Hi ladies,
We will be holding our next meeting on February 10th at 7 pm, Multi-purpose room. This month's theme: Chocolate:
Nobody Knows the Truffles I've Seen.
Who is interested in doing a demo of chocolate dipping?
Thursday, January 29, 2009
Tuesday, January 27, 2009
Jeannie's Potato Kale Soup
POTATO KALE SOUP
2T butter
1 1/2 cups finely chopped onion
1 clove of garlic minced
7 cups fat free chicken broth
4 cups coarsely chopped and peeled potatoes
1/4 t salt
1 bay leaf
6 cups chopped fresh kale
1 t dried basil
Gruyere or Swiss cheese grated for top of soup
Melt butter in large saucepan over medium heat, add onion, cook 8 minutes until tender, stir freq. add garlic cook 30 sec. stir constantly. Stir in broth, potato, salt, and bay leaf, bring to boil, cover, reduce to simmer 15 minutes or until potato is tender.
Stir in kale and basil. Cover and simmer 10 minutes or until kale is tender.
Discard bay leaf. Partially mash potatoes. Serve with cheese on top.
2T butter
1 1/2 cups finely chopped onion
1 clove of garlic minced
7 cups fat free chicken broth
4 cups coarsely chopped and peeled potatoes
1/4 t salt
1 bay leaf
6 cups chopped fresh kale
1 t dried basil
Gruyere or Swiss cheese grated for top of soup
Melt butter in large saucepan over medium heat, add onion, cook 8 minutes until tender, stir freq. add garlic cook 30 sec. stir constantly. Stir in broth, potato, salt, and bay leaf, bring to boil, cover, reduce to simmer 15 minutes or until potato is tender.
Stir in kale and basil. Cover and simmer 10 minutes or until kale is tender.
Discard bay leaf. Partially mash potatoes. Serve with cheese on top.
Jeannie's Minestrone Soup
ROBUST MINESTRONE SOUP WITH BROWN RICE AND LENTILS
Serves 6
2 tablespoons extra-virgin olive oil
3 medium leeks (or I’ve used onions), white parts only, halved lengthwise and chopped
6 garlic cloves, chopped
2 medium carrots, peeled and cut into 1/2-inch pieces
2 celery stalks, chopped
1 14-ounce can crushed tomatoes
1 1/2 cups chopped Savoy or green cabbage
1/3 cup uncooked brown rice
1/3 cup dark-green Puy-style lentils (or regular work fine)
1 large bay leaf
2 teaspoons salt
1/2 teaspoon freshly ground black pepper
1 teaspoon dried thyme
7 cups cold water or canned vegetable or chicken broth
Chopped fresh Italian parsley, basil, or chives, for garnish
1/2 cup freshly grated Parmesan cheese, for garnish
In a large, heavy soup pot, heat the oil over medium heat. Add the leeks. Sauté them, stirring constantly, until they are tender, 3 to 5 minutes. Add the garlic and sauté, stirring, until it is fragrant, about 30 seconds more.
Add the carrots, celery, tomatoes, cabbage, brown rice, lentils, bay leaf, salt, pepper, and thyme. Stir them together briefly, and then stir in the cold water or broth. Bring the liquid to a boil, reduce the heat to a simmer, cover the pot, and cook the soup for 1 hour.
Alternatively, if using a pressure cooker, heat the pressure cooker over medium heat. Add the oil and sauté the leeks until fragrant, 1 to 2 minutes. Add the garlic and stir briefly; then, stir in all the remaining ingredients except the garnishes. Bring to a boil, secure the lid, and bring to high pressure, following the manufacturer's instructions. Then, turn the heat to low and set a timer for 20 minutes. When the cooking time is up, turn off the heat and release the pressure, following manufacturer's instructions. Continue simmering with the lid off until the soup is thick but still fairly fluid, about 10 minutes more.
Before serving the soup, adjust the seasonings to taste with salt and pepper. Ladle the soup into heated serving bowls and garnish with parsley, basil, or chives and grated Parmesan.
- Chicago Tribune Media Services
Serves 6
2 tablespoons extra-virgin olive oil
3 medium leeks (or I’ve used onions), white parts only, halved lengthwise and chopped
6 garlic cloves, chopped
2 medium carrots, peeled and cut into 1/2-inch pieces
2 celery stalks, chopped
1 14-ounce can crushed tomatoes
1 1/2 cups chopped Savoy or green cabbage
1/3 cup uncooked brown rice
1/3 cup dark-green Puy-style lentils (or regular work fine)
1 large bay leaf
2 teaspoons salt
1/2 teaspoon freshly ground black pepper
1 teaspoon dried thyme
7 cups cold water or canned vegetable or chicken broth
Chopped fresh Italian parsley, basil, or chives, for garnish
1/2 cup freshly grated Parmesan cheese, for garnish
In a large, heavy soup pot, heat the oil over medium heat. Add the leeks. Sauté them, stirring constantly, until they are tender, 3 to 5 minutes. Add the garlic and sauté, stirring, until it is fragrant, about 30 seconds more.
Add the carrots, celery, tomatoes, cabbage, brown rice, lentils, bay leaf, salt, pepper, and thyme. Stir them together briefly, and then stir in the cold water or broth. Bring the liquid to a boil, reduce the heat to a simmer, cover the pot, and cook the soup for 1 hour.
