Posts Tagged ‘soup’

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Last Minute Tortilla Soup

August 31st, 2009

Last night I had grilled some steak on the grill. Needless to say, I had some leftovers and wanted to do something with it. After searching around my pantry for a couple of staples, here’s what I came up with for a last minute tortilla soup.

Here’s what you’ll need:

  • 1 can whole tomatoes (28 oz)
  • 1 can whole corn kernels, drained (16 oz)
  • 1 can black beans, drained (16 oz)
  • 1 bottle beer. Be sure to pick something not too bitter as that will increase with cooking (I use a good Hefeveizen)
  • 2 dried Chipotle peppers
  • 2 dried chili peppers
  • 1/4 C brown sugar
  • 1 Tbsp cumin
  • 1 Tbsp cinnamon
  • 1 Tbsp chili powder
  • 3 cloves garlic
  • 1/2 onion chopped
  • 1 green pepper chopped
  • 1/4 C corn starch
  • 1 steak, any cut, cooked in any fashion, diced

In a large sauce pan, add the tomatoes and their juices and blend together (I have an imersion blender). Combine all of the ingredients, except for the corn) and place over medium heat and let simmer for about 45 minutes or until the peppers and onions are soft. Add the corn and cook for another 5 minutes. Serve with some crushed tortilla chips and enjoy!

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Crockpot Woes

January 14th, 2009

Before I left for work yesterday, I had decided to make a roast in one of my new crockpots. It’s this fancy GE slow cooker that has a timer on it and three different temperature settings. I threw all of the ingredients in the cooker, set the timer and temperature, and was on my way to work. Raegan had the day off yesterday and I asked her to keep an eye on it, just in case. Oddly enough, the cooker magicaly changed its setting to warm rather than the low setting I had set earlier. Alas, we did not have the meal that I had intended to make; the potatoes didn’t come out at all, and the meat wasn’t tender either. All this fancy technology makes me long for the simpler days when slow cookers had threee settings: on, low, and high and no timer to get in the way.

The only good news out of this is that I had set it on high as we ran out to REI to get me a new snowboarding jacket, pants, and gloves…all at an insanely low price! Perhaps we should have gone to the General Lafayette that was down the street….

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Potato and Leek Soup

January 4th, 2009

Last night, Raegan and I visisted the Triumph Brewery in New Hope for a late dinner. I was in the mood for a good beer, we both were looking for decent food. As I was ordering, I had noticed that they had a potato and leek soup on the menu. I promptly ordered that and a Virginia Ham sandwich along with their Oatmeal Cookie Stout; Raegan ordered a Caesar salad and some calimari. Needless to say, the stout was very drinkable, so much so, that Raegan even enjoyed it! As usual, our meals were excellent, and if I had more of an appetite, I would have been able to clean my plate.

As I was heading home today, I felt inspired to recreate the soup I had had lastnight. I have made previous attempts at this soup, but it was to no avail. I decided to not make a vegan friendly dish, but rather make it in the more traditional sense, below is what I came up with, and I believe it’s a pretty good rendition!

Potato and Leek Soup

Here’s what you’ll need:

  • About 5 red potatoes peeled and thinly sliced
  • About 3 or 4 leeks, cut just above the white area and then roughly cut into thin strips
  • About 2 cups of chicken broth
  • 4 strips of cooked bacon
  • 5 chives, roughly chopped
  • 2 Tbsp butter

Melt the butter in a 4 quart pot over meidum heat and add the leeks. Simmer for about 5 minutes or until they become soft. Add the potatoes and chives. Cut the bacon into little strips and place in the pot. Finally, add the chicken broth and simmer over medium low heat for about 45 minutes or until the potatoes are soft. Once the potatoes have finished cooking, remove the pot from the heat and blend the soup until smooth and creamy. Serve with a crusty bread.

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Beef Stew

December 1st, 2008

After having that phenomenal beef stew up in Nova Scotia, I decided it was high time that I tried to make one myself. I took hints from a couple of different recipes, and listed below is the recipe I came up with. It was so good that my girlfriend had me make it again the next night!

List of Ingredients:

  • About 3 pounds of cubed beef for stew
  • 2 bottles of a dark beer (preferably a stout or a porter)
  • 1 whole onion diced
  • 2 stalks of celery chopped
  • 2 carrots chopped
  • 4 toes of garlic chopped
  • 1 bag of frozen corn kernels
  • About 4 red potatoes cubed
  • About a 1/2 Cup flour
  • 4 Tbsp butter
  • A couple of slices of bread torn apart
  • 1 Tbsp Dijon mustard
  • 2 Tbsp brown sugar
  • 2 tsp vinegar
  • 2 bay leaves
  • 4 tsp thyme

Coat the beef cubes with the flour using a resealable container (I use a zip-lock bag) and set aside. Melt the butter in a large stock pot and add the beef cubes. Once the the cubes are browned (about 5 minutes), add the onions and cook until transparent. Add the carrots, celery, and garlic and saute for another 5 minutes. Add the potatoes, bay leaves, thyme, vinegar and beer to stock pot and simmer for about an hour or until the potatoes and vegetables are thoroughly cooked.

Add the bread, corn kernels, brown sugar, and the mustard and simmer for another 5 minutes. Remove the bay leaves and serve!

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