This month's cooking club was so much fun! There were 15 people, lots of laughs and lots of wine. And let's not forget about the amazing food! The menu consisted of:
Feta & Mushroom Bread Tarts
Chicken Fig & Pancetta Bites
Asparagus Salad with Walnut Oil Vinaigrette
Cream of Asparagus Soup
Beef en Croute with Mustard Sauce
Mashed Sweet Potatoes with Marsala
Minty Mashed Potatoes and Peas
Molten Lava Cakes
Raspberries in Champagne Gelatin
I loved it all. I was surprised I did since I'm so picky. Head over to Julies blog to see pics and get the recipes!
Showing posts with label Cooking Club. Show all posts
Showing posts with label Cooking Club. Show all posts
2.12.2009
12.26.2008
Cooking Club: Cheddar Chicken Chowder
This is another soup I sampled at cooking club. Very easy, tasty, and not full of cream, so I don't feel guilty having a bowl (or two). I add extra veggies in dishes whenever I can, this soup is perfect for that.
Cheddar Chicken Chowder
From: Julie
2 bacon slices
1 lb boneless skinless chx breast, cut into small pieces
1 cup chopped onion
1 cup diced red pepper
2 cloves garlic, minced
1 3/4 c quartered red potatoes
2 1/4 C frozen corn
1.5 cup broccoli
1 cup chopped green pepper
1 cup carrots
1/2 cup zucchini
1/2 C flour
2 C milk
4 1/2 C chx broth
3/4 C shredded cheddar
salt & pepper to taste
Cook bacon in a dutch oven or stock pot until crisp. Remove bacon and crumble, set aside. Add chicken, onion, garlic, red pepper, green pepper, carrots, broccoli, and zucchini to bacon grease, saute 5 minutes. Add broth and potatoes, bring to a boil. Cover, reduce heat, simmer 20 minutes. Add corn, stir well.Place flour in a bowl. Gradually add milk, stirring with a whisk until blended. Add to soup. Cook over medium heat 15 minutes or until thick, stirring frequently. Stir in cheese, bacon, salt and pepper.
306 calories, 33.7 g carbohydrates, 7.5 g fat, 25 g protein
Cheddar Chicken Chowder
From: Julie
2 bacon slices
1 lb boneless skinless chx breast, cut into small pieces
1 cup chopped onion
1 cup diced red pepper
2 cloves garlic, minced
1 3/4 c quartered red potatoes
2 1/4 C frozen corn
1.5 cup broccoli
1 cup chopped green pepper
1 cup carrots
1/2 cup zucchini
1/2 C flour
2 C milk
4 1/2 C chx broth
3/4 C shredded cheddar
salt & pepper to taste
Cook bacon in a dutch oven or stock pot until crisp. Remove bacon and crumble, set aside. Add chicken, onion, garlic, red pepper, green pepper, carrots, broccoli, and zucchini to bacon grease, saute 5 minutes. Add broth and potatoes, bring to a boil. Cover, reduce heat, simmer 20 minutes. Add corn, stir well.Place flour in a bowl. Gradually add milk, stirring with a whisk until blended. Add to soup. Cook over medium heat 15 minutes or until thick, stirring frequently. Stir in cheese, bacon, salt and pepper.
306 calories, 33.7 g carbohydrates, 7.5 g fat, 25 g protein
11.25.2008
Cooking Club: Spicy Sausage and Cabbage Soup
When I found out Trish was going to bring this to cooking club I was disappointed. I don't like sausage and cabbage at all. I was brave though and gave it a shot and loved it. There are so many flavors in the soup, I couldn't taste the cabbage and I could deal with the sausage. This makes a TON of soup. We froze well over half of it and have still been eating it almost every day since I made it. I served this with cornbread (I used Rookie Cookies amazing recipe... never again will I buy a box of Jiffy Corn Muffin Mix. This recipe was so easy and tasted delicious) and it was the perfect side.
Spicy Sausage and Cabbage Soup
Source: Trish
2 T. Olive oil
Salt and Pepper
3 BS chicken breast
1 pkg spicy smoked sausage or keilbasa (sliced)
1/2 large chopped onion
3 cups sliced carrots
1 full head cabbage (chopped in about 1 inch pieces)
2 cups chicken broth
4 cups water
1 28 oz can tomato sauce
1 28 oz. can diced tomatoes
1/4 teas. red pepper flakes
2 T. Tony Chachere's original creole seasoning (I couldn't find that seasoning so I used this)
Cornstarch and water (optional)
Liberally salt and pepper raw chicken breast and fully cook in olive oil then shred or chop. In stock pot combine cooked chicken, sausage, onion, carrots, cabbage, chicken broth, water, tomato sauce, diced tomatoes, pepper flakes and tony Chachere's. Bring to a boil then reduce heat, cover and simmer until carrots are tender. Trish recommends simmering for 4 - 5 hours, I simmered for 3 hours.
Notes From Trish:
"Also, so many people "don't like cabbage" but it will eventually cook down to a point where most people don't even realize it's in there.. If it needs more liquid add it, it's not a perfect science. I actually use 1/2 teas. red pepper flakes and 3 T. tony Chachere's because I like it more spicy and salty. Adjust the recipe according to your own tastes. You can serve it now "as is" if you like soup with a brothier texture. I prefer my soups to be a little heartier and thicker in consistency. So making sure the soup is at a boil I combine 3 T. cornstarch with just enough water to make it stirrable and smooth then stir it into the soup and boil gently for 5 minutes. Then I repeat this process until it's at my desired consistency."
