Tortellini Sausage Soup

Yes, another soup recipe! Its that time of year! This soup was an unplanned dinner. I found myself without anything defrosted and not knowing what to make for dinner. I looked in the pantry and found I had tortellini and was thinking of incorporating it in some sort of soup when I remembered this recipe from Our Best Bites. I just recently found this site and they have some really fantastic looking recipes. As luck would have it, I had almost everything I needed to make this tortellini sausage soup, including the sausage which is easy to defrost! This was a wonderfully hearty and filling soup. It was a unanimous hit in our house. It makes just enough for dinner and then some leftovers which is perfect. I didn't have zucchini so I added some organic frozen chopped spinach. I paired this with mozzarella grilled cheese sandwiches. It was a perfect dinner to lead in to watching Its the Great Pumpkin Charlie Brown with our three year old.

Tortellini Sausage Soup

3 links Italian sausage
4 cloves pressed garlic
1 onion, diced
½ c. water
2 cans chicken broth
½ c. apple cider
1 16-oz. can diced tomatoes
1 8 oz. can tomato sauce
1 c. sliced carrots
1 tsp. dried basil
1 tsp. dried oregano
2 medium zucchini, grated (great way to use your food processor if you have one) (I used organic frozen spinach instead)
8-10 oz. package cheese tortellini
2 Tbsp. dried parsley

If you're using link sausage, remove the casings and crumble into a large soup pot. To remove the casings, you can use a sharp knife to cut a slit down one side of the sausage and then peel back the casing. And just so you know, both Sara and I have tried taking pictures of this method and there is no G-rated way of posting those pictures...

Begin cooking sausage over medium heat, stirring frequently. If your sausage is pretty fatty, you'll want to drain it when it's about halfway cooked. Meanwhile, chop onions and garlic and add to the sausage. Continue cooking until onions are translucent and your sausage is cooked. Your house will smell heavenly.

Add tomatoes, tomato sauce, juice, water, chicken broth, carrots, oregano, and basil. Cover and simmer for 1/2 hour. Add parsley and zucchini and simmer for another 15 minutes or so. Add the tortellini and cook until tender, and then serve with bread and freshly-grated Parmesan.
Source: Our Best Bites

Barefoot Blogger's-Cheddar Corn Chowder-

Jill of My Next Life picked Ina's Cheddar Corn Chowder as the second Barefoot Blogger pick for October. I previously made and blogged about this recipe here. I did go ahead and remake the recipe since it was a great pick for the weather we are having. One thing I found that I hadn't remembered is that this soup really tastes better the second day so its a good one to make ahead. This time I also halved the recipe and I still had enough to eat for leftovers and freeze. This one hits the spot on a cold and rainy day. I recently watched Ina make a similar version that adds lobster. I'll have to try that one soon, sounds very decadent!

Provencal Vegetable Soup

I made this soup a few weeks ago on a cold and rainy day and it really hit the spot. I loved the addition of the saffron to the soup and the fresh tomato basil pistou adds a lovely brightness to the soup. To me it was an upscale version of the classic tomato vegetable soup. We really loved this one. I will definitely be making it again.

Provencal Vegetable Soup

• 2 tablespoons good olive oil
• 2 cups chopped onions (2 onions)
• 2 cups chopped leeks, white and light green parts (2 to 4 leeks)
• 3 cups 1/2-inch-diced unpeeled boiling potatoes (1 pound)
• 3 cups 1/2-inch-diced carrots (1 pound)
• 1 1/2 tablespoons kosher salt
• 1 teaspoon freshly ground black pepper
• 3 quarts homemade chicken stock or canned broth
• 1 teaspoon saffron threads
• 1/2 pound haricots verts, ends removed and cut in 1/2
• 4 ounces spaghetti, broken in pieces
• 1 cup Pistou, recipe follows
• Freshly grated Parmesan, for serving

Heat the olive oil in a large stockpot, add the onions, and saute over low heat for 10 minutes, or until the onions are translucent. Add the leeks, potatoes, carrots, salt, and pepper and saute over medium heat for another 5 minutes. Add the chicken stock and saffron, bring to a boil, then simmer uncovered for 30 minutes, or until all the vegetables are tender. Add the haricots verts and spaghetti, bring to a simmer, and cook for 15 more minutes.

To serve, whisk 1/4 cup of the pistou into the hot soup, then season to taste. Depending on the saltiness of your chicken stock, you may need to add up to another tablespoon of salt. Serve with grated Parmesan cheese and more pistou.

Pistou:

4 large garlic cloves

1/4 cup tomato paste

24 large basil leaves

1/2 cup freshly grated Parmesan

1/2 cup good olive oil

Place the garlic, tomato paste, basil, and Parmesan in the bowl of a food processor and puree. With the motor running, slowly pour the olive oil down the feed tube to make a paste. Pack into a container, pour a film of olive oil on top, and close the lid.

Yield: 1 cup

Source: Ina Garten, Barefoot in Paris, Clarkson Potter, 2005.

Barefoot Blogger's Gazpacho

I've never had Gazpacho before so I wasn't really sure what to expect from this recipe. Honestly, I hate to say it, but I didn't love this one. My husband liked it but said he would want it in a smaller appetizer type serving if we had it again. . Me on the other hand, I really wasn't loving the cold soup or the texture. The flavors were fine and I can't really say it didn't taste good. It was also really easy to make. I wish I had halved the recipe because this one makes a lot. I'm contemplating add some jalapeno and cilantro and processing it in the food processor to turn it into salsa. Probably not what Ina was contemplating! Thanks to Meryl at My Bit of Earth for picking this one. It was definitely one I wouldn't have tried on my own and seemed a perfect summer pick with the ingredients and simplicity. Don't forget to check and see what the other Barefoot Blogger's thought of this one.

