Showing posts with label Soup. Show all posts
Showing posts with label Soup. Show all posts

Friday, April 12, 2013

Quick Chili


Things have been so busy lately that I've really been relying on my favorite throw together recipes.  My kiddos are running on the track team at their high school this year, so I'm having to run into town everyday to pick them up, right at dinner time.  It makes it hard to put anything that even resembles a meal on the table.  And I have to admit, we've had more YOYO (You're On Your Own) nights than I'm comfortable with.  My younger kiddos have even started telling me that if they have to have grilled cheese sandwiches one more time they are going to barf them up in front of me.  Yum.  So I finally pulled myself together and started to plan ahead a little better than I have been.  Usually I'm pretty on top of things, but lately....

I love this chili because if I'm short on time I can have it on the table in 30 minutes and if I plan ahead and make it early in the day I can dump it in the slow cooker on low and it is ready and delicious when we finally have time to eat.

This is also a family favorite.  I know I've mentioned my oldest son, Colton's love of food.  The kid is 6 foot 4 inches and has 2 hollow legs that also seem to be bottomless pits.  All he has to do is smell this cooking and I'm greeted with groans of delight.  I always try to make extra because it tastes fantastic as leftovers.

Quick Chili
Serves 8

1 (12 oz.) can kidney beans
1 (12 oz.) can pinto beans
1 (12 oz.) can black beans
2 (14 oz) cans diced tomatoes
1 (15 oz) can tomato sauce
1 lb. hamburger
1/4 cup diced onion
garlic salt to taste
1 (12 oz.) can green beans, undrained
1 (12 oz.) can whole kernel corn, undrained
1 pkg. chili seasoning mix
1 cup diced beef stick or kielbasa
1/4 cup ketchup
Drain and rinse the beans. In a large pot, brown the ground beef, onions and garlic salt. Drain any grease. Mix the remaining ingredients in with the ground beef and simmer for 20-30 minutes if you have time or just heat through and serve.   At this point, you can transfer it to a slow cooker and leave it on low until you're ready to eat.

Source:  Tammy H.

Tuesday, March 15, 2011

Olive Garden Roasted Chicken Gnocchi Soup


Last week I promised a recipe that used the gnocchi you made last week.  If you haven't made it yet, you really should.  Its yummy!  This is a knock off of an Olive Garden soup.  Once again, I've never had this one before, so I don't know how close it is to the real deal, but it really doesn't matter when you're dealing with something this good.  This soup is so rich and creamy.  Its chock full of chicken and veggies and of course those lovely little gnocchi.  If you don't want to use the gnocchi, you could always substitute some form of pasta, but you'll be missing out on the great texture the gnocchi adds.  This soup has the potential to be so creamy you could eat it with a fork, or to be more on the soup side.  It just depends on how much broth you add.  Next time I'll thin mine down a little more, but either way, its delicious!

Olive Garden Roasted Chicken Gnocchi Soup
Serves 6-8

1/3 cup butter
3 chicken bullion cubes
2 cloves of minced garlic
1/3 cup flour
1-2 cups chicken broth (Start with one and add more to reach the desired consistency)
1/2 carrot shredded
1 stick of celery, sliced thin
1/2 cup fresh chopped spinach (I used 1/3 pkg. frozen creamed spinach)
4 c. Half & Half (Non fat works too!)
1/4 t. ground nutmeg
1 lb. roasted chicken

Cracked pepper to taste
Gnocchi

INSTRUCTIONS

In a large pot on medium heat, melt butter. Add the carrots and celery and saute until tender.  Add minced garlic and cook until fragrant, about 1 minute. Whisk in the flour to make a roux; cook and stir 1 minute.  Add 1 cup of chicken broth, stirring well. Add half and half, nutmeg, pepper and chicken bouillon. Stir well. Add the spinach and heat through.

Heat the soup, stirring occasionally until it thickens.  Cover and simmer for 10 minutes. Add more broth if a thinner consistency is desired.  Add the chicken and heat through.

