Soups and stews 101 master cooking soup and stews with 101 great recipes davis

6 first-course servings 1 1⁄2 cups 341 g dried navy beans 1 large onion, chopped 2 garlic cloves, minced 2 teaspoons olive oil 2 quarts 1.90 L chicken broth 1⁄4 cup 50 g pearl barley 1 s

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All rights reserved No part of this book may be reproduced or transmitted in any form or by any means, electronic or chanical including photocopying, recording, or by any information storage or retrieval system without express written per- mission from the publisher.

me-Photos from Michael Maes.

Ebook edition 1.0 January 2013

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Vegan 101

Vegetarian 101

Agate Digital is an imprint of Agate Publishing Agate books are available in bulk at discount prices For more information visit agatepublishing.com.

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As co-editors of Agate Surrey cookbooks, it didn’t take long for us to realize that we are both always on the lookout for the same thing for ourselves: recipes that are delicious, healthy, easy, and fast Pretty much from the day we started working together, we started trading our favorite Agate Surrey recipes on a regular basis.While neither of us has formal culinary training, we have both edited, researched, and done informal kitchen testing of recipes for several years We have worked with—and learned a great deal from—some amazingly talented authors, chefs, and culinary editors as well And while we may never get to test all

10,000-plus recipes in our database, we will continue to try And as we go along, we’ll pick out the best ones

to share with each other—and now you

What started out as a friendly recipe exchange at our office has turned into a series we’re very proud of: the 101 series, which is a compilation of recipes from a wide range of Agate Surrey authors and editors Our hope is that these recipes will provide a rewarding and fun cooking experience for others like us, including busy professionals, parents, and those who are still learning in the kitchen Our books are made up of 101

of our favorite recipes by category—ones that are tasty, healthy enough for our families, easy to follow, and can be completed in a reasonable amount of time for those of us with busy schedules!

To gear up your kitchen to prepare these recipes (and lots more!), browse through the Introduction’s Kitchen Equipment Basics section You’ll find lots of helpful information there on what you really need (and, by exclusion, what you don’t)! In the Basic Ingredients List section, you’ll learn about the pantry es-sentials you’ll see in many recipes in this book In the Common Cooking Terms section, you’ll get up to speed on many different types of cooking methods and the results each will yield Last, don’t forget to read through our General Cooking Tips section, which helps you get prepared to make a delicious soup or stew!Soups and Stews 101 offers a delicious recipes in a variety of cuisines, including Italian, Mexican, South-western, French, Middle Eastern, and Asian, to name a few We’ve chosen some fantastic main-dishes in the Hearty Soups, Chowders, Chilis, and Stews chapters, as well as delicious holiday and special occasion recipes, such as White Bean and Sweet Potato Soup with Cranberry Coulis, Sweet and Spicy Lobster Tail Soup, and Irish Lamb Stew We’ve included some of our basic family favorites, like Easy Mexican Corn and Bean Soup, Old Hickory Chili with White Beans, and Classic Chicken Noodle Soup And we’ve also picked several vegetarian options—including Crunchy Vegetable Soup, Ginger Pumpkin Soup, and Hot-and-Sour Cabbage Soup—as well as some delicious fish and seafood recipes, like Southern Gumbo and Squash and Scallop Soup

Contributors to Soups and Stews 101 include Sue Spitler, editor of the “1,001” series that includes such

titles as 1,001 Best Low-Fat Recipes; Rick Brown, author of 1,001 Best Grilling Recipes; and Dave DeWitt, thor of 1,001 Hot and Spicy Recipes; and Viktorija Todorovska, author of The Puglian Cookbook We thank

au-them for their wonderful recipes, and we hope you enjoy the ones we’ve picked out as our favorites!

—Kate and Perrin

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Kitchen Equipment Basics

If you are a newer cook, or it’s been a while since you’ve spent time in the kitchen, here is some helpful formation that will make it easy to jump into Soups and Stews 101 recipes

in-Appliances

We’re sure you know this already, but your kitchen should include the following standard set of appliances

Pretty Much Mandatory

• Refrigerator/freezer (set to about 34°F to 38°F [1°C to 3°C], or as cold as you can get it without ing vegetables or drinks)

freez-• Freezer (if yours is not frost-free, you’ll periodically need to unplug it to defrost your snow-filled box)

• Stove/oven (make sure to keep the oven very clean, as burnt foods and other odors can affect the taste

of your food)

• Microwave (again, make sure it’s clean and ready for use), because it’s great for defrosting

• Blender (and not just for beverages and soups—you can use it in place of a food processor or an mersion blender in some instances)

im-• Hand mixer (you can always stir by hand, but sometimes, the hand mixer is indispensable)

Pots and Pans

The following are useful basic equipment for any kitchen

• Stockpot (8 to 10 quarts [7.6 to 9.5 L])

• Dutch oven (5 to 6 quarts [4.7 to 5.7 L])

• Pancake griddle

• Large stockpot with lid (6 to 8 quarts [5.7 to 7.6 L])

• Large skillet with lid (10 to 12 inches in diameter [25 to 30 cm])

• Medium skillet with lid (7 to 8 inches in diameter [17.5 to 20 cm])

• Medium and large saucepans with lids (2 and 3 quarts [1.9 to 2.8 L])

• Small saucepan with lid (1 quart [.95 L])

• Glass casserole dish (2 quarts [1.9 L])

• Square cake pan (8 or 9 inches [20 to 22.5 cm])

• Rectangular cake pan (13 by 9 inches [32.5 by 22.5 cm])

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• 2 loaf pans (8 inches [20 cm] long)

• Muffin pan (12 muffins)

• Pie pan (9 inches in diameter [22.5 cm])

Storage and Paper Supplies

Either in a handy drawer or on a shelf, make sure you have all of these items within easy reach

• Plastic or glass storage containers (5 to 10, varying sizes)

• Aluminum foil

• Plastic wrap

• Parchment paper

• Small zip-top bags

• Large zip-top bags

• Muffin cup liners

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Basic Ingredients List for Soups and Stews Cooking

This section includes the basics that you should have on hand, but this is by no means a comprehensive list for every recipe in this book If you have these ingredients as a starting point, however, you’ll be in great

shape to tackle almost any of the Soups and Stews 101 recipes!

