quinoa beef vegetable soup

I stumbled upon this recipe by adding ingredients that we had on hand. I even had it as an after-hours snack in lieu of my usual bowl of ice cream (it turned out that good- or just happened to really satisfy an intense craving for vege'bles).

Here's what went into it--

1 lb ground beef
5 cups water
2 beef bouillon cubes (to be dissolved in 4 cups water)
4 cloves of garlic, minced
1 medium onion, chopped
3-4 medium potatoes, cut into 1" cubes
1 yellow bell pepper, chopped
2 medium carrots, chopped
1 large tomato, chopped
1 cup cooked quinoa
1 tsp cumin
salt and pepper to taste
fresh basil, chopped (I used freeze dried)

I don't think there was any rhyme or reason to the how or order of things going in. Just how I thought best. And I think this would actually be a good crock pot meal with the ground beef replaced with cubed beef (and the cooked quinoa reserved until the end- or added, uncooked, in the beginning). I have to add, too, that I got "Thank yous" from at least two of the four kids for making this meal tonight.

Kielbasa potato cabbage soup

In honor of St. Patrick's Day, I made an Irish-sounding soup. Aside from a bit of chopping, it was easy- basically, just put everything in a pot and let simmer. I thought it was pretty good, but then, I liked everything that went into it. And I doubled almost everything that went into it, since we had company and like leftovers-- we ended up with quite a bit extra.

Ingredients

1 small head cabbage, coarsely chopped
1 medium onion, chopped
4 to 6 garlic cloves, minced
2 tablespoons olive oil
4 cups water
3 tablespoons cider vinegar
1 to 2 tablespoons brown sugar
1 pound smoked kielbasa or Polish sausage, halved, cut into 1/2-inch pieces
4 medium potatoes, peeled and cubed
3 large carrots, chopped ( didn't have any carrots, so we did without)
1 teaspoon caraway seeds
1/2 teaspoon pepper

Directions

In a large pot, saute the cabbage, onion and garlic in oil for 5 minutes or until tender. Combine the water, vinegar and brown sugar; add to cabbage mixture.

Stir in remaining ingredients. Bring to a boil. Reduce heat; cover and simmer for 60-70 minutes or until vegetables are tender.

recipe adapted from taste of home

Chicken and rice chowder

From September 11, 2012

...Another easy hit from Saving Dinner (except I added a lot more of everything in order to have some to freeze post-babe)...

4 1/2 cups chicken broth
1/2 cup water
3 boneless skinless chicken breasts, cooked and chopped
2 teaspoons thyme
salt and pepper
1/2 cup brown rice
1 tablespoon olive oil
4 garlic cloves, pressed
1 large onion, chopped
2 carrots, chopped
1 stalk celery, chopped
3 tablespoons flour
1 1/2 cups low-fat milk

Directions:

1. In a large saucepan, bring chicken broth and water to a boil and add the chicken. Add thyme and season with salt and pepper; add rice and reduce heat.

2. In a skillet, heat olive oil over medium-high heat. Add garlic, onion, carrots, and celery; cook until onions are translucent. Add flour to the mix and combine well. Add this mixture to the chicken broth mixture in the saucepan.

3. Stir milk into everything and continue to simmer, stirring occasionally until thickened, about 20-30 minutes.

Read more at: http://www.food.com/recipe/chicken-and-rice-chowder-392831?oc=linkback

Pasta Fagioli soup

1 lb ground beef- brown and drain any fat
12 oz. pasta- cook until al dente
1 TBSP olive oil
1 onion, chopped
4 cloves garlic, minced
2 carrots, chopped (saute the onion, garlic and carrot in oil until tender)
2 (28 ounce) cans diced tomatoes, undrained
1 (28 ounce) can red kidney beans, drained
1 (16 ounce) can (white) northern beans, drained
7 cups chicken broth
3 teaspoons oregano
2 teaspoons pepper
3 teaspoons parsley (Combine the rest of ingredients up to this point in a large pot and simmer for an hour or so.)
2 cups spinach, chopped (add spinach before serving)

This was an experimental soup, in which I kept adding more and more things I found in the refrigerator and cabinets that sounded like they might do well in an Italian pasta soup-- I was trying to make plenty so we'd have leftovers to freeze for after the baby comes. It turned out very good and was enjoyed by everyone- that's the fastest I've seen Iris eat in a long time, and she asked for a second bowl. I think we'll all be happy to have it again.

I forgot to take a picture, but this is the closest I could find to what it looked like (except imagine beef instead of chicken)- from shutterbean.com.

