Turkey Soup with Pasta

Posted on February 20, 2014 by admin
"Leftover" Turkey Soup with Pasta
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Prep Time
30 min
Cook Time
1 hr 5 min
Total Time
1 hr 35 min
Prep Time
30 min
Cook Time
1 hr 5 min
Total Time
1 hr 35 min
Ingredients
  1. 3 Tbsp. olive oil
  2. 2 med yellow onions, diced
  3. 1 red bell pepper, med dice
  4. 6 carrots, cut into half moons
  5. 3 zucchini, cut into half moons
  6. 1/2# mushrooms, sliced
  7. 1 Tbsp. dried thyme
  8. 3 cloves garlic, minced
  9. 28 oz. can diced tomatoes
  10. 12 cups fresh turkey stock made from the bones, (or chicken stock or a combination)
  11. salt and pepper to taste
  12. Worcestershire sauce to taste, approx. 1 Tbsp.
  13. Texas Pete hot sauce to taste
  14. ½ - 1# leftover turkey, cut into cubes (amount depends on how meaty you want your soup)
  15. 1/2# pasta, cooked al dente
  16. fresh basil, chiffonade to taste
Instructions
  1. Heat the olive oil in a stockpot. Sauté the onions over medium heat until they are translucent.
  2. Add the carrots, garlic, thyme, salt and pepper and sauté 3-5 minutes.
  3. Add the zucchini and red pepper and sauté briefly.
  4. Add the remaining ingredients except fresh basil, leftover turkey and cooked pasta. Bring to a simmer and cook 30-45 minutes.
  5. Stir in the turkey and pasta and heat through. Season to taste.
  6. Garnish with the fresh basil when served
Recipes from Cooks Warehouse http://recipe.cookswarehouse.com/
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Eggs on a Spiced Tomato Concasse

Posted on February 20, 2014 by admin
Tomato-Pur-Eeda
Serves 4
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Prep Time
15 min
Cook Time
45 min
Total Time
1 hr
Prep Time
15 min
Cook Time
45 min
Total Time
1 hr
Ingredients
  1. • 4 medium eggs (the fresher the better), left whole
  2. • 1 tablespoon olive oil
  3. • 1 medium yellow onion, coarsely grated
  4. • 1 small yellow onion, very finely sliced
  5. • 2 large or 3 small cloves of fresh garlic, crushed
  6. • 1 inch piece fresh ginger, peeled and grated
  7. • 1 tsp chili powder
  8. • ½ teaspoon turmeric powder
  9. • 8 medium ripe tomatoes, deseeded and very finely chopped OR 2 cans of chopped tomatoes, all juice drained
  10. • 1 tsp tomato paste
  11. • 1 tsp sea salt
  12. • 1 tsp tomato ketchup
  13. • 2 tsp good quality balsamic vinegar
  14. • 2 tsp brown sugar / I tsp shredded Jaggery (Gur)
  15. • 1 tbsp cilantro leaves, finely minced
  16. • A little extra salt and pepper
Instructions
  1. In a wide, deep skillet heat the olive oil and fry the grated onion till it turns translucent, about 5 minutes.
  2. Follow with the sliced onion and fry till it softens and turns golden.
  3. Add in the crushed garlic and grated ginger and fry for 2-3 minutes, mixing well with the onions.
  4. Mix in the chili powder and turmeric.
  5. Add in all the chopped tomatoes and the tomato paste, salt and ketchup. Fry over high heat, stirring constantly to make sure the tomato mixes with all the other ingredients well. Mash the whole mixture slightly with the back of your spoon as you stir.
  6. Turn the heat down to low, cover and cook until the tomatoes completely break down (you’re looking for a well textured mix rather than a puree). Stir occasionally and add small dashes of water if the mixture seems to be too dry.
  7. Lastly, add in the vinegar, sugar or jaggery and the cilantro leaves and mix through. Taste to adjust for seasoning, sweet and sour balance.
  8. Spread the mixture evenly over the bottom of the pan and then use the tip of a spoon to make 4 evenly spaced hollows in the mixture. Keep the heat on low.
  9. Break an egg into each hollow, allowing the yolk to nest in the hollow and white to spread as it will.
  10. Sprinkle a little salt and pepper over each egg, turn the heat up to medium-low and cover.
  11. Cook for about 4-6 minutes (depending on your stove and your pan!) for softer yolks and closer to 10 minutes for set yolks.
  12. Scoop each egg and some of the surrounding tomato mixture onto a plate and serve with warmed bread and butter.
Notes
  1. Recipe notes: * This dish can also be served in individual ramekins when entertaining. Place the ramekins in a pan and surround with an inch or so of water. Cover and steam for 5-7 mins till the egg is as you like it.
  2. Cooking tip: use stainless steel or non-stick (hard anodized is great!) cookware when making Indian food - especially curries and rice based dishes like Biriyani, and to stay away from heavy pots that have an enamel lining. The latter tend to offer too much insulation which doesn't allow for Indian curry pastes and 'masalas' to cook down as they should.
Recipes from Cooks Warehouse http://recipe.cookswarehouse.com/
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Butternut Squash – Apple Puree

Posted on February 20, 2014 by admin
Butternut Squash Apple Puree
Yields 4
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Prep Time
1 hr
Cook Time
2 hr
Total Time
3 hr
Prep Time
1 hr
Cook Time
2 hr
Total Time
3 hr
Ingredients
  1. • 3 1/2 pounds (1 large) butternut squash, cut lengthwise in half
  2. • Coarse salt
  3. • Whole nutmeg
  4. • 1 allspice berry
  5. • 1 clove
  6. • 2 tablespoons unsalted butter
  7. • 5 medium granny smith apples (about 5 ounces each)
  8. • 2 tablespoons chopped shallots
  9. • 1 teaspoon granulated sugar
  10. • 2 tablespoons pure maple syrup
  11. • 1/2 teaspoon apple cider vinegar
  12. • Coarse salt
  13. • Freshly ground black pepper
Instructions
  1. Preheat the oven to 350°F.
  2. Scrape away and discard the seeds and membranes from the squash. Score the neck in a crosshatch, at 1/2-inch intervals, about 1/2 inch deep.
  3. Line a baking sheet with a piece of aluminum foil large enough to form a packet around the squash. Lay the squash on the foil, flesh side up, and sprinkle with the salt. Grate the spices over the top, using about 1/4 of the nutmeg, the whole allspice berry and the whole clove. Cut 1 tablespoon of the butter into small pieces and divide over the neck of each squash half.
  4. Bring up the two long sides of the foil and crimp to close the top. Leave the short sides open for steam to escape as the squash bakes. Place in the oven to roast until completely tender, about 2 hours.
  5. Meanwhile, for the apple puree: Peel the apples, cut in half lengthwise, and remove the stem and cores. Cut the apples into 3/4-inch pieces and place in a saucepan with the shallots, the remaining 1 tablespoon of butter, a pinch of salt, and the sugar. Cut a parchment lid (a round of parchment paper with a half inch circle cut from the center) and place over the apples.
  6. Cook over low to medium low heat and for about 60 minutes, stirring from time to time and lowering the heat as necessary to avoid scorching the apples. The apples should be completely softened.
  7. Set up a food mill with the fine disc and place over a medium saucepan. Scoop the squash (discarding the skin) and apples into the food mill and puree. Place the pan over medium heat and stir in the maple syrup, cider vinegar, and a grating of nutmeg. Season with salt and pepper to taste.
Adapted from All-Clad
Adapted from All-Clad
Recipes from Cooks Warehouse http://recipe.cookswarehouse.com/
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