Catherine's Recipe Box

Ingredients 1 tbsp. extra-virgin olive oil 1 medium yellow onion, chopped 1 lb. cooked chicken sausage links, sliced into 1/2-inch-thick rounds 3 cloves garlic, minced 1 oz. (28-0z.) can crushed tomatoes 6 c. Chicken Broth 1 tsp. crushed red pepper flakes Kosher salt Freshly ground black pepper 2 (9-oz.) packages refrigerated cheese tortellini 1 oz. (15-oz.) can white beans, drained 5 oz. baby spinach Freshly grated Parmesan, for serving Directions 1) In a large pot over medium heat, heat oil. Add onion and cook, stirring, until soft, about 5 minutes. Add chicken sausage and cook until golden, about 4 minutes, then add garlic and cook until fragrant, 1 minute more. Stir in crushed tomatoes, broth, and red pepper flakes and season generously with salt and pepper. 2) Bring to a boil and add tortellini. Reduce heat to medium-low and simmer until tortellini is cooked and flavors start to meld, 18 to 20 minutes. 3) Stir in white beans and spinach and cook until spinach has wilted, 2 minutes...

Note: This is delicious and carroty!  This soup only makes about 4 main-portion sized servings (or 8 appetizer sized servings).  I have a feeling it would freeze well, so I will probably double it when I make it again. Ingredients 1 tablespoon olive oil 1 3" piece of fresh ginger, peeled & coarsely chopped 1/2 cup onion, coarsely chopped 1 1/2 pounds of carrots, evenly sliced 5 cups of stock (vegetable or poultry) 1/2 cup orange juice 1/4 tsp sea salt 1/8 tsp black pepper pinch of nutmeg Crème fraîche or sour cream (optional garnish) Directions 1) Heat oil in the bottom of your soup pot over medium heat.  Saute ginger and onion until soft and fragrant, about 5 minutes. 2) Add carrots, juice, and stock.  Raise heat to medium high and bring to a boil. 3) Reduce heat to low, cover, and simmer for 45 minutes or until carrots are tender. 4) Puree the soup in the pot, using an immersion blender, until smooth. 5) Add nutmeg, salt, and pepper.  Ad...

Note: You control the spiciness when you make this soup! The Tabasco sauce is what really gives it that extra kick, so use a VERY light hand when adding it (I had no idea what I was doing. it was SPICY). Ingredients 28oz Crushed Tomatoes 28oz Water 15oz Diced Tomatoes Kidney Beans (3 15oz cans, or 3/4 lb, cooked) 6 ribs celery, chopped 1 onion, diced garlic 6 cloves 1lb sausage, in bite-sized pieces 1/2 cup uncooked rice 2 tsp parsley 2 tsp paprika 1 1/2 tsp chili powder 1 tsp thyme 1/2 tsp oregano 2 whole bay leaves Tabasco sauce - a few drops to a few shakes. Directions 1) Put the tomatoes and a can of water in a large stock pot and put it on to boil. 2) Before it boils, add the kidney beans, celery, onion, garlic, and sausage. 3) Add in all the spices except for the Tabasco sauce. 4) After it boils, turn it down to a low simmer for 1/2 an hour. Add a few drops of Tabasco, and taste after 5 minutes. Continue to slowly add more and taste after 5 minutes until it is at the desired he...

Note: The key to this recipe is to simmer as long as you have time for to let the flavors meld together. Surprisingly, the oregano and the cumin are what really add to the "kick" of this, so if you want more or less spice, those are the ingredients to adjust. If you want to adjust to your own tastes, add 1/2 tsp at a time, stir, let simmer for 5 minutes and taste. Repeat as necessary. You will need your largest pot! This serves about 8 hungry people. Serve over rice & top with cheese & sour cream (or however you like). Ingredients - 3 15oz cans of beans or equivalent (Suggestions: Kidney, Black, Pinto, Navy) - 1 lb of ground beef, turkey, or loose sausage, browned - 1 15oz can of diced tomatoes - 1 28oz can of crushed tomatoes - 2 cloves garlic, chopped (I use the kind in a jar) - 1 tbsp parsley - 2 tsp oregano or "Italian seasonings blend" - 2 tsp paprika - 2 tsp chili powder - 1 tsp cumin - 1/2 cup chopped onion (optional - or 1 tsp onion powder) - 1...

Note: This turned out quite well. I made a bunch of changes from the allrecipes recipe that is linked below as my original "source". I was really amazed at the flavor of the broth considering I just started with water and a bone! Total cook time - 2:30 hours. Ingredients 1 pound dry Navy beans 8 cups water 1/2 teaspoon salt (optional) 1 ham bone, with some meat on it 2 cups chopped carrots 3 stalk celery, chopped 1 cup chopped onion 1 teaspoon minced garlic 2 bay leaves 2 cups chopped ham (less if your ham bone has lots of meat left on it) ground pepper Directions Rinse th...

Note: I made this up last night when I couldn't find a recipe that I really liked. I drew my inspiration from the internet. I drew my ingredients from my refrigerator. I used the extra wide kind of noodles (because that is what I had open), but it probably would have been better to use the medium kind so that they would stay on your spoon when you try to eat it. This is a very hardy soup that is easy to put together. Total prep time is about 45 minutes. Makes about 8 servings. Ingredients 2 quarts of chicken broth/stock OR 2 quarts of water + Better Than Bouillon 2-3 cups of cooked chicken, in small bite-sized pieces 1-2 cups of egg noodles, uncooked 1 1/2 cups of diced carrots 1 1/2 cups of diced celery 1 small onion, chopped 2 cloves of garlic, chopped 1 Tbsp Rosemary 1 Tbsp Thyme 1 tsp Basil Directions Bring broth to a boil. Add in carrots, celery, onion and garlic. Return to a boil and then decrease heat to an active simmer. Add in rosemary, thyme, and basil. Simmer f...

Notes: Use better than bullion or chicken stock in place of the broth. If you like veggies, you can put about twice as much as is called for in. That's what I did. Ingredients 8 cups chicken broth 1 onion, chopped 2 stalks celery, diced 2 carrots, diced 2-3 garlic cloves, minced 1 cup uncooked rice 1 1/2 teaspoons dried thyme 2 cups cooked chicken, diced salt and pepper (to taste) Directions 1. Combine broth, onion, celery, carrots and garlic in a large soup pot. 2. Bring to a boil. 3. Add rice and thyme. 4. Reduce heat to low and simmer, uncovered, 30 minutes, stirring occasionally. 5. Add chicken and heat through. 6. Thin with more broth if necessary. 7. Add salt and pepper to taste. Source: http://www.grouprecipes.com/7442/good-old-chicken-with-rice-soup.html