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RECIPES FROM JANUARY 2010’S SOUPER DINNER (and maybe some recipes since then) (Click on soup below to go directly to the recipe) Pedernales River Chili -- Geoff Rogers Winter Minestrone with Homemade Spinach Pasta -- Christine Dube Virginia Brunswick Stew -- Winnie Feldhaus Southwestern Cauliflower and Ham Soup -- Noel Priseler Italian-style Beef and Pepperoni Soup -- Marlene Cummins Crabby Corn Chowder -- Sandy Byrd North Woods Bean Soup -- Nancy Mehegan Tortillini Soup – Arnie and Pat Janot Taco Soup – Jeanette Webb and Elizabeth Webb Sesame Noodles - Jo Longnecker
Pedernales River Chili -- Geoff Rogers 2 1/2 pounds cubed
beef (1/2-inch cubes 1 large chopped onion 2 cloves garlic,
minced 1 tsp. dried oregano1 tsp. ground cumin6 tsp. chili powder 2 (16-ounce)
cans tomatoes 2 cans pinto beansSalt to taste 2 cups hot water 1. In a large frying pan, cook meat
with onion and garlic until meat is lightly browned; transfer ingredients to a
large kettle cast-iron Dutch oven. 2. Add oregano, cumin, chili powder,
tomatoes, salt, pinto beans, and hot water. Bring just to a boil; lower heat and
simmer, covered, for approximately 1 hour. 3. Remove from heat. Skim off grease
and serve. Note: This is
Geoff’s modification of Lady Bird Johnson's chili.
Serves 12.
Winter
Minestrone with Homemade Spinach Pasta -- Christine Dube 3 Tbsp. olive oil 1 large sweet
onion, chopped, about 2 cups2 large carrots, peeled and chopped, about 1 1/2
cups 3 celery stalks, chopped, about 1 1/2 cups 1 1/2 cups cabbage3 garlic
cloves, minced1 can (14 1/2-oz.) diced tomatoes 1 fresh rosemary sprig 1 tsp.
dried oregano 2 tsp. dried basil 2 cans (15-oz.) cannelloni beans 5 oz. baby
leaf spinach4 cups low-sodium chicken broth 1 lb. fresh spinach pasta2 Tbsp.
chopped fresh Italian parsleySalt and pepper to tasteFresh Parmesan cheese for
garnish 1.
In a large saucepan, heat olive oil over medium-high heat. Add onions,
carrots and celery and cook until vegetables are soft and onions are
translucent, about 10 minutes. 2. Add cabbage,
garlic, diced tomatoes, rosemary, oregano and basil and simmer on medium heat
for 10 minutes. 3. Meanwhile, blend
one can of the cannelloni beans with juice in a processor to form a smooth
paste. Add pureed beanmixture, the remaining can of cannelloni beans with juice,
spinach and broth to the saucepan and return to a boil 4. Add fresh
spinach pasta and chopped parsley and return to a boil. 5. Serve the soup
immediately and top with freshly grated Parmesan cheese. Note: Makes 12 eight-oz.
portions or 3 quarts. This recipe
came from A Chef’s Kitchen, Williamsburg, VA
Virginia
Brunswick Stew -- Winnie Feldhaus 1
whole chicken cut up (or quartered chicken with skin on) 1 tsp. salt1/4 tsp.
pepper16.5-oz. can of white shoe peg corn
10-oz. package frozen small butterbeans1 lb. canned tomatoes 2 small
potatoes, cubed1/3 cup ketchup2-3 Tbsp. vinegar1 Tbsp. brown sugar1 tsp.
Worcestershire sauce1/2 tsp. Tabasco1/4 tsp. marjoram2-3 Tbsp. butter 1. Place chicken in
Dutch oven or large pot and add enough water to cover well. 2. Add onion,
celery, salt, and pepper. Boil until chicken comes off bones easily. 3. Remove chicken
from pot and cool. 4. Add corn,
butterbeans, tomatoes, potatoes, ketchup, and vinegar to liquid in pot.
Cook two hours or until tender. 5. Meanwhile,
remove chicken from bones. 6. Add chicken to
vegetables and liquid along with brown sugar, Worcestershire, Tabasco, marjoram,
and butter and heat. Note: Vary amount of water for
thick or soupy stew; can add chicken broth to thin.
Southwestern
Cauliflower and Ham Soup -- Noel Priseler 1 Tbsp. olive oil1/2 cup chopped
onion2 (14.5 ounce) cans chicken broth1 1/2 cups cauliflower florets1 cup
chopped cooked ham 1 1/2 cups shredded Pepper Jack cheese1 / 4 cup potato
flakes5 Tbsp. chopped fresh cilantro 1. In a large pot
over medium heat, cook onion in oil until just beginning to brown. Pour in broth
and bring to a boil. 2. Stir in
cauliflower, bring to a boil again and cook until cauliflower is tender, 2 to 5
minutes. 3. Remove half of
cauliflower mixture and puree in a blender or food processor until smooth.
Return to pot with ham andcheese and cook until cheese is melted. 4. Stir in potato
flakes and heat through. Serve
topped with cilantro. Note: This makes 4 servings.
