... Or potato soup for 1 if you're really hungry.
I definitely make a habit of making lunch for myself that no one else in the house will eat. It's worth it to me that I get to enjoy my favorite foods without having to worry about the rest of the family. So while the kiddos are munching on PB&J and yogurt, I get to enjoy salmon or spinach soup or whatever, and everybody's happy! (Of course, the exception is our little one. She loves anything Mommy is eating. "Mommy, you share wif me?" *big, pleading blue eyes*) Potato soup, unfortunately, is one of those things. It will get eaten at dinner with the family, but not necessarily enjoyed the way it should be.
Potato Soup for 2
1 large baking potato, peeled and cubed
1 garlic clove, peeled and coarsely chopped
3 cups chicken (or veggie) stock
salt and pepper to taste
2-3 tablespoons cream (you can use any milk here - 1/2 & 1/2, whipping cream, 2%, I've done it all.)
1/4 cup shredded sharp cheddar cheese
Toppings/variations of your choice - chopped broccoli, cooked/crumbled bacon, diced ham, fresh herbs, green onions, sour cream, corn
In a small saucepan, bring the broth, garlic and potatoes up to a boil. Simmer for 12-15 minutes, until potatoes get very soft, stirring occasionally. This is important: using a whisk, stir up the potatoes. You want to break them down to get that velvety potato soup texture. Whisk until the soup reaches desired consistency - it won't be completely smooth, but I love leaving chunks of potato, anyway. Stir in cream, adding more if necessary to thin it the way you like it (add more chicken stock if it's super thick). Salt and pepper to your taste, stir in cheese. Remove from heat and serve with your favorite toppings!
(This is also a great way to use up the last bits of leftover side veggies like broccoli or corn.)
Showing posts with label soup. Show all posts
Showing posts with label soup. Show all posts
Friday, May 31, 2013
Friday, May 24, 2013
Hungarian Goulash
One of my favorite comfort foods as a child was Hungarian Goulash. My mom made it at home, but one of my most vivid memories of it was at a little restaurant one night while we were traveling in Germany. I'm not sure how authentic my version is, but it certainly is tasty.
Hungarian Goulash
1/4 cup flour
2 teaspoons paprika
1/2 teaspoon black pepper
1/4 teaspoon salt
1/2 teaspoon turmeric (can omit)
1-1/2 pounds stew meat (I like to cut my beef into even smaller, bite-size pieces)
2 tablespoon red wine vinegar or apple cider vinegar
4 cups beef broth
Begin by heating 1 tablespoon of olive oil in a large saucepan over medium-high heat. In a bowl, combine the first 5 ingredients. Toss with the stew meat. Brown the meat in batches, adding a bit more oil as needed. Return all to pan and pour the vinegar and broth over. Bring to a boil, then reduce to a simmer and cover. This will simmer for at least 30-45 minutes.
Meanwhile prep your veggies:
1 cup diced carrots
1 cup diced potato
1/2 green bell pepper, chopped
2 garlic cloves, minced
1/2 onion, chopped
When the beef has simmered for about 45 minutes, add in all your vegetables. Allow to cook for another 20-30 minutes, until the stew is thickened and the veggies are tender.
This is best served over German Späetzle - kind of a cross between a dumpling and an egg noodle. Making your own is not complicated, just a bit messy and takes some practice. But many grocery stores carry dried Späetzle which will work just fine - it's what I used last night. In a pinch you can use regular egg noodles or even rice.
Hungarian Goulash
1/4 cup flour
2 teaspoons paprika
1/2 teaspoon black pepper
1/4 teaspoon salt
1/2 teaspoon turmeric (can omit)
1-1/2 pounds stew meat (I like to cut my beef into even smaller, bite-size pieces)
2 tablespoon red wine vinegar or apple cider vinegar
4 cups beef broth
Begin by heating 1 tablespoon of olive oil in a large saucepan over medium-high heat. In a bowl, combine the first 5 ingredients. Toss with the stew meat. Brown the meat in batches, adding a bit more oil as needed. Return all to pan and pour the vinegar and broth over. Bring to a boil, then reduce to a simmer and cover. This will simmer for at least 30-45 minutes.
Meanwhile prep your veggies:
1 cup diced carrots
1 cup diced potato
1/2 green bell pepper, chopped
2 garlic cloves, minced
1/2 onion, chopped
When the beef has simmered for about 45 minutes, add in all your vegetables. Allow to cook for another 20-30 minutes, until the stew is thickened and the veggies are tender.
