Category Archives: Soup

Chicken and Dumplings Recipe

Chicken and Dumplings
Serves 6
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Prep Time
30 min
Cook Time
30 min
Prep Time
30 min
Cook Time
30 min
457 calories
50 g
61 g
16 g
29 g
2 g
467 g
1387 g
9 g
0 g
12 g
Nutrition Facts
Serving Size
467g
Servings
6
Amount Per Serving
Calories 457
Calories from Fat 139
% Daily Value *
Total Fat 16g
24%
Saturated Fat 2g
12%
Trans Fat 0g
Polyunsaturated Fat 3g
Monounsaturated Fat 9g
Cholesterol 61mg
20%
Sodium 1387mg
58%
Total Carbohydrates 50g
17%
Dietary Fiber 3g
12%
Sugars 9g
Protein 29g
Vitamin A
139%
Vitamin C
8%
Calcium
24%
Iron
12%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 1 large rotisserie chicken, skin removed and pulled from bone
  2. 2 celery ribs, sliced
  3. 4 carrots, peeled and sliced
  4. 1 medium onion, diced
  5. 1 1/2 quarts Chicken Stock
  6. 1 bay leaf
  7. 1 tsp dried Thyme
  8. 1 1⁄2 teaspoons salt
  9. 1⁄2-1 teaspoon pepper
  10. DUMPLINGS
  11. 2 cups flour
  12. 4 teaspoons baking powder
  13. 1 teaspoon salt
  14. 3⁄4 cup milk
  15. 4 tablespoons oil
Instructions
  1. Combine chicken, celery, carrots, onion, chicken stock, bay leaf, thyme, salt and pepper in a large pan or dutch oven.
  2. Bring to a boil; reduce heat, cover and simmer for 30 minutes or carrots are tender.
  3. Add more salt and pepper to taste, if desired.
  4. In a mixing bowl, combine dumpling ingredients and mix well to form a stiff dough.
  5. Drop by tablespoonfuls into simmering soup. Cover and simmer for 15 to 20 minutes.
  6. Serve immediately.
beta
calories
457
fat
16g
protein
29g
carbs
50g
more
Preston Cooks For You http://prestoncooks.com/

Chicken Tortilla Soup Recipe

This is sure to spice things up on a cold winter night.

 

