Yet another reason to keep my herbs going! It's funny because the tiny leaves on the thyme plant are changing colors much like the maple tree in front of my house.
4 tbsp. unsalted butter
3 celery ribs, cut into 1/2 inch pieces
2 carrots, cut into 1/2 inch pieces
1 medium onion, chopped
2 garlic cloves, minced
1 1/2 tsp. finely chopped thyme
Salt and pepper to taste
1/4 C. all purpose flour
1 C. wild rice
2 quarts chicken stock or low sodium broth
2 C. water
4 C. bite size pieces of roasted chicken or turkey
1 C. heavy cream
In a large saucepan, melt the butter. Add the celery, carrots, onion, garlic, thyme and a generous pinch each of salt and pepper. Cook over moderate heat stirring occasionally, until the vegetables just start to soften, about 10 minutes. Sprinkle the flour over the vegetables and cook, stirring until evenly coated and lightly browned, about 3 minutes.
Add the wild rice to the saucepan and gradually stir in the stock and water. Bring to a boil, then simmer over moderately low heat, stirring occasionally, until the vegetables are tender, about 30 minutes. Add the chicken and simmer, stirring occasionally until the rice is tender, 10 to 15 minutes longer. Stir in the cream and season with salt and pepper. Ladle into bowls and serve.
Thursday, October 23, 2014
Chicken with Wine Herb Sauce
I am torn...the weather is supposed to be decent this weekend so I should probably pull out my herbs...but I love fresh herbs and it's supposed to be nice this weekend. Please feel free to remind me of my error if I am pulling out herbs while it snow flurries because I couldn't stand to pull them out when the weather was nice.
2 8oz. boneless skinless chicken breasts
1/2 tsp. kosher salt
1/4 tsp. black pepper
1 tbsp. plus 2 tsp. olive oil
2 tbsp. finely chopped shallots
1/3 C. dry white wine
1/2 tsp. finely chopped fresh thyme
1 tbsp. cold unsalted butter
Slice through each chicken breast horizontally to form 2 thin cutlets. Warm a 12 inch skillet over medium high heat; season chicken on both sides with salt and pepper. Add 1 tbsp. oil to skillet; swirl to coat. Add chicken and cook, undisturbed, until golden, about 2 minutes. Turn and cook until just cooked through, 1 to 2 minutes longer. Transfer to platter and tent with foil to keep warm.
Add remaining oil and shallot to skillet; saute 1 minute. Add wine and cook, stirring to release browned bits from bottom of skillet, until liquid has reduced by about half, 1 to 2 minutes. Add thyme and remove skillet from heat. Add butter and swirl until sauce is creamy. Spoon sauce over chicken and serve.
Per serving: 230 calories, 15g. fat, 151mg. cholesterol, 0g. fiber, 16g. protein, 6g. carbs, 1123mg. sodium, 0mg. iron, 69mg. calcium
2 8oz. boneless skinless chicken breasts
1/2 tsp. kosher salt
1/4 tsp. black pepper
1 tbsp. plus 2 tsp. olive oil
2 tbsp. finely chopped shallots
1/3 C. dry white wine
1/2 tsp. finely chopped fresh thyme
1 tbsp. cold unsalted butter
Slice through each chicken breast horizontally to form 2 thin cutlets. Warm a 12 inch skillet over medium high heat; season chicken on both sides with salt and pepper. Add 1 tbsp. oil to skillet; swirl to coat. Add chicken and cook, undisturbed, until golden, about 2 minutes. Turn and cook until just cooked through, 1 to 2 minutes longer. Transfer to platter and tent with foil to keep warm.
Add remaining oil and shallot to skillet; saute 1 minute. Add wine and cook, stirring to release browned bits from bottom of skillet, until liquid has reduced by about half, 1 to 2 minutes. Add thyme and remove skillet from heat. Add butter and swirl until sauce is creamy. Spoon sauce over chicken and serve.
