Chicken Florentine Soup

Merry New Year, Nummy!

I was thinking of making some sweeping New Year’s Resolution about posting more interesting things than soup in 2012, but then I realized I hate resolutions and I still love soup, so everyone can deal.

Seriously though – I wonder what percentage of people actually follow through with resolutions. Because I’m betting 90% of us just end up hating ourselves for not being able to cut it and the other 10% are overachievers who the rest of us hate.

Anyway, the soup: Not only is this delicious, but it’s also a good alternative when you’re looking to strap on the Italian feedbag but don’t want to pile on the calories. The tastes are the same, but because it’s mainly broth and veggies, it could be construed as mildly good for you. And it has a 2 full servings of veggies! (I made that up, but it could be true.)

Also, because this is not cream- or roux-based, all of you clichés who have resolved to eat more healthily in the new year can keep the dream for one more day.

runningwithtweezers.com

1 rotisserie chicken, meat removed and chopped
3 cloves garlic, minced
1 onion, chopped
2 tbsp oil
6 cups (or more) chicken broth
1 cup pasta sauce
2 cans stewed/diced tomatoes with juice (if stewed, chop those suckers)
8 oz baby portabella mushrooms, barely chopped
1 bag spinach, roughly chopped
1 zucchini, chopped evenly
1 package refrigerated tortellini (tri-color for the fun)
1 cup parmesan cheese + extra for garnish

Seasonings to taste:
Italian seasoning + extra basil/oregano/thyme (fresh would be the bomb)
Cavendar’s
Cayenne
Garlic powder

1. Saute garlic and onion in oil until translucent.
2. Add the next four ingredients and all of the herbs and simmer for 10 minutes.
3. Bring to a boil. Add chicken, zucchini, and tortellini.
4. Cook under zucchini and tortellini are tender. Stir in parmesan. Serve.

Peg’s Veggie Soup

tasteofhome.com

Claire sent me this recipe several weeks ago, but in all of the Christmas hullabaloo, I forgot to post it. Now, as I sit at work doing very little of it, I figured I’d give this a post.

Usually when people send me recipes, I clean up the spelling errors and the stream-of-consciousness typing. But I’m not going to do that here because I love how weird this ingredient list came out. Apparently Peg was insisting Claire type this up and send it to me, and Claire was not all that committed to the undertaking. The sentence “drain a can of corn and drain” speaks for itself.

———–

2 lbs ground beef

1 large can whole peeled tomatoes

1 large can tomato sauce

chop yellow onion

chop 3 celery stalks

chop 4/5 carrots

drain a can of corn and drain

cut up 2 large potatos

chop 2 zuchinis

water til soupy

1 tbs italian seasoning

salt and pepper

1 packet dry ranch dressing

———–

1. Brown ground beef and drain.
2. Drain and cut up the tomatoes. (“For some reason this is different than diced tomotoes in peg’s head.”)
3. Add tomatoes and rest of ingredients.
4. Cook 1.5-2 hrs.
5. Serve with Jalapeno Corn Bread.

“Always better next day.”

Brunswick Stew

This recipe comes to us by way of Southern Living via Bonnie. I haven’t had this brand of Brunswick yet, but I am always in favor of finding more ways to incorporate BBQ sauce and pork into anything. (It’s a Memphis addiction. And probably the healthiest one you can contract from the Bluff City, so don’t judge.)

Southern Living

Anyway, this appears to be a chop, pour and drop situation that allows your crock pot to do most of the work for you. And with the extensive film of dreary that is covering Tennessee this week, it’s the perfect solution to your mood-funk.

In short, I would like to put this in my belly and my belly in my fuzzy pants and my fuzzy pants in my bed. So I want to eat soup in bed. So really no different from any other day. Happy Friday!

