Butternut Squash Soup

Butternut Squash Soup You can use half as much cream cheese if you don’t want it too rich.” Ingredients 6 tablespoons chopped onion 4 tablespoons margarine 6 cups peeled and cubed butternut squash 3 to 4 cups of chicken broth 1/2 teaspoon dried marjoram 1/4 teaspoon ground black pepper 1/8 teaspoon ground cayenne pepper 2 (8 ounce) packages cream cheese Directions In a large saucepan, saute onions in margarine until tender. Add squash, chicken broth, marjoram, black pepper and cayenne pepper. Bring to boil; cook 20 minutes, or until squash is tender. Puree squash and cream cheese in a blender … Continue reading Butternut Squash Soup

Oriental Soup with Ginger

4 cups homemade chicken stock (canned low-sodium chicken broth would work too) 3-4 thick slices fresh ginger root 1 cup sliced mushrooms (any type, but I used mild white mushrooms which seem more soothing for the tummy) 1 cup spinach leaves, sliced into thin ribbons 1 green onion, very thinly sliced Instructions: In medium saucepan, bring chicken stock to a low simmer. Add ginger slices and let simmer at least 15 minutes or longer. (Taste to see if you have as much ginger flavor as you’d like.) If you’d like a clear soup, use a yogurt strainer or coffee filter … Continue reading Oriental Soup with Ginger

Easy Chicken Korma

Easy Chicken Korma Ready In 55 m   Not too spicy, but lots of flavor. If you have ever wanted to try Indian food, this is a good one to start with. Serve over hot rice.” Ingredients 3 tablespoons olive oil 3 tablespoons butter 2 large onions, chopped 6 tablespoons plain yogurt 2 tablespoons mango chutney 4 cloves garlic, minced 2 teaspoons turmeric powder 1 teaspoon red chile powder 2 teaspoons garam masala 2 teaspoons salt 4 boneless skinless chicken breast halves, chopped 1/3 cup sliced almonds Directions Preheat oven to 350 degrees F (175 degrees C). Lightly grease a … Continue reading Easy Chicken Korma

Vegetarian Korma

Vegetarian Korma Ready In 55 m   “This is an easy and exotic Indian dish. It’s rich, creamy, mildly spiced, and extremely flavorful. Serve with naan and rice.” Ingredients 1 1/2 tablespoons vegetable oil 1 small onion, diced 1 teaspoon minced fresh ginger root 4 cloves garlic, minced 2 potatoes, cubed 4 carrots, cubed 1 fresh jalapeno pepper, seeded and sliced 3 tablespoons ground unsalted cashews 1 (4 ounce) can tomato sauce 2 teaspoons salt 1 1/2 tablespoons curry powder 1 cup frozen green peas 1/2 green bell pepper, chopped 1/2 red bell pepper, chopped 1 cup heavy cream 1 … Continue reading Vegetarian Korma

Mulligatawny Soup I

Mulligatawny Soup I Ready In 1 h 20 m   “The name Mulligatawny means ‘pepper water’, and curry is the particular ingredient that gives this incredible soup such a delicious flavor. Ingredients 1/2 cup chopped onion 2 stalks celery, chopped 1 carrot, diced 1/4 cup butter 1 1/2 tablespoons all-purpose flour 1 1/2 teaspoons curry powder 4 cups chicken broth 1/2 apple, cored and chopped 1/4 cup white rice 1 skinless, boneless chicken breast half – cut into cubes salt to taste ground black pepper to taste 1 pinch dried thyme 1/2 cup heavy cream, heated Directions Saute onions, celery, … Continue reading Mulligatawny Soup I

Indian Spiced Lentils

Indian Spiced Lentils Yield: 4 servings Total Time: 50-60 minutes Prep Time: 15 minutes Cook Time: 35-45 minutes Indian Spiced Lentils are delicious and easy to make! Ingredients: 4 tsp. olive oil 1 large onion, diced in 1/4 inch pieces 2 cloves garlic, minced (I used 1 tsp. minced garlic) 1 tsp. sweet curry powder 1 tsp. hot curry powder (or less, depending on how spicy you like it. You can also use your favorite curry powder blend instead of the sweet and hot curry powder.) 1 cup dried brown lentils, rinsed 2 cups homemade chicken stock or 1 can … Continue reading Indian Spiced Lentils

Vietnamese “Pho” Rice Noodle Soup with Beef

  Yield Makes 6 main-dish servings Ingredients BROTH 5 pounds beef marrow or knuckle bones 2 pounds beef chuck, cut into 2 pieces 2 (3-inch) pieces ginger, cut in half lengthwise and lightly bruised with the flat side of a knife, lightly charred (see Note, below) 2 yellow onions, peeled and charred (see Note, below) 1/4 cup fish sauce 3 ounces rock sugar, or 3 tablespoons sugar 10 whole star anise, lightly toasted in a dry pan 6 whole cloves, lightly toasted in a dry pan 1 tablespoon sea salt NOODLE ASSEMBLY 1 pound dried 1/16-inch-wide rice sticks, soaked, cooked … Continue reading Vietnamese “Pho” Rice Noodle Soup with Beef

Authentic Pho

Authentic Pho Ready In 9 h 20 m “This authentic pho isn’t quick, but it is delicious. The key is in the broth, which gets simmered for at least 6 hours.” Ingredients 4 pounds beef soup bones 1 onion, unpeeled and cut in half 5 slices fresh ginger 1 tablespoon salt 2 pods star anise 2 1/2 tablespoons fish sauce 4 quarts water 1 (8 ounce) package dried rice noodles 1 1/2 pounds beef top sirloin, thinly sliced 1/2 cup chopped cilantro 1 tablespoon chopped green onion 1 1/2 cups bean sprouts 1 bunch Thai basil 1 lime, cut into … Continue reading Authentic Pho

Herb, Garlic and Bacon Pork Loin

Herb, Garlic and Bacon Pork Loin Ready In 2 h 30 m Ingredients 1 (5 pound) pork loin roast 1 tablespoon olive oil 1 pound sliced bacon 3 cups chicken stock 1 tablespoon dried rosemary 1 tablespoon dried thyme 6 fresh basil leaves 6 fresh sage leaves 4 cloves garlic, chopped 8 fresh pearl onions, peeled Directions Preheat the oven to 300 degrees F (150 degrees C). Rub the pork loin with olive oil and place in a roasting pan. Drape slices of bacon over the top. Combine the chicken stock, rosemary, thyme, basil, sage and garlic. Pour over the … Continue reading Herb, Garlic and Bacon Pork Loin

Bacon Wrapped Pesto Chicken

Ingredients 6 skinless, boneless chicken breast halves – pounded flat salt and ground black pepper to taste 6 tablespoons prepared basil pesto 6 slices bacon 1/2 cup  vegetable oil ( prefer bacon grease or lard) Directions Preheat oven to 400 degrees F (200 degrees C). Lay a chicken breast out flat, and sprinkle with salt and black pepper. Spread pesto sauce over the chicken breast, and roll the chicken breast in a slice of bacon, securing the roll with toothpicks. Lay the rolled chicken breast into a 9×9-inch baking dish. Repeat with remaining chicken breasts. Pour the vegetable oil over … Continue reading Bacon Wrapped Pesto Chicken