Recipes Discovered – Recipes

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Ingredients:

• 2 1/2 – 3 pounds bone-in skinless chicken breast
• 1 large onion, diced
• 4 cups chicken stock or 4 cups water with 6 chicken bouillon cubes
• 5 large carrots, peeled and chopped
• 2 tablespoons parsley
• 1/2 teaspoon pepper
• Salt, to taste
• 3 cups flour
• 3 eggs

Directions:

Place chicken in a large soup pot and cover with water. Add the onions. Bring to a boil, then cover the pot, lower the heat, and simmer the chicken for 30 to 40 minutes, until cooked through. Remove the chicken to a platter. Allow the chicken to cool slightly and then pull the meat off the bones. Add chicken stock or water and bouillon to the pot, along with the carrots. Bring back to a boil and then simmer, uncovered, for 30 minutes.

While that’s cooking, combine the flour and eggs in a large bowl. Add ice water a tablespoon at a time until the dough comes together (7 or 8 tablespoons should do it). Let the dough rest for 10 minutes then divide into 3 balls. Roll the dough out into a rectangle with a lot of flour (the dough is sticky). Rub top of dough with flour before rolling it up like a jelly roll and cutting into 1/4 inch pieces. Unroll noodles and toss with a little flour. Repeat with remaining noodles.

After the carrots have cooked for 30 minutes, add the shredded chicken back to the soup. Season with parsley, pepper, and salt, if necessary. More bouillon or stock can be added at this point as well. Once seasoned, add the noodles a handful at a time to the pot. Once they are all added, stir to seperate them. Cook the noodles for 10 minutes, stirring occasionally.

Serves about 8 people.

Nutrition:

Substitutions:

You can also add celery to the soup when you add the onions. Seth and I aren’t huge celery fans, so I skip it, but he seems to think the soup would be better with potatoes. I usually end up added a couple extra bouillon cubes at the end.

Recipe courtesy of Sharon Gibbons.

Read my review of this recipe.

Ingredients:

• 2 teaspoons extra-virgin olive oil
• 1 small onion, finely diced
• 1 small sweet potato, peeled and diced
• 2 cloves garlic, minced
• 1 tablespoon chili powder
• 2 teaspoons ground cumin
• 1/8 teaspoon salt, or to taste
• 1 1/3 cups water
• 1 15-ounce can black beans, rinsed
• 1 cup canned diced tomatoes
• 2 teaspoons lime juice
• 2 tablespoons chopped fresh cilantro

Directions:

Heat oil in a large saucepan over medium-high heat. Add onion and potato and cook, stirring often, until the onion is slightly softened, about 5 minutes. Add garlic, chili powder, cumin, and salt and cook, stirring constantly, until fragrant, about 30 seconds. Add water, bring to a simmer, cover, reduce heat to maintain a gentle simmer and cook until the potato is tender, 10 to 12 minutes. Add beans, tomatoes and lime juice; increase heat to high and return to a simmer, stirring often. Reduce heat to maintain a simmer and cook until slightly reduced, about 4 minutes. Remove from the heat and stir in cilantro.

Serves 2.

Nutrition:

Substitutions:

I used leftover roasted sweet potatoes (about 1 cup). After sauteing the onion, I seasoned it, then added the beans, tomatoes (I used about 1 1/2 cups with the juice), and diced sweet potatoes. I didn’t add the water.

Recipe courtesy of Food Network.

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Ingredients:

• 1 pound leeks, cleaned and dark green sections removed, approximately 4 to 5 medium
• 1 tablespoon unsalted butter
• Heavy pinch kosher salt, plus additional for seasoning
• 14 ounces, approximately 3 small, Yukon gold potatoes, peeled and diced small
• 1 quart vegetable broth
• 1/2 cup milk or cream
• 1/2 cup buttermilk
• 1/2 teaspoon white pepper
• 1 tablespoon snipped chives

Directions:

Chop the leeks into small pieces.

In a 6-quart saucepan over medium heat, melt the butter. Add the leeks and a heavy pinch of salt and sweat for 5 minutes. Decrease the heat to medium-low and cook until the leeks are tender, approximately 25 minutes, stirring occasionally.

Add the potatoes and the vegetable broth, increase the heat to medium-high, and bring to a boil. Reduce the heat to low, cover, and gently simmer until the potatoes are soft, approximately 45 minutes.

Turn off the heat and puree the mixture with an immersion blender until smooth. Stir in the heavy cream, buttermilk, and white pepper. Taste and adjust seasoning if desired. Sprinkle with chives and serve immediately, or chill and serve cold.

Serves 4.

Nutrition:

Substitutions:

Recipe courtesy of Alton Brown.

