HOW TO: Mirepoix (Carrots + Onions + Celery)

A simple, balanced, vegetable base that is the beginning of many recipes, a mirepoix is the French-style combination of onions, celery and carrots. This simple combination will add a depth of flavor to soups, sauces and more.

HOW TO: Mirepoix (Carrots + Onions + Celery)

Heat a large pot over medium-low heat, then add:

1 Tbsp butter

1/2 cup carrots, finely diced

Cook, stirring periodically for 3-5 minutes, then add:

1 cup onions, finely diced

1/2 cup celery, finely diced

Stir regularly, allowing the vegetables to slowly soften as the flavors meld and intensify. Continue to cook for 7-12 minutes. Once the vegetables are soft the mirepoix is ready to incorporate into a sauce, stew, gravy, etc.

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Brenda’s tips:

• Serving size: various

• This recipe can be multiplied or divided as needed for the application. The ratio is 2:1:1 (onions : carrots : celery)

Creamy Chicken Chili

Use great northern beans for this Creamy Chicken Chili as they are a small, mild bean that soaks up the delicious chili flavors. For the fastest version, use canned beans and cook this chili on the stove, or use pressure-cooked dry beans, or start it in the slow cooker in the morning and enjoy a perfect dinner.

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Creamy Chicken Chili

To a large pot, heated to medium, add:

1 tsp oil

1/2 cup onion, finely diced

2 tsp garlic, minced

Sauté for 2 minutes. Add:

1 lb chicken, cut into 1/2” cubes

1 tsp dried oregano

1 tsp ground cumin

1 tsp ground coriander

1 tsp chili powder

1 tsp salt

1/2 tsp pepper

1/4 tsp cayenne pepper

Cook for 5 minutes, stirring regularly. Pour in:

4 cups chicken broth

2 (15 oz) cans great northern beans, drained and rinsed

1 (4 oz) can diced green chilies

1 (15 oz) can corn

Simmer for 30-90 minutes. Stir in:

4 oz cream cheese

1/4 cup heavy cream

Serve hot with tortilla chips, garnish with:

• Avocados, diced

• Tomatoes, diced

• Cheese, shredded

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Brenda’s tips:

• Serving size: 4-8 servings

• Substitute: instead of using canned beans, pressure cook 1 1/2 cups dry great northern beans (drained & rinsed)

• This recipe can be prepared in the slow cooker. Simply add all ingredients to a slow cooker, cook on High for 3 hours or Low for 6 hours.

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Window to B’s kitchen . . .

Ham Bone Soup

Anytime you serve a bone-in ham, you should plan to have Ham Bone Soup shortly thereafter. When the ham is carved, simply set aside the bone - it’s even better if there is a bit of ham still stuck to it - and that bone will become the base of this soup. Remember to refrigerate (or freeze) until it’s time to make the soup.

For the most economical soup, start with dry beans.

Ham Bone Soup

Step 1: Pressure dry beans

To the removable pot of a pressure cooker, add:

1 lb dry navy beans (or great northern)

~4 cups water

Put removable pot in pressure cooker and lock lid in place. Select the "Beans" cycle, adjusting time to “25” minutes. Once complete, allow the natural release for at least 5 minutes. Release remaining pressure (carefully).

Step 2: Wrap Bone (optional)

• Optional step. By wrapping the bone in cheesecloth all the flavor can permeate the broth to create an amazing soup, while simultaneously keeping the bones contained and easy to remove before serving.

Spread a 12” square piece of cheesecloth over a dinner plate and in the center, place:

Ham bone

Wrap the cheesecloth over and around the bone, being sure to encase the full bone in cheesecloth. Add another piece of cheesecloth if needed.

Step 3: Slow Cooker

To a slow cooker, add in order:

Ham bone, wrapped

1 cup apple juice

5 cups water

1 lb navy beans (pressure cooked, drained & rinsed)

4 Tbsp brown sugar

2 Tbsp molasses

1/4 cup onion, finely diced

1 tsp garlic, finely minced

1 tsp dry mustard

1/8 tsp red pepper flakes

2 tsp salt

~1/2 cup ham, chopped (optional)

Place lid on slow cooker. Cook on High for 3-5 hours or Low for 5-8 hours.

Step 4: Serve

Transfer bone bundle to a plate. Using kitchen shears, cut off the cheesecloth to expose the bone. Pull off any bits of ham and add ham back to the soup. Serve soup hot with fresh crusty bread.

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Brenda’s tips:

• Serving size: 8 servings

• Sub: canned beans for the dry beans if needed

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Window to B’s kitchen . . .

Creamy Tortellini Soup

A rich, creamy soup full of Italian flavors. Prepare a batch of homemade Cheese Tortellini prior to making the soup or speed things up tremendously by using a pre-packaged fresh tortellini.

