Ingredients needed: Olive Oil 6 cups frozen corn or 12 ears of corn with corn removed from ears 2 red bell peppers, diced 2 carrots, peeled and diced 2 stalks of celery, peeled and diced 6 small red potatoes, peeled if you want and diced 3/4 cup fresh brocollini, diced (Fresh brocolli can be substuted) … Continue reading Southwest Chicken Chowder
Category: Soup
Cold Gazpacho Soup
6 vine ripened tomatoes, peeled, seeded and chopped Tomatoe juice 1 cup cucumber, peeled, seeded and chopped 1/2 cup chopped red bell pepper 3/4 cup chopped red onion 3 or 4 prepared NM green chilies, peeled, seeded and chopped 1 clove garlic, minced 1/4 cup extra-virgin olive oil 1 lime, juiced 2 tsp. balsamic vinegar … Continue reading Cold Gazpacho Soup
Leah Arrigo’s Louisiana Étouffée
1 cup butter, melted 1/2 cup plus 2 TBS flour 1 1/4 cup finely chopped celery 1 cup chopped green bell peppers 1 can (14 1/2 ounce) chicken broth 2 cups water 1/4 cup chopped fresh parsley 1 TBS tomato paste 1 bay leaf 1/4 tsp each of salt & pepper 1/4 tsp red ground … Continue reading Leah Arrigo’s Louisiana Étouffée
Beef Bourguignon
1 1/2 t. olive oil 1 1/2 lbs lean beef stew meat 1 1/2 cup sliced onions 1 1/2 cup sliced carrots 3/4 cup diced green or red bell pepper 1 (14 oz. ) can diced tomatoes, undrained 3/4 cup quartered fresh mushrooms 1 (14 oz.) can beef broth 1 1/2 cup dry (cheap) red … Continue reading Beef Bourguignon
The Tasty Palete 