3 lbs boneless pork shoulder roast (Boston Butt)
3 medium-size new potatoes, peeled and chopped
1 large onion, chopped
1 (28-oz) can crushed tomatoes
1 (18-oz) bottle barbecue sauce
1 (14-oz) can chicken broth
1 (9-oz) package frozen baby lima beans, thawed
1 (9-oz) package frozen corn, thawed
6 tbsp brown sugar
1 tsp salt

1. Trim roast and cut into 2-inch pieces. Stir together all ingredients in a 6-quart slow cooker.
2. Cover and cook on low 10 to 12 hours or until potatoes are fork-tender.
3. Remove pork with a slotted spoon, and shred. Return shredded pork to slow cooker, and stir well.
4. Ladle stew into bowls and enjoy.

Sewell’s Shrimp Creole

This recipe comes from JR’s friend Sewell, a good ‘ole Georgia boy who knows the importance of Cajun seasoning in anything that bears the “Creole” name. I normally wouldn’t post something from a Georgia fan two days before their (likely not epic but here’s-to-hoping good) battle with the Vols, but this looks too darn good to ignore.

foodnetwork.com

The main thing to remember with this recipe is that juice is your friend. Don’t drain anything here. All of that sauce the ‘maters are packed in provides flavor and richness, so feel free to add more as you go if your Creole looks a little thirsty.

2-3 links andouille sausage, sliced
1 lb shrimp, peeled and deveined
1 small green bell pepper, chopped
1 small sweet onion, chopped
4 stalks of celery, chopped
1 ear of corn, cut off the cob (or 1/2 cup frozen)
4-8 cloves of garlic, minced
2-3 large cans diced tomatoes (Italian) + juice
1-2 cans of rotel + juice
1 cup rice, cooked according to package directions
Cajun seasoning
olive oil or butter
hot sauce

1. Brown sausage in large dutch oven with olive oil. Remove and reserve.
2. Saute bell pepper, onion, celery, and garlic in same pan until soft (about 5-10 minutes) with the Cajun seasoning.
3. Add sausage, corn, tomatoes, and rotel.
4. Let simmer for 15-20 minutes.
5. Add shrimp and cook for three minutes.
6. Serve over rice with hot sauce.

Bonnie’s Tomato Pie

southernartistictouch.blogspot.com

When I saw this recipe in my inbox the other day, I remembered how crazygood this stuff is and became sad that I haven’t made it in years.

Mainly because there’s just no excuse for it. The ingredient list is small and it stars two of my favorite quintessential Southern veggies: tomatoes and Vidalias. By the by, were you aware that in order to be considered “true Vidalias,” the onions must be grown in very specific parts of Georgia as defined by law? ‘Cuz I wasn’t. That’s some federally official agriculture, my man.

Anyway, good tomato pie is sweet and savory, and the basil helps to satisfy your Italian cravings while staying well below the Mason Dixon. (There’s also a full cup of mayo in here y’all, clearly it still skews “South.”) The whole process is slice, layer, slather and bake, and as I’ve heard said many times down South, ain’t nothing wrong with that.

1 pie crust
4-5 tomatoes
1-2 Vidalia onions, thinly sliced
fresh basil (a few handfuls torn)
1 cup mayo
1 cup mozzarella
1 cup cheddar
olive oil

1. Preheat oven to 350.
2. Prick pie crust with fork and cook according to package directions.
3. Boil and peel tomatoes. Slice and let drain for a little while.
4. Saute onions in oil.
5. Layer tomatoes, onions, and basil until you run out.
6. Mix mayo and cheeses and top tomatoes and onions with it.
7. Cook for about 30 minutes. (It may take a little longer, so just look for browned crust and bubbly cheese.)

Veggie Beef Soup

kitchendaily.com

The first official day of fall has come and gone, and that means it’s legitimately time for soup again! And I no longer have to put up with judgmental looks when I ask what the soup of the day while sitting on a patio in July.

As it is now October, I’ve clearly already made chili (cheese dogs) in celebration of the season, but this week I decided to turn my attention to things more healthy.

This recipe is similar to Mama Dunny’s oft-praised Veggie Beef Soup, and it is certainly not lacking in the ingredient department. Luckily most of these ingredients can be bought already prepped, so you get to stand and stir and taste and season without having to chop ’til your fingers fall off.