Seasonings and Flavors

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• Dry white wine

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Common Cooking Terms

You probably are quite familiar with most of these terms If this is your first time cooking or it’s been a while since you’ve been in the kitchen, here is a quick refresher:

• Brown: To cook a meat at a high temperature for a very brief period of time in order to seal in the

juices and add a tremendous amount of flavor You’ll see this in a lot of this book’s recipes, because it’s a great flavor booster Browning should take no more than 2 or 3 minutes on each side and is done before thoroughly cooking the meat It may be tempting to skip this step, but please don’t…it’s really worth the few minutes in terms of the flavor and texture of the meat once your recipe is complete

• Bake: To cook food with dry heat, usually in the oven at a specified temperature.

• Boil: To cook food in boiling water (212°F [100°C]) on the stovetop.

• Blanch: A technique that involves immersing food in boiling water for a brief period of time and then

immediately transferring into an ice bath in order to stop the cooking process Blanching is an lent technique for quickly cooking tender vegetables, as it helps them retain their firmness, crispness, and color

excel-• Braise: This technique is a combination of browning the surface of meat, which means to cook at a

high temperature for a short amount of time, followed by cooking at a lower temperature in a covered pot with liquid for a longer period of time

• Broil: To cook over a high heat at a specified distance from the heat source, usually in the oven or in

the “broiler” part of the oven

• Deep fry: To cook food by immersing it in preheated oil.

• Grill: To cook over an open flame on a metal framework, grid, or other cooking surface.

• Roast: To cook meat in an oven in an uncovered dish, usually resulting in a well-browned surface that

seals in juices and flavors

• Sauté: To cook food over a medium-high or high heat in a skillet or sauté pan in a small amount of

oil, water, stock, or other liquid

• Steam: To cook food with steam, usually in a steamer rack or basket positioned over (but not

im-mersed in) a pan containing a small amount of water

• Stir-fry: To cook over high heat with a small amount of oil; usually requires regular stirring as food is

cooking It can be used for several kinds of dishes and is often associated with Asian fare

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General Cooking Tips

No matter what you’re cooking or how many people you’re serving, a few universal rules of the kitchen will make your life easier The following is a list of our recommendations for the novice cook These great habits will ensure fewer mistakes, less stress, and ultimately more delicious food

• Read every recipe from beginning to end, at least twice, before you start cooking This will help to

ensure that you understand how it should be made and what you need to make it

• Set up your ingredients, pots, pans, and utensils before you begin to prepare the recipes We never

start a recipe until we have every ingredient on the counter in front of us (If possible, we also sure all the ingredients and have them ready to add, because there’s nothing worse than accidentally dumping half a box of kosher salt into an almost-finished recipe.) If you know you’ll need a greased pan in step 4, grease it and set it aside before you even get started

premea-• Keep a grocery list and a pen attached to the refrigerator If you go to the grocery store without a

specific list of what you need, you’re likely to forget at least a few items

• Clean up as you go If you take the time to clean your dishes as you’re cooking, you’ll find that you

will have more space to work in and less to do after the meal is done

• Time the meal It can be complicated to cook multiple recipes at once and make sure that everything

ends up finishing at roughly the same time Make sure you allow for enough time for everything to get done, and for recipes to be cooked simultaneously

• Be careful It sounds silly, but never forget that you’re working with high-temperature appliances and

cookware and sharp utensils! Use proper precaution when lifting lids, turning pans, and straining vegetables

• Have fun! We hope you enjoy learning how to cook these recipes and sharing them with others.

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Hearty Soups

Cream of Artichoke and Mushroom Soup

Shiitake or cremini mushrooms can be substituted for the portobello mushrooms.

4 first-course servings

3⁄4 cup (56 g) chopped Portobello mushrooms

2 tablespoons chopped onion

1 tablespoon butter

1 tablespoon flour

3 cups (711 mL) milk

1 vegetable bouillon cube

1 package (9 ounces [255 g]) frozen artichoke hearts, thawed, finely chopped

Salt and white pepper, to taste

Paprika, as garnish

1 Sauté the mushrooms and onion in butter in a medium saucepan until tender, about 5 minutes Stir

in the flour; cook 1 minute Stir in the milk and bouillon cube; heat to boiling Add the artichoke hearts and simmer, uncovered, 5 minutes Season to taste with salt and white pepper Sprinkle with paprika

Navy Bean and Spinach Soup

A delicious, hearty soup with the meaty taste of smoked pork.

1 1⁄2 cups (341 g) dried navy beans

1 large onion, chopped

2 garlic cloves, minced

2 teaspoons olive oil

2 quarts (1.90 L) chicken broth

1⁄4 cup (50 g) pearl barley

1 smoked pork hock (optional)

2 large carrots, sliced

2 ribs celery, sliced

2 bay leaves

3⁄4 teaspoon dried marjoram leaves

3⁄4 teaspoon dried thyme leaves

3⁄4 teaspoon dried basil leaves

1 can (14 1⁄2 ounces [411 g]) stewed tomatoes

1 package (10 ounces [284 g]) frozen chopped spinach, thawed

Salt and cayenne pepper, to taste

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1 Cover the beans with 2 inches (5 cm) water in a large saucepan and heat to boiling Reduce heat and boil for 2 minutes Remove the beans from heat; let stand, covered, for 1 hour Drain.

2 Sauté the onion and garlic in oil in a large saucepan until the onion is tender, about 5 minutes Add the beans and remaining ingredients, except the tomatoes, spinach, salt, and cayenne pepper; heat to boiling Reduce heat and simmer, covered, until the beans are tender, about 1 hour Discard the pork hock and bay leaves Add the tomatoes with liquid and spinach; simmer, until hot, about 5 minutes Season to taste with salt and cayenne pepper

Bean and Barley Soup with Kale

8 ounces (227 g) mushrooms, sliced

1 1⁄2 cups (225 g) chopped onions

1 cup (128 g) chopped carrots

2 teaspoons dried thyme leaves

1 teaspoon minced garlic

1⁄4 teaspoon crushed red pepper

7 cups (1.66 L) beef broth

2 cans (15 ounces [426 g] each) Great Northern beans, rinsed, drained

3–4 cups (195–260 g) sliced kale

1⁄2 cup (100 g) quick-cooking barley

1 tablespoon lemon juice

Salt and pepper, to taste

1 Sauté the mushrooms, onions, carrots, thyme, garlic, and red pepper in olive oil in a large saucepan until tender, about 10 minutes Stir in the remaining ingredients, except the lemon juice, salt, and pep-per Heat to boiling; reduce heat and simmer, covered, until the barley is tender, about 15 minutes Stir in the lemon juice; season to taste with salt and pepper

