Chicken and Noodles - Ryann
ingredients:
2 Quarts Chicken Stock
2 Quarts Water
2 Quarts Water
1 1/2 cups of chopped Carrots
1 1/2 cups chopped Celery
1 quart chopped Onions
3 TBS Chicken Bouillon (or soup base) - I used Better than Bouillon soup base.
1 cup Butter
Black Pepper to taste
Two grocery store roasted chickens, meat carved, pulled and chopped.
Homemade Egg Noodles Recipe below
preparation:
Add Stock, Water, Carrots, Celery, Onions, Bouillon, Butter, Pepper and Chicken together, in a large pot. Heat until (180) or boiling. Lower heat, cook on low heat for at least 30 minutes.
Add the uncooked Noodles, bring to a boil, and simmer another 10 minutes.
Enjoy
Homemade “Reames Style” Egg Noodles
ingredients:
3 Eggs, beaten
Dash Salt
2 cups Flour
4 Tbs. Milk
preparation:
Mix all ingredients together.
Roll out on floured surface to desired thickness. Put a generous amount of flour on top and roll longways. Cut with knife (I used a pizza cutter) about 1/8-inch wide. Dry for about 2 hours on a rack or cookie sheet. Drop into boiling broth. (You will obviously need to have the soup ready at this point. Boil about 10 minutes (I cooked mine for about 20 – 25 minutes. At 10 minutes cooking time, they were still a bit too al dente for my liking). Let stand another 10 minutes before serving.
noodle source recipe: http://www.adventuresofaglutenfreemom.com/2009/10/homemade-reames-egg-noodles-and-bob-evans-style-chicken-and-noodles/
Roll out on floured surface to desired thickness. Put a generous amount of flour on top and roll longways. Cut with knife (I used a pizza cutter) about 1/8-inch wide. Dry for about 2 hours on a rack or cookie sheet. Drop into boiling broth. (You will obviously need to have the soup ready at this point. Boil about 10 minutes (I cooked mine for about 20 – 25 minutes. At 10 minutes cooking time, they were still a bit too al dente for my liking). Let stand another 10 minutes before serving.
noodle source recipe: http://www.adventuresofaglutenfreemom.com/2009/10/homemade-reames-egg-noodles-and-bob-evans-style-chicken-and-noodles/
Cheesy Brat Stew - Lindsay
ingredients:
6 bratwurst links, browned and cut into 1/2 inch slices
4 medium potatoes, peeled and cubed
1 tablespoon dried minced onion
1 (15 ounce) can green beans, drained
1 small red bell pepper, seeded and chopped
2 cups shredded Cheddar cheese
1 (10.75 ounce) can cream of mushroom soup
2/3 cup water
preparation:
Place the bratwurst, potatoes, minced onion, green beans, red pepper, Cheddar cheese, mushroom soup and water into a slow cooker. Cover, and cook on medium for 3 hours, or until potatoes are fork-tender.
http://allrecipes.com/Recipe/Cheesy-Brat-Stew-for-the-Slow-Cooker/Detail.aspx
Veggie/Bean Soup - Nancy
ingredients:
flageolet beans
chicken stock
carrots
turnip
parsnips
leeks
garlic
preparation:
Flageolet, soaked overnight, drained and cooked til sort of halfway tender in chicken stock.
Chop and saute the following (or any assortment of veg you want): carrots, turnip, parsnips, leeks, garlic. Toss in with beans, add a good blob of pesto, add stock to cover and simmer until veg are tender. Just before serving add shredded or sliced cabbage and simmer again until cabbage is tender. Season as you wish.
Endless variations, obviously.
Place the bratwurst, potatoes, minced onion, green beans, red pepper, Cheddar cheese, mushroom soup and water into a slow cooker. Cover, and cook on medium for 3 hours, or until potatoes are fork-tender.
http://allrecipes.com/Recipe/Cheesy-Brat-Stew-for-the-Slow-Cooker/Detail.aspx
Veggie/Bean Soup - Nancy
ingredients:
flageolet beans
chicken stock
carrots
turnip
parsnips
leeks
garlic
preparation:
Flageolet, soaked overnight, drained and cooked til sort of halfway tender in chicken stock.
