Okay, I'm sure I'm not the only one who's ever figured this out, but George Foreman grills make wonderful grilled-cheese sandwiches. I made some on Fri. night to serve with The Tomato Soup.... got a baguette, split it in half and cut it into smaller pieces, brushed it with olive oil, and grilled face-down on the GFG for a few minutes. Then I took the bread out, added thin slices of Vermont Cabot cheddar (hallelujah), closed the sandwiches, and re-grilled them to melt the cheese.
Yes. It was the right thing to do. PERFECT WITH THE SOUP.
Showing posts with label Soup. Show all posts
Showing posts with label Soup. Show all posts
Tuesday, February 26, 2008
Sunday, February 17, 2008
White Chicken Chili
I LOVE white chili with chicken and figured I should learn how to make it myself. It was my turn to make lunch for my community group today, so I figured I'd give it a go with 12 people (plus kids) as my guinea pigs. It turned out well, I think . . . I got compliments and Sweet Little Chloe had 3 bowls. I thought I'd pass it along. The basic outline of the recipe was found on AllRecipes.com, but I made some additions and changes of my own enough that I'm going to call it mine. Play around with it, if you decide to make it, and let me know what you come up with!!! (Or if you have a white chicken chili recipe of your own, pass it along!)
Ingredients:
1 medium onion, chopped
3 cloves of minced garlic
1 tablespoon olive oil
4 cans (~16 oz) Great Northern Beans (I actually substituted in one can of Navy Beans and one of White Kidney Beans.)
2 tablespoons minced fresh parsley
1 tablespooon minced fresh cilantro
1 tablespoon lime juice
1 teaspoon ground cumin (plus more to taste)
2-3 cups chicken broth
Roughly a pound of cooked chicken (I used chicken tenderloins which made cooking and shredding into bitesize pieced easier)
Directions:
In a large saucepan, saute onion and garlic until tender. Stir in 3 of the cans of beans (hold one out) parsley, lime juice and cumin. Add in broth. Bring to a boil. Meanwhile, blend up (I used food processor) one of the cans of Great Northern Beans to a puree and add into the mix. (This adds thickness to the chili.) Reduce heat to simmer and add cooked chicken in bitesize pieces. Simmer for 30 minutes to an hour. Add in more beans, broth, etc as needed to desired consistancy. I also added some pepper and extra cumin to taste.
I served with sour cream to dollop on top and a mix of shredded italian cheeses.
Ingredients:
1 medium onion, chopped
3 cloves of minced garlic
1 tablespoon olive oil
4 cans (~16 oz) Great Northern Beans (I actually substituted in one can of Navy Beans and one of White Kidney Beans.)
2 tablespoons minced fresh parsley
1 tablespooon minced fresh cilantro
1 tablespoon lime juice
1 teaspoon ground cumin (plus more to taste)
2-3 cups chicken broth
Roughly a pound of cooked chicken (I used chicken tenderloins which made cooking and shredding into bitesize pieced easier)
Directions:
In a large saucepan, saute onion and garlic until tender. Stir in 3 of the cans of beans (hold one out) parsley, lime juice and cumin. Add in broth. Bring to a boil. Meanwhile, blend up (I used food processor) one of the cans of Great Northern Beans to a puree and add into the mix. (This adds thickness to the chili.) Reduce heat to simmer and add cooked chicken in bitesize pieces. Simmer for 30 minutes to an hour. Add in more beans, broth, etc as needed to desired consistancy. I also added some pepper and extra cumin to taste.
I served with sour cream to dollop on top and a mix of shredded italian cheeses.
Thursday, January 31, 2008
Chicken Soup with Buttermilk Dumplings (Cottage Living)
While we're on the soup kick, I thought I'd add my latest favorite (up until the new tomato soup recipe, of course). It's not super simple, but the results are totally worth the half-hour or so in the kitchen. Very creamy and satisfying. NOT, however, healthy, I wouldn't think.
Ingredients:
1 tablespoon olive oil
7 small boneless, skinless chicken thighs (I used chicken breasts instead)
2 tablespoons butter
1 large onion, chopped
2 celery ribs, sliced
2 carrots, sliced
5 cups low-sodium chicken broth (I used water with chicken boullion b/c I had it)
2 teaspoons chopped fresh thyme OR 1/2 teaspoon dried thyme
Salt
Pepper
1/2 cup heavy cream
2 tablespoons cornstarch
1 (10.2 oz) can refrigerated buttermilk biscuits
All purpose flour (for dusting buscuits)
1 tablespoon fresh lemon juice
1/4 cup fresh chives or parsley
1. Heat olive oil in a large pot over medium-high heat. Cook chicken 6 minutes on each side or until lightly browned. (Chicken may not be cooked all the way through, but that's okay b/c it will finish up when in broth.) Cut chicken into bitesize pieces and set aside.
2. Sautee onion, celery, and carrots in the butter for 3 minutes. Stir in broth and next 3 ingredients. Bring to boil and reduce heat. Simmer, covered, 5 minutes.
