Recipe Box

Chicken Wild Rice Soup November 20, 2007

Filed under: chicken,soups — bonny @ 10:24 pm

1/2 c butter

1 finely chopped onion

1/2 c chopped celery

1/2 c sliced carrots

3/4 c all purpose flour

6 c chicken broth

2 c cooked wild rice

1 pound cooked and cubed chicken

1/2 tsp salt

1/2 tsp curry powder

1/2 tsp mustard powder

1/2 tsp dried parsley

1/2 tsp black pepper

1 c slivered almonds

3 tbsp sherry

2 c half and half

 Melt butter in large saucepan over medium heat.  Stir in onions, celery and carrots; saute for 5 minutes.  Add flour and stir well.  Gradually pour in chicken broth, stirring constantly.  Bring to a boil, reduce heat and simmer.

Add the rice, chicken, salt, curry powder, mustard powder, parsley, black pepper, almonds and sherry.  Allow to heat through, then add the half and half.  Let simmer for 1 – 2 hours.  Do NOT boil or the roux will break.

 

White Bean Soup w Thyme January 3, 2007

Filed under: soups — bonny @ 1:17 pm

This is another recipe from my friend Nicke.

1 lb Great Northern beans, soaked overnight

2 tbsp oil

2 carrots, chopped

2 onions, chopped

1 tsp thyme

1 pinch red pepper flakes

2 can chicken broth (26 oz total)

1 quart water

1 meaty ham bone

Rinse beans and set aside.  Saute carrots and onions in oil until onion is translucent (approximately 10 minutes).  In stockpot, put the vegetables, beans, broth, water, spices and ham.  Bring to a boil, and simmer 1.5 hours, or until beans are falling apart.  Remove ham bone from soup and defat and debone the ham.  Add chopped  ham meat to the soup.  Can put half the soup throught the blender, for a thicker, creamer soup.

 

Pasta e Fagioli October 24, 2006

Filed under: soups — bonny @ 9:54 pm

1 pound ground beef

1 small onion, diced (1 cup)

1 large carrot, julienned (1 cup)

3 stalks celery, chopped (1 cup)

2 cloves garlic, minced

2 14.5-ounce cans diced tomatoes

1 15-ounce can red kidney beans (with liquid)

1 15-ounce can great northern beans (with liquid)

1 15-ounce can tomato sauce

1 12-ounce can V-8 juice

1 tablespoon white vinegar

1 1/2 teaspoons salt

1 teaspoon oregano

1 teaspoon basil

1/2 teaspoon pepper

1/2 teaspoon thyme
1/2 pound (1/2 pkg.) ditali pasta

1. Brown the ground beef in a large saucepan or pot over medium heat. Drain off most of the fat.

2. Add onion, carrot, celery and garlic and sauté for 10 minutes.

3. Add remaining ingredients, except pasta, and simmer for 1 hour.

4. About 50 minutes into simmer time, cook the pasta in 1 1/2 to 2 quarts of boiling water over high heat. Cook for 10 minutes or just until pasta is al dente, or slightly tough. Drain.

5. Add the pasta to the large pot of soup. Simmer for 5-10 minutes and serve.

Serves 8

 

Tortilla Soup September 20, 2006

Filed under: soups — bonny @ 1:42 pm

This is Tanya’s (of the famed Tanya Lasagne) recipe.

2 ripe avocados

1/2 tsp salt

4 tsp bottled jalapeno sauce or crushed pickled jalapenos

3 c chicken or vegetable broth

3 skinless, boneless chicken breast halves (or sub black or kidney beans)

2 – 4 tbsp uncooked rice

1 large tomato, chopped

1/2 c chopped red onion

1/4 c finely chopped cilantro

tortilla chips

1/2 c shredded jack or cheddar cheese

Mash avocados. Add salt and 1.5 tsp jalapeno sauce.  Set aside.

In large saucepan, heat broth to boiling. Add chicken breast, lower heat, and cook until white throughout.

Remove chicken and cut into bite sized pieces.  Add rice and cook until tender, about 15 minutes.  Return chicken to pot.

Just before serving add tomato, onion, cilantro and remaining jalapeno sauce.

To serve, break handful of tortilla chips into soup bowl.  Ladle soup over chips.  Tops with cheese and avocado.

 

Veggie Soup September 18, 2006

Filed under: soups,vegetarian — bonny @ 3:00 am

Sauté the following in olive oil:
*Potatoes
*Celery
*Onion
*Garlic
*Carrots

Add to vegetables:
*Big can tomato juice
*2 cans tomatoes
*A few bouillon cubes
*frozen veggies: corn/peas/beans
*cabbage (optional)
*Red pepper
*Italian seasoning
*salt and lots of pepper

Simmer a few hours, covered, on stove top or in crockpot.

 

Lentil Stew August 25, 2006

Filed under: soups,vegetarian — bonny @ 9:08 pm

1 tbs olive oil

1 1/4 c chopped onion

1 c chopped celery

3/4 c chopped carrot

1 garlic clove, minced

4 c chicken or veggie broth

1 c water

1 (28 ounce) can crushed tomatoes, undrained

1 c dried lentils

3/4 c instant brown rice

1/2 tsp crushed red pepper

1/4 tsp salt

1/4 tsp black pepper

Heat oil in large pot over med-high heat. Add chopped vegetables; saute til tender.  Add broth water and tomatoes, bring to a boil.  Stir in lentils, simmer 25 minutes, stirring occasionally.  Stir in rice, simmer 20 minutes, stirring occasionally. Stir in seasonings.Modifications:  I don’t have instant rice, so I started cooking 1 c brown rice in 2 c water, but got antsy and just dumped in the partially cooked rice and water into the soup pot.  Turned out just fine.  Perfect w a dollop of sour cream stirred into the bowl of stew.

 

Black Bean Chili

Filed under: crockpot,soups,vegetarian — bonny @ 9:06 pm

12 oz salsa
3 (15 oz) cans black beans, drained
1/2 c chicken or veg broth
1 red bell pepper, chopped
1 onion, chopped
1 tsp cumin
2 tsp chili powder
1 tsp oregano

Add all ingredients to crockpot, cook on medium for several hours.  Serve w sour cream & cheese.  Good over rice, w tortillas or chips.