Culinary Warfare

Chilled Mango Cantaloupe Soup

"Exotic and refreshing! It's so good it oughtta be dessert! My husband's favorite dinner request all summer long... now THAT'S saying something."

Prep Time: 10 minutes
Cook Time: 1 Hour 10 Minutes
Ready In: 1 Hour 20 Minutes
Servings: 24

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INGREDIENTS

½ cup sugar
½ cup boiling water
4 cups frozen mango chunks, thawed
2 cups fresh or frozen cantaloupe chunks, thawed if frozen
3 cups of milk, divided
1 ½ cups of whipping cream, divided
4 tablespoons of lemon juice
¼ tsp. ground cinnamon

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DIRECTIONS:

1. Dissolve sugar in boiling water; set aside to cool.

2. In food processor with knife blade, process ¼ of the fruit with ¼ cup of milk until smooth.

3. Transfer to a large bowl and continue until all the fruit has been processed.

4. Pour fruit mixture through a wire mesh strainer, discarding pulp. Set aside.

5. Stir sugar mixture with remaining 2 cups of milk, 1 cup of whipping cream, lemon juice, and cinnamon.

6. Cover and chill until ready to serve.

7. Drizzle remaining cream on individual bowls of soup in a decorative pattern to garnish.

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Enjoy!
Whitney & Liria

Musical Soup

Beans, beans the musical fruit, the more you eat the more you.... Well, you know. This is not a dating dish unless you are in fact breaking up with someone. Then it's highly recommended!

Prep Time: Overnight
Cook Time: 2 Hours
Ready In: Fourteen Hours
Servings: 8

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INGREDIENTS

1 pound of beans for soup (15 types of beans are ideal)
1 tablespoon vegatable oil
1 large red onion, chopped
4 cloves of garlic, minced
2 bunches of scallions, chopped
2 teaspoons dried basil
2 teaspoons dried oregano
1 teaspoon dried thyme
1/2 teaspoon white pepper
1/2 teaspoon black pepper
1/2 teaspoon cayenne pepper
1/2 teaspoon red pepper flakes
zest of one lemon
1 tablespoon of balsamic vinegar
2 quarts of chicken or beef broth

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DIRECTIONS

1. Soak beans over night. Drain water.
2. In a large skillet, heat oil on medium heat and saute red onion until tender.
3. Add garlic, scallions and all other spices and zest. Cook for an additional 3 minutes.
4. Add vingar, beans, and stock, Cover and bring to a boil.
5. Lower heat and simmer for 2 hours. Check liquid levels and add more stock if needed.

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Don't forget to READ THE LETTERS that lead to this advice! Enjoy! Whitney & Liria

Chilled Mango-Cantaloupe Soup

"Exotic and refreshing! It's so good it oughtta be dessert! My husband's favorite dinner request all summer long... now THAT'S saying something."

Prep Time: 10 minutes
Cook Time: 1 Hour 10 Minutes
Ready In: 1 Hour 20 Minutes
Servings: 24

½ cup sugar
½ cup boiling water
4 cups frozen mango chunks, thawed
2 cups fresh or frozen cantaloupe chunks, thawed if frozen
3 cups of milk, divided
1 ½ cups of whipping cream, divided
4 tablespoons of lemon juice
¼ tsp. ground cinnamon

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DIRECTIONS:

1. Dissolve sugar in boiling water; set aside to cool.

2. In food processor with knife blade, process ¼ of the fruit with ¼ cup of milk until smooth.

3. Transfer to a large bowl and continue until all the fruit has been processed.

4. Pour fruit mixture through a wire mesh strainer, discarding pulp. Set aside.

5. Stir sugar mixture with remaining 2 cups of milk, 1 cup of whipping cream, lemon juice, and cinnamon.

6. Cover and chill until ready to serve.

7. Drizzle remaining cream on individual bowls of soup in a decorative pattern to garnish.

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Don't forget to READ THE LETTERS that lead to this advice! Enjoy! Whitney & Liria

I'm So Hot I've Gotta Wear Shades

This this a great make-ahead dish that can easily be spiced up or down by adjusting your use of chili.