Chicken Tortilla Soup
Serves 8
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Prep Time
30 min
Cook Time
1 hr
Prep Time
30 min
Cook Time
1 hr
522 calories
42 g
80 g
27 g
31 g
11 g
560 g
596 g
9 g
0 g
14 g
Nutrition Facts
Serving Size
560g
Servings
8
Amount Per Serving
Calories 522
Calories from Fat 236
% Daily Value *
Total Fat 27g
42%
Saturated Fat 11g
55%
Trans Fat 0g
Polyunsaturated Fat 3g
Monounsaturated Fat 11g
Cholesterol 80mg
27%
Sodium 596mg
25%
Total Carbohydrates 42g
14%
Dietary Fiber 9g
34%
Sugars 9g
Protein 31g
Vitamin A
27%
Vitamin C
178%
Calcium
33%
Iron
19%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 2 whole Boneless, Skinless Chicken Breasts
  2. 2 Tablespoon Olive Oil
  3. 1-1/2 teaspoon Cumin
  4. 1 teaspoon Chili Powder
  5. 1/2 teaspoon Garlic Powder
  6. 1/2 teaspoon Salt
  7. 1 Tablespoon Olive Oil
  8. 1 cup Diced Onion
  9. 1/4 cup Diced Green Bell Pepper
  10. 1/4 cup Red Bell Pepper
  11. 1 Bay leaf
  12. 3 cloves Garlic, Minced
  13. 1 can (10 Oz. Can) Rotel Tomatoes And Green Chilies
  14. 1 cup frozen corn
  15. 32 ounces, fluid Low Sodium Chicken Stock
  16. 3 Tablespoons Tomato Paste
  17. 4 cups Hot Water
  18. 2 cans (15 Oz. Can) Black Beans, Drained
  19. 3 Tablespoons Cornmeal Or Masa
  20. 5 whole Corn Tortillas, Cut Into Uniform Strips Around 2 To 3 Inches
  21. _____
FOR THE GARNISHES
  1. Sour Cream
  2. Diced Avocado
  3. Diced Red Onion
  4. Salsa Or Pico De Gallo
  5. Grated Monterey Jack Cheese
  6. Cilantro
Instructions
  1. Preheat oven to 375 degrees. Mix cumin, chili pepper, garlic powder, and salt. Drizzle 1 tablespoon olive oil on chicken breasts, then sprinkle a small amount of spice mix on both sides. Set aside the rest of the spice mix.
  2. Place chicken breasts on a baking sheet. Bake for 20 to 25 minutes, or until chicken is done. Use two forks to shred chicken. Set aside.
  3. Heat 2 tablespoon olive oil in a pot over medium high heat. Add onions, red pepper, green pepper, and minced garlic. Stir and begin cooking, then add the rest of the spice mix. Stir to combine, then add shredded chicken and stir.
  4. Pour in Rotel, chicken stock, tomato paste, bay leaf, water, and black beans and corn. Bring to a boil, then reduce heat to a simmer. Simmer for 45 minutes, uncovered.
  5. Mix cornmeal with a small amount of water. Pour into the soup, then simmer for an additional 30 minutes. Check seasonings, adding more if needed---add more chili powder if it needs more spice, and be sure not to undersalt. Turn off heat and allow to sit for 15 to 20 minutes before serving. Five minutes before serving, gently stir in tortilla strips.
  6. Ladle into bowls, then top with sour cream, diced red onion, diced avocado, pico de gallo, and grated cheese
Notes
  1. To save time, use store bought rotisserie chicken or leftover chicken that you have on hand. Of course you can roast your own chicken if you want.
Adapted from The Pioneer Woman
beta
calories
522
fat
27g
protein
31g
carbs
42g
more
Adapted from The Pioneer Woman
Preston Cooks For You http://prestoncooks.com/

Gumbo Recipe

OMG.  Peaches Lennox came to Thanksgiving and brought a beautiful pot of Gumbo.  Evilly, she cackled as she threw the live crab in the pot to be boiled alive.  I wonder if it suffered?  Anyhow, it was real tasty.  

Gumbo
Serves 8
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Prep Time
15 min
Cook Time
2 min
Prep Time
15 min
Cook Time
2 min
473 calories
19 g
122 g
32 g
26 g
8 g
425 g
1583 g
7 g
0 g
21 g
Nutrition Facts
Serving Size
425g
Servings
8
Amount Per Serving
Calories 473
Calories from Fat 290
% Daily Value *
Total Fat 32g
50%
Saturated Fat 8g
38%
Trans Fat 0g
Polyunsaturated Fat 6g
Monounsaturated Fat 15g
Cholesterol 122mg
41%
Sodium 1583mg
66%
Total Carbohydrates 19g
6%
Dietary Fiber 3g
11%
Sugars 7g
Protein 26g
Vitamin A
17%
Vitamin C
45%
Calcium
13%
Iron
14%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 3 large boneless skinless chicken breast halves
  2. Salt and pepper
  3. 1/4 cup vegetable oil
  4. 1 pound smoked sausage, cut into 1/4-inch slices
  5. 1/2 cup all-purpose flour
  6. 5 tablespoons margarine
  7. 1 large onion, chopped
  8. 8 cloves garlic minced
  9. 1 green bell pepper, seeded and chopped
  10. 3 stalks celery chopped
  11. 1/4 cup Worcestershire sauce
  12. 1/4 bunch flat leaf parsley, stems and leaves, coarsely chopped, plus chopped leaves for garnish
  13. 4 cups hot water
  14. 5 beef bouillon cubes
  15. 1 (14-ounce can) stewed tomatoes with juice
  16. 2 cups frozen sliced okra
  17. 4 green onions, sliced, white and green parts
  18. 1/2 pound small shrimp, peeled, deveined and cooked
Instructions
  1. Season the chicken with salt and pepper. Heat the oil in a heavy bottomed Dutch oven over medium-high heat. Cook the chicken until browned on both sides and remove. Add the sausage and cook until browned, then remove. Sprinkle the flour over the oil, add 2 tablespoons of margarine and cook over medium heat, stirring constantly, until brown, about 10 minutes. Let the roux cool.
  2. Return the Dutch oven to low heat and melt the remaining 3 tablespoons margarine. Add the onion, garlic, green pepper and celery and cook for 10 minutes. Add Worcestershire sauce, salt and pepper, to taste and the 1/4 bunch parsley. Cook, while stirring frequently, for 10 minutes. Add 4 cups hot water and bouillon cubes, whisking constantly. Add the chicken and sausage. Bring to a boil, then reduce the heat, cover, and simmer for 45 minutes. Add tomatoes and okra. Cover and simmer for 1 hour. Just before serving add the green onions, shrimp and chopped parsley.
  3. Live or Dead Crab OPTIONAL!
Adapted from The Food Network
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calories
473
fat
32g
protein
26g
carbs
19g
more
Adapted from The Food Network
Preston Cooks For You http://prestoncooks.com/

