QVC PRESENTATION - SOUPS & STEWS
Soups & Stews:
Asian Style Beef Stew, QVC Presentation, March 11, 2015
Black Bean Chili – Stove Top/Slow Cook
Chicken & Dumplings Soup – Stove Top
Creamy Corn Chowder – Stove Top/Slow Cook
Guinness Beef Stew – Stove Top/Slow Cook
Hearty Seafood Stew – Stove Top/Slow Cook
Lentil Soup with Kale & Pesto – Stove Top
Silky Winter Chestnut Soup – Stove Top
White Turkey Chili – Stove Top/Slow Cook
Soups & Stews:
Asian Style Beef Stew, QVC Presentation, March 11, 2015
Prep: 10 minutes • Cook: 4 hours, 10 minutes • Servings: 6
Ingredients:
3 pounds stewing beef trimmed and cut into 1½ inch cubes
¾ teaspoon salt
¾ teaspoon ground black pepper
2 tablespoons vegetable oil
2 medium red bell peppers cut into 1 inch pieces
2 medium green bell peppers cut into 1 inch pieces
1 large onion chopped
5 cloves garlic, minced
1 tablespoon minced fresh ginger
2¼ cups beef broth
1 (15 oz) jar General Tso sauce
1 tablespoon Sriracha
Hot cooked Jazmin rice for serving
½ cup chopped green onions
Directions:
Season meat cubes with salt and black pepper.
Pour oil into pot. Set to Stove Top High and heat oil. Place meat cubes into pot. Cook uncovered 15 minutes. Add peppers, onions, garlic and ginger and cook for another 5 minutes.
Add beef broth, General Tso sauce and Sriracha. Set to Slow Cook High for 4 hours. Cover and cook until meat is tender.
Serve over rice and garnish with chopped green onions.
****
Black Bean Chili – Stove Top/Slow Cook
This chili can be meatless or can be custom-made to suit your taste by choosing ground beef, chicken, turkey, or bison.
prep: 10 minutes • cook: 2 hours, 20 minutes • servings: 6
Ingredients:
1 pound ground beef, chicken, or bison (optional)
1 medium onion, chopped
1 large green pepper, chopped
3 cloves garlic
3 jalapeños, stemmed (add in ribs
and seeds if you want very hot; otherwise, remove ribs and seeds)
1–2 canned chipotles plus
1 tablespoon adobo sauce
1½ tablespoons ground cumin
2 tablespoons chili powder
1½ teaspoons salt
1 can (28 ounces) crushed tomatoes
2 cans (15-ounces each) black beans
fresh stemmed and chopped cilantro to garnish
Directions:
1. Place meat, onion, pepper, garlic, and jalapeños into pot. Set to Stove Top High. Cook uncovered 20 minutes or until meat is cooked through, stirring occasionally.
2. Stir in remaining ingredients (except cilantro). Set to Slow Cook High for 2 ½ –3 hours. Cover and cook. Garnish individual bowls with cilantro.
3. Serve with whole-grain chips and other toppings as desired.
Serving Tip:
Stir in 1 tablespoon of balsamic vinegar to add a sweet and tangy flavor.
****
Chicken & Dumplings Soup – Stove Top
Dropped or rolled dumplings — it all depends on where you are
from. Dropped is easier, and Bisquick makes it well ... quick.
prep: 20 minutes • cook: 40–45 minutes • servings: 4–6
*This recipe can also be fixed using Slow Cook Low for 4 hours*
Ingredients:
1 rotisserie chicken, pulled or shredded
2 quarts chicken stock
1 medium onion, diced
2 carrots, chopped
2 stalks celery, chopped
2 cups Bisquick
3⁄4 cup milk
1⁄2 teaspoon salt
1⁄4 teaspoon pepper
1 tablespoon minced parsley
Directions:
1. Set pot to Stove Top High. Add stock, onion, carrots, and celery. Cover with lid and cook 15–20 minutes.
2. Add chicken, cover, and bring to a boil.
3. Meanwhile, in a large bowl, use a fork to stir together the Bisquick, milk, salt, pepper, and parsley, and let rest 10 minutes.
4. Set pot to Stove Top Low.
5. Using two spoons, drop biscuits one at a time into the simmering liquid, cover, and cook 15 minutes. Serve immediately.
