The Perkins Journal January 17, 2013: Page 13

January 17, 2013 The Perkins Journal
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Food • • 401 S. Ma,n St. Stillwater ..J 1405-372-1647,800,678.200 Fax 405.372.7752 Stews and Chtli What could be better on peeled and cut into ½ inch a winter day than a one pot slices meal of soup, stew or chili? 2 c chicken broth Many of the staples in you r 2 c water kitchen or the meat left over. ¼ t ground ginger T frast night's'Na'z ½ t thyme easily be turned into soup or stew. Don't be afraid to experiment when making one pot meals. If you like pasta, add some dry noodles to the soup. Do you like rice? Add some brown or white rice or even a wild rice mix to the pot. Almost any vegetable can be a suc- cessful addition to the mix. The following recipes can get you started. Adjust the ingredients to suit your own taste buds and take the chill offa cold wintery day! Turkey Chili 1½ pounds lean ground turkey 1 large onion, chopped 1 garlic clove, minced 1 packet (1.25 oz) chili seasoning mix 3A c canned chicken broth 1 red bell pepper, chopped 1 green pepper, chopped 1 can (28 oz) petite diced tomatoes 1 can (8 oz) can tomato sauce 1 can (15 oz) navy beans, drained and rinsed 1 can (15 oz) black beans, drained and rinsed Cook turke',%nion, garlic and chili seasoning in a large'skillet over medium hea,,:stirring oftdh. Cook unfit turkey crumbles and is no longer pink. Stir in chicken broth and simmer for 2minutes, stirring occa- sionally. Place mixture in a sloicooker. Stir in remain- ing.ingredients until well blended. Cover and cook on low for 6 hours. Sweet Potato Soup 1 large onion, diced 3 T butter 2 pounds sweet potatoes, 2 c milk Salt and pepper to taste Sour cream Parsley, chopped Saut6 onions in butter in a large pot until onions are soft. Add sweet pota- toes, chicken broth, water, ginger and thyme and bring to a boil. Reduce heat and simmer about 20 minutes until sweet potatoes are tender. Using a blender or food processor, puree the soup in small batches. Return the mixture to the pot and whisk in the milk. Season to taste. Serve hot but do not boil. Garnish with a dollop of sour cream and a sprinkle of parsley. Corn Chowder 4 strips bacon, chopped 4 green onions including tops, chopped 2 ½ c water 2 large potatoes (approx. 2 ½ c) potatoes, peeled and cubed 2 c carrots, diced 2 t chicken bouillon gran- ules 3 (11 oz) cans whole kernel corn, drained ½ t pepper ".9 i.; 7 T flour 5 c milk 3 c Cheddar cheese, shred- ded 1 c Velveeta cheese, cubed Saut6 bacon and onion in a large pot until onion is tender. Add water, pota- toes, carrots and bouillon. Bring to a boil, reduce heat and simmer until potatoes are tender. Stir in corn and pepper. In a large bowl, whisk flour and milk together until smooth. Slowly stir into soup. , Easy Ieef Taco Soup - ;. ,, .,' Bring to a boil and cook until thickened. Reduce heat, add grated and cubed cheese. Stir until cheese is melted. (Do not boil.) Wild Rice Soup 2 T butter 1 small onion, minced finely ¼cflour . ,:,, :,,,, , 4 c chicken broth 2 c cooked wild rice ½ t salt 1 c half and half 2 T dry Sherry (or substi- tute apple cider) Minced parsley or chives Melt butter in a 6 qt sauce- pan and saut6 onion until tender. Blend in flour and gradually add broth. Simmer, stirring constantly until mixture thickens slightly. Stir in rice and salt. Simmer about 5 min- utes. Blend in half & half and sherry. Heat to serving temperature. Garnish with minced parsley or chives. Note: Grated carrot may be added for color. Sliced fresh mushrooms are an excellent addition. Either may be added when saut6- ing onion. Broccoli Beef Stew 2 pounds stew beef 2 T olive oil 3 c water, divided 1 T Worcestershire sauce 1 garlic clove, peeled and chopped 1 medium onion, sliced 1 t salt ½ t pepper 1 t sugar .... ½ t paprika 1A t allspice • 3 large carrots, sliced 1 Small package frozen peas, thawed 1 c broccoli florets 1 c cauliflower florets 2 ribs celery, diced 2 T cornstarch Brown stew meat in hot olive oil. Add 2 cups water, Worcestershire sauce, garlic, onion salt, pepper, sugar, paprika and all spice. Cover and simmer for 1 ½ hours. Add carrots, peas, broccoli, cauliflower