Groentesoep met Balletjes

Dec 26, 2014 by

Vegetable Soup with Balls

Groentesoep met Balletjes is a typical Dutch Vegetable Soup. Literary translated Vegetable soup with balls.   Didn’t realize that it’s a typical Dutch dish until I noticed I didn’t see it over here (USA). This is my version of groentesoep met balletjes.

Ingredients
For the broth:
  • 1 chicken or turkey carcass
  • water
  • 1 large onion
  • 3 celery sticks
  • 1 carrot
  • ½ tsp peppercorns
  • 2 bay leaves
For the meatballs:
  • 2 slices of bread
  • ½ tray of ground beef (preferably 97% or 93%)
  • ½ tray of ground pork
  • 1 egg
  • ½ cup of bread crumbs
  • 1 small onion, minced
  • ½ tsp salt
  • ½ tsp curry powder
  • ½ tsp nutmeg
  • ½ tsp chili paste or pepper
  • fresh parsley
For the soup:
  • 2 quarts of chicken broth
  • 1 leek
  • 4 green onions
  • celery leaves
  • 1 carrot
  • bunch of parsley
  • any chicken soup mix
  • 1 tbsp better then bouillon
  • ¼ cup of vermicelli
Instructions
  1. Put the carcass in the slow cooker and fill with water. Cut up the onion, celery, carrot in big chunks. Add all to the slowcooker. Add the peppercorns and bay leaves. Put on low for at least 8 hours. (I did overnight).
  2. Next day take all the vegetables and the carcass out of the broth. Use a sieve to make sure you there are no solids left. Now you can freeze the broth or use it for this soup.
  3. Time to make the small meatballs. Mine are a bit big, next time have to make them smaller ;). Break up the bread, add enough milk to saturate the bread. Squeeze some milk out of the bread, put 1 egg, ½ cup of bread crumbs, minced onion and seasonings to the ground beef/pork, optional add fresh parsley to the ground meat. Mix all together and make some meatballs. Make sure you make them small, you noticed I didn’t ;).
  4. Cut the leek length wise and then cross wise so you have small pieces, rinse with water. All vegetables needs to be of uniform size. Cut the green onions, chop the celery leaves and shred the carrot. Chop the parsley.
  5. Add the meatballs to the broth, they are done when they float to the top. Add the soup package of your choice to the broth. I found this one in the ethnic section you don’t have to use this one you can use Knorr to. Add the chopped vegetables, the vermicelli (found that also in the ethnic section) and 1 tbsp of better then bouillon. Cook for about 20 minutes.

Groentesoep met Balletjes
 
Prep time
Cook time
Total time
 
Groentesoep met Balletjes is a typical Dutch Soup. Literary translated Vegetable soup with balls. Didn’t realize that it’s a typical Dutch dish until I noticed I didn’t see it over here (USA). This is my version of groentesoep met balletjes.
Author:
Recipe type: Soup
Cuisine: Dutch
Serves: 10
Ingredients
For the broth:
  • 1 chicken or turkey carcass
  • water
  • 1 large onion
  • 3 celery sticks
  • 1 carrot
  • ½ tsp peppercorns
  • 2 bay leaves
For the meatballs:
  • 2 slices of bread
  • ½ tray of ground beef (preferably 97% or 93%)
  • ½ tray of ground pork
  • 1 egg
  • ½ cup of bread crumbs
  • 1 small onion, minced
  • ½ tsp salt
  • ½ tsp curry powder
  • ½ tsp nutmeg
  • ½ tsp chili paste or pepper
  • fresh parsley
For the soup:
  • 2 quarts of chicken broth
  • 1 leek
  • 4 green onions
  • celery leaves
  • 1 carrot
  • bunch of parsley
  • any chicken soup mix
  • 1 tbsp better then bouillon
  • ¼ cup of vermicelli
Instructions
  1. Put the carcass in the slow cooker and fill with water. Cut up the onion, celery, carrot in big chunks. Add all to the slowcooker. Add the peppercorns and bay leaves. Put on low for at least 8 hours. (I did overnight).
  2. Next day take all the vegetables and the carcass out of the broth. Use a sieve to make sure you there are no solids left. Now you can freeze the broth or use it for this soup.
  3. Time to make the small meatballs. Mine are a bit big, next time have to make them smaller ;). Break up the bread, add enough milk to saturate the bread. Squeeze some milk out of the bread, put 1 egg, ½ cup of bread crumbs, minced onion and seasonings to the ground beef/pork, optional add fresh parsley to the ground meat. Mix all together and make some meatballs. Make sure you make them small, you noticed I didn't lol.
  4. Cut the leek length wise and then cross wise so you have small pieces, rinse with water. All vegetables needs to be of uniform size. Cut the green onions, chop the celery leaves and shred the carrot. Chop the parsley.
  5. Add the meatballs to the broth, they are done when they float to the top. Add the soup package of your choice to the broth. I found this one in the ethnic section you don't have to use this one you can use Knorr to. Add the chopped vegetables, the vermicelli (found that also in the ethnic section) and 1 tbsp of better then bouillon. Cook for about 20 minutes.

 

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Italian Wedding Soup

Oct 20, 2013 by

The first time I heard the name Italian wedding soup, I thought it was the kind of soup that is served at weddings. Come to find out that’s not the case. The original name for this soup is Minestra Maritata. Maritata is the Italian word for married. And this particular marriage is between the vegetables and the meat in the soup.