Chop and saute the following (or any assortment of veg you want): carrots, turnip, parsnips, leeks, garlic. Toss in with beans, add a good blob of pesto, add stock to cover and simmer until veg are tender. Just before serving add shredded or sliced cabbage and simmer again until cabbage is tender. Season as you wish.
Endless variations, obviously.
Black Bean Pumpkin Soup - Jodi
Makes about 9 cups
ingredients:
3 15 1/2 ounce cans black beans (about 4 1/2 cups), rinsed and drained
1 cup drained canned tomatoes, chopped
1 1/4 cups chopped onion
1/2 cup minced shallot
4 garlic cloves minced
1 tablespoon plus 2 teaspoons ground cumin
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/2 stick (1/4 cup) unsalted butter
4 cups beef broth
16-ounce can pumpkin pureé (about 1 1/2 cups)
1/2 cup dry Sherry
1/2 pound cooked ham, cut into 1/8-inch dice
3 to 4 tablespoons Sherry vinegar
garnish:
sour cream
Makes about 9 cups
ingredients:
3 15 1/2 ounce cans black beans (about 4 1/2 cups), rinsed and drained
1 cup drained canned tomatoes, chopped
1 1/4 cups chopped onion
1/2 cup minced shallot
4 garlic cloves minced
1 tablespoon plus 2 teaspoons ground cumin
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/2 stick (1/4 cup) unsalted butter
4 cups beef broth
16-ounce can pumpkin pureé (about 1 1/2 cups)
1/2 cup dry Sherry
1/2 pound cooked ham, cut into 1/8-inch dice
3 to 4 tablespoons Sherry vinegar
garnish:
sour cream
coarsely chopped lightly toasted pumpkin seeds
preparation:
In a food processor coarsely pureé beans and tomatoes.In a 6-quart heavy kettle cook onion, shallot, garlic, cumin, salt, and pepper in butter over moderate heat, stirring, until onion is softened and beginning to brown. Stir in bean pureé. Stir in broth, pumpkin, and Sherry until combined and simmer, uncovered, stirring occasionally, 25 minutes, or until thick enough to coat the back of a spoon.
Just before serving, add ham and vinegar and simmer soup, stirring, until heated through. Season soup with salt and pepper.
Serve soup garnished with sour cream and toasted pumpkin seeds.
http://www.epicurious.com/recipes/food/views/Black-Bean-Pumpkin-Soup-14330
preparation:
In a food processor coarsely pureé beans and tomatoes.In a 6-quart heavy kettle cook onion, shallot, garlic, cumin, salt, and pepper in butter over moderate heat, stirring, until onion is softened and beginning to brown. Stir in bean pureé. Stir in broth, pumpkin, and Sherry until combined and simmer, uncovered, stirring occasionally, 25 minutes, or until thick enough to coat the back of a spoon.
Just before serving, add ham and vinegar and simmer soup, stirring, until heated through. Season soup with salt and pepper.
Serve soup garnished with sour cream and toasted pumpkin seeds.
http://www.epicurious.com/recipes/food/views/Black-Bean-Pumpkin-Soup-14330
Mushroom Soup - Natalie
Makes 1 quart
ingredients:
6 tbsp butter
1 small onion, thinly sliced
12 ounces button mushrooms (I used half button mushrooms & half portabella mushrooms)
4 cups light chicken stock or broth
1 sprig of flat parsley
Salt and pepper
2 oz high-quality sherry (don't use the cheap grocery-store variety)
Equipment
Medium saucepan
Wooden spoon
Blender
preparation:
In the medium saucepan, melt 2 tablespoons of the butter over medium heat and add the onion. Cook until the onion is soft and translucent, then add the mushrooms and the remaining butter. Let the mixture sweat for about 8 minutes, taking care that the onion doesn't take on any brown color. Stir in the chicken stock and the parsley and bring to a boil.
Immediately reduce the heat and simmer for about an hour.
