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~ Cyber Kitchen ~ "Down to
earth recipes for out of this world cooking."
~ |
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 Dinner, a time when...one should
eat wisely but not too well, and talk well but not too wisely.
~ W. Somerset Maugham
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Soup. The
perfect meal.
I can think of
nothing better for lunch or dinner
than sitting down to a big bowl of piping hot
soup.
In addition to the soup recipes
featured on this page, more soup recipes can be
found in the Recipe Index section.
If we don't have what you're looking
for, then be sure to look in our Recipe Links section.
We would like to thank the folks at
Prepared Pantry who sent us breakfast
Information and many of the recipes as well as
th their Favorite Chocolate
Recipes booklet. It's quite
informative. Feel free to printout a
copy or download it.
Remember to share one of your
favorite recipes with us. Along with your
recipe your name will appear with our thanks. Just
send me an email on the contact Joanne form
in the left column. And
Take care and come back
soon,
Joanne Your San Francisco Bay Area Real Estate
Broker... and food lover with little time for
cooking.
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Over The Fence Newsletter
February 2010 What's
Inside
Love Your kitchen!
Three Ways to Liven Up
a Drab
Kitchen
Sweetheart of a Deal—
Early Tax Planning Tips
for Your 2009 Tax
Return
What Color are
Your
Roses?
Valentine’s Day Fun Facts
February 2nd: Groundhog
Day February 14th: Valentine’s
Day February 15th: President’s Day
Holiday
Recipe: RED VELVET CAKE— THE
EASY WAY!
February
2010 View online or print a
copy
Prior Issues: January
2010 December
2009 November
2009 October 2009 September
2009 August
2009 July
2009 June
2009 May
2009 April
2009 March
2009 February
2009 |
Tillamook Beer Cheese
Soup
This creamy, vegetarian soup
cooks up quick and easy, boasting a thick,
luscious texture and an irresistible mingling of
flavors. Served with a crusty bread, it’s the
perfect comfort food. 4 tbsp.
Tillamook®
Butter 4
tbsp. flour
3 cups
milk 3/4
cup dark beer
1 tbsp. garlic,
minced
salt and pepper to
taste 1
tsp. crushed red chilies,
choppped 2 cups
Tillamook® Special Reserve Extra Sharp Cheddar
Cheese, shredded
Directions: Heat butter in
sauté pan. Add flour and cook on low
heat. Stir mixture until it starts to
bubble. Do not allow to brown. Pull
off fire and set aside.
Heat milk
in sauce pan until it is just ready to boil.
Add garlic, salt and pepper and crushed red
chilies. Stir mixture until just before
boiling.
Add half
of flour/butter mixture (Roux) and stir with wire
whisk until at a low simmer. Additional Roux
may be added to thicken. Stir constantly to
avoid burning.
Turn down
heat and add extra sharp cheddar cheese and
beer. Stir to allow cheese to melt.
Texture should be smooth to the touch. May
be reheated on low temp. (Do not
boil.) |
Broccoli is one of the most amazing
pharmaceutical packages in nature's food pharmacy.
~ Jean Carper |
|
Home-Style
Minestrone From award-winning
TV chef Michael Chiarello
1/4 cup
extra-virgin olive oil 6 medium cloves garlic,
chopped 2 cups finely chopped yellow onions (2
small) 1 cup diced celery (2 medium stalks)
1 cup diced carrots (2 medium) 1
tablespoon finely chopped fresh rosemary or thyme
leaves 1 can (15 oz)cannellini beans, drained
1 1/2 cups undrained diced tomatoes (half of a
28-oz can) 4 cups diced green or yellow
zucchini (5 small) 1 cup uncooked tubetti
pasta or other small tube pasta (4 oz) 2
cartons (32 oz each) reduced-sodium chicken broth
Salt and freshly ground black pepper, if
desired 1/2 cup shredded Parmesan cheese
Directions: In 6-quart
stockpot, heat oil over medium-high heat. Add
garlic; cook and stir until garlic begins to
brown. Stir in onions, celery and carrots; cook 8
to 10 minutes, stirring occasionally, until
vegetables are tender.
Stir in
rosemary, beans, tomatoes, zucchini, pasta and
broth; heat to boiling. Reduce heat.