Spicy Sausage and Cabbage Soup
Source: Trish
2 T. Olive oil
Salt and Pepper
3 BS chicken breast
1 pkg spicy smoked sausage or keilbasa (sliced)
1/2 large chopped onion
3 cups sliced carrots
1 full head cabbage (chopped in about 1 inch pieces)
2 cups chicken broth
4 cups water
1 28 oz can tomato sauce
1 28 oz. can diced tomatoes
1/4 teas. red pepper flakes
2 T. Tony Chachere's original creole seasoning (I couldn't find that seasoning so I used this)
Cornstarch and water (optional)
Liberally salt and pepper raw chicken breast and fully cook in olive oil then shred or chop. In stock pot combine cooked chicken, sausage, onion, carrots, cabbage, chicken broth, water, tomato sauce, diced tomatoes, pepper flakes and tony Chachere's. Bring to a boil then reduce heat, cover and simmer until carrots are tender. Trish recommends simmering for 4 - 5 hours, I simmered for 3 hours.
Notes From Trish:
"Also, so many people "don't like cabbage" but it will eventually cook down to a point where most people don't even realize it's in there.. If it needs more liquid add it, it's not a perfect science. I actually use 1/2 teas. red pepper flakes and 3 T. tony Chachere's because I like it more spicy and salty. Adjust the recipe according to your own tastes. You can serve it now "as is" if you like soup with a brothier texture. I prefer my soups to be a little heartier and thicker in consistency. So making sure the soup is at a boil I combine 3 T. cornstarch with just enough water to make it stirrable and smooth then stir it into the soup and boil gently for 5 minutes. Then I repeat this process until it's at my desired consistency."
Cooking Club: Creamy Chicken and Wild Rice Soup
I joined the Realie cooking club over the summer but have been so busy I never made it to a meeting. This month I was so excited for two reasons:
1) I actually got to go!
2) Soups!
I loved every single soup there... even the ones that had strange ingredients. I put on my big girl panties and sucked it and tried the strange things..... like sausage, cabbage, mushrooms, and rice. I've heard excellent things about Trish's Creamy Chicken and Wild Rice soup for the past couple years, but never made it. When I think of rice in a soup, I associate it with Campbell's Chicken with Rice Soup... Nasty! This however is definitely not Campbells. The soup is thick, creamy, flavorful, super simple to make, and amazing! It's the perfect soup for a chilly fall or winter day.
To see other soups that were at cooking club check out Julia's Blog and Nemmie's Blog Here and Here
Creamy Chicken and Wild Rice Soup
Source: Trish
4 cups chicken broth
2 cups water
2 cooked, boneless chicken breast halves, shredded
1/2 yellow onion, chopped (I used white)
2 stalks of celery, chopped
3 cups carrots, chopped
1 (4.5 ounce) package quick cooking long grain and wild rice with seasoning packet
1/2 teaspoon salt
1/2 teaspoon ground black pepper
3/4 cup all-purpose flour
1/2 cup butter
2 cups heavy cream (i used half and half in an attempt to make this a bit healthier and it was still super creamy)
DIRECTIONS
In a large pot over medium heat, combine broth, water and chicken, onion, celery, and carrots. Bring just to boiling, then stir in rice, reserving seasoning packet. Cover and remove from heat. In a small bowl, combine salt, pepper and flour. In a medium saucepan over medium heat, melt butter. Stir in contents of seasoning packet until mixture is bubbly.
Reduce heat to low, then stir in flour mixture by tablespoons, to form a roux. Whisk in cream, a little at a time, until fully incorporated and smooth. Cook until thickened, 5 minutes. Stir cream mixture into broth and rice. Cook over medium heat until heated through, 10 to 15 minutes.
This makes a ton, so it's perfect to portion out and put it in the freezer for easy meals down the road.
1) I actually got to go!
2) Soups!
I loved every single soup there... even the ones that had strange ingredients. I put on my big girl panties and sucked it and tried the strange things..... like sausage, cabbage, mushrooms, and rice. I've heard excellent things about Trish's Creamy Chicken and Wild Rice soup for the past couple years, but never made it. When I think of rice in a soup, I associate it with Campbell's Chicken with Rice Soup... Nasty! This however is definitely not Campbells. The soup is thick, creamy, flavorful, super simple to make, and amazing! It's the perfect soup for a chilly fall or winter day.
To see other soups that were at cooking club check out Julia's Blog and Nemmie's Blog Here and Here
Creamy Chicken and Wild Rice Soup
Source: Trish
4 cups chicken broth
2 cups water
2 cooked, boneless chicken breast halves, shredded
1/2 yellow onion, chopped (I used white)
2 stalks of celery, chopped
3 cups carrots, chopped
1 (4.5 ounce) package quick cooking long grain and wild rice with seasoning packet
1/2 teaspoon salt
1/2 teaspoon ground black pepper
3/4 cup all-purpose flour
1/2 cup butter
2 cups heavy cream (i used half and half in an attempt to make this a bit healthier and it was still super creamy)
DIRECTIONS
In a large pot over medium heat, combine broth, water and chicken, onion, celery, and carrots. Bring just to boiling, then stir in rice, reserving seasoning packet. Cover and remove from heat. In a small bowl, combine salt, pepper and flour. In a medium saucepan over medium heat, melt butter. Stir in contents of seasoning packet until mixture is bubbly.
Reduce heat to low, then stir in flour mixture by tablespoons, to form a roux. Whisk in cream, a little at a time, until fully incorporated and smooth. Cook until thickened, 5 minutes. Stir cream mixture into broth and rice. Cook over medium heat until heated through, 10 to 15 minutes.
This makes a ton, so it's perfect to portion out and put it in the freezer for easy meals down the road.
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