Pizza Soup
3 points per serving (8 servings)
14 oz pizza sauce
42 oz water
1 bell pepper
½ small onion
15 oz canned diced tomatoes
8 oz raw chicken sausage
¼ lb turkey pepperoni
1/3 cup uncooked macaroni
Use a 5 or 6 quart crockpot for this recipe. Wash and prepare veggies. Dump them into the crockpot. Cut up the sausage into small pieces. Add to crockpot. Cut up the pepperoni; add it too. Add basil and oregano. Pour in the pizza sauce, and follow with three empty jars of water. Cover and cook on low for 7 to 9 hours or 3-4 hours on high. Thirty minutes before serving, add the dry pasta and turn to HIGH.
Showing posts with label Soup. Show all posts
Showing posts with label Soup. Show all posts
Monday, April 18, 2011
Sausage Bean Soup
Sausage Bean Soup
¾ pound bulk Italian sausage
½ cup chopped onion
1 garlic clove, minced
1 can (15 ½ oz) butter beans, rinsed and drained
1 can (15 ½ oz) black beans, rinsed and drained
1 can (14 ½ oz) diced tomatoes, undrained
1 can (14 ½ oz) beef broth
1 tablespoon minced fresh basil or 1 teaspoon dried basil
2 tablespoons shredded parmesan cheese
In a large saucepan, cook sausage, onion and garlic until the sausage is browned; drain. Add beans, tomatoes, broth and basil. Cover and simmer for 10 minutes. Sprinkle each serving with parmesan cheese.
Yields: 4-6 servings
¾ pound bulk Italian sausage
½ cup chopped onion
1 garlic clove, minced
1 can (15 ½ oz) butter beans, rinsed and drained
1 can (15 ½ oz) black beans, rinsed and drained
1 can (14 ½ oz) diced tomatoes, undrained
1 can (14 ½ oz) beef broth
1 tablespoon minced fresh basil or 1 teaspoon dried basil
2 tablespoons shredded parmesan cheese
In a large saucepan, cook sausage, onion and garlic until the sausage is browned; drain. Add beans, tomatoes, broth and basil. Cover and simmer for 10 minutes. Sprinkle each serving with parmesan cheese.
Yields: 4-6 servings
Chicken Fajita Tortilla Soup
Chicken Fajita Tortilla Soup
Food Network (Rachel Ray)
Ingredients
• 2 tablespoons extra-virgin olive oil
• 2 packages chicken tenders, 1 1/2 to 2 pounds
• 1 tablespoon coriander, a palm full
• 2 tablespoons chopped fresh thyme leaves, 5 to 6 sprigs
• Salt and freshly ground black pepper
• 1 large onion, quartered and thinly sliced
• 1 large bell pepper, quartered and thinly sliced
• 1 jalapeno, seeded and thinly sliced
• 1 (28-ounce) can fire roasted diced tomatoes
• 1 quart chicken stock
• 1 bag white corn tortilla chips
• 1 cup shredded pepper Jack or sharp white Cheddar
• 1 ripe avocado, diced
• 1 lime, juiced
• 4 scallions, chopped
• Handful fresh cilantro leaves or fresh flat-leaf parsley, chopped
Directions
Heat a large skillet with extra-virgin olive oil, 2 turns of the pan, over medium-high heat. Add chicken, begin to brown 4 minutes, add coriander, thyme, salt and pepper, to taste, onions, bell pepper and jalapeno, season with salt and pepper, to taste. Cook 8 to 10 minutes, stirring frequently. Add tomatoes and stock, heat through.
While the soup is working, lightly crush some tortilla chips and divide among 4 bowls. You need a couple of handfuls per bowl. Top the chips with a little cheese. Toss the avocado with lime juice. Top the chips with ladles of soup. Garnish soup with avocado, scallions and cilantro or parsley
Food Network (Rachel Ray)
Ingredients
• 2 tablespoons extra-virgin olive oil
• 2 packages chicken tenders, 1 1/2 to 2 pounds
• 1 tablespoon coriander, a palm full
• 2 tablespoons chopped fresh thyme leaves, 5 to 6 sprigs
• Salt and freshly ground black pepper
• 1 large onion, quartered and thinly sliced
• 1 large bell pepper, quartered and thinly sliced
• 1 jalapeno, seeded and thinly sliced
• 1 (28-ounce) can fire roasted diced tomatoes
• 1 quart chicken stock
• 1 bag white corn tortilla chips
• 1 cup shredded pepper Jack or sharp white Cheddar
• 1 ripe avocado, diced
• 1 lime, juiced
• 4 scallions, chopped
• Handful fresh cilantro leaves or fresh flat-leaf parsley, chopped
Directions
Heat a large skillet with extra-virgin olive oil, 2 turns of the pan, over medium-high heat. Add chicken, begin to brown 4 minutes, add coriander, thyme, salt and pepper, to taste, onions, bell pepper and jalapeno, season with salt and pepper, to taste. Cook 8 to 10 minutes, stirring frequently. Add tomatoes and stock, heat through.
