This recipe is from City Tavern Restaurant. They claim that Pepperpot Soup was the soup General George Washington fed his troops during the Revolutionary War. It has been adapted to today's busy lifestyle, but when I tasted it, I could imagine myself sitting in a cozy cabin next to the fireplace. Its a savory, spicy experience and fits the bill for comfort food in my book. The ingredients may be a little different, but it's worth it.
Ingredients:
2 lb cubed roast beef
2 T vegetable oil
1 medium white onion
4 garlic cloves chopped
1/4 habanero pepper, seeded and chopped (this is a hot one so be careful!)
1 c chopped green onion
1 lb taro root, peeled and diced (a little slimy raw, but it doesn't cook that way. It is the texture of a potato with a mild flavor)
1 gallon beef stock
2 bay leaves
1 t chopped fresh thyme (1/3 t dried)
1 T fresh ground allspice (1 t dried- though I think it could have used a touch more)
1 T freshly ground black pepper, plus more
1 lb collard greens rinsed and chopped
salt
Directions:
In a large stock pot, saute the onion and garlic in oil over high heat for 3-5 minutes, until onion is translucent. Add green onions and taro root. Saute 3-5 minutes until translucent. Add the stock, bay leaves, thyme, allspice, and pepper. Bring to a boil over high heat. Add beef. Reduce heat to medium and cook until beef and taro root are tender.
Stir in collard greens. Reduce the heat and simmer for about 5 minutes, until the collard greens are thouroughly cooked. Add habanero pepper. Season with salt and pepper to taste.
From: City Tavern Restuarant, Philadelphia, PA
Showing posts with label Soup. Show all posts
Showing posts with label Soup. Show all posts
Thursday, November 18, 2010
Sunday, May 30, 2010
Fruit Soup
¾ c. sugar
1 c. water
1 c. peach juice (or another cup of water, which is what I always do instead)
3 Tb tapioca (be sure to use the “minute brand” quick cooking tapioca!)
6 oz orange juice concentrate
1 ½ c. water
2 cans mandarin oranges (with or without juice)
1 quart sliced peaches - (you can use 1 large can of peach slices, but I would not add the heavy syrup – I always try to use Lite peaches that have been bottled with pear juice and water, in which case I add the juice. Also, cut up the slices so they are bite-size.)
2 c. fresh strawberries, sliced, just before serving
2 bananas, just before serving
1 bag frozen raspberries, thawed but still cool and firm (or an equivalent amount of fresh) or other berry mix (raspberries give the juice a red tint, without raspberries it is an orange color. I almost always use a tri-berry mix which includes raspberries, blueberries and blackberries.)
Bring sugar, water, peach juice and tapioca to a boil. Continue boiling on medium high for about 10 minutes, stirring often. Some tapioca will be clear and other granules will have a white center. Take off heat. Let sit for 30 minutes. (This is when the tapioca will become more clear.)
Add 6 oz orange juice concentrate and 1 ½ c. water. Chill overnight.
Add mandarin oranges and peaches. Before serving add strawberries, bananas, and raspberries.
From: sisterscafe
1 c. water
1 c. peach juice (or another cup of water, which is what I always do instead)
3 Tb tapioca (be sure to use the “minute brand” quick cooking tapioca!)
6 oz orange juice concentrate
1 ½ c. water
2 cans mandarin oranges (with or without juice)
1 quart sliced peaches - (you can use 1 large can of peach slices, but I would not add the heavy syrup – I always try to use Lite peaches that have been bottled with pear juice and water, in which case I add the juice. Also, cut up the slices so they are bite-size.)
2 c. fresh strawberries, sliced, just before serving
2 bananas, just before serving
1 bag frozen raspberries, thawed but still cool and firm (or an equivalent amount of fresh) or other berry mix (raspberries give the juice a red tint, without raspberries it is an orange color. I almost always use a tri-berry mix which includes raspberries, blueberries and blackberries.)
