White Bean Chili

Inspiration: McCormick seasoning packet
Prep time: 10 minutes
Cook time: 20 minutes
Makes: 4x 1 cup servings


Description: This dish is super quick and easy. Sometimes I use chicken, sometimes I use turkey. This will also work in the crock-pot! I like the heat the chilies give the dish, although don't tell my grandpa...he can't tell. There is also a McCormick seasoning packet with all the spices in it.

Ingredients:

2 tablespoons oil
1 1/2 pounds boneless skinless chicken breasts, cut in 1/2-inch cubes
1/2 cup chopped onion
2 teaspoons ground cumin
1 1/2 teaspoons garlic salt
3/4 teaspoon oregano
1/4 teaspoon chili powder
1/4 teaspoon ground red pepper
1 can (14 1/2 ounces) white beans, undrained
1 can (4 1/2 ounces) chopped green chiles, drained
1/2 cup chicken broth
Assorted toppings such as sour cream, sliced green onions, sliced jalapeno peppers and chopped tomatoes 

Directions:

1. Heat oil in large skillet on medium-high heat. Add chicken and onion; cook  until lightly browned.
2. Stir in spices and remaining ingredients until well blended. Bring to boil. Reduce heat to low; simmer 10 to 15 minutes, stirring occasionally. Serve with assorted toppings.

Tips and Tricks:
To make it in the crock-pot. Put in frozen chicken breasts. Add the rest of ingredients. and cook on low for 6-8 hours. Shred the chicken and serve. 
It is also yummy with diced tomatoes, corn, and black beans in it.

Variations
Use turkey instead of chicken for a slightly different flavor.

Cream of Asparagus Soup

Inspiration: skinnytaste
Prep: 15 minutes
Cook: about 30 minutes
Serves: 6 1 cup servings

Description: This is a fun soup to make when asparagus is ripe and super cheap. I made it this summer and froze individual portions. If you are wanting more body to this soup just add a peeled and chopped potato at step 6. If your watching your waistline omit the cream and use light sour cream.

Ingredients:
2 large bunches pf asparagus
2 tbsp butter
1 medium onion, chopped
6 cups chicken broth (could use vegt)
2 tbsp sour cream
1/4 cup of cream (optional)
salt and fresh pepper to taste






Directions:
1. In a large pot, melt better on low heat.
2. Add onion and saute until soft
3. Snap the tough ends off the asparagus.
4. Chop the asparagus into 2 inch pieces.
5. Add to the pot with the onions.( reserve a few of the tips for a pretty garnish.)
6. Add chicken broth, salt and pepper.
7. cook on a soft boil about 20-25 minutes or until asparagus is very tender.
 8. Turn off heat, add sour cream and cream.
9. Puree soup with a hand blender until smooth.
10. Ladle in to bowls and add some pretty tips to the middle.

Roasted Cauliflower Soup

Inspiration: skinnytaste
Prep: 20 minutes
Cook: 30 minutes
 Serves: 4 as a main dish

Description: Something magical happens to cauliflower when it is roasted. This summer I had a head of cauliflower from my CSA box . I had no idea what to do with it and came across this recipe. I have made it SO many times since then. It is a great starter to a fancy pansy meal, or satisfying enough for a cold weeknight meal near the fire. I like to serve it with crunchy garlic bread. This is right up there to my garlic soup.

Ingredients:

1 large head cauliflower,chopped
1/2 cup onions, chopped
 5 cups of chicken broth
salt and pepper to taste
shredded mozzarella cheese

Directions:
1. On a cookie sheet spread out chopped cauliflower. S&P and oil well.
2. Broil until cauliflower is a light brown.
3. In a large soup pan, add butter and onions and saute until soft.
4. Add cauliflower and chicken broth. Bring to a light boil.
5. Puree with an immersion blender until soup is smooth.
6. Adjust S&P
7. When ladle into bowls add a hearty pinch of shredded mozzarella. and serve immediately.

Tortellini Basil Tomato Soup

Inspiration: recipe.com magazine
Prep: 5 minutes
Cook: 30 minutes
Serves: 4


Description: This dish is super super easy. We were pleasantly surprised how adding cheese tortellini dressed up a simple tomato soup.

