1. food and drink
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3. grains and pasta

 Table of Contents 5 Dragons Chicken and Dumplings Ajiaco Bogotano Soup Asparagus Soup Beef Vegetable Soup Butternut Soup Chicken and Dumplings Chicken Corn Chowder Chicken Soup for the Soul Chicken Tortilla Soup 1 Chicken Tortilla Soup 2 Chicken Toscana Soup Classic Beef and Barley Soup Cod and Shrimp Soup Country Tomato and Rice Soup Cream of Chicken with Wild Rice Crockpot Chicken and Sausage French Onion Soup Hearty Lentil Soup Italian Peasant Soup Kale Soup Korean Braised Ribs Lentil Sausage Soup Lentil Soup Minestrone Soup Monterey Clam Chowder Sopa de Mani Split Pea Soup Sweet Potato Chipotle Soup Vegetable Lentil Soup 4 6 8 9 10 11 13 14 15 16 17 18 19 20 21 23 24 25 26 27 28 30 31 32 33 34 36 37 38 5 Dragons Chicken and Dumplings Ingredients: 1 small half chicken, uncooked four large onions 16oz. each peas, corn, green beans and carrots 10 garlic cloves chopped or minced 1/2 tsp Cayenne Pepper Salt and pepper to taste Other seasonings to taste For dumplings 1c. Flour 2.5 tbsp butter 1/4 c milk (or you may use water) 1/8 tsp salt 1/8 tsp baking soda Coarsely chop two onions and five garlic cloves. Fill half of a large pot with water. After washing and cleaning the chicken, remove the fat and add to water. Add 1/2 tsp salt and 1 tsp pepper and add to the chicken and water. Bring the pot to a rapid boil, then reduce heat to a low simmer. In a mixing bowl cut in flour with pieces of butter or shortening with a pastry blender (or two butter knives) sprinkle the salt and baking soda and mix well. Use a spatula (but hand work best) and create a crater in the flour mix. slowly our the milk or water into the flour until it just barely sticks together. Do not overwork the dough. Turn onto floured cling wrap, form into a ball and wrap it, allowing the dough to rest about 15 minutes at room temperature. Chop the remaining two onions and garlic cloves then set aside. Clean your utensils, work surface, scrub your hands with lemon if you chopped your onions and garlic with bare hands. Set your table, pre‐slice and butter your bread for the toaster oven, or prepare a salad. Remove chicken from the pot, separate from the skin and bones, return meat only to the pot with two chopped onions and five garlic cloves, peas, corn, green beans and carrots. Pull off small pieces of dough and form into gumball‐sized pieces. Drop the dumplings into the pot. Bring the pot to a rapid boil then reduce to a rolling simmer for 35 minutes. 4 When just 15 minutes remain, add your cayenne pepper (up to 1 tsp to taste) and toast that bread or serve your salad! Happy cooking! Marcella Anthony Student Outreach and Recruitment 5 Ajiaco Bogotano (Colombian Chicken and Potato Soup) Ingredients: (6‐8 SERVINGS) 3 chicken breast, skin removed 12 cups of water 3 ears of fresh corn, cut in two ¼ teaspoon salt 2 chicken bouillon cubes 3 scallions 2 garlic cloves, minced 3 tablespoons of chopped cilantro 2 cups of papa criolla (Andean potato)* 3 medium white potatoes, peeled and sliced 3 medium red potatoes, peeled and sliced 1/3 cup guascas** 1 cup heavy cream for serving 1 cup capers for serving Salt and pepper to taste * Yellow and small potatoes are very popular in Colombia. We use them in soups and stews, mashed, boiled or fried and they are delicious. You can find them frozen or canned. ** An herb from Colombia, guascas can be found in specialty food stores in dehydrated form. (continued on next page) 6 Directions: 1. In a large pot, place the chicken, corn, chicken bouillon, cilantro, scallions, garlic, salt and pepper. Add the water and bring to a boil, then reduce heat to medium and cook for about 35 to 40 minutes until chicken is cooked and tender. Remove chicken and set aside. 2. Continue cooking the corn for 30 more minutes. Discard scallions and add red potatoes, white potatoes, and guascas. Cook for 30 more minutes. 3. Uncover and add the frozen/canned papa criolla and simmer for 15 to 20 minutes; season with salt and pepper. 4. Cut the chicken meat into small pieces and return to the pot. Serve the ajiaco hot with capers and heavy cream on the side. From “My Colombian Recipes & International Flavors”. November 24, 2009. http://www.mycolombianrecipes.com Fernanda P. Karp Office of the Vice President for Student Affairs 7 ASPARAGUS SOUP SERVES 4 Ingredients: • 1/4 cup extra‐virgin olive oil • 1 large shallot, thinly sliced lengthwise • Pinch of crushed red pepper flakes • Coarse salt • 1 pound asparagus, trimmed, chopped, tips reserved • 4 cups homemade chicken stock or store‐bought low‐sodium canned chicken broth • 1 cup loosely packed spinach leaves • 1 tablespoon paprika (sprinkle over each soup bowl for a festive presentation) Directions: 1. In a medium saucepan, heat 2 tablespoons oil over medium‐
