Soup, Stew and Chili

Every now and then the Food Network has such a great day of shows lined up that I have to post them up. Today’s a pretty good one…so, here we are!

Maybe it’s because I’ve been chilly since I woke up this morning, but I’m expecially turned on by the soups, stews, and chilis on today’s shows.

First up, there’s the Meatball Soup that Emeril will serve up on Essence of Emeril. With ingredients like onion, celery, garlic, tomatoes, tomato paste, beef broth, Essence, ground beef, ground pork, grated Parmesan, ditalini or other small pasta, baby spinach leaves, and chopped fresh basil leaves - I’ve printed the recipe out before I’ve even seen the show! I’ll watch, of course, because you HAVE to see the chef’s prepare their recipes - you learn a lot more by watching them do it than by just reading about it in a recipe.

On the same episode, Emeril will make something that, I think, sounds even better: Chuck Wagon Chili. Served with cheese, green onions, cilantro, and some out-of-this-world cornbread, this one has special written all over it!

Speaking of cornbread, check out what our girl Paula Deen’s making today: Vidalia Onion Cornbread! You can, according to the recipe, substitute another sweet onion for the Vidalia. Remarkably enough, the recipe actually starts with a cornbread/muffin mix. A few of the other ingredients are sharp cheddar, butter, milk, sour cream, and dill weed! Sounds delish.

On this same episode (the episode titled “Pot Luck”), you’ll want to see what chocolate wonders she works on store-bought doughnuts. I’m gaining weight just thinking about that one.

On a How to Boil Water episode titled “Comforting Delights,” I’m flipping over a Grilled Cheese Sandwich recipe they put together. It calls for country-style sourdough bread, Monterey jack, farmhouse Cheddar, Gruyere, or imported Swiss cheese, butter, and suggests one of the following as an add-in: smoked bacon, cooked and broken into 1-inch pieces, OR 2 vine-ripened tomatoes, sliced, and drained on paper towels for 5 minutes, OR 8 slices baked ham.

They all sound amazing, but I think I’ll try the bacon first - I can’t even tell you how much I love bacon. Mmmmm.

The same episode showed a Creamy Tomato Soup recipe that’d go with one of these grilled cheese sandwiches as well as Brad goes with Angelina.

Finally, a couple of recipes that I’m still making my mind up about. On today’s Barefoot Contessa, she’ll make a Fresh Pea Soup and Roasted Pepper and Goat Cheese Sandwiches. Usually, when I see recipes on the Food Network, I instantly know if I’ll love them or hate them - so they’re either printed out with the promise of being made very soon or they’re ignored (more are printed and tried than ignored). However, these two recipes have me bumfuzzled. I’m intrigued by them and figure they’ll either be amazingly delicious or hideously icky. They remind me of the individual that you can’t make your mind up about - “Is he ugly or handsome?” “Is she gorgeous or fugly?” So, I haven’t printed these recipes out, yet, BUT I also haven’t tossed them aside. I’ve saved them under my favorites in a “Recipes” folder. They’e in culinary purgatory until I decide if they’re Heaven or hell.
They’re pictured below and they actually look pretty good. Make no mistake about it, I’d try them - and probably clean the bowl and plate. But would they be worth the trouble to make. That’s one of the questions. The other one is, would my husband and three daughters even touch them? I can hear my youngest daughter now, “Liquid Shrek…I’m not touching it.”

Even the most open-minded 2 of my bunch hate peas, so it’s not looking too good for a soup that only I would eat. But isn’t it pretty?

Credit: Images and Recipes are from the FoodNetwork.com - a cook’s best bet for finding anything he or she could ever need!

Like I said in the last post, Chili is one of the things I most associate with winter - I absolutely love it! Whether it’s from Steak & Shake or Wendy’s or made at home, I need Chili at least once a week. (Have you ever filled a bowl halfway with Frito corn snacks, followed by a layer of shredded cheddar, and onions, then the rest of the way with Chili? Go there, you won’t regret it!)