Ingredients

2 boxes (32 oz.) chicken broth
1 tbsp chicken base
1 cup diced carrots
1 tsp. minced garlic
1/2 bunch kale, stems removed, leaves cut into thin strips
1 lb. ground pork
2 small onion, minced
1/2 cup Parmesan cheese, plus more for serving
1 eggs
1/2 cup bread crumbs
1/2 tsp, garlic powder
1/2 tsp. salt
1/2 tsp. pepper
2 tbsp oil
1 can (15 oz.) Northern white beans, drained

Instructions

Dice the carrots. Wash and remove the stems of the kale, cut into thin strips.

In a large pot combine the broth, carrots, 1 small minced onion, the kale and 1 tsp minced garlic. Bring to a boil, reduce the heat to low and simmer until the carrots are tender, 30 minutes.

In a large bowl, combine the ground pork, onion, the 1/2 cup cheese, the egg, bread crumbs, the 1 tsp. garlic, the 1/2 tsp. salt and 1/2 tsp. pepper. Mix well make 1-inch balls and place on a plate.

Set the skillet on medium-high add the oil. Then add the meatballs and cook until browned, about 5 minutes per side.

Add the meatballs and the white beans to the soup and simmer until the meatballs are cooked through, about 15 minutes.

 

Italian Wedding Soup
 
Prep time
Cook time
Total time
 
The first time I heard the name Italian wedding soup, I thought it was the kind of soup that is served at weddings. Come to find out that's not the case. The original name for this soup is Minestra Maritata. Maritata is the Italian word for married. And this particular marriage is between the vegetables and the meat in the soup.
Author:
Recipe type: Soup
Cuisine: Italian
Serves: 6
Ingredients
  • 2 boxes (32 oz.) chicken broth
  • 1 tbsp chicken base
  • 1 cup diced carrots
  • 1 tsp. minced garlic
  • ½ bunch kale, stems removed, leaves cut into thin strips
  • 1 lb. ground pork
  • 2 small onion, minced
  • ½ cup Parmesan cheese, plus more for serving
  • 1 eggs
  • ½ cup bread crumbs
  • ½ tsp, garlic powder
  • ½ tsp. salt
  • ½ tsp. pepper
  • 2 tbsp oil
  • 1 can (15 oz.) Northern white beans, drained
Instructions
  1. Dice the carrots. Wash and remove the stems of the kale, cut into thin strips.
  2. In a large pot combine the broth, carrots, 1 small minced onion, the kale and 1 tsp minced garlic. Bring to a boil, reduce the heat to low and simmer until the carrots are tender, 30 minutes.
  3. In a large bowl, combine the ground pork, onion, the ½ cup cheese, the egg, bread crumbs, the 1 tsp. garlic, the ½ tsp. salt and ½ tsp. pepper. Mix well make 1-inch balls and place on a plate.
  4. Set the skillet on medium-high add the oil. Then add the meatballs and cook until browned, about 5 minutes per side.
  5. Add the meatballs and the white beans to the soup and simmer until the meatballs are cooked through, about 15 minutes.

 

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Broccoli Cheese Soup

Sep 30, 2013 by

 

A quick way to make soup is to use boxed broth. This broccoli cheese soup didn’t take but 20 minutes to make.

Ingredients

1/2 minced onion
4 tsp melted butter
6 tbsp flour
1/2 teaspoon pepper
4 cups milk
2 cups grated cheddar cheese (I use white cheddar)
6 cups chicken broth
1 tbsp chicken base
1 head of broccoli

Instructions

If you didn’t buy shredded cheese go ahead and shred the cheese.

Mince the onion, cut the bottoms of the broccoli and keep the broccoli florets, rinse them off.

Cook onion in the butter until it’s tender. Stir in the flour. Cook over medium heat until thickened, add the milk to the blond roux, set aside.

In another pan, add the chicken broth, chicken base and the broccoli florets. Cook for 10 min.

Add the white pepper and cheese to the blond roux, stir well. Take the cooked broccoli florets out of the chicken broth and add to the cheese soup. To finish it off add the chicken broth, stir well.

Broccoli Cheese Soup
 
Prep time
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Total time
 
A quick way to make soup is to use boxed broth. This broccoli cheese soup didn't take but 20 minutes to make.
Author:
Recipe type: Soup
Cuisine: Universal
Serves: 8
Ingredients
  • ½ minced onion
  • 4 tsp melted butter
  • 6 tbsp flour
  • ½ teaspoon pepper
  • 4 cups milk
  • 2 cups grated cheddar cheese (I use white cheddar)
  • 6 cups chicken broth
  • 1 tbsp chicken base
  • 1 head of broccoli
Instructions
  1. If you didn't buy shredded cheese go ahead and shred the cheese.
  2. Mince the onion, cut the bottoms of the broccoli and keep the broccoli florets, rinse them off.
  3. Cook onion in the butter until it's tender. Stir in the flour. Cook over medium heat until thickened, add the milk to the blond roux, set aside.
  4. In another pan, add the chicken broth, chicken base and the broccoli florets. Cook for 10 min.
  5. Add the white pepper and cheese to the blond roux, stir well. Take the cooked broccoli florets out of the chicken broth and add to the cheese soup. To finish it off add the chicken broth, stir well.

