Friday, October 31, 2008

Sunday, October 26, 2008

Soup Du Jour...

Found this one in a group of soup recipes in Parada Magazine and saved it. Today - whipped up a huge crock of it - the house is smelling amazing and the soup is terrific! Now - to start a loaf of bread!



Roasted Carrot Soup
Roasting grings out the natural sugars and best flavor in root vegetables.

MAIN INGREDIENT: CARROT (My $.02 - it's a tie with the parsnips!)

1 pounds carrots, peeled and halved lengthwise
1 pound parsnips, peeled and quartered lengthwise
1 large onion, sliced
3-inch piece of fresh ginger, peeled and chopped
6 Tbsp unsalted butter
3 Tbsp (packed) dark-brown sugar
8 cups rich chicken broth (more if necessary)
Pinch cayenne pepper
1/4 cup crème fraîche, for garnish
Snipped fresh chives, for garnish

1. Preheat the oven to 350°F.
2. Combine the carrots, parsnips, onion, and ginger in a shallow roasting pan to fit. Dot with butter and sprinkle with brown sugar.
3. Pour 2 cups of the broth into the pan, cover well with aluminum foil, and bake for 2 hours, until the vegetables are very tender.
4. Transfer the vegetables and broth to a large soup pot with the remaining 6 cups of broth. Season with salt to taste and cayenne pepper. Bring to a boil, reduce the heat, and simmer, partially covered, for 10 minutes.
5. Purée the soup in batches in a blender until smooth, adding more broth if necessary. Return the soup to the pot; adjust the seasonings and heat through. Serve dolloped with crème fraîche and a sprinkling of snipped chives.

Serves 10. Per serving: 140 calories, 19g carbs, 2g protein, 7g fat, 20mg cholesterol.

Thursday, October 02, 2008

Palin-Biden Debate Drinking Game Begins NOW

 
This is truly a bi-partisan entry - a two-fisted approach to this evenings debates.
 
And certainly worthy of a fine bottle of plunk.
 

Buffalo Chicken Soup Recipe

I just had this over the weekend at T's folks house - it was amazing. And - is now on my Thanksgiving day menu!

Buffalo Chicken Soup Recipe

Buffalo Chicken Soup
Makes: 6 servings
Prep: 30 minutes Cook: 15 minutes

Ingredients
1 2-1/4 to 2-1/2 lb. deli-roasted chicken, skinned, boned, and coarsely shredded
2 Tbsp. butter
1/2 cup coarsely chopped celery
1/2 cup chopped onion
2 14-oz. cans reduced-sodium chicken broth
1-1/2 cups milk
1 tsp. bottled hot pepper sauce
1-1/2 cups mozzarella cheese (6 oz.)
1-1/4 cups crumbled blue cheese (5 oz.)
1/2 cup shredded Parmesan cheese (2 oz.)
1/3 cup all-purpose flour
Bottled hot pepper sauce (optional)

Directions
1. In 4-quart Dutch oven melt butter over medium heat. Add celery and onion; cook and stir until onion is tender. Stir in broth, milk, and the 1 teaspoon hot pepper sauce.

2. In bowl toss together mozzarella, 1 cup of the blue cheese, Parmesan, and flour. Add gradually to soup, stirring after each addition just until melted. Stir in three-fourths of the shredded chicken; heat through. Top with remaining chicken, blue cheese, and hot sauce. Makes 6 servings.

Nutrition Facts
Servings Per Recipe 6 servings Calories 490, Total Fat (g) 28, Saturated Fat (g) 15, Monounsaturated Fat (g) 8, Polyunsaturated Fat (g) 2, Cholesterol (mg) 145, Sodium (mg) 1134, Carbohydrate (g) 12, Total Sugar (g) 5, Fiber (g) 1, Protein (g) 45, Vitamin C (DV%) 3, Calcium (DV%) 47, Iron (DV%) 10, Percent Daily Values are based on a 2,000 calorie diet