The book above calls itself
The Ultimate Chili Cookbook: History, Geography, Fact, and Folklore of Chili
and I can’t dispute any of it.

From the Publisher:
“The Ultimate Chili Cookbook” explores every facet of the long history of chili: the geography of chili, different cultural approaches to preparing chili that have evolved throughout the United States, and fascinating folklore of chili. Also includes more than 135 wonderful mouthwatering chili recipes.

From the Blogger (that would be me): 135 mouthwatering chili recipes is worth a lot more than the $14 this book cost!

Two straight posts about chili has me craving some pretty strongly. I might just have to make some for supper AND hit up Steak & Shake for lunch. Dirty work, but someone’s gotta do it - I’m certain my partner in crime (youngest daughter Stephany) will be up to it. She gets the same look in her eye when eating S&S’s skinny fries that she does when watching a Johnny Depp movie - kind of like, “Don’t even bother talking to me right now…can’t be reached…”

3 pounds ground beef
1 large onion
1 green pepper
4 Tbs. chili powder
1 tsp. salt
1 tsp. sugar
1 Bay leaf
2 - 15 oz. cans tomato sauce with tomato bits
2 cans undrained kidney beans
2 Tbs. vegetable oil
2 Tbs. flour
1 cup water

Brown meat and drain. Add chopped onion and green peppers, salt, chili powder, sugar, and Bay leaf. Simmer one hour.

Remove Bay leaf. Combine the flour and oil (making a paste), then add the beans and paste to the meat mixture and simmer an additional 30 minutes. Be sure you only simmer the chili - over low heat. Over-cooked chili has a flavor most foul.

Chili, Yeast breads, hot chocolate, homemade soups - ahhhh, the aromas and tastes of winter! Nothing like it, is there? A quick word, here, about Bay leaves. A lot of cooks see 1 Bay Leaf in a recipe and think, “Oh, skip it…how much of a difference could 1 Bay leaf make? I am so NOT running to the store for 1 ridiculous ingredient….I’ll just add more salt.”

If that scenario sounds remotely familiar - give yourself a good scolding right now! Essentially, 1 Bay leaf can make or break your dish. If it’s invited - it’ll make it. If it’s uninvited - it’ll break it. Grab a container of Bay leaves on your next trip to the store, then test them out the when making homemade soup. After all of your ingredients are combined, drop a Bay leaf into the mixture as it simmers. Fish it out before serving.

If you’re making a large pot, add two leaves. They add a rich, aromatic, and intense flavor that’s nothing short of Heavenly.

——————————————————-
The gorgeous
Romertopf Chili Bowls
at the top of the post are from gourmet.org and are available in several colors. These are my favorites, though, because of the bright and happy yellow. I like that color’s attitude and outlook!

This afternoon on “The Essence of Emeril,” one of the dishes he’ll be making is Classic Hot and Sour Soup. I have to admit, I don’t normally watch TEofE - around my house we even call it “Emeril Lite.” It just doesn’t seem like the host is the same guy that makes the Living Room come alive in the evenings! He’s still a culinary genius, mind you, I’m just not sure he has a pulse.

Anyway, pulse or not, I have an appointment with him this afternoon - hoping that he can show me how to make my “Sour and Sour Soup” actually become “Hot and Sour Soup.” I’ve tried dozens of times to make this incredible Asian soup, but I just can’t get it as hot as it is in my favorite Asian restaurants. I’ve gone through more peppers, rice vinegar and bottles of hot sauce than you can imagine. But I can’t get that “One bite and you’re reaching for your tea” effect I’m after. Heck, with mine - the tea actually has more of a kick!

Fingers crossed and recorder set.

Joi

The beauty at the top of the post is the Joyce Chen Excalibur 14″ Cherry Handle Nonstick Wok Set. Click the link to check it out, it’s on sale right now for $20 less than usual.

