Recipes Discovered – Recipes

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Ingredients:

• 1 1/2 tablespoons butter
• 1 tablespoon oil
• 1 onion, roughly chopped
• 4 small potatoes (10 ounces), roughly chopped
• 12 ounces mixed mushrooms (portobello, crimini, white button, ect), roughly chopped
• 2 garlic cloves, crushed
• 2/3 cup white wine or cider
• 5 cups chicken stock
• 1 tablespoon parsley, plus some for garnish
• Salt and pepper, to taste
• Sour cream, to garnish

Directions:

Heat the butter and oil in a large pan, over medium heat. Add the onion and potatoes. Cover and swear over low heat for 5 to 10 minutes until softened, but not browned. Add the mushrooms, garlic, white wine or cider, and stock. Season with salt and pepper, bring to a boil and cook for 15 minutes, until all the ingredients are tender.

Transfer the mixture to a blender and blend to desired consistency. Return the soup to the pan, and add and parsley. Bring back to a boil and season again with salt and pepper. Serve in individual bowls and garnish with sour cream and parsley.

Serves 4.

Nutrition:

Substitutions:

Recipe courtesy of Irish Food & Cooking.

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Ingredients:

• 2 pounds butternut squash, peeled, seeded, and cut into 1 inch cubes
• 2 tablespoon olive oil
• 8 fresh sage leaves
• 1/2 cup onion, diced
• 2 cups chicken stock
• Salt and black pepper, to taste

Directions:

Preheat oven to 375 degrees F. Place squash on a foil lined baking sheet and drizzle with 1 tablespoon of oil. Toss to coat and then roast for 30 to 40 minutes, until tender.

In a large pot, heat the remaining tablespoon of olive oil. Quickly cook the sage leaves until crisp. Remove and reserve the sage, and then saute the onion in the pan. Once the onion is soft, transfer to a blender along with the roasted squash. Add enough chicken stock to puree the squash, and then return to the pot. Heat through, add chicken stock to obtain desired consistency, and season with salt and pepper. Ladle soup into bowls and garnish with sage leaves.

Serves 4.

Nutrition:

Substitutions:

In the original recipe, the squash is simply halved, seeded, and then roasted for 45 minutes. The flesh is then scooped out, which is possibly much easier than peeling and chopping the squash.

Recipe adapted from Tyler Florence.

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Ingredients:

• 1 tablespoon olive oil
• 1/4 cup onion, diced
• 2 celery stalks, chopped
• 3 carrots, chopped
• 1 garlic clove, minced
• 2 cups tomato sauce
• 2 cups chicken stock
• 1 cup frozen corn
• 1 cup frozen peas
• 2 cups frozen cut green beans
• 1 tablespoon dried parsley
• 1/2 lemon, juiced
• Salt and pepper, to taste

Directions:

Heat the oil in a saucepan over medium heat. Add the onions, celery, and carrots and saute for 8 to 10 minutes, until slightly softened. Add the garlic and saute for 1 minute. Add the tomato sauce, chicken broth, corn, peas, and green beans. Bring to a boil, lower the heat, and simmer for 10 to 15 minutes. Remove from the heat and add the parsley and lemon juice. Season to taste with salt and pepper.

Serves 4.

Nutrition:

Substitutions:

My own concoction.

Read my review of this recipe.

Ingredients:

• 28 ounces canned tomatoes
• 1 tablespoon extra virgin olive oil
• 1 onion, sliced
• 1 garlic clove, sliced
• 2 cups chicken broth
• 2 tablespoons butter
• 2 tablespoons all-purpose flour
• 1 teaspoon salt
• 2 teaspoons white sugar, or to taste

Directions:

In a saucepan, over medium heat, sauteed onion and garlic in the oil until softened. Add the tomatoes and chicken broth. Bring to a boil, and gently boil for about 20 minutes to blend all of the flavors. Pour the mixture into a blender and blend until smooth.
In the now empty saucepan, melt the butter over medium heat. Stir in the flour to make a roux, and cook for 1 minute. Gradually whisk the tomato mixture into the flour mixture so that no lumps form. Season with sugar and salt, and adjust to taste.

Nutrition:

Substitutions:

My own concoction, based on a recipe from www.allrecipes.com.

Read my review of this recipe.

Ingredients:

• 2 medium carrots, peeled
• 2 cloves garlic, chopped
• 2 tablespoons extra-virgin olive oil, 2 turns of the pan
• 1 medium zucchini
• 1 small to medium red bell pepper, seeded
• 1 medium yellow skinned onion, peeled and halved
• Salt and pepper
• 1 tablespoon herbes de Provence, available on spice aisle or, 1 teaspoon each dried sage, rosemary and thyme
• 1 1/2 pounds small red skinned potatoes
• 1 cup dry white wine
• 1 (14-ounce) can diced tomatoes or coarsely ground tomatoes
• 1 quart plus 1 cup chicken stock, available in quart and 1 cup paper box containers on the soup aisle
• 1 pound chicken tenders, diced
• 1 small jar black olive tapenade, 4 ounces, found with Italian foods or on condiment aisle
• 2 tablespoons chopped flat-leaf parsley
• Crusty bread, to pass at table

Directions:

One medium soup pot preheated over medium high heat. While soup pot heats, chop carrots into 1/4-inch dice, then add garlic, and stir to coat in extra-virgin olive oil. Chop and drop in the zucchini, pepper and onion next, 1/2 inch dice. Season all the veggies with salt and pepper and herbes de Provence. Cook the veggies together 5 minutes. While they cook, cut potatoes into thin wedges. Add wine to vegetables and reduce a minute or so. Add the tomatoes, cut potatoes and stock to the pot, cover the pot and raise heat to high. Bring the stoup to a boil, then add cut chicken and simmer 8 to10 minutes until potatoes are just tender and chicken is cooked through. Serve stoup in shallow bowls and stir in a rounded spoonful of black olive tapenade at the table. Top soup with chopped parsley and pass crusty bread at the table for dipping and mopping.

