2576. SESAME RAMEN with BACON and EGG

makes four servings 

3 (3 ounce) packages ramen noodles 
4 cups baby spinach
2 teaspoons dark sesame oil 
1 teaspoon low sodium soy sauce 
6 slices bacon, finely chopped 
1 bunch green onion, sliced 
4 eggs

Cook noodles in a large pot of boiling water, following package directions but omitting seasoning, 2 to 3 minute Add spinach for the last 30 sec of cooking. Drain and return noodles and spinach to pot. Stir in oil and soy. Set aside. Heat a large non-stick frying pan over medium. Add bacon and cook, stirring occasionally, until crispy, 5 to 6 minute Remove bacon to a paper-towel-lined plate. Set aside. Discard all but 1 tsp fat from pan. Return pan to heat and add green onions. Cook until onions are just tender, 1 to 2 minute Scoop onions into noodle pot. Crack eggs into pan. Cook, covered, until eggs are no longer runny, 1 to 2 minute Divide noodles among 4 plates. Top each with 1 egg. Sprinkle with bacon.

bacon recipe courtesy of: Sweet Jezebel (member), for Food.com: Home of the Home Cook, November 30, 2011

Originally posted 2012-05-28 08:32:00. Republished by Blog Post Promoter

2175. HEARTY LENTIL SOUP with BACON and HERBS

serves six

1/2 cup chopped onion
1/2 cup chopped celery
1/2 cup chopped carrot
1 slice bacon, chopped
2 teaspoons minced garlic
7 cups (or more) canned low-salt chicken broth
2 cups dried lentils (about 12 1/2 ounces)
2 large fresh thyme sprigs or 1/2 teaspoon dried
1 bay leaf
2 tablespoons chopped fresh parsley
2 tablespoons chopped chives or green onions

Combine onion, celery, carrot, bacon and garlic in heavy Dutch oven. Stir over medium-high heat 2 minutes. Reduce heat to medium-low; cover and cook until vegetables are tender, about 7 minutes. Uncover; add 7 cups broth, lentils, thyme and bay leaf and bring to boil. Reduce heat and simmer uncovered until lentils are tender, stirring occasionally, about 45 minutes. Discard thyme sprigs and bay leaf.

Transfer half of soup to processor; cool slightly. Puree until smooth. Return puree to Dutch oven. (Can be prepared 1 day ahead. Cover and refrigerate.)

Bring soup to simmer, thinning with more broth, if desired. Season soup to taste with salt and pepper.

Combine parsley and chives in small bowl. Ladle soup into bowls. Sprinkle parsley mixture over and serve.

bacon recipe courtesy of: Bon Appétit, March 1996

Originally posted 2011-04-22 09:48:00. Republished by Blog Post Promoter

3006. BACON TOMATO BISQUE

serves 4-6

6 strips bacon, chopped
2 tablespoons butter
1/2 cup chopped onion
1/2 cup chopped celery
1/4 cup flour
28 oz can diced tomatoes
1.5 cups chicken or vegetable stock
1 bay leaf
1 teaspoon coarse ground black pepper
2 teaspoons sugar
3/4 cup heavy cream
1 cup finely grated cheddar cheese (optional)
salt, to taste
Heat up a big soup pot over medium heat and add the bacon. Cook, stirring occasionally, until crisp, about 10 minutes. Remove the bacon with a slotted spoon to a paper towel, but leave the bacon fat in the pan and add the butter. Add the onion and celery and cook for 5 minutes over medium heat.
Add the flour and cook, stirring frequently for 3 minutes.
Add the diced tomatoes,chicken stock, bay leaf, black pepper, and sugar. Bring to a boil, reduce to a simmer, and cook for 30 minutes, giving the bottom of the pan a good scrape every 5 minutes (since there’s flour in here and that will want to burn).
Add the heavy cream to cool the soup slightly, remove the bay let, then blend up all of the soup in small batches (be careful when blending hot liquids, if you add too much to the blender it might explode). Strain the blended soup through a fine meshed sieve, and return the strained liquid to a pot set over medium heat. Add the cheddar, if using, heat until warmed, then make any necessary salt adjustments, to taste. Serve with the crumbled bacon on top.

