January 2011 Recipes

 

  Soups and Breads

One of my goals for 2011 is to assemble a dozen recipes each month, all that I’ve tested and have passed family approval. For January I’ve chosen a theme of soups and bread.

As the boys grew up a favorite time was an unexpected snow day – no school and an excellent reason to eliminate outside plans, to focus on home, family and fun. A simmering pot of soup and warm homemade bread were the perfect treat after sledding or snowball fights, followed by gathering around a board game.

Click on each name to go directly to that recipe.

Soups

Brie and Green Chile Soup

Rich and decadent, not an everyday soup but one that always feels like a real treat.

Cream of Wild Rice Soup

A rich, creamy soup with the nutty flavor of wild rice.

German Bean and Sausage Soup

This one comes from our good friend MVicki Zeigler. It was one of her favorites and I make it for her during her last year of battling cancer and kidney failure. Vicki didn’t include the bacon, believing two meats were excessive. I, of course, enjoy the addition of the bacon to this hearty soup.

Italian Sausage Soup

A one dish meal full of veggies, pasta, sausage and flavor.

Kielbasa Black Bean Chili

This recipe makes a BIG pot of soup, consider cutting in halve unless you’re feeding a crowd.

Leek and Potato Soup

The leeks and cayenne pepper give this soup a lot more flavor than the potato soup I remember from my youth.

Sandy’s Ham & Lima Bean Soup

A taste from the past, reminding me of the lima beans my mother made almost every Saturday. Mother told us that when she was growing up on an Illinois farm her mother always had a pot of beans on the stove an after school snack.

Split Pea Soup

An absolute staple in the Yackel family, a real favorite use for a ham bone. We think it’s a perfect winter meal with Baldpate Inn Cornbread.

Breads

Baldpate Inn Cornbread

I believe this is the best cornbread ever, our favorite accompaniment for bean soups. Baldpate Inn is a rustic, seasonal lodge south of Estes Park, Colorado and borders Rocky Mountain National Park. Their cornbread is moister and more cakelike than most recipes.

Caraway Biscuits

I like these with the German Bean and Sausage Soup. The caraway seeds add flavor and I claim they’re semi-healthy because of the whole wheat flour.

Basil & Olive Oil Scones

Savory scones, not sweet, nicely compliments a hearty soup.

Savory Monkey Bread

This one’s for those who claim not to bake. Kids like to help put this one together.

The Baldpate Inn Cornbread

 

1 cup butter

1 cup sugar

4 eggs

2 cups creamed corn

½ cup Monterey Jack cheese, grated

½ cup medium cheddar cheese, grated

1 cup all-purpose white flour

1 cup yellow cornmeal

4 teaspoons baking powder

¼ teaspoon salt

Preheat oven to 350 degrees. Using an electric mixer, cream butter and sugar, then add eggs one at a time. Gradually, mix in corn and cheeses. Stir in the remaining ingredients. Spread evenly in a greased 9×13 cake pan. Place in oven, close door, and IMMEDIATELY reduce oven temperature to 300 degrees. Bake one hour. Top will still seem moist-looking, not dry as in a cake. Center should be set, not gooey. Serve warm.

From: The Baldpate Collections

Nancy’s Notes: This is the best cornbread I’ve ever tasted. I could eat like cake.

Brie with Green Chile Soup

 

3/4 cup chopped onion

1/2 cup chopped celery

4 Tbsp butter

2 Tbsp flour

1 pint (16 oz) half + half

1 16-oz can chicken broth

1/2 lb Brie, cut into small pieces

2 4-oz cans diced green chiles

Salt + pepper to taste

Sauté onion and celery in large saucepan. Stir in flour. Using a whisk, slowly add half + half and chicken broth. Stir constantly until blended. Add Brie and whisk until melted. Add chiles, salt and pepper. Ladle soup into bowls and serve hot. Serves six. Enjoy!

From: The Pink Adobe Cookbook – The Pink Adobe has been a first rate restaurant in Santa Fe for years.

Nancy’s Notes: I added some chopped red bell pepper, nice color! I only used 1 4-oz can of green chiles.

Leek and Potato Soup

 

5 or 6 leeks

5 T butter, divided

3 cups diced peeled potatoes

1 quart chicken broth

2 tsp. salt

1/4 tsp. cayenne

1/2 tsp. nutmeg

2 T flour

Wash the leeks and split them lengthwise. Cut off and discard the green part of the stalks. Rinse out any sand or dirt from the white parts; cut into thin slices. In a large saucepan sauté the leek slices in 3 tablespoons of the butter for 4 to 5 minutes, until tender but not browned. Add the potatoes and the broth; bring to a boil. Boil for 2 to 3 minutes; reduce the heat and simmer until the potatoes are tender. Season to taste with salt, cayenne and nutmeg. Strain out the vegetables and put through a food mill or ricer. Return to the soup.