Serving Tip:
Try other mix-ins with your biscuits, such as fresh thyme, rosemary, or sage.
*David Venable states: “Pillowy Soft Clouds of Chicken Goodness!”
****
Creamy Corn Chowder – Stove Top/Slow Cook
Consistent heat from our pot makes from-scratch sauces simple. Add potatoes, corn, and broth and its hands-free slow cooking to the finish.
prep: 10 minutes • cook 4 hours, 5 minutes • servings: 6
Ingredients:
2 tablespoons olive oil
1 medium onion, chopped
2 cloves garlic, chopped
8 ounces thick-sliced ham, cut into 1⁄4-inch pieces
3 tablespoons all-purpose flour
1 large unpeeled russet potato, cut into 1⁄2-inch pieces
1 package (12 ounces) frozen corn, thawed
4 cups chicken broth
1 cup heavy cream
oyster crackers
Directions:
1. Place oil, onion, garlic, and ham in pot. Set to Stove Top High. Cook uncovered 3 minutes or until onion is tender, stirring occasionally. Stir in flour. Cook uncovered 1 minute, stirring constantly.
2. Add potato, corn, and broth to pot. Set to Slow Cook High for 4–5 hours. Cover and cook until potato is tender. Stir i cream and serve with crackers.
Time-Saver Tip:
Substitute 8 ounces chopped, cooked bacon for ham.
****
Guinness Beef Stew – Stove Top/Slow Cook
This traditional Irish dish depends upon the Guinness beer for its memory-invoking flavor; and dark beer or stout will make a good substitute.
prep: 5 minutes • cook: 2-2 ½ hours • servings: 4
Ingredients:
2 tablespoons flour
1 teaspoon kosher salt
½ teaspoon black pepper
Pinch of cayenne
2 pounds stewing beef, trimmed and cut into 1½-inch cubes
3 tablespoons canola oil or olive oil
2 tablespoons tomato puree
1- 12 ounce bottle of Guinness beer
2 large yellow onions, coarsely chopped
2 large garlic cloves, crushed
2 cups carrots, cut into 1-inch thick pieces
3 sprigs fresh thyme, stemmed
¼ cup minced parsley to garnish
Directions:
1. In a small bowl, combine flour, salt, pepper, and cayenne. In a large bowl, toss meat with 1 tablespoon oil and then sprinkle flour mixture over meat and toss to coat on all sides.
2. Set to Stove Top High and add remaining and add remaining oil to pot. When oil is hot, add half of meat and brown on all sides. Remove mal and repeat with remaining meat chunks. Add meal back into pot. Reduce heat to Stove Top Low. In a small bowl, dissolve tomato puree in ¼ cup Guinness. Stir in onions, garlic, and tomato puree mixture.
3. Cover and cook 5 minutes. Set to Stove Top High and add half of the remaining beer and bring to a boil. Add the remaining beer carrots, and thyme. Season to taste. Set to Slow Cook High for 2 hours, checking for tenderness after 1½ hours (meat and carrots should be fork tender).
4. Taste and adjust seasonings as desired and garnish with parsley.
Time-Saver Tip
For easy meal prep, start this in the morning and set on Slow Cook Low for 8 hours. Then on Slow Cook Warm.
****
Hearty Seafood Stew – Stove Top/Slow Cook
Enjoy the savory slow-cooked broth of tomatoes, wine, fennel, and onion for dipping crusty, warm Italian bread with your meal.
prep: 15 minutes • cook: 4 hours • servings: 6
Ingredients:
2 tablespoons olive oil
1 medium onion, chopped
1 bulb fennel, thinly sliced crosswise
1 clove garlic, chopped
½ teaspoon crushed red pepper
1 cup dry white wine
1 can (14.5 ounces) diced tomatoes, undrained
½ pound large sea scallops
¾ pound cod fillets, cut into 1-inch pieces
½ pound uncooked jumbo shrimp, peeled and deveined
2 pounds mussels, scrubbed
1 loaf crusty Italian bread, sliced and toasted
Directions:
1. Add oil, onion, fennel, garlic, and red pepper to pot. Set to Stove Top High. Cook uncovered 3 minutes or until onions are tender, stirring occasionally.
