Tomato Soup with Parmesan Croutons

Ingredients

1 Tablespoon Butter

1 Tablespoon Olive Oil

1 clove Garlic, Minced Fine Or Grated

1 whole Onion, Finely Diced

3 whole Large Carrots, Peeled And Finely Diced

2 Tablespoons Tomato Paste

3 cans (28 Ounces Each) Whole Tomatoes

32 ounces, fluid Vegetable Or Chicken Broth

1 cup Water

1/2 cup Heavy Cream

Salt And Pepper, to taste

2 Tablespoons Minced Fresh Parsley

2 Tablespoons Chopped Fresh Basil

Croutons

1/2 whole Baguette, Sliced Into Rounds

1/2 cup Freshly Shredded Parmesan Cheese

Fresh Basil, For Garnish

Directions

In a large pot, heat butter and oil over medium-high heat, then add onion, garlic, and carrots. Stir and cook for 5 minutes. Add tomato paste and stir it in, cooking for another 2-3 minutes. Add canned tomatoes with their juice, broth, and water. Stir together and bring to a boil, then reduce the heat, cover the pot, and simmer for 15-20 minutes, longer if you have time. Use an immersion blender to puree, still leaving some texture to the tomatoes. Add cream, salt, pepper, parsley, and basil, and simmer for another 5 minutes.

To make the croutons: drizzle crostini rounds lightly with olive oil. Place little piles of Parmesan in a nonstick skillet. Place a crostini round on top of each pile. Turn on the heat to medium. Press with a spatula as you melt the cheese into each round. When set, flip the crouton to the other side to toast.

Serve soup with one or two croutons on top and a little bit of basil.

 

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Chicken and Sausage Gumbo

gumbo chicken and sausage

Ingredients

1 lb. Andouille Sausage, cut into ¼” thick slices

4 Skinned Bone-in-Chicken Breasts

Vegetable Oil

¾ Cup All Purpose Flour

1 Medium Onion, chopped

½ Green Bell Pepper, chopped

2 Celery Ribs, sliced

2 Quarts Hot Water

3 Garlic Cloves, minced

2 Bay Leaves

1 Tbsp Worcestershire Sauce

2 tsp Creole Seasoning

½ tsp Dried Thyme

½ to 1 tsp Hot Sauce

4 Green Onions, sliced

Hot Cooked Rice

Garnish: Chopped Green Onions

 

Directions

Cook the sausage in a Dutch oven over medium heat, stirring constantly, 5 minutes or until browned.  Drain on paper towels; reserve drippings in Dutch oven.  Set sausage aside.

Cook chicken in reserved drippings in Dutch oven over medium heat 5 minutes or until browned.  Drain on paper towels; reserve drippings in Dutch oven.  Set chicken aside.

Add enough vegetable oil to drippings in the Dutch oven to measure ½ cup.  Add flour and cook over medium heat, stirring constantly, 20 to 24 minutes or until roux is chocolate colored.

Stir in onion, bell pepper, and celery, and cook, stirring often, 8 minutes or until tender.  Gradually add 2 quarts of hot water and bring mixture to a boil.  Add the chicken and the garlic along with the next 5 ingredients.  Reduce the heat to low and simmer stirring occasionally, 1 hour.  Remove chicken; cool.

Add sausage to the gumbo and cook another 30 minutes.  Stir in the sliced green onions; cook 30 more minutes.

Bone chicken and cut meat into strips.  Return the chicken to gumbo.  Simmer 5 minutes.  Remove and discard bay leaves.

Remove gumbo from heat.  Serve over hot cooked rice.

 

Broccoli Cheese Soup

BroccoliCheeseSoup

 

Ingredients

1 tablespoon melted butter

½ medium chopped onions

¼ cup melted butter

¼ cup flour

2 cups half-and-half cream

2 cups chicken stock

½ lb fresh broccoli (about 1 cup)

1 cup chopped up carrots

¼ teaspoon nutmeg

8 ounces grated sharp cheddar cheese

Salt and pepper to taste

 

Directions

Sauté the onion in 1 tablespoon melted butter and set aside. In a large pot whisk together the melted butter and flour over medium heat for about 3-4 minutes.

Slowly whisk in the half and half and chicken stock. Let it simmer for about 20 minutes.

Add the broccoli, carrots, and onions. Let them simmer on medium low for about 25

minutes until the broccoli and carrots are tender.

Add nutmeg, salt and pepper and sharp cheddar cheese. Let the cheese melt and then serve. For a smoother soup puree it in a blender.

Beef Stew That Will Stick to Your Ribs

Food52

 

Ingredients

5-5.5pounds beef stewing meat, cut into 2-3 inch pieces

Salt & pepper

1/3cup mixed olive and canola oil

2 leeks, washed well and cut thinly

1 large onion, diced

8 cloves garlic, minced

2 carrots, diced

4 celery ribs, diced

4ounces white mushrooms, roughly chopped

1/4cup tomato paste

1/2cup red wine vinegar

4 cups beef broth

1 cup canned whole tomatoes with juices

1 1/2teaspoons salt

3 bay leaves

3/4teaspoon dried thyme

1/3cup chopped parsley

Directions

Season the beef with salt and pepper on both sides. Brown the meat in batches in a 5-6 quart Dutch oven over high heat, adding more oil as needed. Remove to a plate.