Gazpacho

nocoupons

• 1 hothouse cucumber, halved and seeded, but not peeled
• 2 red bell peppers, cored and seeded
• 4 plum tomatoes
• 1 red onion
• 3 garlic cloves, minced
• 23 ounces tomato juice (3 cups)
• 1/4 cup white wine vinegar
• 1/4 cup good olive oil
• 1/2 tablespoon kosher salt
• 1 teaspoons freshly ground black pepper
  

Roughly chop the cucumbers, bell peppers, tomatoes, and red onions into 1-inch cubes. Put each vegetable separately into a food processor fitted with a steel blade and pulse until it is coarsely chopped. Do not overprocess!

After each vegetable is processed, combine them in a large bowl and add the garlic, tomato juice, vinegar, olive oil, salt, and pepper. Mix well and chill before serving. The longer gazpacho sits, the more the flavors develop.

Source: The Barefoot Contessa Cookbook, Clarkson Potter, 1999.

One Chicken Three Ways

I love when I can simplify things, make efficient use of ingredients and best of all have three tasty meals while only cooking once! This menu plan was courtesy of the April issue of Everyday Food. I used one whole chicken to make chicken soup, chicken Caesar salad, and a tortilla pie. All were simple and delicious. Better yet, I have several containers of the soup left in my freezer. The magazine had a recipe for an Asian chicken salad but I was in the mood for Caesar so I made my own. I served that Caesar with my goat cheese and tomato tarts. The tortilla pie only took me about ten minutes to prepare and it was delicious. I did have an issue with it falling apart when I first served it hot out of the oven, however, the next day as leftovers, it was firm as shown in the magazine picture. I'm not sure if I should have let it sit before cutting in or made it ahead and allowed it to chill in the refrigerator before reheating. That aside, these recipes will definitely be regulars in our house.

Simple Chicken Noodle Soup

Serves 8

• 1 whole chicken (3 to 4 pounds), giblets and liver discarded
• 1 pound carrots, sliced 1/2 inch thick
• 1 pound parsnips, sliced 1/2 inch thick
• 2 medium onions, cut into thin wedges
• 4 teaspoons coarse salt
• Cooked wide egg noodles, for serving

1. In a large pot, combine chicken, carrots, parsnips, and onions. Add water to just cover. Stir in salt. Bring to a boil; reduce to a simmer, and cook, partially covered, until chicken is cooked through, about 35 minutes (skim off foam). Transfer chicken to a plate to cool; refrigerate (see note, below). To serve soup, add noodles to broth, and season with salt, if desired.

To store, pull meat from bones, keeping chicken breasts whole and tearing dark meat into bite-size pieces (discard skin and bones). Refrigerate in separate airtight containers for up to 2 days.

Tortilla Pie

Serves 4

• 12 corn tortillas (6-inch), toasted
• 2 cups cooked, shredded dark-meat chicken
• 1 can (4 ounces) chopped green chiles
• 1 1/2 cup Green or Red Salsa (I used green)
• 1 cup sour cream
• 1 1/2 cups Monterey Jack cheese, shredded (6 ounces)

1. Preheat oven to 375 degrees. In an 8-inch square baking dish, layer 4 tortillas, 1 cup chicken, cup chiles, 1/2 cup salsa, 1/3 cup sour cream, and 1/2 cup cheese; repeat once. Top with remaining tortillas, salsa, sour cream, and cheese. Bake until top is browned and bubbling, 30 to 40 minutes.

Source: Everyday Food, April 2009.

Chicken Soup with Parsley Dumplings

My husband was a bit under the weather this past weekend and it was cold and blustery so I decided some good comfort food was called for. This recipe is one I have made several times in the past and had forgotten about. I came across it this weekend and knew it was the perfect recipe to make. This recipe makes a very hearty soup. I prefer to use homemade broth to lend more flavor. Luckily, I had one last batch of Ina's chicken broth in my freezer! If you need a little pick me up, this soup is just what the doctor ordered!

Chicken Soup with Parsley Dumplings

Serves 6

• FOR THE BROTH
• 4 boneless, skinless chicken breast halves (about 1 1/4 pounds total), each cut into 3 pieces
• 6 boneless, skinless chicken thighs (about 1 1/4 pounds total)
• 4 medium carrots (about 3/4 pound), cut on the diagonal into 1/4-inch rounds
• 1 medium onion, thinly sliced into half-moons
• 2 celery stalks, cut into 1/4-inch pieces
• 1 garlic clove, thinly sliced
• 1 bay leaf
• 1 1/2 cups homemade or low-sodium store-bought chicken stock ( I used homemade)
  
• Coarse salt
• 1 teaspoon coarsely chopped fresh thyme
• FOR THE DOUGH
• 1/4 cup plus 2 tablespoons yellow cornmeal
• 3/4 cup all-purpose flour
• 1 teaspoon baking powder
• 2 tablespoons finely chopped shallot
• 1 tablespoon freshly grated lemon zest
• 3/4 cup finely chopped fresh flat-leaf parsley
• 2 tablespoons finely grated Parmesan cheese
• 1 1/2 tablespoons cold unsalted butter, cut into small pieces
• 1/2 cup low-fat (1 percent) milk

1. Bring 2 quarts water, chicken, carrots, onion, celery, garlic, bay leaf, stock, and 1/8 teaspoon salt to a boil in a medium pot; skim froth. Reduce heat to medium-low; gently simmer 20 minutes. Add thyme.
2. Meanwhile, whisk together cornmeal, flour, baking powder, 1/2 teaspoon salt, shallot, zest, parsley, and cheese in a medium bowl. Add butter, and blend in with fingertips until the mixture resembles coarse meal. Add milk, and stir with a fork just until a dough forms.
3. Roll dough into 1-inch balls; add all at once to simmering broth. Cover; simmer, undisturbed, until the dumplings are cooked through, about 20 minutes. Divide soup among six bowls.

