|
Contents
Ron’s Chili
- 1 lb ground beef
- 1 large sweet onion (2” to 3” size) chopped
- 2 cloves of garlic chopped
- 2 tbsp of extra virgin olive oil
- 3 tbsp chili powder
- ½ cup water
- 2 tbsp ground cumin
- 1 small can of tomato paste
- 1 can of kidney beans or 1 lb dry beans cooked until tender.
- salt, pepper and cayenne pepper to taste
serves 4-6 people
- In a hot dutch oven or deep pot add olive oil and chopped onion.
- Cook onion until tender.
- Add beef and brown.
- Pour off excess oil but leave some to add depth of flavor.
- Add garlic, cumin and chili powder and stir into the beef onion mixture.
- Cook spices and beef over medium heat while stirring for about 2 minutes to release spice flavors.
- Add water and cover.
- Simmer for 5-10 minutes until water is about gone.
- Add kidney beans. If using canned beans add the liquid from the can. If you are using beans you cooked from dry then add enough water to make the mixture as thick as a good stew.
- Add tomato paste.
- If the mixture is too thick add water or red wine as needed.
- Cook at a simmer for 30 minutes.
This chili improves by letting it set overnight in the refrigerator and then reheating it.
Back to Top
Beef Stew
- 2 tablespoon extra virgin olive oil
- 2 lbs stew beef
- 4 small yellow or white onions
- 6 red potatoes
- 4 large carrots
- 1 can tomato paste
- 1 tablespoon dry oregano
- 2 cups dry red wine
- 3 cloves garlic minced
- 2 cups beef broth
- salt & pepper
serves 4
- In a large oven proof pot, brown the beef in the olive oil or medium high heat until the beef is browned on all sides.
- Add the beef broth, red wine, salt and pepper and simmer on the stove top or in the oven at 300º for 2 ½ hours or until beef is fork tender.
- Cut onions, potatoes and carrots into pieces approximately 1 inch cubes, and add all to the pot.
- Simmer for 20 minutes.
- Add oregano, garlic and tomato paste and simmer until vegetables are tender.
Variations:
Add parsnips in place of, or in addition to the carrots
Back to Top
Smoked Turkey and Bean Soup
- ¼ head of cabbage
- 1 large onion
- 1 14.5 oz can of pinto beans drained
- ¼ cup minced fresh parsley
- 1 tablespoon of hot oil
- ¼ lb smoked turkey
- 3 cups of chicken broth
- 2 tablespoon extra virgin olive oil
- salt & pepper to taste
makes 4 bowls
- Chop turkey, cabbage and onion into pieces about a ¼ inch square.
- In a hot sauce pan add the two oils.
- Add cabbage and onion to the sauce pan and cook on medium high until onion is translucent. Some cabbage and onion will brown a little in the process and this is what you want to happen.
- Add turkey and stir for 2 to 3 minutes until turkey is warmed through and you can smell the smokiness.
- Add chicken broth. Bring to a slow boil and cook for 10 minutes.
- Add drained beans and continue cooking for 5 minutes.
- Add parsley and remove from heat.
Variations:
- Substitute smoked ham or sausage for turkey.
- Use black or kidney beans in place of the pintos.
Back to Top
Roasted Sweet Potato and Cabbage Soup
- 2 Sweet potatoes
- ¼ head of cabbage
- 1 tablespoon of hot oil
- 1 large onion
- 3 tablespoons extra virgin olive oil
- 1 carrot
- 4 cups of chicken broth
- Salt & Pepper to taste.
- 2 tablespoons minced fresh parsley, tarragon or chives.
makes 4 bowls
- Cut each sweet potato in half lengthwise. Brush each half with the hot oil.
- In a 400° oven roast the sweet potatoes until tender, about 30 minutes.
- While potatoes are roasting. Chop cabbage, onion and carrot into small pieces.
- In a hot sauce pan over medium high heat add the olive oil, and add the onion, cabbage and carrot.
- Stir fry until onion is translucent, about 10 minutes.
- Salt and pepper the vegetables while they are sautéing.
- Add the chicken broth and simmer for 10 minutes.
