SOUPS AND SAUCES
click on soup or sauce or sandwiches
SOUPS
3-1/2 cups chicken broth
2 whole small chicken breasts (about 1-1/2 pounds total)
1/2 cup chopped onion
1/2 teaspoon ground cumin
1 clove garlic, minced
1 tablespoon cooking oil
1 14-1/2-ounce can tomatoes, cut up
1 8-ounce can tomato sauce
1 4-ounce can whole green chili peppers, rinsed, seeded, and cut into thin bite-size strips
1/4 cup snipped fresh cilantro or parsley
1 tablespoon snipped fresh oregano or 1 teaspoon dried oregano, crushed
6 5-1/2 inch corn tortillas
Cooking oil
1 cup shredded cheddar or Monterey Jack cheese (4 ounces)
Place broth in large saucepan or Dutch oven; add chicken. Bring to boiling. Reduce heat and simmer, covered, about 15 minutes or until chicken is tender and no longer pink. Remove chicken from broth. Let stand until cool enough to handle.
Skin, bone, and finely shred chicken; set aside. Discard skin and bones. Strain broth through large sieve or colander lined with two layers of 100-percent-cotton cheesecloth. Skim fat from broth; set broth aside.
In same saucepan cook onion, cumin, and garlic in 1 tablespoon hot oil until onion is tender but not brown. Stir in strained broth, undrained tomatoes, tomato sauce, chili peppers, cilantro, and oregano. Bring to boiling. Reduce heat and simmer, covered, for 20 minutes. Stir in chicken; heat through.
Cut tortillas in half, then cut them crosswise into 1/2-inch-wide strips. In a heavy medium skillet heat 1/4 inch of oil. Fry strips in hot oil, half at a time, about 1 minute or until crisp and light brown. Remove with a slotted spoon; drain on paper towels.
Divide tortilla strips among 4 bowls. Ladle soup over tortilla strips. Sprinkle each serving with cheese. Serve immediately. Makes 4 servings.
Nutritional facts per serving
calories: 359, total fat: 20g, carbohydrate: 12g, fiber: 2g,
Source: Better Homes and Gardens
3 strips bacon, cut into 1/2-inch pieces
1 large onion, minced (1 cup)
3 carrots, chopped into 1/4-inch pieces (1/2 cup)
1 rib celery, finely chopped (1/2 cup)
4 cloves garlic, minced (1 tablespoon)
1/2 teaspoon ground cumin
1 1/2 teaspoons chopped fresh ginger
2 1/4 teaspoons salt
1/4 teaspoon cayenne pepper
1 pound dried lentils
2 quarts chicken stock
1/2 cup creme fraiche or sour cream
1 tablespoon curry powder
1 tablespoon fresh lime juice
1/4 cup chopped parsley leaves
Lentil crackers, recipe follows
Parsley Oil, recipe follows
In a large saucepan cook the bacon over medium heat until it has rendered most of its fat, 4 to 5 minutes.
Add the onion, carrots, and celery and cook until vegetables are softened, about 4 to 6 minutes. Add garlic, cumin, chopped ginger, salt and cayenne pepper and cook for 2 to 3 minutes, or until fragrant.
Add the lentils and chicken stock and bring to a boil. Use a spoon to skim any foam from the top of the soup, cover the pot and reduce the heat to a simmer and cook, stirring occasionally, until the lentils are very tender, about 30 to 35 minutes.
While the soup is cooking, make the Curry Crema by combining the creme fraiche and the curry powder in a small bowl and set aside.
When the lentils are very tender, use a slotted spoon to remove approximately 1/2 cup of the lentils for the crackers and set aside to cool.
Puree the soup using a hand-held immersion blender until smooth. (Alternately, puree the soup in batches in a blender after it has cooled slightly.) Add water if necessary to achieve the desired consistency.
Add the lime juice and parsley, stir to combine, and adjust seasoning, if necessary. Remove 1/4 cup of the pureed soup and set aside to use for the lentil crackers.
Keep the soup warm while you make the lentil crackers.
Make the lentil crackers.
Serve garnished with a rounded tablespoon of Curry Crema, drizzle with Parsley Oil, and Fried Carrots. Serve the lentil crackers on the side.
