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Post by rich on Mar 31, 2008 20:46:55 GMT -5
Ok, here's my favorite veggie soup recipe "Gypsy Soup" from Mollie Katzen's "Moosewood Cookbook"
Gypsy Soup
3 tablespoons olive oil 2 cups chopped onion 2 cloves chopped garlic 2 cups sweet potatoes -- chopped & peeled (Or winter squash) 1/2 cup chopped celery 1 cup chopped fresh tomatoes (I use 1 14 1/2 oz can) 3/4 cup chopped sweet peppers 1 1/2 cups cooked chickpeas (I use canned) 3 cups water 2 teaspoons paprika 1 teaspoon turmeric 1 teaspoon basil 1 teaspoon salt dash cinnamon dash cayenne 1 bay leaf 1 tablespoon soy sauce
In a soup kettle or large saucepan, saute onions, garlic, celery and sweet potatoes in olive oil for about five minutes. Add seasonings, except soy sauce, and the water. Simmer, covered, fifteen minutes. Add remaining vegetables and chickpeas. Simmer another 10 minutes or so - until all the vegetables are as tender as you like them. Remove from heat. Stir in the soy sauce.
The vegetables used in this soup are flexible. Any orange vegetable can be combined with green: Peas or green beans could replace the peppers. Carrots can be used instead of, or in addition to the squash or sweet potatoes. Use what you like.
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Post by rich on Mar 31, 2008 20:57:51 GMT -5
Chilled Sorrel Soup
I make this in the Summer when sorrel is in season
4 tblsp Olive Oil 1 med Onion finely chopped 1 or 2 Garlic cloves minced 1/2 lbs Sorrel leaves stems removed 2 or 3 Celery stalks finely chopped 3 cups Water 1 tblsp Chopped parsley 1 tsp Salt 1/2 tsp Freshly-ground black pepper 1/4 tsp Ground nutmeg Heat oil in a large saucepan over moderate heat. Add onion and saute until soft, about 10 minutes. Add garlic and saute another 2 minutes. Add sorrel and celery and cook for about 5 minutes, or until sorrel is wilted. Add water, parsley, salt, pepper and nutmeg. Simmer for about 20 minutes. Remove saucepan from heat and puree soup in batches in a blender or a food processor fitted with the metal blade. Adjust seasonings and transfer soup to a container. Cover and refrigerate until chilled through.
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Post by rich on Mar 31, 2008 21:15:51 GMT -5
Lentil Soup
1 1/2 cups green or brown lentils 1 onion, diced 1 large leek, white part only, cleaned well and chopped 2 garlic cloves, crushed 2 bay leaves 1/4 cup chopped parsley 1 1/2 tsp salt 7 cups water 2 tsp Dijon Mustard 1 tblsp Red Wine Vinegar
Sort through and wash the lentils. Combine all ingredients except the salt, mustard and vinegar in a large pot. Bring to a boil. Simmer 45 minutes or until lentils are tender. Stir in salt. Remove bay leaves and cool the soup. Puree in a blender (optional). Stir in mustard and vinegar. Reheat gently and serve with plenty of crusty bread.
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Post by Karen on Jul 29, 2008 12:16:35 GMT -5
Awesome side dish for BLT's.
Heavenly Carrots
Ingredients: • 4 cups cooked sliced carrots • 1 1/2 cups croutons • 1 1/4 cups shredded sharp Cheddar cheese • 2 eggs, beaten • 1/4 cup butter, melted • 1 teaspoon Worcestershire sauce • 1 teaspoon salt
(crumbled cooked bacon is optional, but oh so yummy)
Preparation: Place carrots in a buttered 1 1/2 quart casserole.
Stir in croutons and cheese. Combine remaining ingredients and pour over carrot mixture.
Bake uncovered at 400° for 20 minutes or until brown. Serves 6.
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Post by rich on Oct 13, 2008 21:10:43 GMT -5
Mind Meld Chicken (Chicken with Lemon, Garlic, and Pine nuts)
3 to 3 ½ lbs of dark meat chicken pieces with bone and skin (thighs work best) 4 heads of garlic 2 large lemons 2 tablespoons olive oil 1 teaspoon salt ½ teaspoon pepper Dry white wine ½ cup pine nuts 2 tablespoons parsley 1 lbs. orzo or other small pasta
Separate the 4 heads of garlic into cloves. Peel the cloves and mash them into a paste with the salt. Toss the chicken pieces with half of the garlic paste and let marinate for 10 minutes. Squeeze the juice of one lemon into the chicken/garlic mixture and let marinate for an additional 20 minutes. Meanwhile cut the second lemon into small pieces, discarding the ends and any seeds.
