Matzo Ball Soup

2 eggs
1 tbsp olive oil
1 tbsp ice water
3/4 cup matzo ball mix
6 cups low-sodium chicken broth (skim fat)

In a small bowl, blend eggs, olive oil and ice water with a fork. Add matzo ball mix and stir with fork until evenly mixed. Place bowl in refrigerator for 15 minutes.

In a 4-quart pot, add 2 1/2 quarts of water and bring to a boil. Wet hands and form batter into balls approximately 1-inch in diameter. Drop into boiling water. Cover and reduce heat. Simmer for 20 minutes.

Drain and discard water. Add broth. Yield: 6 servings (1 cup broth, 2 matzo balls each).

Seafood stew

8 oz scallops
8 oz shrimp
6 oz lobster meat
8 oz fresh fish (diced)
12 pc oysters (shucked)
4 oz butter
1 tsp garlic
4 oz white wine substitute
4 oz fish stock (or clam juice)
16 oz heavy cream
1 cup onion (julienne)
2 stalks celery (sliced)
1 cup corn (kernels)
1 t Worcestershire sauce
1/2 t hot sauce
1/2 t Old Bay
salt & pepper to taste

Heat the butter in a large skillet. Add the seafood, vegetables, and a little salt. Saute for 1 minute. Add the garlic and then the (wine) and fish stock. Bring to a boil. Remove the seafood with a slotted spoon and reduce the liquid by 1/2. Add the cream and reduce by 1/4. Return the seafood to the skillet, bring back to a boil and add seasonings. Serve with rice.

From the Union Street Public House

Vegetarian Chili

Vegetarian Chili

6 Servings
In the culture and cuisine of the Southwest, chili is serious business. But contrary to what many believe, good chili doesn't require "carne" or meat. The key to great chili is knowing how to harness the fiery flavor of a wide range of available chile peppers to make the dish exciting yet edible. ("Chili" commonly refers to the dish made with "chile" peppers.) My favorites are the red New Mexican chile peppers traditionally tied in strings called ristras or available as ground powder, and chipotles which are ripe (red) jalapeños that have been dried and smoked. Experiment with different amounts until you find a level of intensity you're comfortable with. Be aware, however, that capsaicin, the active component in chile peppers that gives them their heat, is concentrated in the white tissue attached to the seeds. If you're using whole chiles, you may want to remove that white tissue if you don't want your chili too hot.

Ingredients:
7 1/2 cups cooked beans, like pintos, anasazi, adzuki, or kidney (roughly four 15-oz cans or 1 pound dried beans, cooked)
2 tablespoons olive oil
2 large onions, diced
1 dried or canned chipotle pepper
1 tablespoon mild red New Mexican chile powder, or to taste
1 tablespoon dried whole oregano
1 tablespoon ground cumin
1/2 teaspoon allspice
1 large can (28 ounces) crushed tomatoes, undrained
5 cloves garlic, mashed
Salt and pepper, to taste

Garnishes:
Chopped raw onion
Chopped tomato
Shredded lettuce
Tortillas

Instructions:
1. Drain beans in a colander.

2. Heat oil in a large dutch oven or saucepan. Add the onions and sauté over medium heat until onions are soft and golden.

3. Crush the chipotle pepper if using dried, or mince if using canned.

4. Add the chipotle pepper, red chile powder, oregano, cumin and allspice to the onions. Cook for 2 minutes.

5. Add the tomatoes and beans. Simmer for 45 minutes, adding liquid if the mixture gets too dry.

6. Add salt and pepper to taste, and more chili if you want a hotter dish.

7. Serve in bowls with warm tortillas. Garnish with chopped raw onion, chopped tomato, and shredded lettuce.

Roasted Vegetable Soup

4 Servings

This delicious, vegetable-filled broth can be served by itself or used as a base for other soups. The vegetables used in this soup are often just added to soup liquids for cooking. This recipe oven-roasts them first, enhancing their flavor. Your kitchen will fill with the aromas of the roasting vegetables evoking old-fashioned, home-style meals. Comfort food at its finest.

Ingredients:
3 large carrots, peeled and coarsely chopped
3 stalks celery, coarsely chopped
1 large onion, coarsely chopped
1 tablespoon extra-virgin olive oil
8 cloves garlic, chopped
4 cups water
1/4 cup dried mushroom pieces (Italian porcini, if possible)
1/4 teaspoon dried thyme
Salt and black or red pepper to taste

Instructions:
1. Preheat oven to 500 degrees F. Place the carrots, celery, and onion in a small (8 x 8 inch) nonstick pan or dish with the olive oil. Toss to coat the vegetables. Bake for 10 minutes.

2. Remove pan from oven, add the garlic, and toss again. Bake for another 10-15 minutes until the vegetables are browned.

3. Remove pan from oven, add 1 cup of water and stir to loosen any vegetables that may be stuck. Pour this into a pot with the remaining ingredients. Bring to a boil, reduce heat, cover, and simmer for 30 minutes.

4. Season to taste with salt and black or red pepper, and serve or use as the base for other soups, stews, or pasta dishes.

Miso Soup

4 Servings

Miso soup is the Japanese version of chicken soup - a combination soul food and comfort food. It is traditionally eaten at breakfast in Japan as a daily staple. Miso is a paste made from fermented soybeans, and is full of antioxidants like vitamin E, as well as protective fatty acids. It's healthful and delicious, and the Japanese say that the linoleic acid in miso promotes soft skin.

