1 Onion, Diced
4 Chicken Breasts
1 can diced tomatoes, with juice
2 4 0z cans chopped mild green Anaheim peppers
1 small can, (15 0z) mild red enchilada sauce
2 cloves of garlic, chopped fine
1 can, (14.5 oz) chicken stock
1 tsp cumin
1 tsp chili powder
1 tsp salt
1/4 tsp black pepper
1 bay leaf
1 pkg frozen corn
1 bunch cilantro, chopped
Garnish ~ lime wedges, shredded Monterey Jack cheese, sliced avocado, sour cream and tortilla chips for garnish
Place diced onion in the bottom of the crock pot and evenly lay the chicken breasts on top. Add the diced tomatoes, (with juice), Anaheim peppers, enchilada sauce, chicken stock, bay leaf and spices. Cook on low 4 to 6 hours. Discard bay leaf. Remove chicken to platter and shred, (use 2 forks and just pull it apart). Stir remaining soup well. Add the frozen corn and allow it to heat thoroughly. Add chicken and cilantro back to crock pot and heat through.
Serve with a squeeze of fresh lime, shredded cheese, avocado, sour cream and tortilla chips as desired.
Muey Sabroso!
Saturday, January 12, 2013
Sausage and Tortellini Soup
2 TBL olive oil
1 lb Italian Sausage, sliced into "Pennies"
6 cloves garlic, minced
1/2 cup white wine
2 quarts chicken stock
1 - 1/2 lbs refrigerated tortellini
6 oz baby spinach leaves
1 can diced tomatoes with juice
1 TBL butter
Heat 1 TBL olive oil in heavy bottom stock pot and add sliced Italian sausage in batches. Saute until browned. Remove from pan and set aside.
Add 1 TBL remaining olive oil to pan and saute garlic for for about 30 seconds. Add wine to deglaze, stir, then add chicken stock and tomatoes. Bring to a boil, and add tortellini.
Cook for about 4 minutes and add spinach. Lower heat and cook until spinach wilts, approximately 2 minutes.
Return sausage to soup and simmer for 3 to 5 minutes until heated through. Add butter and allow it to melt. Stir and serve.
Ladle into bowls and top with grated Parmigiano / Reggiano cheese if desired.
This is actually a great work night soup. The refrigerated tortellini makes it a quick fix, and it is hearty and satisfying.
Sunday, January 22, 2012
Meatball Orzo soup, Ala Avgolemono
This was such a fast and easy soup, very few ingredients, and most of those were on hand. It looks different because it is. Give it a whirl, you won't be disappointed!
1/2 medium onion, chopped
2 tbl Olive Oil
2 32 ounce containers of chicken broth (or an eqaul amount of stock)
2 14 oz bags of frozen, cooked meatballs (thawed)
1 head of kale or big bunch of spinach, chopped
3/4 cup Orzo( Optional for my low carb friends)
1 tsp ground black pepper
1 tbl dried parsley
1/4 cup lemon juice
2 eggs, (beaten)
Saute onion in olive oil until soft and golden, add meatballs, brown a little, then add Stock, kale, pepper and parsley. Simmer until meatballs are cooked through and kale is wilted, (about 20 minutes). Add Orzo, stir and simmer for another 10 minutes.
In a separate bowl, beat together eggs and lemon juice. Slowly mix in aout 1/4 cup hot soup mix then stir contents of the bowl back into the soup simmer for a minute or two and serve hot
Yum!
1/2 medium onion, chopped
2 tbl Olive Oil
2 32 ounce containers of chicken broth (or an eqaul amount of stock)
2 14 oz bags of frozen, cooked meatballs (thawed)
1 head of kale or big bunch of spinach, chopped
3/4 cup Orzo( Optional for my low carb friends)
1 tsp ground black pepper
1 tbl dried parsley
1/4 cup lemon juice
2 eggs, (beaten)
Saute onion in olive oil until soft and golden, add meatballs, brown a little, then add Stock, kale, pepper and parsley. Simmer until meatballs are cooked through and kale is wilted, (about 20 minutes). Add Orzo, stir and simmer for another 10 minutes.
In a separate bowl, beat together eggs and lemon juice. Slowly mix in aout 1/4 cup hot soup mix then stir contents of the bowl back into the soup simmer for a minute or two and serve hot
Yum!
Monday, December 27, 2010
Prime Rib Soup, or Christmas Redoux!
Two juicy, meaty Prime Ribs, (bones) from the Christmas Prime rib
1 or 2 cups of diced prime Rib, (If you can salvage it from the boys)
2 large russet potatoes, OR leftover baked potatoes from Christmas
1/2 large onion, chopped
4 cloves garlic, chopped
3 stalks celery, chopped
4 cups vegetables. (seriously, whatever you have left from the Christmas Feast, including the raw vegetable or crudity plate), no leftovers? OK, peas, carrots, brussel sprouts, green beans, whatever you like, or whatever is at hand
2 bay leaves
Kosher salt, to taste
Fresh Cracked black pepper
Saute Onions. garlic and celery until soft while roasting the prime rib bones with carrots and celery until they are browned, (about 40 minutes at 400 degrees)
Put all into stock pot, complete with fat and browned bits.
