9 November 2014 Creamy Chicken and Wild Rice Soup

Creamy Chicken and Wild Rice Soup

November 9, 2014 By

Creamy Chicken SoupI fell in love with creamy chicken soup at our local St Hubert restaurant in Quebec while I was growing up. It was pure comfort in a bowl and since then, I often order creamy chicken soup when I see it on a menu.

While on Pinterest last week, I saw Cooking Classy’s gorgeous photos for her Creamy Chicken and Wild Rice Soup and knew I’d need to make it someday. That day’s today and I love how it turned out with my modifications!

Creamy, velvety texture, slightly crunchy wild rice, moist chicken and hearty veggies – heaven in a bowl!

Ingredients

  • 5-ounce package of Carolina Long Grain & Wild Rice, cooked according to package directions
  • 7 Tbsp. butter, divided
  • 1 cup chopped yellow onion
  • 1 cup diced carrot
  • 1 cup diced celery
  • 1 garlic clove, minced
  • 6 cups low-sodium chicken broth
  • 1/2 tsp. each dried thyme, sage, rosemary, salt and pepper
  • 2 cups diced roasted chicken
  • ½ cup flour
  • 1 cup milk
  • 1 cup heavy cream, divided

Directions

  1. In a large pot, melt 1 tablespoon butter over medium heat. Add onion, carrot and celery and sauté until tender, about 10 minutes. Add garlic and cook an additional minute.
  2. Add chicken broth, thyme, sage, rosemary, salt and black pepper.
  3. Add chicken and cooked rice and cook for 10 more minutes.
  4. In a separate medium saucepan over medium heat, melt remaining 6 tablespoon butter. Add flour and cook for 2 minutes, whisking constantly. Add the milk and ½ cup of cream to the butter/flour mixture, whisking vigorously. Cook mixture, whisking constantly until thickened. Add the milk mixture to the soup and cook for about 10 minutes.
  5. Stir in remaining ½ cup heavy cream and serve warm.

Serves 6 generously.

Filed Under: American, Chicken, Soups Tagged With: , , ,
27 August 2014 5 Easy Labor Day Weekend Dishes

5 Easy Labor Day Weekend Dishes

August 27, 2014 By

labor-day-clipart-2014-2I love a reason to BBQ and have friends over, so Labor Day is one of my favorite foodie holidays. Labor Day weekend is also a reminder that summer’s coming to an end and a perfect time to fire up the grill.

Here are 5 easy recipes ideal for any Labor Day weekend BBQs:

1.      World’s Best BBQ Sauce (slather it on everything!)

2.      Easy Baby Back Ribs (slather that BBQ sauce on these!)

3.      Slow Cooker Pork Shoulder (not technically for the grill, but tasty!)

4.      Ginger Marinated Whole Grilled Chicken

5.      Grilled Brined Pork Chops

A very safe and happy holiday weekend to all my friends and fans.

Cheers,

Veronique

Filed Under: American, Chicken, Entrees, Pork, Slow Cooker, Soups Tagged With: , , , ,
11 August 2014 Make-Ahead Tomato Gazpacho

Make-Ahead Tomato Gazpacho

August 11, 2014 By

GazpachoThis weekend, I hosted a group of wine lovers and was pondering what to serve as a quick amuse-bouche that would scream “SUMMER”. Jersey tomatoes came to mind and I opted to serve a tasty gazpacho with a grilled shrimp sprinkled with Pork Mafia Memphis Mud rub blend. It’s a killer little dish that can be prepared the day before the party.

Ingredients:

  • 6 ripe tomatoes, cut into chunks
  • ½  large English cucumber (seedless) – peeled cut into chunks
  • 1 red bell pepper, cut into chunks
  • 2 garlic cloves, smashed
  • 1 cup water
  • 1/3 cup olive oil
  • 2 Tbsp. sherry vinegar
  • 1 tsp. sea salt
  • ½ tsp. each black pepper and hot sauce
  • Cilantro leaves for garnish (optional)
  • Grilled shrimps for garnish (optional)

Directions:

  1. In a food processor or blender, combine all the ingredients EXCEPT the two garnishes. Process until the mixture is liquefied, about 2 minutes.
  2. Pour the mixture through a sieve into a large measuring cup or any other container that can be refrigerated. Chill until ready to serve, up to a day in advance.
  3. Pour the cold soup in serving dishes and sprinkle with sea salt. Add a cilantro leaf and a shrimp, if using.

Makes about 3 cups of gazpacho.

