soup

Eating My Way Through the Alphabet; Letter G

What’s Cooking in Gail’s Kitchen? Timeless Classics: Gruyère Onion Soup! Everyone, sooner or later, falls in love with French Onion Soup, in my opinion. After all, who can resist the savory taste of caramelized onions, buttered croutons, and gooey melted cheese smothered in a beef broth that’s been splashed with a well-aged cognac? I wish I could tell you it’s as easy to make as opening a can of soup, but it isn’t. Don’t hate me. Let’s just say this…..if you are looking for an evening of mystery, romance, and excitement, then read on. This “soup de jour” may be the love potion that’ll woo the night away. Bon Appetît!
GRUYÈRE ONION SOUP
Ingredients:

3 Vidalia onions, peeled and sliced

2 tablespoons butter

1/2 teaspoon sea salt

1/2 teaspoon Herbs de Provence

1 cup white wine

1 teaspoon honey

1/2 cup apple cider vinegar

10 ounces beef consommé 

1 cup low-sodium chicken broth

2 tablespoons Lea & Perrins Worcestershire sauce 

4 ounces Montamoré cheese, crumbled

Splash of cognac

4 slices baguette, toasted

4 tablespoons Parmesan cheese, grated

4 slices Gruyère cheese

Parsley flakes to garnish
Instructions:

In a shallow bowl, microwave sliced onions on HIGH for 2 minutes. In a large skillet, melt butter on low setting. Do not scorch. Layer onions over butter. Sprinkle with sea salt and Herbs de Provence. Cover and do not stir for 10 minutes. Remove lid and stir occasionally until onions are dark in color, another 10 minutes. Turn heat to High and add white wine and honey. Cook until wine is reduced and consistency is thick. Reduce heat to Simmer. Add apple cider vinegar, beef consommé, low-sodium chicken broth, and worcestershire sauce. Simmer for 15 minutes. Ladle soup into four oven-proof crocks placed on a heavy baking sheet. Add Montamoré crumbled cheese. Top with a splash of cognac. Place a toasted baguette slice on top of soup. Sprinkle with Parmesan cheese. Lay one slice of Gruyère cheese over each bowl, with corners slightly overlapping sides. Broil on High for 2 minutes until cheese is bubbly and golden. Remove carefully! Garnish with parsley flakes and serve immediately. 

Eating My Way Through the Alphabet; Letter F

What’s Cooking in Gail’s Kitchen? Take a Seat at the Table: Frijoles Negros Stew! The popular dish of Cuba and Latin America translates to “black beans”. This highly nutritious legume is catching on around my household, especially following a day of slow-cooker roast pork. I like the smoky flavor to balance out the onions, peppers, and spices. Read on to see how simple it is to indulge in a thick, hearty stew for your next nutritious meal. 
FRIJOLES NEGROS STEW
Ingredients:

2-15 ounce cans of black beans, with sauce

1 can beef consommé 

1 cup onion, chopped 

1 1/2 cups shredded pork

1 teaspoon Liquid Smoke

1 teaspoon cumin powder

1/8 teaspoon red pepper flakes 

1/8 teaspoon garlic powder 
Instructions:

In a 2-quart saucepan, pour one can of black beans with liquid. Mash beans to a thick paste. Add the other can of black beans with liquid plus the beef consommé. Blend well. Microwave the chopped onion 2 minutes on high. Add to the stew. Add shredded pork, liquid smoke, cumin powder, red pepper flakes, and garlic powder. Stir until combined. Bring to a boil; reduce heat. Cover and simmer 15 minutes. Garnish with cheddar cheese, green onions, and salsa. Serve piping hot. 

Eating My Way Through the Alphabet; Letter C

What’s Cooking in Gail’s Kitchen? Take a Seat at the Table: Creamy Chicken Noodle Soup! The crockpot is essential, in my opinion. Never mind the fact that a slow-cooker turns the entire house into a well-seasoned bistro. It’s the hands-free unattended cooking with astounding results that makes it a winner in my book. Throw everything together, let it simmer, and enjoy the meal to come. Leftovers are delicious and clean-up is a snap!
CREAMY CHICKEN NOODLE SOUP
Ingredients: 

4-6 chicken fillet tenders

2 tablespoons olive oil

1/8 teaspoon lemon pepper 

1/8 teaspoon thyme

1/8 teaspoon rosemary 

1/8 teaspoon garlic powder

1/8 teaspoon celery seed

60-ounces chicken broth

23-ounce can of cream of chicken soup

3 stalks celery, cut-up

1/2 pound mini carrots, whole

1/2 pound mushrooms, sliced

1/4 cup onion, chopped

3 bay leaves

2 cups home style noodles

1/2 cup butter
Instructions: 

Sauté chicken tenders in a large skillet with olive oil, lemon pepper, thyme, rosemary, garlic powder, and celery seed. Remove from heat. Pour the cream of chicken soup into the crockpot. Slowly add the chicken broth, stirring until the two are well. blended. Transfer the sautéed chicken tenders from the skillet. Add celery, carrots, mushrooms, and onions. Stir gently. Add bay leaves. Heat on high setting for four hours. Remove lid and shred the chicken for a chunky consistency. Return to soup. Add noodles and butter. Reduce heat to low and simmer two hours longer. Remove bay leaves before serving. 

