Brown a pound of ground beef/turkey.
Steam four servings of rice.
Chop up lettuce for four servings, same with tomato and onion.
Crush a bunch of frito chips.
Melt half a block of velveeta (only way I will eat it).
Place a spoonful of rice on your plate, followed by a spoonful of meat, then top with lettuce, tomato, onion chips, and cheese. Mix together and enjoy!!!
Thursday, December 11, 2008
Couldn't Be Easier Potato Soup
1/4 c. butter
1/4 c. chopped onion
1/4 c. all-purpose flour
1 can (14 oz) chicken broth
1 can (12 oz) evaporated milk (NOT condensed milk!)
2 - 4 potatoes, baked or microwaved (leftover baked potatoes work fine here)
Optional toppings: salt and pepper, shredded cheese, sliced green onion, crumbled cooked bacon
Melt butter in large pan over medium heat. Add onion and cook for 1 - 2 minutes or until tender stirring often. Stir in flour. Let cook and bubble for 1 minute. Gradually stir in broth and evaporated milk. Scoop potato pulp from one potato, mash with fork, and stir into soup. Cook over medium heat, stirring occasionally until mixture comes just to boil. Dice remaining skin and potatoes and add to soup. Heat through. Season with salt and pepper and top each serving with cheese, green onion, and bacon.
I make this often in the winter. Usually I'll make the baked potatoes in the microwave in the afternoon and let them cool for an hour or two, then make the soup. This doesn't take long-- it's usually ready for me in 15 minutes or so. I love to serve this with homemade wheat bread.
*This soup is similar to the Walkabout Soup served at Outback Steakhouse, and Bennigan's Potato Soup.
1/4 c. chopped onion
1/4 c. all-purpose flour
1 can (14 oz) chicken broth
1 can (12 oz) evaporated milk (NOT condensed milk!)
2 - 4 potatoes, baked or microwaved (leftover baked potatoes work fine here)
Optional toppings: salt and pepper, shredded cheese, sliced green onion, crumbled cooked bacon
Melt butter in large pan over medium heat. Add onion and cook for 1 - 2 minutes or until tender stirring often. Stir in flour. Let cook and bubble for 1 minute. Gradually stir in broth and evaporated milk. Scoop potato pulp from one potato, mash with fork, and stir into soup. Cook over medium heat, stirring occasionally until mixture comes just to boil. Dice remaining skin and potatoes and add to soup. Heat through. Season with salt and pepper and top each serving with cheese, green onion, and bacon.
I make this often in the winter. Usually I'll make the baked potatoes in the microwave in the afternoon and let them cool for an hour or two, then make the soup. This doesn't take long-- it's usually ready for me in 15 minutes or so. I love to serve this with homemade wheat bread.
*This soup is similar to the Walkabout Soup served at Outback Steakhouse, and Bennigan's Potato Soup.
Black Beans and Spanish Rice
1 tablespoon olive oil
1/4 small onion, chopped
1 clove of garlic, pressed or chopped fine
1 cup dry white rice
1 1/2 cups chicken broth (you can use water in a pinch)
1 small can tomato sauce
1 can black beans
shredded cheese of choice
flour tortillas or tortilla chips (optional)
Heat oil in a medium saucepan on medium-high heat. When hot, add onion and saute until transparent. Add garlic and stir. Add dry rice-- heat and stir for about one minute. Add chicken broth and tomato sauce and bring to a boil. Reduce heat and simmer for 15 - 20 minutes (follow the simmering time on your particular brand of rice-- this can vary by several minutes). When rice is cooked, add black beans and stir, return to warm burner until heated through. Serve topped with shredded cheese. We like this on warmed tortillas or with tortilla chips for dipping/scooping.
1/4 small onion, chopped
1 clove of garlic, pressed or chopped fine
1 cup dry white rice
1 1/2 cups chicken broth (you can use water in a pinch)
1 small can tomato sauce
1 can black beans
shredded cheese of choice
flour tortillas or tortilla chips (optional)
Heat oil in a medium saucepan on medium-high heat. When hot, add onion and saute until transparent. Add garlic and stir. Add dry rice-- heat and stir for about one minute. Add chicken broth and tomato sauce and bring to a boil. Reduce heat and simmer for 15 - 20 minutes (follow the simmering time on your particular brand of rice-- this can vary by several minutes). When rice is cooked, add black beans and stir, return to warm burner until heated through. Serve topped with shredded cheese. We like this on warmed tortillas or with tortilla chips for dipping/scooping.
Ramen Soup
ok you need one pkg, of Ramen, one egg, shredded cheese, and frozen veggies if you like.
you start the noodles like you are supposed too, when the noodles are about done crack an egg in the soup and stir slightly the egg will cook in the boilong water, remove the soup from the heat add a handfull or so of frozen veggies, and then sprinkle the cheese on top and voila you have a really cheap filling meal, I still eat it all the time.
you start the noodles like you are supposed too, when the noodles are about done crack an egg in the soup and stir slightly the egg will cook in the boilong water, remove the soup from the heat add a handfull or so of frozen veggies, and then sprinkle the cheese on top and voila you have a really cheap filling meal, I still eat it all the time.
Tuna Mac
Super easy. Boil up about 6 servings of macaroni, let cool. Mix in three cans of drained tuna, about 1/4 cup minced onions, two finely chopped celery stalks, and one or two finely chopped dill pickle spears (optional; I prefer Claussen). Mix in mayo until the whole thing is creamy. Add pepper and Lowry's seasoned salt to taste. Can be served hot or cold, I prefer it cold. I like to make a batch at the beginning of the week and just grab small bowls here and there if I need a quick snack or something to take to work for lunch.
Vegetable Moussaka
INGREDIENTS
3 medium eggplants, cut into 5mm slices
Olive oil spray
2 tbs olive oil, extra
1 red onion, diced
2 cloves garlic, crushed
2 stalks celery, sliced
1 carrot, diced
400g canned diced tomatoes
400g canned lentils, drained and rinsed
¼ cup tomato paste
1 tsp dried thyme
1 tsp dried tarragon
2 tbs wholemeal breadcrumbs
Cheese sauce
2 tbs margarine
4 tbs plain flour
2 cups low fat soy or dairy milk
1/3 cup parmesan cheese
2 egg yolks
METHOD
Lightly spray eggplant slices with oil, cook in a large frypan until lightly browned.
Meanwhile, heat extra oil in a saucepan, add onion, garlic, celery and carrot.
Cook, stirring, for 5 minutes. Add tomatoes, lentils, tomato paste and dried herbs.
Cook for a further 10 minutes. For white sauce, melt margarine in a saucepan over medium heat.
Add flour and stir to combine, cook stirring for 3 minutes. Gradually add milk,
stirring continuously until sauce is thick and smooth. Add cheese and stir until melted through.
Remove from heat and add egg yolks. Line a greased 23cm x 15cm baking dish with 1/3 of the
eggplant, top with half the sauce, then half the remaining eggplant, followed by sauce,
then remaining eggplant. Top with white sauce and sprinkle with breadcrumbs.
Bake in a moderate oven, 180°C, for 40 minutes or until lightly golden.
Lentils - Curried Patties
Ingredients:
1 cup red lentils
2 cups water
1 teaspoon curry paste
1 packet vegetable based soup mix, (reduced salt)
2 tablespoons chopped parsley
2 tablespoons wholemeal plain flour
1 tablespoon canola oil
1 cup red lentils
2 cups water
1 teaspoon curry paste
1 packet vegetable based soup mix, (reduced salt)
2 tablespoons chopped parsley
2 tablespoons wholemeal plain flour
1 tablespoon canola oil
Method:
1. Wash lentil in strainer and place in saucepan with water. Bring to boil and simmer 15 minutes or until all the water is absorbed.
2. Add curry paste, soup mix and parsley to lentils.
3. Refrigerate for at least 30 minutes, overnight if possible.
4. Shape into 8 patties and roll in flour.
5. Heat oil in non-stick frypan and fry 4 to 5 minutes on each side until golden brown.
Stir Fried Brown Rice & Vegetables
1 teaspoon sesame oil
2 brown onions, diced
2 cloves garlic, crushed
2 teaspoons grated fresh ginger
1 carrot, diced
1 courgette diced
1 bunch broccolini, chopped (or broccoli)
1 cup brown rice, cooked
3 cups (100g) English spinach leaves
2 teaspoons soy sauce
2 tablespoons vegetarian oyster sauce
1 tablespoon sweet chilli sauce
1 lime, juice only
2 eggs
2 tablespoons sesame seeds
seeds. Serves 6.
2 brown onions, diced
2 cloves garlic, crushed
2 teaspoons grated fresh ginger
1 carrot, diced
1 courgette diced
1 bunch broccolini, chopped (or broccoli)
1 cup brown rice, cooked
3 cups (100g) English spinach leaves
2 teaspoons soy sauce
2 tablespoons vegetarian oyster sauce
1 tablespoon sweet chilli sauce
1 lime, juice only
2 eggs
2 tablespoons sesame seeds
Heat oil in a wok or large frypan. Cook onion and garlic until soft
but not brown. Add ginger, carrot, courgette and broccolini. Cook for
5 minutes or until slightly soft but crunchy. Add rice, spinach,
sauces and lime juice.
In a separate dish, lightly whisk the eggs. Move the rice and
vegetables to the side of the frypan to create space to cook the eggs.
Pour egg into the pan and allow to cook for 2 minutes.
seeds. Serves 6.