And believe it or not, the addition of Zing Zang here is not just a reflection of my inability to wait until Saturday morning to make myself a bloody. It actually adds great flavor and seasoning. Give it a slurp and see what I mean.

thecheapgourmet.com

2 boxes beef broth
1 beef brisket (2.5 lbs or so), cut into 8 pieces
1 large can tomato sauce
2 cups Zing Zang Bloody Mary Mix
1 onion
1 package mushrooms, sliced
2 carrots, chopped
2 stalks celery, sliced
1 potato, chopped (or parsnip if you’re feeling experimental)
2 cups cabbage, chopped (crunchy goodness)
1 bag frozen peas, carrots, corn, and lima & green beans
1 can diced tomatoes + juice (any non-Rotel variety)
1.5 cups mini farfalle pasta
1 tsp chili powder
1 tsp cumin
hot sauce & Tony’s & Cavender’s to taste (natch)

1. Place brisket in large dutch oven. Cover with beef broth, tomato sauce, and Zing Zang. Add spices.
2. Bring to boil and reduce to simmer. Cook on low for at least 3 hours (the longer and lower the better, but you just have to cook it until the brisket starts to pull apart).
3. Once the brisket is tender, remove it from the broth and let cool. Pull apart.
4. Turn the broth up to a boil and add the veggies. [Start with carrots and potatoes (which will take longer) and work your way down to things that cook quickly like mushrooms. ] Turn down to a simmer.
5. Add beef and uncooked pasta. Simmer until pasta is cooked through. Add more broth if necessary.*
6. TASTE and SEASON. This is a big ole mess ‘o soup (because why would make any other amount?), and that will require a LOT of seasoning. My measurements are always estimates, so use your own judgment. Nothing is more disappointing than bland broth.
7. Serve with Saltines. Because some things Grandma did you cannot argue with.

*Do not be afraid to add more broth (and subsequently more seasoning) as you go along. All these veggies will suck up that moisture, and the broth is so delish that you’ll want more of it.

Summer Veggie Gratin ~ They’re baaa-aaack!

While a Poltergeist II  quote may be a random way to get back in the swing of recipe blogging, that’s just where I am in my life.

As it turns out, working can really take its toll on a girl’s ability to blog sarcastic about pop culture and cooking. And between that and a serious commitment to happy hour, I have been straight up remiss. In any case, I am now officially, as Britney might say, “back, b*tch.” Less with a vengeance and more with a  fantastic veggie dish for your summer pleasure, but that’s for you to decide.

In general, I think eggplants are bruise-colored squishbombs that are only tolerable when covered in marinara sauce and parm. The Chef proved, however, that this simply is not so. After his inaugural trip to the 12 South Farmer’s Market, he whipped up this slightly decadent and totally tasty take on a veggie gratin, and it was crusty, seasonal goodness.

The texture of the veggies in combination with the crunch of the breadcrumbs and kick of the fresh thyme makes this dish bright and – dare I say it – healthy. (I know we generally only make things that involve a vat of cream or butter, but “even a blind squirrel” as Dot would say…)

So there you have it. We’re glad to be “out amongst ya” again, Nummy! Now go forth and gratin.

americastestkitchen.com

Onion mixture
1 onion, chopped
4 garlic cloves, minced
1 tsp olive oil
dash of salt
1 tsp fresh thyme

Veggies – all sliced into 1/2-inch circles
2 zucchini
2 yellow tomatoes
2 yellow squash
1 eggplant

Panko/Parm/thyme mix:
1/2 cup of Parmesan
1/2 cup Panko breadcrumbs
1 tbsp fresh thyme

1. Preheat oven to 400.
2. For the Onion Mixture, saute onions in olive oil in a pan. Add salt. Once softened, add garlic and thyme. Cook for 1 minute.
3. Combine zucchini, squash and eggplant in a bowl with olive oil, salt and pepper.
4. Place tomatoes on a plate and season with salt and pepper. (The Chef says the seasoning are the most important, so don’t skimp with the S&P.)
5. Spread onions on the bottom of a casserole dish. Layer veggies over the onions. Top with panko mix.
6. Bake for 40 minutes.
7. After 40 minutes, turn the oven up to 500 and cook for 10 minutes, until golden brown.

