nverland: (Christmas Bunny)
[personal profile] nverland
Andean Cheese & Potato Soup (Locro de Papa)
Serves 6 to 8
For a spicy kick, serve this soup with aji chili sauce. Better yet, add a spoonful along with the garlic and oregano to the soup itself!

Olive oil
1 yellow onion, diced
1 1/2 pounds (about 4 fist-sized) all-purpose potatoes, diced
2 cloves garlic, minced
2 teaspoons dried oregano
Pinch dried chile flakes
4 cups chicken or vegetable stock
2 ears ripe corn, kernels sliced off (or 2 cups frozen corn)
1 cup fresh or frozen peas
6 ounces (1 well-rounded cup) queso fresco, cubed
1 cup whole milk
Salt
Pepper

Warm a teaspoon or two of olive oil in a large pot (at least 5 quarts) over medium-high heat. Add the onion and cook until translucent and just starting to turn golden-brown, 5 to 8 minutes. Add the potatoes and 1/4 teaspoon salt, and cook until the edges of the potatoes are beginning to soften, another 5 minutes.

Clear a space in the middle of the pan and add the garlic, oregano, and cayenne. Cook until the garlic is fragrant, about 30 seconds, then stir into the onions and potatoes. Add the stock to the pan and bring to a boil. Reduce heat to medium-low, and simmer the soup until the potatoes are tender, 10 to 15 minutes.

Add the corn kernels, peas, queso fresco, and milk to the soup. Bring back to a simmer (do not boil) and cook until the corn and peas are tender, another 5 minutes. Taste and add salt and pepper as needed.

This soup will keep refrigerated for a week. If freezing, remove the portion of soup to be frozen before adding the milk.
nverland: (cooking 3)
[personal profile] nverland
 photo TuscanSummerMinestronewithSun-DriedTomatoPesto.jpg


Tuscan Summer Minestrone with Sun-Dried Tomato Pesto.

INGREDIENTS

1/4 cup olive oil
1 sweet onion, chopped
2 carrots, chopped
2 ribs celery, chopped
1 red pepper, chopped
2 zucchini’s and or yellow summer squashes, chopped
1 ear corn, kernels remove, but cobs reserved
2 cloves (or more if you love garlic), minced or grated
6-8 cups chicken or vegetable broth
1 sprig fresh rosemary
1 small bunch Tuscan kale (or curly kale), chopped
1-2 cups DeLallo Orecchiette Pasta (if need used a gluten free variety)
1 parmesan rind, plus grated parmesan for serving (leave this out for vegan version)
2 cups cannellini beans, drained and rinsed if using canned
Salt and pepper, to taste
2 tablespoons fresh parsley, chopped
1/4 cup fresh basil, sliced
1/2 cup homemade or store-bought sun-dried tomato pesto

INSTRUCTIONS

Heat the oil in the bottom of a large soup pot. Once hot add the onion, carrots, celery and red pepper. Season with salt and pepper. Cook, stirring every so often for about 10 minutes or until the onion is fragrant and the veggies are slightly soft. Add in the zucchini (and or summer squash), corn and garlic. Cook, stirring every so often for another 10 minutes or until the zucchini is softened slightly.
Add the chicken or veggie broth, the reserved corn cobs and the parmesan rind, bring the soup to a boil. Add the rosemary and kale, reduce the heat to a simmer for about 10 minutes. After 10 minutes bring the soup back to a boil and add the pasta. I added about 2 cups of pasta, but my soup was heavy on the pasta! Boil the pasta until al dente, if needed add more broth to thin the soup. Remove from the heat stir in the cannellini beans, parsley, basil and about 1/2 cup parmesan cheese. Taste and season with salt and pepper to your liking. Remove the parmesan rind.
Allow the soup to cool slightly and then serve with more grated parmesan.
nverland: (cooking 3)
[personal profile] nverland
 photo CreamyPiquilloPepperandChickpeaSoupwithChicken.jpg

Creamy Piquillo Pepper and Chickpea Soup with Chicken

1 cup drained piquillo peppers (8 ounces), 1/4 cup cut into thin strips
3/4 cup hummus (7 ounces)
2 cups chicken or beef stock
1/2 cup cooked white rice, homemade or store-bought
1 cup shredded rotisserie chicken
Salt
Freshly ground pepper
2 tablespoons chopped flat-leaf parsley
Olive oil, for serving
Hot sauce, for serving

