2 Tbsp oil
3/4 cup finely chopped onion
6 cups water
6 chicken bouillion cubes
8 oz angel hair pasta
1 clove garlic, minced
1 Tbsp black pepper
6 cups milk
1 lb velveeta, cubed
2 pkgs frozen broccoli, cooked
Saute onion in oil in a large soup pot. Add water, bouillion, and pasta. Boil for 4 minutes. Add garlic, pepper, milk, cheese, and broccoli. Cook just until heated through. DO NOT BOIL or milk will curdle. Serve warm.
Yield: 10-12
Friday, April 30, 2010
Tortilla Soup
1/2 cup plus 2 Tbsp canola oil
1 yellow onion, thinly sliced
2 cloves, garlic, minced
1/4 cup plus 2 tsp fresh cilantro, chopped
1 (14 oz) can petite diced tomatoes
1/2 tsp ground cumin
4 cups chicken stock or prepared broth
1 skinless, boneless chicken breast (1/2 lb) cut into bite size strips
salt and pepper
4-8 corn tortillas
1 dried chili (or more to taste)
1 can sweet corn, drained
1 avocado, pitted, peeled and sliced
1/4 cup shredded Mexican cheese
2 tsp fresh lime juice
crushed red pepper
Saute onion, garlic and 2 tsp cilantro 10 minutes in 1 Tbsp oil. Combine sauteed mixture, tomatoes and chili (to taste) in a food processor and process until smooth. Heat another 1 Tbsp oil and add tomato mixture and cumin. Cook over medium-high heat, stirring frequently, until thickened and darkened (5-6 minutes). Transfer mixtue to a large soup pot over medium-low heat and add stock or broth. Cover partially and simmer until soup is slightly thickened, about 20 minutes. Add chicken strips and corn and simmer until chicken is just opaque (about 2-3 minutes) Season to taste with salt and pepper.
Cut tortillas into thin stips. In a frying pan over medium-high heat, warm 1/2 cup oil. Fry tortilla strips until crisp and browned (about 3 minutes per batch). Drain well on paper towels. As a low-fat alternative, tortilla strips can be toasted in the oven. Spray a cookie sheet with non-stick spray. Spread strips in single layer on cookie sheet. Spray again with cooking spray. Bake at 400 until golden brown. To serve, ladle soup into warmed bowls. Divide the tortilla strips, crushed red pepper, 1/4 cup cilantro, avocado, cheese, and lime juice evenly among the bowls and serve immediately.
Yield: 4 servings
1 yellow onion, thinly sliced
2 cloves, garlic, minced
1/4 cup plus 2 tsp fresh cilantro, chopped
1 (14 oz) can petite diced tomatoes
1/2 tsp ground cumin
4 cups chicken stock or prepared broth
1 skinless, boneless chicken breast (1/2 lb) cut into bite size strips
salt and pepper
4-8 corn tortillas
1 dried chili (or more to taste)
1 can sweet corn, drained
1 avocado, pitted, peeled and sliced
1/4 cup shredded Mexican cheese
2 tsp fresh lime juice
crushed red pepper
Saute onion, garlic and 2 tsp cilantro 10 minutes in 1 Tbsp oil. Combine sauteed mixture, tomatoes and chili (to taste) in a food processor and process until smooth. Heat another 1 Tbsp oil and add tomato mixture and cumin. Cook over medium-high heat, stirring frequently, until thickened and darkened (5-6 minutes). Transfer mixtue to a large soup pot over medium-low heat and add stock or broth. Cover partially and simmer until soup is slightly thickened, about 20 minutes. Add chicken strips and corn and simmer until chicken is just opaque (about 2-3 minutes) Season to taste with salt and pepper.
Cut tortillas into thin stips. In a frying pan over medium-high heat, warm 1/2 cup oil. Fry tortilla strips until crisp and browned (about 3 minutes per batch). Drain well on paper towels. As a low-fat alternative, tortilla strips can be toasted in the oven. Spray a cookie sheet with non-stick spray. Spread strips in single layer on cookie sheet. Spray again with cooking spray. Bake at 400 until golden brown. To serve, ladle soup into warmed bowls. Divide the tortilla strips, crushed red pepper, 1/4 cup cilantro, avocado, cheese, and lime juice evenly among the bowls and serve immediately.