Buffalo Chicken Dip
8 oz. cream cheese
10 oz. chicken, cubed (totally fine to use the canned variety if you want)
1/2 cup buffalo sauce (though I usually go a little overboard on this because I really like buffalo sauce)
1/2 cup ranch dressing
8 oz. Colby-Jack cheese
Combine all the ingredients in a crock pot and heat on low until melted. I usually serve with tortilla chips or Fritos "Scoops." You may want to double this one, as it doesn't yield a large amount of dip.
10 oz. chicken, cubed (totally fine to use the canned variety if you want)
1/2 cup buffalo sauce (though I usually go a little overboard on this because I really like buffalo sauce)
1/2 cup ranch dressing
8 oz. Colby-Jack cheese
Combine all the ingredients in a crock pot and heat on low until melted. I usually serve with tortilla chips or Fritos "Scoops." You may want to double this one, as it doesn't yield a large amount of dip.
Crock Pot Fudge Cake
One box of brownie mix (preferrably one with chocolate chips, or you can add chips on your own, if you like)
2 eggs
1/2 cup peanut butter
2 tablespoons butter/margerine
1/4 cup water
Combine these in a bowl and mix well. Spread evenly in a lightly greased crock pot.
Meanwhile, bring these to a boil in a small saucepan:
1 cup brown sugar
1 1/2 cups water
1/4 cup cocoa powder
Pour the boiling mixture over the batter in the crock pot, cover, and cook on high for about 2 1/2 hours. It is a fudgy, gooey mess, and terriffic with whipped cream. This is the most requested item I make, and it requires absolutely zero skill.
2 eggs
1/2 cup peanut butter
2 tablespoons butter/margerine
1/4 cup water
Combine these in a bowl and mix well. Spread evenly in a lightly greased crock pot.
Meanwhile, bring these to a boil in a small saucepan:
1 cup brown sugar
1 1/2 cups water
1/4 cup cocoa powder
Pour the boiling mixture over the batter in the crock pot, cover, and cook on high for about 2 1/2 hours. It is a fudgy, gooey mess, and terriffic with whipped cream. This is the most requested item I make, and it requires absolutely zero skill.
Chicken in Balsamic Vinegar
I cut up boneless chicken breasts into cubes. Dredge them in flour with some garlic powder, salt and a wee little pepper. Then I brown the chicken in olive oil until crispy (I like it crispy).
In a measuring cup or bowl I mix 2/3 cup of chicken broth with 1/3 cup of balsalmic vinegar. I dump it into the browned chicken and I add a tablespoon of butter (YES REAL BUTTER DARN IT!!). Let it simmer til you know the chicken is cooked through which it actually is after the browning. Usually the liquid will thicken up. You can add mushrooms to the mix as well.
I serve it with mashed potatoes and a healthy green veggie of some sort ... normally broccoli.
In a measuring cup or bowl I mix 2/3 cup of chicken broth with 1/3 cup of balsalmic vinegar. I dump it into the browned chicken and I add a tablespoon of butter (YES REAL BUTTER DARN IT!!). Let it simmer til you know the chicken is cooked through which it actually is after the browning. Usually the liquid will thicken up. You can add mushrooms to the mix as well.
I serve it with mashed potatoes and a healthy green veggie of some sort ... normally broccoli.
Winter Squash Casserole
3 cups cooked mashed squash -- Butternut, Acorn, Pumpkin, or other winter squash
3 eggs
1/3 cup sugar
1/3 cup butter or margarine, softened
1/3 cup milk
1 tsp ground ginger
1/2 tsp maple flavoring
•Combine ingredients; pour into a buttered casserole or 9 x 13 pan.
•Bake at 350 for 35 minutes. Sprinkle with Crunchy Cereal Topping and bake 10 additional minutes.
Yield: 6 to 8 servings.
Crunchy Cereal Topping
3/4 cup crushed corn flakes
1/3 cup brown sugar
1/4 cup meltedbutter or margarine
•Combine all ingredients in a bowl.
Potato Cakes
Take 3 lbs of Potatoes (feeds 4 people), peel and boil with a touch of salt in the water, same as you would normally use
Mash well - do not add any milk
Dump out onto counter add salt and pepper to taste, let cool, stirring once in a while
Add flour, about 2 cups to start, work in by kneading like bread dough. Adding the right amount of flour is the tricky part, may take 6 cups one time and only 4 the next, it all depends on the moisture in the potatoes.
Keep adding flour (1 cup at a time) until you have a firm dough, but still sticky
Roll out so that it is 3/4 inch thick, cut into pieces (4-5 inch squares)
Put a dab of butter on one side, brown for just a few minutes in a hot skillet, while browning put a dab of butter on the top side, so that you can flip amd brown that side too. You want them just barely brown
Place on cookie sheet, bake at 350 for 15 minutes each side.
Serve with butter, syrup, jam, peanut butter, jelly (anything would would use on pancakes). We slice ours open so that they are not so thick
For a different taste add grated cheese and onion when you are working the flour in. It will take more flour if you add onions, because of the moisture in onions.
Mash well - do not add any milk
Dump out onto counter add salt and pepper to taste, let cool, stirring once in a while
Add flour, about 2 cups to start, work in by kneading like bread dough. Adding the right amount of flour is the tricky part, may take 6 cups one time and only 4 the next, it all depends on the moisture in the potatoes.
Keep adding flour (1 cup at a time) until you have a firm dough, but still sticky
Roll out so that it is 3/4 inch thick, cut into pieces (4-5 inch squares)
Put a dab of butter on one side, brown for just a few minutes in a hot skillet, while browning put a dab of butter on the top side, so that you can flip amd brown that side too. You want them just barely brown
Place on cookie sheet, bake at 350 for 15 minutes each side.
Serve with butter, syrup, jam, peanut butter, jelly (anything would would use on pancakes). We slice ours open so that they are not so thick
For a different taste add grated cheese and onion when you are working the flour in. It will take more flour if you add onions, because of the moisture in onions.
5 Minute Meatloaf
Heat oven to 350.
In a glass baking dish combine:
1 1/2lb ground beef or turkey
3/4 cups bread or cracker crumbs (I like to be brave and smash up flavored cracker crumbs- the white cheddar Cheezits rock)
1 egg
Garlic salt (to taste)
Pepper (to taste)
Dash of sage
Italian seasoning to taste
1/2 c plain ketchup
1-2 tsp Worchestershire sauce.
Now the fun part, dump everything in the dish, mix it all up by hand, and form it into a loaf in the pan. Pop it in the oven, forget about it for 45 mins to 1 hour, pull it out, gnosh. Sometimes you need a bit of extra ketchup if you like that kind of stuff, but i usually don't even bother.
In a glass baking dish combine:
1 1/2lb ground beef or turkey
3/4 cups bread or cracker crumbs (I like to be brave and smash up flavored cracker crumbs- the white cheddar Cheezits rock)
1 egg
Garlic salt (to taste)
Pepper (to taste)
Dash of sage
Italian seasoning to taste
1/2 c plain ketchup
1-2 tsp Worchestershire sauce.
Now the fun part, dump everything in the dish, mix it all up by hand, and form it into a loaf in the pan. Pop it in the oven, forget about it for 45 mins to 1 hour, pull it out, gnosh. Sometimes you need a bit of extra ketchup if you like that kind of stuff, but i usually don't even bother.
Beans and Rice
2 c Rice - prepare as package directs but add bay leaf, and a touch of olive oil to pot (I'll also add a boulion cube or two)
1 lg can beans drained and rinsed well (I LOVE black beans, or I'll do butter beans, I've done black eyed peas and kidneys too all good and what ever you happen to have on hand)
2 med tomatoes diced
1 med red onion (variation with vidalia onion esp. if using butter bean or canneli beans)
2 garlic cloves roasted (see below)
tsp ea. dried basil, oregano, & thyme (if fresh shredded tbs ea)
Salt & peppr to taste
~This is where it gets interesting~
I've been known to add -
roasted green chilies
diced sun dried tomatoes
sauteed mushrooms
left over vegetables Or frozen veggies thawed
roasted red peppers
etc, etc, etc...
to make it NOT veg...add left over diced chicken or steak.
This is good also as a cold dinner if you add diced red & orange peppers and diced cukes, I'll splash/toss some olive oil and balsamic vinegar into it.
Anyway...direction
As cold dish
prepare rice. in a seperate bowl combine ALL OTHER INGREDIENTS and toss well.
As hot
prepare rice.
In lg skillet coat bottom w/ olive oil or veg. oil
add onion till translucent
add garlic
add tomatoes until soft and they release juice
add beans and other ingredients until warmed through
toss with rice and serve
Roasted Garlic.
whole head or cloves
pre-heat oven to 425
cut the top (not root end) off of the clove or head of garlic place in med piece of tin foil
drizzel a touch of olive oil
wrap up...NOT TIGHT...loose but not so much so that the oil escapes.
roast until fragrant (30 minutes)
1 lg can beans drained and rinsed well (I LOVE black beans, or I'll do butter beans, I've done black eyed peas and kidneys too all good and what ever you happen to have on hand)
2 med tomatoes diced
1 med red onion (variation with vidalia onion esp. if using butter bean or canneli beans)
2 garlic cloves roasted (see below)
tsp ea. dried basil, oregano, & thyme (if fresh shredded tbs ea)
Salt & peppr to taste
~This is where it gets interesting~
I've been known to add -
roasted green chilies
diced sun dried tomatoes
sauteed mushrooms
left over vegetables Or frozen veggies thawed
roasted red peppers
etc, etc, etc...
to make it NOT veg...add left over diced chicken or steak.
