SCORE!\WITH QUICK CHILIS AND SOUPS.Byline: Natalie Haughton Daily News Food Editor For many Super Bowl enthusiasts, it's the party - not the football game - that makes the day worthwhile. In fact, a survey by Hallmark Cards Hallmark Cards, a privately owned American company based in Kansas City, Missouri, is the largest manufacturer of greeting cards in the United States. Approximately 50% of greeting cards sent in the United States every year are manufactured by Hallmark. found that more American adults will host or attend parties during Super Bowl weekend than any other single occasion or holiday all year long. So if you're going to have a houseful of fans this Sunday, rooting for either the Dallas Cowboys
During halftime, offer the crowd a steaming pot of hearty homemade chili or soup served in an electric slow-cooker or kept hot on an electric warming tray. Guests can customize their choice with toppings of shredded cheese, chopped green onions, chopped tomatoes, sour cream, shredded lettuce, sliced olives and chopped cucumbers that you've set out in individual bowls. Whip up Chile Corn Bread corn bread or corn·bread n. Bread made from cornmeal. , Beer Batter Bread or Ranch-Flavored Cheese Twists for accompaniments, or buy hearty breads - such as olive, rosemary, onion, garlic and dark rye varieties - at the supermarket. Numerous recipes for speedy chilis and soups follow. Each is designed to get cooks in and out of the kitchen in a hurry. It's a common misconception that chili and soup have to cook for hours to be tasty. In fact, good results are possible in a very short time. You can put the soups and chilis on to cook just after opening kickoff at 3:20 p.m., or make them the day before and simply reheat Re`heat´ v. t. 1. To heat again. 2. To revive; to cheer; to cherish. Verb 1. reheat - heat again; "Please reheat the food from last night" on top of the stove. (Never reheat chili or soup or any food in a crockery pot). Mom's Fast Chili - my favorite My Favorite is an independent synthpop band from Long Island, New York. They released two CDs: Love at Absolute Zero and Happiest Days of Our Lives. My Favorite broke up on September 14, 2005, when singer Andrea Vaughn left the band. , and the one I grew up on - takes only 15 minutes once you've browned and drained the ground beef. Whenever I've served it to family or friends, they're always amazed a·maze v. a·mazed, a·maz·ing, a·maz·es v.tr. 1. To affect with great wonder; astonish. See Synonyms at surprise. 2. Obsolete To bewilder; perplex. v.intr. that chili cooked so quickly is so delicious. The same goes for many of my soups such as Chicken Tortilla Soup and Hamburger Vegetable Soup. We've included recipes for Fast Turkey Black Bean black bean see castanospermum australe, erythrophleumchlorostachys. Chili, White Chili With Chicken, Microwave Southwest Chili, Three-Bean Oven-Baked Chili and Hot and Spicy Vegetarian Black Bean Chili. There's a version for every taste - ground beef, ground turkey, chicken breast and vegetarian. Many contain beans - for speed, use the canned variety. Spicing varies from recipe to recipe, but you can adjust and adapt to suit personal tastes. In the hurry-up soup department, choices include Hearty Minestrone, Shrimp Supper Soup, Mexican Ranch Soup, Ravioli and Cabbage Soup and Harvest Soup. Score at halftime with some of these chilis and soups - they're all winners. FAST TURKEY BLACK BEAN CHILI 1 onion, chopped 1 tablespoon vegetable oil 2 large cloves cloves symbolic of stateliness. [Plant Symbolism and Folklore: Jobes, 350] See : Dignity garlic, crushed through a press 1 1/2 tablespoons chili powder 2 1/2 teaspoons ground cumin cumin or cummin (both: kŭm`ĭn), low annual herb (Cuminum cyminum) of the family Umbelliferae (parsley family), long cultivated in the Old World for the aromatic seedlike fruits. 