Growing up, my momma would have called this poor people food- even though we were pretty much poor people. The irony is great. This needs to be served with golden cornbread and some pepper sauce or Tabasco.
Ingredients:
1 lb dry navy beans, washed & picked through
1 cup cubed smoked ham
½ cup yellow onion, chopped
½ teaspoon salt
½ teaspoon black pepper
1 bay leaf
water
Place beans in large pot. Cover beans with 6 cups of water and bring to a boil. Turn the temperature down and place a lid on the pot (if you have a ham bone add it in now). The beans should cook at a soft boil. Check and stir from time to time and make sure the beans have 2" - 2 1/2" of water covering beans. Add more water if necessary.
When beans are getting a little tender add the onions and ham. Replace the lid and simmer until soup is completely cooked. Add salt and pepper when ham, onions, and beans have cooked for 1/2 hour. Add salt and pepper to your taste. Seasoning depends on the salt content of the ham.
Showing posts with label soup. Show all posts
Showing posts with label soup. Show all posts
9/18/13
5/31/13
Tuscanny Chicken Stew
This is a hearty, rustic stew full of bold flavors that I utterly slaughter by serving over yellow rice. It's good that way. Heh.
Ingredients
½ teaspoon kosher salt
½ teaspoon black pepper, freshly ground
1 teaspoon tarragon
1 teaspoon thyme
1 teaspoon oregano
3 lbs boneless skinless chicken thighs
2 stalks celery, finely chopped
2 medium yellow onions, finely chopped
1 red bell pepper, seeded, finely chopped
2 (15 ounce) cans Italian tomatoes, chopped
1/2 cup dry sherry (drinking not cooking)
1 cup chicken stock
1/2-1 teaspoon crushed red pepper flakes
Cooked rice
375°F. Mix the first 5 herbs and spices in a large plastic bag. Wash chicken and pat dry. Place chicken, one piece at a time, in the spices, close the bag, shake to thoroughly coat. set aside. Heat a dutch oven over a medium high burner. Add oil, onions, celery, and bell pepper. Sauté 'til onions are translucent then set aside. Brown chicken in dutch oven with remaining oil then return vegetables to the pot.
Add tomato sauce, tomatoes, sherry, chicken stock, and red pepper flakes. Mix well. Bake, covered, 60 minutes. Uncover, bake another 30 minutes or more to reduce the sauce. Stir occasionally to keep the thighs from raising to the top and drying out.
Ingredients
½ teaspoon kosher salt
½ teaspoon black pepper, freshly ground
1 teaspoon tarragon
1 teaspoon thyme
1 teaspoon oregano
3 lbs boneless skinless chicken thighs
2 stalks celery, finely chopped
2 medium yellow onions, finely chopped
1 red bell pepper, seeded, finely chopped
2 (15 ounce) cans Italian tomatoes, chopped
1/2 cup dry sherry (drinking not cooking)
1 cup chicken stock
1/2-1 teaspoon crushed red pepper flakes
Cooked rice
375°F. Mix the first 5 herbs and spices in a large plastic bag. Wash chicken and pat dry. Place chicken, one piece at a time, in the spices, close the bag, shake to thoroughly coat. set aside. Heat a dutch oven over a medium high burner. Add oil, onions, celery, and bell pepper. Sauté 'til onions are translucent then set aside. Brown chicken in dutch oven with remaining oil then return vegetables to the pot.
Add tomato sauce, tomatoes, sherry, chicken stock, and red pepper flakes. Mix well. Bake, covered, 60 minutes. Uncover, bake another 30 minutes or more to reduce the sauce. Stir occasionally to keep the thighs from raising to the top and drying out.
5/30/13
Zuppa Toscana
This is one of my favorite sick food soups. It even has kale- which I normally shudder at and then replace with fresh spinach.
Ingredients
1 lb Italian sausage (I like mild sausage)
2 large russet baking potatoes, sliced in half, and then in 1/4 inch slices
1 large onion, chopped
1/4 cup bacon bits (optional)
2 garlic cloves, minced
2 cups kale or 2 cups swiss chard, chopped
2 (8 ounce) cans chicken broth
1 quart water
1 cup heavy whipping cream
Chop or slice uncooked sausage into small pieces. Brown sausage in your soup pot. Add chicken broth and water to pot and stir. Place onions, potatoes, and garlic in a separate pot. Cook on medium heat until potatoes are done. Add sausage and bacon. Salt and pepper to taste. Simmer for another 10 minutes. Turn to low heat. Add kale and cream. Heat through and serve.
