Sep 28, 2009
Posted by michael-matera on Sep 28, 2009 in Soups, Stews & Chili | 0 comments
This one is another great recipe I got from my mother-in-law. She is a wonderful cook. So here goes.
Ingrediants:
1 onion chopped
1 Tbsp grated ginger
Olive Oil
1 large Butternut squash
2 ripe pears
4 cups (32 oz) chicken broth
Sour cream (for garnish)
Pumpkin seeds or Pine nuts (for garnish)
Salt and Pepper to taste
Recipe:
Saute 1 chopped onion and 1 Tbsp grated ginger in a little oil in a large pot until onion is tender.
Add a large butternut squash, peeled, seeded and cut in chunks;
Add 2 ripe pears, peeled, cored and chopped
Add 4 cups chicken broth and salt and pepper to taste
Bring to a boil; cover, reduce heat, simmer 15 minutes until squash is tender.
Cool slightly then with hand blender / regular blender puree until smooth.
Garnish with a dollop of sour cream and toasted pumpkin seeds (or toasted pine nuts).
Makes 8 cups.
This is simply Delicious!
Dec 20, 2008
Posted by michael-matera on Dec 20, 2008 in Main Dish, Soups, Stews & Chili | 0 comments
My wife and I tried this the other day and it was wonderful. We did not have all the things we needed so we did some changes. I will post the original recipe and what we did below.
Ingredients:
1 cup long-grain rice
2 tablespoons vegetable oil, such as safflower.
1 medium onion, minced
2 garlic cloves, finely chopped
coarse salt and ground pepper
1 tablespoon curry powder, plus more for garnish
2 cans (15 ounces each) chickpeas, rinsed and drained
1 tablespoon fresh lime juice, plus lime wedges for garnish
1 teaspoon ground ginger
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3 cups homemade or best quality stare-bought tomato sauce
1/2 cup plain low fat yogurt.
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What we did: instead of tomato sauce
3 cups Trader Joe’s tomato and Red Pepper soup
yogurt is optional at the end in peoples dishes. I like with out Heidi liked both.
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Directions:
1. Cook rice according to package instructions; cover, and keep warm.
2. While rice is cooking, heat oil over medium in a large skillet. Add onion and garlic; season with salt and pepper. Cook, stirring frequently, until onion is tender, 4 to 6 minutes. Add curry powder and ginger; cook, stirring, until fragrant, about 1 minute.
3. Add tomato sauce, chickpeas, and 1 1/2 cups water. Bring to a boil; reduce to a simmer, and cook stirring occasionally, until thickened, 8 – 10 minutes. Stir in lime juice; season with salt and pepper. Serve stew with rice and yogurt, garnish with lime wedges and a pinch of curry.
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What we did in Step three that is different:
We added three cups trader Joe’s red pepper and tomato soup. We did not add water, we added one tablespoon of Italian seasonings.
Put over rice and and then squeeze one lime wedge over each bowl. It is delesious my wife added the dolup of yogurt I did not.
This is very easy to make and tastes great.
Aug 19, 2008
Posted by michael-matera on Aug 19, 2008 in Soups, Stews & Chili | 0 comments
Ingredients:
1 tablespoon olive oil
1 medium red onion (can use half if you like)
1-2 garlic cloves minced
1 red bell pepper chopped
2 cans black beans, rinsed and drained
1 can (14.5 ounces) vegetable broth
1 tablespoon cider vinegar (sometimes I use rice vinegar)
1/2 teaspoon dried oregano
coarse salt and ground pepper
Garnishes (optional): Lime wedges, fresh cilantro, and sliced radishes
Directions:
1. Heat oil in a large saucepan over medium. Add:
Cook stirring occasionally, until onion is softened, 8-10 minutes.
2. Add:
- beans
- broth
- vinegar
- and oregano.
Cook, mashing some beans with the back of a spoon, until slightly thickened, 6 -8 minutes. Season with salt and pepper. ( I sometimes add a few other things here) Just experiment to taste this is a great soup. Serve with garnishes if you desired.
Jan 27, 2008
Posted by michael-matera on Jan 27, 2008 in Soups, Stews & Chili | 0 comments
When we start to feel like we are getting sick, we make a pot of Chicken Ginger Soup. The heat of the onions, garlic, ginger and red pepper flakes help to burn out the germ. We vary it depending on what we have in the house, but the basic recipe is something like this:
olive oil
1 Medium yellow or white onion halved and thinly sliced
1 Big Carrot Peeled and Sliced
3 cloves garlic smashed
1.5 inch piece ginger peeled and thinly sliced
Pinch of red pepper flakes
1 carton of organic, free range chicken broth (we like Pacific brand the best)
(Optional: 1 organic free range boneless skinless chicken breast cut into even size pieces)
1 bunch black kale or chard or other bitter green washed and sliced into thin strips
Lemon
Salt and Freshly Ground Pepper
1. In a heavy pot, saute the onions and carrot. About a minute before desired softness achieved, add the whole smashed garlic cloves, ginger and red pepper flakes.
2. Add the chicken broth. Bring to a boil and then turn heat to low and simmer for at least 10 minutes. (Sometimes I will add cup soy sauce and rice wine to create a tastier broth, but if we are already sick, too much salt can cause mischief. Also, if we want a heartier soup, I will sometimes make some brown rice or noodles or orzo to add to the soup. But again, if we are already sick, I try to reduce the amount of grains in our diet).
3. If you are going to add the chicken, bring stock back to a boil and add chicken. Pay attention to not overcook. Usually takes less than 5 minutes.
4. Just before you are ready to eat, stir in the greens and allow to wilt. Squeeze in lemon juice and lots of freshly ground pepper.
Nov 29, 2007
Posted by michael-matera on Nov 29, 2007 in Soups, Stews & Chili | 0 comments
Serves 4
Time: 30 min
Combine in saucepan:
1/2 cup water
2 cups diced potatoes
1 cup sliced carrots
1 cup chopped celery
1 t. salt
1/4 t. pepper
Cover and simmer 10 minutes. Add:
2 cups cream-style corn
Simmer 5 minutes. Add:
1 1/2 cups milk
2/3 cup grated cheese
Stir until cheese melts and chowder is heated
through. Do not boil.
