A Memorable Thanksgiving

Autumn is my favorite time of the year in the Northeast. Time to pull my favorite sweaters out of storage and my favorite soup and stew recipes as well.

The falling leaves and blowing winds are the perfect impetus to cook up a pot of soup, chili or stew. The lengthy simmering fills the house with delicious aromas while the food will fill your family’s bowls with warm delight.

While you are enjoying that delicious bowl of soup, stew or chili take a moment to think of those in our communities who don’t have that simple luxury. This may be an elderly person without the extra energy to make a hot meal or the single parent without the extra cash to buy fresh food for his or her family. Please: enjoy your warm bowl of soup. When you’re done, think about how you can help another person enjoy theirs.

This past October 9th - 11th, ShopRite participated with other brands at The NY Wine & Food Festival to raise money for the hungry in our areas. In less than one week, over 1 million dollars was raised to fight hunger locally. The tomato soup recipe below was served to 10,000 foodies at the ShopRite Grand Tasting as part of that effort. You too can play your part – donate to your local food bank, cook at your local homeless shelter, or simply make a pot of hot soup and share some with a hungry neighbor.

If you're wondering how to prepare a more delicious Thanksgiving dinner this year, register for one of our ShopRite Culinary Workshops. You'll learn some practical time and money saving tips that will lessen the stress of the holiday food prep. And during the week of November 16th, learn to create A Memorable Thanksgiving. Our professional chef instructors will teach you all the ins and outs of a stress free Thanksgiving feast.

If you don't make it out to one of our classes , ShopRite is making the professional expertise and culinary wisdom of our top ShopRite Culinary Workshop instructors available to all of ShopRite's valued customers via 1-800-ShopRite. Please call with any of your holiday meal preparation questions !

 

Below are a few cold weather recipes to warm your family's heart this season.

Happy Thanksgiving, from our family to yours!

 

San Marzano Tomato Bisque With Basil Coulis and Asiago Fresco Panini*

*Exclusive Chef Faith Alahverdian recipe.

Click here the full printable version of this recipe

Prep time: 25 minutes

Cook time: 1 hour

Makes 8 servings

Ingredients

3 tbsp. ShopRite Imported extra virgin olive oil
2 large sweet onions, diced
1 celery stalk, diced
1 leek, halved, washed well, drained and chopped
2 carrots, peeled and diced
1 elephant garlic clove, sliced
1 cup Pinot Grigio wine
2 (28-oz.) cans ShopRite DOP San Marzano
Italian plum tomatoes
2 cups ShopRite tomato juice
4 cups chicken or vegetable broth
1 fresh thyme sprig
1 fresh oregano sprig
1 fresh bay leaf
1⁄4 cup loosely packed flat-leaf parsley
1⁄4 tsp. Diamond Crystal Sea Salt
Freshly ground white pepper
1⁄2 cup ShopRite heavy cream or whole milk

Basil Coulis:
1 cup packed basil leaves
1 cup ShopRite Imported extra virgin olive oil

Panini:
La Brea Tuscan Bread
Authentic Italian DOP Asiago Fresco Cheese
from ShopRite

Directions

• In a large soup pot heat oil over medium-low heat. Add onion, celery, leek, carrots and garlic; sauté over low heat until vegetables are softened. Add wine; cook and stir until wine evaporates.
• Add tomatoes, tomato juice, broth, thyme, oregano, bay leaf, parsley, and salt and pepper to taste; bring to boiling. Reduce heat and simmer 45 minutes, stirring occasionally.
• Using an immersion blender, purée the soup until smooth. Strain the soup through a fine chinois strainer. Whisk in cream and reheat gently. Season with salt and pepper to taste. Cover soup and keep warm over low heat.
• Meanwhile, for the basil coulis: Bring 1 quart of water to a rolling boil; salt the water until it tastes like sea water. Prepare an ice water bath. Place basil in the boiling water 10 seconds. Remove with a strainer and immediately plunge into ice water; drain. Place oil and basil in a blender and purée until smooth. Season with salt and pepper to taste. Strain coulis through a fine chinois strainer.
• Prepare each of the 8 panini to taste. Serve tomato bisque with a drizzle of warm basil coulis and warm panini.

 

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Hong Kong-Style Wonton Soup*

*Exclusive Chef Faith Alahverdian recipe.

