Rosie Daleys Black Bean And Smoked Chicken Soup Recipes

BLACK BEAN AND SMOKED CHICKEN SOUP

Steps:

• Pick over and rinse the beans. Put them into a large bowl and cover completely with cold water. Let the beans soak overnight (or at least 8 hours).
• Drain the beans and transfer them to a medium saucepan. Add the 2 cups water and the bay leaf. Bring to a boil over medium heat and cook for 15 minutes. Reduce the heat to low and simmer, uncovered, for about 20 minutes, until the beans are tender. Drain the beans and discard the bay leaf.
• Preheat oven to 400ºF.
• Place a heavy stockpot over medium heat for about 1 minute, then spray it twice with the vegetable oil. Add the broccoli stems, carrot, celery, and onion. Cover, reduce the heat to low, and cook for 5 minutes, stirring once or twice. Stir in the thyme, basil, and wine. Simmer, uncovered, for about 15 minutes, until the wine has been reduced by 1/2.
• In the meantime, coat the chicken thoroughly with the barbecue sauce and bake for 10 minutes on the top shelf of the oven. Remove the chicken from the oven and allow it to cool just long enough to handle. Cut the chicken into small cubes.
• Add the chicken, chicken stock, and beans to the stockpot. Cook over low heat for about 3 minutes, until thoroughly heated. Stir in the evaporated milk and the broccoli florets. Cook for 5 minutes, stirring if needed to keep the soup from coming to a boil. Add the dissolved cornstarch and cook for 2 minutes more, stirring constantly. Stir in the liquid smoke, worcestershire, and tabasco sauce.
• Garnish with the chopped cilantro.

ROSIE DALEY'S BLACK BEAN AND SMOKED CHICKEN SOUP

Steps:

• Pick over and rinse beans. Place in large bowl and cover completely with cold water. Let the beans soak overnight (or at least 8 hours). THE NEXT DAY: Drain the beans and transfer them to a medium saucepan. Add the 2 cups water and bay leaf. Bring to boil over medium heat and cook for 15 minutes. Reduce the heat to low and simmer, uncovered, for about 20 minutes, until the beans are tender. Drain beans and discard bay leaf. Preheat oven to 400 degrees F. Place a heavy stockpot over medium heat for about 1 minute, then spray it twice with the vegetable oil. Add the broccoli stems, carrot, celery and onion. Cover, reduce the heat to low, and cook for 5 minutes, stirring once or twice. Stir in the thyme, basil, and wine. Simmer, uncovered, for about 15 minutes, until the wine has been reduced by half. In the meantime, coat the chicken thoroughly with the barbecue sauce and bake on the top shelf of the oven at 400 degrees F for 10 minutes. Remove the chicken from the oven and allow it to cool just long enough to handle. Cut the chicken into small cubes. Add the chicken, chicken stock, and beans to the stockpot. Cook over low heat for about 3 minutes, until thoroughly heated. Stir in the evaporated milk and the broccoli florets. Cook for 5 minutes more, stirring constantly. Stir in the liquid smoke, Worcestershire sauce, and Tabasco sauce. Garnish with chopped cilantro. Makes 4 servings Fat per serving = 3.6 grams Calories per serving = 368 Click here to view: http://www.recipelink.com/msgbrd/board_5/2010/MAR/2982.html

CORN CHOWDER - ROSIE DALEY

Steps:

• Preheat a large, heavy saucepan over medium heat for about 1 minute.
• Spray it twice with the vegetable oil.
• Saute the onion for about 5 minutes, until translucent.
• Add 4 cups of corn and saute for 4-5 minutes, until it softens a bit.
• Add 2 cups of chicken stock and cook until the corn can be mashed easily with a fork, about 20 minutes.
• Transfer the contents of the pan to a blender and puree until smooth.
• Return the puree to the saucepan over medium-low heat.
• Add the bell pepper, rosemary, thyme, black pepper, cayenne pepper, and the remaining 1 cup chicken stock and 2 cups corn.
• Stir and cook for about 10 minutes more, until the chowder is thick and creamy.
• Garnish with the chopped basil.