Select at least five soups/stews and five sauces to include in the chart. For each sauce and soup/stew that you include, you will want to list the ingredients, including any stocks used as a base, and instructions for how to make these components and dishes.
Soups/Stews:
1. Minestrone Soup
- Ingredients: 1 tablespoon olive oil, 1 onion (diced), 2 cloves garlic (minced), 2 carrots (diced), 2 celery stalks (diced), 1 zucchini (diced), 1 can diced tomatoes, 4 cups vegetable or chicken stock, 1 can kidney beans (rinsed and drained), 1 cup small pasta, 1 teaspoon dried basil, 1 teaspoon dried oregano, salt and pepper to taste.
- Instructions: In a large pot, heat olive oil over medium heat. Add onion and garlic, sauté until fragrant. Add carrots, celery, and zucchini, cook for about 5 minutes. Stir in diced tomatoes, stock, kidney beans, pasta, basil, oregano, salt, and pepper. Cook for about 15-20 minutes until pasta is tender. Serve hot.
2. Chicken Noodle Soup
- Ingredients: 1 whole chicken, 1 onion (diced), 2 carrots (diced), 2 celery stalks (diced), 2 cloves garlic (minced), 6 cups chicken stock, 2 cups egg noodles, 1 teaspoon dried thyme, salt and pepper to taste.
- Instructions: Place chicken, onion, carrots, celery, garlic, and chicken stock in a large pot. Bring to a boil, then reduce heat and simmer for about an hour until chicken is cooked through. Remove the chicken from the pot, shred the meat, and discard the bones. Return the shredded chicken to the pot along with egg noodles, thyme, salt, and pepper. Cook for another 10-15 minutes until noodles are tender. Serve hot.
3. Beef Stew
- Ingredients: 1.5 pounds beef stew meat, 2 tablespoons flour, 2 tablespoons vegetable oil, 1 onion (diced), 2 cloves garlic (minced), 2 carrots (sliced), 2 celery stalks (sliced), 3 cups beef stock, 1 cup red wine (optional), 2 bay leaves, 1 teaspoon dried thyme, salt and pepper to taste.
- Instructions: In a large pot, heat vegetable oil over medium-high heat. In a bowl, toss stew meat with flour until coated. Add beef to the pot and cook until browned. Add onion, garlic, carrots, celery, beef stock, red wine, bay leaves, thyme, salt, and pepper. Bring to a boil, then reduce heat and simmer covered for about 2-3 hours until meat is tender. Serve hot.
4. Lentil Soup
- Ingredients: 1 tablespoon olive oil, 1 onion (diced), 2 cloves garlic (minced), 2 carrots (diced), 2 celery stalks (diced), 2 cups lentils, 6 cups vegetable or chicken stock, 1 can diced tomatoes, 1 teaspoon cumin powder, 1 teaspoon paprika, salt and pepper to taste.
- Instructions: Heat olive oil in a large pot over medium heat. Add onion and garlic, sauté until fragrant. Add carrots, celery, lentils, stock, diced tomatoes, cumin, paprika, salt, and pepper. Bring to a boil, then reduce heat and simmer for about 30-40 minutes until lentils are tender. Serve hot.
5. Tomato Basil Soup
- Ingredients: 1 tablespoon olive oil, 1 onion (diced), 2 cloves garlic (minced), 4 cups canned crushed tomatoes, 2 cups vegetable or chicken stock, 1 cup fresh basil leaves, 1/2 cup heavy cream (optional), salt and pepper to taste.
- Instructions: Heat olive oil in a large pot over medium heat. Add onion and garlic, sauté until fragrant. Add crushed tomatoes, stock, and basil leaves. Bring to a boil, then reduce heat and simmer for about 15-20 minutes. Using an immersion blender or regular blender, puree the soup until smooth. Return to the pot, stir in heavy cream (if using), and season with salt and pepper. Heat gently until warmed through. Serve hot.
Sauces:
1. Marinara Sauce
- Ingredients: 2 tablespoons olive oil, 1 onion (diced), 2 cloves garlic (minced), 1 can crushed tomatoes, 1 can tomato sauce, 1 teaspoon dried basil, 1 teaspoon dried oregano, 1 teaspoon sugar, salt and pepper to taste.
- Instructions: Heat olive oil in a saucepan over medium heat. Add onion and garlic, sauté until fragrant. Stir in crushed tomatoes, tomato sauce, basil, oregano, sugar, salt, and pepper. Bring to a simmer and cook for about 20-30 minutes, stirring occasionally. Adjust seasoning to taste. Serve over pasta or use as desired.
2. Alfredo Sauce
- Ingredients: 1/2 cup unsalted butter, 2 cloves garlic (minced), 1 cup heavy cream, 1 cup grated Parmesan cheese, salt and pepper to taste.
- Instructions: Melt butter in a saucepan over medium heat. Add garlic and sauté until fragrant. Pour in heavy cream and bring to a simmer. Slowly whisk in grated Parmesan cheese until melted and smooth. Season with salt and pepper. Remove from heat and serve over pasta or use as desired.
3. Pesto Sauce
- Ingredients: 2 cups fresh basil leaves, 1/2 cup grated Parmesan cheese, 1/4 cup pine nuts, 2 cloves garlic, 1/2 cup olive oil, salt and pepper to taste.
- Instructions: In a food processor, combine fresh basil, Parmesan cheese, pine nuts, and garlic. Pulse until roughly chopped. While the food processor is running, slowly drizzle in olive oil until the mixture becomes a smooth paste. Season with salt and pepper. Serve over pasta or use as desired.
4. Hollandaise Sauce
- Ingredients: 3 egg yolks, 1 tablespoon lemon juice, 1/2 cup unsalted butter (melted), salt and pepper to taste.
- Instructions: In a heatproof bowl, whisk together egg yolks and lemon juice until well combined. Place the bowl over a pot of simmering water, making sure the bottom of the bowl does not touch the water. Continue whisking vigorously while slowly pouring in the melted butter. Keep whisking until the sauce thickens and doubles in volume. Season with salt and pepper. Remove from heat and serve with eggs Benedict or use as desired.
5. Teriyaki Sauce
- Ingredients: 1/2 cup soy sauce, 1/4 cup water, 2 tablespoons brown sugar, 1 tablespoon honey, 1 tablespoon rice vinegar, 2 cloves garlic (minced), 1 teaspoon grated ginger.
- Instructions: In a saucepan, combine soy sauce, water, brown sugar, honey, rice vinegar, garlic, and ginger. Stir over medium heat until the sugar has dissolved. Bring to a simmer and cook for about 5 minutes until the sauce thickens slightly. Remove from heat and let it cool. Use as a marinade or brush onto grilled meats or vegetables.