Cover;
simmer about 20 minutes or until pasta is tender.
Season with salt and pepper. Serve with cheese.
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Cuisine is when things taste
like themselves. ~
Curnonsky | |
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Cream
of Tomato Soup
2 Tbs. olive oil 1 Tbs.
butter 1 Cup onions, chopped 2 garlic
cloves, minced 3 Tbs. all-purpose flour 1 Can (28
oz.) whole tomatoes in juice 2 Tbs. tomato paste 2
Cups rich chicken stock ½ Tsp. salt ¼ Tsp. black
pepper ¼ Cup fresh basil, chopped ½ Cup heavy
cream
Directions: Heat
the olive oil and butter in a heavy-bottomed soup pot
over medium heat. Add the onions and sauté for 4
minutes. Add the garlic and continue to cook for 2 more
minutes. Add the flour, mix well, and cook for 3
minutes. Add the canned tomatoes, tomato paste, chicken
stock, salt and pepper, and the basil and continue to
cook, at a simmer, for 20 minutes, stirring
often.
Remove from the heat and puree the soup
in the work bowl of a food processor fitted with the
metal blade. Strain the soup through a wire mesh
strainer, using a wooden spoon to work the pulp
through.
Wash out the soup pot, place the
strained soup in the pot and return to the stove, over a
low flame. Add the heavy cream and bring to a bare
simmer. Adjust the seasoning (don’t be shy with the
black pepper) and serve piping hot.
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I don't like gourmet cooking or "this" cooking or
"that" cooking. I like "good" cooking. ~ James
Beard |
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 Chicken and Pastina
Soup From award-winning TV chef Michael
Chiarello
2 lb boneless
skinless chicken breasts 2 cartons (32 oz
each)chicken broth or 64 oz homemade chicken broth 1
tablespoon olive oil 1/2 cup chopped onion (1
medium) 1/2 cup diced carrot (1 medium) 1/2 cup
diced celery (1 medium stalk) 1 cup crushed tomatoes
(from 28-oz can) 1/2 teaspoon gray salt or sea salt
1/4 teaspoon freshly ground black pepper 1 dried
bay leaf 1 cup uncooked acini di pepe pasta or other
small round pasta (8 oz) 2 cups chopped, lightly
packed mustard greens, spinach, Swiss chard or other
greens 1/3 cup shredded Parmesan cheese
Directions: Place chicken in
12-inch skillet. Add 1 carton of the broth. Heat to
boiling. Reduce heat; cover and simmer 20 minutes or
until juice of chicken is clear when center of thickest
part is cut (170°F).
Meanwhile, in
5-quart stockpot, heat oil over medium heat. Add onion,
carrot and celery; cook 8 to 10 minutes, stirring
occasionally, until vegetables are tender.
Drain chicken,
reserving broth; set chicken aside. Strain broth; add to
vegetables. Stir remaining carton of broth, the
tomatoes, salt, pepper and bay leaf into stockpot. Heat
to boiling. Stir in pasta. Reduce heat; cover and simmer
15 minutes.
Shred or cut
chicken into bite-size pieces; add to soup. Stir in
greens just until wilted. Remove bay leaf. Serve with a
sprinkle of additional freshly ground pepper and the
cheese.
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If you can't stand the heat, get out of the
kitchen. ~ Harry S. Truman |
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 Cream of Asparagus
Soup
2 Oz. butter 1 Cup Vidalia onions,
small dice ½ Cup celery, small dice 2 Tbs. garlic,
minced 3 Tbs. all-purpose flour 1 Pound
asparagus 6 Cups chicken stock, warm, not hot ½
Cup heavy cream, warmed Kosher salt and freshly
ground black pepper, to taste
Directions: Chop
off the bottom inch of each asparagus spear and discard.
Cut the spears into 1-inch pieces, reserving 12 tips for
garnish. Blanch the tips in boiling salted water for 1
minute, drain and reserve on the side.
Melt the
butter in a heavy-bottomed soup pot; add the onions,
celery, garlic and asparagus, cover and sweat, stirring
occasionally, for 5 minutes. Add the flour and cook for
3 minutes, stirring to avoid scorching. Add the warm
stock, stir well to fully incorporate, bring to a boil,
reduce to a simmer, and cook until the vegetables are
tender, about 30 minutes. Puree the soup in a food
processor and pour back into a clean pan.