2. Stir in wine and tomatoes. Cover and set to Slow Cook High for 3-4 hours. After 3 ½ hours, add seafood and cook 20-30 minutes or until mussels open and seafood is cooked through. Discard mussels that do not open. Serve with bread.
Serving Tip:
To toast bread, brush bread slices on both sides with olive oil, season with salt and pepper, and place on baking sheet. Bake at 400°F for 10-15 minutes or until golden.
****
Lentil Soup with Kale & Pesto – Stove Top
Lentils and kale are two super foods that combine perfectly in the mouthwatering dish.
prep: 10 minutes • cook: 1 hour • servings: 4
Ingredients:
1½ tablespoons olive oil
1 large carrot, diced in 1/3-inch pieces
1 large parsnip, diced in 1/3-inch pieces
1 large stalk celery, diced in 1/3-inch pieces
1 medium onion, diced
1 small sweet potato, peeled and diced in 1/3-inch pieces
1 cup lentils
4 cups vegetable stock, plus an additional 3 cups water or vegetable stock
1 small bunch kale, stemmed and center rib removed, torn into 2x2-inch pieces
kosher salt and pepper
prepared pesto
1 lemon, quartered
Directions:
1. Place olive oil in the pot and set to Stove Top High. Add carrot, parsnip, celery, onion, and sweet potato to pot. Cook until vegetables are tender, remove, and set side.
2. Add lentils and 4 cups vegetable stock and bring to a boil. Reduce heat to Stove Top Low and cook 20-25 minutes or until lentils are soft but are still holding their shape.
3. Add vegetables back into pot, add additional stock or water, set to Stove Top High, and bring to a boil.
4. Reduce heat to Stove Top Low, and add kale. Cook until kale is wilted and tender. Season with salt and pepper to taste.
Serving Tip:
Also add a garnish of lemon zest for color and to add an extra acidic bite.
****
Pasta & Fagioli – Stove Top
Here is a hearty Italian pasta and bean soup that will stick to your ribs. Use Italian bread to sop up the broth.
prep: 20 minutes • cook: 18 minutes • servings: 8-12
Ingredients:
1 tablespoon olive oil
4 medium onions, chopped
4 stalks celery, chopped
2 tablespoons garlic, minced
1 tablespoon dried parsley
2 teaspoons Italian seasoning
¼ teaspoon crushed red pepper flakes
Salt to taste
3 quarts vegetable broth
2 jars (14.5 ounces) fire-roasted diced tomatoes
1 pound ditalini pasta, uncooked
2 cans (15.5 ounces) cannellini beans, drained
½ cup Parmesan cheese
Directions:
1. Set pot to Stove Top High and add olive oil. Add onion, celery, and garlic and cover and cook 3 minutes, stirring occasionally.
2. Add parsley, Italian seasoning, red pepper flakes, salt, broth, tomatoes, and pasta and stir. Cover and cook 10-12 minutes.
3. Add beans, stirring will to incorporate. Cover and cook 4 minutes.
4. Garnish with Parmesan cheese and serve immediately.
Time-Saver Tip:
Turn this soup into the main meal. Add 8 ounces ground beef in step 2 and sauté until meat browns.
****
Silky Winter Chestnut Soup – Stove Top
Chestnuts contain fewer calories than walnuts and almonds with no cholesterol and little fat. Plus, this recipe is gluten-free!
prep: 10 minutes • cook: 1 hour • servings: 6-8
Ingredients:
3 tablespoons unsalted butter
½ cup finely chopped celery
½ cup finely chopped carrot
½ cup finely chopped onion
3 fresh flat-leaf parsley sprigs
2 whole cloves
1 Turkish or ½ California bay leaf
6 cups vegetable broth
1 jar (14-15 ounces) peeled roasted whole chestnuts, crumbled
¼ cup Madeira
¼ teaspoon black pepper
salt
1 cup crème fraiche thinned with a little heavy cream for drizzling
Directions:
1. Set pot to Stove Top High. Melt butter and add carrot, celery, and onion. Set to Stove Top Low. Cover the pot with lid, then sweat the vegetables 15 minutes until softened.
2. Wrap parsley, cloves and bay leaf in cheesecloth and tie into a bundle with string.
3. Add broth and herb bundle to vegetables. Set pot to Stove Top High and bring liquid to a boil. Reduce heat to Stove Top Low and simmer 20 minutes.
