Bayou Gumbo

3 tablespoons Pillsbury Best All Purpose Flour
3 tablespoons oil
1/2 pound smoked sausage, cut into 1/2 inch slices
2 cups frozen cut okra
1 large onion, chopped
1 large green bell pepper, chopped
3 garlic cloves, minced
1/4 teaspoon ground red pepper (cayenne)
1/4 teaspoon pepper
1 (14.5 ounce) can diced tomatoes, undrained
1 (12-ounce) package frozen shelled deveined cooked medium shrimp, rinsed
1 1/2 cups uncooked regular long-grain white rice
3 cups water

In small saucepan, combine flour and oil; mix well.
Cook, stirring constantly, over medium-high heat for 5 minutes.
Reduce heat to medium; cook, stirring constantly, about 10 minutes or until mixture turns reddish brown.
Place flour-oil mixture in 3 1/2 to 4 quart Slow Cooker.
Stir in all remaining ingredients except shrimp, rice and water.
Cover; cook on low setting for 7-9 hours.
When ready to serve, cook rice in water as directed on package.
Meanwhile, add shrimp to gumbo mixture in slow cooker/Crock Pot; mix well.
Cover; cook on low setting for additional 20 minutes.
Serve gumbo over rice.

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Beef & Barley Soup

1 pound ground beef
1 46-ounce can V8 juice (low sodium)
1 14.5-ounce can crushed tomatoes
1/3 cup pearled barley
1/2 cup chopped onion
2 cloves minced garlic
1/4 teaspoon black pepper
1/2 teaspoon oregano
1/2 teaspoon basil
1 bay leaf
3/4 cup chopped celery
1 cup sliced carrots
8 ounces frozen peas
Optional Ingredients:
2 cups chopped washed greens, such as spinach, kale, or Swiss chard
2 cups sliced mushrooms

Instructions:

Coat large Dutch oven lightly with olive oil cooking spray. Place Dutch oven on stove over medium high heat.
Add ground beef. Stir to crumble while browning.
Add onion and garlic to meat. Cook onion and garlic until translucent.
Add V8 juice, crushed tomatoes, 2 cups water, barley, carrots, celery and spices.
Bring to a boil, reduce heat to a simmer, and cover.
Simmer until barley and vegetables are done (about 30 minutes).
Add frozen peas and optional vegetables.
Return to a simmer for about 8-12 minutes.
Taste for salt and serve.

Bayou Gumbo

3 tablespoons Pillsbury Best All Purpose Flour
3 tablespoons oil
1/2 pound smoked sausage, cut into 1/2 inch slices
2 cups frozen cut okra
1 large onion, chopped
1 large green bell pepper, chopped
3 garlic cloves, minced
1/4 teaspoon ground red pepper (cayenne)
1/4 teaspoon pepper
1 (14.5 ounce) can diced tomatoes, undrained
1 (12-ounce) package frozen shelled deveined cooked medium shrimp, rinsed
1 1/2 cups uncooked regular long-grain white rice
3 cups water


In small saucepan, combine flour and oil; mix well.
Cook, stirring constantly, over medium-high heat for 5 minutes.
Reduce heat to medium; cook, stirring constantly, about 10 minutes or until mixture turns reddish brown.
Place flour-oil mixture in 3 1/2 to 4 quart Slow Cooker.
Stir in all remaining ingredients except shrimp, rice and water.
Cover; cook on low setting for 7-9 hours.
When ready to serve, cook rice in water as directed on package.
Meanwhile, add shrimp to gumbo mixture in slow cooker/Crock Pot; mix well.
Cover; cook on low setting for additional 20 minutes.
Serve gumbo over rice.

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Curry Pumpkin Soup

This is great for those cold winter nights - or as a starter for Thanksgiving Dinner. Check out the Recipe Cove website for more recipes.

