By Ciara Cox
½ onion chopped
¼ cup butter (divided use)
¼ cup flour
2 cups half and half
2 cups chicken stock
2 bunches broccoli
2 carrots
¼ tsp nutmeg
8 oz shredded sharp cheddar cheese
salt and pepper to taste
1. Cut carrots into small strips. Break apart broccoli florets into small pieces.
2. In a small pan, saute onion in 1TB of butter until transparent. Set aside.
3. In a large pot, make a roux using remainder of butter and flour. Cook about 5 minutes over medium heat. Add in half and half slowly, stirring constantly. Add in chicken stock and simmer for 20 minutes. Add onion, broccoli, and carrot and bring to a boil. Reduce to a simmer and cook for 25 minutes over low heat. If you want a smooth soup, at this point puree in a blender and return to heat or use immersion blender. Add cheese and nutmeg. Add salt and pepper to taste.
Showing posts with label Stews and Soups. Show all posts
Showing posts with label Stews and Soups. Show all posts
Beef Stew, Provencal Style
By Bill Malloy
Serves 6-8
1 4 oz can portobello mushrooms, drained; reserve liquid
3 to 3 1/2 lbs beef chuck trimmed of fat and cut into 2" cubes
1 tsp salt
1 tsp ground black pepper
4 TB olive oil
5 oz maple cured bacon, chopped, or one piece of salt pork
4 large carrots, peeled and cut into 1" rounds (about 2 cups)
2 medium onions, halved and cut into 1/8 inch thick slices (about 4 cups)
4 medium garlic cloves, sliced thin
2 TB tomato paste
1/3 cup all-purpose flour
1 bottle red wine (Cabernet Sauvignon or Zinfandel)
1 cup chicken stock or canned low sodium chicken broth
1 cup water
2-4 strips zest from 1 orange removed with vegetable peeler, each strip about 3" long, cleaned of white pith and cut lengthwise into thin strips.
1 cup pitted Nicoise olives or Kalamata olives, drained well
3 anchovy fillets, minced (about 1 tsp.)
5 sprigs thyme, tied together with kitchen twine
2 bay leaves
1 can (14 1/2 ounces) whole tomatoes, drained and cut into 1/2 inch dice
Serves 6-8
1 4 oz can portobello mushrooms, drained; reserve liquid
3 to 3 1/2 lbs beef chuck trimmed of fat and cut into 2" cubes
1 tsp salt
1 tsp ground black pepper
4 TB olive oil
5 oz maple cured bacon, chopped, or one piece of salt pork
4 large carrots, peeled and cut into 1" rounds (about 2 cups)
2 medium onions, halved and cut into 1/8 inch thick slices (about 4 cups)
4 medium garlic cloves, sliced thin
2 TB tomato paste
1/3 cup all-purpose flour
1 bottle red wine (Cabernet Sauvignon or Zinfandel)
1 cup chicken stock or canned low sodium chicken broth
1 cup water
2-4 strips zest from 1 orange removed with vegetable peeler, each strip about 3" long, cleaned of white pith and cut lengthwise into thin strips.
1 cup pitted Nicoise olives or Kalamata olives, drained well
3 anchovy fillets, minced (about 1 tsp.)
5 sprigs thyme, tied together with kitchen twine
2 bay leaves
1 can (14 1/2 ounces) whole tomatoes, drained and cut into 1/2 inch dice
1. Adjust oven rack to lower-middle position; heat oven to 325 degrees.
2. Dry beef thoroughly with paper towels, then season with salt and pepper.
3. Heat 2 TB oil in a large heavy-bottomed Dutch oven over medium-high heat until shimmering but not smoking; add half of beef. Cook without moving pieces until well browned, about 2 minutes on each side, for total of 8 to 10 minutes, reducing heat if fat begins to smoke. Transfer meat to medium bowl. Repeat with remaining oil and remaining meat.
4. Reduce heat to medium and add bacon, carrots, onions, garlic, and tomato paste to now empty pot; cook, stirring occasionally, until light brown, about 2 minutes.
