July 23, 2014
Cod Tortilla Soup
Florence
Course Seafood
Cuisine American
- 1/2 cup onions -- chopped
- 1 garlic clove -- minced
- 1 tablespoon butter
- 1 teaspoon dried oregano
- 3/4 teaspoon ground cumin
- 1/2 teaspoon red pepper flakes -- or to taste
- 1 - 14 1/2 oz can chicken broth
- 1 - 14 1/2 oz can whole peeled tomatoes - chopped
- 2/3 cup frozen corn kernels
- 4 - 5 oz cod fillets
- Chopped cilantro -- for garnish
- Tortilla strips
In large skillet, saute onions and garlic until tender.
Add oregano, cumin and red pepper flakes and saute for 2 minutes longer.
Add chicken broth, tomatoes and tomato liquid; bring to a boil and simmer 5 minutes
Add corn kernels
Set cod fillets on top of broth and spoon liquid over cod
Cover and simmer 5 minutes, or until cod just flakes when tested with a fork
Set fillet in middle of bowl and spoon soup around it and sprinkle with cilantro.
Garnish each bowl with tortilla strips
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July 22, 2014
Fast and Simple Soup
Florence
Course Soup
Cuisine American
- 3 medium size carrots
- 3 medium size parsnips
- 6 cups vegetable broth
- kosher salt and black pepper to taste
- 1/2 lemon juiced
- 1/4 tsp marjoram or 1/4 tsp thyme
Peel and dice the carrots and parsnips, then put in a big soup pot with the vegetable broth; add salt and pepper to taste.
Bring to boil over medium-high heat, then reduce heat to low and simmer gently for 15 to 20 minutes or until vegetables are very tender.
Cool.
Place mixture in blender and puree until smooth, using only enough broth to your liking.
Return the puree to a soup pot, stir in the lemon juice and herbs.
Heat over low heat and bring back up to temperature and serve hot.
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July 15, 2014
Beefy Corn Chowder
Florence
Course Soup
Cuisine American
- 1/2 lb ground beef
- 1 tsp cooking oil
- 1 Tbsp butter
- 1 Tbsp flour
- 4 cups chicken broth
- 4 cups cooked whole kernel corn fresh, canned, or frozen
- 2 spring onions chopped (include green tops)
- 1 garlic clove minced
- 1/2 to 1 Tbsp chili powder to taste
- 1/2 tsp salt
- 1/4 tsp black pepper
In a large stock pot over medium heat, brown ground beef in the oil until browned.
Remove meat from pot.
Add the butter and flour to the pot and stir together until blended, then continue stirring until the flour loses its white color.
Immediately add the chicken broth & beef, stirring to combine completely.
Add the remaining ingredients, stir to combine, cover the pot, then turn heat down to low and simmer slowly for 15 minutes, stirring frequently.
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July 13, 2014
Honey And Herb Grilled Pork Roast
Florence
Course Main
Cuisine American
- 3 pounds pork chops
- 1 cup beef broth
- 1/2 cup honey
- 1 teaspoon ground mustard
- 1/4 cup olive oil
- 1/2 small onion -- chopped finely
- 1 garlic clove -- minced
- 2 teaspoons dried rosemary
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground pepper
Combine all ingredients, except pork roast
Put pork roast in large plastic bag.
Pour marinade over pork
Marinate at least 4 hours in refrigerator, or overnight
Remove pork roast from marinade, reserving marinade
Bake at 350 F for 30 minutes per pound, basting occasionally
Simmer remaining marinade for at least 5 minutes, serve drizzled over sliced roast
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July 3, 2014
Creamy Turkey Rice Soup
Florence
Course Soup
Cuisine American
- 1 small onion diced
- 1/2 cup butter
- 1/2 cup flour
- 4 cups chicken broth
- 2 cups cooked rice
- 1 cup cooked turkey diced
- 1/2 tsp salt
- 1 cup half and half
In stockpot, put the onion and butter over medium-low heat and stir until onion softens
Add flour slowly, stirring until flour turns golden yellow in color.
Continue stirring and slowly add in the chicken broth, cooking until broth thickens.
Add the remaining ingredients and cook an additional 5 minutes so all ingredients are warm.
Server Warm & Enjoy !
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June 23, 2014
Brown Rice Spanish Skillet
Florence
Course Rice
Cuisine Mexican
- 1 Tbsp cooking oil
- 2 cups uncooked brown rice
- 1 large sweet onion diced fine
- 1 medium green bell pepper diced fine
- 4 cups vegetable broth or chicken broth
- 1 - 15 oz can diced tomatoes-green chili blend
- 1/2 tsp kosher salt
- 3 Tbsp chipotle pepper
Add oil in large skillet over medium heat; add the brown rice, onion, and bell pepper and saute, stirring, until the vegetables soften.
