Chicken Soup

Chicken Soup
 
Author: 
Recipe type: Entree
Cuisine: Soup
Ingredients
  • 2 to 4 skinless chicken breasts (also a few pieces of bone-in for marrow)
  • 1 chicken bouillon cube
  • ½ cup chopped celery, as well as a few minced leaves
  • 1 medium onion, minced
  • ¼ cup chopped carrots
  • 1 can of chicken broth (low- or no-fat variety works)
  • ½ cup of rice
  • Dash of garlic salt
  • Dash of seasoned salt
  • ¼ teaspoon garlic powder
  • ¼ teaspoon onion powder
Instructions
  1. Place chicken, seasonings, and bouillon cube in a three-quart saucepan with enough water to cover. Simmer for 20 minutes or until the chicken is done. Remove chicken, de-bone, and slice into small chunks. Return to broth. Add vegetables and chicken broth and as much water needed to cover.
  2. Cook for 45 minutes to one hour. You can add more bouillon cubes and a hint of hot sauce for more flavor. About 15 minutes before ready to serve, add rice and water as needed.
  3. If you want thicker soup, you can make a paste with 2 to 3 tablespoons of cornstarch or flour and ½ cup of water. Stir the mixture until it has no lumps. Add gradually to the soup, stirring as you do so. You will have to work up to the consistency you want.
Notes
Optional:

* ¼ cup of barley (add liquid)
* wild rice instead of white (add liquid and time)
* fingerling potatoes
* small amount of leek, shallot, etc.

 

Chili III

Chili III
 
Author: 
Recipe type: Entree
Cuisine: Southwestern
Ingredients
  • 2 pounds ground beef
  • 2 cloves garlic, chopped
  • One 8-ounce can tomato sauce
  • 2 tablespoons chili powder
  • 1 teaspoon ground cumin
  • 1 teaspoon ground oregano
  • 1 teaspoon salt
  • ¼ teaspoon cayenne pepper
  • ¼ cup masa harina (corn flour, found in the Mexican food section of many supermarkets)
  • One 15-ounce can kidney beans, drained and rinsed
  • One 15-ounce can pinto beans, drained and rinsed
  • Shredded Cheddar, for serving
  • Chopped onions, for serving
  • Tortilla chips, for serving
  • Lime wedges, for serving
Instructions
  1. Place the ground beef in a large pot and throw in the garlic. Cook over medium heat until browned.
  2. Drain off the excess fat, and then pour in the tomato sauce, chili powder, cumin, oregano, salt and cayenne.
  3. Stir together well, cover, and then reduce the heat to low. Simmer for 1 hour, stirring occasionally. If the mixture becomes overly dry, add ½ cup water at a time as needed.
  4. After an hour, place the masa harina in a small bowl. Add ½ cup water and stir together with a fork. Dump the masa mixture into the chili. Stir together well, and then taste and adjust the seasonings.
  5. Add more masa paste and /or water to get the chili to your preferred consistency, or to add more corn flavor.
  6. Add the beans and simmer for 10 minutes. Serve with shredded Cheddar, chopped onions, tortilla chips and lime wedges.

 

Chili II

Chili II
 
Author: 
Recipe type: Entree
Cuisine: Southwestern
Ingredients
  • 2 to 4 tablespoons vegetable oil, plus more as needed
  • 3 pounds boneless beef chuck, cut into ¾-inch pieces
  • Kosher salt and freshly ground pepper
  • 2 large onions, chopped
  • 8 cloves garlic, chopped
  • ⅓ cup plus 2 tablespoons chili powder
  • 1 teaspoon dried oregano
  • 2 tablespoons tomato paste
  • 1 28-ounce can whole plum tomatoes, coarsely crushed with your hands
  • 1¾ cups low-sodium beef broth
  • ⅓ cup brewed espresso or strong coffee
  • 2 15-ounce cans pinto beans, drained and rinsed
  • Shredded cheddar cheese, sour cream and/or diced avocado, for topping
Instructions
  1. Heat ½ tablespoon vegetable oil in a large pot over medium-high heat. Pat the beef dry and season with salt and pepper. Brown in batches, about 4 minutes, adding more oil as needed. Transfer to a plate.
  2. Reduce the heat to medium and add 1½ tablespoons oil to the pot. Add the onions and garlic; cook, stirring, until golden, about 6 minutes. Add ⅓ cup chili powder, the oregano and tomato paste; cook, stirring, 30 seconds.
  3. Return the meat to the pot and stir in the tomatoes with their juices, broth, espresso and pinto beans. Bring to a boil, then reduce the heat and simmer, partially covered, until the beef is tender, about 2 hours.
  4. Stir the remaining 2 tablespoons chili powder into the chili. Divide among bowls. Top with cheese, sour cream and/or avocado.
  5. This base recipe is relatively tame; a last-minute hit of chili powder adds just a touch of heat. For hotter, add 5 crumbled dried arbol chiles to the pot with the tomato paste, then continue as directed. For hottest, add 5 crumbled dried arbol chiles with the tomato paste and continue as directed, omitting the beans. Stir in 1 cup chopped pickled jalapenos before serving.

