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SOUPS & SAUCES

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ENCHILADA SAUCE


 Ingredients:

     2 tbsp flour
     2 tbsp chili powder
     1/2 tsp cumin
     1/4 tsp cayenne pepper, or to taste
     2 cups water
     1 8 ounce can tomato paste
     1 tsp garlic powder
     1/2 tsp onion powder
     1/2 tsp salt

 Preparation:
 Heat the flour and chili powder together in a large pot. Allow to cook for a minute or two.

 Add the remaining ingredients and bring to a slow simmer. Stir well to combine and dissolve tomato paste in water. Allow to cook for at least 20 minutes, stirring occasionally. Add more spices as desired.


LEMON-HERB CHICKEN SOUP

1 medium onion
6 garlic cloves, peeled & sliced
1-2 lemons
8 cups chicken stock
4 eggs
½ tsp salt
1 ½ tbsp chopped fresh oregano leaves
1 small pkg frozen carrots
2/3 cup uncooked orzo pasta
3 – 3 1/2 cups shredded rotisserie chicken
2 tsp Pantry Greek Rub
Coarsely ground black pepper
Fresh parsley

Finely chop onion using Food Chopper.  Slice garlic using Garlic slicer.  Dice carrots using Santoku Knife; set aside.  Zest one lemon using Microplane Adjustable Grater to measure 1Tbsp. Juice lemon with Citrus Press to measure 1/3 cup juice.

Place onion, garlic and stock into 5 qt stock pot.  Bring to a simmer over medium heat.  Meanwhile, whisk eggs in Stainless 4 qt Mixing bowl; while continuously whisking, slowly add lemon juice.  Carefully ladle 2 cups of the hot broth into 4 cup Easy Read Measuring Cup.  While vigorously whisking egg mixture, slowly add broth.  Stir in zest, salt and oregano.  Set aside.

Add carrots and orzo to pot.  Cook over medium heat 8-10 minutes or until orzo is tender.  Meanwhile, place chicken into Large Micro-cooker.  Microwave, covered, on high 2-3 minutes or until chicken is hot.

Remove pot from heat.  While vigorously whisking soup using Silicone Sauce Whisk, slowly add egg mixture; whisk until completely incorporated.  Gently stir in chicken.  Garnish each serving with black pepper and parsley, if desired.



LOADED BAKED POTATO CHOWDER

3 baking potatoes (about 2 1/2 lb/1.1 kg)
3 1/2 cups (875 mL) milk, divided
4 oz (125 g) cream cheese, softened
2 tbsp (30 mL) butter
2-3 green onions with tops (1/4 cup/50 mL sliced)
4 oz (125 g) sharp cheddar cheese, grated
1 1/2 tsp (7 mL) salt
1/2 tsp (2 mL) coarsely ground black pepper
Optional toppings such as chopped cooked bacon, sour cream or steamed broccoli florets

1. Slice potatoes in half lengthwise with Santoku Knife; place in Deep Covered Baker. Pour 1/2 cup (125 mL) of the milk over potatoes. Microwave, covered, on HIGH 11 minutes. Remove baker from microwave. Move center potatoes to ends of baker and outer potatoes to center. Cover; microwave on HIGH 8-11 minutes or until potatoes are easily pierced with a fork. Remove baker from microwave. Coarsely mash potatoes with Mix 'N Chop.

2. Meanwhile, whisk cream cheese until smooth in Classic Batter Bowl. Slowly add remaining 3 cups (750 mL) milk, whisking until smooth. Add cream cheese mixture and butter to baker. Microwave, covered, on HIGH 3-5 minutes or until mixture is hot. Slice green onions with Chef's Knife.

 3. Carefully remove baker from microwave. Grate cheddar cheese over chowder using Rotary Grater; add green onions, salt and black pepper and mix using Small Mix 'N Scraper® until cheese is melted. Serve with toppings, if desired.

Yield: 6 servings (8 cups/2 L)

Cook's Tip: For a lighter version, omit butter. Substitute fat-free (skim) milk, reduced-fat (Neufchâtel) cheese and light cheddar for the 2% milk and full-fat cheeses.

(C)The Pampered Chef, Ltd. 2006


PIZZA SOUP
1 lb ground beef
1 small onion, chopped
1 cup sliced fresh mushrooms
1 medium green pepper, cut into strips
1 can (28 oz) diced tomatoes undrained
1 cup beef broth
1 cup sliced pepperoni
1 tsp dried basil
Shredded Mozzarell cheese

In a large saucepan, cook the beef, onion, mushrooms, and green pepper over medium heat until the meat is no longer pink and the vegetables are almost tender; drain. Stir in the tomatoes, broth, pepperoni and basil. Cook until heated through.

Ladle into ovenproof bowls; top with cheese. Broil or microwave until cheese melts and is bubbly. Yield: 4-6 servings

WHITE BEAN CHILI

1 pound boneless, skinless chicken breasts cut into 1/2 inch cubes
1 medium onion chopped fine
1 1/2 teaspoons garlic powder
1 Tablespoon oil
2 cans (15 ounce each) Great Northern beans, rinsed and drained
1 can (15 ounces) chicken broth
2 cans (4 ounces each) chopped green chilis (you may use only 1 can if desired)
1 teaspoon salt
1 teaspoon ground cumin
1 teaspoon dried oregano
1/2 teaspoon pepper
1/4 teaspoon cayenne pepper
1 cup sour cream
1/2 cup whipping cream
 

In large saucepan, saute chicken, onion and garlic powder in oil until chicken is no longer pink.
Add beans, broth, chilis and seasonings. Bring to a boil. Reduce heat, simmer, uncovered, for 30 minutes. Remove from heat, stir in sour cream and cream. Garnish with fresh cilantro, if desired.
Serve immediately. This is good served with tortilla chips.
Makes about six cups


FRESH SALSA
3 tomatoes, cut in half then wedge
Pump approximately 20-25 times with Manual Food Processor, place in a bowl
2 wedges onion
2 wedges each red & green bell pepper
1 mango
Pump approximately 20-25 times with MFP, place in the bowl
 ½ jalapeño pepper (minus seeds)       2 cloves fresh garlic
1/3 fresh cilantro                                1/3 of a lime zested
½ lime, juiced                                       ½ tsp salt
1 tsp cumin
Pump until smooth (pesto-like), blend in bowl, stir all together