Category Archives: Soups and Stews

Tomato Soup

Posted on by

0

I know, I’m terrible with keeping up on the posting. I still cook, I’m just too lazy to write most recipes down while cooking, then trying to take a decent picture, then typing it out… well, you get it.

I’m just going to start posting about food in general. This sounds more like fun and less like work, which is what this “blog posting” was starting to feel like!

Lately I’ve been into soups. Of the homemade variety of course. I was starting to get tired of the bland canned soups, though convenient, they were getting boring.

I’m more of a “creamy soup” person. Don’t get me wrong, I don’t mind a nice chicken noodle soup or, one of my favorites, Italian Wedding Soup, but there’s something about a ” cream-of-something” soup that says comfort food.

About a month ago, I made my very first homemade tomato soup. It was delicious! Way better than canned stuff and lots cheaper than getting it from The Loop ( a little better tasting than The Loop, if I do say so myself). The only gripe I had about it was having to cook everything, then transfer it in batches to the food processor, then strain it back into the original pan I started with. Not only did it make a mess and dirty up more dishes than I thought necessary, it took waaaaaay too long. I work 8 hours a day in a refrigerated cutting room, the last thing my weary bones want to do is stand in the kitchen for an hour and a half making soup!

So I decided I needed an immersion/hand blender. Good thing hubby paid attention to my griping! I came home a few days ago to an early Christmas present! Not only did he get me my hand blender; he got me the “Mac-Daddy” hand blender that resembles something a mechanic would have in his garage for working on exotic cars.photo 4

  Let me tell you, this thing is awesome! Last night I decided to make tomato soup again, albeit a little on the chunky side since I really didn’t think straining it was necessary (what’s a chunk or two of tomato in tomato soup, I mean, really!?)  I also made some cod croquettes to go with it, but they ended up being cod/tuna croquettes since I didn’t buy enough cod to feed everybody (through no fault of my own). They still turned out good, I just wish there would have been more!

I did manage to take a picture of my dinner last night…photo 5

For the soup, I used a recipe from Food Network that I tweaked a bit: cooked onions, carrots, celery, and garlic in olive oil till soft, added 5 tablespoons flour, then a 28 oz can of diced tomatoes and their juices, a 32 oz carton plus one cup of chicken stock, parsley, thyme and 2 bay leaves and let it simmer half an hour. Then took out the bay leaves and blended up all the veggies in the pot with my new toy, then added a cup of cream. So much easier this time around! Now I have to figure out what other kinds of soup to make!

Well off to play with some cheesecakes! I bought these mini springform pans months ago and haven’t used them yet so I’m thinking it’s time to break them in!

Death-By-Chicken Chili

Posted on by

0

This is my most favorite chili of all time! It uses a whopping 4 pounds of chicken! I’m not sure when or how I came up with this recipe, I’ve been making it for so long, but I know I’ve changed it several times and it keeps getting better! The seasoning measurements are approximate, so feel free to adjust to your taste!

I roast Poblano peppers to dice up and throw in there, but if you don’t want to go through the trouble, canned diced green chilies can be substituted, but I think the flavor of the home-roasted Poblanos takes this chili to another level!

  • 1 12 oz bottle low-sodium garlic and lime marinade
  • 2 lbs boneless, skinless chicken breasts
  • 2 lbs ground chicken
  • 1 large onion, chopped
  • 3 jalapenos, seeded and chopped
  • 3 Poblano peppers, roasted, seeded, and chopped (See Below)
  • 4 cloves garlic, minced
  • 2 tbsp cumin
  • 2 tbsp oregano
  • 2 tbsp cilantro
  • 2 tsp white pepper
  • 2 tsp cayenne pepper
  • 2 15 oz cans Cannellini beans
  • 1 recipe for Salsa Verde (Click Here) or, 1 16 oz jar store bought Salsa Verde
  • 32 oz low-sodium chicken broth
  • 2 cups shredded Monterey Jack cheese

Place chicken breasts in a ziplock bag and pour in marinade. Refrigerate for at least 4 hours up to overnight.

To roast peppers, place on a foil lined baking sheet, and place under the broiler in the oven, turning to char on all sides. Remove peppers from the oven and place in a paper bag. Close bag, and let peppers rest 20 minutes. Peel skin from peppers, remove seeds and stems. Rinse peppers, and pat dry. Chop peppers, and set aside.

Preheat oven to 425 degrees.

Place marinaded chicken breasts on a greased, foil lined baking sheet, and bake for 25 to 30 minutes.

In a large stockpot, crumble ground chicken, and cook, stirring occasionally,  over medium-high heat, until chicken is cooked through. Drain any fat from the pan. Add onions, jalapenos, chopped Poblanos, and garlic. Continue to cook for 5 minutes until onions are soft. Add cumin, oregano, cilantro, white pepper, and cayenne pepper, and cook 5 minutes more. Stir in beans, salsa verde, and chicken broth. Reduce heat, cover and simmer.
Remove chicken breasts from oven and let cool 10 minutes. Cut into bite size pieces and stir in to chili. Let chili simmer for an additional 15 minutes to allow flavors to meld. Stir in shredded cheese until well blended. Serve with additional cheese, sour cream, and tortilla chips!

