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In this cooking club, we do TEAMWORK, we do HELP, we do RESPECT, PUNCTUALITY, AND LAUGHTER. We do FRIENDSHIP, We do COFFEE and CAKE. We COMMUNICATE AND LISTEN. We do MOTIVATION. WE DO GREAT THINGS!!!
Sunday, September 11, 2011
SOUP SWAP
Joan Lunden's Chicken Tortilla Soup-Kristin Mimi's Chicken Noodle Soup-Rachel Chicken with Wild Rice Soup-LeeAnn Cheeseburger Soup-Kelley Tomato Basil-Michelle H. Pronto Chili-Stacey
1-½ pounds ground beef 1 large onion, chopped 12 oz tomato paste (2 small cans or 1 large) 3 cups water 1 Tablespoon chili powder 2 teaspoons salt 1 teaspoon cumin ½ teaspoon black pepper 3 Tablespoons brown sugar 1 can (16 ounces) kidney beans, rinsed and well drained 1 can (16 ounces) chili beans—do not drain!
In saucepan, brown ground beef with onion. Drain fat. Stir in all remaining ingredients. Cover and simmer 20 minutes. (Be very careful not to scorch or chili will burn and taste smokey.) Put mixture in freezer bag. Double bag and include recipe name, date and cooking instructions. Freeze.
To Serve: Thaw chili. Heat and serve. Top with shredded cheese if desired
Chicken and Wild Rice Soup Rated: Supper swap recipe – December 18th, 2008
When you're craving comfort, but not its bulk, try this home-style soup. It's light-tasting, yet nourishes the soul. Serve with sliced French bread
Estimated Times Preparation Time: 30 mins Cooking Time: 15 mins
1 package (6 ounces) long-grain and wild rice mix, prepared according to package directions 3 cups chopped, cooked chicken 1 tablespoon vegetable oil 1 cup shredded carrots 1 medium onion, chopped 2 cloves garlic, finely chopped 2 cans (14.5 ounces each) chicken broth 1/4 teaspoon ground black pepper 1 can (12 fluid ounces) Evaporated Milk 3 tablespoons cornstarch 2 tablespoons dry white wine (optional)
HEAT vegetable oil in large saucepan. Add carrots, chopped onion and garlic; cook, stirring occasionally, for 3-5 minutes or until vegetables are tender.
Combine vegetables, rice, chicken, broth and pepper; bring to a boil over medium-high heat. Combine small amount of evaporated milk and cornstarch in small bowl; stir until smooth. Add to saucepan with remaining evaporated milk and wine. Cook, stirring occasionally, for 3 to 5 minutes or until soup is thickened.
FOR FREEZE AHEAD: PREPARE as above; cool soup completely. Place in airtight container; freeze for up to 2 months. Thaw overnight in refrigerator.
HEAT in large saucepan over medium heat, stirring occasionally, for 15 to 20 minutes or until heated through.
1 small onion 2 or 3 small cloves 1 cup cooked, diced chicken 2 quarts chicken broth 1/2 tsp salt 1 tablespoon chopped fresh parsley 3 shredded carrots 1/2 cups sliced celery with leaves 1 8 oz package (use half) tortelli
Peel and cut ends of onions; insert whole cloves into the onion. In a large pot, combine onion, chicken, broth, salt, parsley, carrots, and celery. Bring to a boil; reduce heat. Simmer uncovered for 1 1/2 hours. Remove onion. Cool soup, put in a container and store in a freezer. To prepare for serving, thaw soup, put in a large pot, and heat until bubbly. Add half a package of tortellini and boil 25 minutes more. Makes 4 servings.
*Rachel--make sure to include the tortellini with the soup package. However, this will stay frozen and is not added to the soup until cooking day. I buy my tortellini at Woodman's in the freezer section (just cheese tortellini)
Ingredients: 1# ground beef 1 onion, chopped 2 carrots, shredded 1 stalk celery, diced 1 teaspoon dried basil 2 tablespoons dried parsley 4 tablespoons butter 3 cups chicken broth 3 cups hash brown potatoes 1/4 cup all-purpose flour 8 oz shredded cheddar cheese 1 1/2 cups milk salt and pepper
Directions: Brown beef. Drain and set aside. Saute onion, carrot, celery, basil and parsley in 1 tablespoon butter, about 5 min.
Add broth, potatoes, and beef. Bring to a boil. Reduce heat, cover, and simmer for 5-10 minutes or until potatoes are tender.
In a small sauce pan, melt remaining butter. Add flour and stir for 3-5 minutes until bubbling. Add to soup. Cook and stir for 2 minutes, then reduce heat.
Add cheese, milk, salt and pepper. Stir until cheese has melted.