Per serving: 230 calories, 15g. fat, 151mg. cholesterol, 0g. fiber, 16g. protein, 6g. carbs, 1123mg. sodium, 0mg. iron, 69mg. calcium
Sunday, October 19, 2014
Italian Meatball Soup
This is a Pioneer Woman aka Ree Drummond recipe. I made it last week and it was really good with some crusty bread...I probably could have made the meatballs a little smaller and I completely forgot to add the cabbage but we didn't miss it. :-)
Meatballs:
3/4lbs. ground beef
1/2 C. freshly grated Parmesan cheese
3 tbsp. fresh parsley, minced
1 whole egg
2 cloves garlic
1/2 tsp. salt
1/2 tsp. black pepper
1/4 tsp. ground oregano
2 tsp. lemon juice
Soup:
3 tbsp. olive oil
7 C. low sodium beef broth
2 C. water
1/2 tsp. salt
2 tbsp. tomato paste
3/4 C. onion, chopped
3/4 C. carrots, chopped
3/4 C. celery, chopped
1 C. russet potatoes, chopped, do not peel
Grated Parmesan cheese to serve
Tied in a Cheesecloth bundle
4 tbsp. fresh parsley minced
2 whole bay leaves
1 tsp. peppercorns
To make meatballs, combine all meatball ingredients and mix well. Shape into small balls and chill for 30 minutes.
Gather 4 tbsp. parsley, bay leaves, and peppercorns in a cheesecloth bundle. Tie to secure.
After chilling, heat olive oil over medium low heat in a heavy pot. Briefly brown meatballs, then remove to a plate. To pot, add beef stock, water, salt, tomato paste, and herb bag. Bring to a boil, then simmer for 30 minutes.
Add onion, carrots, celery and potatoes. Simmer 15 more minutes. Remove herb bag.
Add cabbage and meatballs. Bring to a boil, then simmer for 8 to 10 minutes.
Serve with plenty of freshly grated Parmesan cheese sprinkled over the top of the soup.
Meatballs:
3/4lbs. ground beef
1/2 C. freshly grated Parmesan cheese
3 tbsp. fresh parsley, minced
1 whole egg
2 cloves garlic
1/2 tsp. salt
1/2 tsp. black pepper
1/4 tsp. ground oregano
2 tsp. lemon juice
Soup:
3 tbsp. olive oil
7 C. low sodium beef broth
2 C. water
1/2 tsp. salt
2 tbsp. tomato paste
3/4 C. onion, chopped
3/4 C. carrots, chopped
3/4 C. celery, chopped
1 C. russet potatoes, chopped, do not peel
Grated Parmesan cheese to serve
Tied in a Cheesecloth bundle
4 tbsp. fresh parsley minced
2 whole bay leaves
1 tsp. peppercorns
To make meatballs, combine all meatball ingredients and mix well. Shape into small balls and chill for 30 minutes.
Gather 4 tbsp. parsley, bay leaves, and peppercorns in a cheesecloth bundle. Tie to secure.
After chilling, heat olive oil over medium low heat in a heavy pot. Briefly brown meatballs, then remove to a plate. To pot, add beef stock, water, salt, tomato paste, and herb bag. Bring to a boil, then simmer for 30 minutes.
Add onion, carrots, celery and potatoes. Simmer 15 more minutes. Remove herb bag.
Add cabbage and meatballs. Bring to a boil, then simmer for 8 to 10 minutes.
Whipped Shortbread
I've been looking for a good shortbread recipe...I will be adding this to my Christmas baking plan. I need to check my sprinkle supply!
3 C. butter, softened
1 1/2 C. confectioners sugar, sifted
4 1/2 C. all purpose flour
1 1/2 C. corn starch
In a large bowl, cream butter and confectioners sugar until light and fluffy. Gradually add flour and cornstarch beating until well blended.
With hands lightly dusted with additional cornstarch, roll dough into 1 inch balls. Place 1 inch apart on ungreased baking sheets. Press lightly with a floured fork. Top with nonpareils or cherry halves.
Bake at 300 degrees for 20-22 minutes or until the bottoms are lightly browned. Cool for 5 minutes before removing from pans to wire racks.
3 C. butter, softened
1 1/2 C. confectioners sugar, sifted
4 1/2 C. all purpose flour
1 1/2 C. corn starch
In a large bowl, cream butter and confectioners sugar until light and fluffy. Gradually add flour and cornstarch beating until well blended.