Mexican Meatball Soup (Albondigas Soup)

Posted on by

1

That’s it! I’m done! No more turkey for a year! After a full week of turkey salad sandwiches and turkey alfredo, it’s time for something beefy! I love this soup! It’s great comfort food! I call it Mexican Meatball Soup, so if anyone asks what I’m cooking for dinner, they’ve got an idea of what’s in it. Look on the internet and you’ll find many versions of this recipe, but like my other dishes, this one is as simple as you can get!  I like to serve this with cheese quesadillas to scoop up the chunks of tomato!

For the meatballs:

  • 1 1/2 lb ground sirloin
  • 1/2 lb ground pork
  • 1 egg, beaten
  • 1/4 cup cornmeal
  • 1 tsp minced onion
  • 1/2 tsp garlic powder
  • 1/2 tsp cilantro
  • 1/2 tsp oregano
  • 1/4 tsp cumin
  • salt
  • pepper

For the soup:

  • 1 medium onion, chopped
  • 2 stalks celery, chopped
  • 2 carrots, chopped
  • 2 tbsp olive oil
  • 1/2 tsp basil
  • 1 tsp oregano
  • 1/2 tsp cilantro
  • salt
  • pepper
  • 64 oz beef broth
  • 16 oz medium Picante sauce
  • 15 oz can fire-roasted diced tomatoes
  • 10 oz can diced tomatoes with green chilies
  • 3/4 cup white uncooked rice

To make the soup, heat olive oil in a large stockpot over medium heat. Add onion, celery, and carrots and cook 10 minutes. Stir in basil, oregano, cilantro, salt and pepper, beef broth, tomatoes, and Picante sauce. Bring to just a boil and reduce heat. Cover and simmer while making meatballs.

To make the meatballs, combine all of the ingredients listed above in a large mixing bowl, and mix well. Shape into bite size meatballs, about a 1/2 inch in diameter. The easiest way to do this is by rolling them out into a log then cut that into even pieces, then roll up. Drop meatballs into simmering broth and stir. Cover and let simmer 15 minutes. Stir in rice, then continue cooking for 25 more minutes, stirring occasionally, so rice doesn’t stick. Serve with quesadillas! Enjoy!

French Onion Soup With Stuffed French Loaf

Posted on by

1

A few years ago, I was lucky enough to travel to Paris with my “adoptive” sisters. It was October, it was cold, and rained two out of 3 days we were there. On a trip to Versailles, we stopped at a little cafe just outside of the palace gates, and Lori ordered classic French Onion Soup, (though I think the menu said “onion soup”) but now, anytime it’s cold and rainy, I crave this soul-warming treat!

Whenever I serve a homemade soup as a main course, I usually serve this stuffed French Loaf along side, as it’s quick and makes the perfect size sandwich for dipping! I used ham and Swiss cheese this time, but depending on the soup, I’ll change the meat and cheese to better pair with the soup.

For Soup:

  • 2 large white onions, sliced
  • 1 large red onion, sliced
  • 1/4 cup butter
  • 1 tsp salt
  • 32 oz container beef broth
  • 15 oz can chicken broth
  • 2 cloves minced garlic
  • 1/2 cup red wine (I used a Cab from Sonoma)
  • 1 tbsp balsamic vinegar
  • 1 tbsp soy sauce
  • 1 tbsp fresh parsley
  • 2 tbsp fresh thyme
  • 4 slices French bread, cut 1/2 inch thick, and toasted
  • 4 slices Swiss cheese
  • 4 slices mozzarella cheese

In a large stockpot, melt the butter over medium heat. Add onions and salt, and cook, stirring occasionally, for 30 minutes until onions are carmelized.

Add broths, garlic, red wine, vinegar, soy sauce, parsley, and thyme. Reduce heat to low and let simmer 30 minutes more.

Ladel soup evenly between 4 oven proof bowls. Top each with a slice of toast, and a slice each of mozzarella, then Swiss. Place bowls on a baking sheet and place under broiler until cheese has melted, and is browned on top. Serve with slices of stuffed French loaf.

For Stuffed French Loaf:

  • 1 can refrigerated French loaf
  • 1/4 lb thin sliced ham
  • 1 cup shredded Swiss cheese
  • 2 tbsp Dijon mustard
  • 2 green onions, chopped ( optional)

Preheat oven to 350 degrees.

Unwrap French loaf from packaging, and place on a sheet of parchment paper. Find the seam and gently unroll loaf until it’s flat. Spread mustard on dough, leaving 1/4 inch on all sides. Place sliced ham in a single layer, and evenly sprinkle cheese on top of ham. Sprinkle with onions , if desired. Gently roll up loaf, place on greased baking sheet. Pinch ends together to keep cheese in, and cut 5 small slits in the top of loaf. Bake for 28 to 30 minutes, until golden brown. Let loaf sit for 5 minutes before slicing into 1 inch sandwiches. Enjoy!