Scrape the garlic off the chicken pieces and pat dry with paper towels. Reserve the marinade. Season chicken pieces with the pepper.
In a Dutch oven or heavy skillet with lid, fry the chicken pieces in olive oil over high heat on both sides until stiff and brown. Add the reserved marinade to the pan and enough wine to come half-way up the chicken. Add lemon pieces and bring to a boil. Reduce heat to low, cover and simmer for 30-35 minutes, turning chicken once half-way through the cooking.
Meanwhile toast the pine nuts in a dry heavy pan over low heat, stirring constantly until lightly browned. Immediately transfer to a bowl to stop the cooking.
When the chicken is done, remove the pieces to a plate and cover with foil to keep warm. Add the remaining garlic paste to the juices in the pan and bring to a boil. Reduce for at least 5 minutes until the sauce darkens and thickens. Stir the pine nuts into the sauce. Adjust the seasoning with additional salt and pepper.
Boil the pasta in salted water until al dente. Drain. Combine the pasta with half of the sauce in a pan over high heat. Stir constantly until the sauce is absorbed by the pasta, about 1 or 2 minutes. Transfer pasta to a serving dish. Arrange the chicken pieces on top of the pasta and sprinkle with parsley. Serve. Pass the remaining sauce separately.
Note: If you use boneless chicken pieces, use half wine, half good homemade chicken stock for the braising liquid.
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Post by Spaced Out Looney on Nov 12, 2008 21:29:30 GMT -5
In case there's any of you who are into crock pot cooking, or would like to get into it, there's a great blog that y'all might be interested in: A Year in CrockpottingYep, there will be by years end 365 crock pot recipes. And not just the regular soups and stews, but this lady also experiments with pasta and baking bread and roasting meat and veggies. And even dulche de leche.
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Post by Karen on Jan 26, 2009 22:14:30 GMT -5
Sweet Potato Pie
1 pound cooked sweet potato (1 large - or so - I used a scale to weigh it) 1/2 cup butter, softened 1/2 cup white sugar 1/2 cup brown sugar 1/2 cup evaporated milk 1/4 cup maple syrup 2 eggs 1T flour 1T lemon juice 1/2 t. ground nutmeg 1/2 t. ground cinnamon 1/4 t. cloves 1/4 t. ginger 1 teaspoon vanilla extract 1 (9 inch) unbaked pie crust
1. Peel, cut into fourths, and boil (or microwave) until done.
2. Break apart sweet potato in a bowl. Remove 'strings'.
3. Add butter and mix well with mixer. Stir in sugar, milk, eggs, lemon juice, maple syrup, flour, vanilla extract and spices. Beat on medium speed until mixture is smooth. Pour filling into unbaked pie crust.
4. Bake at 350 degrees F for 55 to 60 minutes or until knife inserted in center comes out clean. Pie will puff up like a souffle and then will sink down as it cools.
I also added some chopped pecans to the batter.
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Post by Sara on Oct 11, 2009 13:36:03 GMT -5
By popular request, from smittenkitchen:Chocolate Caramel Crack(ers)Adapted from David Lebovitz, who adapted it from Marcy Goldman who is the genius that first applied this to matzo 4 to 6 sheets matzo or approximately 40 Saltine crackers or crackers of your choice 1 cup (2 sticks or 8 ounces) unsalted butter, cut into a few large pieces 1 cup packed light brown sugar A big pinch of sea salt 1/2 teaspoon pure vanilla extract 1 1/2 cups semi- or bittersweet chocolate chips (or chopped bittersweet or semisweet chocolate) 1 cup toasted chopped almonds, pecans, walnuts or a nut of your choice (optional) Extra sea salt for sprinkling (optional) Preheat the oven to 350°F. Line an 11-by-17-inch baking sheet completely with foil, and then line the base of the foil with parchment paper, cut to fit. Line the bottom of the baking sheet with matzo or crackers, covering all parts. [If using matzo, you'll need to break pieces to fit any extra spaces, which will be annoying because despite being perforated, it does not actually break in straight lines. I have some luck pressing a serrated knife straight down along a section between perforations, if that (hopefully) makes sense.] In a medium heavy-duty saucepan, melt the butter and brown sugar together, and stir it over medium heat until it begins to boil. Once it has begun boiling, let it bubble for three more minutes, stirring it well. It will thicken a bit as it cooks. Remove from the heat and add the salt and vanilla, and then quickly pour it over the matzo or crackers. You’ll want to spread it quickly, as it will begin to set as soon as it is poured. Bake the caramel-covered crackers for 15 minutes, watching carefully as it will bubble and the corners might darken too quickly and/or burn. You can reduce the heat if you see this happening. Remove from oven and immediately cover with chocolate chips. Let stand five minutes, and then spread them evenly across the caramel. An offset spatula works great here. If you’re using them, sprinkle the chocolate with toasted chopped nuts and/or sea salt. (The sea salt is great on matzo. On Saltines, it’s really not necessary.) Once completely cool — I sometimes speed this process up in the fridge, impatient as should be expected in the face of caramel crack(ers) — break it into pieces and store it in a container. It should keep for a week but I’ve never seen it last that long.
