1 pound ground beef
1 small onion, diced
1 large carrot, chopped or julienned
3 stalks celery, chopped
2 cloves garlic, chopped
2 (14.5 ounce) cans diced tomatoes
1 (15 ounce) can red kidney beans, with liquid
1 (15 ounce) can tomato sauce
1 (15 ounce) can great Northern beans, with liquid
1 (12 ounce) can V8 juice
1 Tbls vinegar
1 1/2 tsp salt
1 tsp oregano
1 tsp basil
1/2 tsp pepper
1/2 tsp thyme
1/2 pound (1/2 package) ditalini pasta (or other small pasta)
Brown ground beef and drain off most fat. Add onion, carrot, celery and garlic; sauté for 10 minutes. Add remaining ingredients, except pasta, and simmer for 1 hour. Just before serving, cook pasta in boiling water just until al dente (in separate pot, of course). Drain pasta and add to soup and simmer for 5 minutes.
Makes a lot of soup, and is great the next day. Sometimes I will leave the pasta separate for storage, as it soaks up a lot of liquid overnight
This takes a lot like the Olive Garden soup.
Monday, January 12, 2009
Asiago Cheese Bread
1/2 c mayonnaise
1/2 c asiago cheese, shredded
1 T parsley flakes
1 T basil
1 T minced garlic
salt & pepper
Mix together and spread on baguette slices. Broil until bubbly and cheese is starting to brown.
1/2 c asiago cheese, shredded
1 T parsley flakes
1 T basil
1 T minced garlic
salt & pepper
Mix together and spread on baguette slices. Broil until bubbly and cheese is starting to brown.
Tortilla soup
2 (14 ½) oz cans of chicken broth or 1 quart homemade chicken broth
1-2 cups diced, cooked, chicken. (I usually boil 3 breasts of chicken for 20 minutes)
1 small onion, diced, finely
½ to 1(4-oz) can diced green chilies
½ to 1 Tablespoon chili powder
A pinch of ground red pepper (cayenne)
Tortilla chips
Shredded sharp cheddar cheese
2-3 tomatoes chopped
Avocadoes diced (optional)
1 lime (optional)
Instructions:
1. In a large saucepan, stir together the chicken broth, chicken, onion, green chilies, chili powder, and ground red pepper.
2. Bring the soup to boiling. Reduce heat and simmer the soup, uncovered, about 10 minutes or until the onion is tender.
3. Ladle the soup into individual bowls or a soup tureen. Add broken up chips, sprinkle with cheese, tomatoes, avocado and finish with a squeeze of lime. Note: The chilies and chili powder can be altered depending of how hot you want the flavor to be.
Serves 2-4 people
1-2 cups diced, cooked, chicken. (I usually boil 3 breasts of chicken for 20 minutes)
1 small onion, diced, finely
½ to 1(4-oz) can diced green chilies
½ to 1 Tablespoon chili powder
A pinch of ground red pepper (cayenne)
Tortilla chips
Shredded sharp cheddar cheese
2-3 tomatoes chopped
Avocadoes diced (optional)
1 lime (optional)
Instructions:
1. In a large saucepan, stir together the chicken broth, chicken, onion, green chilies, chili powder, and ground red pepper.
2. Bring the soup to boiling. Reduce heat and simmer the soup, uncovered, about 10 minutes or until the onion is tender.
3. Ladle the soup into individual bowls or a soup tureen. Add broken up chips, sprinkle with cheese, tomatoes, avocado and finish with a squeeze of lime. Note: The chilies and chili powder can be altered depending of how hot you want the flavor to be.
Serves 2-4 people
Kale, Kielbasa and Cheese Tortellini Soup with Cannellini Beans
Serves 6
Ingredients:
2 tablespoon olive oil
16 ounces smoked kielbasa sausage, fully cooked, thinly sliced
1 large onion, diced
1 cup fennel bulb, fresh, chopped
4 cloves garlic, minced
1 1/2 tablespoon fresh thyme, fresh, chopped
1/2 teaspoon crushed red pepper
12 cups chicken broth
4 cup kale, 1/2 bunch, chopped
1 15 oz. can cannellini beans, rinsed, drained
1 9 oz. package cheese tortellini
2 ounces asiago cheese, 1 cup, grated or Parmesan cheese
Directions:
Place kielbasa in a heavy large pot over medium-high heat and brown.