Lentil Crackers:
1/2 cup cooked lentils reserved from Lentil Soup recipe
1/4 cup lentil soup
3/4 cup all-purpose flour
1 1/2 tablespoons extra-virgin olive oil
1 1/4 teaspoons kosher salt
Place the reserved lentils and reserved lentil soup in a food processor and process to a chunky puree. Transfer to a mixing bowl and add 1/2 cup of the flour.
Mix with your hands or a wooden spoon until a dough is formed.
While continuing to mix, add the remaining 1/4 cup of flour 1 tablespoon at a time, until the dough is moist and malleable but not at all sticky. The dough should resemble clay. Roll the dough into a disk shape, cover with plastic wrap and place in the freezer for 10 minutes.
Preheat the oven to 350 degrees F.
Remove the dough from the freezer and cut the dough into 6 equal portions. Using your hands, flatten each portion of dough to a thickness of 1/4-inch and lightly coat each portion with flour.
Pass each portion of the dough through a pasta roller set on the #2 setting. Change the pasta roller setting to #4 and pass each portion of dough through the pasta roller. You should now have very thin long strips of dough, approximately 14 to 16 inches long and about 2 1/2 to 3 inches wide.
Place each strip of rolled out dough (diagonally) onto a parchment lined baking sheet and, using a pastry brush, brush the strips lightly with some of the extra virgin olive oil.
Sprinkle the strips with some of the kosher salt. Bake in the oven for 20 minutes, turning the sheet pan after 10 minutes, until the crackers are dry and brittle.
Yield: 6 (14 to 16-inch long) lentil crackers, break into desired lengths
*Note: These crackers will lose their crispiness quickly. If you do not need or want to make this many crackers at once, this dough freezes exceptionally well.
Parsley Oil:
1 bunch parsley, leaves picked and washed
3 cloves garlic
1/2 to 3/4 cup olive oil
2 limes, juiced
Salt
Freshly ground black pepper
In a food processor, add parsley, garlic, olive oil, and lime juice and puree until smooth. Season, to taste, with salt and pepper.
Source: Emeril Lagasse, 2002
1/4 cup finely diced carrots
3 large tomatoes, peeled, seeded, diced
2 cucumbers, peeled, seeded, diced
1/2 cup each diced green and yellow peppers
2 tablespoons finely diced onion
2 tablespoons finely diced scallion
2 cloves garlic, crushed
1/4 teaspoon cayenne pepper
3 cups vegetable juice cocktail (V 8)
1/2 teaspoon cumin
1/2 teaspoon black pepper
1 tablespoon each fresh, minced basil, parsley & cilantro
2 tablespoons lemon juice
1 teaspoon red-wine vinegar
1 dash Worcestershire sauce
1/4 teaspoon liquid red-pepper seasoning
1/3 teaspoon white pepper
Combine all ingredients. Puree half the mixture in blender, then stir into other half.
Chill at least 3 hours. Stir before serving.
Makes six 5 - ounce serving
Source: Jennifer
3 sweet potatoes, peel/slice
2 cups chicken bouillon
1 teaspoon sugar
1/8 teaspoon ground cloves
1/8 teaspoon nutmeg
Salt to taste
1 1/2 cups 1ight cream, half-and-half or milk
Put sweet potatoes and bouillon in crock pot. Cover and cook on high 2
to 3 hours or until potatoes are tender.
Force potatoes and liquid through food mill or puree in blender.
Put back in cooker with remaining ingredients.
Cover and cook on high 1 to 2 hours.
Serve hot or chilled with a dollop of sour cream, if desired.
Makes about 1 quart.
1 6-ounce package frozen crabmeat or
1 6-ounce can crabmeat, drained, flaked, and cartilage removed
1 medium zucchini, cut into 2-inch strips
1 medium red or green sweet pepper, chopped
2 tablespoons margarine or butter
2 tablespoons all-purpose flour
4 cups milk
2 tablespoons sliced green onion
1/2 teaspoon bouquet garni seasoning
1/4 teaspoon salt
1/8 teaspoon black pepper
1 3-ounce package cream cheese, cut up
1 teaspoon snipped fresh thyme
Fresh thyme sprigs (optional)
Thaw crabmeat, if frozen.
