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Receta Michele's Foundation Chowder
by Global Cookbook

Michele's Foundation Chowder
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Ingredientes

  • 2 Tbsp. Canola or possibly extra virgin olive oil
  • 2 x Onions finely minced
  • 2 x Celery ribs finely minced
  • 1 1/2 c. Canned plum tomatoes minced, juices reserved
  • 4 med Carrots - (to 6) cut 1/2" thk rounds
  • 1/3 c. Dry white wine
  • 2 c. Broth (fish, vegetarian or possibly chicken, depending upon protein you are adding)
  • 4 med Boiling or possibly "waxy" potatoes
  • 1 pkt Frzn corn kernels - (10 ounce) thawed Salt to taste
  • 1/2 tsp Dry herbs - (to 1 tspn) (such as thyme, marjoram or possibly oregano) Tabasco sauce to taste
  • 1 1/2 lb Hard-fleshed monkfish cut into 1" cubes (or possibly 1 lb. boneless skinless chicken breasts, cut into cubes) (or possibly 4 small hard bean curd cakes [tofu]) (or possibly 2 c. canned or possibly cooked beans such as red, chick peas or possibly white beans)
  • 1/2 c. Fresh herbs (such as parsley, dill or possibly cilantro)

Direcciones

  1. Heat oil in medium saucepan. Add in onions and celery and saute/fry for a minute to get them sizzling. Cover the pan, reduce the heat and simmer gently stirring on occasion till onions are translucent/soft, about 5 min.
  2. Add in tomatoes and juices, carrots, wine and broth. Cover pan and simmer gently for 10 min or possibly for however long it takes to peel the potatoes and cut them into 1-inch chunks. Add in the potatoes and corn to the saucepan with salt to taste, dry herbs and Tabasco sauce. Cover and simmer till all the ingredients are tender about 30 min.
  3. Meanwhile dice whatever protein you are using and chop the fresh herbs. Add in the tofu and simmer 3 min to heat through. Adjust the seasoning, remove from heat and add in the fresh herbs.
  4. This recipe yields 4 to 6 servings.