Bring sugar, water, peach juice and tapioca to a boil. Continue boiling on medium high for about 10 minutes, stirring often. Some tapioca will be clear and other granules will have a white center. Take off heat. Let sit for 30 minutes. (This is when the tapioca will become more clear.)
Add 6 oz orange juice concentrate and 1 ½ c. water. Chill overnight.
Add mandarin oranges and peaches. Before serving add strawberries, bananas, and raspberries.
From: sisterscafe
Tuesday, March 2, 2010
Chickpea Noodle Soup
serves 6 (can easily be halved)
1 tablespoon olive oil
3 cloves garlic, chopped
8-10 cups chicken broth --can use vegetable broth
1/2 teaspoon crushed red pepper flakes
1 lb pasta (I used whole wheat angel hair, broken in half)
2 15.5-oz cans chickpeas, drained and rinsed
black pepper, to taste
shaved Parmesan or Asiago cheese
(I think if you have fresh parsley--that would be good too)
In a large pot, heat olive oil, garlic and crushed red pepper flakes. Saute for a few minutes, then add broth. Bring broth/ garlic mixture to a boil, over high heat. Stir in pasta. Reduce heat to medium-high, and add chickpeas. Gently boil, 8-12 minutes (depending on what pasta you use), until pasta is cooked through. Season to taste with black pepper.
From: sisterscafe.blogspot.com
1 tablespoon olive oil
3 cloves garlic, chopped
8-10 cups chicken broth --can use vegetable broth
1/2 teaspoon crushed red pepper flakes
1 lb pasta (I used whole wheat angel hair, broken in half)
2 15.5-oz cans chickpeas, drained and rinsed
black pepper, to taste
shaved Parmesan or Asiago cheese
(I think if you have fresh parsley--that would be good too)
In a large pot, heat olive oil, garlic and crushed red pepper flakes. Saute for a few minutes, then add broth. Bring broth/ garlic mixture to a boil, over high heat. Stir in pasta. Reduce heat to medium-high, and add chickpeas. Gently boil, 8-12 minutes (depending on what pasta you use), until pasta is cooked through. Season to taste with black pepper.
From: sisterscafe.blogspot.com
Tuesday, December 1, 2009
Homemade Egg Noodles
First you need eggs- I use nine because there are nine of us in this household. If it were me....I'd use close to that (about an egg per person) because if you don't have left overs the Natives get very very cranky.
Oil and salt- 1/3 cup oil and 1 TBL. salt. I know! It sounds like a lot of salt but don't worry.
Throw the eggs, oil, and salt into you mixer. Any mixer or by hand if you've the biceps. Give it a good whirl.
Flour- This part is a bit tricky. Most people add too much flour to their baking. You want your dough to be sticky. Don't be afraid of sticky. Sticky is your friend when making bread....rolls......noodles.....cinnamon rolls....
Generously flour your counter top, your kitchen table, your kitchen floor if it is clean enough......where ever you are going to roll out your dough.
Dump your dough onto your floured surface area and roll your dough in the flour. Don't knead it! Just cover your dough in flour. We're going to take care of that sticky.
Roll out your dough about an 1/8th inch thick and then drown your dough in flour again. Cover that sucker in flour. You need a good amount of flour for the next step.
Now you are going to roll your dough like you would cinnamon rolls. We don't want the dough sticking together so make sure you have enough flour on top of the dough and under it as you roll.
Now, grab you a serrated knife and start cutting your noodles. I like mine about a 1/2 inch wide.
Now for the fun part. Try to keep as much flour as you can on the noodle as you drop them into the soup. The flour becomes your thickener.
Mmmm, now stand back and watch the magic happen. Watch as the noodles take on a life of their own and grow so big you run scrambling to find another pot as noodles wriggle over the sides of your stock pot. True story!
From: Rachel Rubow
Oil and salt- 1/3 cup oil and 1 TBL. salt. I know! It sounds like a lot of salt but don't worry.
Throw the eggs, oil, and salt into you mixer. Any mixer or by hand if you've the biceps. Give it a good whirl.