With hands lightly dusted with additional cornstarch, roll dough into 1 inch balls. Place 1 inch apart on ungreased baking sheets. Press lightly with a floured fork. Top with nonpareils or cherry halves.
Bake at 300 degrees for 20-22 minutes or until the bottoms are lightly browned. Cool for 5 minutes before removing from pans to wire racks.
Gone All Day Stew
I found this in the Annual Award Winning Recipes from Taste of Home Magazine, 2014 edition. I made it a couple of weeks ago and rather than serving over noodles as shown in the photo in the book, we had crusty sourdough bread. It was delicious!
1/4 C. all purpose flour
1 boneless beef chuck roast, cut into 1 inch cubes
2 tbsp. canola oil
1 can condense tomato soup, undiluted
1 C. water or red wine (I used wine)
2 tsp. beef bouillon granules
3 tsp, Italian seasoning
1 bay leaf
1.2 tsp. coarsely ground pepper
6 medium onions quartered ( I used pearl onions)
4 medium potatoes, cut into 1 1/2 inch chunks
3 medium carrots cut into 1 inch slices
12 large fresh mushrooms
1/2 C. celery, cut into 1 inch slices
Hot cooked egg noodles, optional
Place the flour in a large resealable bag. Add beef, a few pieces at a time, and shake to coat. In a large skillet, brown meat in oil in batches; drain. Transfer to a slow cooker.
In a small bowl, combine the tomato soup, wate, bouillon and seasonings; pour over beef. Add the onions, potatoes, carrots, mushrooms and celery.
Cover and cook on low for 4-5 hours or until meat is tender. Discard bay leaf. Serve the stew with egg noodles, if desired.
1/4 C. all purpose flour
1 boneless beef chuck roast, cut into 1 inch cubes
2 tbsp. canola oil
1 can condense tomato soup, undiluted
1 C. water or red wine (I used wine)
2 tsp. beef bouillon granules
3 tsp, Italian seasoning
1 bay leaf
1.2 tsp. coarsely ground pepper
6 medium onions quartered ( I used pearl onions)
4 medium potatoes, cut into 1 1/2 inch chunks
3 medium carrots cut into 1 inch slices
12 large fresh mushrooms
1/2 C. celery, cut into 1 inch slices
Hot cooked egg noodles, optional
Place the flour in a large resealable bag. Add beef, a few pieces at a time, and shake to coat. In a large skillet, brown meat in oil in batches; drain. Transfer to a slow cooker.
In a small bowl, combine the tomato soup, wate, bouillon and seasonings; pour over beef. Add the onions, potatoes, carrots, mushrooms and celery.
Cover and cook on low for 4-5 hours or until meat is tender. Discard bay leaf. Serve the stew with egg noodles, if desired.
Tuesday, October 14, 2014
Pasta "Fazool"
This is Jeff Mauro's recipe for pasta fazool as posted in the October 2014 issue of Food Network magazine. This is one of my favorite soups. My Mom and I have been looking for a recipe for our beloved pasta fagioli for a while. This might be a good candidate; promise to report back.
6oz. pancetta, diced
1 small yellow onion, finely diced
1 tsp. dried Italian seasoning
1/2 tsp. red pepper flakes
Kosher salt
3 cloves garlic, minced
1/4 C. dry white wine
2 C. chicken stock
2 15oz. cans cannellini beans, drained and rinsed
1 15oz. can crushed tomatoes
3/4 C. ditalini or other small pasta
1 C. grated parmesan cheese
1 C. roughly chopped fresh basil
Cook the pancetta in a large Dutch oven over meidum heat, stirring occasionally until the fat has rendered and the pancetta is crisp, about 5 minutes. Remove the pancetta to paper towels to drain, reserving the fat in the pot.
Add the onion, Italian seasoning, red pepper flakes and a couple of pinches of salt to the pot and saute, stirring frequently, until the onion is translucent, 8 to 10 minutes. Add the garlic and saute until fragrant (about 15 seconds).
Deglaze the pot with the wine and bring to a simmer, scraping the bottom of the pot with a wooden spoon.