4. Add the chestnuts and Madeira wine and simmer covered for 3 minutes. Discard herb bundle and let soup cool completely.
5. Pour half of the soup into a blender, cover, and blend until smooth. Repeat with remaining soup.
6. Pour pureed soup into pot and set to Stove Top High. Bring soup to a simmer. Season with salt and pepper and garnish individual bowls with thinned crème fraiche.
Serving Tip:
At Christmas, for a change of pace, serve the soup in small demitasse cups as a mini appetizer or hors d’oeuvres.
****
White Turkey Chili – Stove Top/ Slow Cook
Browning turkey and sausage adds an extra dimension of flavor to this wholesome chili – and there is no extra skillet to clean!
prep: 30 minutes • cook: 7-9 hours • servings: 8
Ingredients:
1 can (7 ounces) chipotle peppers in adobo sauce
2 tablespoons olive oil
1 pound ground turkey or chicken
1 pound Italian-style turkey sausage, casing removed
1 small white onion, diced
1 can (4.25 ounces) diced green chiles
2 cans (15.5 ounces each) cannellini beans, drained and rinsed
2½ cups chicken stock
1 clove garlic, chopped
½ teaspoon cayenne pepper
2 tablespoons chili powder
1½ teaspoons ground cumin
½ cup frozen corn
Directions:
1. Finely chop half of the chipotle peppers and reserve 1 teaspoon adobo sauce.
2. Pour 1 tablespoon oil into pot. Set to Stove Top High and heat oil. Add turkey to pot. Cook uncovered until turkey is browned, stirring often. Add sausage and remaining oil to pot. Cook uncovered until sausage is browned, stirring often.
3. Stir chipotle pepper, reserved adobo sauce, onion, green chiles, beans, stock, garlic, cayenne pepper, chili powder, and cumin into pot. Set to Slow Cook Low for 7-9 hours. Cover and cook, stirring in corn during the last 30 minutes of cooking time.
Serving Tip
Top with lime crema (sour cream and lime juice), diced avocado, diced red or yellow peppers, or cilantro as desired.
**Added comment by: Aaron McDermott - tone down the chili powder and Chipotle in adobo or it's like eating fire...
****
Asian Style Beef Stew, QVC Presentation, March 11, 2015
Black Bean Chili – Stove Top/Slow Cook
Chicken & Dumplings Soup – Stove Top
Creamy Corn Chowder – Stove Top/Slow Cook
Guinness Beef Stew – Stove Top/Slow Cook
Hearty Seafood Stew – Stove Top/Slow Cook
Lentil Soup with Kale & Pesto – Stove Top
Silky Winter Chestnut Soup – Stove Top
White Turkey Chili – Stove Top/Slow Cook
Soups & Stews:
Asian Style Beef Stew, QVC Presentation, March 11, 2015
Prep: 10 minutes • Cook: 4 hours, 10 minutes • Servings: 6
Ingredients:
3 pounds stewing beef trimmed and cut into 1½ inch cubes
¾ teaspoon salt
¾ teaspoon ground black pepper
2 tablespoons vegetable oil
2 medium red bell peppers cut into 1 inch pieces
2 medium green bell peppers cut into 1 inch pieces
1 large onion chopped
5 cloves garlic, minced
1 tablespoon minced fresh ginger
2¼ cups beef broth
1 (15 oz) jar General Tso sauce
1 tablespoon Sriracha
Hot cooked Jazmin rice for serving
½ cup chopped green onions
Directions:
Season meat cubes with salt and black pepper.
Pour oil into pot. Set to Stove Top High and heat oil. Place meat cubes into pot. Cook uncovered 15 minutes. Add peppers, onions, garlic and ginger and cook for another 5 minutes.
Add beef broth, General Tso sauce and Sriracha. Set to Slow Cook High for 4 hours. Cover and cook until meat is tender.
Serve over rice and garnish with chopped green onions.