Italian-style
Beef and Pepperoni Soup -- Marlene Cummins 1 pound extra-lean ground beef1
cup sliced turkey pepperoni (3 oz.)Vegetable cooking spray1 cup sliced fresh
mushrooms 1 green bell pepper, chopped.1 bunch green onions, chopped2 garlic
cloves, minced1 tsp. olive oil 2 Tbsp. tomato paste 1 (28-ounce) can crushed
tomatoes4 cups low-sodium, fat-free chicken broth 1 Tbsp. chopped fresh or 1
tsp. dried basil 1 Tbsp. chopped fresh or 1 tsp. dried oregano 1 tsp. freshly
ground pepperGarnishes: sliced fresh basil, shredded Parmesan cheese Parmesan
Toast Points (optional) 1. Cook ground beef
and turkey pepperoni in a Dutch oven coated with cooking spray over medium-high
heat 8 minutes or until beef crumbles and is no longer pink. Rinse and drain
beef mixture; set aside. 2. Sauté mushrooms
and next 3 ingredients in hot oil in Dutch oven 5 minutes. 3. Stir in beef
mixture, tomato paste, and next 5 ingredients. Bring to a boil; reduce heat, and
simmer 30 minutes. If desired, garnish and serve with Parmesan Toast Points. Parmesan
Toast Points: Cut a small sourdough loaf into thin wedges. Arrange wedges on
baking sheet. Sprinkle evenly with shredded Parmesan cheese. Bake at 400F for 5
minutes or until lightly browned. Note: Makes 10 cups. Recipe from
Cooking Light Cookbook.
Crabby
Corn Chowder -- Sandy Byrd 3 small red potatoes diced into
1/2-inch cubes 2 medium carrots, pared and diced into 1/4-inch pieces Salt to
taste 1 stick butter 1 or 2 small jalapeno chilies, cored, seeded and minced1 or
2 small red onions, finely chopped3 cups canned or frozen shoepeg corn3 Tbsp.
flour2 cups chicken broth, heated1 cup crab meat (or substitute chopped Canadian
bacon if preferred) 3 cups Half and Half1 cup grated Parmesan cheese1 tsp. hot
pepper sauce (more or less, to taste)Freshly ground pepper 1. Combine the
potatoes and carrots in a small pan. Add salt and cover vegetables with water.
Bring to a boil. Reduce heat to low and simmer until vegetables are tender
(about 10 minutes). Drain and set aside. 2. Meanwhile, melt
butter in medium pan. Add chilies,
onion and corn and sauté over medium heat 5 minutes.
3. Stir in flour to
form a paste. Add hot chicken broth and bring to boil.
Reduce heat to low. 4. Stir in reserved
potatoes and carrots, crab meat (or Canadian bacon) and Half and Half. Simmer 5
minutes. 5. Stir in cheese,
hot pepper sauce and ground black pepper to taste. Serve immediately. North
Woods Bean Soup -- Nancy Mehegan 1 cup baby carrots, halved1 cup
chopped onion2 cloves minced garlic7 oz. Kielbasa, halved lengthwise and cut
into 1/2 inch pieces4 cups chicken broth1/2 tsp. Italian seasoning1/2 tsp. black
pepper2 15-oz. cans Navy beans, drained and rinsed 2 cups fresh Spinach, 6-oz.
bag 1. Heat a large pan
coated with oil over medium high heat. Add carrots, onion, garlic, and Kielbasa
and sauté 3 minutes.Reduce heat to medium and cook for 5 minutes. 2. Add broth,
Italian seasonings, pepper and beans. Bring
to a boil; reduce heat and simmer 5 minutes. 3. Place 2 cups of
the soup in a blender and process until smooth. Return the pureed mixture to
soup pot. Simmer an additional 5 minutes. 4. Remove the soup
from the heat and stir in the spinach, stirring until spinach wilts. Note: Makes 8 servings.
Tortillini
Soup – Arnie and Pat Janot 2 Tbsp olive oil 1. Soft fry the
bacon and reserve. 2. Add olive oil,
onion, and garlic and sauté until onions soften. 3. Add broth,
reserved bacon, and tomatoes; simmer about 30 minutes. 4. Add tortillini
and simmer another 30 minutes or until done to taste. 5. Add more broth
or water if needed. 6. Add chopped
spinach and simmer until wilted. 7. Serve with
parmesan cheese garnish. Taco
Soup – Jeanette Webb and Elizabeth Webb 1.5 pounds. ground beef or
ground turkey 1. Brown ground beef and drain. 2. Return beef to pot and add taco seasoning, tomatoes, broth and tomato sauce. Bring to a boil. 3.
Add remaining ingredients; lower heat and simmer.
Sesame
Noodles (Jo's
modifications in red) Ingredients
1 (16 ounce) package angel hair pasta (used
clear bean noodles)
1/2 cup sesame oil
1/2 cup soy sauce
1/4 cup balsamic vinegar (rice
vinegar)
1 tablespoon hot chili oil (oil/garlic
paste)
1/4 cup white sugar (Splenda
to taste -- 1/3 c.)
1 teaspoon sesame seeds, or more if desired
1 green onion, chopped (red
onion, cooked 2 min. in microwave)
1 red bell pepper, diced (cooked
in microwave 2 min.)
1 sliced carrot
4 basil
leaves sliced, and 1 Tablespoon parsley
1 can straw mushrooms
1 can baby corn Directions 1.
Fill a large pot with lightly salted water and bring to a rolling boil over high
heat. Once the water is boiling, stir in the angel hair pasta, and return to a
boil. Cook the pasta uncovered, stirring occasionally, until the pasta has
cooked through, but is still firm to the bite, 4 to 5 minutes. Drain well in a
colander set in the sink. 2.
Whisk together the sesame oil, soy sauce, balsamic vinegar, chili oil, and sugar
in a large bowl. Toss the pasta in the dressing, then sprinkle with sesame
seeds, green onion, and bell pepper. Serve warm, or cover and refrigerate for a
cold salad.
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