Post your favorite recipes here. Tis the season!
Post your favorite recipes here. Tis the season!
You started a thread in the recipe forum without posting a recipe? Isn't that against the rules or something? You suck.
Easy tortellini Soup
1 small onion, diced
garlic (as much as you like)
a few carrots, sliced
a few stocks of celery
1 large can chicken stock or broth
a bag of frozen tortellini (cheese or chicken)
Add some olive oil to a pot and heat over medium heat. Add the onion, garlic, carrots and celery. Cook for a few minutes until the veggies just start to get soft. If you have some leftover chicken you can throw that in, too. Add the chicken stock and bring to a boil over high heat. Add the tortellini and a bit of parsley. If you want to use fresh parsley, add it at the end. Boil, covered, until the tortellini are cooked.
My family has been making this soup for years. It's always one of my favorites, especially on a cold day.
This is what I'm going to throw in the slow cooker in a few minutes:
Cubed pork browned in olive oil
1 peeled and cubed Honeycrisp apple
Sweet peppers (large dice)
1 diced onion
A mess of slivered garlic
Dump in the cooker and add:
1 can of Golden Mushroom soup + 1 can of water
A healthy dose of soy sauce
1/2 cup leftover coffee (trust me here)
1 bay leaf
A couple of decent shakes of hot pepper flakes/seasoning
A couple of good grinds of black pepper
A pinch of rosemary
Cook on high for 1 hour and reduce to medium or low for 3 or 4 hours (you know your own cooker so adjust as needed). Check it for liquid level from time to time. Add a handful of frozen peas toward the end.
Serve with salad or biscuits or fresh baked bread. :)
Sopa Seca: Mexican Noodle Casserole
Have you ever had a mound of soup? Or a "dry soup"? In a Mexican restaurant such a thing might be on the menu, as Mexican cuisine has a class of soups called sopas secas that are dry and can be served as a mound. The "dryness" and "moundability" of the soup comes from a large quantity of thin, short noodles (called fideos) that are added to a thin broth in the last few minutes of cooking. As the noodles cook, they absorb much of the liquid and give the soup its texture and shape.
1/4 cup extra-virgin olive oil, plus extra for pan
12 ounces fideos (bundled vermicelli)
1 medium onion, chopped
3 cloves garlic, minced
1 teaspoon ground coriander
1 teaspoon dried oregano, preferably Mexican
1 teaspoon New Mexican chili powder
1 bay leaf
1 1/2 cups canned whole tomatoes
1 to 2 chipotles en adobo sauce, minced
1 1/2 cups chicken broth, homemade, or low-sodium canned
1 teaspoon kosher salt
Freshly ground black pepper
2 cups shredded smoked turkey
1 cup coarsely grated cheddar cheese (4 ounces)
Mexican crema, or sour cream thinned with a bit of milk
Preheat the oven to 375 degrees F.
Brush a 9-inch square baking dish with oil. Heat the extra-virgin olive oil in a large skillet over medium heat. Add the fideos and cook, turning them with tongs, until golden brown on both sides, about 5 minutes. Transfer the bundles and any broken pieces to a plate.
Add the onion to the skillet and cook over medium heat, stirring occasionally, until golden brown, about 8 minutes. Stir in the garlic, coriander, oregano, chili powder, and bay leaf, and cook until fragrant, about 30 seconds. Crush the tomatoes over the pot with your hand and add them to the pot along with their juices. Add the chipotles, increase the heat to high, and cook until thickened, about 2 minutes. Stir in the broth, the toasted fideos, salt, and pepper, to taste. Bring mixture to a boil, reduce heat, and simmer gently, uncovered, breaking up the fideos with a spoon, for about 5 minutes. Stir in the turkey.
Remove the bay leaf. Transfer the mixture to the prepared baking dish, sprinkle the grated cheese over the top, and cover loosely with foil. Bake until the cheese melts and the casserole is hot through and through, about 20 minutes. If desired, serve with some crema drizzled over the top.
I LOVE vegetable soup. Depending on the season, I throw everything fresh that I have in a kettle. Corn, tomatoes, cabbage, kale, onions, garlic, broccoli, carrots, celery, eggplant, zucchini, cucumbers, mushrooms, etc etc. Usually a few diced tomatoes, used as the base. I like things spicy, so I add several different peppers, sea salt, water, a few tablespoons of olive oil. Bring to a simmer and cook until it looks good. I make a huge kettle of it and eat it for my main course. Maybe 2 huge bowls at night for a week or so until it is gone. Sooooo good.
Tonight I'm going to make a lentil and sausage soup. I've never made it before, so we'll see how it works out.
Midnight Onion Soup Anytime
According to Ms. Wells, this is a much more digestible version than some others,
in part because chicken stock, rather than beef broth, is used.
All over, the recipe is a bit lighter than the usual- but don't worry,
you won't be hungry. It suited me, as I had a supply of homemade chicken stock,
but no beef stock.
I only adapted it slightly, to suit myself. I'm not going to be saving it for midnight.
It's awfully good - and this is how you do it.
You Will Need:
3lbs onions, peeled and sliced very thinly
6 tbspoons unsalted butter
3 tbsps canola oil
1 tsp sea salt
4 tbsps flour
3 cups rich homemade chicken broth and jellied juice from a roast chicken, if you have it
2/3 cup dry white wine ( I used a dry California Pinot Grigio)
freshly ground pepper
sprigs of thyme and 2 bay leaves,
which I put in my recently acquired large stainless teaball for easy removal
thin slices of toasted good crusty bread ( pref. the sort with a chewy interior )
2/3 lb of freshly grated gruyere, best you can afford
This is what you do:
Melt butter in a big soup pot. Add oil, onions, salt. Cook, stirring, over a low heat until onions are soft, but not browned. Sprinkle with the flour, and stir to coat. Add stock, wine and a quart of water, pepper and herbs in tea ball. Bring to a boil, turn down, and simmer gently, uncovered for half an hour. correct seasoning.
When you are ready to serve, preheat the broiler. Ladle soup into individual heatroof bowls. Top each with toasted slice of bread, and plently of grated gruyere. Broil.
When the cheese is clearly bubbling, remove and serve, with warnings to watch for burning. This is incredibly hot, as soup should be. It is pretty important to use very nice stock and cheese, which can make all the difference.
I happened to have some onions from my CSA farmbox as well, which were lovely and crisply fresh.
I believe that both onions and chicken soup are good for the treatment of colds.
I feel quite well treated.
Last edited by megimoo; 10-04-2008 at 08:37 PM.
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