Archive for the ‘Soups & Stews’ Category

Seafood Medley with Egg Fettuccine

 

Recipe and Photo by Carolyn Davidson Hicks

Recipe and Photo by Carolyn Davidson Hicks

Ingredients

1 lb bag of seafood medley (claims, octopus, calamari and shrimp)

1 – 8.8 oz bag of Egg Pasta Fettuccine

1 – 14.5 can of Crushed Fire-roasted Tomatoes

1/4 cup tomato sauce

1/4 cup of Italian Blend Herbs (Basil, Oregano, Garlic, Red Peppers, Marjoram, Rosemary and Sage)

1 Clove of garlic crushed

salt and pepper to taste

Directions

Prepare pasta and drain. Cook seafood on medium heat in seafood broth until tender and drain. Cook Crushed tomatoes and sauce with garlic and Italian Herbal blend until sauce is nice and thick. Mix cooked Seafood medley and sauce and stir, allow to rest. Serve Paste in a dish topped with Seafood Medley and and Fire-roasted tomato sauce topped with Parmesan-Romano Cheese Blend. Serve hot!

Hearty Cioppino (Italian Seafood Soup)

 

Photo and Recipe by Carolyn Davidson Hicks

Photo and Recipe by Carolyn Davidson Hicks

Ingredients

1 lb bag of seafood mix (muscles, calamari, octopus, clams, etc.)

12 oz bag peeled uncooked shrimp

14.5 oz can of Fire Roasted Diced Tomatoes

1/2 cup of Tomato Sauce

1/2  cup of finely chopped red and green bell peppers (use 1/2 bell pepper each)

3 green onions chopped

1/2  finely chopped red onion

1 finely chopped stalk of celery

1 sliced clove of garlic (Use as much or as less as you prefer!)

1 minced clove of garlic

1 qt vegetable or seafood stock (can substitute with water and 1 tablespoon of Clam Base, Lobster Base or Vegetable cooking Base)

 

Directions

Bring 1 quart of stock to a low simmer and add seafood mix, save Shrimp to the last 5 minutes! Ad tomatoes, sauce, chopped vegetables and herbs until tender. Add salt and pepper to taste. Garnish with Parsley or chopped green onions!

 

As good as Wendy’s Chili

 

Ingredients:
2 pounds fresh ground beef
1 quart tomato juice 1 (29-ounce)
can tomato purée 1 (15-ounce)
can red kidney beans, drained 1 (15-ounce)
can pinto beans, drained 1
medium-large onion, chopped (about 1 1/2 cups)
1/2 cup diced celery
1/4 cup diced green bell pepper
1/4 cup chili powder (use less for milder chili)
1 teaspoon ground cumin (use more for real flavor)
1 1/2 teaspoons garlic powder
1 teaspoon salt
1/2 teaspoon ground black pepper
1/2 teaspoon dried oregano
1/2 teaspoon sugar
1/8 teaspoon cayenne pepper

Instructions:
In a large skillet, brown the ground beef. Drain off the fat. Put the beef and the remaining ingredients in a 6-quart pot. Cover the pot and let the chili simmer for 1 to 1 1/2 hours, stirring every 15 minutes.

Manhattan Clam Chowder with Fire Roasted Tomatoes

 

Photo and Recipe by Carolyn Davidson Hicks

Photo and Recipe by Carolyn Davidson Hicks

INGREDIENTS :
6 slices chopped bacon
2 cups diced onions (about 2 large onions)
1 cup diced celery (about 2 stalks)
1 cup diced carrots (about 2 large carrots)
1 cup clam juice
2 cups fire roasted and diced tomatoes
2 cups tomato juice
1 teaspoon dried thyme
1 bay leaf
1 cup diced potatoes (about 2 medium potatoes)
28-ounce can of chopped clams
Salt and freshly ground black pepper to taste

COOKING INSTRUCTIONS :

1. In a pan over medium-high heat, cook the bacon until it is crisp. Remove the bacon and drain the majority of the grease. Leave more or less, depending on how much you’re comfortable with (I usually leave a tablespoon or two at most).

2. Add the onions to the remaining grease and cook until golden. Add all of the
other ingredients except the clams and the potatoes and cook for
15 minutes, stirring frequently.

3. Add the potatoes and clams and simmer until the potatoes are tender. Add salt and freshly ground black pepper and taste.

“Left Overs” Soup!

Photo and Recipe by Carolyn Davidson Hicks

Photo and Recipe by Carolyn Davidson Hicks

“Left Overs” Soup! Anything in your fridge and freezer! We cleaned ours out and came up with 2 slices of meatloaf, 1 chicken thigh, 1 serving of grilled pork tenderloin! Used the last batch of Kale we had, 1 can of stewed tomatoes, 1 serving of mixed mushrooms, 1 cup of chopped onions, celery, bell pepper blend and some chicken broth for an awesome “Left Overs” Soup!

Zuppa Toscana Soup II

Photo and Recipe by Carolyn Davidson Hicks

Photo and Recipe by Carolyn Davidson Hicks

Ingredients
1 pound spicy Italian sausage
1/2 pound bacon, chopped
7 cups water
3 tsp’s of chicken, beef or lobster base
3  cubed red potatoes
2 cloves garlic, minced
1 medium onion, chopped (sweet onion or red onion)
1 red yellow and orange sweet peppers chopped
2 cups chopped kale or chard
1 cup  milk, or heavy cream
1/2 cup really hot water and 1 tbsp of Arrowroot (stir and use as a thicker) optional
salt and pepper, to taste
1/2 cup chopped green onions
Directions
In a dutch oven or large soup pot over medium-high heat, brown sausage, breaking into small pieces as you fry it; drain, set aside. You can also grill the sausages and then break them up, they are much more tastier this way!
In the same dutch oven or large soup pot over medium-high heat, brown bacon; remove and set aside. Leave two tablespoons of rendered bacon fat in the pot. Saute the potatoes, onion, peppers and garlic in the rendered bacon fat over medium or low-medium heat. Saute until the onion begins to be translucent and the potatoes are still a little firm, but are beginning to soften. Add all other ingredients and simmer until the potatoes are tender.