After an hour, remove the parsley and discard. Let the soup cool for a few minutes, then transfer to the blender and carefully blend at high speed until smooth. Do I have to remind you to do this in stages, with the blender's lid firmly held down, and with the weight of your body keeping that thing from flying off and allowing boiling hot mushroom pure to erupt
all over your kitchen?
When blended, return the mix to the pot, season with salt and pepper, and bring up to a simmer again. Add the sherry, mix well, and serve immediately.
http://www.epicurious.com/recipes/food/views/Mushroom-Soup-231145
ingredients:
6 tbsp butter
1 small onion, thinly sliced
12 ounces button mushrooms (I used half button mushrooms & half portabella mushrooms)
4 cups light chicken stock or broth
1 sprig of flat parsley
Salt and pepper
2 oz high-quality sherry (don't use the cheap grocery-store variety)
Equipment
Medium saucepan
Wooden spoon
Blender
preparation:
In the medium saucepan, melt 2 tablespoons of the butter over medium heat and add the onion. Cook until the onion is soft and translucent, then add the mushrooms and the remaining butter. Let the mixture sweat for about 8 minutes, taking care that the onion doesn't take on any brown color. Stir in the chicken stock and the parsley and bring to a boil.
Immediately reduce the heat and simmer for about an hour.
After an hour, remove the parsley and discard. Let the soup cool for a few minutes, then transfer to the blender and carefully blend at high speed until smooth. Do I have to remind you to do this in stages, with the blender's lid firmly held down, and with the weight of your body keeping that thing from flying off and allowing boiling hot mushroom pure to erupt
all over your kitchen?
When blended, return the mix to the pot, season with salt and pepper, and bring up to a simmer again. Add the sherry, mix well, and serve immediately.
http://www.epicurious.com/recipes/food/views/Mushroom-Soup-231145
Indian Spiced Carrot Soup with Ginger - Cortney
ingredients:
ingredients:
1 teaspoon coriander seeds
1/2 teaspoon yellow mustard seeds
3 tablespoons peanut oil
1/2 teaspoon curry powder (preferably Madras)
1 tablespoon minced peeled fresh ginger
2 cups chopped onions
1 1/2 pounds carrots, peeled, thinly sliced into rounds (about 4 cups)
1 1/2 teaspoons finely grated lime peel
5 cups (or more) low-salt chicken broth or vegetable broth
2 teaspoons fresh lime juice
Plain yogurt (for garnish)
preparation:
Grind coriander and mustard seeds in spice mill to fine powder. Heat oil in heavy large pot over medium-high heat. Add ground seeds and curry powder; stir 1 minute. Add ginger; stir 1 minute. Add next 3 ingredients. Sprinkle with salt and pepper; sauté until onions begin to soften, about 3 minutes. Add 5 cups broth; bring to boil. Reduce heat to medium-low; simmer uncovered until carrots are tender, about 30 minutes. Cool slightly. Working in batches, puree in blender until smooth. Return soup to pot. Add more broth by 1/4 cupfuls if too thick. Stir in lime juice; season with salt and pepper. DO AHEAD: Can be made 1 day ahead. Cool slightly. Chill uncovered until cold, then cover and keep chilled. Rewarm before serving.
Ladle soup into bowls. Garnish with yogurt and serve.
Grind coriander and mustard seeds in spice mill to fine powder. Heat oil in heavy large pot over medium-high heat. Add ground seeds and curry powder; stir 1 minute. Add ginger; stir 1 minute. Add next 3 ingredients. Sprinkle with salt and pepper; sauté until onions begin to soften, about 3 minutes. Add 5 cups broth; bring to boil. Reduce heat to medium-low; simmer uncovered until carrots are tender, about 30 minutes. Cool slightly. Working in batches, puree in blender until smooth. Return soup to pot. Add more broth by 1/4 cupfuls if too thick. Stir in lime juice; season with salt and pepper. DO AHEAD: Can be made 1 day ahead. Cool slightly. Chill uncovered until cold, then cover and keep chilled. Rewarm before serving.
Ladle soup into bowls. Garnish with yogurt and serve.
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