While the soup is working, lightly crush some tortilla chips and divide among 4 bowls. You need a couple of handfuls per bowl. Top the chips with a little cheese. Toss the avocado with lime juice. Top the chips with ladles of soup. Garnish soup with avocado, scallions and cilantro or parsley
Corn and Crab Chowder
Corn and Crab Chowder
Food Network (Rachel Ray)
Ingredients
• 1 tablespoon vegetable oil or extra-virgin olive oil, 1 turn of the pan in a slow stream
• 2 tablespoons butter
• 2 all-purpose potatoes, peeled and diced
• 2 ribs celery, chopped
• 1 medium yellow onion, chopped
• 1 small red bell pepper, seeded and diced
• 1 bay leaf, fresh or dried
• Salt and freshly ground black pepper
• 1 tablespoon Old Bay seasoning blend, found near seafood department or, on spice aisle in your market
• 3 tablespoons all-purpose flour
• 2 cups vegetable or chicken stock or broth
• 1 quart whole milk
• 3 cups corn kernels, scraped fresh from the cob or, frozen kernels
• 8 ounces cooked lump crab meat, fresh is available in plastic tubs at many fish counters
• 4 small bread boules, 6 inches, hollowed out, preferably sour dough, optional
Toppings:
• Oyster crackers
• Hot cayenne pepper sauce
• Sliced scallions
Directions
Heat a deep pot over moderate heat. Add oil and butter. As you chop your veggies, add them to the pot: potatoes, celery, onion, and red bell pepper. Add bay leaf to the pot. Season vegetables with salt and pepper and Old Bay seasoning. Saute veggies 5 minutes, then sprinkle in flour. Cook flour 2 minutes, stirring constantly. Stir in broth and combine. Stir in milk and combine. Bring soup up to a bubble. Add corn and crab meat and simmer soup 5 minutes. Adjust the soup seasonings. Remove bay leaf. Ladle soup into bread bowls or soup bowls and top with oyster crackers, hot sauce and sliced scallions.
Food Network (Rachel Ray)
Ingredients
• 1 tablespoon vegetable oil or extra-virgin olive oil, 1 turn of the pan in a slow stream
• 2 tablespoons butter
• 2 all-purpose potatoes, peeled and diced
• 2 ribs celery, chopped
• 1 medium yellow onion, chopped
• 1 small red bell pepper, seeded and diced
• 1 bay leaf, fresh or dried
• Salt and freshly ground black pepper
• 1 tablespoon Old Bay seasoning blend, found near seafood department or, on spice aisle in your market
• 3 tablespoons all-purpose flour
• 2 cups vegetable or chicken stock or broth
• 1 quart whole milk
• 3 cups corn kernels, scraped fresh from the cob or, frozen kernels
• 8 ounces cooked lump crab meat, fresh is available in plastic tubs at many fish counters
• 4 small bread boules, 6 inches, hollowed out, preferably sour dough, optional
Toppings:
• Oyster crackers
• Hot cayenne pepper sauce
• Sliced scallions
Directions
Heat a deep pot over moderate heat. Add oil and butter. As you chop your veggies, add them to the pot: potatoes, celery, onion, and red bell pepper. Add bay leaf to the pot. Season vegetables with salt and pepper and Old Bay seasoning. Saute veggies 5 minutes, then sprinkle in flour. Cook flour 2 minutes, stirring constantly. Stir in broth and combine. Stir in milk and combine. Bring soup up to a bubble. Add corn and crab meat and simmer soup 5 minutes. Adjust the soup seasonings. Remove bay leaf. Ladle soup into bread bowls or soup bowls and top with oyster crackers, hot sauce and sliced scallions.
Quick Creamy Tomato Soup
Quick Creamy Tomato Soup
Food Network (Rachel Ray)
Ingredients
• 2 (15-ounce) containers, chicken or vegetable stock/broth (preferred brand: Kitchen Basics)
• 1 (28-ounce) can concentrated crushed tomatoes
• 1 cup heavy cream
• Coarse salt and black pepper
• 20 leaves fresh basil, cut into chiffonade, for garnish
• Soup toppers, for garnish, recipe follows
Directions
Combine broth and tomatoes in a medium saucepan over moderate heat. When soup bubbles, stir in heavy cream and reduce heat to low. Season with a little salt and pepper and simmer gently 15 minutes, stirring occasionally. With an immersion blender, puree soup. Serve bowls of soup with basil chiffonade and floating soup toppers.
Soup Toppers:
• 4 slices crusty bread, 4 inches across, 1/4-inch thick-slice artisan breads at counter in market
• 2 cloves cracked fresh garlic, optional
• Extra-virgin olive oil
• Freshly ground black pepper
• 1/2 pound shredded cheese to compliment your soup: provolone, Asiago, cheddar, Gruyere, Swiss, etc.
Toast bread slices in your toaster until golden. Rub the toasted bread rounds with crushed garlic, if using. Arrange bread on cookie or baking sheet. Drizzle each slice with extra-virgin oil and top with a grind of black pepper and a layer of shredded cheese. Place under hot broiler to melt cheese until toppers are golden brown in color.
Yield: 4 servings Preparation time: 5 minutes Cooking time: 1 minute
Food Network (Rachel Ray)
Ingredients
• 2 (15-ounce) containers, chicken or vegetable stock/broth (preferred brand: Kitchen Basics)
• 1 (28-ounce) can concentrated crushed tomatoes
• 1 cup heavy cream
• Coarse salt and black pepper
• 20 leaves fresh basil, cut into chiffonade, for garnish
• Soup toppers, for garnish, recipe follows
Directions
Combine broth and tomatoes in a medium saucepan over moderate heat. When soup bubbles, stir in heavy cream and reduce heat to low. Season with a little salt and pepper and simmer gently 15 minutes, stirring occasionally. With an immersion blender, puree soup. Serve bowls of soup with basil chiffonade and floating soup toppers.
