By: Jeanne Megel
4 T. Flour
1 t. salt
1/4 t. pepper
2 lb. beef cubes
1 lg. onion, chopped
2 lg. cloves garlic
8 oz. tomato sauce
4 oz. beef bouillion
1 C. burgundy wine
2 carrots, sliced
2 stalks celery, sliced
2 potatoes, bite size chunks
1/2 lb. mushrooms, quartered
Mix flour, salt and pepper in plastic bag. Add beef, shake until coated. Heat a small amount of oil in a dutch oven. Add beef and brown on all sides. Add remaining ingredients and mix well, cover with tight lid.
You can cook this for several hours at a low simmer until everything is tender, remembering to stir it often. Or you can cheat, like I do, and put it in the oven at 325 for several hours. Stir it a couple of times. Either way, add a small amount of beef broth or water if you think it's getting too thick.
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Chicken Tortilla Soup
By: Patricia Foley Lesko
15 ounces whole kernel corn, undrained
1 (14 1/2 ounce) can chicken broth, undrained
10 ounces chicken....Or in a hurry Buy a rotisserie Chicken and shred into the soup
15 ounces black beans, drained
10 ounces Rotel Tomatoes, drained
Directions:
1 Open all cans.
2 Simmer in large saucepan until heated through. That's it. No kidding.
3 ***You can top with crumbled tortilla chips, cheese and salsa if desired.
4 I make this, but add a box of rice or orzo, whatever I have on hand..Serve with corn bread it yummy and cheap
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Chicken Veggie Soup
By: Marjorie Bailey
I make it so much, but it's so good and you can change it anyway you want!
I make for an army lol but you can make whatever size you need!
-I put evoo in the bottom of a pot let it get hot
-Add in chopped up onion and garlic
-When that is cooked some I put in some chicken broth ~ not a lot at first cause the other stuff will fill it up.
-Then I peel and chop up fresh carrots, celery, and broccoli
-I use canned small sweet peas, spinach and if you like water chestnuts
-Season with salt, basil, italian seasoning
-I use the boneless chicken breasts and put that in and then after about an hour take it out and shred it and put it back in the pot to finish cooking.
-In a seperate pot I make ditalini to go with it or white rice.
-And of course peccorino romano cheese on top :-)
It's really good!
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Creamy Bean Soup
By: Sarah Nicole Gross
3 cans of cannellini beans, drained
box of chicken broth
1/2 cup of milk
2 large egg yolks
2 cans of creamed corn
5 or 6 red skinned potatoes, cubed, skins on
1/2 of an onion, chopped
large precooked hamsteak, cubed
freshly grated parmesan cheese
Spices, to taste-I use janes crazy seasoning salt, freshly ground black pepper, onion powder, garlic powder, soul food seasoning, goya adobo, chicken bouillon, and goya jamon seasoning
1. In food processor, add some chicken broth to two cans of the beans and puree them. Meanwhile, in a large saucepan, bring about 14 ounces of chicken broth to a simmer. Once simmering, whisk in the bean puree. Simmer for several minutes.
2. In a medium bowl, whisk together the milk and egg yolks. Ladle about a cup of the bean mixture into the bowl with the egg mixture and whisk together to temper the egg yolks. Now pour the mixture into the saucepan. Stir, and add the remaining can of beans, the 2 cans of creamed corn, the potatoes, the onion, the ham, and desired spices, simmer until heated through, and the potatoes are cooked. Top with the parmesan cheese! MMMMMMM!
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Beef Stew
By Brittany Violet Magrini
2 tablespoons olive oil
4 carrots, peeled
4 potatoes, washed and 1 peeled (I use either Yukon gold or russet)
1 sweet onion, peeled and ends removed
4 cloves garlic, peeled
1/3 pound stew meat
1 cup good red wine (merlot or pinot noir are my favs)
1 sweet potato, peeled and cubed
4 cups water
Salt and pepper
1 teaspoon smoked paprika
1 teaspoon dried oregano
In a large pot, heat the olive oil on medium heat.
Combine 1 carrot, 1 potato, the onion, and the garlic in the bowl of a food processor and purée; add to the hot oil and cook, stirring occasionally for 5 minutes; push the purée to one side of the pan and add the beef; brown lightly on all sides and then mix with the purée; let cook for a few minutes (about 10 minutes from the point of adding the beef to the next step).
While the purée and beef is cooking, slice the remaining 3 carrots and cube the remaining 3 potatoes.
Add the red wine to the pan and stir well, scraping up any bits from the bottom of the pan; add the water; stir in the salt and pepper, paprika, and oregano; add the carrots, potatoes, and sweet potatoes, stirring well to combine.
Bring the mixture to a boil, then reduce the heat to low; cover and cook for 45 minutes; stir in a dash of balsamic vinegar.
you can thicken it if you so desire or serve right away
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Sweet & Sour Rabbit Stew
By Chris Rolleri
2 1/2 lbs. rabbit
Flour
Salt
Pepper
2 tbsp. vegetable oil
1 cup pineapple juice
1/4 cup vinegar
1/2 tsp. salt
1 cup pineapple pieces
1 medium green pepper, sliced
1 1/2 tbsp. cornstarch
1/4 cup sugar
1/2 cup water
Cooked rice
Instructions
Cut rabbit into serving-sized pieces. Dredge each piece in flour that has been seasoned with salt and pepper.
Heat the oil in a heavy skillet over medium heat. Add the rabbit pieces to the pan and brown them on all sides.
Stir in the pineapple juice, vinegar and salt. Cover the pan and cook the rabbit over low heat for 45 minutes or until the meat is tender.
Add the pineapple and green pepper to the pan. Cook the stew a few minutes longer, until it starts to soften up a bit.
Mix the cornstarch with the sugar, then gradually stir in the water a little bit at a time. Stir this mixture into the liquid in the pan and cook over low heat for five more minutes or until the sauce has thickened. Serve over cooked rice, if desired. If you can't find rabbit, u can use beef or chicken. Those of you who live in the manahawkin section, Bruno's on route 9 sells Rabbit.
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Keilbasa cabbage stew
by: shannon celli durkee
Ingredients:
head of cabbage
1 package of kielbasi
sm bag pf baby carrots
1 lb bag of beans ( I used kidney but you can use whatever you prefer)
fresh green beans
1 sm jar of turkey gravy
onion powder
garlic powder
italian seasoning
basil
Directions:
fill lrg pot with water, Quarter cabbage make sure you remove the core and add to water. Add carrots ( I let them boil for a few hours before I added the other ingredients. Cut kielbasi into quarter slices. Add meat, green beans, beans, gravy and seasonings. Cook on med low for another 30-45 mins stirring every so often. let cool and enjoy :)
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Chili with no Tomatoes
by Jess VanderhoffIngredients
2 1/2 pounds lean ground beef
salt to taste
1 medium onion, chopped
1 green bell pepper, seeded and chopped (optional)
3 cloves garlic, pressed
1/4 cup Worcestershire sauce
5 tablespoons chili powder
2 teaspoons ground cumin
2 teaspoons dried oregano
1 (15 ounce) can kidney beans, rinsed and drained
1 (15 ounce) can cannellini beans, rinsed and drained
2 (12 ounce) bottles chile sauce
1 (14 ounce) can beef broth
2 cups shredded Cheddar cheese
1/4 cup chopped jalapeno pepper (optional)Directions
1.Crumble the ground beef into a soup pot over medium-high heat. Cook and stir until browned. Drain off the grease, and season with salt to taste. Add the onion, bell pepper, and garlic; cook and stir for about 3 minutes. Reduce the heat to medium, and season with Worcestershire sauce, chili powder, cumin and oregano. Cook and stir for another 5 minutes.