Yield: 4 servings
Michael's Restaurant Avgolemono Soup
Michael's Restaurant was a popular restaurant for Mayo Clinic visitors in Rochester, MN. We tried the restaurant once and were disappointed in both the service and the quality of the food. But, their avgolemono soup is great and a family favorite.
8 cups chicken broth
1/2 cup plus 1 Tbsp fresh lemon juice
1/2 cup fresh grated carrot
1/2 cup finely chopped onion
1/2 cup finely chopped celery
6 Tbsp concentrated chicken soup base
1 tsp black pepper
1/4 cup butter at room temperature
1/4 cup flour
8 egg yolks at room temperature
1 cup cooked long grain white rice
1 cup cooked diced or shredded chicken
lemon slices to garnish
Combine broth, lemon juice, carrot, onion, celery, base and pepper in large soup pot and bring to a boil. Reduce heat, cover partially, and simmer until vegetables are tender, about 20 minutes. Blend butter and flour in shallow bowl until smooth. Using back of fork, scrape butter mixture into hot soup a little at a time. Stir well. Simmer 10 minutes, stirring frequently. Meanwhile, beat egg yolks on high speed until light and lemon colored. Reduce speed and gradually mix in some of the hot soup. Pour mixutre into soup and cook until heated through. Stir in rice and chicken. Ladle into bowls and serve with lemon garnishes.
Yield: 6-8 servings
8 cups chicken broth
1/2 cup plus 1 Tbsp fresh lemon juice
1/2 cup fresh grated carrot
1/2 cup finely chopped onion
1/2 cup finely chopped celery
6 Tbsp concentrated chicken soup base
1 tsp black pepper
1/4 cup butter at room temperature
1/4 cup flour
8 egg yolks at room temperature
1 cup cooked long grain white rice
1 cup cooked diced or shredded chicken
lemon slices to garnish
Combine broth, lemon juice, carrot, onion, celery, base and pepper in large soup pot and bring to a boil. Reduce heat, cover partially, and simmer until vegetables are tender, about 20 minutes. Blend butter and flour in shallow bowl until smooth. Using back of fork, scrape butter mixture into hot soup a little at a time. Stir well. Simmer 10 minutes, stirring frequently. Meanwhile, beat egg yolks on high speed until light and lemon colored. Reduce speed and gradually mix in some of the hot soup. Pour mixutre into soup and cook until heated through. Stir in rice and chicken. Ladle into bowls and serve with lemon garnishes.
Yield: 6-8 servings
Hamburger Soup
1 lb ground beef
1 medium onion, finely chopped
1 (28 oz) can petite diced tomatoes
1 small can tomato sauce
4-5 chicken bouillon cubes
1-2 tomato cans water
1 cabbage, chopped
1 Tbsp basil
1 Tbsp parsley
1 Tbsp chipotle chili powder
1 Tbsp worcestershire sauce
1-2 carrots, finely chopped
1-2 potatoes, petite diced
Brown beef in large soup pot. Add remaining ingredients and bring to a boil. Reduce heat and simmer until flavors are well blended.
Note: This is a good crockpot recipe. The soup can be left to simmer all day in the crock pot.
1 medium onion, finely chopped
1 (28 oz) can petite diced tomatoes
1 small can tomato sauce
4-5 chicken bouillon cubes
1-2 tomato cans water
1 cabbage, chopped
1 Tbsp basil
1 Tbsp parsley
1 Tbsp chipotle chili powder
1 Tbsp worcestershire sauce
1-2 carrots, finely chopped
1-2 potatoes, petite diced
Brown beef in large soup pot. Add remaining ingredients and bring to a boil. Reduce heat and simmer until flavors are well blended.
Note: This is a good crockpot recipe. The soup can be left to simmer all day in the crock pot.
Sunset Beach Clam Chowder
This recipe is rumored to have originated from Bratton's Grotto in Salt Lake City. However, with the right amount of spice, it reminds us of our favorite clam chowder served at Bill's Seafood in Sunset Beach.
