Monday, Monday...
Well, holidays are officially over, now time to work on those resolutions! Mine is to lose the holiday pounds and then some. This week I posted 3 of my favorite soup recipes; easy, healthy and great do ahead. I plan to work on developing some low fat, healthy recipes this week so look for those starting next Monday. Enjoy!
Stock
Again, Minor's base for all your stock needs, well this may just be on every week it is a "must have"! For all my Cookermom peeps www.soupbase.com is offering a discount. Enter CMBLOG in the discount code field near the top of the page that's shows the contents of the shopping cart and click 'apply'. Any order over $25.00 they'll give a 15% discount. The discount will show right on the cart page after it is applied. Chicken - $10.95
Beef - $11.95, 1 tsp. of the paste to 1 cup, each container makes 5 gallons.
If you have a Gorden Food Service near you they sell Minor's base there, I go to the GFS on Rand Rd. in Palatine (right next to Caputo's), find one near you at www.GFS.com
Beef - $11.95, 1 tsp. of the paste to 1 cup, each container makes 5 gallons.
If you have a Gorden Food Service near you they sell Minor's base there, I go to the GFS on Rand Rd. in Palatine (right next to Caputo's), find one near you at www.GFS.com
January is national soup month
Beef Barley
2 lbs. pot roast (beef shoulder) cut into ½ inch pieces and seasoned with S & P
olive oil
1 cup carrot, diced
1 onion, diced
1 green pepper, diced
1 package mixed mushrooms
2 tsps. minced garlic
8 cups beef stock
¾ cup barley
1 14.5 ounce can diced drained tomatoes
2 Tbls. chopped Italian flat leaf parsley
Heat 3-4 Tbls. olive oil in a large pot over medium high heat. Sear meat on all sides until browned about 5 minutes. Remove meat and set aside. Add carrots, green pepper and onions and sauté until soft, then add the mushrooms and garlic.
Return meat to the pot and add stock. Simmer until meat is very tender; about 3 hours.
If you have an oven-proof pot, it can be place in the oven at 275-300 degrees.
Next, add barley and diced tomatoes and cook an additional hour, until barley is soft.
Check for salt and pepper and finish with chopped parsley. If necessary, add more stock.
Serves 8.
Red Lentil and Sausage
4 cups chicken stock
4 cups beef stock
1 lb. cup dried red lentils
2 Tbls. olive oil
1/3 cup each: celery, carrot and onion
1 ½ tsps. garlic
2 tsp. chopped fresh rosemary
1 tsp. thyme
12 ounces diced tomatoes; drained
¾ lb. hot Italian sausage (bulk), cooked
Add olive oil to large pot and sauté carrot, celery and onion until tender add rosemary and thyme. Add stocks to pot, add lentils and tomatoes, cover and simmer about 30 minutes or until lentil are tender Using a slotted spoon, puree one-third on the lentils in a food processor, return to pot.
Add Italian sausage and check for salt and pepper, or if you need to add a bit more stock. Serves 8.
Tortilla Soup
1 chile pasilla; stemmed, seeded, crushed and fried in a little oil
1 14 ½ oz. can crushed tomatoes, drained
½ white onion, finely chopped
2 garlic cloves, minced
3 Tbls. oil
½ tsp. cumin powder
1 ½ quarts chicken stock
1 chicken breast, poached and shredded
¼ cup chopped cilantro
Sauté onions and garlic until translucent, add tomatoes let cook for about 3-5 minutes.
Add cumin powder.
Stir in chicken stock and simmer 20-30 minutes.
Add shredded chicken.
Just before serving, add cilantro.
Garnish:
6 corn tortillas, sliced in thin strips and fried in about ½ cup oil
1 avocado finely chopped
1 cup jack or chihuahua cheese
1 lime cut into wedges
Heat oil in frying pan and fry tortillas until crisp. Drain on paper towels and sprinkle with salt. Ladle soup into bowls, top with cheese, tortilla strips, diced avocado and serve with a squeeze of lime. Serves 6.
2 lbs. pot roast (beef shoulder) cut into ½ inch pieces and seasoned with S & P
olive oil
1 cup carrot, diced
1 onion, diced
1 green pepper, diced
1 package mixed mushrooms
2 tsps. minced garlic
8 cups beef stock
¾ cup barley
1 14.5 ounce can diced drained tomatoes
2 Tbls. chopped Italian flat leaf parsley
Heat 3-4 Tbls. olive oil in a large pot over medium high heat. Sear meat on all sides until browned about 5 minutes. Remove meat and set aside. Add carrots, green pepper and onions and sauté until soft, then add the mushrooms and garlic.
Return meat to the pot and add stock. Simmer until meat is very tender; about 3 hours.
If you have an oven-proof pot, it can be place in the oven at 275-300 degrees.
Next, add barley and diced tomatoes and cook an additional hour, until barley is soft.
Check for salt and pepper and finish with chopped parsley. If necessary, add more stock.
Serves 8.
Red Lentil and Sausage
4 cups chicken stock
4 cups beef stock
1 lb. cup dried red lentils
2 Tbls. olive oil
1/3 cup each: celery, carrot and onion
1 ½ tsps. garlic
2 tsp. chopped fresh rosemary
1 tsp. thyme
12 ounces diced tomatoes; drained
¾ lb. hot Italian sausage (bulk), cooked
Add olive oil to large pot and sauté carrot, celery and onion until tender add rosemary and thyme. Add stocks to pot, add lentils and tomatoes, cover and simmer about 30 minutes or until lentil are tender Using a slotted spoon, puree one-third on the lentils in a food processor, return to pot.
Add Italian sausage and check for salt and pepper, or if you need to add a bit more stock. Serves 8.
Tortilla Soup
1 chile pasilla; stemmed, seeded, crushed and fried in a little oil
1 14 ½ oz. can crushed tomatoes, drained
½ white onion, finely chopped
2 garlic cloves, minced
3 Tbls. oil
½ tsp. cumin powder
1 ½ quarts chicken stock
1 chicken breast, poached and shredded
¼ cup chopped cilantro
Sauté onions and garlic until translucent, add tomatoes let cook for about 3-5 minutes.
Add cumin powder.
Stir in chicken stock and simmer 20-30 minutes.
Add shredded chicken.
Just before serving, add cilantro.
Garnish:
6 corn tortillas, sliced in thin strips and fried in about ½ cup oil
1 avocado finely chopped
1 cup jack or chihuahua cheese
1 lime cut into wedges
Heat oil in frying pan and fry tortillas until crisp. Drain on paper towels and sprinkle with salt. Ladle soup into bowls, top with cheese, tortilla strips, diced avocado and serve with a squeeze of lime. Serves 6.
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