Source: Martha Stewart Living, May 2004.

Lentil Sausage Soup

This is one of those soups that cooks a long time on the stove and makes your house smell really inviting. This was my first time cooking or eating lentils and I have to say I'm a fan. This soup has lots of flavor and is a very hearty meal. I made a few substitutions as noted below. We thought this soup was delicious. This makes a huge batch, so you will definitely have leftovers to freeze. It does need to be thinned out with water or broth the next day as the lentils tend to soak up the remaining liquid.

Lentil Sausage Soup

• 1 pound French green lentils (recommended: du Puy)
• 1/4 cup olive oil, plus extra for serving
• 4 cups diced yellow onions (3 large)
• 4 cups chopped leeks, white and light green parts only (2 leeks)-I omitted
  
• 1 tablespoon minced garlic (2 large cloves)
• 1 tablespoon kosher salt
• 1 1/2 teaspoons freshly ground black pepper
• 1 tablespoon minced fresh thyme leaves
• 1 teaspoon ground cumin
• 3 cups medium diced celery (8 stalks)
• 3 cups medium diced carrots (4 to 6 carrots)
• 3 quarts Homemade Chicken Stock, or canned broth-I used 2 quarts Organic Beef Broth and 3 cups red wine plus 1 cup of water)
  
• 1/4 cup tomato paste
• 1 pound kielbasa, cut in 1/2 lengthwise and sliced 1/3-inch thick
• 2 tablespoons dry red wine or red wine vinegar
• Freshly grated Parmesan, for serving

In a large bowl, cover the lentils with boiling water and allow to sit for 15 minutes. Drain.

In a large stockpot over medium heat, heat the olive oil and saute the onions, leeks, garlic, salt, pepper, thyme, and cumin for 20 minutes, or until the vegetables are translucent and tender. Add the celery and carrots and saute for another 10 minutes. Add the chicken stock, tomato paste, and drained lentils, cover, and bring to a boil. Reduce the heat and simmer uncovered for 1 hour, or until the lentils are cooked through and tender. Check the seasonings. Add the kielbasa and red wine and simmer until the kielbasa is hot. Serve drizzled with olive oil and sprinkled with grated Parmesan.

Source: Ina Garten, Barefoot Contessa in Paris, Clarkson Potter, 2004.

Cream of Fresh Tomato Soup

One of my favorite things to order out is La Madeline's tomato-basil soup. Last week when I received my copy of Ina's new cookbook, Back to Basics, I knew this tomato soup was the first recipe of many that I wanted to try. This recipe also allowed me the opportunity to make my own homemade chicken stock which is something I wanted to check off my cooking goals list. And who doesn't like the smell of chicken soup cooking all day? The stock was really not hard to make and I think it did make a difference in the flavor of the soup over the usual canned stock. A bonus to making the chicken stock is at the end you have a perfectly tender chicken to chop up for chicken salad or other recipes that call for cooked chicken. Of course I'm going to tell you this soup was wonderful, its an Ina recipe after all! I followed Ina's directions and pureed it with my food mill and I really liked the texture it had. It was very reminiscent of La Madeline's soup. My husband really liked the peppery bite the soup had and thought the Parmesan toasts were the perfect finishing touch. The only change I made to the recipe was to use half and half instead of heavy cream. I would note that unlike other Ina recipes which generally yield large quantities this one only makes 5 servings. Also, I halved the chicken stock recipe and still had plenty left over to freeze.

Cream of Fresh Tomato Soup

3 tablespoons good olive oil
1 1/2 cups chopped red onions (2 onions)
2 carrots, unpeeled and chopped
1 tablespoon minced garlic (3 cloves)
4 pounds vine-ripened tomatoes, coarsely chopped (5 large)
1 1/2 teaspoons sugar
1 tablespoon tomato paste
1/4 cup packed chopped fresh basil leaves
3 cups chicken stock, preferably homemade
1 tablespoon kosher salt
2 teaspoons freshly ground pepper
3/4 cup heavy cream (I used half-and-half)
Julienned fresh basil leaves, for garnish
Parmesan Toasts or croutons

Heat the olive oil in a large, heavy-bottomed pot over medium-low heat. Add the onions and carrots and saute for about 10 minutes, until very tender. Add the garlic and cook for 1 minute. Add the tomatoes, sugar, tomato paste, basil, chicken stock, salt and pepper and stir well. Bring the soup to a boil, lower the heat, and simmer uncovered, for 30-40 minutes, until the tomatoes are very tender.

Add the cream to the soup and process it through a food mill into a bowl, discarding only the dry pulp that's left. Reheat the soup over low heat just until hot and serve with julienned basil leaves and/or Parmesan toasts.

Parmesan Toasts

1 French baguette
Good olive oil
Kosher salt and freshly ground black pepper
Freshly grated Parmesan cheese

Preheat oven to 400 degrees.

Slice the baguette diagonally into 1/4 inch thick slices. Make as many slices as you like to serve with the soup.

Place the slices on a sheet pan lined with parchment paper. Brush with olive oil and sprinkle with salt and pepper. Sprinkle a thick layer of grated Parmesan on the toasts and bake for 5 to 10 minutes, until the toasts are lightly browned. Cool to room temperature.