5. Stir in flour and cook, stirring constantly, about 1 minute.
6. Slowly add wine, gently scraping pan bottom to loosen browned bits.
7. Add broth, water, beef, and any juices in bowl. Increase heat to medium-high and bring to full simmer.
8. Add mushrooms and their liquid, orange zest, 1/2 cup olives, anchovies, thyme, and bay leaves, distributing evenly and arranging beef so it is completely covered by liquid; cover partially and place in the oven.
9. Cook until fork inserted in beef meets little resistance (meat should not be falling apart), 2 1/2 to 3 hours.
10. Discard salt pork (if using), thyme, and bay leaves.
11. Add tomatoes and remaining 1/2 cup olives. Warm over medium-high heat until heated through, about 1 minute.
12. Cover pot and allow stew to settle, about 5 minutes.
13. Skim excess fat from the surface of the stew before serving.
Mixed Bean Soup
by Dorothea Malloy
Ingredients:
20 oz bag mixed dried beans
8 cups water
1 lb ground beef
2 cloves garlic, crushed
1 TB chili powder
1 tsp dried dill weed (optional)
1 tsp dried rosemary
1 tsp dried oregano
1 tsp dried basil
1 bay leaf
2 tsp salt
1/2 tsp pepper
optional additions: chopped tomato, onion, bell pepper, celery, diced ham or sausage, 1-2 cups total
2-3 tsp balsamic vinegar
Directions:
1. Sort and rinse beans well. Add water and soak overnight, or for at least 8 hours.
2. Drain and rinse beans. Bring 8 cups of water to a boil. Add beans and simmer covered for two hours, until beans are tender, adding more water if needed. If using a crockpot, put water and beans in the crock pot and cook on low for 5-6 hours, or until beans are tender. Do not add salt now; it will toughen the beans.
3. 40 minutes before serving, brown ground beef; drain.
4. Add beef, garlic, seasonings and any optional ingredients to beans.
5. Simmer 30 minutes, adding balsamic vinegar near end of cooking.
6. Serve with cornbread or whole wheat bread and butter.
Ingredients:
20 oz bag mixed dried beans
8 cups water
1 lb ground beef
2 cloves garlic, crushed
1 TB chili powder
1 tsp dried dill weed (optional)
1 tsp dried rosemary
1 tsp dried oregano
1 tsp dried basil
1 bay leaf
2 tsp salt
1/2 tsp pepper
optional additions: chopped tomato, onion, bell pepper, celery, diced ham or sausage, 1-2 cups total
2-3 tsp balsamic vinegar
Directions:
1. Sort and rinse beans well. Add water and soak overnight, or for at least 8 hours.
2. Drain and rinse beans. Bring 8 cups of water to a boil. Add beans and simmer covered for two hours, until beans are tender, adding more water if needed. If using a crockpot, put water and beans in the crock pot and cook on low for 5-6 hours, or until beans are tender. Do not add salt now; it will toughen the beans.
3. 40 minutes before serving, brown ground beef; drain.
4. Add beef, garlic, seasonings and any optional ingredients to beans.
5. Simmer 30 minutes, adding balsamic vinegar near end of cooking.
6. Serve with cornbread or whole wheat bread and butter.
Lentils Coriander
by Febrina Malloy.
8 servings
Ingredients:
1 pound Italian sausage links, cut into 1-inch pieces
2 large onions, thinly sliced
2 tsp ground coriander
1 1/2 tsp salt
1/2 tsp ground ginger
2 cups dry lentils
1 TB lemon juice
Dairy sour cream
Lemon slices
Directions:
1. Spray a Dutch oven with olive oil cooking spray, or coat with a little olive oil, and heat to medium high. Brown sausage on all sides. Lower heat, add a little water, and cover pan. Cook until done.
2. Remove sausage and cut into 1 inch pieces. Return to pan; add onions and cook over medium-low heat until tender but not brown.
3. Drain excess fat. Stir in coriander, salt, ginger, lentils and 7 cups water. Bring to boiling. Reduce heat; cover and simmer for 50 minutes. Stir in lemon juice. Serve in bowls; top with a dollop of sour cream and a lemon.
