Tag Archives: Soup

Souper Bowl Special .::. Episode 23

With the Super Bowl set, it’s time for Jim and Marilyn’s “Souper Bowl” episode with a delicious Spinach and Orzo preparation and some great ideas for your big game party.

CHICKEN BREAST SOUP with SPINACH AND ORZO

In a soup pot bring to boil 8 cups chicken or vegetable stock
Add 1 cup of orzo pasta, cook for 10 minutes
Add 1 chicken breast cut into 2 inch cubes, cook for 2 minutes
Strain, reserve chicken and orzo

Reheat the stock
In a bowl whisk 3 eggs, 1/3 cup of fresh lemon juice, 1 tablespoon of lemon zest
Add 1 cup of hot stock in a stream whisking
Turn stock to low
Whisk in egg lemon mixture, stir until it starts to thicken
Add 8 once cleaned and washed fresh baby spinach
Add orzo and chicken
Season with salt and pepper and serve
Garnish with dry dill

SUPER BOWL CHILI SLOW COOKER STYLE

Heat 2 tablespoon of canola in a skillet
Add 2 chopped onion, 1 chopped jalapeno pepper 1 teaspoon of chili powder, 1/2 teaspoon dry oregano
Cook for 3 minute
Transfer to slow cooker
In a skillet heat in canola oil 2 pounds of boneless short ribs or chuck cut into 1/2 inch pieces
Season with salt and pepper
Slowly brown and transfer to slow cooker
Add to the slow cooker 3 cups of beer or beef broth, 1 28 ounce can of diced tomatoes
2 cans rinsed and drained pinto beans
Cook 8 to 10 hours
Add chopped cilantro
Condiment bar:
shredded cheddar, sour cream, chopped onion, pickled jalapeno, hot sauces, tortillas

CORNBREAD CHILLI CASSEROLE

Saute in 1 tablespoon of canola oil 1 chopped onion, 1 minced green pepper, 3 minced garlic cloves
Cook for 3 minutes
Add: 1 pound of ground beef, and 1 pound of Italian sausage out of the casing
Cook for 5 minutes, remove the fat
Add 11/2 cups of your favorite bottled salsa, 1 cup of frozen corn,1 can of diced tomatoes,
1 teaspoon ground cumin, 1 tablespoon of chili powder, 1 cup of shredded cheddar
salt and pepper to taste
Place in a casserole dish
Mix a boxed corn bread mix, pour over mixture
Bake at 375 degrees for 40 minutes
You could add canned beans and or canned pesole

CROCKED POT ITALIAN PULLED PORK

Mix in a small bowl, 2 teaspoons ground black pepper, 1 tablespoon of kosher or sea salt,1 teaspoon dry oregano
Rub mixture into 6 pounds of pork shoulder with bone left in, wrap in plastic wrap refrigerate over night
Place in crook pot 1 28 ounce can of diced tomatoes 2 bay leaves, 2 tablespoon of red wine vinegar,
1/2 cup sliced pepperoncini, 2 cloves of garlic, 1 onion sliced in 1/8 inch strips
Cook for 10 hours
Remove pork, let cool, remove bay leaves, degrease,
Remove fat and bones from the pork: discard: shred the pork
Puree with a emulsifier, heat in a saucepan, reduce till gravy like consistency
Add shredded pork to the sauce
Serve over crusty Italian bread
Top with pulled pork, shredded provolone cheese and cole slaw.

CONGEE CHINESE RICE SOUP

In a large pot heat:
9 cups of water or stock, 1 cup of brown or white rice
1 teaspoon salt, 11/2 piece of ginger, 1 smoked ham hock or smoke turkey drum stick
Bring to a slow boil, cover and cook for 11/2 hours
Discard the ginger, remove hock or turkey drum stick
Serve with condiments: minced scallions, minced parsley , minced cilantro, meat of the ham hock or drum stick, cubed smoke ham steak
soy sauce, garlic, chili sauce

Wonderful Local Soup .::. Episode 22

Learn where to find the best soup in Seneca Falls and recipes for hot soups to keep you warm on these cold winter nights in the Finger Lakes. Also, what is your Finger Lakes bucket list?

CHARDONNAY MUSHROOM DILL CREAMED SOUP

This was served at the Wonder Life celebration at the the Seneca Museum of Industries and Waterways

IN A LAGE POT : 2 sticks of unsalted butter,2 chopped celery ribs, 2 chopped onions, 1 pound of sliced mushrooms, 1 minced garlic clove
cook over medium heat for 15 minutes
ADD: 1/2 bottle of chardonnay, 1/4 dry porcini mushroom soaked in 1 cup of hot water
cook for 5 minutes
ADD: 1 cup of flour, cook for 5 minutes
ADD: 11/2 quart of chicken stock, 1/4 teaspoon of dry sage, dry marjoram, 1 tablespoon lemon juice, 1 teaspoon of dill ,cook for 15 minutes
ADD; 1/2 quart milk,1 cup of sour cream, salt and pepper to taste, cook for 15 minutes, garnish with chopped scallions and parsley