Soup Toppers:
• 4 slices crusty bread, 4 inches across, 1/4-inch thick-slice artisan breads at counter in market
• 2 cloves cracked fresh garlic, optional
• Extra-virgin olive oil
• Freshly ground black pepper
• 1/2 pound shredded cheese to compliment your soup: provolone, Asiago, cheddar, Gruyere, Swiss, etc.
Toast bread slices in your toaster until golden. Rub the toasted bread rounds with crushed garlic, if using. Arrange bread on cookie or baking sheet. Drizzle each slice with extra-virgin oil and top with a grind of black pepper and a layer of shredded cheese. Place under hot broiler to melt cheese until toppers are golden brown in color.
Yield: 4 servings Preparation time: 5 minutes Cooking time: 1 minute
Autumn Chowder
Autumn Chowder
2 bacon strips, diced
¼ cup chopped onion
1 medium red potato, diced
1 small carrot, halved lengthwise and thinly sliced
½ cup water
¾ teaspoon chicken bouillon granules
1 cup milk
2/3 cup frozen corn
1/8 teaspoon pepper
2 ½ teaspoons all-purpose flour
2 tablespoons cold water
¾ cup shredded cheddar cheese
In a saucepan, cook bacon over medium heat until crisp; remove to paper towels. Drain, reserving 1 teaspoon drippings. In the drippings, sauté onion until tender. Add the potato, carrot, water and bouillon. Bring to a boil. Reduce heat; cover and simmer for 15 to 20 minutes or until the vegetables are almost tender.
Stir in the milk, corn and pepper. Cook 5 minutes longer. Combine the flour and cold water until smooth; gradually whish into soup. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Remove from the heat; stir in cheese until melted. Sprinkle with bacon.
Yields: 2 servings
2 bacon strips, diced
¼ cup chopped onion
1 medium red potato, diced
1 small carrot, halved lengthwise and thinly sliced
½ cup water
¾ teaspoon chicken bouillon granules
1 cup milk
2/3 cup frozen corn
1/8 teaspoon pepper
2 ½ teaspoons all-purpose flour
2 tablespoons cold water
¾ cup shredded cheddar cheese
In a saucepan, cook bacon over medium heat until crisp; remove to paper towels. Drain, reserving 1 teaspoon drippings. In the drippings, sauté onion until tender. Add the potato, carrot, water and bouillon. Bring to a boil. Reduce heat; cover and simmer for 15 to 20 minutes or until the vegetables are almost tender.
Stir in the milk, corn and pepper. Cook 5 minutes longer. Combine the flour and cold water until smooth; gradually whish into soup. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Remove from the heat; stir in cheese until melted. Sprinkle with bacon.
Yields: 2 servings
White Bean and Pasta Soup
White Bean and Pasta Soup
1 ½ cups dry great northern beans
¾ pound Italian sausage links, casings removed
1 large onion, chopped
1 large carrot, chopped
3 garlic cloves, minced
6 cups chicken broth
3 cups water
2 tablespoons dried currants
1 teaspoon dried basil
1 can (14.5 oz) diced tomatoes, undrained
1 cup uncooked small shell pasta
Grated parmesan cheese
Place beans in a dutch oven or soup kettle; add water to cover by 2 inches. Bring to a boil; boil for 2 minutes. Remove from the heat; cover and let stand for 1 hour. Drain and rinse beans, discarding liquid.
In the same pan, cook the sausage, onion, carrot and garlic over medium heat until the meat is no longer pink; drain. Add the broth, water, currants, basil and beans. Bring to a boil. Reduce heat; cover and simmer for 1 ½ to 2 hours or until the beans are tender, stirring occasionally.
Add the tomatoes and pasta, bring to a boil. Reduce heat; cover and simmer for 15 minutes or until pasta is tender. Serve with parmesan cheese.
Yield: 12 servings (3 quarts)
1 ½ cups dry great northern beans
¾ pound Italian sausage links, casings removed
1 large onion, chopped
1 large carrot, chopped
3 garlic cloves, minced
6 cups chicken broth
3 cups water
2 tablespoons dried currants
1 teaspoon dried basil
1 can (14.5 oz) diced tomatoes, undrained
1 cup uncooked small shell pasta
Grated parmesan cheese
Place beans in a dutch oven or soup kettle; add water to cover by 2 inches. Bring to a boil; boil for 2 minutes. Remove from the heat; cover and let stand for 1 hour. Drain and rinse beans, discarding liquid.
In the same pan, cook the sausage, onion, carrot and garlic over medium heat until the meat is no longer pink; drain. Add the broth, water, currants, basil and beans. Bring to a boil. Reduce heat; cover and simmer for 1 ½ to 2 hours or until the beans are tender, stirring occasionally.
Add the tomatoes and pasta, bring to a boil. Reduce heat; cover and simmer for 15 minutes or until pasta is tender. Serve with parmesan cheese.
Yield: 12 servings (3 quarts)
Chicken Stew with Biscuits
Chicken Stew with Biscuits
Food Network (Ina Garten)
• 3 whole (6 split) chicken breasts, bone in, skin on
• 3 tablespoons olive oil
• Kosher salt and freshly ground black pepper
• 5 cups chicken stock, preferably homemade
• 2 chicken bouillon cubes
• 12 tablespoons (1 1/2 sticks) unsalted butter
• 2 cups chopped yellow onions (2 onions)
• 3/4 cup flour
• 1/4 cup heavy cream
• 2 cups medium-diced carrots (4 carrots), blanched for 2 minutes
• 1 10-ounce package frozen peas (2 cups)
• 1 1/2 cups frozen small whole onions
• 1/2 cup minced fresh parsley
For the biscuits:
• 2 cups flour
• 1 tablespoon baking powder
• 1 teaspoon kosher salt
• 1 teaspoon sugar
• 1/4 pound (1 stick) cold unsalted butter, diced
• 3/4 cup half-and-half
• 1/2 cup chopped fresh parsley
• 1 egg mixed with 1 tablespoon water, for egg wash
Directions
Preheat the oven to 375 degrees F.