This is good also as a cold dinner if you add diced red & orange peppers and diced cukes, I'll splash/toss some olive oil and balsamic vinegar into it.
Anyway...direction
As cold dish
prepare rice. in a seperate bowl combine ALL OTHER INGREDIENTS and toss well.
As hot
prepare rice.
In lg skillet coat bottom w/ olive oil or veg. oil
add onion till translucent
add garlic
add tomatoes until soft and they release juice
add beans and other ingredients until warmed through
toss with rice and serve
Roasted Garlic.
whole head or cloves
pre-heat oven to 425
cut the top (not root end) off of the clove or head of garlic place in med piece of tin foil
drizzel a touch of olive oil
wrap up...NOT TIGHT...loose but not so much so that the oil escapes.
roast until fragrant (30 minutes)
Hot and Spicy Chex Mix
3 C Corn chex cereal
3 C Wheat chex cereal
3 C Rice chex cereal
1 C pretzels
1 C mixed nuts ( I use cashews instead )
1 C bite size cheese crackers
1 TBS Worcestershire sauce
2-3 tsp of red pepper sauce (tabasco if you want tame / Dave's Insanity Sauce if you are sick of people stealing food off of your desk)
1/4 cup margarine or butter (no tub or spread products)
1 1/4 tsp seasoned salt
Heat oven to 250F.
Melt butter in large roasting pan in the oven.
Stir in seasonings.
Gradually stir in remaining ingredients until evenly coated.
Bake 1 hour stirring every 15 minutes
Spread on paper towels to cool.
Store in airtight container
A note on substitutions
The world will not end if you only use 1 type of chex mix. It is important that you use 9 cups. Variety of Chex mix is not especially noticeable if you do the Dave's Insanity Sauce version.
If you don't like cheese crackers substitute bagel bites or add more preztel sticks or nuts.
3 C Wheat chex cereal
3 C Rice chex cereal
1 C pretzels
1 C mixed nuts ( I use cashews instead )
1 C bite size cheese crackers
1 TBS Worcestershire sauce
2-3 tsp of red pepper sauce (tabasco if you want tame / Dave's Insanity Sauce if you are sick of people stealing food off of your desk)
1/4 cup margarine or butter (no tub or spread products)
1 1/4 tsp seasoned salt
Heat oven to 250F.
Melt butter in large roasting pan in the oven.
Stir in seasonings.
Gradually stir in remaining ingredients until evenly coated.
Bake 1 hour stirring every 15 minutes
Spread on paper towels to cool.
Store in airtight container
A note on substitutions
The world will not end if you only use 1 type of chex mix. It is important that you use 9 cups. Variety of Chex mix is not especially noticeable if you do the Dave's Insanity Sauce version.
If you don't like cheese crackers substitute bagel bites or add more preztel sticks or nuts.
Brownies
Heat oven to 350
Grease 13x9 pan
4 1oz squares of unsweetened chocolate
1 1/2 sticks of margarine or butter
Microwave both in large bowl for two minutes and then stir until chocolate melts completely and then add
2 cups sugar
3 eggs stirring after each addition
1 tbs vanilla
2 tbs chocolate syrup
1 cup flour
1 cup of nuts (optional)
Bake for 30-35 minutes
*replace flour with gluten free flour and they still taste great for your gluten intolerant friends
Grease 13x9 pan
4 1oz squares of unsweetened chocolate
1 1/2 sticks of margarine or butter
Microwave both in large bowl for two minutes and then stir until chocolate melts completely and then add
2 cups sugar
3 eggs stirring after each addition
1 tbs vanilla
2 tbs chocolate syrup
1 cup flour
1 cup of nuts (optional)
Bake for 30-35 minutes
*replace flour with gluten free flour and they still taste great for your gluten intolerant friends
Frogmore Stew
1/2 cube of butter
2 1/2 quarts of water
2 tbs Old Bay Seasoning
Bring to a rolling boil and add
2 lbs red potatoes
Cook uncovered for 10 min
Add 1lb sausage
Add 3 ears corn (break in half or thirds)
Return to a boil for 10 minutes or until potatoes are tender
Add 1-2 lbs of uncooked shrimp
Cook covered for 3-4 minutes or until shrimp is pink
Drain and sprinkle with more Old Bay Seasoning (Tony Cachere's Cajun Seasoning also works well)
2 1/2 quarts of water
2 tbs Old Bay Seasoning
Bring to a rolling boil and add
2 lbs red potatoes
Cook uncovered for 10 min
Add 1lb sausage
Add 3 ears corn (break in half or thirds)
Return to a boil for 10 minutes or until potatoes are tender
Add 1-2 lbs of uncooked shrimp
Cook covered for 3-4 minutes or until shrimp is pink
Drain and sprinkle with more Old Bay Seasoning (Tony Cachere's Cajun Seasoning also works well)
White Chicken Chili
1 (15oz) can of Great Northern Beans, drained
1 (15oz) can of Pinto beans, drained
1 1/2 cups chicken broth
2 cloves garlic, minced
1 cup chopped onion
1 tbsp. black pepper
1 tsp. salt
1 tbsp. dried oregano
1 tbsp. ground cumin
1 (7 oz.) can diced green chilies
5 c. shredded cooked chicken breast
1 to 2 cups chicken broth
1/2 cup sour cream
2 tbsp. fresh chopped cilantro
grated colby jack cheese, to taste
In slow cooker, combine beans, 1 1/2 cups chicken broth, garlic, onion, black pepper, salt, oregano, cumin. Cover and cook on LOW for 4 to 6 hours. Stir occasionally. Stir in green chiles, chicken and 1 cup chicken broth. If more broth is desired, add more chicken broth. Cover and simmer for 1 hour. Stir in cilantro and sour cream, top with cheese and serve.
Note: This has a pretty nice heat to it, but if you like things really spicy, you can add a finely chopped jalapeno or serrano pepper right before the last 1-hour simmering stage. Also, if the chili turns out too runny, stirring shredded cheese directly into it will thicken it up, if you're sure everyone you're serving likes cheese.
1 (15oz) can of Pinto beans, drained
1 1/2 cups chicken broth
2 cloves garlic, minced
1 cup chopped onion
1 tbsp. black pepper
1 tsp. salt
1 tbsp. dried oregano
1 tbsp. ground cumin
1 (7 oz.) can diced green chilies
5 c. shredded cooked chicken breast
1 to 2 cups chicken broth
1/2 cup sour cream
2 tbsp. fresh chopped cilantro
grated colby jack cheese, to taste
In slow cooker, combine beans, 1 1/2 cups chicken broth, garlic, onion, black pepper, salt, oregano, cumin. Cover and cook on LOW for 4 to 6 hours. Stir occasionally. Stir in green chiles, chicken and 1 cup chicken broth. If more broth is desired, add more chicken broth. Cover and simmer for 1 hour. Stir in cilantro and sour cream, top with cheese and serve.
Note: This has a pretty nice heat to it, but if you like things really spicy, you can add a finely chopped jalapeno or serrano pepper right before the last 1-hour simmering stage. Also, if the chili turns out too runny, stirring shredded cheese directly into it will thicken it up, if you're sure everyone you're serving likes cheese.
Chicken Enchiladas
2 lbs skinless chicken breasts
1 8 oz package cream cheese
1 tsp. cumin
1 tsp. garlic powder
1 tsp. chili powder (add more if you like spicier dishes)
1 cup or so salsa
1 package shredded cheese
16 tortillas
2 small cans sliced black olives
1 small can green chiles
2 cans enchilada sauce
cube up chicken, fry until cooked through. Preheat oven to 350, wrap tortillas in tinfoil and heat in oven for 5 to 10 minutes until warm and pliable.
Reduce heat on chicken, add cumin, garlic powder and chili powder. Add in cream cheese, break up until melted. Add salsa, one can of olives, and half to three-quarters package shredded cheese.
mix until melted. Remove from heat.
Cover bottom of casserole dish in enchilada sauce, and load tortillas with cheesy chicken mixture. Place in casserole dish seam down. after both dishes are full, sprinkle the remainder of the shredded cheese, olives and green chiles over the top of the enchiladas. Top all with remainder of enchilada sauce.
Bake at 350 for 20 to 30 minutes.
I typically only bake one dish at a time, the other will keep in the fridge for later.
1 8 oz package cream cheese
1 tsp. cumin
1 tsp. garlic powder
1 tsp. chili powder (add more if you like spicier dishes)
1 cup or so salsa
1 package shredded cheese
16 tortillas
2 small cans sliced black olives
1 small can green chiles
2 cans enchilada sauce
cube up chicken, fry until cooked through. Preheat oven to 350, wrap tortillas in tinfoil and heat in oven for 5 to 10 minutes until warm and pliable.
Reduce heat on chicken, add cumin, garlic powder and chili powder. Add in cream cheese, break up until melted. Add salsa, one can of olives, and half to three-quarters package shredded cheese.
mix until melted. Remove from heat.
Cover bottom of casserole dish in enchilada sauce, and load tortillas with cheesy chicken mixture. Place in casserole dish seam down. after both dishes are full, sprinkle the remainder of the shredded cheese, olives and green chiles over the top of the enchiladas. Top all with remainder of enchilada sauce.
Bake at 350 for 20 to 30 minutes.
I typically only bake one dish at a time, the other will keep in the fridge for later.
Homemade Flour Tortillas
Mix together:
2 cups flour
1 tsp salt
1 tsp baking powder
1 tsp powdered milk
Add slowly and make sure it is mixed well.