Prep Time: 45 Minutes
Cook Time: 1 Hour
Ready In: 2 Hours
Servings: 8

** Can be prepared 1 –2 days ahead and, much like Mrs. Robinson, is actually better with age!

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INGREDIENTS

1 tablespoon vegetable oil
2 cups chopped onion
3 cloves garlic, minced
1 1/4 teaspoons dried oregano
1 1/2 tablespoons ground cumin
2 pounds ground turkey or ground beef
1/3 cup chili powder
2 bay leaves
2 tablespoons unsweetened cocoa powder
1 1/2 teaspoons salt
1/2 teaspoon ground cinnamon
1 28-ounce can whole tomatoes
3 cups beef stock or canned beef broth
1 8-ounce can tomato sauce
1 12-oz bottle beer (do not use dark beer)
2 19-ounce cans hot chili beans (with chipotle peppers) or use black beans (rinsed and drained) for milder chili.
Garnishes as desired: Shredded cheddar cheese, Chopped red onion, Chopped fresh cilantro, Lime Wedges, Sour cream (or light sour cream)

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DIRECTIONS:

1. Heat oil in heavy large pot over medium heat.

2. Add garlic and onions; sauté 10 minutes, until really tender and light brown. Add oregano and cumin; stir 1 minute.

3. Turn heat to medium-high. Add beef, break up with spoon. When beef is no longer pink, add chili powder, bay leaves, cocoa powder, salt and cinnamon.

4. Add tomatoes with their juices, breaking up with back of spoon.

5. Mix in stock, beer and tomato sauce.

6. Bring to boil.

7. Reduce heat; simmer 30 minutes, stirring occasionally.

8. Add beans. Simmer long enough that flavors blend, about 20 minutes. Discard bay leaves.

Serve with garnishes to taste.

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Simple Mushroom Soup

Soup IS good food!

Prep Time: 10 Minutes
Cook Time: 40 Minutes
Ready In: 50 Minutes
Servings: 4

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INGREDIENTS

3 tablespoons butter
1 medium onion, chopped
1 pound assorted mushrooms, sliced
3 cups chicken stock
3 tablespoons flour
1 teaspoon dried oregano
1 bay leaf
4 tablespoons white wine
1 teaspoon garlic salt
1/2 teaspoon paprika
1-1/4 heavy cream
fresh parsely, chopped

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DIRECTIONS:

1. Heat butter in a large saucepan and saute onion until translucent.

2. Clean mushrooms and slices off stems.

3. In the bowl of a food processor, pulse chicken stock with flour and mushroom stems until blended. Pour into onion mixture.

4. Add sliced mushrooms, oregano, bay leaf, garlic salt, and paprika to onion mixture as well. Cover and simmer for 30 minutes.

5. Stir in cream. Heat but do not boil.

6. Ladle into individual bowls, garnish with parsley sprig and serve.

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Curry Pumpkin Soup

Serve as shown or try serving this delicious soup in mini pumpkins for a special touch.
It's easy! See pumpkin bowl instructions at the bottom of this page.

Prep Time: 20 Minutes
Cook Time: 30 Minutes
Ready In: 50 Minutes
Servings: 4

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INGREDIENTS

2 tablespoons of butter
8-oz. of fresh sliced mushrooms
½ cup chopped onion
2 tablespoons of all-purpose flour
1 tablespoon curry powder
3 cups chicken broth
2 cups canned pumpkin
1 tablespoon honey
¾ teaspoon salt
½ teaspoon ground nutmeg
¼ teaspoon white pepper
1 (12-oz.) can evaporated milk

Garnish: chopped chives and sour cream

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DIRECTIONS:

1. Melt butter in a large saucepan. Sautee mushrooms and onion until tender, stirring often.
2. Stir in flour and curry powder.
3. Gradually add chicken broth. Stir constantly over medium heat until mixture becomes thickened.
4. tir in pumpkin, honey, salt, nutmeg, and pepper. Reduce heat to low and simmer for ten minutes, stirring occasionally.
5. Add milk, stirring constantly until mixture is heated through.
6. Garnish each bowl with a dollop of sour cream and a sprinkling of chopped chives.

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** Pumpkin bowls are easy!

Just cut the tops off and scoop out all seeds and enough flesh to make room for the soup. Make sure you don’t cut through to the bottom. Place the pumpkins (with lids on) into a roasting pan and fill with and inch or so of water. Bake at 350 degrees for about thirty minutes, but no longer, as you still want your shell to make a firm soup bowl!"

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