Bring
the soup back to a bare simmer and add the warm cream.
Simmer for a few minutes and adjust the seasoning with
salt and pepper. Ladle the soup into warm bowls and
garnish each with three asparagus tips. Serve with hunks
of warm, crusty bread.
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Food like a
loving touch or a glimpse of divine power, has that
ability to comfort. ~ Norman
Kolpas |
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Hearty
Chicken Tortilla Soup
This hearty, satisfying soup
features chunks of chicken, corn, rice and salsa, and is
garnished with cilantro and lime.
Vegetable cooking spray 1
lb. skinless, boneless chicken breast, cut into 1-inch
pieces 3 1/2 cups Chicken Broth of your
choice 1 tsp. ground cumin 1/2 cup uncooked
regular long-grain white rice 1 can (11 ounces)
whole kernel corn with red and green peppers,
drained 1 cup Pace® Chunky Salsa 1 tbsp.
chopped fresh cilantro leaves 2 tbsp. fresh lime
juice Crisp Tortilla Strips
Directions: Spray a 6-quart
saucepot with cooking spray. Heat over medium-high heat
for 1 minute. Add the chicken to the saucepot. Cook
until it's browned, stirring often.
Stir in the broth, cumin and
rice. Heat to a boil. Reduce the heat to low. Cover and
cook for 20 minutes.
Stir in the corn, salsa,
cilantro and lime juice. Cook until the rice is tender.
Top each serving of soup with Crisp Tortilla
Strips.
Crisp Tortilla Strips: Heat
the oven to 425°F. Cut 4 corn tortillas into thin strips
and place them on a baking sheet. Spray with cooking
spray. Bake for 10 minutes or until golden.
Campbell's Kitchen Tip: Use a
pastry wheel when cutting the tortillas to create a
special touch for the soup garnish.
Serves: 6
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Nearly everyone wants at least one outstanding
meal a day. ~ Duncan Hines |
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Turkey Vegetable Soup with Angel Hair
Pasta
1/2 ounce dried mushroom pieces,
rehydrated* 8 cups chicken broth 1 cup finely
chopped, peeled carrots 1 cup thinly sliced celery
2 tablespoons thinly sliced shallots 2 ounces
uncooked angel hair pasta 1 cup finely chopped
cooked Butterball® Turkey 3 tablespoons chopped
fresh parsley black pepper, to taste
Directions: Place
broth in a Dutch oven. Bring to boil over high
heat.
Add carrots, celery, shallots
and drained mushrooms. Return to boil; reduce heat and
simmer, uncovered, 15 to 20 minutes or until vegetables
are tender.
Add the pasta. Continue
cooking 4 to 5 minutes or until pasta is al
dente.
Stir in turkey and parsley. Cook 1 minute or
until heated through.
Makes 5 servings, unless you're really
hungry.
* Note: To rehydrate dried mushrooms, cover
with warm water and let stand 15 minutes. Rinse under
additional water if necessary.
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The golden rule when reading the menu is, if you
cannot pronounce it, you cannot afford it. ~ Frank
Muir |
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Wild
Rice and Turkey Soup
Delightfully creamy soup featuring
turkey, wild rice and a medley of
vegetables
1 tablespoon vegetable oil 1 cup finely
chopped carrot 1 cup finely chopped onion 1/2
cup finely chopped celery 2 cloves minced garlic
2 cups chopped leftover cooked Butterball® Turkey
2 cups cooked wild rice 2 cans (14.5 ounces)
chicken broth 1/4 teaspoon salt 1/4 teaspoon
ground black pepper 2 cups heavy (whipping) cream
2 tablespoons dry sherry
Directions: Heat oil in
large saucepan on medium-high heat. Add carrots, onions,
celery and garlic. Cook and stir 5 minutes, or until
vegetables are tender.
Stir in turkey,
rice, broth, salt and pepper. Cook 10 minutes, stirring
occasionally.
Add cream and
sherry. Cook until heated through, stirring
occasionally.
Ladle soup into
serving bowls.
Sprinkle with
chopped parsley, if desired.
