1 lbs. Italian sausage (turkey Italian sausage works great)
4 cloves pressed garlic
1 onion, diced
1/2 cup water
2 cans chicken broth
1/2 c. apple cider
1 16 oz. can diced tomatoes
1 8 oz. can tomato sauce
1 cup sliced carrots
1 tsp dried basil
1 tsp dried oregano
2 medium zucchini, grated
8-10 oz. pkg. Cheese tortellini ( I usually double this)
2 T. dried parsley
1. Begin cooking sausage over medium heat, stirring frequently. If your sausage is fatty, you’ll want to drain. Chop onions and garlic and add to the sausage. Continue cooking until onions are translucent and your sausage is cooked.
2. Add tomatoes, tomato sauce, juice, water, chicken broth, carrots, oregano and basil. Cover and simmer for 1/2 hour.
3. Add parsley and zucchini and simmer for another 15 minutes or so.
4. Add the tortellini and cook until tender, and then serve with bread and freshly grated parmesan.
submitted by Karen Mortensen
Showing posts with label soups. Show all posts
Showing posts with label soups. Show all posts
Friday, October 1, 2010
Spicy Chicken Stew
1/2 cup chopped onion
1 green pepper, chopped
2-3 T. butter or margarine, sauté these until tender
3 cans chicken broth
2 cans cream of chicken soup
1/2 cup medium picante sauce
1 tsp. Cumin
1/4 tsp cinnamon
salt and pepper to taste
3 chicken breasts, cooked and cut up or shredded.
1. Cook all soup ingredients until smooth and creamy looking.
2. To serve: crush tortilla chips in the bottom of the soup bowl, pour soup over chips. Top with sour cream, shredded cheese, avacados, chopped green onions, chopped tomatoes, and olives. This is a delicious dinner.
submitted by Brooks Wynn
1 green pepper, chopped
2-3 T. butter or margarine, sauté these until tender
3 cans chicken broth
2 cans cream of chicken soup
1/2 cup medium picante sauce
1 tsp. Cumin
1/4 tsp cinnamon
salt and pepper to taste
3 chicken breasts, cooked and cut up or shredded.
1. Cook all soup ingredients until smooth and creamy looking.
2. To serve: crush tortilla chips in the bottom of the soup bowl, pour soup over chips. Top with sour cream, shredded cheese, avacados, chopped green onions, chopped tomatoes, and olives. This is a delicious dinner.
submitted by Brooks Wynn
Garden Vegetable Soup with Grilled Chicken
-2-3 cups of vegetable or multicolored rotini pasta
-1 tsp extra virgin olive oil
-3/4 cup of chopped red onion
-2 gloves minced garlic
-1 tsp chopped fresh oregano OR 1/4 tsp dried oregano
-4 -5 cups of reduced sodium chicken broth
-1 can (14 1/2 oz) diced tomatoes, drained
-1/2 cup chopped carrots (I use baby carrots)
-2 chicken breasts grilled, chopped
-1/2 cup chopped fresh basil
1. Prepare pasta per package directions.
2. Meanwhile, in a medium saucepan over medium, add oil then onion, garlic,
and oregano. Cook, stirring often, until onions and garlic are tender, about 7 minutes.
3. Add broth, and bring mixture to a boil.
4. Add tomatoes and carrots. Lower heat and simmer until vegetables are tender, about 15 minutes.
5. Stir in chicken and pasta. Simmer to heat chicken through, about 2 minutes. Stir in basil. Season with salt and pepper to taste. Makes 4 servings.
submitted by Misty Shawcroft
-1 tsp extra virgin olive oil
-3/4 cup of chopped red onion
-2 gloves minced garlic
-1 tsp chopped fresh oregano OR 1/4 tsp dried oregano
-4 -5 cups of reduced sodium chicken broth
-1 can (14 1/2 oz) diced tomatoes, drained
-1/2 cup chopped carrots (I use baby carrots)
-2 chicken breasts grilled, chopped
-1/2 cup chopped fresh basil
1. Prepare pasta per package directions.
2. Meanwhile, in a medium saucepan over medium, add oil then onion, garlic,
and oregano. Cook, stirring often, until onions and garlic are tender, about 7 minutes.
3. Add broth, and bring mixture to a boil.
4. Add tomatoes and carrots. Lower heat and simmer until vegetables are tender, about 15 minutes.
5. Stir in chicken and pasta. Simmer to heat chicken through, about 2 minutes. Stir in basil. Season with salt and pepper to taste. Makes 4 servings.
submitted by Misty Shawcroft
Cheesy Potato and Corn Chowder
2 tablespoons margarine
1 cup chopped celery
1 cup chopped onion
2 (14.5 ounce) cans chicken broth
3 cups peeled and cubed potatoes
1 (15 ounce) can whole kernel corn
1 (4 ounce) can diced green chilies
1 (2.5 ounce) package country style gravy mix
2 cups milk
1 cup shredded cheese
1. In large saucepan, melt margarine over medium high heat. Add celery and onion and cook and stir until tender, about 5 minutes.