2.Reduce heat to low, and stir in the chili sauce, beef broth, kidney beans and cannellini beans. Cover, and simmer for about 35 minutes. Ladle into bowls to serve, and top with shredded Cheddar cheese and jalapeno. Serves 6.
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Carrot Soup
by Jess Vanderhoff
1 tablespoon butter
1 cup diced carrots
1/4 cup chopped onion
1/2 teaspoon grated fresh ginger root
1/4 cup cubed potatoes
2 cups vegetable broth
2 1/2 tablespoons chopped fresh dill
1/4 cup heavy cream
salt and pepper to taste
Directions
1.Melt butter in a small saucepan. Sweat the carrots, onion and ginger with the butter. Add potatoes and broth, then bring to a boil. Reduce heat, and simmer until potatoes are tender. Strain liquid into a separate container. Put vegetables into a blender along with the dill, and pour in just enough of the liquid to cover the vegetables. Puree in stages if necessary. Discard excess broth. Return vegetable puree to pan.
2.Stir heavy cream into the pan with the vegetables. Season with salt and pepper. Heat, but do not boil, and serve immediately.
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French Onion Soup
by Jess Vanderhoff
Ingredients:
5 onions, thinly sliced
6 cups beef broth
2 tablespoons vegetable oil
3 tablespoons butter or margarine
1 pound shredded Swiss cheese
1 teaspoon white sugar
1/2 cup white wine
salt and pepper to taste
1 (1 pound) loaf French bread, slicedDirections
1.In a medium stock pot, heat beef broth over medium-high heat.
2.In a saute pan, add butter and oil and cook over medium-high heat. Once heated, add onions and stir, until onions are tender and transparent. Stir in sugar.
3.Add onions to heated broth, stir and let simmer for 20 minutes.
4.Add wine and season with salt and pepper, simmer for 10 minutes.
5.Pour soup mixture into individual serving bowls and place a slice of bread on top, making sure bread gets well soaked. Place shredded cheese on top of bread and broil, 3 inches below heat, until cheese bubbles.
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Creamed Broccoli Soup
by Jess Vanderhoff
3 tablespoons butter
1 onion, chopped
4 large carrots, chopped
1 clove garlic, chopped
4 cups water
4 tablespoons chicken bouillon powder
1 pound fresh broccoli florets
2 cups half-and-half
3 tablespoons all-purpose flour
1/4 cup ice water
1 tablespoon soy sauce
1/2 teaspoon ground black pepper
1/4 cup chopped parsley
Directions
1.Melt butter in a saucepan over medium heat; add chopped onions, carrots, and garlic, and cook for 5 minutes, stirring occasionally until softened.
2.In a medium-sized cooking pot, add 4 cups water and chicken bouillon granules and bring to boil. Add precooked onion mixture to soup pot. Add broccoli florets, reserving a few pieces to be added near the end of cooking time. Reduce heat and simmer, covered, for 15 to 20 minutes or until broccoli is just tender.
3.In a blender or food processor, puree soup in batches and return to pot. Stir in half and half cream and remaining broccoli florets.
4.In a cup, mix flour with 1/4 cup cold water to form a thin liquid.
5.Bring soup to boil; add flour mixture slowly, stirring constantly to thicken soup as desired. Add soy sauce, black pepper, and stir well. Garnish with chopped parsley (or carrot curls) when serving. Serve soup hot or cold.
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Easy French Soup
by Lindy Gaum Marsh
NEED:
8 cans of Campbell's French Onion Soup
1/2 loaf of french bread
3 cups chicken broth
2 cups water
pepper to taste (do not add salt as the soup is already salted enough)
2 pinches of dried parsley
provolone cheese
Add the ingredients above in a stock pot and let boil and then simmer for at least an hour. In a soup crock put a piece of provolone on the bottom, add soup 3/4 filled and then add chunks of bread, more soup if you have room and top it off with another piece of provolone cheese. Makes 6 full soup crocks. Put in the broiler to melt the cheese and honestly, you will have a yummy crock of soup. We also prepare chicken salad to have on the side although the soup is plenty filling.
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Wonton Soup
by Jess Vanderhoff
1 bunch green onions, cut into 1/2-inch pieces, divided
6 fresh mushrooms, sliced
1 pound ground pork
1 tablespoon sesame oil
1 tablespoon soy sauce
1 egg
1/4 cup dry bread crumbs
1/4 teaspoon salt
1/2 teaspoon ground black pepper
1 (16 ounce) package wonton wrappers
8 cups chicken broth
16 uncooked medium shrimp, peeled and deveined (optional)
1 medium head bok choy, torn into 2-inch pieces
16 snow peas
1 dash soy sauce, or to taste (optional)
1 dash sesame oil, to taste (optional)
Directions
1.Dice the green onions, and set aside all but 1 tablespoon. Slice the mushrooms, and set aside all but 1 tablespoon. Finely chop the 1 tablespoon of green onions and 1 tablespoon of sliced mushrooms, and place in a bowl with the ground pork, 1 tablespoon sesame oil, 1 tablespoon soy sauce, egg, bread crumbs, salt, and pepper. Stir to thoroughly mix the pork filling.
2.Spoon about 1 tablespoon of the pork filling onto the center of each wonton wrapper. Use your finger or a pastry brush to lightly moisten the edges of the wonton wrappers with water. Fold one corner of the wrapper over the filling onto the opposite corner to form a triangle. Press the edges together to seal. Moisten the two long ends of the triangle, fold them together, and press them firmly to seal.
3.Bring the chicken broth to a boil in a large saucepan over medium heat. Drop the wontons, one by one, into the broth, and let them cook for 3 to 5 minutes, until they float to the surface. Reduce heat to a simmer, and gently stir in the shrimp, bok choy, and reserved sliced mushrooms. Let the soup simmer 2 more minutes, until the shrimp turn pink, and then drop in the snow pea pods. Garnish with the remaining green onions and a dash of soy sauce and sesame oil, and serve immediately.
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Pork Chop Soup
by Jess Vanderhoff
2 (8 ounce) bone-in pork chops
1 teaspoon paprika
1 teaspoon dried oregano
1 teaspoon garlic powder
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1/2 teaspoon chili powder
1 bay leaf
3 cups chicken broth
2 cups water
2 tablespoons soy sauce
1/4 cup flour
3 potatoes, cut into small chunks
1 cup chopped broccoli
1 carrot, diced
1 onion, diced
2 stalks celery, diced
Directions
1.Place pork chops, paprika, oregano, garlic powder, salt, pepper, chili powder, bay leaf, chicken broth, water, and soy sauce in a large stock pot. Bring to a boil, uncovered, then reduce heat to medium low and let simmer for 1 hour. Remove the pork chops and set aside to cool.
2.Whisk 3/4 cup of the cooking liquid with the flour; set aside. When the pork chops are cool remove and discard any bones or fat. Chop or shred the meat into bite size pieces.
3.Add the potato, broccoli, carrot, onion, celery, and cooked pork back to the pot. Bring the mixture to a boil, stir in the flour mixture. Reduce heat and simmer for 1 hour. Remove the bay leaf and gently mash the potatoes before serving
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Crockpot Broccoli Cheddar Soup
by Heather Poe
Half an onion
Butter
Can of cream of chicken1 1/2 cans milk
Frozen broccoli
1lb of velvetta cubed
Dice onion sautee in frying pan til brown. Add all of the ingredients to the crockpot - cook on low for 4-5 hours.