high heat. Add shallot, red pepper flakes, and a pinch of salt. Cook, stirring occasionally, until shallots are tender and just beginning to brown, about 5 minutes. 2. Add chopped asparagus, and cook for 1 minute. Stir in broth and 1 cup water; bring to a boil. Reduce heat to a simmer; continue cooking until asparagus is tender, about 15 minutes. 3. Meanwhile, prepare and ice‐water bath. Fill a medium saucepot with water and bring to a boil. Add salt, return to a boil, and add asparagus tips. Cook until just tender. Transfer asparagus tips to ice‐water bath; let cool about 1 minute. Drain and set aside. 4. Remove from heat; add spinach. Using an immersion blender, puree soup while drizzling in remaining 2 tablespoons oil. Return to heat and cook until heated through; season with salt. Divide soup evenly between 4 bowls, garnish with asparagus tips, sprinkle paprika and serve immediately. (so.....simple and elegant!) Vicitacion A. Layus Financial Aid & Scholarship Office 8 Beef­Vegetable Soup Ingredients: 2 large carrots 2 medium potatoes 1 medium green pepper 1 large onion 1 head sm.‐med. Cauliflower ¾ pound ground beef 2 large stocks celery Two 14 ½ ounce cans clear beef broth 3 tablespoons Worchester sauce A bit of butter Wash & chop, but do not peel vegetables. Cut into large chunks. Cook beef & onion in butter until lightly browned. Add all other vegetables. Bring to a boil. Then turn down to simmer until vegetables are cooked but left with a slight crunch. Marcia James A.S. Child Development Center 9 Simple Butternut Squash Pureed Soup Ingredients: 1 butternut squash 1 white onion, chopped 1 can of Bartlett pear halves 3‐4 cloves of garlic, chopped 1 can of chicken broth 2 tablespoons of butter Directions: 1. Prepare the butternut squash by splitting it in half. Scoop out the seeds, salt and pepper, and place it face down in a pan. Roast in a pre‐heated 375 degree oven for 40 minutes. 2. Chop the onions and heat them with the butter & Bartlett pears in a pan on medium heat for about 3 minutes. 3. Cut the finished roasted butternut squash into cubes and mix them in with the onion & pears into a pot. Add the can of chicken broth into the mixture and heat until simmering. 4. Pour the entire mixture into a blender and evenly puree. 5. Re‐heat in the pot, if necessary, and serve. Pauline Le Student Involvement 10 Chicken and Dumplings Yield: 4 to 6 servings Prep time: 30 min Cook time: 50 min Total: 1 hr 20 min Ingredients: Chicken: 1 (2 1/2‐pound) chicken, cut into 8 pieces 3 ribs celery, chopped 1 large onion, chopped 2 bay leaves 2 chicken bouillon cubes 1 teaspoon House Seasoning, recipe follows 1 (10 3/4‐ounce) can condensed cream of celery or cream of chicken soup Dumplings: 2 cups all‐purpose flour 1 teaspoon salt Ice water Directions To start the chicken: Place the chicken, celery, onion, bay leaves, bouillon, and House Seasoning in a large pot. Add 4 quarts of water and in water and bring to a simmer over medium heat. Simmer the chicken until it is tender and the thigh juices run clear, about 40 minutes. Remove the chicken from the pot and, when it is cool enough to handle, remove the skin and separate the meat from the bones. Return the chicken meat to the pot. Keep warm over low heat. (continued on next page) 11 To prepare the dumplings: Mix the flour with the salt and mound together in a mixing bowl. Beginning at the center of the mound, drizzle a small amount of ice water over the flour. Using your fingers, and moving from the center to the sides of the bowl, gradually incorporate about 3/4 cup of ice water. Knead the dough and form it into ball. Dust a good amount of flour onto a clean work surface. Roll out the dough (it will be firm), working from center to 1/8‐inch thick. Let the dough relax for several minutes. Add the cream of celery soup to the pot with the chicken and simmer gently over medium‐low heat. Cut the dough into 1‐inch pieces. Pull a piece in half and drop the halves into the simmering soup. Repeat. Do not stir the chicken once the