- Featured, Recipes
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01 Mar 2010
After years of trying to figure this one out, I finally combined Rick Bayless' version from his Mexican Everyday cookbook and an old weight watchers recipe (from the take-out tonight! cookbook) and it was fantastic.
Ingredients
1 large dried pasilla (negro) chile
1 15oz can fire-roasted diced tomatoes
Olive oil
1 medium onion, sliced into strips
1 red bell pepper, sliced into strips
3 garlic cloves
1 tablespoon chili powder
2 teaspoons cumin
2 quarts chicken broth
About 1.25 lbs or chicken breasts. You can cook it beforehand and shred it into chunks, or cut it into 1/4" cubes and put in at the end (be sure it cooks for about ... {Tags: chicken, mexican, soup} {More...}
- Featured, Recipes
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20 Feb 2010
Ingredients for soup:
3 to 3.5 lbs broiler-fryer chicken, cut into pieces
Cold water to cover
1 teaspoon salt
1/2 teaspoon pepper
1 medium stalk celery with leaves, cut up
1 carrot, cut up
1 small onion, cut up
1 sprig parsley
Ingredients for noodles:
2 cups all-purpose flour
3 large egg yolks
1 large egg
1 teaspoon salt
1/3 to 1/2 cup water
Directions:
Begin by making the broth, which is essentially a 1.5 hour chicken stock from scratch. Add all soup ingredients to the pot (don't include the liver, but other giblets and neck can be added if desired) and bring to a boil. Reduce heat to low, cover, and simmer for about 45 ... {Tags: chicken, noodles, soup} {More...}
- Recipes
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19 Oct 2008
Ingredients
Cooking spray
8 ounces skinless, boneless chicken thighs, cut into bite-sized pieces
3/4 cup (1/4-inch) diagonally cut celery
1/2 cup (1/4-inch) diagonally cut carrot
1/2 cup chopped onion
1/8 teaspoon dried thyme
3 parsley sprigs
1 bay leaf
3 cups fat-free, less-sodium chicken broth
2.25 ounces all-purpose flour (about 1/2 cup)
1 tablespoon chopped fresh parsley
1/4 teaspoon baking powder
1/4 teaspoon salt
1/4 cup 1% low-fat milk
Preparation
1. Heat a large saucepan over medium-high heat. Coat pan with cooking spray. Add chicken to pan; cook 4 minutes, browning on all sides. Remove chicken from pan; keep warm. Add celery ... {Tags: poultry, soup} {More...}
- Recipes
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16 Mar 2008
I made this recipe from Kathy Maister and it came out great (see below). After her recommended cooking time the meat was still pretty tough (I bought lean stew meat, so that's probably what the problem was), so I put the lid on and let it simmer for another hour and a half and that tenderized things nicely. Highly recommended for getting your St. Patrick's Day on.
{Tags: beef, guinness, soup} {More...}
- Recipes
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10 Aug 2007
Based on a recipe from Sara Moulton/Gourmet Magazine, modified by Mike Disharoon
Ingredients:
2 teaspoons olive oil
1 medium-size yellow onion, chopped
2 cloves garlic, minced
1 medium-size all-purpose potato, peeled and cut into 1/2-inch cubes
1 medium-size sweet potato, peeled and cut into 1/2-inch cubes
1 medium-size yellow squash (about 1/2 pound), cut into 1/2-inch quarters
1 medium-size green squash/zuchini (about 1/2 pound), cut into 1/2-inch quarters
1 tablespoon dried basil, crumbled
1 teaspoon dried oregano, crumbled
2 large bay leaves
4 cups torn kale (stems removed)
1 large can (28 ounces) crushed low-sodium tomatoes, with their juice
1 can (14 ounces) diced tomatoes, with their juice
6 cups vegetable stock (can substitute chicken ... {Tags: soup, vegetarian} {More...}
