Tag Archives: soup

Recipes

Italian Beef Stew

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Ingredients

  • 7 teaspoons olive oil, divided
  • 1 1/2 cups chopped onion
  • 1/2 cup chopped carrot
  • 1 tablespoon minced garlic
  • 1/4 cup all-purpose flour
  • 2 pounds boneless chuck roast, trimmed and cut into cubes
  • 3/4 teaspoon salt, divided
  • 1/2 teaspoon black pepper
  • 1 cup dry red wine
  • 3 3/4 cups chopped seeded peeled plum tomato (about 2 pounds). You can also use one 32 oz can of whole tomatos, such as San Marzano. Be sure to save the juice and include it in the dish.
  • 1 1/2 cups fat-free, lower-sodium beef broth
  • 1/2 cup water
  • 2 teaspoons chopped fresh oregano
  • 2 teaspoons chopped fresh thyme
  • 1 bay leaf
  • 1 (8-ounce) package cremini mushrooms, quartered
  • 1 cup red potatoes, cut into 1/2″ chunks
  • 3/4 cup (1/4-inch-thick) slices carrot
  • 2 tablespoons chopped fresh basil
  • 1 tablespoon chopped parsley

Preparation

  1. Heat a Dutch oven over medium-high heat. Add 1 teaspoon oil to pan. Add onion and chopped carrot; sauté 8 minutes, stirring occasionally. Add garlic; sauté for 45 seconds, stirring constantly. Remove from pan.
  2. Add 1 tablespoon oil to pan. Place 1/4 cup flour in a shallow dish. Sprinkle beef with 1/2 teaspoon salt and pepper; dredge in flour. Add half of beef to pan; sauté 6 minutes, browning on all sides. Remove from pan. Repeat procedure.
  3. Add wine to pan, and bring to a boil, scraping pan. Cook until reduced to 1/3 cup (about 5 minutes). Return meat and the onion mixture to pan. Add tomato and next 6 ingredients; add potatoes; bring to a boil. Cover, reduce heat, and simmer for 45 minutes, stirring occasionally. Uncover, and stir in sliced carrot. Simmer, uncovered, for 1 hour or until meat is very tender, stirring occasionally. Discard bay leaf. Stir in remaining 1/4 teaspoon salt, basil, and parsley.
Featured, Recipes

Chicken Tortilla Soup

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Chicken Tortilla SoupAfter years of trying to figure this one out, I finally combined Rick Bayless’ version from his Mexican Everyday cookbook and an old weight watchers recipe (from the take-out tonight! cookbook) and it was fantastic.

Ingredients

  • 1 large dried pasilla (negro) chile
  • 1 15oz can fire-roasted diced tomatoes
  • Olive oil
  • 1 medium onion, sliced into strips
  • 1 red bell pepper, sliced into strips
  • 3 garlic cloves
  • 1 tablespoon chili powder
  • 2 teaspoons cumin
  • 2 quarts chicken broth
  • About 1.25 lbs or chicken breasts. You can cook it beforehand and shred it into chunks, or cut it into 1/4″ cubes and put in at the end (be sure it cooks for about 5 minutes)
  • 2 limes
  • 1 large avocado, cut into cubes
  • 1.5 cups mexican melted cheese (Chihuahua, quesadilla, or asadero) or a mexican cheese blend
  • Tortilla chips
  • 1/4 cup chopped fresh cilantro

Directions

  1. Add the tomatoes (including juice) to a blender jar (or the cup that came with your stick blender). Toast the chili by holding it over a gas burner for a few seconds until it becomes fragrant. Let cool for a few seconds then break apart and add to the blender jar, discarding seeds and stems. Blend together until as smooth as possible.
  2. Heat a few tablespoons of oil in a large saucepan over medium heat. Add the onion and bell pepper, then cook until soft (about five minutes or so). Add the garlic, and cook for another two minutes. Add the chili powder and cumin and stir until it evenly covers the mixture. Cook for another 30 seconds, then scoop up this mixture and add to the blender jar. Blend until smooth.
  3. Return pan to medium high heat. When hot, add the puree and stir constantly until it is thickened to the consistency of tomato paste (six to eight minutes). Add the chicken broth and bring to a boil, then reduce heat to low and simmer for 15 minutes. Taste to check for seasoning, add salt if needed.
  4. Add the chicken and cook for a few minutes or until the chicken is hot (if using raw chicken at this stage, return the heat to medium and make sure it boils for five minutes or so until the chicken is fully cooked). Remove from heat.
  5. Zest one of the limes and add it to the soup. Cut this lime in half and add its juice as well, along with half of the chopped cilantro. Cut the remaining lime into six wedges.
  6. Ladle portions into bowls and then top individually with avocado, cheese, and tortilla chips, and serve with a lime wedge.
Featured, Recipes

Home-made Chicken Noodle Soup

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Ingredients for soup:

  • 3 to 3.5 lbs broiler-fryer chicken, cut into pieces
  • Cold water to cover
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 medium stalk celery with leaves, cut up
  • 1 carrot, cut up
  • 1 small onion, cut up
  • 1 sprig parsley

Ingredients for noodles:

  • 2 cups all-purpose flour
  • 3 large egg yolks
  • 1 large egg
  • 1 teaspoon salt
  • 1/3 to 1/2 cup water

Directions:

