From the category archives:

Soup, Stew and Chili

Recipes From the Root Cellar: Italian Wedding Soup Recipe

by Joi on July 15, 2010

I was recently sent a copy of a wonderful cookbook to preview: Recipes from the Root Cellar: 270 Fresh Ways to Enjoy Winter Vegetables. I can’t even tell you how much a cookbook fanatic and collector like me loves getting her oven mitts on new cookbooks! Especially when they’re as packed with great recipes as this cookbook is.

Recipes from the Root Cellar: 270 Fresh Ways to Enjoy Winter Vegetables is wonderfully written by Andrea Chesman. She is the author of several cookbooks, including, Mom’s Best Desserts and Mom’s Best One-Dish Suppers.

About Recipes From the Root Cellar
Nothing tastes better than the seasonal bounty of local farms. Everyone loves the spring-is-here excitement of peas and asparagus and the summer sweetness of tomatoes and corn. Now it’s time to give the hearty, long-lasting bounty of the autumn garden its due. Whether these vegetables are eaten straight from the garden, out of a well-tended root cellar, or straight from the market, their flavors reward the home cook, and their nutritional benefits pack a powerful punch.

Sweet winter squashes, robust hardy greens, jewel-toned root vegetables, and potatoes of every variety are the staples that make eating locally so delicious and satisfying during the cold months of late autumn and winter.

These cold-weather treasures work wonderfully well in soups (Celery Root Bisque, Creamy Leek and Root Vegetable Soup, Portuguese Kale Soup) and baked entrees (White Lasagna with Winter Squash, Chicken Pot Pie with Root Vegetables, Winter Vegetable Pot Roast), but they also shine in winter salads. Warm Goat Cheese and Beet Salad; Endive, Pear, and Walnut Salad; and Thai Cabbage Salad can be the centerpieces of light winter dinners or delicious preludes to the main event.

With this collection of more than 250 recipes, veteran cookbook author and gardening enthusiast Andrea Chesman deliciously demonstrates how locavores in all parts of North America can eat seasonal produce year-round. Whether they’re eaten in soups or salads, side dishes or entrees, root-cellar vegetables can be a delicious part of every cooks winter kitchen.

Recipes include:

  • Carrot Cake with Cream Cheese Frosting
  • Garden Cornbread
  • Deep-Fried Root Vegetable Chips with Garlic Aioli
  • Sautéed Brussels Sprouts with Cranberries
  • Cashew Carrots
  • Applesauce
  • Braised Collards with Bacon
  • Rosemary Roasted Potatoes
  • Deep-Fried Onion Rings
  • Root Vegetable Bread Pudding
  • White Lasagna with Winter Squash
  • Ravioli with Smoky Greens
  • Baked Winter Squash
  • Mashed Potatoes with Greens
  • Chicken Stew with Root Vegetables
  • ….and hundreds more!

One of the most delicious soups in the world is Italian Wedding Soup.  Words can’t even describe this soup! Below is a perfect version of Italian Wedding Soup from Recipes From the Root Cellar.

Italian Wedding Soup Recipe


12 cups chicken broth or turkey broth
1 pound ground turkey, or 1/2 pound ground pork and 1/2 pound ground beef
2 eggs
1 cup fresh breadcrumbs
1/2 cup freshly grated Parmesan cheese
2 garlic cloves, minced
Salt and freshly ground black pepper
1/2 cup acini de pepe, pastina, or orzo (or other small pasta shapes)
1-1/2 pounds Lacinato kale, cut into ribbons (about 18 cups lightly packed; remove and discard tough stems)

Bring the broth to a simmer in a large saucepan.

To make the meatballs, combine the meat, eggs, breadcrumbs, Parmesan, garlic,1 teaspoon salt, and 1/2 teaspoon pepper in a food processor.  Process until well mixed.  Alternatively, mix by hand in a large bowl.  With wet hands (to prevent the meat from sticking), form the meat mixture into 1/2-inch balls (the size of marbles) and add to the simmering soup.  Simmer until the meatballs are cooked through, about 20 minutes.

Increase the heat slightly, add the pasta, and boil gently until cooked al dente, about 10 minutes.  Add the greens and continue to boil gently until tender, 8 to 10 minutes longer. Taste and adjust the seasoning, remove from the heat, and serve.

