Boston Clam Chowder

I love My Kitchen Cafe. Seriously, she knows how to cook.  I have made this chowder twice since I found it on her site.  It is really tasty! Enjoy!

(serves 6-8)

1 cup chopped onion

1 cup chopped celery

2 cups diced, peeled potatoes (I use Yukon Gold or Red potatoes)

3/4 cup butter

3/4 cup flour

1 quart half-and-half

2 (6.5-oz.) cans minced clams

1 1/2 teaspoons salt

1 1/2 tablespoons red wine vinegar

Pepper to taste



Drain the clams and reserve the liquid. In a large pot, place the vegetables and pour the claim juice over the top. Add enough water to barely cover the vegetables. Simmer over medium heat until the vegetables are almost tender (don’t overcook them in this step!), about 5 minutes. Meanwhile, in a saucepan, melt the butter and add the flour, making a roux with a wire whisk. Constantly stirring, add the half-and-half slowly. Cook and stir until smooth and thickened, without boiling. When slightly thickened, add the roux to the vegetables and add the clams, salt, vinegar and pepper (to taste). Can keep warm (without boiling!) for a up to an hour or serve immediately.

Italian Wedding Soup....

I have never had Italian Wedding Soup...but when I saw this recipe on For the love of Cooking, I KNEW I had to make it!!  It was SOOOO yummy.  It will definitely be a keeper for many years to come!! Thanks For the Love of Cooking!!!

Meatballs:

• 1 lb lean ground beef
• 2 tsp sweet yellow onion, diced finely
• 2 tbsp Asiago cheese, shredded
• 2 tbsp fresh parsley, chopped
• 1 egg
• 1/4 cup garlic and herb bread crumbs
• 2-3 cloves of garlic, minced
• 1/2 tsp dried oregano
• 1/2 tsp dried basil
• Pinch of crushed red pepper flakes
• Sea salt and freshly cracked pepper, to taste

Preheat the oven to 350 degrees. Combine all the ingredients gently with your fingers until well mixed. Roll into very small meatballs.

Place the meatballs on a baking sheet coated with parchment paper or tin foil coated with cooking spray. Bake for 10 minutes or until done through. Don't overcook! Remove from oven and set aside.

Soup:

• 1-2 tsp olive oil
• 1/2 cup sweet yellow onion, diced
• 3 carrots, diced
• 2 stalks of celery, diced
• 3 cloves of garlic, minced
• 1 tsp dried basil
• 1/2 tsp dried oregano
• Sea salt and freshly cracked pepper, to taste
• 1/2 - 1 tsp chicken bouillon granules or chicken base 
• 9-10 cups of chicken stock
• 1 cup of stars pasta
• 10 oz baby spinach
• Asiago cheese, grated for topping
• Fresh parsley, chopped for garnish

Heat the olive oil in a large Dutch oven over medium heat. Add the onion, carrots and celery and cook for 3-4 minutes; add the minced garlic and cook for an additional 60 seconds, stirring constantly. Add the basil, oregano, sea salt, freshly cracked pepper, chicken bouillon granules or chicken base and chicken stock. Simmer for 45 minutes over low heat. Turn the heat up to medium high then add the stars and meatballs; cook for an additional 10 minutes. Taste and re-season if needed. Add the spinach, mix thoroughly and serve!!!!

PW’s Mom’s Cauliflower Soup

If you like Cream of Broccoli soup you should try this also...it is really good. I added grated chedder cheese to each bowl.

1 stick butter

1/2 onion, finely diced

1 carrot, finely diced

1 celery stalk finely diced

1 to 2 heads cauliflower, roughly chopped

2 tablespoons chopped fresh or dried parsley

2 quarts low-sodium chicken broth or stock

2 cups whole milk

6 tablespoons flour

1 cup half & half

2 to 4 teaspoons salt, to taste

1 generous cup sour cream, at room temperature

In a large soup pot or dutch oven, melt 4 tablespoons butter. Add the onion and cook for a few minutes, or until it starts to turn brown. Add the carrots and celery and cook an addition couple of minutes. Add cauliflower and parsley and stir to combine. Cover and cook over very low heat for 15 minutes.

After 15 minutes, pour in chicken stock or broth. Bring to a boil, then reduce heat and allow to simmer.

In a medium saucepan, melt 4 tablespoons butter. Mix the flour with the milk and whisk to combine. Add flour-milk mixture slowly to the butter, whisking constantly. Remove from heat and stir in 1 cup half & half.

Add mixture to the simmering soup. Allow to simmer for 15 to 20 minutes. Check seasoning and add more salt or pepper if necessary.