8 servings
Ingredients:
1 pound Italian sausage links, cut into 1-inch pieces
2 large onions, thinly sliced
2 tsp ground coriander
1 1/2 tsp salt
1/2 tsp ground ginger
2 cups dry lentils
1 TB lemon juice
Dairy sour cream
Lemon slices
Directions:
1. Spray a Dutch oven with olive oil cooking spray, or coat with a little olive oil, and heat to medium high. Brown sausage on all sides. Lower heat, add a little water, and cover pan. Cook until done.
2. Remove sausage and cut into 1 inch pieces. Return to pan; add onions and cook over medium-low heat until tender but not brown.
3. Drain excess fat. Stir in coriander, salt, ginger, lentils and 7 cups water. Bring to boiling. Reduce heat; cover and simmer for 50 minutes. Stir in lemon juice. Serve in bowls; top with a dollop of sour cream and a lemon.
Lentil Soup
by Dorothea Malloy
Serves 6
Ingredients:
8 oz. dried lentils
4 cups low-salt chicken broth or stock
1 TB dried minced onion
1/8 tsp. dried minced garlic
1 tsp. salt
dash pepper
1 bay leaf
1/4 tsp. dried thyme
Directions
1. Sort, wash, and drain lentils.
2. Combine all ingredients in a large sauce pan, bring to a boil, and simmer 45 minutes. Remove bay leaf before serving.
Serves 6
Ingredients:
8 oz. dried lentils
4 cups low-salt chicken broth or stock
1 TB dried minced onion
1/8 tsp. dried minced garlic
1 tsp. salt
dash pepper
1 bay leaf
1/4 tsp. dried thyme
Directions
1. Sort, wash, and drain lentils.
2. Combine all ingredients in a large sauce pan, bring to a boil, and simmer 45 minutes. Remove bay leaf before serving.
Chicken and Dumplings
by Dorothea Brandt Malloy
Serves 4
Stew Ingredients:
1 whole (or two halves) boneless chicken breast cut into bite-size pieces
2 large carrots, sliced
2 med. potatoes, peeled and sliced
salt and pepper to taste
pinch each of dried thyme and rosemary
1 TB cornstarch
4 cups chicken stock
Dumpling Ingredients:
2 cups whole wheat flour
4 tsp. baking powder OR 2 tsp baking soda and 2 tsp cream of tarter
1 tsp salt
2 TB oil
1/2 cup water
Directions:
1. Brown chicken in oil.
2. Stir in potatoes and carrots. Add chicken stock and seasonings.
3. Bring to a boil. Lower heat, cover, and simmer 20-30 minutes, until vegetables are soft.
4. Mix cornstarch with 2 TB water. Stir into stew.
5. For dumplings, stir flour, baking powder, and salt together. Stir in water.
6. Form into biscuits and place on top of stew.
7. Cook 10 minutes uncovered. Cover and cook 10 minutes more, until dumplings are
cooked through.
Serves 4
Stew Ingredients:
1 whole (or two halves) boneless chicken breast cut into bite-size pieces
2 large carrots, sliced
2 med. potatoes, peeled and sliced
salt and pepper to taste
pinch each of dried thyme and rosemary
1 TB cornstarch
4 cups chicken stock
Dumpling Ingredients:
2 cups whole wheat flour
4 tsp. baking powder OR 2 tsp baking soda and 2 tsp cream of tarter
1 tsp salt
2 TB oil
1/2 cup water
Directions:
1. Brown chicken in oil.
2. Stir in potatoes and carrots. Add chicken stock and seasonings.
3. Bring to a boil. Lower heat, cover, and simmer 20-30 minutes, until vegetables are soft.
4. Mix cornstarch with 2 TB water. Stir into stew.
5. For dumplings, stir flour, baking powder, and salt together. Stir in water.
6. Form into biscuits and place on top of stew.
7. Cook 10 minutes uncovered. Cover and cook 10 minutes more, until dumplings are
cooked through.