Kitchen Note: The greens can be altered with the season, using curly kale, mustard greens, turnip greens, escarole, chard, spinach, broccoli di rube, chicory, and cabbage, so feel free to substitute.  – Page 107, Recipes from the Root Cellar: 270 Fresh Ways to Enjoy Winter Vegetables

Whenever I make Italian Wedding Soup, I always use orzo – but the other suggestions the author makes are pastas I’m going to have to try.  I’m especially intrigued by the use of kale.  I’ve always used spinach and have never even thought of anything else.  But Kale, mustard greens, or cabbage – fascinating!  I can’t even tell you how much I love curly kale – so I know what I’ll be adding to my next pot of Italian Wedding Soup!

Truth be told, I’m craving a big bowl of soup right about now – in spite of the fact that it’s over 100 degrees outside (at least that’s what one of my outside cats just reported).  Soup is always the perfect thing for a meal, isn’t it?

Here are a few of the other soup recipes in Recipes From the Root Cellar:

  • Cream of Garlic Soup (YUM!)
  • Cabbage and Tomato Soup
  • White Bean and Cabbage Soup (my husband will love this one)
  • Miso Noodle Bowl
  • Onion-Miso Soup
  • Chicken broth, beef broth, vegetable broth, turkey broth, mushroom broth (!!!)
  • … and many more

I LOVE that she included recipes for vegetable broth and mushroom broth. When cooking things like stuffing or dressing, I always need at least one that’s completely vegetarian for my daughter, Brittany.  This mushroom broth will be ideal.

The applesauce recipe will also be put to great use as we have a great number of apple trees in our yard.  The author also includes recipes for Applesauce Crumb Cake and Maple-Apple Tea Cake.

In addition to the many recipes that I’ll use again and again, I also love the tips and quotes sprinkled throughout the 365 page cookbook.  There’s also a great section called “An Introduction to Winter Vegetables” – very informative.  There are cooking, buying, and storage ideas for Collard Greens, Kale, mustard greens, cabbage, garlic, leeks, shallots, onions, artichokes, squashes, beets, and many more.

From pages 18 and 19:  Jerusalem Artichokes

Jerusalem artichokes can be thinly sliced and added to salads, much like water chestnuts.  Their flavor is ore developed when cooked, and they are best roasted (see page 159).  They can be cooked alone or with potatoes and mashed.  They are also quite good pickled – just adapt your favorite dilly bean or bread-and-butter recipe.

If you love cooking and you love food – you’ll love this cookbook.  We all know we need to eat more vegetables for our health – it’s cookbooks like this one that help us feed ourselves, and our families, the kind of vegetable dishes we’ll all WANT to eat.  Again and again.

Click the following link to read more about Recipes from the Root Cellar: 270 Fresh Ways to Enjoy Winter Vegetables and order your own copy from Amazon.

Recipes from Gourmet Meals in Crappy Little Kitchens

by Joi on June 28, 2010

The recipes below are from Gourmet Meals in Crappy Little Kitchens by Chef Jennifer Schaertl. (You can read my review of this VERY delightful cookbook by clicking the link.)

Holy Moly Chicken Pasole

Makes 2.5 Quarts

A gourmet version of tortilla soup, this rustic version is actually thickened with finely diced pieces of corn tortilla that break down as the stew simmers. It’s also a great way to utilize leftover chicken, which makes it a standard on my rotation of Soupe du Jour in my restaurant. There’s always leftover chicken laying around!

1 rotisserie chicken, shredded off the bone
8 c chicken stock
1 onion, diced
6 cloves garlic
1 green bell, diced
1 rib of celery, diced
2 T chili powder
1 T ground cumin
1/2 c tomato puree
1 large tomato, diced
1 T oregano
5 corn tortilla finely minced
1/2 tsp red pepper
Sea salt and black pepper to taste
1/2 c cilantro, chopped

  1. In a large stock pot over a medium-high heat, bring the shredded chicken, stock, onion, garlic, bell pepper, and celery to a gentle simmer. Once simmering, add all of the other ingredients except for salt, pepper, and cilantro.
  2. Once the tortilla has begun to break down and thicken the stew (about 30 minutes), season to your tastes with salt and pepper. Garnish with the chopped cilantro.

Nobody Better Lay a Finger on My Corn Fritter

Makes 15-20 fritters

Beautiful little side dishes, but I usually put them in bread baskets along with the rolls at my restaurants. The corn is sweet and juicy inside this fluffy pan fried biscuit. The kids will eat with butter and the adults will dip it in the soup, but everyone will be all over this moist and flavorful fritter.

