Last week we walked to a nearby greenhouse/market and came home with 8 lbs of freshly picked Honeycrisp apples (which were promptly eaten and turned into pie), and 5 ears of corn. I had a bag of small potatoes leftover from our last CSA pick up and decided to make a corn chowder. This is the perfect farewell to summer/welcome to fall soup.
5 ears corn, kernels cut off
7 or 8 small red potatoes, peeled and chopped or diced
1 small yellow onion, chopped or diced
1 to 2 T olive oil
Water
Whole milk, evaporated milk, half and half, or cream
1 to 3 t Chicken Better Than Bullion
Salt and Pepper to taste
1 huge and perfectly ripe heirloom tomato
Heat olive oil in a soup pot and saute onion with a bit of salt until tender. Add potatoes, bullion, and just cover with water and cook until potatoes are just tender. Add corn kernels and enough milk to give some creaminess and simmer until corn is warmed through. Remove a ladleful or two and puree in blender, then add back to soup. Season with salt and pepper. Serve soup topped with diced tomato. This just might be heaven in a bowl.
Showing posts with label Soups. Show all posts
Showing posts with label Soups. Show all posts
Thursday, October 13, 2011
Friday, April 2, 2010
Pasta e Faggioli
Dinner number two from Tastespotting this week: Pasta e Faggioli. Boise is currently seeing more of winter weather than spring, so soup season is still in full force. This soup is divine, hearty, and comforting. The only changes I made include omitting the rosemary (didn't have any on hand), using fresh thyme rather than dried, and I used De Cecco stellette pasta because who doesn't want darling little pasta stars floating in their soup?
If you are considering, even for a moment, using canned beans just forget about it. Dried beans are a must. Put them out to soak today and make this tomorrow. It takes a good 2 hours to simmer (I added more stock during the simmering because my beans soaked up a lot of liquid) and is the perfect soup to have cooking when you are getting other things done at home. \
Pasta e Faggioli (adapted from the link above)
Ingredients
1/2 tsp dried thyme or 3 sprigs fresh thyme (remove when soup has finished cooking if using fresh)
3 bay leaves
1 tablespoon olive oil
1 tablespoon butter
1 large chopped onion
3 celery stalks chopped
4 cloves smashed garlic
1 28 oz can whole tomatoes
1 cup white cannellini beans dried
2 - 3 cups chicken stock
8 oz Ditalini or Stellette pasta
Salt
Freshly ground black pepper
parmigiano reggiano rind
Directions:
Soak beans overnight in 3 cups of water.Heat 1 tablespoon olive oil and butter in a heavy large soup pot over medium heat. Add the onion, celery, and garlic and saute until the onion is tender. Open pealed tomatoes and smash or cut or chop tomatoes. Add the broth, tomatoes, cheese rind, beans (drained), and herbs. Salt to taste and pepper to taste. I like to use quite a bit of pepper! Cover and bring to a boil over high heat, then decrease the heat to low simmer until the beans are soft (about 2 hours). Stir occasionally.
Add 8 ounces of pasta, stir in pasta so it does not stick to saucepan. Cover and simmer for about 8 minutes until pasta is al dente. Remove bay leaves and cheese rind.
Ladle the soup into bowls. Sprinkle with some Parmesan and drizzle with extra-virgin olive oil just before serving if desired. Serve with good bread.
If you are considering, even for a moment, using canned beans just forget about it. Dried beans are a must. Put them out to soak today and make this tomorrow. It takes a good 2 hours to simmer (I added more stock during the simmering because my beans soaked up a lot of liquid) and is the perfect soup to have cooking when you are getting other things done at home. \
Pasta e Faggioli (adapted from the link above)
Ingredients
1/2 tsp dried thyme or 3 sprigs fresh thyme (remove when soup has finished cooking if using fresh)
3 bay leaves
1 tablespoon olive oil
1 tablespoon butter
1 large chopped onion
3 celery stalks chopped
4 cloves smashed garlic
1 28 oz can whole tomatoes
1 cup white cannellini beans dried
2 - 3 cups chicken stock
8 oz Ditalini or Stellette pasta
Salt
Freshly ground black pepper
parmigiano reggiano rind
Directions:
Soak beans overnight in 3 cups of water.Heat 1 tablespoon olive oil and butter in a heavy large soup pot over medium heat. Add the onion, celery, and garlic and saute until the onion is tender. Open pealed tomatoes and smash or cut or chop tomatoes. Add the broth, tomatoes, cheese rind, beans (drained), and herbs. Salt to taste and pepper to taste. I like to use quite a bit of pepper! Cover and bring to a boil over high heat, then decrease the heat to low simmer until the beans are soft (about 2 hours). Stir occasionally.