Tuscan bean and sausage soup

From 02/15/2012 (by Eye-Fi)

I love tomatoes, my husband, and generally my children, do not. The girls are both sick and didn't try any, but Jack (and Mike) gave it the thumbs up. He is a particularly easy child to feed, so it was no surprise. At any rate, I thought this was a great, savory simple meal on a cold day (served with some crusty bread-- this photo was taken before the cheese was added).

Ingredients

1 lb Italian sausage links, removed from casing and cut into 1/2-inch pieces
1 onion, chopped
2 cloves garlic, pressed
1 yellow squash, sliced
2 cans white beans, rinsed and drained
1 can Italian tomatoes, undrained
4 cups of chicken broth
2 cups spinach, shredded
1 tsp. Italian seasoning
3 Tbls. romano cheese, grated

Preparation

In a soup pot over medium-high heat, brown sausage and fully cook. Drain grease. Add onion and garlic and cook till translucent. Add squash and saute about 1 min.

Add remaining ingredients except cheese, and simmer till heated through, about 10 min. Serve with cheese on top.

recipe adapted from Saving Dinner

vegetable chili

I got the resounding, "Thanks for making this, Mom!" from the kids (and Mike), which automatically makes it post-worthy. (I didn't grab a photo, but you can imagine what this chili, chock full of veggies and legumes, looks like.

Ingredients

• 1 tablespoon olive oil
• 1/2 medium onion, chopped
• 2 bay leaves
• 1 teaspoon ground cumin
• 2 tablespoons dried oregano
• 1 tablespoon salt
• 2 stalks celery, chopped
• 2 bell peppers, chopped
• 3 cloves garlic, minced
• (optional) 2 (4 ounce) cans chopped green chile peppers, drained
• (optional) 1 jalapeno pepper, chopped
  
• 2 (28 ounce) cans whole tomatoes, crushed
• 1 lb lean ground beef
  
• 1/4 cup chili powder (I added about half of this, since the kids don't like it too hot)
  
• 1 tablespoon ground black pepper
• 1 (15 ounce) can kidney beans, drained
• 1 (15 ounce) can garbanzo beans, drained
• 1 (15 ounce) can black beans
• 1 (15 ounce) can whole kernel corn

Directions

1. Heat the olive oil in a large pot over medium heat. Stir in the onion, and season with bay leaves, cumin, oregano, and salt. Cook and stir until onion is tender, then mix in the celery, green bell peppers, jalapeno peppers, garlic, and green chile peppers. Cook ground beef separately, drain any grease. When vegetables are heated through, mix in the ground beef. Reduce heat to low, cover pot, and simmer 5 minutes.
2. Mix the tomatoes into the pot. Season with chili powder and pepper. Stir in the kidney beans, garbanzo beans, and black beans. Bring to a boil, reduce heat to low, and simmer 45 minutes. Stir in the corn, and continue cooking 5 minutes before serving.

salmon chowder

From 01/05/2012 (by Eye-Fi)

This is a good chowder. A really good, chunky chowder- I think the dill is what makes it- yum!

Ingredients

• 3 tablespoons butter
• 3/4 cup chopped onion
• 1/2 cup chopped celery
• 1 teaspoon garlic powder
• 2 cups diced potatoes
• 2 carrots, diced
• 2 cups chicken broth
• 1 teaspoon salt
• 1 teaspoon ground black pepper
• 1 teaspoon dried dill weed
• 2 (16 ounce) cans salmon
• 1 (12 fluid ounce) can evaporated milk
• 1 (15 ounce) can creamed corn
• 1/2 pound Cheddar cheese, shredded

Directions

1. Melt butter in a large pot over medium heat. Saute onion, celery, and garlic powder until onions are tender. Stir in potatoes, carrots, broth, salt, pepper, and dill. Bring to a boil, and reduce heat. Cover, and simmer 20 minutes.
2. Stir in salmon, evaporated milk, corn, and cheese. Cook until heated through.

chicken tortilla soup

From 01/31/2011 (by Eye-Fi)

The other day when I happened to be in Giant Eagle, samples of this were being given out. It was very good-- I took one of the recipe sheets. It would have been too spicy for the kids, so I just did away with the hot peppers and only added half of the chili powder, and it wasn't spicy at all. I probably could have added a little more, but the kids liked it. And Iris discovered avocados, which I served with the soup, along with tortilla chips and salsa.