dumplings have been added. Gently move the pot in a circular motion so the dumplings become submerged and cook evenly. Cook until the dumplings float and are no longer doughy, 3 to 4 minutes. To serve, ladle chicken, gravy, and dumplings into warm bowls. Cook's Note: If the chicken stew is too thin it can be thickened before the dumplings are added. To thicken, simply mix together 2 tablespoons cornstarch and 1/4 cup of water then whisk this mixture into the stew. House Seasoning: 1 cup salt 1/4 cup black pepper 1/4 cup garlic powder Mix ingredients together and store in an airtight container for up to 6 months. Yield: 1 1/2 cups Amy Guerra‐Smith Student Union, Inc. of SJSU 12 Chicken Corn Chowder Servings: 4 (1‐cup) source : Lipton Kitchen product: Chicken Noodle Soup Mix Ingredients: 1 pouch Lipton Soup Secrets Chicken Noodle Soup Mix with Diced White Chicken Meat 2 ½ cups Milk 1 can Cream‐style corn, undrained (14 oz.) 1/3 cup Finely chopped celery Directions: In medium sauce pan, combine all ingredients; bring to boil. Reduce heat and simmer uncovered, stirring frequently, 5 minutes or until noodles and celery are tender. Garnish, if desired, with crisp‐cooked crumbled bacon. Variations: add or substitute ‐ cut green beans, sliced carrots or zucchini, peas garnish options ‐ chopped tomato, chopped hard‐cooked egg, slice green onion Diana McDonald Graduate Admission & Program Evaluation 13 Chicken Soup for the Soul Ingredients: 4 ‐6 quarts water 1 whole 3‐4 lb. chicken 2 lbs carrots, peeled and sliced 4 stalks celery, cut into thirds 1 large onion, peeled and quartered 3 cloves garlic, halved 3 t chopped parsley 1 ‐2 t dill, chopped salt and pepper noodles, optional. Fill large, heavy pot 3/4 full of water. Add chicken, carrots, celery, onion and garlic. Bring to boil over high heat, then cover and simmer over medium heat for 1 hr. Add spices and cover. Let cook for another hour or two. Add extra seasoning if necessary. Set aside to cool; skim off fat. Pour broth through colander into another pot. Remove bones and gristle; put meat back in broth. Add vegetables and reheat. If adding noodles, bring to boil and add. Cook according to directions. Eloise Stiglitz, Ph.D. Associate Vice President for Student Services 14 Chicken Tortilla Soup Ingredients: 6 corn tortillas 1 pound‐ shredded chicken (cooked) 15 oz. canned whole tomatoes 10 oz. enchilada sauce 1 chopped onion 4 oz. green chiles 1 clove‐ minced garlic 2 Cups‐ water 14 oz. chicken broth 1 bay leaf 1 teaspoon‐ cumin 1 teaspoon‐ chili powder 1 teaspoon‐ salt 1/4 teaspoon‐ pepper 10 oz. frozen corn 1 Tablespoon‐ chopped cilantro 1 Cup‐ cheese 1 Avocado Directions: Combine chicken, tomatoes, enchilada sauce, onion, green chiles, and garlic. Add water, chicken broth, cumin, chili powder, salt, pepper and bay leaf. Stir in corn and cilantro. Cover and cook on low for 6‐8 hours or on high for 3‐4 hours (crock pot). Remove bay leaf. Preheat oven to 400. Lightly brush tortillas with vegetable oil. Cut into 2 1/2 inch strips. Bake until crispy (5‐10 minutes). Sprinkle tortilla strips, cheese and avocado on soup and serve. Emily Bauer Student Involvement 15 Chicken Tortilla Soup Ingredients: 1 small onion chopped fine 4 cups chicken broth 1 12.5 oz can of all white chicken meat 1 14.5 oz can of stewed tomatoes, Italian or Mexican style 1 can black beans (drained) 1 can corn (drained) 1 T. parsley 1 tsp oregano 1/4 tsp cumin 1/2 tsp garlic powder (not garlic salt) 1/4 tsp black pepper 1 cup shredded Mexican blend cheese 1‐2 cups tortilla chips ground fine (depends on how thick you want soup) Sautee onion with a little oil until soft in soup pot. Add all other ingredients except cheese and chips. Bring to a boil, then reduce heat and simmer for 30 min, stirring every 10 minutes. Add chips and cheese, heat through. Add more or less chips to change consistency. Enjoy!! Cheryl Vargas Associated Students, SJSU 16 Chicken Toscana Soup Believe it or not, this soup is very rich and flavorful, but the recipe is pretty good on the fat content......using fat free chicken broth and fat free half and half. The only fat is in the butter, parmesan cheese and chicken breast. I make a double recipe and it produces 9‐10 servings, so the recipe below should yield 4‐5 servings. Ingredients: 1 small finely diced onion 1 boneless skinless chicken breast cut into small pieces 1 tsp minced garlic 2 tbsp olive oil 1/2 stick butter 1 tbsp flour 