and celery. Cover and simmer a few minutes longer. To thicken soup, add 2 T cornstarch to remaining cup of cold water. Stir until no lumps remain. Slowly add to soup while stirring: Stir and heat until bubbling. Easy Beef Taco Soup 1 pound lean ground beef 1 onion, chopped 1 package (1.25 oz) packet taco seasoning 1 package (1.25 oz) dry ranch dressing seasoning 2 cans (14.5 oz) diced tomatoes 1 can (15 oz) tomatoes and green chilies 1 can (15 oz) black beans, drained and rinsed 1 can (15 oz) pinto beans, drained 1 can (15 oz) navy beans, drained 1 can (14.5 oz) whole kemel corn, drained Sour creain Tortilla chips Brown ground beef and onion. Drain well. Add seasonings, tomatoes, beans and corn to meat mixture. Simmer 30 min- utes or until well heated. Serve with sour cream and tortilla chips. Quick Potato Soup ¼ c butter ½ c onion, chopped 1 garlic clove, peeled and minced ¼ c flour 3 chicken bouillon cubes 3 c water 1 package (24 oz) frozen steam and mash potatoes 2 c milk ½ t pepper 4 strips bacon, cooked crisp and crumbled 1 c Cheddar cheese, shred- ded Melt butter in a large pan over medium heat. Add onions and garlic and saut6 until onions are tender and lightly browned, Sprinkle mixture with .flour and stir until onions ate coated. Stir in bouillon cubes and water. Stir mixture as you bring to a boil. Reduce Quick Potato Soup heat and stir simmering mixture occasionally for 5 minutes. Microwave pota- toes according to package directions, omitting butter and milk. Stir potatoes, milk and pepper into onion mixture. Heat over medium heat until thickened. Serve with bacon and cheese top- pings. Brunswick Stew 3 pounds boneless pork roast cut into 2" pieces 3 medium sized new pota- toes, coarsely chopped 1 large onion, chopped 1 can (28 oz) petite diced tomatoes 1 c barbecue sauce 1 can (14 oz) chicken broth 1 package (9 oz) frozen lima beans, thawed 1 package (9 oz) frozen corn, thawed 1/3 c brown sugar 3A t salt Stir all ingredients together in a slow cooker. Cover and cook on low for 8-10 hours or until pork is done and potatoes are tender. Italian Chili ½ pound bacon 1 pound lean ground beef 1 pound mild Italian Sausage 1 packet (1.25 oz) chili seasoning mix 1 t ground cumin ½ t garlic salt ½ t pepper 1 t salt 1 yellow onion, finely chopped 1 red bell pepper, finely chopped 1 cup carrots, small diced 2 cans (14.5 oz each) cans chopped Italian stewed tomatoes 2 c spicy V-8 juice 1 ½ c water 1/3 c Heinz 57 Sauce 1 t crushed red pepper flakes 3 garlic cloves, minced ½ t chili powder 1 can (15 oz) kidney beans, drained 1 can (15 oz) black beans, drained and rinsed until just crisp. Remove and set aside. Brown ground beef and sausage in skillet. Drain. Add chili seasoning, cumin, garlic salt, pepper and salt. Mix well and leave on warm heat. While ground beef and sausage is cooking, combine onion, bell pepper, carrots, stewed tomatoes, V-8 juice, water, steak sauce, red pepper flakes, minced garlic and chili powder in a large pot. Simmer until carrots are tender. Add the meat mixture, kidney beans and black beans to the veg- etables in the pot. Crumble bacon into small pieces and add to the mixture. Simmer together for 30 minutes to combine flavors. Add addi- tional water depending on how thick or thin you like your chili. Comforting Chicken Soup 3 ½ pounds cut up chicken pieces 2 ½ qts water 4 carrots cut into ½ inch pieces 1 onion, chopped ½ c celery, chopped 6 chicken bouillon cubes 2 T dried parsley 1 T dried thyme 1 t dried sage 1 t poultry seasoning ½ t black popper 1 package 02 oz) frozen egg noodles Place chickenand water in a large pot. Cover and bring to a boil. Turn down heat and simmer until chicken is very tender and will easily come off bones. Debone chicken and cut into small chunks., Return chicken to broth. Add carrots, onion, celery, bouillon cubes, parsley, thyme, sage, poul- try seasoning and pepper. Simmer until carrots are tender. Add noodles and cook for 20 minutes or until tender. Virginia Sasser taught family and consumer sciences at Per- kins Tryon High School for 25 years, and was state advisor for FHA/FCCLA with Okla- In a large skillet, cook bacon homa CareerTech.