March 9th, 2008

Potato Soup with Andouille Sausage

Read and see more at Eating Onions Together.

  • 5 cups red potatoes, cut into chunks
  • 2 cups chicken broth
  • 2 cups water
  • 1/2 cup milk
  • 2 tablespoons all-purpose flour
  • 1/4 cup (1/2 stick) butter
  • 2 cans cream of onion soup*
  • 8 ounces sour cream
  • 12 ounces andouille sausage, chopped or thinly sliced**
  • salt and pepper, to taste
  • green onions, for garnishing
  • shredded cheese, for garnishing
 In a large pot, boil chopped potatoes in broth and water. Cook just until tender. Reduce heat to medium or medium-high. Continue to stir soup frequently to prevent sticking and scalding.In a small skillet, melt butter. Add milk and flour, and stir until thickened. Add to potatoes and stir.Stir together onion soup and sour cream. Add to potatoes and stir to combine. Add chopped sausage. Continue cooking until thoroughly heated and combined.Sprinkle with chopped green onions or cheese before serving.

*May substitute other cream soups. The original recipe called for 1 can each of cream of onion and cream of celery soups.

**May substitute 1 pound of ground pork sausage. Brown sausage in a skillet and drain before adding to soup.

posted by Jennifer in potatoes, soup

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September 10th, 2006

Chicken Cacciatore

This chicken cacciatore recipe was based on Cooking Light’s Chicken Cacciatore Sicilian-Style. Read about the cooking and eating experience.

  • 1 1/2 tsp olive oil
  • 4 chicken breasts, pounded to 1/2″ thick
 Heat the olive oil in a large skillet until hot over medium-high heat. Without crowding the pan, saute the chicken until lightly browned (about 2 minutes) on each side. Remove chicken.
  • 1 Tbsp olive oil
  • 1/2 cup red wine vinegar
  • 3 cups chopped onion
  • 6 garlic cloves, minced
  • 1/2 cup chopped fresh basil
  • 1/2 cup chopped fresh flat-leaf parsley
  • 1/4 cup capers
  • 1 Tbsp sugar
  • pinch ground red pepper
  • 1 can (28 oz) Italian-style crushed tomatoes
  • 2 bay leaves
 Heat olive oil in pan. Saute onion and garlic for 5 minutes. Pour vinegar into pan and scrape bottom to deglaze. Add remaining ingredients and return chicken to pan and bring to a boil. Reduce heat, cover and simmer for 20 minutes. With the pan unconvered, continue simmering or until chicken is tender, about 25 minutes.Serve over fusilli, cavatappi, or macaroni pasta.

posted by Quinn in Chicken, Italian, Main course, Pasta

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September 2nd, 2006

Hush Puppies

Recipe adapted from I’m Just Here for More Food. Read about them here.

  • 150 grams (1 cup + 2 tablespoons) all-purpose flour
  • 142 grams (1 cup + 3 tablespoons) cornmeal
  • 1 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/2 teaspoon cayenne pepper
  • 2 teaspoons salt
  • freshly ground black pepper
  • 1 & 1/2 cups buttermilk
  • 1 small onion, chopped
 Combine dry ingredients. Add buttermilk and onion, and mix just until combined. Let batter stand for about 10 minutes. Drop by tablespoonfuls into oil (340-350 degrees). When they float to the top, turn them over. Remove when golden brown, about 3-4 minutes. Drain on a rack or in a pan lined with paper towels. Yields about 36 hush puppies.

posted by Jennifer in Fried, Sides

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