Recipe Spotlight

Citrus Marinated Shrimp - Fish Food

1 cup orange juice 1 cup fresh lemon juice ¾ cup ketchup ⅓ cup vodka (or flavored vinegar) ¼ teaspoon hot pepper sauce ¼ cup oli...

Showing posts with label Soup. Show all posts
Showing posts with label Soup. Show all posts

Tuesday, February 11, 2020

Keto Friendly Shredded Turkey Chili - Intimate Recipes

1 pound of shredded turkey
1 Tablespoon butter
½ onion, chopped
2 cups of turkey broth
10 ounces diced tomatoes canned, undrained (I used Ro-tel original diced tomatoes & green chilies)
2 ounces tomato paste
½ teaspoon cumin
½ teaspoon garlic powder
4 ounces cream cheese
Salt and pepper to taste


Cook meat in broth until not pink then shred
In a large stockpot- melt butter over medium-high heat and add onion-cook until translucent
Add meat, broth, tomatoes, paste, cumin, garlic powder, and gently stir.
Bring to a boil then drop down to simmer over medium-low heat and cover for 10 mins.
Remove lid and mix in cream cheese
Increase heat to medium-high and continue to stir until cream cheese is completely blended
Remove from heat and season with salt and pepper to taste. Recipe serves 6 (adjust accordingly)

Wednesday, January 15, 2020

Mock Turtle Soup - Grandma's Recipes

 ½ cup clarified butter
½ cup flour
2 Tablespoons olive oil 
1 cup yellow onion, diced 
1 cup red bell pepper, diced 
½ cup celery, diced 
1 tablespoon minced garlic 
3 cups canned crushed tomatoes 
3 cups chicken broth
1 pound extra lean ground beef 
4 hard boiled eggs
2 Tablespoons lemon juice 
2 teaspoons cayenne pepper
2 bay leaves
3 Tablespoons Italian parsley, chopped
2 Tablespoons wine vinegar
1 Tablespoon kosher salt
2 teaspoons kosher salt



Brown the clarified butter and flour in a small saucepan, stirring constantly to avoid scorching. Reserve. 
In a soup pot, add oil and sweat the onions, peppers and celery until tender. Add garlic, tomatoes, chicken broth and ground beef. Bring to a simmer for 15 minutes. Add grated eggs, lemon juice, seasonings and vinegar. Continue to simmer. 
Place  small amounts of roux into soup while simmering to flavor and adjust thickness. Once desired thickness is achieved, remove bay leaves and serve in preheated bowls, with a dollop of dry sherry. 


Friday, January 3, 2020

Painted Desert Chili Mix - Mix Now, Make Later

 Dry ingredients...
¼ cup dried parsley
2 Tablespoons taco seasoning
2 Tablespoons dried onion flakes
2 Tablespoons taco seasoning
2 Tablespoons cumin
2 Tablespoons paprika
2 Tablespoons white cornmeal
2 Tablespoons taco seasoning
2 Tablespoons garlic granules 
2 Tablespoons chili powder
2 Tablespoons dried parsley
1 cup dried pinto beans 
¼ cup small dried white beans 
¼ cup small dried black beans
1 cup dried kidney beans 


Wet ingredients...
1 medium onion, diced
4 (15 ounce) cans diced tomatoes
1 large can tomato paste
½ cup cider vinegar
½ cup brown sugar
49 ounces tomato juice 
2 pounds ground beef or turkey, browned 


Directions...

Fill remainder of large pot with water and bring to a boil. Let simmer 2 ½-3 hours. Add salt and pepper to taste.

Barley and Rice Soup with Black Beans and Beef - Mix Now, Make Later

Dry ingredients...
¼ cup rice 
1 pack brown gravy 
1 cup barley
¼ cup dried minced onion 
1 Tablespoon garlic powder 
1 Tablespoon parsley
1 Tablespoon black pepper 
1 cup dried black beans 
1 pack beef bouillon
2 bay leaves


What to add...
1 pound ground beef 
1 jar V8 juice or diced tomatoes 




Directions...

Combine beef and bouillon in crock pot with V8 juice or tomatoes. Add vegetables of your choice, Cook on low for 3 hours. Add dry ingredients and cook an additional hour. 

