Tag Archives: Soups & Stews

Bayou Crab Chowder (akitchenhoorsadventures)

4 slices center cut bacon
12 oz frozen potatoes
1 1/2 c frozen corn
4 c vegetable broth
1 1/2 t garlic salt
1 T Cajun seasoning
1 t thyme
1 t black pepper
7 oz turkey kielbasa
2 c fat free half and half
1 lb cleaned crab meat, divided

Heat a large pot over medium-high heat. Add the bacon and cook until crisp. Stir in the next 7 ingredients (potatoes through black pepper) and bring to a boil. Simmer until the potatoes are heated through. For a thicker soup, use a potato masher to coarsely mash some of the potatoes before adding the sausage. Cut the sausage in half and then slice in a diagonal. Stir the sausage into the pot and continue to simmer until heated through. Stir in the half and half and all but 1/2 c crab meat, simmering until it comes to a simmer again. Ladle into bowls and garnish with remaining crab meat and a sprinkle of Cajun seasoning and serve.

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Grandma’s Real Southern Baked Beans (coorec)

1 medium yellow onion, small diced
8 thick sliced bacon pieces
1 roasted red pepper from the jar, about 1/3 c small diced
1/3 c cider vinegar or plain distilled vinegar
1 c BBQ sauce
1/2 c packed brown sugar
2 t dry mustard
2 T molasses
2 t Worcestershire sauce
2  15 oz cans great northern beans,drained
4  28 oz cans pork and beans, not drained, use all of the included liquid

Preheat oven to 325 F. Heat a large skillet over medium-high heat. Add bacon to the hot skillet and fry the bacon until it is almost crisp. Transfer the bacon to a plate and cut the slices in half. DO NOT pour out the bacon grease. In the same skillet you used for the bacon, fry the onions, stirring them around in the bacon grease until tender, about 3 min. Drain off most of the fat from the onions and set the skillet aside. In a large mixing bowl, add the cans of great northern beans and the pork and beans. To the beans add the cooked onion and bacon and the remaining ingredients. Stir to combine. Pour the bean mix into a very large baking dish, or two 9 x 13 foil baking pans. Place the pans on the center rack of the oven and bake for 1 -1/2 hours. Cool the beans slightly before serving. Makes 20 servings.

Oma’s Beef Flatladen (quickgermanrecipes)

2 – 3 lb bottom round, chuck, etc.
6 slices lean bacon
1 onion, cut into chunks
4 garlic dill pickles, sliced
3 T butter, divided
salt, pepper
2 – 3 T corn starch in a bit of water (slurry)
mushrooms, quartered, to taste (opt)

Cut the meat into pieces, about 2 – 3″ square and about 3/4″ thick. Heat 2 T butter in large skillet. Brown meat well on all sides. Do not crowd, but do in several batches. Add extra butter if needed. Once meat is browned, add bacon and onion and brown briefly. Slowly add some hot water and gently stir to loosen browned bits at bottom of pan. Return meat to skillet and any meat juices. Add pickle slices and enough water to almost cover meat. Bring to simmer and cover. Simmer for 1 – 2 hours (depends on how tender the cut of beef is). Remove bacon (it will be soft and unpleasant to eat). Add quartered mushrooms for last 1/2 hour of cooking time. To thicken gravy, combine 2 – 3 T corn starch in a little cold water. Stir into cooking liquid until slightly thickened. Season gravy to taste with salt and freshly ground pepper. Note: Fry bacon in butter first, remove and then brown meat. You can use the crisp bacon to add to mashed potatoes or a salad. The size of your meat pieces can be larger or smaller. If you want this to be just meat and gravy, remove cooked meat, strain gravy to remove onions and pickles; thicken gravy. Or leave as is. You can turn this into the best beef stew by just adding cut-up potatoes, carrots and celery to the simmering meat after the first hour. Delicious! This recipe usually makes lots of delicious gravy. Freeze it for later use or add it to other recipes as needed.