In a saucepan over low heat, melt the remaining 2 tablespoons of butter and stir in the flour. Add 1 1/2 cups of the soup and blend will; cook until the mixture thickens. Return to the kettle and stir until the soup comes to a boil. Serve in hot soup plates with a dash of cayenne or nutmeg.

From: Marianne Wire, a friend from a former book club.

Basil and Olive Oil Scones

 

2 cups flour

1 Tablespoon baking powder

1/4 cup grated Parmesan or Romano cheese

1/2 teaspoon salt

1/4 teaspoon ground pepper

1/2 cup buttermilk or plain yogurt

1/3 cup olive oil

1 egg

2 teaspoons lemon juice

2 garlic cloves, minced

3 Tablespoons chopped fresh basil

Heat oven to 375°. Put flour, baking powder, cheese, salt and pepper in large bowl and mix. In another bowl – whisk buttermilk, oil, egg, lemon juice, garlic and basil until blended. Stir mixtures together until soft dough forms. turn out on floured surface, knead 10 – 15 times. Gather into ball – cut in half – place halves on baking sheet – pat to 8-9″ rounds. Score circles into 8 wedges – don’t separate.

Bake 15 – 20 minutes until lightly browned. Cool 5 minutes. Wrap loosely in towels and cool 15 – 20 minutes.

Caraway Biscuits

 

2 cups all-purpose flour

1 cup whole-wheat flour

4 teaspoons caraway seeds

2 teaspoons baking soda

1 teaspoon salt

1½ cups buttermilk

3 Tablespoons honey

2 Tablespoons canola oil

1 Tablespoon freshly grated orange zest

1. Preheat oven to 400°F. Lightly oil a baking sheet or coat it with nonstick spray.

2. In a mixing bowl, whisk all-purpose and whole-wheat flours, caraway seeds, baking soda and salt.

3. In a glass measuring cup, combine buttermilk, honey, oil and orange zest. Make a well in the dry ingredients. Add wet ingredients and stir with a fork until just combined. (Dough will be sticky.)

4. On a floured surface, knead dough 8 to 10 times. Gently pat into a 3/4-inch-thick circle.

5. With a 3-inch cutter, cut out biscuits and place 1 inch apart on prepared baking sheet. Press dough scraps together and repeat to make 12 biscuits.nan bread recipe Dip a sharp knife in flour and cut a crisscross on the top of each biscuit.

6. Bake biscuits for 15 to 20 minutes, or until lightly browned. Transfer to a wire rack to cool for at least 10 minutes before serving. Leftover biscuits may be split and toasted.

MAKES 1 DOZEN BISCUITS.

Nancy’s Notes: Made September 3, 2010. Easy and tasty. Served with red cabbage and brats.

Cream of Wild Rice Soup

 

2/3 cup wild rice

½ cup onion, diced

½ cup celery, diced

½ cup carrots, diced

3-4 strips bacon, diced

2 tablespoons butter

4½ cup chicken stock

½ teaspoon dried thyme

1 teaspoon dried crushed rosemary

1 ½ cup heavy cream

Beurre Manie (2 tablespoon flour and 1 tablespoon butter kneaded together)

salt

pepper

fresh parsley

Sauté rice, onion, celery, carrots, and bacon in butter until vegetables are tender and bacon is crisp, 3-4 minutes. Stir in stock and herbs, bring to a boil, reduce heat, and cover. Simmer until rice is tender, 30-40 minutes. Stir in cream, whisk in Beurre Manie until soup thickens. Season. Add more stock if soup appears too thick. Serve hot and garnish with chopped fresh parsley.

From: Wisconsin Herb Cookbook by Suzanne Breckenridge & Marjorie Snyder

German Bean and Sausage Soup

 

2 slices bacon

½ cup (1 medium) chopped onion

1 cup (2 medium) sliced carrots

1 cup (1 medium) cubed, peeled potato

¼ cup chopped fresh parsley

½ teaspoon marjoram leaves, if desired

¼ teaspoon pepper

2 cups water

8 oz. (1½ cups) thinly sliced smoked bratwurst, Polish sausage (Kielbasa) or wieners

16-oz. can Green Giant Cut Green Beans, undrained

16-oz. can Great Northern beans or white beans, undrained

In large saucepan, cook bacon until crisp; drain, reserving 1 tablespoon drippings. Crumble bacon, set aside. Sauté onion in reserved drippings until tender. Add carrots, potato, parsley, marjoram, pepper and water: bring to a boil. Reduce heat; cover and simmer about 20 minutes or until vegetables are tender. Add bratwurst, beans and reserved bacon. Heat thoroughly 6 (1¼-cup) servings.

From: Vicki Zeigler – she had notes on the recipe that she omits the bacon and marjoram leaves. She sautés the onion in 1 T of butter. Vicki says she usually doubles the recipe using 2 cups of water and 2 cups of broth.