Caldo Verde Soupas

I had this in a restaurant a few weeks prior and knew that it would be a simple recipe for me to duplicate. I had a yucky head cold, and wanted to make something to cure me. I am pretty certain this did the trick. I recruited a friend my Uncle Joe. We walked over to Uncle Joes house and he cut up all the ingredients, he was so speedy at it. He did all the prep work, and thats where most of work lies in this one. Next time I make it, I may use the instant potatoes because my aunt says thats what all the restaurants use anyways. 

Ingredients:

  • 4 tablespoons
  • 1 onion, minced
  • 1 clove garlic, minced
  • 6 potatoes, peeled and thinly sliced
  • 2 quarts cold water ( I used room temperture chicken broth)
  • 6 ounces linguica sausage, thinly sliced
  • 2 1/2 teaspoons salt
  • ground black pepper to taste

  • 1 pound kale, rinsed and julienned

Directions:

  1. In a large saucepan over medium heat, cook onion and garlic in 3 tablespoons olive oil for 3 minutes. Stir in potatoes and cook, stirring constantly, 3 minutes more. Pour in water, bring to a boil, and let boil gently for 20 minutes, until potatoes are mushy.
  2. Meanwhile, in a large skillet over medium-low heat, cook sausage until it has released most of its fat, 10 minutes. Drain.
  3. Mash potatoes or puree the potato mixture with a blender or food processor. Stir the sausage, salt and pepper into the soup and return to medium heat. Cover and simmer 5 minutes.
  4. Just before serving, stir kale into soup and simmer, 5 minutes, until kale is tender and jade green. Stir in the remaining tablespoon of olive oil and serve at once.

I will def make this one again! 

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Stuffed Corn Beef and Cabbage

This one my cousin paul found through a friend. Entered into the New York State Fair, Culinary Arts Competition. We found it pretty tasty.

INGREDIENTS:

2 Lbs Corned beef

4 NYS Russet potatoes

6 Carrots

½ Cabbage head

1 Onion,

sliced 6 Cloves

3 Bay leaves

1 Tbsp Butter

6 Black pepper corns

1 Tbsp Horseradish

Water

¼ c Brown mustard

Salt Corn oil

DIRECTIONS FOR COMBINING INGREDIENTS

1) Rinse beef.  Place corned beef, bay leaves, cloves, pepper, onions, and water (to cover) into a pot.  Cover, bring to a boil.

2) Reduce heat and simmer for 1.5 hours

3) Add carrots and simmer for 10 minutes.

4) Add cabbage and simmer for 15 minutes.

5) Remove meat, allow to rest, and drain the vegetables.

6) Pre-heat oven to 350ºF.

7) Wash potatoes well, rub with corn oil, and lightly salt.

8) Place potatoes in oven and bake for 60 minutes.

9) While warm hollow out each potato and place ¼ Tbsp. of butter in each.

10) Shred cabbage, meat, and chop the carrots and layer into the cavity.

11) Combine mustard and horseradish.  Serve with a dollop of the mixture.

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Chicken Gnocchi Soup (Olive Garden Copycat)

Dying to make this soup for years: this rainy fall day proved to be the perfect time! I brought it over to my cousins house to enjoy for dessert and little Audrey couldn’t get enough of it. She kept wanting more bowls and when we cut her off she kept saying I wish I could have more!!!  Thanks Cinnamon and Spice! 

3 tablespoons butter
2 tablespoons olive oil
3/4 cup onion, diced
1/2 cup carrots, diced
1/2 cup celery, diced ( didnt use celery I hate it)
4 cloves garlic, minced
coarse salt and fresh black pepper
1/3 cup all-purpose flour
4 cups chicken broth
1 + 1/2 cups half & half
2 cups cooked white meat chicken, shredded or cut into small bites
1 pound potato gnocchi ( Found this at target)
3 cups fresh baby spinach, stems removed
1 tablespoon chopped fresh basil ( I didnt use this)
fresh grated Parmesan and/or Romano, for serving

Instructions

  1. In a large soup pot or Dutch oven heat the butter and oil together over medium heat. Add onion, carrots, celery and garlic. Season with salt and pepper and cook until tender over medium-low heat about 10 minutes, stirring often.
  2. Sprinkle the flour into the pot and stir into the vegetables, cook 3 minutes, stirring often. Stir in the chicken broth 1 cup at a time, followed by the half & half.
  3. Add the cooked chicken. Bring up to a simmer and maintain for 20 minutes stirring often. Season with salt and pepper to taste.
  4. Cook the gnocchi separately according to package directions. Add them to the soup along with the spinach. Simmer until spinach is wilted. Stir in basil. Serve with grated cheese.

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