Lentil Soup (recipetin)

Soup

2 T olive oil
1 onion, chopped (white, brown or yellow)
2 garlic cloves, minced
1 large carrot, chopped
1 1/4 c celery ribs, chopped
2 c dried lentils, green (or brown), rinsed and drained
14 oz can crushed tomato
6 c vegetable or chicken stock / broth
1/2 t each cumin and coriander powder
1 1/2 t paprika powder
2 dried bay leaves
1 lemon (zest & juice)
salt and pepper
chopped fresh parsley, for garnish

Heat oil in a large pot over medium heat. Add garlic and onion, cook for 2 min. Add celery and carrot. Cook for 7 – 10 min or until softened and the onion is sweet. Don’t rush this step, it is key to the flavour base of the soup. Add all remaining ingredients except the lemon and salt. Stir. Increase heat and bring to simmer. Scoop scum on the surface off and discard (do this again during cooking if required). Place lid on and turn heat down to medium low. Simmer for 35 – 40 min or until lentils are soft. Thicken Soup: Using a stick blender, do 2 or 3 quick whizzes to thicken the soup. Or transfer 2 c to a blender, let it cool slightly then hold lid with tea towel and blend then transfer back into pot. Add a touch of water if you want to adjust soup consistency. Season to taste with salt and pepper. Grate over the zest of the lemon then add a squeeze of lemon juice just before serving. Garnish with parsley if desired and serve with warm crusty bread slathered liberally with butter! This freezes extremely well!

Korean Braised Chicken (Jjimdak) (beyondkimchee)

1 bundle Korean sweet potato noodles, aka dangmyun
3 lb whole chicken, cut up into pieces
6 – 8 dried red chilies
2/3 c low sodium soy sauce
2 T oyster sauce
1 c water
2 cloves garlic, minced
1 t minced fresh ginger
4 – 6 T dark brown sugar
2 t cocoa powder
4 T corn syrup
1 t black pepper
1 onion, sliced
2 carrots, diced into large chunks
2 – 3 medium sized potatoes sliced into 1/2″ disks
1 fresh green chili sliced (opt)

Soak the sweet potato noodles in warm water and set aside until ready to use. Place chicken in a pot and pour some water to cover the chicken. Bring it to full boil and cook for a few min. Remove chicken and discard water. Return chicken to the pot and add the dried chilies. In a bowl combine soy sauce, oyster sauce, water, garlic, ginger, sugar, cocoa powder, corn syrup and pepper. Pour over the chicken and chilies. Bring the mix to a gentle boil and simmer over medium-low heat for 20 min covered. Add onion and carrots to the pot and simmer for 10 min covered. Add potatoes, fresh chili and cook until they are tender, about 10 min with a lid half open. When the chicken and vegetables are tender, drain the noodles from the soaking water and add to the pot. Raise the heat to medium-high and continue to cook until the noodles are tender yet chewy, about 3 – 5 min uncovered. Remove the pot from the heat and let it sit for 5 min or so before you serve. Serve warm over rice if desired.

Carrabba’s Sausage and Lentil Soup (copykat)

1 c diced white onion
1/2 c diced carrot
1/2 c diced celery
3 cloves garlic, minced
1/2 t salt
2 T butter or olive oil
1 lb Italian sausage
1 48 oz pkg low sodium chicken broth
1 1/2 t Italian seasoning
1 14.5 oz can diced tomatoes
1 c brown lentils

In a large pot add onions, carrots, garlic and celery and either butter or vegetable oil. Saute until the onions are transparent. Add sausage and cook until browned. If the sausage is fairly lean drain the excess oil. Add chicken broth, Italian seasoning, diced tomatoes and brown lentils. Cover with lid. And simmer for about 1 hour. You may want to add some additional water if too much water cooks out during the cooking process.

Wick Fowler’s 2 Alarm Chili (copykat)

2 lbs ground beef

Spice Mix

1 1/2 t paprika
2 T masa
2 t dehydrated onion (1/2 c chopped fresh onion)
1/2 t dehydrated garlic (1 t minced fresh garlic)
1 1/2 t salt
1 1/2 t cumin
1/2 t cayenne pepper
1/2 c chili powder
1/2 t orgegano
1  8 oz can tomato sauce
16 oz water
1 14 oz can of beans (opt)

Brown beef in a large pot or dutch oven. Drain beef. Add spices (with the exception of the masa) and stir in thoroughly. Add tomato sauce and water. If desired add can of beans. Reduce temp to simmer. Simmer for about 30 min. If you want to thicken the chili, mix the masa in a 1/4 c hot water. Stir the masa until smooth. Pour the masa mix into the chili. Cook until the chili thickens and serve.

