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Suzanne, I just wanted to thank you for the wonderful recipes you share. We've enjoyed the crock pot stuffing the last two Thanksgivings and Neighbor John's sweet potatoes were the hit of this year's feast. So, my daughter says we owe you our favorite fall recipe, Pumpkin Chicken Chowder. We start having this soup sometime before Halloween and make it for Thanksgiving and Christmas Eve. If each book club reader sent in one recipe, think of the cookbook you could compile!"--Arlissa
Pumpkin Chicken Chowder
Makes about 16 half cup servings
2 red bell peppers and 2 jalapeno peppers
2 T. olive oil
1 1/2 pounds boneless chicken breasts, diced
3 leeks, cut into 1/2 inch slices, white/light green parts
1 pumpkin, peeled, seeded, cut into 1 inch chunks (about 2 pounds)
2 tsp. ground cumin
2 tsp. chili powder
2 T. pumpkin pie spice
1 tsp. salt
1/2 tsp. ground pepper
1 can corn niblets
1 can packed pumpkin (not Pumpkin pie mix)
3-14 1/2 ounce cans of chicken broth (Or you can use your own)
sour cream for garnish if desired
1) Roast the peppers: Preheat the oven to broil. Place the peppers on a baking sheet and cook under the broiler, turning occasionally, until the skins blacken--about ten minutes. Seal the peppers in a plastic bag for 10 minutes, then peel, and cut peppers into 1/2 inch strips. Be careful not to touch your face after cutting the Jalepenos! Set aside.
2) Make the soup: Heat the oil in a large Dutch oven over medium-high heat. Add the chicken pieces and cook until browned. Add the leeks, and pumpkin, and saute about 10 minutes until the pumpkin is soft. Sprinkle the spices over the cooking mixture. Add the corn, peppers, and chicken broth. Bring to a boil, then reduce heat and simmer about 30 minutes. Add the canned pumpkin to thicken the soup. Garnish with sour cream if desired and serve hot.
Crawfish and Artichoke Soup (From the Baton Rouge Advocate)
1 stick butter
1 cup chopped onion
1/2 cup chopped celery
1/2 cup chopped green bell pepper
1/4 cup chopped red bell pepper
1 tsp. chopped garlic
1 tsp. thyme leaves
2 bay leaves
2 - 14 oz. cans quartered artichoke hearts, drained
1/2 cup flour
2 cups chicken broth
3 cups half-and-half
1 lb. crawfish tails
1 tsp. hot sauce
Salt, pepper and cayenne peper to taste
1/2 cup chopped green onions
1/4 cup minced fresh parsley
Heat butter in a large saucepot over medium heat. Add onion, celery, bell peppers, garlic, thyme and bay leaves. Cook for 5 minutes. Add artichoke hearts and cook 2 more minutes. Add flour and stir until incorporated. Stir in chicken broth and cook for 2 minutes until chicken broth starts to thicken. Stir in half-and-half and simmer for 2 minutes until soup is smooth and creamy. Add crawfish tails and hot sauce and simmer for 5 minutes. Taste for seasoning and add salt, pepper and cayenne to taste. Stir in green onions and parsley.
Serve alone or over rice.
Note: Shrimp can be substituted for crawfish.
Submitted by -- Laura
Lentil Artichoke Stew
Makes 6 servings
1/4 cup vegetable broth
1 onion, chopped
2 large garlic cloves, pressed or minced
2 teaspoons ground cumin
1 teaspoon ground coriander
1 cup dry (uncooked) red lentils (3 cups cooked)
1 bay leaf
2 cups water
juice of 1 lemon
2 24-ounce cans chopped tomatoes (preferably fire-roasted), undrained, or 6 cups freshly chopped tomatoes plus 1 cup tomato juice
1 1/2 cups quartered artichoke hearts (1 9-ounce frozen package or 1 15-ounce can)
1/4 teaspoon crushed red pepper (optional)
1/4 teaspoon salt, or to taste
1/4 teaspoon black pepper, or to taste
Heat broth in a large saucepan. Add onion and saute on medium heat for about 5 minutes, until golden. Add garlic, cumin, and coriander and cook for 2 minutes, stirring frequently. Add dried lentils, bay leaf, and water to pan and bring to a boil. Lower heat and add lemon juice, tomatoes and their liquid, artichokes, and crushed red pepper (if using). Simmer for about 20 minutes, until the lentils are tender. Remove and discard the bay leaf. Add salt and black pepper, or to taste.
