Category: Soups

Meats · Soups

Green Chile Beef Vegetable Soup

Chocolate CastlesLeave a comment

I cooked lunch for a meeting today. Thinking that maybe, just maybe it might be cooler weather, I planned on making a pot of soup. But as the day dawned, it became apparent that it was going to be in the 90’s. Was too late to change the menu, so soup it was. We were just going to have to turn down the air conditioning and pretend that we lived up north and because it was Oct, it should be cool. The soup ended up really so good and all of the ladies absolutely loved it. It is just a little different than most veggie soups because of the added green chile enchilada sauce that is added.

1 package of thinly sliced round steak, cut into tiny cubes

1 large can (about 20 oz) crushed tomatoes

1 small can of mild green chile enchilada sauce

1 small can mild green chiles

1 can Rotel Tomatoes with chiles, mild

1 onion, chopped

1 cup of chopped celery

2 green bell peppers

1 bag of cubed butternut squash

3 medium potatoes, peeled and cubed

1 cup of chopped carrots

1 can cut green beans, drained (not French style)

2 cups cabbage, chopped small

1 small zucchini, cubed

1 small yellow squash, cubed

1 regular size can of navy beans, drained

2 teas chopped garlic

1 regular size can of beef broth

1 to 2 cups water

In 2 table olive oil, brown chopped beef with onion until all meat is browned. Add the celery and bell pepper, salt and pepper to taste along with the garlic. Saute the mixture until the onions, celery and pepper is softened. Add all of the tomatoes, enchilada sauce, green chiles and broth. Add all the rest of the ingredients, except water.  You can add more water if needed if it cooks down more than you would want. I used about 1 cup of water. Season to taste with salt and pepper and cook in crock pot on low all night or in a heavy pot in oven for about 3 hours at 325, or until all the veggies are tender and sauce is a little thick.

Served this with green chile cornbread and fresh apple cake. Was a great lunch!

for the cornbread, I used a package of Martha White yellow corn bread mix and just added a small can of mild green chiles,1/2 cup shredded sharp cheddar cheese and made them into muffins. The fresh apple cake is on the blog!

Chicken · Meats · Soups

White Lightning Chicken Chile

Chocolate CastlesLeave a comment

Since the temps have fallen below 100, surely the cooler weather will be here shortly. When it does, we need to be prepared to have a big pot of chile ready for that first cool evening. This is taken from Southern Living

Comfort Food magazine.

1 large sweet onion, diced

2 garlic cloves, minced

2 tables olive oil

4 cups shredded cooked chickn

2 (14 1/2 oz) cans chicken broth

2 (4.5 oz) cans chopped green chiles

1 (1.25 oz) package white chicken chile seasoning mix

3 (16 oz) cans navy beans, undrained

Saut onion and garlic in hot oil in a large Dutch oven over medium high heat 5 minutes or until onion is tender. Stir in chicken, next 3 ingredients and 2 cans navy beans. Coarsely mash remaining can of  navy beans and stir into chicken mixture. Bring to a boil, stirring often; cover, reduce heat to medium-low and simmer, stirring occasionally, 10 minutes. Serve with desired toppings such as avocado, sour cream, shredded cheese and fresh cilantro.

Makes 11 1/2 cups

Beef · Meats · Soups

Italian Tortellini Soup

Chocolate Castles2 Comments

This is one of the recipes that I “stole” from Dee’s house, from a Gooseberry Cookbook that she had out. What a great soup and a very easy soup to have on hand during the fall!

1 lb mild Italian sausage, casing removed

1 cup onion, chopped

2 large cloves of garlic, chopped

6 cups beef stock

1 (16 oz) can tomatoes, drained and chopped

8 oz can of tomato sauce

1 large zucchini, sliced

1 large carrot, sliced

1 medium green bell pepper, diced

1/2 cup dry red wine

1 teas dried basil leaves * (see below)

2 teas oregano

8 oz cheese tortellini

Parmesan cheese

Brown sausage and remove from skillet. Drain drippings. Add onion and garlic and saute about 5 minutes. Combine the meat, onion and garlic, beef stock, tomatoes, tomato sauce, zucchini, carrot, green pepper, wine and spices in  a large pot. Simmer about 30 minutes or until veggies are tender. Add tortellini. Cook until tender. Serve with the Parmesan cheese and a loaf of hot garlic bread.

