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Terrific Winter Recipes

Melissa

Melissa

Interested
Joined
Apr 10, 2002
Location
West Sac
Moto(s)
sold all of my Honda's
This you must try!

Pumpkin Soup
ridiculously easy to make.

Crock-pot



1 tspn oil
1 large onion chopped
15 oz light coconut milk
4 cups vegetable broth
2 15 oz pumpkin canned (Libby's)
2-4 cloves of garlic, chopped
1 tbspn curry powder
1/2 tspn gran masala
1/2 tspn sea salt
1 1/2 tspn ground pepper


In skillet cook onion and garlic in oil
place onion and garlic along with other ingredients in a crock pot
stir to combine
cook soup on low for 4-6 hrs
use immersion blender to smooth out chunky bits

enjoy, enjoy!

any winter recipes you'd like to share?
 
That would be garam masala ;)

Carrot and onion soup

2 tbsp butter
two onions chopped up
2lbs carrots chopped up
can't remember how much vegetable stock (6 cups?)
fresh tarragon
white pepper

melt butter, fry onions till translucent
throw carrots in pan, put lid on and let cook for ten minutes
throw stock in
chuck tarragon in
put lid back on and lightly boil until carrots tender - 15 minutes?
if fresh tarragon used, pull it out
blend, bash, mash, whatever it takes to make all ingredients soupy
add white pepper
stir
serve in warmed soup bowls

Good luck finding soup spoons here in good ole US of A :rofl

You can fancy it up with croutons ground up with parmesan if you want, otherwise just eat da soup
 
:hail

This is awesome, making soup Wednesday :party
 
carrot soup with a carrot top pesto

3 1/2 tablespoons extra-virgin olive oil, divided
1 onion, chopped
3/4 teaspoon kosher salt, divided
1 1/4 pounds carrots with tops on
4 cups reduced-sodium chicken broth
1 garlic clove
1 tablespoon chopped toasted walnuts

onions get sautéed with salt then add carrots and stock, let simmer away to soften - once softened then puree - while the tops, garlic, and walnuts get pesto'd

plate soup in bowl and then drizzle pesto on top - I like to allow guests to self add pesto because I love way more then recipe calls for.

I also save the leftover / make extra leftover to make a pesto pasta later that same week!

friggen amazering btw
 
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Borscht

1 1/2-2 lbs round steaks, cubed
1 tablespoon oil
2 cups diced carrots
2 cups diced beets
1 cup chopped onion
2 cups chopped cabbage
2 potatoes, diced
1 cup diced celery
3 cups water
1 (12 ounce) can tomato soup
1 tablespoon salt
1 tablespoon sugar
1 tablespoon vinegar
1/4 teaspoon pepper
1 cup half-and-half cream
1/2 cup sour cream

Directions:
Brown steak in oil; drain.
Place veggies in crock pot; place steak on top.
Mix remaining ingredients except cream and sour cream, and pour over steak.
Cook on low for 10 to 12 hours or on high for 5 to 6 hours.
45 minutes prior to serving, skim off fat, and add cream and sour cream to crock pot.
 
2 quarts Jerusalem artichoke- peeled.
1 large sweet onion- peeled
1 medium leak- washed-Green removed.
1/2 head garlic- peeled
2 1/2 ounces of bacon or other smoked pork product.-diced
Hot Chicken stock-As much as desired for thickness.
Manufacturing cream-To taste.
Madeira-To taste
Sliced chives -to garnish
Good balsamic vinegar- to garnish
Salt-and-pepper- to taste

Cut vegatable solids to equal size pieces.
In a heavy bottomed pot gently brown bacon. In a separate pot bring chicken stock to a simmer.
Once the bacon fat is rendered and the bacon is browned, add chopped vegetables. Mix thoroughly,reduce heat to low and cover with a lid.
Every three minutes open and mix. When the vegetable are soft to touch, deglaze with Madeira. gently scrubbing the bottom of the pot with a wooden spoon, until all the browned bits are removed. remove from heat.