Homemade Chicken Stock

3 (5 lb) roasting chickens
3 large yellow onions, unpeeled and quartered
6 carrots, unpeeled and halved
4 celery stalks with leaves, cut in thirds
4 parsnips, unpeeled and cut in half (optional)
20 fresh parsley sprigs
15 fresh thyme sprigs
20 fresh dill sprigs
1 head garlic, unpeeled and cut in half crosswise
2 tablespoons kosher salt
2 teaspoons whole black peppercorns

Place all ingredients in a 16-20 quart stockpot. Add 7 quarts water and bring to a boil over high heat. Skim any foma that comes to the surface. Lower the heat and simmer, uncovered, for 4 hours.

Strain the entire contents of the pot through a colander, discarding the solids. Pack in quart containers and refrigerate. When the stock is cold, remove the surface fat and refrigerate again.

Source: Barefoot Contessa Back to Basics: Fabulous Flavor from Simple Ingredients by Ina Garten, Clarkson Potter 2008.

Halloween Party

I hosted a Halloween Party at our house today for our weekly play group. The party was a lot of fun and as always seeing the kids in their costumes is just too cute! I tried Paula Deen's recipe for Spicy Chili and it was a hit. I had none left. I toned down the spice a little using only 1 tablespoon of chili powder instead of two and it had enough of a kick for my taste. The pumpkin cake was really moist and the cream cheese frosting added a really nice flavor. I made mine shaped like a pumpkin and spread the frosting between the two halves. I forgot to get pictures of the food as I was too busy getting cute kid photos! Here is the menu:

Apple Cider
Chips and Guacamole
Vegetables and Dip
Spicy Chili
Jalapeno Cheddar Cornbread (I served it as plain cornbread)
Pumpkin Spice Cake with Honey Cream Cheese Frosting
Store Bought Cookie Cake

Spicy Chili
Source: Cooking with Paula Deen/Sept/Oct. 2007

• 1 pound lean ground chuck
• 1 onion, chopped
• 1 green bell pepper, chopped
• 2 cloves garlic, minced
• 2 tablespoons chili powder
• 1 tablespoon ground cumin
• 1 teaspoon salt
• 1 tablespoon fresh ground black pepper
• 2 (15-ounce) cans ranch-style beans
• 1 (15-ounce) can tomato sauce
• 1 (15-ounce) can niblet corn, drained
• 1 (10-ounce) can diced tomatoes and green chiles

In a large Dutch oven over medium-high heat, brown ground chuck, until beef is crumbly. Stir in onion, bell pepper, garlic, chili powder, cumin, salt and pepper.

Stir in beans, tomato sauce, corn, diced tomatoes, and green chiles. Reduce heat and simmer 30 minutes uncovered, stirring occasionally.

Yield: 10 to 12 servings

Barefoot Bloggers-Cream of Wild Mushroom Soup

This week's Barefoot Blogger's pick is one of those recipes I wouldn't necessarily have picked on my own. I like mushrooms in certain dishes but am not a huge fan of mushroom soup by itself. My husband, however, really likes mushrooms so this soup was perfect for him. I thought it was good for a mushroom soup. As always Ina's techniques and recipes turn out beautifully. This soup tasted like something you would get in a restaurant. This recipe, however, was a lot of work and considering I'm not that big of a mushroom soup fan, I probably wouldn't make it again. If you do like mushroom soup, you should definitely indulge in this recipe, you won't be disappointed. Of note, this soup is very rich and filling so it can serve as a meal all in itself. Thanks to Chelle over at the Brown Eyed Baker for picking this recipe.

Cream of Wild Mushroom Soup
Source: Ina Garten, Barefoot Contessa at Home

5 ounces fresh shiitake mushrooms
5 ounces fresh portobello mushrooms
5 ounces fresh cremini (or porcini) mushrooms
1 tablespoon good olive oil
1/4 pound (1 stick) plus 1 tablespoon unsalted butter, divided
1 cup chopped yellow onion
1 carrot, chopped
1 sprig fresh thyme plus 1 teaspoon minced thyme leaves, divided
Kosher salt
Freshly ground black pepper
2 cups chopped leeks, white and light green parts (2 leeks)
1/4 cup all-purpose flour
1 cup dry white wine
1 cup half-and-half
1 cup heavy cream
1/2 cup minced fresh flat-leaf parsley

Clean the mushrooms by wiping them with a dry paper towel. Don't wash them! Separate the stems, trim off any bad parts, and coarsely chop the stems. Slice the mushroom caps 1/4-inch thick and, if there are big, cut them into bite-sized pieces. Set aside.

To make the stock, heat the olive oil and 1 tablespoon of the butter in a large pot. Add the chopped mushroom stems, the onion, carrot, the sprig of thyme, 1 teaspoon salt, and 1/2 teaspoon pepper and cook over medium-low heat for 10 to 15 minutes, until the vegetables are soft. Add 6 cups water, bring to a boil, reduce the heat, and simmer uncovered for 30 minutes. Strain, reserving the liquid. You should have about 4 1/2 cups of stock. If not, add some water.

Meanwhile, in another large pot, heat the remaining 1/4 pound of butter and add the leeks. Cook over low heat for 15 to 20 minutes, until the leeks begin to brown. Add the sliced mushroom caps and cook for 10 minutes, or until they are browned and tender. Add the flour and cook for 1 minute. Add the white wine and stir for another minute, scraping the bottom of the pot. Add the mushroom stock, minced thyme leaves, 1 1/2 teaspoons salt, and 1 teaspoon pepper and bring to a boil. Reduce the heat and simmer for 15 minutes. Add the half-and-half, cream, and parsley, season with salt and pepper, to taste, and heat through but do not boil. Serve hot.

