Week Three: Soups and Apple Cake

Week Three:  Soups and Apple Cake

Split Pea Soup

(6 servings)

• 1 lb. (2 1/4 cups) green split peas
• 1 large onion, peeled and chopped
• 2 celery stalks, chopped
• 1 ½ cups carrot, diced
• 1 Tablespoon minced garlic
• 1 herb bouquet*
• 1 ham bone
• 4 chicken bouillon cube
• 1-2 cups diced ham
• Salt and Pepper
• ½ cup flour in 3/4 c half and half, optional

1 Pick over the peas and remove any stones. Wash and drain peas. Place in a 4 quart pan with the vegetables, herb bouquet, ham hocks and 2 1/2 quarts of water. Bring to a simmer. Skim the scum off the top of the soup for several minutes, until the scum ceases to rise. Cover loosely and simmer about 1 1/2 hours, or until peas are tender, stirring occasionally in case they stick to the bottom of the pan. 2 Remove the ham hocks and herb bouquet from the soup. Purée the soup with a blender. An immersion blender works great for this; if you are using a regular blender, take care to workin batches and only fill the blender halfway if the soup is still hot, and hold down the lid while blending. If you want an exceptionally smooth soup, pass the purée through a sieve. 3 Return the purée to the pot and heat to serve. Add salt and pepper to taste. Thicken with flour/cream mixture if needed. Heat until thickened. Ladle into warm bowls. If you want, don't discard the ham hocks, but cut away the outer skin and remove the meat from the bones. Dice the meat and serve with the soup. *Herb Bouquet: Tie 3 cloves garlic, 4 allspice berries, 2 bay leaves, 1 teaspoon thyme, 8 sprigs parsley in rinsed cheesecloth or place in bouquet garni muslin bag

Chicken Tortilla Soup

(Servings: 6-8)

• 2 whole Boneless, Skinless Chicken Breasts
• 1 Tablespoon Olive Oil
• 1-½ teaspoon Cumin
• 1 teaspoon Chili Powder
• ½ teaspoon Garlic Powder
• ½ teaspoon Salt
• 1 Tablespoon Olive Oil
• 1 cup Diced Onion
• ¼ cup Diced Green Bell Pepper
• ¼ cup Red Bell Pepper
• 3 cloves Garlic, Minced
• 1 can (10 Oz. Can) Rotel Tomatoes And Green Chilies
• 32 ounces, fluid Low Sodium Chicken Stock
• 3 Tablespoons Tomato Paste
• 4 cups Hot Water
• 2 cans (15 Oz. Can) Black Beans, Drained
• 3 Tablespoons Cornmeal Or Masa
• 5 whole Corn Tortillas, Cut Into Uniform Strips Around 2 To 3 Inches
• _____
• FOR THE GARNISHES:
• Sour Cream
• Diced Avocado
• Diced Red Onion
• Salsa Or Pico De Gallo
• Grated Monterey Jack Cheese
• Cilantro

1.  Preheat oven to 375 degrees. Mix cumin, chili pepper, garlic powder, and salt. Drizzle 1 tablespoon olive oil on chicken breasts, then sprinkle a small amount of spice mix on both sides. Set aside the rest of the spice mix.

2.  Place chicken breasts on a baking sheet. Bake for 20 to 25 minutes, or until chicken is done. Use two forks to shred chicken. Set aside.

3.  Heat 1 tablespoon olive oil in a pot over medium high heat. Add onions, red pepper, green pepper, and minced garlic. Stir and begin cooking, then add the rest of the spice mix. Stir to combine, then add shredded chicken and stir.

4.  Pour in Rotel, chicken stock, tomato paste, water, and black beans. Bring to a boil, then reduce heat to a simmer. Simmer for 45 minutes, uncovered.

5.  Mix cornmeal with a small amount of water. Pour into the soup, then simmer for an additional 30 minutes. Check seasonings, adding more if needed---add more chili powder if it needs more spice, and be sure not to undersalt. Turn off heat and allow to sit for 15 to 20 minutes before serving. Five minutes before serving, gently stir in tortilla strips.

6.  Ladle into bowls, then top with sour cream, diced red onion, diced avocado, pico de gallo, and grated cheese, if you have it! (The garnishes really make the soup delicious.) Loaded Baked Potato Soup  Source: Carnation Café, Disneyland   (Servings: 6-8) 1 lb. bacon, roughly chopped 1 medium yellow onion, diced 1 large carrot, peeled and diced ¾ cup diced celery 4 large russet potatoes, peeled and diced 4 medium red potatoes, diced ¼ cup flour 2 cups chicken or vegetable stock Coarse salt and freshly ground pepper, to taste 4 cups heavy cream Optional Garnishes: chopped chives, bacon bits, sour cream, shredded cheddar and Monterey Jack cheeses In a 6 – 8 quart stockpot over medium heat, fry bacon until crisp. Remove bacon and drain on paper towels (reserve half for garnish). In the bacon fat, cook onions, carrots, and celery until the onions are translucent. Add potatoes and cook for 4 minutes, stirring occasionally. Sprinkle in flour and stir constantly over low heat about 5 to 7 minutes until the mixture thickens slightly. Add stock and half of the bacon. Season with salt and pepper. Over medium-high heat, bring the soup to a simmer and cook for 25 minutes, or until the potatoes are soft. Mash some of the potatoes for thicker, creamier texture. Add cream and simmer for 5 minutes. Adjust thickness by adding water or stock. The soup should have a creamy consistency. Season to taste, and garnish with toppings, if desired *Chef's Note: Soak diced potatoes in cold water until ready to use to keep them from turning brown. To make bacon easier to chop, lightly freeze.

Apple Dessert Cake

Source: Geneil Anderson 

(9 servings)

• 1 cup sugar
• 3 tablespoons butter, softened
• 1 egg, beaten
• ½ teaspoon cinnamon
• ½ teaspoon nutmeg
• ½ teaspoon salt
• 1 teaspoon baking powder
• 1 cup flour
• 3 cups apple, diced
• ¼ cup walnuts, chopped
• 1 teaspoon vanilla

1. Cream sugar, butter and egg until light and fluffy. Add dry ingredients and mix well. Fold in apples, nuts and vanilla. (Batter will be very stiff. I mix the apples in with the mixer; the moisture softens up the batter) Pour into greased or sprayed 9x9 square pan. Bake at 350 degrees for 45 minutes. Double recipe for 9x13 pan.

2. Caramel sauce (optional, it's great plain) 3 1/2 c. brown sugar 2/3 c. white Karo syrup 1/2 c. water 1/4 c. butter 1 c. evaporated milk Boil sugars and water together to soft ball stage. Remove from heat and add butter. Cool. Add evaporated milk. Beat until smooth

3. Boil together to soft ball stage. Remove from heat and add 1/4 c. butter. Cool. Add 1 c. evaporated milk. Beat until smooth