Place the chicken breasts on a sheet pan and rub them with olive oil. Sprinkle generously with salt and pepper. Roast for 35 to 40 minutes, or until cooked through. Set aside until cool enough to handle, then remove the meat from the bones and discard the skin. Cut the chicken into large dice. You will have 4 to 6 cups of cubed chicken.
In a small saucepan, heat the chicken stock and dissolve the bouillon cubes in the stock. In a large pot or Dutch oven, melt the butter and saute the onions over medium-low heat for 10 to 15 minutes, until translucent. Add the flour and cook over low heat, stirring constantly, for 2 minutes. Add the hot chicken stock to the sauce. Simmer over low heat for 1 more minute, stirring, until thick. Add 2 teaspoons salt, 1/2 teaspoon pepper, and the heavy cream. Add the cubed chicken, carrots, peas, onions, and parsley. Mix well. Place the stew in a 10 x 13 x 2-inch oval or rectangular baking dish. Place the baking dish on a sheet pan lined with parchment or wax paper. Bake for 15 minutes.
Meanwhile, make the biscuits. Combine the flour, baking powder, salt, and sugar in the bowl of an electric mixer fitted with the paddle attachment. Add the butter and mix on low speed until the butter is the size of peas. Add the half-and-half and combine on low speed. Mix in the parsley. Dump the dough out on a well-floured board and, with a rolling pin, roll out to 3/8-inch thick. Cut out twelve circles with a 2 1/2-inch round cutter.
Remove the stew from the oven and arrange the biscuits on top of the filling. Brush them with egg wash, and return the dish to the oven. Bake for another 20 to 30 minutes, until the biscuits are brown and the stew is bubbly.
Note: To make in advance, refrigerate the chicken stew and biscuits separately. Bake the stew for 25 minutes, then place the biscuits on top, and bake for another 30 minutes, until done.
Food Network (Ina Garten)
• 3 whole (6 split) chicken breasts, bone in, skin on
• 3 tablespoons olive oil
• Kosher salt and freshly ground black pepper
• 5 cups chicken stock, preferably homemade
• 2 chicken bouillon cubes
• 12 tablespoons (1 1/2 sticks) unsalted butter
• 2 cups chopped yellow onions (2 onions)
• 3/4 cup flour
• 1/4 cup heavy cream
• 2 cups medium-diced carrots (4 carrots), blanched for 2 minutes
• 1 10-ounce package frozen peas (2 cups)
• 1 1/2 cups frozen small whole onions
• 1/2 cup minced fresh parsley
For the biscuits:
• 2 cups flour
• 1 tablespoon baking powder
• 1 teaspoon kosher salt
• 1 teaspoon sugar
• 1/4 pound (1 stick) cold unsalted butter, diced
• 3/4 cup half-and-half
• 1/2 cup chopped fresh parsley
• 1 egg mixed with 1 tablespoon water, for egg wash
Directions
Preheat the oven to 375 degrees F.
Place the chicken breasts on a sheet pan and rub them with olive oil. Sprinkle generously with salt and pepper. Roast for 35 to 40 minutes, or until cooked through. Set aside until cool enough to handle, then remove the meat from the bones and discard the skin. Cut the chicken into large dice. You will have 4 to 6 cups of cubed chicken.
In a small saucepan, heat the chicken stock and dissolve the bouillon cubes in the stock. In a large pot or Dutch oven, melt the butter and saute the onions over medium-low heat for 10 to 15 minutes, until translucent. Add the flour and cook over low heat, stirring constantly, for 2 minutes. Add the hot chicken stock to the sauce. Simmer over low heat for 1 more minute, stirring, until thick. Add 2 teaspoons salt, 1/2 teaspoon pepper, and the heavy cream. Add the cubed chicken, carrots, peas, onions, and parsley. Mix well. Place the stew in a 10 x 13 x 2-inch oval or rectangular baking dish. Place the baking dish on a sheet pan lined with parchment or wax paper. Bake for 15 minutes.
Meanwhile, make the biscuits. Combine the flour, baking powder, salt, and sugar in the bowl of an electric mixer fitted with the paddle attachment. Add the butter and mix on low speed until the butter is the size of peas. Add the half-and-half and combine on low speed. Mix in the parsley. Dump the dough out on a well-floured board and, with a rolling pin, roll out to 3/8-inch thick. Cut out twelve circles with a 2 1/2-inch round cutter.
Remove the stew from the oven and arrange the biscuits on top of the filling. Brush them with egg wash, and return the dish to the oven. Bake for another 20 to 30 minutes, until the biscuits are brown and the stew is bubbly.
Note: To make in advance, refrigerate the chicken stew and biscuits separately. Bake the stew for 25 minutes, then place the biscuits on top, and bake for another 30 minutes, until done.