Flour- This part is a bit tricky. Most people add too much flour to their baking. You want your dough to be sticky. Don't be afraid of sticky. Sticky is your friend when making bread....rolls......noodles.....cinnamon rolls....
Generously flour your counter top, your kitchen table, your kitchen floor if it is clean enough......where ever you are going to roll out your dough.
Dump your dough onto your floured surface area and roll your dough in the flour. Don't knead it! Just cover your dough in flour. We're going to take care of that sticky.
Roll out your dough about an 1/8th inch thick and then drown your dough in flour again. Cover that sucker in flour. You need a good amount of flour for the next step.
Now you are going to roll your dough like you would cinnamon rolls. We don't want the dough sticking together so make sure you have enough flour on top of the dough and under it as you roll.
Now, grab you a serrated knife and start cutting your noodles. I like mine about a 1/2 inch wide.
Now for the fun part. Try to keep as much flour as you can on the noodle as you drop them into the soup. The flour becomes your thickener.
Mmmm, now stand back and watch the magic happen. Watch as the noodles take on a life of their own and grow so big you run scrambling to find another pot as noodles wriggle over the sides of your stock pot. True story!
From: Rachel Rubow
Sunday, November 8, 2009
Market Street Grill Clam Chowder
1 cup potatoes, diced ½ inch
1 cup celery, diced ½ inch
1 cup onion, diced ½ inch
1 cup green pepper, diced ½ inch
1 cup leeks, diced ½ inch
¾ cup chopped clams (canned or fresh)
¾ tablespoon coarse ground black pepper
1 ½ tablespoon salt
¾ tablespoon whole thyme
6 bay leaves
1 teaspoon Tabasco
2 cups water
¾ cup clam juice (drained from canned clams or purchased separately in can)
¾ cup butter, melted
1 cup flour
2 quarts half-and-half
Directions:Combine melted butter and flour in oven-proof container and bake at 325 degrees for 30 minutes. In large saucepan, combine remaining ingredients except half-and-half. Simmer until potatoes are thoroughly cooked. Stir butter-flour mixture into chowder and stir until thick. Mixture will be slightly less thick than cookie dough. Remove chowder from heat. Stir in half-and-half until blended. Heat to serving temperature, stirring occasionally. Serve immediately.
From: Amanda Wilkinson
1 cup celery, diced ½ inch
1 cup onion, diced ½ inch
1 cup green pepper, diced ½ inch
1 cup leeks, diced ½ inch
¾ cup chopped clams (canned or fresh)
¾ tablespoon coarse ground black pepper
1 ½ tablespoon salt
¾ tablespoon whole thyme
6 bay leaves
1 teaspoon Tabasco
2 cups water
¾ cup clam juice (drained from canned clams or purchased separately in can)
¾ cup butter, melted
1 cup flour
2 quarts half-and-half
Directions:Combine melted butter and flour in oven-proof container and bake at 325 degrees for 30 minutes. In large saucepan, combine remaining ingredients except half-and-half. Simmer until potatoes are thoroughly cooked. Stir butter-flour mixture into chowder and stir until thick. Mixture will be slightly less thick than cookie dough. Remove chowder from heat. Stir in half-and-half until blended. Heat to serving temperature, stirring occasionally. Serve immediately.
From: Amanda Wilkinson
Monday, August 31, 2009
The Cheater's Guide to Chicken and Noodles
1 whole Rotisserie Chicken
12 ounces, weight Amish Kitchens Extra Thick Kluski Egg Noodles
2 whole Carrots, Sliced Thin
2 stalks Celery, Sliced
1 whole Onion, Chopped
3 quarts Water, This Is Approximate
1 clove Garlic, Optional
½ teaspoons Black Pepper
Salt To Taste
Sprinkle Parsley For Garnish
step one:
~Head out to your favorite grocery store
step two:
~Buy one of their regular rotisserie chickens (not the BBQ one, pick out a nice big, juicy one!) - $4.99-5.99
This is MUCH cheaper than buying your own raw chicken only to have to take it home and roast it for 2 hours yourself…trust me.