Joan: this is absolutely one of my favorite recipes -- it brings back great memories of my college years in Mexico City. It is a delicious Spicy Chicken Tortilla Soup that is quick, easy and great for an outdoor lunch or a light summer supper.
In a large saucepan, saute: 1 chopped medium onion (about 1 cup) and 2 minced garlic cloves (about 2 tsps) in 2 tbsps vegetable oil over low heat for 5 minutes until onion is softened.
Add: one 4 ounce can green chiles -- chopped, a 15-ounce can italian-style stewed tomatoes (chopped and with their own juice), 4 cups chicken broth, 1 tsp lemon pepper, 2 tsps worcestershire sauce, 1 tsp chili powder, 1 tsp ground cumin and 1/2 tsp hot sauce. Simmer for 20 minutes.
In a small bowl, combine 4 tbsp flour with 1/2 cup water and whisk into soup. Bring the soup back to a boil and simmer for 5 minutes.
Add 1 pound skinless boneless chicken breasts, cut into small cubes.
Simmer for 5 minutes.
Stir in 1/3 cup non-fat sour cream, salt, and pepper to taste.
I love to make my own tortilla chips for garnish, they are easy to make, low in fat and delicious.
Cut 4 store-bought corn tortillas into 1/4 inch strips. Lay them on a baking sheet with nonstick vegetable oil spray. Bake in a 400 degree oven for 10 minutes or until they are lightly toasted and crispy. Sprinkle lightly with salt if desired. Garnish strips across the top of the finished soup with fresh coriander.
3 cloves of garlic, minced 2 T. of olive oil 2 - 14 oz. cans of crushed tomatoes 1 - 14 oz. can of whole tomatoes 2 cups of stock (chicken) 1 t. of sea salt 1 t. of sugar 1/2 t. of fresh ground black pepper 1/4 cup of heavy cream 3 T. of fresh basil, julienned parmesan cheese
In a saucepan, saute garlic in olive oil on medium for 1 minute - being careful not to burn the garlic. Add the crushed tomatoes. Add the whole tomatoes one at a time, squeezing them into the pan to break them up. Add the juice from the whole tomatoes as well. Add chicken stock, salt, pepper, and sugar. Cook the soup on medium at a simmer for 10 minutes.
To finish, reduce the heat to low and stir in heavy cream and basil. Serve topped with parmesan cheese or a grilled cheese sandwich.
9 comments:
Yeah! I would love to join!
I would possibly be interested, but that is a busy month for me so I would have to see.
Rachel K
I would love to do a soup swap, especially since I won't be able to cook in November.
Stacey
Pronto Chili
Supper Swap January 29, 2009
1-½ pounds ground beef
1 large onion, chopped
12 oz tomato paste (2 small cans or 1 large)
3 cups water
1 Tablespoon chili powder
2 teaspoons salt
1 teaspoon cumin
½ teaspoon black pepper
3 Tablespoons brown sugar
1 can (16 ounces) kidney beans, rinsed and well drained
1 can (16 ounces) chili beans—do not drain!
In saucepan, brown ground beef with onion. Drain fat. Stir in all remaining ingredients. Cover and simmer 20 minutes. (Be very careful not to scorch or chili will burn and taste smokey.) Put mixture in freezer bag. Double bag and include recipe name, date and cooking instructions. Freeze.
To Serve:
Thaw chili. Heat and serve. Top with shredded cheese if desired
Chicken and Wild Rice Soup
Rated:
Supper swap recipe – December 18th, 2008
When you're craving comfort, but not its bulk, try this home-style soup. It's light-tasting, yet nourishes the soul. Serve with sliced French bread
Estimated Times
Preparation Time: 30 mins
Cooking Time: 15 mins
1 package (6 ounces) long-grain and wild rice mix, prepared according to package directions
3 cups chopped, cooked chicken
1 tablespoon vegetable oil
1 cup shredded carrots
1 medium onion, chopped
2 cloves garlic, finely chopped
2 cans (14.5 ounces each) chicken broth
1/4 teaspoon ground black pepper
1 can (12 fluid ounces) Evaporated Milk
3 tablespoons cornstarch
2 tablespoons dry white wine (optional)
HEAT vegetable oil in large saucepan. Add carrots, chopped onion and garlic; cook, stirring occasionally, for 3-5 minutes or until vegetables are tender.
Combine vegetables, rice, chicken, broth and pepper; bring to a boil over medium-high heat. Combine small amount of evaporated milk and cornstarch in small bowl; stir until smooth. Add to saucepan with remaining evaporated milk and wine. Cook, stirring occasionally, for 3 to 5 minutes or until soup is thickened.
