Recipes

Salmon and Bell Pepper Chowder

Salmon and Bell Pepper Chowder

Your supermarket produce department carries cooked potatoes in the refrigerated aisle. Take advantage of the convenient spuds to make a robust entree soup. Add the Mango-Rum Sauce from Chapter 14 over store-bought pound cake as a luscious finish to the meal.
Couverts4
Deel op Facebook Print Recipe

Ingredients

Instructions

  • Melt the butter over medium heat in a medium-size pot.
  • Add the peppers and onion and cook 2 to 3 minutes or until the peppers are tender.
  • Stir in the flour to form a paste with the butter.
  • Slowly add the milk to avoid lumps and cook the soup over medium heat, stirring constantly, or 3 to 5 minutes or until the mixture is smooth and slightly thickened.
  • Stir in the potatoes, salmon, scallions, crushed red pepper flakes, lemon zest, salt, and pepper.
  • Simmer 5 minutes or until the ingredients are hot.
————————————————————————————————–
Course; Fish / Soup

Harvest Vegetable Soup

Harvest Vegetable Soup

This simple soup has the flavor and aroma ofnewly picked vegetables and herbs. Don’t skip the bread and cheese topping. Itadds crunchy texture to the soup. Finish this soup meal with a simple salad ofromaine lettuce and shredded carrots.
Couverts4
Deel op Facebook Print Recipe

Ingredients

Instructions

  • Preheat the broiler.
  • Heat the oil in a medium-sized pot.
  • Add the onion, zucchini, mushrooms, and tomatoes.
  • Sauté over high heat 10 minutes or until the vegetables are tender and the tomatoes are pulpy.
  • Add the vegetable juice and chicken broth.
  • Simmer 2 minutes or until hot.
  • Stir in the basil and simmer 2 minutes.
  • Meanwhile, place the bread on a cookie sheet and sprinkle with Parmesan.
  • Place the cookie sheet under a broiler, 3 inches from the heat, and broil for 20 seconds or until the cheese browns lightly.
  • Pour the soup into 4 bowls.
  • Cover each serving with a cheese-topped bread slice.
————————————————————————————————–
Course; Soup

Bean and Canadian Bacon Soup

Bean and Canadian Bacon Soup

Lean Canadian bacon has a delightful smoky flavor that pairs well with canned beans. Serve this soup with plenty of crusty bread for dunking.
Deel op Facebook Print Recipe

Ingredients

  • 1 tablespoon olive oil
  • 1 large carrot trimmed and diced
  • 1 medium onion chopped
  • 12 ounces Canadian bacon diced
  • 1 can 15 ounces Great Northern beans, drained and rinsed
  • 2 cans 14 ounces each chicken broth, preferably reduced-sodium
  • 1/4 teaspoon crushed dried oregano
  • 2 bay leaves
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper

Instructions

  • Heat the olive oil over medium heat in a large pot.
  • Add the carrot and onion and cook 5 minutes or until the onion is transparent.
  • Add the Canadian bacon, turn the heat to high, and sauté 1 to 2 minutes, just to lightly brown.
  • Add the beans, chicken broth, oregano, bay leaves, salt, and pepper.
  • Bring to a simmer and cook for 10 minutes for flavors to blend.
  • Remove bay leaves before serving.

Vary It!

  • If desired, pour the soup into a blender and blend 1 minute, so the ingredients are finely chopped.
  • For a thicker soup, puree the beans in a blender or food processor and then stir them into the soup.
  • Or give the finished soup a few zaps with a wand blender for a bit more body.
  • Also, this soup tastes even better as it gets older.
  • Pour leftovers into single-serve containers and freeze up to one month.
————————————————————————————————–
Course; Pork / Soup
Cuisine; Canadian

Picadillo with Almonds and Rice

Picadillo with Almonds and Rice

Serve picadillo over rice with a side ofblack beans as Cuban cooks do, or spoon it over corn bread Southwestern style.
Couverts4
Deel op Facebook Print Recipe

Ingredients

Instructions

  • Place Master Meat Sauce in a large sauté pan.
  • Add tomatoes, cinnamon, ginger, vinegar, red pepper flakes, salt, pepper, and raisins.
  • Simmer 10 minutes or until heated through.
  • Spoon 1/2 cup rice (if desired) on each of 4 plates.
  • Top each with a portion of picadillo.
  • Sprinkle each serving with 1 tablespoon sliced almonds.