~get one package (12 oz.) Amish Kitchens Extra Thick Kluski Egg Noodles (don’t get the thin ones, they will mush up into well…mush!) DO NOT, I repeat, DO NOT get regular egg noodles…they will not work, they will get mushy and icky, get the Amish noodles for authentic homemade taste. - under $2
~couple carrots, onion, garlic cloves and some celery - about $2.00 at the most.
step three:
~grab a Snickers bar in the check-out line, pay for stuff…go home. - $.50
step four:
~pull meat off the chicken into a container and place in frig for later.
~In large pot, put all bones and skin of carcass and about 3 quarts of water, turn on med-high.
~chop onion, carrots, a large clove of garlic, celery - add to pot.
~Add minimal salt and pepper to taste. (the chicken is salted, so I wait til the end of the cook to add to taste.)
~bring to boil, turn down heat to low heat, cover and simmer for one hour.
~eat Snickers while shopping on Etsy.
step five:
~once your rich stock has been made, with slotted spoon, remove skin and bones and throw them away.
~add your whole bag of noodles and let them cook in a slow rolling boil till tender. (about 10 minutes)
~add the chicken meat back in.
~The noodles will soak up most of the broth once they cook up, leaving you with a very thick chicken and noodle mixture.
Its not really soup at this point, but thats how my family likes it.
You can thin it down a bit with some water if its too thick for your liking, but its really up to you!
Taste and add salt and more pepper to your liking.
Serve with mashed taters and yeast rolls if you like….this tastes really close to homemade!
enjoy! For about $10, you can feed a good 6-8 ppl…especially if you stretch it out with the potatoes (also an inexpensive option
From: Tasty Kitchen
12 ounces, weight Amish Kitchens Extra Thick Kluski Egg Noodles
2 whole Carrots, Sliced Thin
2 stalks Celery, Sliced
1 whole Onion, Chopped
3 quarts Water, This Is Approximate
1 clove Garlic, Optional
½ teaspoons Black Pepper
Salt To Taste
Sprinkle Parsley For Garnish
step one:
~Head out to your favorite grocery store
step two:
~Buy one of their regular rotisserie chickens (not the BBQ one, pick out a nice big, juicy one!) - $4.99-5.99
This is MUCH cheaper than buying your own raw chicken only to have to take it home and roast it for 2 hours yourself…trust me.
~get one package (12 oz.) Amish Kitchens Extra Thick Kluski Egg Noodles (don’t get the thin ones, they will mush up into well…mush!) DO NOT, I repeat, DO NOT get regular egg noodles…they will not work, they will get mushy and icky, get the Amish noodles for authentic homemade taste. - under $2
~couple carrots, onion, garlic cloves and some celery - about $2.00 at the most.
step three:
~grab a Snickers bar in the check-out line, pay for stuff…go home. - $.50
step four:
~pull meat off the chicken into a container and place in frig for later.
~In large pot, put all bones and skin of carcass and about 3 quarts of water, turn on med-high.
~chop onion, carrots, a large clove of garlic, celery - add to pot.
~Add minimal salt and pepper to taste. (the chicken is salted, so I wait til the end of the cook to add to taste.)
~bring to boil, turn down heat to low heat, cover and simmer for one hour.
~eat Snickers while shopping on Etsy.
step five:
~once your rich stock has been made, with slotted spoon, remove skin and bones and throw them away.
~add your whole bag of noodles and let them cook in a slow rolling boil till tender. (about 10 minutes)
~add the chicken meat back in.
~The noodles will soak up most of the broth once they cook up, leaving you with a very thick chicken and noodle mixture.
Its not really soup at this point, but thats how my family likes it.
You can thin it down a bit with some water if its too thick for your liking, but its really up to you!
Taste and add salt and more pepper to your liking.