****
Black Bean Chili – Stove Top/Slow Cook
This chili can be meatless or can be custom-made to suit your taste by choosing ground beef, chicken, turkey, or bison.
prep: 10 minutes • cook: 2 hours, 20 minutes • servings: 6
Ingredients:
1 pound ground beef, chicken, or bison (optional)
1 medium onion, chopped
1 large green pepper, chopped
3 cloves garlic
3 jalapeños, stemmed (add in ribs
and seeds if you want very hot; otherwise, remove ribs and seeds)
1–2 canned chipotles plus
1 tablespoon adobo sauce
1½ tablespoons ground cumin
2 tablespoons chili powder
1½ teaspoons salt
1 can (28 ounces) crushed tomatoes
2 cans (15-ounces each) black beans
fresh stemmed and chopped cilantro to garnish
Directions:
1. Place meat, onion, pepper, garlic, and jalapeños into pot. Set to Stove Top High. Cook uncovered 20 minutes or until meat is cooked through, stirring occasionally.
2. Stir in remaining ingredients (except cilantro). Set to Slow Cook High for 2 ½ –3 hours. Cover and cook. Garnish individual bowls with cilantro.
3. Serve with whole-grain chips and other toppings as desired.
Serving Tip:
Stir in 1 tablespoon of balsamic vinegar to add a sweet and tangy flavor.
****
Chicken & Dumplings Soup – Stove Top
Dropped or rolled dumplings — it all depends on where you are
from. Dropped is easier, and Bisquick makes it well ... quick.
prep: 20 minutes • cook: 40–45 minutes • servings: 4–6
*This recipe can also be fixed using Slow Cook Low for 4 hours*
Ingredients:
1 rotisserie chicken, pulled or shredded
2 quarts chicken stock
1 medium onion, diced
2 carrots, chopped
2 stalks celery, chopped
2 cups Bisquick
3⁄4 cup milk
1⁄2 teaspoon salt
1⁄4 teaspoon pepper
1 tablespoon minced parsley
Directions:
1. Set pot to Stove Top High. Add stock, onion, carrots, and celery. Cover with lid and cook 15–20 minutes.
2. Add chicken, cover, and bring to a boil.
3. Meanwhile, in a large bowl, use a fork to stir together the Bisquick, milk, salt, pepper, and parsley, and let rest 10 minutes.
4. Set pot to Stove Top Low.
5. Using two spoons, drop biscuits one at a time into the simmering liquid, cover, and cook 15 minutes. Serve immediately.
Serving Tip:
Try other mix-ins with your biscuits, such as fresh thyme, rosemary, or sage.
*David Venable states: “Pillowy Soft Clouds of Chicken Goodness!”
****
Creamy Corn Chowder – Stove Top/Slow Cook
Consistent heat from our pot makes from-scratch sauces simple. Add potatoes, corn, and broth and its hands-free slow cooking to the finish.
prep: 10 minutes • cook 4 hours, 5 minutes • servings: 6
Ingredients:
2 tablespoons olive oil
1 medium onion, chopped
2 cloves garlic, chopped
8 ounces thick-sliced ham, cut into 1⁄4-inch pieces
3 tablespoons all-purpose flour
1 large unpeeled russet potato, cut into 1⁄2-inch pieces
1 package (12 ounces) frozen corn, thawed
4 cups chicken broth
1 cup heavy cream
oyster crackers
Directions:
1. Place oil, onion, garlic, and ham in pot. Set to Stove Top High. Cook uncovered 3 minutes or until onion is tender, stirring occasionally. Stir in flour. Cook uncovered 1 minute, stirring constantly.
2. Add potato, corn, and broth to pot. Set to Slow Cook High for 4–5 hours. Cover and cook until potato is tender. Stir i cream and serve with crackers.
Time-Saver Tip:
Substitute 8 ounces chopped, cooked bacon for ham.
****
Guinness Beef Stew – Stove Top/Slow Cook
This traditional Irish dish depends upon the Guinness beer for its memory-invoking flavor; and dark beer or stout will make a good substitute.
prep: 5 minutes • cook: 2-2 ½ hours • servings: 4
Ingredients:
2 tablespoons flour
1 teaspoon kosher salt
½ teaspoon black pepper
Pinch of cayenne
2 pounds stewing beef, trimmed and cut into 1½-inch cubes
3 tablespoons canola oil or olive oil
2 tablespoons tomato puree
1- 12 ounce bottle of Guinness beer
2 large yellow onions, coarsely chopped
2 large garlic cloves, crushed
2 cups carrots, cut into 1-inch thick pieces
3 sprigs fresh thyme, stemmed
¼ cup minced parsley to garnish
Directions:
1. In a small bowl, combine flour, salt, pepper, and cayenne. In a large bowl, toss meat with 1 tablespoon oil and then sprinkle flour mixture over meat and toss to coat on all sides.