Cheers,

Veronique

Filed Under: American, Soups, Spanish, Starters, Vegetables, Vegetarian Tagged With: , , ,
17 February 2014 Hearty Vegetarian Lentil Soup

Hearty Vegetarian Lentil Soup

February 17, 2014 By

Lentil-SoupThose of you who know my typical cooking style might be surprised to see a vegetarian recipe on my blog, but this dish is hearty, rich and perfect on a cold winter day – or anytime you’re craving a delicious comforting soup.

Ingredients:

  • 3 Tbsp. vegetable oil
  • 1 cup diced heart of celery
  • 2 cups chopped onions
  • 2 garlic cloves, chopped
  • 1 cup diced carrots
  • ½ tsp. each, dried thyme, salt and pepper
  • 32 ounces vegetable broth (homemade or from a carton)
  • 1 ¼ cups lentils, rinsed, drained
  • 1 14 ½ –ounce can stewed tomatoes

Directions:

  1. Heat oil in a large, heavy bottom saucepan over medium–high heat. Add the celery, the onions, the garlic and the carrots.  Season with thyme, salt and pepper. Cook until the mixture has softened and has begun to turn golden-brown, about 10-15 minutes.
  2. Add the broth, the lentils, and the tomatoes to the vegetable mixture and bring to a boil. Turn the heat down to medium–low then simmer the soup, covered, for about 45 minutes or until lentils have softened.
  3. Reserve 1 cup of the soup mixture, then working in 2 batches, add the rest of the soup to a blender and puree until smooth, about 30 seconds. ***Be sure to remove the small venting cap from the blender to allow steam to come out and place a kitchen towel to cover the opening. Return the pureed soup to the saucepan, add the reserved un-pureed soup and gently heat for 2 minutes.
  4. To serve, ladle soup into bowls.

Serves 8 as a starter or 6 as a main course.

Note: If you prefer a completely smooth soup, puree all of the mixture without reserving any for texture.  Soup freezes well for up to a month.

Filed Under: American, Soups, Vegetables, Vegetarian Tagged With: , ,
4 January 2014 Roasted Red Pepper and Tomato Soup

Roasted Red Pepper and Tomato Soup

January 4, 2014 By

Roasted Red Pepper SoupWe were just in Quebec celebrating Christmas with my family and one night, we went out to a neat restaurant in my town that served a comforting, delicious roasted red pepper soup. We loved it so much that my guy asked me to recreate it when we got back home.

The soup at the restaurant was sweet and a bit smoky from the roasted peppers and tangy from the tomatoes and had a small amount of cream to give it a luscious texture and…creaminess. This soup comes close to the “original” and would be ideal served with a simple grilled cheese but could also be dressed up with a drizzle of crème fraiche.

Ingredients:

  • 3 Tbsp. vegetable oil
  • 1 medium onion, chopped
  • 2 large carrots, chopped
  • 3 celery stalks, chopped
  • 1 tsp. each dried thyme and Kosher salt
  • ½ tsp. each black pepper and granulated sugar
  • 28-ounce can of roasted sweet red peppers, drained (could also roast two large red peppers)
  • 28-can of San Marzano tomatoes
  • 32-ounces chicken or vegetable broth
  • ½ cup light or heavy cream

Directions:

  1. Warm the oil in a large Dutch oven over medium heat then add the onion, carrot and celery and cook, stirring occasionally, until softened, about 10 minutes.
  2. Add the thyme, salt, pepper and sugar and cook for an additional minute.
  3. Add the red peppers, tomatoes and the broth to the vegetables and cook over medium-low heat for 30 minutes. Cool for about 5 minutes then use an immersion blender to pulse the soup to an almost smooth consistency. You could do this in batches in a blender also. If you like a completely smooth soup, strain the pureed soup through a sieve (I did).
  4. Stir in the cream into the soup and warm through, making certain the soup doesn’t boil again.

8 servings.

Filed Under: American, Soups, Vegetables, Vegetarian Tagged With: , , ,
15 November 2013 Beef Short Rib Leftover Ideas

Beef Short Rib Leftover Ideas

November 15, 2013 By

Short ribs are at the top of my list of winter comfort foods. The lowly-simmered, decadent beef with its rich sauce and deep flavors warm the body and the soul.

When I take the time to make Make Ahead Short Ribs, I often double the recipe so I have leftovers. While it’s easy and delicious to simply reheat the short ribs and have them with mashed potatoes, here are two of my favorite ways to use leftover short ribs.