3/4 lukewarm water
You don't want it sticky but elastic and smooth. Make 12 balls and place them on a floured surface and cover them with a towel. Let them sit for 20 mins. Roll out with a rolling pin and place in a no stick frying pan.
2 cups flour
1 tsp salt
1 tsp baking powder
1 tsp powdered milk
Add slowly and make sure it is mixed well.
3/4 lukewarm water
You don't want it sticky but elastic and smooth. Make 12 balls and place them on a floured surface and cover them with a towel. Let them sit for 20 mins. Roll out with a rolling pin and place in a no stick frying pan.
Green Chili Rice
In a medium size sauce pan brown:
1 cup rice
Then add and cook till tender:
1/2 cup white onion
1 4 oz can of diced green chilies
While you are browning the rice add together and let cubes dissolve:
2 cups hot water
two chicken or beef bouillon cubes
oregano-to taste
cumin-to taste
cilantro-to taste
salt-to taste
pepper-to taste
Pour water spice mixture into rice and let simmer covered till all water is gone. Serve with homemade burritos, enchiladas etc.
1 cup rice
Then add and cook till tender:
1/2 cup white onion
1 4 oz can of diced green chilies
While you are browning the rice add together and let cubes dissolve:
2 cups hot water
two chicken or beef bouillon cubes
oregano-to taste
cumin-to taste
cilantro-to taste
salt-to taste
pepper-to taste
Pour water spice mixture into rice and let simmer covered till all water is gone. Serve with homemade burritos, enchiladas etc.
Texas Brownies
Preheat oven to 400 degrees and lightly grease an 11x17 baking pan.
In large bowl combine:
2 cups flour
2 cups sugar
In a heavy sauce pan over medium heat combine and bring to a boil:
1/2 cup butter/margarine
1/2 cup shortening
1 cup coffee, strong brewed
1/4 cup unsweetened cocoa
Pour boiling mixture over flour and sugar mix then add:
1.2 cup buttermilk
2 eggs
1 tsp baking soda
1 tsp vanilla extract
Frosting, for the brave with cast iron stomachs:
Make this while the brownies are cooking.
Combine in a sauce pan over medium heat bring to a boil:
1/2 cup butter/margarine
2 tbs cocoa
1/4 milk
After it is boiling stir in and mix till smooth:
1.5 cups powdered sugar
1 tsp vanilla
In large bowl combine:
2 cups flour
2 cups sugar
In a heavy sauce pan over medium heat combine and bring to a boil:
1/2 cup butter/margarine
1/2 cup shortening
1 cup coffee, strong brewed
1/4 cup unsweetened cocoa
Pour boiling mixture over flour and sugar mix then add:
1.2 cup buttermilk
2 eggs
1 tsp baking soda
1 tsp vanilla extract
Frosting, for the brave with cast iron stomachs:
Make this while the brownies are cooking.
Combine in a sauce pan over medium heat bring to a boil:
1/2 cup butter/margarine
2 tbs cocoa
1/4 milk
After it is boiling stir in and mix till smooth:
1.5 cups powdered sugar
1 tsp vanilla
Oatmeal/Chocolate Chip Cookies
Heat oven to 350
Cream together:
1 cup sugar
1 cup packed brown sugar
2 lrg eggs
1 cup shortening
1 tsp vanilla
Add to creamed ingredients and mix well:
1 tsp baking soda
3 tsp baking powder
Add one at a time and mix well before adding next ingredient:
2 cups AP flour
1.5 cups regular oatmeal
6oz semi sweet chocolate chips
place on cookie sheet and bake till light brown, or partially gooey like we like them.
Cream together:
1 cup sugar
1 cup packed brown sugar
2 lrg eggs
1 cup shortening
1 tsp vanilla
Add to creamed ingredients and mix well:
1 tsp baking soda
3 tsp baking powder
Add one at a time and mix well before adding next ingredient:
2 cups AP flour
1.5 cups regular oatmeal
6oz semi sweet chocolate chips
place on cookie sheet and bake till light brown, or partially gooey like we like them.
Baked Carrot Crispies
2 carrots,shredded
1 apple,shredded
1/3 cup molasses
3/4 cup flower
1/2 cup brown sugar
1/2 cup water
3/4 cup bran
3/4 cup oatmeal
directions.
preheat over to 400 degres. Generously grease a muffin tin. MIx carrots and apples into a bowl with molasses.,bran,brown sugar,water,flour and oatmeal. Mixture should have a thick and doughy consistency. Add more bran if needed. Scoop dough into a muffnin tin,sprinkle each muffin with brown sugar and bake in the over for 30-50 minutes until well cooked
1 apple,shredded
1/3 cup molasses
3/4 cup flower
1/2 cup brown sugar
1/2 cup water
3/4 cup bran
3/4 cup oatmeal
directions.
preheat over to 400 degres. Generously grease a muffin tin. MIx carrots and apples into a bowl with molasses.,bran,brown sugar,water,flour and oatmeal. Mixture should have a thick and doughy consistency. Add more bran if needed. Scoop dough into a muffnin tin,sprinkle each muffin with brown sugar and bake in the over for 30-50 minutes until well cooked
Apricot Smothered Chicken
2-3lbs of your preferred part of the chicken
2 regular sized jars of apricot preserves
four or five sprigs of fresh rosemary, chopped fine (dried works as well, use 2tsp)
Preheat oven to 400F In a LARGE baking dish, arrange chicken pieces with enough room to turn. Season chicken with garlic salt and black pepper to taste. Start baking.
In a medium saucepan, place both jars of apricot preserves, 1/2 cup hot water, and rosemary (add more hot water if it is exceptionally tough to stir). Warm on a low heat until preserves liquify and you can smell the rosemary clearly. Use the apricot mixture to baste the chicken every 5-10 minutes, turning with every basting. When the chicken has approximately 10 minutes to go, pour the remainder of the apricot mixture over the chicken and bake. I usually turn the broiler on for about 4 minutes once the chicken is cooked, and flip the chicken once, so both sides get a slightly crispy apricot glaze on the skin.
Served best with cheddar mashed potatoes and broccoli.
2 regular sized jars of apricot preserves
four or five sprigs of fresh rosemary, chopped fine (dried works as well, use 2tsp)
Preheat oven to 400F In a LARGE baking dish, arrange chicken pieces with enough room to turn. Season chicken with garlic salt and black pepper to taste. Start baking.
In a medium saucepan, place both jars of apricot preserves, 1/2 cup hot water, and rosemary (add more hot water if it is exceptionally tough to stir). Warm on a low heat until preserves liquify and you can smell the rosemary clearly. Use the apricot mixture to baste the chicken every 5-10 minutes, turning with every basting. When the chicken has approximately 10 minutes to go, pour the remainder of the apricot mixture over the chicken and bake. I usually turn the broiler on for about 4 minutes once the chicken is cooked, and flip the chicken once, so both sides get a slightly crispy apricot glaze on the skin.
Served best with cheddar mashed potatoes and broccoli.
Tomato Pizza
Buy premade pizza dough, preferably fresh if you can get it. If not, Boboli works just fine. Follow all preparation and preheating directions for the dough. Layer dough with fresh sliced tomatoes. Sprinkle with garlic salt, fresh ground pepper, dried oregano, fresh chopped basil, and fresh grated parmesan cheese. Bake until tomatoes start to wilt, or for half of the directed baking time for fresh dough. Remove pizza from oven and cover with evenly spaced chunks of fresh mozzarella. Place back into oven and bake until cheese is melted and bubbly.
Vegetarian 7 Layer Dip
Mix 1/2 of a packet of taco seasoning with 8 oz sour cream. If spicier flavor is desired, use more of the packet. Layer on a tray, in order: refried beans, guacamole, sour cream mixture, shredded colby jack cheese, lettuce, diced fresh tomatoes, and sliced green onion. Enjoy with tortilla chips.
Avocado Sandwiches
1/2 of an avocado, cut into slices
hummus
thinly sliced fresh tomato
thinly sliced red onion
alfalfa sprouts
parmesan cheese
lemon juice
Spread a thick layer of hummus on your favorite bread (I like pita pockets for this). Lay avocado slices evenly over hummus and squeeze just a few drops of lemon juice over it. Layer on tomato and onion to taste, stuff with alfalfa sprouts, sprinkle with parmesan cheese, and stuff face. For vegan, just leave off the parmesan. If you don't want to make a huge mess, try it as a wrap.
hummus
thinly sliced fresh tomato
thinly sliced red onion
alfalfa sprouts
parmesan cheese
lemon juice
Spread a thick layer of hummus on your favorite bread (I like pita pockets for this). Lay avocado slices evenly over hummus and squeeze just a few drops of lemon juice over it. Layer on tomato and onion to taste, stuff with alfalfa sprouts, sprinkle with parmesan cheese, and stuff face. For vegan, just leave off the parmesan. If you don't want to make a huge mess, try it as a wrap.
Cake Mix Cookies
1 box cake mix (your choice)
1 egg
1/3 cup oil
Preheat oven to 325-350 degrees. Mix all ingredients together until well mixed. Will be a sticky mess, but that's OK. Roll into small balls and place on ungreased baking sheet and bake 8-10 minutes watching closely. Won't appear done, but they will be done. Makes up to 2 dozen cookie per box.
**These are the cheapest, easiest cookies to make ever. They are so good. Just choose your favorite cake mix. Mine is the Betty Crocker Chocolate Cake with Hershey cocoa. Sooo good!
