Ingredients
1 tablespoon butter
1 medium yellow onion, chopped (about 1 cup)
3 medium russet potatoes (about 1 pound), peeled and cut into 1/2-inch cubes
2 cups reduced sodium chicken broth
1 cup fresh, frozen or well-drained canned corn kernels
1 cup milk
1/2 teaspoon salt, optional
1/4 teaspoon ground black pepper
Chopped chives
To make
01. Melt butter in a large saucepan over medium-high heat. Add onion and cook, stirring frequently, until golden and tender, about 7-10 minutes.
02. Add potatoes and chicken broth. Bring mixture to a boil. Reduce heat to low and simmer, partially covered, until potatoes are tender, about 15-20 minutes.
03. Stir in corn, milk, salt and pepper; simmer, uncovered, 5 minutes. Ladle chowder into 6 bowls; sprinkle with chopped chives.
Ingredients
1 tablespoon olive oil
1 medium red onion (about 8 ounces), chopped into 1/2-inch dice
1 medium clove garlic, minced
1 teaspoon salt
1/8 teaspoon freshly ground pepper
1/4 cup cilantro stems, cut into 1/2-inch lengths
1/2 jalapeno pepper, seeded and finely diced
1 28-ounce can plum tomatoes
1 tablespoon fresh lime juice
1/4 cup sour cream
To make
01. Heat olive oil in a deep saucepan over medium-low heat. Add onions and garlic and cook until onions are soft and translucent, about 5-7 minutes. Add salt, pepper, cilantro stems, and jalapeno.
02. Strain tomatoes and add juice to saucepan. Seed tomatoes, chop coarsely, and add to saucepan. Add 2 cups water and stir to combine. Simmer for about 30 minutes. Add lime juice and adjust seasoning with salt and pepper. Divide among 4 soup bowls and serve with a dollop of sour cream.
Ingredients
nocoupons
12 tablespoons (1 1/2 sticks) unsalted butter, divided
2 cups chopped yellow onions (2 onions)
2 cups medium-diced celery (4 stalks)
2 cups medium-diced carrots (6 carrots)
4 cups peeled medium-diced boiling potatoes (8 potatoes)
1 1/2 teaspoons minced fresh thyme leaves (1/2 teaspoon dried)
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1 quart (4 cups) clam juice
1/2 cup all-purpose flour
2 cups milk
3 cups chopped fresh chowder clams (1 1/2 pounds shucked clams)
Directions
Melt 4 tablespoons (1/2 stick) of the butter in a large heavy-bottomed stockpot. Add the onions and cook over medium-low heat for 10 minutes, or until translucent. Add the celery, carrots, potatoes, thyme, salt, and pepper and saute for 10 more minutes. Add the clam juice, bring to a boil, and simmer, uncovered, until the vegetables are tender, about 20 minutes.
In a small pot, melt the remaining 8 tablespoons of butter and whisk in the flour. Cook over very low heat for 3 minutes, stirring constantly. Whisk in a cup of the hot broth and then pour this mixture back into the cooked vegetables. Simmer for a few minutes until the broth is thickened.
Add the milk and clams and heat gently for a few minutes to cook the clams. Taste for salt and pepper. Serve hot.
Ingredients
3 pounds ripe plum tomatoes, cut in half
1/4 cup plus 2 tablespoons good olive oil
1 tablespoon kosher salt
1 1/2 teaspoons freshly ground black pepper
2 cups chopped yellow onions (2 onions)
6 garlic cloves, minced
2 tablespoons unsalted butter
1/4 teaspoon crushed red pepper flakes
1 (28-ounce) canned plum tomatoes, with their juice
4 cups fresh basil leaves, packed
1 teaspoon fresh thyme leaves
1 quart chicken stock or water
Directions
Preheat the oven to 400 degrees F. Toss together the tomatoes, 1/4 cup olive oil, salt, and pepper. Spread the tomatoes in 1 layer on a baking sheet and roast for 45 minutes.
In an 8-quart stockpot over medium heat, saute the onions and garlic with 2 tablespoons of olive oil, the butter, and red pepper flakes for 10 minutes, until the onions start to brown. Add the canned tomatoes, basil, thyme, and chicken stock. Add the oven-roasted tomatoes, including the liquid on the baking sheet. Bring to a boil and simmer uncovered for 40 minutes. Pass through a food mill fitted with the coarsest blade. Taste for seasonings. Serve hot or cold.
(use this in place of beef stock in recipes)
Ingredients
- 1 tbsp cornstarch
- 3 cups water
- 1 pkg dry onion soup
- 1 cup tomato sauce
Whisk corn starch into water until smooth. Add onion soup and tomato sauce. Fill in with veggies, chicken (cooked), leftovers, etc. Cook until thickens.
Ingredients
- 1 1/2 pounds beef cube steak, cut into 1-inch pieces
- Salt and freshly ground pepper
- 2 tablespoons all-purpose flour
- 1/4 cup vegetable oil
- 1 (14 oz) can reduced sodium beef broth
- 1 (24 oz) jar country vegetable soup
- 1 sheet frozen puff pastry
Instructions
Position rack in center of oven and preheat oven to 425 degrees F.
Sprinkle beef with salt and pepper. Toss beef with flour in a large bowl to coat. Heat oil in a heavy large caserole or Dutch oven over medium high heat. Add 1/3 of the beef to the hot oil and sear until browned on all sides, about 5 minutes. Using a slotted spoon, transfer beef to a clean bowl. Repeat with remaining beef in 2 more batches.
Add beef broth and bring to a simmer, scraping with a wooden spoon to loosen browned bits on bottom. Return all beef and any accumulated juices to pot. Add soup and simmer uncovered, until liquid thickens slightly and beef is tender, about 15 minutes. Divide stew equally among 4 oven proof mugs.
On a floured surface, cut puff pastry into 4 (4 inch) rounds. Moisten rims of mugs with water. Gently adhere puff pastry to each mug. Transfer to baking sheet and bake until golden brown, about 12 minutes.
