I got this recipe from my hair girl who is vegan. She has taught me a lot about nutrition and although I'm not vegan myself, she's helped me to want to eat better. This soup is so satisfying but totally healthy at the same time. I keep a batch in my fridge to heat up for a great hot lunch during the week. Try it! You will totally feel better all around.
1 onion, chopped
6 cups water
16oz bag red lentils
1 bag frozen broccoli florets (can use fresh)
1 bag frozen veggie mix (I used fresh green beans chopped, 1/2 bag frozen corn, 2 zucchini, sliced)
14oz can organic tomato sauce
1 tsp garlic powder
1/2 tsp onion powder
1/2 tsp curry powder
1/2 tsp paprika
1 tsp salt - optional
2-3 Tbl sugar
Sautée onion in a little olive oil. Add water, lentils, all veggies (if using zucchini add half way through cooking), tomato sauce, and all seasonings. Bring to boil, reduce heat and simmer 40-45 mins until tender, stirring occasionally. Add water during cooking if needed so veggies are just covered.
Showing posts with label soups/stews/chili. Show all posts
Showing posts with label soups/stews/chili. Show all posts
Friday, February 12, 2016
Monday, January 26, 2015
Erin's White Chicken Chili
This is gluten-free! So fast and so good.
32oz box chicken stock
3 cans white beans, left undrained
1 rotisserie chicken, meat taken off the bone and shredded (5 cups)
16oz salsa (i use Jack's Special salsa from Costco)
8oz block Jack Cheese, for spice use pepper jack, shredded
2 tsp cumin
2 cloves garlic, minced
pepper to taste
1/2 cup finely crushed corn chips- optional
Sour cream
Combine all ingredients except cheese and sour cream in large pot, simmer, about 15 min. Add cheese and you can either add the sour cream to the soup (1/2 cup) or you can dollop it on top of servings. Serve with chips, avocado etc
32oz box chicken stock
3 cans white beans, left undrained
1 rotisserie chicken, meat taken off the bone and shredded (5 cups)
16oz salsa (i use Jack's Special salsa from Costco)
8oz block Jack Cheese, for spice use pepper jack, shredded
2 tsp cumin
2 cloves garlic, minced
pepper to taste
1/2 cup finely crushed corn chips- optional
Sour cream
Combine all ingredients except cheese and sour cream in large pot, simmer, about 15 min. Add cheese and you can either add the sour cream to the soup (1/2 cup) or you can dollop it on top of servings. Serve with chips, avocado etc
Saturday, December 13, 2014
Tuscan Bean Soup
This is adapted from Pinterest. Full of veggie goodness and hearty for a cold night. I added the potatoes and ground turkey, but you can omit the turkey for a vegetarian version!
2-3 T olive oil
1 large onion, diced
2-3 carrots, peeled and diced
2-3 stalks celery, diced
2 small zucchini, diced
1 yellow zucchini, diced
4 garlic cloves, pressed
1/4 tsp red pepper flakes (optional)
1/2 tsp dried thyme
1 tsp fresh rosemary roughly chopped or 1/2 tsp dried
1 qt broth
2 cans white beans, rinsed and drained (i like great northern)
1 can no-salt diced tomatoes, juice and all
2 cups kale, ribs removed and chopped
3 small potatoes, peeled and diced
1 tsp salt
1/4 tsp pepper
1 T sugar
1 T white wine vinegar
1 lb lean ground turkey, season with garlic salt, cook and drain, set aside
In dutch oven or large heavy pot, heat oil over med heat. Add onion, carrots, celery, zucchinis. Cook 8-10 mins.Add garlic and herbs, cook another minute. Add broth, tomatoes, and beans. Bring to boil, then reduce heat to low and add kale and potatoes. Cover and simmer 15 minutes till tender. Meanwhile you can cook your ground turkey and set aside till the end. At this point you can use a hand blender or regular one and blend partially leaving half unblended for texture. Add salt, pepper, sugar and vinegar. Add cooked turkey and heat through. Serve with shaved parmesan on top and some good crusty bread to dip!
*you may need more broth while potatoes cook, just eye ball it. I ended up using about another can's worth.
2-3 T olive oil
1 large onion, diced
2-3 carrots, peeled and diced
2-3 stalks celery, diced
2 small zucchini, diced
1 yellow zucchini, diced
4 garlic cloves, pressed
1/4 tsp red pepper flakes (optional)
1/2 tsp dried thyme
1 tsp fresh rosemary roughly chopped or 1/2 tsp dried
1 qt broth
2 cans white beans, rinsed and drained (i like great northern)
1 can no-salt diced tomatoes, juice and all
2 cups kale, ribs removed and chopped
3 small potatoes, peeled and diced
1 tsp salt
1/4 tsp pepper
1 T sugar
1 T white wine vinegar
1 lb lean ground turkey, season with garlic salt, cook and drain, set aside
In dutch oven or large heavy pot, heat oil over med heat. Add onion, carrots, celery, zucchinis. Cook 8-10 mins.Add garlic and herbs, cook another minute. Add broth, tomatoes, and beans. Bring to boil, then reduce heat to low and add kale and potatoes. Cover and simmer 15 minutes till tender. Meanwhile you can cook your ground turkey and set aside till the end. At this point you can use a hand blender or regular one and blend partially leaving half unblended for texture. Add salt, pepper, sugar and vinegar. Add cooked turkey and heat through. Serve with shaved parmesan on top and some good crusty bread to dip!
