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Recipes
Smoked Chicken-Banana Pepper Soup Recipe
By johnwhorfin
How to Make It Step 1 Cook bacon in a large skillet over medium-high 5 to 7 minutes or until crisp; remove ba...
- 4 bacon slices
- 1 (8-oz.) container refrigerated prechopped celery, onion, and bell pepper mix
- 6 cups low-sodium fat-free chicken broth
- 2 cups sliced pickled banana peppers
- 2 tablespoons juice from banana peppers
- 1 teaspoon ground cumin
- 1 /2 teaspoon dried oregano
- 1 /2 teaspoon salt
- 1 /2 teaspoon pepper
- 8 plum tomatoes, chopped
- 1 pound shredded smoked chicken from barbecue joint (without sauce)
- 1 (3.5-oz.) bag bag boil-in-bag white rice
- Garnish: fresh oregano leaves
- How to Make It
- Step 1
- Cook bacon in a large skillet over medium-high 5 to 7 minutes or until crisp; remove bacon, and drain on paper towels, reserving drippings in skillet. Coarsely crumble bacon.
- Step 2
- Chef's Notes
- Smoked Pork-Banana Pepper Soup: Substitute 1 lb. shredded barbecued pork (without sauce) for smoked chicken. Prepare recipe as directed.
Slow-Cooker Gigante Beans With Tomatoes and Pancetta
By johnwhorfin
Directions Place everything with the exception of the salt, pepper, parmigiano-reggiano, and toasted bread into yo...
- 8 ounces dried white beans (see notes above)
- 1 bay leaf
- Pinch red pepper flakes
- A few cloves garlic, smashed
- 2 onions, chopped
- 1/2 of a 28-ounce can San Marzano tomatoes, crushed with your hands right into the pot
- A few sprigs thyme
- 2 ounces cubed pancetta or bacon
- Parmesan rind if you have one
- 4 cups chicken stock, vegetable stock, or water (don't be afraid to use water — that's what I used the second time around, and that's what I will use from here on out)
- 2 to 4 tablespoons olive oil (I like using 4, but if you are oil-averse, you can start with 2 and add more when serving)
- Kosher salt, to taste
- Fresh cracked pepper, for serving
- Shavings of parmigiano-reggiano, for serving
- Toasted bread, for serving
Tuna Melt
By johnwhorfin
Recipe adapted from Emeril Lagasse Instructions Preheat the broiler and position the oven rack about 6 inches f...
- 4 (6-ounce) cans solid white tuna packed in water, drained
- 1/4 cup plus 1 tablespoon mayonnaise, plus more for spreading
- 1/4 cup finely chopped red onion
- 1 tablespoon plus 1 teaspoon capers, drained
- 1 tablespoon plus 1 teaspoon freshly ground black pepper
- 1 tablespoon fresh lemon juice
- 1/2 teaspoon salt
- 4 slices rustic white bread, or other dense white bread
- 2 medium tomatoes, sliced, or 8 tomato slices
- 4 ounces provolone cheese, thinly sliced
Roast Turkey Pho
By johnwhorfin
How to Make It Step 1 Preheat oven to 425°
- Stock:
- 1 leftover Rosemary-Orange Roast Turkey carcass, picked over, plus reserved turkey neck
- 1 large yellow onion, quartered
- 1 garlic head, halved crosswise
- 1 lemon, quartered
- 3 tablespoons canola oil
- 6 cups water, divided
- 3 cups unsalted chicken stock
- 1 tablespoon whole black peppercorns
- 2 teaspoons brown sugar
- 3 star anise
- 1 (3-inch) piece peeled fresh ginger, sliced
- 1 1/2 tablespoons fish sauce
- 3 /8 teaspoon kosher salt
- 5 ounces shredded skinless, boneless turkey breast
- 5 ounces shredded skinless, boneless turkey thigh or drumstick
- 4 ounces uncooked wide brown rice noodles (banh pho or pad Thai)
- 1 tablespoon chili oil
- 2 cups mung bean sprouts
- 1 cup basil leaves
- 1 /2 cup cilantro leaves
- 1 /2 cup thinly vertically sliced red onion
- 6 lime wedges
- 1 jalapeño pepper, thinly sliced
- Nutritional Information
- Calories 268
- Fat 9.3g
- Satfat 1.8g
- Monofat 3.4g
- Polyfat 3.4g
- Protein 24g
- Carbohydrate 22g
- Fiber 2g
- Cholesterol 53mg
- Iron 2mg
- Sodium 639mg
- Calcium 42mg
- How to Make It
- Step 1
- Preheat oven to 425°.
- Step 3
- Step 4
- Wipe out pot; return strained stock to pot. Stir in fish sauce, salt, and leftover turkey; cook over medium heat 5 minutes or until thoroughly heated.
- Step 5
Quick Chicken Pho
By johnwhorfin
How to Make It Step 1 Peel and slice the ginger crosswise into 4 or 5 coins, then smack with the flat side of a k...
