Chili con carne (meat) / Chili sin carne (vegetarian)

I make two pots of chili; con carne which I make mild; and sin carne which I make hot (vegetarian). For people who want meat and like it hot, they can add some of the sin carne or spice it up with hot peppers. I put all garnishes on the table when serving so people can choose how hot they want to make it. This is enough for about 20 people. I usually make a full batch and freeze the rest for
later.

To be used 1/2 for con carne and 1/2 for sin carne

• 4 onions, chopped
• 3-6 green, red and yellow peppers, seeded and chopped
• 2 cups chopped celery
• 6-10 cloves garlic finely chopped
• 2 cups wine
• 2 140 gram cans tomato puree
• 8 cans diced tomatoes undrained
• 12 cans kidney beans, rinsed and drained

Chili con carne

• 1000 gram minced meat
• 100 gram pork cubes (spe kblokjes)
• 4 packs Knoor chili con carne packets
• 1-2 tablespoons dry beef bouillon

Chili sin carne

• 500 vegetarian mince or 2 courgettes
• 1-2 tablespoons dry vegetable bouillon
• 6 tablespoons chili powder
• 3 tablespoons ground cumin
• 3 tablespoons Herbes de Provence (Provençal herbs) or Oregano

Garnishes

• 375-500 ml (3-4 small pots) sour cream sprinkeled with paprika powder
• 300 grams (2 packages) grated cheese
• 4-6 (1 bunch) green onions chopped (use mostly the green parts — use white parts for Quesadillas)
• 1 bunch fresh Cilantro (corriander) chopped
• jalapeño pepper diced
• chilies seeded and minced
• Hot pepper sauce

1. Cook onion and minced meat or vegetarian mince in a pan until browned.
2. Add pepper, celery, wine and garlic. Cook over medium-high heat, stirring occasionally, for 10 minutes or until vegetables are tender.
3. Add tomatoes, tomato puree, beans, bouillon and herbs and stir well.
4. Bring to a boil; cover. Reduce heat to low; cook, stirring occasionally, for about 45 minutes.
5. Serve with with the garnishes

Snert (Split Pea Soup “erwtensoep”)

(pescetarian with with salmon or vegetarian)

Ertwensoep (also known as Snert) is a typical Dutch winter meal. The Dutch believe that Snert should be so thick that you can stand a spoon upright in it. It is traditionally served on New Year’s Day in the Netherlands. Officially, ‘snert’ is day old ‘erwtensoep’. Like all traditional recipes, there are many different ways to make this. Here is a link to another if you want to experiment, which also shows smaller proportions.

The recipes below is for our almost annual Snert Open House that we have on New Year’s Eve. I make two types, traditional with meat and pescetarian with salmon. This is enough for about 15+ people. I usually make a full batch and freeze the rest for later.

• 8 500 gram packages dry split peas spliterwten (6 for traditional snert, 2 for salmon snert)
• 8 liters water for soaking split peas
• 500 grams gerookte spekreepjes smoked pork blocks
• 100 grams smoked salmon, chopped
• 6 340 ml jars beef rundvlees bouillon (add 1 litre water for each jar)
• 2 340 ml fish vis bouillon (or vegetable groeten bouillon)
• 6 large carrots chopped
• 6 stalks of celery  chopped
• 4 kilos prei leeks (about 10 large), chopped
• 2 large knolselderij celery root or celeriac, peeled and cubed
• 100 grams (2 bunches) bladselderij thin-stemmed leaf celery chopped
• 6 packages 375 grams Gelderse rook worst smoked sausage
• 200 grams katenspek smoked bacon, thinly sliced
• 2 packages of roggebrood dark rye bread or pumpernickel, thinly sliced
• Herbes de Provence, garlic, and pepper to taste.
• For both the fish and vegetarian version, liquid smoke and smoked paprika to taste.
• For the fish version, Thai fish sauce.
• After it has rested, salt to taste.

