This recipe is super easy and comes together really quickly. It was a great way to use leftover turkey or a rotissere chicken. (That's why I used shredded rather than cuped chicken.) The boys in my family are not vegetable eaters, and I've adapted many recipes to include vegetables by hiding them. Though not in the original recipe, I added a 1/2 cup of carrot puree, and they didn't know the difference...it's the same color as pumpkin, right?
1 cup chopped onion
1 cup chopped celery
1 teaspoon minced garlic
2 tablespoons olive oil
2 cans (14.5 oz each) chicken broth
2 cups cooked turkey/chicken; shredded or cubed
1 can (15oz) solid pack pumpkin
1 can white kidney or cannellini beans, rinsed & drained
1/2 teaspoon salt
1/2 teaspoon dried basil
1/4 teaspoon pepper
Grated parmesean cheese
In a large saucepan, saute the onion, celery & garlic in oil until tender.
Stir in the broth, turkey, pumpkin, beans, salt, basil & pepper. Bring to a boil. Reduce heat; simmer, uncovered, for 10-15 minutes or until heated through, stirring occasionally. Serve with parmesean cheese.
A few other notes- I really don't like mincing and chopping, so I took the celery, onion & garlic and put it all in the food processor and let it do the work for me! I used a rotissere chicken that I'd cooked in the crock-pot, so I used the broth from that and it was even better. Just salt & pepper to taste. Lastly, canned pumpkin is listed in the recipe; I happened to have a plethora of pumpkins, so I roasted one and pureed it and used that. Enjoy!
Wednesday, November 30, 2011
Oatmeal Bread
Quality bread flour - 1 lb, 8 oz (5 1/2 cups)
Whole-wheat flour - 6 oz (1 cup)
Yeast - .18 oz, active dry (2 1/2 tsp)
Rolled oats - 5.3 oz (1 5/8 cups)
Water - 1 lb, 4 oz (2 1/2 cups)
Milk - 3.5 oz (1/2 cup)
Honey - 2.4 oz (3 T)
Vegetable oil - 2.4 oz (5 1/2 T)
Salt - .7 oz (3 1/2 tsp)
TOTAL YIELD 4 lb, 2.5 oz
1. MIXING: Add the water and milk to the mixing bowl, then add all ingredients except salt and flour. Stir and let stand for approx. 10 to 15 minutes to soften. Add the wheat flour, salt and about 2 cups of the bread flour to the bowl. In a mixer, mix on first speed for 3 to 5 minutes in order to incorporate the ingredients thoroughly and develop the gluten. Then add remained flour. Mix on second speed and mix for 4-5 minutes, until a moderate gluten development has been achieved, until dough pulls away from bowl and clings to hook. The dough consistency should be moderately loose, with a slight tackiness from the honey.
2. BULK FERMENTATION: 2 hours, or double in bulk, when indention stays when poked (or overnight retarding).
3. FOLDING: Fold the dough once, after 1 hour.
4. DIVIDING AND SHAPING: Divide in half and roughly shape into loaves (Eighteen-ounce each.) Tasty rolls of about 3 ounces each can also be made with the dough. Place the dough pieces on a lightly floured work surface. Cover the rounds with plastic. Once the dough is sufficiently relaxed, shape into blunt cylinders for pan loaves; for round loaves or rolls, shape accordingly. A nice finish for the bread or rolls is made by dipping the top of the dough into a damp cloth (or misting the surface) and then pressing the moistened surface into a tray of oatmeal. Cover the loaves with plastic wrap sprayed lightly with cooking spray so that air currents don't crust the surface.
5. FINAL FERMENTATION: 1 to 1 1/2 hours at about 76°F.until double in size.
6. BAKING: Bake at 400°. The milk, honey, and oil contribute a lot to bread coloring. Eighteen-ounce loaves baked in loaf pans will take 30 to 32 minutes to bake. Remove from pans soon after baking and allow to cool.
Source: Jeffrey Hamelman from “Bread, a Baker’s Book of Techniques and Recipes”
Whole-wheat flour - 6 oz (1 cup)
Yeast - .18 oz, active dry (2 1/2 tsp)
Rolled oats - 5.3 oz (1 5/8 cups)
Water - 1 lb, 4 oz (2 1/2 cups)
Milk - 3.5 oz (1/2 cup)
Honey - 2.4 oz (3 T)
Vegetable oil - 2.4 oz (5 1/2 T)
Salt - .7 oz (3 1/2 tsp)
TOTAL YIELD 4 lb, 2.5 oz
1. MIXING: Add the water and milk to the mixing bowl, then add all ingredients except salt and flour. Stir and let stand for approx. 10 to 15 minutes to soften. Add the wheat flour, salt and about 2 cups of the bread flour to the bowl. In a mixer, mix on first speed for 3 to 5 minutes in order to incorporate the ingredients thoroughly and develop the gluten. Then add remained flour. Mix on second speed and mix for 4-5 minutes, until a moderate gluten development has been achieved, until dough pulls away from bowl and clings to hook. The dough consistency should be moderately loose, with a slight tackiness from the honey.