Wednesday, November 13, 2019

Cream of Asparagus Soup - Southern Comfort Food

4 cups fresh cut asparagus 
2 cups water, divided 
¼ cup finely chopped green onions or 1 teaspoon onion powder
5 Tablespoons butter 
5 Tablespoons all-purpose flour
½ to 1 teaspoon salt
¼ teaspoon white pepper 
4 cups whole milk 
1 Tablespoon chicken bouillon granules



Place asparagus in a large saucepan and cover with 1 cup water. Boil, cover and cook for 3-5 minutes, until tender. Drain and save liquid. 
In a separate saucepan, saute onions in butter until tender. Stir in flour, salt and pepper until blended. Gradually stir in milk, bouillon, reserved cooking water and remaining water. Boil, cook and stir for 2 minutes or until thick and bubbly. Stir in asparagus and heat through. 


Wednesday, September 11, 2019

Roasted Red Pepper and Tomato Soup - Recipes in a Pinch

1 (12 ounce) jar roasted red peppers, drained 
1 (14.5 ounce) can diced tomatoes (the fiery ones give a kick to the soup)
1 Tablespoon olive oil 
1 (28 ounce) can tomato puree
1 cup chicken broth
1 Tablespoon sugar (cut amount in half if desired)
½ teaspoon salt
¼ teaspoon pepper 
1 cup heavy cream


Serve with garlic bread if desired




Combined drained peppers and diced tomatoes in blender. Puree until smooth. Heat the oil in a large soup pot over medium heat. Add pepper-tomato mixture, tomato puree, chicken broth, sugar, salt and pepper. Heat (about 8 minutes) until just simmering. 
Remove from heat and whisk in heavy cream. Return to the stove and heat through. Ladle into soup bowls and enjoy (with garlic bread).
Cooking tips: make grilled cheese instead of garlic bread


TOTAL TIME: 23 MINUTES

Wednesday, June 12, 2019

Sausage, Bean and Rice Soup - Veg Out

1 can mixed beans
1 can black beans
2 package sausage links; sliced
1 can diced tomatoes with green chilies
1 can onion soup
32 ounces chicken broth
3 scallions, diced
1 package minute rice



Cook all ingredients except rice in slow cooker on low 6-8 hours. Add rice to slow cooker 30 minutes before serving.

Tuesday, January 15, 2019

Chicken & Gnocchi Soup

1 cup Potato Buds
¼ tsp. plus 1/8 tsp. salt
¼ tsp. scant ground nutmeg
1 cup boiling water
1 egg yolk
2/3 cup all-purpose flour


Make the gnocchi by mixing the potato buds with the salt and nutmeg.  Stir in the boiling water and continue mixing until no dry flakes remain.  Stir in the egg yolk until the mashed potato mixture has an even pale-yellow color throughout.  Stir in flour and knead for about a minute with your hands. Use a ½ tsp. to measure out smack portions of the dough.  Using floured hands, roll the small dough portion around between the palms of your hands, making a ball, then press each ball down onto floured wax paper, making a small disk.  When all the gnocchi are made, you can begin to make the soup.




2 Tbsp Vegetable oil
½ cup shredded carrot
¼ cup diced onion
¼ cup diced celery
1 tsp. minced garlic
4 cups chicken broth
4 cups water
1 ½ tsp. salt (I omitted this because the chicken broth has enough salt in it)
½ tsp. ground black pepper (I used white pepper)
1/8 tsp. ground nutmeg
1 ½ cups half & half (I used milk)
1 roasted chicken with meat removed and chopped (about 1 pound of meat)


Heat the oil in a large pot or Dutch oven over medium heat.  Add the carrot, onion, celery and garlic and sauté for 3 minutes.  Add the broth and water to the vegetables. When the mixture begins to boil add the gnocchi.  Reduce the heat and simmer for 10 minutes. Add the milk and simmer for another 10 to 15 minutes or until the soup begins to thicken.  Add the chicken and simmer for another 10 minutes.


Makes 8 cups.

Note:  If you want you can freeze the soup, just wait to add the gnocchi until the day you are ready to have the soup.