This is best served over German Späetzle - kind of a cross between a dumpling and an egg noodle. Making your own is not complicated, just a bit messy and takes some practice. But many grocery stores carry dried Späetzle which will work just fine - it's what I used last night. In a pinch you can use regular egg noodles or even rice.
Monday, May 20, 2013
Chicken Tortilla Soup
I love slow cooker recipes - throwing everything in one big pot and then forgetting about it is a wonderful thing sometimes! This soup is really flavorful without being super spicy. My kids love it, so that's a big plus! I adapted the recipe from this one which was a good starting point but tasted bland to us, and wasn't very filling.
Chicken Tortilla Soup
1 small onion, chopped
2 garlic cloves, minced
1 red pepper, seeded and chopped
1 green pepper, seeded and chopped
2 cans diced tomatoes
1 (32 ounce) carton chicken broth
1 teaspoon cumin
1 teaspoon paprika
1/2 teaspoon salt
1/2 teaspoon black pepper
2 teaspoons chili powder
1/4 teaspoon crushed red pepper flakes
1 pound boneless, skinless chicken breasts
Combine all ingredients in a slow cooker. Cook on low for 6 hours. Remove the chicken, shred or chop it, then return it to the slow cooker along with:
1 can black beans, drained and rinsed
1 can whole kernel corn
2 cups prepared (already cooked) rice
Let it continue to heat on low for 1-2 more hours, then serve with your choice of toppings (my favorite part!):
Chopped cilantro
Shredded cheese
Sour cream
Tortilla chips
Chopped fresh tomatoes
Chopped green onions
Whatever you like!
Now, that's the official recipe. Since my family is picky, I actually take more time to prep the ingredients by sauteéing the vegetables (first 5 ingredients) in a touch of olive oil until they're tender, then I blitz them in the food processor/blender and add them in like that. You can turn up the heat by adding in jalapeño, and you can certainly use a mix of different peppers like orange or yellow, too. If you're going low-carb, simply omit the rice and/or corn and add in another can of beans.
Chicken Tortilla Soup
1 small onion, chopped
2 garlic cloves, minced
1 red pepper, seeded and chopped
1 green pepper, seeded and chopped
2 cans diced tomatoes
1 (32 ounce) carton chicken broth
1 teaspoon cumin
1 teaspoon paprika
1/2 teaspoon salt
1/2 teaspoon black pepper
2 teaspoons chili powder
1/4 teaspoon crushed red pepper flakes
1 pound boneless, skinless chicken breasts
Combine all ingredients in a slow cooker. Cook on low for 6 hours. Remove the chicken, shred or chop it, then return it to the slow cooker along with:
1 can black beans, drained and rinsed
1 can whole kernel corn
2 cups prepared (already cooked) rice
Let it continue to heat on low for 1-2 more hours, then serve with your choice of toppings (my favorite part!):
Chopped cilantro
Shredded cheese
Sour cream
Tortilla chips
Chopped fresh tomatoes
Chopped green onions
Whatever you like!
Now, that's the official recipe. Since my family is picky, I actually take more time to prep the ingredients by sauteéing the vegetables (first 5 ingredients) in a touch of olive oil until they're tender, then I blitz them in the food processor/blender and add them in like that. You can turn up the heat by adding in jalapeño, and you can certainly use a mix of different peppers like orange or yellow, too. If you're going low-carb, simply omit the rice and/or corn and add in another can of beans.
Wednesday, February 6, 2013
Creamy Spinach Soup
A few years ago, The Pioneer Woman had a Spinach Soup recipe on her blog. Intrigued, I decided to give it a shot. It was love at first spoonful! I have since forgotten what her original recipe looked like, and it's no longer on her blog, so I decided to type up the version I make for y'all to enjoy! Now, despite the fact that this soup is mostly spinach, it's really probably not that great for you ... but please don't tell my tummy that. I ate it twice this week because I love it so much! This soup will make two hearty servings, so I make it by half to have for my lunch.
Creamy Spinach Soup
1/2 onion, chopped
2 cloves garlic, minced
1/4 teaspoon crushed red pepper (to taste, really)
1 tablespoon olive oil
1 package (6 ounces) fresh spinach, coarsely chopped
2 cups chicken or vegetable broth
1 tablespoon butter
1 tablespoon flour
1/4 cup half-and-half
salt and pepper to taste
Optional: feta cheese
In a medium saucepan, saute the onion for 2-3 minutes. Add in the garlic and red pepper. Saute for 1-2 more minutes; add in the spinach. Once spinach wilts down, pour in the broth. Bring to a boil; reduce heat and let simmer for a few minutes. Remove from heat and pour mixture into a blender. (Leave uncovered and do not process right away!) Return the empty saucepan to medium heat and melt the butter. Sprinkle in the flour and whisk for 2-3 minutes, until it just begins to take on color. Put the lid on your blender and blitz the spinach mixture until smooth. Pour into the saucepan, whisking as you go. Allow to cook for 2-3 minutes until thickened. If it's too thick, splash in some more chicken broth. When thoroughly heated, stir in half-and-half, salt and pepper. Divide the soup into bowls and top with the feta cheese, if desired.
