Cook Club is a gathering of friends trying new recipes. This is a post from last winter.
Black Bean Soup
1 Tablespoon oil (I used olive oil)
1 medium onion, finely chopped
2 cloves garlic, crushed
2 teaspoons chili powder
1 teaspoon cumin
1/4 teaspoon crushed red pepper flakes
2 16 ounce cans black beans, rinsed and drained (rinse until all bubbles are gone)
1 – 13 1/2 ounce can chicken broth
chopped fresh cilantro for garnish
Heat oil over medium heat. Add onion. Cook until tender. Add garlic, chili powder, cumin and crushed red pepper; cook 30 seconds. Add beans and broth. Heat to boiling. Reduce heat; simmer, uncovered, about 15 minutes.
In blender, bend soup until smooth. Return to pan. If soup is too thick, add some water to thin. Heat through.
Butternut Squash and Corn Chowder
2 Tablespoons oil
1 1/2 bls butternut squash, peeled, seeded and cut into 1 inch cubes (about 5 cups)
1 medium onion, chopped
10 ounce package frozen corn kernels
1 1/2 teaspoon curry powder
2 – 14.5 ounce cans vegetable broth (or you can use equivalent of Better Than Broth and water)
1/2 cup heavy cream (or 2% milk, or evaporated milk to save calories)
In a large heavy pot, heat oil over medium-high heat, add suqsh and onion. Cook until onion is soft, about 6 minutes. Add corn and curry powder; cook unitl curry is fragrant, 1 to 2 minutes. Season with salt and pepper. Add broth. Simmer until squash is tender, about 25 minutes. In a blender, blend the soup until smooth. Return to pot. Stir in cream. Heat through over medium-low heat (do not boil).
“As You Like It” Bread
2 Tablespoons yeast
1/2 cup water
2 Tablespoons sugar
1 Tablespoon salt
1/3 cup vegetable oil
6 cups flour
2 cups hot water
Dissolve yeast in the 1/2 cup warm water. Mix dry ingredients, using only 3 cups flour. Add the 2 cups hot water and oil. Add yeast mixture. Add the rest of the flour and stir. Leave spoon in batter and let rest for 10 minutes. Stir it down and let rest for 10 minutes 2 or 3 more times.
Divide dough into 2 pieces. Roll out into a 9 x 12 inch rectangle and roll up jelly roll style. Tuck ends under, brush tops with egg whites and egg white and sprinkle with sesame seeds. Slash diagonally several times across the top. Let rise until double. Bake at 400 degrees for 30 minutes.
Variations– The “As You Like It” Part:
–You can roll in a combo of cinnamon/sugar; pizza toppings; white sugar/orange peel
–You can put meat, cheese, onions, or dried fruit inside
–On the top you can put a glaze, seeds or onions
–Makes 8 1/2 cups
1lb ground beef
3 Tablespoons unsalted butter
1 cup onion, diced
1/4 cup flour
3/4 cup celery, diced
1 and 1/2 c whole milk
1/2 cup carrot, diced
2 cups cheddar cheese, grated
1t garlic, minced
1/4 cup ketchup
3c chicken broth
2 Tablespoons prepared yellow mustard
2 cups potatoes, peeled, diced salt and pepper to taste
1 teaspoon dried basil
chopped dill pickles
Brown beef in large pot over medium heat. Cook until meat begins to brown, then add the onion, celery, carrot and garlic. Saute about 10 minutes. Stir in the broth, potatoes, and basil; bring to a boil, reduce heat, and simmer 10-12 minutes, or until potatoes are cooked through.
Melt butter in a saucepan over medium heat. Whisk in flour and cook 1-2 minutes, then add the milk, whisking until smooth, scraping the bottom of the pan. Add the milk mixture to the soup and bring to a boil. Reduce heat to a simmer.
Add cheese, ketchup, mustard, salt, and pepper, stirring until the cheese is melted. Serve with fries and chopped pickles.
From Splendid Soups & Spectacular Sides, by Cuisine at Home (www.cuisineathome.com)
Chicken Velvet Soup
–Serves 10 – 12
1/3 cup butter
3/4 cup flour
6 cups chicken stock
1 cup warm milk
1 cup warm cream
1 1/2 cups finely diced chicken
salt and pepper to taste
Melt butter and add flour, cook over low heat until well blended. Add 2 cups of hot chicken stock and the warm milk and cream. Cook slowly stirring often until thick. Add remaining 4 cups of chicken stock and the diced chicken and heat to boiling. Season with salt and pepper.
Red Lobster Cheddar Bay Biscuits
–Makes 12 biscuits
2 1/2cups Bisquick
1 cup finely grated cheddar cheese
3/4 cup whole milk
2 Tablespoons butter, melted
1/8 teaspoon garlic powder
1/4 cup butter, melted
1/2 teaspoons garlic powder
1/2 teaspoons dried parsley flakes
–Preheat oven to 400.
Combine Bisquick with cheddar cheese, milk, 2 Tablespoons melted butter and garlic powder in a medium bowl. Mix until well-combined. Drop about 1/4 cup portions of dough onto ungreased cookie sheet. Combine topping ingredients. Brush over the tops of each unbaked biscuit.
Bake for 14-16 minutes or until biscuit tops are light brown. Serve warm.
From Top Secret Recipes