Worthy of the Queens approval and fit for her knights as they ready for a fencing duel is this delicious bowl of Medieval Times Tomato Bisque. I duplicated the easy soup recipe from a recent dinner theater show we attended with our family.Continue Reading
Do you like stuffed cabbage rolls but not the work and mess? Unstuffed Cabbage Soup is super easy and has all of the tastes you love. It is delicious! Serve a piping hot bowlful with cornbread if you like.Continue Reading
Brisk and windy days of autumn call for tummy-filling, heart-warming and taste-satisfying soup. There’s nothing like a steaming bowl of homemade soup to warm you up on a cool fall day. The next time you’re craving a meal that’s comforting and delicious, make any of these 7 Favorite Easy Autumn Soup recipes.Continue Reading
This Spicy Chicken and Vegetable Stew is so full of flavor and healthy ingredients that I plan to make it often. It has a kick that is amazing with a perfect combination of spices. The author of the recipe describes it well when she says it has flavors reminiscent of Morocco and Mexico.Continue Reading
Serves 4 (serving size: 1 1/2 cups)
4 center-cut bacon slices, chopped
4 green onions (I used 1/2 of a medium yellow onion and sprinkled chopped chives on top of serving bowl)
1 tablespoon chopped fresh thyme
4 garlic cloves, minced
1.1 ounces all-purpose flour (about 1/4 cup)
2 1/2 cups 2% reduced-fat milk
1 1/4 cups unsalted chicken stock
1 bay leaf
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1/8 teaspoon ground red pepper (I substituted sriracha)
24 medium shrimp, peeled and deveined (about 1 pound)
1 (10-ounce) package frozen corn kernels, thawed (I used canned corn)
1. Cook bacon in a large saucepan over medium heat 6 minutes or until crisp. Remove bacon from pan with a slotted spoon, reserving drippings.
2. Thinly slice green onions; reserve 2 tablespoons dark green parts. Add white and light green onion parts, thyme, and garlic to drippings in pan; sauté 2 minutes. Weigh or lightly spoon flour into a dry measuring cup; level with a knife. Sprinkle over onion mixture; cook 1 minute, stirring constantly. Stir in milk, stock, and bay leaf; bring to a boil. Reduce heat to medium, and cook 2 minutes. Stir in salt, black pepper, red pepper, shrimp, and corn; simmer 4 minutes or until shrimp are done. Discard bay leaf. Divide soup evenly among 4 bowls; sprinkle with bacon and reserved 2 tablespoons green onions.
1 meaty ham bone
3 leaks of 1 medium onion, slivered or chopped
2 medium carrots, chopped
2 stalks thinly sliced celery stalks, leaves included
1 lb. dry yellow or green split peas, rinsed and drained (I used 1/2 yellow and 1/2 green peas this time)
2 qt. water
2 tsp dried tarragon leaves
1 tsp. salt
1/4 tsp. pepper
1/4 tsp. ground nutmeg
1/4 cup chopped fresh parsley
1 Tbs. cider vinegar or cooking sherry
sour cream or plain yogurt
In a Dutch oven, combine ham bone, leeks, carrots, celery, split peas, water, tarragon, salt, pepper and nutmeg.
Bring to boil. Cover; reduce heat and simmer for 2 1/2 to 3 hours, stirring occasionally, until ham and peas are tender.
Remove ham bone. When cool, cut meat from bone and add to soup.
Stir in parsley and vinegar. Serve each serving with a dollop of sour cream or yogurt.
Yields 8 servings
The bone was still frozen when I placed it into a pot with coarsely chopped veggies.
Bring to a boil,
large ham bone, preferable with some meat still attached
8+ cups water to almost cover
2 large carrot, sliced into large chunks
2 large onion, quartered
4 stalks celery, coarsely chopped
1/2 cup fresh parsley
1 bay leaf
No need to add salt
Gently simmer ham bone with carrot, celery, onion, parsley, bay leaf, peppercorns, and water in a large pot for 2 hours. Let cool and strain, pulling off usable meat and discarding the solids.