White Bean and Tomatillo Chili

brought by Jamie Cook

recipe from Debbie Funk Draper Good Housekeeping

2 Tbsp olive oil

3 cloves garlic, minced or crushed with press

1 small onion, cut in half and thinly sliced

1 jalapeno chile, seeded and minced

1 tsp ground cumin

1 pound tomatillos, husked, rinsed and coarsely chopped

1¼ tsp salt

½ tsp sugar

1 (14oz) can vegetable or chicken broth (1 ¾ cups)

1 can mild green chiles

2 cans white kidney beans or other white beans, rinsed, drained (whole or mashed)

1 cup loosely packed fresh cilantro leaves, chopped.

Heat oil over medium heat until hot.  Add garlic, onion, pepper, and cumin.  Cook 7-10 minutes or until light golden.

In a separate pot, heat tomatillos, salt, sugar, broth, green chiles, and 1 cup water to boiling over high heat.

Reduce heat to low.  Add onion mixture to saucepot; cover and simmer 15 minutes.   Stir in beans and cilantro; heat through.

Red Pepper and Carrot Soup

brought by Rachel Durrazani

2 T. butter or olive oil
1 red bell pepper, cut into 1 inch pieces
2 cups diced onion
1 lb. carrots, thinly sliced
2 T. white rice
Sea salt and freshly milled pepper
2 T. parsley, chopped
3 T. dill chopped or 1 1/2 T. dried dill (I used freshed)
Grated zest and juice of 1 orange
6 cups water or basic vegetable stock (I used stock)

Melt the butter in a soup pot and add the pepper, onion, carrots, rice and 1 teaspoon sea salt. Cook over medium heat, covered until the onion has softened completely, about 10 minutes, stirring several times. Add a grind of pepper, the parsley, dill, orange zest, juice and water. Bring to a boil, then simmer, partially covered, until the rice is cooked, about 25 minutes. Cool briefly, then puree all but a cup or two of the soup (I actually puree it all) and return it to the pot. Taste for salt, season with pepper, garnish and serve. This soup may be served hot as well as chilled.

Tomato-Basil Parmesan Soup

brought by Brynley Lazar



2 (14 oz) cans of diced tomatoes, with juice
1 cup finely diced celery
1 cup finely diced carrots
4 cups chicken broth
1 cup finely diced onions
1/2 bay leaf
1 tsp dried oregano  OR 1 Tbsp fresh oregano
1 Tbsp dried basil OR 1/4 cup fresh basil
1/2 cup butter
1/2 cup flour
1 cup Parmesan cheese
2 cups half and half, warmed
1 tsp salt
1/4 tsp black pepper

In a large slow cooker, combine tomatoes, celery, carrots, chicken broth, onions, bay leaf, oregano, and basil (***if using fresh oregano and basil; if using dried oregano add those two ingredients in the LAST HOUR of cook time). Cover and cook on low for 5-7 hours, until flavors are blended and veggies are soft.

About an hour before serving, prepare a roux: Melt butter over low heat in a skillet and add flour; stir constantly with a whisk for 5-7 minutes. Slowly stir in 1 cup hot soup from the slow cooker. Add another 3 cups soup and stir until smooth.

Add all back into the slow cooker. Stir and add Parmesan cheese, warmed half and half, salt, and pepper. Cover and cook on low for another hour until ready to serve. 

Potato Corn Chowder

brought by Erin Orton

1 pkg. sliced bacon(cooked and crumbled), or 2 cups chopped cooked ham

1 1/2 cups frozen corn

8-10 medium potatoes, peeled and cut in small pieces

2 cups cheese, shredded (I like to use sharp cheddar)

1 half onion, minced

salt and pepper to taste

Thickening:  combine before adding to soup

1/2 flour

1 cup water

Cook potatoes and onion in enough water to cover them.  During last few minutes of cooking, add corn.  When potatoes are tender but not mushy, add thickening, cheese, bacon or ham, salt and pepper.  For thicker or creamier soup add more thickening or milk.

Caramel Sauce

brought by Stacy Hill
at the RS Board Meeting

1 cup butter

1 cup sugar

1 cup brown sugar

1 1/2 cups heavy cream (not whipping cream)

 

Bring the above ingredients to a boil,reduce to simmer

Simmer for approx. 10 minutes, stirring often during simmer time.

 

Let cool.

 

Can be refriderated or frozen. If frozen - thaw and re-heat.

Enjoy!

Artichoke Spinach Dip

brought by Erin Orton

8 oz. cream cheese

1/2 cup sour cream

1/2 cup mayo

1/2 cup mozzarella cheese, cubed

1/2 cup parmesan cheese

1 tsp minced garlic(2 cloves chopped really small)

1/4 cup chopped onion

1 pkg frozen chopped spinach(thawed)

2 small jars of marinated artichokes(I chop them to make smaller pieces)

salt and pepper to taste

Add all ingredients 

bake in covered 8x8 pan for 30 minutes or until bubbly. 

Thai Peanut Dip

brought by Jamie Cook

recipe by Family Fun Magazine

Ingredients:

1 cup creamy peanut butter

6 Tablespoons apple cider vinegar

2 cloves garlic

¼ cup soy sauce

1-inch cube peeled ginger

¼ cup hot water

½ cup roughly chopped cilantro (or less to taste)

Combine all ingredients (except cilantro) in blender or food processor. 

Pulse until smooth, about 20 seconds, while gradually adding hot water.

Stir in cilantro.

Makes about 2 cups. Serve with vegetables or crostini.