2. BULK FERMENTATION: 2 hours, or double in bulk, when indention stays when poked (or overnight retarding).
3. FOLDING: Fold the dough once, after 1 hour.
4. DIVIDING AND SHAPING: Divide in half and roughly shape into loaves (Eighteen-ounce each.) Tasty rolls of about 3 ounces each can also be made with the dough. Place the dough pieces on a lightly floured work surface. Cover the rounds with plastic. Once the dough is sufficiently relaxed, shape into blunt cylinders for pan loaves; for round loaves or rolls, shape accordingly. A nice finish for the bread or rolls is made by dipping the top of the dough into a damp cloth (or misting the surface) and then pressing the moistened surface into a tray of oatmeal. Cover the loaves with plastic wrap sprayed lightly with cooking spray so that air currents don't crust the surface.
5. FINAL FERMENTATION: 1 to 1 1/2 hours at about 76°F.until double in size.
6. BAKING: Bake at 400°. The milk, honey, and oil contribute a lot to bread coloring. Eighteen-ounce loaves baked in loaf pans will take 30 to 32 minutes to bake. Remove from pans soon after baking and allow to cool.
Source: Jeffrey Hamelman from “Bread, a Baker’s Book of Techniques and Recipes”
Bacon and Potato Corn Chowder
5 med. potatoes
½ lb. bacon
1 med. onion, small diced
2-3 celery ribs, small diced
¼ c. butter
¼ c. flour
4 c. milk
2 c. heavy cream
1 can cream of celery soup
2 cans cream style corn
1 tsp. Worcestershire sauce
1 tsp. seasoned salt
½ tsp. salt
¼ tsp. pepper
2 Tb. dried parsley
Shredded cheddar cheese
DIRECTIONS:
1. Peel and dice potatoes into ½ inch cubes. Put in pot with salted water (1-2 Tb salt) and boil 10-12 min. Drain and set aside
2. Cut bacon into approx. 1 inch pieces and fry until crispy. Drain and set aside. Pour off most of bacon grease and in the same pan fry diced onion and celery, scraping bottom of pan. Cook till tender and onions are translucent. Remove from pan and set aside.
3. In a large pot melt butter and add flour and cook roux 2-3 min. Take off stove and slowly add the 4 cups of milk, whisking to prevent lumps. Put pot back on stove.
4. Add heavy cream, cream of celery soup, cream style corn, Worcestershire sauce, salts, pepper and parsley. Also add set aside bacon, potatoes, and celery and onions.
5. Heat through but don’t boil. Serve with shredded cheddar cheese.
½ lb. bacon
1 med. onion, small diced
2-3 celery ribs, small diced
¼ c. butter
¼ c. flour
4 c. milk
2 c. heavy cream
1 can cream of celery soup
2 cans cream style corn
1 tsp. Worcestershire sauce
1 tsp. seasoned salt
½ tsp. salt
¼ tsp. pepper
2 Tb. dried parsley
Shredded cheddar cheese
DIRECTIONS:
1. Peel and dice potatoes into ½ inch cubes. Put in pot with salted water (1-2 Tb salt) and boil 10-12 min. Drain and set aside
2. Cut bacon into approx. 1 inch pieces and fry until crispy. Drain and set aside. Pour off most of bacon grease and in the same pan fry diced onion and celery, scraping bottom of pan. Cook till tender and onions are translucent. Remove from pan and set aside.
3. In a large pot melt butter and add flour and cook roux 2-3 min. Take off stove and slowly add the 4 cups of milk, whisking to prevent lumps. Put pot back on stove.
4. Add heavy cream, cream of celery soup, cream style corn, Worcestershire sauce, salts, pepper and parsley. Also add set aside bacon, potatoes, and celery and onions.
5. Heat through but don’t boil. Serve with shredded cheddar cheese.
Tuesday, November 29, 2011
Gazpacho with Cilantro Cream
2 medium cucumbers (about 8 oz each), peeled
1 medium yellow pepper
1/4 small red onion
2 pounds ripe tomatoes (about 6 medium), peeled, seeded, and cut into 1/2-inch pieces
1/2 to 1 small jalapeno chile, seeded
3 tablespoons fresh lime juice
2 tablespoons extra virgin olive oil
3/4 plus 1/8 teaspoon salt
1/4 cup light sour cream or low-fat plain yogurt
1 tablespoon milk
5 teaspoons finely chopped fresh cilantro
DIRECTIONS:
1. Coarsely cut half of 1 cucumber, half of yellow pepper, and all of red onion; set aside. Cut remaining cucumbers and yellow pepper into chunks.
2. In food processor with knife blade attached, puree cucumber chunks, yellow pepper, tomatoes, jalapeno, lime juice, oil, and 2/4 teaspoon salt until smooth. Pour into medium bowl. Add cut-up cucumber, yellow pepper, and red onion. Cover and refrigerate until well chilled, at least 6 hours or overnight.
3. Meanwhile, prepare cilantro cream: In small bowl, mix sour cream, milk, 4 teaspoons chopped cilantro, and remaining 1/8 teaspoon salt until smooth. Cover and refrigerate until ready to serve soup.