1/2 teaspoon seasoned salt Noun 1. seasoned salt - combination of salt and vegetable extracts and spices and monosodium glutamate flavorer, flavoring, flavourer, flavouring, seasoning, seasoner - something added to food primarily for the savor it imparts 1 can (28 ounces) ready-cut tomatoes, undrained 1 can (6 ounces) tomato paste 2 cans (16 ounces EACH) black beans, rinsed and drained 2 to 3 cups diced cooked turkey Sour cream, shredded Cheddar cheese, chopped tomatoes and chopped green onions for toppings (optional) In a large pot, cook onion in oil over medium-high heat, stirring often, until onion is soft. Add garlic, chili powder, cumin, salt, undrained tomatoes, tomato paste and black beans. Heat to boiling, stirring occasionally. Reduce heat to medium-low and simmer, covered, 10 minutes. Stir in turkey and cook, uncovered, 5 minutes longer. Serve topped with sour cream, cheese, tomatoes and green onions. Makes 5 to 6 servings. WHITE CHILI WITH CHICKEN This wonderfully different chili, shared by Linda Cicero, who writes for the Miami Herald, is what resulted when a reader asked for help in re-creating a dish she'd tasted at a church supper. Try it with leftover turkey or cooked ground turkey instead of chicken. About 30 ounces canned white beans (Great Northern and/OR cannellini) 1 tablespoon vegetable oil 1 medium sweet onion Sweet onion is a variety of onion that is not pungent. There are several varieties of sweet onion. Although all onions have sugar, sweet onions have a very low sulfur content as compared to typical onions. Also, the water content is comparatively very high. , diced 3 garlic cloves, minced 2 pounds boneless Bone´less a. 1. Without bones. Adj. 1. boneless - being without a bone or bones; "jellyfish are boneless" , skinless chicken breast, cut into 1-inch chunks 4 tomatillos, husks and stem ends removed, finely chopped (optional) 1 package (16 ounces) frozen white corn 2 teaspoons ground cumin 1/2 teaspoon dried oregano oregano (ərĕg`ənō), name for several herbs used for flavoring food. A plant of the family Labiatae (mint family), Origanum vulgare, 1 can (4 ounces) diced green chiles 1 1/2 cups chicken broth Noun 1. chicken broth - a stock made with chicken chicken stock broth, stock - liquid in which meat and vegetables are simmered; used as a basis for e.g. soups or sauces; "she made gravy with a base of beef stock" Juice of 1 lime 1/2 cup chopped cilantro Garnishes as desired Place beans and their liquid in a large pot over low heat. Heat oil in a skillet and saute sau·té tr.v. sau·téed, sau·té·ing, sau·tés To fry lightly in fat in a shallow open pan. n. A dish of food so prepared. onion and garlic until golden. Add chicken and saute until just lightly browned. Stir chicken mixture into bean pot along with tomatillos, corn, cumin, oregano, green chiles and chicken broth. Simmer uncovered 20 minutes. Just before serving, stir in lime juice and cilantro. Serve, if desired, with garnishes such as chopped red onion, shredded Monterey Jack cheese “Monterey Jack” redirects here. For other uses, see Monterey Jack (disambiguation). Monterey Jack is a type of semi-hard cheese using cows milk. It is commonly sold by itself, or mixed with Colby cheese to make a marbled cheese known as Colby-Jack (or Co-Jack). , sliced jalapeno chiles and chunks of avocado. Makes 8 servings. CHILI 3/4 cup chopped onion 1/4 cup chopped green bell pepper 1 cup thinly sliced celery 1 garlic clove clove, name for a small evergreen tree (Syzygium aromaticum or Eugenia caryophyllata) of the family Myrtaceae (myrtle family) and for its unopened flower bud, an important spice. , minced 1 pound extra lean ground beef 1 can (16 ounces) crushed Italian-style tomatoes 1 can (15 ounces) kidney beans, drained and rinsed 1 can (8 ounces) unsalted tomato sauce 2 teaspoons chili powder 1/2 teaspoon dried oregano In a 2-quart microwave-safe casserole, combine onion, pepper, celery and garlic. Cover tightly. Microwave on high (100 percent) power 3 minutes. Set aside. Place beef in a microwave-safe plastic colander lined with 1 paper towel. Set colander in a microwave-safe bowl. Microwave on high power 5 to 6 minutes or until meat is no longer pink, stirring several times and breaking up chunks of meat with a fork during cooking. Stir beef into onion mixture. Stir in tomatoes with juice, beans, tomato sauce, chili powder and oregano. Cover tightly. Microwave on high 5 minutes. Uncover and microwave on medium (50 percent) power 11 to 15 minutes more, stirring several times during cooking. Makes 6 servings. MOM'S FAST CHILI This can be thrown together in a jiffy A fraction of time that has numerous interpretations depending on who uses it. It may refer to one computer clock cycle, one nanosecond, one millisecond or one AC power cycle. There may be others. See nanosecond. 1. . You won't believe you an make chili so quickly. Serve topped with shredded cheddar cheese, shredded iceberg lettuce iceberg lettuce n. A crisp, round, compact head of lettuce with light green, tightly folded leaves. [From its pale color. , chopped tomatoes, chopped onions, chopped avocado and sour cream, if desired. To stretch chili for unexpected company, serve over rice. 1 pound lean ground beef 1 onion, chopped OR 2 tablespoons instant minced onion 1/2 teaspoon garlic powder 1 to 1 1/2 tablespoons chili powder 2 1/2 teaspoons ground cumin 1 can (28 ounces) crushed tomatoes with added puree pu·rée or pu·ree tr.v. pu·réed or pu·reed, pu·rée·ing or pu·ree·ing, pu·rées or pu·rees To rub through a strainer or process (food) in a blender. n. 1 can (30 ounces) chili beans Chili Beans is a term used in many eastern states to refer to chili with beans. Chili beans are not Texas or Cincinnati-style chili but the name most likely originated in areas where they were served alongside these all-meat dishes. 1 can (6 ounces) tomato paste In a large 4-quart Dutch oven or large saucepan, cook beef and onion over medium-high heat, stirring often to break up meat, until lightly browned, 5 to 10 minutes. Drain off excess fat. Stir in all remaining ingredients. Heat to boiling. Reduce heat to medium-low and simmer, uncovered, 10 to 15 minutes. Makes 6 servings. From "365 Easy One-Dish Meals," by Natalie Haughton, Harper & Row. MICROWAVE SOUTHWEST CHILI The microwave lends itself to making this terrific chili. Unsweetened chocolate and cinnamon add special flavor; don't omit them. 1 tablespoon vegetable oil 1 large onion, chopped 1 garlic clove, minced 1 pound lean ground beef 1 can (28 ounces) cut-up, peeled tomatoes, undrained 1 can (6 ounces) tomato paste 1 can (7 ounces) diced green chiles 2 cans (16 ounces EACH) black beans, drained 1 tablespoon chili powder 3/4 teaspoon ground cumin 1/2 teaspoon ground cinnamon 1/2 ounce (1/2 of a 1-ounce square) unsweetened chocolate In a 3-quart microwave-safe casserole, combine oil, onion and garlic. Cook in microwave on high (100 percent) power 4 minutes, stirring once. Add beef and cook on high power 4 minutes. Stir to break up lumps. Cook 3 to 4 minutes longer. Drain off any fat. Stir in all remaining ingredients, mixing well. Cook on high, uncovered, 5 minutes. Stir. Cook 15 minutes longer, stirring once. Makes 4 to 6 servings. From "365 Easy One-Dish Meals," by Natalie Haughton, Harper & Row. CHICKEN TORTILLA SOUP 3 tablespoons vegetable oil 6 corn tortillas, cut into thin strips 2 medium green bell peppers, chopped 1 medium red bell