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Turkey Stew
by Jess Vanderhoff
2 tablespoons butter
2 onions, chopped
1 stalk celery, cut into 1 inch pieces
2 carrots, peeled and sliced into 1 inch pieces
2 potatoes, peeled and cubed
3 tablespoons all-purpose flour
3 cups chicken stock
1/4 teaspoon dried marjoram
2 skinless, boneless turkey breast halves, cubed
1 green bell pepper, diced
Directions
1.Melt the butter in a pot over medium heat. Place onions in the pot and cook until tender. Stir in celery and carrots, and cook until tender. Stir in the potatoes and flour. Pour in the chicken stock, and season soup with marjoram. Place turkey in the pot, and bring to a boil. Reduce heat to low, cover, and simmer 30 minutes.
2.Mix the green bell pepper into the soup, and continue cooking 10 minutes, until pepper is tender.
1.Melt the butter in a pot over medium heat. Place onions in the pot and cook until tender. Stir in celery and carrots, and cook until tender. Stir in the potatoes and flour. Pour in the chicken stock, and season soup with marjoram. Place turkey in the pot, and bring to a boil. Reduce heat to low, cover, and simmer 30 minutes.
2.Mix the green bell pepper into the soup, and continue cooking 10 minutes, until pepper is tender.
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Sloppy Joe Stew
by Jess Vanderhoff
2 pounds ground beef
1 medium onion, chopped
1 small green pepper, chopped
1 1/2 cups water
1 (12 ounce) can whole kernel corn, undrained
1 (10.75 ounce) can condensed tomato soup, undiluted
1/4 cup sugar
1 tablespoon Worcestershire sauce
1 teaspoon hot pepper sauce
salt and pepper to taste
1 medium onion, chopped
1 small green pepper, chopped
1 1/2 cups water
1 (12 ounce) can whole kernel corn, undrained
1 (10.75 ounce) can condensed tomato soup, undiluted
1/4 cup sugar
1 tablespoon Worcestershire sauce
1 teaspoon hot pepper sauce
salt and pepper to taste
Directions
1.In a large saucepan, cook beef, onion and green pepper over medium heat until meat is no longer pink; drain. Add the remaining ingredients; bring to a boil. Reduce heat; cover and simmer for 1 hour.
1.In a large saucepan, cook beef, onion and green pepper over medium heat until meat is no longer pink; drain. Add the remaining ingredients; bring to a boil. Reduce heat; cover and simmer for 1 hour.
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Brazilian Black Bean Stew
by Rhyl Rager
1 Tbsp. extra virgin olive oil, 1 large onion chopped
2 tsp. garlic minced, 2 med. sweet potatoes 1 1/4 lbs.
peeled & diced, 1 large red bell pepper diced, 14.5 oz. can diced tomatoes, 1 jalapeno minced (more or less your preference), 2 (16oz.) cans black beans drained rinsed, 1 fragrantly ripe mango pitted peeled diced,
1/4 cup cilantro and salt to taste.
In large pan, heat oil on medium heat. Add onion saute for 5 minutes till softened. Add garlic and cook until onion is golden 3 minutes. Stir in sweet potatoes, peppers, chili, tomatoes with their liquid + 1 1/2 cups water. Bring to a boil. Reduce heat to low, cover and simmer until potatoes are tender but still firm about 10-15 minutes. Stir in beans continue simmering uncovered, until heated through 5 minutes.
Stir in mango and cook till heat up 1 minute and the cilantro and salt, serve hot.
1 Tbsp. extra virgin olive oil, 1 large onion chopped
2 tsp. garlic minced, 2 med. sweet potatoes 1 1/4 lbs.
peeled & diced, 1 large red bell pepper diced, 14.5 oz. can diced tomatoes, 1 jalapeno minced (more or less your preference), 2 (16oz.) cans black beans drained rinsed, 1 fragrantly ripe mango pitted peeled diced,
1/4 cup cilantro and salt to taste.
In large pan, heat oil on medium heat. Add onion saute for 5 minutes till softened. Add garlic and cook until onion is golden 3 minutes. Stir in sweet potatoes, peppers, chili, tomatoes with their liquid + 1 1/2 cups water. Bring to a boil. Reduce heat to low, cover and simmer until potatoes are tender but still firm about 10-15 minutes. Stir in beans continue simmering uncovered, until heated through 5 minutes.
Stir in mango and cook till heat up 1 minute and the cilantro and salt, serve hot.
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Leftover Turkey or Chicken Soup
by Rhyl Rager
1 picked over turkey carcass- (all meat removed an put in a Dutch oven)
6 cups of steeped Lemongrass Ginger herbal tea,
1/2 of a fresh crisp Bok Choy including leaves white parts cut into 1" pieces and greens parts chopped in strips,
1 picked over turkey carcass- (all meat removed an put in a Dutch oven)
6 cups of steeped Lemongrass Ginger herbal tea,
1/2 of a fresh crisp Bok Choy including leaves white parts cut into 1" pieces and greens parts chopped in strips,
1 medium rutabaga chopped into 2" pieces,
2 lg. Vidalia onions cut in 1/2 end to end cut again end to end in long strips 1/4" wide,
6 carrots peel cut in 1" thick rounds,
1 cup brown rice or 1/2 cup barley,
use (any leftover gravy will help enhance flavor of soup stock)
Seasonings:
Seasonings:
2-3 Tbsp. sage,
2 Tbsp. lemon zest,
2 tsp. thyme,
2 tsp. thyme,
2 tsp. celery seed,
2 Tbsp. salt,
pepper to taste
Combine all ingredients in Dutch oven or large soup pan, add water 3/4 full. Simmer an hour until rice or barley are cooked add seasonings the last 15 minutes of cooking. Serves at least 6 bowls.
Combine all ingredients in Dutch oven or large soup pan, add water 3/4 full. Simmer an hour until rice or barley are cooked add seasonings the last 15 minutes of cooking. Serves at least 6 bowls.
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Triple Celery Bisque
by Rhyl Rager
1 Tbsp. extra virgin olive oil,
1 Tbsp. extra virgin olive oil,
1 celeriac 2 lbs. peeled chopped,
1 lb. yukon gold potatoes peeled chopped,
1 large vidalia or bermuda onion chopped,
1 large vidalia or bermuda onion chopped,
1 stalk of celery,
1 large leek trimmed washed well sliced,
4 cups water,
4 cups water,
1 tsp. salt,
1/4 tsp. white pepper,
1/2 cup washed lovage or celery leaves,
1/2 cup washed lovage or celery leaves,
1/2 cup plain Almond milk (Almond Breeze brand).
To prepare the celeriac cut of one end to create a flat surface to keep it steady. Cut off the skin with your vegetable peeler at least 3x to ensure all fibrous skin is removed.
Heat oil in a large saucepan or Dutch oven over medium-low heat. Add celeriac (celery root), potatoes, onion, celery and leek. Reduce to low heat cover and cook until the vegetables are softened, stir occasionally 45 - 50 minutes. Add water, salt & pepper to the pan. Bring to a simmer and cook for 5 minutes. Remove from the heat and stir in lovage or celery leaves. Puree in batches in a food processor or blender until smooth. Return the soup to the pan, stir in the almond milk and heat through.
To prepare the celeriac cut of one end to create a flat surface to keep it steady. Cut off the skin with your vegetable peeler at least 3x to ensure all fibrous skin is removed.
Heat oil in a large saucepan or Dutch oven over medium-low heat. Add celeriac (celery root), potatoes, onion, celery and leek. Reduce to low heat cover and cook until the vegetables are softened, stir occasionally 45 - 50 minutes. Add water, salt & pepper to the pan. Bring to a simmer and cook for 5 minutes. Remove from the heat and stir in lovage or celery leaves. Puree in batches in a food processor or blender until smooth. Return the soup to the pan, stir in the almond milk and heat through.
