| Reply via web post | • | Reply to sender | • | Reply to group | • | Start a New Topic | • | Messages in this topic (1) |
Creamy Roasted Garlic Potato Soup with Crispy Buttery Croutons
by Ingrid Beer
Yield: Serves about 6
Ingredients:
• 3 whole heads garlic, plus 2 cloves pressed through garlic press, divided use
• Olive oil
• Salt
• Black pepper
• 3 tablespoons unsalted butter
• 1 large onion, diced
• ¼ teaspoon ground white pepper
• 1 teaspoon Herb de Provence
• 6 medium russet potatoes, peeled and cubed (roughly 2 ½ pounds)
• 4 cups chicken stock, hot
• 1 cup half and half
• ¼ cup sour cream
• Buttery Croutons (recipe below)
• Chives, minced for garnish
Preparation:
-Preheat oven to 400°.
-Cut the tops off of the three heads of garlic, drizzle with a touch of olive oil, plus a sprinkle of salt and black pepper, and wrap each head tightly in foil; roast for 45 minutes, then once cool enough to handles, squeeze the roasted cloves from their papers and set aside.
-Place a large pot over medium-high heat, and add in the butter and the oil; once melted together, add in the onion, plus a pinch of salt and black pepper, the white pepper and the Herbs de Provence, and saute for about 3-4 minutes until translucent; next add in the two, pressed garlic cloves, plus the reserved roasted garlic, and stir those in.
-Add in the cubed potatoes and the chicken stock and stir to combine, and bring to the boil; cover and simmer the soup for about 30 minutes, or until the potatoes are fork tender.
-Off the heat, use an immersion blender (or use a regular blender, but take care to work in batches as soup is very hot) to puree the soup completely, until smooth; add in the half & half, plus the sour cream, and use the immersion blender once more to incorporate those. (The soup should be velvety and creamy.)
-Check to see if any additional salt/pepper is needed, and serve the soup with some Buttery Croutons, plus a sprinkle of chives, if desired.
Buttery Croutons Ingredients:
• 4 ounces French baguette, small cube
• ¼ cup unsalted, melted butter
• ¼ teaspoon granulated onion
• ¼ teaspoon granulated garlic
• Salt
• Black pepper
Preparation:
-Preheat the oven to 425°, and line a baking sheet with foil.
-Toss the cubed bread with the butter, the granulated onion and garlic, plus a couple of pinches of salt and pepper; turn out onto the baking sheet and bake for about 15 minutes, or until golden-brown and crisp.
-Store any unused croutons in a ziplock bag (can be re-toasted in a toaster oven, as well.)
| Reply via web post | • | Reply to sender | • | Reply to group | • | Start a New Topic | • | Messages in this topic (1) |
Who doesn't love a good Reuben? This quick soup puts all those beloved flavors together.
Dinner in 30
January 6, 2016
Creamy Reuben Soup Who doesn't love a good Reuben sandwich? This quick soup puts all those beloved flavors together in a bowl. Serve with dark rye or pumpernickel bread and the tribute to the classic sandwich is complete.
Printer-friendly versionMakes: 4 servings
- 1/3 cup chopped celery
- 1/3 cup chopped onion
- 1/3 cup chopped red bell pepper
- 2 2/3 cups beef broth
- 2 2/3 cups milk
- 1 tablespoon plus 1 teaspoon cornstarch
- 1 1/3 cups cooked, coarsely chopped corned beef (about 7 ounces)
- 5 to 6 slices (1 ounce each) pasteurized process Swiss cheese, cut into pieces (or 5 to 6 ounces shredded Swiss cheese)
- 2/3 cup drained and rinsed sauerkraut
- Caraway seed for serving
Start to finish: 30 minutes.