Add chicken broth and bring to a boil. Add potatoes; cook over low heat for 20 to 25 minutes or until potatoes are soft, stirring occasionally.
Stir in corn and chilies; return to boiling.
In a bowl, dissolve gravy mix in milk according to package directions; stir into boiling mixture.
Add cheese; cook and stir over low heat until cheese is melted.
submitted by Chelsey Jones
1 cup chopped celery
1 cup chopped onion
2 (14.5 ounce) cans chicken broth
3 cups peeled and cubed potatoes
1 (15 ounce) can whole kernel corn
1 (4 ounce) can diced green chilies
1 (2.5 ounce) package country style gravy mix
2 cups milk
1 cup shredded cheese
1. In large saucepan, melt margarine over medium high heat. Add celery and onion and cook and stir until tender, about 5 minutes.
Add chicken broth and bring to a boil. Add potatoes; cook over low heat for 20 to 25 minutes or until potatoes are soft, stirring occasionally.
Stir in corn and chilies; return to boiling.
In a bowl, dissolve gravy mix in milk according to package directions; stir into boiling mixture.
Add cheese; cook and stir over low heat until cheese is melted.
submitted by Chelsey Jones
Butternut Squash Soup
**Since squash are not all a uniform size it is difficult to make a precise recipe. But, don't worry! I've never had it turn out bad! It's hard to mess it up. :)
1 medium or large butternut squash
8-12 garlic cloves (optional but yummy)
1 sweet apple (such as gala, pink lady or fuji)
olive oil
herbes de provence
salt
pepper
6-8 cups chicken stock or broth
sour cream for topping
1. Using a good vegetable peeler, peel the squash. With good knife, cut off top and bottom to remove stem. Cut squash in half top to bottom and remove seeds with spoon. Cut into 1 1/2" cubes.
Cut apple into similar size cubes (I leave the peel on).
Peel garlic and toss squash, apples, and garlic in very large bowl with enough olive oil to coat. Add herbes de provence and salt & pepper (you can be generous with the herbs!) and toss.
Place on rimmed baking sheets and cover with foil. Place in 375 degree oven for 45-60 minutes or until squash is very tender.
When the squash is almost done, place a large soup pot over medium-low heat with chicken broth/stock and begin heating (this way your soup will stay warm when it's pureed).
Remove squash from oven and be careful when removing foil because a lot of steam will escape! Scoop squash into pot with broth/stock and blend with immersion blender to desired consistency adding salt and pepper as needed. If you don't have an immersion blender you will want to heat your broth in a smaller saucepan and blend the squash with the broth in batches in your normal blender pouring it into your soup pot as you go.
Ladle into bowls and top with a dollop of sour cream. YUM!
*I like to add a little coconut milk with my broth
1 medium or large butternut squash
8-12 garlic cloves (optional but yummy)
1 sweet apple (such as gala, pink lady or fuji)
olive oil
herbes de provence
salt
pepper
6-8 cups chicken stock or broth
sour cream for topping
1. Using a good vegetable peeler, peel the squash. With good knife, cut off top and bottom to remove stem. Cut squash in half top to bottom and remove seeds with spoon. Cut into 1 1/2" cubes.
Cut apple into similar size cubes (I leave the peel on).
Peel garlic and toss squash, apples, and garlic in very large bowl with enough olive oil to coat. Add herbes de provence and salt & pepper (you can be generous with the herbs!) and toss.
Place on rimmed baking sheets and cover with foil. Place in 375 degree oven for 45-60 minutes or until squash is very tender.
When the squash is almost done, place a large soup pot over medium-low heat with chicken broth/stock and begin heating (this way your soup will stay warm when it's pureed).
Remove squash from oven and be careful when removing foil because a lot of steam will escape! Scoop squash into pot with broth/stock and blend with immersion blender to desired consistency adding salt and pepper as needed. If you don't have an immersion blender you will want to heat your broth in a smaller saucepan and blend the squash with the broth in batches in your normal blender pouring it into your soup pot as you go.
Ladle into bowls and top with a dollop of sour cream. YUM!
*I like to add a little coconut milk with my broth
Cauliflower Soup
1 Medium head of cauliflower broken into florets
Matchstick Carrots( Equal to 1 shredded medium carrot)
1/4 Cup Chopped Celery
2-1/2 Cup Water
2 tsp chicken bouillon granules
3 TBS Butter
3/4 tsp salt
1/8 tsp pepper
2 Cups milk (I prefer 2% or whole it makes it creamier)
1 Cup shredded cheddar cheese
1. In large saucepan combine water, bouillon, cauliflower, carrots, celery, Bring to a boil. Reduce heat; cover and simmer for 12-15 minutes or just until tender if you cook for too long the cauliflower will get mushy. DO NOT DRAIN.
