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by The Tasty Gardener, on June 3rd, 2010
Today is National Egg Day.
I never realized how easy this soup is to make.
Egg Drop Soup
4 cups chicken broth
2 tbsp soy sauce
1 green onion, sliced
2 eggs
salt and pepper, to taste
1. In a pot over med-high heat bring the broth and soy sauce to a boil.
2. Stir in the green onion.
3. In a bowl lightly beat the eggs.
4. In a steady stream, slowly pour the eggs into the boiling broth, stirring gently.
5. Season with salt and pepper and serve.
by The Tasty Gardener, on January 29th, 2010
Today is National Corn Chip Day.
This is a recipe for a soup I absolutely love. Perfect with corn chips on the side.
You need:
2 tsp vegetable oil
2 chicken breasts, boneless and skinless, cubed
5 tbsp flour
1 cup tomato sauce
1/2 cup milk
1 1/2 tsp chili powder
1/2 tsp cumin
1/4 tsp salt
1/4 tsp garlic powder
4 cups chicken broth
1 cup old cheddar cheese, grated
In a large saucepan over medium heat, add the oil.
Add the cubed chicken.
Cook until nicely browned and almost cooked.
Add the tomato sauce.
Add the milk.
Stir in the spices.
Add the chicken broth and simmer for 20 minutes.
Serve this soup with a sprinkle of cheese and your favorite tortilla or corn chip.
Mexican Chicken Soup
makes 4 servings
2 tsp vegetable oil
2 chicken breasts, boneless and skinless, cubed
5 tbsp flour
1 cup tomato sauce
1/2 cup milk
1 1/2 tsp chili powder
1/2 tsp cumin
1/4 tsp salt
1/4 tsp garlic powder
4 cups chicken broth
1 cup old cheddar cheese, grated
1. In large stock pot heat oil over medium high heat. Add the chicken and saute until browned.
2. Add the flour and mix until coating the chicken for about 2 minutes.
3. Add the tomato paste, milk and spices and mix well. Add the chicken broth.
4. Reduce heat and simmer covered for 20 minutes.
5. Serve with grated cheese on top and corn chips on the side.
by The Tasty Gardener, on January 21st, 2010
Today is National New England Chowder Day.
New England Clam Chowder
1 quart shucked clams (add water if too dry)
1/3 lb bacon, diced
1 large onion, minced
2 ribs celery, minced
2 large potatoes, diced
1 bay leaf
1/2 tsp thyme
1 quart of milk, scalded
1/2 cup of butter
1/4 cup of flour
Salt and pepper, to taste
1. Drain and chop clams reserving liquid.
2. In a large fry pan cook bacon until fat is all rendered. Add onion and celery to pan and lightly brown. Add the butter and melt.
3. Add the flour stirring constantly for 5 minutes. Add the clams and their liquid, potatoes, bay leaf, thyme, and milk. Cook until potatoes are tender.
4. Add salt and pepper to taste.
by The Tasty Gardener, on December 29th, 2009
Today is National Pepper Pot Day.
Pepper Pot
2 chickens, cut up in pieces (2-1/2 pounds each)
1 pig’s foot
2 tsp salt
3 lb pork tenderloin, cut into bite-size pieces
1/2 cup cassareep
1 lg. onion, finely chopped
2 tbsp brown sugar
2 chile peppers, seeded, diced
1 2-inch piece stick cinnamon
4 whole cloves
1/2 tsp dried thyme
1 tbsp red wine vinegar
1. Place the chicken pieces and pig’s foot in a large stew pot and pour water in to cover. Add salt and bring to a boil. Cover partially and simmer for 1 hour skimming off any fat.
2.Add pork, cassareep, onion, brown sugar, chiles, cinnamon, cloves, and thyme. Bring to a boil and simmer, partially covered, for another hour.
3. Remove the cloves and cinnamon and discard. Stir in the vinegar.
by The Tasty Gardener, on December 14th, 2009
Today is National Bouillabaisse Day.