Add your Gnocchi last; allow it to cook for 5 minutes to heat through.


Source:  Adapted from Frieda Loves Bread

Tuesday, March 8, 2011

Gnocchi All'Italiana

Picture courtesy of Frieda Loves Bread

Anyone know what gnocchi (pronounced no-kee) is?  I didn't until just a few months ago.  I'd heard of it, but never really knew anything about it.  So, let me enlighten you.  Gnocchi is Italy's version of dumplings.  They are really versatile and can be made with a variety of ingredients and methods.  I've seen them made with mashed potatoes, as in this version, or with ricotta cheese or just flour (similar to the American dumplings). 

They can also be shaped a variety of ways.  Some are rolled on a fork to leave little grooves around the dumpling (I happen to think they look like little maggots :P), or piped out of a pastry bag.  The list goes on and on.  But regardless of how you make them, they are delicious!  I've used them in Italian soups as well as homemade turkey and chicken soups.  They can be used anywhere you would use noodles or dumplings.  I also think they would be delicious boiled then cooked in a little butter and nutmeg (similar to how the Germans cook spaetzle).

This is a really simple recipe.  I has only a few ingredients, and the most time consuming part is baking the potatoes (you can boil them too, but baking will give you a somewhat lighter dumpling).  There are still a few months left in "soup season", so give these a try before winter is over.  They also freeze well, so they can be made ahead!  Next time I'll share a great soup to plop these baby's in!

Gnocchi All'Italiana

3 medium potatoes
2 eggs, lightly beaten
1/2 t. salt
2 1/4 c. all purpose flour

Tomato sauce
Parmesan cheese

Wash potatoes and prick skins with a fork. Wrap in foil and bake in a 400 degree oven for 1 hour or until soft. Cool until able to handle. Cut potatoes in half and scoop out flesh. Mash with fork or use potato ricer until you have 2 1/2 cups of mashed potatoes.

Place potatoes, eggs, and salt in mixing bowl and mix thoroughly. Add 1 1/2 c. flour, mixing well. Place dough on floured surface and add rest of flour, a little bit at a time.

Knead dough for 3-4 minutes. If dough becomes too sticky, sprinkle surface with more flour. Cut dough into six pieces. Roll dough into long sausage-like strips and cut into pieces 1/2-3/4" long.










On a floured surface, place the gnocchi cut side down and sprinkle lightly with flour.  With a floured finger, press down on each dumpling.  Remember to place them cut side down otherwise they'll look weird.



Place the gnocchi in a large pan with boiling water to which 2 T. of salt have been added. Place 1/3 of dumplings in boiling water and remove with strainer when they rise to top.  It only takes a few minutes.  Place in hot serving dish and repeat operation until all dumplings are cooked. Keep water boiling. Add sauce to dumplings and 2/3 of cheese, mixing well. Sprinkle rest of cheese on top. Serves 4-6.
If you are using them in soup, skip the Pot of boiling water and add them right to the simmering soup.

Thursday, January 27, 2011

Secret Ingredient Chili



My family absolutely loves chili.  It is my favorite snowy day meal.  There are so many different versions that there's no reason to ever get bored with the same old chili.  But this recipe is my favorite.  The "secret ingredient" is one that no one ever guesses, but that adds a new level of flavor.  Its cinnamon.  Yep, the same cinnamon that you put on your toast in the morning tastes great in chili.  It doesn't take much to deepen and enrich the flavor of the chili.  I serve this out of bread bowls as a main dish on Superbowl Sunday.  If I'm feeling really ambitious, I'll also whip up a pot of  Smokey Chipotle Chili for those that like it HOT!