2 cans fat free chicken broth 1 tbsp granulated chicken bouillon or chicken soup consommé 1 teaspoon dried parsley flakes fresh ground pepper to taste ground sea salt to taste 1‐2 cups store bought gnocchi (cut in half) 2 cups fat free half and half 2 cups fresh spinach cut into thin strips 5 or 6 leaves of fresh basil (finely chopped) 1 cup fresh grated parmesan cheese 1 cup fresh diced Roma tomato (liquid interiors removed) In a large stock pot, place the olive oil, onion and chicken. Sauté. Once cooked through, add the garlic and stir through. Add the butter and flour, stirring until combined and lightly brown. Stir in the chicken broth and bouillon/consommé, taking care to scrape the browned bottom of the pan to let in the flavor. Add the gnocchi and parsley, and let simmer for a few minutes to cook the gnocchi through. Add the half and half, spinach and fresh basil. Add about 1 cup of fresh grated parmesan cheese at the very end before serving. Garnish with diced tomato Enjoy! Richard Kelley Student Involvement 17 Classic Beef and Barley Soup Ingredients: 2/3 Cup Pearl Barley 1 ½ Pounds Ground Beef 1 Med. Onion, Chopped 1 Clove Garlic, Minced 4 Carrots, Diced 3 Ribs Celery, Diced 1 Can (28 ozs.) Tomatoes 3 Cans (10 ½ Ozs. Each) Beef Consomme 2 Cups Water 1 Can (10 ½ Ozs.) Tomato Soup 1 Bay Leaf 4 Tsps. Dried Parsley Salt and Pepper to Taste Brown ground beef, onion, and garlic in Dutch oven or heavy Kettle until meat is no longer pink. Add barley and remaining ingredients. Cover and cook, simmering 1 ½ to 2 hours. Christy Riggins Associated Students, SJSU 18 Cod & Shrimp Soup with Salt­and­Vinegar Mashed Potatoes Ingredients: 4 large baking potatoes, peeled and thickly sliced Salt 3 tablespoons extra‐virgin olive oil 2 onions, thinly sliced 3 to 4 stalks of celery, chopped 3 to 4 cloves garlic, finely chopped 1 large bay leaf 2 tablespoons fresh thyme leaves, chopped Grated peel and juice of 1 lemon Pepper 1/2 cup white wine 1 cup chicken broth One 14.5‐ounce can diced or stewed tomatoes 1‐1/2 pounds thick cod fillets, cut into chunks 1 pound large shrimp, peeled and deveined 1/4 cup white balsamic vinegar or white wine vinegar 2 tablespoons butter Directions: 1. In a deep pot, add the potatoes and enough water to cover. Bring to a boil, salt the water and cook the potatoes until tender, about 15 minutes. Drain. 2. In a Dutch oven or a large, deep skillet with a lid, heat the olive oil, 3 turns of the pan, over medium‐high heat. Add the onions, celery, garlic, bay leaf, thyme and lemon peel; season with salt and pepper. Cook until the onions are softened, 7 to 8 minutes. Pour in the wine and cook for 1 minute. Stir in 1/2 cup chicken broth and the tomatoes with their juice; bring to a simmer. Add the cod in a single layer, cover and cook for 3 minutes. Gently stir in the shrimp; season with salt and pepper. Cover and cook until the cod and shrimp are just opaque throughout, about 3 minutes. Remove from the heat and stir in the lemon juice; discard the bay leaf. 3. Mash the potatoes with the remaining 1/2 cup chicken broth, the vinegar and butter; season with salt. 4. To serve, mound the potatoes into shallow bowls. Ladle the soup around the potatoes. Kevina Brown University Housing Services 19 Country Tomato and Rice Soup Ingredients: 1 ½ pounds Top Round Cut into 1‐inch cubes 2 Quarts Water 1 Can (35 ozs.) tomatoes 3 Beef Bouillon Cubes ½ Teaspoon Pepper ½ Teaspoon Leaf Thyme, crumbled ¼ Teaspoon leaf marjoram 3 Tablespoons Sugar 5 Carrots, Pared and Slicked ½ Inch Thick 5 Stalks Celery, Sliced ½ Inch Thick 1 Onion Coarsely Chopped ½ Cup Uncooked White Rice Brown beef in large saucepan. Add water. Bring to boiling. Lower Heat. Simmer 20 min. or until meat is almost tender. Stir in tomatoes with their liquid, breaking up chunks. Add bouillon, pepper, thyme, marjoram, and sugar. Simmer 1 hour. Add carrot, celery, onion, and rice for last 30 min. of cooking. Christy Riggins Associated Students, SJSU 20 Cream of Chicken with Wild Rice Soup Ingredients: 2 cups wild rice (or brown rice) 1 whole chicken (3 pounds), cut into pieces (or 2‐3 breasts) 7 cups of water 1 cup chopped celery 1 medium or large onion chopped 1 tablespoon olive oil 1‐2 cups fresh mushrooms, sliced (button or mixed) 2 tablespoons chicken bouillon or consommé 1 teaspoon ground white pepper 1 teaspoon salt 1/2 to 1 stick butter 2‐3 tablespoons cornstarch 4 cups fat free half and half Cook the wild