1 egg
1/3 cup oil
Preheat oven to 325-350 degrees. Mix all ingredients together until well mixed. Will be a sticky mess, but that's OK. Roll into small balls and place on ungreased baking sheet and bake 8-10 minutes watching closely. Won't appear done, but they will be done. Makes up to 2 dozen cookie per box.
**These are the cheapest, easiest cookies to make ever. They are so good. Just choose your favorite cake mix. Mine is the Betty Crocker Chocolate Cake with Hershey cocoa. Sooo good!
Meatloaf
2lb ground round/beef/chuck whatever you use mix with meat: 1 egg bread crumbs ketchup wosterchire (sp) sauce salt pepper whatever spices float your boat that day.. divide meat mixture in half cover cookie sheet in foil and lay slices of bread on the sheet (to absorb all the fatty stuff from the meat- you dont eat the bread, but im sure the dogs would love it!!)) place one half of the meat in a "loaf shape" on the sheet (here is the fun part) put slices of cheese over the meat loaf and then add the rest of the meat to the top of the loaf so the chees is in the middle bak at about 375 for 45 mins -- time depends on how big your meat loaf is-- its done when it isnt pink in the middle sorry i dont measure when i cook!!! goes great with mashed potatoes and peas/ greenbean and ROLLS!!
Caboose Burgers
1 package of ground beef
1 can GOLDEN cream of mushroom soup. Not the white stuff... the orange stuff.
Sandwich rolls
Alfalfa sprouts
Swiss or Provalone cheese
Butter
Brown ground beef in a large frying pan until done. Drain thoroughly, return to pan.
Add can of Mushroom Soup, undiluted, and mix until combined and soup is thoroughly heated through.
Brown sandwich rolls inside-down in seperate skillet with butter.
Spoon meat mixture onto rolls, top with provalone and sprouts.
1 can GOLDEN cream of mushroom soup. Not the white stuff... the orange stuff.
Sandwich rolls
Alfalfa sprouts
Swiss or Provalone cheese
Butter
Brown ground beef in a large frying pan until done. Drain thoroughly, return to pan.
Add can of Mushroom Soup, undiluted, and mix until combined and soup is thoroughly heated through.
Brown sandwich rolls inside-down in seperate skillet with butter.
Spoon meat mixture onto rolls, top with provalone and sprouts.
Chicken Pie
Roast two whole chickens, cool and separate meat into a nice pile of shredded chicken, save as much drippings as you can. put this in a big pot add
finely chopped celery,carrots, onions,corn, frozen peas,and finely diced potatoes,you want the vegies to be as close to the same size as possible, and some liquid chicken stock and maybe some powdered chick bullion, ad herbs and spices I like pepper and savory and a dash of poultry seasoning heat until vegies are done .thicken with cornstarch stir,you'll have mixture that incorporates the chicken and vegies in a big thick filling load this into your favorite pie crust, use a top crust. Bake about an hr like any other pie,cool for 15 minutes serve ,the slices don't ooze out like other pot pies they stand up more like pumpkin pie slices. I top mine with sour cream they're good with or without, a little salad and you've got diner, it tastes just as good cold
finely chopped celery,carrots, onions,corn, frozen peas,and finely diced potatoes,you want the vegies to be as close to the same size as possible, and some liquid chicken stock and maybe some powdered chick bullion, ad herbs and spices I like pepper and savory and a dash of poultry seasoning heat until vegies are done .thicken with cornstarch stir,you'll have mixture that incorporates the chicken and vegies in a big thick filling load this into your favorite pie crust, use a top crust. Bake about an hr like any other pie,cool for 15 minutes serve ,the slices don't ooze out like other pot pies they stand up more like pumpkin pie slices. I top mine with sour cream they're good with or without, a little salad and you've got diner, it tastes just as good cold
Pan-Fried Pork Chops with Milk Gravy and Potatoes
Dip pork chops in an egg wash, then dredge in a 50/50 mixture of breadcrumbs and grated parmesan cheese (oddly enough the cheapo Kraft pre-grated stuff fries up better than fresh-grated, which tends to get chewy instead of crispy) with oregano, garlic salt, paprika, and fresh ground pepper added. I always fry in olive oil, but you can use whatever oil you like, as long as it's searing hot before you add the pork chops. Use only enough oil to lightly coat the bottom of the pan, any more and you'll wind up with gravy that tastes more like the oil than the drippings. Fry on both sides till done. Do NOT attempt to flip the chops until the first side is fully browned, or it will stick to the pan and you'll lose your breading and gunk up the gravy!
Milk gravy: Add a few tablespoons of flour to about a cup of cold milk in a jar and shake very well. Put in fridge till needed. Then add about 2-3 cups of cold milk to hot pork drippings, stir with a wisk constantly and bring it to just under a boil (don't let it fully boil), add about half of the cold milk/flour mixture to the pan (the cold hitting hot prevents the flour from clumping), stir constantly till thickened. If it's still too runny after a few minutes of simmering, add the rest of the mixture. Add salt and pepper to taste.
And the mashed potatoes: Cut about 5 medium sized yukon gold or red gold potatoes into roughly equal sized chunks and boil until done. You can peel them or not, that's purely personal preference. Mash well and add milk until they reach desired consistancy. Now here's the fun part: I don't use butter. Add half a cup of mayonnaise, half a teaspoon of garlic salt, and any additional table salt and fresh ground pepper to taste, and serve.
Most people's kneejerk reactions to the idea of mayonnaise in mashed potatoes is, "Ew, gross!" But I have yet to have anyone not suck these down and beg for more, even avowed mayo-haters. You can't tell there's mayo in there unless you already know, it just tastes a lot richer than normal mashed potatoes.
Note: There aren't many exact measurements in my cooking. I tend to judge everything by eye, and add stuff as I go along. Everything here is pretty forgiving, it's not like baking, where if your measurements are off a tiny bit you wind up with a hockey puck instead of a cupcake.Edit: I usually don't use very thick pork chops for this dish; otherwise, I end up with burned breading and rare pork, which is never a good thing. A thin to medium thickness with no bone works best for me.
Milk gravy: Add a few tablespoons of flour to about a cup of cold milk in a jar and shake very well. Put in fridge till needed. Then add about 2-3 cups of cold milk to hot pork drippings, stir with a wisk constantly and bring it to just under a boil (don't let it fully boil), add about half of the cold milk/flour mixture to the pan (the cold hitting hot prevents the flour from clumping), stir constantly till thickened. If it's still too runny after a few minutes of simmering, add the rest of the mixture. Add salt and pepper to taste.
And the mashed potatoes: Cut about 5 medium sized yukon gold or red gold potatoes into roughly equal sized chunks and boil until done. You can peel them or not, that's purely personal preference. Mash well and add milk until they reach desired consistancy. Now here's the fun part: I don't use butter. Add half a cup of mayonnaise, half a teaspoon of garlic salt, and any additional table salt and fresh ground pepper to taste, and serve.
Most people's kneejerk reactions to the idea of mayonnaise in mashed potatoes is, "Ew, gross!" But I have yet to have anyone not suck these down and beg for more, even avowed mayo-haters. You can't tell there's mayo in there unless you already know, it just tastes a lot richer than normal mashed potatoes.
Note: There aren't many exact measurements in my cooking. I tend to judge everything by eye, and add stuff as I go along. Everything here is pretty forgiving, it's not like baking, where if your measurements are off a tiny bit you wind up with a hockey puck instead of a cupcake.Edit: I usually don't use very thick pork chops for this dish; otherwise, I end up with burned breading and rare pork, which is never a good thing. A thin to medium thickness with no bone works best for me.
Dr. Pepper Peanut Brittle
1 Baking/candy thermometer (I don't know if you really need this or not as I have never actually made this recipe...if it were me I would try to wing it without one)
1 1/4 cups of sugar
1 1/2 teaspoons of salt
2 cups roasted, salted peanuts, shelled
3/4 cups of butter (equals 1 1/2 sticks)
1/2 teaspoon of cayenne pepper powder
1/4 cup Dr Pepper
1/2 teaspoon of baking soda
1) Line a baking sheet with baking/wax paper
2) Combine all the ingredients, except the baking soda in a pot and cook on medium heat. Bring to a boil, stirring often.
3) When the temperature reaches 290 remove from heat and stir in baking soda. Mixture will foam up and double in size.
4) Spread mixture very thin on lined baking sheet using a silicone spatula (why you can't use a normal spatula I don't know).
5) When the mixture is cool and hardened (takes 30 minutes), break it into pieces and serve.
Makes 1.5 pounds.
1 1/4 cups of sugar
1 1/2 teaspoons of salt
2 cups roasted, salted peanuts, shelled
3/4 cups of butter (equals 1 1/2 sticks)
1/2 teaspoon of cayenne pepper powder
1/4 cup Dr Pepper
1/2 teaspoon of baking soda
1) Line a baking sheet with baking/wax paper
2) Combine all the ingredients, except the baking soda in a pot and cook on medium heat. Bring to a boil, stirring often.
3) When the temperature reaches 290 remove from heat and stir in baking soda. Mixture will foam up and double in size.
4) Spread mixture very thin on lined baking sheet using a silicone spatula (why you can't use a normal spatula I don't know).
5) When the mixture is cool and hardened (takes 30 minutes), break it into pieces and serve.
Makes 1.5 pounds.
Basic Veggie Stock
2 parts onions
2 parts carrots
1 part celery
a handful of whole peppercorns
Dice veggies separately, sweat onions, then add carrots, celery, and water (to cover x2). Simmer - DON'T BOIL! - for 35-50 minutes. Strain twice, then refrigerate if not using immediately.