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Creamy Tortellini Soup

To a large pot, heated to medium, add:

1 Tbsp oil

1/2 cup onion, finely diced

1 Tbsp garlic, minced

Sauté, cooking for 2-3 minutes. Add:

1 lb ground sausage

Cook until nicely browned, then season with:

1 tsp Italian seasoning

1 tsp oregano

1 tsp salt

1/4 tsp cayenne pepper

1/4 tsp ground sage

Deglaze pan with:

1 cup chicken broth

Then stir in:

4 cups chicken broth

1 (8 oz) can tomato sauce

Simmer 20 minutes. Add:

1 batch fresh cheese tortellini (prepared in advance)

• Substitute: 1 (9 or 10 oz) package cheese tortellini

Simmer ~5 minutes. Stir in:

1/2 cup heavy cream

Cook for 2 minutes and serve hot.

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Brenda’s tips:

• Serving size: 4 servings

• No cream on hand? In a saucepan, put together a bechamel sauce and whisk it into the simmering soup:

  • 3 Tbsp butter

  • 3 Tbsp flour

  • 1 cup milk

• This soup can also be made with chicken or beef

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Window to B’s kitchen . . .

HOW TO: Turkey Bone Broth

Thanksgiving is a beautiful time where we remember, gather, celebrate, and eat! Turkey is a traditional favorite, and if you’re the one privileged to roast the big bird, Brenda recommends that you also make Turkey Bone Broth. You can use Turkey Bone Broth for these recipes:

• Turkey Broth Gravy

• Turkey Noodle Soup

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HOW TO: Turkey Bone Broth

Make Turkey Broth or Stock with the leftover carcass

*Turkey has been carved, leaving the stripped bones.

• Prepare a large stockpot or 8-qt pot by adding ~2-qt’s water

• Remove turkey skin and discard immediately

• All those bones and anything clinging to them go into the pot

• Sprinkle in some rosemary and thyme, add a clove or two of fresh garlic

• Cover and set to low and let it be for the next 12-24 hours

• Drain & strain

  • set up a mesh strainer over a 4-qt pot & pour the broth through the strainer

  • for refrigeration, transfer to quart jars

• Refrigerate for up to 1 week or use immediately

Prefer stock over broth? Throw some veggies or veggie scraps in the pot before cooking.

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Thanksgiving Dinner Bonus Tip

Keep the carved turkey hot in a slow cooker

This is the best Thanksgiving trick Brenda ever learned since it keeps the turkey hot without drying it out.

• The turkey just finished roasting = internal temp 165F

  • Insert instant-read thermometer in the thickest part of the breast or the innermost part of the thigh to test

• Remove turkey from oven and let rest, 10-30 minutes

• While waiting, prep a slow cooker, set to “warm” or “low” with about 1/2 cup broth or water added to the pot

• Drain & strain cooking broth from the cooked turkey (use for gravy)

  • set up a mesh strainer over a 4-qt pot & pour the broth through the strainer

• Carve turkey, placing beautiful slices directly in the warmed slow cooker

• The turkey will stay hot, without drying out, and can be transferred to a platter for Thanksgiving dinner

Corn Chowder

Corn Chowder

Cook

1/2 lb bacon

Cool & chop in narrow strips. Set aside.

In a large soup pot, heated to medium, saute:

1 Tbsp bacon grease (or oil)

1/2 cup onions, finely diced

1/2 cup green bell peppers, finely diced

1/2 cup red bell peppers, finely diced

1 Tbsp jalapeno pepper, minced

Continue to cook for 5 minutes, stirring regularly.

Deglaze pan with:

1/2 cup chicken broth

Immediately add:

4 cups chicken broth

1 tsp salt

1 tsp garlic powder

1/2 tsp pepper

1/8 tsp cayenne pepper

Bring to a rolling boil, then add:

2 lbs potatoes, peeled and cut into 1/4" cubes

Reduce heat to medium-low (retain a low boil) and cook for 12-15 minutes.

Then add:

1 (16 oz) pkg frozen white sweet corn

Continue to cook 5 minutes. 

Prepare flour paste in a pint jar:

4 Tbsp flour

1/2 cup hot tap water

Cover tightly and shake until flour completely dissolves.

Whisk the flour paste into the boiling broth. Continue to stir for 2 minutes while cooking the thickened soup.

Finally, stir in:

1 cup heavy cream (or whole milk)

Garnish with chopped bacon and serve hot.

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Brenda’s tips:

• Serving size: 4-6 servings

• Brenda generally uses bouillon + water in place of chicken broth when making soup.

• Always a good idea to double the bacon.

Creamy Chicken Soup

Sam, Brenda’s 2 year old son, loves to help his mom in the kitchen. She recently sent me a video of Sam making french toast all by himself. He also looooooves Brenda Cookies.

Vivian, Brenda’s 1 year old daughter, is the sweetest girl. Smiling, squawking, and on the move. She’s also a human vacuum for Brenda Food. She recently scooted her way across the floor to consume Brenda Cookie crumbs kindly left behind by Sam.

While they love all of Brenda’s cooking, this soup recipe is Vivian’s favorite. If it’s good enough for Vivian, it’s good enough for us all!