2 (6.5 oz) cans clams (substitute fresh clams if available)
1 cup sweet onions, finely chopped
1 cup celery, finely chopped
2 cup potatoes, petite diced
3/4 cup butter
3/4 cup flour
4 cups milk
1 1/2 tsp salt
1 1/2 tsp sugar
pepper to taste
Old Bay Seafood Seasoning (to taste)
Drain the clam juice into a large soup pot. Add the vegetables and enough water to cover. Add the salt, sugar, pepper and seasoning. Cook until vegetables are tender and potatoes are complete cooked (about 20 minutes). While the vegetables cook melt the butter in a saucepan. Add flour and stir to make a roux. Add milk and cook over medium heat until smooth. Stir constantly so that it will not scorch on the bottom of the pan. DO NOT allow the milk mixture to boil. Add the milk mixture to the vegetable mixture. Gently stir until thickened. Add clams and heat through. Season to taste.
Yield: 6 servings
2 (6.5 oz) cans clams (substitute fresh clams if available)
1 cup sweet onions, finely chopped
1 cup celery, finely chopped
2 cup potatoes, petite diced
3/4 cup butter
3/4 cup flour
4 cups milk
1 1/2 tsp salt
1 1/2 tsp sugar
pepper to taste
Old Bay Seafood Seasoning (to taste)
Drain the clam juice into a large soup pot. Add the vegetables and enough water to cover. Add the salt, sugar, pepper and seasoning. Cook until vegetables are tender and potatoes are complete cooked (about 20 minutes). While the vegetables cook melt the butter in a saucepan. Add flour and stir to make a roux. Add milk and cook over medium heat until smooth. Stir constantly so that it will not scorch on the bottom of the pan. DO NOT allow the milk mixture to boil. Add the milk mixture to the vegetable mixture. Gently stir until thickened. Add clams and heat through. Season to taste.
Yield: 6 servings
All American Chili
6 ozs hot turkey Italian sausage
2 cups finely chopped onion
1 cup finely chopped bell pepper
8 garlic cloves, minced
1 lb ground beef
1 jalapeno pepper, finely chopped
2 Tbsp chipotle chili powder
2 Tbsp brown sugar
1 Tbsp ground cumin
3 Tbsp tomato paste
1 tsp dried oregano
1/2 tsp black pepper
1/4 tsp salt
2 bay leaves
2 (12 0z) cans V-8 juice
2 (28 oz) cans petite diced tomatoes, undrained
2 (15 oz) cans pinto beans (black beans, kidney beans can be substituted)
1/2 cup shredded cheese
Heat a large pot over medium-high heat. Remove casings from sausage. Add sausage, onion and next 4 ingredients (through jalapeno) to pot. Cook 8 minutes or until sausage and beef are browned. Stir to crumble. Add chili powder and next 7 ingredients (through bay leaves) and cook for 1 minute, stirring constantly. Add juice, tomatoes, and beans. Bring to a boil. Cover and reduce heat. Simmer 1 hour, stirring occasionally. Uncover and cook 30 minutes, stirring occasionally. Discard bay leaves. Ladle into bowls and top with 1-2 Tbsp cheese.
Note: Like most chilis, the flavors develop if allowed to sit in the refrigerator overnight and serve the next day.
Yield: 8 servings
2 cups finely chopped onion
1 cup finely chopped bell pepper
8 garlic cloves, minced
1 lb ground beef
1 jalapeno pepper, finely chopped
2 Tbsp chipotle chili powder
2 Tbsp brown sugar
1 Tbsp ground cumin
3 Tbsp tomato paste
1 tsp dried oregano
1/2 tsp black pepper
1/4 tsp salt
2 bay leaves
2 (12 0z) cans V-8 juice
2 (28 oz) cans petite diced tomatoes, undrained
2 (15 oz) cans pinto beans (black beans, kidney beans can be substituted)
1/2 cup shredded cheese
Heat a large pot over medium-high heat. Remove casings from sausage. Add sausage, onion and next 4 ingredients (through jalapeno) to pot. Cook 8 minutes or until sausage and beef are browned. Stir to crumble. Add chili powder and next 7 ingredients (through bay leaves) and cook for 1 minute, stirring constantly. Add juice, tomatoes, and beans. Bring to a boil. Cover and reduce heat. Simmer 1 hour, stirring occasionally. Uncover and cook 30 minutes, stirring occasionally. Discard bay leaves. Ladle into bowls and top with 1-2 Tbsp cheese.
Note: Like most chilis, the flavors develop if allowed to sit in the refrigerator overnight and serve the next day.
Yield: 8 servings
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