In a blender or a food processor, combine the whole piquillos with the hummus and stock and puree until smooth. Transfer the soup to a medium saucepan. Add the rice and chicken, season with salt and pepper and bring to a boil. Ladle the soup into bowls and garnish with the parsley, sliced piquillos, olive oil and hot sauce.
[identity profile] alexcat.livejournal.com
We eat this on Superbowl Sunday every year. Just top it with some cheddar cheese and have it with crackers.

~~~

Larry’s Chili with Beans

1 lb. hamburger
2 T. peanut oil
1 large yellow onion, peeled and chopped
3 gloves garlic, peeled and crushed
2 T hot commercial chili powder (or to taste)
1 T. whole cumin seeds
1 T. Worcestershire sauce
1 large can (28 ounces) tomatoes, Pureed in a blender OR
1 large can crushed tomatoes
1 green bell pepper, chopped
1 lb cooked black beans (or your bean of choice)

Brown the beef in the oil, along with the onion, garlic, and chili powder. When the meat is brown and the onion clear, drain the fat and add remaining ingredients, including the beans. Simmer for at least 1 and 1/2 hours. You can add seasonings as you wish.
nverland: (Cooking3-Chef)
[personal profile] nverland
Broccoli Soup with Cheddar

Ingredients
1/2 tablespoon olive oil
1/2 cup finely chopped celery
1 large onion, chopped
Salt to taste
Freshly ground black pepper
1 small russet potato
1 bay leaf
1/4 teaspoon dried oregano
About 1 quart low-sodium chicken broth or vegetable broth
5 cups broccoli florets
6 tablespoons shredded sharp cheddar cheese

Cooking Instructions
1. Heat the olive oil in a saucepan over low-medium heat. Add the celery and onion, season lightly with salt and pepper and cook for 10 minutes.
2. Peel and slice the potato and add it to the pot. Add the bay leaf, oregano and broth and bring to a boil quickly over high heat.
3. Lower the heat and simmer until the vegetables are completely tender, about 15 minutes.
4. Add the broccoli and simmer until just tender, about 5 to 7 minutes.
5. Remove the bay leaf and puree the soup in a blender. Strain and adjust the salt and pepper.
6. Serve the piping hot soup in bowls, sprinkled with a tablespoon of cheddar cheese.


 photo 03.gif

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nverland: (Cooking3-Chef)
[personal profile] nverland
Vermont Beer Cheese Soup

Step One
* 1/4 pound Butter
* 3 ounces Onion — small dice
* 3 ounces Celery — small dice

* 3 ounces Carrots — small dice
* 2 ounces Green peppers — small dice

Step Two
* 4 Ounces Flour

Step Three
* 1 1/2 quarts Chicken Stock

Step Four
* 5/8 pound Vermont Cheddar Cheese — shredded
* 1/2 quart Half And Half

Step Five
* 6 Ounces Beer, Dark or Imported
(I like to use Newcastle Brown Ale)

* Salt and White Pepper — to taste

[1) Saute vegetables in Step One for 5 minutes.

[2) Add flour, stir until well blended…2-3 minutes.

[3) Add chicken stock. Gently boil for 7 minutes, stirring.

[4) Add cheese & cream, mixing well. Heat to a simmer, stirring frequently.

[5) When Cheese is completely melted, add beer and heat until hot, stirring frequently.

Season with Salt and White Pepper to taste.

Serving Ideas: Garnish with croutons.

.
[identity profile] alexcat.livejournal.com
Old Fashioned Beef Stew
The original recipe came from a 70s cookbook called Crockery Cookery. I actually cooked about half this much as my pot is only about 3 and half quarts.

2lbs stew meat cut into about 1 inch cubes
flour
1 T worchestershire sauce
1 onion chopped
1 cup beef bullion
1 t sugar (I did not add this)
Carrots sliced I don't use a set amount. I just keep adding until I think there is enough, but it's usually about a bag of baby carrots.
5-6 Potatoes in bite sized chunks
4 cups of water

Coat the meat in flour and brown. Add all ingredients to the crockpot and cook on low 8-10 hours. About 20 minutes before you're ready to eat turn the crockpot on high. In a cup or small bowl mix about 1/4 cup flour with some water and add to stew.* Allow to cook on high about 15-20 minutes to thicken.

* I used the flour as a thickener but think I will use corn starch the next time. It looks a bit better.
[identity profile] alexcat.livejournal.com
I joined a crcok pot community and have been making some of theirn soups. This one is yummy!