 

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Chicken & Wild Rice Soup

Jan 20, 2013 by

Ingredients

  • 3/4 cup dry wild rice, rinsed
  • 2 1/2 cups water
  • 2 strips thick-sliced bacon, diced
  • 8 oz. mushrooms
  • 1/2 cup diced onion
  • 1/4 cup diced carrot
  • 1/4 cup diced celery
  • 1/4 cup all-purpose flour
  • 2 Tbsp. dry sherry
  • 4 cups chicken broth
  • 1 tbsp chicken base
  • 2 cups shredded cooked chicken
  • 2 tsp. minced fresh thyme
  • 1/2 cup milk
  • 1/2 cup half and half
  • Salt and black pepper to taste

Instructions

  1. Simmer the wild rice in water in a saucepan, covered, over medium heat until grains are tender and start to split open, about 45 minutes. Remove rice from heat and drain any excess liquid.
  2. Simmer the chicken breast in water with 1 tbsp of chicken base, till done. Shred the chicken.
  3. Cook bacon in a large pot over medium heat until crisp; reserve drippings. Drain bacon on a paper-towel-lined plate.
  4. Add mushrooms to the bacon drippings; saute over medium-high heat until soft, 5 minutes. Reduce heat to low and add onion, carrot, and celery. Cook until onion is translucent, about 5 minutes. Stir in flour and cook 1 minute.Add the sherry, scraping up any browned bits. Stir in broth.
  5. Put all in a large pot add the cooked wild rice, chicken, and thyme. Bring soup to a boil, reduce heat to medium-low, and simmer 10 minutes. Add milk, cream,and bacon; season with salt and pepper. Gently simmer soup, without allowing it to boil, until heated through.

Chicken & Wild Rice Soup
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Soup
Cuisine: Universal
Serves: 8 cups
Ingredients
  • 3?4 cup dry wild rice, rinsed
  • 21?2 cups water
  • 2 strips thick-sliced bacon, diced
  • 8 oz. mushrooms
  • ½ cup diced onion
  • ¼ cup diced carrot
  • ¼ cup diced celery
  • ¼ cup all-purpose flour
  • 2 Tbsp. dry sherry
  • 4 cups chicken broth
  • 1 tbsp chicken base
  • 2 cups shredded cooked chicken
  • 2 tsp. minced fresh thyme
  • ½ cup milk
  • ½ cup half and half
  • Salt and black pepper to taste
Instructions
  1. Simmer the wild rice in water in a saucepan, covered, over medium heat until grains are tender and start to split open, about 45 minutes. Remove rice from heat and drain any excess liquid.
  2. Simmer the chicken breast in water with 1 tbsp of chicken base, till done. Shred the chicken.
  3. Cook bacon in a large pot over medium heat until crisp; reserve drippings. Drain bacon on a paper-towel-lined plate.
  4. Add mushrooms to the bacon drippings; saute over medium-high heat until soft, 5 minutes. Reduce heat to low and add onion, carrot, and celery. Cook until onion is translucent, about 5 minutes. Stir in flour and cook 1 minute.Add the sherry, scraping up any browned bits. Stir in broth.
  5. Put all in a large pot add the cooked wild rice, chicken, and thyme. Bring soup to a boil, reduce heat to medium-low, and simmer 10 minutes. Add milk, cream,and bacon; season with salt and pepper. Gently simmer soup, without allowing it to boil, until heated through.

 

 

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Snert (Dutch)

Jul 13, 2012 by

Snert is a not so nice word for this wonderful soup. Snert is a Dutch word for substandard quality, rubbish or trash, The first time my husband was asked if he would like to eat some snert he was thinking wtf ??? And said politely:” No thank you” Later on, he told me that he thought he was asked if he wanted to eat some snot lol. The soup originally was made from leftovers with green or split peas thrown in for substance. The peas now are the main ingredients, as are a smoked sausage and pork. Other items added to the soup include leeks, celeriac and onion. This soup is in the wintertime staple food for most Dutch households. When you make this soup your spoon should be able to stand up by it self 🙂 Some like it that stiff, some don’t. The soup is filling and is particularly in favor during the winter season, for example at outdoor skating events. This is one of the many recipes from my mother Gonnie.

Ingredients

  • 4 country style ribs
  • 2 liter water (or 8 cups)
  • 1 bag of split peas
  • 1/2 celery root cut in cubes, the greenery of the celery root cut up
  • 1 minced onion
  • 3 cutup leeks
  • 1 polish sausage
  • 2 tbsp chicken base

Instructions

  1. The night before you make snert put the split peas under just enough water. The next day simmer the country style ribs, till done. That takes about 4 hours. Strain the broth and add the broth to the slow cooker. Add the split peas with the leftover liquid. Add all vegetables and put on high for 4 hours. Cook the polish sausage in separate pot, you can add that to the soup when you are ready to serve. Add pepper and salt to your own taste.

Snert
 
Author:
Recipe type: Soup
Cuisine: Dutch
Ingredients
  • 4 country style ribs
  • 2 liter water (or 8 cups)
  • 1 bag of split peas
  • ½ celery root cut in cubes, the greenery of the celery root cut up
  • 1 minced onion
  • 3 cutup leeks
  • 1 polish sausage
  • 2 tbsp chicken base
Instructions
  1. The night before you make snert put the split peas under just enough water. The next day simmer the country style ribs, till done. That takes about 4 hours. Strain the broth and add the broth to the slow cooker. Add the split peas with the leftover liquid. Add all vegetables and put on high for 4 hours. Cook the polish sausage in separate pot, you can add that to the soup when you are ready to serve. Add pepper and salt to your own taste.