Shrimp and Potato Stew
Shrimp and Potato Stew
Food Network (Emeril)
• 2 pounds shrimp, peeled and deveined, shrimp shells reserved
• 2 teaspoons Essence, recipe follows
• 1 cup plus 1 tablespoon vegetable oil
• 1 bay leaf
• 1 1/4 cups all-purpose flour
• 1 large onion, finely chopped
• 1 tablespoon minced garlic
• 2 tablespoons chopped fresh parsley leaves, plus 2 tablespoons
• 3 large baking potatoes, peeled and cut into 2-inch pieces
• 1 1/4 teaspoons salt
• 1/2 teaspoon cayenne pepper
• 1/4 teaspoon freshly ground black pepper
• 2 links (12 to 16-ounces) andouille sausage, diced
• 1/4 cup sliced green onions
• 1 long red chile pepper
• Cooked white rice, for serving, optional
Directions
Season the shrimp with the Essence and transfer to the refrigerator until needed.
Heat a large saucepan and add 1 tablespoon of the oil. When hot, add the shrimp shells and cook, stirring, until fragrant and pink, 3 to 4 minutes. Add 10 cups of water and bay leaf and bring to a boil. Reduce the heat to a simmer, and cook, skimming any foam that rises to the surface, for 30 minutes. Strain through a fine mesh strainer and discard solids. Set shrimp stock aside.
In a heavy bottomed Dutch oven or soup pot, heat the 1 cup vegetable oil and, when hot, whisk in the flour. Cook, stirring constantly, until a roux is formed the color of dark peanut butter, about 7 minutes. Add the onion and cook until soft, 4 to 6 minutes. Add the garlic and 2 tablespoons of parsley and cook for 1 minute. Add the potatoes, 8 cups of the reserved shrimp stock, the salt, cayenne, and black pepper and bring to just to a boil. Reduce heat to a simmer and cook until the potatoes are very tender and the sauce is thickened, 30 to 40 minutes. Add the andouille sausage and cook partially. Drain some of the fat and add shrimp, remaining 2 tablespoons parsley, green onions and red chile pepper and stir to combine. Remove from the heat and let sit for 5 minutes. Serve immediately over hot white rice in shallow bowls.
Emeril's ESSENCE Creole Seasoning (also referred to as Bayou Blast):
• 2 1/2 tablespoons paprika
• 2 tablespoons salt
• 2 tablespoons garlic powder
• 1 tablespoon black pepper
• 1 tablespoon onion powder
• 1 tablespoon cayenne pepper
• 1 tablespoon dried oregano
• 1 tablespoon dried thyme
Combine all ingredients thoroughly.
Yield: 2/3 cup
Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch, published by William Morrow, 1993.
Food Network (Emeril)
• 2 pounds shrimp, peeled and deveined, shrimp shells reserved
• 2 teaspoons Essence, recipe follows
• 1 cup plus 1 tablespoon vegetable oil
• 1 bay leaf
• 1 1/4 cups all-purpose flour
• 1 large onion, finely chopped
• 1 tablespoon minced garlic
• 2 tablespoons chopped fresh parsley leaves, plus 2 tablespoons
• 3 large baking potatoes, peeled and cut into 2-inch pieces
• 1 1/4 teaspoons salt
• 1/2 teaspoon cayenne pepper
• 1/4 teaspoon freshly ground black pepper
• 2 links (12 to 16-ounces) andouille sausage, diced
• 1/4 cup sliced green onions
• 1 long red chile pepper
• Cooked white rice, for serving, optional
Directions
Season the shrimp with the Essence and transfer to the refrigerator until needed.
Heat a large saucepan and add 1 tablespoon of the oil. When hot, add the shrimp shells and cook, stirring, until fragrant and pink, 3 to 4 minutes. Add 10 cups of water and bay leaf and bring to a boil. Reduce the heat to a simmer, and cook, skimming any foam that rises to the surface, for 30 minutes. Strain through a fine mesh strainer and discard solids. Set shrimp stock aside.
In a heavy bottomed Dutch oven or soup pot, heat the 1 cup vegetable oil and, when hot, whisk in the flour. Cook, stirring constantly, until a roux is formed the color of dark peanut butter, about 7 minutes. Add the onion and cook until soft, 4 to 6 minutes. Add the garlic and 2 tablespoons of parsley and cook for 1 minute. Add the potatoes, 8 cups of the reserved shrimp stock, the salt, cayenne, and black pepper and bring to just to a boil. Reduce heat to a simmer and cook until the potatoes are very tender and the sauce is thickened, 30 to 40 minutes. Add the andouille sausage and cook partially. Drain some of the fat and add shrimp, remaining 2 tablespoons parsley, green onions and red chile pepper and stir to combine. Remove from the heat and let sit for 5 minutes. Serve immediately over hot white rice in shallow bowls.
Emeril's ESSENCE Creole Seasoning (also referred to as Bayou Blast):
• 2 1/2 tablespoons paprika
• 2 tablespoons salt
• 2 tablespoons garlic powder
• 1 tablespoon black pepper
• 1 tablespoon onion powder
• 1 tablespoon cayenne pepper
• 1 tablespoon dried oregano
• 1 tablespoon dried thyme
Combine all ingredients thoroughly.
Yield: 2/3 cup
Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch, published by William Morrow, 1993.
Winter Chicken Stew
Winter Chicken Stew
Recipe from Foodfit.com
3 pounds skinless, boneless chicken thighs, cut into 2 inch cubes
freshly ground black pepper
flour for dredging
2 tablespoons olive oil
2 small yellow onions, diced
2 cloves garlic, minced
2 sprigs thyme
1 bay leaf
2 cups red wine
2 cups diced, canned tomatoes with their juices
4 cups low sodium chicken broth
4 large carrots, peeled and cut into 1 inch pieces
4 large parsnips, peeled and cut into 1 inch pieces
2 large russet potatoes, diced
Season the chicken with salt and pepper. Dredge it in flour and shake off the excess.
