Rustic Potato Cheddar Soup
Spring is on its way, but in the meantime let’s warm ourselves up with delicious Rustic Potato Cheddar Soup. Comfort food in its truest form.
INGREDIENTS
4 Bacon Slices
1 Large Onion
1 Pound Boiling Potatoes
1/4 Cup Unbleached Flour
1 3/4 Cups Water
1 1/2 Cup Chicken Broth
1/2 Cup Stout Beer
2 Cups Grated Sharp Cheddar Cheese
2 Tablespoons Chopped Chives
Chop the bacon. Place in a large saucepan and cook over a medium heat for 8 minutes until crisp. Stir occasionally. Transfer the bacon to paper towels to drain. Reserve the fat in the pan. Chop the onion and peel the potatoes. Cut the potatoes into half inch cubes. Cook the onion in the reserved fat for 10 minutes over a medium heat. Stir occasionally. In a measuring cup stir together the flour and water. Add the flour mixture to the onions. Add the potatoes and the chicken broth. Stir together and cook on low for 14 minutes. You will want the potatoes to be soft. Add the beer and cook for 10 minutes. Gradually stir in the cheddar cheese, but do not let it boil. Ladle the soup into individual bowls and sprinkle with bacon. Serves 4
Farfalle Pasta With Asparagus, Peas & Proscuitto
Busy households need good and easy weeknight meals. Here is a nice pasta dish that is sure to be a big hit. Make sure to use half & half and not fat-free half & half for this dish.
INGREDIENTS
3 Slices Prosciutto
8 Ounces Farfalle Pasta
1 1/2 Pounds Diced Asparagus
1 Cup Defrosted Frozen Peas
2 Minced Garlic Cloves
2 Tablespoons Butter
1 1/2 Cups Chicken Broth
2 Tablespoons Cornstarch
1/4 Cup Fresh Lemon Juice
1/2 Cup Half & Half
1/2 Teaspoon Kosher Salt
1/2 Teaspoon Freshly Ground Pepper
1/8 Teaspoon Ground Cayenne Pepper
Preheat your oven to 400º F. Bake the prosciutto on a parchment paper lined baking sheet for 12 minutes. Remove from the oven and set aside. Cook the pasta and during the last 2 minutes of cooking the pasta add the asparagus. Place the defrosted peas in a colander and drain the pasta and asparagus over the peas. Transfer the pasta, asparagus and peas to a large serving bowl. In a medium size sauté pan add the butter and the minced garlic. Cook over a medium heat for 1 minute. Add the chicken broth and cornstarch to the sauté pan. Whisk into the garlic and butter. Bring to a boil. Stir in the salt, pepper and cayenne. Add the lemon juice and half & half. Cook for 1 minute. Cook for 30 seconds more. Remove from the heat. Pour the garlic/half & half mixture over the pasta and toss. Crumble the prosciutto over the top of the pasta dish. Serve with a salad and Italian bread. Serves 4
Italian Sausage Soup
We are so fortunate to have fresh ingredients available to us all year round. A good February evening should consist of a hearty soup accompanied by some fresh crusty bread, perhaps followed by cheese.
INGREDIENTS
2 Large Diced Onions
4 Diced Celery Stalks
6 Minced Garlic Cloves
2 Pounds Loose Sweet Italian Sausage
3 Tablespoons Olive Oil
3 Chopped Carrots
6 Cups Chicken Stock
1 Cup Red Wine
2 Cups Tomato Sauce
1 Teaspoon Kosher Salt
1 Cup Cooked Kidney Beans
1 Teaspoon Freshly Ground Pepper
3 Tablespoons Chopped Parsley
Peel and chop the onion and carrots. Chop the celery and mince the garlic. Heat the olive oil in a large size heavy soup pot. Add the vegetables and garlic. Cook over a low heat for 10 minutes until the vegetables begin to soften. Add the sausage and cook for 10 minutes until the sausage is cooked through. Remove and drain on paper towels. Place sausage and vegetables back into the pot. Add the chicken stock, red wine and tomato sauce. Bring to a boil and then turn down to medium low. Add the kidney beans, kosher salt and pepper. Stir occasionally. Cook for 3 hour. Remove from the heat and ladle into bowls. Serve hot. Serves 4
Lemon Poached Cod
After living in the Pacific Northwest for so many years I really grew to love cod. It is such a nice white fish that is versatile and great if you are watching your red meat and fat intake.
