I don't know what it is about soup but I seem to make it often. I guess it's that it is so very satisfying, easy to make, and can be chock full of nutrients. So here I go again. This one is a compromise between my husband and me. I love white beans, and he loves broccoli, so we combined the two. This recipe is simple to make and can be done on a busy weeknight. It only takes a few minutes.
Ingredients:
1 head of broccoli, cut into florets
1 tbsp olive oil
1 medium onion, diced
2 cloves garlic, sliced or minced
1 15 oz can cannellini beans, drained, or other white bean
2 1/2 cups chicken stock, or vegetable stock
Salt and Pepper, to taste
Garnish:
Save a few small pieces of broccoli
Shaved Parmesan
Pumpkin seeds
In a large saucepan heat water until boiling and cook broccoli for about 3 minutes. Drain and set aside. Save a few small pieces for the garnish.
In a medium pot heat the oil, add the onion and garlic and cook on medium for about 5 to 8 minutes just until they are translucent. Add the beans and stock and bring to a simmer. Allow to cool slightly.
In a vitamix or blender add the white bean mixture and the broccoli, salt and pepper and blend until creamy. Pour back into the pot and reheat to serve.
Top with saved broccoli pieces, a few pieces of shaved Parmesan, and some toasted nuts. Sesame seeds are also good in this dish.
We eat this as a main dish as you can have a good sized bowl, along with some toasted bread or crostini. Or it could be a first course for a larger dinner.
I call this recipe Game Day Chili. Don't get me wrong, it's great anytime. But I seem to make it mostly on big game days like Super Bowl. It makes a large pot full so they is plently for a small crowd or for leftovers. This recipe has a little heat to it but it is not HOT. If you like it hotter you can adjust the seasoning half way through cooking. This is also a great recipe to make ahead. The flavor is so much better after it sits for a day.
Ingredients:
2 tbsp olive oil
2 tbsp butter
1 large onion, medium dice
6 cloves garlic, minced
1 tbsp chili powder
1/2 tsp each: cayenne, red chili flakes, ancho chili powder
4 tsp cumin
2 red bell peppers, medium dice
2 lbs ground beef
2 lbs chuck, cut into small bite size peices
2 tsp salt
fresh ground pepper to taste
1 12 oz beer
2 2 lb cans diced tomatoes
2 lb can kidney beans, drained
2 lb can pinto beans, drained
1 7 oz can chopped green chili's
Water
Toppings:
Grated cheese
Avocado, chopped
Sour cream
White onion, chopped fine
In a large dutch oven heat the olive oil and the butter. Add the onions and saute until soft.
Add the garlic, then all the spices, and saute a few minutes taking care not to burn.
Add bell pepper, saute a few minutes until soft.
Add meat, salt and pepper and saute until browned.
Add tomatoes, beans, and green chili. Add enough water to get to the consistency you want, a cup or two should do it. Cook on low for 1 hour. Check it every 15 minuties or so and give it a stir.
Adjust seasoning. Cook another 30 minutes on low. Allow to sit for as log as possible.
Serve with toppings.
Beef Bourguignon is an old time classic entree that was made famous by Julia Child. Shhhh.....hear her saying it? That voice will never be forgotten. The other day, I don't know why, I decided I just had to have it. Nothing else was good enough. So off to the store I went in search of the few things I needed, like pearl onions. Who keeps those in the house? Not me.
There are many variables about this recipe. The recipe below serves two large servings. When I want to serve it for a dinner party I will double the recipe. If you are serving other dishes the doubled recipe will then serve 6 small portions. Or double the recipe if you want leftovers as this freezes well.
Ingredients:
Bay leaves
Fresh Parsley
Fresh Thyme
1 Tbsp Olive Oil
1/2 Onion, chopped
3 slices bacon, diced
2 cups beef stock
1 1/2 pounds stewing beef, cut into bitesize peices
1/4 cup flour
1 1/4 cups red wine
1/2 cup sliced mushrooms
1 cup of pearl onions, cleaned
1 cup carrots, chopped
1 cup peas
Make a bouquet garni by tying together the thyme, parsley and bay leaves with kitchen twine.
In a saucepan heat the beef stock.
In a dutch oven heat the olive oil then add the onion and bacon. Saute until brown, then remove from the pan and set aside. Leave the oil in the pan.
Add the beef to the pan and cover with flour. Toss to coat. Saute until browned.
Add the red wine and deglaze the pan by scraping up all the brown bits. Add the hot beef stock, the carrots, mushrooms, peas, pearl onions, bouquest garni and simmer for 2 to 2 1/2 hours. Season with salt and pepper.
Remove bouquest garni before serving.
This can be served over mashed potatoes for a complete meal. I have also seen it served over noodles. If you want to take a shortcut, you can cut up some potatoes and add it to the pot the last 30 minutes of cooking. Then you have a complete meal in the pot, similar to a stew.
This meal is perfect for a cold winter night. It's satisying, comforting and filling.
I hope your family enjoys it.