Heat the olive oil in a heavy soup pot or Dutch oven over medium-high heat. Sear the meat on all sides. Adjust the heat so that the chicken browns well, but does not burn.
Add the onions, garlic, thyme and bay leaf and cook 2 minutes more. Add the red wine. Stir with a wooden spoon to release any caramelized bits that may be stuck to the bottom of the pan and cook until the wine is almost completely evaporated.
Add the tomatoes with their juices and the chicken broth and bring to a boil. Adjust the heat so that the stew simmers and cook until the meat is tender, about 1 hour.
Add the carrots, parsnips and potatoes and cook until the vegetables are completely tender, about 20 minutes more. (The potatoes will fall apart and thicken the sauce). Adjust the seasoning with salt and pepper, remove the bay leaf and serve in a deep tureen.
Recipe from Foodfit.com
3 pounds skinless, boneless chicken thighs, cut into 2 inch cubes
freshly ground black pepper
flour for dredging
2 tablespoons olive oil
2 small yellow onions, diced
2 cloves garlic, minced
2 sprigs thyme
1 bay leaf
2 cups red wine
2 cups diced, canned tomatoes with their juices
4 cups low sodium chicken broth
4 large carrots, peeled and cut into 1 inch pieces
4 large parsnips, peeled and cut into 1 inch pieces
2 large russet potatoes, diced
Season the chicken with salt and pepper. Dredge it in flour and shake off the excess.
Heat the olive oil in a heavy soup pot or Dutch oven over medium-high heat. Sear the meat on all sides. Adjust the heat so that the chicken browns well, but does not burn.
Add the onions, garlic, thyme and bay leaf and cook 2 minutes more. Add the red wine. Stir with a wooden spoon to release any caramelized bits that may be stuck to the bottom of the pan and cook until the wine is almost completely evaporated.
Add the tomatoes with their juices and the chicken broth and bring to a boil. Adjust the heat so that the stew simmers and cook until the meat is tender, about 1 hour.
Add the carrots, parsnips and potatoes and cook until the vegetables are completely tender, about 20 minutes more. (The potatoes will fall apart and thicken the sauce). Adjust the seasoning with salt and pepper, remove the bay leaf and serve in a deep tureen.
Saturday, June 26, 2010
Creamy Chicken Potato Soup
Taste of Home recipe
1 medium onion, chopped
2 tablespoons butter or stick margarine
3 cups reduced sodium chicken broth
1 pound potatoes (about 2 medium), cut into 1/2 inch cubes
1 1/2 cups diced cooked chicken breast
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 cup all-purpose flour
1 cup fat free milk
1 cup reduced fat evaporated milk
1 teaspoon minced fresh parsey
1 teaspoon minced chives
In a large saucepan, saute onion in butter until tender. Stir in broth and potatoes. Bring to a boil. Reduce heat; cover and simmer for 10-15 minutes or until potatoes are tender. Stir in chicken, salt and pepper. Combine flour and fat free milk until smooth; stir into saucepan. Add evaporated milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Sprinkle with parsley and chives.
Yields: 6 servings
1 medium onion, chopped
2 tablespoons butter or stick margarine
3 cups reduced sodium chicken broth
1 pound potatoes (about 2 medium), cut into 1/2 inch cubes
1 1/2 cups diced cooked chicken breast
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 cup all-purpose flour
1 cup fat free milk
1 cup reduced fat evaporated milk
1 teaspoon minced fresh parsey
1 teaspoon minced chives
In a large saucepan, saute onion in butter until tender. Stir in broth and potatoes. Bring to a boil. Reduce heat; cover and simmer for 10-15 minutes or until potatoes are tender. Stir in chicken, salt and pepper. Combine flour and fat free milk until smooth; stir into saucepan. Add evaporated milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Sprinkle with parsley and chives.
Yields: 6 servings
Friday, June 4, 2010
Hunter's Chicken Stew
Hunter's Chicken Stew
http://www.eatingwell.com/recipes/hunters_chicken_stew.html
From EatingWell: September/October 2008
Hunter's Chicken is found across Northern Italy, with many variations. This version uses meaty bone-in chicken thighs and is full of onions, mushrooms and tomatoes. It's also delicious served over egg noodles.
8 servings | Active Time: 1 hour | Total Time: 2 1/2 hours
Ingredients
•2 teaspoons plus 2 tablespoons extra-virgin olive oil, divided
•3 medium onions, finely chopped
•2 cloves garlic, minced
•1/2 cup all-purpose flour
•12 bone-in chicken thighs, (about 4 pounds), skin removed, trimmed
•1 teaspoon salt, divided
•1/4 teaspoon freshly ground pepper, plus more to taste
•1 cup dry white wine, or vermouth
•1 1/2 pounds button mushrooms, halved or quartered, depending on size
•4 plum tomatoes, chopped
•1 cup reduced-sodium chicken broth
•2 bay leaves
•2 teaspoons chopped fresh rosemary, or 3/4 teaspoon dried
•1 1/3 cups cornmeal
•6 cups cold water
•1 teaspoon salt
•1 tablespoon thinly sliced fresh basil
Preparation
1.Heat 2 teaspoons oil in a large Dutch oven over medium-low heat. Add onions and cook, stirring occasionally, for 5 minutes. Add garlic and cook, stirring, until the onions are very soft and translucent, 2 to 4 minutes more. Using a slotted spoon, transfer the onions to a bowl; set aside. Remove the pot from the heat.
2.Place flour in a shallow dish. Sprinkle chicken with 1/2 teaspoon salt and pepper. Dredge the chicken in the flour. Gently shake off any excess.