Just before serving, place the sour cream in a serving bowl or soup tureen. Add two to three ladles of hot soup into the tureen and stir to combine with the sour cream. Pour in remaining soup and stir.

Serve immediately.

http://thepioneerwoman.com/cooking/2009/01/cauliflower-soup/

COSI Tomato Basil Soup

About two months ago I went to COSI and had Tomato Basil soup. I couldn't get the flavor out of my head. I finally did a search and found a recipe. MMMM. Pretty darn close!! This is the blog where I found the recipe.

Note-I tripled the recipe. Used 1 part cream, 2 parts skim milk, it tasted great. (In fact, reconstituted powdered milk!) We dunked the Quick Rise Rolls with this (previously posted). Perfect for our rainy yesterday.

Tomato Basil Soup
(4 servings)

1 tbsp olive oil
3 cloves garlic, minced
1 (6 oz.) can tomato paste
1 (28 oz.) can of diced or crushed tomatoes, drained
2 cups half & half, cream, 2% milk or soy creamer, heated
¼ cup fresh basil, chopped
2 tsp sugar
1 tsp garlic powder
¼ tsp white pepper
Salt

Heat oil in a saucepan over medium heat. Sauté garlic until fragrant, stirring often. Add tomato paste; stir and cook for 30 seconds. Add drained tomatoes, cover and simmer gently for 15 minutes. Remove from heat and let cool slightly. Puree with a stick blender in the saucepan or transfer to a blender to puree. Return to saucepan and stir in heated creamer, fresh basil, sugar, garlic powder, white pepper and salt to taste.

Serve with grilled cheese or toasted bread if desired.

Chicken Tortilla Soup

We loved this recipe so much we not only ate leftovers day after day but turned around and made it again RIGHT after the first batch. It is a lot of ingredients but many just require opening a can and dumping in...I do have to say it looks nasty until you put the toppings on. (And if you take the picture when I did-after its already been dug into, it still doesn't look that great.) Really though, its a GREAT blend of textures and flavors.

INGREDIENTS

1 onion, chopped
3 cloves garlic, minced
1 tablespoon olive oil
2 teaspoons chili powder
1 teaspoon dried oregano
1 (28 ounce) can crushed tomatoes
1 (10.5 ounce) can condensed chicken broth
1 1/4 cups water
1 cup whole corn kernels, cooked
1 cup white hominy
1 (4 ounce) can chopped green chile peppers
1 (15 ounce) can black beans, rinsed and drained
1/4 cup chopped fresh cilantro
2 boneless chicken breast halves, cooked and cut into bite-sized pieces
crushed tortilla chips
sliced avocado
shredded Monterey Jack cheese
chopped green onions


DIRECTIONS
In a medium stock pot, heat oil over medium heat. Saute onion and garlic in oil until soft. Stir in chili powder, oregano, tomatoes, broth, and water. Bring to a boil, and simmer for 5 to 10 minutes.
Stir in corn, hominy, chiles, beans, cilantro, and chicken. Simmer for 10 minutes.
Ladle soup into individual serving bowls, and top with crushed tortilla chips, avocado slices, cheese, and chopped green onion.

Too-Easy Tortellini Soup

My sister sent this recipe to me not too long ago. It's SO easy and GOOD!

-4 cups chicken broth
-1 package (9 oz.) Refrigerated cheese tortellini
-1 can (15 oz.) White kidney or cannellini beans, rinsed and drained (I used Great White Northern beans)
-1 can (14-1/2 oz.) Italian diced tomatoes, undrained
-1 1/2 teaspoons dried basil
-1 tablespoon red wine vinegar or cider vinegar
-Shredded Parmesan cheese
-Coarsely ground pepper, optional


In a large saucepan, bring broth to a boil. Stir in tortellini. Reduce heat; simmer, uncovered, for 4 minutes, stirring occasionally. Stir in the beans, tomatoes and basil. Simmer for 4-6 minutes or until pasta is tender. Stir in the vinegar. Sprinkle with Parmesan cheese and pepper if desired. YIELD: 6 servings.

Thai Coconut Chicken Soup....

Thai Coconut Chicken Soup

2 Tbs. vegetable oil
4 cloves crushed garlic
4 Tbs. green onions—chopped
1 stalk lemon grass-cut in 2 in. lengths
1 tsp ground black pepper
1 tsp red curry paste (found in asian markets)
1 green chile, finely chopped with seeds removed (I use can diced green chilies)
4 Kaffir Lime leaves (optional, found in asian markets)
1-1 in piece dried galangal root (found in asian market)
3 cups water
1 lb uncooked chicken breast –finely sliced
2 Tbs cornstarch
1 can coconut milk (14 oz)
¼ cup fish sauce
2 Tbs fresh lime juice
6 Tbs fresh cilantro (optional)-chopped

Stir-fry for 2 minutes in the oil: garlic, onions, lemon grass, pepper, red curry paste, green chilies, kaffir lime leaves, and galangal root.