Secret Ingredient Chili
Serves 12-15

2 lbs. ground beef
1 large onion, diced
2 cloves minced garlic
2 quarts diced tomatoes
2 cans tomato sauce
1 4oz can diced green chilies
2-4 Tsp. chili powder or to taste
1-2 tsp. cumin or to taste
2 tsp. kosher salt
1 tsp. pepper
cinnamon  (start with 1/4 tsp. and then add more to taste)
2 15 oz cans kidney beans, drained
1 15 oz can chili beans, undrained
Cook the ground beef, onion and garlic until meat is no longer pink.  Then add the tomatoes, tomato sauce, green chilies and spices. I started with 1/4 tsp. of cinnamon, and ended up using just shy of 1 tsp. Simmer the chili 1 1/2-2 hours. Add the beans and simmer until they are heated through.

Source:  A Mommy's original recipe

Tuesday, January 18, 2011

Chicken Enchilada Soup


This is one of my family's all time favorite soups.  It's been winter staple in our house for at least the last 10 years.  It is so thick and creamy that it can almost pass for a chip dip rather than a soup.  In fact, if you decrease the amount of water in the recipe I think it would make an awesome chip dip.  I'm going to have to remember that during Superbowl week.  Anyway, this can be spicy or mild depending on how spicy the enchilada sauce is.  If you've never use corn flour before, don't worry, its easy to find.  I get it in the Latin food aisle at my local Wally World.  So head to the store and get cookin'!  You'll love this recipe!

Chicken Enchilada Soup
Serves 12-15

1 1/2 Tbs. vegetable oil
1 1/2 lbs. diced chicken
1/2 cup chopped onion
2 cloves minced garlic
6 cups chicken broth
1 1/2 cups Masa corn flour
3 cups water
20 oz. red enchilada sauce
1 1/2 lb. Velveeta cheese
1 1/2 tsp. salt
3/4 tsp. cumin
1 1/2 tsp. chili powder

In skillet, brown the chicken in oil, remove and set aside.  In the same skillet, cook the onion and garlic  until onion is tender and chicken is cooked through.  In a large dutch oven, combing the broth, flour and water.  Whisk well.  Add the onion and garlic.  Stir.  Add the remaining ingredients except the chicken.  Bring to a boil.  Boil several minutes, stirring constantly.  Add the chicken, reduce heat and simmer for 30 minutes.  Garnish with shredded cheese, salsa, olives, guacamole and corn chips.

Source:  My friend Michelle E.

Wednesday, January 5, 2011

Smokey Chipotle Chili


Did you know that there are actually 7 food groups (9 if you're a mom)?  Of course there are the fruits/veggies, dairy, meat and grains.  The other 3 (or 5 if you're a mom)  are so delicious that they should be granted food group status.  Those would include bacon, chipotle peppers and chocolate (and ketchup and ranch dressing--again, if you're a mom).  I don't know what it is about chipotle peppers that delights me so much.  I get all giddy just thinking about cooking with them.  Maybe its because they add a flavor and smokiness that you just can't find anywhere else. 

Picture of La Costena Chipotle Peppers in Adobo Sauce 7 oz. - Item No. 1349So what are these little beauties?   A chipotle pepper is a red JalapeƱo chili, ripened, dried, and smoked through a special process. Derived from the Aztec word meaning smoke, jalapeƱos are placed over huge pits and smoke is blown through tunnels running underground.
Chipotle peppers have a unique warm heat and smoky flavor.  Chipotles are packed in a red adobo sauce made from lightly seasoned tomato broth.  Medium-thick fleshed, with a subtle deep rounded heat, they are excellent in sauces, soups, and as a seasoning for meats and stews.


Really, whats not to love about these little baby's?

Chipotle peppers and Chili are a perfect marriage.  The great thing about it is you can make it smokey with just a bit of spice, you can make it "Holy crap!  Call the fire department!  My mouth just went up in flames!", or somewhere in between.  This Chili is smokey with a subtle burn as it goes down.  I'm afraid it was too spicy for my little ones, but from my 8 year old up, it was just right.  Feel free to adjust the spices to your tastes.  But add the chipotle pepper a little at a time and taste between additions to be sure you don't get it too spicy.