French Lentil Soup Recipe

French Lentil Soup
Serves 6
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Total Time
1 hr 10 min
Total Time
1 hr 10 min
257 calories
36 g
0 g
8 g
13 g
1 g
384 g
625 g
7 g
0 g
6 g
Nutrition Facts
Serving Size
384g
Servings
6
Amount Per Serving
Calories 257
Calories from Fat 68
% Daily Value *
Total Fat 8g
12%
Saturated Fat 1g
5%
Trans Fat 0g
Polyunsaturated Fat 1g
Monounsaturated Fat 5g
Cholesterol 0mg
0%
Sodium 625mg
26%
Total Carbohydrates 36g
12%
Dietary Fiber 14g
58%
Sugars 7g
Protein 13g
Vitamin A
71%
Vitamin C
54%
Calcium
7%
Iron
22%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 3 tablespoons extra–virgin olive oil
  2. 2 cups chopped onions
  3. 1 cup chopped celery stalks plus chopped celery leaves for garnish
  4. 1 cup chopped carrots
  5. 2 garlic cloves, chopped
  6. 4 cups (or more) vegetable broth
  7. 1 1/4 cups lentils, rinsed, drained
  8. 1 14 1/2–ounce can diced tomatoes in juice
  9. 1 teaspoon cumin
  10. Balsamic vinegar (optional)
Instructions
  1. Heat oil in heavy large saucepan over medium–high heat. Add onions, celery, carrots, and garlic; sauté until vegetables begin to brown, about 12-13 minutes. Add cumin and cook another minute. Add 4 cups broth, lentils, and tomatoes with juice and bring to boil. Reduce heat to medium–low, cover, and simmer until lentils are tender, about 35 minutes.
  2. Transfer 2 cups soup (mostly solids) to blender and puree until smooth. Return puree to soup in pan; thin soup with more broth by 1/4 cupfuls, if too thick. Season with salt, pepper, and a splash of vinegar, if desired. Ladle soup into bowls. Garnish with celery leaves.
Adapted from epicurious
beta
calories
257
fat
8g
protein
13g
carbs
36g
more
Adapted from epicurious
Preston Cooks For You http://prestoncooks.com/

Soup du Jour – 31 Days of Soup

Winter is officially here so warm yourself up with a nice big bowl of soup.  Don’t be too surprised if we venture away from soup once or twice.  I have some great chili and stew recipes as well.  

Our first soup is an easy Chicken Noodle Soup. Sure to please your soul, chicken soup is also good for a cold. Here’s why.  

Day 2 brings us a Creamy Mushroom Soup. Cream of mushroom soup is a simple type of soup. It is well known in North America as a common type of condensed canned soup, but this recipe is so much better.

Day 3, a fragrant Carrot Ginger Soup. Carrot soup has been described as a “classic” dish in French cuisine. The soup was eaten by King Edward VII every year on  August 26th to commemorate the 1346 Battle of Crécy.

Day 4 Vietnamese Pho. Pronounced Pho, this noodle soup originated in the early part of the 20th century and one of the most popular street foods in Asia today.

