I made this soup a few months ago and it was amazing! It's incredibly easy and quick to make thanks to using Swanson broth. It's good when it's first made, but is even better warmed up.
1 tablespoon vegetable oil
1 medium carrot, peeled and cut into 2" matchstick-thin strips
1 medium red pepper, cut into 2" matchstick-think strips
1 cup sliced mushrooms (shitake, oyster, cremini), optional
1 carton (32 oz) Swanson Thai Ginger Flavor Infused Broth
2 cups shredded cooked chicken
1 can (about 14 oz) unsweetened coconut milk
2 tablespoons lime juice
2 tablespoons chopped fresh cilantro leaves
1. Heat the oil in a 4-quart saucepan over medium-high heat. Add carrot and pepper, cook for 5 minutes or until tender-crisp. Stir in mushrooms, if using.
2. Add broth to saucepan and heat to a boil. Reduce heat to medium-low. Stir in chicken, cook 5 minutes or until chicken is hot.
3. Stir in coconut milk and cook until mixture is hot and bubbling. Stir in lime juice and cilantro.
Serves 5 (about 1 1/2 cups per serving)
Showing posts with label winter meals. Show all posts
Showing posts with label winter meals. Show all posts
Thursday, January 1, 2015
Sunday, November 10, 2013
Potato Soup
For some reason, I've never made potato soup. I guess I was afraid of the roux. I don't know. Or maybe I thought it would be a lot of work. Well, last weekend that all changed. I always take soup to work for lunch and Sunday night I realized I had nothing made. It was a little chilly so I decided I wanted potato soup. Much to my surprise this recipe was amazingly easy and turned out to be the most delicious potato soup I've ever had. My son loved it. I made 8 servings and he ate 6 of those servings....in one sitting.
1 pound bacon, chopped
2 stalks celery, diced
1 onion, chopped
3 cloves garlic, minced
8 potatoes, peeled and cubed (I leave my skins on and it turns out just fine)
4 cups chicken stock, or enough to cover potatoes
3 tablespoons butter
1/4 cup all purpose flour
1 cup heavy cream
Salt and pepper to taste
1. In a Dutch oven, cook the bacon over medium heat until done. Remove bacon from pan and set aside. Drain off all but 1/4 cup of the bacon grease.
2. In the bacon grease remaining in the pan, saute the celery and onion until the onion begins to turn clear. Add the garlic, and continue cooking for 1 to 2 minutes. Add the cubed potatoes, and toss to coat. Saute for 3 to 4 minutes. Return the bacon to the pan, and add enough chicken stock to cover the potatoes. Cover, and simmer until potatoes are tender.
3. In a separate pan, melt the butter over medium heat. Whisk in the flour. Cook, stirring constantly, for 1 to 2 minutes. Whisk in the heavy cream. Bring the cream mixture to a boil, and cook, stirring constantly, until thickened. Stir the cream mixture into the potato mixture.
4. Puree about 1/2 the soup, and return to the pan.
5. Adjust seasonings to taste.
Note: I only had about a 1/2 cup of heavy cream. For the remaining 1/2 cup of liquid for the roux I used half and half. My grandmother used to simply use 1 cup of whole milk and I know some people who say they use water. I don't know about the water, but I suppose in a pinch it would do.
1 pound bacon, chopped
2 stalks celery, diced
1 onion, chopped
3 cloves garlic, minced
8 potatoes, peeled and cubed (I leave my skins on and it turns out just fine)
4 cups chicken stock, or enough to cover potatoes
3 tablespoons butter
1/4 cup all purpose flour
1 cup heavy cream
Salt and pepper to taste
1. In a Dutch oven, cook the bacon over medium heat until done. Remove bacon from pan and set aside. Drain off all but 1/4 cup of the bacon grease.
2. In the bacon grease remaining in the pan, saute the celery and onion until the onion begins to turn clear. Add the garlic, and continue cooking for 1 to 2 minutes. Add the cubed potatoes, and toss to coat. Saute for 3 to 4 minutes. Return the bacon to the pan, and add enough chicken stock to cover the potatoes. Cover, and simmer until potatoes are tender.
3. In a separate pan, melt the butter over medium heat. Whisk in the flour. Cook, stirring constantly, for 1 to 2 minutes. Whisk in the heavy cream. Bring the cream mixture to a boil, and cook, stirring constantly, until thickened. Stir the cream mixture into the potato mixture.
4. Puree about 1/2 the soup, and return to the pan.
5. Adjust seasonings to taste.
Note: I only had about a 1/2 cup of heavy cream. For the remaining 1/2 cup of liquid for the roux I used half and half. My grandmother used to simply use 1 cup of whole milk and I know some people who say they use water. I don't know about the water, but I suppose in a pinch it would do.
Sunday, January 8, 2012
Chili
This is a recipe I developed on my own over the last few years. Often I put more of the seasoning in my chili than what I've listed below, but my son and I like our chili a little more flavorful than most. So for the sake of my readers, I've toned the recipe down to accommodate the more sensitive palate.
1 lb hamburger
1 lb ground sausage
1 large red onion, diced
1 large green pepper, diced
1 (27 oz) can Bush’s Chili Beans in mild sauce
1 (28 oz) can diced tomatoes
1 tablespoon garlic powder or substitute minced garlic to taste (I usually use minced garlic)
3 tablespoons chili powder
½ teaspoon cayenne pepper
3 teaspoons ground cumin
Put onion, green pepper, hamburger and sausage in large skillet and cook until meat is done and onion and green pepper are soft. Onions will be translucent. While you are cooking the meat, combine the rest of the ingredients in a Dutch oven or similarly large pot and warm over medium-low heat. When meat has finished cooking, drain well and then add to Dutch oven. Turn heat to medium-high and heat until bubbly. Turn heat back to low and simmer for 15 to 20 minutes. If you are in a hurry you can skip the simmering step and simply serve immediately, but you won't have the same flavor as when you let it simmer.
I usually serve this chili with sour cream, shredded cheese and warm cornbread.
Serves 6-8
1 lb hamburger
1 lb ground sausage
1 large red onion, diced
1 large green pepper, diced
1 (27 oz) can Bush’s Chili Beans in mild sauce
1 (28 oz) can diced tomatoes
1 tablespoon garlic powder or substitute minced garlic to taste (I usually use minced garlic)
3 tablespoons chili powder
½ teaspoon cayenne pepper
3 teaspoons ground cumin
Put onion, green pepper, hamburger and sausage in large skillet and cook until meat is done and onion and green pepper are soft. Onions will be translucent. While you are cooking the meat, combine the rest of the ingredients in a Dutch oven or similarly large pot and warm over medium-low heat. When meat has finished cooking, drain well and then add to Dutch oven. Turn heat to medium-high and heat until bubbly. Turn heat back to low and simmer for 15 to 20 minutes. If you are in a hurry you can skip the simmering step and simply serve immediately, but you won't have the same flavor as when you let it simmer.
I usually serve this chili with sour cream, shredded cheese and warm cornbread.
Serves 6-8
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