The Reciblog

• 2 tablespoons olive oil
• 1 onion, chopped
• 2 garlic cloves, minced
• 1 tablespoon chili powder
• 2 skinless boneless chicken breast halves, cut into 3/4-inch pieces
• 5 cups canned low-salt chicken broth
• 1 cup fresh or frozen corn kernels
• 1 cup chopped seeded tomatoes
• 1/2 bunch fresh cilantro sprigs, tied together with kitchen string.
• 1/4 cup chopped fresh cilantro
• 1/4 cup fresh lime juice
• Sour cream

Heat oil in heavy large saucepan over medium-high heat. Add onion and garlic; saute until slightly softened, about 3 minutes. Add chili powder; stir 1 minute. Add chicken; stir 2 minutes. Add broth, corn, tomatoes and 1/2 bunch cilantro sprigs to saucepan; bring to boil. Reduce heat and simmer until chicken is cooked through, about 10 minutes. Discard cilantro sprigs. (Can be made 1 day ahead. Chill. Bring to simmer before continuing.)

Add chopped cilantro and lime juice to soup. Season with salt and pepper. Garnish with sour cream.

Serves 4.

Posted by katherine at 12:06 PM | Permalink | Comments (0)

This is a very simple recipe. You can usually have the ingredients on hand well ahead of time since most are canned or can be frozen.

• 1 pound ground beef
• 1 medium yellow or white onion, diced
• 2 16-ounce cans kidney beans, drained and rinsed
• 1 28-ounce can stewed tomatoes (can use diced too)
• 1 8-ounce can tomato sauce
• 1 cup salsa
• 1 can corn, drained (optional)
• 1 tsp salt
• dash of pepper
• 3/4 tsp chili powder
• 1/4 tsp oregano
• 1/8 tsp each: ginger, cumin, garlic powder, onion powder

Sauté the onion and ground beef together until the beef is brown and the onion is translucent (or nearly so). Drain the fat.

Place in large stockpot, then add all the ingredients, stir it up and let it simmer at least 20 minutes or 1 hour is better. Serve with tortilla chips and grated cheddar cheese. (We usually put chips in the bottom of a bowl, spoon the soup over the top, and top it with cheese.)

Continue reading "Taco Soup" »

Posted by Josh at 10:06 AM | Permalink | Comments (0)

Ingredients:

• 1 cup chopped white or yellow onion
• 2 tsps olive oil
• 1 tsp ground sage
• 1/2 tsp salt
• 1/4 tsp freshly ground black pepper
• 3 cups low-sodium chicken broth*
• 1 butternut squash (about 1 and 1/2 pounds), peeled, seeded and chopped into 1-inch cubes**
• 2 T finely grated parmesan cheese

In a large stockpot over medium heat, sauté the onion in the olive oil until nearly translucent, about 4 minutes. Add seasonings, broth and squash and bring mixture to a boil. Reduce heat; simmer 20 minutes, until squash is tender. Puree half the soup in a blender; return to pot. (My family actually prefers the entire soup being pureed. The texture is super smooth). Stir in parmesan cheese and serve.

Continue reading "Butternut Squash Soup with Sage and Parmesan" »

Posted by Josh at 09:40 AM | Permalink | Comments (0)

• 3 pounds ripe plum tomatoes, cut in half lengthwise
• � cup plus 2 Tablespoons good olive oil
• 1 Tablespoon kosher salt
• 1 � teaspoons freshly ground black pepper
• 2 cups chopped yellow onions (2 onions)
• 6 garlic cloves, minced
• 2 Tablespoons unsalted butter
• � teaspoon crushed red pepper flakes
• 28 ounces canned plum tomatoes with their juice
• 4 cups fresh basil leaves, packed
• 1 teaspoon fresh thyme leaves
• 1 quart chicken stock or water

Continue reading "Roasted-Tomato Basil Soup" »

Posted by katherine at 12:03 PM | Permalink | Comments (2)