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, June 03, 2007
Baked Chicken & Cheese Risotto
1 can cream of mushroom soup
1 1/4 cups water
1/2 cup milk
1/4 cup shredded mozzarella cheese
3 T grated Parmesan cheese
1 1/2 cups frozen mixed vegetables
1/2 lb skinless boneless chicken breasts, cut into cubes
3/4 cup uncooked long grain white rice
Preheat oven to 400F. Mix soup, water, milk, mozzarella cheese, Parmesan cheese, vegetables, chicken and rice in 3 quart shallow baking dish. Cover.
Bake for 35 minutes. Stir. Bake for another 10 minutes or until hot and rice is done. Let stand 5 minutes.
1 1/4 cups water
1/2 cup milk
1/4 cup shredded mozzarella cheese
3 T grated Parmesan cheese
1 1/2 cups frozen mixed vegetables
1/2 lb skinless boneless chicken breasts, cut into cubes
3/4 cup uncooked long grain white rice
Preheat oven to 400F. Mix soup, water, milk, mozzarella cheese, Parmesan cheese, vegetables, chicken and rice in 3 quart shallow baking dish. Cover.
Bake for 35 minutes. Stir. Bake for another 10 minutes or until hot and rice is done. Let stand 5 minutes.
Labels: entrees
Tuesday, January 02, 2007
Creamy Chicken Enchiladas
1 can (10.75 oz) cream of chicken soup
1 pkg (8 oz) sour cream
1 cup picante sauce
2 t chili powder
2 cups chopped cooked chicken
1 cup shredded Monterey Jack cheese
10 flour tortillas, warmed
1 medium tomato, chopped
1 green onion, sliced
Mix soup, sour cream, picante sauce, and chili powder.
Mix 1 cup picante mixture, chicken and cheese.
Spread about 1/4 cup chicken mixture down center of each tortilla. Roll up and place seam sides down in 3-qt shallow baking dish. Pour remaining picante sauce mixture over enchiladas. Cover.
Bake at 350F for 40 minutes or until hot. Top with onion and tomato.
1 pkg (8 oz) sour cream
1 cup picante sauce
2 t chili powder
2 cups chopped cooked chicken
1 cup shredded Monterey Jack cheese
10 flour tortillas, warmed
1 medium tomato, chopped
1 green onion, sliced
Mix soup, sour cream, picante sauce, and chili powder.
Mix 1 cup picante mixture, chicken and cheese.
Spread about 1/4 cup chicken mixture down center of each tortilla. Roll up and place seam sides down in 3-qt shallow baking dish. Pour remaining picante sauce mixture over enchiladas. Cover.
Bake at 350F for 40 minutes or until hot. Top with onion and tomato.
Labels: entrees
Thursday, February 01, 2007
Chicken Divan Southern Style
2 (10 oz) packages chopped broccoli, thawed
6 cups shredded chicken, cooked
2 (10 3/4 oz) cans condensed cream of mushroom soup
1 cup mayonnaise
1 cup sour cream
1 cup grated sharp Cheddar cheese
1 T fresh lemon juice
1 t curry powder
Salt and pepper
1/2 cup dry white wine
1/2 cup freshly grated Parmesan
1/2 cup soft bread crumbs
2 T butter, melted
Preheat oven to 350F.
Drain broccoli and put into a casserole dish. Add the shredded chicken.
In a medium bowl, combine the soup, mayonnaise, sour crean, Cheddar, lemon juice, curry powder, salt and pepper to taste, and wine. Whisk together to make a sauce. Pour the sauce over the broccoli and chicken. Mix well with a spatula.
Place the mixture into an 11x7-inch casserole dish or 2 (9 inch) square disposable aluminum foil pans that have been sprayed with vegetable oil cooking spray. Pat down evenly and smooth with a spatula. Combine the parmesan, bread crumbs and butter and sprinkle over the top.
Bake for about 30 to 45 minutes.
6 cups shredded chicken, cooked
2 (10 3/4 oz) cans condensed cream of mushroom soup
1 cup mayonnaise
1 cup sour cream
1 cup grated sharp Cheddar cheese
1 T fresh lemon juice
1 t curry powder
Salt and pepper
1/2 cup dry white wine
1/2 cup freshly grated Parmesan
1/2 cup soft bread crumbs
2 T butter, melted
Preheat oven to 350F.
Drain broccoli and put into a casserole dish. Add the shredded chicken.
In a medium bowl, combine the soup, mayonnaise, sour crean, Cheddar, lemon juice, curry powder, salt and pepper to taste, and wine. Whisk together to make a sauce. Pour the sauce over the broccoli and chicken. Mix well with a spatula.
Place the mixture into an 11x7-inch casserole dish or 2 (9 inch) square disposable aluminum foil pans that have been sprayed with vegetable oil cooking spray. Pat down evenly and smooth with a spatula. Combine the parmesan, bread crumbs and butter and sprinkle over the top.
Bake for about 30 to 45 minutes.
Labels: entrees
Tuesday, June 05, 2007
Skillet Herb Roasted Chicken
2 T all-purpose flour
1/4 t ground sage
1/4 t dried thyme leaves, crushed
4 boneless chicken breast halves OR 8 boneless chicken thighs
2 T butter or margarine
1 can (11 oz) cream of chicken soup
1/2 cup water
4 cups hot cooked rice
Mix flour, sage and thyme. Coat chicken with flour mixture.
Heat butter in skillet. Add chicken and cook 15 minutes or until done. Remove and keep warm.
Add soup and water in skillet. Heat through. Serve over chicken on rice.
1/4 t ground sage
1/4 t dried thyme leaves, crushed
4 boneless chicken breast halves OR 8 boneless chicken thighs
2 T butter or margarine
1 can (11 oz) cream of chicken soup
1/2 cup water
4 cups hot cooked rice
Mix flour, sage and thyme. Coat chicken with flour mixture.
Heat butter in skillet. Add chicken and cook 15 minutes or until done. Remove and keep warm.
Add soup and water in skillet. Heat through. Serve over chicken on rice.
Labels: entrees
Tuesday, November 21, 2006
Side Dishes: Green Bean Casserole
A must for our Thanksgiving meal. What can I say? I'm Southern.
1 can (10 oz) cream of mushroom soup
1/2 cup milk
1 t soy sauce
dash ground black pepper
4 cups cooked cut green beans
1 1/3 cups french fried onions
Mix soup, milk, soy, black pepper, beans and 2/3 cup onions in 1/2-qt casserole dish.
Bake at 350F for 25 minutes or until hot.
Stir well. Sprinkle remaining onions and bake 5 more minutes.
1 can (10 oz) cream of mushroom soup
1/2 cup milk
1 t soy sauce
dash ground black pepper
4 cups cooked cut green beans
1 1/3 cups french fried onions
Mix soup, milk, soy, black pepper, beans and 2/3 cup onions in 1/2-qt casserole dish.
Bake at 350F for 25 minutes or until hot.
Stir well. Sprinkle remaining onions and bake 5 more minutes.
Labels: side dishes
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
Monday, January 22, 2007
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