ZUPPA DI FARRO

SOAK; 1/2 pound of Farro in cold water, overnight, Drain and Rinse
HEATt; 21/2 quarts of water or broth in a pot , add the farro and cook uncovered for 11/2 hours , drain, save 1 cup od cooking water

In a soup pot over medium heat
ADD; 1/2 cup of oil, 1/2 minced onion,1stalk of chopped celery, 1 minced carrot, 2 minced garlic cloves, 1/4 cup of parsley, 1 teaspoon of thyme, 1 teaspoon of oregano, 1/4 cup of chopped pancetta
COOK; for 7 minutes, stir till golden
ADD; 1 can of diced tomatoes with juice
COOK; 2 or 3 minutes
ADD;1 cup of the farro cook water, cook for 10 minutes, season with salt and pepper
ADD; farro, cook for 30 minutes
SERVE; with a garnish of drizzled olive oil and parmesan cheese
you can also add cooked sausage or cooked beans

RED BEAN SOUP OR STEW

1 pound dried red beans soaked over night drain and place in crock pot with:
1 cup chopped onion, 1/2 cup sliced shallots, 1/4 cup chopped celery, 2 tablespoons minced parsley,
2 teaspoons of minced garlic 1/4 cup chopped green pepper,
1 ham bone, 1 pound cubed bake ham, 1 quarts of water 1/2 teaspoon salt, 14 teaspoon black pepper,
1/8 ground hot pepper,1/4 dry thyme, 2 crushed bay leaves cook for 5 hours
Remove bone, scoop out 1 cup of bean mixture from the crock pot and puree. place back in pot, heat and serve

To make into a stew puree whole the whole pot, add water if too thick, season with salt and pepper, reheat , serve with boiled rice

SLOW COOKING VEGETABLE STOCK

Cover and cook for 8 hours
1/4 cup oil, 2 chopped onions, 4 carrots cut into i inch chunks, 4 stalks of celery with leaves cut in 2 inch chunks,
4 parsnips 1 inch chunks, 8 ounces of mushrooms quartered, 2 tablespoons of tomato paste,
1 bunch ( 3 cups) swiss chard cut into 1 inch pieces, 2 teaspoon dried thyme,1 bay leaf,
2 teaspoon of salt, 1/2 teaspoon black pepper corns, 4 cups of water,
Strain, refrigerate up to 7 days or freeze up to 6 months

CROCK POT ONION SOUP

In a crock pot heat 1 stick of unsalted butter, add 2 thinly sliced sweet onions, 2 tablespoons of sugar, 1 tablespoon dried thyme, 1 teaspoon salt, 1/2 teaspoon black pepper, 1 bay leaf,
COVER AND COOK; 8 hours until a deep golden brown
ADD: 1/4 cup white wine, 5 cups chicken or beef stock cook 1/2 hour
REMOVE: bay leaf, serve in soup bowl, top with shredded gruyere or swiss cheese or slice toasted french bread topped with the shredded cheese placed on top of the soup

Sweet Corn Chowder ..::.. Episode 13

Made with fresh sweet corn right off the cob, here’s a fantastic way to make a late summer chowder and some tips on buying and storing local corn. Also, make a great chicken speedie for your next cookout, and learn Jim’s top-secret ingredient for great steak on the grill.

Thoughts or suggestions? E-Mail us at healthycooking@fingerlakes1.com.

CORN CHOWDER WITH ITALIAN SAUSAGE

Brown 1/2 pound Italian Sausage out of casing, drain on paper towel, set aside
In a soup pot heat over medium heat 1 diced onion, 2 celery stalks , thinly sliced, and 1 diced red pepper for 5 minutes

Add 5 cups of cooked corn off the cob,1 teaspoon chili powder, 2 cups of chicken broth, peeled and grated baking potato
Simmer 10 minutes

Emulsify 1 cup of half and half and 1 cup ricotta and cook for five minutes
Add cooked sausage and salt and pepper

Serve and garnish with parsley and scallions

* You can also add cooked diced shrimp and old bay seasoning
or chunks of cooked fish fillets

SPIEDIE BINGHAMTON CHICKEN

Marinade

Mix in a blender, 1/2 cup of olive oil, 1/4 cup of white wine vinegar,1 teaspoon kosher salt, 1 teaspoon of black pepper, 1 teaspoon of paprika , 1 diced clove of garlic, 1 diced red onion

Mix with 1 pound of boneless and skinless chicken thighs or breasts cubed
Refrigerate for 48 hours
Skewer chicken and grill 3 minutes per side
Place in a hot dog roll, pull out skewers, top with your favorite slaw recipe and serve

*Thigh meat will stay moister but has higher fat content

DRESSING FOR SUMMER FRUIT AND GREENS SALAD

Mix orange juice, honey,fresh basil (chiffonade), fresh mint, olive oil , white wine vinegar, salt and pepper

Toss with fruit and greens such as
Sliced peaches and arugula
Cantaloupe and bib lettuce
Plums and Escarole

Toss