Besh (Best) Jambalaya

We cooked this on one of our last dinner parties at our apartment in NYC.  It was amazing.  We made a huge pot of it, and I am pretty sure there were no leftovers.  People were stuffing their face and going for third helpings.  Chef John and I love “My New Orleans” cookbook.  Other then the obvious fact that his recipe’s are amazing, I also love this cookbook because John Besh describes the cooking process and why it is important to do certain things while you are cooking.   -ts

Chef John says: If you don’t have John Besh’s book, “My New Orleans,” than you need to have your head examined, go buy it. In my opinion, he’s easily one of the most talented and innovative chefs out there and best of all he likes to use pork… a lot. I’m trying to eat my way through his book at the moment but wanted to share with you his Jambalaya recipe. Prior to this, I’ve never tried to make it on my own and I was really surprised by how easy it was.  This is one of my favorite comfort foods and provides a great base for a long night out.

2 pounds bacon, diced
3 pounds andouille sausage, diced
1/2 cup lard (OPTIONAL- we did not use bc there is enough pork fat)
2 pounds fresh pork sausage, removed from casings
8 skinless, boneless chicken thighs, roughly cut into 1-inch pieces
Salt
Freshly ground black pepper
6 large onions, diced
4 bell peppers, seeded and diced
10 stalks celery, diced
12 cloves garlic, minced
9 cups converted Louisiana white rice
2 teaspoons dried thyme
2 dried bay leaves
3 tablespoons pimention de la Vera or smoked paprika
2 teaspoons cayenne pepper
1 tablespoon celery salt
6 cups canned crushed tomatoes
6 cups chicken stock
5 pounds Louisiana white shrimp or other wild American shrimp, peeled and deveined
3 bunches green onions, chopped

1. First, you’ll need to heat a very large pot 3-5 gallons) over high heat until it is hot, then reduce the heat to moderate.  This will allow the heat to be uniform all over, preventing those little hot spots that are likely to burn.
2. Render the bacon with the sausages and the lard in the hot pot, stirring slowly with a long wooden spoon or a spade.  While the pork is rendering, go ahead and season the chicken thighs with salt and pepper.  Add the chicken to the pot, stirring, and cook until the chicken becomes golden brown, about 5 minutes.
3. After the chicken as browned, add the onions to the pot and all them to caramelize, about 15 minutes.  Add the bell peppers, celery, and garlic and cook for about 5 minutes.  Continue stirring from time to time so that everything in the pot cooks evenly.
4. Next add the rice, thyme, bay leaves, pimention, cayenne, 2 tablespoons salt, 1 tablespoons black pepper, and the celery salt to the pot and cook, stirring often for 3 minutes.
5. Increase the heat to high and add the tomatoes and chicken stock to the pot,  Bring the stock to a boil.  Reduce the heat do medium low, cover and simmer for 15 minutes.
6. While the rice is cooking in the covered pot, season the shrimp with salt and pepper and save them, along with the green onions, to be added at the last minutes.
7. After the rice as simmered for 15 minutes, go ahead and remove the lid from the pot and fold int he shrimp and green onions.  Turn off the heat and let everything continue to to cook in the hot covered pot for an additional 10 minutes.  Remove the lid, fluff the jambalaya and serve.

Leah’s Goat Cheese Pesto Pasta

All pasta recipes are welcome at Nummynumnum but even better if they involve goat cheese.  Below is a recipe from good friend Chef Leah.  I have a feeling this will be a lot more people’s go to pasta recipe after first try. – ts

Chef Leah says: This is my go-to recipe for when I have someone over for dinner but don’t have a lot of time to prep or cook OR if I am cooking for a picky eater! You can make the sauce while the pasta and meatballs cook and then just toss and serve!

