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Potato-Corn-Cheddar Stew
(about 12 servings)
Ingredients:
- 12 oz bacon, chopped
- 1/8 cup olive oil
- 6 cups chopped sweet onion
- 4 tablespoons butter
- 1/2 cup flour
- 2 teaspoons salt
- 1 teaspoon freshly ground black pepper
- 1/2 teaspoon turmeric
- 12 cups chicken stock
- 6 cups medium cubed potatoes
- 10 cups of frozen sweet corn (thawed)
- 2 cups half&half
- 8 (or more) oz of grated cheddar cheese
- cook the chopped bacon in the olive oil in large pot over medium low heat until bacon is crisp (5-10 minutes) Remove the bacon with slotted spoon and save for decoration later
- add the onions and butter (don't be scared by mixing the 3 types of fat, it does work!) and cook until onions are translucent
- Mix the flour with the salt, pepper and turmeric and add to the onions, stirring well for a minute or so (making a basic roux), then add the chicken stock and blend it in well
- Add the potatoes and bring everything to a boil. Boil for about 15 minutes, until the potatoes are tender
- Add the corn to the stew, and return to a boil. Boil for several minutes (I once skipped this step, and the soup turned sour - not pretty)
- Add the half&half and cheddar cheese and cook for a few more minutes, until the cheese is completely melted (I usually bring it back to a boil, it seems that something is added to cream and half&half to prevent separation when added to hot liquid, so it does not seem to matter).
- Season to taste with more salt and pepper if needed
- Ladle into soup bowls and garnish with bacon
Freeze any leftovers
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Chickpea-Wintersquash-Lentil Stew
(Can be made as a vegetarian dish - about 8 servings)
Ingredients:
- 3/4 to 1 cup of dried chickpeas that have been soaked - see below (or 1-2 cans of chickpeas), depending on how much you like chickpeas
- 2 1/2 lbs of long neck or butternut squash - peeled, seeded and cut into 1 " pieces
- 3 large carrots - peeled and cut into 1" pieces
- 1 large onion - chopped
- 1 cup lentils
- 4 cups of either beef broth or vegetable broth
- 4 cups of tomato juice
- 1 1/2 tablespoon minced fresh ginger (or 1 teaspoon ground dried ginger)
- 1 clove minced garlic
- 1/2 teaspoon cinnamon
- 1 1/2 teaspoon cumin
- 1/2 teaspoon ground fresh pepper
- 1 teaspoon salt
- 1/4 - 1/2 cup smooth peanut butter
- (optional) 1/4 cup lime juice and cilantro to add right before serving
- If using dried chickpeas, either soak them overnight by covering them with water - about 2 " above peas, and soak for at least 6 hours. Or use the quick soak method by again covering the peas with at least 2" of water in a pot, bring to a boil (if you like soft chickpeas, boil for 5 minutes), remove from heat and let stand 1 hour. Drain before use. If using canned chickpeas, just drain :)
- In a large pot, saute onions, ginger and garlic in some vegetable oil until onions are tender
- Add all other ingredients (except the option lime and cilantro)
- Bring to a boil and reduce heat to a gentle simmer.
- Cook until the chickpeas are soft and the lentils have started to break down, about 2 hours.
Serve as stew in bowls, or serve of cooked white or brown rice.
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Heavy Cream Biscuits
Ingredients:
- 2 cups all purpose flour
- 1 teaspoon baking powder
- 2 teaspoons sugar
- 1/2 teaspoon salt
- 1 1/4 cup heavy cream (whipping cream)
Preparation:
- Preheat oven to 425 degree F
- mix dry ingredients, then add cream until stiff dough forms (I use the kitchenaid mixer)
- knead slightly, then roll out on floured surface, just enough to make 8 biscuits with a biscuit cutter
- Bake for about 8 minutes - less is better than too much
Enjoy!
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