Add 8 ounces of pasta, stir in pasta so it does not stick to saucepan. Cover and simmer for about 8 minutes until pasta is al dente. Remove bay leaves and cheese rind.
Ladle the soup into bowls. Sprinkle with some Parmesan and drizzle with extra-virgin olive oil just before serving if desired. Serve with good bread.
Wednesday, January 27, 2010
Soup, Enchiladas, and Brownies
Let me first tell you about the soup and enchiladas. I was at the co-op the other day and they had samples of a pumpkin curry soup that was amazing. You can use either fresh or canned pumpkin and either whole milk, half and half, or coconut milk. I used half whole milk and half coconut milk just for kicks. It is a delicious soup.
Pumpkin Curry Soup
serves 8
2 Tbs butter
2 medium onions, chopped (1 cup)
1 medium carrot, chopped (1 cup)
1 celery stalk, chopped (1/2 cup)
1 tsp curry powder
1 tsp pumpkin pie spice (which I don't have so I used 1/2 tsp cinnamon, 1/4 tsp cloves and 1/4 tsp ginger)
2 15 oz cans pumpkin
28 oz chicken broth
2/3 c water
1 c milk
1/2 tsp salt
1/4 tsp black pepper
Melt the butter in a pot over medium heat. Add the onion, carrot, and celery and saute until tender. Add the curry and pumpkin pie spice and cook for 1 minute. Add the pumpkin, chicken broth and water and bring to a boil and then cover, reduce heat, and simmer about 15 minutes. Puree the soup at this point in a blender (in three batches) and then return to pot. Add the milk and season to taste with salt and pepper. This, like all soups, is even better the next day. And one serving is 158 calories (depending on the milk you use).
Then we have the enchiladas. Growing up I loved my mom's enchiladas which are made with flour tortillas, stuffed with chicken, cheese, and green chilies, and then topped with a cream of chicken/sour cream sauce. Then I had Chelsea's enchiladas which are made with corn tortillas and filled with beans, meat, and cheese and smothered in green enchilada sauce. My mom called me the other day with a recipe that combines the two and I tweaked it a bit and found enchilada heaven. The best part (other than the taste)? Only 107 calories per enchilada.
Best of Both Worlds Enchiladas
makes 24
2 small cans green enchilada sauce (the ones I found had 100 calories per can)
2 small cans fat free refried beans (I used the ones flavored with lime and green chilie and they had 350 calories per can)
2 chicken breasts, baked and shredded
2 oz cheddar cheese (organic valley, grated)
2 pkgs thin corn tortillas (I found one that had 4 tortillas for 140 calories)
1 Tbs butter
3 Tbs flour
2 c chicken broth
2 Tbs sour cream
Garlic powder to taste
Onion powder to taste
Salt and Pepper to taste
I made 12 at a time. Pour the enchilada sauce into the bottom of a 9x13 pan (or larger). Put 12 tortillas on your counter and spread some beans, top with chicken a bit of cheese, roll up and squish in the pan with the enchilada sauce. Repeat with remaining tortillas.
Make a white sauce by melting the butter and adding the flour until golden. SLOWLY add the chicken stock until you reach the desired consistency. Add the sour cream and season to taste with garlic powder, onion powder, salt and pepper. Pour over enchiladas. Bake at 375 degrees for 20 to 30 minutes.
Now the brownies. Have I ever mentioned that I am a complete binge eater when it comes to homemade desserts? My happy place is sitting alone in a corner, a brownie in each hand and one in my mouth. Counting calories is not exactly brownie friendly so I tried to make a healthy-ish recipe. It worked, but lacked intense flavor. The good part was a 9x13-inch pan made 12 157 calorie servings, which isn't bad for a brownie. The next day I made real brownies for book club and realized the error of my ways. Brownies aren't supposed to be healthy. They are supposed to be rich and decadent. I fell in love with the brownie at Devil's Food Bakery in Denver, CO and have mourned the fact that I am no longer a mere 4 hour drive from that heavenly establishment. Now I have no need to mourn, because I have found the best brownie recipe of all times. My parents bought the cookbook Baked for my birthday last year and this is the first recipe that I've tried. It is incredible. And, if you cut really tiny brownies, 40 from a 9x13-inch pan, they are only 147 calories a piece. And they leave you feeling satisfied. Make them soon.
