Recipes

We will post our favorite recipes here.

If you had something you really liked, please let us know and we will post the recipe for all to share.

We served this at the "Healthy U" event at the Frauenthal

Thursday February 18, 2010

Chicken Tortilla Soup

Approx. 16 servings depending on appetite

2 – 3 lbs chicken parts

1 ½ cups black beans (dry) or 1 large can black beans

1 – 12 oz bag whole kernel corn (frozen)

1 lg. can diced tomatoes

2 cup diced onion

2 cup diced celery

2 cup diced carrots

1 cup diced bell pepper

3 gallons water

1 tsp thyme leaves

1 tsp granulated garlic

1 tblspn chicken base

3 bay leaves

S & P to taste (approx. ½ tsp. of each)

1 tsp chili powder

1tsp ground cumin

Tabasco to taste

Place whole chicken in soup pot with water. Add seasonings and bring to a boil and let simmer for 2 hours. Do the same for the black beans if using dry. Remove chicken, let cool, de-bone and dice chicken. Bring stock back to boil and add vegetables. Taste and adjust seasonings. Once seasoning is right add chicken back to soup. Served garnished with fried tortilla strips & chopped cilantro..A squeeze of fresh lime gives it a nice perk. Serve with fresh baked bread.

Roux

(ROO): A mixture of flour and fat that, after being slowly cooked over low heat, is used to thicken mixtures such as soups and sauces. There are three classic roux-white, blond and brown. The color and flavor is determined by the length of time the mixture is cooked. Both white roux and blond roux are made with butter. The former is cooked just until it begins to turn beige and the latter until pale golden. Both are used to thicken cream and white sauces and light soups. The fuller-flavored brown roux can be made with butter, drippings or pork or beef fat. It's cooked to a deep golden brown and used for rich, dark soups and sauces. cajun and creole dishes use a lard-based roux, which is cooked (sometimes for almost an hour) until a beautiful mahogany brown. This dark nutty-flavored base is indispensable for specialties like gumbo.

The fat is heated in a pot or pan melting it if necessary, then the flour is added. The mixture is stirred until the flour is incorporated and then cooked until at least the point where a raw flour taste is no longer apparent and until desired color has been reached. The final results can range from the nearly white to the nearly black, depending on the length of time it is over the heat, and its intended use. The end result is a thickening and flavoring agent.Roux is most often made with clarified butter as the fat base but it may be made with any edible fat. In the case of meat gravies, they are often made with rendered fat from the meat. In regional American cuisine, bacon is sometimes fried to produce fat to use in the roux. Vegetable oil is often used when producing dark roux as it does not burn at high temperatures like butter will.

Chocolate Truffles

5 ounces semisweet chocolate, coarsely chopped
1 cup heavy cream
¾ lb butter, at room temperature
1 tablespoon amaretto or brandy
1/4 cup finely ground almonds or other nuts

In a small saucepan, heat the cream over medium heat until hot but not quite simmering. Pour the cream over the chocolate and let stand for 3 or 4 minutes. Stir until smooth.

Be sure that the chocolate is melted. If not put back onto heat and stir. Pour onto a baking sheet with parchment paper. Refrigerate until firm, about 30 minutes..

Use a teaspoon or melon baller to scoop up heaping teaspoons of the chocolate mixture, then use your hands to roll them into smooth balls, about 3/4-inch in diameter. Roll ½ of the truffles in ground nuts for variety

Pasta Primavera

Serves 6

Pasta of Choice 2.25 lbs.

Zucchini / Yellow Squash 1 medium

Red Onion 1 small

Mushrooms ¼ lb.

Spinach 3 oz

Tomatoes 1 medium

Chopped Garlic 4 gloves

Fresh Basil 2 oz

Extra Virgin Olive Oil ¼ cup

White Wine splash

Salt & Pepper to taste

Shredded Parmesan 4 oz.

Wash & prepare vegetables to desired cuts. Slice fresh basil into small pieces

Be sure pasta is cooked “al dente.” In large fry pan heat oil and toss in zucchini, onion & mushrooms. Season with S & P. Add garlic and spinach, cook for approx. 4 minutes. Add a splash of white wine, chopped tomatoes & basil. Cook for 1 minute, or until hot. Finish with fresh shredded parmesan. Enjoy

Ultimate Brownies

3 Cups of Butter

24 oz coarsely chopped unsweetened chocolate

4.5 cups cake flour

2 ¼ teaspoons baking powder

¾ teaspoon of salt

5 teaspoons vanilla

5 Tablespoon cocoa powder

6 cups sugar

10 eggs

3 ½ cups coarsely chopped walnuts, lightly toasted

Heat butter & chocolate over low heat until melted & smooth, set aside. Mix all dry ingredients except sugar, set aside. In large mixer, On high, beat eggs and sugar together for 5 minutes or until lemon colored and fluffy. Scrape sides of bowl occasionally. Add cooled chocolate and vanilla. Mix at low speed. Add flour mixture mix well. Add nuts.

Pour into greased 200 pan baking pan. Cook at 325 for 30 minutes or until toothpick is clean.

Albino Chicken Chili

Makes 2 1/2 Gallons

2 cups diced onions
2 cups diced celery

2 cups diced red bell peppers
5 garlic cloves, chopped
1/2 cup vegetable oil
1 pound chicken breast, cooked and diced
2 gallons chicken stock
6 bay leaves
1 (7-ounce) can chopped green chilies
1/2 teaspoon oregano
1/2 teaspoon cumin
1/4 teaspoon Cajun seasoning
1 jalapeno, chopped
2 pounds white beans, soaked overnight
1/2 cup heavy cream

1 lb roux
16 ounces cilantro sour cream

1 pkg tortilla strips, fried and sprinkled with chili power

Saute onion, celery, and garlic in oil until tender, about 5 minutes.

In a large stockpot add chicken stock, bay leaf, chiles, oregano, cumin,

Cajun seasoning, chicken, and jalapeno, bring to boil and add roux, simmer for

1 hour. Add the drained beans and heavy cream and simmer for 1/2 hour.

Garnish soup with cilantro sour cream and chili fried tortilla strips.

Chicken Creole

Makes approx. 24 servings

1 lb bag frozen cut orkra

1 qt onion, small dice

1 qt celery, small dice

1 qt carrot small dice

1 1/2 gal chicken broth

2 lg. can red beans

3 cups diced, cooked chicken

2 cups diced smoked sausage

3 cups cooked rice

3 bay leaves

2 tsp of each:

thyme, garlic powder, cumin, chilisalt, pepper & tabasco tt

In medium stock pot add seasoning & broth, bring to boil. Once pot is on the stove sauté vegetables & meats in a small amount of oil and seasonings, add to pot. Bring to a boil, add beans & tomatoes. Add Okra & rice. Adjust seasoning. Serve with corn bread. 1) This is a good base for any seafood addition. Shrimp, Crab or your favorite fish could be substituted for chicken. 2) Leave Rice out of soup. Add cooked rice to center of soup bowl and pour soup around it for a nice presentation.