Thai Coconut Soup with Chicken and Shrimp

Ingredients:
1/2 pound boneless, skinless chicken breasts, cut into bite-size pieces
1/4 tsp salt
1/4 tsp ground black pepper
1/2 pound uncooked shrimp, peeled and deveined (31-40 size)
1/8 tsp Emeril's Original Essence*
4 cups chicken broth
2 Tbs fish sauce
3 tsps minced fresh ginger (I used a garlic press)
1 Tbs minced garlic
3 (5 inch) piece lemongrass, cut in half lengthwise and crushed w/edge of knife.**
2 (13.5 -ounce) cans coconut milk. One regular, one reduced (I got the reduce version at Trader Joes)
1 cup quartered button mushrooms, stems removed (I used presliced baby bellas)
1/2 tsp Thai Chili Garlic Paste (purchased at Asian market store).
1/2 cup snow peas
1 lime, freshly squeezed juice
2 Tbs chopped fresh cilantro

Directions:
1. Place the chicken in a small mixing bowl and season with salt and pepper. Set aside.
2. Season the defrosted shrimp sparingly in a separate small mixing bowl with Essence and set aside.
3. Combine the chicken broth, fish sauce, ginger, garlic and lemongrass in a large soup pot or Dutch oven. Bring to a boil over high heat. Reduce the heat to med0low and simmer for 10 minutes.
4. Add the diced, seasoned chicken, coconut milk, mushrooms and chili garlic paste. Simmer 1o minutes.
5. Add the seasoned shrimp, snow peas, and lime juice. Simmer an additional 3-4 minutes, or until the shrimp are pink and cooked through and the chicken is cooked through.
6. Remove pot from heat and remove the lemongrass before serving.
7. Pour soup into bowls and sprinkle with cilantro.

*Emeril's Essence recipe: 3 Tablespoons Paprika, 2 Tablespoons salt, 2 Tablespoons dried parsley, 2 teaspoons onion pwd, 2 tsps garlic powder, 1 tsp ground black pepper, 1 tsp dried oregano, 1 tsp dried basil, 1 tsp dried thyme, 1/2 tsp celery salt

**when using lemongrass, remove the grassy tops and any hard root section. Using the blunt edge of a knife or a heavy pot, bruise the stalk all over. Be careful not to pulverize the stalk or it will fall apart during cooking.

recipe influenced by : Emeril Lagasse

Fontina Soup

Prep Time: 20 min; Cook Time: 45 min; Serves: about 1 1/2 quarts (about 4 servings)

Ingredients

· 2 tablespoons unsalted butter

· 5 ounces small diced onion (approximately 1 cup)

· 5 ounces small diced carrot (approximately 1 cup)

· 5 ounces small diced celery (approximately 1 cup)

· 1/2 teaspoon salt for sweating vegetables, plus more if needed at end of cooking

· 3 tablespoons all-purpose flour

· 1 quart chicken broth, heated to a simmer

· 1 tablespoon minced garlic

· 1 bay leaf

· 1 cup heavy cream

· 10 ounces Fontina cheese, shredded

· 1 teaspoon Marsala wine (optional)

· 1 teaspoon Worcestershire sauce

· 1/2 teaspoon hot sauce

· 1/2 teaspoon white pepper

Directions

Melt butter in large heavy-bottomed soup pot over medium heat. Add onion, carrot, celery, and salt. Sweat for 5 to 10 minutes or until the vegetables begin to soften, stirring occasionally. Sift the flour over the vegetables and cook, stirring constantly, for 2 to 3 minutes.

Gradually add the chicken stock and bring to boil, stirring constantly. Reduce heat to low and add the garlic and bay leaf. Cover and simmer for 30 minutes or until vegetables are soft.

Remove bay leaf. Turn off the heat, add the heavy cream, and puree*. Gradually add the cheese, 1 small handful at a time, and stir until melted before adding next handful. Stir in the Marsala, Worcestershire sauce, hot sauce, and white pepper. Taste and add additional salt if desired. If soup is not hot enough, return to a low heat until warmed through.

*When blending hot liquids: Remove liquid from the heat and allow to cool for at least 5 minutes. Transfer liquid to a blender or food processor and fill it no more than halfway. If using a blender, release one corner of the lid. This prevents the vacuum effect that creates heat explosions. Place a towel over the top of the machine, pulse a few times then process on high speed until smooth.

-Laura, from Alton Brown

Brown Rice and Lentil Soup

5 c. chicken broth

1 ½ c. lentils, rinsed

1 c. brown rice

32 oz. can of chopped tomatoes

3 carrots, chopped in ¼ inch pieces

1 onion, chopped

1 celery stalk, chopped

3 garlic cloves, minced

½ tsp. basil

½ tsp. oregano

¼ tsp. thyme

1 bay leaf

½ c. fresh parsley

2 Tbsp. cider vinegar

In a heavy kettle, combine the broth, lentils, rice, tomatoes (with juice), carrots, onion, celery, garlic, basil, oregano, thyme, and bay leaf. Bring mixture to a boil and simmer, covered, stirring occasionally, for 45-55 minutes or until lentils and rice are tender. Stir in parsley, vinegar, and salt and pepper to taste. Discard bay leaf. The soup will be thick and will thicken more as it stands. Thin, if desired, with chicken stock.