INGREDIENTS
1 1/2 Pounds Thick Cod Fillets
1 Tablespoon Kosher Salt
1 Teaspoon Freshly Ground Pepper
3 Tablespoons Olive Oil
3 Lemons
6 Minced Garlic Cloves
4 Sprigs Fresh Oregano
Cut the cod fillets into 6 four ounce portions. One hour before cooking season both sides of each cod filet with the kosher salt and pepper. Refrigerate until you are ready to cook. Preheat your oven to 225º F. Slice the lemons and mince the garlic. Put the filets into an ovenproof skillet. Be careful not to crowd the pan. Pour the olive oil over the fillets. Now remove the fillets and set aside for a minute. Add the sliced lemons, minced garlic and oregano to the skillet. Turn the heat up to medium and cook for 1 minute. Remove from the heat and place the filets in the skillet over the lemons, garlic and oregano. Cover and bake for 30 minutes. Remove from the oven and let cool for 5 minutes before serving. Transfer to a serving platter. Garnish with more oregano and lemon slices if you want. Serves 6
Chorizo Pasta Bake
Make sure to slightly undercook the pasta as it will cook in the oven too. The goal is for the finished dish to retain some bite and texture.
INGREDIENTS
2 Tablespoons Olive Oil
1 Finely Chopped Red Onion
3 Crushed Garlic Cloves
8 Ounces Sliced Chorizo
7 Cups Chopped Tomatoes
1 Tablespoon Red Wine Vinegar
14 Ounces Fusilli
1/2 Cup Chopped Fresh Basil Leaves
1/2 Cup Grated Parmesan
Preheat your oven to 350º F. In a large sauté pan heat 1 tablespoon olive oil over a medium heat. Add the chopped onion and sauté for 5 minutes. Add the garlic and cook for another minute. Remove and place into a 1 1/2 quart glass baking dish. In the same sauté pan sauté the chorizo for 2 minutes until it starts to get a bit crisp. Return the cooked onions to the pan with the chorizo and add the chopped tomatoes and red wine vinegar. Cook for 10 minutes and then turn the heat off and let sit until you are ready to assemble in the baking dish. In a large pot add water and salt. Add the fusilli and cook until nearly al dente. Remove from the heat and drain. Toss the cooked pasta with the remaining olive oil. Stir the cooked pasta nto the sauté pan. Add the basil. Pour the contents of the sauté pan into the glass baking dish. Sprinkle with the grated parmesan and bake for 25 minutes. Remove from the oven and let sit for 5 minutes before serving. Serves 4
Whipped Parsnips
Parsnips are often overlooked in the typical American diet. I like them because they are tasty, healthy and are a great winter vegetable. If you are looking for a good side dish to replace mashed potatoes try Whipped Parsnips and you may just start adding them to your dinner regime.
INGREDIENTS
1 Pound Parsnips
1 Large Russet Potato
3 Garlic Cloves
1 Tablespoon Kosher Salt
1/3 Cup Sour Cream
4 Tablespoons Butter
1 Teaspoon Kosher Salt
1/8 Teaspoon Grated Nutmeg
1/4 Teaspoon Freshly Ground Pepper
Peel and chop the parsnips. Peel and chop the potato. Place the parsnips, potatoes and garlic cloves into a large pot. Cover with water and add 1 tablespoon kosher salt. Bring to a boil and cook for 20 minutes. You will want the parsnips to be soft. Reserve 1/2 cup of the cooking water. Drain the vegies and then return them to the pan. Add the 1/2 cup cooking water and the sour cream. Add the butter, 1 teaspoon kosher salt, grated nutmeg and pepper. With a hand mixer beat on the medium speed for 3 to 4 minutes until all of the ingredients are nice and smooth. Transfer to a serving bowl and serve warm. Serves 4
Bean Soup
We have such bad weather this weekend that it’s a great time to cook up some delicious bean soup. It’s a welcome bite to have in front of the fire after shoveling the driveway. Complete the meal with a basket of warm biscuits.