pepper, chopped 4 carrots, peeled and chopped 1 medium onion, chopped 2 garlic cloves, minced 3 skinless, boneless chicken breast halves, cut into thin strips 3 large tomatoes, peeled, seeded and chopped OR 1 can (14 ounces) peeled tomatoes, drained and coarsely chopped 1 1/2 teaspoons ground cumin 1 1/2 cups frozen corn kernels Corn kernels are readily available in bulk throughout maize producing areas. The price as of 2005 is only about $1.80 per bushel in the U.S. This makes it the most inexpensive of all pelletized fuels. Pelletized fuels are used for corn and pellet stoves and furnaces. 6 cups chicken broth Juice of 1 lime 1 1/2 cups shredded Monterey Jack cheese (6 ounces) In a 5-quart Dutch oven, heat 2 tablespoons oil over medium-high heat until hot. Add tortilla strips and cook, stirring, until strips are crisp and golden, 2 to 3 minutes. Remove with a slotted spoon A slotted spoon is an implement used in food preparation. Most of its uses involve separating solid foods from liquids, such as taking vegetables from a pot of boiling water. A significant exception is the traditional absinthe ritual. and drain on paper towels. Add remaining 1 tablespoon oil to pot. Add green and red peppers, carrots, onion, garlic and chicken. Cook, stirring often, until onion is soft and chicken is cooked through, 4 to 6 minutes. Add tomatoes, reduce heat to medium, and cook, stirring occasionally, 5 minutes. Add cumin, corn and chicken broth. Heat to boiling, reduce heat to low, and simmer, uncovered, 10 minutes. Stir in lime juice. Divide tortilla strips and shredded cheese among 6 soup bowls. Ladle hot soup into bowls over cheese. Makes 6 servings. From "365 Easy One-Dish Meals," by Natalie Haughton, Harper & Row. HAMBURGER VEGETABLE SOUP 1 pound lean ground beef 1 onion, chopped 3 celery ribs, chopped 5 carrots, peeled and sliced 1 can (28 ounces) crushed tomatoes with added puree 2 cups beef broth Noun 1. beef broth - a stock made with beef beef stock broth, stock - liquid in which meat and vegetables are simmered; used as a basis for e.g. soups or sauces; "she made gravy with a base of beef stock" 2 cups water 6 cups chopped Swiss chard Swiss chard: see beet. leaves 1/3 cup uncooked long-grain white rice 1 teaspoon basil 1 teaspoon thyme thyme (tīm), any species of the genus Thymus, aromatic herbs or shrubby plants of the family Labiatae (mint family). The common thyme, which is used as a seasoning herb and yields a medicinal essential oil containing thymol, is the Old World Salt and pepper
In a 5-quart soup kettle or Dutch oven, cook beef and onion over medium heat, stirring occasionally, until beef is browned, 5 to 7 minutes. Drain off any fat. Stir in celery and carrots and cook 3 minutes. Mix in crushed tomatoes, broth, water, 3 cups Swiss chard, rice, basil and thyme. Heat to boiling. Reduce heat to medium, cover and simmer 15 minutes. Stir in remaining 3 cups chard chard: see artichoke; beet. chard or Swiss chard Edible-leaf beet (Beta vulgaris, variety cicla), a variety of beet in which the tender leaves and leafstalks have become greatly developed. and salt and pepper to taste. Cover and cook 5 minutes longer. Makes 5 to 6 servings. From "365 Easy One-Dish Meals," by Natalie Haughton, Harper & Row. MEXICAN RANCH SOUP 6 cups chicken stock 2 whole chicken breasts, boned, skinned and julienned 1 cup cooked white rice Bouquet garni bouquet gar·ni n. pl. bou·quets gar·nis A bunch of herbs tied together, wrapped in cheesecloth or enclosed in a small cloth sack, and immersed during cooking, as in a soup or stew. 2 jalapeno chiles, seeded, stemmed and chopped 2 medium tomatoes, seeded and chopped 1/2 onion, chopped 1 medium ripe avocado, peeled, seeded and chopped 3 tablespoons chopped fresh cilantro Sea