 

Pot Roast

Pot Roast
 
Author: 
Ingredients
  • ¼ cup pure olive oil
  • 3 onions, sliced
  • 1 (3 to 4 pound) top or bottom round beef roast
  • All-purpose flour, for dredging
  • 8 slender carrots, or fatter ones cut in half or quartered
  • 3 ribs celery, cut in half
  • 2½ cups beef broth
  • 1½ cups hearty red wine
  • 5 to 6 sprigs fresh thyme
  • 1 rounded teaspoon freshly ground black pepper
  • Salt to taste
  • 2 tablespoons unsalted butter, at room temperature
  • 2 rounded tablespoons all-purpose flour
Instructions
  1. In a large, heavy flameproof casserole, preferably cast iron, over medium heat, heat the olive oil and sauté the onions until golden. Thoroughly dredge the beef in the flour, covering all the surfaces. Add to the pan and brown on all sides. The flour may cause the onions to burn slightly. This is good and will add lots of flavor.
  2. Add the carrots, celery, beef broth, wine, thyme, black pepper and salt to taste. Reduce heat, partially cover, and barely simmer for 3 to 3½ hours, turning the beef occasionally. Remove the carrots and celery when they are cooked and reserve.
  3. When the beef is falling apart tender, remove it from the broth. Remove the thyme sprigs. Knead the butter and 2 tablespoons flour together until thoroughly combined. Add the mixture to the broth and stir with a wooden spoon until you have a sauce the consistency of buttermilk. Remove from the heat. To serve, slice the beef and arrange on a platter. Cover with some of the sauce. Put the remaining sauce in a bowl or gravy boat. Arrange the carrots and celery attractively on the beef platter. Garnish with fresh thyme sprigs, if you like. Serve immediately.

 

Beef Stew

Beef Stew
 
Author: 
Ingredients
  • ¼ cup extra-virgin olive oil, for frying, plus more to drizzle
  • 3 tablespoons butter
  • 2 cups all-purpose flour
  • 2 to 3 pounds beef chuck shoulder roast, cut into 2-inch pieces (this cut is also called chuck shoulder pot roast and chuck roast boneless)
  • Sea salt and freshly ground black pepper
  • 1 bottle good quality dry red wine (recommended: Burgundy)
  • 8 fresh thyme sprigs
  • 6 garlic cloves, smashed
  • 3 stalks celery, sliced
  • 1 orange, zest removed in 3 (1-inch) strips
  • ¼ teaspoon ground cloves
  • 2 bay leaves
  • 2½ cups beef stock
  • 9 small new potatoes, scrubbed clean and cut in ½
  • ½ pound carrots, peeled and sliced
  • 2 cups frozen pearl onions, a large handful
  • 1 pound white mushrooms, cut in ½
  • ½ pound garden peas frozen or fresh
  • Fresh flat-leaf parsley, chopped, for garnish
Instructions
  1. Preheat a large heavy-bottomed saucepan or Dutch oven over medium-high heat with the oil and butter.
  2. While the pan is heating, arrange the flour on a large dish. Season the cubed beef with some salt and freshly ground black pepper and then toss in the flour to coat. Shake off the excess flour and add the beef chunks in a single layer to the hot pan, being careful not to over crowd the pan, you might have to work in batches. Thoroughly brown all of the cubes on all sides. Once all the meat has been browned remove it to a plate and reserve.
  3. Add the wine to the pan and bring up to a simmer while you scrape the bottom of the pan with a wooden spoon being sure to loosen up all those tasty bits. Once the wine has gotten hot add the browned meat, thyme, smashed garlic, orange zest strip, ground cloves, freshly ground black pepper and salt, to taste, bay leaves and beef stock. Bring the mixture up to a boil and then reduce the heat to a simmer and cook uncovered until the liquids start to thicken, about 15 to 20 minutes. Cover and cook on low heat for 2½ hours.
  4. After 2 hours add halved potatoes, sliced carrots, pearl onions and mushrooms, along with a pinch of sugar to balance out the acid from the red wine. Turn the heat up slightly and simmer, uncovered, for 30 minutes more, until the vegetables and meat are tender. Add the frozen peas during the last minute of cooking. Season with salt and pepper and remove the thyme sprigs.