2. In another large saucepan, melt butter then stir in flour salt and pepper until a smooth paste. Gradually add milk. Bring to a boil over medium heat, cook and stir until milk has thickened.
3. Turn heat down and stir in the cheese until melted. Once cheese is melted in the milk add the milk mixture to the pan of cauliflower.
4. Simmer for a short time. ENJOY!!!
submitted by Christina Lynch
Matchstick Carrots( Equal to 1 shredded medium carrot)
1/4 Cup Chopped Celery
2-1/2 Cup Water
2 tsp chicken bouillon granules
3 TBS Butter
3/4 tsp salt
1/8 tsp pepper
2 Cups milk (I prefer 2% or whole it makes it creamier)
1 Cup shredded cheddar cheese
1. In large saucepan combine water, bouillon, cauliflower, carrots, celery, Bring to a boil. Reduce heat; cover and simmer for 12-15 minutes or just until tender if you cook for too long the cauliflower will get mushy. DO NOT DRAIN.
2. In another large saucepan, melt butter then stir in flour salt and pepper until a smooth paste. Gradually add milk. Bring to a boil over medium heat, cook and stir until milk has thickened.
3. Turn heat down and stir in the cheese until melted. Once cheese is melted in the milk add the milk mixture to the pan of cauliflower.
4. Simmer for a short time. ENJOY!!!
submitted by Christina Lynch
Mexican Chicken Corn Chowder
1 1/2 pounds boneless skinless chicken breasts, cut into bite-size pieces
1/2 cup chopped onion
1 clove garlic, minced
3 tablespoons butter
2 cubes chicken bouillon
1 cup hot water
3/4 teaspoon ground cumin
2 cups half-and-half cream
2 cups shredded Monterey Jack cheese (I used Cheddar)
1 (15 ounce) can black beans, drained & rinsed
1 (14.75 ounce) can cream-style corn
1 (4 ounce) can diced green chiles
1 dash hot pepper sauce
1 tomato, chopped
fresh cilantro sprigs, for garnish (optional)
1. In a Dutch oven, brown chicken, onion, and garlic in butter until chicken is no longer pink.
2. Dissolve the bouillon in hot water; Pour into Dutch oven, and season with cumin. Bring to a boil. Reduce heat to low, cover, and simmer for 5 minutes.
3. Stir in cream, cheese, corn, chilies, and hot pepper sauce. Cook, stirring frequently, until the cheese is melted. Stir in chopped tomato. Garnish with cilantro.
submitted by Veda Maples
1/2 cup chopped onion
1 clove garlic, minced
3 tablespoons butter
2 cubes chicken bouillon
1 cup hot water
3/4 teaspoon ground cumin
2 cups half-and-half cream
2 cups shredded Monterey Jack cheese (I used Cheddar)
1 (15 ounce) can black beans, drained & rinsed
1 (14.75 ounce) can cream-style corn
1 (4 ounce) can diced green chiles
1 dash hot pepper sauce
1 tomato, chopped
fresh cilantro sprigs, for garnish (optional)
1. In a Dutch oven, brown chicken, onion, and garlic in butter until chicken is no longer pink.
2. Dissolve the bouillon in hot water; Pour into Dutch oven, and season with cumin. Bring to a boil. Reduce heat to low, cover, and simmer for 5 minutes.
3. Stir in cream, cheese, corn, chilies, and hot pepper sauce. Cook, stirring frequently, until the cheese is melted. Stir in chopped tomato. Garnish with cilantro.
submitted by Veda Maples
Creamy White Chili
1 lb boneless, skinless chicken breasts cut into 1/2 inch pieces
1 medium onion, chopped
1 ½ tsp garlic powder
1 TBSP vegetable oil
2 cans (15 oz) Great Northern beans, drained & rinsed
1 can (15 oz) white beans, drained
2 cans (4 oz) chopped green chilies
1 can (14 oz) chicken broth
1 tsp salt
1 tsp ground cumin
1 tsp dried oregano
½ tsp pepper
¼ tsp cayenne pepper
1 cup sour cream
½ cup whipping cream
In a large saucepan, sauté chicken, onion and garlic powder in oil until chicken is no longer pink.
Add beans, chilies, broth and seasonings.
Bring to a boil. Reduce heat; simmer uncovered for 30 minutes.
Remove from heat, stir in sour cream and cream.
Serve immediately.