rice according to the package directions, but remove from heat about 15 minutes before it's done. Drain the excess liquid, and set aside. In a stock pot over high heat, combine the whole chicken and the water. Bring to a boil, and then reduce heat to low. Simmer for 40 minutes, or until chicken is cooked and tender. Remove chicken from the pot, and allow it to cool. Strain the broth from the pot, and reserve for later. When chicken is cool, remove the meat from the bones, cut into bite size pieces, and reserve. Discard the fat and the bones. In the same stock pot over medium heat, sauté the celery and onion in the oil for 5 minutes. Add the mushrooms, and cover. Cook for 5‐10 minutes, stirring occasionally, until everything is tender. Return the broth to the stock pot, and add the partially cooked wild rice. Stir in the bouillon, white pepper and salt; simmer, uncovered, for 15 minutes. Meanwhile, melt butter in a medium saucepan over medium heat. Stir in the cornstarch until smooth. Whisk in the half and half, and continue cooking until mixture is bubbly and thick. Add some of the broth mixture to the half and half mixture, continuing to stir, then stir all of the half and half mixture into the broth mixture. Mix in the reserved chicken meat. (continued on next page) 21 Alternate: When preparing this recipe, I sped up the recipe by cooking the rice until done in 5 cups of fat free chicken broth. When the rice was finished (it was a little brothy at this point), I added another 2 cups of chicken broth. I used 2 large chicken breasts and cut them into small pieces, then sautéed with the olive oil, celery, onion and mushrooms. I added the sauté mixture to the rice and broth mixture, continuing to simmer or lightly boil (medium heat). I then added the 4 cups of fat free half and half, the salt and pepper, and then the bouillon. I allowed the soup to heat through and to come to a very light boil. I then added a 1/3 cup cornstarch slurry to thicken, along with 2 tablespoons of butter. I also added a half bag of frozen petite sweet peas, as well as a small amount (1/4 cup) of chopped cooked carrots....for color. I like this recipe because it can be made relatively quickly and relatively low in fat (the only fat in my alternate recipe is from the chicken meat, butter and olive oil (but the last two are in low quantities). Rich Kelley Student Involvement 22 Crockpot Chicken and Sausage Gumbo Cook Time: 7 hours Ingredients: 3 tablespoons all‐purpose flour 3 tablespoons oil 1/2 pound smoked sausage, cut into 1/2 inch slices 3/4 to 1 pound boneless chicken thighs, cut in bite‐size pieces 1 1/2 to 2 cups frozen cut okra 1 cup chopped onion 1/2 cup chopped green bell pepper 3 cloves garlic, minced 1/4 teaspoon ground cayenne pepper, or to taste 1/4 teaspoon ground black pepper 1 can (14.5 ounces) diced tomatoes, undrained 1 cup frozen medium shrimp, cleaned and cooked 1 1/2 cups uncooked regular long‐grain white rice 3 cups chicken broth or water Preparation: In small saucepan, combine flour and oil; mix well. Cook, stirring constantly, over medium‐high heat for 5 minutes. Reduce heat to medium‐low; cook, stirring constantly, about 8 to 12 minutes or until mixture turns a light red‐brown. Place flour and oil mixture in 3 1/2 to 4‐
quart Crockpot. Stir in all remaining ingredients except shrimp, rice, and broth or water. Cover and cook on LOW for 7 to 9 hours. Add cooked shrimp to the gumbo; mix well. Cover and continue to cook on LOW for 20 minutes longer. Meanwhile, cook rice in the broth or water according to package directions. Serve gumbo over the hot cooked rice. Serves 6 to 8. Julie Sedlemeyer Career Center 23 French Onion Soup Serves 4‐5 Entrée Portions Ingredients: ¼ Cup Unsalted Butter 2 Tablespoons Olive Oil 6 Large Onions sliced (select a variety of white, yellow, and Maui onions) 6 Crushed Garlic Cloves ½ Cup Good Red Wine 6 cups Beef Broth 1 Tablespoon Dijon mustard 1 Tablespoon Low Sodium Soy Sauce 1 Tablespoon Worcestershire Sauce 3 Springs Fresh Thyme 2 Dried Bay Leaves Salt and Pepper to taste Large Sourdough Bread Slices, toasted 1 Cup Shredded Gruyere Cheese ½ Cup Grated Parmesan Italian Parsley to Garnish (optional) Melt butter with olive oil in heavy large saucepan over medium heat. Add onions and garlic and sauté until very tender and brown, about 90 minutes. It is very important to do this slowly so that the onion takes on a very rich brown color and