3.Cook the chicken in 2 batches in the Dutch oven, using 1 tablespoon oil for each batch. Cook over medium-high heat, turning once, until browned on both sides, 2 to 4 minutes per side. Transfer the chicken to a plate.
4.Pour wine (or vermouth) into the pot and cook, stirring and scraping up any browned bits with a wooden spoon, for 1 minute. Stir in mushrooms, tomatoes, broth, bay leaves and rosemary. Return the reserved onions to the pan. Add the chicken and any accumulated juices, making sure each piece is partially submerged. Bring to a simmer, then reduce heat to medium-low. Partially cover the pan and cook, gently stirring once or twice, until the chicken is very tender, about 1 hour.
5.Meanwhile, combine cornmeal, water and salt in a large saucepan. Bring to a boil, stirring constantly, until the mixture thickens, about 5 minutes. Partially cover the pan, reduce the heat to low and simmer, stirring occasionally, until thick and very creamy, 45 minutes to 1 hour. Remove from the heat and let stand, covered, while you finish the stew.
6.Remove the chicken to a plate and tent with foil to keep warm. Bring the liquid in the pan to a boil over medium-high heat and cook until thickened, 10 to 15 minutes. Skim or blot any visible fat from the surface. Season with the remaining 1/2 teaspoon salt and pepper to taste. Return the chicken to the pan.
7.Gently stir in basil. Serve the stew over the polenta.
Nutrition
Per serving : 431 Calories; 17 g Fat; 4 g Sat; 8 g Mono; 101 mg Cholesterol; 31 g Carbohydrates; 33 g Protein; 3 g Fiber; 706 mg Sodium; 794 mg Potassium
2 Carbohydrate Serving
Exchanges: 1 1/2 starch, 1 vegetable, 4 lean meat, 1 fat
Tips & Notes
•Make Ahead Tip: Make polenta (Step 5) about 1 hour before serving. Prepare stew through Step 6. Cover and refrigerate for up to 1 day. Reheat stew and stir in basil (Step 7).
http://www.eatingwell.com/recipes/hunters_chicken_stew.html
From EatingWell: September/October 2008
Hunter's Chicken is found across Northern Italy, with many variations. This version uses meaty bone-in chicken thighs and is full of onions, mushrooms and tomatoes. It's also delicious served over egg noodles.
8 servings | Active Time: 1 hour | Total Time: 2 1/2 hours
Ingredients
•2 teaspoons plus 2 tablespoons extra-virgin olive oil, divided
•3 medium onions, finely chopped
•2 cloves garlic, minced
•1/2 cup all-purpose flour
•12 bone-in chicken thighs, (about 4 pounds), skin removed, trimmed
•1 teaspoon salt, divided
•1/4 teaspoon freshly ground pepper, plus more to taste
•1 cup dry white wine, or vermouth
•1 1/2 pounds button mushrooms, halved or quartered, depending on size
•4 plum tomatoes, chopped
•1 cup reduced-sodium chicken broth
•2 bay leaves
•2 teaspoons chopped fresh rosemary, or 3/4 teaspoon dried
•1 1/3 cups cornmeal
•6 cups cold water
•1 teaspoon salt
•1 tablespoon thinly sliced fresh basil
Preparation
1.Heat 2 teaspoons oil in a large Dutch oven over medium-low heat. Add onions and cook, stirring occasionally, for 5 minutes. Add garlic and cook, stirring, until the onions are very soft and translucent, 2 to 4 minutes more. Using a slotted spoon, transfer the onions to a bowl; set aside. Remove the pot from the heat.
2.Place flour in a shallow dish. Sprinkle chicken with 1/2 teaspoon salt and pepper. Dredge the chicken in the flour. Gently shake off any excess.
3.Cook the chicken in 2 batches in the Dutch oven, using 1 tablespoon oil for each batch. Cook over medium-high heat, turning once, until browned on both sides, 2 to 4 minutes per side. Transfer the chicken to a plate.
4.Pour wine (or vermouth) into the pot and cook, stirring and scraping up any browned bits with a wooden spoon, for 1 minute. Stir in mushrooms, tomatoes, broth, bay leaves and rosemary. Return the reserved onions to the pan. Add the chicken and any accumulated juices, making sure each piece is partially submerged. Bring to a simmer, then reduce heat to medium-low. Partially cover the pan and cook, gently stirring once or twice, until the chicken is very tender, about 1 hour.
5.Meanwhile, combine cornmeal, water and salt in a large saucepan. Bring to a boil, stirring constantly, until the mixture thickens, about 5 minutes. Partially cover the pan, reduce the heat to low and simmer, stirring occasionally, until thick and very creamy, 45 minutes to 1 hour. Remove from the heat and let stand, covered, while you finish the stew.
6.Remove the chicken to a plate and tent with foil to keep warm. Bring the liquid in the pan to a boil over medium-high heat and cook until thickened, 10 to 15 minutes. Skim or blot any visible fat from the surface. Season with the remaining 1/2 teaspoon salt and pepper to taste. Return the chicken to the pan.
7.Gently stir in basil. Serve the stew over the polenta.
Nutrition
Per serving : 431 Calories; 17 g Fat; 4 g Sat; 8 g Mono; 101 mg Cholesterol; 31 g Carbohydrates; 33 g Protein; 3 g Fiber; 706 mg Sodium; 794 mg Potassium
2 Carbohydrate Serving
Exchanges: 1 1/2 starch, 1 vegetable, 4 lean meat, 1 fat
Tips & Notes
•Make Ahead Tip: Make polenta (Step 5) about 1 hour before serving. Prepare stew through Step 6. Cover and refrigerate for up to 1 day. Reheat stew and stir in basil (Step 7).