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Chestnut & Apple Soup
by Rhyl Rager
1 lb. chestnuts, skins slashed,
1 lb. chestnuts, skins slashed,
1 Tbsp. corn or safflower oil,
1 onion finely chopped,
cups chicken broth,
1 1/4 cups hard dry cider,
1/2 lb. cooking apples such as: Jonagold, Braeburn, or Granny peeled cored and sliced,
salt & pepper to taste
Put the chestnuts in a large saucepan and cover with cold water, bring to a boil and cook 10 minutes. Drain and peel the chestnuts. Place in a clean pan, cover with water and cook for 20 minutes. Put the oil in another large pan, add the onion an cook until soft add broth, cider and apples. Stir to mix ingredients. Add the chestnuts with any of their cooking liquid left in the pan. Bring to a boil, reduce the heat, cover and simmer for about 15 minutes, until chestnuts are completely cooked. Work in a blender or food processor until smooth, or rub through a strainer. Season to taste serve hot. Serves 4.
Put the chestnuts in a large saucepan and cover with cold water, bring to a boil and cook 10 minutes. Drain and peel the chestnuts. Place in a clean pan, cover with water and cook for 20 minutes. Put the oil in another large pan, add the onion an cook until soft add broth, cider and apples. Stir to mix ingredients. Add the chestnuts with any of their cooking liquid left in the pan. Bring to a boil, reduce the heat, cover and simmer for about 15 minutes, until chestnuts are completely cooked. Work in a blender or food processor until smooth, or rub through a strainer. Season to taste serve hot. Serves 4.
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Scottish Lamb Stew
by Rhyl Rager
1 1/2 lbs. boneless lamb cut into 1" cubes
1 cup pearl barley,
1 1/2 lbs. boneless lamb cut into 1" cubes
1 cup pearl barley,
1 tsp. minced garlic,
1/2 tsp. tarragon,
1 tsp. salt, black pepper,
2 Tbsp. parsley,
4 medium carrots peeled cut into 2" lengths,
4 medium carrots peeled cut into 2" lengths,
1 large russet potato peeled cubed,
1 vidalia onion or use pearl onions,
1/2 cup peas
Coat meat with flour put in large saucepan and brown meat in small amount of oil. Add 3 cups water, garlic, salt and pepper. Cover; simmer one hour. Add vegetables: carrots, potatoes and basil cook uncovered for 20 minutes. Add peas, pearl barley, more water for barley to absorb. Continue to simmer on medium-low stir gently to prevent sticking on bottom. Meat should be tender an falling apart. Stew will be on thick side. Serves 6.
Coat meat with flour put in large saucepan and brown meat in small amount of oil. Add 3 cups water, garlic, salt and pepper. Cover; simmer one hour. Add vegetables: carrots, potatoes and basil cook uncovered for 20 minutes. Add peas, pearl barley, more water for barley to absorb. Continue to simmer on medium-low stir gently to prevent sticking on bottom. Meat should be tender an falling apart. Stew will be on thick side. Serves 6.
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Peanut Chili
by Rhyl Rager
1 lb. unsalted roasted peanuts (4 cups),
1 lb. unsalted roasted peanuts (4 cups),
1 1/2 Tbsp. peanut oil,
2 medium onions chopped,
4 tsp. garlic,
3 stalks celery chopped,
3 stalks celery chopped,
3 medium carrots chopped,
2 jalapeno or serrano chilies seeded chopped,
1 large green bell pepper chopped,
2 jalapeno or serrano chilies seeded chopped,
1 large green bell pepper chopped,
2 Tbsp. chili powder,
1 Tbsp. each: oregano basil cumin,
3/4 tsp. salt,
1/4 tsp. pepper,
7 medium tomatoes chopped,
3 1/2 cups vegetable broth,
3 1/2 cups vegetable broth,
2 Tbsp. molasses
Garnish: shredded monterey jack
Place 1/2 cup peanuts in blender or food processor. Pulse on and off very briefly until coarsely chopped. Remove to a plate and reserve for garnish. Add remaining peanuts to blender or food processor. Pulse on and off until nuts are minced and cling together in clumps. In large heavy pot, heat oil over medium high heat. Add onions and garlic cook stirring often, until onions are softened, about 8 minutes. Add celery, carrots, chilies, peppers and cook stirring often 5-7 minutes.
Garnish: shredded monterey jack
Place 1/2 cup peanuts in blender or food processor. Pulse on and off very briefly until coarsely chopped. Remove to a plate and reserve for garnish. Add remaining peanuts to blender or food processor. Pulse on and off until nuts are minced and cling together in clumps. In large heavy pot, heat oil over medium high heat. Add onions and garlic cook stirring often, until onions are softened, about 8 minutes. Add celery, carrots, chilies, peppers and cook stirring often 5-7 minutes.
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Italian Eggplant Beef Stew
by Rhyl Rager
1 1/2 lbs. lean stew beef- cut into 1" cubes,
2 Tbsp. extra virgin olive oil,
1 1/2 lbs. lean stew beef- cut into 1" cubes,
2 Tbsp. extra virgin olive oil,
1small can diced tomatoes,
1 cup leeks chopped,
1 tsp. minced garlic,
1 tsp. chili powder,
1 tsp. chili powder,
1/4 tsp. parsley,
1/4 tsp. oregano,
1 cup fat-free beef broth,
1 cup fat-free beef broth,
1 cup dry red wine,
2 cups potatoes cut in 2" cubes,
2 cups potatoes cut in 2" cubes,
2 cups eggplant peeled chopped,
1/2 cup green pepper chopped,
1 small pkg. mushrooms washed sliced,
1 small pkg. mushrooms washed sliced,
1 small can diced green chilies,
1/4 cup asiago cheese
Brown beef in hot oil. Add tomatoes, onion, leeks, garlic, chili powder, parsley, oregano, salt & pepper. Stir in broth and bring to a boil; reduce heat and simmer covered 45 minutes. Add wine and potatoes; simmer covered, 10 minutes more. Stir in all ingredients except the cheese. Simmer, 20 minutes then add asiago and heat through. Serves 6.
Brown beef in hot oil. Add tomatoes, onion, leeks, garlic, chili powder, parsley, oregano, salt & pepper. Stir in broth and bring to a boil; reduce heat and simmer covered 45 minutes. Add wine and potatoes; simmer covered, 10 minutes more. Stir in all ingredients except the cheese. Simmer, 20 minutes then add asiago and heat through. Serves 6.
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Minestrone Soup
by Rhyl Rager
chicken stock about 8 cups
1/4 head of cabbage shredded finely,
chicken stock about 8 cups
1/4 head of cabbage shredded finely,
1 can tomato paste,
1 large onion chopped,
1 cup elbow macaroni or shells,
1 zucchini cut lengthwise then cut in 1" pieces,
2 carrots cut 1/2" pieces,
2 carrots cut 1/2" pieces,
1/2 cup peas,
1 can dark red kidney beans drained,
1 can garbanzo beans drained,
1 can baby limas drained,
1 can baby limas drained,
1/2 cup green beans, water if needed,
1 Tbsp. oregano,
2 tsp. basil, salt to taste,
2 bay leaves--remember to remove before serving
Boil shredded cabbage till tender in the stock then dissolve tomato paste in the soup. Add all fresh and frozen veggies, cook on medium till tender; begin pouring the beans in reducing temperature to medium low add spices and bay leaves. Cook for 30 minutes. Note: With this soup because of its thick quantity of beans it can easily burn. Be attentive add water if necessary remember to stir frequently.
Boil shredded cabbage till tender in the stock then dissolve tomato paste in the soup. Add all fresh and frozen veggies, cook on medium till tender; begin pouring the beans in reducing temperature to medium low add spices and bay leaves. Cook for 30 minutes. Note: With this soup because of its thick quantity of beans it can easily burn. Be attentive add water if necessary remember to stir frequently.