Notes & Wine Advice

Vary It!
Spoon picadillo into flour tortillas, roll up, and serve.
————————————————————————————————–
Course; Main Course / Rice

Medium-Hot Chili with Beans

Medium-Hot Chili with Beans

With enough seasonings to tantalize adultpalates but not too much spice for children, this is the perfect family chili.Either seed and mince a fresh chili or use 2 tablespoons from a can of hot,diced chiles.
Couverts4 servings
Deel op Facebook Print Recipe

Ingredients

  • 1 quart Master Meat Sauce
  • 1 can 14 1/2 ounces diced tomatoes with chiles
  • 1 can 15 1/2 ounces kidney beans, rinsed and drained
  • 2 tablespoons minced jalapeno chile
  • 1 tablespoon medium-hot chili powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 2 tablespoons minced fresh cilantro

Instructions

  • Place Master Meat Sauce in a large saucepan.
  • Add the tomatoes, kidney beans, chile, chili powder, salt, and pepper.
  • Simmer 10 minutes or until hot.
  • Sprinkle with cilantro.
————————————————————————————————–
Course; Main Course

Mom’s Spaghetti and Sauce

Mom’s Spaghetti and Sauce

Stir cooked spaghetti into the pot with meat sauce and let the combination simmer together for a minute, so the pasta is permeated with the sauce. You may prefer to spoon the spaghetti into a serving bowl and top with the sauce.
Couverts4
Deel op Facebook Print Recipe

Ingredients

  • 1 tablespoon olive oil
  • 2 cups sliced mushrooms
  • 1/4 cup dry red wine
  • 1 quart Master Meat Sauce from previous recipe
  • 1 can 14 ounces diced tomatoes with liquid
  • 1 bay leaf
  • 1 teaspoon crushed dried oregano
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/4 cup finely chopped fresh basil optional
  • 1/2 pound spaghetti cooked

Instructions

  • Heat the olive oil in a large sauté pan.
  • Add the sliced mushrooms and sauté over high heat 5 minutes or until tender.
  • Add the red wine and cook over high heat until the liquid is reduced to half of its original volume.
  • Add the Master Meat Sauce, diced tomatoes, bay leaf, oregano, salt, and pepper.
  • Simmer the mixture 10 minutes.
  • Discard the bay leaf.
  • Add the basil (if desired) and cook 2 minutes.
  • Serve the meat sauce over spaghetti.
————————————————————————————————–
Course; Pasta / Sauce

Master Meat Sauce

Master Meat Sauce

Carrots have a sweet flavor that makes for amild-tasting meat sauce and healthy as well. Serve this thick meaty dish overcooked rice, spaghetti or in a bun. For the ground beef, I use ground chuckbecause as Goldilocks might say, it’s not too fat and it’s not too lean.
Couverts12 servings
Deel op Facebook Print Recipe

Ingredients

Instructions

  • Mince the garlic and onion and set aside.
  • Finely chop the carrots and celery.
  • Heat the olive oil in a large Dutch oven.
  • Add the garlic, onion, carrots, and celery and sauté over high heat, stirring frequently, for 5 minutes or until the onions are transparent and lightly browned.
  • The vegetables may give off plenty of liquid, which prevents browning.
  • If this happens, continue to cook.
  • Remove the vegetables and set aside.
  • Add the ground beef to the Dutch oven.
  • Brown the meat on all sides, stirring frequently with a wooden spoon.
  • Pour off any accumulated fat.
  • Return the vegetables to the beef.
  • Add the crushed tomatoes, tomato paste, salt, and pepper.
  • Simmer 1 hour.
————————————————————————————————–
Course; Meat / Sauce

BBQ Brisket ’n Slaw Sandwiches

BBQ Brisket ’n Slaw Sandwiches

When Southerners cook barbecue, it’s asun-up-to-sundown ritual. This quick take on the classic is ready whenever thegang clamors for dinner.
Couverts4
Deel op Facebook Print Recipe