Wednesday, November 7, 2018

Hobo Stew

1 lb ground beef
1 cup celery, chopped
1 package frozen pearl onions
1/2 package baby carrots, chopped
1 package frozen corn
1 package frozen mixed vegetables
2-3 Idaho potatoes, peeled and chopped
1 can beef or chicken broth (use whatever is on hand)
2 cans diced tomatoes with juice
20 ounces V-8 juice (about half of a large container)
Splash of Worcestershire sauce
Sprinkle of black pepper
Dash of hot sauce
Sprinkle or two of Cajun seasoning
2 Tablespoons flour (optional)

Variations
Use chopped onion instead of frozen
Add vegetables you have laying around
Add more potatoes, carrots or celery
Add different spices

In skillet over medium-high heat, brown ground beef with celery until thoroughly cooked. Drain ground beef and add beef/celery to slow cooker. Add remaining ingredients to slow cooker and stir. Cook on  low 8-9 hours, stirring a few times to mix. This makes a hearty soup. If you want a more stew-like consistency, add the flour to thicken the broth.

This is perfect for days that you will be home all day or you will be busy and want to come home to a ready-made dinner. It is great for using up bits of vegetables that you have lying around. It also makes at least enough for 6 people so you can expect leftovers.

Wednesday, October 10, 2018

Thai Coconut Pumpkin Soup - Spooky Treats

1 Tablespoon unsalted butter
1 medium onion, diced
4 cloves garlic, minced
1 teaspoon yellow curry powder
2 1/4 cups store-bought or homemade pumpkin purée
2 1/2 cups chicken stock
1 (13.5-oz.) can unsweetened coconut milk
Sour cream, for serving
Pumpkin seeds, for serving

Add the butter to a medium sauté pan set over medium-low heat. Once the butter has melted, add the onions, garlic and curry powder and cook, stirring occasionally, until the onions are translucent. Transfer the mixture to a blender.
Add the pumpkin purée and chicken stock to the blender and blend until combined. Pour the soup into a large stock pot set over medium heat then whisk in the coconut milk. Cook the soup, stirring occasionally, until it is warmed throughout. Taste and season it with salt and pepper.
When ready to serve, divide the soup into bowls and garnish with sour cream and chopped pumpkin seeds.
This soup can be made vegetarian by swapping vegetable broth for the chicken stock.

Monday, October 1, 2018

Slow Cooker French Onion Soup

1/4 cup butter
4 large onions, thinly sliced
4 cups beef broth
1 clove garlic, minced
Salt and ground black pepper, to taste

Melt butter in a skillet over medium heat. Cook and stir onions in melted butter until clear and browned, 10 to 15 minutes; transfer to a slow cooker. Add beef broth, garlic, salt, and black pepper to the slow cooker.

Cook on High for 4 hours or on Low for 8 hours.

Thursday, July 12, 2018

Martha Washington’s Crab Soup - Recipes from the White House


8 ounces crab meat, picked and cleaned
1 Tablespoon butter
3 Tablespoons flour
3 hard boiled eggs, roughly chopped
1 lemon rind, grated
2 teaspoons fresh lemon juice
1 cup dill, finely chopped
½ teaspoon cayenne
Salt and pepper to taste
½ cup cream
4 cups whole milk

Combine hard boiled eggs, flour, butter, grated lemon, salt and pepper in bowl. In a medium saucepan, bring milk to a boil and slowly pour in the egg mixture.
Add crab meat and turn heat to low, cooking gently for five minutes. Add the cream and remove from heat. Stir in the lemon juice, chopped dill, and cayenne. Garnish with the crumbled egg yolk and dill and serve.

Tuesday, June 12, 2018

Cream of Mushroom Soup - Fresh from the Freezer

2 ½ pounds fresh white mushrooms, cleaned and sliced
½ cup (1 stick) butter
½ cup all purpose flour
4 cups chicken broth
1 teaspoon salt
1 teaspoon black pepper
2 cups heavy cream
3 one quart or two one gallon freezer bags, labeled


Melt butter in large stockpot over medium heat. Add mushrooms and cook, stirriung until soft; about 10 minutes. Add flour and cook for 2 minutely longer. Add broth, salt, pepper and cook until soup is smooth and has thickened; about 5 minutes. Stir in cream and cool.