The Baked Brownie
serves anywhere from 1 to 40
1 1/4 c all-purpose flour
1 tsp salt
2 Tbs dark unsweetened cocoa powder
11 ounces dark chocolate (60 to 72% cacao) coarsely chopped
1 c (2 sticks) unsalted butter, cut into 1-inch pieces
1 tsp dark unsweetened cocoa powder (the original recipe calls for espresso powder, but I don't do the coffee thing so this is my substitution)
1 1/2 c granulated sugar
1/2 c firmly packed light brown sugar
5 large eggs AT ROOM TEMPERATURE
2 tsp pure vanilla extract
Preheat oven to 35p degrees and butter the sides and bottom of a 9x13-inch glass or light-colored metal pan.
In a medium bowl whisk together flour, salt, and 2 Tbs cocoa powder.
Put the chocolate, butter, and 1 tsp cocoa powder in a large bowl and set over a saucepan of simmering water, stirring occasionally, until the chocolate and butter are completely melted and smooth. Turn off the heat but keep the bowl over the water and add the sugars. Whisk until completely combined, then remove the bowl from pan. Let cool to room temperature.
Add 3 eggs to the melted chocolate mixture and whisk until combined. Add the remaining eggs and whisk until combined. Add the vanilla and stir until combined. Do not overbeat the batter at this stage or your brownies will be cakey.
Sprinkle the flour mixture over the melted chocolate mixture and using a spatula (not a whisk) fold the flour mixture into the chocolate until just a bit of the flour mixture is visible.
Pour the batter into the prepared pan and smooth the top. Bake in the center of the oven for 30 minutes, rotating the pan halfway through the baking time, until a toothpick inserted into the center of the brownies comes out with a few moist crumbs sticking to it. Let the brownies cool completely, then cut into squares and serve. (Or hoard.)
Pumpkin Curry Soup
serves 8
2 Tbs butter
2 medium onions, chopped (1 cup)
1 medium carrot, chopped (1 cup)
1 celery stalk, chopped (1/2 cup)
1 tsp curry powder
1 tsp pumpkin pie spice (which I don't have so I used 1/2 tsp cinnamon, 1/4 tsp cloves and 1/4 tsp ginger)
2 15 oz cans pumpkin
28 oz chicken broth
2/3 c water
1 c milk
1/2 tsp salt
1/4 tsp black pepper
Melt the butter in a pot over medium heat. Add the onion, carrot, and celery and saute until tender. Add the curry and pumpkin pie spice and cook for 1 minute. Add the pumpkin, chicken broth and water and bring to a boil and then cover, reduce heat, and simmer about 15 minutes. Puree the soup at this point in a blender (in three batches) and then return to pot. Add the milk and season to taste with salt and pepper. This, like all soups, is even better the next day. And one serving is 158 calories (depending on the milk you use).
Then we have the enchiladas. Growing up I loved my mom's enchiladas which are made with flour tortillas, stuffed with chicken, cheese, and green chilies, and then topped with a cream of chicken/sour cream sauce. Then I had Chelsea's enchiladas which are made with corn tortillas and filled with beans, meat, and cheese and smothered in green enchilada sauce. My mom called me the other day with a recipe that combines the two and I tweaked it a bit and found enchilada heaven. The best part (other than the taste)? Only 107 calories per enchilada.
Best of Both Worlds Enchiladas
makes 24
2 small cans green enchilada sauce (the ones I found had 100 calories per can)
2 small cans fat free refried beans (I used the ones flavored with lime and green chilie and they had 350 calories per can)
2 chicken breasts, baked and shredded
2 oz cheddar cheese (organic valley, grated)
2 pkgs thin corn tortillas (I found one that had 4 tortillas for 140 calories)
1 Tbs butter
3 Tbs flour
2 c chicken broth
2 Tbs sour cream
Garlic powder to taste
Onion powder to taste
Salt and Pepper to taste
I made 12 at a time. Pour the enchilada sauce into the bottom of a 9x13 pan (or larger). Put 12 tortillas on your counter and spread some beans, top with chicken a bit of cheese, roll up and squish in the pan with the enchilada sauce. Repeat with remaining tortillas.
Make a white sauce by melting the butter and adding the flour until golden. SLOWLY add the chicken stock until you reach the desired consistency. Add the sour cream and season to taste with garlic powder, onion powder, salt and pepper. Pour over enchiladas. Bake at 375 degrees for 20 to 30 minutes.