Blend vegetable mixture in a blender,while carefully adding hot chicken stock/cream salt-and-pepper to taste, Strain through a fine sieve. garnish with sliced chives and good balsamic vinegar.
 
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French onion soup and black bean soup are also pretty easy, and vegan versions can be just as good as meat-stock based versions. I think I'd have to make them and write it down as I go though just to be sure I got it right, but the French Onion soup is dead-easy, something like:

4-6 yellow/spanish/sweet onions, sliced (I prefer the onions that weigh less; less moisture, more flavor).
2-3 tbsp vegetable oil
1.5 qt vegetable broth (homemade or store bought are both fine)
1 sprig fresh thyme
3 tbsp all purpose flour

1. In a large stock pot, over medium-low heat, add oil and sliced onions, toss to coat, cover and sweat onions for about 10 minutes (they should be kinda soft and wilty).

2. Uncover, raise heat to medium, and saute onions stirring regularly (for a long ass time) until onions are a a nicely carmelized brown color. Usually about 45 minutes. As you go, caramelized bits might stick to the pot. Use a wooden spoon/spatula to scrape the bits off the bottom of the pot so they don't burn. (You really do need to stir regularly this whole time, and it's more a color thing than a time thing; you're after a deep caramel, medium brown color).

3. Add the flour. Shit might seize up a little, but it's no biggie. Continue to cook & stir for about 5 minutes or so, until the floury onions are about the same color brown they were before you added the flour.

4. Add the vegetable broth. Simmer partially covered for at least 30 minutes.

5. Use your fingers to strip the herby bits off the thyme sprig and drop them in (don't throw the whole sprig in, unless you want to I guess). Salt to taste, if necessary.

6. Options:
a) add a few tbsp of sherry and simmer for another 10m.
b) In the serving bowls, float a bit of toast/crouton with a slice of good swiss cheese on top, then broil to melt/caramelize the cheese a bit. (yeah, no longer vegan at this point). Gruyere works well too, but changes the flavor a lot, so only use it if you like Gruyere.
c) You can use beef stock, or even chicken stock if you prefer, but I like veggie broth better.
d) Technically, even the thyme is optional, but it brings a great flavor.

I also have a pretty solid Minestrone recipe. I could post it up when I get home if anyone is interested.
 
1) convince dormant wife's bike it wants to go for a spin
2) use "have to exercise your bike" as an excuse to get burritos and pupusas
2013-01-06_14-27-21_274.jpg
 
Loaded Potato Soup

Ingredients

4 (6-ounce) red potatoes
2 teaspoons olive oil
1/2 cup prechopped onion
1 1/4 cups fat-free, lower-sodium chicken broth
3 tablespoons all-purpose flour
2 cups 1% low-fat milk, divided
1/4 cup reduced-fat sour cream
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
3 bacon slices, halved
1.5 ounces cheddar cheese, shredded (about 1/3 cup)
4 teaspoons thinly sliced green onions


Preparation

1. Pierce potatoes with a fork. Microwave on HIGH 13 minutes or until tender. Cut in half; cool slightly.

2. While potatoes cook, heat oil in a saucepan over medium-high heat. Add onion; sauté 3 minutes. Add broth. Combine flour and 1/2 cup milk; add to pan with 1 1/2 cups milk. Bring to a boil; stir often. Cook 1 minute. Remove from heat; stir in sour cream, salt, and pepper.

3. Arrange bacon on a paper towel on a microwave-safe plate. Cover with a paper towel; microwave on HIGH for 4 minutes. Crumble bacon.

4. Discard potato skins. Coarsely mash potatoes into soup. Top with cheese, green onions, and bacon.
 
Its winter, pork is cheap.

1 package pork ribs non-bbq style. Fat loin portion. Odd bones. Salt and pepper.

1 onion
1 lemon
1 orange
1 inch ginger
1 to many garlic cloves
1 tbs soy
1 tbs rice wine
1 tsp sesame oil
salt and pepper

grind part 2 and add to part 1. 350 baste till done. Success!
 
some really nice recipes for these cold days.
I'll be cooking some up this weekend!
 
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