Day 5 Roasted Red Bell Pepper soup.  I have made this many times for my catered dinner parties and it is always a favorite.

Day 6 Chicken  and Rice Soup. This hearty meal in a bowl is sure to satisfy any hungry man.

Day 7 Pan Fusion Soup? I totally made this up, but it turned out really well.  Similar to pho, with a different flare.

Day 8 Broccoli Cheddar Soup.  I love this “Copy Cat” Panera Bread recipe.  If you don’t want all that cheese, you might like this recipe instead.

Day 9 Chicken Tortilla Soup. This zesty fiesta of flavor is so good. It makes enough that you could probably stash some away in the freezer for those nights when you just want to pull something out quick for dinner

Day 10 Salmon Bisque.  An elegant, creamy soup, this recipe is sure to impress!

Day 11 French Lentil Soup.  If you have never had a “mess of pottage”, you should definitely give it a try.  

Day 12 Potato Leek Soup.  Must try! This recipe is from the Queen of the Kitchen herself.

Day 13 Gumbo.  Ewww weee.  I love some good Cajun food. I still have nightmares Peaches!

Day 14 Of course everyone loves Tomato Soup with a nice grilled cheese sandwich. This recipe includes how to make Parmesan Crisps if you want a grown-up twist on the classic combo.

Day 15 Moroccan Beef Stew.  I love making this for a dinner party.  The exotic flavors you will taste remind me of the food I ate while in Egypt, during Desert Storm.

Day 16 A Hearty Winter Minestrone and some fresh Garlic Bruschetta is such a nice meal for a busy week night.  

Day 17  Spicy Paleo Chili  This recipe uses buffalo because it is high in protein and rich in flavor. Bison meat is also lower in calories and cholesterol than beef, pork, turkey, skinless chicken.  It is more expensive, so feel free to use the other meats.

Day 18 Matzo Ball Soup Honestly, most of us have never tried this traditional Passover Soup, but a while back, one of my clients taught me how to make it.  

Day 19  Cold Avocado Soup?  Why not!

Day 20 Tortellini Soup This is an easy week night meal.  Only takes 20 minute!  How is easy is that?

Day 21 Cauliflower Kale Soup.  Don’t say ewwww!  You haven’t tried it yet

Day 22 Classic French Onion Soup. Onion soups have been popular at least as far back as Roman times. Throughout history, they were seen as food for poor people, as onions were plentiful and easy to grow. The modern version of this soup originates in Paris, France in the 18th century.

Day 23 Corn Chowder

Day 24 Sweet Potato, Coconut and Cardamom Soup.  Here’s to my Paleo Peeps!

Day 25 Witch’s Purple Cabbage Soup.  Great for Halloween!

Day 26 Egg Drop Soup.  So easy to make.

Day 27 Bacon Beer Cheese Soup.  Now this is a man’s soup!

Day 28 Split Pea Soup.  Love it

Day 29 Vegetable Soup with Sriracha, Lemon Grass and Tofu.  If you grow a garden, you can grow your own lemon grass all summer long.

Day 30 Pasole. I love hominy and mexican food.  Enjoy.

Day 31 Beef Barley Soup  

 

Christmas Dinner Delivered – Tulsa Personal Chef

Christmas Menu  2016

Book now to take back your holiday!  No need to spend all day in the kitchen.  Relax and enjoy your time with family or friends, by having Christmas Dinner prepared and delivered by your own personal chef.  You may also pick up your meals at Kitchen 66, downtown Tulsa!

This year we are proud to have 3 delicious menus to choose from.  Orders must be made by 11:59 p.m., Wednesday, December 21, 2016.  Meals will be delivered on Friday, December 24, 2016.