are completely caramelized. About 30 minutes into the process, add the fresh thyme and bay leaves. Add wine and simmer until reduced to glaze, about 3‐5 minutes. Stir in beef broth, Soy Sauce, Worcestershire and mustard. Simmer 20 minutes. Season to taste with salt and pepper. Preheat broiler. Ladle soup into broiler proof bowls. Top each with slice of toast and cheeses. Broil until cheeses melt and bubble. Garnish with fresh Italian Parsley. Nam Nguyen Student Involvement 24 Hearty Lentil Soup Ingredients: 2 Celery Ribs, thinly sliced 1 Med. Onion, chopped 1 Garlic Clove, Minced 2 Tablespoons butter or margarine 6 Cups Water 1 Can (28 ozs.) Diced Tomatoes undrained ¾ Cup Dry Lentils, Rinsed ¾ Cup Pearl Barley 2 Tablespoons Chicken Bouillon Granules ½ Teaspoon Dried Oregano ½ Teaspoon Dried Rosemary, Crushed ¼ Teaspoon Pepper 1 Cup Thinly Sliced Carrots In a Dutch oven or soup kettle, sauté the celery, onion, and garlic in butter until tender. Add water, tomatoes, lentils, barley, bouillon, oregano, rosemary, and pepper. Bring to a boil. Reduce heat, cover and simmer for 40 min. or until lentils and barley are almost tender. Add carrots, simmer for 15 minutes or until carrots, lentils, and barley are tender. Yields 8‐10 servings. Christy Riggins Associated Students, SJSU 25 Italian Peasant Soup Ingredients: 1 lb Italian sausage, casings removed, cut into slices 2 medium onions, chopped 6 garlic cloves, minced 1 lb boneless chicken cut into 1 inch cubes 2 15 oz cans cannellini beans 2 14 oz cans chicken broth 2 14.5 cans diced tomatoes 1 teaspoon dried basil 1 teaspoon dried oregano 6 C chopped fresh spinach Cook sausage in large skillet until no longer pink. Drain and set aside, leaving some fat in the pan. Add onions and garlic to skillet and cook until tender. Set aside. Add chicken to skillet and sauté until cooked through Place sausage, onions, garlic and chicken in large pot Stir in beans, broth, tomatoes, basil and oregano Cook uncovered 10 minutes Add spinach and heat until wilted Serve topped with shredded parmesan Note: I shortcut and use rotisserie chicken and use 1.5 cans broth because I like it thicker. Try it‐‐make it early in the day to let the ingredients "marry". Remember the crusty bread to complement it. Maria Rodrigues Student Involvement 26 Kale Soup Ingredients: 1 bunch kale, chopped 3/4 lb. linguica chopped into 1/2 inch cubes (I prefer spicy linguica) 2 qt. water 3 large potatoes, cubed 2 medium onion chopped 3 cloves garlic, minced dash of salt and pepper 1. In a large soup pot, cook onion and garlic in olive oil over medium heat until soft. Mix in linguica, and potatoes to the pot. Season with salt and pepper, and add enough water to the pan to cover all of the ingredients (roughly 2 qts). Bring to a boil, then reduce heat, and simmer until potatoes are tender. 2. Once potatoes are tender, taste soup, add more salt and pepper if needed. Stir in kale and increase heat to gently boil. Kale only needs about 5 minutes. Anthony Bettencourt Federal Work‐Study Coordinator Financial Aid and Scholarship Office 27 Korean Braised Short Ribs (Galbi­ Jim) These Korean braised short ribs are slow simmered over low heat to a tender and sweet finish. It's hard to have leftovers with Galbi Jim because it's such a crowd‐pleaser, whether it's served at a fancy gathering or just as a comforting homestyle meal. To stretch the recipe, you can cut up pieces of brisket or other roasting beef cuts to stew size and cook with the short ribs. But you should always try to make it with bone‐in ribs, because like Italian osso bucco or Irish stew, Galbi Jim relies on the stewed bone marrow for its rich flavor. Prep Time: 20 minutes Cook Time: 2 hours Ingredients: 5 Tbsp sugar 6 Tbsp soy sauce 2 Tbsp Japanese rice wine (mirin) OR 1 Tbsp honey 4 cloves garlic, finely chopped 1/2 onion, grated 3 scallions, finely chopped 1 Tbsp sesame seeds, crushed or whole 1 Tbsp sesame oil 1/2 Asian pear, peeled and finely chopped 3 lbs English‐cut short ribs (sometimes called thick‐cut), rinsed in cold water 2 small potatoes, cut up into large chunks 2 medium carrots, cut into 2‐inch lengths or ½ cup baby carrots Preparation: 1. Score the ribs so that they absorb more of the braising liquid. 2. Mix all the marinade ingredients (spices and liquids) together. 