2 parts carrots
1 part celery
a handful of whole peppercorns
Dice veggies separately, sweat onions, then add carrots, celery, and water (to cover x2). Simmer - DON'T BOIL! - for 35-50 minutes. Strain twice, then refrigerate if not using immediately.
Southwest Chicken Corn Chowder
Southwest Chicken Corn Chowder
1 Tbsp olive oil (butter will work, too)
1/2 large onion, chopped
4 cups chicken broth, or two 14 0z cans plus water to make 4 cups
2 potatoes, cut into small cubes
1/2 tsp oregano
1/2 tsp poultry seasoning
1/2 tsp chili powder
3 cups frozen or fresh corn kernels
1 can black beans
1/2 can mexican-style diced tomatoes (optional)
1 can of chopped green chiles (4 oz) in mild, medium, or hot (your preference)
1 - 3 cups chopped or shredded cooked chicken
1 cup half and half or heavy cream
2 cups Mexican shredded cheese blend or several slices of Kraft cheese product
1 roasted red pepper, chopped (jarred or fresh)
hot sauce to taste
salt and pepper to taste
Saute onions in olive oil until they begin to turn clear. Add broth, potatoes, oregano, poultry seasoning, chili powder, salt, and pepper. Bring to a boil and simmer about ten minutes or until potatoes are tender. Add corn, beans, tomatoes, chiles, and chicken. Heat through. Add half and half or cream and cheese, stir and heat until melted and incorporated. Stir in red pepper and hot sauce. Heat through and serve garnished with shredded cheese, green onions, and sour cream if desired.
This reheats well as long as the heat isn't too high, and is great served in bread bowls or with a french or sourdough bread.
I usually add 1/2 - 1 tsp minced garlic when I add in the corn, beans, etc.
1 Tbsp olive oil (butter will work, too)
1/2 large onion, chopped
4 cups chicken broth, or two 14 0z cans plus water to make 4 cups
2 potatoes, cut into small cubes
1/2 tsp oregano
1/2 tsp poultry seasoning
1/2 tsp chili powder
3 cups frozen or fresh corn kernels
1 can black beans
1/2 can mexican-style diced tomatoes (optional)
1 can of chopped green chiles (4 oz) in mild, medium, or hot (your preference)
1 - 3 cups chopped or shredded cooked chicken
1 cup half and half or heavy cream
2 cups Mexican shredded cheese blend or several slices of Kraft cheese product
1 roasted red pepper, chopped (jarred or fresh)
hot sauce to taste
salt and pepper to taste
Saute onions in olive oil until they begin to turn clear. Add broth, potatoes, oregano, poultry seasoning, chili powder, salt, and pepper. Bring to a boil and simmer about ten minutes or until potatoes are tender. Add corn, beans, tomatoes, chiles, and chicken. Heat through. Add half and half or cream and cheese, stir and heat until melted and incorporated. Stir in red pepper and hot sauce. Heat through and serve garnished with shredded cheese, green onions, and sour cream if desired.
This reheats well as long as the heat isn't too high, and is great served in bread bowls or with a french or sourdough bread.
I usually add 1/2 - 1 tsp minced garlic when I add in the corn, beans, etc.
Italian Soup
In a huge crockpot on high put in
6 cups water- 3 T chicken base
1 whole bunch of celery cleaned cut and diced
1 small onion cut and diced
3 cloves garlic minced
5 bay leaves
2 T. Oregano
2 cans diced tomatos
1 can tomato sauce
8 peeled and diced potatos
brown up 2 pounds lean burger add to crockpot
Cook on high for four hours, turn down add 2 cans whole corn... serve in 5-10 minutes.
6 cups water- 3 T chicken base
1 whole bunch of celery cleaned cut and diced
1 small onion cut and diced
3 cloves garlic minced
5 bay leaves
2 T. Oregano
2 cans diced tomatos
1 can tomato sauce
8 peeled and diced potatos
brown up 2 pounds lean burger add to crockpot
Cook on high for four hours, turn down add 2 cans whole corn... serve in 5-10 minutes.
TVP - Textured Vegetarian Protein
TVP is Textured Vegetable Protein. It's dried, and keeps forever, takes on the flavour of whatever you cook it with, has a meaty texture, is high in protein and has virtually no fat. Just don't try to eat it "nakkid" its blah. But with the right seasoning it's very good.
Taco Soup
Taco Soup!
1lb ground turkey
1 can Rotel tomatoes with chiles
1 can diced tomatoes
1 can pinto beans
1 can chili beans
1 can corn (I usually go with the smaller can rather than the full-sized)
1 packet Hidden Valley Ranch DIP (not dressing) mix
1 packet taco seasoning
shredded cheese (I like Mexican mix, but cheddar or Jack or combo thereof is good - this is optional)
tortilla chips (optional)
sour cream (Reduced Fat or Fat-Free is fine - this is also optional)
I do this all in the same big pot - less dishes!
Brown meat - probably won't need to drain, as turkey is generally leaner than beef and won't have many drippings.
Add Ranch dip mix to meat.
Add taco seasoning to meat and add water & simmer per package instructions.
Dump contents of ALL CANS (do not drain cans!!!) into pot with meat. Bring to a boil for one minute, then decrease heat and allow to simmer for one hour, stirring occasionally.
Serve topped with shredded cheese and sour cream. Crumble tortilla chips on top (as if you would crackers for any other soup) or use chips to scoop the soup like a dip.
1lb ground turkey
1 can Rotel tomatoes with chiles
1 can diced tomatoes
1 can pinto beans
1 can chili beans
1 can corn (I usually go with the smaller can rather than the full-sized)
1 packet Hidden Valley Ranch DIP (not dressing) mix
1 packet taco seasoning
shredded cheese (I like Mexican mix, but cheddar or Jack or combo thereof is good - this is optional)
tortilla chips (optional)
sour cream (Reduced Fat or Fat-Free is fine - this is also optional)
I do this all in the same big pot - less dishes!
Brown meat - probably won't need to drain, as turkey is generally leaner than beef and won't have many drippings.
Add Ranch dip mix to meat.
Add taco seasoning to meat and add water & simmer per package instructions.
Dump contents of ALL CANS (do not drain cans!!!) into pot with meat. Bring to a boil for one minute, then decrease heat and allow to simmer for one hour, stirring occasionally.
Serve topped with shredded cheese and sour cream. Crumble tortilla chips on top (as if you would crackers for any other soup) or use chips to scoop the soup like a dip.
Delicata Squash Bisque
3 Pounds Delicata Squash, (2 pounds after prepping)
Oil for roasting
4 Cups vegetable broth
1 tsp Thyme
Lots of Black Pepper
1 1/2 tsp Salt, more or less to taste
Cashew Cream
1 Cup Raw, Unsalted Cashews
1 Cup Rich Vegetable Broth, divided
Preheat oven to 400º F.
Peel squash and chop off the ends. Halve the squash and scrape out the seeds. Place on a baking sheet cut-side down and brush lightly with oil. Bake for 30-40 minutes until tender and beginning to brown. Flip squash before the baking is finished if needed to prevent burning.
Meanwhile, add the cashews to your blender and 1/2 cup of veggie broth. Begin pulsing to incorporate, eventually turning the blender all the way on while slowly adding the other 1/2 cup of broth. Once all the broth is added (1 cup total), let the blender run for 1-2 minutes until very, very smooth. Set cream aside. If your blender can’t get the cream completely smooth, strain before adding it to the soup.
Remove squash from the oven. Using a spatula, transfer it into a large soup pot. Break up the squash into chunks with a spoon or your spatula and add 4 cups of veggie broth, thyme, and black pepper. Bring to a boil then turn down the heat and let simmer for 20 minutes, covered.
Working in batches if needed, blend the soup until very smooth, being careful not to overfill your blender. My 64 oz blender fit the entire batch of soup.
Return the blended soup to the pot and add all but 1/4 cup of the cashew cream. Season with salt and more pepper. How much salt you add with depend on how salty your broth is to begin with. I thought 1 1/2 tsp salt was perfect for my batch, but yours might differ.
Remove soup to bowls (or mugs!) and garnish with extra cashew cream drizzled on the top and some fresh black pepper. Little squigglies of cream look nice, but you can also draw hearts or stars or swirls, whatever!
Minimalist Vegetable Broth
2-3 Tbs Olive Oil
1-2 Large Onions, chopped
1 lb Celery, Chopped
1 lb Carrots, washed but unpeeled, chopped
3 Whole Cloves Garlic
1 Bay Leaf
10 Whole Black Peppercorns
2 tsp Salt
1/4 Cup Low Sodium Tamari
1 Gallon Water
1-2 Large Onions, chopped
1 lb Celery, Chopped
1 lb Carrots, washed but unpeeled, chopped
3 Whole Cloves Garlic
1 Bay Leaf
10 Whole Black Peppercorns
2 tsp Salt
1/4 Cup Low Sodium Tamari
1 Gallon Water
I also added, because I could
2 Parsnips, chopped
2-3 Tbs Tomato Paste (or one or two tomatoes)
A few Sprigs Rosemary (parsley is more traditional, use a lot!)
1 Head Broccoli (a strange but decent choice)
1 Sweet Potato (another odd choice, whatever)
You might also have or want to use
Any fresh veggie scraps from other meals
Leeks
Mushrooms
Celery Root
Potatoes
Peppers
Turnips
Any Greens
Zucchini
Fennel
You see what I mean? If it’s clean and fits in the pot, it can go in. Minimal chopping, no peeling, just in the pot it goes!