- 1 1 1 (3/4-in.) section ginger
- 2 2 2 medium-large green onions
- 1 1 bunch 1 small bunch cilantro sprigs
- 1 1/2 1 1/2 1/2 teaspoons coriander seeds
- 1 1 1 whole clove
- 3 1/2 3 1/2 1/2 cups unsalted chicken stock
- 2 2 2 cups water
- 1 1 1 (8-oz.) skinless, boneless chicken breast
- 3 3 3 ounces dried flat rice noodles (such as pad Thai)
- 1 1 1 teaspoon fish sauce
- 1/2 1/2 1 teaspoon organic sugar or 1 tsp. maple syrup (optional)
- Pepper (optional)
- Fresh basil leaves, mint leaves, mung bean sprouts, sliced red Fresno chile, and lime wedges, for garnish (optional)
- 360 360
- 3.1g 3.1g
- 0.7g 0.7g
- 0.8g 0.8g
- 0.5g 0.5g
- 35g 35g
- 47g 47g
- 2g 2g
- 83mg 83mg
- 2mg 2mg
- 577mg 577mg
- 32mg 32mg
- 6g 6g
- 2g added sugars 2g
- 360 360
- 3.1g 3.1g
- 0.7g 0.7g
- 0.8g 0.8g
- 0.5g 0.5g
- 35g 35g
- 47g 47g
- 2g 2g
- 83mg 83mg
- 2mg 2mg
- 577mg 577mg
- 32mg 32mg
- 6g 6g
- 2g added sugars 2g
TODAY Food
By johnwhorfin
Love Trader Joe's cookie butter? Here's how to make your own at home - Food - TODAY
- 1/2 1/2 1/2 cup powdered (confectioner’s) sugar
Mushroom Miso Soup Recipe
By johnwhorfin
1. In a 5-quart (4.7 l) Dutch oven or pot set over medium heat, combine the water, carrots, and wakame
- 7 cups cold water (1.7 l)
- 1/2 pound carrots (2 to 3 medium), peeled, halved lengthwise and cut crosswise into 1/2-inch (12-mm) pieces (227 g)
- 2 tablespoons dried wakame seaweed (7 g)
- 8 ounces soft (not silken) tofu, drained and cut into 1/2-inch (12-mm) cubes (227 g)
- 5 ounces fresh shiitake mushrooms, stems discarded, caps thinly sliced (142 g)
- 4 cups chopped napa cabbage (about 8 ounces or 227 g)
- 6 tablespoons white miso paste (100 g)
- one 1-inch (2.5-cm) chunk fresh ginger , peeled and grated (about 1 tablespoon)
- 3 teaspoons soy sauce, plus more for serving (15 ml)
- 2 teaspoons toasted sesame oil, plus more for serving (10 ml)
- 4 cups baby spinach (about 4 ounces or 113 g)
- 6 scallions, trimmed and cut into 1-inch (2.5 cm) lengths
- Hot chili oil, for serving (optional)
Slow-cooker Turkey Chili
By johnwhorfin
How to Make It Step 1 Cook first 3 ingredients in a large skillet over medium-high heat, stirring until turke...
- 1 1/4 pounds lean ground turkey
- 1 large onion, chopped
- 1 garlic clove, minced
- 1 1/2 cups frozen corn kernels
- 1 red bell pepper, chopped
- 1 green bell pepper, chopped
- 1 (28-oz.) can crushed tomatoes
- 1 (15-oz.) can black beans, rinsed and drained
- 1 (8-oz.) can tomato sauce
- 1 (1.25-oz.) package chili seasoning mix
- 1 /2 teaspoon salt
- Toppings: shredded Colby and Monterey Jack cheese blend, finely chopped red onion
- How to Make It
- Step 1
- Step 2
- Cook at HIGH 4 to 5 hours or at LOW 6 to 8 hours. Serve with desired toppings.
Registration
By johnwhorfin
1. Bring a large pot of lightly salted water to a boil
- 1 pound pipette (such as Barilla) or mezzi rigatoni
- 12 ounces hot Italian sausage, casings removed
- 2 tablespoons olive oil
- 1 large fennel bulb, halved, cored and thinly sliced, fronds chopped and reserved
- 1 medium sweet onion, halved and thinly sliced
- Juice and zest from 1 orange (about 1/4 cup juice and 1 tbsp zest)
- 3/4 cup grated Parmesan
- 1/4 teaspoon salt
Thai Curry Potato Soup
By johnwhorfin
In medium pot, heat oil over medium-low heat
- 2 teaspoons olive oil
- 3 garlic cloves, minced
- 2 teaspoons grated fresh ginger
- 1 teaspoon ground coriander
- 1 teaspoon ground turmeric
- 1/2 teaspoon curry powder
- 2 medium Idaho® Russet potatoes (about 1-1/2 pounds), peeled and cut into 1-1/2-inch chunks
- 4 cups chicken broth, divided (sub vegetable broth for a vegetarian soup)
- 1 teaspoon sambal oelek
- 1 can (14 ounces) lite coconut milk
- 1/2 teaspoon kosher salt
- Cashews, cilantro, lime wedges and sliced radishes for garnish (optional)