Eating My Way Through the Alphabet; Letter G

What’s Cooking in Gail’s Kitchen? A Burst of Flavor: Giddyup Gazpacho! Yee-haw! Get set to gather the bounty of your garden because this dish has quite a variety of appetizing vegetables! You’ll experience an explosion of flavor in every mouthful. Gazpacho is one of those mysterious soups that is meant to be eaten COLD. Sound bizarre? I know, right! Trust me, the fusion of wholesome produce is unsurpassed. And the temperature is perfectly refreshing this time of year. 
GIDDYUP GAZPACHO 
Ingredients:

4 large ripe tomatoes, chopped 

1 small sweet onion, finely chopped

2 stalks of celery, diced

1 small green pepper, diced

1/2 cup baby carrots, finely chopped

2 cloves garlic, minced

1 medium cucumber, peeled, seeded, and diced

1/4 cup olive oil

2 tablespoons garlic vinegar 

1 teaspoon sea salt

1/8 teaspoon cracked black pepper

1 teaspoon sriracha hot chili sauce (optional)

2 cups 100% vegetable juice, low sodium
Instructions:

In a large mixing bowl add all the ingredients from the top of the list to the bottom. Stir well. The vegetable juice is added last so you can determine the consistency of the soup. Cover the bowl and refrigerate for at least one hour before serving. 

Eating My Way Through the Alphabet; Letter O

What’s Cooking in Gail’s Kitchen? A Second Helping of Over-the-Border Spicy Chicken Ranch Soup! That’s a mouthful, to be sure. I start with my classic potato soup recipe and spice things up a bit. As you can imagine, one thing leads to another and within minutes, you’ve got a meal in a bowl. 
OVER-THE-BORDER SPICY CHICKEN RANCH SOUP
Ingredients:

2 cups water

2 medium potatoes, peeled and cut up

4 tablespoons butter

1/2 teaspoon red pepper flakes

1/8 teaspoon cracked black pepper

1/8 teaspoon salt

1 small onion, chopped

1 packet of dry Ranch seasoning mix

2 cups milk

1 cup pre-cooked grilled chicken strips, cut into cubes

1/2 cup frozen mixed vegetables (corn, peas, carrots, and green beans)

4 ounces Velvetta cheese, sliced

Instant potatoes to thicken, if needed

Parmesan cheese, shaved
Instructions:

In a 2-quart pan, add water, potatoes, salt, pepper, red pepper flakes, onion, and butter. Bring to boil and cook until tender. Do not drain. Stir in Ranch seasoning mix until blended. Add milk, chicken, vegetables, and cheese. Simmer for 30 minutes, stirring frequently. To thicken, sprinkle instant potatoes into soup using a tablespoon at a time. Garnish with shaved Parmesan cheese. 

Eating My Way Through the Alphabet; Letter H

What’s Cooking in Gail’s Kitchen?  Hearty Ham and Bean Soup. I’m such a morning person which is why I can throw together a meal, as soon as I grab my first cup of coffee, and let it slow cook all day long. The aroma wafting throughout the kitchen is enough to make your mouth water in anticipation. This hearty bean soup can be simmered stove-top or in the crock pot. You choose. 

HEARTY HAM AND BEAN SOUP
Ingredients:
8 cups water
1 pound bag of dried Mixed Beans
1 can (8oz.) tomato sauce
2 1/4 pounds smoked ham chunks
1 large onion, chopped
1 tablespoon instant beef bouillon 
1 teaspoon salt
1/2 teaspoon pepper 
1 garlic clove, crushed
2 potatoes, cubed
2 medium carrots, cut up
2 stalks celery, cut up
3 whole bay leaves
Instructions:
Heat water and dried mixed beans to boiling in Dutch oven; boil 2 minutes. Remove from heat; cover and let stand 1 hour. 
Add tomato sauce, smoked ham chunks, onion, instant bouillon, salt, pepper, and garlic to beans. Heat to boiling; reduce heat. Cover and simmer until beans are tender, about two hours. Do not boil or beans will burst. Skim fat if necessary. 
Stir potatoes, carrots, and celery into soup. Heat to boiling; reduce heat. Add whole bay leaves. Cover and simmer until vegetables are tender, about one hour. Stir in 1 cup of water for thinner consistency. Makes 8 servings.