Archive for the ‘Stock Pots’ Category
What could be simpler than supping on a big, steaming bowl of soup in the middle of a cold winter day. A hearty soup — made with Squash and veggies, poultry, fish or dried beans — can be the main dish for your meal. Add some crackers or breadsticks on the side and perhaps fruit for dessert and you’re ready to eat!
Ingredients
4 tablespoons (1/2 stick) unsalted butter
1 onion, chopped
1 medium tomato, cored, seeded and diced
2 garlic cloves, minced
2 jalapeno chiles, stemmed, seeded and chopped
1 1/2 pounds winter squash, such as West Indian pumpkin, peeled and cut into 1/2 inch cubes
3 cups stock or water
1 teaspoon coarse salt
2 cups whole milk
1/4 cup grated Manchego cheese
Directions
Melt the butter in a large stockpot over moderate heat. Add the onion and saute until soft, about 5 minutes. Add the tomato, garlic, jalapeno and salt and cook 1 to 2 minutes longer. Add the squash and stock and simmer, covered, for about 20 minutes, or until the squash is falling apart and soup is thickened slightly. Puree soup with an immersion blender, or use a blender and return soup to a clean pan. Add the milk and heat gently. Stir in the cheese and adjust the seasonings.
Great flavored green beans are hard to come by, but when you do them right, they are a marvel to behold. I’m a nature girl and this dish represents the best of my worldly wonders. Natural juciy green beans are prepared with turkey necks, liquid smoke and vinegar for a truly natural flavor.
Return to Vegetable Appetizers (Directions): Add all ingredients, except for green beans, to a 64 oz large pot. Bring to a boil. Allow ingredients to boil for at least 20 minutes or until turkey necks are 75% done. Meat will appear to be coming off bone. Add green beans to stock pot and cover. Cook for two hours on low heat or until desired texture.
Ingredients
* 32 oz frozen green beans
* 3 1/2 lbs smoked turkey necks
* 64 oz fat free chicken broth
* 2 tbsp lemon pepper
* 2 tbsp Mrs. Dash original seasonal blend
* 1 tbsp kosher salt
* 1/2 tbsp liquid hickory smoke
* 1/2 cup white vinegar
Feeling down, under the weather, or just a bit cold? I’ve got a time-honored American classic that always does me right…homemade chicken noodle soup! For decades this American classic has been just what the doctor ordered; and a recipe I always rely on when my 2 kids or hubby come down with a nasty winter cold. It’s also great for keeping warm and snuggling up in the glow of a toasty fireplace.
A hearty chicken soup with potatoes and thin fideo noodles–perfect for a cold winter day.
Homemade Chicken Noodle Soup (Directions): Melt butter, add chicken and cook. Once chicken is cooked, add garlic and caramelize. Warm broth in a stock pot. Once garlic and chicken are caramelized, pour into stock pot and simmer 1/2 hour. Add bouillon cubes, crushed, and combined with water. Once simmered, add fideo and let simmer. Add potatoes to a glass baking pan sprayed with cooking spray then season potatoes to taste. Add some broth from soup and a couple of bay leaves. Bake at 450 degrees for 15 minutes or until cooked through. Add potatoes to soup and serve.
Ingredients
* 3-4 chicken breasts, cubed
* 1 large can chicken broth
* 2 chicken bouillon cubes or to taste
* 2 cups water
* 1 clove garlic, minced
* 1 pack straight fideo noodles
* Garlic salt and pepper to taste
* Onion powder to taste
* 3 large baking potatoes, scrubbed and quartered
* 4-5 bay leaves
This time of year I love a nice warm cup of soup. This year instead of plain old chicken noodle soup, I’m spicing things up with some yummy tortilla soup. This festive soup is prepared with chicken, black beans, and corn in a thickened broth made of cilantro, tomatoes, and green chilies with crunchy tortilla strips and other goodies. It’s perfect for warming me up on those chilly winter days.