2. Set to Stove Top High and add remaining and add remaining oil to pot. When oil is hot, add half of meat and brown on all sides. Remove mal and repeat with remaining meat chunks. Add meal back into pot. Reduce heat to Stove Top Low. In a small bowl, dissolve tomato puree in ¼ cup Guinness. Stir in onions, garlic, and tomato puree mixture.
3. Cover and cook 5 minutes. Set to Stove Top High and add half of the remaining beer and bring to a boil. Add the remaining beer carrots, and thyme. Season to taste. Set to Slow Cook High for 2 hours, checking for tenderness after 1½ hours (meat and carrots should be fork tender).
4. Taste and adjust seasonings as desired and garnish with parsley.
Time-Saver Tip
For easy meal prep, start this in the morning and set on Slow Cook Low for 8 hours. Then on Slow Cook Warm.
****
Hearty Seafood Stew – Stove Top/Slow Cook
Enjoy the savory slow-cooked broth of tomatoes, wine, fennel, and onion for dipping crusty, warm Italian bread with your meal.
prep: 15 minutes • cook: 4 hours • servings: 6
Ingredients:
2 tablespoons olive oil
1 medium onion, chopped
1 bulb fennel, thinly sliced crosswise
1 clove garlic, chopped
½ teaspoon crushed red pepper
1 cup dry white wine
1 can (14.5 ounces) diced tomatoes, undrained
½ pound large sea scallops
¾ pound cod fillets, cut into 1-inch pieces
½ pound uncooked jumbo shrimp, peeled and deveined
2 pounds mussels, scrubbed
1 loaf crusty Italian bread, sliced and toasted
Directions:
1. Add oil, onion, fennel, garlic, and red pepper to pot. Set to Stove Top High. Cook uncovered 3 minutes or until onions are tender, stirring occasionally.
2. Stir in wine and tomatoes. Cover and set to Slow Cook High for 3-4 hours. After 3 ½ hours, add seafood and cook 20-30 minutes or until mussels open and seafood is cooked through. Discard mussels that do not open. Serve with bread.
Serving Tip:
To toast bread, brush bread slices on both sides with olive oil, season with salt and pepper, and place on baking sheet. Bake at 400°F for 10-15 minutes or until golden.
****
Lentil Soup with Kale & Pesto – Stove Top
Lentils and kale are two super foods that combine perfectly in the mouthwatering dish.
prep: 10 minutes • cook: 1 hour • servings: 4
Ingredients:
1½ tablespoons olive oil
1 large carrot, diced in 1/3-inch pieces
1 large parsnip, diced in 1/3-inch pieces
1 large stalk celery, diced in 1/3-inch pieces
1 medium onion, diced
1 small sweet potato, peeled and diced in 1/3-inch pieces
1 cup lentils
4 cups vegetable stock, plus an additional 3 cups water or vegetable stock
1 small bunch kale, stemmed and center rib removed, torn into 2x2-inch pieces
kosher salt and pepper
prepared pesto
1 lemon, quartered
Directions:
1. Place olive oil in the pot and set to Stove Top High. Add carrot, parsnip, celery, onion, and sweet potato to pot. Cook until vegetables are tender, remove, and set side.
2. Add lentils and 4 cups vegetable stock and bring to a boil. Reduce heat to Stove Top Low and cook 20-25 minutes or until lentils are soft but are still holding their shape.
3. Add vegetables back into pot, add additional stock or water, set to Stove Top High, and bring to a boil.
4. Reduce heat to Stove Top Low, and add kale. Cook until kale is wilted and tender. Season with salt and pepper to taste.
Serving Tip:
Also add a garnish of lemon zest for color and to add an extra acidic bite.
