THE RECIPE HUT
SOUP RECIPES
1/2 cup water.........................................1/2 TBS cardamom powder
1/2 tablespoon olive oil...........................1/2 tsp. curry powder
1 red pepper, chopped............................2 tsp. sweet basil
1 onion, chopped...................................1/2 tsp. american saffron
1 eggplant, peeled/chopped....................1 28 oz can of plum tomatoes, chopped
2 green chiles, sliced.............................1 can garbanzo beans
1/2 head cauliflower, chopped.................2 cups filtered water
1/2 TBS coriander ................................2 garlic cloves, crushed
Sautee red pepper, onion, eggplant, chiles, and cauliflower in water and oil mixutre, in a large soup pot, stirring for 5-10 minutes. Add spices, stir to mix then add remaining ingredients. Simmer covered for 20-25 minutes. Serve as a stand-alone with crackers, or serve on rice.
3 TBS all-purpose flour........................1 green bell pepper, cut into 2"strips
1/2 tsp ground cumin..........................1 red bell pepper, cut into 2" strips
1/2 tsp chili powder.............................1 large onion, chopped
1/2 tsp garlic powder (or fresh garlic)....1 can (10 oz) tomatoes/green chilies
1/4 tsp ground cinnamon....................1 can (8 oz) tomato sauce
1-1/2 lbs beef chuck in 1" cubes.........2 TBS honey
2 TBS vegetable oil............................2 Granny Smith apples, peeled/cut up
1 cup defatted beef broth/boulion.........1 can (15 oz) red kidney beans/drain
1/2 cup apple juice..............................2 TBS chopped parsley
6 white potatoes, peeled/quartered......Shredded cheddar cheese/garnish
2 sweet potatoes, peeled/cubed
Combine flour, cumin, chili powder, garlic and cinnamon in a large bowl. Add meat and toss gently to coat. Brown meat in hot oil. Add broth and apple juice, cover and simmer until meat is tender (approx. 1 hr). Add potatoes, bell peppers, onion, tomatoes w/ green chilies, tomato sauce and honey. Replace the cover and simmer until potatoes are tender (30 min). Then add the apples and kidney beans. Again cover and simmer until the apples are tender (15 min).
Add parsley and stir. When served, sprinkle with grated cheese. Serves 6. Per serving: 570 calories, 86g carbohydrates, 34g protein, 12g fat, 68mg cholesterol. Substitutions could be made. Pork, venison, chicken or turkey. Even rabbit. Health wise, the turkey or rabbit would be the best.
3TBS Old Bay Seasoning.....................3TBS Salt
1 1/2 gallons water..................................2lbs. Keilbasa or smoked sausage
12 Ears fresh corn broken into 3 - 4 inch pieces
4 lbs. shrimp in shells
In a large soup pot, add water and all seasonings. Bring to a boil, add sausage and boil, uncovered, five minutes. Add corn and count five minutes (begin counting immediately, don't wait until water is boiling). Add shrimp and count three minutes. Drain immediately. Serves 8.
CHUPE - (Peruvian Corn And Potato Stew)
1 Tbs unsalted butter..........................................1/2 cup finely diced onion
2 cloves garlic, minced........................................3/4 tsp sweet paprika
1/2 tsp cayenne pepper.......................................1 1/3 cups milk
1/2 cup unsalted chicken stock/water..............1 lb. raw shrimp, peel/devein
2 large potato, scrubbed/cut into large dice...........salt to taste
2 ears sweet corn, sliced into 1" thick rounds
Saute onion and garlic in butter until softened. Add the paprika and cayenne, stirring until the onions are all stained red. Add the milk, stock, potatos, corn and a pinch of salt. Bring to a boil, reduce heat to low, cover, and simmer for about 30 minutes. Add shrimp during the last 5 minutes of cooking, and cook until they just turn opaque.
1-1/2 lb. lean boned pork/ beef........1/2 tsp. salt
1 TB olive oil.................................1/8 tsp. fresh ground dry red pepper
2 cups cut up mushrooms.........2 (14.5 oz.) cans tomatoes/chopped with juice
1 1/2 cups chopped onions............2 bay leaves
2 cups cut up carrots (4 carrots).....3 1/2 c. peeled, chopped sweet potato
1 cup low-salt chicken broth...........1 10 oz. pkg. frozen whole-ker. corn
2 tsp. poultry seasoning................2 c. coarsely chopped spinach
Trim all fat from meat cut into 1" cubes. Add meat cubes, mushrooms, and leek to hot oil in large skillet; saute 10 min. or until browned. Add carrots, broth, poultry seasoning, salt, pepper, bay leaves, and tomatos. Boil 1 minute, reduce heat, cover, simmer for 1 hour. Then add sweet potatoes, corn, simmer 20 more minutes. Add spinich and cook 2 more minutes. Remove bay leaves. Serves 6.