*you may need more broth while potatoes cook, just eye ball it. I ended up using about another can's worth.
Tuesday, October 14, 2014
Chicken and Potato Chowder
Mmmmmmmmmm. Still thinking how good this was!! Kind of like a chicken pot pie without the crust. Eat this while you watch the snow fall. Or rain, whatever you got! Perfect eaten with Cheddar Bay Biscuits dipped in.
Half stick butter
1 onion, chopped fine
3 carrots, peeled, sliced or small dice
2 stalks celery, chopped
1 tsp dried thyme
1/4 cup flour
3 cups chicken broth
2 cups milk (May need more if too thick)
2large or 4 smallish russet potatoes,peeled, diced to bite size
2 cups cooked chopped chicken(rotisserie is so good!)
1 1/2 cups shredded cheddar
Salt and pepper to taste
2 T chopped fresh parsley
Melt butter in large heavy pot. Add onion, carrot, celery. Cook about 4 minutes stirring occasionally. Add thyme, cook 1 minute. Whisk in flour, stirring 1 minute or so till starts to brown. Add broth and milk, whisking till slightly thicker, 2-3 minutes. Add potatoes and parsley. Bring to boil, reduce heat and simmer till potatoes are tender, about 15 minutes. Stir in cheese, a little at a time to thoroughly melt. Add chicken, season with salt and pepper. If chowder is too thick, add more milk(I added about 3/4 cup more). Serve hot with additional cheese and/or parsley on top. * if you have leftovers, pour into a pie plate! stick a pie crust on top and freeze or have next day as a pot pie! Bake at 350 till golden and bubbly.
Half stick butter
1 onion, chopped fine
3 carrots, peeled, sliced or small dice
2 stalks celery, chopped
1 tsp dried thyme
1/4 cup flour
3 cups chicken broth
2 cups milk (May need more if too thick)
2large or 4 smallish russet potatoes,peeled, diced to bite size
2 cups cooked chopped chicken(rotisserie is so good!)
1 1/2 cups shredded cheddar
Salt and pepper to taste
2 T chopped fresh parsley
Melt butter in large heavy pot. Add onion, carrot, celery. Cook about 4 minutes stirring occasionally. Add thyme, cook 1 minute. Whisk in flour, stirring 1 minute or so till starts to brown. Add broth and milk, whisking till slightly thicker, 2-3 minutes. Add potatoes and parsley. Bring to boil, reduce heat and simmer till potatoes are tender, about 15 minutes. Stir in cheese, a little at a time to thoroughly melt. Add chicken, season with salt and pepper. If chowder is too thick, add more milk(I added about 3/4 cup more). Serve hot with additional cheese and/or parsley on top. * if you have leftovers, pour into a pie plate! stick a pie crust on top and freeze or have next day as a pot pie! Bake at 350 till golden and bubbly.
Thursday, January 2, 2014
Perfect Chili from Pioneer Woman
This is hearty!
2 lbs ground beef
2 cloves garlic minced
8oz tomato sauce
1-2 T chili powder
1 tsp cumin
1 tsp oregano
1 tsp salt
1/4 tsp cayenne(if u like spicy)
1/4 cup masa Harina (found in Mexican isle, it's corn flour)
1 can kidney beans drained
1 can pinto beans drained
1 can black beans drained
Shredded cheese, sour cream, cilantro, lime ,and chips for dipping
Cook beef and garlic. Add tomato sauce and all spices/seasonings. Cover and reduce to low, simmer 30-1 hour stirring occasionally. You can add water if it gets dry. Put masa in bowl and stir in 1/2 cup water, add to chili. Add beans and simmer and stir 10 minutes. Serve.
This was nice to try a chili slightly different than my usual! I love masa Harina too, its my new ingredient!
Tuesday, November 5, 2013
Pioneer Woman's Chicken and Noodles
PERFECT dinner or lunch on a frigid day. This is my new favorite recipe.
3 lb whole chicken
2 large carrots, peeled and diced
1 onion, chopped
2 stalks celery, diced
1 tsp salt
1/4 tsp pepper
1/2 tsp thyme
16oz bag Homestyle noodles, as close to homemade looking as you can!
3 T flour
1/4 cup half and half
1 T fresh parsley, chopped
Cover chicken with water in large pot. Simmer 45 mins. Remove and take meat off the bones. Put bones back in water in pot and boil bones 20 mins. Remove bones and to broth add chicken meat, celery, onion, carrots, salt, pepper, thyme. Simmer 10 mins. Add noodles. Mix flour with half and half and add to pot. Add parsley. Simmer 15 mins till noodles are just tender. Serve with a slab of squishy bread or biscuits and butter.
3 lb whole chicken
2 large carrots, peeled and diced
1 onion, chopped
2 stalks celery, diced
1 tsp salt
1/4 tsp pepper
1/2 tsp thyme
16oz bag Homestyle noodles, as close to homemade looking as you can!