Submitted by -- Mary
Easiest Clam Chowder
1 can cream of potato soup
1 can clams in broth
1/2 soup can rich milk or cream
2 siced green onions with tops
2 tablespoons butter, or to taste
pepper and any other spices or herbs to taste.
Heat, eat and enjoy.
Submitted by -- Shirley
Santa Fe-Style Quick Green Chile Soup-Stew
1 can (15 oz.) black beans
1 can (15 oz.) pinto beans
1 can (15 oz.) chickpeas
1 can (15 oz.) black-eyed peas
1 can (28 oz) chopped tomatoes
2 cans (15 oz each) New Mexico-style green chile enchilada sauce (mild, medium, or hot)
1 cup canned, unsweetened pumpkin puree
Salt and freshly ground black pepper
Place beans, peas, and tomatoes, including all their liquid, in a large, heavy soup pot and heat together over medium-high heat, stirring often. When the mixture is good and hot, lower the heat to medium low and stir in the green enchilada sauce and pumpkin. Reheat, season with salt and pepper to taste, and when piping hot, ladle it up into good thick soup bowls.
Submitted by -- Ann
Vonnie's Tortellini Soup
1/2 pound Italian Sausage
1/2 pound Ground Beef
2 stalks celery, chopped
1 green pepper, chopped
2 onions, chopped
1 large carrot, diced
1 zucchini, diced
3 cloves garlic, minced
1 tablespoon dried parsley
1 lg. can diced tomatoes, with juice
1 lg. can Italian tomato sauce
1 pk. dried cheese tortellini
1/2 cup acini de pepi pasta
8 cups beef broth
2 teaspoons of tomato paste
Salt, pepper, thyme, oregano to taste; pinch of cayenne pepper
Brown sausage and ground beef until cooked; drain fat and add cut up vegetables; cook until heated through. Add remaining ingredients except tomato paste and simmer for about 1 hour on low heat, until pastas are done; add tomato paste and season to taste with seasonings, serve with grated Parmesan cheese.
(If soup is too thick, thin it with beef broth.)
Submitted by -- Bernita
Italian Wedding Soup
1 can chicken broth (14 1/2 ounces)
1 can diced tomatoes
5 oz. sweet Italian sausage (can use Italian turkey sausage--casing removed & crumbled)
2 garlic cloves
1/2 small onion
1/2 teaspoon dried oregano
1/2 teaspoon dried thyme
1/3 cup alphabet pasta (or any tiny pasta)
1 can white beans (drained & rinsed)
1/8 teaspoon black pepper
1/2 bag (10 oz) spinach
Cook sausage, minced garlic & onion.
Mix & bring to boil:
Chicken broth
Diced tomatoes
1 can water
Add everything else & simmer for 45 minutes to 1 hour.
Submitted by -- Cheryl
Cauliflower Cheese Soup
1 small head cauliflower, broken into flowerets (about 1 lb.)
1 carrot, grated (I pare mine down with a potato peeler)
1/2 c. chopped celery
2 chicken bouillon cubes
3 cups water
3 Tbsp. butter or margarine
3 Tbsp. flour
1/2 tsp. salt
1/8 tsp. pepper
2 cups milk
1 cup grated Cheddar cheese (4 oz.)
Combine cauliflower, carrot, celery, bouillon cubes and water in a large saucepan. Bring to a boil. Reduce heat; cover and simmer 20 minutes or until vegetables are tender
Meanwhile, in a small saucepan, melt butter. Blend in flour, salt, and pepper. Cook stirring constantly about 2 - 3 minutes until the mixture thickens and bubbles. Add milk gradually, stirring constantly until mixture comes to a boil. Add cheese; cook and stir just until it melts. Stir cheese sauce into cauliflower mixture.
Makes about 1 1/2 quarts.
Note: This soup tastes much better if you substitute for the bouillon cubes and water with 3 cups chicken broth. You can use canned or homemade. Like many soups it reheats well so don't worry if it makes more than you need at first.
Submitted by -- Carol
One of my favorite receipes is chili and this one is super simple, plus you can change it however you want.
Chili
1 can of black beans
1 can of corn
1 can of diced tomatoes
1 lb. of lean ground beef or turkey
1 packet of taco seasoning
1 packet of ranch dressing
Pour all ingredients, including the water that is in the can the veggies come in, into a pot, stir and let simmer until meat is cooked and it is at the desired temperature. Easy and tasty!
Submitted by -- Laura |