5 cups sliced fresh okra.........................1 large zucchini chunked up
2 green pepper chopped.........................1 small jalapeno pepper/chopped
2 cup chopped onion..............................Salt and pepper to taste
2 cans tomatoes/with juice/cut up...........a little garlic salt
-----(fresh tomatoes are better)
Saute the okra in 1/4 cup oil just til hot, then add the zucchini, onion, and peppers, stirring often, cook until zucchini and onions are almost clear, then add the tomatoes and seasonings and simmer for about 15 minutes. Good New Year’s dish, serve with hot cornbread and blackeyed peas.
1 large onion, chopped .........................1 clove crushed garlic
1/4 cup olive oil ...................................3 cups chicken broth
8 oz. cream cheese ............................3 cups shredded carrots
1 TBS Curry powder
In a soup pot, cook onions, garlic, and oil until transparent. Add chicken broth and carrots, cook till tender. Remove from heat, reserve 1 cup of soup . Pour the remainder of soup, cream cheese , and curry powder into blender and blend until smooth. Add the reserved cup of soup and it is ready to eat.
1 med. cucumber, peel, remove seed, dice......1 cup milk
About 1+1/2 lb potatoes, peeled, diced...........3 TBS grated onion
3 cups cold water.........................................1 TBS finely chopped fresh dill
Salt and ground black pepper to taste............or 1 tsp dried dill weed
1 cup heavy cream.......
Bring the potatoes and water to a boil in 4 quart pot over high heat. Reduce the heat, add the salt and pepper, and cook the potatoes until they are almost mushy. Pour the potatoes and liquid into a sieve over a large bowl. Using a wooden spoon, press the potatoes through the sieve into the reserved cooking liquid. Return the potato and liquid mixture to the pan and stir in the cream, milk, grated onion, and cucumbers. Simmer over low heat for about 5 minutes, until
the cucumbers are warm but still firm. When serving, sprinkle dill over soup bowls. Serves 4- 6.
1 chopped onion..........................................1 c. celery chopped fine
2 cloves minced garlic...................................1 tsp. cinnamon
2 tablespoons olive oil...................................1/2 tsp. nutmeg
5 c. veggie or chicken broth...........................1 TBS molasses/maple syrup
1 small roasted pumpkin, pulp mashed..........1 c. cream
1 c. apples peeled/chopped fine....................Salt and pepper
1 c. carrot chopped fine................................ Dash hot sauce add at very end
Add onions, garlic, and oil to pot, saute until soft. Add broth, vegetables, and fruit. Add seasonings. Cook until tender. Puree in small batches in blender or proccesser. Return to heat. Add cream in small batches. Let simmer for 15 minutes or until hot. Serve with cheese, bread, and salad.
2 cups cooked or canned pumpkin................3 teaspoons curry powder
1 large onions, diced....................................1 cup milk or cream
1 clove garlic, minced..................................Salt to taste
1 large can chicken broth
Cook onions and garlic in a cup of chicken broth. Puree pumpkin in blender, one cup at a time with 1 cup of chicken broth. Puree onions and garlic in blender. Return pureed pumpkin and onions to saucepan, add remaining chicken broth, curry powder and salt. Bring to a boil, reduce heat to very low and simmer for 5-10 minutes. Gradually stir in milk or cream and remove from
heat. Serve with a sprinkling of nutmeg on top, or a parsley spring for garnish. Use nonfat milk and skim any fat from the chicken broth, to make this almost fat free.
Spaetzle-- (Tiny Dumplings)
3 cups all-purpose flour..........................1 tsp salt
A few gratings fresh nutmeg.....................4 large eggs
1 cup milk.............................................1 cup dry bread crumbs toasted
6 Tbs butter (optional)
Add flour, 1/2 the salt, and the nutmeg to a large mixing bowl. Beat the eggs into the flour mixture. Add the milk in a thin stream, stirring constantly is smooth. Bring 2 quarts of water with the remaining salt to a boil in a 4 to 5 quart pan over high heat. Place a large colander (with large holes) over the saucepan and press a few tablespoons of batter at a time through the holes with a spoon or rubber spatula. Stir the spaetzle gently to prevent it from sticking together,
and boil briskly for 5 to 8 minutes, until tender. Drain thoroughly using a colander or sieve. Sprinkle with the toasted bread crumbs, or try the recipe below. Serve 4- 6.
Cheese Spaetzle:
1 recipe spaetzle (see above)
1 onion, sliced very thin
1/2 lb Swiss cheese
Fry onion in a little oil until very brown and crispy. Set aside. In heavy (preferably non-stick) skillet, heat spaetzle in a little butter. Grate cheese and toss into spaetzle. When cheese melts, transfer to large bowl and sprinkle with onion. Serve hot.
