Food’s Market

Chicken & Lime Soup Recipe Ingredients 2 Tbsp olive oil 1 medium yellow onion 2 stalks celery 1 medium jalapeno 4 cloves garlic ¾ lb. chicken breast 6 cups chicken broth 1 (14.5 oz.) can diced tomatoes w/chiles 1 tsp oregano ½ Tbsp cumin 1 medium lime ½ bunch cilantro 1 medium avocado  Directions Dice the onion, celery, and jalapeno (scrape the seeds out of the jalapeno before dicing). Mince the garlic. Cook the onion, celery, jalapeno, and garlic in olive oil over medium heat for about 5 minutes or until tender. Add the chicken breast, chicken broth, canned tomatoes with chiles, oregano, and cumin to the pot. Bring the whole pot up to a boil over high heat then reduce the heat to low, place a lid on top, and let simmer for one hour. After simmering for an hour with a lid on, carefully remove the chicken…   Chicken and Dumplings Recipe Ingredients: 4 cups low-sodium chicken broth 4 cups water 2-3 boneless, skinless chicken breasts (about 1 1/2 pounds) 1 1/2 T. olive oil 2 stalks celery, chopped 2 large carrots, chopped 1 onion, chopped 1 1/2 tsp. table salt (or 3/4 tsp. fine sea salt) 1 tsp. dried thyme 1/4 tsp. freshly ground black pepper 1/2 cup cold water 1/4 cup all-purpose flour 1/2 cup frozen peas For the Dumplings: 1 cup all-purpose flour 2 tsp. baking powder 1/2 tsp. table salt 1/4 tsp. dried thyme 1/2 cup sour cream (reduced fat is fine) 1/2 cup milk 1 T. vegetable or canola oil Directions: Place the chicken broth, water, and chicken breasts in a large pot or Dutch oven. Bring the liquid to a boil, and boil until the chicken is cooked through, about 15 minutes. Remove the chicken from the broth and shred…   1 ham bone 2 cups chopped carrots 3 cans black beans (do not drain) 1 medium onion 2 TBS chili powder salt & pepper to taste Boil ham bone in 3 cups water for 1 1/2 hours. Remove from pot. Add carrots; cook 10 minutes. Add onion; cook 10 more minutes. *In the meantime, pull ham meat from bone and cut into bite size pieces.* Add beans, including the juices. Add chili powder. Return ham (without bone) to pot. Stir well. Simmer for 5-10 minutes. Salt & pepper to taste….   Ingredients 1 3/4 pounds red bell peppers, washed and dried 1 3/4 pounds yellow bell peppers, washed and dried 2 cups plain yogurt 2 tablespoons chopped fresh parsley 2 tablespoons chopped fresh tarragon 2 tablespoons chopped fresh basil 1 teaspoon salt, or to taste White pepper, to taste 2 tablespoons white balsamic or regular balsamic vinegar Optional: 1/2 to 1 cup of vegetable or chicken stock, especially if you decide to use Greek yogurt. Garnish: Julienned red and yellow peppers and additional yogurt mixed with more fresh parsley, tarragon, and basil to taste Directions Preheat the broiler and place the broiler rack as close to the heat as possible. Use aluminum foil to line a cookie sheet with sides. Place the peppers on the foil and broil them, turning them with tongs every few minutes until they are charred all over. Be careful not to break the skins….   Ingredients: 6 1/2 cups chicken stock 2 tablespoons dry vermouth 2 tablespoons butter 1/2 cup heavy cream 2 cups egg noodles, uncooked 1/3 cup King Arthur Unbleached All-Purpose Flour 2/3 cup water 1 cup diced cooked chicken or turkey salt and pepper to taste chopped fresh parsley, for garnish Directions: In a small saucepan, combine 1/2 cup of the stock with the vermouth and butter. Bring to a boil and reduce the liquid to about 1/4 cup. The mixture will be syrupy. Stir in the cream, and set aside. In a larger saucepan, bring the remaining stock to a boil. Add the noodles and cook till tender, about 7 to 8 minutes. Mix the flour and water together until smooth, and stir into the noodle mixture. Allow the soup to boil for 1 to 2 minutes, then stir in the cream mixture and chicken. Season with salt and…   Ingredients: 2 Tablespoons Trucchi’s Extra Virgin Olive Oil 1/2 Cup Chopped Shallots 1/2 Cup Chopped Onion 2 Teaspoons Grated Fresh Ginger 