1. Rinse the split peas under a running tap. Rinse well after soaking. You do not need to soak
   the peas, but they cook faster if you do.
2. Mix the peas and the bouillon and bring to the boil for about 1 1/2 hours on a slow fire.
3. While the peas are cooking, prepare the
   vegetables:
4. Chop the leeks and rinse them to get any dirt out.
5. Peel the skin of the celeriac and chop
6. Dice the carrots and celery
7. Add all the leeks and celeriac and cook at a simmer until the peas are done. In total this will be about two hours — the split peas must be broken and a bit “mushy”. The pea soup should still have a lot of liquid in it. Make sure to stir enough so that it does not stick to the bottom of the pot.
8. Finish off with Herbes de Provence, garlic, and pepper to taste. If making the fish or vegetarian version, add liquid smoke and smoked paprika. For the fish version, add Thai fish sauce.
9. Let it cool completely and store it in a cool place. We usually do this in the shed. Snert must be very thick — so that a spoon scan stand upright in the middle of the pan. To reach the preferred thickness you must prepare the soup one day in advance and reheat it before serving.
10. Reheat the Snert on a low fire and add water if it is too thick.
11. Chop the sprigs of leaf celery (with the leaves) and add to the pot about 15 minutes before serving.
12. Chop the Gelderse rook worst into large pieces and add to the pot about 15 minutes before serving.
13. Serve the soup In large bowls,with the rye bread and garnish with the smoked bacon katenspek If you are using smoked salmon, add the salmon right before serving (can place in the bowl if you plan to freeze the rest).
14. You can freeze the soup in portions to use later.

Note: This soup can be very bland if smoked sausage or salmon is not used. If you want to make it vegetarian, I would recommend you add “liquid
smoke” or some other type seasonings like Worcestershire sauce, more Maggi, etc. to
give it more flavour. If I am making a small pot, I often use 2 packages of peas and 2 packages of already prepared vegetables (very easy) and about 1/4 of the rest.

Chicken Soup

This is a good recipe to make in large quantities for big gatherings. Serves 20-30 in small bowls.

Ingredients

• 6 leeks, chopped (about 3 cups)
• 6 celery, chopped (about 3 cups)
• 6 large carrots, chopped (about 3 cups)
• Note: can also use 3- 4 300 gram bags soup vegetables (soepgroenten) with leeks, carrots, celery
• 4 medium onions, chopped (about 1 cup)
• 4 cloves garlic, minced (about 2 tablespoons)
• 4 tablespoons butter or olive oil
• 4 bottles Chicken Stock
• 2 frozen whole chickens
• 8-10 liters water
• 1/2 cup dry sherry
• 2 cups uncooked noodles
• 2 tablespoons ground black pepper
• 1 tablespoon salt to taste

In a large pot, boil the frozen chicken with the water for 3-4 hours until it falls off the bone.

Cook the celery, carrots, and onions in the butter/olive oil until soft and beginning to brown. Add the garlic and cook for 5 minutes.

Add the chicken stock and vegetables into the pot with the chicken. Simmer for 20 to 30 minutes. Add the sherry, and noodles to the pot. Cover and cook for 15 to 20 minutes more. Season generously with salt and pepper.

Pumpkin and Wild Rice Soup

This is a good recipe to make in large quantities for big gatherings. Serves 20-30 in small bowls.

Ingredients :

• flesh of 1 large orange pumpkin ( or 2 cans)
• 6 leeks, chopped (about 3 cups)
• 6 celery, chopped (about 3 cups)
• 6 large carrots, chopped (about 3 cups)
• Note: can also use 3- 4 300 gram bags soup vegetables (soepgroenten) with leeks, carrots, celery
• 4 medium onions, chopped (about 1 cup)
• 4 cloves garlic, minced (about 2 tablespoons)
• 4 tablespoons butter or olive oil
• 450 grams (1 10 ounce package) uncooked Wild Rice (can substitute brown rice)
• 8-10 liters vegetable stock (or cubes are okay)
• 2 tablespoons ground coriander
• 2 tablespoons fresh grated nutmeg
• 2 tablespoons ground black pepper
• 1 tablespoon salt to taste
• 1/2 cup dry sherry
• Fresh corriander, chopped (optional)
• 2 – 4 pots creme fraiche (optional)

Instructions

Chop the top off your pumpkin and scoop out the pulp and seeds. Get rid of the pulp and save the seeds to roast later. Scoop out the flesh using a paring knife and a serving spoon.