3 tbsp. oil......................................................2 lbs. of Stew meat
2 Medium onion chopped..............................1/2 cup flour
5 Medium diced carrots.................................6 Large potatoes cubed
2 celery branches chopped.............................5 cups of water
3 cups of Heinz Ketchup................................1 large can tomato sauce
1 cup apple cider vinegar/Reg. vinegar............3/4 cup of brown sugar
Shake the stew meat in the flour in a plastic baag. In a LARGE boiler, add oil, meat, onion, and brown. Then add water, ketchup, and vegetables and simmer on Med. heat for 1-2 hours or until vegetables are done. Then add brown sugar and vinegar, and simmer for another 30 min. Serve the Stew over hot rice, and enjoy. Serves 6-8.
5 slices of bacon cut up........................1 lb. beef round steak
¼ cup all-purpose flour.........................3/4 cup cooked ham, cubed
5½ oz. small.smoked sausage links.........1 3-oz. package of sliced pepperoni
1 4oz. can of chopped green chilies ......1 15-oz. can of stewed tomatoes
¼ cup chopped celery............................¼ cup dry sherry
1½ teaspoons steak sauce......................1½ teaspoons
Worchestershire sauce..............................1/8 teaspoon dry mustard
dash ground allspice..................................¾ lb. of carrots (chopped)
1½ cups cubed peeled potatoes................1 cup of frozen pearl onions
1 cup of frozen peas
In a Dutch oven, cook the bacon until it is crisp. Drain and set aside. Reserve the drippings in the Dutch oven. Trim off the fatty edges from the round steak and cut the meat into one-inch cubes. Toss the cubes in the flour to coat, and then brown them in the hot drippings. Now drain off the fat and add the next 11 ingredients. Bring to boiling, then reduce heat and cover. Simmer for about an hour or until the meat is nearly tender. Add the carrots, potatoes, and onions. Cover and cook 25 to 30 minutes more, adding the peas during the last five minutes. Skim off fat if necessary, and top with the bacon . Serves
8-10.
Vegetable oil spray...............................3 lp center-cut beef shank/fat removed
2 quarts water.......................................1 medium onion, peeled/quartered
1 bay leaf .............................................1 teaspoon salt
Freshly ground black pepper..................3 cups peeled/diced potatoes
1 cup thickly sliced celery.......................1¼ cups peeled and sliced carrots
3 TBS uncooked pearled barley..............2 tsp thyme
1 tsp salt
Preheat broiler. Lightly spray a broiler pan with vegetable oil. On the prepared pan, broil meat 5 minutes on each side, or until thoroughly browned. In a large stockpot, combine meat, water, onion, bay leaf, 1 teaspoon salt and pepper. Bring to a boil. Reduce heat to simmer and cook until meat is tender, about 3 hours. Remove meat from pot and set aside. Strain broth and skim off fat. Cut meat into pieces.
Place strained broth, meat and remaining ingredients in stockpot and bring to a boil. Reduce heat and simmer until vegetables are tender, about 20 to 25 minutes. Serve hot. Makes 12 servings. 136 Calories, 15g Protein, 12g Carbohydrate, 3g Total Fat, 1g Saturated Fat, 0g Polyunsaturated Fat, 1g Monounsaturated Fat, 37mg Cholesterol, 398mg Sodium
4 large baking potatoes............................2/3 C. butter or margarine
2/3 C. flour..............................................6 C. milk
3/4 tsp. salt..............................................1/2 tsp. black pepper
1/2 tsp. white pepper................................4 green onions/chopped/ divided
12 slices bacon/cooked/crumbled..............8 oz. sour cream
1 1/4 C. cheddar cheese/shredded/divided
Wash, dry and prick potatoes with fork. Bake in 400-degree oven for 1 hour or until done. Let cool. Cut into half lengthwise and scoop out pulp; set aside. Use skins for something else, such as stuffed potato skins. Melt butter in heavy saucepan over low heat; add flour, stirring until smooth. Cook 1 minute, stirring constantly. Gradually add milk, cook over medium heat, stirring constantly until mixture is thickened and bubbly. Add potato pulp, salt, pepper, 2 Tbs. green onion, half the bacon and 1 cup cheese. Cook until thoroughly heated. Stir in sour cream. Add extra milk if necessary for desired consistency. Serve with remaining green onions, bacon and cheese.
1 1/2 lbs. Broccoli - fresh..................2 C. Water
3/4 tsp. Salt......................................1/2 C. Cornstarch mixed with 1 c. water
1 pint half-and-half............................1 lb. processed cheese (Velveeta)
½ teaspoon pepper
Steam broccoli until tender. Place half-and-half and water in top of double boiler. Add cheese, salt and pepper. Heat until cheese is melted. Add broccoli. Mix cornstarch and water in small bowl. Stir into cheese mixture in double boiler and heat over simmering water until soup thickens.
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