Tortilla Soup (Directions): Prepare a stock pot and set aside. Puree cilantro, garlic, onion, chilies, and tomatoes in a blender or food processor. Heat stock in prepared pot and add pureed mixture, cumin and salt. Add chicken, corn, and black beans. Bring to a boil, reduce heat and simmer for about 1 hour. Fry tortillas in oil until crisp; drain well. Add chicken to stock and garnish with shredded cheese, tortilla strips, avocado, sour cream, salsa, or whatever you prefer.
Ingredients
* 1/4 bunch cilantro, well washed (leaves only)
* 2-3 garlic cloves
* 1/2 small onion, chopped
* 6 cups chicken stock / broth
* 1 (10 oz) can of Rotel Original diced tomatoes/chilies
* 1 tsp ground cumin
* 1 tsp salt
* 2 tbsp cornstarch dissolved in a small amount of water
* About 10 corn tortillas cut into thin strips
* Vegetable oil
* 1-2 cups cooked chicken (2oz per serving)
* Monterey Jack cheese (1oz per serving)
* 1-2 avocados, peeled, pitted, and sliced
* 1 can whole kernel corn (drained)
* 1 can black beans (drained & rinsed)
At the heart of the the traditional Thanksgiving celebration is something everyone loves…FOOD! Turkey (or ham), mashed potatoes, etc., all adorn our holiday table. The traditional dishes are delicious; however, I like to keep things exciting so I add a little “twist”to our traditional Thanksgiving fare. My latest experiment involves moving the pumpkin from the dessert table and transforming it (from a pie) into a savory pumpkin soup. When I want get extra “cute”, and bring a smile to my families’ faces, I’ll serve the soup in hollowed out pumpkin.
Pilgrim’s Pumpkin Soup (Directions): Heat oil in a large ss stock pot over medium heat. Add onions and garlic then cook and stir until onions begin to soften, about 3 minutes. Stir in ginger and cumin then cook 30 more seconds. Add pumpkin and remaining ingredients then mix well. Bring to a boil, reduce heat to low, and simmer 15 minutes, or until pumpkin is tender. Working in batches, transfer soup to a blender or food processor and puree to smooth. Return soup to pot and heat thoroughly. Serve soup hot with a dollop of yogurt and a sprinkle of chopped cilantro, if desired.
Ingredients
* 2 teaspoons olive oil
* 1 cup chopped onions
* 1-1/2 teaspoons minced garlic
* 1 tablespoon grated fresh ginger
* 1/2 teaspoon ground cumin
* 6 cups peeled and cubed pumpkin
* 2 cups vegetable broth
* 1 1/2 cups unsweetened carrot juice
* 1/4 cup frozen apple juice concentrate
* 1 teaspoon grated orange zest
* 1/2 teaspoon salt
* 1/4 teaspoon freshly ground black pepper
* 1/8 teaspoon cayenne pepper
* 1/8 teaspoon cinnamon
* Garnish:
* Yogurt
* Chopped cilantro to taste
This recipe is extremely popular and has won numerous awards. I’m not concerned with winning awards though; the smiles I get when sharing this delicious chili is all the reward I need . The recipe is unique but that’s part of the reason the taste far exceeds “normal” chili.