Beef, Lentil, And Noodle Stew

Posted on by

0

I had some celery, carrots, and mushrooms in the fridge I needed to use up, and had some stew beef in the freezer, so I came up with this tasty concoction. I was going to serve it over egg noodles, then decided I didn’t feel like dirtying up any more pots to wash, so I threw the egg noodles in with the stew and it came out great! This is one instance where laziness paid off! 😉

  • 1 lb beef tenderloin or top sirloin, cut into 1 inch cubes
  • 2 carrots, chopped
  • 2 stalks celery, chopped
  • 4 oz cremini (baby Portobello) mushrooms, sliced
  • 1/2 large onion, chopped
  • 4 tbsp butter, divided
  • 4 sprigs fresh thyme
  • 1 tsp rosemary
  • 1 tsp oregano
  • 1 15 oz can lentils
  • 1 cup Pinot Noir or Zinfandel
  • 1 15 oz can beef broth
  • 6 oz egg noodles
  • salt
  • pepper

Melt 2 tablespoons butter in large sauce pan or stock pot over medium-high heat, and sear beef, stirring constantly, for about 3 to 5 minutes. Remove beef from pan, and place in an oven safe bowl. Cover and keep warm in unheated oven.

Reduce heat to medium and melt remaining butter in the same pan. Add carrots, celery, onion, and mushrooms, and cook about 10 minutes. Stir in wine, and cook until reduced by half. Stir in broth, thyme sprigs, rosemary, and oregano. Sprinkle with salt and pepper. ( I use grinders, so I used 3 turns of the salt, and 2 turns pepper.) Stir in lentils. Heat until mixture starts to bubble.

Return beef to the pot; cover, and reduce heat to low. Cook, stirring occasionally, about 20 minutes. Remove thyme sprigs, and stir in egg noodles. Cook, covered 20 minutes more, until noodles are soft.

Enjoy!

Filet Burgundy Chili

Posted on by

3

Beef tenderloin and Burgundy wine, with peppers, onions, and kidney beans! No, I’m not crazy! It’s the best chili you’ve ever eaten! But I must warn you, few other bowls of chili will ever come close after you’ve had this tasty sensation!

  • 1 lb beef tenderloin, cut into bite size pieces*
  • 2 tbsp olive oil
  • 1/2 lg onion, chopped
  • 1 green bell pepper, chopped
  • 2 jalapenos, seeded and chopped
  • 3 cloves garlic
  • 1 tbsp oregano
  • 1 tbsp cilantro
  • 1 tbsp cumin
  • 2 tbsp chili powder
  • 2 tsp chipotle powder
  • 2 tsp cayenne
  • 2 cups Burgundy wine
  • 1 15 oz can kidney beans
  • 1 15 oz can diced tomatoes
  • 1 15 oz can tomato sauce

Heat olive oil in a stock pot over medium-high heat. Add onion, bell pepper, and jalapeno and cook, stirring occasionally, about 10 minutes. Add garlic and cook 5 minutes more. Stir in tenderloin to sear on all sides, about 2 minutes, then add spices. Drain off any grease that may cook out of the meat, then add Burgundy wine, and let simmer 10 minutes, or until wine is reduced by half.

Add tomato sauce, diced tomatoes, and kidney beans. When it starts to bubble, cover the stock pot and reduce heat to low. Let simmer, stirring every now and then, for an hour to let the flavors meld together. Serve with your favorite chili toppings.

*You can also substitute ground chuck, for the filet, and it’s still delicious!

**Chili can be made up to two days in advance. The longer it sits in the fridge, the better it tastes!

Santa Fe Swine Chili

Posted on by

1

Chili has to be one of my favorite dishes, period. I could eat it once a week, even in the hottest months of summer, so I just had to come up with another chili recipe to add to my repertoire, and why not make it with pork tenderloin? I like to top my chili with shredded cheddar, sour cream, and Fritos, though my hubby prefers tortilla chips. Load it up, or eat it straight out of the pot, it’s delicious!

  • 2 lbs pork tenderloin, cut into bite size pieces
  • 1 large onion, chopped
  • 1 green bell pepper, chopped
  • 1 red bell pepper, chopped
  • 3 cloves minced garlic
  • 6 slices cooked bacon, chopped
  • 1 28 oz can diced tomatoes
  • 1 15 oz can tomato sauce
  • 1 15 oz can beef broth
  • 1 15 oz can kidney beans
  • 1 15 oz can black beans
  • 1  4 oz can chopped green chiles
  • 3 tbsp chili powder
  • 1 tbsp cumin
  • 1 tbsp oregano
  • 3 tsp smoked paprika
  • 1 tsp cayenne

Place all ingredients in a slow cooker and cook on low for at least 8 hours. Serve with your favorite chili toppings!

*Note, this is a great workday meal! Just chop veggies and tenderloin the night before and place in baggies in the fridge. It will save time on your way to work and you’ll come home to an easy, no fuss dinner! 🙂