3 T flour
1/4 cup half and half
1 T fresh parsley, chopped
Cover chicken with water in large pot. Simmer 45 mins. Remove and take meat off the bones. Put bones back in water in pot and boil bones 20 mins. Remove bones and to broth add chicken meat, celery, onion, carrots, salt, pepper, thyme. Simmer 10 mins. Add noodles. Mix flour with half and half and add to pot. Add parsley. Simmer 15 mins till noodles are just tender. Serve with a slab of squishy bread or biscuits and butter.
Wednesday, January 23, 2013
Perfect Ham & Bean Soup
I finally found the perfect ham and bean soup recipe. This is one of my most satisfying meals to make, not to mention comforting. Takes me back to yonder years. It is very economical and makes a lot, so either freeze or have as leftovers, the choice is yours. Perfect with a loaf homemade bread.
2 T olive oil
1 large onion, diced
3 cloves garlic, minced
64 oz chicken broth (bouillon is great)
32 oz water
1 lb dry navy beans
3-3 1/2 lb ham with bone in (or just use leftover ham itself, chopped)
2 lbs potatoes, peeled and cubed (this is what makes this so good)
1/4 t pepper
~Rinse beans in a colander. Set aside.
~Heat a very large stock pot over medium heat and add olive oil. Add onion. Cook for 4-5 mins until soft, then add garlic and cook for 30 seconds more until fragrant. Throw in ham and beans, then add chicken stock and water. Bring to a boil. Reduce to a simmer, then cover and let cook for 4 hours (mine cooked in 3).
~After 4 hours, add the potatoes. Cover again and cook for 2-3 more hours, stirring occasionally. Towards the end the potatoes should break down causing the soup to become starchy and thickened somewhat. The ham should fall right off the bone. Remove the bone before serving and shred any ham chunks with forks. Season with salt and pepper if needed. I did not need to add salt.
~Can store in freezer for up to 6 months.
~Can also use canned beans, just shorten cooking time.
~Serves at least 12 people.
2 T olive oil
1 large onion, diced
3 cloves garlic, minced
64 oz chicken broth (bouillon is great)
32 oz water
1 lb dry navy beans
3-3 1/2 lb ham with bone in (or just use leftover ham itself, chopped)
2 lbs potatoes, peeled and cubed (this is what makes this so good)
1/4 t pepper
~Rinse beans in a colander. Set aside.
~Heat a very large stock pot over medium heat and add olive oil. Add onion. Cook for 4-5 mins until soft, then add garlic and cook for 30 seconds more until fragrant. Throw in ham and beans, then add chicken stock and water. Bring to a boil. Reduce to a simmer, then cover and let cook for 4 hours (mine cooked in 3).
~After 4 hours, add the potatoes. Cover again and cook for 2-3 more hours, stirring occasionally. Towards the end the potatoes should break down causing the soup to become starchy and thickened somewhat. The ham should fall right off the bone. Remove the bone before serving and shred any ham chunks with forks. Season with salt and pepper if needed. I did not need to add salt.
~Can store in freezer for up to 6 months.
~Can also use canned beans, just shorten cooking time.
~Serves at least 12 people.
Monday, February 6, 2012
Chicken Enchilada Soup
This isnt the run-of-the-mill enchilada soup! Best I've tried yet! Packed with healthy goodness.
8 cups chicken broth
4 chicken breasts (raw, leave whole)
small can green chilis
1 large onion, chopped fine
4 medium size potatoes, peeled and cubed
1 red bell pepper, chopped (I like mine in chunks)
4 cups butternut squash, peeled and cubed.
3 good cloves garlic, chopped
1 tsp salt
1 1/2 tsp cumin
1 cup sour cream
8 oz tomato sauce
2 cans white beans such as Great Northern, drained
2 T taco seasoning
In large stock pot add broth, breasts, chilis, onion, bell pepper, potatoes, squash, garlic, salt and cumin. Simmer covered till everything is tender and chicken is done.(15-20 mins). Can add water if not enough liquid to cover. When done, take out breasts and shred or chop. To the broth, whisk in sour cream and tomato ssauce. Add taco season, beans and chicken back to pot. Heat through and serve with chips and fresh pico de gallo. (recipe calls for blending all the veggies and broth in the blender to make a smooth soup, then add chicken back to it. I left it chunky and wouldnt want it any other way!) *even better next day*
8 cups chicken broth
4 chicken breasts (raw, leave whole)
small can green chilis
1 large onion, chopped fine
4 medium size potatoes, peeled and cubed
1 red bell pepper, chopped (I like mine in chunks)
4 cups butternut squash, peeled and cubed.