From 01/31/2011 (by Eye-Fi)

Chicken tortilla soup

3 Thinly sliced boneless, skinless chicken breasts
1 C chopped green onions
1 jalapeno pepper, diced (we skipped this and replaced it with 1/2 a red bell pepper)
1 pablano pepper, diced (we skipped this too)
2 TBSP canola oil
1 stick of butter (we used a cup of Smart Balance)
1/2 C flour
1/2 C shredded Mexican 4 cheese blend
1/2 C fat free Greek yogurt
4 C chicken broth
1 (28 oz) can crushed tomatoes
1 (14 oz) can black beans, drained and rinsed
1 (7 oz) can fire roasted diced green chiles (we skipped this)
1 C frozen corn
2 tsp ground cumin
2 tsp chili powder (I used only 1 tsp)
salt, to taste

Directions--

Heat oil in large pan and saute chicken, onions and peppers, seasoning with 1/2 the cumin and chili powder.
While chicken is cooking, melt butter in large stock pot over med. heat. whisk in flour, and cook for 2-3 minutes. Slowly whisk in milk 1/4 C at a time, then the cheese, yogurt, and chicken broth, ensuring each ingredient is well incorporated before adding the next.
Stir in remaining ingredients including the cooked chicken, bring to simmer and serve.

butternut squash soup with thai gremolata

I love soups this time of year, and this recipe sounded tasty, so I gave it a whirl-- so good, and so easy. We had ours with bread topped with pecan pumpkin butter.

butternut squash soup with thai gremolata

2 lb. butternut squash, peeled, seeded, and cut into 1 inch pieces
2 cups vegetable broth
1 14 oz. can unsweetened coconut milk
1/4 cup finely chopped onion
1 Tbsp. packed brown sugar
1 Tbsp. fish sauce (or soy sauce)
1 tsp. Asian chili sauce (Sriracha sauce or crushed red pepper) (I skipped this)
2 Tbsp. lime juice

1. In a 4 qt. slow cooker stir together squash, broth, coconut milk, onion, brown sugar, fish sauce, and Asian chili sauce.
2. Cover; cook on low for 4 to 5 hours (or on high for 2 to 2 1/2 hours).
3. Use an immersion blender to carefully blend soup until completely smooth. Stir in lime juice. Ladle into bowls and top with Thai Gremolata. Makes 4 to 6 servings.

Thai Gremolata:
In a bowl stir together 1/2 cup chopped fresh basil or cilantro, 1/2 cup chopped peanuts, and 1 Tbsp. finely shredded lime peel. (i didn't have peanuts or limes, so i did without those, though peanuts would have been an excellent addition).

(vegan) corn chowder

I have my sister to thank for recommending The Conscious Cook cookbook. Mike got it for me for my birthday. We had this delicious corn chowder tonight.

From 04/25/2010 (by Eye-Fi)

If you want the recipe, I'd be happy to pass it along-- I'll just say that it uses cashew cream for the cream- yummm.

creamy corn-potato-ham chowder

Seems like we've been having a lot of chowders lately, but they're good when it's cold- and extremely easy when you can just throw a bunch of ingredients into the crock pot in the morning and dish it up at dinnertime. I tried this one last weekend since we needed to use up some ham that had been taken out of the freezer that we didn't eat all of a few nights prior. It turned out alright, but I think they could have cooked for a couple more hours. The carrots and potatoes were a little too firm still. Mike added some cream of mushroom soup later in the week and said that improved it some- that the veggies had softened a bit.
Nevertheless, I'm ready for some lighter foods. After being sick and sluggish for almost a week, my stomach has shrunk, and most foods seem too heavy or something. Maybe it's the warmer weather too. I'm excited about starting to cook with spring produce.

crock pot chicken jumbalaya

6 boneless, skinless chicken breats, cut into 1-inch cubes
1/2 lb kielbasa
1 can tomatoes, undrained (I added two)
1/2 bell pepper, chopped
1/2 cup chicken broth
1 tsp oregano
1 tsp cajun seasoning- I made my own with cayenne pepper, oregano, salt, pepper and paprika
1/4 tsp cayenne pepper
1 onion, chopped
1 stalk celery (I used 3)

Put everything in crock pot and turn on low for 7 hours.

We served this tasty dish with short grain brown rice, bread and spinach salad. I was afraid the jumbalaya might be too spicy for the kids, but they all liked it (we had some friends over).

corn & kielbasa chowder

Yum!

corn and kielbasa chowder

8 ounces kielbasa, halved lengthwise and thinly sliced
2 onions, finely chopped
(I also added about three stalks of celery, chopped)
1 tablespoon butter
1 14.5-ounce can chicken broth
1 large baking potato (about 12 ounces), peeled and cut into 1/2-inch cubes
1 cup half-and-half
1 1-pound bag frozen corn, thawed
Salt and pepper
Chopped fresh dill, for garnish