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Ratatouille
by Rhyl Rager
(French vegetable stew)
1 large eggplant peeled cubed,
(French vegetable stew)
1 large eggplant peeled cubed,
1 large can diced tomatoes, multicolored bell peppers cut in 2" pieces,
1 yellow crookneck squash & 1 zucchini cut in half lengthwise and then in 1" pieces,
1 yellow crookneck squash & 1 zucchini cut in half lengthwise and then in 1" pieces,
2 Vidalias cut coarsely,
1 small can tomato paste,
2 Tbsp. basil
Combine ingredients in large Dutch oven should simmer on medium-low flame. You may need to add a little water at a time till vegetables are completely cooked then allowed to evaporate. Will thicken to a nice vegetable stew; add basil the last 10 minutes of cooking.
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Gumbo
by Rhyl Rager
4 green onions, sliced, white and green parts
Chopped fresh parsley
2 cup frozen sliced okra
1 14 ounce can stewed tomatoes with juice
1/2 lb small shrimp peeled, deveined and cooked
5 beef bouillon cubes
1/4 bunch flat leaf parsley, stems and leaves
3 stalks celery chopped
8 cloves garlic minced
1/4 cup Worcestershire sauce
1 green bell pepper, seeded and chopped
1 large onion, chopped
5 tablespoon margarine
1/2 cup all-purpose flour
1/4 cup vegetable oil
1 lb smoked sausage, cut into 1/4 inch slices
Salt and pepper
3 large boneless chicken breast halves
4 cup hot water
Directions
Season the chicken with salt and pepper. Heat the oil in a heavy bottomed Dutch oven over medium-high heat. Cook the chicken until browned on both sides and remove. Add the sausage and cook until browned, then remove. Sprinkle the flour over the oil, add 2 tablespoons of margarine and cook over medium heat, stirring constantly, until brown, about 10 minutes. Let the roux cool.
Return the Dutch oven to low heat and melt the remaining 3 tablespoons margarine. Add the onion, garlic, green pepper and celery and cook for 10 minutes. Add Worcestershire sauce, salt and pepper, to taste and the 1/4 bunch parsley. Cook, while stirring frequently, for 10 minutes. Add 4 cups hot water and bouillon cubes, whisking constantly. Add the chicken and sausage. Bring to a boil, then reduce the heat, cover, and simmer for 45 minutes. Add tomatoes and okra. Cover and simmer for 1 hour. Just before serving add the green onions, shrimp and chopped parsley.
4 green onions, sliced, white and green parts
Chopped fresh parsley
2 cup frozen sliced okra
1 14 ounce can stewed tomatoes with juice
1/2 lb small shrimp peeled, deveined and cooked
5 beef bouillon cubes
1/4 bunch flat leaf parsley, stems and leaves
3 stalks celery chopped
8 cloves garlic minced
1/4 cup Worcestershire sauce
1 green bell pepper, seeded and chopped
1 large onion, chopped
5 tablespoon margarine
1/2 cup all-purpose flour
1/4 cup vegetable oil
1 lb smoked sausage, cut into 1/4 inch slices
Salt and pepper
3 large boneless chicken breast halves
4 cup hot water
Directions
Season the chicken with salt and pepper. Heat the oil in a heavy bottomed Dutch oven over medium-high heat. Cook the chicken until browned on both sides and remove. Add the sausage and cook until browned, then remove. Sprinkle the flour over the oil, add 2 tablespoons of margarine and cook over medium heat, stirring constantly, until brown, about 10 minutes. Let the roux cool.
Return the Dutch oven to low heat and melt the remaining 3 tablespoons margarine. Add the onion, garlic, green pepper and celery and cook for 10 minutes. Add Worcestershire sauce, salt and pepper, to taste and the 1/4 bunch parsley. Cook, while stirring frequently, for 10 minutes. Add 4 cups hot water and bouillon cubes, whisking constantly. Add the chicken and sausage. Bring to a boil, then reduce the heat, cover, and simmer for 45 minutes. Add tomatoes and okra. Cover and simmer for 1 hour. Just before serving add the green onions, shrimp and chopped parsley.
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Baked Potato Soup
by Anne Brooks
Ingredients:
5lbs Russet Potatoes, washed but NOT peeled. Diced into 1/2 inch(ish) cubes
1 large yellow onion, diced
10 cloves of garlic (you can use whole, crushed, or minced)
8 cups chicken stock
16 oz cream cheese (I used 8oz regular and 8oz lowfat)
1 TBS seasoned salt or all-purpose seasoning
Garnishes:
- Crumbled bacon
- Shredded cheddar cheese
- Green onions
Directions:
- Add potatoes, onion, garlic, seasoning and chicken stock to slow cooker.
- Cook on high for 6 hours or low for 10 hours.
- Remove and puree the garlic cloves (if you used whole cloves) along with 1/2 to 1/3rd of the soup, add cream cheese as you are pureeing and then reintroduce to the remainder in the crock pot.
Stir every 10-15 minutes until soup is well blended.
- Top with your choice of garnishes & serve!
Yields about 10-12 servings.by Rhyl Rager
2- 3 Tbsp. prepared horseradish,
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Crab Soup
by Anne Brooks
1/2 cup butter
1/2 cup all-purpose flour
1 to 2 tablespoons seafood seasoning
1 teaspoon salt
1/2 teaspoon curry powder
4 cups milk
1 pound fresh crabmeat or 3 cans (6 ounces) crabmeat, drained, flaked and cartilage removed
2 tablespoons minced fresh parsley
Additional milk and parsley, optional
Directions
Melt butter in a 3-qt. saucepan; stir in flour, seafood seasoning, salt and curry powder. Cook until thickened and bubbly. Gradually add milk; cook and stir until mixture is hot (do not boil).
Remove cartilage from crab if necessary. Add crab and parsley to soup; cook and stir just until crab is heated. If desired, thin soup with additional milk; garnish with parsley. Yield: 6-8 servings.
by Anne Brooks
1/2 cup butter
1/2 cup all-purpose flour
1 to 2 tablespoons seafood seasoning
1 teaspoon salt
1/2 teaspoon curry powder
4 cups milk
1 pound fresh crabmeat or 3 cans (6 ounces) crabmeat, drained, flaked and cartilage removed
2 tablespoons minced fresh parsley
Additional milk and parsley, optional
Directions
Melt butter in a 3-qt. saucepan; stir in flour, seafood seasoning, salt and curry powder. Cook until thickened and bubbly. Gradually add milk; cook and stir until mixture is hot (do not boil).
Remove cartilage from crab if necessary. Add crab and parsley to soup; cook and stir just until crab is heated. If desired, thin soup with additional milk; garnish with parsley. Yield: 6-8 servings.
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Scandinavian Storm Soup
by Rhyl Rager
1 Qt. chicken stock
2 Onions,
by Rhyl Rager
1 Qt. chicken stock
2 Onions,
2 lb. Potatoes,
1/2 cup sour cream
Water,
Water,
Butter,
Salt and Pepper,
2 tsp. Thyme
7 oz. Bacon,
7 oz. Bacon,
1 Leek,
2 Tbsp. chives
Slice the bacon into small pieces and brown it in a large pot. Rinse and chop the leek and onions and mix in with the bacon, then add thyme and butter, saute. Cut the potatoes in 2" chunks and add to the mixture. Fully cover the mixture with water, chicken stock and boil. Whisk together the sour cream and horseradish, and pour into the potato mixture; reduce heat to medium low. Leave to cook until the potatoes are soft. Add chives the last 15 minutes of simmering. Serves 4.