Click here the full printable version of this recipe

Prep time: 30 minutes

Cook time: 10 minutes

Makes approximately 60 wontons

Ingredients

1⁄4 lb. ground pork
3⁄4 lb. small peeled and deveined shrimp,
roughly chopped
1 tsp. toasted dark sesame oil
1 tsp. Kikkoman Oyster Sauce
1 ShopRite egg, beaten
1 bunch scallions, finely chopped, white and green parts separate
1 tbsp. plus 2 tsp. cornstarch
1 tsp. ShopRite granulated sugar
1⁄4 tsp. La Baleine Sea Salt
Pinch freshly ground Simply White Peppercorns
1 pkg. Twin Marquis Wonton Wrappers
3 ShopRite eggs, beaten
Soup:
8 cups low-sodium chicken broth
Green part of scallions from above
Dark toasted sesame oil
Sliced baby bok choy, bias-cut snow peas and/or
carrots for garnish (optional)

Directions

• In a large mixing bowl, combine first 10 ingredients. Line two sheet pans with parchment paper. Bring large pot of water to boiling. Fill another large pot with chicken broth and bring to simmering.
• Meanwhile, prepare wontons by taking single wrapper and placing teaspoon of filling inside. Place wrapper in palm of your left hand. With your index finger, spread beaten egg along border. Using the thumb and index finger of each hand, gather the top edges of the square and form a pouch by squeezing together the dough right above the filling. Place finished wontons on sheet trays and keep covered with slightly damp kitchen towel
  until complete.
• Wontons can also be folded by forming a triangle (seal with egg) and joining the edges of the triangle by bringing them together and overlapping one side over the other. Seal with egg again. The finished wonton will resemble a nun’s hat.
• Cook wontons in boiling water until the dough around the filling looks wrinkly, about 3 minutes. Transfer immediately to hot chicken broth. Place 4-5 wontons with broth in each serving bowl, garnish with chopped scallions and a drizzle of sesame oil. Add vegetable garnish, if desired. Serve immediately.
  

Per Serving:128 calories, 16g carbohydrate, 9g protein, 1g fiber, 3g fat, 1g saturated fat, 51mg cholesterol, 453mg sodium

Recipe Note: Finished uncooked wontons may be frozen on sheet trays and transferred to resealable plastic
bags for use at a later time.

A Good Idea: Ground chicken or turkey may be substituted for the pork in this recipe for a lower-fat wonton.

 

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Patriotic New England Clam Chowder

Click here the full printable version of this recipe

Ingredients

1 medium russet potato, peeled and cut into 1⁄2-inch cubes
1 cup chicken broth
1 (6 1⁄2-oz.) can chopped clams, undrained
Additional clam juice or chicken broth, as needed
1⁄4 tsp. Morton & Bassett Thyme Leaves
3 strips bacon, cut up
1 small fresh onion, chopped
2 tbsp. ShopRite all-purpose flour
1 cup heavy cream

Directions

• Combine potato cubes and broth in medium saucepan. Bring to a boil; reduce heat and simmer, covered, 5 to 7 minutes or until potato is tender. Set aside.
• Meanwhile, drain clams, reserving juice. Set juice and clams aside in separate small bowls. Add clam juice or chicken broth to reserved clam juice, as needed, to equal
  1⁄2 cup.
• Cook and stir bacon in large saucepan over medium heat about 5 minutes or until lightly browned. Add onion to bacon and drippings in pan; cook and stir about 3 minutes or until tender. Blend in flour, clam juice, cream, and thyme. Cook and stir until thickened.
• Add reserved potatoes with cooking liquid. Cook and stir until bubbly. Stir in reserved clams; heat thoroughly, but do not boil.

Per Serving: 141 calories, 18g carbohydrate, 2g protein, 7g fat, 4g fiber, 0mg cholesterol, 259mg sodium

Recipe note: Substitute 1 cup of frozen O’Brien potatoes in place of fresh potato.

A Good Idea: Add chunks of lobster or crabmeat for extra seafood flavor. Serve in large mugs for a casual flair.

