Week menu 12/5-11

Cold Week...Looks like soup

Meal One: Leftover Turkey Soup

Meal Two: Green Chili Chowder

Meal Four: French Onion Soup

Recipes:

Turkey Soup:

well I cheat, my mom brought a batch over from Thanksgiving..She just simmered the turkey with onion, celery and carrot, covered in water for several hours. Then she removed all the bones, added lots of pepper and a few noodles (she likes to cook the noodles seperate until just below al dente then adds them to the soup, I guess they hold up better.)

You could just saute diced onion, carrot and celery for about 10 minutes then add shredded chicken and chicken stock, then let it simmer for an hour or so. It would be similar.

Serve with Crusty Bread

Green Chili Chowder:

3-6 roasted new mexican green chile's (canned roasted green chile's work too, but fresh is preferred)

2 c chopped onion

4 T butter

1 cl garlic

1/2 t dried oregano

2 bay leaves

3 1/2 c chicken broth

1 lb baking potatoes (2 med.) peeled and cubed

1/2 t salt

1/4 t pepper

1/3 c whipping cream

2 c Monterrey Jack cheese, shredded

In a four qt saucepan over low heat, melt the butter. Add the onions, garlic, oregano and bay leaves and cook, covered, stirring twice, for 10 minutes. Stir in the chicken broth, potatoes, salt and pepper and bring to a boil. Lower heat and simmer, partially covered, stirring once or twice, until the potatoes are very tender, about 25 minutes. Remover bay leaves then puree soup to your choice of consistency with an immersion blender. Stir in chile's and return heat to med and bring to a simmer, cook uncovered until thickened, about 15 minutes. Stir in cream and serve topped with grated cheese and tortilla chips.

I have left over cauliflower from last week, so I think that I may add it for some of the potatoes in this soup..hopefully it is good.

French Onion Soup:

1 T olive oil

2 T butter

6 med yellow onions, thinly sliced

salt and pepper

2 t thyme

1 bay leaf

1/2 c dry sherry

6 c beef broth

1 T dijon mustard

thick cut slices of day old crusty bread

2 1/2 c shredded gruyere or swiss cheese

Heat dutch oven over med heat, add oil and butter to pot, add onions as you slice them. Wen all onions are in the pot, season with salt and pepper and 1 t thyme. Cook 15-18 minutes, stirring frequently until tender and caramel colored. Add bay leaf and sherry to deglaze pan, then add dijon mustard and beef stock, bring to a boil and simmer about 10 minutes.

Laddle soup into bowls, topped with bread and cheese, place under a broiler until hot and bubbly.

Shopping List:

onions

carrots

celery

shredded turkey or chicken (if you are making the turkey soup)

potatoes

thyme

bay leaf

garlic

chicken stock

beef stock

whipping cream

monterrey jack cheese

gruyere or swiss cheese

pasta noodles

crusty bread