Serves 8,
maybe
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One can say everything best over a meal. ~ George
Eliot |
Roasted Chicken with Caramelized Onions
Soup
2 cups shredded roasted chicken 2
tsp. vegetable oil 2 medium onions, halved and
thinly sliced 8 cups Chicken Broth Swanson brand or
one of your choice 1/8 tsp. ground black pepper 2
medium carrots, sliced 2 stalks celery, sliced 3/4
cup uncooked trumpet-shaped pasta
(campanelle) Directions: Heatoil
in 10" skillet over medium-high heat. Add onions and
cook until they begin to brown, stirring
occasionally. Reduce heat to medium. Cook until
onions are tender and caramelized, stirring
occasionally. Remove skillet from heat.
Heatbroth,
black pepper, carrots and celery in 4-qt. saucepan over
medium-high heat to a boil. Stir pasta and chicken
in saucepan. Reduce heat to medium. Cook 10
min. or until pasta is tender.
Stir in onions
and serve immediately.
Serves:
6
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In eating we experience a certain special
and indefinable well-being.~ Leigh
Hunt |
|
Sausage
& Escarole Soup The
aroma of cooking sausage, onion and garlic is only a
hint of the deeply satisfying taste of this hearty,
comforting escarole soup.
1 cup uncooked dried navy beans 1 lb.
sweet Italian pork sausage, casing removed 1 large
onion, thinly sliced (about 1 cup) 2 cloves garlic,
thinly sliced 6 cups Swanson® Chicken Broth (Regular,
Natural Goodness™ or Certified Organic) 1 head
escarole (about 1 pound), chopped (about 8
cups) Grated Parmesan cheese Freshly ground black
pepper
Directions: Soak the beans
according to the package directions. Drain.
Cook the sausage in a 6-quart saucepot over
medium-high heat until it's well browned, stirring often
to break up meat. Remove the sausage from the saucepot
with a slotted spoon.
Add the onion to the saucepot and cook for 2 minutes.
Add the garlic and cook for 30 seconds.
Stir in the broth and beans. Heat to a boil. Reduce
the heat to low. Cover and cook for 1 hour and 30
minutes or until the beans are tender.
Return the sausage to the saucepot and add the
escarole. Cover and cook for 5 minutes or until the
escarole is tender. Serve with the cheese and black
pepper.
Tip: Escarole is a variety of endive, which grows in
a flat head with broad, white ribs that have slightly
curly green leaves. Remove the core and trim tough
stems. Rinse well under cold running water and pat dry
with paper towels.
Serves: 6
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For those who love it, cooking is at once child's
play and adult joy. And cooking done with care is an act
of love. ~ Craig Claiborne |
|
Easy Pumpkin
Soup
2 tablespoons
butter 1-1/2 cups sliced fresh mushrooms 1/4 cup
chopped red onion 2 tablespoons flour 2
teaspoons curry powder 3 cups canned chicken broth
2 cups canned pumpkin 1 tablespoon sugar 1/2
teaspoon salt 1/2 teaspoon pepper 1/4 teaspoon
nutmeg 1-1/2 cups evaporated milk
Directions: Melt
butter in a large saucepan and cook onion and mushrooms
until tender, stirring often. Add flour and curry and
stir well.
Slowly stir in
chicken broth and cook over medium heat until thickened,
stirring constantly
Stir in pumpkin,
sugar, salt, pepper and nutmeg. Add milk and cook until
thoroughly heated.
Serve garnished with parsley or chives.
Serves
6–8
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Cookery is naturally the most ancient of
the arts, as of all arts it is the most important. ~
George Ellwanger |
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Spread the table and the quarrel will end. ~
Hebrew proverb |
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French Onion Soup
1 tbsp. butter 2 medium onions, thinly
sliced 4 cups beef broth 1/3 cup dry sherry
1 tsp. herbes de Provence 1/2 tsp.
Worcestershire sauce 2 (3/4-inch thick) slices Nob
Hill Trading Co. Bread For Two (we like the de la
Campagne variety, in our Bakery) 2 oz. d Affinois or
Brie cheese (in our Deli), thinly sliced
Direcitons:
Prep time: 15 minutes, Cook time: 1
hour
Melt butter in a large saucepan. Add onions
and cook over medium-high heat for 10 minutes, stirring
frequently, or until soft and golden brown. Stir in
broth, sherry, herbs and Worcestershire; reduce heat and
simmer, covered, for 45 minutes. Spoon into 2 ovenproof
bowls and place 1 bread slice in each bowl. Top with
cheese and broil for a few minutes or until cheese is
bubbly.