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Easy Barley and Garbanzo Soup

1 1⁄2 quarts (1.42 L) water

1 can (16 ounces [454 g]) cut green beans, drained

1 can (15 ounces [426 g]) garbanzo beans, rinsed, drained

1 can (15 ounces [426 g]) tomato sauce

3 beef bouillon cubes

1⁄4 cup (30 g) finely chopped celery

1⁄4 cup (32 g) finely chopped carrot

2 tablespoons dried minced onion

2 teaspoons sugar

1⁄2 teaspoon dry mustard

1 Heat all the ingredients, except salt and pepper, to boiling in a large saucepan; reduce heat and mer, covered, until the barley is tender, about 15 minutes Season to taste with salt and pepper

sim-Vegetable–Barley Soup

Any vegetables you like can be substituted in this versatile soup.

4 entrée servings

2 quarts (1.90 L) beef broth

2 cups (300 g) cubed potatoes

2 cups (340 g) cut green beans

2 cups (140 g) thinly sliced cabbage

1⁄2 cup (15 g) finely chopped parsley

1 tablespoon dried Italian seasoning

1 to 2 teaspoons chili powder

1 Heat all the ingredients, except salt and pepper, to boiling in a Dutch oven; reduce heat and simmer until the vegetables are tender, about 20 minutes Season to taste with salt and pepper

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Shrimp and Black Bean Soup

In Mexico, leaves from the avocado tree are used for seasoning in this favorite Oaxacan soup We’ve substituted a bay leaf, which

is somewhat stronger in flavor.

2 medium onions, chopped

4 cloves garlic, minced

2 medium tomatoes, cut into wedges

3 cans (14 1/2 ounces [411 g] each) chicken broth, divided

3 cups (516 g) cooked dried or 2 cans (15 ounces [426 g] each) black beans, rinsed, drained

1/2 cup (119 mL) water

1 teaspoon dried oregano leaves

1 teaspoon dried thyme leaves

1 teaspoon ground cumin

1 bay leaf

8 ounces [227 g] peeled, deveined shrimp

Finely chopped cilantro, as garnish

1 Sauté the onions and garlic in a lightly greased medium saucepan until tender, about 5 minutes cess the onion mixture, tomatoes, and 1 can chicken broth in a food processor or blender until smooth; return to the saucepan Add the remaining 2 cans broth, beans, water, and herbs; heat to boiling Reduce heat and simmer, uncovered, 10 minutes, adding the shrimp during the last 5 minutes Discard the bay leaf Season to taste with salt and pepper; sprinkle with cilantro

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Pro-Shrimp and Black Bean Soup

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Black Bean Soup

3 cans (15 ounces [426 g] each) black beans, rinsed and drained

3⁄4 teaspoon dried oregano

1 large tomato, chopped

6 tablespoons (90 mL) sour cream

Chopped oregano or parsley, as garnish

1 Sauté the onion, garlic, and herbs in a lightly greased large saucepan until softened, about 4 minutes Add the beans; cover with 2 inches (5 cm) water and heat to boiling Reduce heat and simmer, covered, until the beans are tender, 11⁄2 to 2 hours, adding the tomato during the last 30 minutes Process the soup in a food processor or blender until smooth Return the soup to the saucepan; heat over medium heat until hot, 3 to 4 minutes Season to taste with salt and pepper Top each bowl of soup with a dollop

of sour cream and sprinkle with oregano

Easy Mexican Corn and Bean Soup

This spicy soup is quick and easy to prepare.

3⁄4 cup (113 g) finely chopped large onion

3⁄4 cup (113 g) finely chopped green bell pepper

1 garlic clove, minced

1 tablespoon canola oil

2 1⁄2 cups (593 mL) tomato juice

1 can (14 1⁄2 ounces [411 g]) tomatoes, undrained, puréed

2 cups whole kernel corn (320 g)

2 cups cooked kidney beans (354 g) or 1 can (16 ounces [454 g]) rinsed, drained kidney beans

1 tablespoon chili powder

1 teaspoon sugar

1 Sauté the onion, bell pepper, and garlic in oil in a large saucepan until tender, about 5 minutes; add the remaining ingredients, except the salt and pepper, and heat to boiling Reduce heat and simmer, covered,

20 to 25 minutes Season to taste with salt and pepper

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Sausage and Lentil Soup

8–12 ounces (227–341 g) Italian-style turkey sausage, casing removed

3⁄4 cup (96 g) chopped carrots

1 pound (454 g) dried lentils

3 quarts (2.84 L) beef broth

1 can (28 ounces [784 g]) crushed tomatoes

1⁄2 teaspoon dried marjoram

1⁄2 teaspoon thyme leaves

1 bay leaf

2–3 teaspoons lemon juice

1 Cook the sausage, onions, and carrots in a large saucepan over medium heat until the sausage is

browned, about 8 minutes; crumble the sausage with a fork Add the lentils, broth, tomatoes, and herbs; heat to boiling Reduce heat and simmer, covered, until the lentils are tender, about 30 minutes Discard the bay leaf; season to taste with lemon juice, salt, and pepper

White Bean and Sweet Potato Soup with Cranberry Coulis

A most pleasing combination of colors and flavors!

1 pound (454 g) sweet potatoes, peeled, cubed

1 cup (150 g) chopped onion

1 large tart cooking apple, peeled, cored, chopped

1 1/2 teaspoons minced gingerroot

2 cans (15 ounces [426 g] each) navy, or Great Northern, beans, rinsed, drained

3 cups (711 mL) vegetable broth

1/2 teaspoon dried marjoram leaves

Salt, cayenne, and white pepper, to taste

Cranberry Coulis (recipe follows)

1 Sauté the sweet potatoes, onion, apple, and gingerroot in a lightly greased large saucepan for 5 utes Add the beans, broth, and marjoram and heat to boiling; reduce heat and simmer, covered, until the vegetables are tender, 10 to 15 minutes

min-2 Process the soup in a food processor or blender until smooth; season to taste with salt, cayenne, and white pepper Swirl 2 tablespoons Cranberry Coulis into each bowl of soup

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White Bean and Sweet Potato Soup with Cranberry Coulis

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Cranberry Coulis

This mildly tart sauce is used as a flavor accent in White Bean and Sweet Potato Soup with Cranberry Coulis It is also excellent served over fruit, cake, or ice cream.