**chicken can be substituted with lean turkey polka kielbasa sausage
**you can use any combo of white beans (white beans, white kidney beans, or great northern beans)
submitted by Heather Harper
1 medium onion, chopped
1 ½ tsp garlic powder
1 TBSP vegetable oil
2 cans (15 oz) Great Northern beans, drained & rinsed
1 can (15 oz) white beans, drained
2 cans (4 oz) chopped green chilies
1 can (14 oz) chicken broth
1 tsp salt
1 tsp ground cumin
1 tsp dried oregano
½ tsp pepper
¼ tsp cayenne pepper
1 cup sour cream
½ cup whipping cream
In a large saucepan, sauté chicken, onion and garlic powder in oil until chicken is no longer pink.
Add beans, chilies, broth and seasonings.
Bring to a boil. Reduce heat; simmer uncovered for 30 minutes.
Remove from heat, stir in sour cream and cream.
Serve immediately.
**chicken can be substituted with lean turkey polka kielbasa sausage
**you can use any combo of white beans (white beans, white kidney beans, or great northern beans)
submitted by Heather Harper
Corn Chowder
5 slices bacon
1 medium onion, diced
2 medium potatoes
Water
2 cups milk
1 can creamed corn (17 oz)
1 cup white sauce
Dash of pepper
1 tsp salt
1 TBSP butter
Fry bacon until crisp, crumble.
Sauté onions in bacon grease.
Add potatoes (diced) and enough water to cover. Cook over medium heat 10-15 minutes.
Combine milk and white sauce in pan. Cook until thick. Stir in corn, salt, and pepper. Add to potato mixture and heat thoroughly.
To serve top each serving with crumbled bacon and butter.
Serves 6.
submitted by Leslie Small
1 medium onion, diced
2 medium potatoes
Water
2 cups milk
1 can creamed corn (17 oz)
1 cup white sauce
Dash of pepper
1 tsp salt
1 TBSP butter
Fry bacon until crisp, crumble.
Sauté onions in bacon grease.
Add potatoes (diced) and enough water to cover. Cook over medium heat 10-15 minutes.
Combine milk and white sauce in pan. Cook until thick. Stir in corn, salt, and pepper. Add to potato mixture and heat thoroughly.
To serve top each serving with crumbled bacon and butter.
Serves 6.
submitted by Leslie Small
Tuesday, February 2, 2010
Zuppa Tuscana
Zuppa Tuscana
1 pound Italian sausage
2 large sliced potatoes
1 large chopped onion
3 cloves minced garlic
2 cups chopped kale (or spinach)
2 cans chicken broth (or 2 bullion cubes)
1 quart water
1 cup heavy cream (or 1 can evaporated milk)
1/4 tsp red pepper (optional)
1/2 can Bacon Bits or bacon (optional)
Cook sausage. Place onions, potatoes, chicken broth,
water, garlic in pot, and cook on medium heat until
potatoes are done. Add sausage, bacon, salt, and
pepper to taste, and simmer for another 10 minutes.
Turn to low heat, add kale and cream. Heat through
and serve.
We had this tonight and it was delicious!
Sorry my picture isn't prettier!
1 pound Italian sausage
2 large sliced potatoes
1 large chopped onion
3 cloves minced garlic
2 cups chopped kale (or spinach)
2 cans chicken broth (or 2 bullion cubes)
1 quart water
1 cup heavy cream (or 1 can evaporated milk)
1/4 tsp red pepper (optional)
1/2 can Bacon Bits or bacon (optional)
Cook sausage. Place onions, potatoes, chicken broth,
water, garlic in pot, and cook on medium heat until
potatoes are done. Add sausage, bacon, salt, and
pepper to taste, and simmer for another 10 minutes.
Turn to low heat, add kale and cream. Heat through
and serve.
We had this tonight and it was delicious!
Sorry my picture isn't prettier!
Friday, May 29, 2009
Creamy Chicken & Mushroom Soup
From Becky Higgins Website
6 Tbsp. butter1 medium onion, chopped
3 Tbsp. flour
2 tsp. salt
1 tsp. pepper
6 c. chicken broth
1 lb. mushrooms, sliced
3/4 c. sliced celery
3/4 c. chopped carrots
2 c. quartered baby red potatoes
1 c. chopped yellow squash
1 1/2 c. frozen corn kernels, thawed
2 tsp. thyme (fresh is best)
2 c. light cream
3/4 c. grated Parmesan, plus more for garnish if desired
2 c. chopped cooked chicken
In a large pot, melt the butter over medium heat. Add the onion and saute until tender, about 6 minutes. Stir in the four, salt, and pepper and mix until smooth. Gradually add the broth, then turn the heat up to medium-high and bring the soup to a boil. Add the mushrooms, celery, carrots, potatoes, squash, corn, and thyme. Reduce the heat and simmer the soup, covered, until the vegetables are tender, about 30 minutes.Add the cream, Parmesan, and chicken. Heat the soup for an additional 10 minutes, but do not let it boil. To serve, ladle the soup into a bowl and sprinkle it with more Parmesan, if desired. Makes about 15 cups.