Turkey Soup
By Febrina Malloy
Ingredients:
1 turkey carcass, wing tips, other bones and giblets (except liver)
1 medium onion, with two whole cloves stuck in
2 or 3 stalks celery with no green leaves and only a bit of yellow leaves
salt
pepper
poultry seasoning
sage
Directions:
1. Cover turkey remains with cold water in large pot.
2. Add onion and celery, cut in large chunks.
3. Bring to a boil, covered, and then simmer about 2 hours.
4. Add seasonings, to taste, after simmering about 1 hour.
5. Strain through a fine sieve.
6. Cut meat off the bones and set aside. Do not add neck meat or skin or gristle. Also, save the giblets for other use.
7. Remove fat from top of soup.
8. Add 2 chopped carrots and 1/2 cup rice to the strained soup in the cooking pot. Bring to a boil and then simmer for 25 minutes.
9. Add the turkey meat and continue simmering only long enough to heat well.
Ingredients:
1 turkey carcass, wing tips, other bones and giblets (except liver)
1 medium onion, with two whole cloves stuck in
2 or 3 stalks celery with no green leaves and only a bit of yellow leaves
salt
pepper
poultry seasoning
sage
Directions:
1. Cover turkey remains with cold water in large pot.
2. Add onion and celery, cut in large chunks.
3. Bring to a boil, covered, and then simmer about 2 hours.
4. Add seasonings, to taste, after simmering about 1 hour.
5. Strain through a fine sieve.
6. Cut meat off the bones and set aside. Do not add neck meat or skin or gristle. Also, save the giblets for other use.
7. Remove fat from top of soup.
8. Add 2 chopped carrots and 1/2 cup rice to the strained soup in the cooking pot. Bring to a boil and then simmer for 25 minutes.
9. Add the turkey meat and continue simmering only long enough to heat well.
Chili Con Carne
By Dorothea Malloy
5 servings
Ingredients
1 lb ground beef or turkey
1 TB olive oil
1 sm onion, diced, or 2 TB dried minced onion
1 clove garlic, crushed
16 oz can low salt tomato sauce
2-3 TB chili powder or paprika (for no-heat chili)
1 tsp salt
1 tsp sugar
1/2 tsp dried cumin
1/2 tsp dried cilantro
1/2 tsp paprika
1/2 tsp oregano
1 tsp Worcestershire sauce
Directions:
1. Brown meat in a large saucepan; drain and set aside.
2. Add 2 TB olive oil to the pan and saute onion until translucent. Add garlic and saute another minute.
3. Add meat and remaining ingredients. Cover and simmer one hour.
If using a crockpot, double the recipe and cook on low for 4-6 hours.
5 servings
Ingredients
1 lb ground beef or turkey
1 TB olive oil
1 sm onion, diced, or 2 TB dried minced onion
1 clove garlic, crushed
16 oz can low salt tomato sauce
2-3 TB chili powder or paprika (for no-heat chili)
1 tsp salt
1 tsp sugar
1/2 tsp dried cumin
1/2 tsp dried cilantro
1/2 tsp paprika
1/2 tsp oregano
1 tsp Worcestershire sauce
Directions:
1. Brown meat in a large saucepan; drain and set aside.
2. Add 2 TB olive oil to the pan and saute onion until translucent. Add garlic and saute another minute.
3. Add meat and remaining ingredients. Cover and simmer one hour.
If using a crockpot, double the recipe and cook on low for 4-6 hours.
Chili Con Carne with Beans
By Febrina Malloy
Serves 8
Ingredients:
2 cups dry pinto beans
5 cups water
2 lbs ground beef
1 large onion, chopped
1 or 2 cloves garlic, minced
1 large can (about 28 oz) peeled tomatoes or 1 lb can tomatoes plus 1 8 oz. can tomato sauce
1/2 tsp dried cumin
a few crushed coriander seeds
pinch dried oregano
4-5 1/2 TB mild chili powder
dash cayenne
1-2 drops Tabasco sauce
1 1/2 tsp salt
Directions:
1. Sort and wash beans. Add water and soak overnight. (If beans were not soaked overnight, put beans and water in large saucepan and boil for two minutes, then remove from heat. Leave covered for 1 hour.) Drain and rinse. Then add fresh water.