6 servings (about 3 tablespoons each)

1 1⁄2 cups fresh, or frozen, cranberries

1 cup orange juice

2–3 tablespoons sugar

1–2 tablespoons honey

1 Heat the cranberries and orange juice to boiling in a small saucepan; reduce heat and simmer, covered, until the cranberries are tender, 5 to 8 minutes Process with the sugar and honey in a food processor or blender until almost smooth Serve warm or room temperature

White Bean and Escarole Soup

There are many variations of soups featuring beans and greens They are all easy to make and full of nutrients and flavor though you can use a different green in this soup (such as dandelion, kale, or even spinach), nothing will give you the same unique flavor that escarole will This recipe comes from Viktorija Todorovska, author of The Puglian Cookbook.

Al-6 entrée servings

2 cups (454 g) dried cannellini beans, soaked in water overnight

4 cloves garlic, peeled and cut into large pieces

1 head escarole, washed and roughly chopped

2 tablespoons olive oil

1 small yellow onion, peeled and chopped

15 cherry tomatoes, quartered

2 teaspoons red pepper flakes

Salt, to taste

Grated cheese (Caciocavallo or another cheese that melts easily is best, but you can also use pecorino cheese), for serving

Toasted crusty bread, for serving

1 Rinse the soaked beans and place them in a large saucepan with the chopped garlic Add enough water

to cover the beans by 2 inches (5 cm) Bring to a boil, reduce heat to medium-low, and cook until the beans are tender (about 11/2 to 2 hours, depending on how fresh the beans are)

2 When the beans are done, boil the chopped escarole in 1 quart (948 mL) of water until it wilts Do not drain Meanwhile, heat the olive oil in a sauté pan Add the onion and sauté until it is tender Add the to-matoes and cook another 2 minutes, until the tomatoes release some of their liquid Add the red pepper flakes When the onion mixture is cooked, combine it with the cooked escarole and the reserved cooking liquid and add the entire mixture to the cooked beans Bring to a boil and cook for about 5 minutes for the flavors to blend Season with salt and add more red pepper, if necessary

3 Serve hot with the grated cheese and toasted crusty bread

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Chickpea Soup

2 cups (454 g) dried chickpeas, soaked in water overnight

3 cloves garlic, peeled and chopped, divided

2 tablespoons extra virgin olive oil

1 anchovy (preferably salt packed), rinsed

1 tablespoon tomato paste

1 teaspoon red pepper flakes

Salt, to taste

Freshly ground black pepper, to taste

1 In a large saucepan, cover the beans and 2 of the garlic cloves with water Cook over low heat for 2 to 2 1/2 hours

2 When the beans are almost done, combine the olive oil, the remaining clove of garlic, and the anchovy

in a medium pan Cook over low heat for a couple of minutes When the garlic starts to sizzle, add the tomato paste, stir to combine all the ingredients, and remove the pan from the heat

3 Add the garlic and tomato paste mixture to the beans Add the red pepper flakes, stir well, and cook for an additional 5 minutes, until the flavors have blended Add the salt and pepper

Easy Curried Potato Soup

2 teaspoons minced gingerroot

2 large garlic cloves, minced

1⁄2 teaspoon caraway seeds

2 teaspoons butter

4 cups (600 g) cubed, peeled baking potatoes

1 medium sweet apple, peeled, diced

1 1⁄4 quarts (1.19 L) chicken broth

2–3 teaspoons curry powder

1⁄2 teaspoon allspice

1 can (14 1/2 ounces) stewed tomatoes

1 Sauté the onion, gingerroot, garlic, and caraway seeds in butter in a large saucepan until the onion is tender, about 5 minutes; add the potatoes, apple, broth, curry powder, and allspice Heat to boiling; re-duce heat and simmer, covered, until the potatoes are tender, about 10 minutes Process 2 cups (300 g) of the potato mixture in a food processor or blender until smooth Return the mixture to the saucepan; add the tomatoes and simmer, covered, 5 minutes Season to taste with salt and pepper

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Easy Indian Lentil Soup

This hearty but very easy soup tastes best made with the tiny beige Indian lentils available in Indian specialty food stores ever, regular brown lentils can also be used.

How-4 entrée servings

1 large onion, finely chopped

2 teaspoons canola oil

2 1⁄2 quarts (2.37 L) water

2 cups (384 g) dried Indian lentils

1⁄3 cup (40 g) thinly sliced celery

1⁄3 cup (43 g) thinly sliced carrot

2–3 teaspoons mild curry powder

1 teaspoon sugar

1 Sauté the onion and garlic in oil in a Dutch oven until the onion is soft Add the remaining ents, except the salt and pepper, and heat to boiling Reduce heat and simmer, covered, until the lentils soften and thicken the soup, about 45 minutes Season to taste with salt and pepper

ingredi-Tangy Three-Bean Soup

The spicy barbecue flavor of this dish is a nice change of pace from the usual “tamer” bean soups.

1⁄2 cup (114 g) dried black-eyed peas

1⁄2 cup (114 g) dried baby lima beans

1⁄2 cup (114 g) dried Great Northern beans

2 quarts (1.90 L) water

1 carrot, sliced

1 rib celery, sliced

1⁄8 teaspoon ground cloves

1 bay leaf

1–2 tablespoons brown sugar

1 tablespoon apple cider vinegar

1 tablespoon light molasses

1⁄2 teaspoon chili powder

1⁄4 teaspoon ground celery seeds

1⁄4 teaspoon paprika

1⁄4 teaspoon black pepper

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1 Cover the beans with 2 inches (5 cm) water in a Dutch oven and heat to boiling Boil for 2 minutes Remove from heat and let stand, covered, 1 hour Drain the beans, discarding the soaking liquid.

