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Archive for the ‘Soups/Stews’ Category

Lasagna Soup

lasagna

This is a perfect soup to get you through these last few weeks of winter!

Lasagna Soup

Ingredients

2 teaspoons olive oil

1 lb ground Italian sausage (spicy or mild) or ground beef or turkey

2 onions, finely chopped,

4 cloves garlic, minced

2 teaspoons dried oregano

1/2 teaspoon red pepper flakes

2 tablespoons tomato paste

1-28 oz can diced tomatoes, with juice

6 cups chicken stock

2 bay leaves

8 oz curly looking pasta

1/2 cup finely chopped fresh basil

S&P to taste

8 oz ricotta cheese

1/2 cup grated Parmesan

2 cups shredded mozzarella

Directions

In a large pot, heat oil over medium heat until shimmering. Add meat and brown, breaking up into small chunks, until no longer pink, about 5 minutes. Drain any excess fat. Add onion, garlic, and red pepper flakes, and saute for 1 minute. Stir in tomato paste and cook, stirring occasionally for about 5 minutes.

Add tomatoes with juice, stock and bay leaves; bring to a boil. Reduce heat and simmer for about 30 minutes. Add pasta and increase heat to medium-high. Boil until al dente, about 8 minutes. Discard bay leaves. Stir in basil and season with salt and pepper to taste.

Preheat broiler and place oven safe bowls on a baking sheet.

Scoop a heaping spoonful of ricotta into each bowl. Ladle soup into bowls and top each bowl with Parmesan and mozzarella cheese. Place in broiler (keeping a careful watch) for 2-4 minutes or until cheese browns. Top with more Parmesan, if desired, and serve with garlic bread and a freshly tossed salad.

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This makes for a perfect St. Patty’s Day dinner. Serve it with warm, crusty bread for dipping and homemade Irish Creams. This meal will definitely be replacing the traditional corned beef and cabbage!

Guinness Beef Stew

1 3-lb boneless beef chuck-eye roast, cut into 1½-inch pieces
3 T vegetable oil
2 yellow onions, small dice
¼ t salt
1 T tomato paste
2 garlic cloves, minced
¼ c all-purpose flour
3 c chicken stock
1 (12-ounce) bottle Guinness Draught, divided
1 1/2 T brown sugar
1/4 t dried thyme
1½ lbs Yukon Gold potatoes, unpeeled, cut into 1-inch pieces
1 lb carrots, peeled and cut into 1-inch pieces
Minced fresh parsley (as much as you desire)

Directions:

Adjust an oven rack to the lower-middle position and preheat to 325 degrees F.

Season the beef with salt and freshly ground pepper.

Heat the oil in a Dutch oven over medium-high heat, add the onions and salt, and cook, stirring occasionally, until well browned, 8 to 10 minutes.

Add the tomato paste and garlic and cook for 2 minutes. Stir in the flour and cook for an additional 1 minute.

Whisk in the chicken stock, ¾ cup of the Guinness, brown sugar and thyme, scraping up any browned bits on the bottom of the pot. Bring to a simmer and cook until slightly thickened, about 3 minutes. Stir in the beef and return to a simmer.

Transfer the pot to the oven and cook, uncovered, for 60 minutes.

Stir in the potatoes and carrots and continue cooking until the beef and vegetables are tender, 30 minutes to 1 hour. Remove the pot from the oven and stir in the remaining ½ cup of Guinness and the parsley. Season with salt and pepper to taste and serve.

Guinness Beef Stew

Enjoy!

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This chili brings the perfect amount of heat and smokiness.  Perfect for a cool Autumn day (which we lack down here in Florida and which I miss like crazy!) We had cornbread with it and it was delicious!

Pork and Pumpkin Chili with Kale and Pumpkin Crema

Serves 3-4

INGREDIENTS:

1 ½  lb boneless pork shoulder (pork steak works well too) cut into ½ inch cubes

6 oz beer

Salt

4 chipotle peppers in adobo sauce, finely chopped

1 ½ t dried oregano

1 c canned pumpkin

½ c sour cream

2 T olive oil

1 can diced tomatoes

1 poblano pepper, seeded and chopped

1 white onion, diced

2 T chili powder

2 cloves garlic, minced

6-7 kale leaves (or more), stems removed and roughly chopped

Lime wedges for serving

DIRECTIONS:

In a stock pot, combine pork, 1 ½ c water, beer, and a generous sprinkling of salt and bring to a simmer. Add chipotles and oregano. Cover and cook for about 30 minutes.

Meanwhile, mix 3 T canned pumpkin with the sour cream and season to taste. Cover and chill.

Heat oil in skillet. Add tomatoes, poblano, onion, and a little shake of salt; cook over medium heat until vegetables are softened, about 10-15 minutes. Add chili powder and garlic and sauté for a couple more minutes. Add remaining canned pumpkin and cook for about 5 minutes. The mixture will be quite thick.

Add tomato mixture to the pork and simmer on medium-low heat for about 30 minutes. Add kale and cook for another 10 or so minutes, or until wilted and tender. Season chili to taste. Ladle into bowls and garnish with dollop of pumpkin cream and a sprinkle of chili powder. Serve with lime wedges.
Enjoy!

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