Ingredients
1 lb Italian sausage (I like mild sausage)
2 large russet baking potatoes, sliced in half, and then in 1/4 inch slices
1 large onion, chopped
1/4 cup bacon bits (optional)
2 garlic cloves, minced
2 cups kale or 2 cups swiss chard, chopped
2 (8 ounce) cans chicken broth
1 quart water
1 cup heavy whipping cream
Chop or slice uncooked sausage into small pieces. Brown sausage in your soup pot. Add chicken broth and water to pot and stir. Place onions, potatoes, and garlic in a separate pot. Cook on medium heat until potatoes are done. Add sausage and bacon. Salt and pepper to taste. Simmer for another 10 minutes. Turn to low heat. Add kale and cream. Heat through and serve.
4/19/13
Cheddar, Beer and Ham Soup
It may sound like an odd mix, but I adore this soup. I also typically make a lot of Bob and Doug Mackenzie jokes while making it. It doesn't have a strong flavor. It's very mellow. Adjust the cheese ratio if you want a stronger flavor.
Ingredients:
2 cups thinly sliced carrots
1 ½ cups diced thinly sliced celery
1 cup butter
½ cup all purpose flour
56 oz. chicken stock
8 cups shredded cheddar cheese
2 cups heavy cream
2 tablespoons worcestershire sauce
2 tablespoons dry mustard
1 cup dark flat beer
16 oz diced ham
2 cups diced raw scallions
salt and pepper to taste
Sauté carrots and celery in butter until tender. Add flour slowly to the mix and whisk frequently for 6 minutes. Add stock while stirring slowly and simmer for 25 minutes. Remove soup from heat and whisk in cheese a small amount at a time until it’s smooth. Blend in cream, worcestershire, mustard and beer. Add ham and raw scallions just before serving.
Ingredients:
2 cups thinly sliced carrots
1 ½ cups diced thinly sliced celery
1 cup butter
½ cup all purpose flour
56 oz. chicken stock
8 cups shredded cheddar cheese
2 cups heavy cream
2 tablespoons worcestershire sauce
2 tablespoons dry mustard
1 cup dark flat beer
16 oz diced ham
2 cups diced raw scallions
salt and pepper to taste
Sauté carrots and celery in butter until tender. Add flour slowly to the mix and whisk frequently for 6 minutes. Add stock while stirring slowly and simmer for 25 minutes. Remove soup from heat and whisk in cheese a small amount at a time until it’s smooth. Blend in cream, worcestershire, mustard and beer. Add ham and raw scallions just before serving.
4/12/13
Puerto Rican Red Beans and Rice
I love some good red beans and rice. I'm not too fond of Louisiana-style red beans, but give me some good Latin red beans: I'm set.
Ingredients:
1 pound large dried red kidney beans
kosher salt
2 tablespoons vegetable oil
1/2 pound pork belly, cut into 1-inch cubes
2 medium tomatoes, chopped
1 large onion, chopped
1 tablespoon sugar
4 cups cooked white rice
Place beans in a large bowl and add 2 tablespoons salt. Cover with cold water by 6 inches and allow to sit at room temperature overnight. If using a pressure cooker, this step can be skipped.
The next day, drain beans and set aside. Heat oil in a large heavy-bottomed saucepan or pressure cooker over high heat until shimmering. Add pork belly and cook, stirring occasionally, until well-browned and crisped on all sides, about 10 minutes total. Add tomatoes and onions and cook, stirring frequently until softened, about 3 minutes.
Add beans, sugar, and 1 tablespoon salt. Cover with water by 2 to 3 inches and bring to a boil. Reduce to a simmer and cook, stirring occasionally and adding water as necessary, until beans are completely softened and liquid is thickened but still soupy, about 3 hours. (If using a pressure cooker, cook on high pressure until beans are tender, about 45 minutes).
Season beans to taste with more salt and sugar and serve with cooked rice, avocado, plantains, fried eggs or steak.
Ingredients:
1 pound large dried red kidney beans
kosher salt
2 tablespoons vegetable oil
1/2 pound pork belly, cut into 1-inch cubes
2 medium tomatoes, chopped
1 large onion, chopped
1 tablespoon sugar
4 cups cooked white rice
Place beans in a large bowl and add 2 tablespoons salt. Cover with cold water by 6 inches and allow to sit at room temperature overnight. If using a pressure cooker, this step can be skipped.