Chicken Vegetable Soup
Heat 2 Tbs. oil in a large pot, add 1 medium, chopped onion. Saute about 3 minutes.
Add remaining vegetables cut in bite sized pieces
2 medium carrots
2 medium celery stocks
3/4 cups frozen peas
One whole, cooked chicken (boned and shredded)
1 lb. cubed potatoes
32 oz. chicken broth
2 chicken bullion cubes
1/2 tsp. dried thyme (2 tsp. fresh)
Add water as needed
Partially cover and simmer about 20 minutes or until vegetables are tender. Add fresh, torn spinach and cook for another 3 minutes.
Add remaining vegetables cut in bite sized pieces
2 medium carrots
2 medium celery stocks
3/4 cups frozen peas
One whole, cooked chicken (boned and shredded)
1 lb. cubed potatoes
32 oz. chicken broth
2 chicken bullion cubes
1/2 tsp. dried thyme (2 tsp. fresh)
Add water as needed
Partially cover and simmer about 20 minutes or until vegetables are tender. Add fresh, torn spinach and cook for another 3 minutes.
Thursday, January 8, 2009
Microwave Minestrone
This is another Martha Stewart recipe that we tried tonight. I love that you can cook it in the microwave in 10 minutes, it's full of veggies and really yummy with some good French bread!
Serves 4 ( it was enough for our family of 5 because the kids had smaller servings)
2 teaspoons olive oil
2 carrots, halved lengthwise and thinly sliced crosswise
1 red bell pepper (ribs and seeds removed), cut into 1/2-inch pieces
8 ounces green beans, stem ends trimmed, cut into 2-inch lengths
3 garlic cloves, thinly sliced
1/3 cup couscous
1 can (14.5 ounces) reduced-sodium chicken broth
2 tablespoons tomato paste
1 can (15.5 ounces) navy beans, drained and rinsed
coarse salt
flat-leaf parsley leaves(optional)
shaved Parmesan cheese, for garnish (optional) *we shredded our cheese and we liked it with a good 2 tbs of it at least!*
Directions
In a 3-quart microwave-safe dish, place oil, carrots, bell pepper, green beans, and garlic; stir to coat. Cover and microwave on high for 5 minutes.
Add couscous, broth, tomato paste, navy beans, 1 cup water, and 1/2 teaspoon coarse salt. Cover; microwave on high until vegetables and couscous are tender, 5 minutes. If desired, stir in parsley, and garnish with cheese.
Serves 4 ( it was enough for our family of 5 because the kids had smaller servings)
2 teaspoons olive oil
2 carrots, halved lengthwise and thinly sliced crosswise
1 red bell pepper (ribs and seeds removed), cut into 1/2-inch pieces
8 ounces green beans, stem ends trimmed, cut into 2-inch lengths
3 garlic cloves, thinly sliced
1/3 cup couscous
1 can (14.5 ounces) reduced-sodium chicken broth
2 tablespoons tomato paste
1 can (15.5 ounces) navy beans, drained and rinsed
coarse salt
flat-leaf parsley leaves(optional)
shaved Parmesan cheese, for garnish (optional) *we shredded our cheese and we liked it with a good 2 tbs of it at least!*
Directions
In a 3-quart microwave-safe dish, place oil, carrots, bell pepper, green beans, and garlic; stir to coat. Cover and microwave on high for 5 minutes.
Add couscous, broth, tomato paste, navy beans, 1 cup water, and 1/2 teaspoon coarse salt. Cover; microwave on high until vegetables and couscous are tender, 5 minutes. If desired, stir in parsley, and garnish with cheese.
Monday, December 15, 2008
Two of our favorite soups:
Baked Potato Soup (Fat free - ha ha ha)
2/3 C butter
2/3 C flour
7 C milk
4 Large baking potaotes, baked, cooled, peeled and cubed (Sometimes I use 6 med or 8 small)
4 green onions sliced
12 bacon strips, cooked and crumbled (I use Costco Real bacon bits)
1 1/4 C shredded Cheddar cheese
1 C Sour cream
3/4 Salt
1/2 tsp Pepper
In a large soup kettle, melt butter and stir in flour until smooth. Gradually add the milk, stirring constantly until thickened.