Creamy Spinach Soup
1/2 onion, chopped
2 cloves garlic, minced
1/4 teaspoon crushed red pepper (to taste, really)
1 tablespoon olive oil
1 package (6 ounces) fresh spinach, coarsely chopped
2 cups chicken or vegetable broth
1 tablespoon butter
1 tablespoon flour
1/4 cup half-and-half
salt and pepper to taste
Optional: feta cheese
In a medium saucepan, saute the onion for 2-3 minutes. Add in the garlic and red pepper. Saute for 1-2 more minutes; add in the spinach. Once spinach wilts down, pour in the broth. Bring to a boil; reduce heat and let simmer for a few minutes. Remove from heat and pour mixture into a blender. (Leave uncovered and do not process right away!) Return the empty saucepan to medium heat and melt the butter. Sprinkle in the flour and whisk for 2-3 minutes, until it just begins to take on color. Put the lid on your blender and blitz the spinach mixture until smooth. Pour into the saucepan, whisking as you go. Allow to cook for 2-3 minutes until thickened. If it's too thick, splash in some more chicken broth. When thoroughly heated, stir in half-and-half, salt and pepper. Divide the soup into bowls and top with the feta cheese, if desired.
Thursday, November 15, 2012
Tomato Tortellini Soup
For dinner last night, I made a creamy, simple soup using tomato soup and tortellini. I don't often make meat-free meals, but this one is hearty enough that it works for us. I served it with this incredible Rosemary Olive Oil Bread that has become a family favorite.
Tomato Tortellini Soup
1 32-ounce carton tomato soup (I use Imagine brand)
2 cups chicken broth (or veggie broth)
1 cup half and half (or milk)
1 9-ounce package refrigerated cheese tortellini
1/4 teaspoon fresh ground pepper
1/2 teaspoon Italian seasoning
Feta or Parmesan cheese, to taste
In a large saucepan, combine the tomato soup, broth, half and half, and seasonings. Heat completely through, then stir in cheese if desired. I used a few tablespoons of feta. Meanwhile, in another pot, cook tortellini according to package directions, then drain and stir into soup. Serve immediately.
* Between the combination of ingredients, I found the soup didn't need any extra salt, but you might prefer a bit more.
* For a more intense tomato flavor you can add in a tablespoon of tomato paste.
* Because the Rosemary Olive Oil Bread is so flavorful, I didn't even use Italian seasoning in this batch of soup, and it was still delicious!
* I like the simplicity of this soup, but to stretch it further, cooked cubed or shredded chicken, cooked and crumbled Italian sausage, a can of canellini beans or a couple handfuls of raw spinach would be really great additions without adding to the cooking time.
Tomato Tortellini Soup
1 32-ounce carton tomato soup (I use Imagine brand)
2 cups chicken broth (or veggie broth)
1 cup half and half (or milk)
1 9-ounce package refrigerated cheese tortellini
1/4 teaspoon fresh ground pepper
1/2 teaspoon Italian seasoning
Feta or Parmesan cheese, to taste
In a large saucepan, combine the tomato soup, broth, half and half, and seasonings. Heat completely through, then stir in cheese if desired. I used a few tablespoons of feta. Meanwhile, in another pot, cook tortellini according to package directions, then drain and stir into soup. Serve immediately.
* Between the combination of ingredients, I found the soup didn't need any extra salt, but you might prefer a bit more.
* For a more intense tomato flavor you can add in a tablespoon of tomato paste.
* Because the Rosemary Olive Oil Bread is so flavorful, I didn't even use Italian seasoning in this batch of soup, and it was still delicious!
* I like the simplicity of this soup, but to stretch it further, cooked cubed or shredded chicken, cooked and crumbled Italian sausage, a can of canellini beans or a couple handfuls of raw spinach would be really great additions without adding to the cooking time.
