
We're just two sisters who love to cook, living on opposite ends of the world from each other. A simple way to connect as we try to make this basic part of life easier for each other... and for you. ENJOY!
Tuesday, February 10, 2009
Some New Recipes...

Clam Chowder

Grandma Verna's Clam Chowder
1/2 C diced onion
1/2 C diced celery
butter
1 8-oz. can minced clams
4 C chicken broth
1 C diced, peeled potato (peeling is optional)
1/2 C flour
1 C milk
1 C half-and-half
Dash each of thyme, salt, pepper, & curry powder
In a large saucepan, saute onion and celery in 2 TB melted butter until transparent. Add liquid from clams, chicken broth and potatoes; simmer until potatoes are tender. In a separate pan, melt 1/4 C butter and stir in flour until smooth (this is called a roux)--do not brown. Gently stir butter mixture into soup. Add chopped clams, milk, and half-and-half. Stir gently until thickened, then add thyme, salt, pepper and curry powder. Makes about 6 servings.
**This recipe is great on its own, but also lends itself well to chives, bacon bits, oyster crackers--whatever you like on your chowda...
White Chicken Chili

Natalie's White Chicken Chili
1 Tbs. oil
1 lb. chicken
1 C chopped onion
2 garlic cloves, minced
6 C chicken broth
2 cans canellini (or any white) beans
2 4-oz. cans green chilies
1 pkg. frozen white corn
1 tsp. oregano
2 tsp. cumin
dash of cayenne pepper
2-3 Tbs. lime juice
Toppings: cheese, avocado, green onions, sour cream, tortilla strips or chips, etc.
Cook chicken, onion and garlic in oil just till onion is soft--chicken will continue to cook in broth. Add remainder of ingredients; bring to boil and simmer for 15-30 minutes. Serve with whichever toppings you like!
**I like my chili a little bit thicker than how this recipe turns out. I like to mix together a little bit of cornstarch and cold water, then add it gradually to the soup until it comes to the thickness I prefer. You can do this with any soup recipe without changing the flavor or the fat content!
Chicken Tortilla Soup

Chicken Tortilla Soup
4 skinless chicken thighs or breasts
1 4-oz. can green chilies, chopped
2 garlic cloves, minced
1 onion, chopped
2 15-oz. cans diced tomatoes
1 C chicken broth
1 tsp. ground cumin
salt and pepper to taste
2 Tbs. fresh cilantro, chopped
4 corn tortillas, cut into 1/4-inch strips
1/2 C shredded Monterey Jack cheese
1 avocado, cubed
1 lime, juiced
Put chicken in crockpot. Combine chilies, garlic, onion, tomatoes, 1/2 C broth and cumin in small bowl; pour mixture over chicken. Cover and cook on LOW for 6 hours or on HIGH for 3 hours, until chicken is tender. Adjust seasonings, adding additional broth if necessary. Just before serving, add tortilla strips and cilantro to crock pot; stir to blend. Serve in bowls, topping each serving with cheese, avocado, and a squeeze of lime juice.
Labels:
Chicken recipes,
Crockpot recipes,
main dishes,
Soups
Tuscan Bean Soup

Tuscan Bean Soup
1 Tbs. olive oil
1 medium onion, diced
2 celery stalks, diced
2 medium carrots, sliced
2 1/2 C vegetable (or chicken) broth
2 garlic cloves, minced
1/2 tsp. dried rosemary
1 C small pasta shells (any small pasta works well)
1 8-oz. can tomato sauce
1 15-oz. can canellini (or any white) beans
1 tsp. dried sage or basil
Heat oil in large saucepan over medium heat. Add onion, celery and carrot; saute about 3 minutes. Add broth and 2 1/2 C water; cover and bring to a boil. Lower heat to medium and cook for 5 minutes. Add garlic, rosemary, and pasta. Cook uncovered for 5-8 minutes or until pasta is tender but firm to the bite (al dente). Stir in tomato sauce, beans and sage; heat through. Serve hot--pasta will soak up broth after a little while.
**This recipe is wonderful with a little fresh parmesan on top and crusty bread on the side!
Ravioli Soup

My Mom's Ravioli Soup
3 C water
1 18-oz. can tomato juice (V-8 is great)
1 1/2 C beef broth
1 C sliced carrots
1 C diced potatoes
1/4 C chopped onion
1 tsp. sugar
1 tsp. salt
2 15-oz. cans ravioli in sauce (my mom always uses Chef Boyardee)
1 bunch fresh spinach (discard stems first)
Combine all ingredients except ravioli and spinach. Simmer on medium heat until veggies are tender and liquid is a little thicker. Then add ravioli and spinach; heat through and serve with parmesan cheese on top.
Black Bean Chili
This EASY one speaks for itself...
Black Bean Chili
1 lb. pork tenderloin, cubed
16 oz. chunky salsa
3 15-oz. cans black beans, rinsed and drained
1/2 C chicken broth
1 red bell pepper, chopped
1 onion, chopped
1 tsp. cumin
2 tsp. chili powder
1 tsp. dried oregano
Toppings
Put cubed tenderloin in crock pot. Add remaining ingredients; cover and cook on LOW for 6-8 hours. Just like with the white chicken chili, you can top this with whatever suits your fancy: sour cream, avocado, tortilla strips, etc...
Greek Salad

The Ultimate Greek Salad
Dressing:
6 Tbsp olive oil (or less)
1 1/2 Tbsp fresh lemon juice
1 Tbsp red wine vinegar
2 garlic cloves, minced
1 tsp dried oregano
Salad:
1 head lettuce, torn into bite-size pieces
3 large plum tomatoes, sliced thin
1 English cucumber, peeled and coarsely chopped
1 medium red onion, cut into thin rings
1 small green or red pepper, cut into thin rings
3/4 C kalamata olives
3/4 C crumbled Feta cheese
Whisk dressing ingredients together till blended; season to taste. Layer in order (or just combine) all salad ingredients in large bowl; pour dressing over and either toss or leave it for everyone to do individually.
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