3. In a large pot over high heat, put in the ribs and pour the braising liquid over them. Mix well, making sure all the ribs are covered. The liquid should come to about half the 1/3 to ½ the level of the ribs in the pot. 4. Cover pot with a tight‐fitting lid. 5. When it begins to boil, turn to a low simmer. (continued on next page) 28 6. Cook for at least 1 hour (90 minutes – 2 hours is better), adding in potatoes and carrots 30 minutes before end of cooking time.* (Serves 4) * If you are adding in brisket or stew meat for more quantity, then it's best to braise for at least 2 hours. The goal is for meltingly tender meat that is falling off the bone. Hyon Chu Yi‐Baker, M.S. Director, MOSAIC Cross Cultural Center 29 Lentil Sausage Soup ­ Ina Garten, Barefoot Contessa Ingredients: 1 pound French green lentils (recommended: du Puy) 1/4 cup olive oil, plus extra for serving 4 cups diced yellow onions (3 large) 4 cups chopped leeks, white and light green parts only (2 leeks) 1 tablespoon minced garlic (2 large cloves) 1 tablespoon kosher salt 1 1/2 teaspoons freshly ground black pepper 1 tablespoon minced fresh thyme leaves 1 teaspoon ground cumin 3 cups medium diced celery (8 stalks) 3 cups medium diced carrots (4 to 6 carrots) 3 quarts Homemade Chicken Stock, recipe follows, or canned broth 1/4 cup tomato paste 1 pound kielbasa (or sausage of your choice), cut in 1/2 lengthwise and sliced 1/3‐inch thick 2 tablespoons dry red wine or red wine vinegar Freshly grated Parmesan, for serving Directions: In a large bowl, cover the lentils with boiling water and allow to sit for 15 minutes. Drain. In a large stockpot over medium heat, heat the olive oil and saute the onions, leeks, garlic, salt, pepper, thyme, and cumin for 20 minutes, or until the vegetables are translucent and tender. Add the celery and carrots and saute for another 10 minutes. Add the chicken stock, tomato paste, and drained lentils, cover, and bring to a boil. Reduce the heat and simmer uncovered for 1 hour, or until the lentils are cooked through and tender. Check the seasonings. Add the kielbasa and red wine and simmer until the kielbasa is hot. Serve drizzled with olive oil and sprinkled with grated Parmesan. Karen Eul Financial Aid and Scholarship Office 30 Lentil Soup Ingredients: 1 pound ground beef or lamb 1 medium red onion, chopped 1 cup lentils 8 ounces tomato paste 2‐4 chopped garlic cloves 1 rounded tablespoon oregano 4 cups hot water Salt & pepper to taste Cook meat & onions until lightly browned. Add all other ingredients. On medium heat, while stirring, bring to a boil. Turn down to simmer. Cook until lentils are soft. Marcia James A.S. Child Development Center 31 Minestrone Soup Ingredients: 1 lb. hamburger (may substitute 1 lb. gr. turkey) 1 onion, chopped 3 cloves garlic, chopped 1 can kidney beans (16 oz) undrained 1 small cabbage, shredded 1 pkg frozen Italian vegetables 1 pkg frozen spinach 1 large can whole tomatoes 2 cans (16 oz. ea) tomato sauce 2‐3 cans (of above) water 5 bullion cubes (beef) ½ teaspoon salt ½ teaspoon pepper 1 bay leaf Italian seasoning (to taste) 1 medium zucchini (optional) 1½ cup elbow macaroni, cooked according to package directions. Brown hamburger. Add onion and garlic, and cook until limp, but not brown. Combine all ingredients (except zucchini and cooked macaroni) in a VERY LARGE POT. Cook about an hour. If you wish, chop zucchini and add to soup at this point, and cook about 20 min or until zucchini is tender. Add cook macaroni and heat through. Serve with grated Parmesan cheese and French bread. (Leftover soup freezes well. Leftover soup will become very thick; when re‐heating, add tomato juice to thin.) Diana McDonald, Manager Graduate Admission & Program Evaluation 32 Monterey Clam Chowder Ingredients: 1 Carrot‐ diced 1 Med. Onion‐ diced 2 Potatoes‐ diced 1 Stalk Celery‐ diced ½ Pound Minced Bacon ¼ Pound Margarine 3 Cloves garlic‐ minced 2 Bottles Clam Juice plus juice from canned Clams 1 ½ Cups Flour 2 Cups Milk 2 Cups Heavy Whipping Cream 2 Cups Half and Half ½ Teaspoon Pepper 4 Cans Chopped Clams Place vegetables, bacon, and margarine in a 5 qt. saucepot; sauté over medium heat until vegetables are tender. Be careful not to brown. When vegetables are tender, add flour to make a soup. Cook for 2 minutes allowing flour to cook while stirring occasionally. Add clam juice and dairy products, Stir by using a wire whip. Add garlic, pepper, and clams. Cook over low‐medium heat stirring occasionally to prevent chowder from scorching. Cook for two hours or until chowder is brought to