2. Put pot on the stove and bring to a boil. Boil until almost done.
3. Brown meat and onion and drain.
4. Add meat, onion, and remaining ingredients to beans.
5. Simmer covered about 2 hours.
Serves 8
Ingredients:
2 cups dry pinto beans
5 cups water
2 lbs ground beef
1 large onion, chopped
1 or 2 cloves garlic, minced
1 large can (about 28 oz) peeled tomatoes or 1 lb can tomatoes plus 1 8 oz. can tomato sauce
1/2 tsp dried cumin
a few crushed coriander seeds
pinch dried oregano
4-5 1/2 TB mild chili powder
dash cayenne
1-2 drops Tabasco sauce
1 1/2 tsp salt
Directions:
1. Sort and wash beans. Add water and soak overnight. (If beans were not soaked overnight, put beans and water in large saucepan and boil for two minutes, then remove from heat. Leave covered for 1 hour.) Drain and rinse. Then add fresh water.
2. Put pot on the stove and bring to a boil. Boil until almost done.
3. Brown meat and onion and drain.
4. Add meat, onion, and remaining ingredients to beans.
5. Simmer covered about 2 hours.
Corned Beef and Cabbage
By Febrina Malloy
Be sure to cook the potatoes with the meat according to the recipe; otherwise the corned beef will be too salty.
Ingredients:
5 lb. corned beef brisket
1 or 2 tsp. pickling spices, in a tea ball or cloth bag
8 small potatoes, scrubbed, peeled, and cut up
1 or 2 yellow onions, peeled and cut into quarters
a few turnips, peeled and quartered
8 carrots, scrubbed
1 small head of cabbage, cut in quarters
Directions:
1. Place meat in a large heavy kettle with a tight fitting lid, cover with cold water, and add spices.
2. Bring to a boil. Skim if needed, and reduce heat.
3. Simmer covered 3 1/2 to 4 hours, or until meat is tender when pierced with a fork.
4. Remove some of the cooking liquid, then add potatoes, onions, turnips, and carrots.
5. Cook 25 minutes, then skim off fat.
6. Place cabbage wedges on top of vegetables and cook 20 minutes more, until vegetables are tender.
Be sure to cook the potatoes with the meat according to the recipe; otherwise the corned beef will be too salty.
Ingredients:
5 lb. corned beef brisket
1 or 2 tsp. pickling spices, in a tea ball or cloth bag
8 small potatoes, scrubbed, peeled, and cut up
1 or 2 yellow onions, peeled and cut into quarters
a few turnips, peeled and quartered
8 carrots, scrubbed
1 small head of cabbage, cut in quarters
Directions:
1. Place meat in a large heavy kettle with a tight fitting lid, cover with cold water, and add spices.
2. Bring to a boil. Skim if needed, and reduce heat.
3. Simmer covered 3 1/2 to 4 hours, or until meat is tender when pierced with a fork.
4. Remove some of the cooking liquid, then add potatoes, onions, turnips, and carrots.
5. Cook 25 minutes, then skim off fat.
6. Place cabbage wedges on top of vegetables and cook 20 minutes more, until vegetables are tender.
Greek Style Beef Stew
By Bill Malloy
I have made this stew quite a few times and it incorporates my changes. It is one of our
favorites.
Ingredients:
2 lbs beef stew meat (cubed)
3 TB butter or olive oil
1 medium onion, diced
¼ cup tomato paste
1 ½ cups beef broth
1 ½ TB red wine vinegar
1 tsp garlic, minced
1 tsp oregano
1 lb pearl onions
½ cup walnuts
½ cup feta cheese
Directions:
1. Heat the butter or oil in a heavy pot. (I use a cast iron Dutch oven.)
2. Add the beef and brown.
3. Add the diced onion and cook until soft.
4. Add the tomato paste, beef broth, wine vinegar, garlic and oregano.
5. Cover and simmer for one hour and 15 minutes.
6. Add the pearl onions and summer one more hour.
7. Remove from the heat. Add the walnuts and cheese.
8. Cover and allow to set 10 minutes before serving.
I have made this stew quite a few times and it incorporates my changes. It is one of our
favorites.