One 4 oz package goat cheese
2 oz fat free cream cheese (about 1/4 of the block)
3 garlic cloves
2-3 fresh basil leaves
1 package baby spinach, de-stemmed and coarsely chopped
1 package fresh pasta (i use fettuccine but you can use anything)
1 package frozen meatballs or turkey meatballs (you can obv make these, but SO much faster not to)
1/2 package cherry tomatoes

1. Combine garlic cloves, goat cheese, cream cheese and 3-4 large handfuls of spinach and basil leaves in food processor and blend until creamy and bright green. set aside.
2. Cook pasta, heat up meatballs in microwave or skillet, whatever is easier.
3. While those are cooking, cut cherry tomatoes in half and put in large serving bowl with remaining spinach. Add cooked meatballs to bowl (i cut mine in 1/4’s), pasta and creamy pesto sauce. Mix, add Parmesan cheese and serve!

Chef Leah’s note: you can also add a cubed block of fresh mozzarella cheese at the end to make even more amazing. The sauce is also delicious on other meats, as a sandwich spread and as a dipping sauce.

Creole Tomato Pie Tart

I hate to admit it, but this may be like my fourth or fifth tart recipe.  Who knew I ate that many different tarts, let alone know that many recipes.  I made this one a few weeks back when it was Creole Tomato Fest down here in NOLA.  I had gone to the farmer’s market and could not escape the pounds and pounds of amazing creole tomatoes on everyone’s stand.  I bought a ton, and then searched for recipes.  I actually came across this one from Crescent City Farmer’s Market’s site, but it is an Emeril recipe.  It is delicious and basically tastes like a flaky pizza.  It is great as the main dish served alongside a leafy salad or as a side dish.  – ts

1 Pie Crust dough (use your own recipe)
1 egg, separated
2 pounds ripe Creole tomatoes or other regional variety, such as heirlooms or beefsteak
½ teaspoon sea salt
¼ teaspoon freshly ground black pepper
4 tablespoons mayonnaise
1/3 cup unseasoned dry breadcrumbs
¾ cup thinly sliced Vidalia onions
1 tablespoon fresh thyme leaves
2 tablespoons thinly sliced fresh basil leaves
2 ounces Fontina cheese, grated (about ½ cup)
2 ounces mozzarella cheese, grated (about ½ cup)
2 tablespoons extra-virgin olive oil
2 tablespoons grated Parmigiano Reggiano cheese

1. Preheat the oven to 375°F
2. Bake pie crust for 10-15 minutes, or until lightly golden around the edges (use pie beans to avoid bubbles in crust but this is optional).  Remove the pie crust from the oven and place it on a wire rack.
3. Lightly beat the egg white with a fork. Using a pastry brush, lightly coat the entire surface of the warm pie crust with the egg white (you will probably not use all the white). Then allow the pie shell to cool and the white to set. It will look glazed.  Sprinkle some sea salt on the crust for added nummy-ness.
4. Slice the tomatoes into ¼-inch-thick rounds, discarding the stem and root ends. Season the tomatoes with the salt and pepper.
5. Combine the mayonnaise with the egg yolk in a small bowl, and stir until smooth.
6. Sprinkle one third of the breadcrumbs over the bottom of the cooled pie crust. Layer half of the sliced tomatoes over the breadcrumbs in a circular pattern, and top with half of the sliced onions. Drizzle in half of the mayonnaise mixture, and top with half of the herbs, half of the Fontina, half of the mozzarella, and half of the remaining breadcrumbs. Sprinkle sea salt and pepper.  Make a second layer with the remaining tomato slices, onions, mayonnaise mixture, herbs, Fontina, mozzarella, and breadcrumbs. Drizzle the olive oil over the top, and sprinkle with the Parmesan cheese, sea salt and pepper.
7. Bake the pie in the oven for 50 minutes to 1 hour, until it is bubbly hot and golden brown. Allow it to cool for at least 30 minutes or up to 5 hours before serving. This pie is at its best at room temperature.