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Archive for the ‘Soups’ Category

It’s summer and ripe, juicy strawberries are in season.  My mom and dad are die hard fans of Chef Daniel Humm who heads up the kitchen at Eleven Madison Park restaurant in New York City.  He is kinda like the James Beard of NYC for all of you foodies out there.  He gave this recipe to New York Magazine and I thought I would share it with you too – kids will love it, and they can even drink this gazpacho recipe dish with a straw!  Now let’s get started…

Strawberry Gazpacho
Serves 4 to 6

FOR THE TOAST:

  • 2 slices country white bread
  • 1 tbs. extra-virgin olive oil
  • 1 clove garlic – crushed
  • 1 sprig thyme

FOR THE GAZPACHO:

  • 1 1/2 lbs. strawberries, plus 8 pieces for garnish
  • 1 red bell pepper – seeded
  • 1/2 green bell pepper – seeded
  • 2 cucumbers peeled and seeded
  • 1 clove garlic
  • 3 oz. tomato juice
  • 3 tbs. red-wine vinegar
  • 2 tbs. extra-virgin olive oil
  • Sea salt to taste
  • Tabasco to taste

 GARNISH:

  • 1 tbs. extra-virgin olive oil
  • Black pepper to taste
  • 4 basil leaves

FOR THE TOAST:
In a small pan over medium-low heat, toast the bread in the olive oil with the crushed garlic and thyme until golden brown. Reserve.

FOR THE GAZPACHO:
(1) Hull the strawberries by inserting a straw at the bottom of the berry and ,(2) pushing it through the cap.

(3) Dice the berries, peppers, cucumbers, and garlic, and combine with tomato juice, vinegar, and olive oil. Let marinate for 3 hours at room temperature.

(4) Combine all ingredients, including the toasted bread, in a blender, and blend until smooth.

(5) Season with salt and Tabasco (for little ones that hate spicy, omit the Tabasco).

(6) Finish with olive oil, black pepper, and basil. 

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Time to pull out that crock pot again for a taste that’s South of the border.  This recipe was passed down from friend to friend and is always sure to please.

Preparation Time: 20 minutes
Cooking Time: 4-8 hours

INGREDIENTS:

  • 1 can of each: kidney beans, hominy and pinto beans (undrained)
  • 1-2 can stewed or diced tomatoes
  • 1 can diced green chilies
  • 1 small onion, diced
  • 1 pack taco seasoning
  • 1 pack ranch dressing
  • 1 pound ground beef
  • shredded cheese
  • sour cream
  • corn chips

INSTRUCTIONS:

  1. Brown meat and drain.
  2. DO NOT drain anything from the canned goods.
  3. Pour all ingredients into crockpot and cook on low for 8 hours (or high for 4 hours.)
  4. Top with corn chips, shredded cheese, sour cream, green onions.

If you substitute a can of Ro-Tel diced tomatoes & green chilies for one can of the diced tomatoes than you don’t need to add the onion or chilies because they are already included in the can.

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Mmmmmm…stew. For those nights when you want something warm and hearty. It takes some preplanning but it’s a easy, healthy and your family will love it.

INGREDIENTS

   • 2-3 pounds beef stew meat
   • 3 cups water
   • 2 beef bouillon cubes
   • 4 cups diced potatoes
   • 2 cups chunked carrots
   • 2 cups diced celery
   • 2 cups diced onions
   • 2 – 14.5 oz. cans diced tomatoes
   • 1 Tablespoon salt

DIRECTIONS:

Combine all ingredients in crockpot (do not brown meat.) Cook in crockpot on high for 6-7 hours. Parsnips may be substitued for some of the potatoes.

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