Archive for the ‘Soups & Stews’ Category

Red Curry/Coconut Milk Soup

April 23, 2017

This is a recipe that my good friend Keitha came up with.  I am not a squash eater, but this looks pretty good.

Ingredients:
1 Butternut squash (or small pumpkin)
Approximately 2 pounds of meat of your choice
4 medium potatoes
5-6 cups of water or vegetable stock
1 small-medium yellow onion, chopped
7-8 mushrooms sliced
2-3 carrots, sliced about 1/4″ thick
1 small zucchini, cubed
2-3 stalks of celery sliced
2-4 tablespoons of red curry (depends on how spicy you like it)
2 cans of coconut milk
Pinch or 2 of fresh basil
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Shrimp and Andouille Gumbo with Okra

April 23, 2017

This is another fantastic looking recipe from Joy in Texas!  Looks wonderful!

 

 

1 lb shrimp, medium/large 30/40’ish (shells on and heads if you can get them) *See note 1
2/3 cup bacon grease/butter combination
2/3 cup flour
1 large onion, diced
1 small bell pepper, diced
1 medium poblano, diced
2 celery sticks, diced (1/4’ish cup)
6 cloves of garlic, minced
1 14.5 oz can petite diced tomatoes with liquid
6 cups shrimp stock *See note 1
1 to 2 tablespoons Cajun seasoning
½ tsp fresh thyme
1-2 Bay leaves
1 T black pepper
**Salt… Keep in mind the Cajun seasoning has salt so taste first, I added no additional salt.
2 T bacon grease
1 lb okra
12-16 oz Andouille sausage, sliced medium
1/8 t file

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Chipotle Chili Pepper Soup

April 22, 2017

Another recipe from my Aunt Elaine. This looks fantastic!

Start to finish: 35 minutes. Makes 3 servings (4 cups)

Ingredients

1 large onion, finely chopped

4 cloves garlic, minced

1 Tbsp olive oil or cooking oil

12 ounces skinless, boneless chicken breasts, cut into bite-size pieces

1  14.5 ounce can chicken broth

2 tsp chopped canned chipotle peppers in adobo sauce

1/2 tsp sugar

1/4 tsp salt

2 cups chopped tomatoes or one 14.5 ounce can of low-sodium diced tomatoes

1/4 cup snipped fresh cilantro

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Chile Verde

February 18, 2017

This is another recipe recommended by Joy in Texas.  It comes from Simply Recipes. I am going to have to try this one, it looks so good.

chile-verde-method-10

Ingredients:
1 1/2 pounds tomatillos
5 garlic cloves, not peeled
2 jalapenos, seeds and ribs removed, chopped
2 Anaheim or Poblano chiles (optional)
1 bunch cilantro leaves, cleaned and chopped
3 1/2 to 4 pounds pork shoulder (also called pork butt), trimmed of excess fat and cut into 1 to 2-inch cubes
Salt
Freshly ground black pepper
Olive oil
2 yellow onions, chopped
3 garlic cloves, peeled and finely chopped
2 Tbsp of chopped fresh oregano or 1 Tbsp of dried oregano
2 1/2 cups chicken stock
Pinch of ground cloves
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Chicken Tortilla Soup

November 13, 2016

This recipe comes from JoyTT in Texas.  This is her Mom’s recipe and I made it for my family yesterday.  This is a very good recipe and I think the entire family enjoyed it. It’s super easy to fix.  I have never made Tortilla Soup before so I have a few things to learn on it.  Please see my notes below for some tips.

This is my picture, so if Joy wants me to replace it when she makes her own, we will.

fullsizer

8 cups chicken broth
½ cup rice
Chipotle peppers to desired taste, chopped
1 medium onion, diced
2 Roma tomatoes, diced
1 clove garlic, minced
1 cup corn
1-2 tbsp cilantro, rough chop
2 cups shredded chicken

Garnish
Tortilla strips
Avocado chunks

Notes:
I thought I was doing the family a favor and let it cool down a little bit before serving.  Do NOT do this; it needs to be served really hot.  I also diced up Jalapenos.  We garnished it with the tomatoes, jalapeno, avocado and cilantro.  I made my tortilla strips from scratch.  Another suggestion from the family was to garnish it with some grated up Monterey Jack cheese

 

Slow-Cooker Creamy Chicken and Wild Rice Soup

October 12, 2016

Yet another recipe Mark found when he was hungry.  We get a lot of our recipes from Betty Crocker’s website. They have some pretty good ones on there. This was a great soup and it was easy and inexpensive.

We did a few things different and I have some suggestions in the notes below.

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Ingredients:
1 lb boneless skinless chicken thighs (5 thighs), cut into 1-inch pieces
1/2 cup uncooked wild rice
1/4 cup fresh or frozen chopped onions
2 cans (10 3/4 oz each) condensed cream of potato soup
1 can (14 oz) roasted garlic-seasoned chicken broth
2 cups frozen sliced carrots
1 cup half-and-half

Directions:
Place chicken in 3 1/2- to 4-quart slow cooker. In large bowl, mix wild rice, onions, soup, broth and carrots; pour over chicken.
Cover; cook on Low heat setting 7 to 8 hours.
Stir in half-and-half. Increase heat setting to High. Cover; cook 15 to 30 minutes longer or until hot.

Notes:

We made this on a weekday and I did not use the crock pot.  I put it in my small pressure cooker for 15 minutes and then when the steam was released and I could take the lid off, I let it simmer for about 20 minutes.

I don’t prefer chicken thighs so I used boneless, skinless chicken breast.