Makes 2 generous servings. For heartier
appetites, double the cheese-topped bread slices.
No ovenproof bowls? Place cheese-topped bread on
a baking sheet and broil until cheese is melted, then
drop into soup bowls. Our new bread for two is the
perfect size ? use some for this recipe and serve the
rest with the soup.
Nutrition Per Serving: Nutrition per serving (784
g): 420 calories, 21 g protein, 14 g total fat (9 g
sat., 0 g trans), 49 g carbohydrate, 5 g fiber, 9 g
sugar, 45 mg cholesterol, 1960 mg sodium, 9 points
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Strange to see how a good dinner and feasting
reconciles everybody. ~ Samuel Pepys |
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Polka Dot
Soup
1 (48-oz.)
container chicken broth 2 cups small chunks
rotisserie chicken 2/3 cup each: chopped carrots,
celery and onion 1/2 cup Ronzoni Acini di Pepe No.
44 (dot pasta) 1½ tsp. dried thyme
leaves
Directions: Put all ingredients into a large
pot.
Bring to a boil. Cover pot and cook
for 30 minutes.
Carefully spoon into soup
bowls.
Makes about 6 servings.
Nutrition Per
Serving: Nutrition per serving (407 g): 250 calories, 19
g protein, 10 g total fat (3 g sat., 0 g trans), 22 g
carbohydrate, 3 g fiber, 4 g sugar, 50 mg cholesterol,
850 mg sodium, 5 points
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If you are ever
at a loss to support a flagging conversation, introduce
the subject of eating. ~ Leigh
Hunt |
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Beef and Barley Soup
1/2 lb.
Raleys Black Angus beef sirloin or round steak 1
tbsp. butter (preferably Kerrygold Irish Butter) 4
cups beef broth 1 cup Irish beer (such as
Smithwicks) 1/4 cup barley, rinsed and drained 1
each: large onion, carrot and turnip, peeled and cut
into small cubes 1 stalk celery, diced
Directions: Trim away all
visible fat from beef and cut into small cubes.
Melt butter in a
large saucepan; add beef and cook over medium heat to
brown on all sides. Add remaining ingredients to pan and
bring to a boil.
Reduce heat and
simmer, covered, for 1½ hours.
Makes 4 to 6
servings.
Nutrition Per Serving: Nutrition per serving
(based on 5, 344 g): 230 calories, 16 g protein, 10 g
total fat (4.5 g sat., 0 g trans), 15 g carbohydrate, 3
g fiber, 5 g sugar, 45 mg cholesterol, 790 mg sodium, 5
points
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To make a good soup, the pot must only
simmer or "smile". ~ French
proverb |
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Chicken and Andouille
Gumbo
1/2 of a 12-oz. package Aidells Cajun Style
Andouille Sausage, sliced 1/4-inch thick 1/2 lb.
boneless, skinless chicken breasts, cut into bite-
size pieces 1½ tsp. Cajun seasoning 3/4 cup
flour, divided 5 tbsp. oil, divided 1 large
onion, chopped 1 small green pepper, seeded and
chopped 1 rib celery, chopped 1/2 cup chopped
green onions 1/4 cup chopped fresh Italian parsley
2 cloves garlic, minced 4 cups chicken stock,
heated Salt and pepper, gumbo filé powder and
chopped fresh parsley to taste Directions: Heat a large
skillet over medium-high heat.
Add sausage and cook, stirring frequently,
until browned on all sides; remove from skillet. Place
chicken in a medium bowl with 1/4 cup flour and Cajun
seasoning; toss well to coat.
Heat 1 tbsp. oil in same skillet; add chicken
and cook for 5 minutes or until well browned and set
aside. At this point, all vegetables should be chopped
and placed in a medium bowl.
Heat remaining oil in a large pot over medium-high
heat; stir in remaining flour. Cook, stirring
frequently, for 30 minutes, or until roux is the color
of chocolate, adjusting heat as necessary. (Reduce heat
if the roux is the color of peanut butter before 20
minutes.)