In a medium saucepan cook zucchini and sweet pepper in hot margarine or butter until crisp-tender. Stir in the flour. Add the milk, green onion, bouquet garni seasoning, salt, and black pepper.
Cook and stir over medium-high heat until thickened and bubbly. Add the cream cheese; cook and stir until cream cheese melts. Stir in the crabmeat and snipped thyme; heat through. Garnish each serving with additional fresh thyme, if desired. Makes 4 main-dish servings.
Source: Better Homes and Gardens
1/4 cup finely chopped onion
or sliced leek
2 teaspoons margarine or butter
1 pint shucked oysters
1/2 teaspoon salt
2 cups milk
1 cup half-and-half or light cream
1 tbl snipped fresh parsley
1 tbl. chopped pimiento (optional)
1/4 teaspoon ground white pepper
In a medium saucepan cook onion or leek in margarine or butter until tender but not
brown. Add the undrained oysters and salt. Cook over medium heat about 5 minutes or
until oysters curl around the edges, stirring occasionally.
Stir in milk, half-and-half or light cream, parsley, pimiento (if desired), and pepper. Heat
through. Makes 4 servings.
Kathy's Kitchen
1 cup celery
2 cloves garlic
2 onions
1/2 medium green pepper
1/4 cup butter
2 tablespoons flour
2 1/2 cup tomatoes
2 cans okra
6 ounce can tomato paste
3 beef bouillon cubes
4 tsp. or less Worcestershire sauce
1/8 tsp. ground cloves
1/2 tsp. chili powder or more
1 bay leaf
1/2 tsp. salt
1/4 tsp. pepper
3 cups water
1 1/2# or more cooked turkey
Saute in large heavy skillet celery, garlic, onions, green pepper, in butter.
Stir in flour and cook till tender. Add tomatoes, okra, tomato paste, bouillon cubes,
Worcestershire sauce,ground cloves, chili powder, bay leaf, salt, pepper, water, turkey.
Cook over lower heat till okra is done.
1 cup dry navy beans
1-1/4 to 1-1/2 pounds meaty
smoked pork hocks or one
1- to 1-1/2-pound meaty
ham bone
1 cup chopped onion
1/2 cup sliced celery
1 tbl. instant chicken bouillon granules
1 tablespoon snipped fresh parsley
1 tablespoon snipped fresh thyme or
1 teaspoon dried thyme,
crushed
1/4 teaspoon pepper
2 cups chopped parsnips or rutabaga
1 cup sliced carrots
1 10 oz. pkg. frozen chopped spinach, thawed and well
drained
Rinse beans. In a Dutch oven combine beans and 5 cups cold water. Bring
to boiling. Reduce heat and simmer, uncovered, for 2 minutes. Remove from
heat. Cover and let stand 1 hour. (Or, skip boiling water and soak beans
overnight in a covered pan.) Drain and rinse beans.
In the same pan combine beans, 5 cups fresh water, pork hocks or ham
bone, onion, celery, bouillon granules, parsley, thyme, and pepper. Bring to
boiling. Reduce heat and simmer, covered, for 1-3/4 hours. Remove pork
hocks or ham bone; set aside to cool. Mash beans slightly. Stir in parsnips
or rutabaga and carrots. Return to boiling. Reduce heat and simmer,
covered, about 15 minutes or until vegetables are tender.
Meanwhile, cut meat off bones and coarsely chop. Discard bones. Stir
meat and spinach into saucepan. Cook until heated through. Makes 4 or 5
servings.
Make-ahead tip: Prepare soup; cool slightly. Transfer to 1- to 4-serving size
freezer containers. Seal, label, and freeze up to 1 month. To reheat, transfer
frozen soup to saucepan. Cook, covered, over medium heat until heated
through, stirring occasionally to break apart.
From: Better Homes and Gardens
4 To 6 chicken breasts
1 cup margarine
1 onion - diced
1 clove garlic - chopped
1 ½ cups flour
1 teaspoon seasoned salt
2 teaspoons paprika
2 pints sour cream
1/4 teaspoon cumin
1 can green chilies
Cook chicken in 12-16 cups of water until done. Debone chicken and reserve broth.
