2
large cans (1 lb. 12 oz) diced or crushed Italian tomatoes
□ 2-3 tablespoons extra virgin olive oil
□ 2-3 garlic cloves
□ 10 oz chicken broth
□ 1 can cannellini beans, drain and rinsed
□ 1 box pene pasta
□ 1 cup Whitecliff red wine
□ good grated cheese
Sauté
diced garlic in 2-3 tablespoons of extra virgin olive oil until golden.
Add
the tomatoes with liquid, broth and wine; simmer for 30-45 minutes.
Add
spices (basil, and oregano) to taste. If the consistency becomes too
thick, add more broth or water as desired.
After
it has simmered 30 to 45 minutes, add the beans and 3/4 box of the pasta (less
if you want more of a soup consistency).
Cover
and remove from heat. Soup will thicken from the starch in the beans and
macaroni. Stir a few times and keep covered until the pasta is cooked. Serve
with lots of grated cheese on top
Corn
and Potato Chowder- Wreath Event 2009
Ingredients
· 2 tablespoons butter
· 1 large onion, finely chopped
· 1 rib celery, finely chopped
· ½ large red Bell pepper, deveined and
diced
· 5 1/2 cups chicken stock
· 1 1/2 cups frozen corn kernels
· 1or 2 large all-purpose potato(s), peeled and diced
· 1/2 to 3/4 teaspoon salt, to taste
· 1 cup heavy cream
· 3 tablespoons all-purpose flour
· Black pepper, to taste
· Fresh dill or parsley for garnish, chopped
Instructions
1. Melt
the butter in a large saucepan or medium soup pot.
2. Stir
in the onion, pepper and celery.
3. Partially
cover the pan and cook the vegetables over moderate heat for 9 to 10 minutes,
stirring occasionally.
4. Add
the chicken stock, corn, potato, and salt and bring the mixture to a low boil.
5. Lower
the heat, cover the pot, and simmer for about 7 to 10 minutes, until the potatoes are
just tender.
6. In
a small bowl, whisk together the cream and flour.
7. Stir
the mixture into the soup with the pepper.
8. Bring
the soup back to a low boil, then reduce the heat and simmer for about 8
minutes.
9. Serve
hot, garnished with herbs. About 4 servings.
Whitecliff
Chili with Cornbread Toping
Yield:
20 servings
Heat
the olive oil in a very large pot. Add the onions and cook over low heat,
stirring occasionally, until wilted, about 15 minutes. Add the sausage meat and
ground chuck; cook over medium-high heat, stirring, until the meats are well
browned. Spoon off any excess fat and discard.
Stir
in the tomato paste, garlic, cumin, chili powder, mustard, basil, oregano, salt
and pepper. Add the tomatoes, wine, lemon juice, dill, parsley and kidney
beans. Stir well and simmer, uncovered, for another 15 minutes.
Taste
and adjust seasonings. Add olives; simmer for 5 minutes more to heat through.
Mix
cornbread and spread, do not mix, over Chili in a 9X17 inch baking pan. Cook
the Chili and cornbread in a 400 F oven for 20 minutes, or until the cornbread
is cooked through and browned.
Red Curry Thai Noodles
1 (14 oz.) can Thai
Kitchen Pure Coconut Milk (Regular or Lite), (divided)
1 1⁄2 Tbs. Thai Kitchen Red Curry Paste
1 Tbs. brown sugar 14 oz frozen peas
1⁄4 cup basil, chopped
1 lb Thai noodles
Optional garnishes: sprigs of fresh basil and red chilies, thinly sliced
In a wok or heavy skillet heat half a can of the coconut milk. Stir in red
curry paste and cook until well blended. Add the remaining coconut milk, brown
sugar and bring to a boil. Reduce heat and simmer for 5 minutes. Add peas, 1/3
cup water and cook 10 minutes. Stir in chopped
basil. Mix with cooked noodles or pasta of your choice. Place on a serving
platter and garnish with sprigs of fresh basil and cilantro. Makes 4 to 6
servings.