Add vegetables and stir vigorously for 5 minutes.
Stir in stock, 1 cup at a time, then add sausage and
chicken to pot. Bring to a boil; simmer, covered for 1/2
hour. Uncover and simmer for 30 minutes more.
Season to taste with salt and pepper, then ladle
into bowls. Gently stir a bit of gumbo filé powder into
each bowl. Sprinkle with fresh parsley if you like.
Makes 6 servings.
Nutrition Per Serving: Nutrition per
serving (312 g): 310 calories, 20 g protein,18 g total
fat (4 g sat., 0 g trans), 17 g carbohydrate, 1 g fiber,
2 g sugar, 50 mg cholesterol, 760 mg sodium, 8 points
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Plenty sits still, hunger is a wanderer. ~ South
African Proverb |
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Spicy Bean
Soup
1 (32-oz.) container reduced-sodium chicken
broth 2 (15-oz.) cans Red Beans or Kidney
Beans 1 (14½-oz.) can diced tomatoes with basil,
garlic and oregano 3/4 cup each: chopped onion,
celery and bell pepper 2 tsp. Tony Chachere's Creole
Seasoning
Directions: Bring 1
(32-oz.) container reduced-sodium chicken broth, 2
(15-oz.) cans S & W Red Beans, 1 (14½-oz.) can diced
tomatoes with basil, garlic and oregano, 3/4 cup each:
chopped onion, celery and bell pepper and 2 tsp.
Tony
Chachere's Creole Seasoning to a boil in a large
saucepan. Reduce heat and simmer, covered, for 30
minutes.
Makes 4 to 6 servings.
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The table is the only place where a man is never
bored for the first hour. ~ Jean-Anthelme
Brillat-Savarin |
|
Kotosoupa Avgolemono:
Chicken & Rice Soup with Egg and
Lemon
In Greek: pronounced
ko-TOH-soo-pah av-gho-LEH-mo-no
This soup is a favorite with Greek
families and frequently served as a first course at the
holiday table. There are several variations, and the
egg-lemon sauce (avgolemono) is so popular that there
are some who make a quick soup in the microwave using
canned soup or broth, just to have the opportunity to
add the avgolemono sauce, which is the crowning
glory.
I like to serve this with a pepper
grinder on the table for guests to add to taste.
1 chicken, 3-4 pounds, cut in
pieces 12 cups of water 2 cups of round
rice sea salt ground pepper 1/4 teaspoon of
Greek oregano 3 tablespoons of olive oil 2
eggs juice of 2 lemons 1 tablespoon of
water
Directions: Clean chicken and
remove skin and fat.
Place the chicken in a large stock
pot and add water. Bring to a full boil. Skim off any
foam that rises to the top. When the foam stops, reduce
heat, cover the soup and simmer until the chicken meat
is falling off the bone, (depending on weight, about 2
hours or more).
Remove the chicken from the pot and
set aside. Strain the broth, return to the pot, and
bring to a boil. Add the rice, salt, pepper, oregano,
and olive oil. Reduce heat, and simmer until the rice is
done, approximately 20 minutes. Remove from the heat.
While the rice is cooking, bone the
chicken and cut the meat into pieces.
In a mixing bowl, beat or whisk the
egg whites until foamy. (If using an electric mixer, use
speed 3.) Beat in egg yolks, water, and lemon juice.
Fill a measuring cup or coffee cup with hot soup broth
and add slowly, beating (or whisking) continuously. If
the hot liquid is added too quickly, the mixture will
curdle. When the mix is fully blended, stir the soup and
pour in the egg-lemon mixture slowly. Shake the pot
gently to distribute. Do not stir.
Add the chicken meat to the soup
and serve.
Yield: serves 8-10
Shopping
tip: Round rice is best for this dish and if not
available in your local market, can be found in Asian
and other ethnic markets (may be labeled "pearl" rice).
First choice as a substitute would be Italian risotto,
and last choice would be regular short-grain rice.
Long-grain rice is not a good choice for this dish.