Add the Miso to the soup after it has been removed from direct heat.

Ingredients:
2 teaspoons canola oil
3 slices fresh ginger root
1 large onion
2 carrots, peeled and thinly sliced
2 stalks celery, thinly sliced
4 cups coarsely chopped cabbage
5 cups water
4 tablespoons miso (dark or light, available at natural-food stores)
Scallions
Sesame oil (optional)

Instructions:
1. Heat canola oil in large pot. Add ginger and onion, thinly sliced. Saute over medium heat for 5 minutes and add carrots, celery, and cabbage. Stir well.

2. Add water, bring rapidly to a boil, then lower heat and simmer covered till carrots are tender, about 10 minutes. Remove from heat.

3. Place miso in a bowl, add a little of the vegetable broth, and stir well into a smooth paste. Add more broth to thin the mixture, then add to the pot of soup. Let rest for a few minutes.

4. Serve in bowls with chopped raw scallions. You may wish to remove the sliced ginger before serving, and you can add a few drops of roasted (dark) sesame oil to each bowl, if desired, for a smoother nutty flavor.

Zucchini and Potato Crock Pot Soup

Ingredients
5 cups Chicken Stock OR for a true vegetarian recipe us Vegetable Stock
2lb (1kg)Potato � peeled and cut into inch square pieces
2lb (1kg)Zucchini � cut into inch square pieces
2 medium onions
1/2 tsp nutmeg
1 tbls per serve Natural Yogurt

Method

1.Place all of the ingredients into the crock pot.
2.Cover and cook for 8-10 hours on Low.
4.When ready to serve, puree soup in a blender or use a hand held device.
5.Add a tablespoon of natural yogurt to each bowl and enjoy.

Notes
Serves 8-10
Freeze the excess, for an extra quick meal later.
Add the yogurt just as serving. Don't add yogurt if freezing.

Asian Noodle Soup

4 oz shiitake mushrooms, stems removed

2 cans ready-to-serve chicken or vegetable broth (14 1/2 oz each)

3 T soy sauce

2 t finely chopped garlic

2 t finely chopped fresh ginger (or 1 t ground dried ginger)

1 C angel hair pasta broken in pieces

3/4 C cooked, shredded chicken or cubed tofu (about 4 oz)

1/2 cup thinly sliced carrots

1/2 t Asian sesame oil

Thinly slice shiitake caps (makes about 2 1/2 cups). In a medium saucepan, over medium heat, combine chicken broth with 1 1/2 C water, the soy sauce, garlic and ginger; bring to a simmer.

Add mushrooms, pasta, chicken (or tofu) and carrot; simmer until mushrooms are soft, about 5 minutes. Stir in sesame oil and, if desired, 1/4 C thinly sliced green onions.

Yield: 4 portions (about 5 3/4 cups)

Winter Squash Soup

Easy, Smooth, Delicious Winter Squash Soup

Use butternut, acorn, delicata or hubbard squash. Or use fresh pumpkin! This soup can be prepared 2 days ahead and refrigerated. It freezes great.

Ingredients:

4 lb. Winter Squash or Pumpkin
2 T (1/4 stick) butter
1 med onion, chopped
2 cloves garlic - chopped
1/2 teaspoon ground nutmeg
5 cups (or more) vegetable or chicken broth
1 apple, peeled, cored, diced
1/2 C apple cider (optional)

Garnish (optional):
Sour cream or plain yogurt
Chopped fresh cilantro or parsley

Preparation:

1. Preheat oven to 325 degrees F. Line a cookie sheet with foil and coat with vegetable oil. Cut winter squash or pumpkin into large chunks, place on cookie sheet and bake in the oven until soft (approx. 30 min.) Remove from oven, cool, peel and cut into smaller pieces.

2. Melt butter in large pot over medium-high heat. Add chopped onion, garlic and nutmeg. Saute until onion is soft but not yet brown (about 5 minutes). Add peeled squash or pumpkin pieces, broth, apple, and apple cider. Bring to boil; then reduce heat and simmer uncovered until squash and apple are tender (about 20 minutes).

3. Working in batches, puree soup in blender until smooth. Return soup to pot. Season to taste with salt and pepper (or hot pepper sauce). If soup is too thick, stir in more broth. Heat and serve.

4. Garnish each serving with a dollop of sour cream or plain yogurt. Add some chopped cilantro.

Chicken tortilla soup

1 (49 oz) can chicken broth
1 large onion, diced
4 large celery stalks, chopped
1 (32oz) can pinto beans or white beans (do not drain)
1 (15oz) can black beans (drained)
4 chicken breasts, cooked and shredded (we usually just boil up chicken
breasts and de-bone them)
2 cups frozen or canned corn
2 jars salsa (we like Chi Chi's brand)
1 tsp. oregano
tortilla chips
1/2 cup diced cilantro (we usually leave that out)
1 tbsp. butter

Saute garlic, onion, and celery in butter, then in a large soup pot combine
with pinto and black beans, chicken stock, chopped cooked chicken,
corn, salsa, oregano and
tabasco. Simmer on low heat for one hour (or until hot.) Serve in a
bowl with tortilla
chips (we like Tostitos brand) on the bottom or top or both. Optional: a
dollop of sour cream on the top.


---Courtesy of Joan Snipes