This is very filling, yummy, and makes quite a bit. It also freezes really well.

Lizzie Christensen

Butternut Squash Soup

Boil:

2 lbs butternut squash
2-3 medium apples
1 large onion
3 cups chicken stock

When soft blend with Immersion Blender

1/4 cup Pecorino Romano Cheese
1/2 cup plain non-fat yogurt
1/2 tsp garlic salt
1/2-1 tsp of pepper (freshly ground)
1-2 tsp curry powder
10-15 leaves of fresh sage

Add to blended mixture

Serve hot with a sprinkle of Pecorino Romano a pinch of fresh sage and toasted pine nuts

Nina

Vegetable Beef Stew

2 lbs stew meat
1/2 c flour
3 T oil
2 medium onions chopped
2 cloves garlic
1 tsp paprika
1/4 tsp cloves
2-4 bay leaves
2 tsp worcestershire sauce
2 tsp salt
2 tsp sugar
1/2 tsp pepper
12 carrots chopped
8 potatoes chopped
2-4 onions cut into chunks

1. Shake meat and flour together in a bag.
2. Heat 2 T oil in large pot, add and brown meat in two batches. Remove meat from pot.
3. Add 1 T oil. Cook chopped onions until slightly brown, about 5 minutes. Stir in garlic, paprika, and cloves and cook until fragrant, about 30 seconds.
4. Return meat to pot. Add 4 c hot water, bay leaves, worcestershire sauce, salt, sugar, and pepper. Cover and simmer for 1 1/2 hours, stirring occasionally.
4. Remove bay leaves and garlic cloves. Add vegetables. Cook 35 to 40 minutes until vegetables are tender.
5. To thicken the stew - in a bowl mix 1/4 c water and 2 T flour, stirring until smooth. Add to stew.

-Laura, from Nancy Tuttle

Turkey Chili

Ingredients:

3 tablespoons vegetable oil, divided

1 1/2 pounds ground turkey

1 (1 ounce) package taco seasoning mix

1 teaspoon ground coriander

1 teaspoon dried oregano

1 teaspoon chili pepper flakes

1 small can tomato paste

1 (14.5 ounce) can beef broth

1 (7 ounce) can salsa

1 (14.5 ounce) can crushed tomatoes, or coarsely

chopped tomatoes packed in puree

1 medium onion, chopped

1 green bell pepper, diced

2 medium zucchini, chopped

Toppings:

1 bunch green onions, chopped

1 cup sour cream

1 cup shredded Cheddar cheese

Directions:

Heat 1 tablespoon of oil in a large stock pot over medium-high heat. Crumble turkey into the pot, stirring with a wooden spoon to break apart as much as possible. Season with taco seasoning mix, coriander, oregano, chili flakes, and tomato paste, and mix until meat is evenly coated with seasonings. Continue cooking, reducing heat if necessary, until turkey is well browned. Pour in beef broth, and simmer to reduce liquid slightly, about 5 minutes. Add salsa and tomatoes and continue cooking at a moderate simmer for ten minutes. Adjust the thickness at any time you feel necessary by adding water. While chili is still cooking, heat one tablespoon of oil in a large skillet over medium-high heat. Cook onion and green bell pepper, stirring occasionally for 5 minutes, or until onion is translucent and bell pepper is lightly browned. Add onion and bell pepper to the chili, and continue cooking at a very low simmer. In the same skillet, heat the remaining tablespoon of oil over medium-high heat. Add the zucchini, and cook stirring

occasionally, for 5 minutes, or until lightly browned. Add the zucchini to the chili, reduce heat, and continue cooking 15 minutes more. Again, adjust the consistency with water as needed. Ladle chili into serving bowls. Top with sour cream, green onion, and cheddar cheese, and serve.

- Misty

California Veggie Chili

Serves 8

3 Tbs. oil
2 cups onions, chopped
1 celery rib, chopped
2 cups red bell pepper, seeded and chopped
1 garlic clove, minced
2 cups yellow squash or zucchini, scrubbed, ends trimmed, and chopped
15 oz. can chickpeas (garbanzo beans), drained
15 oz. can kidney beans
15 oz. can black beans
32 oz. can canned Mexican stewed tomatoes, with juice
2 Tbs. canned tomato sauce or ketchup
2 Tbs. fresh cilantro leaves, chopped
1 Tbs. chili powder
1/2 tsp. dried oregano
1/4 tsp. dried basil
1/2 tsp. cumin
salt and pepper to taste
cayenne pepper to taste

In a large stock pot, saute onions, celery, bell pepper, and garlic for 2 minutes.
Add the squash and cook for 3 more minutes, until slightly softened.
Add the remaining ingredients and stir well.
Break up stewed tomatoes into chunks with spoon.
Reduce the heat to a low simmer, cover, and cook for 1 hour.

