BAKED CHICAGO RECIPES

Curried Carrot and Apple Soup Recipe

 

• 1 pound carrots, peeled and thinly sliced
• 2 small parsnips, peeled and thinly sliced
• 1 onion, finely chopped
• 1 celery stalk, sliced
• 1 tablespoon olive oil
• 1 1/2 teaspoon curry powder
• 1 Granny Smith apple, peeled and chopped
• 1 thick strip orange peel
• 6 cups chicken broth
• kosher salt
• ground black pepper

Mix vegetables with oil in large pot over low heat.  Cover and cook for 15 minutes, stirring often.  Stir in curry powder, then season with salt and pepper.  Add remaining ingredients. 

Bring to a boil, then lower heat to a simmer.  Cook covered for 20 minutes.  Puree soup, then serve with your favorite garnish.

Red Beet and Tomato Soup Recipe

 

• 1 onion, finely chopped
• 1 red pepper, finely chopped
• 2 teaspoons extra virgin olive oil
• 1 teaspoon ground ginger
• 1/4 teaspoon honey
• 1 cup vegetable broth
• 14 ounces crushed tomatoes in puree
• 15 ounces canned beets
• kosher salt
• ground black pepper

Stir onion, pepper and oil together in large pot over low heat and cook until softened, about 3 minutes.  Stir in salt, ginger, honey, broth and tomatoes.  Drain the beet liquid into pot, chop beets and add into mixture. 

Bring to a boil and lower heat to gentle simmer.  Cook for 10 minutes.  Add salt and pepper to taste. 

Homestyle Chicken Pot Pies Recipe

• 4 tablespoons butter
• 1 medium onion, diced
• 1 large carrot, diced
• 1/2 cup all-purpose flour, plus more for work space
• kosher salt
• ground black pepper
• 4 cups chicken broth
• 3 cups cooked chicken breast, cut into 1-inch pieces
• 1 cup frozen peas
• 1 1/2 teaspoons thyme leaves
• 1 sheet frozen puff pastry, thawed
• 1 large egg yolk

In medium saucepan, melt butter over medium heat.  Add onion and carrot - cook until onion softens (about 6 minutes).  Add flour and 1/2 teaspoon salt.  Cook about 5 minutes, stirring frequently, until mixture is pale golden and has a slightly nutty aroma.  The texture will look like cooked oat meal.

Whisking constantly, add broth.  Bring to boil, stirring frequently, until mixture thickens (about 8 minutes).  Reduce to a simmer and cook 10 minutes.   Stir in chicken, peas, and thyme.  Season with salt and pepper.

Divide mixture among four 12-ounce baking dishes.  Refrigerate until room temperature, about 20 minutes. 

Preheat oven to 375F degrees.  On lightly floured work surface, roll pastry to an 1/8-inch thickness.  Cut into 4 equal squares, one inch larger than ramekins.  With tip of sharp knife, cut vents into pastry.  In small bowl, lightly beat egg yolk with 1 teaspoon water.  Top potpies with pastry and brush with egg wash.  Refrigerate 15 minutes.  Bake until pastry is deep golden and juices are bubbling (about 35 minutes).

 

Homestyle Meatloaf Sandwiches Recipe

 

• 1 tablespoon vegetable oil
• 1 medium onion, diced small
• 2 tablespoons tomato paste
• 1 1/2 pounds ground turkey
• 1 cup Italian-style bread crumbs
• 1 cup sharp cheddar cheese, coarsely grated
• 3 large eggs
• 1 tablespoon Worcestershire sauce
• 1/2 teaspoon kosher salt
• 1/4 teaspoon ground black pepper
• toasted sour dough bread, lettuce, sliced pickles and barbecue sauce for serving

Preheat oven to 375F degrees.  In small skillet, heat oil over medium.  Add onion and cook until softened (about 5 minutes).  Add tomato paste and cook, stirring constantly, until brick-red in color and fragrant (3 minutes).

In large bowl, combine ground turkey, onion mixture, bread crumbs, cheese, eggs, Worcestershire sauce, salt and pepper.  On parchment-lined baking sheet, use your hands to form meat mixture into 9-inch loaf. 

Bake until cooked through, about 45 minutes.  Let rest for 15 minutes before cutting into thick slices.  Place meatloaf slices between toasted sour dough bread slices, with your favorite sandwich toppings.

Grandma's Lentil Soup Recipe

• 1 teaspoon extra virgin olive oil
• 1/2 small onion, finely chopped
• 1 carrot, finely chopped
• 1 celery stalk, finely chopped
• 1 garlic clove, minced
• kosher salt
• fresh ground black pepper
• 15 ounces chicken broth or vegetable broth
• 3/4 cup cooked lentils, rinsed and drained
• 2 teaspoons red wine vinegar

In medium saucepan, heat oil over medium high heat.  Add onion, carrot, celery and garlic.  Season with salt and pepper.  Cook, stirring occasionally, until onion softens (3 to 5 minutes).