Thursday, April 12, 2012
Creamy Tortellini Soup
Man, this soup was good! I was taking a chance since I knew Handsome isn't crazy about spinach or alfredo type sauces, but it paid off in this case. The flavors blended incredibly well and I found myself craving more even after I was full. Despite the chopping prep that's needed, the soup came together really easily and quickly. I keep diced ham in the freezer, and I added it straight from the bag, still frozen. This could also be easily adapted to a meatless meal by omitting the ham, using veggie broth, and maybe adding a can of navy or cannellini (white kidney) beans.
Creamy Tortellini Soup
2 tablespoons olive oil
1 tablespoon butter
1/2 shallot, chopped
1 garlic clove, chopped
1 cup diced ham
1 teaspoon each chopped fresh thyme and rosemary
1 tablespoon chopped parsley
1/8 teaspoon pepper
3 tablespoon flour
4 cups chicken broth
1 - 9 ounce package fresh cheese tortellini
3 cups fresh spinach, chopped
1/4 cup heavy cream
Parmesan cheese, shredded
In a large saucepan, saute the shallot, garlic and ham in the olive oil and butter until the ham begins to crisp and the shallots are translucent. Stir in the herbs and pepper; cook for one minute. Whisk in the flour; cook and continue whisking for 3-4 minutes. Gradually add in the chicken broth, stirring constantly. Bring to a boil and add the tortellini. Cook for 5 minutes, then stir in the spinach and cream. Heat through and serve with Parmesan cheese.
Creamy Tortellini Soup
2 tablespoons olive oil
1 tablespoon butter
1/2 shallot, chopped
1 garlic clove, chopped
1 cup diced ham
1 teaspoon each chopped fresh thyme and rosemary
1 tablespoon chopped parsley
1/8 teaspoon pepper
3 tablespoon flour
4 cups chicken broth
1 - 9 ounce package fresh cheese tortellini
3 cups fresh spinach, chopped
1/4 cup heavy cream
Parmesan cheese, shredded
In a large saucepan, saute the shallot, garlic and ham in the olive oil and butter until the ham begins to crisp and the shallots are translucent. Stir in the herbs and pepper; cook for one minute. Whisk in the flour; cook and continue whisking for 3-4 minutes. Gradually add in the chicken broth, stirring constantly. Bring to a boil and add the tortellini. Cook for 5 minutes, then stir in the spinach and cream. Heat through and serve with Parmesan cheese.
Thursday, March 8, 2012
Creamy Potato Soup
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| Original source |
Creamy Potato Soup
4 tablespoons butter
4 tablespoons all-purpose flour (1/2 cup)
1/4 cup diced onion
1 garlic clove, chopped
4 cups low-sodium chicken broth (1 32 ounce carton)
1 cup milk
2 large baking potatoes (or 3-4 smaller ones), peeled and diced
1 cup diced ham (optional)
1 teaspoon salt
1/2 teaspoon pepper
1 cup shredded sharp cheddar cheese
In a medium saucepan, bring the potatoes and broth to a boil; cook for 10-15 minutes or until potatoes are tender. (Do NOT drain.)
Meanwhile, in a large saucepan, sauté the ham, onion, garlic, salt and pepper in the butter until the onion is tender. Whisk in the flour and allow it to cook until fragrant and it begins to take on color (about 3-4 minutes). Whisk in milk, stirring constantly, along with the broth and potatoes from your other pot. Whisk continually until the soup is smooth (other than the potato chunks!). Stir in cheese. Adjust the seasonings to your taste, and serve.
Monday, September 12, 2011
Sunday Night Review 9/11
I am a huge fan of warm weather! To me, the worst part of summer is how super-cooled people keep any given building. I dread that blast of air conditioning that hits after the warmth of the sun. But I know I'm mostly alone on that point, though Handsome shares my opinion, thankfully!
Despite my preference for summer, I do love fall for various reasons: the leaves changing color, the crisp (not cold!) air, the smell of burning leaves, marching band season, and the fact that fall is so perfect for comfort food like soups and stews. Last night for dinner I made two simple soups - Veggie Beef, and Cheesy Potato. Both were very simple to throw together, and turned out to be quite tasty, too! I made Honey-Wheat Yeast Rolls to go with the soups, and Autumn Cupcakes for dessert.
Cheesy Potato Soup
1 (30 ounce) package shredded hash browns
1 (10-3/4 ounce) can cream of chicken soup
6 cups chicken broth (1-1/2 cartons)
1/2 onion, chopped
8 ounces shredded cheddar cheese
salt and pepper
8 ounces cream cheese (I used reduced-fat, but fat-free will NOT melt)
In a slow cooker, combine all ingredients except the cream cheese. Cook on low for 6 hours. Add in cream cheese, stirring and continuing to heat until melted, about 30 minutes to an hour.