FOR FREEZE AHEAD:
PREPARE as above; cool soup completely. Place in airtight container; freeze for up to 2 months. Thaw overnight in refrigerator.
HEAT in large saucepan over medium heat, stirring occasionally, for 15 to 20 minutes or until heated through.
Mimi's Chicken Soup:
1 small onion
2 or 3 small cloves
1 cup cooked, diced chicken
2 quarts chicken broth
1/2 tsp salt
1 tablespoon chopped fresh parsley
3 shredded carrots
1/2 cups sliced celery with leaves
1 8 oz package (use half) tortelli
Peel and cut ends of onions; insert whole cloves into the onion. In a large pot, combine onion, chicken, broth, salt, parsley, carrots, and celery. Bring to a boil; reduce heat. Simmer uncovered for 1 1/2 hours. Remove onion. Cool soup, put in a container and store in a freezer.
To prepare for serving, thaw soup, put in a large pot, and heat until bubbly. Add half a package of tortellini and boil 25 minutes more. Makes 4 servings.
*Rachel--make sure to include the tortellini with the soup package. However, this will stay frozen and is not added to the soup until cooking day. I buy my tortellini at Woodman's in the freezer section (just cheese tortellini)
CHEESEBURGER SOUP
Ingredients:
1# ground beef
1 onion, chopped
2 carrots, shredded
1 stalk celery, diced
1 teaspoon dried basil
2 tablespoons dried parsley
4 tablespoons butter
3 cups chicken broth
3 cups hash brown potatoes
1/4 cup all-purpose flour
8 oz shredded cheddar cheese
1 1/2 cups milk
salt and pepper
Directions:
Brown beef. Drain and set aside. Saute onion, carrot, celery, basil and parsley in 1 tablespoon butter, about 5 min.
Add broth, potatoes, and beef. Bring to a boil. Reduce heat, cover, and simmer for 5-10 minutes or until potatoes are tender.
In a small sauce pan, melt remaining butter. Add flour and stir for 3-5 minutes until bubbling. Add to soup. Cook and stir for 2 minutes, then reduce heat.
Add cheese, milk, salt and pepper. Stir until cheese has melted.
Remove and serve immediately.
Joan Lunden's Chicken Tortilla Soup
Joan: this is absolutely one of my favorite recipes -- it brings back great memories of my college years in Mexico City. It is a delicious Spicy Chicken Tortilla Soup that is quick, easy and great for an outdoor lunch or a light summer supper.
In a large saucepan, saute:
1 chopped medium onion (about 1 cup) and
2 minced garlic cloves (about 2 tsps) in
2 tbsps vegetable oil
over low heat for 5 minutes until onion is softened.
Add:
one 4 ounce can green chiles -- chopped,
a 15-ounce can italian-style stewed tomatoes (chopped and with their own juice),
4 cups chicken broth,
1 tsp lemon pepper,
2 tsps worcestershire sauce,
1 tsp chili powder,
1 tsp ground cumin and
1/2 tsp hot sauce.
Simmer for 20 minutes.
In a small bowl, combine 4 tbsp flour with 1/2 cup water and whisk into soup. Bring the soup back to a boil and simmer for 5 minutes.
Add 1 pound skinless boneless chicken breasts, cut into small cubes.
Simmer for 5 minutes.
Stir in 1/3 cup non-fat sour cream, salt, and pepper to taste.
I love to make my own tortilla chips for garnish, they are easy to make, low in fat and delicious.
Cut 4 store-bought corn tortillas into 1/4 inch strips. Lay them on a baking sheet with nonstick vegetable oil spray. Bake in a 400 degree oven for 10 minutes or until they are lightly toasted and crispy. Sprinkle lightly with salt if desired. Garnish strips across the top of the finished soup with fresh coriander.
Tomato Basil Soup
3 cloves of garlic, minced
2 T. of olive oil
2 - 14 oz. cans of crushed tomatoes
1 - 14 oz. can of whole tomatoes
2 cups of stock (chicken)
1 t. of sea salt
1 t. of sugar
1/2 t. of fresh ground black pepper
1/4 cup of heavy cream
3 T. of fresh basil, julienned
parmesan cheese
In a saucepan, saute garlic in olive oil on medium for 1 minute - being careful not to burn the garlic. Add the crushed tomatoes. Add the whole tomatoes one at a time, squeezing them into the pan to break them up. Add the juice from the whole tomatoes as well. Add chicken stock, salt, pepper, and sugar. Cook the soup on medium at a simmer for 10 minutes.
To finish, reduce the heat to low and stir in heavy cream and basil. Serve topped with parmesan cheese or a grilled cheese sandwich.
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