Add broth and bring to a boil for 5 minutes.  Add lentils and cook until soup thickens slightly (another 3 to 5 minutes).  Stir in vinegar and season with salt and pepper.  Recommended pairing with toasted sour dough bread and butter for a hearty meal for one.

 

Parmesan-Spinach Dip Recipe

• 10 ounces frozen chopped spinach, thawed
• 1 cup sour cream
• 1/4 cup grated Parmesan cheese
• 1 clove garlic, finely chopped
• kosher salt and black pepper
• dippers, such as bread, crackers or carrot sticks

Squeeze excess liquid out of spinach.  In medium bowl, combine spinach, sour cream, Parmesan, garlic, 1/2 teaspoon salt, and 1/4 teaspoon pepper.  Serve with dippers.

Tomato-Cucumber Gazpacho Recipe

• 5 cups tomatoes, coarsely chopped
• 3 cups vegetable juice
• 2 1/4 cups cucumbers, chopped
• 1 cup red onion, chopped
• 1/4 cup extra virgin olive oil
• 2 tablespoons finely chopped basil
• 2 tablespoons plus 1 teaspoon red wine vinegar
• 2 tablespoons mayonnaise
• 3 small garlic cloves, peeled
• croutons for garnish

Working in 2 batches, puree chopped tomatoes, vegetable juice, cucumber, red onion, olive oil, basil, vinegar, mayonnaise, and garlic in blender until smooth.  Transfer to bowl.  Season gazpacho to taste with salt and pepper.  Cover and refrigerate at least 4 hours.  Serve with garnish of chopped basil and croutons.

Baked Onion Rings Recipe

• 1 1/2 cups cornflakes
• 1/2 cup dried breadcrumbs
• 1 large egg
• 1/2 cup buttermilk
• 1/4 cup all-purpose flour
• 1/8 teaspoon cayenne pepper
• 1 medium sweet onion, quartered crosswise and broken into rings
• 2 tablespoons olive oil

Preheat oven to 450F degrees.  In food processor, pulse cornflakes and breadcrumbs until fine crumbs form.  Transfer to medium bowl.  In another bowl, whisk together egg, buttermilk, flour and cayenne pepper.  Season with salt and pepper.

Dip onion rings in egg mixture and dredge in cornflake mixture.  Place on large plate.  Pour oil onto rimmed baking sheet.  Place in oven and heat 2 minutes.  Remove sheet from oven and tilt to coat evenly with oil.  Arrange onion rings on sheet. Bake, turning once, until onion rings are golden brown (about 16 minutes).  Season with kosher salt.

Provenance: inspired by recipe featued in Everyday Food magazine.

Meatball Soup

 

• 1 egg, lightly beaten
• 1/4 cup dry bread crumbs
• 1/4 cup fresh parsley, minced
• 2 tablespoons grated Parmesan cheese
• 1/4 teaspoon garlic salt, optional
• 1/8 teaspoon pepper
• 1/2 pound ground turkey
• 4 cups beef broth
• 16 ounces kidney beans, rinsed and drained
• 15 ounces stewed tomatoes
• 1 carrot, thinly sliced
• 1 teaspoon Italian seasoning
• 1/4 cup elbow macaroni pasta

In small bowl, combine egg, bread crumbs, parsley, Parmesan cheese, garlic salt and pepper.  Crumble ground turkey over mixture and mix well until combined.  Shape into 1-inch meatballs. 

Brown meatballs in large saucepan, then drain.  Add broth, beans, tomatoes, carrot and Italian seasoning.  Bring to a boil, then reduce heat.  Cover and simmer for 10 minutes.  Add pasta and simmer 10 minutes longer.  Serve with warm rolls, rustic bread - or garlic toast!

Hearty Black Bean Soup

 

• 1 medium onion, chopped
• 2 garlic cloves, minced
• 1 tablespoon canola oil
• 2 cups chicken broth, divided
• 45 ounces black beans, rinsed and drained, divided
• 10 ounces diced tomatoes with green chilies, undrained
• 1 teaspoon ground cumin
• 1/2 teaspoon garlic salt
• minced cilantro for garnish

In large saucepan, saute onion and garlic in oil for 3 minutes, or until tender.

In blender, combine 1/2 cup chicken broth and 15 ounces black beans.  Cover and process until smooth.  Add to onion mixture.

Stir in tomatoes, cumin, garlic salt, remaining beans and remaining broth.  Bring to boil.  Reduce heat.  Cover and simmer for 10 minutes.  Serve with cilantro for garnish.