RECIPE

BRUNSWICK STEW

*****February 2021 "HSN Dinner at Home" winner*****
source: Todd Breyer-family recipe (Aunt Barbara)

Note:  Gets even better the second day when the flavors meld, so can make ahead.

Brunswick Stew - Sharon Perry

3 lb Hen, cooked, deboned and retain Broth (5 to 7 cups water)
5 slices Bacon, chopped raw with scissors
(2)  1 lb cans Tomatoes
2 cups (1 pkg) frozen Corn
1 pkg frozen Baby Lima Beans
1 cup cubed Potatoes
1 cup chopped Onions
1.5 tsp Salt (to taste)
1 tsp Celery Salt
1/2 tsp Black Pepper
Dash of Cayenne Pepper

Bring to a boil.  Simmer 2 to 3 hours.  

LENTIL SAUSAGE SOUP

*****February 2021 "HSN Dinner at Home" winner*****
source: Todd Breyer-family recipe
 

1 lb dry Lentils, rinsed
1/4 lb Bacon, cut raw into small bits
3 Carrots, diced
2 stalks Celery, sliced
1 small Onion, chopped
3 Bratwurst, chopped raw
1.5 tsp Salt
1/4 tsp Pepper

Place all ingredients in pressure cooker with enough water to cover.  Stir to mix.  Cover and cook 10 to 15 minutes.  Can add more water once complete to desired consistency. 

Original recipe instructions & additional ingredients for the Lentil Soup, for those without a pressure cooker:
Use 2C "quick cooking Lentils” rinsed.  Then put them in a pot with the bacon and vegetables and 2 qts boiling water.  Simmer covered 30 mins.  Saute onion in butter.  Ladle 1/2C lentil soup into ...

SPICY ENGLISH PARSNIP SOUP

*****February 2021 "HSN Dinner at Home" winner*****

4 Parsnips, peeled and sliced
2 medium Potatoes, peeled and cubed
1 large Onion, chopped
1 Garlic clove, minced
4 TBSP Butter (or margarine or oil)
1 tsp Curry Powder
1/2 tsp Ginger Powder
6 cups stock, of choice
1/2 cup half-and-half, or heavy cream
Salt and Pepper to Taste
Parsley, finely chopped as garnish

Melt Butter in a good-sized soup pot and add vegetables.  Sauté lightly 2 to 3 minutes.  Sprinkle in curry and ginger and stir in thoroughly.  Add stock and bring soup to boil.  Lower to simmer, uncovered for 30 mins.  Blend soup in a blender or food processor until thick and creamy, and then return to the pot.  Reheat soup, add half-and-half and seasonings, and stir well.   Add more curry to taste.  Do not let soup come t ...

Tammy’s Turnip Soup

Ingredients:

1/4 c (1/2 stick) unsalted butter
1 large sweet onion, peeled and thinly sliced 
1 large garlic clove, minced
6 large turnips, peeled and diced
7 c water
2 tsp kosher salt
1 tsp pepper
1-1/2 to 2 c whole milk or half-and-half 
Applesauce for garnish

In a stockpot over low heat, melt the butter. Add the onions and garlic. Cook until very soft, about 15 minutes. Add the turnips, water, salt and pepper. Bring to a boil, then reduce heat to low and simmer, covered, around 45 minutes or until the turnips are tender. They should break up easily when pressed with the back of a spoon.
Using an immersion blender, puree the soup (or allow to cool and place in a blender to puree, then return to the pot). When smooth, add the milk. Stir constantly for 2 to 3 minutes. Serve warm with a squiggle of applesauce as a garn ...

White Bean, Sage, and Sausage Soup

Ingredients:

 The perfect simple dinner on a busy night, this soup gets a double hit of fennel essence from chopped fennel bulb and the fennel seeds that flavor the sausage. Enjoy half for dinner tonight, and spoon half into a freezer bag to make life easier another night.

2 cups chopped onion

1 cup chopped fennel bulb

1/2 to 1 teaspoon crushed red pepper

20 ounces hot Italian sausage links, casings removed

8 garlic cloves, minced

1/4 cup chopped fresh sage

1 tablespoon tomato paste

1 cup dry white wine

6 cups unsalted chicken stock 

2 cups chopped plum tomato 

4 (14.5-ounce) cans organic cannellini beans, rinsed and drained

1/4 cup chopped fresh flat-leaf parsley

Heat a large Dutch oven over medium heat. Coat pan with cooking spray. Add onion and next 4 ingredients (through garl ...

Lentil-Edamame Stew

Ingredients:

1 c dried lentils
¾ c frozen shelled edamame (green soybeans)
2 Tbsp olive oil
1 ½ c minced red onion
3 garlic cloves, minced
1 (14.5-ounce) can diced tomatoes, undrained
6 Tbsp fresh lemon juice
1 Tbsp chopped fresh parsley
1 Tbsp chopped fresh mint
½ tsp salt
½ tsp ground cumin
1/8 tsp ground red pepper
1/8 tsp ground cinnamon
Dash of ground cloves

Place lentils in a large saucepan; cover with water to 2 inches above lentils. Bring to a boil; cover, reduce heat and simmer 15 – 20 minutes or until tender but still retaining their structure. Drain well, sand set aside
Place edamame in a small saucepan; cover with water to 2 inches above edamame. Bring to a boil; cook 2 minutes or until edamame are tender; drain well.
Heat oil in a Dutch oven over medium-high heat ...

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