Now the brownies. Have I ever mentioned that I am a complete binge eater when it comes to homemade desserts? My happy place is sitting alone in a corner, a brownie in each hand and one in my mouth. Counting calories is not exactly brownie friendly so I tried to make a healthy-ish recipe. It worked, but lacked intense flavor. The good part was a 9x13-inch pan made 12 157 calorie servings, which isn't bad for a brownie. The next day I made real brownies for book club and realized the error of my ways. Brownies aren't supposed to be healthy. They are supposed to be rich and decadent. I fell in love with the brownie at Devil's Food Bakery in Denver, CO and have mourned the fact that I am no longer a mere 4 hour drive from that heavenly establishment. Now I have no need to mourn, because I have found the best brownie recipe of all times. My parents bought the cookbook Baked for my birthday last year and this is the first recipe that I've tried. It is incredible. And, if you cut really tiny brownies, 40 from a 9x13-inch pan, they are only 147 calories a piece. And they leave you feeling satisfied. Make them soon.
The Baked Brownie
serves anywhere from 1 to 40
1 1/4 c all-purpose flour
1 tsp salt
2 Tbs dark unsweetened cocoa powder
11 ounces dark chocolate (60 to 72% cacao) coarsely chopped
1 c (2 sticks) unsalted butter, cut into 1-inch pieces
1 tsp dark unsweetened cocoa powder (the original recipe calls for espresso powder, but I don't do the coffee thing so this is my substitution)
1 1/2 c granulated sugar
1/2 c firmly packed light brown sugar
5 large eggs AT ROOM TEMPERATURE
2 tsp pure vanilla extract
Preheat oven to 35p degrees and butter the sides and bottom of a 9x13-inch glass or light-colored metal pan.
In a medium bowl whisk together flour, salt, and 2 Tbs cocoa powder.
Put the chocolate, butter, and 1 tsp cocoa powder in a large bowl and set over a saucepan of simmering water, stirring occasionally, until the chocolate and butter are completely melted and smooth. Turn off the heat but keep the bowl over the water and add the sugars. Whisk until completely combined, then remove the bowl from pan. Let cool to room temperature.
Add 3 eggs to the melted chocolate mixture and whisk until combined. Add the remaining eggs and whisk until combined. Add the vanilla and stir until combined. Do not overbeat the batter at this stage or your brownies will be cakey.
Sprinkle the flour mixture over the melted chocolate mixture and using a spatula (not a whisk) fold the flour mixture into the chocolate until just a bit of the flour mixture is visible.
Pour the batter into the prepared pan and smooth the top. Bake in the center of the oven for 30 minutes, rotating the pan halfway through the baking time, until a toothpick inserted into the center of the brownies comes out with a few moist crumbs sticking to it. Let the brownies cool completely, then cut into squares and serve. (Or hoard.)
Wednesday, November 4, 2009
I love evaporated milk.
Evaporated milk is a staple in our house. I use it in almost all of our soups, and this week I also found a way to make a fantastic Alfredo sauce minus the cream and the cheese. Here are some ideas:
Butternut Squash Soup
1 butternut squash, halved lengthwise and seeded
1 large apple, quartered and cored
1 small onion, quartered
1 head of garlic
1 can evaporated milk
chicken stock
Cayenne pepper
curry powder
thyme
salt and pepper
Preheat oven to 350 degrees. Line a pan with aluminum foil and drizzle with olive oil. Place squash, apples, onion, and garlic on pan and smear with oil. Roast until tender. Scoop the squash into a blender and puree with apple and onion. Add roasted garlic to taste. Thin with 1 can evaporated milk and chicken stock. Season with Cayenne pepper, curry powder, thyme, and salt and pepper to taste.
Corn Chowder
2 Tbs olive oil
1 small yellow onion, chopped
1/4 c diced celery
1 clove garlic, minced
1/2 tsp salt
2 Yukon gold potatoes, peeled and cut into 1 1/2 inch chunks
15 oz frozen sweet corn kernels
2 c vegetable or chicken stock
1 can evaporated milk
Heat olive oil in a large pot and saute onion and celery until tender. Add potato, garlic, and salt and saute 1 to 2 minutes more. Add corn and chicken stock and bring to a boil. Simmer until potatoes are just tender. Add evaporated milk and season with salt and pepper to taste.
Fake Alfredo Sauce
This isn't a real recipe, I don't have actual measurements. It makes quite a lot!
2 to 3 Tbs butter
1/3 c flour
1 can evaporated milk
chicken or vegetable stock
salt and pepper
garlic (fresh or powder)
fresh nutmeg
Melt butter in saucepan. Add flour and stir until combined and mixture smells nutty. Slowly add chicken stock, whisking constantly. Add evaporated milk, alternating with chicken stock as needed to reach the desired consistency. Season with garlic, salt and pepper, and freshly grated nutmeg. You must use the nutmeg!!!