3-1/2 c all purpose flour
1 T baking powder
1 T sea salt
5 eggs
2/3 c whole milk
3-3/4 c yellow corn kernels, canned or defrosted, but well drained
2 T butter, melted plus more for frying

  1. Preheat your oven to 500 degrees. Combine flour, baking powder, and salt in large bowl. Add the eggs, milk, corn and melted butter and fold until completely moistened. Don’t worry, it’s supposed to be lumpy!
  2. Place a large sauté pan over a medium heat. Add just enough melted butter to cover the bottom of the pan, and drop corn batter by tablespoon full into the hot butter. Fry until brown on both sides, and transfer to a baking sheet to bake at 500 degrees for 5 minutes once all the fritters have been fried. Cool slightly before serving.

Make no Mistake Coffee Cake

Makes approximately 18 pieces

Whether for brunch, dessert, or coffee table edible décor for company, this is a fool proof classic. It mixes together easily, looks beautiful, and tastes a buttery and divine. I’ve served it as a complimentary table gift at brunch serves, but my good friend and wonderful pastry chef friend, Tsuki, makes it for her family all the time.

Cake:

1 cup sugar
1 cup butter, unsalted, room temperature
1/2 tsp salt
2 eggs
3 cups all purpose flour
1 T Baking powder
1 cup milk, room temperature
1 tsp. vanilla

Filling:

1-1/2 cups brown sugar
1 T Cinnamon
4 T Butter
4 T all purpose flour

  1. Preheat the oven to 350 degrees and spray a 9 x 13-inch disposable pan with pan spray.
  2. Make certain that the butter is a soft, room temperature to make sure it creams easily. Using a whisk cream the butter, sugar, and salt together until they become light and fluffy. Add the eggs one at a time.
  3. Sift the remaining dry ingredients into a clean bowl or plate using a fine wire strainer. Fold in half of the dry ingredients to the cake batter and then half of the milk and vanilla. Repeat with the last of the dry and wet. Combine the filling ingredients in a separate container.
  4. In prepped pan layer add 1/2 cake batter, sprinkle 1/2 filling, and then the other 1/2 of the cake batter. Carefully spread the batter evenly with a spoon or spatula, trying to keep the filling in place. Sprinkle remaining filling over the top.
  5. Bake for 30-35 minutes or until a tooth pick comes out clean. Cool 15 minutes and serve.

Rhubarb Diamonds are a Girl’s Best Friend

Makes approximately 18 pieces

Use the same bowl for the crust and the filling with this recipe, rather than making multiple dishes for washing. This is also a crazy adaptable recipe. Substitute berries or any other fruit that is in season for the rhubarb, or even 1/2 cup of freshly squeezed lemon juice and 3 tablespoons of lemon zest to make a traditional lemon bar. Feel free to dust them with powdered sugar using a fine mesh strainer, but I don’t feel the distraction is needed.

Crust:

2 c flour
3/4 c sugar
1 c butter at room temperature

Filling:

5 eggs
1-1/2 c sugar
1/2 c flour
1/2 tsp salt
4 c rhubarb, medium dice

  1. Preheat your oven to 350 degrees. In a bowl, work the flour, sugar and soft butter together until a soft dough ball forms. Press this dough evenly into the bottom of a 9×11 baking dish and bake for 15 minutes or until golden brown.
  2. Work quickly because this filling works best if poured over the crust while it’s hot from the oven. Simply whisk together the filling ingredients in the same bowl that you made the crust.
  3. Pour over the piping hot crust and put back in the oven for 45 minutes or until golden brown and set. When cool, cut into desired shapes, but I prefer diamond shapes. They stack just as well as squares, but look far more striking to the eye.

For more recipes like these, order Gourmet Meals in Crappy Little Kitchens by Chef Jennifer Schaertl today. This is one of the funnest cookbooks you’ll ever use. Again and again and again…

Chipotle Corn Chowder Recipe from Dave Lieberman

by Joi on March 11, 2010

March is popular month for many reasons. As a sports fan, I associate it with March Madness (Go UK!) and pre-season baseball. Those of us who are nature lovers, associate it with the return of robins and other favorite birds and the blooming of beautiful flowers, plants, and trees. But March has more up her sleeve than all of this. Did you know that March is also National Nutrition Month?!

Who knew? Quite the over-achiever Miss March.

Your family will love this chock-full-o-veggies chowder recipe from Dave Lieberman, campaign spokesperson for Del Monte “Value without Sacrifice” and Chef and Author of  The 10 Things You Need to Eat: And More Than 100 Easy and Delicious Ways to Prepare Them.

