Amish-Style Chicken and Corn Soup

Amish-Style Chicken and Corn Soup

3 chix tenders cut med dice

TT olive oil

1 qt Chicken stock

1/4 c  Onion med diced

1/4 c  Celery; med diced

1/4 c  Carrots; med diced

1/4 c  med diced peppers

1/4 c  med diced tomato

1/4 c  sliced mushrooms

TT chopped spinach

TT diced leeks

TT creamed corn

1 tb Parsley; fresh chopped

 1 c  Egg noddle’s  cooked

Garnish TT sliced scallions

Finish with TT heavy cream

  Procedure:

In olive oil brown tenders, and remove

In pan add garlic, leeks, onions, celery, peppers, spinach & corn

Add stock and let simmer

Add in chix, noodles and simmer adjust seasonings

Finish with heavy cream and top with sliced scallions

Serve with grilled pita

Spring Lentil Soup

Spring Lentil Soup

• 
  
• 1/2 cup onion, chopped
• 1/2 cup diced celery & carrots
• 1/4 cup slice mushrooms
• 1/4 cup diced green peppers
• TT chopped spinach
•  garlic clove, minced
• TT tomato paste
• 1 1/2 cups lentils, picked over and rinsed
• 1/2 teaspoon dried thyme
• 1 qt chix stock (AS NEEDED)
• 1 tablespoon red-wine vinegar
• Coarse salt and freshly ground pepper
• Add 1 cup diced chix breast

Directions

1. In a Dutch oven (or other 5-quart pot with a tight-fitting lid), cook bacon over medium-low heat until browned and crisp, 8 to 10 minutes. Pour off all but 1 tablespoon fat.
2. Add onion and carrots and all veggies; cook until softened, about 5 minutes. Stir in garlic, and cook until fragrant, about 30 seconds. Stir in tomato paste, and cook 1 minute.
3. Add lentils, thyme, broth, and 2 cups water. Bring to a boil; reduce to a simmer. Cover; cook until lentils are tender, 30 to 45 minutes.
4. Stir in vinegar, add chix breast meat 1 1/2 teaspoons salt, and 1/4 teaspoon pepper. Serve immediately.

Suppa Minestrone Parmesan

 Suppa Minestrone Parmesan

TT olive oil                                

1/4 c minced onion                               

2 cloves garlic, minced                         1 c cooked garbanzo beans

TT minced parsley                            1 c uncooked Ditalini

TT finely diced ham or bacon                       (macaroni or smaller)

TT            chix stock                    1/2 c fresh or frozen spinach Chiffonade cut

1 /4c diced tomatoes                              TT freshly ground pepper

1/4 c diced carrots                               TT freshly grated Parmesan

11/ c diced celery     

TT tom paste                            

Heat oil in a large stockpot and sauté onions, garlic, cilantro, and

smoked ham until onions are soft.  Add boiling beef broth and simmer on Medium-low heat for 4-7 minutes.  Add tomatoes, carrots, celery, and garbanzo beans all at once.  Cover and barely simmer until

vegetables are tender.  Add pasta and cook until pasta is al dente. 

Season with pepper.  Stir in freshly grated Parmesan cheese and serve

hot.  

New England Clam CHOWDER

 1 CUP PEELED & DICED POTATOES (keep in water)

 ½  CUP DICED ONIONS

2 pcs bacon (diced)

TT leeks

TT Garlic

½  CUP DICED GREN PEPPER

1/2  CUP DICED CELERY

 CLAM BASE (or any seafood base)

FLOUR FOR ROUX

 1 TSP SALT

 1 TBLS BUTTER

 TT HEAVY CREAM OR HALF & HALF

 SEASONINGS

SALT PEPPER

TT TYME

STEAM POTATOES IN STEAMER (or microwave).  SAVE ON SIDE.

IN pan bacon ADD BUTTER, ADD ALL VEGETABLES AND SWEAT.

ADD seafood BASE, ADD FLOUR TO MAKE ROUX TO A PEANUT BUTTER CONSISTENCY, COOK OUT 6-8 MINS.  ADD WATER (AND LEFTOVER CLAM LIQUIDS) TILL THICK CONSISTENCY EVOLVES, ADD CREAM PRODUCT AND ADD SEASONINGS, AND ADJUST CAREFULLY NOT TO MAKE A SALTY PRODUCT

Beef and Black Bean Chili Soup

Beef and Black Bean

Chili Soup

Ingredients

4 oz ground beef

1 tablespoon olive oil

¼ cup diced onions

¼ cup green peppers

¼ cup sliced mushrooms

1 clove garlic crushed

TT cumin

TT chili powder

½ cup diced tomatoes

1 cup black beans, drained and rinsed

TT tom paste

1 cup beef broth

TT chopped chilis

TT oregano

TT salt and pepper

TT chopped parsley

TT Garnish sliced scallions

TT Sour Cream Garnish & Cheese

PROCEDURE:

Heat a large sauce pan over medium heat.

Add the ground beef and brown, breaking it apart as is cooks, drain any grease and set the beef aside.

Add the oil in the pan, add the onions and other vegetables and sauté until tender, about 5-7 minutes. Add tom paste.

Add the garlic, cumin and chili powders and sauté until fragrant, about a minute.

Add the tomatoes, beef, beans, broth, chipotle and oregano, bring to a boil, reduce the heat and simmer for 10-15 minutes. Top with cheese, chives & sour cream for garnish

And some toasted whole wheat pita!!!