The next day, drain beans and set aside. Heat oil in a large heavy-bottomed saucepan or pressure cooker over high heat until shimmering. Add pork belly and cook, stirring occasionally, until well-browned and crisped on all sides, about 10 minutes total. Add tomatoes and onions and cook, stirring frequently until softened, about 3 minutes.
Add beans, sugar, and 1 tablespoon salt. Cover with water by 2 to 3 inches and bring to a boil. Reduce to a simmer and cook, stirring occasionally and adding water as necessary, until beans are completely softened and liquid is thickened but still soupy, about 3 hours. (If using a pressure cooker, cook on high pressure until beans are tender, about 45 minutes).
Season beans to taste with more salt and sugar and serve with cooked rice, avocado, plantains, fried eggs or steak.
4/11/13
Cold Raspberry Soup
Just for something different, a cold fruit soup can be great for afternoon lunches or hot summer porch meals.
Ingredients:
2 (10 oz.) pkg of frozen red raspberries in syrup, thawed
1/2 cup orange juice
1/4 cup lemon juice
3/4 cup chablis or dry white wine
1 tbsp cornstarch
orange sections
sour cream (optional)
In a blender, puree 1 package of raspberries; strain and remove any seeds. Put orange juice, lemon juice, puree and cornstarch in a saucepan and cook over medium heat until thickened. Cool. Stir in remaining package of raspberries and Chablis. Add orange pieces and a dollop of sour cream for garnish.
Ingredients:
2 (10 oz.) pkg of frozen red raspberries in syrup, thawed
1/2 cup orange juice
1/4 cup lemon juice
3/4 cup chablis or dry white wine
1 tbsp cornstarch
orange sections
sour cream (optional)
In a blender, puree 1 package of raspberries; strain and remove any seeds. Put orange juice, lemon juice, puree and cornstarch in a saucepan and cook over medium heat until thickened. Cool. Stir in remaining package of raspberries and Chablis. Add orange pieces and a dollop of sour cream for garnish.
4/10/13
Chicken and Dumplings
This is a go to meal for my family when one of the kids are sick and want feel better food.
Ingredients:
½ cup chopped onion
½ cup chopped celery
2 garlic cloves, minced
¼ cup of butter
½ cup all purpose flour
2 tablespoon sugar
1 teaspoon salt
1 teaspoon dried basil
½ teaspoon pepper
4 cups chicken broth
1 pkg frozen green peas
2 cups cubed chicken, cooked
1 bay leaf
1/8 teaspoon sage
Dumplings:
2 cups bisquik or pancake mix
2 teaspoons dried Italian seasoning
2/3 cup milk
350°. Sauté onion, celery and garlic in butter until tender. Add flour, sugar, salt, basil, pepper, sage and broth then bring to a boil. Add peas and bay leaf and cook for 5 minutes, stirring constantly. Stir in chicken then pour into a greased 12” x 9” by 2” pan.
In a separate bowl combine all dumpling ingredients and drop by tablespoonfuls onto casserole top. Bake for 30 minutes then cover and bake for 10 more.
Ingredients:
½ cup chopped onion
½ cup chopped celery
2 garlic cloves, minced
¼ cup of butter
½ cup all purpose flour
2 tablespoon sugar
1 teaspoon salt
1 teaspoon dried basil
½ teaspoon pepper
4 cups chicken broth
1 pkg frozen green peas
2 cups cubed chicken, cooked
1 bay leaf
1/8 teaspoon sage
Dumplings:
2 cups bisquik or pancake mix
2 teaspoons dried Italian seasoning
2/3 cup milk
350°. Sauté onion, celery and garlic in butter until tender. Add flour, sugar, salt, basil, pepper, sage and broth then bring to a boil. Add peas and bay leaf and cook for 5 minutes, stirring constantly. Stir in chicken then pour into a greased 12” x 9” by 2” pan.
In a separate bowl combine all dumpling ingredients and drop by tablespoonfuls onto casserole top. Bake for 30 minutes then cover and bake for 10 more.
4/9/13
White Bean Chicken Chili
This is a no-brainer throw together soup- which is usually what I do when I'm sick. I start chucking things at a pot and make soup. Thank you She Wears Many Hats for the recipe.
