Chilled radish buttermilk soup
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Broccoli soup
2 T vegetable oil
1 small onion, finely chopped
1 small clove garlic, finely chopped
ca. 2 c broccoli stalks and leaves, peeled if tough, and diced
13.75 oz chicken broth
pepper
1/4 t thyme, crumbled
Heat oil and saute the onion and garlic until tender, ca. 3 min. Add broccoli stalks and leaves and cook, stirring, 3 min. more. Add broth, pepper, thyme and bring to a boil. Cover and simmer 25 min. Puree in batches in a blender and reheat.
From: Cooking for two today / Jean Hewitt, Marjorie Page Blanchard. Little, Brown, c1985.
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Chicken broth and noodles
1.5 Tbsp sesame oil, divided
1 lb lan ground turkey
1 bunch sliced scallions, divided
4 cloves minced garlic, or to taste
1 Tbsp fresh minced ginger
4 c chicken broth
3/4 cup water
3 c thinly sliced bok choy
8 oz whole wheat or buckwheat noodles
3 Tbsp soy sauce
1 Tbsp rice vinegar
1 cucumber sliced into matchsticks
Cook ground turkey, all but 2 tablespoons of the scallions, garlic, and ginger in 1 Tbsp oil over med. heat, stirring often and breaking up the turkey, 4 to 6 minutes until no longer pink. Remove to a plate. Combine broth, water, bok choy, noodles, soy sauce, vinegar and the remaining 1/2 Tbsp oil in the pan and bring to a boil.
Cook, stirring frequently, about 4 min., until the noodles are tender. Return turkey mixture to the pan and stir to blend. Top with the reserved 2 Tbsp scallions and cucumber.
From: recipeland.com
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Chilled Radish Buttermilk Soup
1/2 lb (1 1/4 c) radishes, trimmed and quartered
3/4 lb (2 c) seedless cucumbers, peeled and chopped
2 c chilled buttermilk
1 tsp. salt
1 tsp. seasoned rice vinegar
1/2 tsp. sugar
Purée all ingredients in a blender until very smooth. Garnish with thin slices of cucumber and radish, if desired.
From: Gourmet, August 2006, via epicurious.com
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Pasta e Fagioli
1/2 cup chopped onion
1 small carrot, grated
1/4 cup chopped celery
1 clove garlic, minced
1/4 pound prosciutto, finely chopped
1 tablespoon olive oil
6 cups chicken broth
3 cups tomato juice
2 cups red beans
1 tablespoon dried parsley
2 teaspoons dried basil
1/8 teaspoon ground cayenne pepper
1 tablespoon distilled white vinegar
2 teaspoons white sugar
salt and pepper to taste
1 (16 ounce) package ditalini pasta
Saute onions, carrots, celery, garlic and ham in olive oil in a large pot until onion is transparent. Add chicken broth, tomato juice, red beans, parsley, basil, red pepper, vinegar, sugar; season with salt and pepper. Simmer for 1 hour. Cook pasta in a separate pot until tender; drain. To serve, place pasta into separate serving bowls and ladle soup on top.
From: Allrecipes.com
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Radish Top Soup
3-4 Tablespoons butter, divided
6 cups water or chicken stock
1 cup chopped onions or leeks salt
8 cups loosely packed radish leaves
1/2 cup heavy cream (optional)
2 cups diced peeled potatoes
freshly ground pepper
Melt 4 TBSP butter in large saucepan, add onions, and cook until golden, about 5 minutes. Stir in radish tops, cover and cook over low heat until wilted, 8-10 minutes. Meanwhile, cook potatoes until soft in water or stock with 1 tsp. Salt. Combine with radish tops and cook, covered, 5 minutes to mingle flavors. Puree in food processor or blender. Add cream and remaining butter, if desired. Season to taste with salt and pepper. Serve hot. (Note: to serve cold, omit butter enrichment.) Makes 4-6 servings.
From: Kirsop Farm
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Turkey and sweet-potato soup
2 T butter
1 onion, in thin slices
1.5 t dried sage
1 lb. sweet potatoes, peeled and cut into 1/2-in cubes
1.5 qt chicken broth
2 t salt
1/4 lb green beans, in 1/4-in. (?) pieces
1/4 t pepper
1 lb turkey cutlets, cut into ca. 1.5 x .5-in strips
Melt butter in large pot over med-low. Add onion and sage; cook, stirring occasionally, until onion is translucent, ca. 5 min. Add sweet potatoes, broth, 1 t salt. Bring to boil. Reduce heat and simmer until sweet potatoes are tender, ca. 10 min. Transfer half the soup to a food processor or blender and puree. Return to the pot and add beans, remaining salt, pepper. Simmer until beans are just tender, ca. 8 min. Stir in turkey; cook until turkey is done, ca. 1.5 min.