(See, I told you it was easy!)
Despite my preference for summer, I do love fall for various reasons: the leaves changing color, the crisp (not cold!) air, the smell of burning leaves, marching band season, and the fact that fall is so perfect for comfort food like soups and stews. Last night for dinner I made two simple soups - Veggie Beef, and Cheesy Potato. Both were very simple to throw together, and turned out to be quite tasty, too! I made Honey-Wheat Yeast Rolls to go with the soups, and Autumn Cupcakes for dessert.
Cheesy Potato Soup
1 (30 ounce) package shredded hash browns
1 (10-3/4 ounce) can cream of chicken soup
6 cups chicken broth (1-1/2 cartons)
1/2 onion, chopped
8 ounces shredded cheddar cheese
salt and pepper
8 ounces cream cheese (I used reduced-fat, but fat-free will NOT melt)
In a slow cooker, combine all ingredients except the cream cheese. Cook on low for 6 hours. Add in cream cheese, stirring and continuing to heat until melted, about 30 minutes to an hour.
(See, I told you it was easy!)
Wednesday, August 3, 2011
Smooth Strawberry Soup
If you like strawberries, you will LOVE this soup. It is sweet, cool, creamy, pink, and divine! It's a wonderful special treat for our family. The blend of flavors is perfect.
Smooth Strawberry Soup
1 quart strawberries, halved
2 cups apple juice (natural, unsweetened)
1 cup (8 ounces) reduced-fat sour cream
1/4 cup packed brown sugar
1/2 cup honey
2 tablespoons lemon juice
1-1/2 cups half-and-half cream
3 tablespoons orange juice
In a large bowl, combine the first six ingredients. Place half of the mixture in a blender; cover and process until pureed. Transfer to a large bowl. Repeat with the remaining strawberry mixture. (At this point you can strain the mixture to remove the strawberry seeds, but it's not necessary.) Stir in cream and orange juice. Cover and refrigerate for 2 hours.
Smooth Strawberry Soup
1 quart strawberries, halved
2 cups apple juice (natural, unsweetened)
1 cup (8 ounces) reduced-fat sour cream
1/4 cup packed brown sugar
1/2 cup honey
2 tablespoons lemon juice
1-1/2 cups half-and-half cream
3 tablespoons orange juice
In a large bowl, combine the first six ingredients. Place half of the mixture in a blender; cover and process until pureed. Transfer to a large bowl. Repeat with the remaining strawberry mixture. (At this point you can strain the mixture to remove the strawberry seeds, but it's not necessary.) Stir in cream and orange juice. Cover and refrigerate for 2 hours.
Tuesday, November 2, 2010
Lemon Orzo Soup
This soup is so very simple that you won't believe how these flavors come together to make such wonderful comfort food! I'm giving you the proportions to make one serving, or two small ones because that's how I make it the most. The recipe is easily doubled, though.
2 cups reduced-sodium chicken broth (homemade is best!)
pepper to taste
Bring the broth and pepper to a boil. Stir in:
1/4 cup orzo pasta
Cook for 9 minutes. Remove from heat.
While pasta is cooking, whisk together 1 egg and 1 teaspoon lemon juice until foamy. Just after removing broth from the heat, stir a spoonful of broth into the egg mixture to temper it. Pour the mixture into the pot, stirring constantly. Serve immediately. (Note: this results in a creamy-looking soup, not with strings of egg like in egg-drop soup.)
That's the basic recipe and method. One great thing about this soup is that it's a terrific starting point for a heartier "makes-you-feel-all-better" soup for when you're sick.
Chicken broth: especially if this is homemade, it has major healing powers -- just ask your mom!
Pasta: carbohydrates to give you energy
Egg: protein to fill you up and build energy
Lemon juice: a little jolt of vitamin C
Now to have fun with it, you can add a variety of different stuff either at the beginning, when you add in the pasta, or to finish. Here's a starting point:
diced mushrooms
green onion
grated veggies like carrot or zucchini
parsley
cilantro
ginger
spinach
Parmesan cheese
shredded, cooked chicken
2 cups reduced-sodium chicken broth (homemade is best!)
pepper to taste
Bring the broth and pepper to a boil. Stir in:
1/4 cup orzo pasta
Cook for 9 minutes. Remove from heat.
While pasta is cooking, whisk together 1 egg and 1 teaspoon lemon juice until foamy. Just after removing broth from the heat, stir a spoonful of broth into the egg mixture to temper it. Pour the mixture into the pot, stirring constantly. Serve immediately. (Note: this results in a creamy-looking soup, not with strings of egg like in egg-drop soup.)