salt and freshly ground pepper to taste 4 limes limes plural limites (Latin; “path”) In ancient Rome, a strip of open land along which troops advanced into unfriendly territory. It came to mean a Roman military road, fortified with watchtowers and forts. In a soup pot, bring stock to a boil, reduce heat, add chicken, rice and bouquet garni and simmer over low heat 10 minutes. Add jalapenos, tomatoes, onion, avocado and cilantro; bring to a boil, stir and cook 1 minute. Remove bouquet garni and season with salt and pepper to taste. Ladle hot soup into 8 bowls and squeeze juice of 1/2 lime into each bowl. Makes 8 servings. From "Great Cooking In Minutes," Judith Ets-Hokin, Celestial Arts. SHRIMP SUPPER SOUP 2 tablespoons butter OR margarine 2 green onions, thinly sliced 1 bottle (about 8 ounces) clam juice 1/2 teaspoon dry dill weed 1/2 cup frozen peas 1 pound medium-raw shrimp (about 36 per pound), shelled and deveined 1 to 2 cups cooked rice 2 cups half-and-half Salt and pepper Minced parsley Melt butter in a 2 1/2-quart pan over medium heat. Add onions and cook, stirring often, until soft, about 2 minutes. Stir in clam juice and dill weed; bring to a boil. Add peas; return broth to a boil. Add shrimp, rice and half-and-half; adjust heat so soup simmers. Then cover and simmer until shrimp are just opaque in center (cut to test), about 3 minutes. Season soup to taste with salt and pepper; ladle into bowls and sprinkle with parsley. Makes 4 servings. From "Sunset Kitchen Cabinet," by the Editors of Sunset Books. RAVIOLI AND CABBAGE SOUP 4 ounces sliced bacon, cut into 1/2-inch pieces 1 small onion, chopped 2 cloves garlic, minced or pressed 1 tablespoon chopped parsley 2 quarts beef broth 2 cups EACH water and shredded cabbage 1 large carrot, thinly sliced 1 pound fresh OR frozen ravioli Grated Parmesan cheese a kind of cheese of a rich flavor, though from skimmed milk, made in Parma, Italy. See also: Parmesan Cook bacon in a 5- to 6-quart pan over medium heat until translucent and limp, stirring often. Add onion, garlic and parsley. Continue to cook, stirring, until onion and bacon are lightly browned. Spoon off and discard fat from pan. Add broth, water, cabbage and carrot to pan. Bring to a boil over high heat. Separate any ravioli that are stuck together; then add ravioli to boiling broth. Reduce heat to medium and boil gently, uncovered, stirring occasionally, until ravioli are just tender to bite, about 10 minutes for fresh pasta, about 12 minutes for frozen. Ladle soup into bowls and offer cheese to add to taste. Makes 4 to 6 servings. From "Sunset Kitchen Cabinet," by the Editors of Sunset Books. HARVEST SOUP 8 ounces ground turkey 8 ounces mild Italian sausages, casings removed 1/2 cup chopped onion 6 cups beef broth 1 cup EACH tomato juice and dry red wine 3 large firm-ripe tomatoes (about 1 1/4 pounds total), chopped 3 large carrots, sliced 2 cups coarsely chopped zucchini zucchini Subspecies of Cucurbita pepo, dark green elongate summer squash in the gourd family, of great abundance in U.S. home gardens and supermarkets. The creeping vine has five-lobed leaves, tendrils, and large yellow flowers. 1 tablespoon Worcestershire sauce 2 teaspoons dry oregano Hot pepper sauce Noun 1. pepper sauce - for venison: brown sauce with sauteed vegetables and trimmings and marinade and plenty of pepper Poivrade sauce - flavorful relish or dressing or topping served as an accompaniment to food Crumble turkey and sausage into a 3- to 4-quart pan; add onion. Cook over medium-high heat, stirring often, until meat is browned, 8 to 10 minutes. With a slotted spoon, lift meat and onion from pan; set aside. Pour off and discard fat from pan; wipe pan clean. Return meat and onion to pan; add broth, tomato