Ingredients:

1 large family size can of tomato soup
1 large red onion
3 tbs minced garlic
1 large container of cream  (can be fat free half)
1 large container of chicken stock
1 package of basil diced
1 container of parm reg
S&P
1 package of refrigerated cheese tortellini

Directions:
1. Slice onion in long strips, saute onion and garlic until transparent in saute pan.
2. In a large soup pot, combine soup and stock, heat until warm.
3. In a second pot heat water to a full boil and add tortellini.
4. When tortellini is floating remove, drain, and set aside.
5. When the soup is warm, stir in cream, cheese, and onion to the tomato soup.
6. When soup is nice and hot, add in chopped basil and cooked tortellini.
7. Stir periodically. The soup is ready to eat when basil is wilted.
 

Broccoli Cheddar Soup

Inspiration: Food Network Magazine
Prep: 20 Minutes
Cook: 30 Minutes
Serves: 6-8

Description: My parents were coming down for the weekend and would be arriving around lunch time. It was a crisp fall day and a pot of soup was perfect for when they arrived. This soup is cheesy with a nice creamy potato background. The croutons really compliment the dish, and is a must for the soup.

Ingredients:
2 Tbs olive oil
1 onion, chopped
2 celery stalks, chopped
2 cups of chicken broth
2 cups of cream (or half and half, or milk)
2 large russet potatoes, peeled and chopped
2 large sweet potatoes, peeled and chopped
1 bay leaf
2 cups of water
3-4 cups of broccoli florets
2 cups of shredded cheese( any kind)
Croutons, for topping
S&P

Directions:
1. Heat the olive oil in a large pot over medium-high heat.
2. Add the onion and celery and cook, until softened, about 5 minutes.
3. Add the chicken broth, cream, potatoes, bay leaf, water, salt and pepper and bring to a boil
4. Reduce the heat to medium low and simmer until the potatoes are tender, about 10 minutes.
5. Put the broccoli in a microwave, safe bowl; add 3 tbs of water and season with salt. Microwave until crisp-tender, about 4 minutes; drain.
6. When the potatoes are tender, remove the bay leaf from the soup and puree with an immersion blender.
7. Return the soup to a simmer over medium-low heat and stir in the broccoli.
8 Season with salt and pepper to taste.
9. Add the cheese and stir until melted. Ladle the soup into bowls and top with croutons.


Nutrition:
cal: 500; fat 34g, carb: 50g, Fiber: 8g Protein 22g
Tips and Tricks:
For the dark cheese color use sharp chedder and dark sweet potatoes (I used mixed cheese and white sweet potato, that is why mine is lighter)
Add bacon bits to the topping for even more texture.

Cold Cucumber Soup

Inspiration: Emeril
Prep: 30 minutes
Inactive prep: 2 hours
Makes: 8-10 servings


Description: My CSA box had  8 cucumbers this week! I have been experimenting and came across this little gem. It is fantastic on these hot August evenings.

                           




Ingredients:
6 cucumbers, peeled, seeded, and coarsely chopped
2 yellow peppers, stem and seeds removed, coarsely chopped
4 green onions, coarsely chopped
2 jalapeno peppers, seeded and chopped
2 Tbs fresh cilantro
1 tbs dill
4 garlic cloves, smashed
2 tsp creole seasoning
1 1/2 tsp salt
1/2 tsp cayenne pepper
3 cups of plain Greek yogurt (or regular)
3 cups of light sour cream (reserve some for topping the soup)
3 tbs olive oil (good extra virgin would work best)
2 tsp white wine vinegar

Directions:
1. Combine the cucumbers, peppers, onions, jalapenos, cilantro, dill, garlic, creole, salt, cayenne, yogurt, sour cream, olive oil, and white wine vinegar in a extra large bowl.
2. Toss ingredients so they are coated with the spices, yogurt, and sour cream.
3. Working in batches, puree the ingredients in a blender until very smooth.
4. Transfer the soup to the fridge until well chilled, at least 2 hours.
5. Taste and adjust seasoning if needed.
6. Serve with a dollop of sour cream and a sprinkle of the dill or cilantro.

Tips and Tricks
For extra spice leave the seeds of the jalapenos in
If you like this soup super smooth pour the finished soup through a sieve
and it will be perfectly smooth

Variations:
Try different types of peppers and different herbs such as mint to get
a nice variation.