Heat a large stock pot with some olive oil in the bottom. I chop my way through the vegetable list as I’m cooking–so once the onion is chopped, add it to the pot, then do the celery, the carrots, etc, adding each thing once it’s chopped up a bit. When you’re out of stuff to add, pour in the water, turn up the heat and cover. It should only take you about 20 minutes to chop everything and get it in the pot. From then on out it’s easy street.
Cook for 1 hour, turning the heat down a bit once the whole thing starts boiling.
I finish my broth by adding salt/tamari/soy sauce to taste and letting it simmer uncovered for another 20-30 minutes to concetrate the flavors.
Strain the veggies out into a large pot. I further strained it through cheesecloth into a pitcher.
The pitcher makes it easy to pour some of the broth into ice cube trays for easy storage. Ice cubed size chunks of broth make for easy defrosting and easy recipe additions.
The broth will keep about a week in your refrigerator, and two good months in your freezer. If you cook for the holidays, it’s a good time to make some veggie stock and put it up now to use for all your upcoming holiday meals. You’ll thank yourself for being prepared, and your food will be that much more delectable!
Better Vegetable Stock
Ingredients
- 2 cups large dice yellow onions
- 2 cups large dice leeks, green and white parts, well rinsed
- 2 cups mushroom trimmings, wiped clean
- 1 cup large dice carrots
- 1 cup large dice celery
- 1 cup large dice turnips
- 1 cup large dice parsnips
- 1 cup large dice yellow squash
- 1 cup large dice zucchini
- 8 Roma tomatoes, quartered
- 1/2 cup garlic cloves, peeled
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1/2 teaspoon fresh cracked black pepper
- 1 gallon water
- 2 tablespoons fresh thyme, or 2 teaspoons dried
- 8 parsley stems
- 4 basil stems
- 2 bay leaves
- 2 cups white wine
Directions
Preheat the oven to 400 degrees F.
In a large roasting pan, spread the onions, leeks, mushrooms, carrots, celery, turnips, parsnips, squash, zucchini, tomatoes and garlic cloves. Drizzle with the olive oil, and season with the salt and pepper, stirring to coat. Roast for 45 minutes, stirring, every 15 minutes to brown evenly.
Remove from the oven and transfer to a large pot. Add the water and herbs, and bring to a boil. Reduce the heat and simmer for 20 minutes, skimming to remove any foam that rises to the surface. Add the wine and cook for 30 minutes.
Remove from the heat and strain through a fine mesh strainer into a clean container. Use immediately, cool in an ice bath, then refrigerate in an airtight container for up to 5 days. (The stock can be frozen for up to 3 months.)
Vegetable Stock
Ingredients
- 1 large yellow onion, peeled and quartered
- 1 large leek, washed, trimmed and coarsely chopped
- 2 stalks celery, quartered
- Celery leaves from heart of a bunch of celery
- 2 carrots, trimmed and quartered
- 1 turnips or parsnip, trimmed and quartered
- 3 tomatoes, cored and coarsely chopped
- 1 cup mushrooms, including stems
- 6 parsley sprigs
- 2 bay leaves
- 6 peppercorns
- 2 cloves garlic, peeled
- 3 quarts water
Directions
In a large stockpot, combine all ingredients and bring to a boil. Partially cover pot, reduce heat and simmer for 2 hours. Add additional water if necessary. Cool stock and strain. Discard solids. Refrigerate or freeze until ready to use.
Homemade Chicken Stock
1 whole leftover roasted chicken carcass, bones and all
2 chicken breasts, raw
1 medium yellow onion, cut in quarters
3 celery stalks, broken in half
3 carrots, broken in half
1 handful of raw mushrooms
2 garlic cloves, peeled
1/4 red pepper, seeds removed
2 bay leaves
1 Tbsp whole peppercorns
3 sprigs fresh parsley
1 Tbsp kosher salt
2 Tbsp sugar
1 tsp dried oregano
1 tsp dried basil
Combine all ingredients in large stock pot. Cover with cool water. Bring to boiling point, then reduce to simmer and cover. Simmer until all vegetables are reduced to near-mush (about 4 hours), stirring occasionally to keep anything from burning to the bottom of the pot. Water loss may occur due to evaporation, check once an hour and add more as needed to keep all ingredients covered. Remove all ingredients, pick out chicken meat and set aside for soup later. Pour liquid through a fine strainer. If stock tastes watery, boil uncovered to condense until it tastes like chicken stock (this may or may not be necessary)*. Add additional salt AFTER CONDENSING, if needed. Refrigerate stock overnight. Scrape solidified fat off the surface the next day and feed to dogs(do not skip this step or your soup will have a layer of grease on it, and your dogs will be unhappy). Cooled stock may have a gelatinous consistency. Don't worry, this is normal and the stock will liquify again when heated.
*If I'm running short on time or am feeling otherwise lazy, I have been known to skip this step and add boullion cubes to the stock to strengthen it. Be careful if taking this shortcut, as this will increase salt content also.
2 chicken breasts, raw
1 medium yellow onion, cut in quarters
3 celery stalks, broken in half
3 carrots, broken in half
1 handful of raw mushrooms
2 garlic cloves, peeled
1/4 red pepper, seeds removed
2 bay leaves
1 Tbsp whole peppercorns
3 sprigs fresh parsley
1 Tbsp kosher salt
2 Tbsp sugar
1 tsp dried oregano
1 tsp dried basil
Combine all ingredients in large stock pot. Cover with cool water. Bring to boiling point, then reduce to simmer and cover. Simmer until all vegetables are reduced to near-mush (about 4 hours), stirring occasionally to keep anything from burning to the bottom of the pot. Water loss may occur due to evaporation, check once an hour and add more as needed to keep all ingredients covered. Remove all ingredients, pick out chicken meat and set aside for soup later. Pour liquid through a fine strainer. If stock tastes watery, boil uncovered to condense until it tastes like chicken stock (this may or may not be necessary)*. Add additional salt AFTER CONDENSING, if needed. Refrigerate stock overnight. Scrape solidified fat off the surface the next day and feed to dogs(do not skip this step or your soup will have a layer of grease on it, and your dogs will be unhappy). Cooled stock may have a gelatinous consistency. Don't worry, this is normal and the stock will liquify again when heated.
*If I'm running short on time or am feeling otherwise lazy, I have been known to skip this step and add boullion cubes to the stock to strengthen it. Be careful if taking this shortcut, as this will increase salt content also.
The Dolly Parton Diet
Also called "The Dolly Parton diet," for reasons that are shrouded in mystery, this 7-day diet really does work--in the short term, anyway. And there's a great purity to it--especially in the summertime when it's wonderfully refreshing served ice cold. Ingredient proportions can be varied according to your likes and dislikes. If you're interested in recent studies on the efficacy of soup in diets, click HERE And please read to the end of the recipe where you'll find testimony and great ideas regarding the diet from soupsong readers.
Okay, are you ready? Here we go:
- 1 head cabbage, shredded or chopped
- 2 large onions, chopped
- 16-28 ounces canned tomatoes, chopped
- 2 green peppers
- 4 stalks celery
- 1-2 packages Lipton onion soup mix, or any dry onion soup mix (optional)
- black pepper
- any fresh herb(s) of your choice, chopped
- 6 carrots, sliced
- 1/2 pound green beans, sliced on diagonal
- 1/2 cup balsamic vinegar (optional)
Eat as much of the soup as you like, as often as you like. Drink as much water as you like and non-caloric drinks including coffee, tea, and herbal teas.
Here's what else you can eat, and when:
DAY 1: All fruits except bananas.
DAY 2: All vegetables, raw or cooked. This includes baked potato with a LITTLE butter.
DAY 3: Fruits and vegetables, but no potatoes or bananas.
DAY 4: Bananas and skim milk--eat as many as 8 bananas and drink as many as 8 glasses of skim milk.
DAY 5: Beef, skinless chicken, and/or fish--as much as 20 ounces, total. You can also eat 6 tomatoes. And you must drink 8 glasses of water. Don't forget at least one bowl of soup.
DAY 6: Beef, skinless chicken, or fish and vegetables. Drink 8 glasses of water and eat at least one bowl of soup.
DAY 7: Brown rice, vegetables, and unsweetened fruit juice.
Split Pea Soup
16 oz dried split peas
2 quarts water
1 medium chopped onion
5 or 6 chopped ribs celery
3 chopped carrots
2 minced garlic cloves
black pepper
pinch of salt
1 teaspoon dried herbs de provence (optional)
put in crockpot and cook for 8-10 hours on low.
If cooking on stove, bring to a fast boil then turn heat down and simmer 1-2 hours. Keep checking/stirring or it sticks to the pan and burns. Bummer.
2 quarts water
1 medium chopped onion
5 or 6 chopped ribs celery
3 chopped carrots
2 minced garlic cloves
black pepper
pinch of salt
1 teaspoon dried herbs de provence (optional)
put in crockpot and cook for 8-10 hours on low.
If cooking on stove, bring to a fast boil then turn heat down and simmer 1-2 hours. Keep checking/stirring or it sticks to the pan and burns. Bummer.
French Onion Soup
This is all relative to how many you cook for, I make lager batches and eat it though out the week.
5 Large Walla Walla Sweet Onions
Butter (enough to caramelize onions)
5 tsp/cubes beef bullion
5 cups water
2 bay leaves
1 tst dill
salt and pepper to taste
Slice onions into desired thickness and saute with butter until they are all carmelized and yummy add salt and pepper to taste.