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Ingredients:

• 3 carrots, peeled and chopped
• 3 potatoes, peeled and cubed
• 3 parsnips, peeled and diced
• 1 turnip, peeled and diced
• 2 leeks, sliced
• 1/2 large onion, chopped
• 1 teaspoon salt
• 1 tablespoon thyme
• 1 tablespoon parsley
• 4 cups stock, vegetable or chicken
• Water, as needed

Directions:

Place the carrots, potatoes, parsnips, turnip, leeks and onion into a large saucepan. Add stock and enough water to cover. Season with salt, thyme, and parsley. Bring to a boil and cook for 30 to 60 minutes, until all the vegetables are tender. Puree vegetables in a blender or using a stick blender.

Makes about 10 cups of soup.

Nutrition:

Substitutions:

There is a specific taste that sticks out in the soup (I think the parsnips), so I would cut back on them next time.

Recipe courtesy of allrecipes.com

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Ingredients:

• 1 tablespoon olive oil
• 4 clove garlic, minced
• 1 onion, finely chopped
• 1 large green bell pepper, cut into 1/4-inch dice
• 2 15-ounce diced tomatoes
• 2 15-ounce cans black beans, drained and rinsed
• 5 cups broth
• 2 tablespoons ground cumin
• 1 tablespoon chili powder
• 1 teaspoon unsweetened cocoa powder
• 1 teaspoon salt
• Dash liquid smoke, optional
• 1 1/2 ounces bittersweet chocolate

Directions:

In a stockpot, over medium heat, cook the oil, garlic, onion, and green pepper until slightly softened, stirring occasionally, about 5 minutes. Add the tomatoes, beans, broth, cumin, chili powder, cocoa powder, liquid smoke, and salt. Bring to a boil over high heat. Reduce heat to low and simmer, stirring occasionally, until thickened, about 30 minutes. Before serving, stir in the chocolate until melted.

Serves 4 to 6.

Nutrition:

Substitutions:

Although odd, it was a decent quick chili.

Recipe courtesy of Real Simple.

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Ingredients:

• 2 1/2 pounds fresh tomatoes (mix of fresh heirlooms, cherry, vine and plum tomatoes)
• 6 cloves garlic, peeled
• 2 small yellow onions, sliced
• Cherry tomatoes for garnish, optional
• 1 tablespoon extra-virgin olive oil
• Salt and freshly ground black pepper
• 2 to 3 cups chicken stock
• 2 bay leaves
• 1 tablespoon butter
• 1/2 cup chopped fresh basil leaves, optional
• 3/4 cup milk or cream, optional

Directions:

Preheat oven to 450 degrees F.

Wash, core and cut the tomatoes into halves. Spread the tomatoes, garlic cloves, and onions onto a baking tray. If using cherry tomatoes for garnish, add them as well, leaving them whole. Drizzle with olive oil and season with salt and pepper. Roast for 20 to 30 minutes, or until caramelized.

Remove roasted tomatoes, garlic and onion from the oven and transfer to a large stock pot (set aside the roasted vine tomatoes for later). Add 2 cups of the chicken stock, bay leaves, and butter. Bring to a boil, reduce heat and simmer for 15 to 20 minutes or until liquid has reduced by a third.

Wash and dry basil leaves, if using, and add to the pot. Use an immersion blender to puree the soup until smooth or use a blender to puree the mixture (never fill the blender more than half full of hot liquid). Return soup to low heat, add milk or cream and adjust consistency with remaining chicken stock, if necessary. Season to taste with salt and freshly ground black pepper. Garnish in bowl with 3 or 4 roasted cherry tomatoes and a splash of milk or cream.

Serves 4 to 6.

Nutrition:

Substitutions:

I pureed the tomatoes, onions, and garlic when they came out of the oven and then added the puree to the chicken stock. It seemed to work out well.

Recipe courtesy of Tyler Florence.

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Ingredients:

• 1 tablespoon extra-virgin olive oil
• 1 tablespoons butter
• 2 all-purpose potatoes, peeled and diced
• 2 ribs celery, chopped
• 1 medium onion, chopped
• 1 small red bell pepper, seeded and diced
• 1 bay leaf, fresh or dried
• Salt and freshly ground black pepper
• 1 tablespoon Old Bay seasoning blend
• 3 tablespoons all-purpose flour
• 2 cups vegetable or chicken stock or broth
• 4 cups whole milk
• 3 cups corn kernels, scraped fresh from the cob or, frozen kernels
• 8 ounces cooked lump crab meat
• 4 small bread boules, 6 inches, hollowed out, preferably sour dough, optional

Directions:

Heat a deep pot over moderate heat. Add oil and butter. As you chop your veggies, add them to the pot: potatoes, celery, onion, and red bell pepper. Add bay leaf to the pot. Season vegetables with salt and pepper and Old Bay seasoning. Saute veggies 5 minutes, then sprinkle in flour. Cook flour 1 minutes, stirring constantly. Stir in broth and whisk to get any lumps out. Stir in milk and combine. Bring soup up to a bubble. Add corn and crab meat and simmer soup 5 minutes. Adjust the soup seasonings. Remove bay leaf. Ladle soup into bread bowls or soup bowls.

Serves 4.