  1. Begin by making the broth, which is essentially a 1.5 hour chicken stock from scratch. Add all soup ingredients to the pot (don’t include the liver, but other giblets and neck can be added if desired) and bring to a boil. Reduce heat to low, cover, and simmer for about 45 minutes or until chicken is cooked (be sure to skim foam from the broth regularly).
  2. Meanwhile (this can be started when the broth is just starting to simmer), begin making the noodles. In a medium bowl, add the flour and then make a well in the center. Mix in eggs yolks, egg, and 1 teaspoon of salt and mix thoroughly. Add 1/3 to 1/2 cup of water (about 1 tablespoon at a time) until dough is stiff but easy to roll.
  3. (See the bottom of this post for photos of this part) Divide dough into about 4 equal parts, then roll out on a floured surface until about 1/4 inch thick (this is a personal preference — if you like big chunky noodles, roll thicker; and vice-versa). Flour the top of the sheet of noodle dough and then roll up like a jelly roll. Use a knife to cut into 1/2 inch thick slices, then unroll and you’ll have the individual noodles (if they’re too long, they can be cut in half). Place the unrolled noodles on towels or a floured surface and let stand while the broth cooks so that they dry out slightly.
  4. After simmering for about 45 minutes, remove chicken pieces from the broth, let cool for about 10 minutes, then separate meat from the bones and set aside. Return bones to the broth,and simmer for an additional half hour.
  5. Strain the broth to remove the bones and vegetables (cheesecloth will do a better job of removing all the little stuff, though a strainer will also work), then return to a boil.
  6. Add the noodles to the broth and cook until they rise to the surface, about 5 to 7 minutes (if you’ve made thicker noodles, you may need to cook longer). Reduce heat to low, then return the chicken pieces to the pot and cook until they return to temperature, about 2 more minutes.
  7. Ladle soup into bowls and enjoy!

Based on the Egg Noodles and Chicken and Broth recipes in the Betty Crocker Cookbook, but combined the way my Grandma Ruthie made this when I was growing up.

Noodle photos:

Roll out the dough:

Roll up the flattened dough:

Slice the roll crosswise into 3/4″ (or personal preference) wide noodles:

Unroll and let dry on a floured surface or paper towels:

Recipes

Herbed Chicken and Dumplings

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Ingredients

  • Cooking spray
  • 8 ounces skinless, boneless chicken thighs, cut into bite-sized pieces
  • 3/4 cup (1/4-inch) diagonally cut celery
  • 1/2 cup (1/4-inch) diagonally cut carrot
  • 1/2 cup chopped onion
  • 1/8 teaspoon dried thyme
  • 3 parsley sprigs
  • 1 bay leaf
  • 3 cups fat-free, less-sodium chicken broth
  • 2.25 ounces all-purpose flour (about 1/2 cup)
  • 1 tablespoon chopped fresh parsley
  • 1/4 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/4 cup 1% low-fat milk

Preparation

1. Heat a large saucepan over medium-high heat. Coat pan with cooking spray. Add chicken to pan; cook 4 minutes, browning on all sides. Remove chicken from pan; keep warm. Add celery and next 5 ingredients (through bay leaf) to pan; sauté 5 minutes or until onion is tender. Return chicken to pan; cook 1 minute. Add broth to pan; bring mixture to a boil. Cover, reduce heat, and simmer 30 minutes.

2. Weigh or lightly spoon flour into a dry measuring cup; level with a knife. Combine flour, chopped parsley, baking powder, and salt in a medium bowl. Add milk, stirring just until moist. Spoon by heaping teaspoonfuls into broth mixture; cover and simmer 10 minutes or until dumplings are done. Discard parsley sprigs and bay leaf.

Nutritional Information

Calories: 285 (16% from fat)
Fat: 5.2g (sat 1.5g,mono 1.9g,poly 1.2g)
Protein: 25g
Carbohydrate: 35.2g
Fiber: 3.1g
Cholesterol: 55mg
Iron: 3.4mg
Sodium: 596mg
Calcium: 133mg

Link to original recipe

Recipes

Minestrone Soup

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Based on a recipe from Sara Moulton/Gourmet Magazine, modified by Mike Disharoon

Ingredients:

  • 2 teaspoons olive oil
  • 1 medium-size yellow onion, chopped
  • 2 cloves garlic, minced
  • 1 medium-size all-purpose potato, peeled and cut into 1/2-inch cubes
  • 1 medium-size sweet potato, peeled and cut into 1/2-inch cubes
  • 1 medium-size yellow squash (about 1/2 pound), cut into 1/2-inch quarters
  • 1 medium-size green squash/zuchini (about 1/2 pound), cut into 1/2-inch quarters
  • 1 tablespoon dried basil, crumbled
  • 1 teaspoon dried oregano, crumbled
  • 2 large bay leaves
  • 4 cups torn kale (stems removed)
  • 1 large can (28 ounces) crushed low-sodium tomatoes, with their juice
  • 1 can (14 ounces) diced tomatoes, with their juice
  • 6 cups vegetable stock (can substitute chicken stock; may need to add more depending on preference)
  • 4 ounces tiny shells or tubettini
  • 1 can trimmed and cut green beans
  • 1 can hominy
  • 1 can kidney beans
  • Grated Parmesan cheese, if desired

Directions:

In a large heavy kettle, heat the olive oil over low heat for 1 minute; add the onions and cook, uncovered, for 5 minutes or until soft.

Add the garlic and cook for 1 minute.

Raise the heat to moderate and add the potato, sweet potato, yellow and green squash, basil, oregano, and bay leaves. Cook, uncovered, 5 minutes longer, stirring occasionally.

Add Kale. Cook, uncovered, 3 minutes longer or until the Kale begins to wilt.

Add the crushed and diced tomatoes and stock and bring to a boil; adjust the heat so that the mixture bubbles gently and cook, uncovered, 30 minutes longer. Remove the bay leaves.

Add the pasta and cook until tender. Add additional chicken stock, if necessary.

Add the green beans, hominy, and kidney beans. Cook 3 to 5 minutes longer until heated through. Ladle into soup bowls and sprinkle with the cheese.