Soups, Stews & Chilies Archives -

Butternut Squash Soup Recipe

Jan

2013

Butternut Squash Soup Recipe

I love squash. My favorite way to make squash is to throw it in the oven with olive oil and salt. It is easy and delicious.

This Butternut Squash Soup recipe from Eat Well, Eat Happy, is a great way to enjoy squash. The curry is a great twist.

Ingredients

olive oil, 1 1⁄2 Tbsp
shallots, 3⁄4 cup sliced
fresh ginger, 1 Tbsp minced or grated
garlic, 1 clove, minced
butternut squash, 9 cups
peeled and cubed (about 3 lb)
chicken or vegetable broth,3 cups
salt
Thai red curry paste, 1 tsp
light coconut milk, 3⁄4 cup
lime juice, 2 tsp

Directions

Heat oil in a large pot over medium heat. Add shallots and cook untilsoftened, 2–3 minutes. Add ginger and garlic and cook until fragrant but
not browned, about 1 minute longer. Add squash, broth, and 1⁄2 tsp saltand bring to a boil over high heat. Reduce heat to maintain a simmer,
cover, and cook until squash is tender when pierced with a fork, about 20 minutes. Cool slightly.Put curry paste in a small bowl and stir in coconut milk until well blended.In a blender or food processor, purée soup, in batches if necessary, until smooth. Return to pot and stir in coconut milk mixture. Heat soup just until hot, stir in lime juice, and season to taste with additional salt. Serve.

Source: Eat Well, Eat Happy, $17.95 by Charity Ferreira

Photo Credit: Weldon Owen Foods

Filed Under: Cooking, Recipes, Soups, Stews & Chilies, Vegetarian Tagged With: tdeals

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Loaded Potato Corn Chowder Recipe

Oct

2010

I was discussing recipes with some of you on Facebook and this is one that I made yesterday. It turned out delish! As some of you may know, I am not a super technical cook – I just use handfuls and pinches when I cook – so recipes are hard for me to follow.

Ingredients:

5-6 large potatoes – cubed
1 32oz. Chicken Broth
1 bag of frozen corn (more or less to your liking)
Salt, Pepper Basil, Parsley, Oregano and Rosemary to taste ( I basically throw in a pinch or two of each)
1 Cup Heavy whipping cream
Fresh Chives
Shredded or Cubed Cheese
4 Slices of cooked bacon – into crumbles
Sour cream

Put cubed potatoes, chicken broth, corn, seasonings in the crockpot on low for about 7 hours. When potatoes are soft (about 7 hours) , add whipping cream and stir. Let heat for about 30 minutes. Season to taste.

Place soup in bowls – top with fresh chives, bacon crumbles, cheese and sour cream.

Thanks to Bargain Briana for this recipe.

Filed Under: Cooking, Recipes, Soups, Stews & Chilies

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Chili and Rice Recipe

Jan

2010

This recipe is easy to make and stretches a long way. You can adjust how spicy it is to your liking.

Ingredients

1lb. Ground Beef
3 tablespoons Chili Powder
1 tablespoon of Tumeric
1 teaspoon onion salt
1 teaspoon cayenne pepper
1 teaspoon red pepper flakes
1 clove garlic
1/2 small onion, diced
2 12-15 oz cans kidney beans
3 cups of rice
1 can tomato sauce
1 24-28oz Mexican Diced Tomatoes
Hershey Cocoa Powder
1/4 cup of shredded cheese

1. Brown Ground Beef with onions and drain.

2. Put tomatoes, tomato sauce and kidney beans in a large pot over medium heat.

3. Add all spices and pressed garlic to the beans and tomatoes.

4. Add beef and stir until spices are mixed in. Simmer on medium, stirring frequently for 25 minutes.

5. Prepare Rice as per package. I use my Cuisinart rice cooker.. perfect rice every time!

6. Add one heaping teaspoon of unsweeted Cocoa powder to the Chili.

7. Serve chili over rice. Garnish with a sprinkle of cheese and parsley.

Filed Under: 365 in 365, Beef, Cooking, Pasta & Rice, Recipes, Soups, Stews & Chilies

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Chicken Tortilla Soup

Jan

2010

By: Mrs. MoneySaver

www.mrsmoneysaver.com

This fabulous Chicken Tortilla Soup Recipe, sans the Tortillas looks just delish.