3 good cloves garlic, chopped
1 tsp salt
1 1/2 tsp cumin
1 cup sour cream
8 oz tomato sauce
2 cans white beans such as Great Northern, drained
2 T taco seasoning
In large stock pot add broth, breasts, chilis, onion, bell pepper, potatoes, squash, garlic, salt and cumin. Simmer covered till everything is tender and chicken is done.(15-20 mins). Can add water if not enough liquid to cover. When done, take out breasts and shred or chop. To the broth, whisk in sour cream and tomato ssauce. Add taco season, beans and chicken back to pot. Heat through and serve with chips and fresh pico de gallo. (recipe calls for blending all the veggies and broth in the blender to make a smooth soup, then add chicken back to it. I left it chunky and wouldnt want it any other way!) *even better next day*
Thursday, October 13, 2011
Beefy Mushroom Barley Soup
I found this recipe at Winco next to the vat of bulk barley! It is really yummy. Kids and hubby liked it. Instead of stew meat, I used leftover roast from my "spicy crockpot beef" recipe and used the juice I froze from previous roasts. So I didn't use bouillon. It was heavenly with it. And I didn't have to take time to brown stew meat!
1 # cubed beef stew meat
1 T vegetable oil
2 cups water
2 T butter
2 large carrots, diced (I used more, it seemed sparse)
3 cloves garlic, minced
1 onion, chopped
2 stalks celery, chopped
1 # fresh mushrooms, sliced (I diced fine for the whiners in my fam)
6 cups water
3 cubes beef bouillon cubes
1/4 cup pearl barley (I used 1/2 cup and thought it was perfect)
1/4 cup sour cream (I used slightly more)
Brown small cubes of stew meat in veg oil over medium heat until juices become a rich brown color. Add 2 cups water, and simmer meat while preparing the vegetables. In a large soup pot, melt butter over medium heat. Saute carrots, onion, garlic, celery, and mushrooms. Add meat, 6 cups water bouillon and barley to veg mixture. Cook until barley is soft. (this was quite a while give yourself an hour simmering time just in case you need it) Adjust liquid and seasoning as desired. Remove from heat, and stir in sour cream. Serve immediately. We had this 2 nights and lunch for me one day, too.
1 # cubed beef stew meat
1 T vegetable oil
2 cups water
2 T butter
2 large carrots, diced (I used more, it seemed sparse)
3 cloves garlic, minced
1 onion, chopped
2 stalks celery, chopped
1 # fresh mushrooms, sliced (I diced fine for the whiners in my fam)
6 cups water
3 cubes beef bouillon cubes
1/4 cup pearl barley (I used 1/2 cup and thought it was perfect)
1/4 cup sour cream (I used slightly more)
Brown small cubes of stew meat in veg oil over medium heat until juices become a rich brown color. Add 2 cups water, and simmer meat while preparing the vegetables. In a large soup pot, melt butter over medium heat. Saute carrots, onion, garlic, celery, and mushrooms. Add meat, 6 cups water bouillon and barley to veg mixture. Cook until barley is soft. (this was quite a while give yourself an hour simmering time just in case you need it) Adjust liquid and seasoning as desired. Remove from heat, and stir in sour cream. Serve immediately. We had this 2 nights and lunch for me one day, too.
Sunday, March 6, 2011
Cheese Chowder
I am not sure if I put this in the Dale Girl Cookbook. If I didn't, I should have. Add it immediately! This is so delicious!
4 c potatoes, peeled and cubed, (4 medium)
2 c diced carrots
2 c chopped celery
1 1/2 c minced onion
4 c water
2 t salt
1 10 oz frozen broccoli
3 T chicken base (or bouillon cubes use like 6)
3 1/2 c milk
1/2 c butter
1/2 c flour
1 T dry mustard
Prepare potatoes, carrots, celery and onion. Add to large pot with salt and water. (make sure water just covers veggies) Cook til not quite done, then add broccoli and chicken base. Don't drain water. Meanwhile, in saucepan melt butter. Add flour and mustard. Cook til paste forms, 1-2 minutes. Add milk and cheese. Do not boil. Stir constantly til cheese it melted. Add to pot of veggies. Stir together. Do not boil.
4 c potatoes, peeled and cubed, (4 medium)
2 c diced carrots
2 c chopped celery
1 1/2 c minced onion
4 c water
2 t salt
1 10 oz frozen broccoli
3 T chicken base (or bouillon cubes use like 6)
3 1/2 c milk
1/2 c butter
1/2 c flour
1 T dry mustard
Prepare potatoes, carrots, celery and onion. Add to large pot with salt and water. (make sure water just covers veggies) Cook til not quite done, then add broccoli and chicken base. Don't drain water. Meanwhile, in saucepan melt butter. Add flour and mustard. Cook til paste forms, 1-2 minutes. Add milk and cheese. Do not boil. Stir constantly til cheese it melted. Add to pot of veggies. Stir together. Do not boil.
Wednesday, October 6, 2010
Chicken Alphabet Soup
3 medium carrots, sliced
2 celery ribs, diced
1 medium onion, diced
1 T olive oil
2 qt. water
8 chicken bouillon cubes
4 chicken breasts, cooked and cubed
1/4 t dried thyme
1 1/2 c uncooked alphabet pasta
2 T minced fresh parsley (I keep this in a baggie in the freezer so it's easily accessible, just like you Mom!)
-In a large pot saute veggies in oil until tender. Stir in water, chicken, thyme, and bouillon cubes.
-Bring to a boil. You can then let this simmer as long as you like, but if you need it ASAP, once it comes to a boil add pasta. Reduce heat and simmer, uncovered, for 10 minutes or until tender.