In a large saute pan, combine margarine, onion and garlic. Gradually add flour, seasoned salt, and paprika.
This will make a white sauce. If too thick, add a little broth and stir. Add remaining broth and sour cream.
Stir well. Add remaining ingredients and mix well. Cook until heated through and serve.
Serve with tortilla chips, grated cheese, green onions and picante sauce.
From: Kathy's Kitchen
1 large FRESH egg
1/2 teaspoon Dijon mustard
2 teaspoons minced garlic
1/4 cup chopped fresh cilantro leaves
1 cup olive oil
1/4 cup lime juice
1/2 teaspoon salt
1/4 teaspoon fresh ground white pepper
Place the egg, Dijon, garlic, and cilantro in a food processor, cover, and process until smooth.
Slowly drizzle in 1/2 cup of the olive oil through the feed tube in the top of the blender in a slow but steady stream, until mixture begins to emulsify.
Add the lime juice and continue drizzling in the remaining olive oil. Turn the blender off, add salt and pepper, and pulse to incorporate.
Chill if not using immediately.
1 jar ham glaze
1 cup 7 Up
1/2 cup brown sugar
Combine all ingredients in small sauce pan and bring to a boil. It will not be thick. Using a meat injector, inject
meat with glaze. Bake ham.
Note: You might want to use the glaze for outside meat, too.
3 tablespoons butter
4 cups milk
1/4 cup flour
Salt and pepper
Melt butter. Whisk in flour and cook a minute.
Slowly add milk, whisking vigorously. Simmer for 5 minutes or until thick and smooth.
Season to taste with salt and pepper. Cool to room temperature,
with buttered paper over top to prevent a skin from forming.
Transfer to containers and freeze until needed.
1 large onion, chopped
1 large green pepper, chopped
2 cloves garlic, minced
½# ground beef
½# sweet sausage
½# hot sausage
2 cans tomato paste
4 cans tomato sauce
1 can diced tomatoes
parsley (flakes or fresh)
Salt
Pepper
Oregano
Italian seasoning
Worcestershire sauce
Cinnamon
Chili pepper (optional)
In large glass bowl combine onion, garlic, pepper and meat. Microwave until meat is brown (about 10 min.). Drain.
Place in large crock pot (spray inside of crock pot with Pam). Add spices and then tomato sauces. Mix well and cover.
Cook for 6-8 hours or overnight.
1/2 cup balsamic vinegar
1 cup olive oil
1/4 tsp. salt
1/4 tsp. onion powder
1/4 tsp. dried basil
1/2 tsp. dried oregano
2 pressed garlic cloves
1 tbl. sugar
Mix all ingredients in a shaker.
8 ounces dark (bittersweet) chocolate
1/2 cup heavy cream
12 to 16 slices of plain white bread
Handful of chocolate chips (about 1/3 cup)
3 to 4 tablespoons soft butter
Chop the chocolate fine and set aside in a medium bowl.
Heat the cream in a small saucepan until just boiling and pour over the chopped chocolate. Let stand 1 minute,
then whisk until smooth. Refrigerate until just slightly solid, about 30 minutes.
Spread a layer of the chocolate mixture 1/4-inch thick (approximately 2 to 3 tablespoons) on half the bread sides
to within about 1/4 inch of the edges. Press about 2 teaspoons of the chocolate chips into the center of each filling.
Spread a bit of softened butter over one side of the remaining slices. Buttered side up, place the slice over
each chocolate-spread slice and press lightly around the edges to seal. Refrigerate for at least 15 minutes before
putting on a grill or on a press. (If you are using a skillet instead, freeze the sandwich 15 minutes.)
Heat a grill or sandwich press (or a large griddle or skillet over medium-high heat), and add the sandwiches.
Press on one side only for a minute or two (depending on the particular grill or press you're using) until the bread is nicely browned; the chocolate should be barely melted and not swimming out the side.
If you are using a griddle or skillet, heat the sandwich first on the unbuttered side until lightly toasted, about 1 minute; turn the sandwich
over and weight it down by placing a baking sheet or pan on top of the sandwich and placing a few soup cans on top.
Toast for another minute, until golden. Cut in half and finish with a frilled toothpick.
Yield: 6 to 8 sandwiches.