After stir-frying for 2 minutes, add the 3 cups of water and bring to a boil. Lightly coat sliced chicken with cornstarch and add to soup. Cook 4 minutes.

Add coconut milk, fish sauce and lime juice and simmer 2 more minutes. Garnish with cilantro if desired.

*my sister and her husband recently made this for me. Kevin added a little too much lime and so it was really sour but I could taste the goodness. I am excited to make this for my hubby, he will really enjoy it.

Chicken Enchilada soup

Ingredients

1 pound skinless, boneless chicken breast halves
1 tablespoon vegetable oil
1/2 cup diced onion

1 can diced green chilis
1 clove garlic, minced
1 quart chicken broth
1 cup masa harina
3 cups water, divided
1 cup enchilada sauce
2 cups shredded Cheddar cheese
1 teaspoon salt
1 teaspoon chili powder
1/2 teaspoon ground cumin

DIRECTIONS
In a large pot over medium heat, cook chicken breasts in oil until well browned on all sides. Remove and set aside.
Cook onion and garlic and diced green chilis in remaining oil until onions are translucent. Pour in chicken broth.
In a bowl, whisk together masa harina and 2 cups water until well blended. Pour into pot with remaining 1 cup water, enchilada sauce, Cheddar, salt, chili powder and cumin. Bring to a boil.
Shred cooked chicken and add it to the pot. Reduce heat and simmer 30 to 40 minutes, until thickened.

This soup was really good. I served with extra cheese, sour cream, green onions, and cilantro on top.

My 3 year old ate three bowls.

Chicken Tortilla Soup

We love this chicken tortilla soup. Last time I made it for some friends, they ended up taking all our leftovers home with them! Its really easy and I love the black beans and hominy in it! (note: hominy is either found in the spanish isle or in the canned veggie isle)

• 1 onion chopped
• 3 cloves garlic, minced
• 1 tablespoon olive oil
• 2 teaspoons chili powder
• 1 teaspoon dried oregano
• 1 (28 ounce) can crushed tomatoes
• 1 (10.5 ounce) can condensed chicken broth
• 1 1/4 cups water
• 1 cup whole kernal corn
• 1 cup white hominy
• 1 (4 ounce) can chopped green chili peppers
• 1 (15 ounce) can black beans, rinsed and drained
• 1/4 cup chopped fresh cilantro
• 2 skinless boneless chicken breasts, cooked and cut into pieces
• tortilla chips
• monterey jack cheese

In a medium stockpot, heat the olive oil over medium heat. Saute the onion and garlice in oil until soft. Stir in the chili powder, oregano, tomatoes, broth and water. Bring to boil and simmer 5-10 minutes.

Stir in the corn, hominy, chiles, beans, cilantro, and cooked chicken. Simmer for 10 minutes.

Ladle the soup into serving bowls and top with monterey cheese and serve with tortilla chips.

Easy Sausage Tortellini Soup

The first time I made this soup ( a few months ago)... Cameron's response was "you should share this recipe with all of your friends". He loved it. I then gave the recipe to my mom and my dad is obsessed with it now. Its is super easy to make and tastes really good. I generally make it with some home made drop biscuits, but when I am stressed for time I just buy store bought! Enjoy!

• 1 pound mild Italian sausage, casings removed
• 4 cups chicken broth
• 2 (8 ounce) cans stewed tomatoes
• 2 cups coarsely shredded cabbage
• 2 cups water
• 1 (14 ounce) package uncooked cheese tortellini (buy the refrigerated type in the cheese isle)
• 1 teaspoon dried basil
• 1/2 teaspoon italian seasoning
• grated parmesan cheese

Brown the sausage over medium heat in a dutch oven or soup pot. Drain fat and return sausage to pot. Stir in remaining ingredients except cheese and bring to a boil. Reduce heat to low and simmer 10-15 minutes or until tortellini is tender. Serve with Parmesan cheese!

Perfect Winter Beef Stew

Okay, first I just have to plug the Kraft Food & Family magazine. If you don't already subscribe then you should because they usually have some pretty easy recipes... and it's free. This recipe takes a little bit of work but it is so good.