Tip from Dave: Just because you’re cooking doesn’t mean you have to slave in the kitchen. There are simple things you can do to create delicious, memorable meals that don’t require a lot of time or money. My biggest tip this year is for budget-conscious consumers to stock up on pantry staples to supplement fresh or frozen items.

And with nutrients such as fiber and vitamin C, Del Monte Whole Kernel Corn is a staple item that everyone should have in their pantry!

Chipotle Corn Chowder Recipe

3 tablespoons unsalted butter or vegetable oil
Flesh from a 3-to-4 pound pumpkin or butternut squash, cut into 1-inch cubes
1 large onion, diced
3 tablespoons all-purpose flour
1 quart reduced-sodium College Inn® Chicken Broth
1 can Del Monte® 50% Less Salt Whole Kernel Corn, drained (Dave’s pick for a lot more quality and nutritional value, without sacrificing taste)
2 chipotle peppers, roughly chopped
1/2 cup heavy cream
5 thyme sprigs
to taste salt
to taste black pepper, freshly ground
1 small bunch cilantro, stems removed and leaves roughly chopped

Directions:

  1. Heat the butter or oil in a large pot over medium heat. Add the pumpkin and/or squash and onion and cook 5 minutes.
  2. Add the flour and stir into the onion and pumpkin. Gradually add the chicken stock, stirring all the while. Add the corn, chipotle peppers, cream, and thyme and bring to a simmer.
  3. Reduce the heat to low and simmer about 20 minutes, or until the pumpkin/squash is fork tender but not falling apart.
  4. Remove from the heat and season to taste with salt and pepper. Stir in most of the cilantro leaves, reserving some for garnish.
  5. Ladle the soup into serving bowls and garnish with the remaining cilantro leaves.

Warm Winter Soup Recipes with Wisconsin Cheese!

by Joi on February 8, 2010

I love soup pretty much year-round but never more so than during the months of January and February. The recipes below are three of the most outstanding soups you’ll ever eat. They each star wonderful Wisconsin Cheese which, without a doubt, makes homemade soups heartier and homier. Wisconsin Cheese is also fantastic shredded over canned soups such as Bean & Bacon, Tomato, Potato, and Mushroom.

The following recipes, courtesy of the Wisconsin Milk Marketing Board, incorporate savory Aged Cheddar, Asiago and Gruyère cheeses beautifully. Try each one, you’ll soon have 3 favorite new soups.

  • Cauliflower and Wisconsin Aged Cheddar Soup — features a creamy Aged Cheddar base with tender cauliflower florets.
  • Onion Soup with Two Wisconsin Cheeses — this twist on a classic combines the mellow flavors of Asiago and Mozzarella Cheeses with satisfying onion-beef broth.
  • Wisconsin Gruyère Cheese and Sweet Potato Soup — combines the full-bodied flavor of Gruyère Cheese and sweet potatoes with a creamy chicken stock. Serve with Maple Brioche Croutons.

Cauliflower and Wisconsin Aged Cheddar Soup Recipe

Makes 8 servings

For the Soup:
2 tablespoons olive oil
1 leek, white part only, medium dice
1 bay leaf, halved
2 heads cauliflower, broken into florets
1 cup Chardonnay wine
4 cups chicken stock
1 cup heavy cream
2 1/2 cups (10 ounces) Wisconsin Aged Cheddar, shredded

For the Garnish:
Olive oil for sautéing
4 slices firm bread of your choice, crusts removed and cubed for croutons

Soup:
Heat olive oil in heavy stockpot and add the diced leek. Sauté until translucent and flexible and the leek releases its sugars. Add bay leaf halves and the cauliflower florets. Stir until cauliflower releases juices. Add the wine and reduce liquid by half or three-fourths. Stir in chicken stock and bring to boil. Continue to boil until cauliflower is tender. Add heavy cream and bring back to boil. Remove from heat. Remove and discard bay leaf halves. Blend soup to a fine texture.

Return to stove over low heat. Gradually add shredded Cheddar, whisking until fully incorporated.

Garnish:
Heat small amount of olive oil in a heavy skillet. Add the bread cubes and sauté until golden. Drain on paper towels.

Ladle the hot soup into serving bowls and divide croutons evenly to garnish.