Add broth.
Add veg and leftover prime rib, chopped.
Simmer, (do NOT boil) for about 30 minutes or until all veg are tender.
Season with salt and pepper to taste.
Easy and fast, this is a hearty and delicious meal, and I always feel a bit virtuous when I have used those Christmas feast leftovers to a good end instead of scrapping them into the dustbin after a few days.
Serve with warm, crusty French bread. Alours! You are done ~
1 or 2 cups of diced prime Rib, (If you can salvage it from the boys)
2 large russet potatoes, OR leftover baked potatoes from Christmas
1/2 large onion, chopped
4 cloves garlic, chopped
3 stalks celery, chopped
4 cups vegetables. (seriously, whatever you have left from the Christmas Feast, including the raw vegetable or crudity plate), no leftovers? OK, peas, carrots, brussel sprouts, green beans, whatever you like, or whatever is at hand
2 bay leaves
Kosher salt, to taste
Fresh Cracked black pepper
Saute Onions. garlic and celery until soft while roasting the prime rib bones with carrots and celery until they are browned, (about 40 minutes at 400 degrees)
Put all into stock pot, complete with fat and browned bits.
Add broth.
Add veg and leftover prime rib, chopped.
Simmer, (do NOT boil) for about 30 minutes or until all veg are tender.
Season with salt and pepper to taste.
Easy and fast, this is a hearty and delicious meal, and I always feel a bit virtuous when I have used those Christmas feast leftovers to a good end instead of scrapping them into the dustbin after a few days.
Serve with warm, crusty French bread. Alours! You are done ~
Borscht!
Yes, Borscht! What a lovely thing ~ Maligned for years as a joke for those on the "Borscht belt", but if you, like us, has a love of earthy flavors, wonderful flavor and AMAZING color, and smooth, wonderful consistency, then this is the recipe for you!
3 Tbl olive oil
1/2 lg brown onion, chopped
2 cloves garlic, chopped
3/4 cup celery, chopped
1 slice salt pork
4 beets, peeled and cubed
2 potatoes, peeled and cubed to the same size as beets
8 qts beef stock
1 Tbl caraway seeds
2 tbs parsley
1 Tbl dill (actually, I prefer 2 Tbl, but I am a dill aficionado)
2 bay leaves
2 tsp Allspice
1/4 cup Red Wine vinegar
2 cups shredded cabbage. (Green makes a nice contrast, but red blends in beautifully. I leave this up to your own vision)
Saute the onion, garlic and celery and caraway seeds in the olive oil. When soft and translucent, add the beef broth, beets, potatoes and spices. simmer until tender, (about 40 minutes). Adjust seasoning to taste, add red wine vinegar. At this point, I hit it with a stick blender to make it creamy, but you can leave it "rustic", with the chunks of beets and potatoes in a beautiful deep red broth. In any event, bring back to a nice simmer and add shredded cabbage and cook until the the cabbage is nice and soft.
Serve with a nice dollop of sour cream and pass the red wine vinegar.
Serve with a nice pumpernickel or rye roll, a cucumber/ dill salad and a smooth red wine or beer..
Garagkey!
3 Tbl olive oil
1/2 lg brown onion, chopped
2 cloves garlic, chopped
3/4 cup celery, chopped
1 slice salt pork
4 beets, peeled and cubed
2 potatoes, peeled and cubed to the same size as beets
8 qts beef stock
1 Tbl caraway seeds
2 tbs parsley
1 Tbl dill (actually, I prefer 2 Tbl, but I am a dill aficionado)
2 bay leaves
2 tsp Allspice
1/4 cup Red Wine vinegar
2 cups shredded cabbage. (Green makes a nice contrast, but red blends in beautifully. I leave this up to your own vision)
Saute the onion, garlic and celery and caraway seeds in the olive oil. When soft and translucent, add the beef broth, beets, potatoes and spices. simmer until tender, (about 40 minutes). Adjust seasoning to taste, add red wine vinegar. At this point, I hit it with a stick blender to make it creamy, but you can leave it "rustic", with the chunks of beets and potatoes in a beautiful deep red broth. In any event, bring back to a nice simmer and add shredded cabbage and cook until the the cabbage is nice and soft.
Serve with a nice dollop of sour cream and pass the red wine vinegar.
Serve with a nice pumpernickel or rye roll, a cucumber/ dill salad and a smooth red wine or beer..
Garagkey!