3. Whisk together cream and cornstarch in a small bowl; stir into simmering broth.
4. Cut each biscuit into quarters and dredge pieces in flour, shaking off excess. Add biscuits to broth and cook, partially covered, 3 minutes on each side or until biscuits are firm to the touch (I think it takes a little longer than 3 minutes, but what do I know?)
5. Add chicken, lemon juice, and chives to broth; simmer until chicken is heated through. Season with additional salt and pepper, if desired.
Ingredients:
1 tablespoon olive oil
7 small boneless, skinless chicken thighs (I used chicken breasts instead)
2 tablespoons butter
1 large onion, chopped
2 celery ribs, sliced
2 carrots, sliced
5 cups low-sodium chicken broth (I used water with chicken boullion b/c I had it)
2 teaspoons chopped fresh thyme OR 1/2 teaspoon dried thyme
Salt
Pepper
1/2 cup heavy cream
2 tablespoons cornstarch
1 (10.2 oz) can refrigerated buttermilk biscuits
All purpose flour (for dusting buscuits)
1 tablespoon fresh lemon juice
1/4 cup fresh chives or parsley
1. Heat olive oil in a large pot over medium-high heat. Cook chicken 6 minutes on each side or until lightly browned. (Chicken may not be cooked all the way through, but that's okay b/c it will finish up when in broth.) Cut chicken into bitesize pieces and set aside.
2. Sautee onion, celery, and carrots in the butter for 3 minutes. Stir in broth and next 3 ingredients. Bring to boil and reduce heat. Simmer, covered, 5 minutes.
3. Whisk together cream and cornstarch in a small bowl; stir into simmering broth.
4. Cut each biscuit into quarters and dredge pieces in flour, shaking off excess. Add biscuits to broth and cook, partially covered, 3 minutes on each side or until biscuits are firm to the touch (I think it takes a little longer than 3 minutes, but what do I know?)
5. Add chicken, lemon juice, and chives to broth; simmer until chicken is heated through. Season with additional salt and pepper, if desired.
Black Bean and Salsa Soup
I got this from Allrecipes.com; it's super-easy and really, really tasty. It's gotten a number of compliments. You can also adjust the ratio of broth-to-beans and turn it into bean dip. Also, I adjusted the recipe to what I had on hand by skipping the green onion and snipping some fresh cilantro into it before blending. Unbelievable.
*****
INGREDIENTS
2 (15 ounce) cans black beans, drained and rinsed
1 1/2 cups vegetable broth
1 cup chunky salsa
1 teaspoon ground cumin
4 tablespoons sour cream
2 tablespoons thinly sliced green onion
DIRECTIONS
In an electric food processor or blender, combine beans, broth, salsa, and cumin. Blend until fairly smooth.
Heat the bean mixture in a saucepan over medium heat until thoroughly heated.
Ladle soup into 4 individual bowls, and top each bowl with 1 tablespoon of the sour cream and 1/2 tablespoon green onion.
*****
INGREDIENTS
2 (15 ounce) cans black beans, drained and rinsed
1 1/2 cups vegetable broth
1 cup chunky salsa
1 teaspoon ground cumin
4 tablespoons sour cream
2 tablespoons thinly sliced green onion
DIRECTIONS
In an electric food processor or blender, combine beans, broth, salsa, and cumin. Blend until fairly smooth.
Heat the bean mixture in a saucepan over medium heat until thoroughly heated.
Ladle soup into 4 individual bowls, and top each bowl with 1 tablespoon of the sour cream and 1/2 tablespoon green onion.
Wednesday, January 30, 2008
Tomato Soup*
1 yellow onion, chopped
3 large cloves of garlic, minced
2 (28-oz) cans of tomatoes (I use one can of diced and one can of crushed)
1 quart vegetable or chicken broth
2 tablespoons olive oil
In a 3-quart pot, sauté the onion and garlic in olive oil, until soft and translucent. Add the tomatoes and broth, and bring to a boil. Reduce the heat and simmer for about 45 minutes. Puree the soup using a hand blender, or blend the chunks (in batches, if necessary) in a blender or food processor. Salt and pepper the soup to taste (this will depend a good bit on the salt content of your broth). If desired, stir in a couple tablespoons butter (this will round out the acidity).
Top with chopped green onion, goat cheese, and croutons.
*note: Recognition must be given to Katy Carter, from whose blog I stole this recipe! . . . and only made a few minor adjustments.
3 large cloves of garlic, minced
2 (28-oz) cans of tomatoes (I use one can of diced and one can of crushed)
1 quart vegetable or chicken broth
2 tablespoons olive oil
In a 3-quart pot, sauté the onion and garlic in olive oil, until soft and translucent. Add the tomatoes and broth, and bring to a boil. Reduce the heat and simmer for about 45 minutes. Puree the soup using a hand blender, or blend the chunks (in batches, if necessary) in a blender or food processor. Salt and pepper the soup to taste (this will depend a good bit on the salt content of your broth). If desired, stir in a couple tablespoons butter (this will round out the acidity).
Top with chopped green onion, goat cheese, and croutons.
*note: Recognition must be given to Katy Carter, from whose blog I stole this recipe! . . . and only made a few minor adjustments.
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