2 Return the beans to the Dutch oven; add the 2 quarts (1.90 L) water, onion, carrot, celery, garlic,

cloves, and bay leaf and heat to boiling Reduce heat and simmer, covered until the beans are very tender and have thickened the soup, 1 to 1 1⁄2 hours, adding the remaining ingredients, except salt and cayenne pepper, during the last 30 minutes Discard the bay leaf; season to taste with salt and cayenne pepper

Tortellini and Mushroom Soup

Porcini mushrooms, a Tuscan delicacy abundant in the fall, are available in dried form year round Porcinis impart a wonderful earthy flavor to recipes Other dried mushrooms can be substituted for a similar flavor This recipe comes from 1,001 Delicious

Recipes for People with Diabetes by Sue Spitler.

1 ounce (28 g) dried porcini mushrooms

8 ounces (227 g) fresh white mushrooms, sliced

2 tablespoons finely chopped shallots or green onions

1/2 teaspoon dried tarragon or thyme leaves

2 cans (14 1/2 ounces [411 g] each) beef broth

1/4 cup (59 mL) dry sherry (optional)

1 package (9 ounces [255 g]) fresh tomato-and-cheese tortellini

1 Place the dried mushrooms in a bowl; pour hot water over them to cover Let stand until the rooms are soft, about 15 minutes; drain Slice the mushrooms, discarding any tough parts

mush-2 Sauté the porcini and white mushrooms, shallots, garlic, and tarragon in a lightly greased saucepan until the mushrooms are tender, about 5 minutes

3 Add the broth and sherry and heat to boiling; add the tortellini Reduce heat and simmer, uncovered, until the tortellini are al dente, about 5 minutes; season to taste with salt and pepper

Bourbon Street Soup

Okra, rice, tomatoes, and crushed red pepper add Southern accents to this vegetable beef soup.

1 quart (948 mL) water

1 pound (454 g) lean beef stew meat, cubed (1 inch [2.5 cm])

1 can (28 ounces [794 g]) diced tomatoes, undrained

1 can (14 1⁄2 ounces [411 g]) stewed tomatoes

3⁄4 cup (113 g) chopped green bell pepper

1/4–1⁄2 teaspoon crushed red pepper

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1 bay leaf

1⁄3 cup (63 g) uncooked converted long-grain rice

1 1⁄2 cups (240 g) whole kernel corn

1 1⁄2 cups (150 g) sliced fresh or frozen thawed okra

Hot pepper sauce, to taste

1 Combine all the ingredients, except the rice, corn, okra, salt, pepper, and hot pepper sauce, in a 6-quart (5.69 L) slow cooker; cover and cook on low for 6 to 8 hours, adding the rice during the last 2 hours and the corn and okra during the last 30 minutes Discard the bay leaf; season to taste with salt, pepper, and hot pepper sauce

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Easy Manhattan Clam Chowder

Enjoy this quick version of the popular clam chowder.

4 slices bacon, diced

1 cup (150 g) cubed peeled potatoes

3⁄4 cup (96 g) sliced carrots

2 tablespoons all-purpose flour

1 cup (237 mL) clam juice

1 can (14 1⁄2 ounces [411 g]) diced tomatoes, undrained

2 cans (6 ounces [170 g] each) minced clams, undrained

1 Cook the bacon and onion in a lightly greased large saucepan over medium heat until the bacon is crisp and the onion tender, about 5 minutes Add the potatoes and carrots and cook for 5 minutes; add the flour and cook for 1 minute Add the remaining ingredients, except salt and pepper, and heat to boil-ing; reduce heat and simmer, covered, until the vegetables are tender, about 15 minutes Season to taste with salt and pepper

Potato and Parsley Chowder

Use Italian parsley for the boldest herb flavor in this unusual chowder.

1 quart (948 mL) chicken broth

2 cups (60 g) packed parsley sprigs

1⁄2 cup (75 g) chopped onion

1⁄4 cup (30 g) all-purpose flour

2 tablespoons dry sherry (optional)

1⁄4 cup (8 g) finely chopped parsley

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1 Heat the broth and 2 cups (60 g) parsley to boiling in a large saucepan; reduce heat and simmer, ered, 30 minutes Strain; reserve the broth Sauté the onion and celery in butter in a large saucepan until tender, about 8 minutes Sprinkle with sugar and cook 1 minute Stir in the reserved broth and potatoes and heat to boiling; reduce heat and simmer, covered, until the potatoes are tender, about 10 minutes Heat to boiling; stir in the combined milk and flour, stirring until thickened, about 1 minute Reduce heat and add the sherry; simmer 2 to 3 minutes Stir in the chopped parsley; season to taste with salt and pepper.

cov-Variation

Pesto Chowder

Make the recipe as above, substituting basil for the parsley and olive oil for the butter; omit the celery and sherry Sprinkle each bowl of soup with freshly grated Parmesan cheese

Black Magic Garlic Chowder

Garlic lovers take note—this is a colorful chowder with plenty of palate-appealing garlic flavor.

1 can (15 ounces [426 g]) black beans, rinsed, drained, divided

1 can (14 ounces [397 g]) vegetable broth, divided

1 garlic bulb, cloves peeled and thinly sliced

2 small serrano chilies, seeded, minced

1 pound (454 g) plum tomatoes, coarsely chopped

1 1⁄2 cups (45 g) croutons

1⁄4 cup (8 g) chopped parsley

1⁄4 cup (59 mL) sour cream

1 Process 3⁄4 cup (129 g) beans and 3⁄4 cup (178 mL) broth in a food processor or blender until smooth Sauté the garlic and serrano chilies in oil in a large saucepan until the garlic is golden, about 5 minutes; stir in the puréed beans and broth, the remaining beans and broth, and the tomatoes Heat to boiling; reduce heat and simmer, covered, 10 minutes Season to taste with salt and pepper Top each bowl of chowder with croutons, parsley, and a dollop of sour cream

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Fresh Tomato–Zucchini Chowder

Savor summer’s bounty in this lively chowder of basil, tomatoes, and zucchini Bacon adds a delightful smoky accent.