Slice the bacon into small pieces and brown it in a large pot. Rinse and chop the leek and onions and mix in with the bacon, then add thyme and butter, saute. Cut the potatoes in 2" chunks and add to the mixture. Fully cover the mixture with water, chicken stock and boil. Whisk together the sour cream and horseradish, and pour into the potato mixture; reduce heat to medium low. Leave to cook until the potatoes are soft. Add chives the last 15 minutes of simmering. Serves 4.
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Thick and Hearty Split Pea Soup
by Rhyl Rager
(I like to bake a smoked Ham shank cut off 2/3 of meat and leave the rest of meat and bone for my soup)
1 meaty Ham bone,
1/2 of a large head of cabbage (stem removed) cut into 2-3" wedges,
4 carrots cut in 1" pieces,
2 onions large diced,
1 small bag yellow split peas sorted to remove any pebbles or strange pieces and rinsed,
water,
dash cayenne
In a 10 Qt. Dutch oven (even better if has a nonstick surface) put in ham bone, cabbage, enough water to fill 3/4 of pan and boil until cabbage is delicate and translucent probably around 45 minutes to an hour. Now toss in everything else into pot simmer on medium heat. You want to cook until onions and carrots are tender. You are waiting for ham meat to almost fall off the bone, at this point remove bone put onto a plate and gently pull meat off with small knife and cut into 2" bite-size pieces and pour meat back into the soup. Add more water if split peas are soaking it up quickly but are not soft and smooth yet.
Continue cooking reduce heat to low and stir occasionally adding water if needed until split peas are no longer individual pieces but become a smooth almost puree. Soup will be very thick. Serves 10-12 and freezes well.
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Green Tea Fish Stew
by Rhyl Rager
5 Tbls. Olive oil, 1 Clove garlic; peeled
4 medium Potatoes; peeled and diced
1 lb. Flounder, cod or red snapper fillets cut in chunks
2 bottles clam juice, 2 cups water
16 ozs. diced or pureed tomatoes
1/2 cup dry white wine
1 Bay leaf, 1 tsp. Salt
1/8 tsp. Crushed red pepper or to taste
3 Tbls. Chopped parsley
1 tsp. Matcha green tea powder
Heat oil in Dutch oven. Add garlic; sauté until well browned. Discard garlic. Add potatoes to Dutch oven, cook, stirring constantly, until lightly browned. Add fish, stock, tomatoes, wine, Matcha, bay leaf, salt, crushed red pepper, and pepper. Bring to a boil, then immediately reduce heat and simmer for 20-25 minutes or until fish and potatoes are tender. Remove bay leaf. Serve sprinkled with parsley. Serves 4
-------------------------------------------------------
Chili Con Carne' BIG TEXAS
by Rhyl Rager
2 lbs. ground chuck or sirloin,
1 (32oz.) can stewed tomatoes,
1 large jar Chili's Salsa (I use Mild),
2 cans Joan of Ark Dark Red Kidney Beans add liquid,
1 can Black Beans drained,
1 can yellow corn drained,
1 Large Vidalia Onion halved and sliced,
1 green bell pepper diced small,
1 Tbsp. Cilantro,
3 Tbsp. Chili Powder
You'll need a large Dutch oven to brown meat and onions. Add all veggies and liquid from the cans of the Dark Kidney Beans. Simmer on medium low and stir often so it does not stick on the bottom. After 30-45 minutes of cooking add spices should be thick when done cooking. I serve it with cornbread and a salad. Leftovers I use for sloppy joes or chili dogs. Serves 8-10.
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Tortilla Soup
by Jess Vanderhoff
Ingredients
2 1/2 pounds split chicken breasts
3 quarts water
3 ribs celery, chopped
1 large yellow onion, quartered
1/4 cup butter
1 sweet onion, chopped
1 red bell pepper, chopped
2 jalapeño peppers, seeded and minced
2 cloves garlic, minced
1/4 cup all-purpose flour
1 (28-ounce) can petite diced tomatoes, undrained
2 tablespoons chopped fresh cilantro
3 teaspoons ground cumin
1 1/2 teaspoons salt
1 teaspoon chili powder
2 tablespoons lime juice
3 tablespoons vegetable oil
6 corn tortillas, cut into thin strips
Sour cream, cilantro (optional)
Directions
, combine chicken breast, water, celery, and yellow onion. Bring to a boil over medium-high heat; reduce heat, and simmer 45 minutes, or until chicken is tender. Remove chicken from broth; reserve broth. Let chicken cool slightly; skin and bone chicken. Shred chicken, and set aside. Strain broth, discarding vegetables, set aside.
, melt butter over medium-high heat; add sweet onion, bell pepper, jalapeños, and garlic. Cook 6 to 7 minutes, or until tender. Stir in flour, and cook 2 minutes, stirring constantly. Add tomatoes, 10 cups reserved chicken broth, shredded chicken, cilantro, cumin, salt, and chili powder. Bring to a boil, reduce heat, and simmer 20 minutes. Stir in lime juice.
In a small skillet, heat vegetable oil over medium-high heat. Fry tortilla strips, in batches, until crispy; drain on paper towels.
Ladle soup into bowls, top with crispy tortilla strips. Garnish with a dollop of sour cream and cilantro, if desired.
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Chickpea and Roasted Garlic Soup
by Lauren Elizabeth
This healthy soup is thick and wonderfully rich. Chickpeas help the digestive system, which in turn helps clear up complexion problems. The garlic is sweet from the roasting and a good boost for your immune system!
...
Serves 6 to 8
2 tablespoons extra-virgin olive oil
1 small onion, chopped
1 carrot, chopped
1 stalk celery, chopped
2 cups cooked chickpeas
1 large head roasted garlic (see recipe below)
2 teaspoons freshly chopped rosemary
2 quarts chicken stock
Sea salt
Freshly ground white pepper
Juice and zest from 1 lemon
1/2 cup freshly chopped flat-leaf parsley
In a soup pot, heat the olive oil under medium heat. Add the onions, carrots, and celery and saute for 10 minutes. Add the chickpeas, roasted garlic, rosemary, and chicken stock. Cook for 20 minutes.
Transfer soup to a blender in batches and puree until smooth (or use an immersion blender). Return pureed soup to the pot and reheat. Taste and adjusting seasons. Just before serving, add the lemon juice, lemon zest, and parsley and stir to combine.
Roasted Garlic Recipe
1 large garlic head
1/8 cup extra virgin olive oil
1 teaspoon freshly chopped flat-leaf parsley
Sea Salt
Freshly ground white pepper
Preheat oven to 350 degrees F.
Cut the top quarter of each head of garlic. Place the garlic in aluminum foil and drizzle with olive oil. Wrap the aluminum foil around the garlic and roast 45 minutes.
Removed the garlic from the oven and allow to cool. Squeeze all the garlic out of the skins into a small bowl. Add the parsley, salt, and pepper
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Broccoli Potato Soup
by Jess Vanderhoff
Ingredients
2 cups broccoli florets
1 onion, sliced
1 tablespoon margarine
1 (10.75 ounce) can condensed cream of potato soup
1 cup milk
1/2 cup water
3/4 teaspoon chopped fresh basil
1/4 teaspoon ground black pepper
1/3 cup shredded Cheddar cheese
Directions
1.In a large saucepan over medium heat, saut E the broccoli and onion in the butter or margarine, about 5 minutes, or until tender. Stir in the soup, milk, water, basil and pepper. Mix well and heat through, about 15 minutes. Add cheese and stir until melted.
