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January 27th Recipes

“SOUP DAY”

“EGG ROLL SOUP”

1 lb ground sausage
1 c. carrots
16 oz chopped cabbage or coleslaw mix
1 tsp. sesame oil
Medium diced onion
½ tsp. salt
pepper to taste
2 tsp. garlic powder
1 ½ tsp. ginger
2 Tbsp. soy sauce
5-6 c. chicken broth

In a large pot, cook sausage stirring & crumbling until cooked through. In same pot, add sesame oil, onion, carrots and cook until soft. Add chicken broth, cabbage, soy sauce, ginger, garlic, salt & pepper. Mix to combine. Simmer the soup for 15 mins or until the cabbage begins to wilt. Serve and top with green onions (optional).

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“CHICKEN ALFREDO TORTELLINI SOUP”

2 Tbsp. unsalted butter
½ medium yellow onion, diced
4 oz. Baby carrots, halved lengthwise and sliced into half-moons
2 cloves garlic, minced
1 lb. Boneless skinless chicken breasts, cut into bite-size cubes
1 tsp. kosher salt
½ tsp. black pepper
¼ c. all-purpose flour
4 c. reduced sodium chicken stock
1 c. half and half
1 tsp. crushed red pepper flakes
9 oz. Cheese tortellini, frozen or fresh
2 c. freshly shredded parmesan cheese
2 oz. Fresh baby spinach

Warm a large pot over medium-high heat. Once you can feel the heat, add the butter and let it melt. Add onion & carrots. Cook the vegetables until the onions are transluscent, about 3 mins. Add the garlic and cook for 30 seconds. Then add the chicken, salt & pepper. Stir to combine. Cook for 3 mins, just to get a little color on the chicken stirring occasionally. Sprinkle the flour over the chicken and veggies. Stir to coat everything and continue cooking for 2-3 mins to cook out the floury taste. Stir in the chicken stock, half-and-half and red pepper flakes. Continue cooking until the soup thickens, 5-10 mins. Add the tortellini to the pot and cook until al dente, 5-7 mins (frozen will take longer). Remove the pot from heat. Sprinkle a handful of cheese over the soup and stir. Once it has melted into the soup, add another handful. Taste for seasoning and add salt and pepper if necessary. Garnish with spinach.

To reheat: warm it in a pot over low heat, stirring frequently. Add milk to loosen the soup.

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“STUFFED PEPPER SOUP”

1 ½ lbs. Ground beef
½ lb ground sausage
1 onion, diced
2 cloves garlic, minced
1 tsp. Italian seasoning
6 c. low sodium beef broth
1 can (16 oz) crushed tomatoes
1 can (28 oz) diced tomatoes, undrained
2 green bell peppers
1 red bell pepper
1 tsp. pepper
1 Tbsp. Worcestershire sauce
2 c. cooked long grain white or brown rice
2 Tbsp. fresh parsley

Cook meats, onion and garlic in large pot until no pink remains. Drain any fat. Stir in remaining ingredients except rice. Simmer uncovered 25-30 mins or until peppers are tender. Add rice and parsley and simmer an additional 5 mins or until heated through.

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“EASY THREE INGREDIENT TOMATO SOUP”

4 Tbsp. unsalted butter
½ large onion, cut into large wedges
1 (28 oz) can tomatoes, (whole peeled or crushed)
1 ½ c. water, low sodium vegetable stock or chicken stock
½ tsp. salt or more to taste

Melt butter over medium heat in dutch oven or large saucepan. Add onion wedges, water, can of tomatoes with their juices, and ½ tsp. salt. Bring to simmer. Cook, uncovered, for about 40 mins. Stir occasionally and add additional salt as needed. Blend the soup, and then season to taste.

You can use fresh tomatoes (10-12 fresh tomatoes) and peel (or not).

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“SOUTHWESTERN TURKEY SOUP”

1 medium onion, chopped
1 Tbsp. olive oil
1 can (14 1/2 oz) chicken broth
2-3 Tbsp. diced jalapeno pepper
3 tsp. ground cumin
1 1/2 tsp. chili powder
1/4 tsp. salt
1/4 tsp. cayenne pepper
3 c. cubed cooked turkey
1 can (15 oz) black beans, rinsed & drained
1 can (10 oz) diced tomatoes & green chilies, undrained (Rotel)
1 1/2 c. frozen corn
Sour cream, coarsely crushed tortilla chips, shredded cheese and sliced olives, optional

In a large saucepan, saute onion in oil until tender. Stir in the broth, jalapeno, cumin, chili powder, salt & cayenne. Add turkey, beans, tomatoes, and corn. Bring to a boil. Reduce the heat; cover and simmer for 20-30 mins or until heated through. Garnish with the sour cream, tortilla chips, cheese & olives if desired.

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“LASAGNA SOUP”

1 lb. lean ground beef (90% lean)
1 large green pepper, chopped
1 medium onion, chopped
2 garlic cloves, minced
2 cans (14 1/2 oz each) diced tomatoes
1 can (8 oz) tomato sauce
1 c. frozen corn
1/4 c. tomato paste
2 tsp. Italian seasoning
1/4 tsp. pepper
2 1/2 c. uncooked spiral pasta
1/2 c. shredded Parmesan cheese

In a large saucepan, cook the beef, pepper, onion and garlic over medium heat until meat is no longer pink; drain. Stir in the broth, tomatoes, tomato sauce, corn, tomato paste, Italian seasoning & pepper. Bring to a boil. Stir in pasta. Return to a boil. Reduce heat; cover and simmer for 10-12 mins or until pasta is tender. Sprinkle with parmesan cheese.

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“CHICKEN FIESTA SOUP”

1 1/2 lb. cooked chopped chicken tenders
4 14 oz cans chicken broth
2 c. mild salsa
2 (15 oz) cans red kidney beans, drained
2 c. canned corn
1 c. quick cooking rice
Tortilla chips

Mix chicken, broth, salsa and beans & corn in a large saucepan. Mix well. Bring to a boil. Reduce heat and simmer, uncovered for 5-10 mins. Stir in the rice. Remove from heat. Let stand for 5 mins before serving. Serve with chips. Makes 6-8 servings.

Flossie, Moberly

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“ITALIAN MEATBALL STEW”

2 bags italian meatballs
3 containers boxes of beef broth
3 cans carrots, drained
3 cans italian green beans drained
3 cans kidney beans drained
1 bag Cabbage or slaw mix
2 jars pizza sauce
3 cans italian stewed tomatoes

Mix all in a large pot. Cook until done (45 mins to hour)

Bill Yates, Huntsville

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“KITCHEN TIP MINUTE”
DISCLAIMER: Please note that tips I give are mostly ones found online, magazine article, cooking show, etc and have not been personally tested by myself.

Today’s kitchen tip is about baking substitutions. Here are a few things that you can substitute for common items we run out of in the kitchen:
1. 1 tsp. baking powder—-use 1/4 tsp. baking soda +1/2 tsp. cream of tartar
2. 1 c. unsalted butter—–use 1 c. shortening or 7/8 c. vegetable oil
3. 1 tsp. cream of tartar—–2 tsp. vinegar or lemon juice
4. 1 c. corn syrup—-use 1 1/4 c. white sugar plus 1/3 c. water
5. 1 c. buttermilk——-use 1 Tbsp. lemon juice + enough milk to make 1 cup

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