Holiday Chili (Directions): Using a large skillet over medium heat, cook onions in half of the olive oil until nearly translucent. Add garlic to the skillet and cook one more minute. Place onion mixture in a large stock pot (12-quart). Add meat and remaining oil to skillet and brown meat. Add tomato paste to the meat during the last few minutes of browning, without draining stock pot. Remove seeds, veins, and stems from the chipoltes, anchos and habaneros. Tear chilies into small pieces and soak in boiling water for 30 minutes. Puree chilies and water in blender until paste forms. Add paste to stock pot; mix well. Add next 11 ingredients to the stock pot and bring to a simmer. Do not drain any canned items. In a small bowl, mix Worcestershire sauce, vinegar, honey, and liquid smoke until the honey is dissolved. Add this mixture to the stock pot and stir well. In a small bowl, mix remaining dry ingredients together; mix well. Add to the stock pot gradually, mixing well. Return chili to a simmer for 2 to 3 hours uncovered. Stir occasionally and add water or beer if necessary. Age chili 1 to 2 days in the refrigerator before serving
Ingredients: 4 large white onions, chopped; 1 tablespoon extra virgin olive oil, divided; 4 1/2 pounds ground round or ground venison; 5 garlic cloves, minced; 8 ounces Italian-style tomato paste; 3 large chipotle peppers; 2 ounces ancho (dried) peppers; habanero peppers to taste (optional); 2 cups boiling water; 10 3/4 ounces tomato soup; 8 ounces tomato sauce; 24 ounces dark beer (suggest Bully! Porter); 10 3/4 ounces beef consomme; 2 16-ounce cans Italian-style diced tomatoes; 2 16-ounce cans crushed tomatoes; 12 ounces sliced fresh baby portabella mushrooms; 4 16-ounce cans kidney beans; 4 stalks celery, chopped medium (including heads); 2 large green peppers, chopped medium; 4 1/2 ounces black olives, chopped medium; 1 tablespoon Worcestershire sauce; 2 tablespoons balsamic vinegar; 3 tablespoons honey; 1/4 teaspoon liquid smoke; 1/4 teaspoon ground cinnamon; 1/8 teaspoon ground red (cayenne) pepper; 1/8 teaspoon ground cloves; 1/8 teaspoon ground allspice; 3 tablespoons corn flour (masa, or fine cornmeal); 1 tablespoon powdered cocoa; 1 teaspoon coarsely ground black pepper; 3 whole bay leaves; 1 teaspoon paprika; 1 tablespoon sea salt; 1 teaspoon Mexican oregano; 2 teaspoons ground cumin; 1 teaspoon dry parsley; 1 teaspoon dry cilantro; 1 teaspoon dry mustard
Pumpkins not only taste great, they have a very high nutritional value and are associated with a host of health benefits. Apart from the flesh, even the seeds of pumpkins boast of a large number of nutrition benefits. It goes without saying, I’m always looking for ways to add this nutritional powerhouse to my family’s meals. In addition to baking pumpkin pie, I usually make pumpkin soup for our holiday meals. Always delicious, creamy pumpkin soup keeps us warm and satisfied during the winter months.
Creamy Pumpkin Soup (Preparation): Heat the oil in a large stock pot. Saute the 1/3 cup onions and the garlic over medium heat for about 1 minute. Carefully add in the broth, pumpkin, chorizo and potatoes. Stir in the oregano and cumin. Bring to a boil and then turn down to a simmer. Simmer for about 45 minutes or until potatoes are tender. Remove from heat and let cool for 10 minutes. Stir in cream and serve immediately topped with a tablespoon each of cilantro and onion.
Ingredients: 5 cups chicken stock or broth, 3 cups pumpkin puree, 3/4 cup heavy cream, 1 lb chorizo cooked and coarsely chopped, 2 tablespoons oregano, 1/2 teaspoon cumin, 5 cloves of garlic, peeled and finely chopped, 2 potatoes, peeled and diced into 1/2 inch cubes, 1/2 cup cilantro, chopped, 1/2 cup and 1/3 cup onion chopped, 1 tablespoon oil.
At our Christmas day family feast, my special pot roast recipe is always a hit. The special sauce is not just for the roast though; it tastes great over noodles, potatoes, etc. This recipe is absolutely wonderful and the house smells so great and “Christmassy” while it’s cooking! Oh, here’s a little trick I discovered - before you serve the roast, but AFTER it’s been sliced, pour some of this sauce over the meat to keep it moist and delicious.
Chile Pot Roast (Ingredients): 1 (4 lb.) rump roast, 1 jar chili sauce (your favorite brand - absolutely love Heinz), 2 tbsp. oil, Large stock pot
Directions:
1. In large stock pot, brown all sides of roast in 2 tablespoons of oil on stove. (Be sure not to burn oil.)
2. After browning, empty jar of chili sauce in pot and add 1 jar of water to this sauce.
3. Stir, reduce heat after this starts to boil and cover.
4. Cook for 2 hours on low. You don’t need to add any spices.