-------------------------------------------------
Broccoli Cheese Soup
by Jess Vanderhoff
Ingredients
1/2 cup butter
1 onion, chopped
1 (16 ounce) package frozen chopped broccoli
4 (14.5 ounce) cans chicken broth
1 (1 pound) loaf processed cheese food, cubed
2 cups milk
1 tablespoon garlic powder
2/3 cup cornstarch
1 cup water
Directions
1.In a stockpot, melt butter over medium heat. Cook onion in butter until softened. Stir in broccoli, and cover with chicken broth. Simmer until broccoli is tender, 10 to 15 minutes.
2.Reduce heat, and stir in cheese cubes until melted. Mix in milk and garlic powder.
3.In a small bowl, stir cornstarch into water until dissolved. Stir into soup; cook, stirring frequently, until thick.
-------------------------------------------------
Ham and Potato Soup
by Jess Vanderhoff
Ingredients
3 1/2 cups peeled and diced potatoes
1/3 cup diced celery
1/3 cup finely chopped onion
3/4 cup diced cooked ham
3 1/4 cups water
2 tablespoons chicken bouillon granules
1/2 teaspoon salt, or to taste
1 teaspoon ground white or black pepper, or to taste
5 tablespoons butter
5 tablespoons all-purpose flour
2 cups milk
Directions
1.Combine the potatoes, celery, onion, ham and water in a stockpot. Bring to a boil, then cook over medium heat until potatoes are tender, about 10 to 15 minutes. Stir in the chicken bouillon, salt and pepper.
2.In a separate saucepan, melt butter over medium-low heat. Whisk in flour with a fork, and cook, stirring constantly until thick, about 1 minute. Slowly stir in milk as not to allow lumps to form until all of the milk has been added. Continue stirring over medium-low heat until thick, 4 to 5 minutes.
3.Stir the milk mixture into the stockpot, and cook soup until heated through. Serve immediately.
----------------------------------------------------
Taco Soup
by Jess Vanderhoff
Ingredients
1 pound ground beef
2 (16 ounce) cans ranch style chili beans
1 (15 ounce) can pinto beans, drained and rinsed
1 (14 ounce) can whole kernel corn, drained
1 (10 ounce) can diced tomatoes with green chile peppers (such as RO*TEL®)
1/2 (1 pound) loaf processed cheese food (such as Velveeta®), cubed
1 pint half-and-half cream
1 pint heavy cream
1 (1 ounce) package taco seasoning mix
1 (1 ounce) package ranch dressing mix
Directions
1.Heat a large pot over medium-high heat and stir in the ground beef. Cook and stir until the beef is crumbly, evenly browned, and no longer pink. Drain and discard any excess grease.
2.Add the ranch beans, pinto beans, corn, tomatoes with green chiles, processed cheese food, half-and-half cream, heavy cream, taco seasoning, and ranch dressing mix. Bring to a boil, stirring occasionally.
3.Reduce heat to medium-low, and continue to simmer until cheese food is melted, about 20 minutes.
--------------------------------------------------
Peach Mint Soup
by Jess Vanderhoff
Ingredients
1 tablespoon vegetable oil
3 cups sliced peaches, drained and chopped
1/4 cup packed brown sugar
1 cup vegetable broth
1/2 cup coconut milk
3 tablespoons chopped fresh mint
1 cup peach yogurt
5 tablespoons vanilla yogurt
5 fresh mint leaves
Directions
1.Heat the vegetable oil in a saucepan over medium heat. Cook the peaches in the hot oil until softened, about 5 minutes. Stir the brown sugar and vegetable broth with the peaches; continue cooking until the sugar dissolves, 10 to 15 minutes; remove from heat and allow to cool.
2.Stir the coconut milk and chopped mint through the peach mixture.
3.Pour the soup into a blender, cover, and puree until smooth. Pour the pureed soup into a large bowl, stir the peach yogurt thoroughly into the soup, and refrigerate until completely chilled. Top each serving with 1 tablespoon vanilla yogurt and a fresh mint leaf to serve.
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Corn Chowder
by Sarah Gross
INGREDIENTS
1 package Lipton Chicken Soup
1 can cream corn
2 1/2 cup milk (nonfat)
celery slices
DIRECTIONS
Add all ingredients in a pan on the stove top. Cook 15 minutes until thick.
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Thick and Hearty Split Pea Soup
by Rhyl Rager
(I like to bake a smoked Ham shank cut off 2/3 of meat and leave the rest of meat and bone for my soup)
1 meaty Ham bone,
1/2 of a large head of cabbage (stem removed) cut into 2-3" wedges,
4 carrots cut in 1" pieces,
2 onions large diced,
1 small bag yellow split peas sorted to remove any pebbles or strange pieces and rinsed,
water,
dash cayenne
In a 10 Qt. Dutch oven (even better if has a nonstick surface) put in ham bone, cabbage, enough water to fill 3/4 of pan and boil until cabbage is delicate and translucent probably around 45 minutes to an hour. Now toss in everything else into pot simmer on medium heat. You want to cook until onions and carrots are tender. You are waiting for ham meat to almost fall off the bone, at this point remove bone put onto a plate and gently pull meat off with small knife and cut into 2" bite-size pieces and pour meat back into the soup. Add more water if split peas are soaking it up quickly but are not soft and smooth yet.
Continue cooking reduce heat to low and stir occasionally adding water if needed until split peas are no longer individual pieces but become a smooth almost puree. Soup will be very thick. Serves 10-12 and freezes well.
-----------------------------------------------------
Green Tea Fish Stew
by Rhyl Rager
5 Tbls. Olive oil, 1 Clove garlic; peeled
4 medium Potatoes; peeled and diced
1 lb. Flounder, cod or red snapper fillets cut in chunks
2 bottles clam juice, 2 cups water
16 ozs. diced or pureed tomatoes
1/2 cup dry white wine
1 Bay leaf, 1 tsp. Salt
1/8 tsp. Crushed red pepper or to taste
3 Tbls. Chopped parsley
1 tsp. Matcha green tea powder
Heat oil in Dutch oven. Add garlic; sauté until well browned. Discard garlic. Add potatoes to Dutch oven, cook, stirring constantly, until lightly browned. Add fish, stock, tomatoes, wine, Matcha, bay leaf, salt, crushed red pepper, and pepper. Bring to a boil, then immediately reduce heat and simmer for 20-25 minutes or until fish and potatoes are tender. Remove bay leaf. Serve sprinkled with parsley. Serves 4
-------------------------------------------------------
Chili Con Carne' BIG TEXAS
by Rhyl Rager
2 lbs. ground chuck or sirloin,
1 (32oz.) can stewed tomatoes,
1 large jar Chili's Salsa (I use Mild),
2 cans Joan of Ark Dark Red Kidney Beans add liquid,
1 can Black Beans drained,
1 can yellow corn drained,
1 Large Vidalia Onion halved and sliced,
1 green bell pepper diced small,
1 Tbsp. Cilantro,
3 Tbsp. Chili Powder
You'll need a large Dutch oven to brown meat and onions. Add all veggies and liquid from the cans of the Dark Kidney Beans. Simmer on medium low and stir often so it does not stick on the bottom. After 30-45 minutes of cooking add spices should be thick when done cooking. I serve it with cornbread and a salad. Leftovers I use for sloppy joes or chili dogs. Serves 8-10.
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Tortilla Soup
by Jess Vanderhoff
Ingredients
2 1/2 pounds split chicken breasts
3 quarts water
3 ribs celery, chopped
1 large yellow onion, quartered
1/4 cup butter
1 sweet onion, chopped
1 red bell pepper, chopped
2 jalapeño peppers, seeded and minced
2 cloves garlic, minced
1/4 cup all-purpose flour
1 (28-ounce) can petite diced tomatoes, undrained
2 tablespoons chopped fresh cilantro
3 teaspoons ground cumin
1 1/2 teaspoons salt
1 teaspoon chili powder
2 tablespoons lime juice
3 tablespoons vegetable oil
6 corn tortillas, cut into thin strips
Sour cream, cilantro (optional)
Directions
, combine chicken breast, water, celery, and yellow onion. Bring to a boil over medium-high heat; reduce heat, and simmer 45 minutes, or until chicken is tender. Remove chicken from broth; reserve broth. Let chicken cool slightly; skin and bone chicken. Shred chicken, and set aside. Strain broth, discarding vegetables, set aside.