Gingery Pork Ramen (noblepig)

20 oz ground pork
8 c low-sodium chicken broth
1 lb baby bok choy, white parts thinly sliced diagonally, green leaves coarsely chopped
5 T soy sauce
1 1/2 T freshly grated ginger
1 1/2 t finely minced garlic
5 scallions (green parts only), sliced on the diagonal
1 1/2 t Sriracha
2  3 oz pkgs ramen noodles, broken to your liking (do not use flavor packet)

In a large nonstick skillet over medium-high heat, brown the pork until cooked through and no longer pink. Set aside. In a large soup pot combine broth, bok choy whites, soy sauce, ginger, garlic, scallions and Sriracha. Bring to a boil and lower to maintain simmer for 2 min. Stir in ramen and pork, simmering for one min more. Turn off heat and stir in bok choy green leaves. Let sit off heat for 2 min while noodles constitute themselves. Serve immediately. Serves 6.

Chicken Shrimp and Sausage Gumbo (africanbites)

1/4 c canola oil
8 oz smoked sausage
2 lbs skinless chicken thighs
1/2 c flour
1/4 c unsalted butter
1 medium green bell pepper diced
1 medium onion diced
1 c chopped celery (about 3 sticks)
2 t minced garlic
1 14 oz can tomatoes, chopped
1/2 lb crab legs
1 T Creole seasoning
1/2 T smoked paprika
1 T chicken bouillon powder or 1 cube
1- T thyme fresh or dried
2 bay leaves
6 c chicken stock (can sub water)
1 lb shrimp, peeled and deveined
1/4 c chopped parsley
2 green onions chopped
1- T gumbo file
10 c cooked rice

Lightly season chicken with salt and pepper. Heat the oil over medium heat in a heavy bottomed Dutch Cook the chicken until browned on both sides and remove. Add sausage and cook until browned then remove. Set aside. In a large Dutch oven or heavy bottomed saucepan combine melted butter, oil and flour until smooth. Cook on medium heat, stirring continuously for about 20 – 30 min or until it turns a rich dark brown color, just like chocolate. Don’t walk away from the stove during this process. It might burn. When you have achieved your desired color. Remove from stove and let it cool. Return the Dutch oven back on the stove. Add the onion, garlic, green pepper and celery and cook for 8 – 10 min, stirring frequently. Add chicken, sausage, crab legs, creole seasoning, chicken bouillon or cubes, paprika, thyme, bay leaves and let it cook for 5 min. Followed by tomatoes and chicken stock, bring to a boil and let it simmer for about 45 – 50 min .Add shrimp, simmer for 5 more min. Stir in file powder, green onions and chopped parsley. Adjust thickness of soup and flavor with broth or water and salt. Serve over rice.

Shortcut Fried Chicken and Dumplings (foodnetwork)

2 c flour & more for dusting
5 t baking powder
2 1/4 t sugar
Kosher salt
9 T unsalted butter, cut into small pieces and frozen
3/4 c buttermilk
4 c low-sodium chicken broth
2 c prepared mashed potatoes with gravy
3 c chopped fried chicken
1  10 oz bag frozen peas and carrots, thawed

Preheat the oven to 450 F. Pulse together the flour, baking powder, sugar and 1 T salt in a food processor. Add the butter and pulse until pea-sized pieces. Add the buttermilk and pulse a couple of times until the dough just comes together but is not fully incorporated. Transfer to a bowl, cover and refrigerate while you make the skillet sauce. Whisk the chicken broth and mashed potatoes together in a large cast iron skillet and bring to a simmer over medium-high heat. Stir in the fried chicken and peas and carrots and top evenly with heaping tablespoons of dough. Transfer to the oven and bake until golden brown and bubbly, 40 – 45 min. Let rest for 10 min before serving.