Then add oil and the next 6 ingredients and sauté until vegetables are
soft, about 12 minutes. Add broth and bring to boil. Stir in kale and
cannellini. Reduce heat to low and simmer until kale is wilted, about
4 minutes. Add tortellini to soup. Simmer until pasta is just tender
but still firm to bite, about 5 minutes. Ladle soup into bowls. Add
cheese separately into each bowl.
Making this soup 1 day ahead, makes it almost creamier. Cool
slightly; cover and refrigerate. Bring back to a simmer the next day.
Ingredients:
2 tablespoon olive oil
16 ounces smoked kielbasa sausage, fully cooked, thinly sliced
1 large onion, diced
1 cup fennel bulb, fresh, chopped
4 cloves garlic, minced
1 1/2 tablespoon fresh thyme, fresh, chopped
1/2 teaspoon crushed red pepper
12 cups chicken broth
4 cup kale, 1/2 bunch, chopped
1 15 oz. can cannellini beans, rinsed, drained
1 9 oz. package cheese tortellini
2 ounces asiago cheese, 1 cup, grated or Parmesan cheese
Directions:
Place kielbasa in a heavy large pot over medium-high heat and brown.
Then add oil and the next 6 ingredients and sauté until vegetables are
soft, about 12 minutes. Add broth and bring to boil. Stir in kale and
cannellini. Reduce heat to low and simmer until kale is wilted, about
4 minutes. Add tortellini to soup. Simmer until pasta is just tender
but still firm to bite, about 5 minutes. Ladle soup into bowls. Add
cheese separately into each bowl.
Making this soup 1 day ahead, makes it almost creamier. Cool
slightly; cover and refrigerate. Bring back to a simmer the next day.
Cream of Asparagus
Serves 4, please note that the soup we made doesn't have the cream.
Ingredients:
1 lb. asparagus, diced into 1" pieces
1 medium onion, diced
1 tablespoon unsalted butter
3 cups chicken broth
1 medium potato, peeled and grated
1 stalk celery, diced
1 sprig fresh thyme, or 1 tsp. dried thyme
1 cup heavy cream, or whole milk
kosher salt
freshly ground white pepper
lemon
Directions:
Rinse asparagus. Remove top 1 inch of each spear, discard tough lower part, reserving middle portion of stalks. In a 3-quart saucepan over medium heat, saute onion in butter for 3 to 5 minutes or until translucent. Add chicken broth, asparagus tips and stems, potato, celery, thyme, and pepper. Cover and bring to a boil. Reduce heat to low and simmer for 12 to 15 minutes or until vegetables are soft. Remove from heat and let cool.
Remove the asparagus tips. Place the soup at a time in a blender container. Cover and blend at high speed for 20 to 30 seconds or until very smooth. Pass through a fine sieve and return blended soup to saucepan. Add reserved asparagus tips and cream (or half and half, or milk) and heat thoroughly, or refrigerate to be served cold.
Squeeze a few drops of lemon at the end to brighten the flavor in each bowl when serving.
Notes:
Half & half or milk may be substituted for the cream if fat content is a concern, although it won't taste quite as good. Be sure to adjust the seasoning after you add the cream (or half & half, or milk), especially if you plan to serve it cold.
Ingredients:
1 lb. asparagus, diced into 1" pieces
1 medium onion, diced
1 tablespoon unsalted butter
3 cups chicken broth
1 medium potato, peeled and grated
1 stalk celery, diced
1 sprig fresh thyme, or 1 tsp. dried thyme
1 cup heavy cream, or whole milk
kosher salt
freshly ground white pepper
lemon
Directions:
Rinse asparagus. Remove top 1 inch of each spear, discard tough lower part, reserving middle portion of stalks. In a 3-quart saucepan over medium heat, saute onion in butter for 3 to 5 minutes or until translucent. Add chicken broth, asparagus tips and stems, potato, celery, thyme, and pepper. Cover and bring to a boil. Reduce heat to low and simmer for 12 to 15 minutes or until vegetables are soft. Remove from heat and let cool.
Remove the asparagus tips. Place the soup at a time in a blender container. Cover and blend at high speed for 20 to 30 seconds or until very smooth. Pass through a fine sieve and return blended soup to saucepan. Add reserved asparagus tips and cream (or half and half, or milk) and heat thoroughly, or refrigerate to be served cold.