, melt butter over medium-high heat; add sweet onion, bell pepper, jalapeños, and garlic. Cook 6 to 7 minutes, or until tender. Stir in flour, and cook 2 minutes, stirring constantly. Add tomatoes, 10 cups reserved chicken broth, shredded chicken, cilantro, cumin, salt, and chili powder. Bring to a boil, reduce heat, and simmer 20 minutes. Stir in lime juice.
In a small skillet, heat vegetable oil over medium-high heat. Fry tortilla strips, in batches, until crispy; drain on paper towels.
Ladle soup into bowls, top with crispy tortilla strips. Garnish with a dollop of sour cream and cilantro, if desired.
--------------------------------------------------
Chickpea and Roasted Garlic Soup
by Lauren Elizabeth
This healthy soup is thick and wonderfully rich. Chickpeas help the digestive system, which in turn helps clear up complexion problems. The garlic is sweet from the roasting and a good boost for your immune system!
...
Serves 6 to 8
2 tablespoons extra-virgin olive oil
1 small onion, chopped
1 carrot, chopped
1 stalk celery, chopped
2 cups cooked chickpeas
1 large head roasted garlic (see recipe below)
2 teaspoons freshly chopped rosemary
2 quarts chicken stock
Sea salt
Freshly ground white pepper
Juice and zest from 1 lemon
1/2 cup freshly chopped flat-leaf parsley
In a soup pot, heat the olive oil under medium heat. Add the onions, carrots, and celery and saute for 10 minutes. Add the chickpeas, roasted garlic, rosemary, and chicken stock. Cook for 20 minutes.
Transfer soup to a blender in batches and puree until smooth (or use an immersion blender). Return pureed soup to the pot and reheat. Taste and adjusting seasons. Just before serving, add the lemon juice, lemon zest, and parsley and stir to combine.
Roasted Garlic Recipe
1 large garlic head
1/8 cup extra virgin olive oil
1 teaspoon freshly chopped flat-leaf parsley
Sea Salt
Freshly ground white pepper
Preheat oven to 350 degrees F.
Cut the top quarter of each head of garlic. Place the garlic in aluminum foil and drizzle with olive oil. Wrap the aluminum foil around the garlic and roast 45 minutes.
Removed the garlic from the oven and allow to cool. Squeeze all the garlic out of the skins into a small bowl. Add the parsley, salt, and pepper
---------------------------------------------------------
Broccoli Potato Soup
by Jess Vanderhoff
Ingredients
2 cups broccoli florets
1 onion, sliced
1 tablespoon margarine
1 (10.75 ounce) can condensed cream of potato soup
1 cup milk
1/2 cup water
3/4 teaspoon chopped fresh basil
1/4 teaspoon ground black pepper
1/3 cup shredded Cheddar cheese
Directions
1.In a large saucepan over medium heat, saut E the broccoli and onion in the butter or margarine, about 5 minutes, or until tender. Stir in the soup, milk, water, basil and pepper. Mix well and heat through, about 15 minutes. Add cheese and stir until melted.
-------------------------------------------------
Broccoli Cheese Soup
by Jess Vanderhoff
Ingredients
1/2 cup butter
1 onion, chopped
1 (16 ounce) package frozen chopped broccoli
4 (14.5 ounce) cans chicken broth
1 (1 pound) loaf processed cheese food, cubed
2 cups milk
1 tablespoon garlic powder
2/3 cup cornstarch
1 cup water
Directions
1.In a stockpot, melt butter over medium heat. Cook onion in butter until softened. Stir in broccoli, and cover with chicken broth. Simmer until broccoli is tender, 10 to 15 minutes.
2.Reduce heat, and stir in cheese cubes until melted. Mix in milk and garlic powder.
3.In a small bowl, stir cornstarch into water until dissolved. Stir into soup; cook, stirring frequently, until thick.
-------------------------------------------------
Ham and Potato Soup
by Jess Vanderhoff
Ingredients
3 1/2 cups peeled and diced potatoes
1/3 cup diced celery
1/3 cup finely chopped onion
3/4 cup diced cooked ham
3 1/4 cups water
2 tablespoons chicken bouillon granules
1/2 teaspoon salt, or to taste
1 teaspoon ground white or black pepper, or to taste
5 tablespoons butter
5 tablespoons all-purpose flour
2 cups milk
Directions
1.Combine the potatoes, celery, onion, ham and water in a stockpot. Bring to a boil, then cook over medium heat until potatoes are tender, about 10 to 15 minutes. Stir in the chicken bouillon, salt and pepper.
2.In a separate saucepan, melt butter over medium-low heat. Whisk in flour with a fork, and cook, stirring constantly until thick, about 1 minute. Slowly stir in milk as not to allow lumps to form until all of the milk has been added. Continue stirring over medium-low heat until thick, 4 to 5 minutes.
3.Stir the milk mixture into the stockpot, and cook soup until heated through. Serve immediately.
----------------------------------------------------
Taco Soup
by Jess Vanderhoff
Ingredients
1 pound ground beef
2 (16 ounce) cans ranch style chili beans
1 (15 ounce) can pinto beans, drained and rinsed
1 (14 ounce) can whole kernel corn, drained
1 (10 ounce) can diced tomatoes with green chile peppers (such as RO*TEL®)
1/2 (1 pound) loaf processed cheese food (such as Velveeta®), cubed
1 pint half-and-half cream
1 pint heavy cream
1 (1 ounce) package taco seasoning mix
1 (1 ounce) package ranch dressing mix
Directions
1.Heat a large pot over medium-high heat and stir in the ground beef. Cook and stir until the beef is crumbly, evenly browned, and no longer pink. Drain and discard any excess grease.
2.Add the ranch beans, pinto beans, corn, tomatoes with green chiles, processed cheese food, half-and-half cream, heavy cream, taco seasoning, and ranch dressing mix. Bring to a boil, stirring occasionally.
3.Reduce heat to medium-low, and continue to simmer until cheese food is melted, about 20 minutes.
--------------------------------------------------
Peach Mint Soup
by Jess Vanderhoff
Ingredients
1 tablespoon vegetable oil
3 cups sliced peaches, drained and chopped
1/4 cup packed brown sugar
1 cup vegetable broth
1/2 cup coconut milk
3 tablespoons chopped fresh mint
1 cup peach yogurt
5 tablespoons vanilla yogurt
5 fresh mint leaves
Directions
1.Heat the vegetable oil in a saucepan over medium heat. Cook the peaches in the hot oil until softened, about 5 minutes. Stir the brown sugar and vegetable broth with the peaches; continue cooking until the sugar dissolves, 10 to 15 minutes; remove from heat and allow to cool.
2.Stir the coconut milk and chopped mint through the peach mixture.
3.Pour the soup into a blender, cover, and puree until smooth. Pour the pureed soup into a large bowl, stir the peach yogurt thoroughly into the soup, and refrigerate until completely chilled. Top each serving with 1 tablespoon vanilla yogurt and a fresh mint leaf to serve.
-------------------------------------------------------------
Corn Chowder
by Sarah Gross
INGREDIENTS
1 package Lipton Chicken Soup
1 can cream corn
2 1/2 cup milk (nonfat)
celery slices
DIRECTIONS
Add all ingredients in a pan on the stove top. Cook 15 minutes until thick.
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