 

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German Goulash Soup*

*Recipe courtesy of Chef Heinrich K. Aichem of the Black Forest Inn, Stanhope, NJ

Click here the full printable version of this recipe

Prep time: 20 minutes

Cook time: 1 hour

Makes 6 servings

Ingredients

2 tbsp. Enova Oil
1⁄2 lb. beef stew cubes
1 large fresh onion, minced
3 cloves fresh garlic, minced
3 tbsp. Simply Organic Paprika
2 tbsp. tomato paste
1 cup German dry red wine
8 cups beef stock
1 large fresh carrot, cut into 1⁄2-inch pieces
1 fresh celery rib, diced
2 potatoes, peeled and coarsely chopped
La Baleine Sea Salt and Simply Organic Ground Black Pepper to taste

Directions

• Place Enova Oil in large pot over medium heat. Sauté beef with onion and garlic in vegetable oil until beef is browned.
• Stir in paprika and tomato paste. Deglaze with red wine. Add beef stock. Simmer and add carrot, celery and potatoes. Continue to cook until meat and vegetables are tender, about 1 hour. Add sea salt and pepper to taste.
  

Per Serving: 141 calories, 18g carbohydrate, 2g protein, 7g fat, 4g fiber, 0mg cholesterol, 259mg sodium

Recipe Note: Try a red wine from grapes such as the Dornfelder or Schwarzriesling.

A Good Idea: To save time, substitute precut stewing beef cubes.

 

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Potato, Sausage and Escarole Soup*

*Recipe by ShopRite Culinary Workshop Instructor Chef Steve Sundberg

Click here the full printable version of this recipe

Prep time: 15 minutes

Cook time: 30 minutes

Makes 8 servings

Ingredients

1 tbsp. Filippo Berio Extra Virgin Olive Oil
1 lb. ShopRite Spicy Italian Sausage, cut into
3⁄4-inch thick slices
1 large onion, chopped
2 ribs celery, diced
2 cloves garlic, minced
3 (14.5-oz.) cans low-sodium chicken broth
2 Simply Organic Bay Leaves
2 lb. baking potatoes, peeled and diced
1 lb. escarole or Cut ’n Clean Greens Country Mix
La Baleine Salt
Simply Organic Whole Black Peppercorns

Directions

• In large heavy pot, heat oil over medium heat. Add sausage and sauté until lightly browned. Remove sausage to plate; set aside. Add onion, celery and garlic; sauté 1 minute.
• Stir in chicken broth, bay leaves and potatoes. Cover and bring to boiling. Reduce heat to low and simmer 25 minutes or until potatoes are tender.
• Meanwhile, rinse and drain escarole. Cut off and discard thick stems. Roll escarole leaves into a large “cigar” shape and chiffonade escarole.
• Stir escarole slices into soup to wilt. Add reserved sausage and season to taste. Cook uncovered 3 minutes more or until all vegetables are tender. Season with salt and freshly ground pepper to taste

Per Serving: 335 calories, 27g carbohydrate, 14g protein, 4g fiber, 19g fat, 6g saturated fat, 43mg cholesterol,
1150mg sodium

Recipe Note: This soup also can be served as a puréed soup. Once the potatoes are tender, an immersion blender can be used to purée the soup before adding the escarole and sausage.

A Good Idea: If desired, add 1⁄2 cup to 1 cup of half and half to make this soup a creamy chowder.

 

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Gingered Parsnip Leek Soup

Click here the full printable version of this recipe

Prep time: 15 minutes

Cook time: 23 minutes

Makes 12 servings

Ingredients

2 tbsp. Enova Oil
4 fresh small leeks, thoroughly washed and sliced
2 tbsp. grated fresh gingerroot
1 1⁄2 lb. parsnips, chopped into small pieces
1⁄4 cup Pompeian White Cooking Wine
5 cups Imagine Organic Vegetable Cooking Stock
La Baleine Sea Salt
Simply Organic Course Ground Black Pepper
Simply Organic Paprika
Organic Valley Sour Cream

Directions

• Heat oil in large saucepan over low heat. Add sliced leeks and ginger. Cook until leeks begin to soften, about 2 minutes. Add parsnips and cook 6 minutes more.
• Pour in wine and broth and bring to boiling over high heat. Reduce heat to low and simmer for 15 minutes. Remove from heat.
• Purée in electric blender until smooth. Season to taste with sea salt and black pepper. Ladle into serving bowls and garnish with paprika and sour cream.

Per Serving: 92 calories, 16g carbohydrate, 1g protein, 3g fat, 0g saturated fat, 3g fiber, 0mg cholesterol, 233mg sodium

Recipe Note: Choose fresh gingerroot with smooth skin, since wrinkled skin means that the root is old and dry. Wrap tightly and refrigerate. Peel away skin before grating, if desired.

A Good Idea: Chives may be added to this delicious soup as an additional garnish.

 

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