That's the basic recipe and method. One great thing about this soup is that it's a terrific starting point for a heartier "makes-you-feel-all-better" soup for when you're sick.
Chicken broth: especially if this is homemade, it has major healing powers -- just ask your mom!
Pasta: carbohydrates to give you energy
Egg: protein to fill you up and build energy
Lemon juice: a little jolt of vitamin C
Now to have fun with it, you can add a variety of different stuff either at the beginning, when you add in the pasta, or to finish. Here's a starting point:
diced mushrooms
green onion
grated veggies like carrot or zucchini
parsley
cilantro
ginger
spinach
Parmesan cheese
shredded, cooked chicken
Friday, October 15, 2010
Corn Chowder
3 tablespoons butter
3 tablespoons all-purpose flour
1/2 cup diced onion
1 clove garlic, chopped
2 cups low-sodium chicken broth
2 small potatoes, peeled and diced
1 can creamed corn
1 can whole kernel corn, drained
1 cup milk
salt and pepper to taste
In a small saucepan, cook the potatoes in the chicken broth until tender, 10-15 minutes. Reserve broth and potatoes.
Meanwhile, in a large saucepan, melt the butter and saute the garlic and onion 2-3 minutes. Whisk in flour. Cook for 2-3 minutes longer, whisking continually. Pour the reserved broth over the flour mixture and whisk until smooth. Add the potatoes, corn and milk; heat through. Season to taste.
It's no secret that I love to use toppings in my soups, stews, and pasta dishes. This corn chowder is no exception. Some great additions would be:
Shredded sharp cheddar cheese
Chopped green onions
Diced ham or bacon
Sour cream
Croutons
Parsley/any fresh herbs
Diced green chilies
3 tablespoons all-purpose flour
1/2 cup diced onion
1 clove garlic, chopped
2 cups low-sodium chicken broth
2 small potatoes, peeled and diced
1 can creamed corn
1 can whole kernel corn, drained
1 cup milk
salt and pepper to taste
In a small saucepan, cook the potatoes in the chicken broth until tender, 10-15 minutes. Reserve broth and potatoes.
Meanwhile, in a large saucepan, melt the butter and saute the garlic and onion 2-3 minutes. Whisk in flour. Cook for 2-3 minutes longer, whisking continually. Pour the reserved broth over the flour mixture and whisk until smooth. Add the potatoes, corn and milk; heat through. Season to taste.
It's no secret that I love to use toppings in my soups, stews, and pasta dishes. This corn chowder is no exception. Some great additions would be:
Shredded sharp cheddar cheese
Chopped green onions
Diced ham or bacon
Sour cream
Croutons
Parsley/any fresh herbs
Diced green chilies
Wednesday, October 6, 2010
Chunky Chili
It's official. The thermometer has dipped below 60. I'm ready for summer again! But in the meantime I need some really good soups and stews to help me make it through the winter. Here's my recipe for Chunky Chili.
1-1/2 pounds stew beef
2 cans diced tomatoes
2 tablespoons vegetable or canola oil
1 small onion, diced
2 stalks celery, diced (include leaves)
2 cloves garlic, chopped
1 jalapeno, seeded and diced
1/4 teaspoon crushed red pepper flakes
2-3 teaspoons chili powder
1/4 teaspoon salt
1 teaspoon ground cumin
1/4 teaspoon black pepper
1 can (14 ounce) beef broth
1 can kidney beans (or black beans or pinto beans – use your favorite!)
In a large saucepan, saute onion, celery, garlic, jalapeno and red pepper flakes in oil over medium heat. After cooking for 3-4 minutes, add stew beef and continue to cook until meat is browned all over. Add in chili powder, salt, cumin, and pepper. Cook for 3-4 minutes. Pour in tomatoes and kidney beans. Add beef broth to reach desired consistency – from ½ cup up to the whole can. Reduce heat to low and simmer for at least an hour, stirring occasionally. The beef will tenderize as the chili cooks slowly.
***
This chili freezes really well.
I’d consider this chili a medium heat, but ...
To reduce the heat in this recipe, substitute chopped green pepper for the jalapeno and/or omit the red pepper flakes. To really get the chili flavor, you have to keep the chili powder to at least 2 teaspoons.
To crank up the heat, add a couple of glugs of Tabasco sauce with the tomatoes, increase the red pepper flakes and chili powder, even add another chopped jalapeno! You can also leave the seeds in the pepper, since that's where the heat is concentrated.