Squeeze a few drops of lemon at the end to brighten the flavor in each bowl when serving.
Notes:
Half & half or milk may be substituted for the cream if fat content is a concern, although it won't taste quite as good. Be sure to adjust the seasoning after you add the cream (or half & half, or milk), especially if you plan to serve it cold.
Papa al Pomodoro
Serves 8
Ingredients:
4 ounces chewy bread, about 2 cups, 1/2 loaf dense tuscan like a
ciabatta or any other rustic bread
1/4 cup extra-virgin olive oil
4 cloves garlic, minced
1 sprig fresh rosemary
1 small onion, finely grated
1 cup chicken broth
1 14 oz. can diced tomatoes, Hunt's Brand
1 28 oz. can crushed tomatoes, Hunt's Brand
1 cup fresh basil
1/2 cup Parmigiano-Reggiano, grated, or to taste
1 1/2 tablespoons kosher salt
1/2 teaspoon freshly ground white pepper
1/4 cup extra-virgin olive oil, for garnish
Directions:
I use leftover bread. Remove the crust of the bread and save them for
making breadcrumbs. Break the bread into small chunks no bigger then
1 1/2 inches and set aside.
Heat a medium pot over medium heat. Add 1/4 cup of olive oil, and then
add the rosemary and the garlic. Peel and halve the onion and grate
directly into the soup pot. Saute for a couple of minutes, then remove
the rosemary stem. When you smell the fragrance you will know it is
done.
Add the chicken broth and tomatoes and bring to a boil. Add the bread
chunks and stir until the bread “melts” into the soup, giving it a
thick consistency. Tear or shred the basil, and stir into the soup.
Season with salt and pepper to taste, about 1 1/2 tablespoons kosher
salt.
Ladle the soup into bowls, and top with an extra tablespoon of very
good extra-virgin olive oil and however much parmesan or romano cheese
you want.
Ingredients:
4 ounces chewy bread, about 2 cups, 1/2 loaf dense tuscan like a
ciabatta or any other rustic bread
1/4 cup extra-virgin olive oil
4 cloves garlic, minced
1 sprig fresh rosemary
1 small onion, finely grated
1 cup chicken broth
1 14 oz. can diced tomatoes, Hunt's Brand
1 28 oz. can crushed tomatoes, Hunt's Brand
1 cup fresh basil
1/2 cup Parmigiano-Reggiano, grated, or to taste
1 1/2 tablespoons kosher salt
1/2 teaspoon freshly ground white pepper
1/4 cup extra-virgin olive oil, for garnish
Directions:
I use leftover bread. Remove the crust of the bread and save them for
making breadcrumbs. Break the bread into small chunks no bigger then
1 1/2 inches and set aside.
Heat a medium pot over medium heat. Add 1/4 cup of olive oil, and then
add the rosemary and the garlic. Peel and halve the onion and grate
directly into the soup pot. Saute for a couple of minutes, then remove
the rosemary stem. When you smell the fragrance you will know it is
done.
Add the chicken broth and tomatoes and bring to a boil. Add the bread
chunks and stir until the bread “melts” into the soup, giving it a
thick consistency. Tear or shred the basil, and stir into the soup.
Season with salt and pepper to taste, about 1 1/2 tablespoons kosher
salt.
Ladle the soup into bowls, and top with an extra tablespoon of very
good extra-virgin olive oil and however much parmesan or romano cheese
you want.
Sunday, January 11, 2009
Bush's Best Three Bean Chili
2 (16-oz) cans Kidney Beans
2 (16-oz) cans Pinto Beans
2 (15-oz) cans Black Beans
2 Lb. Ground Beef
1 small yellow onion, chopped
1 small green pepper, chopped
1 (14-oz) can Diced Tomatoes
3 tsp chili powder
1 1/2 tsp salt
1 tsp Garlic salt
1/2 tsp. Ground pepper
1/2 tsp. Cumin
1 pinch cinnamon
1 (6-oz) can tomato paste
In a large pan, cook beef, onion and green pepper until meat is browned. Drain excess grease. In a large pot, combine with remaining ingredients. Bring to boil. Cover, reduce heat and simmer for 20 minutes. Top with sour cream.
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