Monday, January 22, 2007
Fast and Easy Chili
1 - 1/2 pound lean ground beef
1 large onion, chopped
2 cloves garlic, minced
2 - 16 oz. cans kidney beans, rinsed and drained
2 - 12 oz. jars of salsa (pick your favorite heat and type)
2 Tbsp. chile powder
1/2 tsp oregano
1/2 tsp. cumin
salt to taste
Condiments:
chopped red onion or green onion
cheddar cheese
sour cream
tortilla chips
In a large pot, cook beef, onon and garlic over medium heat. Drain excess grease. Add chile powder and spices until fragrant.
Add beans and salsa. Cover and simmer for 30 minutes, stirring occasionally. Check for seasoning and adjust.
Can be simmered for 4 hours on low in a crock pot.
Serve in bowls, add codiments and enjoy!
1 large onion, chopped
2 cloves garlic, minced
2 - 16 oz. cans kidney beans, rinsed and drained
2 - 12 oz. jars of salsa (pick your favorite heat and type)
2 Tbsp. chile powder
1/2 tsp oregano
1/2 tsp. cumin
salt to taste
Condiments:
chopped red onion or green onion
cheddar cheese
sour cream
tortilla chips
In a large pot, cook beef, onon and garlic over medium heat. Drain excess grease. Add chile powder and spices until fragrant.
Add beans and salsa. Cover and simmer for 30 minutes, stirring occasionally. Check for seasoning and adjust.
Can be simmered for 4 hours on low in a crock pot.
Serve in bowls, add codiments and enjoy!
Labels: soups
Ecuadorian Potato Soup
1/4 c. butter
1 tsp. sweet paprika
1 med. onion, finely chopped
4 c. water
4 lbs. Yukon gold potatoes, peeled and sliced
2 c. half-and-half
1/4 lb. Muenster cheese, grated
salt to taste
In a large, heavy saucepan heat butter and stir in paprika. Add onion, saute over medium heat until softened. Pour in water, bring to a boil, and add potatoes. Simmer, uncovered, over low heat and stir occasionally.
When potatoes are almost done, add half-and-half and cook until potatoes begin to disintegrate. Stir in cheese, season to taste, and serve immediately.
Serves 4 - 6.
1 tsp. sweet paprika
1 med. onion, finely chopped
4 c. water
4 lbs. Yukon gold potatoes, peeled and sliced
2 c. half-and-half
1/4 lb. Muenster cheese, grated
salt to taste
In a large, heavy saucepan heat butter and stir in paprika. Add onion, saute over medium heat until softened. Pour in water, bring to a boil, and add potatoes. Simmer, uncovered, over low heat and stir occasionally.
When potatoes are almost done, add half-and-half and cook until potatoes begin to disintegrate. Stir in cheese, season to taste, and serve immediately.
Serves 4 - 6.
Labels: soups
Wednesday, January 03, 2007
Butternut Squash & Ginger Soup with Garlic Croutons
Garlic Croutons:
2 T. butter
2 garlic cloves, chopped
2 c. bread cubes cut from rustic white bread
Soup:
2 T. olive oil
1 medium onion, chopped
¾ c. chopped celery
¼ c. finely chopped and peeled fresh ginger
6 lg. Fresh thyme sprigs
4 c. 1-inch cubes peeled and seeded butternut squash
4-½ c. chicken broth
½ c. whipping cream
For Croutons:
Melt butter in large nonstick skillet over medium heat. Add garlic; stir 20 seconds. Add bread and sauté until golden, about 5 minutes. Transfer croutons to paper towels to cool.
(May be made 1 day ahead and stored at room temperature in airtight container).
For Soup:
Heat oil in large pot over medium-high heat. Add onion, celery, ginger and thyme. Sauté until vegetables are soft, about 6 minutes. Add squash and about 4-½ c. of the chicken broth. Bring to a boil and then reduce heat to medium. Simmer until squash is very tender, about 25 minutes. Remove from heat.
Using an immersion blender, blend soup until smooth. (If you don’t have one, work in batches and blend in regular blender until all the squash has been pureed with the broth).
Stir in cream and add more broth to thin, if desired. Season to taste with salt and pepper.
(Soup may be made 1 day ahead. Cool, cover and chill).
Rewarm the soup and serve in bowls, garnished with the garlic croutons.
2 T. butter
2 garlic cloves, chopped
2 c. bread cubes cut from rustic white bread
Soup:
2 T. olive oil
1 medium onion, chopped
¾ c. chopped celery
¼ c. finely chopped and peeled fresh ginger
6 lg. Fresh thyme sprigs
4 c. 1-inch cubes peeled and seeded butternut squash
4-½ c. chicken broth
½ c. whipping cream
For Croutons:
Melt butter in large nonstick skillet over medium heat. Add garlic; stir 20 seconds. Add bread and sauté until golden, about 5 minutes. Transfer croutons to paper towels to cool.
(May be made 1 day ahead and stored at room temperature in airtight container).
For Soup:
Heat oil in large pot over medium-high heat. Add onion, celery, ginger and thyme. Sauté until vegetables are soft, about 6 minutes. Add squash and about 4-½ c. of the chicken broth. Bring to a boil and then reduce heat to medium. Simmer until squash is very tender, about 25 minutes. Remove from heat.