*Arrisje’s Recipe Card. Click on the pic below, save to your hard drive, print as a 4×6 pic*

Snert

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Potato Leek Soup

Jul 7, 2012 by

Ingredients

  • 2 leeks
  • 8 small potatoes
  • 1 med onion
  • 1/2 tsp white pepper
  • 1/2 tsp mustard
  • 1/2 tsp salt
  • 4 slices fried crispy bacon
  • 2 green onion
  • 1 box chicken broth
  • 1/3 cup flour
  • 1/3 cup heavy cream or half and half
  • 2 tbsp butter
  • 1 tbsp olive oil
  • 1/3 cup white cheese
  • 2 tsp chopped garlic

Instructions

  1. Cook bacon over medium heat until crisp; remove to paper towels and crumble. Set aside. Pour off all but 1 tsp of the drippings of bacon grease. Add the leeks and diced onion along with the butter and oil. Cook this mixture, stirring until leeks are tender, make sure the onion do not turn brown. Sprinkle flour over the onion mixture and blend in.
  2. Add the chicken broth and cut up the potatoes. Cover and simmer over low heat until the potatoes are done ( about 15 min), stir occasionally. Put all in the blender or use the immerse blender to make a smooth soup. Stir in the heavy cream and heat through. Add the shredded cheese, salt and pepper to taste. Garnish with the crumbled bacon and sliced green onions.

Potato Leek Soup
 
Prep time
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Author:
Recipe type: Soup
Cuisine: Universal
Ingredients
  • 2 leeks
  • 8 small potatoes
  • 1 med onion
  • ½ tsp white pepper
  • ½ tsp mustard
  • ½ tsp salt
  • 4 slices fried crispy bacon
  • 2 green onion
  • 1 box chicken broth
  • ⅓ cup flour
  • ⅓ cup heavy cream or half and half
  • 2 tbsp butter
  • 1 tbsp olive oil
  • ⅓ cup white cheese
  • 2 tsp chopped garlic
Instructions
  1. Cook bacon over medium heat until crisp; remove to paper towels and crumble. Set aside. Pour off all but 1 tsp of the drippings of bacon grease. Add the leeks and diced onion along with the butter and oil. Cook this mixture, stirring until leeks are tender, make sure the onion do not turn brown. Sprinkle flour over the onion mixture and blend in.
  2. Add the chicken broth and cut up the potatoes. Cover and simmer over low heat until the potatoes are done ( about 15 min), stir occasionally. Put all in the blender or use the immerse blender to make a smooth soup. Stir in the heavy cream and heat through. Add the shredded cheese, salt and pepper to taste. Garnish with the crumbled bacon and sliced green onions.

 

*Arrisje’s Recipe Card. Click on the pic below, save to your hard drive, print as a 4×6 pic*

Potato Leek Soup

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Sweet Potato Coconut Soup

Jun 25, 2012 by

Ingredients

  • 1 large onion
  • 2 stalks celery
  • 1 tbsp canola oil
  • 1 tbsp minced ginger
  • 1 1/2 tsp curry
  • 1/4 tsp nutmeg
  • 2 bay leaves
  • 1 tsp cumin
  • 1/2 tsp salt
  • 3 cups chicken broth
  • 4 large sweet potatoes
  • zest of 1 orange
  • 2 tbsp brandy, or dark rum
  • 1 cup orange juice
  • 1 can (14 oz) coconut milk
  • chopped green onions
  • crumbled fried bacon

Instructions

  1. Mince the onion and the celery and cook in the oil in the soup pot, over medium heat until the vegetables are translucent, about 10 min. Add the ginger, curry, nutmeg, bay leaves and salt.
  2. Add the stock, sweet potatoes, grated citrus peel and rum. Cover and bring to a boil. Reduce the heat and simmer until the vegetables are tender, 15 to 20 min. Remove and discard the bay leaves. Add the juice, coconut milk.
  3. Puree the soup with the immersion blender or food processor until smooth. Garnish with the green onion and crumbled bacon.

Sweet Potato Coconut Soup
 
Author:
Recipe type: Soup
Cuisine: Universal
Ingredients
  • 1 large onion
  • 2 stalks celery
  • 1 tbsp canola oil
  • 1 tbsp minced ginger
  • 1½ tsp curry
  • ¼ tsp nutmeg
  • 2 bay leaves
  • 1 tsp cumin
  • ½ tsp salt
  • 3 cups chicken broth
  • 4 large sweet potatoes
  • zest of 1 orange
  • 2 tbsp brandy, or dark rum
  • 1 cup orange juice
  • 1 can (14 oz) coconut milk
  • chopped green onions
  • crumbled fried bacon
Instructions
  1. Mince the onion and the celery and cook in the oil in the soup pot, over medium heat until the vegetables are translucent, about 10 min. Add the ginger, curry, nutmeg, bay leaves and salt.
  2. Add the stock, sweet potatoes, grated citrus peel and rum. Cover and bring to a boil. Reduce the heat and simmer until the vegetables are tender, 15 to 20 min. Remove and discard the bay leaves. Add the juice, coconut milk.
  3. Puree the soup with the immersion blender or food processor until smooth. Garnish with the green onion and crumbled bacon.