Mexican Chicken Soup

This was the perfect lunch for a rainy cloudy day. I thought it was going to be like a tortilla soup, but it was much thicker. I would say it is closer to a Mexican vegetable soup. The boiled tortillas that are added at the end thicken the soup a lot and taste like dumplings. The chicken works well in the dish, but you could just as easily leave it out and still have a great meal. Using the meat from a rotisserie would also cut down the cooking/prep time. I think corn or beans would also be a nice addition. If you like your soup to have a little kick, I would recommend leaving some of the seeds in or adding more peppers. This recipe makes a good pot full so I have several servings frozen for some good chilly rainy day weather.

I'm submitting this recipe to Joelen's Food Network Chef's Blogging event. Joelen has an amazing blog and she makes me wish I lived in Chicago so I could attend one of her many cooking classes, tastings or culinary tours. She is a true foodie!

Mexican Chicken Soup
Source: Barefoot Contessa at Home

4 split (2 whole) chicken breasts, bone in, skin on
Good olive oil
Kosher salt and freshly ground black pepper
2 cups chopped onions (2 onions)
1 cup chopped celery (2 stalks)
2 cups chopped carrots (4 carrots)
4 large cloves garlic, chopped
2 1/2 quarts chicken stock, preferably homemade
1 (28-ounce) can whole tomatoes in puree, crushed
2 to 4 jalapeno peppers, seeded and minced
1 teaspoon ground cumin
1 teaspoon ground coriander seed
1/4 to 1/2 cup chopped fresh cilantro leaves, optional
6 (6-inch) fresh white corn tortillasFor serving: sliced avocado, sour cream, grated Cheddar cheese, and tortilla chips

Preheat the oven to 350 degrees F.

Place the chicken breasts skin side up on a sheet pan. Rub with olive oil, sprinkle with salt and pepper, and roast for 35 to 40 minutes, until done. When the chicken is cool enough to handle, discard the skin and bones, and shred the meat. Cover and set aside.

Meanwhile, heat 3 tablespoons of olive oil in a large pot or Dutch oven. Add the onions, celery, and carrots and cook over medium-low heat for 10 minutes, or until the onions start to brown. Add the garlic and cook for 30 seconds. Add the chicken stock, tomatoes with their puree, jalapenos, cumin, coriander, 1 tablespoon salt (depending on the saltiness of the chicken stock), 1 teaspoon pepper, and the cilantro, if using. Cut the tortillas in 1/2, then cut them crosswise into 1/2-inch strips and add to the soup. Bring the soup to a boil, then lower the heat and simmer for 25 minutes. Add the shredded chicken and season to taste. Serve the soup hot topped with sliced avocado, a dollop of sour cream, grated Cheddar cheese, and broken tortilla chips.

Chicken Andouille Gumbo

This is one of my favorite recipe finds from Allrecipes.com. I've been making this gumbo for several years now. I love pairing it with a bowl of rice and garlic bread. The recipe does take some time to cook but it is in no way difficult to prepare. This is definitely comfort food at its best. Also, this recipe freezes very well.

Chicken Andouille Gumbo
Source: Allrecipes.com

• 12 cups water
• 3 pounds chicken parts
• 2 tablespoons vegetable oil
• 1 1/2 pounds okra
• 1/2 cup vegetable oil
• 1/2 cup all-purpose flour
• 1 pound andouille sausage, sliced
• 1 (28 ounce) can Italian-style whole peeled tomatoes
• 1 green bell pepper, chopped
• 2 stalks celery, chopped
• 2 cloves garlic, minced
• 1 bay leaf
• 2 teaspoons salt
• 1 teaspoon dried thyme
• 1 teaspoon dried basil
• 1 teaspoon cayenne pepper
• 1 teaspoon ground black pepper
• 1 teaspoon file powder

1. Heat 2 tablespoons oil in heavy skillet over medium heat. Add okra and cook until no longer sticky, stirring frequently, about 20 minutes; set aside.
2. Stir flour and remaining 1/2 cup oil in heavy large Dutch oven. Cook over medium heat until deep golden brown, stirring frequently, about 6 minutes. Add 4 cups reserved chicken cooking broth, okra, andouille sausage, tomatoes with their juices, bell pepper, celery, garlic, bay leaf, salt, thyme, basil, cayenne, and pepper. Cover partially and simmer until thickened, about 1 1/2 hours.
3. Spoon off any fat from surface of gumbo. Add chicken and file powder to gumbo and simmer gently 15 minutes. (If preparing ahead, cover and refrigerate. Bring to simmer before serving.) Mound rice in shallow bowls if desired. Ladle gumbo over and serve.

Combine water and chicken in large pot. Bring to boil. Reduce heat and simmer until chicken is tender, about 1 hour. Using tongs, transfer chicken to strainer and cool, saving cooking liquid. Remove meat from bones in pieces.

Note

File powder is a seasoning made from the ground, dried leaves of the sassafras tree. It's an integral part of Creole cooking, and is used to thicken and flavor Gumbos and other Creole dishes. File should be stirred into a dish after it's removed from the heat because undue cooking makes file tough and stringy.

WC Recipe Exchange: Three Bean and Vegetable Chili

I participated in my first blogging event, the What's Cooking Recipe Exchange. This particular event was a healthy recipe exchange. Each participant submitted a recipe and was given a healthy recipe recommended by another member. I received a Cooking Light Recipe for Three Bean and Vegetable Chili. I wasn't sure how I was going to like all the vegetables in the chili, but it worked really well. Mine came out a cross between a soup and a chili. It really wasn't as thick as I was expecting. I didn't add the precise amount of veggies and had to leave out the onion as I didn't have one. That may account for it not being as thick. I loved the flavors and all the veggies with the spices. I would probably add meat next time as well. We will definitely be making this recipe again. Be forewarned though, the recipe makes enough to feed 16. Needless to say, I will be freezing a few batches. I served the chili with Gloria's Tortilla Chips. They sell them at Whole Foods. They are slightly seasoned and really delicious! Thanks to Shannon at http://theshannonskitchen.blogspot.com for the great recipe. Sorry, I was a bit late in making it!