****
Pasta & Fagioli – Stove Top
Here is a hearty Italian pasta and bean soup that will stick to your ribs. Use Italian bread to sop up the broth.
prep: 20 minutes • cook: 18 minutes • servings: 8-12
Ingredients:
1 tablespoon olive oil
4 medium onions, chopped
4 stalks celery, chopped
2 tablespoons garlic, minced
1 tablespoon dried parsley
2 teaspoons Italian seasoning
¼ teaspoon crushed red pepper flakes
Salt to taste
3 quarts vegetable broth
2 jars (14.5 ounces) fire-roasted diced tomatoes
1 pound ditalini pasta, uncooked
2 cans (15.5 ounces) cannellini beans, drained
½ cup Parmesan cheese
Directions:
1. Set pot to Stove Top High and add olive oil. Add onion, celery, and garlic and cover and cook 3 minutes, stirring occasionally.
2. Add parsley, Italian seasoning, red pepper flakes, salt, broth, tomatoes, and pasta and stir. Cover and cook 10-12 minutes.
3. Add beans, stirring will to incorporate. Cover and cook 4 minutes.
4. Garnish with Parmesan cheese and serve immediately.
Time-Saver Tip:
Turn this soup into the main meal. Add 8 ounces ground beef in step 2 and sauté until meat browns.
****
Silky Winter Chestnut Soup – Stove Top
Chestnuts contain fewer calories than walnuts and almonds with no cholesterol and little fat. Plus, this recipe is gluten-free!
prep: 10 minutes • cook: 1 hour • servings: 6-8
Ingredients:
3 tablespoons unsalted butter
½ cup finely chopped celery
½ cup finely chopped carrot
½ cup finely chopped onion
3 fresh flat-leaf parsley sprigs
2 whole cloves
1 Turkish or ½ California bay leaf
6 cups vegetable broth
1 jar (14-15 ounces) peeled roasted whole chestnuts, crumbled
¼ cup Madeira
¼ teaspoon black pepper
salt
1 cup crème fraiche thinned with a little heavy cream for drizzling
Directions:
1. Set pot to Stove Top High. Melt butter and add carrot, celery, and onion. Set to Stove Top Low. Cover the pot with lid, then sweat the vegetables 15 minutes until softened.
2. Wrap parsley, cloves and bay leaf in cheesecloth and tie into a bundle with string.
3. Add broth and herb bundle to vegetables. Set pot to Stove Top High and bring liquid to a boil. Reduce heat to Stove Top Low and simmer 20 minutes.
4. Add the chestnuts and Madeira wine and simmer covered for 3 minutes. Discard herb bundle and let soup cool completely.
5. Pour half of the soup into a blender, cover, and blend until smooth. Repeat with remaining soup.
6. Pour pureed soup into pot and set to Stove Top High. Bring soup to a simmer. Season with salt and pepper and garnish individual bowls with thinned crème fraiche.
Serving Tip:
At Christmas, for a change of pace, serve the soup in small demitasse cups as a mini appetizer or hors d’oeuvres.
****
White Turkey Chili – Stove Top/ Slow Cook
Browning turkey and sausage adds an extra dimension of flavor to this wholesome chili – and there is no extra skillet to clean!
prep: 30 minutes • cook: 7-9 hours • servings: 8
Ingredients:
1 can (7 ounces) chipotle peppers in adobo sauce
2 tablespoons olive oil
1 pound ground turkey or chicken
1 pound Italian-style turkey sausage, casing removed
1 small white onion, diced
1 can (4.25 ounces) diced green chiles
2 cans (15.5 ounces each) cannellini beans, drained and rinsed
2½ cups chicken stock
1 clove garlic, chopped
½ teaspoon cayenne pepper
2 tablespoons chili powder
1½ teaspoons ground cumin
½ cup frozen corn
Directions:
1. Finely chop half of the chipotle peppers and reserve 1 teaspoon adobo sauce.
2. Pour 1 tablespoon oil into pot. Set to Stove Top High and heat oil. Add turkey to pot. Cook uncovered until turkey is browned, stirring often. Add sausage and remaining oil to pot. Cook uncovered until sausage is browned, stirring often.
3. Stir chipotle pepper, reserved adobo sauce, onion, green chiles, beans, stock, garlic, cayenne pepper, chili powder, and cumin into pot. Set to Slow Cook Low for 7-9 hours. Cover and cook, stirring in corn during the last 30 minutes of cooking time.
Serving Tip
Top with lime crema (sour cream and lime juice), diced avocado, diced red or yellow peppers, or cilantro as desired.
**Added comment by: Aaron McDermott - tone down the chili powder and Chipotle in adobo or it's like eating fire...
****