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Oct 6, 2009 7:41 am US/Eastern
Market District Recipes: Chipotle Chili, Soup
PITTSBURGH (KDKA) ―
Representatives from the Giant Eagle Market District stopped by Pittsburgh Today Live to cook up some delicious dishes that will warm you up now that the weather is getting cooler.
Braised Greens And Chipotle Chili
Cream Of Vegetable Soup
Braised Greens And Chipotle Chili
Serves: 6-8
Prep time: 20 minutes
Cooking time: 1 hour
Ingredients:
2 tbsp olive oil
1 lb ground beef
1 lb spicy ground sausage
2 onions, chopped
2 anaheim peppers, chopped
4 cloves garlic, minced
½ cup white wine
3-28 oz canned tomatoes
3 cups kale, chopped
3 cups mustard greens, chopped
2-15 oz cans black beans, drained
1-40 oz can kidney beans, drained
3 tbsp Chipotle Tabasco Sauce
Salt and pepper, to taste
Directions:
Heat olive oil in stock pot and add beef and sausage and brown. Add onions, peppers, and garlic and sweat 10 minutes. Deglaze with white wine and add tomatoes (make sure not to drain). Bring to a simmer. Add kale and mustard greens then top with a lid. Let greens cook for 15 minutes and begin to get soft. Once greens have become tender add beans and chipotle sauce. Simmer for 20 more minutes then season with salt and pepper and serve with sour cream.
Cream Of Vegetable Soup
Serves: 4
Prep time: 15 minutes
Cooking time: 30 minutes
Ingredients:
4 tbsp unsalted butter
1 cup onion, minced
4 russet potatoes, peeled and chopped
1 cup acorn squash, peeled, seeded and chopped
4 cups vegetable stock, more if needed
1 whole garlic clove, peeled
Salt and pepper, to taste
½ cup heavy cream, warm
Directions:
In a large saucepan, melt butter over medium heat. Add the chopped onion and cook until tender without browning. Stir in diced potato, squash, stock and garlic clove; bring to a boil and simmer until potato and acorn squash are tender.
Puree the soup in batches in a blender and return to saucepan; or with an immersion blender. Season soup with salt and pepper and finish with heavy cream.
Serve warm with French bread
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