Follow by Email

Thursday, November 28, 2013

Southwestern Turkey Chowder

Thanksgiving is over and you have leftovers. Here's a quick and easy recipe for a delicious chowder.

                                         Southwestern Turkey Chowder

1 1/2 cups shredded turkey
4 cups vegetable or chicken broth
2 roasted Anaheim peppers, roasted,peeled, and chopped
1 red pepper, diced
1 red onion, chopped  (Reserve 2 tablespoons and mince)
4 Roma tomatoes, chopped (reserve 1 Roma tomato and diced very small)
1 cup mashed potatoes
3 cloves garlic, minced
1/2 cup corn (Can use frozen if no leftovers)
1/4 cup chopped carrots (If already cooked add later)
1/2 tsp cumin
1/2 tsp sage
1 tbl spoon lime juice
1/4 cup chopped cilantro
1/4 stick butter
1/4 cup heavy cream
salt/pepper to taste

In a large pot over medium heat, add turkey, peppers, onion, tomatoes, garlic, potatoes, corn and carrots (If not cooked).  Bring to boil and cook for 20 minutes. Stir to incorporate mashed potatoes.

Reduce heat to low, add cumin, sage, salt and pepper. Add carrots if pre-cooked. Heat 10 minutes. Slowly stir in butter and cream.

Add cilantro to reserved minced onion and Roma tomato. Add lime juice, salt and pepper to taste

Top chowder with cilantro mixture when serving.

Saturday, November 16, 2013

Butternut Squash Soup

I love soup. Soup is a hearty, one-dish meal suitable for any occasion, especially in colder weather. One of my wife's favorites is Butternut Squash Soup.

                           Butternut Squash Soup

5 butternut squash
2 carrots, peeled and diced
1/2 cup diced onion
2 cartons chicken stock
1 cup heavy cream
2 tbl. spoons butter
2 tsps. dried thyme
2 tsps. pumpkin spice
1/2 cup maple syrup
2 tsps. salt
1 tsp. white pepper

To peel butternut squash, divide long top from rounded bottom. Peel like a cantaloupe, from top to bottom, with a paring knife. Slice bottom in half, remove seeds, and dice into smaller cubes. Dice upper portion the same way.

In a soup pot, melt butter on medium-high heat. Saute onions until soft. Add carrots and cook 2 minutes. Reduce heat to medium and add squash and stock.

Cook 1 hour until squash is soft. Buzz soup with blender stick until creamy. (For really satiny soup, strain through a sieve to remove pulp). Add thyme, pumpkin spice, salt, and pepper. If too thick, add additional water or chicken stock. Cook twenty minutes on low heat.

When reheated, additional stock may be needed to thin out cold soup.

Top with maple cream and a sprinkle of cinnamon.

                                     Maple Cream

1 cup whipped cream (Bought or hand whipped)
2 tbl. spoon maple syrup

Mix thoroughly.