Food For Thought

July 12, 2011

Baked Chicken Black Bean Soup Phyllo Pie and Chilled Soup

Filed under: Featured Member, Trying Something New, Writing — Tags: , , , , , , , , , — Theresa H Hall @ 10:23 pm

It’s easy to go surfing on the Internet and where food is concerned I’ve seen lots of variations. Being a lover of chicken, I am always on the lookout for a new recipe. This sterling dish is from Dee Dee’s Delight where she features her mouthwatering Chicken Scarpariello. 

Keeping with the theme of chicken, I decided to visit our member, Kait Nolan of Pots and Plots. She enlisted the help of her Crock-pot to make this exciting Chicken and Black Bean Soup. Start it before you leave for work and it’ll be ready by the time you walk in the door.

Next my sweet tooth got the better of me as I fell into a blog from the other side of the world. Our member, Vindee of Passionate About Baking shows us how she uses Phyllo dough to make her incredible dessert, Cherry Phyllo Pie but remember you need to share this rich pie. There is an option at the bottom of the post inviting us to print her recipe.

You could choose to begin your menu with this lovely summer soup from our member, SippitySup of Sippity-Sup-Serious Fun Food. Feature this chilled starter and see how much your family or guests enjoy the look of this picturesque dish, Cold Spicy Cucumber Soup with Poached Shrimp. It’s sure to please.Our members at Half Hour Meals take pride in the preparation of their foods, many of which have been passed down from generation to generation. It’s always easy to find a wonderful meal to cook. Becoming a member is fast and free. You’re always welcome at Half Hour Meals!

November 16, 2009

Steak and Baked Potato Soup

Filed under: Uncategorized — Tags: , , , — Anne Coleman @ 7:00 am

11_09 034I adore soup. In fact, I love it so much that I have a blog wholly devoted to soup. While I am admittedly selfish in wanting to keep my soup recipes for my soup blog, this one is in the ‘under 30 minutes’ department and as such deserves a spot here at Half Hour Meals.

One of my favorite ways to make up new soups is to disassemble a favorite dish and put it all into a big pot. If there are leftovers involved in the making, so much the better. This one uses leftover steak and baked potatoes as a base and with a few twists here and there, it comes together in one delicious potful of soup.

Steak and Baked Potato Soup
Serves 8
Ready In: 30 minutes

2 Tablespoons cooking oil
2 cloves garlic – minced
1/2 cup sliced green onions (a.k.a. scallions or spring onions)
8 cups beef stock
1 Tablespoon Worcestershire Sauce
1 teaspoon coarsely ground black pepper
1 pound leftover steak – sliced
4 large baked potatoes – skinned
1 cup shredded Cheddar cheese
1/2 cup milk
2 Tablespoons all-purpose flour
Salt to taste
4 slices bacon – cooked crisp and crumbled – optional

Heat oil in a large soup pot over medium high heat. Add green onion and garlic and cook briefly until fragrant – about 2 minutes.
Add stock, Worcestershire and pepper and bring to a boil.
Reduce heat to low and add sliced steak.
Mash 2 potatoes and cube the other two. Add mashed potato to pot and stir well. Add cubed potato and simmer for 20 minutes.
Combine flour and milk and stir until smooth. Turn heat up to high and pour in flour and milk, stirring constantly to keep lumps from forming. Once soup has thickened slightly remove from heat and add cheddar cheese and bacon if desired.

November 9, 2009

The Leftover Dilemma

Filed under: Quick Meal Tips, holidays — Tags: , , , , — Anne Coleman @ 7:29 am

turkey2 013The quickest way to avoid Thanksgiving Day leftovers is to invite many and send home lots. As Thanksgiving is all about being grateful for what we have and sharing with others, inviting extra folks – a college student far from home, a widowed neighbor, anyone who doesn’t have a family to celebrate with or even an entire family that doesn’t have the means to celebrate – will be the sure cure to having too much food leftover.

However, there are those who actually like, and plan for, Thanksgiving Day leftovers, and I admit to being one of them. These two recipes are my favorites when it comes to using up extra turkey and fixings from the big day – and both are quick to fix, which is even better after a day or two of constant cooking.

Turkey Corn Chowder
Serves: 8

4 slices bacon – diced
1/2 cup celery – small dice
1/2cup onion – small dice
8 cups stock – turkey or chicken
1 clove garlic
2 cups peeled and diced potato – cooked or uncooked
2 cups chopped cooked turkey
1 can creamed corn (or 2 cups)
1/2 can whole kernel corn (frozen or fresh as well)
1 bay leaf
1/2 teaspoon marjoram
1/2t. dill
to taste
roux~ 1/4c. flour 1/4c. oil

Saute bacon, celery, onion & garlic until translucent.
Add stock and potatoes – bring to a boil and reduce to a simmer until potatoes are tender.
Add corn, turkey, and seasonings. Simmer 20 min.
Add roux in a thin stream-whisking constantly.
Cook until thickened, remove bay leaf and serve.

Quick Turkey Tetrazzini

This is on the cheating side of things – using a bottled Alfredo sauce in lieu of cream and cheese to streamilne preparation.

Serves: 4

4 cups cubed, cooked turkey
8 ounces dry linguine, broken in half
1 jar (16 ounces) Alfredo sauce
8 ounces sliced white button mushrooms
1 Tablespoon olive oil
1 clove garlic, minced
1/2 cup white wine
1/3 cup freshly grated Parmesan cheese
Salt and Pepper to taste

Heat oven to 350 degrees F and grease a 2-quart baking dish.
Set 2 quarts of water to boil.
When water boils, add linguine.
While pasta is cooking, saute mushrooms in olive oil until soft. Add garlic and cook for 2 minutes longer.
Remove mushrooms and garlic from pan and add white wine. Over medium heat, stir up any browned bits and then add Alfredo sauce. Remove from heat.
Drain pasta and toss with turkey and prepared sauce. Pour into the prepared baking dish and sprinkle with Parmesan.
Bake uncovered for 25-30 minutes or until top is golden.

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