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Post by Squeemonster on Oct 18, 2009 16:07:50 GMT -5
Taco Soup 1 lb ground beef 1 can corn 1 can pinto beans 1 can kidney beans 1 can diced tomatoes 1 package Ranch dressing mix 1 package taco seasoning Brown meat, add in taco seasoning. Then throw everything else in, including the Ranch dressing mix, and simmer for 1-2 hours (I usually end up adding a cup or two of water, depending on how thick I want it to be). Add tortilla chips, shredded cheese, and a dollop of sour cream to your bowl. Very easy, yummy comfort food.
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Post by angelique on Oct 18, 2009 16:59:44 GMT -5
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Post by SpringSummers on Dec 13, 2009 17:25:49 GMT -5
Recipes for the cookies I took to Vermont: Mom's favorite: Orange Cream Cookies OVEN: 350 deg Makes about 5 doz Ingredients --2 1/ 4 cup flour --1/2 tsp salt --1 cup butter, softened --1 cup sugar --2 cups powdered sugar --2, 3 oz portions of cream cheese (6 oz total, softened) --2 eggs --5 tsp orange juice --5 tsp orange rind Instructions: COOKIES: Beat butter, 3 oz of cream cheese, and sugar in bowl until well mixed. Beat in eggs, one at a time. Add 3 tsp orange juice and 2 tsp rind. Sift flour and salt together, and blend into butter/sugar mix. Drop dough by rounded teaspoonfuls on greased cookie sheet, approx 2" apart. Bake approx 12 minutes or until bottoms/edges have become lightly browned. Cool before icing. ICING: Gradually beat 2 cups powdered sugar into 3 oz cream cheese. Stir in 2 tsp orange juice and 2 tsp orange rind. Add orange juice slowly - as needed for spreading consistency (add more or less than 2 tsp oj, as needed). Ice cookies; sprinkle with remaining orange rind. Vince's favorites: Mocha Frosted Drop Cookies OVEN: 375 deg Makes about 3 doz Ingredients: --1/2 cup butter --1/4 cup softened butter --2, 1 oz squares unsweetened chocolate --1 cup brown sugar --1 egg --2 1/ 2 tsp vanilla --1/2 cup buttermilk --1 1/ 2 sifted all purpose flour --1/2 tsp baking powder --1/2 tsp baking soda --1/2 tsp salt --1/2 cup well-chopped walnuts --1/2 cup crudely chopped walnuts -- 6 oz (1 cup) semisweet chocolate bits --2 tbs cocoa (dry, unsweetned) --2 tsp instant coffee (powdered) --2 1/ 2 cup powdered sugar --1/4 cup milk Instructions COOKIES: Slowly melt 1/2 cup butter with the unsweetned chocolate. Cool ten minutes. Stir in brown sugar. Beat in the egg, 1 tsp vanilla, and buttermilk. Sift together flour, 1/4 tsp salt, baking powder and baking soda. Add to chocolate mixture. Stir in 1/2 cup well-chopped walnuts and semi-sweet chocolate bits. Drop from teaspoon onto greased cookie sheet. Bake about 10 minutes. Cool before icing. ICING: Cream 1/4 cup softened butter, 2 tbs cocoa, 2 tsp powdered instant coffee, 1/4 tsp salt. Beat in 2 1/ 2 cups confectioners sugar, 1 1/ 2 tsp vanilla, and slowly add enough milk for spreading consistency. Ice each cookie, and use the 1/2 cup of crudely chopped walnuts to top each cookie with a piece of walnut.
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