper, seeded and chopped
2 C. chopped onion
2 T. chopped fresh garlic
2 cans (28 oz. each ) crush tomatoes
1/2 C. fresh hot pepper, seeded and chopped
1/4 C. ground chili powder
1/2 C. dark rum
1/4 C. dark brown sugar
2 tsp. red pepper flakes
Hot pepper sauces to taste

Brown Hot Italian Sausage in large Dutch oven over medium heat. Drain any excess fat while leaving 1 T. behind. Stir in green pepper, onion, and garlic. Cook and stir about 8 minutes. Add remaining ingredients. simmer for about 1 hour or until thickened. Garnish with chopped tomatoes and shredded cheese.

Turkey & Cranberry Soup

Turkey & Cranberry Soup

4 T. grape seed oil
1 onion, peeled and chopped
1 celery stalk, chopped
2 garlic, minced
2 carrots, sliced
1 parsnip, peeled and cut into cubes
1 large potato (or sweet potatoes), peeled and cut into cubes
1 turkey breast
1/2 C. fresh cranberries
1 orange, zested and juiced
4 C. turkey or chicken stock
1 sprig fresh rosemary
1 sprig thyme
1/2 C. brussels sprouts, trimmed and chopped

Heat the oil over medium heat in a large, heavy skillet and sauté the carrots, onions, celery, parsnips, and potatoes for 8-10 minutes. Add the turkey and brown for an additional 5 minutes. Meanwhile, in a small saucepan combine the cranberries and the orange juice and simmer for 5-10 minutes. Add the stock, rosemary and thyme to the turkey and vegetables and bring to a boil. Add the Brussel sprouts and half of the cranberry mix. Cook for 10 minutes, or until the turkey is cooked through. When the turkey breast is cooked through, remove, shred and return to pot. Add the remaining cranberries and serve. This soup can be made a day in advance and heated up in the morning. If you do not have fresh cranberries, you can use dried ones and soak them in water for 30 minutes to rehydrate them before using.

LTS Onion Soup Mix

LTS Onion Soup Mix

3/4 C. minced onion
1/3 C. beef bouillon granules
4 tsp. onion powder
1/4 tsp. crushed celery seed
1/4 tsp. sugar

Combine all ingredients and seal in ziploc or vacuum seal bag (or jar).

Tomato Bredie (South African Tomato & Lamb Stew)

Tomato Bredie (South African Tomato & Lamb Stew)

2 lb. stewing lamb
2 large onions, sliced
2 T. vegetable oil
8 tomatoes, peeled and sliced into 1/4-inch thick slices
2 tsp. sugar
1 tsp. salt
1/2 tsp. cayenne pepper
2 cloves garlic, crushed

In large heavy pan, brown lamb and onions in hot oil until lamb is brown on all sides and onions are golden. Reduce heat to low and simmer for 30 minutes. If fat from meat has accumulated in pot, pour off all but 2 T. Add tomatoes and remaining ingredients. Simmer covered for 1 hour, stirring frequently to prevent mixture from sticking. Uncover, skim off any excess fat and cook several more minutes until sauce is very thick. Serve with rice.

Yield: 6 servings

Calories: 400

Fat: 30g

Fiber: 2.3g

Northwest Mussel Bourride with Aioli

Northwest Mussel Bourride with Aioli

This rich, creamy fisherman’s stew is thickened with garlicky mayonnaise. Although usually made with a mixture of fish and shellfish, it’s also sensational with mussels only.

4 tsp. extra-virgin olive oil
1 large onion, chopped (about 1½ C. chopped)
4 cloves garlic, peeled, crushed, and minced
1 large pinch saffron, crushed
6 C. fish stock (or 4 C. fish stock and 2 C. dry white wine)
4 large, vine-ripened tomatoes, peeled and seeded, with juice; or 14½-oz. can diced tomatoes with juice
2 tsp. finely minced parsley
1 tsp. finely minced orange zest
1 tsp. anise-flavored liqueur (or ½ tsp. anise seeds, crushed with mortar and pestle)
2 pounds small Northwest mussels, cleaned and debearded
½ C. Aioli (or Mayonnaise with 1 clove minced garlic)
fine sea salt, to taste
freshly ground black pepper, to taste

2 tsp. finely minced parsley
½ C. Aioli (or Mayonnaise with 1 clove minced garlic)

To prepare soup base, in a large casserole (preferably enameled cast-iron), heat olive oil, and add onions, garlic, and saffron. Cover and cook slowly, stirring occasionally, until onions are softened. Add fish stock, tomatoes, parsley, orange zest, and anise-flavored liqueur.
To steam mussels, arrange mussels on top of soup base, cover, and bring to a simmer.
Cook for 4 minutes, and check to see if mussels have opened. With a slotted spoon, remove those that are open to a bowl, and keep warm. If there are unopened mussels remaining, replace the lid, and simmer for an additional 1-2 minutes. (Mussels that don’t open were probably dead to begin with and should be discarded.) Remove the last of the mussels and keep warm with the rest. Simmer the soup base, uncovered, for 15 minutes or so to intensify the flavors and evaporate the alcohol in the wine. To finish, just before serving, add egg yolks to ½ C. Aioli, and then gradually add some of the hot soup base, whisking constantly.
Pour egg-enriched Aioli back into the soup pot, and heat slowly, until soup thickens slightly. (Don’t bring near a simmer or egg yolks will curdle, leaving an unpleasant gritty texture.)
Season to taste with salt and pepper. To serve, fill individual bowls with mussels (in their shells), and ladle hot soup base over each. Garnish with a sprinkling of parsley, and serve hot with the remaining Aioli on the side.