3/4 c. Zesty Italian Dressing
2 lb. beef for stew, cut into 1-inch chunks
6 slices bacon, chopped
3 c. sliced mushrooms
1 c. chopped onion (about 1 large)
3 c. sliced carrots (about 6 medium)
1 1/2 lb. potatoes, peeled, cut into large chunks (about 4 cups)
1 can (14 1/2 oz.) stewed tomatoes, undrained
1 can (14 1/2 oz.) beef broth

Pour dressing over meat in large ziplock. Seal bag; turn to evenly coat meat with dressing. Refrigerate 30 minutes to marinate. Meanwhile, cook bacon in large saucepan on medium heat 5 minutes or until crisp, stirring occasionally. Remove bacon from saucepan; drain drippings.

Add mushrooms and onions to same saucepan; cook on medium-high heat 10 minutes or until tender, stirring occasionally. Remove meat from marinade; discard marinade. Add meat, carrots, potatoes, tomatoes, broth and bacon to saucepan; stir.

Bring to boil, stirring occasionally. Reduce heat to low; cover and simmer 1 hour 15 minutes. Uncover; simmer an additional 15 minutes or until meat is cooked through and sauce is thickened, stirring occasionally.

Makes 8 servings, 1 1/4 cups each.

Sausage Tortellini Soup

1 pound of sausage (sweet sausage, pork sausage..whatever)

1 small onion (chopped)

2 cloves garlic (minced)

1 teaspoon of oregano

1 teaspoon of basil

1/2 teaspoon of parsley

48 oz box of chicken broth

1 cup of water

2 carrots (chopped)

3 stalks of celery (chopped)

1 can of diced tomatoes (drained)

a batch of spinach ( *you could also use zuchinni)

8oz frozen cheese tortellini

salt and pepper to taste

** Top with mozzerella or parmesan cheese**

Directions:

Cook the sausage, onion and garlic and drain off the grease. Add the oregano, basil and parsley. Then add the broth, water, carrots, celery and diced tomatoes. Bring all of this to a boil and add the tortellini and let it cook for 2 minutes and then add the spinach till wilted in soup. Now it's all ready to eat.

**I made this up tonight so I hope it turns out good for you. It was good to us. Serve it with garlic bread and whatever else you want.:) It kinda taste like the mini meatball soup. They are both good though.

Mini Meatball Soup

2 Tblsp. olive oil
2 carrots, peeled & chopped
2 ribs celery, chopped1 medium onion, chopped
2 bay leaves
salt & pepper
1 pound ground beef
1 egg beaten
2 cloves garlic, minced
1/2 cup grated Parmesan/Romano cheese
1/2 cup plain bread crumbs
1/2 tsp. ground nutmeg
6 cups chicken stock or broth
2 cups water
1 1/2 cups dried pasta (rings,broken fettuccini, or other shape)
1 pound washed fresh spinach,coarsely chopped
** I top the soup with either mozzerella cheese or paramesan**

Directions:
In a deep pot over medium heat add oil, chopped carrots, celery, onions, & bay leaves. Season with salt & pepper. Cover pot & cook veggies 5 - 6 minutes, stirring occasionally. While the veggies cook, combine meat, egg, garlic, grated cheese, bread crumbs, salt, pepper, & nutmeg. Uncover your soup pot & add broth & water to the pot. increase heat to high & bring soup to a boil. When soup boils, reduce heat a bit & start to roll meat mixture into small balls, dropping them straight into the pot. You are making meat dumplings that will cook in the broth. When you are done rolling the meat, add pasta to the soup & stir. Cover & simmer soup 10 minutes. When pasta is tender, stir in chopped spinach in batches. When spinach has wilted in the soup, the soup is done & ready to serve. Adjust your seasonings. Serve soup with crusty bread or grilled cheese sandwiches.

~ from 30 Minute Meals with Rachael Ray ~

** This is so tasty**YUM-O:)

Zuppa Toscana

This soup tastes just like the Zuppa Toscana from The Olive Garden. It is delicious. I made it for the first time last week and Cameron requested it 3 nights in a row!....this recipe makes a lot, I ended up freezing half of it, so you may want to half the recipe!! Enjoy! (is great with French Bread)

1 lb. ground Hot Italian Sausage

1/2 bacon, chopped

7 medium potatoes, cut lengthwise and thinly sliced

1 medium onion, diced

1 1/4 teaspoon minced garlic (2 cloves)

2 cups kale leaves, chopped

4-5 14.5 oz. cans chicken broth (enough to just cover the potatoes and onion)

1 pnt or less heavy whipping cream

Place broth, potatoes, garlic and onion in a pot. Simmer over medium heat until onions and potatoes are tender. Meanwhile, brown the sausage and bacon. Drain the fat and add the sausage and bacon to the soup. Simmer 10 minutes. Add kale and cream. Heat through and serve.