-Stir in parsley.
-Serves 10.
Wednesday, December 2, 2009
Slow Cooked Baked Potato Soup
I can't believe I haven't put this recipe on here yet! It's one of those unforgettable recipes. It's from "A Year of Slow Cooking" blog. It's a keeper, trust me. I'm making it today for tonight's dinner. It's sinfully delicious. Can't wait.
5 lbs potatoes, peeled and diced in 1 to 2-inch chunks
1 onion, diced
4 cloves garlic, minced
1 teaspoon seasoned salt
1/2 teaspoon black pepper
1/2 teaspoon red pepper
2 quarts chicken broth
2 (8-ounce) packages cream cheese, to add at the end (I use one pkg.)
crumbled bacon, green onion, chives, or cheddar cheese as garnish (optional but you'll definitely want them)
-Use a 6 quart or larger slow cooker. Peel and dice the potatoes, and put them into the stoneware. Add onion and garlic. Sprinkle in the seasonings, and pour in the broth. Cover and cook on low for 8 hours, or on high for 4. The potatoes should be fork-tender. You can use a potato masher to mash the potatoes in the soup, or a hand-held immersible blender. I suppose you can also leave the potatoes in chunks, if you really wanted, but I wanted a smooth soup.
-After smashing the potatoes, crumble in both packages of cream cheese, and put the lid back on. Cook on high for about 30 minutes, or until the cream cheese is completely dissolved. Stir a few times during the 30 minutes.
-Garnish with crumbled bacon, green onion or chives, and cheddar cheese if desired.
5 lbs potatoes, peeled and diced in 1 to 2-inch chunks
1 onion, diced
4 cloves garlic, minced
1 teaspoon seasoned salt
1/2 teaspoon black pepper
1/2 teaspoon red pepper
2 quarts chicken broth
2 (8-ounce) packages cream cheese, to add at the end (I use one pkg.)
crumbled bacon, green onion, chives, or cheddar cheese as garnish (optional but you'll definitely want them)
-Use a 6 quart or larger slow cooker. Peel and dice the potatoes, and put them into the stoneware. Add onion and garlic. Sprinkle in the seasonings, and pour in the broth. Cover and cook on low for 8 hours, or on high for 4. The potatoes should be fork-tender. You can use a potato masher to mash the potatoes in the soup, or a hand-held immersible blender. I suppose you can also leave the potatoes in chunks, if you really wanted, but I wanted a smooth soup.
-After smashing the potatoes, crumble in both packages of cream cheese, and put the lid back on. Cook on high for about 30 minutes, or until the cream cheese is completely dissolved. Stir a few times during the 30 minutes.
-Garnish with crumbled bacon, green onion or chives, and cheddar cheese if desired.
Thursday, February 12, 2009
Chili Con Carne
This recipe is from my staple Pillsbury Cookbook. It never steers me wrong. I scored the book at a yard sale when I was living in Logan. I have been making this for many years. I'll give you my adaptations, too. It is just a simple chili recipe, but it is sooo gooood! I made it last night, and Chris said it was the best yet. (Wish I knew what I did!) This usually feeds my family of 5 for 2 nights, plus lunch for me.
1# hamburger
1/2 c chopped onion
3/4 c water
1/2 c chopped green pepper (I almost never use this cuz I don't have them on hand much)
3 t chili powder
1/2 t salt
1/4 t pepper
1/4 t hot pepper sauce
1-2 cloves garlic (I use 2)
28 oz can tomatoes, undiluted, cut up (we don't like chunks, so I blend them up)
1 can tomato soup
6 oz tomato paste
4 oz green chiles, undrained (I use 2 of these or a 7 oz, whatever I have)
1-2 T sugar, to taste (the recipe didn't call for this, but I like a sweeter chili)
15 oz can kidney beans, undrained
In medium skillet, brown hamburger with onion; drain. (I just cook burger in pot, to save dishes!) In large saucepan, combine beef mixture and remaining ingredients except kidney beans. Bring to a boil. Reduce heat; cover and simmer 1 1/2 to 2 hrs, stirring occasionally. Stir in kidney beans; simmer until thoroughly heated. Garnish with cheese if desired.
For use in slow cooker, proceed as directed above and cook on low setting for 5-6 hours. Add kidney beans and heat thoroughly. (I've never done the crock pot)
1# hamburger
1/2 c chopped onion
3/4 c water
1/2 c chopped green pepper (I almost never use this cuz I don't have them on hand much)
3 t chili powder
1/2 t salt
1/4 t pepper
1/4 t hot pepper sauce
1-2 cloves garlic (I use 2)
28 oz can tomatoes, undiluted, cut up (we don't like chunks, so I blend them up)
1 can tomato soup
6 oz tomato paste
4 oz green chiles, undrained (I use 2 of these or a 7 oz, whatever I have)
1-2 T sugar, to taste (the recipe didn't call for this, but I like a sweeter chili)
15 oz can kidney beans, undrained
In medium skillet, brown hamburger with onion; drain. (I just cook burger in pot, to save dishes!) In large saucepan, combine beef mixture and remaining ingredients except kidney beans. Bring to a boil. Reduce heat; cover and simmer 1 1/2 to 2 hrs, stirring occasionally. Stir in kidney beans; simmer until thoroughly heated. Garnish with cheese if desired.
