Main Dishes
Chicken Cacciatore
From Dara and Angela
Clam Chowder in Bread Bowls
From Dara and Angela
Chicken Tortilla Soup
From Andrea
Serves 6 to 8
Ingredients:
2 ears of corn, or 1 can of corn
4 or 5 garlic cloves, peeled and chopped
1 small onion, chopped
1 small jalape�o pepper, trimmed, seeded, and chopped
2 Tbsp. corn oil (or any vegetable oil)
2 corn tortillas, cut into 1-inch squares
2 large tomatoes, coarsely chopped
2 Tbsp. tomato paste
2 to 3 tsp. ground cumin
2 quarts chicken stock
salt and pepper
Garnish:
2 corn tortillas
1 ripe avocado
1 large chicken breast, cooked
1/2 cup grated cheddar cheese
1/4 cup chopped fresh cilantro
sour cream
Directions:
Mix first four ingredients in a bowl.
In a large stock pot, heat oil. Add squares of tortillas and cook over low heat until slightly crisp. Add vegetables and cook�do not brown.
Add tomatoes, tomato paste, and two tsp cumin. Simmer for about 10 minutes.
Slowly pour in stock, cook over low heat until soup is reduced by one third.
Puree soup in batches in a blender or food processor until smooth. Strain if desired.
Return to a clean pot, season with more cumin, salt, and pepper if desired. Keep heated.
For the garnish, Heat oven to 350 degrees F. Cut tortillas into thin strips and arrange on a small baking tray. Bake until crisp�10 to 15 minutes.
Peel and dice avocado. Cut chicken into thin strips.
To serve, add chicken strips and avocado to soup and heat over low heat. Ladle soup into warm bowls and garnish with tortilla strips, cheese, sour cream, and cilantro.
New England Clam Chowder
From Amanda
Corn Chowder
From Andrea
Serves 10
Ingredients:
1/2 pound bacon (or turkey bacon)
2 stalks celery, chopped
2 small onions, diced
2 Tbsp. margarine
salt and pepper to taste
1 (14.75 oz) can cream-style corn
1 (15.25 oz) can whole kernel corn
4 cups chicken broth
2 cups milk
6 small potatoes, cubed
2 carrots, chopped
2 Tbsp. all-purpose flour
Directions:
1. Fry bacon in pan until almost done. Add onions and celery, and saute until lightly browned.
2. Transfer to a cooking pot. Add cream-style corn, kernel corn, butter, and broth. Add carrots and potatoes. Cook for about 15 minutes.
3. Mix together flour and a little water to form a paste.
4. Add milk and flour paste. Depending how think you want the chowder, you might want a little more flour paste. Simmer for 30 minutes or until you are ready to eat. Salt and pepper to taste.
Source: AllRecipes.com
Sizzling Rice Soup
From Sarah
Servings: 6
Ingredients:
3 ounces baby shrimp
3 ounces skinless, boneless chicken pieces cut into chunks
1 egg
4 tablespoons cornstarch
4 cups vegetable oil for frying
3 cups chicken broth
1 ounce mushrooms, chopped
2 tablespoons chopped water chestnuts
1/8 cup diced bamboo shoots
1/3 cup fresh green beans, cut into 1 inch pieces
1/2 teaspoon salt
1 tablespoon sherry
2/3 cup uncooked white rice
Directions:
1. Mix together the shrimp, chicken, egg, and cornstarch.
2. Heat 3 cups of the oil in wok. When it is hot, add shrimp and chicken mixture. Cook for 1/2 minute and drain.
3. Place above mixture in pot with the broth, mushroom, water chestnuts, bamboo shoots, and green beans. Bring to a boil. Add salt and sherry.
Return to a boil. Reduce heat and allow to simmer.
4. Meanwhile, heat the remaining 1 cup of oil until it is hot. Add rice
and brown quickly. Drain and add to soup. Serve and enjoy!
Source: AllRecipes.com
Tandoori chicken
From Andrea
Italian sausage soup
From Joel
Timballo
From Andrea
Chicken with cumin, mint, and cilantro
From Sarah