juice, wine, tomatoes, carrots, zucchini, Worcestershire sauce and oregano. Bring to a boil over high heat; then reduce heat, cover and simmer until carrots are tender to bite, 20 to 30 minutes. Season to taste with hot pepper sauce. Makes 6 to 8 servings. From "Sunset Kitchen Cabinet," by the Editors of Sunset Books. SOUTHWEST WHITE CHILI 1 tablespoon olive oil olive oil, pale yellow to greenish oil obtained from the pulp of olives by separating the liquids from solids. Olive oil was used in the ancient world for lighting, in the preparation of food, and as an anointing oil for both ritual and cosmetic purposes. 1 pound boneless skinless chicken breast, cut into cubes 1/4 cup chopped onion 1 cup chicken broth 1 can (4 ounces) diced green chiles 1 teaspoon garlic powder 1 teaspoon ground cumin 1/2 teaspoon oregano leaves 1/2 teaspoon cilantro leaves 1/8 to 1/4 teaspoon cayenne pepper 1 can (19 ounces) white kidney (cannelini) beans, undrained Shredded Monterey Jack cheese and sliced green onions In 3-quart saucepan, heat olive oil over medium-high heat. Add chicken and cook 4 to 5 minutes, stirring often. Remove chicken with a slotted spoon, cover and keep warm. Add chopped onion to saucepan and cook 2 minutes. Stir in chicken broth, green chiles and spices. Simmer 30 minutes. Stir in cooked chicken and beans and simmer 10 minutes. Garnish with cheese and onions. Makes 4 servings. THREE-BEAN OVEN-BAKED CHILE The best part is that this recipe is baked in the oven - no more tossing out pots of scorched scorch v. scorched, scorch·ing, scorch·es v.tr. 1. To burn superficially so as to discolor or damage the texture of. See Synonyms at burn1. 2. chili from the cooks who got tired of watching (and stirring) it on the stove. This chunky, fork-style chili is easy for everyone to bake and serve. 2 pounds ground beef 1 cup chopped onions 1 red bell pepper, chopped 1 green bell pepper, chopped 1/2 cup diced celery 2 tablespoons chili powder 1 teaspoon garlic powder 1 teaspoon ground cumin 1 teaspoon dried oregano 1 teaspoon unsweetened cocoa 1 teaspoon salt 1/2 teaspoon dry mustard Noun 1. dry mustard - a substance such that one to three tablespoons dissolved in a glass of warm water is a homemade emetic powdered mustard emetic, nauseant, vomitive, vomit - a medicine that induces nausea and vomiting 1 tablespoon Worcestershire sauce 2 drops hot pepper sauce 1 can (15 1/2 ounces) stewed stewed adj. 1. Cooked by stewing: stewed prunes. 2. Informal Intoxicated; drunk. stewed Adjective 1. tomatoes 1 can (15 1/2 ounces) red kidney beans, drained 1 can (15 1/2 ounces) pinto beans, drained 1 package (9 ounces) frozen baby lima beans, thawed 1 cup ketchup 1/4 cup packed dark brown sugar 2 tablespoons honey 1 tablespoon red wine vinegar Noun 1. wine vinegar - vinegar made from wine vinegar, acetum - sour-tasting liquid produced usually by oxidation of the alcohol in wine or cider and used as a condiment or food preservative In a large skillet, brown ground beef with onion, peppers and celery. Drain off as much fat as possible. Stir in chili powder, garlic powder, cumin, oregano, cocoa, salt, dry mustard, Worcestershire sauce and pepper sauce. Heat through, coating meat with spices. Stir in tomatoes, beans, ketchup, brown sugar, honey and vinegar. Pour into a 4-quart casserole and cover. Bake in preheated 350-degree oven 25 minutes. Uncover and bake 20 minutes longer. Serve hot with warm cornbread. Flavor of this chili improves when mixture is prepared in advance and refrigerated re·frig·er·ate tr.v. re·frig·er·at·ed, re·frig·er·at·ing, re·frig·er·ates 1. To cool or chill (a substance). 