For use in slow cooker, proceed as directed above and cook on low setting for 5-6 hours. Add kidney beans and heat thoroughly. (I've never done the crock pot)
Friday, January 30, 2009
Fiesta Chicken Chowder -FAST!
3 T flour
1 envelope fajita seasoning, divided
1 lb chicken breast, cut into bite size pieces
3 T oil
1 onion, chopped fine
2-3 garlic cloves, pressed
3 cups water
1 can black beans, drain and rinse
1 can mexican stewed tomatoes w/juice(I used regular stewed)
1 can mexicorn, drained (I used reg)
1 cup uncooked, instant brown rice
4oz can mild green chilis
1 can condensed fiesta nacho cheese soup
3 T chopped cilantro- optional
1 T fresh lime juice
In gallon ziplock, toss cicken, flour and 2T fajita season. Coat well. Dump it into lage pot with your oil on med-high heat. Cook just till juices run clear, then set aside in a bowl. In same large pot, add a little more oil and cook onions and garlic. Add water, rice, beans, tomatoes, corn, chilis and remaining fajita seasoning. Bring to boil, reduce heat, cover and simmer 5-10 mins till rice is tender. Stir in cheese soup, chicken, cilantro and lime juice. Heat through. Serve with tortilla chips and sour cream on the side. (The brown rice ROCKS in this. It's a hearty, yummy soup. I used reg. stew tomatoes and reg. corn to cut down on spiciness. If you love spice then use the mexi version. The way I modified it, it was just a little spice. Not too spicy for the kids.
1 envelope fajita seasoning, divided
1 lb chicken breast, cut into bite size pieces
3 T oil
1 onion, chopped fine
2-3 garlic cloves, pressed
3 cups water
1 can black beans, drain and rinse
1 can mexican stewed tomatoes w/juice(I used regular stewed)
1 can mexicorn, drained (I used reg)
1 cup uncooked, instant brown rice
4oz can mild green chilis
1 can condensed fiesta nacho cheese soup
3 T chopped cilantro- optional
1 T fresh lime juice
In gallon ziplock, toss cicken, flour and 2T fajita season. Coat well. Dump it into lage pot with your oil on med-high heat. Cook just till juices run clear, then set aside in a bowl. In same large pot, add a little more oil and cook onions and garlic. Add water, rice, beans, tomatoes, corn, chilis and remaining fajita seasoning. Bring to boil, reduce heat, cover and simmer 5-10 mins till rice is tender. Stir in cheese soup, chicken, cilantro and lime juice. Heat through. Serve with tortilla chips and sour cream on the side. (The brown rice ROCKS in this. It's a hearty, yummy soup. I used reg. stew tomatoes and reg. corn to cut down on spiciness. If you love spice then use the mexi version. The way I modified it, it was just a little spice. Not too spicy for the kids.
Thursday, January 22, 2009
Lentil Soup with Ham
I have been making this for years. I look forward to this after Christmas and Easter using the ham bone! The children eat it fairly well-- 2 better than their older brother!!! It is from the back of the Albertson's brand lentil bag. Simple and delicious.
1/2 # lentils
4 cups water
1 ham hock or meaty ham bone
1 Bay leaf
1/3 cup chopped onion
1/3 cup chopped carrot
1/3 cup chopped celery
1/2 t salt
1 small garlic clove, minced
Wash, sort and drain lentils. Combine all ingredients in large pot with tight fitting lid. Bring to a boil, reduce heat, and simmer covered until tender. Approx 45 minutes. Stir occasionally.
Before serving, remove ham hock or bone. Cut ham off bone, dice. Add to soup and serve. 8-10 servings.
(I always do more veggies than called for. This is awesome with cornbread.)
1/2 # lentils
4 cups water
1 ham hock or meaty ham bone
1 Bay leaf
1/3 cup chopped onion
1/3 cup chopped carrot
1/3 cup chopped celery
1/2 t salt
1 small garlic clove, minced
Wash, sort and drain lentils. Combine all ingredients in large pot with tight fitting lid. Bring to a boil, reduce heat, and simmer covered until tender. Approx 45 minutes. Stir occasionally.
Before serving, remove ham hock or bone. Cut ham off bone, dice. Add to soup and serve. 8-10 servings.
(I always do more veggies than called for. This is awesome with cornbread.)
Wednesday, November 12, 2008
Creamy Corn Chowder
I don't know about you, but these cold, wintry days make me crave hot, soothing soups and stews. I made this soup a couple nights ago and really enjoyed it. I got it from my crock-pot cookbook and it is fairly simple to make. It's not super low-fat, but you could make it that way by using lite sour cream, lite half-n-half or milk, and lite cream of chicken. This makes a lot. My big oval crock pot was just about full (I'm not sure what size it is), so you'll have plenty of leftovers. My kids love the bacon in it.
1 lb bacon
4 c diced potato (peeled)
2 c chopped onion
2 c sour cream
2 1/2 c milk or half-n-half
2 cans cream of chicken soup
2 c frozen corn (or more if you like)
Thinly sliced green onions (optional)
-Cook bacon strips until crisp. Drain, crumble, then set aside.
