Wednesday, August 15, 2007
Let's Get Started
We are so excited to get started with cooking group this October. It's been a success and we hope that we will have lots of new gals as well as old timers. We are going to keep track of recipes this year by using this blog as our home base. Just click on the comments link at the bottom of each month's post and type in your recipe and then everyone will be able to view it. Be sure to check back to this site for information on when and where cooking group will be. We are looking for volunteers to host future cooking groups. We would like to fill up the slots until next spring. Anyone is welcome to host. Just leave a comment below if you are interested in hosting and let us know which month would work for you. If you need help coming up with theme ideas contact Sara Wilhelm or Jamie Chiara.
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5 comments:
Love the new website. You guys are so clever. Now even old friends who move away can sneak a peak and get some great recipes!!!!
Put me on the list for March, if it is open. I would love to do soups. i'm so excited to start this up again.
I would love to host a night, really any month is fine with me!
This is a family favorite in our house! It is pretty easy to make and it can really warm you up on those chilly days. Also I would love to host the cooking gals in December, we can celebrate with our favorite Christmas Eve traditions.
Cheddar Corn Chowder
8 oz. bacon, chopped
1/4 cup good olive oil
6 cups chopped yellow onions (about 4)
4 Tbspns unsalted butter
1/2 cup all purpose flour
2 teaspoons Kosher Salt
4 cups chicken stock
6 cups medium-diced white boiling potatoes
3 cans of sweet corn
1 cup half and half
1/2 pound sharp cheddar cheese, grated
In a stockpost on medium high heat, cook the bacon and olive oil until the bacon is crisp, aout 5 minutes. Remove the bacon with slotted spoon and reserve. Reduce the heat to medium, add the onions and butter to the fat, and cook for 10 minutes, until the onions are translucent.
Stir in the flour, salt,and pepper and cook for 3 minutes. Add the chicken stock and potatoes, bring to a boil, and simmer uncovered for 15 minutes, until the potatoes are tender. Drain the corn and add the corn, half and half and cheddar. Cook for 5 more minutes until the cheese is melted. Season to taste with salt and pepper.
Serve hot with a garnish of bacon on top.
Pumpkin Vegetable Soup
1 large onion, chopped
2 Tbsp butter or stick margarine
4 C reduced sodium chicken broth
2 medium potatoes, peeled and cubed
2 large carrots, chopped
2 celery ribs, chopped
1 C cooked fresh or frozen lima beans
1 15 oz can solid-pack pumpkin
1/2 tsp salt
1/4 tsp white pepper
1/4 tsp nutmeg
Saute onion in butter. Add broth, potatoes, carrots, celery, lima beans, and corn. Bring to a boil. Reduce heat, cover and simmer 25-30 minutes until vegetables are tender. Stir in pumpkin, salt, pepper, and nutmeg. Cook another 5-10 minutes until heated through.
Nutritional info: Each serving (1 1/2 C) equals 153 calories, 4 g fat (2 g saturated fat), 9 mg cholesterol, 583 mg sodium, 27 g carbohydrate, 7 g fiber, 7 g protein.
**This recipe from Joan Conover and published in Light & Tasty magazine.
This is a quickie and versatile dough recipe--I also use it for pizza and breadsticks when I need something fast since the dough doesn't have to rise.
Italian Cheese Bread
(I always make a double batch because we like leftovers, and a doubled recipe mixes better in a mixer.)
Preheat oven to 450 degrees. Put in your pizza stone if you have one.
In a bread mixer combine:
1 1/2 c very warm water
1 1/2 T yeast
1 1/2 T sugar
Let yeast bubble for a couple minutes.
Add flour and salt and knead dough for 2-3 minutes on high speed--or whatever your kneading speed is.
3+ c flour
1 1/2 t salt
You may need to add a little more flour (until the dough cleans the sides of the mixing bowl).
I also have a non-mixer version if anyone needs that recipe.
Topping Ingredients:
2-3 sliced green onions
Italian dressing
shredded mozzarella cheese
Johnny's Garlic Spread & Seasoning (from Costco) OR 1/4 t oregano, salt, garlic powder, & dash pepper
After you chop your onions and gather your ingredients (this gives the dough a few minutes to rest and get stretchy), with floured hands, spread your dough onto a Pam-ed jelly roll pan or your hot pizza stone. Paint Italian (or balsalmic vinagrette dressing is good) dressing onto dough with a pastry brush or back of spoon, about 1/4 cup. Sprinkle Johnny's Seasoning or spice mix over top. Top with cheese (1 cup?) and onions--as much cheese as you want. Bake for 10-15 minutes or until golden brown. Peek under to see the bottom of dough. No color means doughy! A doubled recipe will make 2 jelly roll pans.
Here's an easy pizza sauce recipe I often use with this dough. It's got a little kick to it.
8 oz tomato sauce
1/4 t pepper
1/2 t oregano
1/2 t garlic salt
Add favorite toppings and cook at 450 for 16-17 minutes.
For breadsticks, paint dough with a little melted butter, then sprinkle Johnny's Garlic Seasoning on half of sticks and McCormick's Salad Supreme seasoning on remaining half. Yummo. Wing it on time and temperature because I can't remember right now.
White Bean Chili
1 lb. (about 2 1/2 c) dry Great Northern Beans
OR 3-4 cans Great Northern beans, drained
3 large chicken breasts, cubed, cooked and seasoned with salt & pepper
2 onions, chopped
heaping tablespoon of minced garlic (I used Costco kind)
4 oz can chopped mild green chilis
2 t cumin
1 1/2 t oregano
pinch of cloves
1/4 t cayenne
4 c chicken stock or broth (I use 4 c water with 3 cubes of chicken bouillon--original recipe calls for 6 c stock, but I like my chili less soupy)
mozzarella or jack cheese for sprinkling (original recipe calls for 1 c cheese in soup, but I just put it on top)
sour cream
fresh cilantro, optional
I cooked pre-soaked beans in pressure cooker for 20 minutes, or you can cook beans overnight on high with garlic and onions in crockpot.
First, cook chicken with onions and garlic in a little oil. Add seasonings. Combine stock, beans, and chicken mixture into big pot. Heat through and serve with cheese and sour cream.
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