The following recipes are all versatile enough to allow you to “tweak”
them by substituting seasonal vegetables or spices as they become
available.
CHICKEN AND WILD RICE SOUP (meat)
A Note about Celery
1. Remove and discard all side leaves and branches.
2. Holding celery stalk firmly under a heavy stream of water, brush
down both the inside and outside of the celery stalk with your
finger or a vegetable brush.
3. If a worm is spotted in the celery stalk, slit open celery stalk,
remove worm and wash thoroughly. |
1/2 cup pareve margarine
1 finely chopped onion
1/2 cup chopped celery
1/2 cup sliced carrots
1/2 pound fresh sliced mushrooms
3/4 cup flour
6 cups chicken broth
2 cups cooked wild rice
|
1 pound boneless skinless chicken breasts, cooked and cubed
1/2 teaspoon salt
1/2 teaspoon curry powder
1/2 teaspoon mustard powder
1/2 teaspoon dried parsley
1/2 teaspoon ground black pepper
1 cup slivered almonds
3 tablespoons dry sherry |
2 cups non dairy milk substitute (I like using rice milk or the pareve
sour cream)
Melt pareve margarine in a large saucepan over
medium heat. Stir in the onion, celery and carrots and sauté for 5
minutes. Add the mushrooms and sauté for 2 more minutes. Then add the
flour and stir well. Gradually pour in the chicken broth, stirring
constantly, until all has been added. Bring just to a boil, reduce heat to
low and let simmer. Next, add the rice, chicken, salt, curry powder,
mustard powder, parsley, ground black pepper, almonds and sherry. Allow to
heat through, and then pour in the non dairy milk substitute. Let simmer
for 1 to 2 hours. Note: Do not boil or your roux (thickened
flour/vegetable mixture) will breakdown and the soup won’t stay thick.
CROCK POT ITALIAN VEGETABLE SOUP (meat)
1 can corn
1 can Italian zucchini squash
1 (16 oz.) can tomatoes
1 (8 oz.) can tomato sauce
2 to 3 diced potatoes
|
1 to 2 lbs. hamburger
2 tablespoon dried oregano
A pinch basil
garlic salt
3 bay leaves |
In a skillet brown the hamburger. Drain the meat well. In the crock pot
combine all the ingredients and then cook on low for 6 to 8 hours. Serves
4 to 6. This recipe can be doubled or tripled. Serves 6.
ASIAN SOUP WITH SHREDDED CHICKEN (meat)
|
4 to 6 mushrooms,
sliced
1 large clove garlic, minced
1 small Serrano pepper, seeded and minced
1 tablespoon minced fresh ginger
6 cups chicken broth
2 teaspoons soy sauce |
2 6-ounce chicken
breast halves, poached and shredded
4 ounces snow peas, trimmed
1 small carrot, 2 ounces, thinly sliced
2 fresh water chestnuts, peeled and thinly sliced (may use canned)
4 green onions, thinly sliced
1 cup hot cooked rice
1 hard cooked egg, quartered |
In a soup pot, combine
mushrooms, garlic, chili pepper, ginger, chicken broth, and soy sauce.
Bring to a boil over medium heat. Boil for 2 minutes. Remove from heat,
cover, and let stand for 15 minutes. Bring mixture back to a boil. Add the
snow peas, carrot, water chestnuts and green onions. Lower the heat and
simmer, partially covered, for 10 minutes. Stir in the green onions and
ladle into wide soup bowls. Place 1/4 cup of the hot rice and 1/4 of the
hard cooked egg in the center of each bowl. Serve at once.
Serves 4. This recipe can be doubled or
tripled.
PUMPKIN AND WILD RICE SOUP (meat)
2 cup Wild Rice, cooked
2 tablespoons olive oil
1 cup onion, chopped
4 cup chicken broth
|
1 can 16 oz Pumpkin (2 cup)
1/8 teaspoon white pepper
1 cup non dairy milk substitute
Garnish with Chives or Parsley |
Cook Wild Rice according to package directions. Place the olive oil in
large saucepan. Add onion and cook until light brown. Stir in broth and
pumpkin. Cook 10 to 15 minutes, stirring occasionally. Add wild rice and
pepper, cook 10 minutes longer. Stir in non dairy milk substitute and heat
to boiling. Serve: garnished with chives or parsley. Serves 6. This recipe
can be doubled or tripled.
BEAN AND PASTA SOUP
A Note about Celery
1. Remove and discard all side leaves and branches.
2. Holding celery stalk firmly under a heavy stream of water, brush
down both the inside and outside of the celery stalk with your
finger or a vegetable brush.
3. If a worm is spotted in the celery stalk, slit open celery stalk,
remove worm and wash thoroughly. |
1 cup uncooked pasta shells cooked in 2 to 3 cups water
1 cup potatoes cut in cubes
2 cup water
1 cup shredded carrot
1 cup chopped celery
1 cup corn |
1 cup chopped onion
2 teaspoon garlic, minced
1/4 cup oil
2 1/2 cup kidney beans
1 teaspoon crushed oregano
1/4 teaspoon pepper
Dash of salt
4 kosher spicy hot dogs or sausages |
Cook pasta until tender in pot of water with salt. In a stockpot heat
the oil and sauté the onion, celery, carrot and garlic. Cut the hot dogs
or sausages in small slices. Add the hot dogs or sausage, beans, corn, and
potatoes to mixture with 1 cup water. Add the oregano and pepper and
simmer 15 minutes, adding water as needed. Drain the pasta and add the
noodles to soup mixture. Simmer 10 minutes more until tender. Serves 6 to
8.
BLACK BEAN AND BEEF STEW (meat)
The flavor of this simple stew of beef and beans is kicked up notch with
garlic and onion spices and a can of chopped tomatoes.
3 tablespoons olive oil
1 1/2 pound beef stew meat
1/3 cup red wine vinegar
1 (14.5-ounce) can chopped tomatoes, undrained
|
2 teaspoons garlic salt
1 teaspoon onion powder
1 (15-ounce) can black beans, drained
|
Heat oil in a skillet over medium-high heat. Add meat and brown on all
sides. Pour in vinegar and stir to remove any browned bits stuck to the
bottom of the pan. Add tomatoes, garlic salt and onion powder. Bring to a
boil, reduce heat and simmer until meat is tender, about 30 minutes. Add
beans; simmer 5 more minutes to heat through before serving. Serves 4.
This recipe can be doubled or tripled.
Eileen Goltz, a
professional chef and caterer, is the author of the new cookbook,
Perfectly Pareve.
© Eileen Goltz 2004
