Deleted
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Soup
Mar 12, 2014 17:51:34 GMT -5
Post by Deleted on Mar 12, 2014 17:51:34 GMT -5
i made some awesome navy been soup yesterday in the crock pot. cooked 10 hours...beans (precooked beans 1/2 hour before putting them in the crock pot)...ham hock...chopped carrots...celery...onions...garlic. with...corn muffins. yummy! All depends on where the Navy had been.....some ports are shadier than others! HA! Sounds tasty!! And healthy! And perfect for Dutch ovens!
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Soup
Mar 13, 2014 8:43:25 GMT -5
Post by paintlady on Mar 13, 2014 8:43:25 GMT -5
fixed that. too funny! been soup indeed!
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Soup
Mar 14, 2014 11:30:17 GMT -5
Post by Cowboyz on Mar 14, 2014 11:30:17 GMT -5
The newest soup I've tried and really enjoyed!! Thank you Rachael Ray....
Pasta Fagioli
Ingredients
2 tablespoons (2 turns around the pan) extra-virgin olive oil 1/8 pound (about 3 slices) pancetta, chopped 2 (4 to 6-inch) sprigs rosemary, left intact 1 (4 to 6-inch) sprig thyme with several sprigs on it, left intact 1 large fresh bay leaf or 2 dried bay leaves 1 medium onion, finely chopped 1 small carrot, finely chopped 1 rib celery, finely chopped 4 large cloves garlic, chopped Coarse salt and pepper 2 (15 ounce) cans cannellini beans 1 cup canned tomato sauce or canned crushed tomatoes 2 cups water 1 quart chicken stock 1 1/2 cups ditalini Grated Parmigiano or Romano, for the table Crusty bread, for mopping
Directions
Heat a deep pot over medium high heat and add oil and pancetta. Brown the pancetta bits lightly, and add herb stems, bay leaf, chopped vegetables, and garlic. Season vegetables with salt and pepper. Add beans, tomato sauce, water, and stock to pot and raise heat to high. Bring soup to a rapid boil and add pasta. Reduce heat to medium and cook soup, stirring occasionally, 6 to 8 minutes or until pasta is cooked al dente. Rosemary and thyme leaves will separate from stems as soup cooks. Remove herb stems and bay leaf from soup and place pot on table on a trivet. Let soup rest and begin to cool for a few minutes. Ladle soup into bowls and top with lots of grated cheese. Pass crusty bread for bowl mopping.
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Soup
Mar 14, 2014 11:47:22 GMT -5
Post by organgrinder on Mar 14, 2014 11:47:22 GMT -5
Sounds Great! But did you mean Pasta Fagioli?
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Soup
Mar 14, 2014 11:55:20 GMT -5
Post by Cowboyz on Mar 14, 2014 11:55:20 GMT -5
Sounds Great! But did you mean Pasta Fagioli? Whoops! Yes, I did. Thank you.... I fixed it!!
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Deleted
Deleted Member
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Soup
Mar 14, 2014 20:26:40 GMT -5
Post by Deleted on Mar 14, 2014 20:26:40 GMT -5
Mmm..pasta and beans!! I make a pasta dish with cannnelini beans. I brown up some bacon, crumble it, fry an onion in the grease, then add in some cabbage and cook a bit until just soft, and stir in a can of drained beans. Toss it all with hot pasta, top with fresh grated Pecorino Romano (the real sheep deal- it's not that pricey!). and lots of fresh ground black pepper, top each serving with bacon bits, too..mmmm
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Post by paintlady on Mar 17, 2014 8:42:40 GMT -5
cowboyz and hd...both sound good. i have a great recipe for italian wedding soup. and i love fried cabbage with onions...using butter or bacon grease...no calories there. i've also made it with the butter flavored spray...it's good too. my mom used to make a fried cabbage with noodles dish. delish.
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Soup
Mar 19, 2014 11:29:29 GMT -5
Post by Cowboyz on Mar 19, 2014 11:29:29 GMT -5
i made some awesome navy bean soup yesterday in the crock pot. cooked 10 hours...beans (precooked beans 1/2 hour before putting them in the crock pot)...ham hock...chopped carrots...celery...onions...garlic. with...corn muffins. yummy! Very similar to my split pea soup. I also add fresh lemon and chili powder!
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Soup
Mar 19, 2014 15:10:03 GMT -5
Post by shutout on Mar 19, 2014 15:10:03 GMT -5
i made some awesome navy bean soup yesterday in the crock pot. cooked 10 hours...beans (precooked beans 1/2 hour before putting them in the crock pot)...ham hock...chopped carrots...celery...onions...garlic. with...corn muffins. yummy! That sounds really good. As my son the chef would say, it has depth.
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Soup
Oct 20, 2015 13:10:33 GMT -5
Post by bullmikey on Oct 20, 2015 13:10:33 GMT -5
I never get tired of Italian Wedding Soup.
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Soup
Oct 22, 2015 10:53:00 GMT -5
Post by Cowboyz on Oct 22, 2015 10:53:00 GMT -5
I never get tired of Italian Wedding Soup. Mmmm..... my all time favorite!!
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Soup
Oct 22, 2015 10:57:20 GMT -5
Post by Cowboyz on Oct 22, 2015 10:57:20 GMT -5
Here's another great one!!