Smokey Chipotle Chili
Serves 12-15

2 lbs. ground beef
1 large onion, chopped
4 cloves garlic, minced
1 large green pepper, chopped
1 (28 oz.) can diced tomatoes, undrained
1 (15 oz.) can diced tomatoes, undrained
1 (8 oz.) can tomato sauce
1 chipotle pepper in adobo sauce, finely chopped
~2 tsp. cumin
~3 tsp. chili powder
~2 tsp. black pepper
~2 tsp. salt
1/2 cup water (use only if your chili seems to be too thick)
2 (15 oz.) cans kidney beans, rinsed and drained
2 (15 oz.) cans chili beans, undrained

In a large stock pot or dutch oven, cook the ground beef, onion, peppers and garlic until the meat is no longer pink and the vegetables are tender.  Drain off any liquid or grease.  Add the remaining ingredients except the beans.  Reduce heat and simmer for 2 hours.  Add the beans and heat through.

Source:  A Mommy's original recipe

Wednesday, December 22, 2010

Chunky Chicken Noodle Soup


This is one of my favorite soups.  It is so warm and comforting and full of homemade goodness.  I love to make it on cold winter evenings.  Especially after playing out in the snow with my kids.  It's also what everyone requests when they're sick.  It warms you all over and feels like a hug in a bowl.  I love how easy it is to put together.  I can chop the veggies while the chicken cooks, so its ready in no time.

Chunky Chicken Noodle Soup
Serves 8-10
3 Tbs. olive oil
1 medium white onion, chopped
5 stalks celery, chopped,
4 large carrots, peeled and sliced
1 cup sweet red peppers, chopped
1 zucchini chopped into 1/2" pieces
1 yellow squash, chopped into 1/2" pieces
5 cloves fresh garlic, minced
48 oz. chicken broth
9 oz. thin noodles
1 Tbs. coarse Dijon mustard
1 tsp. hot sauce
2 large chicken breasts, cooked and shredded
1 cup fresh parsley, finely chopped
pinches of kosher salt, black pepper, garlic salt, and thyme
Place the oil in a large pot over medium high heat. Aadd the onion, celery, carrots, sweet peppers, zucchini, yellow squash. Cook and stir until tender, about 5-7 minutes. Stir in the fresh garlic; mix in for 30 seconds then stir in the broth. Bring the soup just to a boil and stir in the noodles. Cook 7-10 minutes or until noodles are al dente. Stir in Dijon mustard, hot sauce, chicken, parsley and seasonings to taste. Reduce heat and simmer until ready to serve.

Source:  A recipe I've been making for many years.

Monday, October 18, 2010

Garden Chowder


I've been up to my elbows in fruit the last few weeks!  I've put up over a hundred jars of peaches, pears and applesauce.  Boy am I glad to be done.  Now I can get back to concentrating on some cookin'!  I made this soup for dinner last week, much to Mr. Mommy's chagrin.  You see, he hates soup.  If he is going to tolerate soup it has to be at least 20° outside, and then he'll still complain.  Well, he married the wrong woman!  I could eat soup every day of the year.  This is one of my favorites.  I like to make it in the spring and fall when I can get the produce out of my garden, but it tastes great any time!  I usually double this so there is plenty of leftovers.

Garden Chowder
Serves 6-8

1/2 cup chopped green pepper
1/2 cup chopped onion
1/4 cup butter or margarine
1 cup each diced potato, celery, cauliflower, carrot and broccoli
3 cups water
3 chicken bouillon cubes
1 tsp. salt
1/4 tsp. pepper
1/2 cup flour
2 cups milk
1 Tbs. minced fresh parsley
2 cups shredded cheddar cheese

In a large pot, saute green peppers, onion and celery in butter until tender.  Add the remaining vegetables, water, bouillon salt and pepper; bring to a boil.  Reduce heat; cover and simmer for 20 minutes or until the vegetables are tender.  Combine the flour and milk until smooth; stir into pan.  Bring to a boil; cook and stir for 2 minutes.  Add the parsley.  Just before serving, stir in the cheese until melted.

Source:  A recipe I've been making more years than I can count.

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