-Put potato, onion, and a small amount of water in a pot. Cook 15 minutes or until tender, stirring occasionally. Drain. Transfer veggies to a 5 qt. crock pot and add all but 1/2 c of crumbled bacon.
-Stir in sour cream, milk, soup, and corn. Cover and cook on low for 2 hours. Sprinkle green onions and reserved bacon on each serving.
-Serves 12.
1 lb bacon
4 c diced potato (peeled)
2 c chopped onion
2 c sour cream
2 1/2 c milk or half-n-half
2 cans cream of chicken soup
2 c frozen corn (or more if you like)
Thinly sliced green onions (optional)
-Cook bacon strips until crisp. Drain, crumble, then set aside.
-Put potato, onion, and a small amount of water in a pot. Cook 15 minutes or until tender, stirring occasionally. Drain. Transfer veggies to a 5 qt. crock pot and add all but 1/2 c of crumbled bacon.
-Stir in sour cream, milk, soup, and corn. Cover and cook on low for 2 hours. Sprinkle green onions and reserved bacon on each serving.
-Serves 12.
Saturday, November 8, 2008
Black Bean Soup with Sweet Potatoes
I got this recipe from Fine Cooking Magazine and all I have to say is Mmmmmmmm! We made this for dinner tonight and I think it's the best black bean soup I've ever had! It is a "do again" for sure! So healthy and delicious!
2T vegetable oil
2 medium yellow onions, chopped
3 medium cloves garlic, chopped
1 1/2 t ground coriander
1 t ground cumin
freshly ground pepper
2 quarts lower-sodium chicken broth
4 (15 oz,) cans black beans, drained and rinsed
2 medium sweet potatoes, peeled and diced (small)
salt
sour cream or plain yogurt
8 paper thin sliced limes
cilantro garnish
Heat oil over medium heat, in large pot.
Add onions, cook until soft.
Add garlic, coriander, cumin, 1/4 t pepper and stir 30 seconds.
Add broth, beans, sweet potatoes, 3/4 t salt, bring to boil over high heat.
Reduce heat, simmer uncovered, stirring occasionally, until potatoes are tender (15 min.)
Using slotted spoon, set aside 3 Cups beans and potatoes.
Puree remaining soup in blender.
Return solids to soup and season to taste with S & P
Serve with dollop of sour cream and lime, cilantro.
2T vegetable oil
2 medium yellow onions, chopped
3 medium cloves garlic, chopped
1 1/2 t ground coriander
1 t ground cumin
freshly ground pepper
2 quarts lower-sodium chicken broth
4 (15 oz,) cans black beans, drained and rinsed
2 medium sweet potatoes, peeled and diced (small)
salt
sour cream or plain yogurt
8 paper thin sliced limes
cilantro garnish
Heat oil over medium heat, in large pot.
Add onions, cook until soft.
Add garlic, coriander, cumin, 1/4 t pepper and stir 30 seconds.
Add broth, beans, sweet potatoes, 3/4 t salt, bring to boil over high heat.
Reduce heat, simmer uncovered, stirring occasionally, until potatoes are tender (15 min.)
Using slotted spoon, set aside 3 Cups beans and potatoes.
Puree remaining soup in blender.
Return solids to soup and season to taste with S & P
Serve with dollop of sour cream and lime, cilantro.
Wednesday, October 29, 2008
Erika's Chili
I came up with this concoction for our ward chili cook-off. I didn't win, but I don't think that means this stuff isn't good! I totally love it! It has a very special ingredient in it that we all love...CHOCOLATE! I took ideas from a few different recipes (ourbestbites.com) and came up with this. Enjoy and I'd love to hear what you think!
2 t olive oil
2 onions, chopped
1 red bell pepper, chopped
4 cloves garlic, minced
2 jalepenos, diced small
1 lb ground beef
1-1/2 lbs. sirloin steak, or any kind of steak, cubed small
1 14.5 oz. can diced tomatoes, or 1/2 quart jar of homemade (cut up with shears)
2 cans beef broth
2 6 oz. cans tomato paste
4 T red wine vinegar
4 T brown sugar
4 T chili sauce
1 t cumin
1 T unsweetened cocoa powder
1/2 square unsweetened baking chocolate (1/2 oz)
1 t mexican red pepper, ground
1-1/2 t salt, divided
1 t black pepper, divided
1 T chili powder
2 cans kidney beans
2 cans pinto beans
-Heat oil. Cook meat, onions, garlic, peppers, 1/2 t of salt and 1/2 t pepper until meat is brown and veggies are tender.
-Add everything else and bring to a boil. Turn heat to low and simmer for as long as you can! Best if simmers at least an hour, but you can simmer it all afternoon or put in crock pot!
-Serve with diced green onions, grated cheddar, and a dollop of sour cream on top!
-This makes a full pot. Serves at least 10.