Orange-Cranberry Topper
In small bowl combine:
1/2 cup dried cranberries
1 Tbsp. finely shredded orange peel
2 Tbsp. snipped fresh Italian parsley

Remaining Ingredients:
2 Tbsp. butter
2 medium onions, chopped (1 cup)
1 medium carrot, chopped (1/2 cup)
1 stalk celery, chopped (1/2 cup)
1 tsp. curry powder
1 tsp. pumpkin pie spice
2 15-oz. cans pumpkin
2 14-oz cans reduced sodium chicken broth
2/3 cup water
1 cup half-and-half or light cream
1/2 tsp. salt
1/4 tsp. ground black pepper

Instructions:

1. Prepare Orange-Cranberry Topper.
2. In 4-quart Dutch oven melt butter over medium heat. Add onions, carrot, and celery. Cook 10 minutes, stirring occasionally, until softened. Add curry powder and pumpkin pie spice. Cook and stir 1 minute. Add pumpkin, broth, and water. Increase heat to medium-high; bring to a boil. Reduce heat to medium-low. Simmer, covered, 15 minutes. Remove from heat; cool slightly.
3. In food processor or blender, add one-third of the pumpkin mixture at a time. Cover and process or blend until smooth. REturn all pumpkin mixture to Dutch oven.
4. Stir half-and-half or light cream, salt and pepper into pumpkin mixture; heat through. Sprinkle each serving with Orange-Cranberry Topper.

Serves 8.

Tortellini Soup

1 pound Italian sausage

1 cup chopped onion

2 cloves garlic, minced

5 cups beef broth

1/2 cup water

1/2 cup dry red wine (optional)

8 ounces fresh tortellini pasta

1 cup sliced carrots

2 cups stewed tomatoes

1/2 teaspoon dried basil

1/2 teaspoon dried oregano

8 ounces tomato sauce

1 1/2 cups sliced zucchini

2 green bell peppers, seeded and cubed

3 tablespoons chopped fresh parsley

Instructions:

1 Remove casings from sausage. Brown sausage and cook until crumbly.

2. Remove meat from pot. Reserve 1 tablespoon drippings.

3. Cook onion and garlic in the drippings until tender.

4. Add broth, water, wine, carrots, tomatoes, basil, oregano, tomato sauce, and the cooked sausage.

5. Bring to a boil; reduce heat and simmer uncovered 30 minutes.

6. Add zucchini, green peppers, parsley, and tortellini.

7. Simmer another 25 minutes, covered, for fresh tortellini, or 45 minutes, covered, for frozen tortellini.

8. Serve with fresh parmesan cheese sprinkled over the top.

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New Orleans Gumbo

2 tablespoons butter

2 green onions, diced

1 stalk celery, diced

1 green bell pepper, diced

1 jalapeño pepper (optional)

1 tablespoon chopped fine parsley

1 quart cut−up okra

1/2 can tomato paste

1 tomato paste can of water

1 (18 oz.) can stewed tomatoes, chopped

1 lb. crabmeat

1 lb. shrimp

1 cup diced cooked ham

1 cup diced, cooked chicken

Instructions:

1. In frying pan, melt butter.

2. Cook onions, celery and peppers for 3 minutes. Add parsley and cook for an additional 2 minutes.

3. Add okra, reduce heat and cook for 15 minuts.

4. Add onions, celery, peppers, and okra to large pot.

5. Add tomato paste and water, stirring frequently.

6. Add 4 cups water and stewed tomatoes. Cook for 30 minutes.

7. Add crabmeat, shrimp, ham and chicken. Cook for 20-25 minutes, stirring frequently.

8. Serve over hot, cooked rice.

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Fresh Tomato Bisque

2 lb. ripe tomatoes (about 6)

1 onion, sliced thin

1 tablespoon butter

1 bay leaf

1 tablespoon brown sugar

2 whole cloves

1 tsp. salt

1/2 tsp. black pepper

1 tsp. chopped fresh basil

1 pint light cream

1 cup milk

6 large toasted butter croutons

2 tablespoon chopped chives

Instructions:

1. Skin and seed the tomatoes.

2. Chop tomatoes.

3. Sauté onion in butter.

4. Add tomatoes, bay leaf, sugar, cloves, salt, pepper and basil.

5. Simmer, stirring occasionally, until tomatoes are thoroughly cooked, about 25 minutes.

6. Remove bay leaf and cloves and transfer mixture to blender to purée.

7. Add cream and milk and heat through.

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French Onion Soup

4 cups sliced onions

4 (10.5 ounce) cans beef broth

1/2 cup unsalted butter

2 tablespoons olive oil

2 tablespoons dry sherry (optional)

1 teaspoon dried thyme

salt and pepper to taste

1 (1 pound) loaf French

bread, sliced

6 slices provolone cheese

3/4 cup diced Swiss cheese

1/4 cup grated Parmesan cheese

Instructions:

1. In 8 quart pot over medium heat, melt butter.

2. Add olive oil and stir.

3. Add onions and stir until tender. Do not brown onions.

4. Add beef stock, sherry and thyme. Season with salt and pepper

5. Simmer for 30 minutes.

6. Divide soup into six, oven-safe, bowls.

7. Place one slide of bread on top of soup in each bowl.

8. Place a slice of provolone on top of bread. Top with diced swiss cheese and grated parmesan cheese.

9. Place soup bowls on cookie sheet and place under broiler until cheese bubbles and browns slightly.

Serves 6

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Beef Noodle Soup

1 pound cubed beef stew meat

1 cup chopped onion

1 cup chopped celery

1/4 cup beef bouillon granules

1/4 teaspoon dried parsley

1 pinch ground black pepper

1 cup chopped carrots

5 3/4 cups water

2 1/2 cups egg noodles

Instructions:

1. Over medium heat, sauté stew meat, onion and celery until meat is browned on all sides.

2. In a large pot, add meat, onion, celery, bouillon, parsley, pepper, carrots and water.

3. Bring to a boil, reduce heat and simmer for 30 minutes.

4. Bring soup to a boil. Add egg noodles and cook for approximately 5-7 minutes until noodles are cooked.

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Crockpot Chicken Noodle Soup

This is a great recipe. Just put it together in the morning and with just a little work you have a great soup when you get home. Compliments of Recipe Cove

Crockpot Chicken Noodle Soup

3 carrots, peeled and cut into chunks
3 stalks celery, cut into chunks
1 large onion, quartered
3 boneless skinless chicken breast halves
2 cans chicken broth
2 to 3 soup cans of water
generous shake of dried dill
generous shake of dried parsley
8 oz. egg noodles

Instructions:

1. Put vegetables in crockpot.

2. Add chicken.

3. Pour in broth and water.

4. Add dill and parsley.

5. Cover and cook on low 8 hours.

6. Remove veggies and chicken from crockpot.

7. Add noodles, turn to high and heat while you shred the chicken and mince the veggies.

8. Return chicken and veggies to crockpot and heat through. It takes the noodles about 20 minute to cook.

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Pasta Fagioli

A great recipe for a cold night. Compliments of Recipe Cove

Pasta Fagioli

2 stalks celery, chopped
1 medium onion, chopped
3 cloves garlic, minced
1 to 2 teaspoons parsley
1 to 2 teaspoons Italian seasoning
1/4 teaspoon crushed red pepper
salt
1 (14.5 ounce) can chicken broth
2 medium tomatoes, peeled and chopped
1 (8 ounce) can tomato sauce
1/2 to 3/4 cup uncooked small shell or elbow macaroni
1 (16 ounce) can cannellini beans or white kidney beans, undrained
grated Parmesan cheese

Instructions:

1. Saute celery, onion, garlic, parsley, Italian seasoning, red pepper and salt.

2. Add chicken broth, tomatoes, and tomato sauce, and simmer on low for 15 to 20 minutes.

3. Add pasta and cook 10 to 15 minutes until pasta is tender.

4. Add undrained beans and mix well.

Serve with grated Parmesan cheese sprinkled on top.

Makes 4 + servings

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Italian Wedding Soup

Cold weather means you need soup to warm up. Enjoy this recipe from RecipeCove.com

Italian Wedding Soup

Ingredients:
1 pound extra-lean ground beef
2 egg, slightly beaten
1/4 cup fine dry bread crumbs
2 tablespoons grated Parmesan cheese
1 teaspoon dried basil
3 tablespoons finely minced onion
2 1/2 quarts chicken broth
2 cups thinly sliced fresh spinach, packed
1 cup soup pasta shapes
3/4 cup diced carrot

Instructions:

1. In a medium bowl, combine the beef, egg, bread crumbs, cheese, basil and onion.

2. Shape mixture inot 3/4-inch balls and set aside.

3. In a large stockpot heat chicken broth to boiling; stir in the spinach, pasta, carrot and meatballs.

4. Return to boil; reduce heat to medium.

5. Cook, stirring frequently, at a slow boil for 10 minutes or until pasta is al dente.

Serve hot with Parmesan cheese sprinkled on top.

Makes 10 servings

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