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.

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.

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.

Split Pea Soup

From: Colorado Cache – Junior League of Denver, page 45

1 pound split peas

2 cups water

1 47-ounce can regular-strength chicken broth

3 slices thick bacon, chopped

½ teaspoon dry mustard

1 cup diced celery

¼ teaspoon coarsely ground pepper

1 teaspoon salt

1/8 teaspoon oregano

1 cup diced ham

Combine all ingredients except oregano and ham and simmer covered for 3 to 4 hours. Skim off grease. Add oregano and ham and simmer 1 hour. Serve hot. Serves 6-8.

Nancy’s Notes: This has become my standard recipe for split pea soup. When Steven was in junior high and friends with Bobby Kowalsky he had this soup at their house. He was mightily impressed, and still loves split pea soup. I sometimes add chopped carrots. Do not add salt until you see how salty the ham makes the soup.

Sandy’s Ham & Lima Bean Soup

From: Art of Cooking – Junior League of Ogden (Utah), page 48

4 cups dry lima beans

¼ tablespoon white pepper

1 teaspoon parsley, minced

1 small onion, diced

1 head celery, diced (leaves included)

½ cup carrots, shredded

¼ cup ham base paste or ham hocks

2 cups ham, diced

2 tablespoons butter, cubed

Pour lima beans in a large stock pot. Add celery, onion and carrots. Stir in 1 gallon of water and add ham base paste. Sprinkle white pepper and parsley on top of the water and add butter. Bring to a boil and continue for 30 minutes (will boil down). Begin checking beans for desired tenderness. Continue cooking until beans are tender. Reduce heat and add ham. Stir and serve.

Sandy’s Fine Foods, offers down home good cookin’. Family owned and operated in Ogden, Utah since 1976.

Nancy’s Notes: Made 12-15-09, ½ recipe. I thought this was very good, tasted just like I expect lima bean soup to taste. Reminds me of the way Mother’s tasted for Saturday lunch after we got the house cleaned and laundry done.

Posole

From: Beyond the Rim – Junior League of Amarillo, page 64

2 (12-ounce) packages dried posole or dried black beans

1 pound mild bulk pork sausage

1 pound hot pork sausage

1 large onion, diced

2 (14-ounce) cans diced tomatoes

1 (10-ounce) can diced tomatoes with green chiles

1 (16-ounce) jar thick chunky medium salsa

4 teaspoons salt

1 tablespoon cumin

1 tablespoon oregano

2 garlic clove, minced

2 teaspoons Worcestershire sauce

2 tablespoons chili powder

Sort and rinse the posole. Place the posole in a large bowl with water to cover and soak overnight. Drain the posole and place in a 6-quart pot. Brown the mild pork sausage, hot pork sausage and onion in a large pan, stirring until crumbly; drain. Add the sausages and onion to the pot. Add the peeled tomatoes, tomatoes with green chiles, salsa, salt, cumin, oregano, garlic, Worcestershire sauce and chili powder. Add enough water to cover. Cover the pot and bring to a boil. Reduce the heat to low and simmer several hours or until the posole is tender but not mushy. Add water occasionally if necessary. Yield: 12-18 (1-cup) servings.

Nancy’s Notes: Made Nov. 9, 2009 – Very good, I’m not a huge posole fan but I even liked this one. Bob and Michael really liked. Made a big pot full. I used a 1-pound package of posole and 1 cup of chicos (dried sweet corn). Never planning very far ahead, I didn’t do the overnight soak. I was making this as a side dish and decided to use only a ½ pound of each sausage – turned out to be plenty. Of course, I added some of my Chimayo Holy Chile.

Broccoli Cheese Soup

From: Beyond the Rim – Junior League of Amarillo, page 65

¼ onion, chopped

¼ cup (1/2 stick) margarine

2/3 to 1 cup flour

3 (10-ounce) cans chicken broth

1 ¼ cup chopped celery

1 ¼ cups chopped carrots

1 (16-ounce) package frozen chopped broccoli

1 pound Velveeta cheese, diced

2 cups half-and-half

Cook the onion in the margarine in a large pan over medium heat until the onion is translucent. For a thinner soup, stir 2/3 cup flour into the margarine; for a thicker soup, use 1 cup flour. Add the broth and whisk. Pour into a slow cooker. Add the celery, carrots, broccoli, Velveeta cheese and half-and-half. Cook on Low for 6 to 7 hours, stirring occasionally. Yield: 8 to 10 servings.

Nancy’s Notes: Made Nov.16, 2009 – I used 2 crowns of fresh broccoli, lightly steamed, then chopped. I made on the stove, keeping the heat on low so I didn’t scorch. I didn’t have celery since I used it all in the dressing – would be a good addition. Used 3 (14-ounce) cans of chicken broth and 2/3 cup flour, created a soup thickness I like, neither too thick or thin.

Kielbasa Black Bean Chili

From: Colorado Classique – Junior League of Denver

2 tablespoons olive oil, or more if needed

1 ½ pounds turkey or beef kielbasa or Canino’s Bratwurst, quartered

lengthwise, then cut into ½-inch pieces

2 cups chopped onions

1 red bell pepper, coarsely chopped

1 green bell pepper, coarsely chopped

4 large cloves garlic, chopped

4 15-ounce cans black beans, drained and rinsed

1 32-ounce box organic chicken broth

1 28-ounce can diced tomatoes in juice

3-4 tablespoons chili powder, depending on desired spiciness

2 tablespoons sugar

2 ½ tablespoons red wine vinegar

3 small bay leaves

1 ½ tablespoons salt, or more to taste

Sour cream and chopped green onions for topping

Heat 2 tablespoons olive oil in heavy large pot over medium-high heat. Add kielbasa or bratwurst and saute 12 minutes or until beginning to brown. Using a slotted spoon, transfer kielbasa or bratwurst to a bowl. If necessary, add more olive oil to drippings in pot to measure 2 tablespoons, or discard all but 2 tablespoons of drippings. Add onions, both bell peppers, and garlic. Saute 10 minutes or until beginning to brown. Add beans, broth, tomatoes with juice, chili powder, sugar, vinegar, bay leaves, oregano, and cumin. Bring to a boil, stirring occasionally. Reduce heat to medium, cover, and simmer 30 minutes. Simmer, uncovered, for 30 minutes or until chili is thick, stirring occasionally. Return kielbasa or bratwurst to pot. Reduce heat to low. Simmer, uncovered, for 30 minutes or until chili is thick, stirring occasionally. Season with salt and pepper.

Nancy’s Notes: Made 11-1-09 – Good, I halved the recipe except for the tomatoes and broth plus an additional can of broth. Of course, I added a healthy dose of Chimayo Holy Chile. Even the half recipe made a good sized pot of soup, Bob and I had it for Sunday supper with a 2 quarts left over.