Ingredients

  • 1 tablespoon vegetable oil
  • 1 medium onion thinly sliced
  • 1 pound cooked brisket sliced across the grain 1/4-inch thick
  • 2 cups pan juices from Sweet and Sour Braised Brisket (recipe earlier in this chapter)
  • 4 Kaiser rolls or other crusty rolls
  • 2 tablespoons mayonnaise
  • 2 tablespoons buttermilk
  • 1/2 teaspoon sugar
  • 1/8 teaspoon salt
  • 1/4 teaspoon pepper
  • 2 cups shredded cabbage
  • 1/4 cup finely chopped scallions

Instructions

  • Preheat the oven to 350 degrees to toast rolls (if desired).
  • Heat the oil in a large sauté pan.
  • Add the onion and sauté over high heat 2 minutes or until limp.
  • Add the sliced brisket and the pan juices and simmer 10 minutes or until the meat is hot.
  • Place the rolls in the oven and toast 5 minutes while the meat is heating (if desired).
  • Make the slaw: Stir together the mayonnaise, buttermilk, sugar, salt, and pepper in a medium-size bowl.
  • Add the cabbage and scallions and stir well.
  • To serve, arrange rolls on each of 4 plates.
  • Top with 1/4 of the meat and spoon on some of the pan juices.
  • Spoon the slaw over the meat or serve it on the side.
————————————————————————————————–
Course; Sandwiches

Sweet and Sour Cabbage and Beef Soup

Sweet and Sour Cabbage and Beef Soup

This is the stick-to-your-ribs kind of soupthat usually takes hours to make. Starting with the sweet-sour pan juicesreserved from roast brisket, you get tangy-sweet flavors in less than 30minutes.
Couverts4
Deel op Facebook Print Recipe

Ingredients

  • 2 tablespoons vegetable oil
  • 2 cups finely shredded cabbage
  • 2 cups cooked carrots from Sweet and Sour Braised Brisket (preceding recipe)
  • 3 cups pan juices from Sweet and Sour Braised Brisket (preceding recipe)
  • 1 cup beef broth
  • 1 1/2 pounds cooked brisket cut into 1-inch cubes (about 3 cups)
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/4 teaspoon crushed red pepper flakes (optional)

Instructions

  • Heat the oil in a large Dutch oven.
  • Add the cabbage and sauté over high heat 5 minutes or until limp, stirring frequently.
  • Add the carrots, brisket juices, broth, brisket, salt, pepper, and crushed, red pepper flakes (if desired).
  • 2 Bring the soup to a simmer.
  • Cover and simmer 10 minutes, or until the soup is hot and the cabbage is tender.

Notes & Wine Advice

Vary It!
In place of the cabbage, add 2 cups of frozen baby lima beans. Eliminate the vegetable sauté step, and instead, combine all the ingredients and simmer for 15 minutes or until the beans are soft. Also, you can pour leftover soup in single-serving portions into freezer containers. Leave about 1 inch of space, because liquid expands as it freezes.
————————————————————————————————–
Course; Beef / Soup

Hot and Spicy Chicken with Rice

Hot and Spicy Chicken with Rice

Fresh ginger has an alluring sweet and spicyscent that can whet an appetite. It’s worth taking a minute to grate the knobbyroot rather than substituting ground ginger. Use a hand-held vegetable graterand grate the ginger onto a plate. After you feel confident about measuringginger by looking at it, you can grate ginger directly into the dishes thatyou’re cooking.
Couverts4
Deel op Facebook Print Recipe

Ingredients

Instructions

  • Heat the vegetable oil in a large sauté pan.
  • Add the bell pepper, onion, red pepper flakes, and gingerroot and sauté 2 minutes.
  • Add the chicken, rice, broth, salt, and pepper and stir.
  • Bring the mixture to a boil.
  • Reduce the heat to low, cover and simmer 18 minutes, or until the rice is tender and the liquid is absorbed.
  • Add the scallion, fish sauce, and lime juice and stir in.
  • Serve immediately.
————————————————————————————————–
Course; Chicken / Rice