In a medium saucepan, combine celery, onion, bell pepper and broth; bring to a simmer and cook about 15 minutes or until tender.In a small bowl, combine milk and cornstarch; beat with wire whisk until smooth. Addcornstarch mixture to vegetables; mix well. Cook over medium heat until mixture boils and thickens, stirring constantly.Reduce heat to low; stir in corned beef, cheese and sauerkraut. Simmer until thoroughlyheated, stirring constantly. To serve, ladle soup into bowls; sprinkle with caraway seed.Serve with: Crusty white bread or dark rye or pumpernickel, fresh apple wedgesRecipe and photo source: Adapted from ProgressoBuy-on-the-fly grocery list
- Celery
- 1 red bell pepper
- Beef broth (need about 22 ounces)
- 7 ounces corned beef
- 5 to 6 ounces Swiss cheese (pasteurized process slices or shredded Swiss)
- 1 can sauerkraut
- Crusty bread or pumpernickel
- Fresh apples
Staples
- Onion
- Milk
- Cornstarch
- Caraway seed
Share This: 
advertisement
Can't see the images? Click here for the online version of the newsletter
Check This Out
Follow
| Reply via web post | • | Reply to sender | • | Reply to group | • | Start a New Topic | • | Messages in this topic (1) |
I am still typing one handed. I understand that many of you are used to five daily recipes. In my current condition, it takes me almost as long to do one recipe as five before. I’ve said this over and over and over and over………get my drift?
I WELCOME your contributions.
It’s currently that time for our annual two week excursion to FL and trust me, I don’t think I have ever needed it more. 2015 was NOT my best year. I will only be posting sporadically from FL, but you long time members, know that this happens every year. I WILL return and hopefully, be using both hands by then and get back to the normal output. In the meantime, please be patient with me and don’t jump ship! Have a happy new year and a great January.
Jodi
In the winter time, I make this recipe at least every other week. It says 30 minutes, but the longer it cooks, the better it is and the more intense the flavorings. Don’t over do the spices if you intend to simmer for hours! Trust me. Found out the hard way. LOL
Jodi’s Everyday 30 Minute Chili
1 lb. ground beef (Or turkey or Chorizo, etc.)
1 chopped onion
Brown together and drain off grease. (Jodi always adds garlic paste)
Stir in 2 14 1/2 oz cans sliced stewed tomatoes with juice (OR diced tomatoes prepared for use IN CHILI)
1 8 oz. can tomato sauce
1 15 1/2 oz. can chili beans
1 tsp. salt
1/4 tsp. pepper
1-2 Tbsp. Chili powder (to taste)
2 tsp. sugar
Break up tomatoes with potato masher. Heat to boiling. Reduce heat and simmer uncovered for at least 30 minutes. I ALWAYS make Mexican Corn Bread to serve with mine. Hubby loves it.
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
This one was shared by Kathy…………..
When there is a chill in the air, it means it’s time to have a pot of chili on the stove!
This creative chicken chili dish won the grand prize in our Cooking Contest Central Chili Cook-Off. Imagine everything you love about a hearty bowl of chili combined with the fabulous flavors of Mexican street corn. Que fantastico!
Congratulations to Shauna Havey on her award-winning “Mexican Street Corn Chicken Chili!” Let’s find out a few of her winning tips and why this recipe earned her a spot in the winners circle.
How did you come up with your winning recipe?
One of my favorite things to do is take traditional recipes and make them into something different – I think many of us cooking contesters have that in common! I’ve been grilling Mexican Street Corn for my family for years and they love it. We’ve also tried a few recipes for Mexican Street Corn Salad and I thought, “why not chili?” It ended up being one of the best bowls of chili I’ve ever made. The fresh, bright toppings really put it over the top.
Why is this your signature chili recipe?
My favorite characteristics of a great chili are body and heat which this chili is brimming with. I use freshly roasted Anaheim chilies to create depth of flavor and then puree some of the beans to make the sauce a velvety texture. Poaching the chicken in the stock before adding it to the chili gives it even more richness.
Do you have an award-winning tips or recipe contest advice?
Whenever I submit a recipe for a contest, I make sure it’s something I love and am proud to serve. I strive to make the contest key ingredient or theme the real star of the dish. My true love in life next to cooking is food styling and photography, so I use those talents to maximize the appeal of my recipes.
Recipe by Shauna Havey
All the intense and exciting flavors of the street food favorite immersed in a velvety base of white chili beans, freshly roasted Anaheim chilies, and tender poached chicken.