Ingredients

3 tablespoons canola or vegetable oil
1 tablespoon minced garlic
1 medium yellow onion, chopped
4 – 14.5 oz cans of diced tomatoes (about 58 oz total)
2 – 14.5 oz cans of corn (frozen works well too!)
2 – 15 oz cans of black beans
8 cups chicken broth
1/2 tablespoon cayenne pepper (or to taste)
1 tablespoon ground cumin (or to taste)
1 teaspoon dried bay, chopped bay leaves (you can substitute whole leaves if that’s what you have on hand)
1 tablespoon chili powder
1 small bunch of cilantro, chopped
1 lb boneless, skinless chicken breast
Juice from one lime

1. Heat oil in large pot over medium heat.

2. Saute onion for 2 minutes, then add garlic. Saute for additional minute.

3. Add tomatoes, beans, corn, broth, bay leaves, chili powder, cayenne pepper, cumin, and cilantro. Bring to a boil.

4. Add raw chicken and reduce to medium-low heat. Cook for approx. 30 minutes, or until chicken is thoroughly cooked. As chicken breast sizes vary, so will cooking times.

5. After chicken is cooked through, remove chicken from pot and allow to cool for 10 minutes.

6. Shred chicken and place back in pot.

7. Add lime juice.

Filed Under: 365 in 365, Cooking, Poultry, Recipes, Soups, Stews & Chilies

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Quick Vegetable Soup Recipe

Jan

2010

This is the easiest soup to make! It is also wonderful because you can really use just about any vegetables that you have on hand.

Ingredient List

1 14.5 ounce cans of diced tomatoes (try the Mexican spicy kind for some kick)
1 15 ounce tomato sauce
1 14.5 chicken or beef broth
1 cup chopped carrots
1/2 onion, chopped
1 cup celery
1 cup chopped zucchini
1 1/2 tablesppons dried parsley
1/2 teaspoon dired oregano

1. Mix tomatoes, broth, and tomato sauce in large stock pot. Stir.

2. Add all the vegetables and the spices. Bring to a boil. Turn heat down to low after soup reaches boil.

3. Simmer on low for 60-75 minutes, until vegetables are tender.

Filed Under: Cooking, Recipes, Soups, Stews & Chilies Tagged With: vegetable soup recipe

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Turkey Corn Noodle Soup Recipe

Jan

2010

Today’s recipe is still using the leftovers from my brined turkey.

This is a Turkey Corn Noodle soup. The recipe is very forgiving and is great to use up leftovers. It is super easy and can be made quickly.

Ingredients:

1 bag of wide egg noodles (I used whole grain for this particular batch)
1 can of corn (I used 2 small cans)
2 stalks of celery
1/2 small red onion
3 cups of water
32 oz of turkey or chicken broth
1/2 tablespoon italian seasoning
1/2 tablespoon of parsley
2 cups cooked turkey (chopped or shredded)
salt and pepper to taste

2. Chop celery and onion.

3. Shred or chop up turkey. I prefer mine in bigger chunks, this way when it cooks in the broth, it doesn’t become thin strings of meat.

4. In large pot combine all ingredients except for the noodles and bring to rolling boil. Reduce heat and simmer for 45-50 minutes. Cook egg noodles in separate pot according to package. Once cooked, add egg noodles to the soup. Stir well. Salt and Pepper to taste. Serve immediately. (If you notice that your broth has boiled down, you can always add more broth to the soup depending on what consistency you like it)

Filed Under: 365 in 365, Cooking, Poultry, Recipes, Soups, Stews & Chilies

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Turkey Corn Noodle Soup Recipe

Jan

2010

Today’s recipe is still using the leftovers from my brined turkey.