INGREDIENTS
1/4 Cup Olive Oil
3 Minced Garlic Cloves
1 Chopped Onion
1 Diced Zucchini
1 Diced Red Bell Pepper
1 Teaspoon Dried Basil
1/2 Teaspoon Dried Thyme
1 Teaspoon Kosher Salt
1 Teaspoon Freshly Ground Pepper
4 Cups Vegetable Stock
2 Cups Chopped Plum Tomatoes With Their Juice
2 1/2 Cups Cooked Cannellini Beans
In a large soup pot heat the olive oil over a medium heat for 1 minute. Add the garlic and onions. Cook for 10 minutes until the onions are very tender and are just beginning to brown. Add the zucchini, red bell peppers, basil, thyme and kosher salt. Cook for another 5 minutes. Stir in the vegetable stock and tomatoes (with their juice). Bring to a boil and then reduce the heat to a simmer. Cook for 35 minutes. Add the cannellini beans and cook over a medium heat for 5 minutes. Add the pepper and give a good stir. Ladle into soup bowls and serve with warm biscuits. Serves 12
Chicken Chili Tacos
Who says that you have to sacrifice your New Year’s diet to enjoy a hearty Mexican meal? This is a great recipe for the weekend, weeknights or if you’re feeding a crowd.
INGREDIENTS
2 Pounds Ground Chicken
1 Large Chopped Onion
1 Seeded & Minced Jalapeno
3 Teaspoons Ground Cumin
8 Ounces Tomato Sauce
14 Ounces Diced Tomatoes with Green Chiles
5 Cups Cooked Kidney Beans
2 Cups Chicken Broth
1 Teaspoon Ground Cayenne Pepper
1 Teaspoon Kosher Salt
1 Teaspoon Freshly Ground Pepper
12 Medium Size Tortillas
1 Cup Low-Fat Sour Cream
2 Cups Shredded Sharp Cheddar Cheese
2 Cups Guacamole
In a large soup pot sauté the ground chicken over a medium high heat until no longer pink.Drain off any fat. Add the chopped onions and minced jalapeno.Cook for 5 minutes until softened.Stir in the ground cumin, tomato sauce, diced tomatoes, beans and chicken broth.Mix well.Season with the salt, pepper and cayenne.Continue to cook over a medium high heat for 45 minutes.Stir often.Ladle into a large bowl.Spoon into the tortilla and top with sour cream, guacamole and shredded cheddar cheese.Serve 6
It’s cold outside and everyone I know seems to be fighting some sort of virus. It’s time for a great chicken soup recipe. Here it is and let’s all pray for sunny days ahead.
INGREDIENTS
4 Slices Chopped Bacon
1 Pound Boneless Chicken Thighs
1 Chopped Onion
1/8 Teaspoon Kosher Salt
1/2 Teaspoon Freshly Ground Pepper
5 Minced Garlic Cloves
30 Ounces Petite Diced Tomatoes
5 Cups Chicken Broth
1 Cup Uncooked Orzo
15 Ounces Cooked Cannellini Beans
2 Diced Carrots
1/4 Cup Chopped Parsley
1 Tablespoon White Wine
In a large soup pot, sauté the chopped bacon over a medium heat until nice and crispy. Remove from the heat and drain onto a paper towel. Chop the chicken thighs into small pieces and add to the soup pot. Cook over a medium heat for 5 minutes until they are slightly browned. Add the diced carrots, chopped onion and garlic and cook for another 5 minutes. Add the kosher salt and pepper. Stir in the petite diced tomatoes and the chicken broth. Bring to a boil and add the uncooked orzo. Reduce to a simmer and cook for 30 minutes. Add the cannellini beans, chopped parsley, white wine and bacon. Cook for another 10 minutes. Remove from the heat and ladle into bowls and garnish with grated parmesan if you want. Serves 6
Lemon Poppy Seed Cake
This cake is so light and not too sweet that it can be eaten for breakfast. You could also turn this recipe into muffins.
INGREDIENTS
1 1/2 Cups Unbleached Flour
1/4 Teaspoon Baking Powder
1/8 Teaspoon Baking Soda
1/2 Cup Softened Butter
1 Cup Sugar
1/2 Cup Sour Cream
3 Eggs
4 Teaspoons Lemon Extract
1/2 Teaspoon Vanilla Extract
3 Tablespoons Poppy Seeds
Preheat your oven to 350º F. In a large size bowl add all of the ingredients and beat with a mixer on low for 3 minutes. Stir in the poppy seeds. Grease and flour a Bundt pan. Pour into the prepared Bundt pan and place into the oven for 45 minutes. Remove from the oven and cool in the pan for 10 minutes. Invert the cake onto a wire rack to cool completely. Transfer to a cake plate. Serves 12