Ingredients:
2 lbs beef stew meat (cubed)
3 TB butter or olive oil
1 medium onion, diced
¼ cup tomato paste
1 ½ cups beef broth
1 ½ TB red wine vinegar
1 tsp garlic, minced
1 tsp oregano
1 lb pearl onions
½ cup walnuts
½ cup feta cheese
Directions:
1. Heat the butter or oil in a heavy pot. (I use a cast iron Dutch oven.)
2. Add the beef and brown.
3. Add the diced onion and cook until soft.
4. Add the tomato paste, beef broth, wine vinegar, garlic and oregano.
5. Cover and simmer for one hour and 15 minutes.
6. Add the pearl onions and summer one more hour.
7. Remove from the heat. Add the walnuts and cheese.
8. Cover and allow to set 10 minutes before serving.
Spatzle (Dumplings)
By Laurel Horky Malloy
Ingredients:
1 1/2 cup flour
2 eggs, slightly beaten
1/2 tsp salt
1/2 cup milk
Directions:
1. Combine flour and salt.
2. Add eggs.
3. Slowly stir in milk.
4. Mix until smooth.
5. Drop into soup or stew by teaspoonfuls.
6. Cover and simmer 5 minutes.
Ingredients:
1 1/2 cup flour
2 eggs, slightly beaten
1/2 tsp salt
1/2 cup milk
Directions:
1. Combine flour and salt.
2. Add eggs.
3. Slowly stir in milk.
4. Mix until smooth.
5. Drop into soup or stew by teaspoonfuls.
6. Cover and simmer 5 minutes.
Crock Pot Beef Stew
By Dorothea Malloy
Ingredients:
1 TB vegetable oil
1 1/2-2 lbs beef stew meat, or cut up chuck roast, fat removed
4 cups hot water
1/2 tsp pepper
2 large potatoes, peeled and cut into 1-1 1/2 inch pieces
4 medium carrots, sliced
1 medium turnip, peeled and cut into 1 inch pieces (optional)
2 medium stalks celery, cut into 1/2 inch pieces (optional)
1 medium onion, chopped
(may substitute 2 16 oz bags frozen stew vegetables for vegetables)
1 crushed garlic clove
1 tsp salt
1 tsp lemon juice
1 tsp sugar
1 tsp Worcestershire sauce
1/2 tsp paprika
1 bay leaf
1/8 tsp allspice
1/2 cup cold water
2 TB flour
Instructions:
1. Heat oil in a large cast iron skillet. Brown meat in oil, stirring occasionally.
2. Add beef, vegetables, boiling water, and all other ingredients except cold water and flour to crock pot. Cook on low 10-12 hours.
3. Put 1/2 cup cold water and 2 TB flour in a jar with a lid. Shake to blend and stir into the stew. Continue cooking on low for thirty minutes more.
Ingredients:
1 TB vegetable oil
1 1/2-2 lbs beef stew meat, or cut up chuck roast, fat removed
4 cups hot water
1/2 tsp pepper
2 large potatoes, peeled and cut into 1-1 1/2 inch pieces
4 medium carrots, sliced
1 medium turnip, peeled and cut into 1 inch pieces (optional)
2 medium stalks celery, cut into 1/2 inch pieces (optional)
1 medium onion, chopped
(may substitute 2 16 oz bags frozen stew vegetables for vegetables)
1 crushed garlic clove
1 tsp salt
1 tsp lemon juice
1 tsp sugar
1 tsp Worcestershire sauce
1/2 tsp paprika
1 bay leaf
1/8 tsp allspice
1/2 cup cold water
2 TB flour
Instructions:
1. Heat oil in a large cast iron skillet. Brown meat in oil, stirring occasionally.
2. Add beef, vegetables, boiling water, and all other ingredients except cold water and flour to crock pot. Cook on low 10-12 hours.
3. Put 1/2 cup cold water and 2 TB flour in a jar with a lid. Shake to blend and stir into the stew. Continue cooking on low for thirty minutes more.
Subscribe to:
Posts (Atom)