In a large pot melt the oil and butter, add the onion and garlic and cook until soft. Add all of the vegetables including the pumpkin, cover the pot and sweat them for 20 mins or until they start softening up.

Grate in the nutmeg, add the coriander, and grind in some black pepper. Add the vegetable stock and wild rice. Stir and cover for 1 hour. Season to taste.

Reheat the soup in the pan before serving. Add creme fraiche before serving.

Note: this is also really nice if served in a pumpkin shell. If you have a big enough oven you can roast the shell until the remaining flesh softens before adding the soup.

Wild Rice Cream Soup (vegetarian)

This is a good recipe to make in large quantities for big gatherings. Serves about 6.

Note: I usually use “real” wild rice, because my sister lives where you can buy it easily. You can also substitute commercial varieties, but they really are not as good. If there is interest, I’ll try to get some “real” wild rice shipped over. I usually do this around Christmas.

• 1 cup uncooked wild rice
• 8 cups vegetable broth
• 1 large onion, diced
• 3 stalks celery, diced
• 2 carrots, diced
• 1 small green pepper, diced
• 1 cup mushrooms, diced (can be any kind — shitake and portobello are nice)
• 2 medium leeks, diced (white and pale green parts only)
• 2 garlic cloves, chopped
• 4 tablespoons Butter
• 6 tablespoons Flour
• Salt and pepper, to taste
• 1/4 Tablespoon thyme
• 1 cup cream
• 2 tablespoons Madeira or sherry
• Chopped parsley, chives, sharp cheddar cheese and bacon bits (optional)

1. Combine wild rice and broth in saucepan. Simmer for 45 minutes (if using dried mushrooms, add them the last 15 minutes).
2. Saute onion, celery, carrots, green pepper, leeks, mushrooms and garlic in butter in a large pan about 3 minutes or just until vegetables soften.
3. Stir in flour, cooking and stirring until flour is mixed in, but do not let it begin to brown.
   Slowly add hot vegetable broth and wild rice, stirring until the mixture is well blended.
4. Season with salt, pepper and thyme.
5. Stir in cream. Add Madeira or sherry and heat gently but do not boil.
6. Garnish with chives, parsley and sharp cheddar cheese. Can also garnish with bacon bits for the non-vegetarians. I usually server the garnishes separately so people can
   choose.

Lentil and Black Bean Soup (my international version of Greek Fakes)

Ingredients:

• 1/3 cup olive oil
• 1 large chopped onion
• 500 grams vegetables (leek, celery, carrots, parsley, etc.)
• 4 cloves garlic, minced
• 1-2 tablespoons ground cumin
• 1-2 tablespoons chili powder
• 1-2 tablespoons dried oregano
• 1-2 tablespoons crushed  dried rosemary
• 500 grams dried brown lentils, rinsed soaked 8 hours
• 500 grams dried black beans, rinsed soaked 8 hours
• 1 14.5-ounce can diced tomatoes
• 2 liters (8 cups) vegetable  broth
• Salt and pepper to taste
• 1/4 cup balsamic or red wine vinegar
• 2-3 spring onions (green onions), finely chopped
• Tortilla’s lightly grilled or toasted

In a large pot, heat oil and sauté onions, vegetables, and garlic about 5 minutes. Add the cumin, chili powder, oregano and rosemary and cook for about 1 minute. Add the lentils, black beans, tomatoes and vegetable broth. Bring to a boil, then cover and simmer for 25 minutes, or until lentils are tender. Add the salt, pepper and vinegar to taste and sprinkle spring onions on top. Server with the tortilla’s.

