soup

Fast White-Bean Stew

Posted on 29. Dec, 2010 by maureen in bean, entrée, garlic, lettuce, pork, potato, soup

Delicious! Holy crystal ball, Batman! This was very very good. But of course, 2 cloves of garlic easily turns into 4 cloves in this house. We also quickly "baked" a potato in the microwave, cut into 1" chunks, and fried in olive oil. At the end of the 5 minute boil, I stirred in the potato before adding the baby romaine mix. As a side note, we picked up a baguette during our grocery shopping Sunday but I forgot it was for this recipe. So Sunday night, we made baguette pizzas instead. Tonight, we had multi-grain toast with our stew. I can't get over how good this was. It's definitely on the list of things to throw together for others.

Ingredients:

  • 2 large garlic cloves, chopped
  • 1/4 cup plus 1/2 tablespoon extra-virgin olive oil
  • 1 (14- to 15-ounce) can stewed tomatoes
  • 1 3/4 cups reduced-sodium chicken broth
  • 2 (19-ounce) cans cannellini beans, rinsed and drained (3 cups)
  • 1 (1/2-pound) piece baked ham (1/2 to 3/4 inch thick), cut into 1/2-inch cubes
  • 1/4 teaspoon black pepper
  • 1 (5-ounce) bag baby romaine or baby arugula (10 cups loosely packed)
  • 8 (3/4-inch-thick) slices baguette

Directions:

  1. Cook garlic in 1/4 cup oil in a 3 1/2- to 4 1/2-quart heavy pot over moderately high heat, stirring, until golden, 1 to 2 minutes. Coarsely cut up tomatoes in can with kitchen shears, then add (with juice) to garlic in oil. Stir in broth, beans, ham, and pepper and bring to a boil. Reduce heat and simmer, uncovered, 5 minutes. Stir in greens and cook until wilted, 3 minutes for romaine or 1 minute for arugula.
  2. While stew is simmering, preheat broiler. Put bread on a baking sheet and drizzle with remaining 1/2 tablespoon oil. Broil 3 to 4 inches from heat until golden, 1 to 1 1/2 minutes.
  3. Serve stew with toasts.

Source: Gourmet

Chicken Fajita Tortilla Soup

Posted on 15. Aug, 2010 by maureen in avocado, cheese, chicken, cilantro, entrée, garlic, jalapeno, soup

From modifications to Rachel Ray's recipe via Sarah and Brad's family cookbook, this sounds pretty tasty. I agree with Sarah by looking at the ingredients that this needs more flavor. Garlic, chili powder, cumin, more peppers, etc sounds about right. I've never made a chicken tortilla soup before so this should be a good test.


Ingredients:

  • 2 tbsp extra-virgin olive oil
  • 2 packages chicken tenders, 1 1/2 to 2 pounds
  • 1 tbsp coriander, a palm full
  • 2 tbsp chopped fresh thyme leaves, 5 to 6 sprigs
  • Salt and freshly ground black pepper
  • 1 large onion, quartered and thinly sliced
  • 1 large bell pepper, quartered and thinly sliced
  • 1 jalapeno, seeded and thinly sliced
  • 1 (28oz) can fire roasted diced tomatoes
  • 1 quart chicken stock
  • 1 bag white corn tortilla chips
  • 1 cup shredded pepper jack or sharp white cheddar
  • 1 ripe avocado, diced
  • 1 lime, juiced
  • 4 scallions, chopped
  • handful fresh cilantro leaves or fresh flat-leaf parsley, chopped

Directions:

  1. Heat a large skillet with extra-virgin olive oil, 2 turns of the pan, over medium-high heat. Add chicken, begin to brown 4 minutes, add coriander, thyme, onions, bell pepper, and jalapeno, season with salt and pepper, to taste. Cook 8 to 10 minutes, stirring frequently. Add tomatoes and stock, heat through.
  2. While the soup is working, lightly crush some tortilla chips and divide among 4 bowls. You need a couple of handfuls per bowl. Top the chips with a little cheese. Toss the avocado with lime juice. Top the chips with ladles of soup. Garnish soup with avocado, scallions, and cilantro or parsley.

Source: 30 Minute Meals with Rachel Ray
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