Egg Drop Soup (Better than Restaurant Quality!) (allrecipes)

1 c chicken broth
1/4 t soy sauce
few drops sesame oil
1 t cornstarch (opt)
2 t water (opt)
1 egg, beaten
1 drop yellow food coloring (opt)
1 t chopped fresh chives
1/8 t salt (opt)
1/4 – 1/2 t ground white pepper to taste (opt)

In a small saucepan, combine the chicken broth, soy sauce and sesame oil. Bring to a boil. Stir together the cornstarch and water to dissolve cornstarch; pour into the boiling broth. Stir gently while you pour in the egg and yellow food coloring if using. Season with chives, salt and pepper before serving.

French Onion Soup (allrecipes)

1/4 c butter
3 onions, thinly sliced
1 T white sugar
1 T flour
2 1/2 c water
1/2 c red wine
2  10.5 oz cans condensed beef broth
1 French baguette
8 oz sliced Swiss cheese

 

Melt butter in a 4 qt saucepan. Stir in sugar. Cook onions over medium heat for 10 min or until golden brown. Stir in flour until well blended with the onions and pan juices. Add water, wine and beef broth; heat to boiling. Reduce heat to low. Cover soup and simmer for 10 min. Cut four 1″ thick slices of bread from the loaf. Toast the bread slices at 325 F just until browned, about 10 min. Reserve the remaining bread to serve with the soup. Ladle soup into four 12 oz, oven-safe bowls. Place 1 slice toasted bread on top of the soup in each bowl. Fold Swiss cheese slices and fit onto toasted bread slices. Place soup bowls on a cookie sheet for easier handling. Bake at 425 F for 10 min or just until cheese is melted. Note: A blend of two different cheeses compliments this soup!

 

Emeril’s Cajun Shrimp Stew (scrumpdillyiscious)

1 c vegetable oil
1 1/2 c flour
2 1/2 c finely chopped onion
1/4 c minced garlic, about 12 cloves
10 c shrimp or fish stock
2 bay leaves
1 1/4 t freshly ground black pepper
3/4 t cayenne
2 t chopped fresh thyme leaves
4 1/2 t kosher salt, divided
3 baking potatoes or other root vegetables, peeled and cut into 2″ pieces
2 lb medium shrimp, peeled and deveined
1/4 c chopped green onion, green part only
2 T chopped fresh parsley leaves
steamed long-grain rice, for serving

Heat oil in a heavy-bottomed soup pot over medium-high heat and, when hot add the flour. Whisk to combine and continue to cook, stirring constantly until a medium roux is formed, about 10 min. It should look a bit darker than peanut butter. If the roux begins to brown too quickly, reduce the heat to medium or medium-low and take your time. It’s important that the roux not be burned or the stew will have a bitter taste. As soon as the roux is the right color, add the chopped onion and cook until soft, stirring occasionally, 4 – 6 min. Add garlic and cook for 2 min. Stir in the stock, little by little and bring the sauce to a gentle boil. Add the bay leaves, black pepper, cayenne, thyme, 4 t salt and reduce the heat so that the sauce just simmers. Cook, stirring occasionally until the floury taste is gone, 30 – 45 min. Add potatoes and continue to cook, uncovered and stirring occasionally until potatoes are very tender and sauce is thick and flavorful, 30 – 40 min longer. Add a bit of water or chicken broth to thin the gravy should the stew get too thick during the cook time. The sauce is meant to be thick and rich but not pasty. Toss the shrimp with the remaining 1/2 t salt. Stir the shrimp, green onion and parsley into the stew and continue to cook until the shrimp are just cooked through, 3 – 4 min. Remove the bay leaves and adjust the seasoning to taste if necessary. Serve in warmed bowls over hot rice. Serves 6 – 8.