-Laura Sprague, from Jeannie Sprague

Brat Stew

2 cans (14 1/2 oz. each) chicken broth
4 medium carrots cut into 3/4 inch chunks (I like to make them smaller)***
2 celery ribs, cut into 3/4 inch chunks (I like to make them smaller)
1 medium onion, chopped
1/2 - 1 tsp. dried thyme
1 tsp. dried basil
1/2 tsp. garlic salt
1/4 - 1/2 tsp. garlic powder
3 cups chopped cabbage ***
2 cans (15 1/2 oz. each) great northern white beans (rinsed and drained)
5 bratwurst links (cut to 1/4 - 3/4 inch slices)

*** When in a pinch I use coleslaw mix in place of these two items.

Directions:
1. In a large saucepan, combine the broth, carrots, celery, onion, and seasonings. Bring to a boil.
2. Reduce heat, add brat links and simmer for 15 min.
3. Add the cabbage (or coleslaw), cover and cook for 10 min.
4. Add the beans, heat through.

Prep: 15 min Cook: 30 min

I love this recipe because it can be made in one pot and is always great for the cool weather of Boston. Also, the leftovers are great since it give the seasons stronger flavor.

- Birgit Swain

Cream of Spinach Soup

3/4 lb spinach
4 c chicken broth
4 tbsp butter
2 tbs flour
1 tbsp lemon juice
1 c cream
salt
freshly ground pepper

Put the spinach and broth in a pot and simmer for 10 minutes. Puree in a blender or food processor. Melt the butter in a large pot, stir in the flour, and cook slowly, stirring, for several minutes. Stir in a little of the puree and then add the rest. Bring the soup to boiling point, stirring constantly. Stir in lemon juice, cream, and salt and pepper to taste.

-Laura Sprague, The Fannie Farmer Cookbook

Zucchini Soup

1 small onion, diced
2 tablespoons butter
5 chicken bouillon cubes
2-3 pounds zucchini, sliced
1/4 teaspoon nutmeg
1/4 teaspoon black pepper
1/4 teaspoon salt
2 shakes cayenne pepper - or - 2 drops Tabasco sauce
1/2 cup of half and half - or - 1/2 cup milk
Grated cheddar cheese (garnish)

Saute onion in butter until transparent but not brown; set aside. Bring water and bouillon to boil; add zucchini and cook until tender. Remove from heat and add sauteed onion. Puree mixture in blender. Add nutmeg, black pepper, salt and cayenne pepper (or Tabasco sauce). Stir in half and half and garnish with cheese.

(If you are going to make the recipe in advance, add the half and half and garnish just before serving)

- Rebecca Nielsen

Slow Cooker Beef Stew

Yum! This takes like 2 seconds to make and is really yummy (okay, so it took me 20 minutes, but I was REALLY groggy and slow that morning). The first time I made it was on one of those Wicked Cold Boston nights, and we were almost crying for joy when we came home and had this fantastic stew waiting for us.

Serves 4 - 6
2 pounds beef stew meat (any cheap beef cut into cubes)
¼ cup flour
½ teaspoon salt
½ teaspoon pepper
1 teaspoon paprika
1 clove garlic, or about 1 teaspoon minced garlic
1 bay leaf
1 teaspoon Worcestershire sauce
1 ½ cups beef broth
1 onion, chopped
1 stalk celery, chopped
3 potatoes, cut into bite-sized pieces
4 carrots, cut into bite-sized pieces

If you want the meat to retain more of it's moisture, you can brown all sides in a little oil, but this is NOT necessary. If you don't brown it, it'll just be a little dryer. Put the meat in the slow cooker. In a small bowl mix the flour, salt, pepper, and paprika. Pour over meat and stir well to coat. Sprinkle in everything else. Cover and cook on Low 10 – 12 hours or High 4 – 6 hours. Wonderful!

- Robyn Seely, from AllRecipes.com

Borshch (Russian Beet Soup)

1 quart beef stock or bouillon
4 beets, peeled and grated
1 small cabbage, coarsely chopped
3 carrots, peeled and grated
4 medium potatoes, chopped
4 whole cloves garlic
1 large onion, diced
2 tbsp cidar vinegar
salt
pepper
sour cream

Put stock or bouillon, beets, cabbage, carrots, potatoes, garlic, and onions in a soup pot. Bring to boil, lower heat, and simmer partially covered, replacing any liquid that evaporates with additional stock or water. Simmer until potatoes are tender. Season with pepper and salt to taste. Serve with sour cream in each bowl. (Shshe is another Russian soup made without beets an chicken stock instead of beef stock. Also both soups are usually made with meat. I just prefer them without meat.)

- Laura Sprague