Meal 1
Arugula, Dried Cranberries, Feta, Pecans w/Cranberry Vinaigrette
Apricot Glazed Ham
Mashed Potatoes w/Ham Gravy
Buttered Green Beans
Honey Glazed Carrots
Scalloped Corn
Raspberry Mousse
Rolls

$44 per person plus tax

 

Meal 2
Arugula, Dried Cherries, Blue Cheese w/Walnut Vinaigrette or
Roasted Red Pepper Soup
Herb Roasted Pork Tenderloin
Smoked Gouda Scalloped Potatoes
Balsamic Roasted Brussels Sprouts
Honey Glazed Carrots
Rolls
Peppermint Cheesecake

$54 per person plus tax

 

Meal 3
Christmas Tree Salad
Cream of Mushroom Soup
Beef Tenderloin w/Horseradish Crust
Garlic and Rosemary Creamed Potatoes
Hatch Chile Corn Pudding
Roasted Root Vegetables
Balsamic Roasted Brussels Sprouts
Rolls
Eggnog Cheesecake

$64 per person plus tax

Desserts:

Cheesecakes (Plain, Eggnog or Peppermint) – $35.00 + tax

Pies (Apple, Cherry, Pecan, Buttermilk, French Silk) – $25.00 + tax

Cookies – $15/dozen + tax

Cookies in a Christmas Tin and delivered – $25/dozen + tax

Please complete the  form below and we will email you a confirmation.  

Soup Basics Cooking Class

Nothing is better on a cool fall day than a warm bowl of soup. Let’s get ready for Fall by making three awesome soups, starting with a Creamy Tomato-Basil soup, then everyone’s favorite, Chicken Noodle soup. To finish off the night, learn to make a hearty Minestrone that is sure to make any brisk evening better. And you have to have bread with soup right? You will also make Myrtle Allen’s Brown Bread, a quick, one-rising wheat bread.

Join me from 6:00 p.m. to 8:00 p.m., Monday, September 12, 2016, at The Girl Can Cook:Cooking Studio, located at 315 S. Main Street, Broken Arrow, Oklahoma.

This two-hour class includes hands-on instruction, all food prepared, recipes, complimentary wine pairings and LOTS OF FUN! Cost is only $65/person.  Click here to register now.  

Moroccan Beef Stew Recipe

I love the tastes of the Middle East and North Africa. I love the tastes of many cultures, as a matter of fact, but having been in the Air Force, stationed in Cairo, Egypt, during Desert Storm, my love for the exotic started there. Several years ago, a friend bought a tajine and made Moroccan Chicken. I fell in love with that dish. I make it all the time and it is even the face of my business cards.

In early May, a very nice family in Owasso asked me to make a themed, exotic dinner in appreciation for his sales team. He liked the pictures of the Moroccan Chicken on the website and asked me to make that and to provide a beef dish as well. After a little research, I found this recipe on epicurious.com It had the same flavor profiles as the chicken, but was more like a stew with fresh carrots, Kalamata Olives and chickpeas.

This is so simple to make and you cook it as you would a stew. A nice simmering boil for a about an hour made all the difference. I serve this over rice with Naan and hummus then top it with fresh cilantro. Enjoy!

Moroccan Beef Stew
Serves 6
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Prep Time
10 min
Cook Time
30 min
Total Time
40 min
Prep Time
10 min
Cook Time
30 min
Total Time
40 min
563 calories
27 g
128 g
32 g
42 g
10 g
337 g
826 g
9 g
0 g
18 g
Nutrition Facts
Serving Size
337g
Servings
6
Amount Per Serving
Calories 563
Calories from Fat 288
% Daily Value *
Total Fat 32g
50%
Saturated Fat 10g
51%
Trans Fat 0g
Polyunsaturated Fat 2g
Monounsaturated Fat 16g
Cholesterol 128mg
43%
Sodium 826mg
34%
Total Carbohydrates 27g
9%
Dietary Fiber 2g
10%
Sugars 9g
Protein 42g
Vitamin A
54%
Vitamin C
8%
Calcium
9%
Iron
23%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 3 tablespoons olive oil, divided
  2. 1 3/4 pounds beef tenderloin, cut into 1-inch cubes
  3. 1 large onion, chopped
  4. 1 large carrot, chopped
  5. 2 garlic cloves, chopped
  6. 1 tablespoon paprika
  7. 2 teaspoons ground cumin
  8. 1 1/2 teaspoons ground cinnamon
  9. 2 cups beef broth
  10. 1/2 cup halved pitted Kalamata olives
  11. 1/2 cup golden raisins
  12. 1 15-ounce can garbanzo beans (chickpeas), drained
  13. 1/2 cup chopped fresh cilantro
  14. 1 teaspoon orange peel
Instructions
  1. Heat 2 tablespoons oil in heavy large saucepan over medium-high heat. Sprinkle beef with salt and pepper. Working in batches, add beef to pan and brown on all sides, about 3 minutes per batch. Transfer to plate. Add remaining 1 tablespoon oil, onion, carrot, and garlic to pan. Cook until vegetables are soft, stirring frequently, about 10 minutes. Add spices; stir 1 minute. Add broth, olives, raisins, garbanzo beans, and cilantro; bring to boil. Simmer until juices thicken, about 10 minutes. Add beef and any accumulated juices and lemon peel to pan. Stir to warm through and serve.
Adapted from epicurious
beta
calories
563
fat
32g
protein
42g
carbs
27g
more
Adapted from epicurious
Preston Cooks For You http://prestoncooks.com/