Onion Soup With Two Wisconsin Cheeses Recipe

Makes 4 servings

2 tablespoons butter
5 cups onions, sliced
3/4 teaspoon salt, divided
2 cans (14 ounces each) beef broth
1/4 cup dry red wine (or water)
1 bay leaf
1/4 teaspoon freshly ground black pepper
4 slices 3/4-inch French bread, toasted
1/2 cup (2 ounces) Wisconsin Asiago cheese, finely shredded
1 cup (4 ounces) Wisconsin part-skim Mozzarella cheese, finely shredded
3/4 teaspoon dried thyme

Cooking Directions:
Heat butter in Dutch oven over medium-high heat. Add onions and 1/2 teaspoon salt; stir to coat with butter. Cook over medium-low heat about 35 minutes until onions are golden brown, stirring often.

Add broth, red wine and bay leaf. Simmer gently for 15 minutes. Remove bay leaf. Add remaining 1/4 teaspoon salt and the pepper. Ladle equally into four 1 1/2-cup ovenproof bowls. Add a slice of toast to each; push down to saturate with broth.

Mix cheeses and thyme. Completely cover bread and soup with cheese mixture, dividing equally. Place on baking sheet. Bake at 425°F about 10 minutes, until cheeses melt and turn lightly brown. Serve immediately.

Wisconsin Gruyère Cheese and Sweet Potato Soup with Maple Brioche Croutons Recipe

Makes 6 to 8 servings

For Croutons:
4 thick slices brioche, cut in 1” cubes
2 tablespoons butter, melted
1 tablespoon maple syrup
1 pinch cayenne
1 pinch kosher salt

For Soup:
3 medium sweet potatoes, peeled, large dice
1 quart chicken stock
1 quart heavy cream
1 stick cinnamon
1/4 teaspoon freshly ground nutmeg
1 tablespoon kosher salt
2 cups Wisconsin Gruyère cheese (Roth Käse Surchoix), grated
1 sprig fresh sage, for garnish

Cooking Directions:

Croutons:
Preheat oven to 350°F. In a large mixing bowl combine brioche cubes with melted butter, syrup, cayenne and salt. Toss brioche cubes generally to cover with the mixture. Place croutons on a sheet pan and bake for about 10 minutes, until golden brown. Remove croutons from oven and set aside to prepare soup.

Soup:
Combine sweet potatoes, chicken stock and heavy cream in a large pot; bring to a boil and cook until sweet potatoes are soft. Place sweet potatoes and liquid into a blender and puree until smooth.

Return liquid to a medium size pot and add cinnamon, nutmeg and salt; simmer. Using a whisk, slowly stir in the Wisconsin Gruyère cheese. Adjust the seasoning if needed.

Final Preparation:
Divide croutons evenly among bowls and place in bottom of bowls. Ladle soup over the top; garnish with fresh sage.

For more recipes featuring Wisconsin Cheese, visit www.EatWisconsinCheese.com.

Healthy Recipes from Prevention’s Flat Belly Diet For Men

by Joi on February 6, 2010

Football and unhealthy food often go hand in hand. Chips, dips, nachos, wings — not necessarily the best food for one’s waistline! The following recipes are from Prevention’s new book, The Flat Belly Diet! for Men and I can easily see them putting the other foods on the DL – as in Don’t touch List. Okay, that would actually be the DTL, but we’ll just let it go.

Of course, these recipes will be fantastic whether it’s Superbowl Sunday or not.

Every recipe in this book, written by Liz Vaccariello, Editor-in-Chief of Prevention, with Milton Stokes, MPH, RD, weighs in at less than 400 calories per serving and boasts a MUFA, or mono-unsaturated fatty acid, which have been proven to help shed belly fat (including the dangerous visceral fat that increases your risk for a number of serious health problems) and improve heart health.

They certainly have my attention, how about you?

For more information, visit Flat Belly Diet for Men.com.   After checking out Flat Belly Diet for Men’s website, you’ll want to head to Prevention’s website for more great recipes from the Flat Belly Diet.   There’s a Spinach-Pesto dip that I have an appointment with soon.  Very soon.

SPICY CHICKEN CHEESE STEAK WITH CARAMELIZED ONIONS AND PEPPERS

Preparation time: 10 minutes / Cooking time: 16 minutes / Makes 4 servings

1/4 cup olive oil (MUFA)
12 ounces boneless skinless chicken breast halves, thinly sliced
1 onion, thinly sliced
1 green bell pepper, thinly sliced
1 teaspoon dried oregano
1/4 teaspoon crushed red pepper flakes
3 cloves garlic, thinly sliced
2 teaspoons Worcestershire sauce
1/4 teaspoon salt
2 ounces shredded 50 percent reduced fat sharp Cheddar cheese
1 (8-ounce) French baguette, split lengthwise

1. Heat 2 tablespoons oil in a large nonstick skillet over medium-high heat. Add the chicken and cook, stirring occasionally, 4 to 5 minutes, or until cooked through. Transfer to a plate and reserve. Return the skillet to the stove and heat the remaining 2 tablespoons oil. Add the onion, bell pepper, oregano, and red-pepper flakes. Cook, stirring occasionally, 8 to 9 minutes, or until the onions are golden. Stir in the garlic and cook 1 minute, or until starting to brown. Add the chicken, Worcestershire sauce, and salt. Cook 1 minute, or until hot. Remove from the heat and add in the cheese, stirring until melted.