4. Top each serving of cold soup with a dollop of cilantro cream and sprinkle with remaining chopped cilantro.
---------------------------------
NOTES FROM ERIN:
- Next time I make this, I will use a red pepper instead of yellow because the yellow seemed a bit too bitter.
- It tasted much better the next day. I made this and chilled it in the freezer before I brought it to food group. Then I had it the next day for lunch and I thought it tasted so much better. If you make this, be sure to chill overnight so the flavors have time to meld together.
1 medium yellow pepper
1/4 small red onion
2 pounds ripe tomatoes (about 6 medium), peeled, seeded, and cut into 1/2-inch pieces
1/2 to 1 small jalapeno chile, seeded
3 tablespoons fresh lime juice
2 tablespoons extra virgin olive oil
3/4 plus 1/8 teaspoon salt
1/4 cup light sour cream or low-fat plain yogurt
1 tablespoon milk
5 teaspoons finely chopped fresh cilantro
DIRECTIONS:
1. Coarsely cut half of 1 cucumber, half of yellow pepper, and all of red onion; set aside. Cut remaining cucumbers and yellow pepper into chunks.
2. In food processor with knife blade attached, puree cucumber chunks, yellow pepper, tomatoes, jalapeno, lime juice, oil, and 2/4 teaspoon salt until smooth. Pour into medium bowl. Add cut-up cucumber, yellow pepper, and red onion. Cover and refrigerate until well chilled, at least 6 hours or overnight.
3. Meanwhile, prepare cilantro cream: In small bowl, mix sour cream, milk, 4 teaspoons chopped cilantro, and remaining 1/8 teaspoon salt until smooth. Cover and refrigerate until ready to serve soup.
4. Top each serving of cold soup with a dollop of cilantro cream and sprinkle with remaining chopped cilantro.
---------------------------------
NOTES FROM ERIN:
- Next time I make this, I will use a red pepper instead of yellow because the yellow seemed a bit too bitter.
- It tasted much better the next day. I made this and chilled it in the freezer before I brought it to food group. Then I had it the next day for lunch and I thought it tasted so much better. If you make this, be sure to chill overnight so the flavors have time to meld together.
Thursday, November 17, 2011
Tomato Basil Soup
1 onion, chopped
3 Tbs. butter
dash of olive oil
salt and pepper
basil, to taste (I used dried basil, and I would say it start with about a teaspoon and go from there)
4 Tbs. flour
1 cup chicken broth
2 cans (about 15 oz each) stewed tomatoes, puree at least 1 can
1 cup milk
1 pint heavy cream
Saute onion butter, olive oil, salt and pepper, and basil until onions are tender.
Combine flour and broth slowly, then add to onions. Add tomatoes, milk, and cream.
Simmer 30 minutes. Garnish with croutons and freshly grated Parmesan cheese.
*I just read today that if you boil your low-fat milk, it will make for a grainy soup. So, if you use low-fat (or even skim like I do) be sure you only simmer it!
3 Tbs. butter
dash of olive oil
salt and pepper
basil, to taste (I used dried basil, and I would say it start with about a teaspoon and go from there)
4 Tbs. flour
1 cup chicken broth
2 cans (about 15 oz each) stewed tomatoes, puree at least 1 can
1 cup milk
1 pint heavy cream
Saute onion butter, olive oil, salt and pepper, and basil until onions are tender.
Combine flour and broth slowly, then add to onions. Add tomatoes, milk, and cream.
Simmer 30 minutes. Garnish with croutons and freshly grated Parmesan cheese.
*I just read today that if you boil your low-fat milk, it will make for a grainy soup. So, if you use low-fat (or even skim like I do) be sure you only simmer it!
Tuesday, November 15, 2011
World's Easiest Taco Soup
INGREDIENTS
4 cans of beans, any kind you like. (I used white, black, kidney and pinto)
1 can corn
1 can stewed tomatoes
1 lb ground turkey or beef
1 package taco seasoning
DIRECTIONS
Brown meat and season according to directions on taco seasoning.
Pour 4 cans of beans into soup pot (do not drain).
Add can of corn (I drain the corn but you don't have to)
Add tomatoes (I blend them up so you don't get the big big chunks of tomato)
Add seasoned meat.
Heat and enjoy!
Top with cheese, sour cream, tortilla chips, etc.
(Thank you Randi for this recipe, and for being out of town so that I could be the one to bring it to the FTRE meeting!!)
4 cans of beans, any kind you like. (I used white, black, kidney and pinto)
1 can corn
1 can stewed tomatoes
1 lb ground turkey or beef
1 package taco seasoning
DIRECTIONS
Brown meat and season according to directions on taco seasoning.
Pour 4 cans of beans into soup pot (do not drain).
Add can of corn (I drain the corn but you don't have to)
Add tomatoes (I blend them up so you don't get the big big chunks of tomato)
Add seasoned meat.
Heat and enjoy!
Top with cheese, sour cream, tortilla chips, etc.
(Thank you Randi for this recipe, and for being out of town so that I could be the one to bring it to the FTRE meeting!!)
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