Chili Verde Recipe

Chili Verde
Serves 6
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Prep Time
30 min
Cook Time
1 hr 30 min
Total Time
2 min
Prep Time
30 min
Cook Time
1 hr 30 min
Total Time
2 min
564 calories
21 g
148 g
32 g
47 g
8 g
459 g
381 g
8 g
0 g
22 g
Nutrition Facts
Serving Size
459g
Servings
6
Amount Per Serving
Calories 564
Calories from Fat 290
% Daily Value *
Total Fat 32g
50%
Saturated Fat 8g
39%
Trans Fat 0g
Polyunsaturated Fat 5g
Monounsaturated Fat 17g
Cholesterol 148mg
49%
Sodium 381mg
16%
Total Carbohydrates 21g
7%
Dietary Fiber 3g
12%
Sugars 8g
Protein 47g
Vitamin A
9%
Vitamin C
117%
Calcium
6%
Iron
21%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 3 Anaheim chiles
  2. 1/4 cup vegetable oil
  3. 2 pounds boneless pork shoulder, cut into rough 1-inch chunks
  4. Kosher salt and freshly ground black pepper
  5. 1 teaspoon whole cumin seeds
  6. 1 medium yellow onion, cut into small dice
  7. 1/2 cup finely chopped fresh cilantro with tender stems
  8. 6 cloves garlic, minced
  9. 1 tablespoon all-purpose flour
  10. 1 pound tomatillos, quartered
  11. 4 cups chicken stock
  12. Tortilla chips and lime wedges, for serving
Instructions
  1. Preheat the oven to 400 degrees F. Coat the Anaheim chiles in 1 tablespoon of oil and roast in the oven until the skin blisters and the peppers soften, about 20 minutes. Remove the chiles from the oven and allow to cool. Once cooled, stem and seed the chiles, keeping the skin on (if there is some charring on the skin it's ok). Chop.
  2. Heat the remaining oil in a large pot over medium-high heat. Add the pork and sprinkle with salt and pepper. Add the cumin and cook until the pork is golden brown all over, about 15 minutes, stirring as needed. Remove the pork with a slotted spoon and set aside. Lower the heat to medium. Add the chiles, onions, cilantro and garlic to the oil remaining in the pot. Sprinkle with salt and pepper. Saute the vegetables, scraping any brown bits from the bottom of the pot, until the onions are soft and golden, about 10 minutes. Stir in the flour and cook until the flour absorbs the excess liquid and is cooked through, about 3 more minutes. Return the browned pork to the pot along with the tomatillos and chicken stock. Bring to a boil, reduce to a simmer and cover with the lid. Cook until the pork is tender, about 45 minutes. Uncover and simmer until the liquid reduces slightly and the flavors concentrate, about 15 more minutes. Serve over rice or with tortilla chips and lime wedges.
beta
calories
564
fat
32g
protein
47g
carbs
21g
more
Adapted from The Cooking Channel
Preston Cooks For You http://prestoncooks.com/