Bouillabaisse
Serves 6-8
1/2 cup onion, roughly chopped.
1/2 cup celery, roughly chopped
5 leeks (white part only) roughly chopped into rings
1/4 cup fennel, roughly chopped
5 tbsp chopped Italian parsley
5 tbsp chopped curly parsley
2 tbsp fresh chopped oregano
7 cloves crushed garlic
zest of one orange
1 can whole tomatoes
1 5 1/2 oz can tomato paste
5 tablespoons extra virgin olive oil
1 tbsp paprika
1 tbsp crushed black peppercorns
1 tsp saffron
1 tsp salt
2 cups clam juice
5 cups water
3 bay leaves
6-8 cups seafood (a combination of any of the following: bay scallops, jumbo shrimp, calamari, mussels, little neck clams, salmon fillets, monkfish)
1. In large stockpot heat olive oil on medium high.
2. Add the onion, celery, and leeks and sauté for a few moments until the vegetables become translucent.
3. Add the garlic cloves, parsleys, oregano and orange zest. Stir until well blended.
4. Next add tomatoes, paprika, peppercorns, saffron, salt and bay leaves. Mix well.
5. Add the can of tomato paste, clam juice and water. Stir to blend.
6. Add seafood and mix.
7. Cover the pot and allow the bouillabaisse to simmer for 45 minutes.
by The Tasty Gardener, on December 6th, 2009
Today is National Gazpacho Day.
Soup are usually thought of as being comfort food on a cold winter day but this soup is great for a hot summer night.
Traditional Gazpacho
10 oz of bread
21 oz. of tomato, chopped
2 cloves of garlic
2 onions, chopped
2 red and green peppers, diced
1 cucumber, diced
7 tablespoons of oil
2 tablespoons of vinegar
1 1/2 tablespoon of very cold water
Cumin (optional)
1. In a large bowl mash the cumin, the garlic and the soaked bread together.
2. In another bowl mix the chopped onion, the chopped tomato, the oil, the vinegar, and the salt
3. Add the bread mixture mash it together. Add the water to help mix everything. Strain the mixture into another bowl and reserve the liquid.
4. Keep the liquid in the fridge until it is ready to be served.
Serve by topping the soup with more chopped tomatoes, the cucumber, the pepper and toasted bread cubes.
by The Tasty Gardener, on November 18th, 2009
Today is National Vichyssoise Day.
Vichyssoise is a traditional french soup of pureed vegetables like leeks and potatoes normally served cold.
Vichyssoise
2 leeks, chopped
1 onion, chopped
2 tablespoons butter
3/4 cup potatoes, thinly sliced
2-1/3 cups chicken stock
salt, to taste
ground black pepper, to taste
1-1/8 cups heavy whipping cream
1. In pot add chopped leeks and chopped onion.
2. Cook on low until soft, stir frequently.
3. Add sliced potatoes and chicken stock to stockpot. Season lightly with salt and pepper.
4. Bring to a gentle boil, and simmer 30 minutes. Let cool.
5. Add potato mixture to blender in small batches. Puree until smooth. Transfer to large bowl.
6. Gently stir in the cream before serving.
by The Tasty Gardener, on November 9th, 2009
Today is National Scrapple Day and National Bold and Pungent Day.
What’s bolder and spicier than good ole heart warming behind awakening chili!!! I like to make mine real simple…meat, beans, tomatoes and spice!!!
You need:
2 pounds lean ground beef
1 onion,diced
2 cans red kidney beans, drained and rinsed
2 cans (28 oz) diced tomatoes
chili powder, to taste
salt and pepper, to taste
Dice the onion. You can do a big dice or a fine dice depending on how you like onion in your chili. I split the difference and did a medium dice.
Add onion to large pot.
 Add ground beef. Cook over medium-high heat until both are brown. Drain any excess fat that may have cook off the meat.
 While the meat is cooking, pour kidney beans into a colander and rinse well. You definitely don’t want that gunky stuff in your chili.
Once meat is brown add the beans and the tomatoes. Mix well.
