Recipes

[cancun08]

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@Gr8Auntie wrote:

@cancun08, would you mind sharing your recipe?  We love zucchini and enjoy trying new recipes using them.  I had a coworker that made a wonderful zucchini stew, but she wouldn't share her recipe.  The only thing that I knew about it was that it had zucchini, tomatoes, onions, and she would have a small container of either grated parmesan or romano cheese to sprinkle on top of each bowl.  I've tried to duplicate it, but mine never came out anywhere close to how terrific hers was......darn it all.  LOL

Thanks,

gr8auntie

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I will certainly post it tomorrow.  

[DiAnne]

I make chicken stock based soups and freeze them in single serving containers.  I don't make huge batches of one kind because I like to have several varieties available.  

RUSTIC ITALIAN TORTELLINI SOUP

1 pkg Italian Turkey sausage links
1 med onion, chopped
6 garlic cloves, minced
4 cups chicken stock
1-3/4 c water
1 14-1/2 ounce can diced tomatoes, undrained
1 package refrigerated cheese tortellini
1 package fresh baby spinach, coarsely chopped
1-1/4 t minced fresh basil or 3/4 t dried basil
Dash red pepper flakes
Shredded Parmesan cheese, optional

Crumble sausage in a large pot, add onion. Cook and stir over medium heat until no longer pink. Add garlic - cook 1 minute longer. Stir in stock, water, tomatoes and basil. Bring to a boil.

Add tortellini and return to a boil. Cook until tender stirring occasionally. Reduce heat and add the spinach and red pepper flakes. Cook 2-3 minutes longer until spinach is wilted. Serve with cheese if desired.

[DiAnne]

Here is another one.

CARAWAY CABBAGE SAUSAGE SOUP

1 large onion chopped
2 stalks celery chopped
1 large carrot chopped
2 large cloves of garlic minced (I like more)
1 turkey kielbasa, cut lengthwise and then bite size
2 t caraway seeds
1 16oz package coleslaw or shred it yourself
1- 14 oz diced tomatoes and juice
7 cups homemade chicken stock
3 large red potatoes, chopped bite size
1-1/2 t Italian Seasoning

Saute onion, celery and carrot in some olive oil over med high heat until soft.Add turkey kielbasa, caraway seeds and garlic and sauté another minute or two.Add coleslaw and sauté for about 5 minutes.Add diced tomatoes, chicken stock, potatoes and Italian seasoning.Bring to a simmer to cook the potatoes.Season to taste with salt and pepper.

[DiAnne]

And one more.

SOUTHWESTERN CHICKEN SOUP

1 t olive oil

1/2 yellow onion, diced

4-5 cloves of garlic, minced

1 t cumin

1/2 t coriander

1/2 t oregano

7-8 cups chicken broth (preferably homemade)

15 oz can black beans, drained and rinsed

15 oz can diced tomatoes

2 cups shredded roasted chicken (I used Costco rotisserie)

1-1/2 cups corn (frozen is fine)

Salt and fresh ground pepper to taste

Corn tortillas

Add oil to pan over med heat. Add onion and saute until soft. Add garlic, cumin, coriander and oregano and cook stirring for 1 minute. Add chicken broth, black beans, diced tomatoes, corn and chicken. Season with salt and pepper. Simmer for 30 minutes.

Preheat oven to 350. Spray a three corn tortillas on each side with olive oil. Cut into small strips and place on baking sheet. Bake until golden brown.

Add cilantro to soup. Ladle into bowls and top with tortillas. You can also top with some cotija cheese or any other of your chosing.

[Lapdog]

Hurst's packaged 15 Bean soup.  In the crockpot with some ham and onion. DELIGHTFUL and full of flavor.

[cancun08]

@Gr8Auntie

        ZUCCHINI STEW

1lb. loose Italian sausage--mild, medium or hot

1 small onion, chopped

1 medium carrot, chopped (I use my KA food chopper)

2 cloves of garlic, finely chopped

1 (28oz.) can diced tomatoes

1 (28oz.) can crushed tomatoes

1 medium zucchini, coarsely chopped

1 small bell pepper, chopped

1 (8oz.) pkg. fresh mushrooms, sliced

1 tsp. beef bouillon or 1 cube

1 tsp. basil

1 tsp. parsley

1 tsp. oregano

1/2 tsp. sugar

1/2 tsp. salt

1/4 tsp. black pepper

    In a large pan, over medium heat, brown sausage with onions & garlic & carrots.  Drain if necessary.  Add tomatoes & their juices and all other ingredients plus about a half cup of water (depending on consistency).  Bring to a boil.  Reduce heat, cover & simmer until zucchini is tender.  Serve with grated Parmesan/Romano.  Serves 4 to 6.

Tastes even better the next day!!

[Gr8Auntie]

@cancun08,

Thank you for sharing your wonderful recipe.  It is finally supposed to cool down here next week, so I look forward to trying this out.  My mouth is watering just thinking about it.  LOL

Thank you, again, for taking the time and for sharing with all of us.  I truly appreciate it, and I'm certain that my DH will as well. 

Have a great day!

gr8auntie

[ECBG]

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@sweetee2 wrote:

When I make soup, it doesn't last long enough to freeze. Although I don't think anything with potatoes freeze well do they?

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@sweetee2Potatoes get mealy when refrigerated or frozen because the starch changes into sugar.

[ECBG]

I freeze all my soups.  If I want potatoes in them, I cook the potatoes separately and pour the soup over them.

[spix]

1/2# lentils

8 cups cold water

4 strips bacon

1/2 cup fine chopped celery

1/4 cup fine chopped onion

2 Tbsp flour

salt & pepper to taste (I s&p the lentils while cooking)

1/2 cup tomato paste

1/2# hot dogs

Slowly cook lentils in water apprx 2 hrs (some soak overnite first, I don't)

Chop bacon fine & fry slowly several minutes, add celery & onion, fry a few more minutes, add flour, fry a several more minutes, add to lentils. Add tomato paste, Cook apprx 30 more minutes.

Cut hot dogs into 1/4" slices & saute in butter (I use about 1/2 stick)

Add to soup, let cook together about 15 more minutes

I usually double the recipe so there's some to freeze

Sorry this got pasted in the wrong order,  I call it hot dog soup, it's one of Francois Pope's recipe, & really very good