Serve with mashed taters and yeast rolls if you like….this tastes really close to homemade!
enjoy! For about $10, you can feed a good 6-8 ppl…especially if you stretch it out with the potatoes (also an inexpensive option
From: Tasty Kitchen
Thursday, June 11, 2009
Thai Curry Soup
2 ounces rice noodles (pad thai noodles)
1 tablespoon olive oil
1 clove garlic, minced
1 1/2 tablespoons minced lemon grass
1 teaspoon ground ginger
2 teaspoons red curry paste
1 (32 ounce) carton chicken broth
2 tablespoons soy sauce
1 tablespoon white sugar
1 (13.5 ounce) can reduced-fat coconut milk
1/2 cup peeled and deveined medium shrimp
1/2 cup sliced mushrooms
1 (10 ounce) bag baby spinach leaves
2 tablespoons fresh lime juice
1/4 cup chopped cilantro
2 green onions, thinly sliced
Bring a large pot of lightly salted water to a boil. Add rice noodles and cook until al dente, about 3 minutes. Drain and rinse well with cold water to stop the cooking; set aside.
Heat oil in a large saucepan over medium heat. Stir in garlic, lemon grass, and ginger; cook and stir until aromatic, 30 to 60 seconds. Add the curry paste, and cook 30 seconds more. Pour in about 1/2 cup of the chicken broth, and stir until the curry paste has dissolved, then pour in the remaining chicken stock along with the soy sauce and sugar. Bring to a boil, then reduce heat to medium-low, partially cover, and simmer 20 minutes.
Stir in coconut milk, shrimp, mushrooms, spinach, lime juice, and cilantro. Increase heat to medium-high, and simmer until the shrimp turn pink and are no longer translucent, about 5 minutes.
To serve, place some rice noodles into each serving bowl and ladle soup on top of them. Garnish each bowl with a sprinkle of sliced green onion.
From: allrecipes.com
1 tablespoon olive oil
1 clove garlic, minced
1 1/2 tablespoons minced lemon grass
1 teaspoon ground ginger
2 teaspoons red curry paste
1 (32 ounce) carton chicken broth
2 tablespoons soy sauce
1 tablespoon white sugar
1 (13.5 ounce) can reduced-fat coconut milk
1/2 cup peeled and deveined medium shrimp
1/2 cup sliced mushrooms
1 (10 ounce) bag baby spinach leaves
2 tablespoons fresh lime juice
1/4 cup chopped cilantro
2 green onions, thinly sliced
Bring a large pot of lightly salted water to a boil. Add rice noodles and cook until al dente, about 3 minutes. Drain and rinse well with cold water to stop the cooking; set aside.
Heat oil in a large saucepan over medium heat. Stir in garlic, lemon grass, and ginger; cook and stir until aromatic, 30 to 60 seconds. Add the curry paste, and cook 30 seconds more. Pour in about 1/2 cup of the chicken broth, and stir until the curry paste has dissolved, then pour in the remaining chicken stock along with the soy sauce and sugar. Bring to a boil, then reduce heat to medium-low, partially cover, and simmer 20 minutes.
Stir in coconut milk, shrimp, mushrooms, spinach, lime juice, and cilantro. Increase heat to medium-high, and simmer until the shrimp turn pink and are no longer translucent, about 5 minutes.
To serve, place some rice noodles into each serving bowl and ladle soup on top of them. Garnish each bowl with a sprinkle of sliced green onion.
From: allrecipes.com
Thursday, May 21, 2009
Egg Drop Soup
Another one to try.
3 eggs, lightly beaten
4 cups of chicken stock
1 tablespoon of corn starch
1/2 teaspoon grated ginger
1 tablespoon of soy sauce
3 green onions, chopped
1/4 teaspoon of white pepper
3/4 cup of straw, enoki, or sliced shitaki mushrooms
1. Reserve 1/2 cup of the stock and mix with the cornstarch until dissolved.
2. Place the chicken stock, ginger, soy sauce, green onions, mushrooms and white pepper in a pot and bring to a boil. Add the cornstarch and stock mixture and stir. Reduce heat to a simmer.
3. Slowly pour in the beaten eggs while stirring the soup. The egg will spread out into ribbons. Turn off the heat and garnish with a few more chopped green onions. Serve immediately.