 

*Arrisje’s Recipe Card. Click on the pic below,save to your hard drive and print as a 4×6 pic.*

 

Sweet Potato Coconut Soup

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White Bean Chili Chicken

May 7, 2012 by

Ingredients

  • 2 chicken breast
  • 2 tbsp chicken base
  • enough water to cover the chicken
  • 2 cans white northern beans
  • 1 can drained diced tomatoes
  • 1 can of diced green chiles
  • 1 chopped onion
  • 1 tbsp crushed garlic
  • 1 tbsp olive oil
  • 1/2 tsp oregano
  • 1/2 tsp coriander
  • 1/4 tsp cumin
  • 1/8 tsp cayenne pepper
  • shredded Montery Jack Cheese
  • chopped green onions

Instructions

  1. Put the chicken breast in a pot, add enough water to cover the chicken. Add the chicken base and simmer (about 1.2 hour) or until the chicken is done. Cut the onion up, add 1 tbsp olive oil to the skillet and add the onion and garlic, brown lightly.
  2. Take the chicken out of the broth, and strain the broth. Shred the chicken and put it back in the broth. Add the beans, tomatoes, chiles, onion, garlic and seasonings. Simmer for about an 1/2 hour. Serve with some Monterrey Jack Cheese and green onions. If you like it thick simmer till the stock is more reduced.

White Bean Chili Chicken
 
Prep time
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Author:
Recipe type: Soup
Cuisine: Universal
Ingredients
  • 2 chicken breast
  • 2 tbsp chicken base
  • enough water to cover the chicken
  • 2 cans white northern beans
  • 1 can drained diced tomatoes
  • 1 can of diced green chiles
  • 1 chopped onion
  • 1 tbsp crushed garlic
  • 1 tbsp olive oil
  • ½ tsp oregano
  • ½ tsp coriander
  • ¼ tsp cumin
  • ⅛ tsp cayenne pepper
  • shredded Montery Jack Cheese
  • chopped green onions
Instructions
  1. Put the chicken breast in a pot, add enough water to cover the chicken. Add the chicken base and simmer (about 1.2 hour) or until the chicken is done. Cut the onion up, add 1 tbsp olive oil to the skillet and add the onion and garlic, brown lightly.
  2. Take the chicken out of the broth, and strain the broth. Shred the chicken and put it back in the broth. Add the beans, tomatoes, chiles, onion, garlic and seasonings. Simmer for about an ½ hour. Serve with some Monterrey Jack Cheese and green onions. If you like it thick simmer till the stock is more reduced.

 

*Arrisje’s Recipe Card. Click on the picture below and save to your hard drive. Then print as a 4×6 picture*

Recipe Card White Bean Chili Chicken

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Tomato Soup

Jan 26, 2012 by

 

Contrary to popular belief, tomatoes have been grown as a food since the 16th century, though they have in various times and places been regarded as both poisonous and decorative plants.

The Italian name for the tomato is pomodoro, meaning “apple of love” or “golden apple,” because the first to reach Europe were yellow varieties.

Tomatoes were not cultivated in North America until the 1700s, and then only in home gardens. In colonial America (1620-1763), tomatoes were thought to be poisonous and were grown as an ornamental plant called the “love apple.” The odor of the leaves made people think it was poisonous. Actually tomatoes are very healthy. According to several studies, eating tomatoes and tomato-based products, as well as cooked and canned varieties, reduced the risk of several cancers, including prostate, lung and stomach. Other evidence found benefits for pancreatic, colorectal, esophageal, cervical, and breast cancers.

Ingredients

  • 3 pounds ripe plum tomatoes, cut in half
  • 1/4 cup plus 2 tablespoons good olive oil
  • 1 tablespoon kosher salt
  • 1 1/2 teaspoons freshly ground black pepper
  • 2 cups chopped yellow onions (2 onions)
  • 6 garlic cloves, minced
  • 2 tablespoons unsalted butter
  • 1/4 teaspoon crushed red pepper flakes
  • 1 (28-ounce) canned plum tomatoes with their juice
  • 4 cups fresh basil leaves, packed
  • 1 teaspoon fresh thyme leaves
  • 1 quart ( 4 cups) chicken stock

Instructions

  1. Preheat the oven to 400 F. Toss together the tomatoes, 1/4 cup olive oil, salt and pepper. Spread the tomatoes in 1 layer on a baking sheet and roast for 45 min.
  2. Saute onion, garlic and red pepper flakes in 2 tbsp olive oil and butter, till slightly brown.
  3. Add the canned tomatoes, basil, thyme and chicken broth. Add the oven roasted tomatoes including the juice. Bring to a boil and simmer uncovered for 40 min. If you like your soup smooth you can put the soup in the blender and liquefy it or use your immerse blender. Strain the soup.

Tomato Soup
 
Prep time
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Total time
 
Author:
Recipe type: Soup
Cuisine: Universal
Ingredients
  • 3 pounds ripe plum tomatoes, cut in half
  • ¼ cup plus 2 tablespoons good olive oil
  • 1 tablespoon kosher salt
  • 1½ teaspoons freshly ground black pepper
  • 2 cups chopped yellow onions (2 onions)
  • 6 garlic cloves, minced
  • 2 tablespoons unsalted butter
  • ¼ teaspoon crushed red pepper flakes
  • 1 (28-ounce) canned plum tomatoes with their juice
  • 4 cups fresh basil leaves, packed
  • 1 teaspoon fresh thyme leaves
  • 1 quart ( 4 cups) chicken stock
Instructions
  1. Preheat the oven to 400 F. Toss together the tomatoes, ¼ cup olive oil, salt and pepper. Spread the tomatoes in 1 layer on a baking sheet and roast for 45 min.
  2. Saute onion, garlic and red pepper flakes in 2 tbsp olive oil and butter, till slightly brown.
  3. Add the canned tomatoes, basil, thyme and chicken broth. Add the oven roasted tomatoes including the juice. Bring to a boil and simmer uncovered for 40 min. If you like your soup smooth you can put the soup in the blender and liquefy it or use your immerse blender. Strain the soup.