Toscana Soup

Adapted from olive garden
serves 4
30 min to prepare
2 hours to simmer

1 lb of italian sausage  (if you use links cook them and then slice them.)
2 russet baking potatoes sliced in 1/4 inch bite size pieces
1 large onion
3 slices of bacon chopped into small pieces (optional)
2 minced garlic cloves
3 cups of chopped kale or swiss chard
6 cups of chicken broth
1/2 cup of light cream
S&P and hot pepper flakes


1. Saute onions in dutch oven or soup pot until transparent.
2. Add in sausage and brown.
3. Add in bacon and brown if not already cooked
4. Mince the garlic and add to mixture
5. Cut potato in quarters thength wase and then 1/4 inch slices.
5. Add in chicken broth and stir well.
6. Slice the chard and or kale and add to soup.
7. Salt and pepper to taste, as well as the hot pepper flakes.
8. Finally add in cream and simmer over stove for 2 hours

Wonton Soup

allrecipes.com
takes about an hour
serves 6

1 bunch green onions, cut into 1/2-inch pieces, divided

6 fresh mushrooms, sliced

1 pound ground pork

1 tablespoon sesame oil

1 tablespoon soy sauce

1 egg

1/4 cup dry bread crumbs

1/4 teaspoon salt

1/2 teaspoon ground black pepper

1 (16 ounce) package wonton wrappers

8 cups chicken broth

16 uncooked medium shrimp, peeled and deveined (optional)

1 medium head bok choy, torn into 2-inch pieces

16 snow peas

1 dash soy sauce, or to taste (optional)

1 dash sesame oil, to taste (optional)

 

1. Dice the green onions, and set aside all but 1 tablespoon.
2. Slice the mushrooms, and set aside all but 1 tablespoon.
3. Finely chop the 1 tablespoon of green onions and 1 tablespoon of sliced mushrooms, and place in a bowl with the ground pork, 1 tablespoon sesame oil, 1 tablespoon soy sauce, egg, bread crumbs, salt, and pepper. Stir to thoroughly mix the pork filling.
4. Spoon about 1 tablespoon of the pork filling onto the center of each wonton wrapper.
5. Use your finger or a pastry brush to lightly moisten the edges of the wonton wrappers with water. Fold one corner of the wrapper over the filling onto the opposite corner to form a triangle.
6. Press the edges together to seal. Moisten the two long ends of the triangle, fold them together, and press them firmly to seal.
7. Bring the chicken broth to a boil in a large saucepan over medium heat. Drop the wontons, one by one, into the broth, and let them cook for 3 to 5 minutes, until they float to the surface. 
8. Reduce heat to a simmer, and gently stir in the shrimp, bok choy, and reserved sliced mushrooms. Let the soup simmer 2 more minutes, until the shrimp turn pink, and then drop in the snow pea pods. Garnish with the remaining green onions and a dash of soy sauce and sesame oil, and serve immediately.

Spring Vegetable Bisque

French Country Cooking Class
6+ servings
depending on your chopping
skills takes around an hour

For my mother-in-law's 60th birthday my

husband and I treated her and my father

in law to a cooking class. This soup

is packed with veggies, a smooth creamy texture

and has NO CREAM! Even my father-

in-law liked it!

2 tbs butter
2 leeks, cleaned and sliced into 1/4 inch rounds
1 tsp salt
1 fennel bulb, trimmed, cored, and chopped
3 carrots, peeled and chopped
2 yukon gold potatoes, peeled and chopped
6 cups of chicken broth (to keep it vegetarian you could use vegetable broth)
1 lb asparagus
S&P
chives for garnish

1. In a large heavy pot, melt butter over medium high heat and add the chopped and clean leeks. Sprinkle with 1 tsp of salt. Stir well, cover and lower the heat to medium-low. 
2.Cook gently without browning, stirring occasionally, about 15 minutes, or until leeks are tender and sweet.
3. Add the fennel, carrots, potatoes, and broth to the pot. Raise the heat to high and bring the soup to a boil. 
4. Lower the heat to a gentle simmer and cook, stir occasionally about 10 minutes.
5. Snap off the tough ends of the asparagus. Trim off the tender tips and reserve. Chop the stalks up and add to the vegetable mixture in the pot.
5.  Simmer until all the vegetables are tender about 10 more minutes
6. While the soup is simmering, bring about 1 inch of salted water to a boil in a small saucepan. Add the reserved asparagus tips and quickly simmer until tender about 5 minutes. Drain.
7. Remove the soup from the heat and very carefully pour or ladle it through a strainer into a large bowl (keep the vegetables!).
8. Add about a third of the vegetables to a blender. Add a few ladles of broth. Blend until smooth, adding more broth if the mixture is to thick to puree.
9. Stop and taste for both texture and salt. Add more broth to bring the mixture to the consistency of cream, and add salt to heighten the flavor. Re blend and test again, tweak with broth and salt to desired taste.
10. Pour mixture into large pot and repeat with the rest of the vegetables and broth (You may not need all the vegetable broth).
9. Reheat the pureed mixture on the stove and check one last time for salt and pepper.
10. Ladle the soup into serving bowls. Garnish with the blanched asparagus tips and chives....Serve!!

