I came across some recipes on regretsy.com that look yummy.
(originally posted by unholyghost2003:
Kale Brie and Mushrooms
1/2 cup grated Parmesan cheese
2 baking potatoes cubed
4 cups chopped kale
2 tablespoons extra virgin olive oil
2 tablespoons butter
2 1/2 pounds mushrooms (I prefer portabellas)
3 cloves garlic, chopped
1/2 cup marsala or cooking wine
1 cup heavy cream
8 ounces ripe brie cheese take off the rind and cut into cubes
Bring a pot of water to a boil, salt it, cook the potatoes until tender add the kale, cook another couple min, drain. Sauté the mushrooms in the oil and butter add the garlic cook until softened, add the wine, cook down a bit. Add the cream and cook until the cream warms, add the cheeses and cook until all melty, Fold in the kale and potatoes.
Serve with crusty bread.
Kale and Leek Soup (posted by FairlyWryd, who stole it from Cait Johnson’s Witch in the Kitchen)
2 tablespoons butter
3 leeks (white parts only), thinly sliced
1 garlic clove, chopped
8 cups vegetable broth (I make up this Vegetable Broth recipe or similar and freeze until needed)
2 cups kale, chopped
1. Heat the butter in a large soup or casserole pot. Add the leeks and garlic and saute until golden.
2. Add the vegetable broth and bring to the boil.
3. Simmer and cover until the leeks are tender (around 15 minutes) before adding the kale.
4. Stir and simmer until the kale is tender, and serve with fresh bread.
Got these from this link: http://www.regretsy.com/2011/05/20/retraction/
When we go to Olive Garden, Justin always gets this soup. It’s really good.
salt and pepper to taste
3/4 c onions, diced
1 slice bacon, diced
1 1/4 t garlic cloves, minced
4 cans chicken broth
2 med potatoes, cut in half lengthwise, then cut into 1/4 inch slices
2 c cavallo greens or kale, cut in half lengthwise then slice into 1/16 inch strips
1 1/2 c sausage link, spicy and precooked, cut in half lengthwise then cut at an angle into 1/2 inch slices
3/4 c heavy whipping cream
1/4 c Parmesan cheese
flour and butter to make roux.
Place sausage link onto sheet pan and bake at 300* for 15-20 minutes or until done. Place onion and bacon into a 3-4 qt saucepan and cook over medium heat until onions are almost clear. Add garlic and cook 1 minute. Make a roux with flour and butter. Add chicken broth and potatoes. Bring to a boil and simmer for 15 minutes. Add kale and cooked sausage and cook for 5 minutes. Turn off heat and add Parmesan cheese and heavy whipping cream. Salt and pepper to taste. Stir and serve.
I received this recipe from WebMD. It looks really good!!
Winter Chicken & Barley Soup
- 1 tablespoon olive or canola oil
- 1/2 cup chopped onion
- 1 cup chopped celery
- 2 cups sliced mushrooms (about 6 ounces)
- 1 tablespoon minced garlic
- 1 cup chopped carrots
- 1 1/2 cups chopped, cooked skinless chicken breast (about 7 ounces cooked)
- 5 cups low-sodium chicken broth
- 2/3 cup pearl barley
- 1/4 cup chopped fresh parsley (or 1 tablespoon parsley flakes)
- 1/3 slivered almonds, toasted (toast by heating over medium heat in nonstick frying pan, stirring often, until golden brown)
- Pepper to taste
- Salt to taste (optional)
- Add oil to a large nonstick saucepan over medium heat. Stir in onions, celery, mushrooms, and garlic and saute until mushrooms are lightly browned (about 7 minutes).
- Stir in carrots, chicken, and broth and bring to boil. Stir in the barley, cover the saucepan, and reduce heat to simmer. Cook for about an hour or until barley is just tender.
- Turn off the heat and stir in parsley and almonds. Add pepper to taste and salt to taste if desired.
Per serving: 246 calories, 18 g protein, 26 g carbohydrate, 9.5 g fat, 2 g saturated fat, 32 mg cholesterol, 6 g fiber, 156 mg sodium. Calories from fat: 33%.
© 2007 Elaine Magee
Here’s a recipe Justin really likes. I’m not a big fan of soup to begin with. Or sweet squash. So I’ll take his word for it… 😉
from Cooks Illustrated
4 Tablespoons butter
3 lbs butter nut squash & goop (seeds pulp)
1-1/2 teaspoons salt
6 Cups Water
1/2 cup heavy cream
2 Tablespoons brown sugar (dark is best)
Melt butter in pan until foaming, add goop. Stirring occasionally, until fragrant & butter turns saffron color. About 4 minutes.
Add 6 cups water & salt, bring to boil. Reduce heat to low. Put steamer basket in pan, add squash (in large chunks.) Steam until very done. About 30 minutes. Remove from heat. Put squash on cookie sheet to drain & cool. When cool, scrape flesh, throw away rind. Strain liquid from pan. Throw away goop. Puree flesh & liquid together until smooth. Wipe pan out/dry. Put puree back in pan, add cream & brown sugar. Heat on low until just warm enough.
350 Degree convection oven
Dry 4 slices of bread in oven (browning is ok.) Cool. Melt 5 Tablespoons butter. Stir in nutmeg & cinnamon sugar. Brush onto bread, both sides. Cut bread into cubes, toast in oven at 350 degrees for 2 to 4 minutes, until crunchy.
Serve soup with croutons & nutmeg
I am copying and pasting this directly from her article. Please check out her article, since it has lots of really good looking recipes in it!
Gerry Brandt of Laver Road in mansfield shared this recipe for a “delicious soup.”
POTATO AND CHEESE SOUP
2 tablespoons butter
1/3 cup chopped celery
1/3 cup chopped onion
4 cups peeled and diced potatoes
3 cups chicken broth
2 cups milk
1 1/2 teaspoons salt
dash of paprika
1/4 teaspoon pepper
2 cups shredded sharp cheddar cheese
In a large sauce pan, heat the butter and sauté the celery and onion until tender. Add the potatoes and 2 3/4 cups of broth. Simmer until potatoes are tender.
Stir in milk and seasonings. Heat through.
Stir 1 tablespoon flour into remaining 1/4 cup broth. Add to soup to thicken slightly. Cook one minute.
Add cheese, stirring until melted.
This is a yummy chicken and rice casserole that just screams “Comfort Food!!” To make it easier, use 2 large cans of chicken instead of the chopped, cooked chicken. I usually use the cans, and it’s delicious!
1.5 cups uncooked long-grain rice
.5 cup butter
1 onion, chopped
2 garlic cloves, minced
4 green onion, chopped
2 cans cream of chicken soup
3 cups chopped cooked chicken
.25 tsp salt (I don’t add salt if I use canned chicken)
.25 tsp pepper
1 cup shredded Cheddar-Colby cheese blend
.25 cup bread crumbs
Prepare rice as directed.
Melt butter in a skillet, add onions and garlic. Saute’ 10 minutes or until tender. Stir in chicken, soup, salt, and pepper.
Combine with rice and pour into a 9 x 13 pan. Top with cheese and crumbs.
Bake at 350 for 25 minutes or until cheese is melted.