Tag Archives: tomatoes

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.
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Filed under Italian food, Pasta, Soups

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.”

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Filed under Beef, Comfort food, Soups, Veggies

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.

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Filed under Comfort food, Pork, Soups

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.

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Filed under Cajun food, Comfort food, Main Course, Seafood, Shellfish

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.)

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Filed under Side dishes, Southern food, Veggies

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.

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Filed under Beef, Comfort food, Soups, Southern food, Veggies

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.

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Filed under French food, Side dishes, Veggies