*To be fancy pansy you can add a dollop of cream to the middle of the soup bowl and then sprinkle the top with the asparagus and chives.

*Great to make ahead, very versatile for a sipping appetizer, a light first course, or paired with chunky french bread a nice meal.

Pumpkin Soup

Rachel Ray
about 45 min
4 servings

                                                   

1 tbs extra-virgin olive oil

2 tbs butter

1 fresh bay leaf

2 ribs celery with greens, finely chopped

1 medium yellow onion, finely chopped

S&P

3 tbs all-purpose flour

2 tsp poultry seasoning

2 tsp hot sauce, or to taste

6 c chicken stock

1 (28-ounce) can cooked pumpkin puree

2 c heavy cream (or non fat half and half)

1/2 tsp freshly grated nutmeg

Relish

1 crisp apple, such as McIntosh or Granny Smith, finely chopped

1/4 red onion, finely chopped

2 tablespoons lemon juice

1/2 cup dried sweetened cranberries, chopped

1 teaspoon chili powder

2 teaspoons honey

1/2 teaspoon ground cinnamon

 

1. Heat a medium soup pot over medium to medium high heat. Add the oil and melt the butter.

2. Add bay seasoning, celery, and onion. Season the veggies with salt and pepper. Cook 6 or 7 minutes, until tender.
3. Add flour, poultry seasoning, and hot sauce to taste, then cook flour a minute.

4. Whisk in chicken stock and bring liquid to a bubble.

5. Whisk in pumpkin in large spoonfuls to incorporate it into the broth. Simmer soup 10 minutes to thicken a bit then add in cream and nutmeg.

6. Reduce heat to low and keep warm until ready to serve.

7. While soup cooks, assemble the relish: combine apple, onion, lemon juice, cranberries, chili powder, honey and cinnamon.
8. Adjust seasonings in soup and relish and serve soup in shallow bowls with a few spoonfuls of relish.

Gazpacho soup

Take Home Chef
about an hour
LOTS of chopping

                                                                 

2 lbs vine ripened tomatoes, coarsely chopped

1 lb plum tomatoes, coarsely chopped

3 c chicken or vegetable stock

½ cucumber, peeled, seeded and coarsely chopped

½ green bell pepper, seeded and coarsely chopped

½ red bell pepper, seeded and coarsely chopped

Two 1/2-inch-/1.5-cm-thick slices country white bread, crusts removed, bread coarsely cubed

1 c tomato juice

1/3 c red wine vinegar

1 shallot, coarsely chopped

½ jalapeno chili, coarsely chopped

1 large garlic clove, coarsely chopped

1 tsp salt

1/2 tsp freshly ground black pepper

Extra virgin olive oil

Stir all the ingredients except the olive oil in a large pot or bowl. Set aside to marinate for 2 hours or cover and refrigerate up to 24 hours. Working in batches, place the marinated soup in a blender and blitz until smooth. Transfer the gazpacho to a bowl and freeze until it is very cold. Divide the gazpacho among serving bowls.  Drizzle the extra-virgin olive oil over the soup in each bowl and serve.

Chicken Pho

Intermediate Cooking Series
about an hour
serves 8

THIS IS FOR YOU KYLE!!

4 quarts of chicken stock
2 onions, halved
1 three to four inch chunk of ginger
1 tsp whole coriander seeds
1 tsp whole cloves
4 whole star anise
4 tbs sugar
4 tbs fish sauce
2 sticks of cinnamon
1 bunch of cilantro stems
2 pounds pho noodles (should be at local supermarkets, if not asian food stores have tons of varieties)
4 chicken breast, sliced thin

Garnish
2 bunches thinly sliced green onions
1 bunch of roughly chopped cilantro
2 jalapenos sliced thin
1 bunch of thai basil
2 sliced limes