Heat a deep skillet or a wide 4- to 6-quart pot over medium-high heat. Add the kielbasa and cook, stirring, until lightly browned, about 6 minutes. Transfer to a plate. Add the onions and butter to the pan and cook over medium heat, stirring occasionally, until golden, about 6 minutes. Add the broth and potato and bring to a boil. Reduce the heat, cover with a lid and simmer until the potato is tender, about 10 minutes. Add the half-and-half and corn and cook, stirring, until heated through. Using a blender or food processor, puree 1 cup chowder until smooth. Stir the puree back into the chowder along with the browned kielbasa and season to taste with salt and pepper. Top with the dill.

salmon chowder

I love cooking hot soups on frigid snow days. It's been snowing for days straight now, with short let-ups here and there, but I'm tired of being home bound. I refuse to go out in this mess with the kids. Anyway, tonight, we had delicious salmon chowder, served with bread, salad and french beans. Here's the recipe. I haven't decided what to make for dessert yet, but I've decided we need something yummy to celebrate Mike finishing his very last day at Intel today. Congratulations, love!

chili with vegetables

We had this chili last night, and it was tasty. I kind of went from a recipe, but I mostly made it up as I went along. It's all approximate- as it always is around here.

2 med carrots
2 celery stalks
1 large onion
a few garlic cloves
1 zucchini
1/2 cup white cooking wine
2-3 jars diced tomatoes
1/3 jar of steak sauce
6-8 slices bacon
1 1/2 lbs ground beef
*(I just eyed all of these and tasted, added more accordingly)
*chili powder
*salt
*cumin
*red pepper (cayenne)
quite a few kidney beans- I added almost half of a 3-lb can.
*fresh parsley

Add first eight ingredients to large pot and let simmer for a while until all of the veggies are tender. While they are simmering, cook bacon in a large skillet. Add bacon to veggie mixture. Cook the ground beef in the bacon drippings (I had to drain quite a bit of grease first). Add to veg. mixture along with seasonings and let cook for a while so all of the flavors can blend together. Add beans and parsley and serve. We put cheddar on ours and served with a little bread. Really good for a super-cold day.

Game day food

Breakfast-- pumpkin waffles, mixed fruit and Morningstar Farm bacon-- not mine or Mike's favorite, but it was on sale, so I thought we'd try it out. Jack and Gail loved it.

Lunch-- Humus pitas with field greens, carrots and cucumber
Papaya, mango, pineapple, strawberry and banana smoothies w/ lowfat vanilla yogurt

Dinner-- Turkey chili, pumpkin walnut bread (I had a partly-used can of pumpkin in the fridge-- hence, all of the pumpkin) and tortilla chips with some homemade lowfat salsa con queso dip.

Turkey Chili

1 TBSP extra virgin olive oil
1 lb (we used 1/2 a lb) lean ground turkey
1 medium yellow onion
2 cloves garlic
2 TBSP ground cumin
a few shakes of Tabasco sauce
2 cans low-fat low sodium chicken or vegetable broth
1 can northern/white kidney beans
1 can kidney beans
1 can diced tomatoes
coarse salt, to taste

Heat oil in pot over med. high heat. Add turkey- brown. Add onion, garlic, seasonings, Reduce heat to medium and cook together to soften onion. Add broth, beans and tomatoes. Add salt to taste. Bring to boil then reduce heat and simmer until ready to serve.

Top with tortilla chips or cheese.


Pumpkin Pecan Bread (we used walnuts)

1/2 cup milk
1/2 cup canned pumpkin
1 egg
2 TBSP margarine or butter (we always use Smart Balance, which is a great, healthy substitute)
3 cups bread flour
3 TBSP brown sugar
3/4 tsp salt
1/4 tsp groun nutmeg
1/4 tsp ground ginger
1/8 tsp ground cloves
1 tsp active dry yeast
3/4 cup coarsely shopped nuts

basic cycle (1 1/2 lb loaf)

Chicken Chili with Pesto

My all-time favorite soup recipe, passed down to me from a dear co-worker who also owned a restaurant. I have modified it in plenty of different ways (including substituing leftover Thanksgiving turkey for the chicken) and it never fails to please. It is simmering on the stove right now.

2 tsp. oil
3/4 c. chopped onion
2 c. boneless cooked chopped chicekn breast
1 1/2 c chopped carrot
3/4 c. chopped red pepper
3/4 c. thinly sliced celery
1/4 c. chopped green chiles
3/4 tsp. dried oregano
1/2 tsp. cumin
1/4 tsp. salt
1/8 tsp. black pepper
1 16oz can cannellini beans, rinsed and drained
1 14 1/2 oz can chicken broth
3 Tab. jarred pesto.

Heat oil in a Dutch overn over medium heat. Add onion, carrot, red pepper, and celery and saute for 4-5 minutes. Add chicken and the next 6 ingredients (chiles through broth). Bring to a boil. Cover. Reduce heat and simmer for 25 minutes. Stir in pesto.