Ingredients:
7 cups chicken broth
4 – 15.8 ounce cans of great northern beans (cannellini or navy beans could be substituted)
1 teaspoon parsley
1 teaspoon cumin
1 teaspoon oregano
1 teaspoon paprika
¼ teaspoon ground red pepper (or ground cayenne pepper)
¼ teaspoon black pepper
¼ teaspoon salt
4 tablespoons olive oil (divided)
1¼ pound chicken breast, cubed
1 cup onion, diced
4 cloves garlic, minced
1 tablespoon jalapeno, chopped (about one jalapeno)
1 cup cilantro leaves, packed
In a large stock pot bring chicken broth and beans to a boil. Add all seasonings (parsley, cumin, oregano, paprika, red pepper, black pepper, salt). Reduce heat to medium and let simmer. In a saute pan heat 2 tablespoons of olive oil over medium high heat. Add chicken and saute about 3-5 minutes then add to pot.
In saute pan heat the remaining 2 tablespoons of olive oil over medium heat. Add onion, garlic and jalapeno and saute until softened, about 5 minutes. Rough chop ½ cup of cilantro and add to onion, garlic and jalapeno mixture. Saute for a few seconds then add all to pot.
Let chili simmer at least another 30 minutes, but the longer, the better. To thicken up chili a little use a potato masher to mash some of the beans up. A few mashes should do the trick. You could do this before adding the chicken if the beans are nice and soft.
Before serving, add the rest of cilantro.
Ingredients:
7 cups chicken broth
4 – 15.8 ounce cans of great northern beans (cannellini or navy beans could be substituted)
1 teaspoon parsley
1 teaspoon cumin
1 teaspoon oregano
1 teaspoon paprika
¼ teaspoon ground red pepper (or ground cayenne pepper)
¼ teaspoon black pepper
¼ teaspoon salt
4 tablespoons olive oil (divided)
1¼ pound chicken breast, cubed
1 cup onion, diced
4 cloves garlic, minced
1 tablespoon jalapeno, chopped (about one jalapeno)
1 cup cilantro leaves, packed
In a large stock pot bring chicken broth and beans to a boil. Add all seasonings (parsley, cumin, oregano, paprika, red pepper, black pepper, salt). Reduce heat to medium and let simmer. In a saute pan heat 2 tablespoons of olive oil over medium high heat. Add chicken and saute about 3-5 minutes then add to pot.
In saute pan heat the remaining 2 tablespoons of olive oil over medium heat. Add onion, garlic and jalapeno and saute until softened, about 5 minutes. Rough chop ½ cup of cilantro and add to onion, garlic and jalapeno mixture. Saute for a few seconds then add all to pot.
Let chili simmer at least another 30 minutes, but the longer, the better. To thicken up chili a little use a potato masher to mash some of the beans up. A few mashes should do the trick. You could do this before adding the chicken if the beans are nice and soft.
Before serving, add the rest of cilantro.
4/7/13
Stefani's Clam Chowder
My stepmom made this for me as a birthday dinner when I was 12 or 13. I forget. Anyhow, it stuck with me. Gluten free changes are in purple.
Ingredients:
4 slices bacon, crisp & diced
3 (6 ½ oz.) chopped clams (do not discard juice)
5 tablespoons butter, divided
½ cup chopped onion
¼ cup chopped celery
2 green onions, diced
2 cup diced potatoes
3 tablespoon flour or cornstarch
2 cup milk
2 cup half & half
½ teaspoon salt
1/4 teaspoon pepper
¼ teaspoon paprika
Sauté bacon, clam ‘juice’, 3 tablespoons of butter, celery, potatoes and onions. Bring to a boil, cover and reduce heat. Simmer for 15 minutes.
Melt 2 tablespoons of butter and combine with flour over medium heat in a saucepan until lightly browned (for cornstarch add to a little bit of water until it forms a slurry and then add) and milk and mix until smooth. Combine with remaining ingredients and stir into the vegetable mix. Stir constantly until thickened over medium heat.
Ingredients:
4 slices bacon, crisp & diced
3 (6 ½ oz.) chopped clams (do not discard juice)
5 tablespoons butter, divided
½ cup chopped onion
¼ cup chopped celery
2 green onions, diced
2 cup diced potatoes
3 tablespoon flour or cornstarch
2 cup milk
2 cup half & half
½ teaspoon salt
1/4 teaspoon pepper
¼ teaspoon paprika
Sauté bacon, clam ‘juice’, 3 tablespoons of butter, celery, potatoes and onions. Bring to a boil, cover and reduce heat. Simmer for 15 minutes.
Melt 2 tablespoons of butter and combine with flour over medium heat in a saucepan until lightly browned (for cornstarch add to a little bit of water until it forms a slurry and then add) and milk and mix until smooth. Combine with remaining ingredients and stir into the vegetable mix. Stir constantly until thickened over medium heat.
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