bacon recipe courtesy of: Joanne Ozug, Fifteen Spatulas, June 11, 2012

Originally posted 2013-08-01 01:26:00. Republished by Blog Post Promoter

2808. POTATO and BACON SOUP with CORN and BACON SOFRITO

1/2 cup onions, diced
1/4 cup leeks, diced
2 cloves garlic, minced
1 cup diced bacon
1/2 cup small diced potatoes
1/4 cup cilantro
1 tablespoon Greek yogurt
1/2 cup milk
1 cup heavy cream
salt and pepper to taste

Bacon Sofrito:
1 cup fresh corn
1/2 cup red peppers, diced into small pieces
2 tablespoons bacon fat
1/2 small onion, diced
1 tablespoon garlic, minced

Sear bacon in a sauté pan until crispy. Stir in remaining ingredients, and let mixture simmer until potatoes are nearly liquid. Top with bacon sofrito and serve hot.

Sauté all ingredients at high heat for 5 minutes. Place sofrito on top of the soup.

bacon recipe courtesy of: Lorena Garcia, Top Chef Masters, Season 4, Episode 7, Elimination Challenge, Bravo TV

Originally posted 2013-01-15 08:04:00. Republished by Blog Post Promoter

2914. ITALIAN WHITE BEAN, BACON and TORTELLINI SOUP

serves 4 to 6

1 tablespoon extra virgin olive oil
3 slices of bacon, chopped
2 shallots, chopped
3 carrots, peeled and chopped
3 garlic cloves, chopped
1 15-ounce can of cannellini beans, rinsed and drained
6 cups low-sodium chicken broth
1 9-ounce package cheese tortellini, fresh or frozen
1/8 teaspoon freshly ground black pepper

In a large, heavy soup pot, heat the olive oil over medium-high heat. Add the bacon, shallots, carrot and garlic. Cook until the bacon is crisp, about 5 minutes, stirring occasionally. Add the beans and broth. Bring the soup to a boil over medium-high heat, then reduce to the heat to a simmer. Add the tortellini and cook 5 minutes for fresh, 8 minutes for frozen, or until just tender. Season with pepper and serve.

bacon recipe courtesy of: Teri, Make a Whisk, January 25, 2010; adapted from Giada De Laurentiis’s Everyday Pasta

Originally posted 2013-05-01 01:15:00. Republished by Blog Post Promoter

2753. OXTAIL and BARLEY SOUP with BACON

serves 4-6

3 tablespoons olive oil
3 slice bacon, chopped
4 lbs. oxtails, cut into 3-inch segments
2 carrots, chopped
1 stalk celery, chopped
1 onion, chopped
2 cloves garlic, chopped
1 can (14 oz.) diced tomatoes, with juice
4 cups beef stock
1 cup dry white wine
1 teaspoon salt
1 teaspoon dried marjoram
1/2 teaspoon five-spice powder (optional)
1/4 teaspoon freshly ground black pepper
2 cups water
1 cup pearl barley
1/4 cup minced fresh flat-leaf (Italian) parsley
croutons (recommended: garlic croutons)