How do you eat YOUR chili? Here are some great toppings:
Sour cream
Saltines
Fritos corn chips
Tortilla chips
Shredded cheddar or Monterey Jack cheese
Diced green onions
Chopped cilantro or parsley
1-1/2 pounds stew beef
2 cans diced tomatoes
2 tablespoons vegetable or canola oil
1 small onion, diced
2 stalks celery, diced (include leaves)
2 cloves garlic, chopped
1 jalapeno, seeded and diced
1/4 teaspoon crushed red pepper flakes
2-3 teaspoons chili powder
1/4 teaspoon salt
1 teaspoon ground cumin
1/4 teaspoon black pepper
1 can (14 ounce) beef broth
1 can kidney beans (or black beans or pinto beans – use your favorite!)
In a large saucepan, saute onion, celery, garlic, jalapeno and red pepper flakes in oil over medium heat. After cooking for 3-4 minutes, add stew beef and continue to cook until meat is browned all over. Add in chili powder, salt, cumin, and pepper. Cook for 3-4 minutes. Pour in tomatoes and kidney beans. Add beef broth to reach desired consistency – from ½ cup up to the whole can. Reduce heat to low and simmer for at least an hour, stirring occasionally. The beef will tenderize as the chili cooks slowly.
***
This chili freezes really well.
I’d consider this chili a medium heat, but ...
To reduce the heat in this recipe, substitute chopped green pepper for the jalapeno and/or omit the red pepper flakes. To really get the chili flavor, you have to keep the chili powder to at least 2 teaspoons.
To crank up the heat, add a couple of glugs of Tabasco sauce with the tomatoes, increase the red pepper flakes and chili powder, even add another chopped jalapeno! You can also leave the seeds in the pepper, since that's where the heat is concentrated.
How do you eat YOUR chili? Here are some great toppings:
Sour cream
Saltines
Fritos corn chips
Tortilla chips
Shredded cheddar or Monterey Jack cheese
Diced green onions
Chopped cilantro or parsley
Friday, September 10, 2010
Cowboy Soup
This is a great hearty soup! I love that the ingredients are things you can keep stored in the pantry all the time. I first had it when my friend Sherri made it for a homeschool get-together. I'm going to give you the recipe as I've adapted it for my style of cooking.
1/2 pound lean ground beef (I always use 93% lean)
1 green onion, rinsed and chopped
1 clove garlic, peeled and chopped
1 teaspoon cumin
2 teaspoons chili powder
1/4 teaspoon salt
1/4 teaspoon black pepper
(*You can substitute a packet of taco seasoning for the previous six ingredients)
2 cans diced tomatoes with green chilies (pureed if you need to trick your kids into eating them)
1 can light red kidney beans, drained and rinsed
1 can black beans
2 cans whole kernel corn, drained
1 packet Ranch dressing dry seasoning mix (spicy or original)
1 carton (32 ounces) beef broth
Brown ground beef in a stewpot with garlic and onion. Stir in cumin, chili powder, salt and pepper; cook for a minute longer. Stir in remaining ingredients. Simmer for 20-30 minutes. Serve with sour cream and shredded cheddar cheese. And cilantro if you're crazy about it like me.
1/2 pound lean ground beef (I always use 93% lean)
1 green onion, rinsed and chopped
1 clove garlic, peeled and chopped
1 teaspoon cumin
2 teaspoons chili powder
1/4 teaspoon salt
1/4 teaspoon black pepper
(*You can substitute a packet of taco seasoning for the previous six ingredients)
2 cans diced tomatoes with green chilies (pureed if you need to trick your kids into eating them)
1 can light red kidney beans, drained and rinsed
1 can black beans
2 cans whole kernel corn, drained
1 packet Ranch dressing dry seasoning mix (spicy or original)
1 carton (32 ounces) beef broth
Brown ground beef in a stewpot with garlic and onion. Stir in cumin, chili powder, salt and pepper; cook for a minute longer. Stir in remaining ingredients. Simmer for 20-30 minutes. Serve with sour cream and shredded cheddar cheese. And cilantro if you're crazy about it like me.
Saturday, September 4, 2010
Chicken and Dumplin's
This recipe seems a little intimidating at first, mainly because of the process of making everything from scratch. But it's really important to do that! I've tried simpler ways, and the result is just not anywhere near as good. Trust me on this. Mostly, this is a method more than a recipe (you'll notice that's a theme with me) and it may take some trial and error. It's a very forgiving method, though!