Three Bean and Vegetable Chili

1 1/2 tablespoons canola oil
2 cups chopped onion
2/3 cup chopped carrot
4 garlic cloves, minced
4 cups water
2 cups frozen whole-kernel corn
1 cup chopped red bell pepper (about 1 large)
1 cup chopped zucchini
2 tablespoons chili powder
2 teaspoons dried oregano
2 teaspoons ground cumin
3/4 teaspoon salt
2 (28-ounce) cans crushed tomatoes
2 (16-ounce) cans pinto beans, rinsed and drained
2 (16-ounce) cans kidney beans, rinsed and drained
2 (15-ounce) cans black beans, rinsed and drained
1 (6-ounce) can no-salt-added tomato paste
1 1/2 tablespoons rice vinegar
1 1/2 teaspoons to 1 tablespoon finely chopped chipotle chile, canned in adobo sauce
1 cup chopped fresh cilantro
1 cup (4 ounces) shredded reduced-fat cheddar cheese
1 cup reduced-fat sour cream

Heat oil in a large stockpot over medium-high heat. Add onion, carrot, and garlic; sauté 5 minutes. Stir in 4 cups water and next 12 ingredients (through tomato paste); bring to a boil. Cover, reduce heat, and simmer 25 minutes or until carrot is tender, stirring occasionally. Stir in vinegar and chipotle. Top with fresh cilantro, cheese, and sour cream.

16 servings (serving size: 1 1/4 cups chili, 1 tablespoon cilantro, 1 tablespoon cheese, and 1 tablespoon sour cream)

Guess What! Its Soup Again!

I realized that many of my last blog entries have been soup recipes. What can I say? I love soup and the weather has been cold and rainy for the last month or so. I finally tried a recipe last night that I have had on my list for awhile, Elly's Beef Barley Mushroom Soup. I love Elly's blog, http://ellysaysopa.vox.com/library/posts/page/1/. Everything always looks so good. This recipe was definitely a hit at our house. My husband declared it restaurant quality. It was a nice cross between the flavor of french onion soup and a beef burgandy. Great winter meal. I can't wait to try more of Elly's recipes.

Beef Barley Mushroom Soup
Source: Ellysaysopa.vox.com

Beef Mushroom Barley Soup

1 lb. beef, cut into bite sized pieces (I typically use stew meat or top round, as lean as possible)
1 tbsp olive oil
salt and pepper
1 cup water
1 cup red wine

2 tbsp butter
1 small-medium onion, diced
1 cup carrots, sliced
1 cup celery, sliced
2 cloves garlic, minced
8 cups beef broth
1 tsp thyme
1 tsp basil
1 bay leaf
salt and pepper

1/2 cup barley
8 oz. fresh sliced mushrooms

Sprinkle beef with salt and pepper. Heat olive oil in a large pan. Add meat and brown.

Pour in water and red wine and bring to a boil. Reduce heat and simmer while you are cutting up the vegetables or longer (usually, I let it simmer about an hour).

Remove beef and cut into small bite sized chunks or shred if desired. Skim fat and reserve 1/2 cup of cooking liquid.

In a large stockpot, melt butter. Add celery, carrots, onion, and saute until tender. Stir in garlic until fragrant.

Pour in beef broth and add thyme, basil, bay leaf, beef, and reserved cooking liquid. Simmer 20-30 minutes. Season to taste.

Add barley and mushrooms and simmer until done, about 40 minutes.

Ina's Cheddar Corn Chowder

I've seen lots of rave reviews for this recipe and thought I would try it. When I originally planned this recipe, I was imagining 30 degree weather rather than the beautiful 80 degree weather we are currently having. Be forewarned this recipe makes enough to feed an army. I guess I should have realized that when I bought 3lbs of frozen corn! We have lots of leftovers in the freezer now. Overall, we liked the recipe but I think my favorite is still the Corn Chowder with Chilies and Monterey Jack from the Culinary Institute of America.

Cheddar Corn Chowder
Recipe as Adapted from The Barefoot Contessa Cookbook

8 ounces bacon, chopped
1/4 cup good olive oil
6 cups chopped yellow onions (4 large onions)
4 tablespoons (1/2 stick) unsalted butter
1/2 cup flour
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
1/2 teaspoon ground turmeric
12 cups chicken stock
6 cups medium-diced white boiling potatoes, unpeeled (2 pounds)
10 cups corn kernels, fresh (10 ears) or frozen (3 pounds)
2 cups half-and-half
8 ounces sharp white cheddar cheese, gratedIn a large stockpot over medium-high heat, cook the bacon and olive oil until the bacon is crisp, about 5 minutes. Remove the bacon with a slotted spoon and reserve. Reduce the heat to medium, add the onions and butter to the fat, and cook for 10 minutes, until the onions are translucent.

Stir in the flour, salt, pepper, and turmeric and cook for 3 minutes. Add the chicken stock and potatoes, bring to a boil, and simmer uncovered for 15 minutes, until the potatoes are tender. If using fresh corn, cut the kernels off the cob and blanch them for 3 minutes in boiling salted water. Drain. (If using frozen corn you can skip this step.) Add the corn to the soup, then add the half-and-half and cheddar. Cook for 5 more minutes, until the cheese is melted. Season, to taste, with salt and pepper. Serve hot with a garnish of bacon.