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I never worry
about diets. The only carrots that interest me are the
number you get in a diamond. ~ Mae
West |
Souper Tuesday's
Crock Pot Barley Sausage Soup
2 (12-oz.) packages chicken apple
sausage, sliced 1-inch thick 1 medium onion,
chopped 1 tbsp. olive oil 2 cups sliced carrots
2 tsp. crushed fennel seeds 2 cloves garlic,
minced 6 cups reduced-sodium chicken broth 2
(15 oz.) cans white beans, rinsed and drained 3/4
cup barley 1/2 cup roasted bell peppers, chopped
2 tbsp. soy sauce 1 tbsp. chopped fresh oregano
or 1 tsp. dried oregano leaves Salt and pepper
to taste Sliced fresh basil
(optional)
Directions:
Prep time:
20 minutes, Cook time: 4½ to 5 hours
Brown
sausage slices and onion in oil in a large saucepan over
medium heat for about 10 minutes or until sausage is
browned and onion is soft. Add carrots, fennel seeds and
garlic; sauté for an additional 5 minutes. Combine
sausage mixture and remaining ingredients except basil
in a slow cooker and cook on LOW for 4 to 5 hours.
Garnish with basil before serving, if you like.
Makes 6 to 8 servings.
Nutrition Per Serving: Nutrition per
serving (383 g, based on 7): 310 calories, 19 g protein,
18 g total fat (4.5 g sat., 0 g trans), 22 g
carbohydrate, 5 g fiber, 2 g sugar, 85 mg cholesterol,
1610 mg sodium, 7 points
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When our souls are happy they talk about food. ~
Charles Simic |
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Anzac Cookies
ANZAC = Australian New
Zealand Army Corps. This is a cookie developed so
that it would last a long time without refrigeration or
special storage. I got this recipe from a
woman I worked with who got it from the Oakville Grocery
where she had formerly worked. Enjoy,
Freeman
2 cups oats
(regular, not instant or quick)
2 cups
flour
1 cup white
sugar
1 cup brown
sugar
1 cup
shredded coconut, toasted
1 cup chopped
walnuts, toasted
2 sticks of
butter
2 tablespoons
Lyle's Golden Syrup (available at Cost Plus, an English
product, not always in stock. It is also available at
amazon.com)
1/4 cup
boiling water
3/4 teaspoon
baking soda (not included as part of "dry
ingredients" in mixing directions below)
Directions: Mix dry
ingredients in a large bowl.
Melt butter & Golden Syrup
together.
Add
baking soda to hot water & then pour into
butter/syrup. If butter is hot, it may froth
up.
Add
butter mixture to dry ingredients & mix
thoroughly.
Scoop into 1-inch diameter balls and flatten
slightly. Bake on parchment paper. (They spread out a
lot when baking.)
Bake 15 minutes at
350 degrees. Makes 3 dozen.
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Food, like love, must never be a joyless
experience. ~ Bert Greene |
|
Thank you for
visiting. I hope you come back often.
If you have a favorite recipe you would like to share,
please send it to me for consideration. If
we feature it we will list your name as the
contributor. Recipes do not need to be original,
just ones you love to make.
For information on buying or selling east
bay homes, please contact me at 510-429-4800 or
send me a note on the form.
.
Thank you, Joanne
P.S. Be sure to add us to your
favorite places.
~ Joanne L. Gardiner, Broker, e-PRO
Realtor
Advantage Realty Advantage Mortgage
Associates 3205 Whipple Road - Union City, California
94587
(510) 429-4800
San Francisco Bay
Area ~ San Francisco East Bay Real
Estate

web site: http://www.joannegardiner.com
Our
primary realty service areas
in the San Francisco Bay
Area: Hayward, Castro Valley,
Fremont, Newark, Niles, San Leandro, San
Lorenzo, San Ramon, Sunol, Oakland, Foster
City, Burlingame, and San
Mateo.
The
types of real estate in which we specialize
are: single family homes, detached homes, attached
homes, duets, condominiums, townhomes, garden
homes, PUDs, manufactured homes, mobile
homes, income property, investment property,
tri-plexes, four-plexes, apartment
property, and special use properties such as
churches for sale.
~ Affiliations ~
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"The most remarkable thing about my mother
is that for thirty years she served the family nothing but
leftovers. The original meal has never been
found." ~ Calvin Trillin, US columnist (1935 -
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