In a large pot, heat oil over medium heat. Add bacon and saute until browned and crispy, about 5 minutes. Remove with a slotted spoon to a plate lined with paper towels. Set aside. Increase heat to medium-high and add half the oxtails, cut ends down, to the pot; let cook, undisturbed, until browned, about 8 minutes. Turn to brown the other end, then brown the sides. Remove with a slotted spoon to a warm plate. Repeat with remaining oxtails. Reduce heat to medium and add carrots, celery and onion to the pot; saute until softened, 3 to 4 minutes. Return the oxtails and any accumulated juices to the pot and add garlic, tomatoes with juice, stock, wine, salt, marjoram, five-spice powder (if using) and pepper; bring to a boil. Cover, reduce heat to low and simmer gently until meat is falling off the bones, about 2 hours. Meanwhile, in a saucepan, bring water to a boil over medium heat. Add barley and a pinch of salt; cover, reduce heat to low and simmer until tender, about 20 minutes. Remove oxtails from the pot with a slotted spoon and let cool slightly, then pick the meat from the bones. Discard bones. Skim the fat from the surface of the soup with a large spoon. Return meat to the pot and add reserved bacon; reheat, if necessary. Taste and adjust seasoning with salt and pepper, if necessary. Divide barley among heated bowls and top with soup. Garnish with parsley and croutons.

bacon recipe courtesy of: 300 Sensational Soups by Carla Snyder and Meredith Deeds, 2008, pp. 166-167

Originally posted 2012-11-21 14:10:00. Republished by Blog Post Promoter

Broccoli and Kale Soup

Broccoli-Kale-Soup2I’m a big fan of thick and creamy soups. In trying to eat a little healthier (have to do something to balance out the amounts of whiskey and bacon we consume!) I find that that combo leads to potatoes and/or cream being added to the soup. No ma gusta. Broccoli-Kale-Soup1Then the idea hit…beans. Loads of good stuff and nowhere near as heavy. Thanks to my CSA box from Fertile Grounds, I had tons of veggies to choose from when deciding what kind of soup to make. Given that my fridge and freezer were full of kale, it made the most sense. The broccoli though… that was a matter of ‘use it before it goes bad’. I admit, I’m a carnivore, most vegetables and I don’t see eye to eye. But I didn’t want the broccoli to go bad and I do want some green stuff in my body, so I figured why the hell not. Broccoli-Kale-Soup3

I was pleasantly surprised. It took a few batches to get the texture and flavor right…and I didn’t complain about eating those many batches. Seasoning is a big key. The salt, garlic and lemon combo give it a bright savory taste. The broccoli and beans make it nice and creamy, without the starch or cream. I like mine thicker, but you could add more water to thin the soup out. Also, the power of your blender/hand wand/liquefying device will determine the consistency. While mine isn’t the strongest, I’m actually ok with having a few bits of the kale and broccoli in there to help the texture. Regardless, as a king of the meats, I can tell you that anyone from vegans to your local T-Rex will enjoy this soup!
Broccoli and Kale Soupby WhiskeyBeard

Prep Time: 10 minutes

Cook Time: 20 minutes

Yield: 8

Ingredients:1 vidalia onion 7 garlic cloves1 can great northern beans5 cups kale6 cups broccoli1 cup vegetable broth2 cups water2 tbsp salt2 tbsp pepper1 tbsp olive oiljuice of 1 lemon
Instructions:
Roughly chop onion and garlic. In a medium to large pot on medium heat, add oil and heat until it shimmers. Then add onions, pepper and 1 tbsp salt. Cook until onions soften, about 4 minutes. Add garlic and cook for another 2-3 minutes. Stir often make sure garlic doesn't burn. Add stock and water, increase heat to high and bring to a boil. While water comes to temperature, remove stem from kale and roughly chop it and the broccoli. Drain and rinse beans as well. Once pot comes to a boil, add beans and cook for 4 -5 minutes. Now, add broccoli first and then kale last so it's on top. This will allow it to steam, not boil. Cover with lid. Check pot every 2 minutes and cook no longer than 10 minutes. You want the kale to steam and brighten in color. Be careful not to cook too long, 8-10 minutes max. Overcooking will discolor kale and broccoli. When done, using either hand wand or blender, puree the mixture. If using a blender, do in batches and add back to pot when done. When fully pureed, add remaining salt (or more if you like) and lemon juice.

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