Nutrition:

Substitutions:

I omitted the potatoes from the recipe and used equal parts chicken stock and milk. I also add 1 pound of crab meat. I would probably add a little more flour next time to thicken the soup a bit more.

Recipe courtesy of Rachael Ray.

Read my review of this recipe.

Ingredients:

• 1 tablespoons extra-virgin olive oil
• 1 onion, chopped
• 4 cloves garlic, grated or chopped
• 2 carrots, chopped
• 4 stalks celery from heart, chopped
• 1 fresh bay leaf
• 1 bunch kale, thick vein removed and leaves coarsely chopped
• Salt and freshly ground black pepper
• 1 15-ounce can cannellini beans, drained
• 1 teaspoon thyme
• 1 15-ounce can diced tomatoes
• 1 quart chicken or vegetable stock
• 2 cups water
• 1/2 pound whole wheat elbows
• Shaved Parmesan cheese

Directions:

Heat a medium-size soup pot over medium-high heat with the oil. Add the onion, garlic, carrots, celery and bay leaf to the pot, and cook until the vegetables have softened, about 5 minutes. Season the veggies with salt and freshly ground black pepper.

Add the beans, thyme, tomatoes, stock and water to the pot, and bring up to a bubble. Add the kale and cook until wilted. Add the pasta and boil the soup until the pasta has cooked to al dente, according to package directions. (If you aren’t serving the soup right away, omit the water, cook the pasta separately and add it to individual portions as you serve.)

Remove the soup from the heat and allow it to cool for about five minutes before serving. Serve the soup with plenty of grated cheese at the table.

Serves 6.

Nutrition:

Substitutions:

Recipe adapted from Rachael Ray.

Read my review of this recipe.

Ingredients:

• 3 28-ounce cans whole, peeled tomatoes, drained
• 2 tablespoons olive oil
  
• 2 tablespoons balsamic vinegar
  
• 6 large garlic cloves, peeled and crushed
  
• Salt
  
• 1/2 teaspoon freshly ground black pepper
  
• 1 cup chopped onion
  
• 2 cups lightly packed fresh basil leaves
• 1 teaspoon fresh thyme leaves
  
• 2 cups chicken stock
  

Directions:

Preheat the oven to 400 degrees F. Toss together the tomatoes, 1 tablespoon olive oil, vinegar, garlic, salt, and pepper. Spread the tomatoes in a single layer on a baking sheet and roast for 45 minutes. Remove and allow to cool slightly.

In a large pot over medium heat, saute the onions with the remaining tablespoon of olive oil until the onion is softened, about 10 minutes. Add the roasted tomatoes, basil, thyme, and chicken stock to the pot. Bring the mixture to a simmer and cook for 10 minutes. Season with salt and pepper, to taste. Puree the tomato mixture in a blender. Start the motor at a slow speed and increase gradually. Alternatively you can use an immersion blender right in the pot. The mixture should be very smooth. You should have about 8 cups. You can prepare the soup to this point and refrigerate it. When ready to serve, pour the soup into a medium saucepan and bring it to a slow simmer over medium heat.

Makes about 6 servings.

Nutrition:

Substitutions:

Recipe adapted from Michael Chiarello.

Read my review of this recipe.

Ingredients:

• 4 pounds butternut squash, peeled, seeded, and cut into 1-inch chunks
• 2 tablespoons olive oil, divided
• Salt
• Freshly ground black pepper
• 6 1/4 cups chicken stock, or more depending on thickness of soup
• 2 1/2 cups chopped onions
• 1 cup rice
• 3/4 pound sausage, cut into 1/4-inch
• 2 cups frozen corn
• 1 tablespoon chopped fresh parsley leaves

Directions:

Preheat the oven to 400 degrees F.

Season the squash with 1 tablespoon of the oil, salt and pepper. Place on a baking sheet and roast for 45 minutes to 1 hour or until tender. Remove from the oven and cool completely. In a blender or food processor, puree the squash with just enough chicken stock to make it smooth, about 1 cup. Puree until smooth and set aside.

In a saucepan, over medium heat, bring 2 1/4 cups of the stock (or amount of liquid suggested on package) and 1/2 cup of the chopped onions to a simmer. Stir in the rice, cover, and cook over low heat until the rice is tender and the liquid is absorbed, about 45 minutes. Remove the rice from the pan and cool.

In a large saucepan, over medium heat, add the remaining tablespoon of oil. When the oil is hot, add the sausage and brown for 3 minutes. Add the remaining 2 cups of onions and corn. Season with salt and pepper. Saute for 3 minutes. Add the remaining 3 cups of stock and squash puree. Bring to a boil. Reduce the heat to medium-low, cover and simmer for 20 minutes. Skim off any fat that rises to the surface. Stir in the rice and continue to cook for 10 minutes. More chicken stock can be added if the soup is too thick at this point. Remove from the heat, and reason with salt and pepper. Stir in the parsley and serve.

Serves 6 people.

Nutrition:

Substitutions:

Recipe adapted from Emeril Lagasse.