 

*Arrisje’s Recipe Card. Click on the pic below, save to your hard drive and print as a 4×6 pic*

Recipe Card Tomato Soup

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Goulash

Jan 20, 2012 by

This thick, hearty dish was (and still is) a very popular dish among herdsmen in Hungary. This peasant dish got on the table only towards the end of the 19th century. Restaurants started to put goulash on their menus to. By the second half of the 20th century the soup became the number one dish of Hungary. It got this name because the herdsman of Hungary often travelled far from home on horseback with their sheep to find better pastures on the Hungarian plains. At nightfall the herdsman’s would build a fire, slaughter an animal and then cook it for several hours in a large pot hanging over the fire known as a bográc.

There are many different ways of making goulash, as it is with every dish. Goulash can be served with potatoes, dumplings, spatzle, or just as a stand-alone dish with bread.

Ingredients

  • 2 lb beef (I used chuck blade steak)
  • 2 tbsp olive oil
  • 1 large onion
  • 2 tbsp crushed garlic
  • 1 tray of mushrooms
  • 1/2 green bell pepper
  • 1/2 red bell pepper
  • 2 tbsp Hungarian Paprika (that is a must)
  • 2 tsp caraway seeds
  • 1 tsp black pepper
  • 1 tbsp sugar
  • 1 tsp salt
  • 2 bay leaves
  • 16 oz tomato sauce
  • 4 cups chicken broth
  • sour cream

Instructions

  1. In a large pan saute the onion in the olive oil, add 1 tbsp of sugar to caramelize the onion. Then add the caraway seeds, the Hungarian paprika, bay leaves and the tomato sauce.
  2. Add the chicken or beef broth. It’s just my personal preference to use chicken broth. Add the cut up beef to the pot and add the salt and pepper. Simmer for about 2 hours. In a skillet cook the mushrooms and bell peppers add the cooked veggies to the pot right before serving. . If you like your soup thick add some diluted cornstarch. And top it off with a tbsp of sour cream.

Goulash
 
Prep time
Cook time
Total time
 
There are many different ways of making goulash, as it is with every dish. Goulash can be served with potatoes, dumplings, spatzle, or just as a stand-alone dish with bread.
Author:
Recipe type: Soup
Cuisine: Hungarian
Ingredients
  • 2 lb beef (I used chuck blade steak)
  • 2 tbsp olive oil
  • 1 large onion
  • 2 tbsp crushed garlic
  • 1 tray of mushrooms
  • ½ green bell pepper
  • ½ red bell pepper
  • 2 tbsp Hungarian Paprika (that is a must)
  • 2 tsp caraway seeds
  • 1 tsp black pepper
  • 1 tbsp sugar
  • 1 tsp salt
  • 2 bay leaves
  • 16 oz tomato sauce
  • 4 cups chicken broth
  • sour cream
Instructions
  1. In a large pan saute the onion in the olive oil, add 1 tbsp of sugar to caramelize the onion. Then add the caraway seeds, the Hungarian paprika, bay leaves and the tomato sauce.
  2. Add the chicken or beef broth. It's just my personal preference to use chicken broth. Add the cut up beef to the pot and add the salt and pepper. Simmer for about 2 hours. In a skillet cook the mushrooms and bell peppers add the cooked veggies to the pot right before serving. . If you like your soup thick add some diluted cornstarch. And top it off with a tbsp of sour cream.

 

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Gumbo

Jan 13, 2012 by

Gumbo is one of those dishes you will find that numerous people claim to have the perfect recipes. (and I am one of them 🙂 No matter what ingredients you put into a gumbo you’re going to get a little bit of the four cultures living in Louisiana: Cajun, Creole, Indian, and African. Louisiana’s Creole cooking came from a European blend of its French founders and the Spanish who took over the territory from France. The French contributed classic techniques like roux, and the Spanish introduced tomatoes, peppers and garlic that were commonly used in their cooking. Cajuns were French, Acadians exiled from Nova Scotia. They were simple country folks who cooked with what was cheap and available. Slaves named the dish “gumbo” after the African word okra, used as it thickener. The native Choctaw Indians added file, their own thickener made from sassafras leaves.

Ingredients

  • 1 cup of olive oil and 2 cups of flour to make the roux you need. For this recipe you need a
  • 1/2 cup of the dark roux
  • 1/2 Cup of onion
  • 1/2 cup of green pepper
  • 1/2 cup of celery
  • 2 cup roma tomatoes
  • 2 cups okra
  • 1tsp black pepper
  • 1 tsp white pepper
  • chicken broth
  • cooked chicken
  • 1 polish sausage
  • cooked rice