2 cups dried black-eyed peas
1/2 pound of ham or salt pork
2 medium onions, chopped
1 medium bell pepper, chopped
1 cup chopped celery
2 cups water
1 cup rice
1 tsp salt
1/4 tsp pepper

Place dried peas in 8 cups of boiling water. Boil for 2 minutes. Remove from heat and cover; soak for 1 hour. (very important step!) Drain.

Cover beans with fresh water and return to heat. Add meat and vegetables. Cover and simmer for around 2 hours, until peas are tender. The liquid should be cooked down. Add 2 cups water, rice, and salt & pepper.

Cover and cook on low for 20 more minutes, until rice is done. Be sure to add a little more water if it all cooks out before the rice is through….but don’t add too much water - John’s not good when water-logged!

This southern classic makes a memorable and delicious meal - especially when served with fried buttermilk cornbread!

Have a great week!
Joi

2 pounds ground meat
2 to 3 medium onions, chopped
1 bell pepper, chopped
2 bay leaves
1/2 teaspoon oregano
1 (12 ounce) can tomato paste
4 cups water
1 tablespoon salt
Pepper to taste
2 to 3 tablespoons chilli powder
1 to 2 cloves garlic, minced
1/4 teaspoon cumin
2 (15 ounce) cans pinto or kidney beans

Brown meat in large heavy pot, 5 quart size. Add onion, bell pepper and cook until limp. Add remaining ingredients except for beans. Simmer for 1 1/2 hours. Add pinto or kidney beans and simmer for 30 minutes.

Printable Version

1 pound asparagus, cooked
2 Tbs butter
2 Tbs flour
3 cans chicken broth
1 cup heavy cream
salt and pepper to taste

Melt butter in a heavy saucepan. Add flour and stir. Cook on medium heat about 1 minute.

Add chicken broth and cream. Whisk until smooth. Continue cooking over medium heat until mixture begins to boil.

Add 1 cup of this mixture to asparagus and process in a blender or food processor until pureed.

Pour this puree back into the pan with the rest, add salt and pepper to taste.

Yield: 6 servings

Give this one a try - it’s as healthy as it is delicious. Very easy to make, also.

Joi

1 12 oz. package meatballs
1 large carton chicken broth
1½ cup orzo pasta
1 cup chopped carrots
½ cup chopped celery
½ tsp. onion powder
Dash salt
Dash pepper

In a large saucepan bring broth to a boil. Add remaining ingredients and return to a boil. Reduce heat and simmer for about 10 minutes, or until pasta is tender.

Serve with french bread…delicious!

Joi

2 pounds ground beef, browned
1 large onion, chopped
1 can yellow corn, undrained
1 can kidney beans
1 can chili beans
2 cans stewed tomatoes (preferably with green chilies)
1 can tomato sauce
2 pkgs. taco seasoning
*small can of green chilies if they aren’t mixed in with your tomatoes

Combine all ingredients and simmer.

Serve with sour cream, grated cheese, and tortilla chips or corn chips.

Experiment with different beans. Garbanzo, I’d imagine, would be a good option.

3 cups canned chicken broth
2 cups water
1 cup wild rice
1/2 cup chopped green onions
1/2 cup butter
1/2 cup flour
2 cups milk
1/4 tsp poultry seasoning
1/2 tsp salt
1/2 tsp pepper
6 slices bacon, cubed
2 cups cooked turkey or chicken, cubed
chopped chives (optional but recommended!)

In large saucepan, bring broth, water, rice and onions to a boil. Reduce heat and simmer 40 minutes.

In a medium saucepan, melt butter over moderate heat. Stir in flour and cook until bubbly.

Remove pan from heat and gradually whisk in milk. Add poultry seasoning, salt and pepper. Cook until thickened. Stir into broth.

Fry bacon until crisp. Drain. Add bacon and turkey to broth. Cook 2 - 3 minutes or until bubbling. Ladle soup into bowls. Top with chives.

Recipe Yields: 6 servings

Joi