Serves 4.

Nutrition:

Substitutions:

I used an extra one cup of chicken stock instead of adding the wine. I also didn’t use the olive tapenade.

Recipe courtesy of Rachael Ray

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Ingredients:

• 2 cans (14.5 ounces each) chicken broth
• 1 medium onion, diced
• 2 celery stalks, chopped
• 4 medium carrots, chopped
• 10 ounces kielbasa, sliced
• 1 large potato, diced
• 3 medium tomatoes, peeled and chopped
• 1 large zucchini, halved and sliced
• 4 strips bacon, fried and crumbled (optional)
• Water, salt, and pepper, as needed

Directions:

Add all ingredients to a large soup pot and cook over low heat for about one hour, or until tender.

Serves 4-6 people.

Nutrition:

Substitutions:

I omitted the bacon from the recipe. I added about 2 cups of water.

Recipe courtesy of Steve Shoemaker.

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Ingredients:

• 4 large tomatoes
• 2 cups cubed watermelon
• 2 medium cucumbers, peeled, seeded, and diced (about 2 cups)
• 1/2 cup olive oil, plus 2 tablespoons for garnish
• 1/4 cup sherry vinegar, or to taste
• Salt and pepper, to taste
• 1 tablespoon sugar, or more to taste
• 1 bunch scallions, thinly sliced
• 1/4 cup chopped fresh cilantro
• 2 jalapeno peppers, seeded and finely chopped
• 1/4 cup lime juice

Directions:

Peel tomatoes with a serrated peeler or cut a small X in the bottom of each, blanch in boiling water for about 30 seconds, then transfer to ice water and slip off the skins. Discard seeds and chop the flesh. You should have about 4 cups.
Reserve 2 tablespoons tomato, 2 tablespoons watermelon, and 2 tablespoons cucumber for garnish.
In a food processor, combine the remaining tomato, watermelon, and cucumber. Blend until smooth. Add 1/2 cup of olive oil, sherry vinegar, salt, pepper, and sugar. Pulse to combine.
Transfer the mixture to a large mixing bowl. Stir in the scallions, cilantro, jalapeno peppers, and lime juice. Taste for seasoning and add more salt or vinegar, if you like. Cover and refrigerate for several hours or until chilled.
Ladle the gazpacho into 8 bowls. Garnish each with remaining chopped tomatoes, watermelon, cucumbers, and a drizzle of olive oil.

Serves 8.

Nutrition:

Substitutions:

I blended the mixture in a blender.

Recipe courtesy of The Boston Globe

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Ingredients:

• 1 tablespoon extra virgin olive oil
• 1 small sweet onion, sliced
• 1 bell pepper, sliced
• 8 ounces mushrooms, sliced
• 14.5 ounces tomatoes, any variety
• 1 spaghetti squash, cooked and scraped from the shell
• 1 cup cooked chicken, cubed or shredded
• 1 teaspoon parsley
• salt, to taste

Directions:

Heat the oil in a large skillet over medium heat. Add the onions and pepper and cook until softened. Add the mushrooms and cook for 3 minutes. Add the tomatoes, spaghetti squash, and chicken and cook until heated through, about 5 minutes. Season with parsley and salt.

Served 4 people.

Nutrition:

Substitutions:

This is a great way to use up some leftover vegetables – add whatever you have on hand.

My own concoction.

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Ingredients:

• 2 to 3 pounds chuck roast or London broil
• 1 quart tomatoes
• 1 large onion, chopped
• 4 large celery stocks, chopped
• 2 cups cabbage, chopped (optional)
• 6 medium to large carrots, chopped
• 2 medium potatoes, chopped
• 32 ounce bag frozen mixed vegetables
• Any extra vegetables, chopped
• Beef broth or bullion, to taste
• Salt, pepper, and parsley to taste

Directions:

Sear the roast on high heat in an 8 quart pot on both sides to lock in the juice. Then add tomatoes and onion and cook over low heat for 2 to 3 hours. Add celery for the last 30 minutes. Remove the meat, let it cool and pull or chop apart. Add chopped cabbage, carrots and potatoes. Bring back to boil and cook for about 15 minutes. Then add frozen mixed vegetables and any other desired vegetables. Return chopped meat to soup. Add beef broth or bullion and water as needed to taste. Cook at least 30 minutes longer or up to 2 hours. Add salt, pepper, and parsley to taste.

Makes a very large pot – at least 16 servings.

Nutrition:

Substitutions:

Tomatoes can be canned stewed, diced, or whole tomatoes or fresh tomatoes that have been peeled and chopped can be used.

Recipe courtesy of Sharon Gibbons

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Ingredients:

• 4 strips bacon
• 1 large green pepper, diced
• 1 large onion, diced
• 5 medium tomatoes, roughly chopped
• 4 ears corn, cut from the cob
• 1 medium zucchini, halved and sliced
• 1 teaspoon salt
• 1/4 teaspoon pepper
• water, as needed

Directions:

Fry the bacon until crisp and remove from the pan. When it is cool, crumble into small pieces. Wipe any excess grease from the pan and then add the green peppers. Fry for a couple minutes before adding the onion and frying for another couple minutes. Add the tomatoes and cook for 3 minutes. Add the bacon, corn and zucchini and cook about 15 minutes. Add salt and pepper to taste. Water can also be added if more broth is needed.

Serves 6.

Nutrition:

Substitutions:

Recipe courtesy of Sharon Gibbons