Add potatoes and onions. Bring to a boil, stirring constantly. Reduce heat, simmer for 10 minutes. Add remaining ingredients; stir until cheese is melted. Serve immediately. (Makes 2 1/2 quarts)
Homestyle Chicken Noodle (Kimber Crosland's w/o the bouillon (3 tsp) I don't like x-tra salt)
2 cans chicken broth
2 cans cream of chicken soup
1/4 milk or evap. milk
2-3 chicken Breasts (cooked, cooled and cubed) I just use 1-2 cans of Costco canned chicken
1 small onion (diced)
2-3 carrots (diced)
2-3 celery stalks (diced)
Grandma's brand frozen egg noodles
Put veggies and broth in a large saucepan and bring to a boil. Then add soup, milk, chicken and frozen noodles. Simmer for 30-45 minutes. (You can also put all the ingredients in a crock pot and simmer on low all day)
Baked Potato Soup (Fat free - ha ha ha)
2/3 C butter
2/3 C flour
7 C milk
4 Large baking potaotes, baked, cooled, peeled and cubed (Sometimes I use 6 med or 8 small)
4 green onions sliced
12 bacon strips, cooked and crumbled (I use Costco Real bacon bits)
1 1/4 C shredded Cheddar cheese
1 C Sour cream
3/4 Salt
1/2 tsp Pepper
In a large soup kettle, melt butter and stir in flour until smooth. Gradually add the milk, stirring constantly until thickened.
Add potatoes and onions. Bring to a boil, stirring constantly. Reduce heat, simmer for 10 minutes. Add remaining ingredients; stir until cheese is melted. Serve immediately. (Makes 2 1/2 quarts)
Homestyle Chicken Noodle (Kimber Crosland's w/o the bouillon (3 tsp) I don't like x-tra salt)
2 cans chicken broth
2 cans cream of chicken soup
1/4 milk or evap. milk
2-3 chicken Breasts (cooked, cooled and cubed) I just use 1-2 cans of Costco canned chicken
1 small onion (diced)
2-3 carrots (diced)
2-3 celery stalks (diced)
Grandma's brand frozen egg noodles
Put veggies and broth in a large saucepan and bring to a boil. Then add soup, milk, chicken and frozen noodles. Simmer for 30-45 minutes. (You can also put all the ingredients in a crock pot and simmer on low all day)
Friday, December 12, 2008
Chicken and Wild Rice Soup
This is a total comfort food. Not super healthy (not extremely bad either), but sooo yummy and even better in a bread-bowl. My mom and I came up with it after having some at einstien's years ago and not being able to find a recipe to match it. I hope the recipe makes sense, I just wrote it from my head. 
4 chicken breast halves or equivalent amount of tenders
1 box Long Grain and Wild Rice mix (Near East Brand is best but Uncle Ben's is easier to find)
1 quart chicken stock or broth
1 quart evaporated milk
1/2 cup butter
1/2 cup flour
1.5 Tbs cornstarch
1/2 tsp poultry seasoning
2 carrots, chopped
2 celery stalks, chopped
salt and pepper
cook the chicken in a tiny bit of olive oil over medium heat with 1/2 of the poultry seasoning and some salt sprinkled on it. Cover while cooking to avoid drying out. At the same time cook the rice according to the directions on the box. In a large pot melt butter. Add carrots and celery and pepper to taste and saute for about 10 minutes until tender. Add flour, cornstarch and the rest of the poultry seasoning and whisk together quickly (it will clump together and stick to the veggies). Add stock and milk whisking quickly as you pour. Cook over medium-low heat stirring often, until chicken and rice are finished. Cut chicken into bite-size pieces and add to soup. Stir in cooked rice and serve!
p.s. this could easily be converted to a food storage recipe by using oil instead of butter and canned chicken as well as dehydrated or canned veggies
Tuesday, November 4, 2008
Vegetarian Chili
Several people have asked about this recipe since the Halloween party. The recipe and picture are from Taste of Home. Enjoy!
Vegetarian Chili:
4 medium zucchini, chopped
2 medium onions, chopped
1 medium green pepper, chopped
1 medium red pepper, chopped
4 garlic cloves, minced
¼ cup olive oil
2 cans (28 ounces each) Italian stewed tomatoes, cut up
1 can (15 ounces) tomato sauce
1 can (15 ounces) pinto beans, rinsed and drained
1 can (15 ounces) black beans, rinsed and drained
1 jalapeno pepper, seeded and chopped
¼ cup fresh cilantro, minced
¼ cup fresh parsley, minced
2 tablespoons chili powder
1 tablespoon sugar
1 teaspoon salt
1 teaspoon ground cumin
Saute zucchini, onions, peppers and garlic in oil until tender (you will need a very large pot). Stir in the tomatoes, tomato sauce, beans, jalapeno and seasonings. Bring to a boil over medium heat. Reduce heat; cover and simmer for 30 minutes, stirring occasionally.