I also fried up some bacon and crumbled it on top of our soup when it was served.  I added peas  and I think another good addition would be some mushrooms and corn.

I could not find any roasted garlic-seasoned chicken broth, so I made my own by roasting some garlic in the oven and mixing it in with my regular chicken broth.  I turned out fantastic.

And an added bonus, it reheats very nicely.  I had some for lunch today and it tasted just as good as the night before.

 

 

Cioppino

April 4, 2016

This recipe comes from our daughter’s Aunt Mary in Meridian, Idaho.  It looks really tasty.

This is not her picture, so if anyone makes it and wants to contribute a picture, send it in and we will add it.

Cioppino in the pot.jpg

Ingredients:

1/4 cup olive oil
1/4 cup butter
1 stalk celery
1 onion diced
1 large can crushed tomatoes
2 cups clam juice
2 cups white wine
4-5 cloves of crushed garlic
1 lemon juiced
1 teaspoon Worcestershire sauce
1 bay leaf
1 teaspoon dried basil
1 teaspoon dried oregano
1/2 teaspoon red pepper flakes
1/2 teaspoon salt
2 lbs. Dungeness crab cleaned
3 lbs. halibut cut small pieces
30 prawns
12 mussels
I ADDED A CAN OF TOMATO JUICE…BECAUSE MY NIECE WANTED LOBSTER TAILS

Directions:
In a large pot on medium heat, melt the butter with the olive oil then sauté the celery and onions. Add the rest of ingredients except seafood and simmer on low for about 45 minutes uncovered.  Add the tomato juice if it gets too thick then add the seafood and cook for about 8 or 9 min or until mussels open.  Enjoy !!

Hamburger Soup

February 14, 2016

This is another recipe that Mark found while hungry at work 🙂 He seems to find the best ones when he’s hungry.  Mark said he was drawn to this recipe because, when he was growing up, his Mom used to make a similar soup. He found it on Ree Drummond’s website, The Pioneer Woman.

This soup is inexpensive and so simple to make, and it’s absolutely delicious.  There is so much flavor in this  little bowl.

This recipe serves 12 but it’s really easy to cut the ingredients down to make a small batch.

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Ingredients

  • 2-1/2 pounds Ground Chuck
  • 1 whole Large Onion, Diced
  • 2 stalks Celery, Diced
  • 3 cloves Garlic, Minced
  • 1 can (14.5 Ounce) Can Whole Tomatoes
  • 3 cups Beef Stock Or Beef Broth, Plus More As Needed
  • 1 whole Yellow Bell Pepper, Seeded And Diced
  • 1 whole Red Bell Pepper, Seeded And Diced
  • 1 whole Green Bell Pepper, Seeded And Diced
  • 4 whole Carrots, Peeled And Sliced On The Diagonal
  • 5 whole Red Potatoes, Cut Into Chunks
  • 3 Tablespoons Tomato Paste
  • 1/2 teaspoon Kosher Salt (more to taste)
  • 1/2 teaspoon Black Pepper, (more to taste)
  • 2 teaspoons Dried Parsley Flakes
  • 1/2 teaspoon Ground Oregano
  • 1/4 teaspoon Cayenne Pepper (more to taste)

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Beef-Barley Soup

January 26, 2014

Mark was doing his usual internet recipe browsing and came across this recipe.  That particular day we were having a pot roast and he suggested, “why couldn’t we use the left over roast beef in place of the stew meat”.  Hey, why not? We always have leftovers, and most of it normally gets tossed out.  It turned out really good.  I have never had beef-barley soup, let alone made it, and I was really impressed.  My thoughts on the leftover soup: make a rue and thicken it up and make a pot pie.  Recipe on that to follow.

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Ingredients

  • 1 1/2 lb beef stew meat
  • 2 medium carrots, sliced (1 cup)
  • 1 medium onion, chopped (1/2 cup)
  • 1 cup sliced fresh mushrooms
  • 1/2 cup uncooked pearl barley
  • 5 1/4 cups Progresso® beef flavored broth (from two 32-oz cartons)
  • 2 dried bay leaves
  • 1 cup Green Giant® Valley Fresh Steamers™ frozen baby sweet peas

Directions

  1. Spray 4 to 5-quart slow cooker with cooking spray. Mix all ingredients except peas in cooker.
  2. Cover; cook on Low heat setting 8 to 9 hours.
  3. About 10 minutes before serving, stir in peas. Increase heat setting to High. Cover; cook about 10 minutes or until peas are thoroughly cooked. Remove bay leaves.

Note:  If you use the leftover roast beef like I did, you obviously wouldn’t need to cook it as long as the recipe says.  I put everything in but the barley and vegetables and let it cook in the crockpot on medium for about 5 hours.

Veggie Chowder

December 6, 2013

When I was younger my Mom only made potato soup when someone was sick.  I never liked it and didn’t make it.  I decided at some point I would make something that I liked, and this is what I came up with.

1 large baking potato (cubed)

4 or 5 mini carrots (sliced)

boil together for 15 (or until tender) in 2 qt  heavy saucepan

saute the following in butter:

1/2 chopped onion

1/2 cup sliced mushrooms

1/4 diced orange or red bell peppers

make a white sauce of 6T butter

1/4 cup flour

1 cup half and half

when very thick add to boiled potatoes

add sauted vegetables

about 1 cup cubed velvetta cheese product

1 t salt

course ground pepper

*note:  when potatoes are done there should be about an inch of liquid over cooked vegetables.  Add the white sauce and cook over medium heat with cheese until desired thickness.  If it’s too thick add more half and half.  This is very rich and so good!