Sunday, January 3, 2010
White Chicken Chili
We volunteered today at the soup kitchen that our church participates in once a month so for dinner I wanted something quick and easy that I did not have to stand in the kitchen for a long time making. I had everything for white chicken chili so I made a batch of that. I found this recipe last year on a cooking board that I frequent. We really like this recipe. Since Alex would be eating it, I didnt put the whole can of green chiles in because I was not sure if she would like them. Dinner was a hit for everyone. I hope you enjoy!
White Chili
Sharon --GatorGrrrl
1 1/2 pounds boneless, skinless chicken breasts, cut into 1/2-inch cubes
1/4 cup chopped onion
2 cloves garlic, minced
1 teaspoon cumin
1/2 teaspoon oregano
1/2 teaspoon dried cilantro (or 1 tbsp fresh)
1/8 teaspoon cayenne
1 tablespoon olive oil
1 cup chicken broth
1 can (4.5 ounces) chopped green chiles
1 can (19 ounces) white kidney beans (cannellini)
Topping
1 cup shredded Monterey Jack cheese (optional)
2 sliced green onions (optional)
2 cups tortilla chips
Heat oil in large skillet on medium-high heat. Add chicken cubes and onions; cook 4 to 5 minutes, stirring. Stir in chicken broth, chiles and spices. Simmer over low heat 15 minutes.
Stir in beans and simmer, uncovered, 5 minutes. To serve, put some tortillas in a bowl, top with chili and top with cheese and sliced green onions, if desired.
White Chili
Sharon --GatorGrrrl
1 1/2 pounds boneless, skinless chicken breasts, cut into 1/2-inch cubes
1/4 cup chopped onion
2 cloves garlic, minced
1 teaspoon cumin
1/2 teaspoon oregano
1/2 teaspoon dried cilantro (or 1 tbsp fresh)
1/8 teaspoon cayenne
1 tablespoon olive oil
1 cup chicken broth
1 can (4.5 ounces) chopped green chiles
1 can (19 ounces) white kidney beans (cannellini)
Topping
1 cup shredded Monterey Jack cheese (optional)
2 sliced green onions (optional)
2 cups tortilla chips
Heat oil in large skillet on medium-high heat. Add chicken cubes and onions; cook 4 to 5 minutes, stirring. Stir in chicken broth, chiles and spices. Simmer over low heat 15 minutes.
Stir in beans and simmer, uncovered, 5 minutes. To serve, put some tortillas in a bowl, top with chili and top with cheese and sliced green onions, if desired.
Saturday, January 2, 2010
Beef Bourguignon
For dinner this evening I wanted to make a beef bourguignon recipe that I saw in my Juilia Child's cookbook titled Master of French Cooking but I did not have all of the ingredients so I did a quick search and ended up taking 3 or 4 different recipes in order to make the following recipe. This was a spectacular dish and I will be definitely making it again. I was told that this is in the top 10 of dishes that I have made.
This dish can be made in the crcockpot cooked on low for 8 to 9 hours or could be cooked on the stove for a couple of hours until the beef stew is tender.
I served this with mashed potatoes and fresh greens with a loaf of homemade whole wheat bread.
Beef Bourguignon
3 pounds of beef stew
2 tablespoons of olive oil
1 cup of carrots (you can use baby or cut up your own)
1 sliced onion
8 oz container of mushrooms
6 slices of smoked bacon, cut up
1 teaspoon of salt
1/2 teaspoon of peper
1 teaspoon fresh thyme
1 tablespoon tomato paste
1 to 2 cups of red wine depending on if you like the taste of wine in your food
2 cups or more of beef broth...enough to cover up the meat
flour or cornstarch to use to thicken up the broth
Pour 2 tablespoons of olive oil in bottom of crockpot. Place onions and mushrooms and half of the sliced bacon, beef stew, carrots and remaining bacon, 1 tablespoon of tomato paste and the seasonings. Pour in the wine and then the beef broth. Make sure you pour enough beef broth in to cover the beef. Cook on low 8 to 9 hours until tender or 4 to 5 hours. 30 minutes before serving mix flour or cornstarch in to thicken up the broth.
I hope you enjoy!
This dish can be made in the crcockpot cooked on low for 8 to 9 hours or could be cooked on the stove for a couple of hours until the beef stew is tender.
I served this with mashed potatoes and fresh greens with a loaf of homemade whole wheat bread.
Beef Bourguignon
3 pounds of beef stew
2 tablespoons of olive oil
1 cup of carrots (you can use baby or cut up your own)
1 sliced onion
8 oz container of mushrooms
6 slices of smoked bacon, cut up
1 teaspoon of salt
1/2 teaspoon of peper
1 teaspoon fresh thyme
1 tablespoon tomato paste
1 to 2 cups of red wine depending on if you like the taste of wine in your food
2 cups or more of beef broth...enough to cover up the meat
flour or cornstarch to use to thicken up the broth
Pour 2 tablespoons of olive oil in bottom of crockpot. Place onions and mushrooms and half of the sliced bacon, beef stew, carrots and remaining bacon, 1 tablespoon of tomato paste and the seasonings. Pour in the wine and then the beef broth. Make sure you pour enough beef broth in to cover the beef. Cook on low 8 to 9 hours until tender or 4 to 5 hours. 30 minutes before serving mix flour or cornstarch in to thicken up the broth.
I hope you enjoy!
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