Still Cold-More Soup Recipes!

Today I hosted a play date with some friends. We take turns hosting and the host always provides lunch. We are all pretty good cooks so we always end up with a great lunch wherever we go. I took over hosting this week for a friend who was sick. I had to come up with a menu on the fly. Since it was cold I decided to try Paula's White Bean Chicken Chili. I served it with cornbread, Spinach Salad with Mandarin Oranges and Pomegranate Seeds and Ina's Chocolate Cake. It was a great cold weather meal and really hit the spot.

I did not make my white chicken chili very spicy. You could adjust the spices according to your tastes. I had a few issues with the recipe and instructions but was able to adjust and correct. After following the recipe, my beans were still crunchy and I had to add a lot more liquid and cook longer. I just added water when the liquid cooked down too much and it was fine flavor wise. They did eventually soften. I have since learned (1) follow the recipe for soaking on your beans rather than the recipe (2) cook the chili with a lid on despite what the recipe says. The only other issue I have with the recipe is that it is not clear how much green chili to use. I used canned but mine were diced so I added what I thought was correct and it tasted fine. This is a great winter recipe.

I would have taken a picture, but the chili just was not photogenic!

White Bean Chicken Chili
Recipe as Adapted from the Lady and Son's Cookbook

1 pound dried navy beans
5 cups chicken stock
4 tablespoons (1/2 stick) butter
1 tablespoon minced garlic
3/4 cup diced onion (I omitted because I forgot to get an onion!)
1 1/2 cups chopped green chiles (fresh or canned) (I used about 1/2 can diced)
1 pound boneless, skinless chicken breasts, finely chopped
1 tablespoon ground cumin
1 tablespoon dried oregano
1 to 2 teaspoons ground black pepper
1/2 teaspoon white pepper (Omitted)
Pinch red pepper flakes (Omitted)
1/2 bunch cilantro leaves, chopped

Rinse beans well, cover with cool water, and soak for 2 hours. (Follow recipe for soaking on beans.)Drain. Place beans in large pot with chicken stock and bring to a boil over high heat. In a saucepan, heat butter over medium heat. Add garlic, onion, and chiles and saute for 5 minutes. Add chile mixture to pot with beans. Add chicken, cumin, oregano, pepper, white pepper, red pepper flakes, and cilantro. Lower heat to medium and cook, stirring occasionally, for approximately 1 1/2 hours. Serve with cornbread, if desired.

Split Pea Soup

To me there is nothing better than being home on a cold and rainy evening with a big pot of soup cooking on the stove. Split pea soup is one of my favorites and I can honestly say I have never made it from scratch. I found Ina's recipe for Parker's Split Pea Soup and was ready to give it a try during our recent cold snap. I read the reviews on Food Network's site and saw that several thought it needed more seasoning. Based on those reviews, I added Not-Chicken Bouillons (its a great natural product that works like a bouillon but has none of the preservatives and other artificial ingredients of regular bouillon). The end result was delicious, thick and hearty soup.

Parker's Split Pea Soup

Recipe as Adapted from The Barefoot Contessa Cookbook

1 cup chopped yellow onions
2 cloves garlic, minced
1/8 cup good olive oil
1/2 teaspoon dried oregano
1-1/2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
2 cups medium-diced carrots (3 to 4 carrots)
1 cup medium-diced red boiling potatoes, unpeeled (3 small)
1 pound dried split green peas
8 cups chicken stock or water (I used 5 cups broth and 3 cups water)

I added not-chicken bouillon only need ½ a cube or a little less)

In a 4-quart stockpot on medium heat, saute the onions and garlic with the olive oil, oregano, salt, and pepper until the onions are translucent, 10 to 15 minutes. Add the carrots, potatoes, 1/2 pound of split peas, and chicken stock. Bring to a boil, then simmer uncovered for 40 minutes. Skim off the foam while cooking. Add the remaining split peas and continue to simmer for another 40 minutes, or until all the peas are soft. Stir frequently to keep the solids from burning on the bottom. Taste for salt and pepper. Serve hot.

Tomato Dill Soup with Chive Biscuits

It seems I have been on a kick making Paula Deen and Ina Garten recipes. I have been flipping through those cookbooks during the holidays and found myself wanting to try many of the recipes. I recently was looking through my Lady and Son's Cookbook and saw this recipe for Tomato Dill Soup. I love tomato basil soup but I wasn't quite certain about this combination of tomato and dill. I did, however, have a large amount of fresh dill to use from making Paula's Savory Salmon earlier in the week. I also managed to have all of the other ingredients on hand so I decided to give it a try. My husband proclaims this is the most delicious soup he has ever had. It was amazing how all of the flavors came together to produce a rich and flavorful soup. To go with the soup, I made Ina's Chive Biscuits, as I also had some fresh chives I needed to use up. The biscuits were surprisingly quick and easy to make. Next time I would probably add some cheddar cheese to give them a little more flavor.

Tomato Dill Soup
Recipe Courtesy of Paula Deen

Paula’s Tomato and Dill Soup

1- 28 ounce can of crushed tomatoes or 3 cups of fresh tomatoes, peeled and chopped (I used canned)
1 medium onion, chopped
2 cups of chicken stock
1 teaspoon chopped garlic
1/2 cup white wine
1 teaspoon lemon pepper seasoning
3 tablespoons chopped fresh dill
3/4 cup heavy cream
1/4 cup grated Parmesan cheese
salt and pepper to taste
1/4 cup fresh parsley chopped

In a large pot combine first 7 ingredients. Cook on medium-high heat for 30 minutes. Add remaining ingredients and simmer for 10 minutes.