Slow Cooker Minestrone

(ideal size slow cooker is the 6 quart size)

1 large onion, chopped
4 carrots, sliced
3 ribs celery, sliced
2 cloves garlic, minced
1 TBSP olive oil
6 oz can tomato paste
14.5 oz can chicken, beef, or vegetable broth
2 15 oz cans kidney beans, undrained
10-12 oz pkg frozen green beans
2-3 cups chopped cabbage (i used shredded cole slaw mix for convenience)
1 medium zucchini, sliced
8 cups water
2 TBSP parsley
2 TBSP italian spices
1 tsp salt
1/2 tsp pepper
1 cup small pasta (i used barilla mini bowties)
grated parmesan

1. saute onion, carrots, celery, and garlic in oil until tender.
2. combine all ingredients except pasta and cheese in slow cooker
3. cover, cook 4-5 hours on high, or 8-9 hours on low, adding pasta
1 hour before cooking is complete.
4. top individual servings with parmesan.

I actually cut this in half and left the cabbage out since we didn't want it in our soup. It's very tasty!
[identity profile] chaotic-binky.livejournal.com
In response to [livejournal.com profile] mistressminx_13 request for vegetable soup I have two that I make regularly.


There are no exact quantities because it is soup!!!



Cauliflower Soup

Peel and chop three potatoes and a head of cauliflower and put in a large saucepan. Cover in water, veg or chicken stock, just to the top of the veg. Cook until soft, blend and add milk to make thinner. Add salt and white pepper. Float a swirl of soured cream on top and a tiny stream of extra virgin olive oil or a nugget of butter. Top with a tiny sprinkle of any fresh herb you like. Dill, parsley or tarragon are good ones.



Veggie soup

Grate equal quantities of raw potato, carrot and any other raw root veg you like and put in a saucepan with a chopped onion and the juice from the gratings. Cover with veg or chicken stock and bring to the boil. Cook until everything is tender. The starch in the potato thickens the soup. Add salt and pepper and some tinned or cooked frozen cannellini, edamame or kidney beans if you like them, most beans are good. This is also nice if you add finely shredded cabbage towards the end of the cooking time so that it is lightly cooked. It makes a nice contrast with the rest of the veg. Floating a swirl of extra virgin olive oil on top makes this extra special but it is good without.




[identity profile] kenazfiction.livejournal.com
This soup is SO CREAMY, and yet there's not a drop of dairy in it!

4 tablespoons extra virgin olive oil (or butter, if you don't like EVOO)
1 white onion, sliced
8-9 large cloves of garlic, sliced thinly
4 medium zucchini, about 1 1/2 pounds
4 cups of chicken or vegetable broth
1/2 teaspoon powdered ginger
Salt and pepper

Melt the butter in a heavy 4-quart pot over medium heat. When it foams, add the sliced garlic and onions and cook on medium-low heat for about 10 minutes, or until the onion is soft and translucent. Keep the heat low enough that the garlic doesn't brown; you want everything to sweat.

When the onions are soft, add the zucchini and cook until soft. Add the broth and bring to a simmer. Simmer at a low heat for about 45 minutes.

Let cool slightly, then blend with an immersion blender until creamy, or transfer to a standing blender to puree. Be very careful if you use the latter; only fill the blender half full with each batch, and hold the lid down tightly with a towel. (learned this the hard way. Ouch.)

Taste and season with ginger, salt and pepper. Like most soups, this is significantly better after a night in the refrigerator to let the flavors meld. Freezes well, too!
[identity profile] larianelensar.livejournal.com
Cheese Soup

Ingredients:

1 pound of Velveeta or Velveeta light (Or Mexican Velveeta)
Baby carrots (to taste)
Celery (to taste)
Chicken broth (1 large can at least)

Directions:
I do this mostly by eye, so I can't give exact amounts, sorry. Heat the broth in a LARGE pot and add the baby carrots and celery. Let them cook until they're pretty tender. Ladle the broth and veggies into a blender (while hot is fine), then puree the veggies so there are no big chunks. Pour the pureed vegetables into a bowl, and continue until all the veggies have been blended. Pour the mixture back into the cooking pot, add the Velveeta (if you shred it or chop it into chunks it melts faster.) Add tobacco sauce if you wish. When the cheese is melted, it's ready. Don't heat or re-heat it on heat that's too high or it will separate.