From: Quick from scratch : one-dish meals. Food & Wine Books, American Express Pub., c2004.
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Apple cider stew Orange Beef and Barley Stew Turkey, carrot, and apple stew
Cilantro Fish Stew Overnight Beef Stew (crockpot)
Lentil Stew with Butternut Squash (vegetarian) Slow-cooker pepper steak
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1-2 lbs. beef or venison stew meat
8 carrots, sliced thin
6 potatoes, sliced thin
2 apples, chopped
2 tsp. salt
1/2 tsp. thyme
2 tbsp. minced onion
2 c. apple cider
Place carrots, potatoes, and apples in crock pot. Add meat and sprinkle with salt, thyme, and onion. Pour cider over meat and cover. Cook on low heat 10-12 hours. Thicken gravy.
Source unknown.
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Cilantro Fish Stew
1 lime
8 oz. peeled deveined shrimp (20- to 24-count)
8 oz. skinless cod fillet in 2-inch chunks
2 large shallots, finely chopped
1 t sugar
2 Tbsp + 1 t fish sauce
Salt
Pepper
6 oz thinly sliced bok choy
3 thinly sliced scallions
2 c packed fresh cilantro, coarsely chopped
2 t vegetable oil
2 c water
1 c frozen peas
1 c brown rice (measured raw), cooked, to serve
Grate 1 t lime zest into large resealable plastic bag. Cut lime into wedges and set aside for serving. Add shrimp, cod, shallots, sugar, 2 Tbsp fish sauce, pinch salt, and 1/2 t pepper to bag. Seal bag and shake to coat. Refrigerate 20 minutes. Cook shrimp mixture in oil 5 min or until shallots are tender, stirring occasionally. Add water and bring to a boil; simmer 4 minutes. Stir in peas and heat 1 to 2 min. Stir in bok choy, scallions, and cilantro. Cook 2 minute, until bok choy is crisp-tender. Stir in remaining fish sauce. Serve over rice with lime wedges.
From: goodhousekeeping.com
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Lentil Stew with Butternut Squash (vegetarian)
3 large stalks celery, cut into 1/4-inch thick slices
1 large (12-ounce) onion, chopped
1 large (2 1/2-pound) butternut squash, peeled, seeded, and cut into 1-inch chunks
1 pound brown lentils
4 cup water
14-oz can vegetable broth
1/2 teaspoon dried rosemary
salt and pepper
1 ounce Parmesan or Romano cheese, shaved with vegetable peeler
1/4 cup loosely packed fresh parsley leaves, chopped
Combine celery, onion, squash, lentils, water, broth, rosemary, 3/4 teaspoon salt, and 1/4 teaspoon freshly ground black pepper in a crock pot. Cover and cook on low for 8 hours. Garnish with Parmesan shavings and chopped parsley to serve.
From: Good Housekeeping
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Maggot stew
2 Tbsp. vegetable oil
1/4 cup flour
salt and pepper to taste
1/4 tsp. garlic powder (or to taste)
1 lb. stew beef in 1-inch chunks
2 cans (14.5 oz.) plain or Italian-style crushed tomatoes
1 can (10.5 oz.) beef broth
1 tsp. thyme (optional)
1 tsp. oregano
3-4 medium carrots
1 cup fresh or frozen green beans
3/4 cup orzo pasta
(optional ingredients: onions, potatoes, canned garbanzos)
Pour oil into stewpot on medium-low. Measure flour, salt, pepper and garlic powder into a plastic bag (Ziploc-type is easiest); drop in stew meat, close bag and shake until meat is well coated. Dump bag into stew pot and turn heat to medium. Brown meat, turning frequently, until it begins to look crusty. Add tomatoes, broth, thyme, and oregano. Bring to a boil, then simmer on low for an hour. Peel the carrots and cut into small "coins"; add carrots and beans to the pot and simmer another 45 minutes or until carrots are tender. Cook the orzo according to package directions. When just tender, drain in a colander and add to the stew pot. Do not stir in too much. Serve.
Adapted from: Gross grub / Cheryl Porter.