2. Top the baguette with the chicken mixture. Cut into 4 portions and serve.

*********************************

BLACK AND RED BEAN CHILI WITH WAGON WHEELS

Preparation time: 10 minutes / Cooking time: 30 minutes / Makes 4 Servings

4 ounces wagon wheel pasta
1/4 cup olive oil (MUFA)
2 onions, chopped
1 green bell pepper, chopped
1 red bell pepper, chopped
4 cloves garlic minced
1 tablespoon chili powder
1 teaspoon ground cumin
1 teaspoon dried oregano
1 (15-ounce) no-salt-added black beans, drained and rinsed
1 (15-ounce) can no-salt-added red kidney beans, drained and rinsed
1 (15-ounce) can fire-roasted diced tomatoes
1/2 cup water
1/2 ounce semisweet chocolate
1/4 teaspoon salt

1. Bring pot of lightly salted water to a boil. Add the pasta and cook according to package directions, then drain.

2. Meanwhile, heat the oil in a Dutch oven over medium-high heat. Add the onions, bell peppers, and garlic. Cook 6 to 7 minutes, stirring occasionally, until crisp-tender. Stir in the chili powder, cumin, and oregano and cook 1 minute. Add the black beans, kidney beans, tomatoes, and water. Bring to a boil, reduce heat to medium-low, cover, and simmer 30 minutes. Remove from the heat and add the chocolate and salt, stirring until the chocolate has melted. Serve over the pasta.

Hearty, Delicious Soup Recipes to Celebrate National Soup Month

by Joi on January 19, 2010

January is, appropriately enough, National Soup Month.  As a soup lover, I’m certainly game.  Below are a few outstanding recipes from Swanson.  The Corn and Red Pepper Chowder sounds like my kind of soup – served with a slice of warm, fresh from the oven bread…. that’s what I’m talking about!

Corn & Red Pepper Chowder Recipe

Prep: 20 minutes | Cook: 45 minutes  |  Makes: 6 servings (1 3/4 cups each)

2 tablespoons vegetable oil
1 large sweet onion, diced (about 1 cup)
1/4 cup all-purpose flour
2 cloves garlic, minced
6 cups Swanson® Chicken Broth (Regular, Natural GoodnessTM or Certified
Organic)
2 medium Yukon gold potatoes, diced (about 2 cups)
2 cups fresh whole kernel corn or 1 package (about 10 ounces) frozen whole
kernel corn
1 jar (about 7 ounces) roasted red peppers, drained and chopped
1/2 cup heavy cream (optional)
1/3 cup chopped fresh basil leaves

1. Heat the oil in a 4-quart saucepan over medium heat. Add the onion and cook until it’s tender. Stir in the flour and garlic. Cook and stir for 1 minute.

2. Stir the broth and potatoes in the saucepan. Heat to a boil. Reduce the heat to low and cook for 20 minutes or until the potatoes are tender.

3. Stir the corn and red pepper in the saucepan. Cook for 10 minutes.

4. Add the cream, if desired, and 1/4 cup of the basil. Season to taste. Divide the soup among 6 serving bowls. Sprinkle each serving of soup with the remaining basil.

Hearty Chicken Tortilla Soup Recipe

Prep: 10 minute | Cook: 30 minutes | Makes: 6 servings (1 1/2 cups per serving)

Vegetable cooking spray
4 skinless, boneless chicken breasts, cut into 1-inch pieces (about 1 pound)
3 1/2 cups Swanson® Chicken Broth (Regular, Natural GoodnessTM or Certified
Organic)
1 teaspoon ground cumin
1/2 cup uncooked regular long-grain white rice
1 can (11 ounces) whole kernel corn with red and green peppers, drained
1 cup Pace® Chunky Salsa
1 tablespoon chopped fresh cilantro leaves
2 tablespoons fresh lime juice
Crisp Tortilla Strips

1. Spray a 6-quart saucepot with cooking spray. Heat over medium-high heat for 1 minute. Add the chicken to the saucepot. Cook until it’s browned, stirring often.