2. To preserve (food) by chilling. overnight. Makes 8 servings. From "The Country Fair Cookbook," by Alison Boteler, Barron's. HOT AND SPICY VEGETARIAN BLACK BEAN CHILI 1 tablespoon vegetable oil 1 cup chopped onions 1 cup chopped green bell pepper 1 cup chopped celery 4 cloves garlic, minced 2 cans (15 ounces EACH) black beans, drained and rinsed 1 can (28 ounces) ground peeled tomatoes 1 fresh jalapeno chile, seeded and minced (optional) 1 tablespoon chili powder 1/2 teaspoon minced canned chipotle chi·pot·le n. A ripe jalapeño pepper that has been dried and smoked for use in cooking. [American Spanish, from Nahuatl xipotli.] Noun 1. chile 1 1/2 teaspoons leaf oregano, crushed 3/4 teaspoon ground cumin 1/2 teaspoon salt 1/4 teaspoon black pepper black pepper or pepper Perennial, woody climbing vine (Piper nigrum) of the family Piperaceae, native to India; also, the hotly pungent spice made from its berries. 1 cup whole kernel corn (fresh, thawed-frozen OR canned) Sour cream OR plain yogurt Shredded Cheddar cheese Chopped fresh cilantro Heat oil in a 4-quart saucepan over medium heat. Add onions, green bell pepper, celery and garlic; cook until tender. Stir in black beans, tomatoes, jalapeno, chili powder, chipotle chile, oregano, cumin, salt and pepper. Bring to a boil, reduce heat to low, cover and simmer 30 minutes, stirring occasionally. Stir in corn, cook another 5 minutes. Serve with sour cream, shredded cheese and chopped fresh cilantro, if desired. Makes 4 to 6 servings. ALL-AMERICAN CHILI 1 pound lean ground beef OR ground turkey 2 cans (8 ounces) EACH tomato sauce 1 can (15 ounces) red kidney beans, undrained 1 package (1.25 ounces) chili seasoning (regular, hot OR mild flavor) mix Shredded Cheddar cheese and chopped onions Cook beef in a 2- or 3-quart saucepan over medium heat until meat is no longer pink, stirring often. Drain well. Stir in tomato sauce, beans and seasoning. Bring to a boil, cover and simmer 10 minutes. Stir chili before serving and top with cheese and chopped onions. Makes 4 servings. HEARTY MINESTRONE 2 teaspoons olive oil 3 medium leeks, well rinsed and thinly sliced 4 cups defatted defatted 1. fat is removed from the tissue by fat solvents. 2. deprived of fat as a food. reduced-sodium chicken broth Water 1 large red potato, scrubbed and diced (about 1 cup) 2 teaspoons dried thyme leaves 1/2 teaspoon salt OR to taste 1/2 teaspoon freshly ground black pepper OR to taste 1/2 cup orzo or·zo n. A pasta shaped like grains of rice, frequently used in soups. [Italian, barley, orzo, from Latin hordeum.] Noun 1. 1 can (15 ounces) white beans, drained and rinsed 2 zucchini, trimmed, quartered and thinly sliced (about 3 cups) 1 pound fresh spinach, rinsed and stems removed 2 tablespoons cider vinegar cider vinegar n. Vinegar made from fermented apple cider. Noun 1. cider vinegar - vinegar made from cider vinegar, acetum - sour-tasting liquid produced usually by oxidation of the alcohol in wine or cider and used as a 2 tablespoons freshly grated Parmesan cheese In a large soup pot or Dutch oven, heat oil over medium-high heat. Add leeks and cook, stirring occasionally, until soft, about 3 minutes. Pour in chicken broth and 1 cup water. Add potatoes, thyme, salt and pepper. Bring to a boil, reduce heat to low and simmer, covered, 5 minutes. Add orzo and cook, partially covered, stirring occasionally to prevent sticking, 5 minutes. Add beans and zucchini and continue to cook, partially covered, until vegetables and pasta are tender, about 8 minutes. Stir in spinach and cook, stirring, until wilted, about 2 minutes. Season soup with vinegar. Ladle into bowls and garnish with Parmesan. Makes about 8 cups; 4 main-course servings. From Eating Well magazine, January/February 1996 issue. CAPTION(S): DRAWING Drawing (Color) no caption (Chef, football player) Bradford Mar/Daily News |
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