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Orange Beef and Barley Stew
2 tablespoon(s) vegetable oil
1 1/2 pound(s) beef for stew, cut into 1 1/2-inch chunks
4 medium carrots, cut into 2-inch pieces
2 medium onions, each cut into 6 wedges
2 clove(s) garlic, crushed with press
1 can(s) (28-ounce) plum tomatoes
1 can(s) (13 3/4- to 14 1/2-ounce) beef broth
1 cup(s) dry red wine
3 strip(s) (3" by 1") orange peel
1 bay leaf
1/2 teaspoon(s) salt
3/4 cup(s) barley
Brown beef chunks, half at a time, in 1 Tbsp. vegetable oil in a 5-qt. dutch oven. Remove to a bowl. In same Dutch oven cook carrots and onions in remaining 1 Tbsp. vegetable oil until browned. Add garlic; cook 1 minute, stirring. Return beef to Dutch oven; add tomatoes with their liquid, beef broth, red wine, orange peel, bay leaf, and salt. Bring to a boil over high heat, stirring to break up tomatoes. If you like, transfer mixture to deep 5-quart casserole; cover and bake 45 minutes. Stir in barley; cover and bake 45 to 60 minutes longer until beef and barley are tender. Discard bay leaf.
From: Good Housekeeping
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Overnight Beef Stew (crockpot)
3 large celery stalks, cut into 1/2-inch-thick slices
1 large onion, cut into 16 wedges
1 lb. peeled baby carrots
2 tablespoons ground coriander
1 tablespoon ground ginger
1 teaspoon salt
1/4 teaspoon ground nutmeg
1/4 teaspoon dried thyme
1/4 teaspoon coarsely ground black pepper
4 lb. boneless beef chuck for stew, cut into 2-inch pieces
14 1/2 oz can stewed tomatoes
3 tablespoons all-purpose flour
Mix celery, onion, and carrots in a 5 1/2- to 6 1/2-quart slow-cooker pot. Combine coriander, ginger, salt, nutmeg, thyme, and pepper in a large bowl; add beef and toss to coat well. Transfer beef mixture to pot with vegetables. Pour stewed tomatoes over beef. Cover and cook on low for 8 to 10 hours or until beef is fork-tender. When beef is tender and ready to serve, strain stew over a 3-quart saucepan; return beef and vegetables to pot to keep warm. Skim and discard fat from liquid and heat liquid to boiling. Meanwhile, mix flour with 1/4 cup water in a cup until smooth. Gradually whisk flour mixture into liquid; return to boiling. Boil 1 minute, until gravy thickens slightly, stirring occasionally. Pour gravy over beef and vegetables in pot.
From: Good Housekeeping
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Slow-cooker pepper steak
1 lb. stew meat cut into 1-inch cubes
1/4 c soy sauce
1 c chopped onion
1 tsp. minced garlic
1 tsp. sugar (optional)
1 tsp. salt
1/4 tsp. pepper
1/4 tsp. ground ginger
1 can stewed tomatoes
2-3 large green bell peppers, sliced
1/3 c corn starch, or as needed
hot cooked rice, to serve
Place meat in slow-cooker. Combine soy sauce, onion, garlic, sugar, salt, pepper, and ginger; pour over meat. Cook 5-6 hours. Add tomatoes and peppers; continue cooking 1 hr. on high. Thicken with cornstarch as needed. Serve over rice.
From: Colvin Ranch
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Turkey, carrot, and apple stew
olive-oil nonstick spray
1.25 lb boneless skinless turkey breast slices, in strips
2 onions in wedges
14 oz chicken broth
1 rib celery in 1/4-in slices
1/2 c raisins
6 carrots in 1/4-in slices
1 t brown sugar
1/2 t curry powder
1/8 t ground turmeric
1.5 c chopped McIntosh apples (or Cortland, empire, golden delicious, Granny Smith, Rome beauty, winesap)
2 T cornstarch
3 T cold water
1 t Louisiana hot sauce, or to taste
Coat a nonstick skillet with the spray and heat over med. Add turkey and onions and cook, stirring, until browned, 4-6 min. Combine turkey mixture, broth, celery, raisins, carrots, brown sugar, curry powder, and turmeric in a med. crock pot. Cover and cook on low 6-8 hr, until turkey is cooked through. Stir in apples. Cook another 1-2 min. to soften the apples. In a small cup, whisk together cold water and cornstarch and add; cook another 1-5 min. until sauce is thickened.
From: Essential slow cooker recipes / Carol Heding Munson. Main Street ; Sterling, c2002.
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