2. Stir the broth, cumin and rice in the saucepot. Heat to a boil. Reduce the heat to low. Cover and cook for 20 minutes.

3. Stir the corn, salsa, cilantro and lime juice in the saucepot. Cook until the rice is tender. Top each serving of soup with Crisp Tortilla Strips.

Crisp Tortilla Strips: Heat the oven to 425°F. Cut 4 corn tortillas into thin strips and place them on a baking sheet. Spray with cooking spray. Bake for 10 minutes or until golden.

Campbell’s Kitchen Tip: Use a pastry wheel when cutting the tortillas to create a special touch for the soup garnish.

Chicken & Tortellini Soup

Prep: 10 minutes | Cook: 35 minutes | Makes: 6 servings

2 tablespoons vegetable oil
3/4 pound skinless, boneless chicken breasts, cut into cubes
1 cup frozen sliced carrots
1 cup frozen cut green beans
3/4 cup chopped onion
8 cups Swanson® Chicken Broth
1 cup dried cheese-filled tortellini
2 tablespoons chopped fresh parsley (OPTIONAL)

1. Heat 1 tablespoon of the oil in a 6-quart saucepot over medium-high heat. Add the chicken and cook until it’s well browned, stirring often. Remove the chicken.

2. Add the remaining oil to the saucepot. Add the carrots, beans and onions. Cook over medium-heat until the vegetable are tender-crisp.

3. Stir in the broth. Heat to a boil. Add the tortellini and parsley, if desired. Cook for 10 minutes or until the tortellini is tender. Return the chicken to the saucepot and heat through.

Albondigas Soup Recipe

Prep: 15 minutes | Cook: 7 hours | Makes: 6 servings (about 1 1/2 cups per serving)

4 cups Swanson® Beef Broth (Regular, 50% Less Sodium or Certified Organic)*
1 jar (11 ounces) Pace® Chunky Salsa
1 can (about 14 1/2 ounces) diced tomatoes
3 cloves garlic, minced
3/4 cup uncooked regular long-grain white rice
Mexican Meatballs
3 tablespoons chopped
fresh cilantro leaves

1. Stir the broth, salsa, tomatoes, garlic, rice and Mexican Meatballs in a 6-quart slow cooker.

2. Cover and cook on LOW for 7 to 8 hours** or until the rice is tender and the meatballs are cooked through. Sprinkle with the cilantro before serving.

Mexican Meatballs: Mix thoroughly 1 pound of ground beef, 1 egg, 1/3 cup cornmeal, 1/3 cup water, 1 teaspoon hot pepper sauce and 3 tablespoons chopped fresh cilantro leaves in a large bowl. Shape the beef mixture firmly into 24 meatballs. Add to the cooker as directed above.

*This recipe is also delicious with Swanson® Chicken Broth (Regular, Natural GoodnessTM or Certified Organic) instead of the beef broth.

**Or on HIGH for 4 to 5 hours.

For more amazing Swanson recipes than you could ever hope for, see Campbell’s Kitchen Recipes.   I go by their recipe box regularly and pluck out a new recipe to try.   I’ve just always been drawn to the goodness of Campbell’s recipes and foods. It may sound overly poetic for a Tuesday, but they just taste like home.  I know, I know, I should’ve saved that for a Friday.

Beemster Cheese Soup With Herbs

by Joi on January 5, 2010

Beemster Cheese Soup With Herbs

Yield: 4 Servings

3-1/2 ounces Beemster Classic, grated finely
7 ounces Beemster Classic, coarsely grated
1 tablespoon flour
1-3/4 tablespoons butter
1 onion, chopped
1 zucchini, in cubes
2 cups milk
1 cup chicken broth
2 tablespoons fresh cilantro leaves, roughly chopped
2 tablespoons parsley, roughly chopped
2 tablespoons chives, chopped into 1/2 inch pieces
freshly ground salt and pepper

Preheat the oven to 425 °F.
Mix the grated Beemster Classic with the flour and spoon 8 mounds of cheese on a cookie sheet lined with baking parchment. Bake in the oven for 3-5 minutes to form nice flat wafers.
Leave the wafers on the cookie sheet to cool. Melt the butter in a stock pot and lightly sauté the onion and zucchini for 3-5 minutes.
Stirring constantly, add the milk and both and bring to a boil. Reduce heat and simmer for 10 minutes. Use an immersion blender to puree the soup until smooth and creamy.
Stirring constantly, add the grated Beemster Classic a little at a time until it melts. Season the soup with salt and pepper. Serve the cheese soup in warmed soup plates and garnish with a generous amount of herbs with a cheese wafer on top.