1 pound (454 g) plum tomatoes, chopped

1 can (14 1⁄2 ounces [411 g]) vegetable broth

1 medium potato, cubed

1 cup (124 g) cubed zucchini

1⁄4 cup (40 g) whole kernel corn

1⁄4 cup (6 g) finely chopped fresh or 1 tablespoon dried basil leaves

2 slices turkey bacon, fried crisp, crumbled

1 Sauté the onion in a lightly greased large saucepan until tender, 3 to 4 minutes Add the remaining ingredients, except the basil, salt, cayenne pepper, and bacon; heat to boiling Reduce heat and simmer, covered, until the potatoes are tender, about 15 minutes Stir in the basil; season to taste with salt and cayenne pepper Sprinkle each bowl of soup with crumbled bacon

Variation

Green Garden Chowder

Make the chowder as above, omitting the corn, and adding 1 cup each of small broccoli florets (88 g), and cut green beans (170 g) Stir in 1 cup of sliced spinach (30 g) or kale (65 g) during last 3 to 4 minutes

of cooking time Sprinkle each bowl of soup with crumbled bacon and grated Parmesan cheese

Potato, Corn, and Canadian Bacon Chowder

The Canadian bacon can be sautéed in 1 teaspoon of butter or sautéed until crisp and “frizzled,” then sprinkled on the chowder as

a garnish.

3 1⁄2 cups (830 mL) chicken broth

3 1⁄2 cups (525 g) cubed peeled red potatoes

1 large bay leaf

2 1⁄2 cups (593 mL) milk

6 ounces (170 g) Canadian bacon, julienned

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1 Sauté the onion and garlic in oil in a large saucepan until tender, about 5 minutes Add the broth, toes, bay leaf, thyme, and mustard; heat to boiling Reduce heat and simmer, covered, until the potatoes are tender, about 10 minutes Add the milk and corn; heat to boiling Reduce heat and simmer, covered,

pota-5 minutes; discard the bay leaf Process half the vegetables and liquid in a food processor or blender until smooth; return to the saucepan Stir in the Canadian bacon and simmer, covered, 5 minutes Season to taste with salt and white pepper

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Potato, Corn, and Canadian Bacon Chowder

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Colcannon Chowder

Make the recipe as above, sautéing 2 cups (140 g) thinly sliced cabbage with the onion and garlic, ing the milk to 2 cups (474 mL), and omitting the corn Do not purée the mixture Combine 1⁄2 cup (119 mL) sour cream and 1 tablespoon flour; stir into the chowder with the Canadian bacon

reduc-Roasted Corn and Potato Chowder

Roasting enhances the natural flavors of vegetables, making this soup a favorite in our repertoire.

6 ears corn, in the husks

2 pounds (908 g) new red potatoes, halved

1 medium red bell pepper, cut into 3/4-inch (2-cm) pieces

1 onion, cut into 3/4-inch (2-cm) pieces

3 cloves garlic, peeled

Olive oil cooking spray

2 teaspoons dried thyme leaves

2 teaspoons crushed rosemary leaves

6 cups (1.42 L) vegetable broth, divided

2/3 cup (158 mL) half-and-half or milk

1 Soak the corn in cold water to cover for 30 minutes Arrange the corn and vegetables in a single layer

on 2 greased foil-lined jelly roll pans; spray them with cooking spray and sprinkle with herbs Roast at 425°F (220°C) until browned and tender, about 40 minutes, removing the garlic when soft, after about 30 minutes Let the vegetables stand until cool enough to handle Remove and discard the corn husks; cut the kernels off the cobs

2 Process the vegetables and 2 to 3 cups (474 to 711 mL) of broth in a food processor or blender until smooth Heat the vegetable mixture and remaining broth to boiling in a large saucepan; reduce heat to medium Stir in the half-and-half and cook until hot, 3 to 4 minutes Season to taste with salt and pep-per

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Black-Eyed Pea and Corn Chower

Roasted red peppers and bacon enliven this fuss-free, ready-in-a-flash chowder.

1 can (15 ounces [426 g]) black-eyed peas, rinsed, drained

1 can (14 ounces [397 g]) cream-style corn

1 cup (237 mL) chicken broth

2 teaspoons minced garlic

1 teaspoon dried savory leaves

1 cup (184 g) coarsely chopped roasted red peppers

4 slices turkey bacon, cooked, drained, crumbled

1 Heat all the ingredients, except the roasted peppers, salt, pepper, and bacon, to boiling in a large

saucepan; reduce heat and simmer, covered, 15 minutes, adding the roasted peppers in the last 5 utes Season to taste with salt and pepper; sprinkle each bowl of soup with bacon

min-Variation

Red Beans ’n’ Greens Chowder

Make the recipe as above, substituting red beans for the black-eyed peas, 1 1⁄2 cups (150 g) frozen cut okra for the corn, and 1 cup sliced turnip greens (55 g) or kale (65 g) for the roasted red peppers

Shrimp–Corn Chowder

A quick and easy soup to make, thanks to canned and frozen ingredients.

2 slices bacon

1⁄3 cup (40 g) chopped celery

1 can (101⁄2 ounces [298 g]) cream of shrimp soup

1 1⁄2 cups (356 mL) milk

2 cups (300 g) cubed frozen potatoes

12 ounces (341 g) small shrimp, peeled, deveined

1 Fry the bacon in a medium saucepan until crisp; drain well Drain all but 2 teaspoons of fat from the saucepan; add the onion and celery and sauté until tender, about 5 minutes Stir in the soup and milk un-til smooth Stir in the potatoes and corn and heat to boiling; reduce heat and simmer, covered, until the potatoes are tender, about 5 minutes Add the shrimp and simmer until cooked, about 5 minutes Season

to taste with salt and cayenne pepper

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Leek Chowder with Ham

Horseradish mustard and Worcestershire sauce team up to give this dish a flavor that’s especially pleasing and memorable.

8 ounces (227 g) lean ham, cubed

3 leeks (white parts only), sliced

1 teaspoon olive oil

1 can (14 1⁄2 ounces [411 g]) chicken broth

2 large Idaho potatoes, peeled, cubed (1⁄4 inch [6 mm])

1 bay leaf

1⁄2 cup (119 mL) milk

1 teaspoon horseradish mustard

1 teaspoon Worcestershire sauce

1 Cook the ham and leeks in oil in a large saucepan over medium heat until the leeks are translucent,

6 to 8 minutes Remove from the saucepan and reserve Add the broth, potatoes, and bay leaf; heat to boiling Reduce heat and simmer, covered, until the potatoes are tender, about 15 minutes; discard the bay leaf Process the soup in a food processor or blender until smooth; return to the saucepan Stir in the milk, mustard, Worcestershire sauce, and reserved ham and leeks Cook over medium heat until hot, about 5 minutes; season to taste with salt and white pepper

Florida Avocado and Tomato Chowder

In this easy recipe, colorful ingredients create a kaleidoscope of fresh colors and flavors.

