Daily Cooking Recipes Let Me Make Cooking Easy

July 23, 2014

Cod Tortilla Soup

Cod Tortilla Soup

Florence
Course Seafood
Cuisine American
Servings 4

Ingredients
  

  • 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

Instructions
 

  • 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

July 22, 2014

Fast and Simple Soup

Filed under: Soups & Stews — Tags: , , — Chef @ 10:00 am

Fast and Simple Soup

Florence
Course Soup
Cuisine American
Servings 4

Ingredients
  

  • 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

Instructions
 

  • 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.

 

July 15, 2014

Beef Corn Chowder

Filed under: Beef — Tags: , , , , — Chef @ 9:30 am

Beefy Corn Chowder

Florence
Course Soup
Cuisine American
Servings 4

Ingredients
  

  • 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

Instructions
 

  • 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.

 

July 13, 2014

Honey and Herb Pork Roast

Filed under: Pork — Tags: , , , — Chef @ 11:22 am

Honey And Herb Grilled Pork Roast

Florence
Course Main
Cuisine American
Servings 8

Ingredients
  

  • 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

Instructions
 

  • 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

July 3, 2014

Creamy Turkey Rice Soup

Filed under: Rice,Soups & Stews,Turkey — Tags: , , , , — Chef @ 11:00 am

Creamy Turkey Rice Soup

Florence
Course Soup
Cuisine American
Servings 4

Ingredients
  

  • 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

Instructions
 

  • 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 !

 

June 23, 2014

Brown Rice Spanish Skillet

Filed under: Rice,Vegetarian — Tags: , , , , — Chef @ 11:00 am

Brown Rice Spanish Skillet

Florence
Course Rice
Cuisine Mexican

Ingredients
  

  • 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

Instructions
 

  • 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.

 

June 19, 2014

Bacon Bean and Rice Pot

Filed under: Rice — Tags: , , , , — Chef @ 11:00 am

Bacon Bean And Rice Pot

Florence
Course Main
Cuisine American

Ingredients
  

  • 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

Instructions
 

  • 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 !

 

June 12, 2014

Creamy Carrot And Rice Soup

Filed under: Rice — Tags: , , , , — Chef @ 11:00 am

Creamy Carrot And Rice Soup

Florence
Course Soup
Cuisine American
Servings 6

Ingredients
  

  • 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

Instructions
 

  • 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.

 

April 25, 2014

Crab Bisque

Crab Bisque

Florence
Course Soup
Cuisine American
Servings 5

Ingredients
  

  • 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

Instructions
 

  • 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.

February 10, 2014

Mushroom Pepperoni Brown Rice Skillet

Filed under: Rice — Tags: , , , — Chef @ 11:00 am

Mushroom Pepperoni Brown Rice Skillet

Florence
Course Main
Cuisine American
Servings 4

Ingredients
  

  • 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

Instructions
 

  • 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.

 

January 31, 2010

Black Bean Soup

The Best Black Bean Soup

Florence
Course Soups
Cuisine American

Ingredients
  

  • 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

Instructions
 

  • 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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