Using an immersion blender, blend soup until smooth. (If you don’t have one, work in batches and blend in regular blender until all the squash has been pureed with the broth).
Stir in cream and add more broth to thin, if desired. Season to taste with salt and pepper.
(Soup may be made 1 day ahead. Cool, cover and chill).
Rewarm the soup and serve in bowls, garnished with the garlic croutons.
Labels: soups
Sunday, November 05, 2006
Soups: Tortilla Soup
This recipe seems a little fussy but it's mostly just a lot of frying (I would never bother if it was that complicated).
6 dried guajillo chiles, stemmed
2 dried pasilla chiles, stemmed
12 5-6 inch diameter white corn tortillas
2/3 c. plus 2 T. corn oil
2 c. coarsely chopped plum tomatoes
1 ½ c. water
¼ small white onion
2 large garlic cloves
2 large fresh cilantro sprigs
Pinch of baking soda
4 c. chicken broth
Toppings
crumbled queso fresco
2 avocados, peeled, pitted and diced
sour cream
Cut slit in 1 long side of each chile; pull open. Remove seeds and membranes; press chiles flat. Cut pasilla chiles into 1x1/4 inch strips.
Stack 6 tortillas and cut into 1x ¼ inch strips. Heat 2/3 c. oil in heavy medium skillet over medium high heat until very hot. Working in batches, add tortilla strips to skillet; toss until crisp ands golden, about 1 minute. Using slotted spoon, transfer strips to paper towels.
One at a time, fry 6 whole tortillas in oil until golden and almost crisp, about 30 seconds each side. Transfer to paper towels.
Working in batches, add guajillo chiles to skillet; press with spatula until chiles begin to blister, about 10 seconds per side. (Really, just that briefly). Transfer to paper towels. Add pasilla chile strips to skillet; stir 10 seconds. Transfer to paper towels to drain.
Combine tomatoes, water, onion, garlic, cilantro and baking soda into heavy large pot. Coarsely crumble whole tortillas and the guajillo chiles into pot. Bring to a boil. Reduce heat to medium; cover and simmer until water is almost absorbed and chiles are soft, stirring occasionally, about 6 minutes.
Take pot off heat and using an immersion blender, puree mixture until smooth, while gradually adding 3/4 c. chicken broth. (If you don't have an immersion blender (and you should), you can use a regular blender. Working in 3 bathches, puree until smooth, adding 1/4 c. broth to each batch).
Heat 2 T. oil in large saucepan over medium-high heat. Add tomato mixture; stir until thick and deeper in color, about 2 minutes. Add remaining chicken broth; bring to boil. Simmer 8 minutes to develop flavors. Season with salt.
Ladle soup into bowls. Garnish each serving with tortilla strips, chile strips, cheese, avocado and sour cream
Makes 6 servings.
6 dried guajillo chiles, stemmed
2 dried pasilla chiles, stemmed
12 5-6 inch diameter white corn tortillas
2/3 c. plus 2 T. corn oil
2 c. coarsely chopped plum tomatoes
1 ½ c. water
¼ small white onion
2 large garlic cloves
2 large fresh cilantro sprigs
Pinch of baking soda
4 c. chicken broth
Toppings
crumbled queso fresco
2 avocados, peeled, pitted and diced
sour cream
Cut slit in 1 long side of each chile; pull open. Remove seeds and membranes; press chiles flat. Cut pasilla chiles into 1x1/4 inch strips.
Stack 6 tortillas and cut into 1x ¼ inch strips. Heat 2/3 c. oil in heavy medium skillet over medium high heat until very hot. Working in batches, add tortilla strips to skillet; toss until crisp ands golden, about 1 minute. Using slotted spoon, transfer strips to paper towels.
One at a time, fry 6 whole tortillas in oil until golden and almost crisp, about 30 seconds each side. Transfer to paper towels.
Working in batches, add guajillo chiles to skillet; press with spatula until chiles begin to blister, about 10 seconds per side. (Really, just that briefly). Transfer to paper towels. Add pasilla chile strips to skillet; stir 10 seconds. Transfer to paper towels to drain.
Combine tomatoes, water, onion, garlic, cilantro and baking soda into heavy large pot. Coarsely crumble whole tortillas and the guajillo chiles into pot. Bring to a boil. Reduce heat to medium; cover and simmer until water is almost absorbed and chiles are soft, stirring occasionally, about 6 minutes.
Take pot off heat and using an immersion blender, puree mixture until smooth, while gradually adding 3/4 c. chicken broth. (If you don't have an immersion blender (and you should), you can use a regular blender. Working in 3 bathches, puree until smooth, adding 1/4 c. broth to each batch).
Heat 2 T. oil in large saucepan over medium-high heat. Add tomato mixture; stir until thick and deeper in color, about 2 minutes. Add remaining chicken broth; bring to boil. Simmer 8 minutes to develop flavors. Season with salt.
Ladle soup into bowls. Garnish each serving with tortilla strips, chile strips, cheese, avocado and sour cream
Makes 6 servings.
Labels: soups