6 Anaheim chilies
6 ears fresh corn, husked
1 lb boneless, skinless chicken breasts
1 quart chicken stock
1/2 Cup Mexican beer (optional)
1 bay leaf
2 jalapenos
4 cloves garlic, peeled
2 Tablespoons olive oil
1/2 stick salted butter
1 sweet onion, diced
1 red onion, diced
4, 14-1/2 ounce cans white chili beans
1 Tablespoon Ancho chili powder
2 tsp cumin
salt and pepper
3 limes
1 bunch cilantro
1 Cup shredded pepperjack cheese
1/2 Cup Cotija cheese, crumbled
Prepare the chilies: Place the chilies on a sheet pan and set under the broiler for 10 to 15 minutes or until the skin is blackened. Turn once to char both sides. Place the chilies in a zip top bag and let them sit for a few minutes, then pull off the skin, discard the seeds, and dice.
Char the corn: Use a sharp knife to remove the corn from the cobs. Place the corn in a hot, dry skillet and cook for a few minutes, stirring occasionally, just until the corn becomes slightly charred. Set aside.
Poach the Chicken: Place the chicken breasts into a pot. Pour in the broth and the beer (if using), along with the bay leaf, 1 of the garlic cloves, and 1 jalapeno sliced in half. Bring the chicken to a bare simmer. Cover and turn off the heat. Allow the chicken to poach in the hot liquid for about ten minutes. Remove the chicken from the broth. Run the broth through a mesh strainer and reserve the liquid. When the chicken is cool enough to handle, shred it up.
Prepare the chili: In the same pot used for the chicken, heat the olive oil and butter. Add the onion, reserving half of the red onion for garnish. Add the remaining garlic cloves. Cook over medium low heat until translucent. In a food processor add one can of the chili beans, ½ cup of the chicken broth, ½ of the cooked onions, the cooked garlic cloves, and 2 tablespoons of the roasted chilies. Puree and add back to the pot. Add the rest of the beans, the green chilies, the corn, the shredded chicken, the broth, the ancho chili powder, and the cumin. Taste for seasonings and add salt and pepper as needed to taste. Allow the chili to simmer for 20 to 30 minutes to marry the flavors. Chop ½ Cup of the cilantro and add it to the chili. Squeeze in the juice of ½ lime, and add the pepper jack. Taste again for seasoning, adding more salt and pepper if needed. Ladle the chili into bowls and top with some raw red onion, fresh jalapeno slices, cotija cheese, fresh cilantro, and a squeeze of lime juice.
Prep Time: 30 mins
Cook Time: 30 mins
Total Time: 1 hour
Yield: Serves 8
posted by KathyJ
Kathys Notes: to try.
Blessed is the one who comes in the name of YaHUaH. Ps 118:26; Mt 23:39
And it shall be that everyone who calls on the Name of YaHUaH shall be saved. Joel 2:32; Joel 2:32; Rom 10:13
Whosoever committeth sin transgresseth also the law: for sin is the transgression of the law. 1 John 3:4
If you love Me, you shall guard My commands (keep My commandments). John 14:15; 14:21; 15:10; 1 John 5:3
And then will I profess unto them, I never knew you: depart from me, ye that work iniquity. Matt 7:23; Luke 13:27 iniquity=anomia Strongs 458 = without Torah (lawlessness).
 | This email has been sent from a virus-free computer protected by Avast. www.avast.com |
| Reply via web post | • | Reply to sender | • | Reply to group | • | Start a New Topic | • | Messages in this topic (1) |
Need some new recipes? Everyone's invited....tell all your friends.
Beth's wonderful groups:
http://groups.yahoo.com/group/TNT_Recipes/
Tried and True recipes from Grandma to Taste of Home
http://groups.yahoo.com/group/SaucesGravies-nMarinades
Sauces, gravies, marinades and flavored vinegars
http://groups.yahoo.com/group/ClassicCookbookRecipes/
All cookbook recipes....from the greats like Betty Crocker
http://groups.yahoo.com/group/Amish-Recipes/
Amish recipes only....Mennonite recipes allowed
http://groups.yahoo.com/group/Vintage-Recipes/
For all those inherited, older recipes
http://groups.yahoo.com/group/FreezingCanning-n-recipes/
For ideas on freezing, canning, once a month cooking, and recipes for all of the above.