Short Rib Soup

Short Rib Soup

Short Rib, Mushroom and Barley Soup

Ingredients:

  • 3 Tbsp. vegetable oil
  • 1 pound beef bones (ideally with marrow)
  • 1 medium Spanish onion, chopped into small dice
  • 2 carrots, chopped into small dice
  • 3 celery ribs, chopped into small dice
  • 1 pound button mushrooms, sliced
  • 1 tsp. dried thyme
  • 1/2 tsp. each salt and pepper
  • 2 32-ounce cartons of beef broth
  • 1/4 cup dry Marsala wine or white wine (optional)
  • 3/4 cup barley, rinsed in cold water
  • 2 cups shredded leftover beef short ribs
  • 4-inch long piece of Parmesan rind

Directions:

  1. Pour the oil in a large, heavy pot over high heat, and heat up for 30 seconds.  Add the bones and cook for 2 minutes, or until browned.
  2. Add the onion, carrot and celery to the bones in the pot, reduce heat to medium heat and cook the vegetables for 4 minutes.  Add the mushrooms and cook an additional 3 minutes.
  3. Add the spices, the broth and the wine, if using.  Bring the heat to low and simmer partially covered for 20 minutes.
  4. Add the barley, short rib meat and the Parmesan rind, if using, to the pot and simmer partially covered for another 30 minutes over low heat.
  5. Remove and discard the bones and serve.

Makes 6 servings.

Short Rib Panini

Short Rib Panini

Short Rib Panini

Ingredients:

  • 2 Portuguese rolls, or other favorite bread
  • 2 tsp. vegetable oil
  • 1 cup shredded leftover short rib
  • 4 slices Gouda cheese, or other melting cheese like Fontina
  • 2 tsp. Balsamic vinegar
  • 1/2 cup mâche or arugula

Directions:

  1. Warm a Panini press or heavy skillet over medium heat.
  2. Cut the rolls horizontally and brush them with the oil.
  3. Add 1/2 cup of short rib to each roll then top with 2 slices of cheese each. Drizzle the balsamic vinegar over the meat and cheese.
  4. Place the sandwiches on the Panini press, close and cook until golden brown, about 2 minutes. If using a skillet, simply weight the sandwich down with a second skillet and flip the sandwich after 1 minute or until the first side is golden brown.
  5. Divide the mâche or arugula between the two sandwiches, cut on an angle and serve.

Makes 2 Panini.

If you have clever short rib leftover ideas, please share them!

Veronique

Filed Under: American, Beef, Entrees, Mushrooms, Sandwiches, Soups Tagged With: , , ,
2 October 2013 Turkey and Vegetable Tomato Noodle Soup

Turkey and Vegetable Tomato Noodle Soup

October 2, 2013 By

Turkey and Vegetable Tomato Noodle SoupIt’s fall and in the northeast and that means the start of soup season at our home. I typically make a huge pot on Sunday and we have enough for most of the week. Soup is just so comforting and delicious and this version would be perfect for the weekend after Thanksgiving when cooked turkey’s abounds.

I know this recipe calls for beef broth instead of the standard chicken, but I think turkey’s sort of ‘beefy’ and I like the heartiness of the beef stock with this darker poultry. If you prefer chicken broth, by all means, change the ingredient around to suit your own tastes.

Ingredients:

  • ¼ cup vegetable oil
  • 1 medium onion, diced
  • 4 celery ribs, diced
  • 3 carrots, diced
  • 8-ounce package of fresh, sliced mushrooms
  • 1 tsp. each, salt, pepper, dry thyme
  • 1 fully-cooked turkey breast, meat pulled off the bones and torn into bite-size pieces
  • 48-ounce can beef broth
  • 28-ounce can of chopped tomatoes
  • ¼ pound dry spaghetti, broken into thirds
Turkey for Soup

Turkey for Soup

Direction:

  1. Heat oil for 30 seconds over medium-high heat in a large, heavy saucepan.  Add the onion, celery and carrots to the pot, turn down the heat to medium and cook for 5 minutes, or until vegetables begin to soften, stirring frequently.
  2. Add the mushrooms and the seasonings and cook for 3 minutes, stirring occasionally.
  3. Add the turkey pieces to the vegetables and cook for 2 minutes. Add the broth and chopped tomatoes, lower the heat to medium-low, cover the pot partially and simmer for 45 minutes.
  4. Add the pasta to the soup and cook for 15 minutes.

Makes 6 servings.