Yield: 16 servings
Sunday, October 12, 2008
Pumpkin soup with Mexican Creme Fraiche
PUMPKIN SOUP WITH MEXICAN CINNAMON CREME FRAICHE
It comes from a restaurant called Mesa Grill. I just found it online when I was searching for a yummy pumpkin soup recipe.I think I made this more difficult than it needed to be. I bought some baking pumpkins at the store, so I cleaned them out, baked them, and then pureed the pumpkin. You can just use canned pumpkin, but I wanted to use fresh for some reason. Next time I'm definitely going to use canned (fresh was really good, but a pain!).And I'm a little unsure about the vegetable stock vs water. The first few steps of the directions seem to me like you're just making the vegetable stock (which I did) but if you were using canned vegetable stock I assume you could skip those steps and move on to the pumpkin step...but I could be wrong.I think the soup was great as I used all the fresh ingredients, but again, next time I'm going to make it easier on myself and see how it tastes!
Ingredients
3 tablespoons unsalted butter
1 large onion, coarsely chopped
2 cloves garlic, coarsely chopped
1 large carrot, peeled and coarsely chopped
2 stocks celery, coarsely chopped
7 cups vegetable stock, or water
1 1/2 cups pumpkin puree (not flavored pie filling)
1/4 teaspoon ground Mexican cinnamon, plus 1 teaspoon (canella)- I just used regular cinnamon
1/4 teaspoon allspice
1/4 teaspoon ground ginger
1/4 teaspoon freshly grated nutmeg
2 tablespoons honey
2 teaspoons chipotle puree (I bought a small can of chipotle peppers in the Mexican food section at the grocery store, I think they were in Adobo sauce - or something like that- and just pureed them in my chopper. They definitely added some kick, but the soup wouldn't be the same without them)
3/4 cup creme fraiche or sour cream (I just used sour cream, and sprinkled the cinnamon on top of the soup, I didn't mix it with the sour cream)
Salt and freshly ground pepper
Garnish: 1/2 cup toasted pumpkin seeds (I didn't use the garnish)
Directions
Heat the butter in a medium stockpot over medium heat. Add the onions, garlic, carrots and celery and cook until soft. Add the water and bring to a boil. Reduce heat and simmer for 20 to 30 minutes. Strain the stock into a clean medium saucepan and whisk in the pumpkin puree until smooth. Bring to a simmer and add the 1/4 teaspoon cinnamon, spices, honey and chipotle. Cook for 15 to 20 minutes. Add water, if the soup is too thick. Remove from the heat and whisk in 1/4 cup of the creme fraiche and season with salt and pepper to taste. Mix together the remaining creme fraiche and remaining 1 teaspoon cinnamon until combined. Divide the soup among 4 bowls and garnish with the cinnamon creme fraiche and a handful of pumpkin seeds.
It comes from a restaurant called Mesa Grill. I just found it online when I was searching for a yummy pumpkin soup recipe.I think I made this more difficult than it needed to be. I bought some baking pumpkins at the store, so I cleaned them out, baked them, and then pureed the pumpkin. You can just use canned pumpkin, but I wanted to use fresh for some reason. Next time I'm definitely going to use canned (fresh was really good, but a pain!).And I'm a little unsure about the vegetable stock vs water. The first few steps of the directions seem to me like you're just making the vegetable stock (which I did) but if you were using canned vegetable stock I assume you could skip those steps and move on to the pumpkin step...but I could be wrong.I think the soup was great as I used all the fresh ingredients, but again, next time I'm going to make it easier on myself and see how it tastes!
Ingredients
3 tablespoons unsalted butter
1 large onion, coarsely chopped
2 cloves garlic, coarsely chopped
1 large carrot, peeled and coarsely chopped
2 stocks celery, coarsely chopped
7 cups vegetable stock, or water
1 1/2 cups pumpkin puree (not flavored pie filling)
1/4 teaspoon ground Mexican cinnamon, plus 1 teaspoon (canella)- I just used regular cinnamon
1/4 teaspoon allspice
1/4 teaspoon ground ginger
1/4 teaspoon freshly grated nutmeg
2 tablespoons honey
2 teaspoons chipotle puree (I bought a small can of chipotle peppers in the Mexican food section at the grocery store, I think they were in Adobo sauce - or something like that- and just pureed them in my chopper. They definitely added some kick, but the soup wouldn't be the same without them)
3/4 cup creme fraiche or sour cream (I just used sour cream, and sprinkled the cinnamon on top of the soup, I didn't mix it with the sour cream)
Salt and freshly ground pepper
Garnish: 1/2 cup toasted pumpkin seeds (I didn't use the garnish)
Directions
Heat the butter in a medium stockpot over medium heat. Add the onions, garlic, carrots and celery and cook until soft. Add the water and bring to a boil. Reduce heat and simmer for 20 to 30 minutes. Strain the stock into a clean medium saucepan and whisk in the pumpkin puree until smooth. Bring to a simmer and add the 1/4 teaspoon cinnamon, spices, honey and chipotle. Cook for 15 to 20 minutes. Add water, if the soup is too thick. Remove from the heat and whisk in 1/4 cup of the creme fraiche and season with salt and pepper to taste. Mix together the remaining creme fraiche and remaining 1 teaspoon cinnamon until combined. Divide the soup among 4 bowls and garnish with the cinnamon creme fraiche and a handful of pumpkin seeds.