Enjoy!

This recipe is courtesy of Beemster Premium Gourmet Cheese – click the link for many more fantastic recipes.

Beemster Gourmet Cheese is out of this world extraordinary.  I love to shred it on salads, pasta, pizza, and eggs.  I’m also completely addicted to slicing it off and eating it straight from the fridge!  It’s THAT remarkable.   When you’ve eaten truly special gourmet cheese like Beemster’s there’s no going back.  There’s a rich, bold, extra-cheesy flavor that you simply can’t find anywhere else.

When you get a chance, do yourself a favor and try Beemster’s Gourmet cheese.

The best place to purchase Beemster’s Gourmet Cheese is igourmet.com… so what are you waiting for?!?!

Recipe for Cool Cherry Soup – Perfect for Summer Meals

by Joi on July 3, 2009

cherries 030

1 pound cherries, pitted
1 1/2 pounds plums, pitted and chopped
1/4 teaspoon salt
1/4 teaspoon ground ginger
1 teaspoon Dijon mustard
1/3 cup dry red wine
1/3 cup honey
1 cup buttermilk
1 lime, thinly sliced

In a food processor, pulse cherries and plums until smooth. In a medium saucepan, combine cherry and plum mixture and salt. Cover; cook over medium heat about 5 minutes. Add ginger, mustard, wine and honey. Cover and cook 5 minutes more. Remove from heat; cool to room temperature. Add buttermilk; chill in refrigerator until ready to serve. Garnish with lime slices.

Makes 4 servings.

For more recipes featuring one of my favorite kitchen staples (honey), visit honey.com!

Summer Fruit Soup Featuring Honey and Cinnamon

by Joi on July 3, 2009

peaches for a cool summer soup recipe

1/2 cup honey
1 tablespoon cornstarch
1 teaspoon vanilla extract
1/2 teaspoon ground cinnamon
3 cups (16 ounces) pitted cherries or blueberries, thawed if frozen
3 large peaches, peeled, pitted and cut into 1/2-inch cubes
2 cups plain nonfat yogurt

In large saucepan, combine honey, cornstarch, vanilla and cinnamon; mix well. Stir in fruit. Bring to a boil over medium heat, stirring occasionally. Reduce heat to low; simmer 5 minutes or until fruit is tender. Remove from heat; transfer to large bowl. Remove 1 cup of liquid from fruit mixture. In medium bowl, combine liquid with yogurt. Pour into small pitcher. Refrigerate both mixtures for at least two hours.

To serve, spoon fruit mixture into 4 large bowls. Pour yogurt mixture evenly over fruit in bowl.

Makes 4 servings.

For more recipes featuring one of my favorite kitchen staples (honey), visit honey.com!

Three Bean Chili Recipe with Wisconsin Colby

by Joi on January 19, 2009

Wisconsin Cheese

Ingredients:

1 large onion, chopped, about 2 cups
2 large green bell peppers, cut into 1/2-inch squares
1 tablespoon garlic, finely chopped (approximately 3 cloves)
2 tablespoons vegetable oil
1 can (15.5 ounces) black beans, drained
1 can (15.5 ounces) pinto beans, drained
1 can (15.5 ounces) black-eyed peas, drained
1 can (14.5 ounces) diced tomatoes with juice
1 can (14 ounces) vegetable broth
1 cup dry red wine (or water)
3 tablespoons cornmeal
1 tablespoon chili powder or to taste
1 teaspoon dried oregano
1 tsp. ground cumin
Salt and pepper, to taste
1 bay leaf
1/4 teaspoon hot pepper sauce or to taste
2 cups Wisconsin Colby cheese, shredded and divided

Cooking Directions:
In a Dutch oven, sauté onion, bell pepper and garlic in oil about 5 minutes or until soft.

Stir in remaining ingredients except cheese. Simmer uncovered, stirring occasionally, about 1 hour or until thick. Remove bay leaf and discard. Remove from heat and stir in half the Wisconsin Colby cheese until melted. Serve with
remaining cheese sprinkled on top.

I want to thank Eat Wisconsin Cheese for sharing the recipe above as well as the following recipes with my readers (and me!): WISCONSIN FIVE CHEESE MACARONI, WISCONSIN GRILLED CHEESE, and CHEESE FONDUE.

Visit their website for countless other delicious recipes.

← Previous Entries