desired thickness. Christy Riggins Associated Students, SJSU 33 Sopa de Mani (Bolivian Peanut Soup) Ingredients: 1 Tablespoon peanut oil 1 large onion, cut into a dice 2 carrots, cut into thick rounds 1/2 cup green peas (frozen are fine) 1/2 cup tomatoes, skinless and cut into a dice (canned are fine) (optional: 1/2 pound raw chicken meat, cut into bite‐size pieces) 4 cups beef stock 1/2 cup raw peanuts, ground in a blender‐‐no piece should be larger than a peppercorn 1 and 1/2 medium waxy potatoes, peeled and cut into a dice OR 1/4 cup raw rice salt and pepper, to taste hot pepper sauce, to taste Garnish: Sprinkling of minced parsley, and 1/2 potato, cut into a fine julienne and fried in peanut oil until crisp (you can substitute potato sticks, but these are pretty easy) Heat the oil in a large saucepan over low heat and stir in the onion and carrots. Cook slowly until the onions and carrots are soft, about 10 minutes. Stir in the peas and tomato bits (and optional chicken pieces) and let them cook slowly another 10 minutes, stirring from time to time. Pour in the beef stock, the ground raw peanuts, and the potatoes (or rice). (continued on next page) 34 Bring to a boil, then reduce to a simmer, partially cover, and cook without stirring for 30 minutes. Fry the remaining julienne of potatoes in hot peanut oil until crisp, then remove and drain on paper towels. When ready to serve, season the soup with salt, pepper, and hot pepper sauce to taste. Ladle into bowls and top with the crisp fried potatoes and a sprinkling of minced parsley. Elizabeth Ugarte Associated Students 35 Split Pea Soup Leftover Meaty Bone from Baked Ham Ingredients: 1 Pd. Green Split Peas 2 Quarts Water 1 Large Onion, diced 1 Medium Carrot, Sliced Tops from 4 Celery Ribs 1 Bay Leaf Turn all the ingredients into a large saucepan and bring to a boil, cover and simmer, stirring occasionally for about 2 hours. Remove bone and bay leaf. Puree liquid and vegetables in electric blender. Reheat, adding salt and pepper to taste. Meat from ham bone may be removed and diced and added to soup before reheating. Christy Riggins Associated Students, SJSU 36 Sweet Potato Chipotle Chili Chipotle chilies are dried, smoked jalapeno chilies. When canned, they are in adobo sauce, which is made with ground chilies and spices. The chilies at a distinctive smoky flavor to this robust dish; taste before adding a second chili, as they can be fiercely hot! Uh‐huh Four servings (1 1/2 cups each) Prep/cook time: 30 minutes Ingredients: 2 cups frozen stir‐fry pepper blend 1 teaspoon minced garlic 1‐2 teaspoons minced ginger root 1 teaspoon cumin seeds 1‐2 tablespoons peanut or canola oil 3 cups cubed peel sweet potatoes (1/2 inch) 1 can (14 1/2 ounces) chunky tomatoes, undrained 2 cans (15 ounces each) light beans, rinsed and drained 1‐2 chipotle chilies in adobo sauce, chopped 1 cup water or vegetable broth salt to taste 1. Sauté pepper blend, garlic, ginger root, and cumin seeds and oil in a large saucepan until tender, about five minutes. 2. Add remaining ingredients, except salt, to saucepan; heat to boiling. Reduce heat and simmer, covered, until sweet potatoes are tender about 15 minutes. Season to taste with salt. This recipe is from “1001 Low‐Fat Vegetarian Recipes”. It is delicious, filling, quick and quite easy ‐‐ in other words perfect for our hard‐
working division employees! Terri Thames Counseling Services 37 Vegetable Lentil Soup Ingredients: 2 table spoons olive oil 6 carrots cut in ¼” lengths 4 ribs of celery 2 onions, chopped 4 cloves garlic, chopped 8 cups chicken broth 1 35oz. can plum tomatoes, crushed I cup dry red wine’ 1 cup dry lentils ½ teaspoon ground cumin ¼ teaspoon ground allspice 2 cinnamon sticks Salt and pepper to taste ½ cup pitted prunes, quartered ½ cup chipped flat‐leaf parsley ¼ cup chopped fresh mint leaves 1) Heat olive oil in a soup pot over low heat, Add the carrots, celery and onions; cook, stirring, for about 10 minutes/ Add the garlic and cook for 1 minute longer. 2) Add the chicken broth, plum tomatoes, red wine, lentils, and spices. Bring to a boil, reduce the heat to medium‐low and simmer, uncovered for 30 minutes or until the lentils are just tender, stirring occasionally. 3) Add the prunes and parsley; continue to simmer for 15 minutes more. Before serving, remove the cinnamon sticks. Adjust seasonings and stir in the chopped mint. Enjoy! Fran Roth Associated Students, SJSU 38