I used this sauce two ways. The first night I served it over sweet potato gnocchi and tonight I cooked some pasta which I tossed with the sauce and then grilled a chicken breast (seasoned with salt and pepper and with fresh lemon juice while cooking) which I served on top of the pasta. Kind of like a Chicken Alfredo, but much better.
Butternut Squash Soup
1 butternut squash, halved lengthwise and seeded
1 large apple, quartered and cored
1 small onion, quartered
1 head of garlic
1 can evaporated milk
chicken stock
Cayenne pepper
curry powder
thyme
salt and pepper
Preheat oven to 350 degrees. Line a pan with aluminum foil and drizzle with olive oil. Place squash, apples, onion, and garlic on pan and smear with oil. Roast until tender. Scoop the squash into a blender and puree with apple and onion. Add roasted garlic to taste. Thin with 1 can evaporated milk and chicken stock. Season with Cayenne pepper, curry powder, thyme, and salt and pepper to taste.
Corn Chowder
2 Tbs olive oil
1 small yellow onion, chopped
1/4 c diced celery
1 clove garlic, minced
1/2 tsp salt
2 Yukon gold potatoes, peeled and cut into 1 1/2 inch chunks
15 oz frozen sweet corn kernels
2 c vegetable or chicken stock
1 can evaporated milk
Heat olive oil in a large pot and saute onion and celery until tender. Add potato, garlic, and salt and saute 1 to 2 minutes more. Add corn and chicken stock and bring to a boil. Simmer until potatoes are just tender. Add evaporated milk and season with salt and pepper to taste.
Fake Alfredo Sauce
This isn't a real recipe, I don't have actual measurements. It makes quite a lot!
2 to 3 Tbs butter
1/3 c flour
1 can evaporated milk
chicken or vegetable stock
salt and pepper
garlic (fresh or powder)
fresh nutmeg
Melt butter in saucepan. Add flour and stir until combined and mixture smells nutty. Slowly add chicken stock, whisking constantly. Add evaporated milk, alternating with chicken stock as needed to reach the desired consistency. Season with garlic, salt and pepper, and freshly grated nutmeg. You must use the nutmeg!!!
I used this sauce two ways. The first night I served it over sweet potato gnocchi and tonight I cooked some pasta which I tossed with the sauce and then grilled a chicken breast (seasoned with salt and pepper and with fresh lemon juice while cooking) which I served on top of the pasta. Kind of like a Chicken Alfredo, but much better.
Saturday, January 24, 2009
Parsnip, Yam, and Watercress Chowder
Why on earth don't we eat parsnips on a regular basis? They are delicious simply braised and served with butter, but I absolutely love them in this soup.
2 Tbs butter
4 c 1/2 inch cubes peeled parsnips (about 4 large)
1 1/2 c chopped onion (about 1 large)
3 c low-sodium chicken broth1 c chopped and peeled Granny Smith apple (about 1 medium)
1 1/2 c peeled yam (red skin, orange flesh) cut into 1/2 inch cubes
1/8 tsp freshly ground nutmeg
1/8 c whipping cream
1 bunch watercress sprigs (tops of bunch of watercress)
Melt butter in a large pot over medium heat. Add parsnips and onion. Saute until onion softens, about 5 minutes. Add 3 c broth and apple. Cover and simmer until parsnips are tender, about 12 minutes. Puree 2 c parsnip mixture in a blender until very smooth. Return puree to pot. Add yam cubes and nutmeg. Cover and simmer until tender, about 12 minutes. Mix in cream and then watercress. Stir until watercress wilts, about 2 minutes. Thin chowder with more broth if desired. Season to taste with salt and pepper.
2 Tbs butter
4 c 1/2 inch cubes peeled parsnips (about 4 large)
1 1/2 c chopped onion (about 1 large)
3 c low-sodium chicken broth1 c chopped and peeled Granny Smith apple (about 1 medium)
1 1/2 c peeled yam (red skin, orange flesh) cut into 1/2 inch cubes
1/8 tsp freshly ground nutmeg
1/8 c whipping cream
1 bunch watercress sprigs (tops of bunch of watercress)
Melt butter in a large pot over medium heat. Add parsnips and onion. Saute until onion softens, about 5 minutes. Add 3 c broth and apple. Cover and simmer until parsnips are tender, about 12 minutes. Puree 2 c parsnip mixture in a blender until very smooth. Return puree to pot. Add yam cubes and nutmeg. Cover and simmer until tender, about 12 minutes. Mix in cream and then watercress. Stir until watercress wilts, about 2 minutes. Thin chowder with more broth if desired. Season to taste with salt and pepper.
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