Friday, October 10, 2008
Taco Soup
I know EVERYONE has this recipe already but I am posting as a reminder at how YUMMY and SIMPLE it is to make! My recipe is slightly different than the others that I have seen so maybe you haven't seen this one yet.
1 lb hamburger meat (I love Costco's lean 1 lb rolls already packaged)
2 cans corn (not drained)
2 cans petite diced tomatoes (not drained)
1 packet taco seasoning
1 packet burrito seasoning
4-5 cups water (depending on what consistency you like, I prefer it "soupy" not thick)
1 can sliced olives (drained)
TOPPINGS:
crushed corn chips
shredded cheddar cheese
sour cream
avocado (sliced or diced)
cilantro (finely chopped)
dash of hot sauce (or 15 dashes of hot sauce if you are like me and LOVE SPICY)
Monday, September 15, 2008
roasted chicken-noodle soup
I know, everyone has a favorite chicken soup recipe, but just in case you don't have one yet, this is a great one.
Yield
2 1/2 quarts (serving size: 1 cup)
Ingredients
2 teaspoons olive oil
1 cup chopped onion
1 cup diced carrots
1 cup sliced celery
1 garlic clove, minced
1/4 cup all-purpose flour
1/2 teaspoon dried oregano
1/4 teaspoon dried thyme
1/4 teaspoon poultry seasoning
6 cups low-salt chicken broth
4 cups diced peeled baking potato
1 teaspoon salt
2 cups shredded rotiserrie chicken
1 cup evaporated skim milk
4 ounces (2 cups) uncooked wide egg noodles (I love the country noodles that come in a big bag this time of year at costco)
Fresh thyme (optional)
Preparation
Heat olive oil in a Dutch oven over medium heat. Add chopped onion, carrots, celery, and garlic clove; sauté 5 minutes. Sprinkle flour, oregano, thyme, and poultry seasoning over vegetables, and cook 1 minute. Stir in broth, potato, and salt. Bring to a boil; reduce heat, and simmer, partially covered, 25 minutes or until potato is tender. Add roasted chicken, milk, and noodles, and cook 10 minutes or until noodles are tender. Garnish with fresh thyme, if desired.
Nutritional Information
Calories:215 (19% from fat)
Fat:4.6g (sat 0.9g,mono 1.6g,poly 0.8g)
Protein:14.9g
Carbohydrate:28.6g
Fiber:2.6g
Cholesterol:37mg
Iron:2.4mg
Sodium:355mg
Calcium:101mg
Cooking Light, OCTOBER 1996
Thursday, September 11, 2008
Avgolemono with Pasta (this is a soup)
What can I say, I really love soup so I had to post another one. An old roommate of mine used to make this and she called it Elephant Snot Maggot Soup (don't be disgusted), and it was a secret family recipe. Well, I found the real recipe and it goes by another name. Apparently it's a very popular Greek soup and the name means egg and lemon. It's so easy to make and is the best for when you have the flu.
71/2 cups chicken stock
1/2 cup orzo pasta
3 eggs
juice of 1 large lemon
salt and pepper
lemon slices to garnish
In a large pan bring stock to a rolling boil. Add pasta and cook 5 min. Beat the eggs until frothy, then add the lemon juice and 1 Tbsp of cold water. Slowly stir in a ladleful of the hot chicken stock to the egg mixture, then add one or two more. Return the mixture to the pan, remove from the heat and stir well. (Do not let the soup boil once the eggs have been added or it will curdle.) Season the soup with salt and pepper, and server immediately garnished with a few lemon slices.
71/2 cups chicken stock
1/2 cup orzo pasta
3 eggs
juice of 1 large lemon
salt and pepper
lemon slices to garnish
In a large pan bring stock to a rolling boil. Add pasta and cook 5 min. Beat the eggs until frothy, then add the lemon juice and 1 Tbsp of cold water. Slowly stir in a ladleful of the hot chicken stock to the egg mixture, then add one or two more. Return the mixture to the pan, remove from the heat and stir well. (Do not let the soup boil once the eggs have been added or it will curdle.) Season the soup with salt and pepper, and server immediately garnished with a few lemon slices.
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