This is a Turkey Corn Noodle soup. The recipe is very forgiving and is great to use up leftovers. It is super easy and can be made quickly.

Ingredients:

2. Chop celery and onion.

3. Shred or chop up turkey. I prefer mine in bigger chunks, this way when it cooks in the broth, it doesn’t become thin strings of meat.

Filed Under: 365 in 365, Cooking, Poultry, Recipes, Soups, Stews & Chilies

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Comfort Food: PA Amish Chicken Pot Pie

Oct

2009

There is nothing more comforting on a cold fall evening than a home made bowl of Chicken Pot Pie. This recipe is easy – it takes a little time, but it so worth it. If you live in my area, you know that chicken pot pie is not that frozen thing that is chicken thrown into a pie shell!

This recipe is one of timing, to make everything come together. To get started, you will need to gather these ingredients. Remember, I am a cook that leaves room for error. I am not about perfection. I like cooking to be fun.

Ingredients

1 cup diced celery

1/2 cup of chopped onion

1 tablespoon of parlsey

12 oz chicken broth

3 cups of water + water to add to dough

1 cup of diced carrots (more if you like carrots) – (try using a box of frozen honey glazed carrots, including the glaze)

2 bone-in chicken breast with skin on (cleaned)

2 1/2 cups of flour

1 egg

1 1/2 tablespoon of shortening (crisco)

1. Bring water to boil. Place Chicken in water.Reduce heat and simmer for 45 -55 minutes, until chicken is cooked all the way.

2. While chicken is boiling, begin making your noodles. You will need water, egg, flour and shortening (such as crisco)

4. Mix flour, egg and shortening together. If you are using a mixer, use your dough hook to mix these ingredients well. If you are mix by hand, you a large fork to mix together the egg, flour and shortening. You want to make sure it is mixed throughly before you start adding your water. Slowly add water as you are kneading your mixture. Use enough water to help form your dough. Do not make to runny. Add a teeny bit of water at a time. Follow these steps to knead your dough:

Turn the dough out on a clean, floured work surface.
Flour your hands well or wear kneading gloves
Use the heel of your hands to compress and push the dough away from you, then fold it back over itself.
Give the dough a little turn and repeat Step 4. Put the weight of your body into the motion and get into a rhythm.
Keep folding over and compressing the dough until it becomes smooth and slightly shiny. Be careful to not OVERWORK your dough.. your noodles will be chewy.

5. Once your dough is formed, shape into a ball. Split into two balls to begin rolling your dough. Be sure to flour your work surface really well before rolling your dough. I use an attachment normally to roll my dough, but I wanted to show you how to do it with a pin.

6. Use a smooth surface with lots of flour. As you can see, it’s not neat and pretty!

7. Roll your pin towards you to flatten your dough. Use the flour to help to keep the pin from sticking.

8. Continue to work the dough until it is about 1/8 inch or so thick.

9. Once your dough is flat, flip it over.

10. Slice dough into squares. Don’t worry they don’t need to be perfect!

11. Move dough to wax paper. I use my cookie cooling rack. Let dough dry for atleast a half hour.

12. In the meantime, remove chicken from the water. Remove Skin from chicken. Shred chicken and put aside. DO NOT DRAIN WATER!!!

13. Skim fat from chicken from the water. Add onions, celery, carrots, parsley to water. Add 8 oz of chicken stock to water. Add pinch of salt and pepper to water. Add chicken back to water. Simmer for 45-5o minutes. By this point, your noodles should be dry.

14. Slow drop noodles in one by one, stirring in between so they don’t stick. Stir frequently. Cook until noodles are tender. Salt & Pepper to taste!

Filed Under: Cooking, Main Dish, Poultry, Recipes, Soups, Stews & Chilies

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Easy Peasy Recipe – Chili

May

2009

This recipe was fairly inexpensive. I purchased the tomatoes, chili beans and kidney beans for $.33 cents or less each. The beef I got on sale at Giant for $1.88 lb. This recipes is under $5.00 for the meal. It fed 3 of us and had leftovers for another meal, which I froze.

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