Filed Under: American, Soups, Turkey, Vegetables Tagged With: , ,
3 March 2013 30-Minute Chicken Tortilla Soup

30-Minute Chicken Tortilla Soup

March 3, 2013 By

Tortilla SoupMy guy loves chicken tortilla soup and orders it anytime it’s on the menu at a restaurant. Me, I love the tangy lime and cilantro flavors of this soup but not the quick-to-turn-limp tortillas floating in the soup. Compromise – tortilla chips served on the side that can be added to the soup…or not. I’ve made this with leftover roast chicken and store-bought rotisserie chicken and don’t see much difference.

Ingredients:

  • ¼ cup vegetable oil
  • 1 medium onion, chopped into small dice
  • 1 medium jalapeno peppers, chopped into small dice
  • 2 garlic cloves, minced
  • ½ tsp. each, salt, pepper, chili powder and cumin
  • Pinch cayenne pepper
  • ½ cup chopped cilantro
  • 48-ounce can chicken broth
  • 28-ounce can chopped tomatoes
  • ½ cup fresh lime juice
  • 1 small plain deli chicken, meat pulled off the bones and shredded
  • Diced avocado, optional
  • Tortilla-style chips, optional

Direction:

  1. Over medium-high heat, in a large heavy saucepan, heat oil for 30 seconds. Reduce heat to medium and add the onion and jalapeno pepper and cook for 5 minutes, until vegetables have softened, stirring frequently.
  2. Add the garlic, salt, pepper, chili powder, cumin, cayenne and cilantro. Cook for 2 minutes, stirring frequently.
  3. Add the broth, tomatoes, lime juice and chicken and simmer for 20 minutes.
  4. When ready to serve, pile some shredded chicken in the center of a bowl and ladle soup around it. If using, serve with a side or avocado and tortilla chips.

Makes 6 servings.

Filed Under: Chicken, Mexican, Soups Tagged With: , ,
21 October 2012 Creamy Tomato and Basil Soup

Creamy Tomato and Basil Soup

October 21, 2012 By

Tomato soup and a grilled cheese sandwich. What could be more classic and comforting on a cool evening? In the below photo, I pair this simple-to-make soup with a sharp Provolone and Sopressata grilled cheese for a bit more upscale feel.

Since it uses canned tomatoes, this soup can be made in the middle of winter and its punch of fresh basil will give it a fresh, delicious, summery taste.

Ingredients:

  • 3 Tbsp. vegetable oil
  • 1 large onion, chopped
  • 6 celery ribs, chopped
  • 1 medium red bell pepper, chopped
  • 3 cans (14-1/2 ounces each) diced tomatoes, with their juices
  • 2 Tbsp. tomato paste
  • 1 cup basil leaves, coarsely chopped
  • 3 tsp. granulated sugar
  • 3 tsp. salt
  • 1/2 teaspoon pepper
  • ¼ cup water mixed with 1 tsp. corn starch
  • 1 ½ cups whole milk

Directions:

  1. In a large heavy saucepan, warm the oil over medium heat for a minute then sauté the onion, celery and red bell pepper for 5-6 minutes or until tender.
  2. Add the tomatoes and tomato paste to the vegetable mixture, cover and simmer over medium-low heat for 40 minutes.
  3. Remove the soup from the heat, stir in the basil, sugar, salt and pepper.
  4. Using an immersion blender, puree soup until very smooth, for about 3 minutes. Alternatively, puree the soup in two batches using a blender.
  5. Add the corn starch mixture and the milk to the pureed soup and continue to cook over low heat for 10 minutes (do not boil), until slightly thickened.

Makes 8 starter servings or 6 entrée servings.

Filed Under: American, Soups, Vegetables Tagged With: , , ,

4 Delicious Ways to Use Leftover Risotto

September 20, 2012 By

I just love risotto. Each time I make it, I make extra so I have leftovers that I can repurpose into other delicious dishes. Here are my four favorite ways to use leftover risotto:

  1. Fresh Mozzarella-Stuffed Arancini – the deep-fried, risotto-filled balls have a crunchy outer crust and a creamy, fresh Mozzarella-stuffed center. Click for recipe.
  2. Stuffed Portobello Mushrooms – risotto fills the caps of large portobello mushrooms which are then baked to melt a cheesy topping. Click for recipe.
  3. Risotto Cakes – the pan-fried cakes are a perfect pairing for so many things. Click here for recipe.
  4. Chicken Risotto Soup – the wine and Parmesan flavors of the risotto give this simple soup a deep, rich taste. Click for recipe.

If you have a favorite way to use risotto leftovers, please share by leaving a comment.

Veronique

Filed Under: Entrees, Italian, Mushrooms, Sides, Soups Tagged With: , ,
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