Tomato Basil Soup

• 1 tablespoon olive oil
• 2 teaspoons minced garlic
• 1/4 cup minced onion
• 1 small can tomato paste 70 gr.
• 1 can chopped diced tomatoes 400 gr.
• 500 ml vegetable broth
• 1/4 cup dry white wine
• 1-2 tablespoons fresh basil leaves diced
• 1 teaspoon dried marjoram
• 1 teaspoon dried oregano
• 1 tablespoon fresh thyme or 1 teaspoon dried thyme
• ground black pepper to taste
• 2-3 dashes of hot sauce
• 1/4 cup dry white wine
• 1 bay leaf
• 1 cup heavy cream
• 4 tablespoons crème fraîche

Directions

1. In a large saucepan over medium heat, cook garlic and onion in oil until onion is translucent. Stir in tomato paste and cook until the color is rusty. Pour in chicken broth, and stir in tomatoes, marjoram, oregano, thyme, bay leaf and wine. Bring to a boil, then reduce heat and simmer 30 minutes. Lower the heat, and stir in the basil and cream. You can puree the soup if you wish. Garnish each bowl with fresh basil and a tablespoon of crème fraîche

Broccolini and Cheese Soup

I used this recipe as a basis and made my own modifications. https://homemadehooplah.com/broccoli-cheese-soup/

Ultra creamy homemade broccoli and cheese soup with a dash of smoky flavor. It’s the ideal comfort food for all year long and can be served as an appetizer, main dish, or side.
Prep: 20 minutes Cook: 50 minutes Yields: 8 servings

I use extra-sharp Dutch Oude Kaas , although sharp may be used. Pre-grated cheese in ziptop bags is resistant to melting and won’t incorporate well.

Ingredients

• 113.5 g (⅓ cup) unsalted butter
• 125 g (1 large) yellow onion or shallot chopped
• 2 cloves (1 tbsp) garlic minced or rasped
• 41.67 g (⅓ cup) flour
• 590 ml (2½ cups) vegetable stock or 15 g bullion (1 ½ cubes)
• 500 ml (2 cups) milk
• 125 g (½ cup or 125 ml) crème fraîche
• 1 tsp salt
• ½-1 tsp ground mustard
• ½ tsp smoked paprika either sweet or hot
• ½ tsp black ground pepper
• 400 g broccolini (asperge-broccoli) cut into bite-sized pieces. You can also use broccoli.
• 64 g (½ cup) sliced carrots
• 250 g Goudse Oud kaas (sharp Dutch cheese) shredded or cut into small cubes (½ block of cheese). Don’t use pre-shredded cheese or it won’t melt well.
• 50 g shredded cheddar cheese for garnish (optional)

US Customary – Metric

Instructions

1. In a Dutch oven or heavy pot over medium heat, melt butter. Add onions and cook, stirring frequently, until soft, about 3 minutes. Add garlic and cook 1 minute more.
2. Whisk in flour and continue to cook, stirring constantly, until flour has absorbed butter and has turned a tan color, about 5-7 minutes.
3. Continuing to whisk, pour in a little bit of the vegetable stock and allow the flour to absorb it. Once absorbed, pour in a little bit more vegetable stock and repeat the process. Continue until all of the vegetable stock has been added.
4. Still continuing to whisk, pour in milk and stir until combined.
5. Bring soup to a simmer. While soup heats up, season soup with salt, ground mustard, smoked paprika, and pepper, to taste. Once bubbling, reduce heat and let simmer for 5 minutes.
6. Add broccoli and carrots to soup. Bring to another simmer and allow to cook uncovered, stirring occasionally, for 20 minutes or until broccoli is tender.
7. Stir in Goudse Oud cheese blocks and crème fraîche and stir constantly until well incorporated.
8. Use an immersion blender to slightly purée the soup while still leaving most of it in chunks (about 3 pulses).
9. Serve soup immediately with more cheddar cheese as garnish.