Add the remaining ingredients, stir, reduce heat to low, cover the skillet loosely, and simmer for 25 to 30 minutes or until the rice is tender.
Serve hot or room temperature as a side dish with grilled meat of your choice.
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June 19, 2014
Bacon Bean And Rice Pot
Florence
Course Main
Cuisine American
- 6 slices bacon diced
- 1 large onion diced
- 1 garlic clove minced
- 1 cup beef broth
- 1 1/2 cups water
- 1 cup uncooked rice
- 1 tsp dried thyme
- 2 cups cooked or canned pinto or kidney beans
In skillet over medium heat, add bacon pieces and cook until browned and crispy.
Drain excess fat off on paper towels and set aside
Add in bacon grease the onion, stir and cook until softened slightly, then add garlic and cook 30 seconds longer, stirring constantly.
Add beef broth and water to skillet, stir, then add the rice and thyme.
Cover skillet, turn heat to low, and simmer until rice is tender, about 20 to 25 minutes depending on rice.
Add the beans, stirring to combine, and heat until mixture is hot; remove from heat, cover skillet again and let stand for 5 more minutes.
Remove from heat and add bacon pieces.
Server and Enjoy !
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June 12, 2014
Creamy Carrot And Rice Soup
Florence
Course Soup
Cuisine American
- 1 lb regular carrots peeled and chopped
- 1 medium size onion chopped
- 1 Tbsp cooking oil
- 4 cups chicken stock or broth divided
- 1/4 tsp dried tarragon
- 1/4 tsp white pepper
- 2 to 3 cups COOKED rice depending on preference
- sour cream for garnish
Combine carrots and onion in a soup pot with the oil; cook over medium heat, just until vegetables soften.
Add 2 cups chicken broth, tarragon, and white pepper, reduce to low, simmer slowly for 10 minutes.
Put mixture into food processor and process until pureed, then pour back into soup pot.
Add 2 additional cups of broth to the soup pot, then stir in the rice over medium heat and stir, cooking until heated through.
Serve hot with a dollop of sour cream on top of each serving.
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April 25, 2014
Crab Bisque
Florence
Course Soup
Cuisine American
- 2 tablespoons butter
- 1 teaspoon onion - chopped
- 1 tablespoon parsley - chopped
- 1 1/2 cups soft shell crabmeat - chopped
- 2 tablespoons flour
- 2 cups chicken or seafood broth
- 2 cups cream -- light
- 1 pinches cayenne pepper
- salt to your taste
Melt the butter in sauce pan.
Add the onion and cook until golden.
Add the crabmeat and parsley and cook over low heat stirring constantly for approximately 5 minutes.
Add the flour, stir to blend and cook for 3 minutes more
Stir in the chicken broth and simmer for 20 minutes.
Add the cream and cayenne pepper
Simmer for 5 more minutes.
Server warm.
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February 10, 2014
Mushroom Pepperoni Brown Rice Skillet
Florence
Course Main
Cuisine American
- 2 cups long grain brown rice
- 4 cups chicken broth
- 2 Tbsp butter
- 1 lb fresh mushrooms sliced
- 1/2 lb thin sliced pepperoni
- 1 cup freshly grated Parmesan cheese
In large saucepan, stir together the rice and broth; bring to boil, reduce heat to low, cover and simmer until rice is tender.
In another large skillet, add the butter and mushrooms and cook over medium heat until mushrooms soften, then add the pepperoni slices and continue cooking until pepperoni crisps slightly; remove from heat.
Add the cooked rice to the skillet with mushrooms and pepperoni, stir to combine, and top with cheese.
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January 31, 2010
The Best Black Bean Soup
Florence
Course Soups
Cuisine American
- 1 pound black beans - rinsed and soaked for 12 hours or longer in water
- 6 cups beef broth
- 8 cups water
- 1 can tomatoes with their juice -- chopped 28 to 32 ounces
- 2 teaspoons cumin
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- **JALAPENO CREAM SAUCE**
- 2/3 cup plain yogurt
- 1 fresh jalapeno - minced
- 3 tablespoons minced fresh parsley
- 1 tablespoon minced fresh cilantro
- **GARNISHES**
- 1/2 cup chopped red onion
Drain the beans and put them in a large soup pot.
Add the broth and water.
Bring beans to boil, stirring occasionally.
Reduce heat and simmer for approximately 1 hour.
Stir in the tomatoes, juice and cumin, and continue simmering for 2 hours or until beans are soft. (this can take as little as one hour, so check every 1/2 hour)
Cool for 30 minutes.
Rinse out the pot
Then puree in blender or food processor until the mixture is smooth. (this will take a few batches to do it all)
Return pureed mixture to pot.
Season the soup with the salt and pepper and simmer.
Make jalapeno cream using a whisk.
Serve Soup with drops of jalapeno cream sauce on top of each bowl.
Garnish with Parsley or Green Onions.
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