[identity profile] larianelensar.livejournal.com
WW Cheese Soup

Ingredients:

2 cans of Fat Free chicken broth
2 cans of Rotel Tomatoes with chilis
10 oz Velveeta light cheese
10-12 oz of frozen mixed vegetables or cauliflower/broccoli


Directions:
Stir all the ingredients in a large pot over medium heat until the cheese is melted and the veggies are thawed.

Serving size is 1 cup, 1 point per cup
[identity profile] larianelensar.livejournal.com
Garden Vegetable Soup
Makes four 1-cup servings

Ingredients:
2/3 cup sliced carrot
½ cup diced onion
2 garlic cloves, minced
3 cups fat-free broth (chicken, vegetable, or beef)
1 ½ cups diced green cabbage
½ cup green beans
1 tablespoon tomato paste
½ teaspoon dried basil
¼ teaspoon dried oregano
¼ teaspoon salt
½ cup dried zucchini

Directions:
Spray a large sauce pan with cooking spray, heat. Sauté the carrot, onion, and garlic over low heat until softened, about 5 minutes. Add broth, cabbage, beans, tomato paste, basil, oregano, and salt; bring to a boil. Reduce heat; simmer, covered, about 15 minutes or until beans are tender. Stir in zucchini and heat for 3 – 4 minutes. Serve hot.
[identity profile] alexcat.livejournal.com
Quick and Easy Vegetable Soup

2-4 cups tomato juice (Use more if you need more soup)
1 medium onion, chopped
1 small can corn
1 medium can mixed vegetables (Veg-all works well)
1 small can beans (whichever ones you like)
2-3 potatoes, cubed
1 cup or more browned ground beef or cooked stew beef.

Add onions to the tomato juice and bring to boil. Drain the water from the canned veggies and add them anytime after this. While the onions are cooking in the soup, boil the potatoes in water and drain when done. When the onions are cooked, add the potatoes and beef, let the whole pot boil until everything is hot. Add salt and pepper to taste. You can also add any other spices that you wish. I usually put a small amount of garlic salt too. The soup can be simmered for awhile to make it thicker.
[identity profile] zeedrippyvessel.livejournal.com
Spawn LOVES this... I can not make enough!

Ingredients

1 lb mild Italian Sausage, Casing removed
1 c onion, chopped
2 lg cloves garlic chopped
6 cups beef stock
16 oz can of drained and chopped tomatoes
8 oz can of tomato sauce
1 lg zucchini sliced
1 lg carrot, sliced
1 med green pepper diced
1/2 cup dry red wine
1 t dried basil
2 t oregano
8 oz cheese tortellini
Parmesan cheese

Brown sausage nad remove from skillet. DRain drippings (i don't) Add onion and garlic. Saute five minutes. Combind meat, onion and garlic beef stock, zucchini, carrot, green pepper, wine and spices in a large pot. Simmer about 30 minutes or so. Add tortellini. Cook until tender. Serve with cheese.
[identity profile] luin77.livejournal.com
Looking through a Weight Watchers Cookbook, I just retrieved a favourite for hot summer days again. It's easy, it's yummy and it has 0 WW points! :)

Ingrediants for 2 servings
2 red bell peppers
1 cucumber
4 cloves of garlic
300g tomato cubes from can
4 teaspoons balsamico vinegar
salt & pepper

This is how you do it
1. Chop everything up into small pieces, then puree
2. Season to taste with vinegar, salt and pepper
3. Put the soup into the freezer for 1 to 2 hours
4. Serve with ice cubes

Voila! :)
[identity profile] chaotic-binky.livejournal.com
There are very few ingredients in this soup and no amounts specified. However, it tastes sweet and summery.

Frozen peas
Butter
Water
Milk
Tarragon.

Fill a medium sized small saucepan a third of the way with frozen peas and add dried or fresh tarragon to taste - I tend to use about a level tablespoon of dried for two cups of soup and at least double that if fresh.

Pour over enough cold water to just cover and then bring to the boil for one minute. Turn off heat.

Pour in enough milk to cover the peas by an inch or two and blend until the soup is smooth. Drop in a large nugget of butter and heat gently until it is hot, but not boiling, and then serve.

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