Posted in Soup, Vegetables, Vegetarian on Apr 14th, 2010
The other day I came across a recipe that sounded odd, but looked amazing. It is an Israeli dish that is called Shakshuka.
Pictures will follow soon, I promise!
Shakshuka
Eggs Poached in Spicy Tomato Sauce
An Israeli dish of eggs, poached in a spicy tomato sauce
Serves 4 to 6
1/4 cup olive oil (I used some chili oil I [...]
Posted in Pork, Soup, Vegetables on Oct 19th, 2009
Cutting the pork is easiest using a cleaver or large chef’s knife: Slice thick crosswise pieces, stack them, and then cut matchstick-size pieces.
Makes 6 servings.
1 1/2 ounces medium-size dried shiitake mushrooms (dried forest mushrooms)
1 cup cold water
6 cups low-salt chicken broth
2 (1-inch-diameter 1/8-inch-thick slices) peeled fresh ginger
1 pound fresh [...]
Posted in Soup, Vegetables on Oct 18th, 2009
Sauté until limp:
2 ½ cups chopped celery
1 lg. onion, chopped
½ cube butter
Add, cover and simmer for 20 minutes or until potatoes are cooked but NOT mushy:
8-9 medium potatoes, diced
1 can Swanson’s chicken broth
Add and heat to a slow simmer stirring often:
1 ½ tsp. thyme
1 tsp. marjoram
1 tsp. salt
6-8 dashes hot pepper sauce (Tabasco)
1 ½ quarts [...]
Posted in Pasta, Poultry, Soup, Vegetables on Oct 14th, 2009
Makes 6 servings
2 tablespoons vegetable oil
3 tablespoons chopped shallots
3 garlic cloves, chopped
2 tablespoons minced lemongrass* (from bottom 4 inches of about 3 stalks, tough outer leaves discarded)
2 tablespoons minced peeled fresh ginger
2 tablespoons Thai yellow curry paste*
2 tablespoons curry powder
1 teaspoon hot chili paste (such as sambal oelek)*
2 13.5- to 14-ounce cans unsweetened coconut milk,* [...]
1 lb. pork shoulder 8 oz. flour
32 oz. green chili salsa 1 quart chicken stock
6 oz. bacon fat 1 quart beef stock
For chicken stock, boil one whole chicken with:
1 onion
¼ cup celery
a few sprigs parsley
Cover 2-3 inches and slow cook for 3 hours. Strain.
For beef stock, boil 2 lbs. beef bones with:
1 onion
¼ cup celery
1 [...]
Posted in Soup, Vegetables on Oct 13th, 2009
Cook in a saucepan covered for 15 minutes:
1 lb. carrots, pealed and sliced
2 medium onions, sliced
2 stalks celery, chopped
Puree in halves in a blender. Then add:
1 ½ tsp. salt
dash white pepper
dash nutmeg
1 ½ cups half and half
Heat thoroughly in a double boiler.
Posted in Soup, Vegetables on Oct 13th, 2009
Saute:
2 cups chopped onions
2 T. butter
Add and simmer for 15 minutes:
3 ¾ cup sliced zucchini (about 4 medium)
3 cups chicken broth
Add:
Salt and pepper to taste
1/8 tsp. nutmeg
dash of cayenne
Puree in a blender and then stir in ½ cup sour cream
Taste of Home Magazine
1 POUND BONELESS, SKINLESS CHICKEN BREASTS, CUT INTO ½ INCH CUBES
1 MEDIUM ONION, CHOPPED
1 ½ TSP GARLIC POWDER
1 TBL VEGETABLE OIL
2 CANS (15 ½ OZ EACH) GREAT NORTHERN BEANS, RINSED AND DRAINED
1 CAN (14 ½ OZ) CHICKEN BROTH
2 CANS (4 OZ EACH) CHOPPED GREEN CHILIES
1 TSP SALT
1 TSP GROUND CUMIN
1 TSP DRIED [...]
Posted in Breads & Rolls, Soup, Vegetables on Oct 13th, 2009
Bon Appétit | December 1996
In France, this soup would be prepared with a baking pumpkin. A mixture of butternut and acorn squashes mimics the French pumpkin’s exceptional taste and texture. Pour a lightly chilled rosé with this colorful first course. [...]
Ingredients
5 cups water
3 dozen chowder (quahog) or cherrystone clams, scrubbed
5 slices bacon, finely chopped
1 large onion (12 ounces), finely chopped
2 large carrots, peeled and finely chopped
2 stalks celery, finely chopped
1 pound all-purpose potatoes (3 medium), peeled and finely chopped
1/2 bay leaf
1-1/4 teaspoons dried thyme
1/4 teaspoon ground black pepper
1 can (28 ounces) plum tomatoes
2 tablespoons chopped [...]