Moroccan Nectarine and Plum Chicken Tagine (closetcooking)

4 chicken thighs (bone in and skin on)
2 T oil, divided
2 onions, sliced
2 cloves garlic, chopped
1 t ginger, grated
4 nectarines, sliced
4 plums, chopped
1/2 c water or chicken stock
1 t paprika
1/2 t cayenne pepper
1 t cumin
1/2 t turmeric
1/2 t cinnamon
1 pinch saffron
salt and pepper to taste
1/4 preserved lemon (pith removed, and peel rinsed and sliced)
1/4 c kalamata olives, chopped
1 T harissa
1 T honey
1/4 c parsley, chopped
1/4 c cilantro, chopped

Heat 1 T oil in a large pan. Add chicken, brown on all sides and set aside. In another pan, heat 1 T oil in a large pan. Add onion and saute for 3 min. Add garlic and ginger and saute until fragrant, about a min. Add the nectarines, plums, water, paprika, cayenne pepper, cumin, turmeric, cinnamon, saffron, salt and pepper, cover and simmer for 15 min. Add chicken, preserved lemon, olives, harissa and honey and simmer covered, for 25 min. Remove from heat and mix in the parsley and cilantro.

Option For One Pan: Make this a one pan meal by adding 1 c couscous and 1 1/2 c broth after step 7, bringing to a boil and removing from heat to let sit, covered, until the couscous is tender, about 10 min. Makes 4 servings.

Moroccan Meatball Couscous Soup (littlespicejar)

Meatballs

1 t ground coriander
1 t ground cumin
1/2 t curry powder
1/2 t dried thyme
1/4 t turmeric
1/8 t ground cinnamon
1/8 t nutmeg
1/4 t chili powder
salt and pepper to taste
2 T tomato paste
1 1/2 lb ground lamb or beef

Position a rack near the center of the oven and preheat oven to 375º F. Line a baking sheet with parchment paper, set aside. In a medium bowl combine all spices. Mix well. Add the tomato paste and ground meat and mix using your hands. Scoop about 1 t meatball mix and form a ball, place on the prepared baking sheet. Bake the meatballs for about 10 – 12 min or until baked through.

Soup

8 oz Israeli (pearl) couscous
3 T & 2 t olive oil
3 shallots, minced
8 cloves garlic, minced
4 c chicken or vegetable broth
3 3/4 c water
chopped mint or parsley, for serving

Heat 2 t olive oil in a small saucepan over medium heat. When heated, add the couscous and allow the couscous to toast for just 1 – 2 min. You’ll know it’s done when you can smell the toastiness. Add a pinch of salt and 1 3/4 c water, allow to come to a boil, reduce the heat to low, cover and allow to cook for 8 – 10 or until water is absorbed. In a large pot or dutch oven, heat the 3 T olive oil over medium-high heat. Add shallots and garlic and allow to saute for about 1 min. Add chicken broth along with the remaining 2 c water and bring to a boil. Reduce the heat to low and add in the meatballs along with couscous and continue to simmer for 10 min. Remove the pot from heat, garnish with a handful of chopped mint or flat-leaf parsley, if desired. Serves 6 – 8.

Moroccan Chicken Tagine (movenourishbelieve)

1 red onion, finely diced
3 cloves garlic, minced
1 T oil
2 t cumin
2 t smoked paprika
1/4 t cayenne pepper
1 t salt
1 T tamari
1 T tomato paste
4 ripe tomatoes, roughly chopped
1 lb chicken breasts, roughly chopped
1 medium sweet potato, diced
4 yellow squash, diced
1 zucchini, diced
8 baby carrots
1/4 lb green beans
1 c chicken stock or water
fresh coriander to serve
1 lemon to serve
1/2 c kalamata olives, pitted

Preheat oven to 325 F. In a large tagine or casserole-type dish add oil and sauté onion and garlic on medium high heat until softened. Add in spices and stir until fragrant. Thoroughly mix in tomato paste, tamari and chopped tomatoes. Add chicken, vegetables, olives and liquid, place the lid on and place in the oven for 40 – 50 min. Serve tagine with fresh coriander and a cheek of lemon. Serves 4 .