- When potatoes are done, remove them from the oven and scoop out the potato meat and discard the skins.
- Add the potato to the sauce pan and cook for 3 minutes.
- With an immersion blender blend the soup until smooth.
- Add salt and pepper to taste.
- Add the parsley, chives or tarragon and serve
Variations:
You can add a dollop of sour cream at serving time.
Add ¼ cup of heavy cream at the very end and stir in before serving.
Back to Top
Roast Squash and Sweet Potato Soup
- 1 Acorn or similar squash
- 3 cloves garlic sliced
- 4 cups chicken broth
- 1 onion diced
- 1 sweet potato
- 2 tablespoons tarragon
- 1 tablespoon extra virgin olive oil
- Salt and Pepper to taste
Serves 4 to 6
- Cut the squash in half and remove seeds.
- Cut sweet potato in half, do not peel.
- Brush each with olive oil and sprinkle with salt and pepper.
- In a 375 degree oven roast the squash and sweet potato until tender, about 35 to 40 minutes.
- Heat a heavy soup pot and add the olive oil and diced onion. Cook over medium heat until onion is soft.
- Scrape flesh from roasted squash and sweet potato and add to the soup pot.
- Add chicken broth and garlic
- Bring to a slow boil.
- Add tarragon
- With an immersion blender or in a blender, blend soup until desired consistency.
- Serve garnished with chopped chives or parsley
For a richer soup add ½ cup of heavy cream.
Back to Top
Roast Squash and Parsnip Soup
- 1 Acorn or similar squash
- 3 cloves garlic sliced
- 4 cups chicken broth
- 1 onion diced
- 3 parsnips peeled and diced
- ½ cup chopped sundried tomatoes
- 1 tablespoon extra virgin olive oil
- Salt and Pepper to taste
Serves 4 to 6
- Cut the squash in half and remove seeds, do not peel.
- Brush with olive oil and sprinkle with salt and pepper.
- In a 375 degree oven roast the squash until tender, about 35 to 40 minutes.
- Heat a heavy soup pot and add the olive oil, diced parsnips, sundried tomatoes and diced onion. Cook over medium heat until onion and parsnips are soft.
- Scrape flesh from roasted squash and add to the soup pot.
- Add chicken broth and garlic
- Bring to a slow boil.
- With an immersion blender or in a blender, blend soup until desired consistency.
- Serve garnished with chopped chives or parsley
For a richer soup add ½ cup of heavy cream.
Back to Top
Roast Squash & Yellow Tomato Soup
- 1 Acorn or similar squash
- 3 cloves garlic crushed
- 4 cups chicken broth
- 1 onion
- 2 tablespoons tarragon
- 4 yellow tomatoes
- 2 tablespoons extra virgin olive oil
- Salt and Pepper to taste
Serves 4 to 6
- Cut the squash in half, remove seeds but do not peel.
- Cut the tomatoes in half, but do not peel.
- Brush squash and tomatoes with olive oil and sprinkle with salt and pepper.
- In a 375 degree oven roast the squash and tomatoes until tender, about 35 to 40 minutes for the squash and 20 minutes for the tomatoes.
- Heat a heavy soup pot and add the olive oil, and diced onion. Cook over medium heat until onion are soft.
- Scrape flesh from roasted squash and add to the soup pot.
- Add roasted tomatoes to pot.
- Add chicken broth and garlic
- Bring to a slow boil.
- With an immersion blender or in a blender, blend soup until desired consistency.
- Serve garnished with chopped chives or parsley
For a richer soup add ½ cup of heavy cream.
Back to Top
Avocado Gazpacho
- 3 ripe Haas avocados
- 1 cup diced seeded cucumber
- 1 cup diced seeded zucchini squash
- ¾ diced tomatoes
- ½ cup diced sweet onion
- 16 oz chicken broth
- juice of one lemon
- 1 ½ teaspoons salt
- 1 teaspoon black pepper
- 2 tablespoons extra virgin olive oil
- 1 tablespoon Tabasco sauce or hot green salsa
serves 4 to 6
Place all ingredients in a food processor and process to desired degree of smoothness.
Back to Top
|
