Archive for the ‘SS Stock Pot’ 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
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