Quick Asian Style Dumpling Soup (cookscountry)

4 slices bacon, cut into 1/2″ pieces
3 scallions, white and green parts separated, sliced thin on bias
2 t grated fresh ginger
1/4 t red pepper flakes
4 oz shiitake mushrooms, stemmed and sliced thin
6 c chicken broth
2  8 oz bags frozen Asian style dumplings or potstickers
2 T fish sauce
2 T lime juice

Cook bacon in large saucepan over medium heat until crisp, 6 – 8 min. Using slotted spoon, transfer bacon to paper towel–lined plate. Pour off all but 2 T fat from pan and return pan to medium heat. (If you don’t have enough fat in the pan after cooking the bacon, add enough vegetable oil to measure 2 T.) Add scallion whites, ginger and pepper flakes and cook until scallion whites have softened, about 2 min. Add mushrooms and cook until beginning to brown, about 5 min. Add broth and bring to boil. Add dumplings and simmer over medium-low heat until dumplings are cooked through, 10 – 15 min. Remove from heat and stir in fish sauce and lime juice. Serve, sprinkled with scallion greens and bacon.

Ham and Cabbage Soup (twoluckyspoons)

1 meaty hambone
12 c water
1 celery stalk
1 whole carrot
1/2 onion
2 t beef base
1/2 T chili powder
1/2 t salt
1/2 t pepper
1 small onion diced
1 green bell pepper diced
1/2 c shredded carrot
1 small head cabbage cored and shredded
2 medium potatoes peeled and cubed

In a stock pot, submerge the hambone, celery stalk, whole carrot and half onion in the water. Boil for 30 min or until the meat begins to easily fall off the hambone. Remove the hambone and vegetables from the broth. Discard veggies and shred the meat from the bone and set aside. Stir in the beef base, chili powder and salt and pepper to the ham broth and bring to a simmer. Add the diced onion, shredded carrot, bell pepper, cabbage and potatoes and simmer until the cabbage is tender and the potatoes are cooked through. Stir the shredded ham back into the soup to reheat. Serve. Servings 6.

Slow Cooker Carne Adovada (cookscountry)

1  4 – 5 lb boneless pork butt roast, trimmed and cut into 1 1/2″ pieces
1 t salt and pepper
3 T soy sauce
2 onions, chopped
1/2 c chili powder
6 garlic cloves, minced
3 T vegetable oil
1 T minced canned chipotle chile in adobo sauce
2 t dried oregano
3/4 c chicken broth
1/2 c brewed coffee
1/3 c flour
1/4 c raisins
1/4 c minced fresh cilantro
1 t grated lime zest & 1 T juice

Season pork with salt and pepper. Combine pork and soy sauce in slow cooker. Combine onions, chili powder, garlic, oil, chipotle, oregano and salt in bowl. Microwave, covered, until onions have softened and mix is fragrant, about 7 min stirring halfway through microwaving. Puree broth, coffee, flour, raisins and onion mix in blender until smooth, about 1 min. Stir sauce into slow cooker, then scrape down any sauce from sides of cooker with rubber spatula. Cover and cook until pork is tender, 5 – 6 hours on HI or 6 to 7 hours on LOW. Turn off slow cooker, let stew settle for 5 min, then remove fat from surface using large spoon. Stir in cilantro and lime zest and juice. Let sit for 15 min to thicken slightly. Season with salt and pepper to taste. Serve over rice or with warm corn tortillas. Serves 6 – 8.

Shrimp and Mushrooms in a Garlic Bisque Sauce (natashiaskitchen)

3 T olive oil
3 medium tomatoes
5 cloves of garlic, pressed
1 lb mushrooms
1 medium onion, finely diced
1 tsalt
1 T sweet chili sauce
1/2 c sour cream (not low fat)
1 lb large shrimp, peeled and deveined
1 1/2 c reduced sodium chicken broth
1 t sea salt

In a large heavy bottom skillet or a WOK, combine your diced tomatoes and pressed garlic with olive oil and simmer uncovered over medium heat until tomatoes are soft and release their juices (10 – 12 min). Remove your tomatoes and set aside.  In the same skillet over med/high heat, caramelize your diced onions and sliced mushrooms then add the tomato mix back into the same pan. Add salt, sour cream and chili sauce. Stir to combine. Add in chicken broth and stir to combine. Bring your sauce to a simmer over med/high heat and add in the shrimp. Turn the shrimp a couple times in the sauce while cooking and simmer until shrimp is cooked through. Don’t overcook or your shrimp will turn rubbery. Let the sauce cool down a little bit (it will thicken a little as it cools) then serve over your favorite plain rice, pasta or mashed potatoes.