1 broiler/fryer chicken, cut up
1 onion, peeled and quartered
3 cloves garlic, crushed and peeled
3 stalks celery, including leaves, cut into 3-inch pieces
2 carrots, peeled and cut into 3-inch pieces (or a handful of baby carrots)
salt and pepper, to taste (I think it's important to use a good amount of each!)
Place the chicken in a stockpot along with the vegetables and seasoning. Add water to just cover the chicken and veggies. Cover and bring to a boil. Remove lid and lower heat to med-low. Simmer, stirring occasionally, for 1 hour.
Remove chicken from the broth to a strainer over a large bowl. When cool enough to handle, de-bone chicken, removing skin as you go. While you are waiting for the chicken to cool, skim the vegetables out of your broth and discard them. Cut up or shred the chicken, placing it back into the broth, adding the broth that's collected in the bowl. Taste the broth and adjust seasoning. Bring the broth back up to a low boil.
Meanwhile, it's time to make "dumplin's", not to be confused with "dumplings" which might be made by a Yankee. (No offense, Sandy!)
I never measure my ingredients for dumplin's because Granny never does, either. Take it up with her! But here's what you need:
self-rising flour
ice water, in an easy-to-pour container
Put the flour in a mixing bowl. With one hand, pour in the ice water a little at a time. With your other hand, (Yes: hand. Not spoon.) begin lightly mixing the flour and water. Keep going until the flour comes together with the water in a soft dough that is not sticky. Turn the dough onto a floured surface. Knead it 4-5 times, until it's a firmer, "rollable" texture. Divide the dough in half and roll one portion out into a vague circle. The dumplin's will puff up a good deal in the broth, so keep them thin. Using a sharp knife, slice the dough vertically into strips no wider than about 2 inches. Slice the dough once horizontally in the middle so they're not too long.
While stirring the broth with one hand, drop the dumplin's in one at a time with the other hand. When finished, immediately place the lid on the pot. Repeat the process with the other half of the dough.
If you have too little dumplin's when you're done, it's a snap to mix up more dough. If you have too many, well, there's no such thing as too many dumplin's!
Reduce the heat under the pot and cook the chicken and dumplin's, covered (very important!), for about 20 minutes. You may need to stir them once to prevent sticking. Taste and adjust the seasoning again if necessary.
1 broiler/fryer chicken, cut up
1 onion, peeled and quartered
3 cloves garlic, crushed and peeled
3 stalks celery, including leaves, cut into 3-inch pieces
2 carrots, peeled and cut into 3-inch pieces (or a handful of baby carrots)
salt and pepper, to taste (I think it's important to use a good amount of each!)
Place the chicken in a stockpot along with the vegetables and seasoning. Add water to just cover the chicken and veggies. Cover and bring to a boil. Remove lid and lower heat to med-low. Simmer, stirring occasionally, for 1 hour.
Remove chicken from the broth to a strainer over a large bowl. When cool enough to handle, de-bone chicken, removing skin as you go. While you are waiting for the chicken to cool, skim the vegetables out of your broth and discard them. Cut up or shred the chicken, placing it back into the broth, adding the broth that's collected in the bowl. Taste the broth and adjust seasoning. Bring the broth back up to a low boil.
Meanwhile, it's time to make "dumplin's", not to be confused with "dumplings" which might be made by a Yankee. (No offense, Sandy!)
I never measure my ingredients for dumplin's because Granny never does, either. Take it up with her! But here's what you need:
self-rising flour
ice water, in an easy-to-pour container
Put the flour in a mixing bowl. With one hand, pour in the ice water a little at a time. With your other hand, (Yes: hand. Not spoon.) begin lightly mixing the flour and water. Keep going until the flour comes together with the water in a soft dough that is not sticky. Turn the dough onto a floured surface. Knead it 4-5 times, until it's a firmer, "rollable" texture. Divide the dough in half and roll one portion out into a vague circle. The dumplin's will puff up a good deal in the broth, so keep them thin. Using a sharp knife, slice the dough vertically into strips no wider than about 2 inches. Slice the dough once horizontally in the middle so they're not too long.
While stirring the broth with one hand, drop the dumplin's in one at a time with the other hand. When finished, immediately place the lid on the pot. Repeat the process with the other half of the dough.
If you have too little dumplin's when you're done, it's a snap to mix up more dough. If you have too many, well, there's no such thing as too many dumplin's!
Reduce the heat under the pot and cook the chicken and dumplin's, covered (very important!), for about 20 minutes. You may need to stir them once to prevent sticking. Taste and adjust the seasoning again if necessary.
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