Divide soup evenly among freezer bags. Seal bags and freeze. Keep in freezer up to 6 months.



Tuesday, May 29, 2018

Super-Bowl Tomato Soup

1 Tablespoon extra virgin olive oil
1 cup chopped onion
1/3 cup chopped scallions, green and white parts
28 ounce can whole tomatoes in tomato sauce
3 marinated sun-dried tomato halves, rinsed and chopped
1 teaspoon dried basil
1/2 teaspoon sugar
1 cup low sodium tomato juice
salt and freshly ground pepper to taste
garlic croutons, if desired for garnish

In large, heavy saucepan, heat oil over medium-high heat. Add onions and  scallions and cook until onions are soft; about 5 minutes. Add tomatoes one at a time, holding each over the pot and crushing it through your fingers. Add tomato sauce remaining in can. Add sun-dried tomatoes, basil and sugar. Bring to a boil, reduce heat, cover and simmer for 20 minutes.
Using immersion blender, food processor or blender, puree soup until it is pulpy to smooth, as preferred. Blend in tomato juice. Season soup to taste with salt and pepper. Serve immediately, garnished with croutons. Another option is to cool soup and refrigerate, tightly covered, for up to 3 days.

Thursday, January 26, 2017

White Chicken Chili with Great Northern Beans - Hearty Soups


2 pounds boneless, skinless chicken breasts
5 tablespoons olive oil
2 cups chopped onions
4 cloves garlic, minced
1 tablespoon cumin
1/4 teaspoon cayenne pepper, or to taste
1 teaspoon oregano
1 teaspoon salt, or to taste
2 jalapeno peppers, seeded and minced (fresh or canned)
2 cups canned chicken broth
1 24-ounce jar Randall Great Northern Beans, drained and rinsed
2 cups shredded white cheddar cheese


Wash and trim the chicken breasts. Cut, crosswise into small strips. Heat 3 tablespoons of the olive oil in a heavy pot. Sauté the chicken, stirring over high heat just until cooked through, about 5 minutes. Remove with a slotted spoon to a side dish.

Add the remaining oil to the pot and sauté the onions, garlic, cumin, and cayenne, stirring for 5 minutes. Stir in the oregano, salt, jalapeno peppers, chicken broth, and Randall Beans. Bring to a boil and cook for 15 minutes. Stir in the cheese, stirring until melted. Return chicken to the pot and cook for 5 minutes. Serve topped with a dollop each of sour cream and salsa and a sprinkling of chopped cilantro. Serves 8 to 10.

Vegetable Beef Soup - Hearty Soups

½ pound ground beef, cut into 1 inch cubes
4 large carrots, pared and sliced diagonally ¼ inch thick
2 medium onions, chopped (about 1 ½ cups)
1 medium clove garlic, crushed
2 medium leeks, white part only, chopped
1 bay leaf
¼ teaspoon pepper
3 (14 ounces) cans beef broth OR 6 ½ cups water and 6 ½ bouillon cubes
1 teaspoon dried basil
2 ½ cups water
2 cans (14-16 ounces each) diced tomatoes in juice
2 medium zucchini – cut into ¼ inch slices
2 medium potatoes, pared and cut into ½ inch cubes
1 (19 ounce) can cannelloni OR red kidney beans, drained


In large kettle, over low heat, sauté beef in small amount of vegetable oil.  With slotted spoon, remove beef and set aside. Sauté onions and leeks until tender, about 5 minutes. Remove excess oil. Add beef broth, water tomatoes in juice, potatoes, carrots, garlic, bay leaf, basil, and pepper to onion mixture. Bring to boiling, and then reduce heat. Simmer, uncovered for 30 minutes. Remove and discard bay leaf. Add zucchini and cannellini or kidney beans. Continue to simmer covered for 15 minutes.








Optional changes
Omit leeks or seasonings
Use beef broth instead of water and bouillon
Use fresh tomatoes in lieu of canned
Substitute any vegetable, celery for example, for potatoes, carrots or zucchini

Zucchini slices should be halved or quartered, depending upon size.