Sunday, May 23, 2010
Lentil Spinach Soup
I spent years avoiding lentils. I had no good reason, I just could not rouse any real interest. I guess my turning point came when I was searching for foods that would up my iron intake and saw the lentils snuggled in amongst the various dried beans at the market. I grabbed a bag figuring that at worst, I was throwing away a dollar, and if nothing else, I could add them to my regular bean soup and not be any worse off. Wow. Was I wrong. Lentils have earned their reputation as a nutritional powerhouse, and they are delicious in the bargain! Much easier than regular dried beans, as they require no soaking, and they cook up in about 20 minutes. I have worked out a few recipes, but my favorite is my Lentil and Bean soup. I fix it for breakfast on most work mornings now instead of oatmeal. It is savory, warm and filling. It carries me all the way through to lunch and I find that I am not snacking mid morning either. Give them a try, it could not be easier.
1 can Chicken Stock
1/2 cup dried Lentils
1/4 cup salsa
2 handfuls of raw spinach, (about 2 cups) Kale can be substituted with great results
Bring Chicken stock to a boil, add lentils and salsa, reduce to a simmer for about 20 minutes, stirring occasionally. Add spinach and simmer until wilted. Season with a little garlic salt and pepper to taste.
Yup. That is it. Amazingly simple, delicious, nutritious, fat free and ready by the time you are dressed and ready to go to work. I throw it in a thermos and have it with my morning coffee at work. Goodbye donuts!
1 can Chicken Stock
1/2 cup dried Lentils
1/4 cup salsa
2 handfuls of raw spinach, (about 2 cups) Kale can be substituted with great results
Bring Chicken stock to a boil, add lentils and salsa, reduce to a simmer for about 20 minutes, stirring occasionally. Add spinach and simmer until wilted. Season with a little garlic salt and pepper to taste.
Yup. That is it. Amazingly simple, delicious, nutritious, fat free and ready by the time you are dressed and ready to go to work. I throw it in a thermos and have it with my morning coffee at work. Goodbye donuts!
Friday, May 14, 2010
Roasted yam Soup
This is oh so good for those that love the complex, rich flavors that can be found in a roasted yam. This is a perfect dinner soup. It needs no adornment other than a sprinkling of toasted pecans for accent. As a matter of fact, it sounds so good right now that I am thinking of finding an all night grocer so that I can "get my soup on" hahaha ~ enjoy
Ingredients
2 large yams
1 large onion, sliced thinly (not chopped!)
4 cloves of garlic, sliced
Butter or olive oil for sauteing
Salt and pepper to taste
4 cups chicken stock or broth
Half cup heavy cream
Nutmeg to taste
Preparation
1. Poke several holes in the yams. Place on a cookie sheet and roast in oven at about 400 degrees for an hour or so.
2. When the yams are ready (they should be oozing a reddish liquid from the holes you poked in them), allow them to cool and then strip the peels off. They should come off very easily.
3. Heat the butter or oil in soup pot on medium low heat. Add onions, and sprinkle with salt. Add garlic a few minutes later.
4. Continue to cook the onions on medium-low to medium head, stirring occasionally. You want to get them golden brown to medium brown. Once this color has been reached, the onions are at maximum flavor.
5. Chop the yams roughly and add them to the soup pot. Use a potato masher or fork to break the yams down.
6. Add the chicken stock and bring the soup to a boil. Reduce heat and allow to simmer for 5 or 10 minutes.
7. Use an immersion blender or food processor to blend the soup to a creamy texture.
8. Add the cream, nutmeg and pepper, and cook until the desired thickness is reached.
9. Top with toasted pecans
Ingredients
2 large yams
1 large onion, sliced thinly (not chopped!)
4 cloves of garlic, sliced
Butter or olive oil for sauteing
Salt and pepper to taste
4 cups chicken stock or broth
Half cup heavy cream
Nutmeg to taste
Preparation
1. Poke several holes in the yams. Place on a cookie sheet and roast in oven at about 400 degrees for an hour or so.
2. When the yams are ready (they should be oozing a reddish liquid from the holes you poked in them), allow them to cool and then strip the peels off. They should come off very easily.
3. Heat the butter or oil in soup pot on medium low heat. Add onions, and sprinkle with salt. Add garlic a few minutes later.
4. Continue to cook the onions on medium-low to medium head, stirring occasionally. You want to get them golden brown to medium brown. Once this color has been reached, the onions are at maximum flavor.
5. Chop the yams roughly and add them to the soup pot. Use a potato masher or fork to break the yams down.
6. Add the chicken stock and bring the soup to a boil. Reduce heat and allow to simmer for 5 or 10 minutes.
7. Use an immersion blender or food processor to blend the soup to a creamy texture.
8. Add the cream, nutmeg and pepper, and cook until the desired thickness is reached.
9. Top with toasted pecans
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