Lower the heat and add all the vegetables. Cook for 5-10 minutes until softened. Stir in the tomato paste and anchovies and cook to melt the anchovies and distribute.

Add the beef back in, with its juices. Add the wine, vinegar, and tomatoes with juice (breaking them up against the side of the pot as you go) and bring to a boil. Add the stock to cover (you may need a bit more than 3 cups). Put in the salt, bay leaf, thyme, bring to a boil. Simmer, partially covered, for 2-3 hours until the meat is tender. Cool to room temperature. Refrigerate.

When cool, skim off much of the fat from the top. Reheat over low heat, letting the stew simmer 30-45 minutes before serving.

Mix in half of the parsley and garnish with the rest.

White Bean Turkey Chili

WhiteBeanTurkeyChili

Ingredients

1 tablespoon canola oil

2 cups diced yellow onion (about 2 medium)

1 1/2 tablespoons chili powder

1 tablespoon minced garlic

1 1/2 teaspoons ground cumin

1 teaspoon dried oregano

3 (15.8-ounce) cans Great Northern beans, rinsed and drained

4 cups fat-free, less-sodium chicken broth

3 cups chopped cooked turkey

1/2 cup diced seeded plum tomato

1/3 cup chopped fresh cilantro

2 tablespoons fresh lime juice

1/2 teaspoon salt

1/2 teaspoon freshly ground black pepper

8 lime wedges (optional)

Directions

Heat oil in a large Dutch oven over medium-high heat. Add onion; sauté 10 minutes or until tender and golden. Add chili powder, garlic, and cumin; sauté for 2 minutes. Add oregano and beans; cook for 30 seconds. Add broth; bring to a simmer. Cook 20 minutes.

Place 2 cups of bean mixture in a blender or food processor, and process until smooth. Return pureed mixture to pan. Add turkey, and cook 5 minutes or until thoroughly heated. Remove from heat. Add diced tomato, chopped cilantro, lime juice, salt, and pepper, stirring well. Garnish with lime wedges, if desired.

Favorite Chili

Favorite Chili

Ingredients

1 medium onion, chopped

2 garlic cloves, minced

1/2 Teaspoon salt

1/4 Teaspoon cayenne pepper

2 Tablespoons chili powder

1 1/2 Teaspoons ground cumin

1/8 Teaspoon ground cinnamon

2 Pounds lean ground beef

1 Large can mild chile beans

14.5 Ounce canned diced tomatoes

1 1/2 Cups Monterey Jack cheese, shredded

Directions

In a large pot, heat olive oil over medium-high heat for 1 minute.

Add onion; cook until golden, about 3 minutes, stirring occasionally. Add garlic and cook 30 seconds, stirring until fragrant.

Add salt, red pepper, chili powder, beans, cumin, cinnamon and ground beef. Cook until browned, about 6 minutes, stirring occasionally. Drain excess fat from pan.

Add tomatoes and 4 cups of water. Bring to a boil. Turn down heat and let simmer for 2 hours. Serve with shredded cheese and sour cream. Tostitos or Frito’s may be served on the side.

Tomato Soup

tomato soup

Ingredients

1 medium white or yellow onion

6 tablespoons (3/4 stick) butter

Two 14.5-ounce cans diced tomatoes

One 46-ounce bottle or can tomato juice

3 to 6 tablespoons sugar

1 or 2 tablespoons chicken base, or 3 chicken bouillon cubes

Freshly ground black pepper

1 cup sherry, optional

1 1/2 cups heavy cream

1/4 cup chopped fresh basil

1/4 cup chopped flat-leaf parsley

Directions

To begin, dice the onion. Melt the butter in a large pot or Dutch oven. Throw in the onion and cook until translucent. Now dump in the diced tomatoes and stir to combine. Add the tomato juice. Next – and this is important – in order to combat the acidity of the tomatoes add 3 to 6 tablespoons of sugar. Now, you’ll want to start on the low side, then taste and add more as needed. Some tomatoes and juice have more of an acidic bite than others. (add 6 tablespoons of sugar.) Next, add 1 or 2 tablespoons chicken base to the pot. Add lots of freshly ground black pepper. Stir to combine; heat almost to a boil. Then turn off the heat. Stir in the cream. Add the basil and parsley and stir. Serve the soup warm!

Vegetable Soup

Vegetable_Beef_SoupIngredients

1 soup bone

2 pounds stewing beef

1 quart water

1 large can V8 Juice

1/2 head cabbage, chopped

1 small bag frozen green beans

1 small box frozen spinach

1 small bag frozen corn

2 diced potatoes

1 cup chopped onion

1 cup chopped celery

1 cup tomatoes

1 cup diced carrots

1 small bag frozen lima beans

2 tsp salt

black pepper
Directions

In 1 quart water and large can V8 Juice, put soup bone and beef and boil for 2 hours. For a hearty, substantial soup, cut up the meat in small pieces and return to the broth. Add vegetables.  Boil until all vegetables are tender.