Instructions

  1. When you make your gumbo you need to know what differences there are in roux. There are three classic kinds of roux, named for their color -white, blond and brown.
  2. White Roux: is cooked for just a few min. long enough to get rid of the floury taste. It’s used for cream soups and bechamel sauces (cream sauces).
  3. Blond Roux: Cook the white roux a little longer, and it takes on a straw color. This blond roux has a hint of flavor and adds a warm color to veloute sauces (sauces made with chicken, fish or veal stock).
  4. Brown Roux: A brown roux has a nutty aroma and a rich, chocolate color that works well in dark soups and demi-glace (brown) sauces.
  5. Dark Brown Roux: Is a deeper mahogany, almost black, color roux that is used more for its nutty flavor than its thickening capabilities. White and blond roux use butter as fat. Use Olive oil in the darker roux because it produces a better color.
  6. Now we got that out of the way lets start. In this case I want a dark roux for a gumbo without fish. Use 1 cup olive oil, 2 cups flour
  7. I make the roux ahead of time. Roux can be made up to two weeks in advance and stored in the refrigerator. Make a bigger batch of roux helps control the quality with less chance of burning.
  8. The trick to making a dark roux is to brown it without burning it. That means you’ve got to keep stirring.
  9. To make chicken sausage gumbo I am using the dark brown roux. Turn the stove on medium high heat. Add to your cast iron skillet the oil then add the flour. Keep stirring stirring till the desired color, in this case I want it to be dark brown. This will take about 20 minutes. You can, and I suggest to make the roux ahead of time so it won’t take you that long to make the Gumbo.
  10. Now for this Gumbo I need 1/2 cup of the dark brown roux. so put the stove on medium high and add the following to the pot: 1/2 cup of dark brown roux, 1/2 cup of onion, diced, 1/2 cup of green pepper, diced, 1/2 cup of celery, diced. Cook for 5 minutes, then add the 2 cups Roma tomatoes, diced, 6 cups chicken broth (you can use the kind out of the box if you like).
  11. Add the 2 cups of sliced okra and the black and white pepper. Simmer for 20 minutes, the vegetables should be done. In the meantime saute in 1 tbsp of oil 1 cup of polish sausage sliced(the original gumbo is with Andouille sausage but I prefer the polish sausage), and 2 cups of shredded cooked chicken. Brown the meat on medium high for 5 minutes. Add this all to the pot with the roux and bring to a boil. Simmer for 5 minutes. Remove from heat and serve in a bowl with rice and a dash of the file powder.

5.0 from 1 reviews
Gumbo
 
Prep time
Cook time
Total time
 
Gumbo is one of those dishes you will find that numerous people claim to have the perfect recipes. (and I am one of them 🙂 No matter what ingredients you put into a gumbo you're going to get a little bit of the four cultures living in Louisiana: Cajun, Creole, Indian, and African. Louisiana's Creole cooking came from a European blend of its French founders and the Spanish who took over the territory from France. The French contributed classic techniques like roux, and the Spanish introduced tomatoes, peppers and garlic that were commonly used in their cooking. Cajuns were French, Acadians exiled from Nova Scotia. They were simple country folks who cooked with what was cheap and available. Slaves named the dish "gumbo" after the African word okra, used as it thickener. The native Choctaw Indians added file, their own thickener made from sassafras leaves.
Author:
Recipe type: Soup
Cuisine: American
Ingredients
  • 1 cup of olive oil and 2 cups of flour to make the roux you need. For this recipe you need a
  • ½ cup of the dark roux
  • ½ Cup of onion
  • ½ cup of green pepper
  • ½ cup of celery
  • 2 cup roma tomatoes
  • 2 cups okra
  • 1tsp black pepper
  • 1 tsp white pepper
  • chicken broth
  • cooked chicken
  • 1 polish sausage
  • cooked rice
Instructions
  1. When you make your gumbo you need to know what differences there are in roux. There are three classic kinds of roux, named for their color -white, blond and brown.
  2. White Roux: is cooked for just a few min. long enough to get rid of the floury taste. It's used for cream soups and bechamel sauces (cream sauces).
  3. Blond Roux: Cook the white roux a little longer, and it takes on a straw color. This blond roux has a hint of flavor and adds a warm color to veloute sauces (sauces made with chicken, fish or veal stock).
  4. Brown Roux: A brown roux has a nutty aroma and a rich, chocolate color that works well in dark soups and demi-glace (brown) sauces.
  5. Dark Brown Roux: Is a deeper mahogany, almost black, color roux that is used more for its nutty flavor than its thickening capabilities. White and blond roux use butter as fat. Use Olive oil in the darker roux because it produces a better color.
  6. Now we got that out of the way lets start. In this case I want a dark roux for a gumbo without fish. Use 1 cup olive oil, 2 cups flour
  7. I make the roux ahead of time. Roux can be made up to two weeks in advance and stored in the refrigerator. Make a bigger batch of roux helps control the quality with less chance of burning.
  8. The trick to making a dark roux is to brown it without burning it. That means you've got to keep stirring.
  9. To make chicken sausage gumbo I am using the dark brown roux. Turn the stove on medium high heat. Add to your cast iron skillet the oil then add the flour. Keep stirring stirring till the desired color, in this case I want it to be dark brown. This will take about 20 minutes. You can, and I suggest to make the roux ahead of time so it won’t take you that long to make the Gumbo.
  10. Now for this Gumbo I need ½ cup of the dark brown roux. so put the stove on medium high and add the following to the pot: ½ cup of dark brown roux, ½ cup of onion, diced, ½ cup of green pepper, diced, ½ cup of celery, diced. Cook for 5 minutes, then add the 2 cups Roma tomatoes, diced, 6 cups chicken broth (you can use the kind out of the box if you like).
  11. Add the 2 cups of sliced okra and the black and white pepper. Simmer for 20 minutes, the vegetables should be done. In the meantime saute in 1 tbsp of oil 1 cup of polish sausage sliced(the original gumbo is with Andouille sausage but I prefer the polish sausage), and 2 cups of shredded cooked chicken. Brown the meat on medium high for 5 minutes. Add this all to the pot with the roux and bring to a boil. Simmer for 5 minutes. Remove from heat and serve in a bowl with rice and a dash of the file powder.