Chive Biscuits
Recipe Courtesy of Ina Garten

2 cups all-purpose flour
1 tablespoon baking powder
1 teaspoon kosher salt
1 teaspoon sugar
1/4 pound (1 stick) cold unsalted butter, diced
3/4 cup half-and-half
1/2 cup chopped fresh chives or fresh parsley leaves
1 egg mixed with 1 tablespoon water, for egg wash
Preheat the oven to 400 degrees F.

Combine the flour, baking powder, salt, and sugar in the bowl of an electric mixer fitted with the paddle attachment. Add the butter and mix on low speed until the butter is the size of peas. With the mixer on low, add the half-and-half and beat until just mixed. Add the chives and mix until just combined.

Dump the dough out on a well-floured board and knead lightly into a rectangle 3/4-inch thick. Cut out rounds with a 2 1/2-inch round cutter and place on a sheet pan lined with parchment paper. Brush with the egg wash.

Bake for 20 to 22 minutes, until the tops are browned and the insides are firm. Serve warm.

Poblano Chicken Chowder

One of my favorite things to eat is homemade soup. This Paula Deen recipe was a little time consuming but turned out fantastic. It is a hearty soup and makes a meal all on its own. It pairs nicely with corn bread. In true Paula Deen spirit it does have a stick of butter! The only changes I made were I used jalapenos instead of poblanos as I could not find the poblanos. I also seeded my jalapenos to remove most of the heat. I also omitted the hot sauce because I don't like my dishes too spicy. The soup had a kick as it was from the jalapenos. I've never used chicken bouillon before and when I investigated the ingredients I couldn't find one that I was willing to put in my soup. I finally found one in the organic section of my grocery store. Its called Not-Chick'n. It has no MSG and contains only a few ingredients all of which are organic and natural. I did use heavy cream this time but next time I would probably use half and half to cut the calories a little. I happened to have heavy cream in the house for some holiday baking I am doing. This soup makes a lot. I have two extra containers frozen now. This would be the perfect snow day soup.

Poblano Chicken Chowder

Recipe Courtesy of Paula Deen

Difficulty: Easy Prep Time: 30 minutes Cook Time: 30 minutes Yield: 12 to16 servings 1/4 cup olive oil 3 large carrots, cut into 1/2-inch dice 2 large onions, cut into 1/2-inch dice 5 stalks celery, cut into 1/2-inch pieces 1/8 cup minced garlic 2 to 3 small poblano peppers, seeded and cut into 1/2-inch dice 1 teaspoon salt 1/2 teaspoon white pepper 1/4 teaspoon ground cumin, or more to taste 1/4 teaspoon dried thyme, or more to taste 1 tablespoon chicken bouillon granules 3 quarts chicken broth 1/2 bunch fresh cilantro leaves, minced 3 cups diced (large pieces) grilled chicken 1/2 cup (1 stick) unsalted butter 1 cup all-purpose flour 1/2 teaspoon hot sauce, or more to taste 1 cup heavy creamHeat the oil in a large stockpot over medium heat. Add the carrots, onions, celery, garlic, poblano peppers, salt, white pepper, cumin, and thyme. Saute for 7 to 8 minutes, or until the vegetables begin to soften. Stir in the chicken bouillon. Add the chicken broth and cilantro, and cook for 10 to 12 minutes, or until the carrots are tender. Stir in the chicken and cook, stirring frequently, until the chowder is thick and the chicken is heated through. Shortly before the chowder is done, melt the butter in a large skillet over medium heat. Add the flour and stir to combine. Cook, stirring frequently, for 3 to 4 minutes to cook the flour. Do not allow the mixture to brown! Ladle 1 cup of the hot liquid from the stockpot into the skillet, whisking constantly. When the first cup of liquid is incorporated, add another 2 cups of liquid, 1 at a time. Pour the mixture in the skillet into the stockpot, whisking to blend. Cook, stirring frequently, for 3 to 5 minutes longer, or until the mixture begins to thicken. Remove the pot from the heat. Stir in the hot sauce, then the cream, and serve.

Barley Chicken Chili

I was buying barley at the grocery store and saw this recipe on the back of the box. This recipe turned out really well, although I was disappointed because it tasted a lot like my slow cooker tortilla soup rather than a chili. I really like my tortilla soup recipe, but was in the mood for chili. This recipe was really good though. This recipe has inspired me to create a chili with the added addition of roast chicken, corn and barley. I served cheese quesadillas on the side with the chili.

Notes: I drizzled the chicken breasts with olive oil and salt and pepper and roasted in the oven for this recipe.

Chicken Barley Chili
Source: Quaker

1 14.5 oz can tomatoes, diced, undrained
1 16 oz can tomato sauce or salsa (I used tomato sauce)
1 14.5 oz can fat free chicken broth
1 cup Quaker medium barley
4 cups water
1 tablespoon chili powder
1 teaspoon cumin
1 15 oz can black beans, drained, rinsed
1 15 1/4 oz can corn with peppers (I used Green Giant Mexicorn)
3 cups chicken breast, cooked and cut into bite size pieces (I roasted my chicken)
cheddar cheese
sour cream

In 6 quart saucepan, combine first 7 ingredients over high heat and bring to a boil; cover and reduce heat to low. Simmer for 40 minutes, stirring occasionally. Add beans, corn and chicken, increase heat to high until chili comes to a boil. Cover and reduce heat to low. Simmer for another 5 minutes or until barley is tender. If upon standing the chili becomes to thick, add more chicken broth or water until chili is desired consistency. If desired, top with shredded cheddar cheese and sour cream. Makes 11 1 cup servings.