Gnocchi, Sausage and Spinach Soup
INGREDIENTS:
1 yellow onion, diced
1 roasted red pepper, diced
olive oil, for sauteing
sea or Kosher salt and fresh black pepper
1 pound Italian sausage, ground or removed from casings, hot or sweet
4 cloves garlic, minced
1 teaspoon dried basil, crushed between fingers
32 ounces low-sodium chicken broth
1 pound potato gnocchi
2 cups fresh baby spinach leaves, rough chopped
3/4 cup half & half or heavy cream (light is ok)
1 heaping tablespoon fresh basil, chopped
fresh grated Parmesan cheese, for serving
INSTRUCTIONS: 1.In a large sauce pan or soup pot saute onion and red pepper in a couple of tablespoons olive oil over medium-low heat until tender. Season well with salt and pepper. In a separate, large skillet brown the sausage, breaking it apart as it cooks. Add garlic to onion mixture and saute until fragrant. 2.Drain sausage and add to onion mixture along with the basil and chicken broth. Season with salt and pepper, simmer for 20 minutes. 3.Add gnocchi and spinach, bring to a simmer and cook until gnocchi puff up and start to float (check package for cooking time). Add half & half and fresh basil, bring to a simmer for three or four minutes. Serve with Parmesan cheese.
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Soup
Nov 7, 2015 14:32:26 GMT -5
Post by shutout on Nov 7, 2015 14:32:26 GMT -5
I made some chicken chili for a United Way fundraiser at work. It wasn't too bad at all. Only the second time I have made chicken chili I do believe.
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Post by Cowboyz on Nov 7, 2015 14:51:48 GMT -5
I love white chicken chili, I have a good recipe with green tomatoes. It's a good day for chili!!
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Soup
Nov 7, 2015 14:56:43 GMT -5
Post by organgrinder on Nov 7, 2015 14:56:43 GMT -5
Sorry but, if it hasn't got beef and beans in it, it isn't chili.
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Soup
Nov 7, 2015 16:02:11 GMT -5
Post by shutout on Nov 7, 2015 16:02:11 GMT -5
I love white chicken chili, I have a good recipe with green tomatoes. It's a good day for chili!! Green tomatoes? Sounds interesting. I would try that.
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Soup
Nov 7, 2015 16:11:04 GMT -5
Post by shutout on Nov 7, 2015 16:11:04 GMT -5
Sorry but, if it hasn't got beef and beans in it, it isn't chili. And some would argue that if it has beans it isn't chili.
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Soup
Nov 9, 2015 14:31:32 GMT -5
Post by Cowboyz on Nov 9, 2015 14:31:32 GMT -5
I love white chicken chili, I have a good recipe with green tomatoes. It's a good day for chili!! Green tomatoes? Sounds interesting. I would try that. I made this again on Saturday, perfect cruddy day food!! I served it with sweet corn bread.
Roasted Chicken White Chili
Ingredients • 1 pound boneless, skinless chicken thighs • 1/4 cup vegetable oil, plus more for drizzling • Kosher salt and freshly ground white pepper • 3 celery stalks, cut into medium dice (about 1 cup) • 1 medium onion, cut into medium dice (about 2 cups) • 1 yellow bell pepper, cut into medium dice (about 1 cup) • 1/4 cup all-purpose flour • 4 cups (1 quart) chicken stock, warmed • Two 15-ounce cans Great Northern beans • Two 4-ounce cans chopped green chiles • 2 teaspoons garlic powder • 2 teaspoons ground cumin • 1 teaspoon minced fresh rosemary • 2 green tomatoes, cut into large dice (about 2 cups) • 1/2 to 1 teaspoon cayenne, depending on how much spice you like • Sour cream, for garnish
Directions
Preheat the oven to 350 degrees F. Drizzle the chicken with some oil, season with salt and pepper and put on a baking sheet. Roast until the internal temperature registers 165 degrees F on a meat thermometer, 15 to 20 minutes. Set aside until cool enough to handle, then cut into large dice. Meanwhile, add 1/4 cup oil to a large Dutch oven and heat over medium heat. When hot, add the celery, onions and bell peppers and saute until tender, 4 to 5 minutes. Add the flour, stir to coat the vegetables and cook until the flour starts to brown, about 3 minutes. Whisk in the warm chicken stock, stirring until combined. Add the beans, chiles, garlic powder, cumin, rosemary and green tomatoes and bring to a simmer, cooking until the mixture starts to thicken, 15 to 20 minutes. Add the diced chicken and cayenne and season with salt and pepper. Cover and cook for another 10 minutes to warm through. Serve garnished with sour cream.
Recipe courtesy of Damaris Phillips - Food Network
Enjoy!!
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Soup
Nov 9, 2015 14:33:31 GMT -5
Post by Cowboyz on Nov 9, 2015 14:33:31 GMT -5
Sorry but, if it hasn't got beef and beans in it, it isn't chili.
I make a really good traditional chili too.... I like to change it up once in a while! Nothing wrong with expanding our horizons!!
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Deleted
Deleted Member
Posts: 0
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Soup
Nov 9, 2015 15:31:08 GMT -5
Post by Deleted on Nov 9, 2015 15:31:08 GMT -5
Sorry but, if it hasn't got beef and beans in it, it isn't chili.
I make a really good traditional chili too.... I like to change it up once in a while! Nothing wrong with expanding our horizons!!
Expand a little further, put a stick of cinnamon in it.
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Soup
Nov 10, 2015 10:22:19 GMT -5
Post by Cowboyz on Nov 10, 2015 10:22:19 GMT -5
I make a really good traditional chili too.... I like to change it up once in a while! Nothing wrong with expanding our horizons!!
Expand a little further, put a stick of cinnamon in it. You and your cinnamon in chili!
I did take your advice quite a while ago and while it wasn't bad it wasn't preferred in my family. I did like it though!!
Hodiggity shared a recipe a while back that I like to use when I want to change it up a bit!
I miss hotgiggity!!
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