Thai Red Curry Soup

CHICKEN BROTH
3 quarts chicken broth
1 large carrot in chunks
3 stalks celery in chunks
1 large onion quartered
5 cloves garlic smashes
1 3 inch piece of ginger smashed
1 small turnip in quarters
2 boneless chicken breasts
2 bay leaves

Combine everything in a large pot and bring to boil - lower heat and simmer for 45 minutes.  Strain broth reserving chicken - let chicken cool and shred and reserve

for the soup

the chicken broth
3 serrano chilies seeded and thinly sliced
2 tbs ginger minced
1 stalk lemon grass split in half
3 cloves garlic minced
1 can coconut milk
1 red pepper seeded and thinly sliced
1 cup thinly sliced shitake mushrooms
juice of 4 limes
1 tbs lime zest
serrachi hot sauce to taste
2 tbs thai red chili paste
1 tsp cayenne pepper
1/2 cup cilantro
1/2 basil thinly sliced
shredded chicken
combine all the iingridents with the exception of the cilantro basil and chicken p bring to a boil and then simmer covered for 45 minutes right before serving add cilantro basil and chicken

Add as much hot sauce to taste (we use a lot)

Enjoy

Artichoke dip

This is a very versatile dip - the possibilities are endless
Here is the basic recipe

1 can artichoke hearts well drained and chopped or 1 bag frozen well thawed drained and chopped.

1/2 cup minced onion

2 cloves garlic finely minced (I have one of those micro graters - I swear by it)

1 cup mayo

1/2 cup sour cream

1/8 cup hot sauce

1 cup parmesan cheese reserve 1/4 cup

1 cup asiago cheese - reserve 1/4 cup

1/2 smoked red pepper (from a jar) diced

1/2 cup minced pickled jalepenos (optional)

hot sauce to taste.

mix all ingredients with the exception of the reserved cheeses together in a large bowl - pour into a well butter baking dish - sprinkle reserve cheese on  top (you can also sprinkle more hot sauce over the top if you want)
and bake in a 350 degree oven for about 25 minutes or until bubbily

Grilled Ruben dip

omit the asiago cheese
omit jalepenos and red pepper
use 1/2 cup parmesan cheese
add 1 1/2 cup swiss cheese
1/2 cup corned beef chopped
1 small can sauerkraut well drained
omit hot sauce - add 1/4 cup mustard

Veggie dip

Add 1 small box well drained spinach, chopped broccoli, chopped asparagus or any veggie of choice.

you can also add 1 cup chopped cooked shrimp or crabmeat and 1 small can chopped mushrooms.

Coconut Chicken Curry Soup

Left over martha stewarts coconut chicken curry casserole
1 can diced tomatoes
1 can low fat coconut milk
1 can creamed corn
2 tbs thai red curry paste
5 cups chicken broth
1/2 cup peanut butter
3 cloves garlic
1/4 - 1/2 cup brown sugar
1 cup fresh basil leaves

Pick all the chicken from the bones and set aside

put all the ingredients from the diced tomatoes through the brown sugar into a pot and bring to a boil - add chicken and left over rice and veggies bring to a boil and then simmer for about 1 hour
Add basil about 5 minutes before serving.

Serve with crusty bread.

Enjoy

Martha Stewarts spicy coconut chicken casserole

I am sharing this because I used the left overs to make a really delicious coconut curry soup - so make this and then read my next recipe for the soup

Ingredients

Serves 4

• 1 tablespoon olive oil
• 4 whole chicken legs (about 3 pounds total)
• Coarse salt and ground pepper
• 1 can (14.5 ounces) light coconut milk
• 1 1/2 cups canned reduced-sodium chicken broth
• 1 to 2 teaspoons Thai red curry paste
• 1 cup jasmine rice
• 2 red bell peppers (ribs and seeds removed), cut into 1-inch pieces
• 8 ounces green beans (stem ends removed), cut into 1-inch lengths
• 1/2 lemon, cut into wedges, for serving

Directions

1. In a 5-quart Dutch oven or heavy pot, heat oil over medium-high. Season chicken with salt and pepper. Working in two batches, cook chicken until browned, 6 to 8 minutes; transfer to a plate (chicken will cook more in step 2).
2. To pot, add coconut milk, broth, 1/2 cup water, and curry paste; bring to a boil, and stir in rice. Add chicken (with any juices), arranging pieces in a single layer. Cover, and reduce heat to medium-low. Cook, without stirring, until rice is almost tender, 15 minutes.
3. Scatter bell peppers and green beans on top of chicken mixture; cover, and cook until vegetables are crisp-tender, 8 to 10 minutes. Serve with lemon wedges on the side.

From Everyday Food, October 2008 | Send

Read more at Marthastewart.com: Spicy Coconut Chicken Casserole - Martha Stewart Recipes 

Beef Stew

2 lbs stew meat cut into 1 inch cubes

1 cup flour
1 tsp salt
1 tsp pepper
1 tsp garlic powder
3 tbs olive oil
1 and 1/2 cup red wine
1 box beef broth
1 packet lipton onion soup
1 can rotel tomatoes with chili peppers
1/2  lb baby carrots
1/2 potatoes in a large dice
1/2 bag pearl onions
1 small zucchini
1 can corn
1/2 bag frozen peas
1 1/2 tsp thyme
4 tbs worstershire sauce

Put the flour, salt, pepper and garlic powder in a large plastic bag.
add the beef in batches and and coat with flour  and shake well.  heat the oil in a large pan - add beef in batches and brown on all sides.  remove beef from pan and deglaze with red wine when the wine is almost gone add beef broth, beef, onion soup, thyme carrots, rotel tomatoes, potatoes, and worstershire bring to a boil.  simmer for about 1 hour - add the zucchini, onions, corn peas.  continue to simmer until the stew is thick - serve with biscuits.