3 eggs, lightly beaten
4 cups of chicken stock
1 tablespoon of corn starch
1/2 teaspoon grated ginger
1 tablespoon of soy sauce
3 green onions, chopped
1/4 teaspoon of white pepper
3/4 cup of straw, enoki, or sliced shitaki mushrooms
1. Reserve 1/2 cup of the stock and mix with the cornstarch until dissolved.
2. Place the chicken stock, ginger, soy sauce, green onions, mushrooms and white pepper in a pot and bring to a boil. Add the cornstarch and stock mixture and stir. Reduce heat to a simmer.
3. Slowly pour in the beaten eggs while stirring the soup. The egg will spread out into ribbons. Turn off the heat and garnish with a few more chopped green onions. Serve immediately.
Thursday, January 1, 2009
Slow Cooker Tortilla Soup
1 lb. chicken shredded (I just put in a couple frozen chicken breasts and shred an hour before serving)
1 can (15 oz) diced tomatoes
1 can (10 oz) enchilada sauce ( I like hot!!)
1 medium onion, chopped
1 can chopped green chilis
2 cloves of garlic, minced
2 cans (14.5) oz chicken broth
1 tsp. cumin
1 tsp. chili powder
1 tsp. salt
1/4. tsp pepper
1 (10 oz.) frozen corn
1 tbs. cilantro
Combine all the above ingredients in a crock pot and cook low 6-8 hours or high 3-4 hours and serve with tortilla chips, cheese, and sour cream.
From: Alex Rammell
1 can (15 oz) diced tomatoes
1 can (10 oz) enchilada sauce ( I like hot!!)
1 medium onion, chopped
1 can chopped green chilis
2 cloves of garlic, minced
2 cans (14.5) oz chicken broth
1 tsp. cumin
1 tsp. chili powder
1 tsp. salt
1/4. tsp pepper
1 (10 oz.) frozen corn
1 tbs. cilantro
Combine all the above ingredients in a crock pot and cook low 6-8 hours or high 3-4 hours and serve with tortilla chips, cheese, and sour cream.
From: Alex Rammell
White Bean Chili
Ingredients:
3 boneless chicken breasts
3 cans Great Northern beans
1 can Ro-tel tomatoes
1 Tbsp. oil
1 medium diced onion (I use white)
1 Tbsp. minced garlic
1 (4oz.) can green chilies
2 tsp. cumin
1 1/2 tsp. cayenne pepper
1/2 tsp. salt
1 (14 1/2 oz.) chicken broth
4 cups cheese
1 container sour cream
Boil and shred chicken. Saute onion and garlic in oil. Place all ingredients in crock pot and simmer all day.Twenty minute before serving, add cheese and sour cream. To make it lower in fat, we just sprinkle cheese and plop sour cream on each individual serving.
This stuff is hot and to die for!! You can take the heat down by replacing the Ro-tel tomatoes with canned diced tomatoes. You can also put the chicken in frozen and whole and cook all day. Then before you eat, pull it out and shred. It saves time.
From: Dawn Hardy
3 boneless chicken breasts
3 cans Great Northern beans
1 can Ro-tel tomatoes
1 Tbsp. oil
1 medium diced onion (I use white)
1 Tbsp. minced garlic
1 (4oz.) can green chilies
2 tsp. cumin
1 1/2 tsp. cayenne pepper
1/2 tsp. salt
1 (14 1/2 oz.) chicken broth
4 cups cheese
1 container sour cream
Boil and shred chicken. Saute onion and garlic in oil. Place all ingredients in crock pot and simmer all day.Twenty minute before serving, add cheese and sour cream. To make it lower in fat, we just sprinkle cheese and plop sour cream on each individual serving.
This stuff is hot and to die for!! You can take the heat down by replacing the Ro-tel tomatoes with canned diced tomatoes. You can also put the chicken in frozen and whole and cook all day. Then before you eat, pull it out and shred. It saves time.
From: Dawn Hardy
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