3 cups (450 g) cubed, peeled potatoes

1 can (14 ounces [397 g]) chicken broth

8 ounces (227 g) smoked turkey breast, cubed

1 cup (160 g) whole kernel corn

1 cup (160 g) chopped plum tomatoes

1 cup (150 g) cubed avocado

Juice of 1 lime

3 slices bacon, cooked, crumbled

1 Heat the potatoes, broth, and thyme to boiling in a medium saucepan; reduce heat and simmer, ered, until the potatoes are tender, about 10 minutes Using a slotted spoon, transfer 1⁄2 the potatoes to

cov-a medium bowl Process the remcov-aining mixture in cov-a food processor or blender until smooth; return to the saucepan Add the turkey, corn, and reserved potatoes; heat to boiling Reduce heat and simmer for 5 minutes Stir in the tomatoes, avocado, lime juice, and bacon Season to taste with salt and pepper

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Idaho Chowder with Cheese

Rosemary gives this soup an aromatic flavor.

4 cups (600 g) chopped onions

1 cup (120 g) chopped celery

2 tablespoons minced garlic

1⁄2 teaspoon dried rosemary leaves

6 large Idaho potatoes, peeled, cubed (1⁄2 inch [13 mm])

2 cups (474 mL) chicken broth

1⁄4 cup (30 g) all-purpose flour

2 teaspoons low-sodium Worcestershire sauce

1⁄8 teaspoon ground nutmeg

1 cup (4 ounces [114 g]) shredded Swiss cheese

1 Cook the onions, celery, garlic, and rosemary in a lightly greased large saucepan, covered, over low heat until the onions are golden brown, about 20 minutes Add the potatoes and chicken broth Heat to boiling; reduce heat and simmer, covered, until the potatoes are tender, about 15 minutes Heat to boil-ing; add the combined milk, flour, Worcestershire sauce, and nutmeg, stirring until thickened, about 1 minute Remove the chowder from heat; add the cheese, stirring until melted; season to taste with salt and white pepper

Variation

Three-Cheese and Potato Chowder

Make the recipe as above, substituting 1⁄2 cup (2 ounces [57 g]) each shredded mozzarella and Cheddar cheese and 2 to 4 tablespoons (14 to 28 g) crumbled blue cheese for the Swiss cheese Sprinkle each bowl

of soup with chopped chives

Tex-Mex Chicken and Cheese Chowder

For less heat, plain Jack cheese can be substituted for all or part of the Pepper-Jack cheese.

1⁄2 cup (75 g) finely chopped onion

1 cup (124 g) cubed zucchini

1 1⁄2 cups (210 g) cubed, cooked chicken breast

2 cans (17 ounces [482 g]) cream-style corn

1 1⁄2 cups (6 ounces [170 g]) shredded Pepper-Jack cheese

Baked tortilla chips

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1 Sauté the onion in a lightly greased large saucepan until tender, about 5 minutes; add the zucchini, chicken, corn, and milk and heat to boiling Reduce heat and simmer, covered, 5 minutes Reduce heat to low and add the cheese, stirring until melted Season to taste with salt and pepper.

Variation

Chicken and Creamed Corn Chowder

Make the recipe as above, substituting 1⁄2 cup each thinly sliced celery (60 g) and carrots (64 g) for the zucchini and Colby cheese for the Pepper-Jack cheese

Barley–Vegetable Chowder

2 small onions, chopped

1 leek, sliced

2 cans (14 1/2 ounces [411 g] each) vegetable broth

1 cup (241 g) lima beans

1 cup (160 g) whole kernel corn

1 cup (70 g) chopped cabbage

1 cup (128 g) sliced carrots

3/4 teaspoon dried savory leaves

3/4 teaspoon dried thyme leaves

1 bay leaf

2/3 cup (133 g) quick-cooking barley

2 tablespoons all-purpose flour

1/2 cup (119 mL) milk

1 Sauté the onions, leek, and garlic in a lightly greased large saucepan until tender, about 5 minutes Add the broth, remaining vegetables, herbs, and barley; heat to boiling; reduce heat and simmer, covered, until the vegetables and barley are tender, about 20 minutes Heat to boiling; stir in the combined flour and milk; boil, stirring, until thickened, about 1 minute Season to taste with salt and pepper, discard the bay leaf

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Quick Gnocchi Chowder with Smoked Turkey

Often served with butter and Parmesan cheese as a side dish, gnocchi becomes the main attraction in this chowder!

1 cup (237 mL) chicken broth

1 can (14 1⁄2 ounces [411 g]) crushed tomatoes

10 ounces (284 g) smoked turkey breast, cubed

1 package (12 ounces [341 g]) potato gnocchi

1 teaspoon poultry seasoning

2 cups (176 g) broccoli florets

2 cups (200 g) cauliflower florets

1⁄2 cup (12 g) chopped fresh or 2 tablespoons dried basil leaves

1⁄4 cup (1 ounce [28 g]) shredded provolone cheese

1 Heat the broth, tomatoes, turkey, gnocchi, and poultry seasoning to boiling in a large saucepan; reduce heat and simmer, covered, 5 minutes Stir in the broccoli and cauliflower; simmer until tender, 5 to 8 minutes Add the basil and cheese, stirring until the cheese is melted Season to taste with salt and pep-per

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Quick Gnocchi Chowder with Smoked Turkey

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Sweet Potato and Chipotle Chili

Chipotle peppers are dried, smoked jalapeño peppers When canned, they are in adobo sauce, which is made with ground chilies and spices The chipotle peppers add a distinctive smoky flavor to this robust dish; taste before adding a second pepper.