Add the chicken stock, beans, tomatoes, and 1 C. water to the pot. Increase the heat to medium high and bring to a boil, then reduce the heat to medium low and simmer until slightly thickened, about 30 minutes.
Puree the soup with an immersion blender, about 30 seconds, keeping half of the beans intact. Add the pasta and cook until until al dente, 8 to 12 minutes. Stir in the pancetta and half each of the parmesan and basil. Adjust the seasoning if necessary and garnish with the remaining parmesan and basil.
6oz. pancetta, diced
1 small yellow onion, finely diced
1 tsp. dried Italian seasoning
1/2 tsp. red pepper flakes
Kosher salt
3 cloves garlic, minced
1/4 C. dry white wine
2 C. chicken stock
2 15oz. cans cannellini beans, drained and rinsed
1 15oz. can crushed tomatoes
3/4 C. ditalini or other small pasta
1 C. grated parmesan cheese
1 C. roughly chopped fresh basil
Cook the pancetta in a large Dutch oven over meidum heat, stirring occasionally until the fat has rendered and the pancetta is crisp, about 5 minutes. Remove the pancetta to paper towels to drain, reserving the fat in the pot.
Add the onion, Italian seasoning, red pepper flakes and a couple of pinches of salt to the pot and saute, stirring frequently, until the onion is translucent, 8 to 10 minutes. Add the garlic and saute until fragrant (about 15 seconds).
Deglaze the pot with the wine and bring to a simmer, scraping the bottom of the pot with a wooden spoon.
Add the chicken stock, beans, tomatoes, and 1 C. water to the pot. Increase the heat to medium high and bring to a boil, then reduce the heat to medium low and simmer until slightly thickened, about 30 minutes.
Puree the soup with an immersion blender, about 30 seconds, keeping half of the beans intact. Add the pasta and cook until until al dente, 8 to 12 minutes. Stir in the pancetta and half each of the parmesan and basil. Adjust the seasoning if necessary and garnish with the remaining parmesan and basil.
Black Bean Soup
This is Melissa D'Arabian's black bean soup recipe as posted in the October 2014 issue of Food Network Magazine. Black bean soup is one of my favorites, although I have not made a tomato based one before. I will report back soon on how I like it.
2 stalks celery, chopped
1 carrot, chopped
1 onion, chopped
3 tbsp. olive oil
2 tsp. dried oregano
1 tsp. ground cumin
1 tsp. red pepper flakes
1/2 tsp. celery seeds
3 garlic cloves, minced
2 C. cooked black beans or 1 15oz. can, drained and rinsed
1 tbsp. vegetarian or chicken bouillon base
1 bay leaf
1 14oz. can diced tomatoes
Kosher salt and freshly ground pepper
Cook the celery, carrot and onion in the olive oil in a large saucepan over medium heat until soft, about 5 minutes. Add the oregano, cumin, red pepper flakes, celery seeds and garlic; cook until fragrant, about 2 minutes. Add the black beans, bouillon, bay leaf and tomatoes, then add enough water to cover by an inch or two (about 4 C.).
Bring to a simmer and cool at least 30 minutes or up to 2 hours, adding more water if the soup is too thick; remove the bay leaf. Season with salt and pepper.
2 stalks celery, chopped
1 carrot, chopped
1 onion, chopped
3 tbsp. olive oil
2 tsp. dried oregano
1 tsp. ground cumin
1 tsp. red pepper flakes
1/2 tsp. celery seeds
3 garlic cloves, minced
2 C. cooked black beans or 1 15oz. can, drained and rinsed
1 tbsp. vegetarian or chicken bouillon base
1 bay leaf
1 14oz. can diced tomatoes
Kosher salt and freshly ground pepper
Cook the celery, carrot and onion in the olive oil in a large saucepan over medium heat until soft, about 5 minutes. Add the oregano, cumin, red pepper flakes, celery seeds and garlic; cook until fragrant, about 2 minutes. Add the black beans, bouillon, bay leaf and tomatoes, then add enough water to cover by an inch or two (about 4 C.).
Bring to a simmer and cool at least 30 minutes or up to 2 hours, adding more water if the soup is too thick; remove the bay leaf. Season with salt and pepper.
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