2 t olive oil
2 onions, chopped
1 red bell pepper, chopped
4 cloves garlic, minced
2 jalepenos, diced small
1 lb ground beef
1-1/2 lbs. sirloin steak, or any kind of steak, cubed small
1 14.5 oz. can diced tomatoes, or 1/2 quart jar of homemade (cut up with shears)
2 cans beef broth
2 6 oz. cans tomato paste
4 T red wine vinegar
4 T brown sugar
4 T chili sauce
1 t cumin
1 T unsweetened cocoa powder
1/2 square unsweetened baking chocolate (1/2 oz)
1 t mexican red pepper, ground
1-1/2 t salt, divided
1 t black pepper, divided
1 T chili powder
2 cans kidney beans
2 cans pinto beans
-Heat oil. Cook meat, onions, garlic, peppers, 1/2 t of salt and 1/2 t pepper until meat is brown and veggies are tender.
-Add everything else and bring to a boil. Turn heat to low and simmer for as long as you can! Best if simmers at least an hour, but you can simmer it all afternoon or put in crock pot!
-Serve with diced green onions, grated cheddar, and a dollop of sour cream on top!
-This makes a full pot. Serves at least 10.
Wednesday, October 15, 2008
Butternut Squash-White Bean Soup
I made this tonight for dinner and totally loved every bite! Such an interesting combo of flavors that work together really well. I got this from Cooking Light, but tweaked it a little, as always, so this is what I came up with. The wine is a must to get the wonderful flavor of this soup. If you have to, you can use cooking wine that you can get in the vinegar aisle, but real wine tastes the best. Enjoy!
8 bacon slices
1 c chopped onion
2/3 c chopped celery
3 garlic cloves, minced
1 1/2 lbs butternut squash, peeled and chopped small (I used 1 med. squash)
1/4 c dry white wine (I used Sake-it's what I had on hand)
4 c chicken broth or bouillon
1 t cumin
1/4 t ground red pepper
pinch of cinnamon
pinch of ground cloves
1/2 c heavy cream
1 t salt
1/4 t fresh ground black pepper
2 (15 oz) cans Great Northern beans, rinsed & drained
-Cook bacon in large pot until crisp. Remove from pot. Pour out bacon grease, keeping a good amount on bottom of pan (I did 5 t)and then add onion, celery, and garlic. Cook a few minutes until tender; add squash and continue cooking 5 minutes, stirring occasionally. Add wine and cook another 5 minutes to reduce a little. Then add remaining ingredients except for the cream. Simmer for maybe 15 minutes or so until the veggies are nice and tender. Add cream and bring to a boil then remove from heat.
-Crumble bacon and sprinkle on top of bowls of soup. Serves 8.
8 bacon slices
1 c chopped onion
2/3 c chopped celery
3 garlic cloves, minced
1 1/2 lbs butternut squash, peeled and chopped small (I used 1 med. squash)
1/4 c dry white wine (I used Sake-it's what I had on hand)
4 c chicken broth or bouillon
1 t cumin
1/4 t ground red pepper
pinch of cinnamon
pinch of ground cloves
1/2 c heavy cream
1 t salt
1/4 t fresh ground black pepper
2 (15 oz) cans Great Northern beans, rinsed & drained
-Cook bacon in large pot until crisp. Remove from pot. Pour out bacon grease, keeping a good amount on bottom of pan (I did 5 t)and then add onion, celery, and garlic. Cook a few minutes until tender; add squash and continue cooking 5 minutes, stirring occasionally. Add wine and cook another 5 minutes to reduce a little. Then add remaining ingredients except for the cream. Simmer for maybe 15 minutes or so until the veggies are nice and tender. Add cream and bring to a boil then remove from heat.
-Crumble bacon and sprinkle on top of bowls of soup. Serves 8.
Tuesday, September 30, 2008
Butternut Squash Chili
This is so delicious! Yummy Yummy!
1 lb ground beef
1 green bell pepper, chopped
1 medium onion, chopped
2 cloves garlic, minced
2 (14.5 oz) cans Mexican-style stewed tomatoes, chopped
1 (16 oz) can chili beans
1/2 small butternut squash, peeled and cubed (about 1 1/2 c)
1 c beef broth (can use bouillon)
1 1/2 t chili powder
1/2 t cumin (can do 1 1/2 t, but we like less cumin)
salt to taste
1 T or so of sugar (optional)
-Cook beef, pepper, and onion in large pot until meat is done. Stir in the rest of ingredients and bring to a boil over medium-high heat. Cover and simmer, stirring occasionally for 30 minutes or more, until squash is tender.
-Serve with cheese and sour cream. Serves 8.
1 lb ground beef
1 green bell pepper, chopped
1 medium onion, chopped
2 cloves garlic, minced
2 (14.5 oz) cans Mexican-style stewed tomatoes, chopped
1 (16 oz) can chili beans
1/2 small butternut squash, peeled and cubed (about 1 1/2 c)
1 c beef broth (can use bouillon)
1 1/2 t chili powder
1/2 t cumin (can do 1 1/2 t, but we like less cumin)
salt to taste
1 T or so of sugar (optional)
-Cook beef, pepper, and onion in large pot until meat is done. Stir in the rest of ingredients and bring to a boil over medium-high heat. Cover and simmer, stirring occasionally for 30 minutes or more, until squash is tender.
-Serve with cheese and sour cream. Serves 8.
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