1. Toast ginger and onions in oven until the onions are sweaty and everything is charred. Peel and set aside.
2. Toast coriander seeds, cloves, and star anise in a dry pan on low heat until aromatic (about 2-3min) tie them in a cheesecloth for easy removal from soup.
3. Place onions, ginger, sugar, fish sauce, and spice sachet into a pot with the chicken stock. Simmer 30 minutes or until stock is rich and aromatic. Strain stock and discard vegetables and spices, put back into soup pot.
4. While soup is simmering bring 1 gallon of water to a boil. Pour boiling water over rice noodles in a bowl. Stir and let set until ready to serve.
5. Slice chicken breast into very think slices.
6. Place chicken in a sauce pan and pour a small amount of the stock over the chicken, just enough to cover it. Put pan on medium to low heat and "poach" just until chicken is cooked through.
7. When ready to serve, put noodles in the bowl. Ladle broth over the noodles until covered. Place chicken breast on top of noodles and arrange any other garnishes as you like.

*this is a brothy light soup, perfect for a beginning to a meal.

Taco Soup

Inspiration: Paula Deen
Prep time: 15 minutes
Cook time: 1 hour
Makes: 16 servings

Description: This soup has so many depths of flavor it is amazing. The low and slow transforms this simple soup to a mouthwatering one. I always add shredded cheese and a good dollop of sour cream. It makes plenty for leftovers and for freezing.

Ingredients

2 lbs ground beef
2 cups diced onions
2 cans pinto beans
1 can corn
1 can stewed tomatoes
1 can diced tomatoes
1 can tomatoes with chile's
1 can black olives sliced
1/2 cup sliced green olives
1 package taco seasoning
1 package ranch salad dressing mix
garnish: chips, sour cream, cheese, green onions, or pickled jalapenos


Directions:
1. Brown ground beef and onions transfer to dutch oven or crock pot.
2. To the dutch oven or crock pot, add the beans, corn, tomatoes, olives, taco and ranch seasoning.
3. Cook in dutch oven 1 hour or crock pot 6-8 hours.

Tips and Tricks
I like to use whole stewed tomatoes to make the soup chunky.

Variations
I don't always add the green sliced olives.

Garlic soup

kevin k-
around an hour
2 liters

12 cloves of garlic pressed
1 stick of butter
1/2 c minced fresh parsley
6 c chicken stock
1 tbs minced fresh rosemary
1 1/2 tsp minced fresh thyme
1 large potato diced
1 c cream
white pepper to taste
parm or asiago grated


*don't used dried herbs
*doesn't taste the same if skimp on cream.
* make sure garlic hasn't sprouted, it will change the taste



1.over low heat melt butter.
2.add garlic and turn heat as low as it will go.
3.allow garlic to sweat, stirring occasionally 15-20 minutes. Don't let it brown, barely let the butter sizzle.

4.add parsley and sweat another 10 minutes.

5.add spices and chicken stock, increase heat to high and bring to boil.

6.add diced potato and cook until very tender.

7.puree using a hand blender until very smooth.

8.add white pepper and cream.

9.heat till hot and serve with cheese on top.

* good in a cup, very thin sipping soup.

Tomato Basil Soup

Tara G
less than an hour
6-8 bowls

                                             




1 large family size can of tomato soup
1 large red onion
3 tbs minced garlic
1 large container of cream  (can be fat free half)
1 large container of chicken stock
1 package of basil diced
1 container of parm reg
S&P

1. Slice onion in long strips, saute onion and garlic until transparent in saute pan.
2. In a large soup pot, combine soup and stock, heat until hot.
3. Stir in cream, cheese, and onion.
4. I like to puree the onion with an immersion blender, but you don't have to.
5. When soup is nice and hot, add in chopped basil.
4. Stir periodically ready to eat when basil is wilted.


*I like to puree with hand blender

Shrimp Bisque

Intermediate cooking class

6-8 servings

1 hour

1/2 c butter

1/2 c flour

2 quarts shrimp stock  (in a pinch use store seafood stock)

1c heavy cream

1lb peeled and cleaned shrimp

S&P

1. In large pot over medium heat, melt butter and mix in flour to form a roux.

2. Slowly add shrimp stock whisking to form a smooth creamy looking mixture.

3. Add shrimp and cook on low until soup thickens.

4. Once thick add heavy cream and bring back to a simmer.

5. Using a hand blender/blender, puree soup and

6. Strain through a five sieve or cheese cloth.

7. Season with S&P.

* Used a hand blender, had to strain 3 times to get desired smoothness.

* Made ahead and put in fridge. Warmed in pot and poached full shrimp when ready to eat.