http://groups.yahoo.com/group/Rice-nPressureCooker-Fiesta/
For all rice & pressure cooker recipes
http://groups.yahoo.com/group/soups-salads-and-salad-dressings/
Soups, stews, salads and dressings....Mmmm!
http://groups.yahoo.com/group/Beef-Lamb-Pork/
All recipes containing beef, lamb or pork
http://groups.yahoo.com/group/breadsanddoughs/
All types of bread and dough recipes
http://groups.yahoo.com/group/allpoultryrecipes
Like chicken? Turkey? Duck? All poultry
http://groups.yahoo.com/group/all-simple-recipes/
All 8 ingredients or less...easy!
http://groups.yahoo.com/group/pasta-noodle-ricerecipes/
The ultimate comfort food...who doesn't love it?
http://groups.yahoo.com/group/recipe-oasis
For any and all wonderful recipes
http://groups.yahoo.com/group/fish-and-seafoodrecipes/
Fish and seafood recipes....any and all accepted here
http://groups.yahoo.com/group/Taste_Of_Home/
Any and all recipes from the Taste of Home, Simple & Delicious, Healthy cooking and any other Taste of home magazines and cookbooks
http://groups.yahoo.com/group/Recipes_for_Health/
Healthy recipes. This group is for diabetics, low-fat, no salt, low calories and people were are on certain diets for health reason,ect.
Non-Recipe: This is a group for General Hospital spies-my Rouge and his English Rose and their friends and families. Robert and Anna (and the actors who portray them. If you are a fan come and join.
http://tv.groups.yahoo.com/group/general-hospital-spies
Tamara's Groups:
Need some new recipes? Everyone's invited....tell all your friends.
http://groups.yahoo.com/group/Beverage-Fiesta/
A group for any and all types of drinks
http://groups.yahoo.com/group/Quick-nEasy-Meals/
For those times we are in a hurry to get it on the table FAST!
http://groups.yahoo.com/group/Friends-N-Prayer/
Friends, prayer & chatting...what could be better
http://groups.yahoo.com/group/Chocolate-Express/
For anything & everything chocolate
http://groups.yahoo.com/group/Ground-Beef-Recipes/
All ground beef or ground turkey recipes for those of us on a budget
http://groups.yahoo.com/group/Recipe-Rampage/
Ideal group for lurkers who like to just read and receive recipes!
http://groups.yahoo.com/group/Frugal-Recipes-n-More/
Everything from frugal recipes to budgeting tips
http://groups.yahoo.com/group/Snacks-n-Sandwiches/
Snacks, Sandwiches, Finger Foods & appetizers only
http://groups.yahoo.com/group/Campbells-KitchenNLeftoverRecipes/
Recipes from Campbell's Kitchen & for using soups and/or leftovers
http://groups.yahoo.com/group/Cookie_Recipes/
Do you love cookies? Nothing but cookies!
http://groups.yahoo.com/group/NonEdibleRecipesCrafts-nTips
Recipes for everything from dog biscuits to homemade bath and body supplies and anything in between.
http://groups.yahoo.com/group/HomemadeMixes-n-recipes/
Homemade mixes and recipes using them
http://groups.yahoo.com/group/Weekend-Recipes/
Theme based recipes sent out every weekend...participation mandatory by sending at least one recipe a month.
http://groups.yahoo.com/group/Fruit-n-Veggie-recipes/
Need to eat more fruit and veggies? Then come join me here!
http://groups.yahoo.com/group/CopycatsClones-n-BrandNames/
Copycats, clones, brand names which include back of the box recipes!
http://groups.yahoo.com/group/tamaras_sweet_treats/
For desserts and sweets of all kinds
http://groups.yahoo.com/group/casseroles_and_crockpots/
For all those wonderful one-dish meals
http://groups.yahoo.com/group/Fabulous_TVChefs/
Food Network Chefs to Martha Stewart, Mr. Food
http://groups.yahoo.com/group/Holistic_Health_and_Healing/
Come learn some home remedies, how herbal treatments help
| Reply via web post | • | Reply to sender | • | Reply to group | • | Start a New Topic | • | Messages in this topic (161) |
| Reply via web post | • | Reply to sender | • | Reply to group | • | Start a New Topic | • | Messages in this topic (1) |
