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Recipes
Tortilla Soup
By Tamarad12
Recipe courtesy Rachael Ray
- Vegetable or corn oil, for drizzling, plus 2 tablespoons -- 2 turns of the pot in a slow stream
- 3 ears corn on the cob or 2 ears fresh-frozen cobs, defrosted
- 1 red bell pepper, split and seeded
- 1 pound chicken breast tenders
- 1 teaspoon poultry seasoning, 1/3 palm full
- 1 teaspoon ground cumin, 1/3 palm full
- Salt and pepper
- 1 small to medium zucchini, small dice
- 1 medium yellow skinned onion, chopped
- 3 cloves garlic, chopped
- 1 to 2 chipotle peppers in adobo sauce (medium to hot heat level), chopped -- available in small cans in Mexican and Spanish food section of market
- 1 (28-ounce) can stewed tomatoes
- 1 (8-ounce) can tomato sauce
- 3 cups chicken stock, available in re-sealable paper containers on soup aisle
- 4 cups blue corn tortilla chips, broken up into large pieces
- 1 cup shredded Cheddar or pepper jack cheese
- 1/2 cup sour cream
- 1/4 red raw onion, chopped
- 2 to 3 tablespoons chopped cilantro or parsley leaves
- 1 ripe avocado, diced and dressed with the juice of 1/2 lemon
Big-Batch Vegetable Soup
By Tamarad12
This basic soup can be made with any combination of fresh or frozen vegetables, so it will taste a little different...
- 2 tablespoons olive oil
- 2 cups chopped onions or thinly sliced leeks (whites only)
- 1 cup thinly sliced celery
- 2 teaspoons Italian seasoning
- Coarse salt and ground pepper
- 3 cans (14 1/2 ounces each) reduced-sodium vegetable or chicken broth
- 1 can (28 ounces) diced tomatoes, with juice
- 1 tablespoon tomato paste
- 8 cups mixed fresh or frozen vegetables, such as carrots, corn, green beans, lima beans, peas, potatoes, and zucchini (cut larger vegetables into smaller pieces)
Absolute Best Liver and Onions
By Tamarad12
"This recipe will turn liver haters into converts
- 2 pounds sliced beef liver
- 1 1/2 cups milk, or as needed
- 1/4 cup butter, divided
- 2 large Vidalia onions, sliced into rings
- 2 cups all-purpose flour, or as needed
- salt and pepper to taste
Tomato-Tortilla Soup
By Tamarad12
2007 Ellie Krieger, All Rights Reserved
- 2 (6-inch) corn tortillas
- 1 tablespoon plus 1 teaspoon canola oil
- 1/4 teaspoon salt
- 1 small onion, chopped (about 1 cup)
- 3 cloves garlic, minced (about 1 tablespoon)
- 1 small jalapeno pepper, seeded and finely chopped
- 1 teaspoon ground cumin
- 3/4 teaspoon dried oregano
- 4 cups low-sodium chicken broth
- 2 (14.5-ounce) cans no salt added diced tomatoes. with juice
- 1/4 cup fresh lime juice
- 1/4 cup reduced-fat sour cream
- 2 tablespoons chopped fresh cilantro leaves
Roasted Vegetable Soup
By Tamarad12
2002, Barefoot Contessa Family Style, All Rights Reserved
- 3 to 4 cups chicken stock, preferably homemade
- 1 quart Roasted Winter Vegetables, recipe follows
- Kosher salt and freshly ground black pepper
- Brioche Croutons, recipe follows
- Good olive oil
- Copyright 2002, Barefoot Contessa Family Style, All Rights Reserved
- 1 pound carrots, peeled
- 1 pound parsnips, peeled
- 1 large sweet potato, peeled
- 1 small butternut squash (about 2 pounds), peeled and seeded
- 3 tablespoons good olive oil
- 1 1/2 teaspoons kosher salt
- 1/2 teaspoon freshly ground black pepper
- 2 tablespoons chopped fresh flat-leaf parsley
- 6 ounces brioche loaf or challah
- 1 tablespoon good olive oil
- 1/4 teaspoon kosher salt
- 1/8 teaspoon freshly ground black pepper
Balsamic Chicken with Baby Spinach
By Tamarad12
Recipe courtesy Ellie Krieger
- 1 tablespoon olive oil
- 3 cloves garlic, chopped
- 2 (8-ounce) boneless, skinless chicken breasts, halved
- 8 ounces baby spinach
- 2 tablespoons balsamic vinegar
- 1/3 cup low-sodium chicken broth
- 1 cup low-sodium canned chopped tomatoes with juice
- 2 cups whole wheat couscous, cooked
Vegetable Soup
By Tamarad12
Pour the olive oil into a skillet
- 1 Tablespoon olive oil
- 1 onion, diced
- 1 stalk celery, chopped
- 1 large carrot, chopped
- 1/2 zucchini (about 1 cup), diced
- 1 14.5 oz can diced tomatoes, with juice
- 1 15.5 oz can kidney beans, drained
- 6 cups water & 1 vegetable bullion cube or 6 cups vegetable stock
- 1/2 cup frozen green beans
- 2 Tablespoons Italian seasoning
- 2 bay leaves
- 1 teaspoon salt