1/4 Cup Flour 4 Cups Chicken Broth 1/2 Cup Apple Cider 1 Can Pumpkin 1/3 Cup Vermont Pure Maple Syrup 2 Bay Leaves 1/4 Teaspoon Dried Thyme 1/4 Teaspoon Ground Cinnamon 1/4 Teaspoon Pepper 1/8 Teaspoon Ground Cloves 1/4 Cup Half & Half Cream 1/2 Teaspoon Vanilla Extract Directions: Heat oil in a 3 Quart Saucepan over medium heat. Add the shallots, onion and ginger. Cook until tender. Add flour to the pan and stir. Carefully pour in the broth and apple cider to the pan. Let cook over medium heat while stirring, until it becomes thick and bubbly. When it begins to bubble add in the pumpkin, maple syrup, bay leaves, thyme, cinnamon, pepper and cloves. Bring to a boil. Reduce heat and let simmer for…   Ingredients 4 strips bacon 1 large carrot, chopped (about ¾ cup) 2 stalks celery, chopped (about 1 cup) 1 medium onion, chopped (about 1 cup) 4 cloves garlic, chopped 2 15 ½-ounce cans great Northern beans, drained 2 tablespoons chopped fresh parsley 1 1/4 teaspoons kosher salt 1/2 teaspoon freshly ground black pepper Directions In a large Dutch oven or saucepan, fry the bacon until crisp. Remove and drain on paper towels. Let cool, chop, and set aside. Over medium heat, add the carrot to the pan drippings in the Dutch oven and sauté for 5 minutes. Add the celery, onion, and garlic, stirring well and cooking for 3 minutes more. Add the beans and 2 cups water. Bring to a boil, cover, and reduce heat to low. Let simmer for 10 minutes. Uncover and, with a potato masher or large slotted spoon, partially mash the bean mixture…   Ingredients 1 tablespoon extra-virgin olive oil 1 3/4 cups chopped Vidalia or other sweet onion 2 pounds carrots, cut into 1/2-inch pieces 1 teaspoon fine sea salt 1/2 teaspoon freshly ground black pepper Dash of ground ginger 2 cups water 2 cups fat-free, less-sodium chicken broth 2 tablespoons heavy cream, divided Directions Heat oil in a large Dutch oven over medium heat. Add onion and carrots to pan; cook 10 minutes, stirring frequently. Stir in salt, pepper, and ginger. Add 2 cups water and broth to pan; bring to a boil. Cover, reduce heat, and simmer 25 minutes or until carrots are tender. Remove from heat; cool. Place half of carrot mixture and 1 tablespoon cream in a food processor or blender; process 20 seconds or until smooth. Pour pureed mixture into a large bowl. Repeat procedure with remaining carrot mixture and 1 tablespoon cream. Return mixture to…   Ingredients 3/4 cup wild rice (see Notes) 1 tablespoon salt 1 ounce dried porcini mushrooms 5 tablespoons butter at room temperature, divided 4 ounces pancetta, finely chopped (see Notes) 8 ounces button mushrooms, finely chopped 1 leek, halved, rinsed, and white and light green parts thinly sliced 2 tablespoons flour 1/2 cup dry white wine 4 cups reduced-sodium chicken or vegetable broth 3 tablespoons minced flat-leaf parsley 1/2 teaspoon freshly ground black pepper 2/3 cup heavy whipping cream Directions Put wild rice, salt, and 8 cups cold water in a medium pot. Bring to a boil, lower heat to maintain a steady simmer, and cook until rice is tender, about 45 minutes. Drain and set aside. Meanwhile, put porcini in a small bowl and pour in 1 1/2 cups boiling water. Let sit until soft, about 15 minutes. In a large pot, cook 1 tbsp. butter and pancetta…   Ingredients 1 (4.5-ounce) link hot turkey Italian sausage 2 cups water 1 (16-ounce) package vacuum-packed gnocchi (such as Bellino or Vigo) 1 (14-ounce) can fat-free, less-sodium beef broth 1 (14 1/2-ounce) can Italian-style stewed tomatoes, undrained and chopped 1/2 cup (2 ounces) grated fresh Parmesan cheese Directions Remove casings from sausage. Cook sausage in a large Dutch oven over medium-high heat until sausage is browned, stirring to crumble. Add 2 cups water and next 3 ingredients to pan; bring to a boil. Reduce heat, and simmer 4 to 5 minutes or until gnocchi float to the top of pan. Ladle soup into bowls; sprinkle each serving evenly with cheese. Servings: 7…