 
Starting with 1 tablespoon add chili powder to pot.
Mix well and let cook for at least 20 minutes before adding more chili powder. You want to taste it after the 20 minutes is up to see if it’s spicy enough. It gets more pungent the longer it cooks in the pot.
 Chili powder has this great knack of sneaking up and biting you in the butt if your not careful so go slow with the additions. I would only start adding 1/2 tablespoon from this point until you have it perfectly spiced.
Once it is spicy enough for you let it simmer for at least an hour. The longer you leave chili the better the taste since the flavours are taking their time and getting to know each other, having a little party in the pot…..ahem….you can even make it a day ahead of time.
 Once it’s ready scoop a large helping into a bowl, top with a little cheese if you so please….I’m a poet…..sorry must have inhaled the chili powder.
And some fresh crusty bread on the side. Enjoy!!!
Spicy Chili Full Recipe
2 pounds lean ground beef
1 onion,diced
2 cans red kidney beans, drained and rinsed
2 cans (28 oz) diced tomatoes
chili powder, to taste
salt and pepper, to taste
1. In a large pot, saute beef and onions until browned. Drain off excess fat.
2. Add kidney beans and tomatoes.
3. Add chili powder 1/2-1 tbsp at a time in 20 minute increments stirring well and letting simmer between additions. After each 20 minutes taste chili to see if it is at the degree of spiciness you want.
4. Add salt and pepper to taste.
by The Tasty Gardener, on October 19th, 2009
Today is National Seafood Bisque Day.
This recipe has shrimp and crab meat in it but you can easily add scallops or lobster if you wish. Just make sure that the total amount of seafood you use is no more than 16 ounces.
Seafood Bisque
Serves 4 to 6
3 tablespoons butter
2 tablespoons chopped green onion
2 tablespoons chopped celery
3 tablespoons flour
2 1/2 cups milk
1/2 teaspoon pepper
1 tablespoon tomato paste
1 cup heavy whipping cream
8 ounces crab meat
4 to 8 ounces small cooked shrimp
2 tablespoon sherry
1. Heat butter over medium-low heat; add green onion and celery. Sauté until tender.
2. Blend in flour; cook, stirring, for about 1 minute.
3. Slowly stir in the milk, cooking and stirring until thickened.
4. Add pepper, tomato paste, and heavy cream.
5. Stir in the crab, shrimp, and sherry. Bring to a simmer. Serve hot.
by The Tasty Gardener, on October 14th, 2009
This is a great way to use up leftover turkey and try out your homemade stock. Now that weather is getting chillier we love to have warm comforting soups available.
You need:
2 tsp. margarine
Carrots, peeled
Celery
Onions, peeled
4 cups Homemade Turkey Stock
1 1/2 tsp dried parsley
1/8 tsp poultry seasoning
1 1/2 cup left over turkey
1 cup broad egg noodles
salt and pepper to taste
Slice and dice enough carrots, celery and onions to equal 4 cups.
Melt the margarine in a large pot over med-high heat.
Add the vegetables and saute for 5 minutes until tender.
You don’t want to brown the vegetables just soften them.
Add the turkey stock,
And the parsley and poultry seasoning.
Bring to a boil, reduce heat and let simmer for 15 minutes.
Add the turkey and noodles and return to a boil for 10 more minutes. Season with salt and pepper.
Homemade Turkey Noodle Soup Full Recipe:
2 tsp. margarine
4 cups total of sliced and diced carrots, onions and celery
4 cups turkey stock
1 1/2 tsp dried parsley
1/8 tsp poultry seasoning
1 1/2 cup left over turkey
1 cup broad egg noodles
salt and pepper to taste
1. Melt margarine in large pot and add vegetables. Saute 5 minutes until soft.
2. Add the stock, parsley and poultry seasoning. Cover and bring to a boil. Reduce heat and simmer for 15 minutes.
3. Add the turkey and noodles and bring back to a boil. Let cook 10 minutes more. Season with salt and pepper.
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