We are excited to announce the first installment of PSB Family Recipes. Many of our readers and listeners have submitted their favorite and family recipes! We are starting today with three substantial entre recipes for the winter time. We hope you enjoy these and come back with Comments that follows below.
Please lay out your recipe in the standard format, listing ingredient in a column, followed by clear instructions. A simple typeface and normal spacing works; we will format for this column. Fair use graphics may be used, subject to editorial considerations.
Have fun with this project and be sure to share something about your favorites whether handed down recipes, or new tastes you found while travelling, or just a simple dish that your family really loves and nobody really knows where it came from. Bon appetit!
No Regerts’ Chicken and Gnocchi Soup
This is great for a rainy day!
4 tablespoons Butter
1 tablespoon extra-virgin olive oil
1 cup finely diced onion
1/2 cup finely diced celery
2 garlic cloves, minced
1/4 cup all-purpose flour
1 quart half-and-half
28 ounces chicken broth
1/2 teaspoon dried thyme
1/2 teaspoon dried parsley flakes
1/4 teaspoon ground nutmeg (optional)
1 cup carrots finely shredded or use pre-sliced carrots
1 cup spinach leaves coarsely chopped
1 cup chicken breast cooked, and diced
16 ounces package ready-to-use gnocchi
Melt butter with olive oil in sauce pan over medium/low heat, then add onion, celery and garlic and stir occasionally until onion becomes translucent.
Then whisk in flour and cook for about 1 minute, add Half & Half then simmer until the mixture thickens.
Whisk in the chicken broth. Simmer until thickened again.
Stir in 1/2 teaspoon salt, thyme, parsley, nutmeg (if using), carrots, spinach, chicken, and gnocchi.
Simmer until the soup is heated through. Before serving, season with additional salt, if necessary.
Note: You can use leftover rotisserie chicken for extra flavor
You may want to use less thyme than suggested.
Some gnocchi is very large, you can cut these pieces in half or pre-boil the gnocchi in water just before adding to the soup
You may want to add additional salt to the final soup, this soup does not have a lot of salt in it, especially if you use low-sodium chicken broth.
Rockets Red Glare 4-Alarm Chili Recipe
Submitted by: Tetsuyama511, Chonburi, Thailand
Allow me to preface by saying I make this bi-weekly and use mostly for my Rockets Red Glare brand of burritos filling. I rarely use salt when cooking as there is enough salt in the foods themselves. But if you must, I recommend using a pink Himalayan organic salt (I will use that when boiling pasta, for example).
1 lb ground beef. % of leanness may vary, so I purchase 3 degrees of different lean cuts of ground beef.
Beans: I use 3 different types: Baked beans, kidney beans, and black beans. Pinto beans can be the substitute if kidney beans are not available. Also note, if using canned beans, drain out the brine in the kidney/pinto and black beans thoroughly. Use the tomato sauce in the baked beans.
1 can/jar tomato sauce (tomato gravy, unadulterated).
1 large yellow onion
1 large red onion
1 jar of pickled Jalapeno peppers
2-3 Anaheim peppers or their equivalent.
1 package fresh stop-light peppers (One red, one yellow, one green).
1 clove of fresh garlic (or package of cleaned, shelled garlic bulbs).
Spices: Garlic powder (NOT garlic salt), oregano, basil, parsley, red chili powder, Extra virgin olive oil.
Dice all the vegetables and store in some sort of Tupperware container in the refrigerator until ready for use, with the exception of the Jalopenos in the jar.
Note: When dicing the stop-light peppers (or any other fresh peppers), discard the white seed-laden innards and cut out the fleshy parts of the pepper that run down four “corners” of the pepper. These add unnecessary and unintentional sourness to any dish.
Set your stove top burner to medium heat. In a saucepan or crock pot, coat the bottom with Extra Virgin olive oil and sprinkle in garlic powder, oregano, basil and parsley. Basil should be only 1/5 the amount of oregano and parsley. Then add the ground beef and begin browning. Add chili powder to taste (or heat aversion).
Once the ground beef is browned, add in the baked beans in their tomato sauce. Add more tomato sauce and start folding in the diced vegetables. Fold in 1/3 of the jar of Jalopenos. Don’t mind the little bit of juice from that jar, it adds flavor. Also, fold in the kidney/pinto beans and black beans.
Now that everything is well mixed, let simmer with the lid on, on a low setting for approximately 45 minutes. Then turn off the burner and let cool.
Serving suggestions and garnishes:
Spoon onto a plate or in a bowl, add a cheddar cheese, a pepper jack, or mozzarella (or all three), some corn tortilla chips, a dollop of sour cream, and salsa as desired.
Val’s Chicken and Dumplings
This recipe is sure to warm you up on a cold day!
4-5 boneless chicken breasts
3 Tbsp chicken bullion OR chicken broth
3 or so Tbsp flour and 1⁄4 cup water to thicken broth
1 1⁄2 cups sifted flour
5 teaspoons baking powder
1 tsp salt
2/3 cup of milk
Place chicken in a large pot, cover with water and chicken bullion or chicken broth, and garlic powder,
Bring to a boil and cook until chicken is done. Remove chicken and set aside.
Sift flour, baking powder and salt together. Beat the eggs, add the milk and mix with the dry ingredients.
Let this sit so it will rise a little, while you cube chicken.
Mix a few tablespoons of flour with cold water and stir into broth to thicken it up like gravy.
Drop dumpling dough by spoonfuls into the boiling chicken gravy. Cover tightly and cook for 15 minutes.
The cover must not be removed while the dumplings are cooking. Add the cubed chicken to the gravy mixture after dumplings are done.
We hope you’ll try these favorites of some of our PSB family. They’ll be looking for your Comments below. ~~Editors