Meanwhile put bullion, water, bay leaves and dill into pot and simmer.
When onions are done to your liking add to broth and simmer until a light boil.
5 Large Walla Walla Sweet Onions
Butter (enough to caramelize onions)
5 tsp/cubes beef bullion
5 cups water
2 bay leaves
1 tst dill
salt and pepper to taste
Slice onions into desired thickness and saute with butter until they are all carmelized and yummy add salt and pepper to taste.
Meanwhile put bullion, water, bay leaves and dill into pot and simmer.
When onions are done to your liking add to broth and simmer until a light boil.
BLT Soup
Ingredients
- 5 slices bacon, finely diced, plus crisp crumbles bacon, for garnish
- 1/2 cup diced green onions
- 2 tablespoons butter
- 3 cups finely sliced iceberg lettuce
- 1/2 cup instant flour
- 3 1/2 cups fresh or canned chicken broth, heated to a simmer
- 1 cup diced fresh tomatoes
- 1/8 teaspoon grated fresh nutmeg
- 1/8 teaspoon ground red pepper
- 1 cup heavy cream
- 1/4 cup mayonnaise
- 1/4 cup sour cream
Directions
In a 3-quart pot, cook the bacon over medium heat until lightly browned. Add the onions and cook, stirring, until wilted. Add the butter and stir until melted. Add the lettuce and saute for 2 minutes. Sprinkle the flour into the pot, then stir it in until well blended. Remove the pot from the heat and add the hot chicken broth, tomatoes, nutmeg and pepper. Heat the soup to boiling, stirring constantly, then reduce the heat and simmer gently for 5 minutes. Add the cream and mix well.
Mix together the mayonnaise and sour cream. Serve each portion of soup with a dollop of mayonnaise mixture topped with crumbled bacon.
Cream of Potato-Bacon or Potato-Leek Soup
An onion or two, finely diced, sweated and then cooked in a couple of tbsp of butter (NOT margerine) until clear. Put aside to add later.
A bunch of potatoes (russets are good) peeled or not - it's healthier with the skins, but not as pretty - and chopped. Boil until mostly soft.
Strain the potatoes, then add the onions/butter and a few cups of stock (I prefer chicken or duck stock, but just about any kind except beef, veal or lamb is good).
Seasoning: I love to use fresh dill, but if that's not available dry is fine, as well as lots of pepper (white pepper if you've peeled the potatoes), salt, and maybe a little basil and/or oregano.
After it's all really well cooked, use a hand emulsifier to puree the whole thing until smooth (or do it in batches in a food processor), adding cream (1-3 cups, depending on how big of a batch you're making) as you blend.
Variations: for potato-leek soup, add a full head of leeks (washed and chopped finely) when you add the onions and stock. For potato-bacon soup, fry 1/4 - 1/2 lb bacon until fully cooked but still fairly soft (not crispy!), chop finely, and add either right before or right after pureeing, depending on how chunky you want it.
A bunch of potatoes (russets are good) peeled or not - it's healthier with the skins, but not as pretty - and chopped. Boil until mostly soft.
Strain the potatoes, then add the onions/butter and a few cups of stock (I prefer chicken or duck stock, but just about any kind except beef, veal or lamb is good).
Seasoning: I love to use fresh dill, but if that's not available dry is fine, as well as lots of pepper (white pepper if you've peeled the potatoes), salt, and maybe a little basil and/or oregano.
After it's all really well cooked, use a hand emulsifier to puree the whole thing until smooth (or do it in batches in a food processor), adding cream (1-3 cups, depending on how big of a batch you're making) as you blend.
Variations: for potato-leek soup, add a full head of leeks (washed and chopped finely) when you add the onions and stock. For potato-bacon soup, fry 1/4 - 1/2 lb bacon until fully cooked but still fairly soft (not crispy!), chop finely, and add either right before or right after pureeing, depending on how chunky you want it.
Simple Vegetable Soup
Brown a couple of pounds of ground sirloin or ground round. Drain.
Add about 6 to 8 cups of water.
Chop one large yellow onion.
Coarse chop about half of a package of celery, tops too.
Slice about 4 large carrots.
Add a can of diced tomatoes.
Largely dice about 4 baking potatoes.
Add half a bag of frozen corn.
Add a bag of frozen, sliced okra.
Shred about a half of a large head of cabbage.
Simmer it all for about an hour or less or longer.
Serve with cornbread.
Add about 6 to 8 cups of water.
Chop one large yellow onion.
Coarse chop about half of a package of celery, tops too.
Slice about 4 large carrots.
Add a can of diced tomatoes.
Largely dice about 4 baking potatoes.
Add half a bag of frozen corn.
Add a bag of frozen, sliced okra.
Shred about a half of a large head of cabbage.
Simmer it all for about an hour or less or longer.
Serve with cornbread.
Homemade Chicken Noodle Soup
6 to 8 whole chicken breats bone in, skin on. Cover with water and boil until it falls apart. Remove bones and skin.
Add salt and pepper to personal taste.
Coarse chop about a half a bunch of celery, tops included. Add.
Add package of shoestring cut carrots (fresh).
Chop one big yellow onion, add.
Add one can of diced tomatoes (some drain, some don't)
Largely dice about 4 baking potatoes.
Chop about a half of a bunch of fresh parsley (either flat or curly. I like curly)
Boil one bag of extra wide, flat egg noodles and drain. We always put noodles in our individual bowls and then ladle soup on top. Store the noodles in a ziploc bag for leftovers.
Add salt and pepper to personal taste.
Coarse chop about a half a bunch of celery, tops included. Add.
Add package of shoestring cut carrots (fresh).
Chop one big yellow onion, add.
Add one can of diced tomatoes (some drain, some don't)
Largely dice about 4 baking potatoes.
Chop about a half of a bunch of fresh parsley (either flat or curly. I like curly)
Boil one bag of extra wide, flat egg noodles and drain. We always put noodles in our individual bowls and then ladle soup on top. Store the noodles in a ziploc bag for leftovers.
Chicken Tortilla Soup
2 rotisserie chickens (cover in water and boil until falling off of the bone. Pick bones and skin out, leaving meat)
1 package taco seasoning mix
1 package ranch dressing mix
2 cans of corn
2 cans of black beans
2 cans of Rotele tomatoes
2 cans of Pinto or Red beans
1 bag of fresh baby spinach
Add the 2 seasoning mixes to the pot of chicken and water. Open and drain all cans, then add to pot. Let simmer for a while then add fresh spinach about 5 min before serving. When I serve the soup, I usually put tortilla strips, a dollop of sour cream and a couple of slices of fresh avacoda and a sprinkling of chopped fresh cilantro on top. It's very easy and so far everyone has loved it, adults and kids. It's great left over too.
1 package taco seasoning mix
1 package ranch dressing mix
2 cans of corn
2 cans of black beans
2 cans of Rotele tomatoes
2 cans of Pinto or Red beans
1 bag of fresh baby spinach
Add the 2 seasoning mixes to the pot of chicken and water. Open and drain all cans, then add to pot. Let simmer for a while then add fresh spinach about 5 min before serving. When I serve the soup, I usually put tortilla strips, a dollop of sour cream and a couple of slices of fresh avacoda and a sprinkling of chopped fresh cilantro on top. It's very easy and so far everyone has loved it, adults and kids. It's great left over too.
Hollandais Sauce - Blender Version 1
1 whole egg or 3 egg yolks
1 teaspoon dijon or other prepared mustard
1tablespoon lemon juice or white wine vinegar
1 cup 1/2 lb butter, melted and hot
Whirl egg, mustard and lemon juice until well blended. With motor on high, add butter a few drops at a time in the beginning, but increasing to a slow steady stream about 1/16 " wide as mixture begins to thicken. Serve immediately.
**The blender version of the hollandaise has vinegar or lemon juice which will kill any potential bacteria from the raw eggs. The cooked version is much more difficult.
1 teaspoon dijon or other prepared mustard
1tablespoon lemon juice or white wine vinegar
1 cup 1/2 lb butter, melted and hot
Whirl egg, mustard and lemon juice until well blended. With motor on high, add butter a few drops at a time in the beginning, but increasing to a slow steady stream about 1/16 " wide as mixture begins to thicken. Serve immediately.
**The blender version of the hollandaise has vinegar or lemon juice which will kill any potential bacteria from the raw eggs. The cooked version is much more difficult.
Hollandais Sauce - Blender Version 2
4 egg yolks room temp.
1/2 tsp. salt
1/2 tsp.dry mustand
some cayenne pepper
1 tbsp. lemon juice
1/4 lb. of butter melted (very hot)
Blend top ingridients for 3 sec. While blender is still on, pour in the butter. Butter needs to be very hot but not burned.
It's wonderful on veggies too, love it on steamed aspargas, broccoli etc.
**The blender version of the hollandaise has vinegar or lemon juice which will kill any potential bacteria from the raw eggs. The cooked version is much more difficult.
1/2 tsp. salt
1/2 tsp.dry mustand
some cayenne pepper
1 tbsp. lemon juice
1/4 lb. of butter melted (very hot)
Blend top ingridients for 3 sec. While blender is still on, pour in the butter. Butter needs to be very hot but not burned.
It's wonderful on veggies too, love it on steamed aspargas, broccoli etc.
**The blender version of the hollandaise has vinegar or lemon juice which will kill any potential bacteria from the raw eggs. The cooked version is much more difficult.
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