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Creamy Chicken Soup

In a large pot heated to medium, cook:

1 lb chicken, cut into 1/2" cubes

1 tsp oil 

Season lightly with:

Seasoned salt

Garlic powder

Brown and then let simmer, stirring regularly, for 5 min.

Remove chicken from pot, set aside.

In the same pot, heated to medium, saute:

1/4 cup onion, finely diced

1/2 cup celery, finely diced

1 tsp oil

Deglaze the pan with:

1/2 cup cold water, or broth 

Then add:

6-8 cups chicken broth

Bring to boil and add:

2 cups carrots, diced 1/4"

1/4 tsp garlic powder

1/4 tsp dried rosemary, crushed

1/2 tsp dried thyme, crushed

1/2 tsp dried parsley

3/4 tsp salt 

Cook 5 minutes on medium, then add:

6 oz pasta, ditalini recommended

Reduce heat to medium-low and cook, covered, for 15 minutes. 

While soup simmers:

In a non-stick skillet set to medium heat, make a roux:

3 T butter

3 T flour

Stir together until melted and bubbling, then whisk in:

1 cup milk

Continue to cook white sauce on medium heat until thickened, 2-4 minutes. 

Whisk white sauce into soup. 

Add: 

Cooked chicken

Immediately prior to serving, stir in:

1/2 cup frozen petite peas

Serve hot. 

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Brenda’s tips:

• Serving size: 4 servings

• Brenda usually uses bouillon + water in place of broth when making soup. 

• Brenda prefers to crush the dried thyme and rosemary using a small mortar & pestle, to enhance flavor. 

• Instead of mixing in the frozen peas, Brenda suggests pouring about 2T in each bowl and ladling the hot soup over the peas. This sufficiently heats the peas and enhances the individual textures.

Slow Cooker Chicken Tortilla Soup

Slow Cooker Chicken Tortilla Soup

Add to bowl of slow cooker:

1/2 cup salsa (mild, med or hot)

1 (15 oz) can diced tomatoes

1 (8 oz) can tomato sauce

1 (4 oz) can diced green chilis

1-2 cups chicken broth

1 lb chicken breast, boneless skinless

1/2 tsp garlic powder

1/8 tsp cayenne pepper

1 tsp salt

Cook on high 3 hours. 

Shred chicken, return to pot. Then add:

1 (15 oz) can black beans, drained and rinsed

1 (15 oz) can pinto beans, drained and rinsed

1 cup frozen corn

Continue to cook 1 hour on high. 

Serve hot with tortilla chips. 

Top with any of the following:

• Diced tomatoes

• Sour cream

• Shredded cheese

• Guacamole

• Sliced black olives

• Cilantro

• Shredded lettuce

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Brenda’s tips:

• Brenda prefers to prepare dry beans for use in this recipe.

  • 3/4 cup dry replaces 1 (15 oz) can.

  • Learn how Brenda cooks dry beans.

Turkey Noodle Soup

Still have leftover turkey from Thanksgiving? Look no further! Make this delicious Turkey Noodle Soup to warm your soul.

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Turkey Noodle Soup

In a large soup pot, sauté:

1 tsp oil

1/2 cup onions, finely diced

1 clove garlic, minced

Then add:

6-8 cups turkey broth

1/2 tsp dried rosemary, crushed

1/4 tsp dried sage, ground

1 tsp salt

1/4 tsp pepper

Bring to boil, then add:

8 oz pasta

Cook until tender (7-12 minutes), stir in:

1-2 cups turkey, chopped

Serve hot.

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Brenda’s tips:

• Serving Size: 4 servings

• This is the best way to use leftover turkey.

• Always taste-test soup. Salt is a bit finicky in broth and sometimes more will be needed than the recipe suggests.

• Brenda often makes the noodles from scratch because that is the way her mother always made turkey noodle. Here is how.

• You can always make Turkey Bone Broth from your Thanksgiving turkey bones, or replace with chicken broth.

Homemade Soup Noodles

Homemade Soup Noodles

In a medium bowl, whisk together:

1 egg

2 Tbsp water

1/4 tsp salt

3/4 cup flour

Dough should be shaggy. Knead, sprinkle regularly with:

1 Tbsp flour, repeating, to total 1/4-1/2 cup

Once smooth, cover and let rest 15 minutes. On a lightly floured surface, roll out as large sheet, about 1/16”-1/8” thick. Cut 1/4” rows to form noodles. Or use a pasta machine for same results.

Drop into boiling broth, keeping noodles separated to prevent clumps that won’t cook. Stir periodically.

Noodles need to boil 8-12 minutes. 

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Brenda’s tips:

• Serving Size: 4 servings

• Brenda often made this with her mother and learned that fresh noodles require more careful care. She learned to have broth at a rolling boil and to drop the noodles in one by one. You may question if the first-in will be entirely cooked and the last-in will be raw? Practice, you’ll get an entire batch added in less than a minute, even adding individually.