1 cup (135 g) frozen stir-fry pepper blend

2 teaspoons minced gingerroot

1 teaspoon minced garlic

1 teaspoon cumin seeds

1 tablespoon peanut or canola oil

3 cups (399 g) cubed peeled sweet potatoes (1/2 inch [13 mm])

2 cans (15 ounces [426 g] each) black beans, rinsed, drained

1 can (14 1/2 ounces [411 g]) chili-style chunky tomatoes, undrained

1–2 chipotle peppers in adobo sauce, chopped

1 cup (237 mL) water or vegetable broth

Spiced Bean Chili with Fusilli

Use your favorite beans and any shaped pasta in this versatile chili.

1 pound (454 g) lean ground beef

1 cup (75 g) sliced cremini or white mushrooms

1⁄2 cup (60 g) sliced celery

1⁄2 cup (119 mL) dry white wine or water

2 cans (14 1⁄2 ounces [411 g] each) diced tomatoes with roasted garlic, undrained

1 can (15 ounces [426 g]) garbanzo beans, rinsed, drained

1 can (15 ounces [426 g]) dark red kidney beans, rinsed, drained

2 tablespoons chili powder

3⁄4 teaspoon dried oregano

3⁄4 teaspoon ground cumin

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8 ounces (227 g) fusilli, cooked

3–4 tablespoons sliced green or ripe olives

1 Cook the ground beef, onions, mushrooms, and celery in a lightly greased large saucepan over

medi-um heat until the beef is browned, 8 to 10 minutes; crmedi-umble the beef with a fork Add the wine, tomatoes with liquid, beans, and herbs; heat to boiling Reduce heat and simmer, covered, 10 minutes Add the pasta and cook until hot, 2 to 3 minutes Season to taste with salt and pepper; sprinkle each bowl of soup with olives

Cincinnati Chili

5-Way Cincinnati Chili gained fame in the chili parlors of Cincinnati The sauce is seasoned with sweet spices and generally has

a hint of dark chocolate The chili is served alone, 1 way; 2 ways, over spaghetti; 3 ways, with added beans; 4 ways, with chopped onions; and 5 ways, with shredded cheese!

12 ounces (341 g) lean ground beef

1⁄2 cup (119 mL) water

2–3 tablespoons (16–24 g) chili powder

1 tablespoon cocoa

2 teaspoons dried oregano leaves

1 teaspoon ground cinnamon

1 teaspoon ground allspice

16 ounces (454 g) spaghetti, cooked, warm

Toppings: canned, drained pinto beans, chopped onions, shredded Cheddar cheese

1 Sauté the ground beef in a lightly greased large saucepan over medium heat until the turkey is

browned, about 5 minutes; crumble with a fork Add the onion and garlic and sauté until the onion is tender, about 5 minutes Stir in the remaining ingredients except the spaghetti and toppings; heat to boil-ing Reduce heat and simmer, covered, 15 minutes; simmer, uncovered, until thickened to desired con-sistency, about 15 minutes Serve with the spaghetti and toppings

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Old Hickory Chili with White Beans

This quick hickory-smoked turkey chili is made without wood chips or a grill The cook’s flavor trick—natural hickory seasoning.

8 ounces (227 g) ground turkey

2 cups (320 g) coarsely chopped tomatoes

1 can (15 ounces [426 g]) white kidney beans, rinsed, drained

1 cup (237 mL) mild or medium salsa

1 tablespoon white wine vinegar

2 tablespoons finely chopped fresh cilantro

1 teaspoon natural hickory seasoning (optional)

1 Cook the turkey and onion in a lightly greased large saucepan over medium heat until the turkey is browned, about 5 minutes; crumble the turkey with a fork Add the remaining ingredients, except the cilantro, hickory seasoning, salt, and pepper; heat to boiling Reduce heat and simmer, covered, 10 min-utes Stir in the cilantro and hickory seasoning Season to taste with salt and pepper

Blizzard Chili

A great chili for snowbound winter evenings.

1 pound (454 g) lean ground beef round

2 cups (300 g) finely chopped onions

1 clove garlic, minced

2 cups (354 g) cooked dry or rinsed, drained canned kidney beans

2 cups (344 g) cooked dry or rinsed, drained canned black beans

2 cups (354 g) cooked dry or rinsed, drained canned cannellini beans

2 cans (15 ounces [426 g] each) tomato sauce

1 tablespoon chili powder

2 teaspoons sugar

1 bay leaf

1 Cook the ground beef, onions, and garlic in a lightly greased large saucepan over medium heat until the beef is browned, 8 to 10 minutes; crumble the beef with a fork Stir in the remaining ingredients, except salt and pepper, and heat to boiling Reduce heat and simmer, covered, 20 to 30 minutes Discard the bay leaf; season to taste with salt and pepper

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Mesquite Chicken Chili

A differently delicious Tex-Mex dish that will appeal to the adventurous and not-so-adventurous alike.

12 ounces (341 g) boneless, skinless chicken breast, cubed

3⁄4 cup (113 g) chopped poblano chile

1 teaspoon olive oil

1 can (15 ounces [426 g]) red beans, rinsed, drained

8 ounces (227 g) tomatillos, husked, coarsely chopped

2 teaspoons minced garlic

1 teaspoon mesquite smoke flavoring

1 Sauté the chicken, onion, and poblano chili in oil in a large saucepan until the chicken is browned, about 8 minutes; add the remaining ingredients, except the salt and pepper Heat to boiling; reduce heat and simmer, covered, 10 minutes Season to taste with salt and pepper

Variation

Hominy Chili

Make chili as above, substituting boneless lean beef for the chicken and 1 can (15 ounces [426 g])

homi-ny, drained, for the tomatillos; omit mesquite smoke flavoring Sprinkle each bowl of chili with shredded Cheddar cheese and dollops of sour cream

Chili Rio Grande

1 tablespoon olive oil

2 pounds (908 g) lean pork, cubed (3⁄4-inch [18 mm])

1 pound (454 g) lean ground beef

2 cans (14 1⁄2 ounces [411 g] each) diced tomatoes, undrained

1 3⁄4 cups (415 mL) beef broth

1 can (12 ounces [341 g]) beer or tomato juice

1 can (4 ounces [114 g]) chopped green chilies

1⁄4 cup (32 g) chili powder

2 tablespoons minced garlic

1 tablespoon ground cumin

2 teaspoons dried oregano leaves

2 cans (15 ounces [426 g] each) red kidney beans, rinsed, drained

3⁄4 cup [178 mL] sour cream

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