Alternatively, if using a pressure cooker, heat the pressure cooker over medium heat. Add the oil and sauté the leeks until fragrant, 1 to 2 minutes. Add the garlic and stir briefly; then, stir in all the remaining ingredients except the garnishes. Bring to a boil, secure the lid, and bring to high pressure, following the manufacturer's instructions. Then, turn the heat to low and set a timer for 20 minutes. When the cooking time is up, turn off the heat and release the pressure, following manufacturer's instructions. Continue simmering with the lid off until the soup is thick but still fairly fluid, about 10 minutes more.
Before serving the soup, adjust the seasonings to taste with salt and pepper. Ladle the soup into heated serving bowls and garnish with parsley, basil, or chives and grated Parmesan.
- Chicago Tribune Media Services
Monday, January 26, 2009
Alexis Dorny's Chili
Easy & Mild Chili
1 to 1 ½ lbs ground meat, browned and drained (I use ground turkey)
16 oz tomato sauce
30 oz chili beans
30 oz light red kidney beans
season to taste with dried onions, granulated garlic, salt & pepper
Combine all ingredients in large soup pot.
Bring to boil over med-high heat.
Reduce heat, simmer, uncovered for 45 minutes, stirring occasionally.
Serve over rice or with tortilla chips, shredded cheddar and sour cream.
Ingrid Hall's Carrot Soup with Pesto
Creamy Carrot Soup with Pesto
1/2 cup chopped onion
1 Tbsp butter
1 cup sliced carrots
1/4 tsp dried thyme, crushed
1 clove garlic, crushed
3 cups chicken broth
1 cup cubed, peeled potatoes
1 small bay leaf
2 Tbsp buttermilk
2 Tbsp pesto
In large saucepan cook onion in hot butter for 1 minute. Add carrots, thyme, and garlic; cook about 10 minutes or till tender but not brown.
Add broth, potatoes, and bay leaf. Heat to boiling; reduce heat. Cover and simmer about 20 minutes or till vegetables are very tender. Remove bay leaf.
Transfer about half of the mixture to a blender container or food processor bowl; cover and blend/process till smooth. Repeat with remaining soup. Return all to saucepan; add buttermilk and heat through. Spoon into soup bowls. Top each serving with pesto; swirl to mix. Makes 4 side-dish servings.
1/2 cup chopped onion
1 Tbsp butter
1 cup sliced carrots
1/4 tsp dried thyme, crushed
1 clove garlic, crushed
3 cups chicken broth
1 cup cubed, peeled potatoes
1 small bay leaf
2 Tbsp buttermilk
2 Tbsp pesto
In large saucepan cook onion in hot butter for 1 minute. Add carrots, thyme, and garlic; cook about 10 minutes or till tender but not brown.
Add broth, potatoes, and bay leaf. Heat to boiling; reduce heat. Cover and simmer about 20 minutes or till vegetables are very tender. Remove bay leaf.
Transfer about half of the mixture to a blender container or food processor bowl; cover and blend/process till smooth. Repeat with remaining soup. Return all to saucepan; add buttermilk and heat through. Spoon into soup bowls. Top each serving with pesto; swirl to mix. Makes 4 side-dish servings.
Ingrid Hall's White Bean Chili
White Bean Chicken Chili
3-15 oz cans Great Northern Beans (white)
3 cups chicken broth
1 garlic clove, minced (or 2 tsp garlic powder)
1 tsp ground cumin
2 tsp dried oregano
1 tsp cayenne pepper
1-7 oz can diced green chili peppers
1 medium onion, chopped
4 cups cooked, diced chicken breast
2 cups sour cream
2 cups grated Jack cheese
In large stock pot saute onions and garlic for 3 minutes. Add all ingredients except chicken, cheese & sour cream. Simmer for about 2 hours on low heat. Add chicken last 1/2 hour. Just before serving, add sour cream & cheese. Do not boil after adding sour cream & cheese.
3-15 oz cans Great Northern Beans (white)
3 cups chicken broth
1 garlic clove, minced (or 2 tsp garlic powder)
1 tsp ground cumin
2 tsp dried oregano
1 tsp cayenne pepper
1-7 oz can diced green chili peppers
1 medium onion, chopped
4 cups cooked, diced chicken breast
2 cups sour cream
2 cups grated Jack cheese
In large stock pot saute onions and garlic for 3 minutes. Add all ingredients except chicken, cheese & sour cream. Simmer for about 2 hours on low heat. Add chicken last 1/2 hour. Just before serving, add sour cream & cheese. Do not boil after adding sour cream & cheese.
Sunday, January 25, 2009
Alexis Dorny's Speedy Gazpacho Recipe
Speedy Gazpacho
1 English hothouse cucumber, peeled and cut into large chunks
1 red bell pepper, seeded and cut into chunks
2 cups (or more) tomato juice
1 can diced tomatoes
1 ½ cups salsa
1 cup roasted red peppers from a jar
½ cup coarsely chopped fresh cilantro
2 tablespoons red wine vinegar
Combine all ingredients. Working in batches, process in blender or food processor, using the pulse button to finely chop and blend vegetables (you do not want a puree). Season to taste with salt. Cover and chill for 2 hours. Stir in more tomato juice if needed to reach desired consistency.
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