 

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Jambalaya

Dec 28, 2011 by

Jambalaya is pronounced jahm-buh-LIE-uh or jum-buh-LIE-uh According to the Online Etymology dictionary 1872, from Louisiana Fr., from Prov. jambalaia “stew of rice and fowl.” Jambalaya originated in southern Louisiana by the Cajuns around the bayou where food was scarce, as opposed to the richer part of Louisiana. The word is said to be a compound word of Jambon from the French meaning ham, and Aya meaning rice in African, as there were many slaves in the Louisiana at the time. Common belief is that it originated from the Spanish Paella, which has also transformed in the United States to a dish called Spanish Rice. Jambalaya is a bit different many times as it incorporates seafood , ham, link sausage rounds and chicken, although it doesn’t have to have all those ingredients. It can be made (separately or all together) with ham, chicken, sausage, fresh pork, shrimp and oysters, to which is added shortening, rice, onion, garlic, pepper and other seasonings.

Ingredients

  • 1 polish sausage
  • 1 cup leftover chicken if you don’t have that use some raw chicken
  • 1 cup of cubed ham
  • 2 tsp chili powder
  • 1tsp salt
  • 1/2 tsp red pepper
  • 1/2 tbsp crushed garlic
  • 1 can of crushed tomatoes 14 1/2 oz
  • 1 box of bouillon 32 oz
  • 1 cup of uncle bens rice
  • 1 tbsp of tomato paste
  • 1 cup of minced onion
  • 1/2 cup of bell pepper
  • 1 cup of celery
  • 1 tbsp crushed garlic
  • 2 bay leaves
  • 1 tsp of thyme
  • 1 cup of wine of your choice I use whaver I happen to have open

Instructions

  1. Season the chicken with the season mix of chili pepper, red pepper, and salt. Cut up the vegetables. Put 1tbsp. olive oil in the skillet and fry the chicken, take the chicken out and add the cut up polish sausage and ham, and brown. Take the meat out of the pot and put in a separate pot where you put eventually everything in.
  2. Add to the skillet a 1 /2 tbsp olive oil and add the trinity (bell pepper, onion and celery) Cook till semi done, add 1 tbsp of tomato paste. Then add the 1 cup of wine and let it reduce.
  3. Add all to the pot of meat. Then add 1 cup of rice, the box of bouillon, 2bay leaves and 1 tsp of thyme, let it simmer for 20 min.

Jambalaya
 
Prep time
Cook time
Total time
 
Jambalaya is pronounced jahm-buh-LIE-uh or jum-buh-LIE-uh According to the Online Etymology dictionary 1872, from Louisiana Fr., from Prov. jambalaia "stew of rice and fowl." Jambalaya originated in southern Louisiana by the Cajuns around the bayou where food was scarce, as opposed to the richer part of Louisiana. The word is said to be a compound word of Jambon from the French meaning ham, and Aya meaning rice in African, as there were many slaves in the Louisiana at the time. Common belief is that it originated from the Spanish Paella, which has also transformed in the United States to a dish called Spanish Rice. Jambalaya is a bit different many times as it incorporates seafood , ham, link sausage rounds and chicken, although it doesn't have to have all those ingredients. It can be made (separately or all together) with ham, chicken, sausage, fresh pork, shrimp and oysters, to which is added shortening, rice, onion, garlic, pepper and other seasonings.
Author:
Recipe type: Stew
Cuisine: American
Ingredients
  • 1 polish sausage
  • 1 cup leftover chicken if you don't have that use some raw chicken
  • 1 cup of cubed ham
  • 2 tsp chili powder
  • 1tsp salt
  • ½ tsp red pepper
  • ½ tbsp crushed garlic
  • 1 can of crushed tomatoes 14½ oz
  • 1 box of bouillon 32 oz
  • 1 cup of uncle bens rice
  • 1 tbsp of tomato paste
  • 1 cup of minced onion
  • ½ cup of bell pepper
  • 1 cup of celery
  • 1 tbsp crushed garlic
  • 2 bay leaves
  • 1 tsp of thyme
  • 1 cup of wine of your choice I use whaver I happen to have open
Instructions
  1. Season the chicken with the season mix of chili pepper, red pepper, and salt. Cut up the vegetables. Put 1tbsp. olive oil in the skillet and fry the chicken, take the chicken out and add the cut up polish sausage and ham, and brown. Take the meat out of the pot and put in a separate pot where you put eventually everything in.
  2. Add to the skillet a 1 /2 tbsp olive oil and add the trinity (bell pepper, onion and celery) Cook till semi done, add 1 tbsp of tomato paste. Then add the 1 cup of wine and let it reduce.
  3. Add all to the pot of meat. Then add 1 cup of rice, the box of bouillon, 2bay leaves and 1 tsp of thyme, let it simmer for 20 min.

 

Arrisje’s Recipe Card 4×6 * Click on this picture, then save to your hard drive, and print as 4×6 picture *

Recipe Card Jambalaya

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