Beef · Daily Thoughts · Meats · Soups

Cincinnati Chili

Chocolate CastlesLeave a comment

Why am I looking at a soup cookbook and for some reason thinking that chile sound good? I’m not really a chile person, but when I saw this recipe it reminded me of a really great day when Randy & I went to a chile place in Burbank, CA that everyone out there had told us we needed to go. It was called Chile John’s. and the only reason I agreed to go was that I figured that if I went there for him, he would go to Stein Mart for me. So we found Chile Johns, which has been there since 1946, and waited for a place at the counter to await the famous chile. You can get it served over spaghetti, which is something that was so foreign to me. But thinking that anything served on spaghetti must be good, I ordered the mild and ate every bite. It was simply delicious. When I saw this recipe for Cincinnati Chile, it brought back a great memory of that day. It is always so much fun to go out and experience some of the places that towns are known for and this was no exception. The chile was really good and it was fun sitting on stools around the counter, talking to the guys dishing up different types of chile.

I know it is summer, but some nights are just meant for “comfort” foods, no matter what temperature it is outside. Just turn down the thermostat and dig in.

FYI….he did take me to Stein Mart but after eating all the chile, I wasn’t in much of a mood to buy clothes…found that I would be needing a little larger size after that lunch. Does he know how to plan our my shopping days or what?

1 lb ground beef

1 lb ground pork

4 medium onions, chopped

6 garlic cloves, minced

2 cans (16 oz each) kidney bens, rinsed and drained (I will use pinto because I simply don’t like kidney)

1 can (28 oz) crushed tomatoes

1/4 cup vinegar

1/4 cup baking cocoa

2 tables chile powder

2 tables Worcestershire sauce

4 teas ground cinnamon

3 teas dried oregano

2 teas ground cumin

2 teas ground allspice

2 teas hot pepper sauce

3 bay leaves

1 teas sugar

Salt and pepper to taste

Hot cooked spaghetti

Shredded cheddar cheese, sour cream, chopped onions for topping as desired

In a Dutch oven or soup kettle, cook beef, pork, onions and garlic over medium heat until meat is no longer pink. Drain. Add the beans, tomatoes, vinegar, cocoa and seasonings; bring to a boil. Reduce heat, cover and simmer for about 2 hours.

Discard bay leaves. Serve over spaghetti or in bowls. Garnish with toppings to your liking.

Serves 6 to 8

Beef · Meats · Soups

Company Chile

Chocolate CastlesLeave a comment

We are really trying to use up what is here and since Randy wanted chile and we had everything for it, that was our soup last night. I am not a huge chile person, but I actually liked it and had 2 helpings. It was very easy and Randy was a happy camper.

1 lb of hamburger meat (or turkey)
1/2 medium onion, chopped
1 can of pinto beans
2 cans (small) tomato sauce
2 cups water
1 teas garlic powder
1 package Lawry’s Original Chile Seasoning
Brown meat an onion together until meat is done and onion is clear. Drain off fat. Add the beans,juice and all, and the rest of the ingredients. I baked mine for 2 1/2 hours at 325 and it came out thick and we poured it over the cornbread. Easy, quick and really was good. Will make this again before warm weather sets in.

Soups · Vegetables

Homemade Cream of Mushroom Soup

Chocolate Castles3 Comments

Happy 2014!!!! The kids are gone back to their homes, I have my computer back from grandkids and the quiet and space to write. Also, because the fridge is now clear of chicken nuggets, frozen pizza, peanut butter and apple juice, I have room to cook some adult foods. When I sat down last night with the first magazine I have had time to look at in a week, I came across this soup and knew instantly that we would be having some of this delectable sounding soup this week. Also thought that since it is January and cold weather is still lingering, I think I will post different winter soups each day this week. But this mushroom soup had to be first.

yields: 5 cups

1/2 cup butter, divided

3 (8 oz) packages fresh mushrooms, chopped

2 cups whipping cream

1 ( 8 oz) package cream cheese, softened

2 (1 oz) containers home-style concentrated chicken stock (from a 4.66 oz package)

Melt 3 tables butter in a Dutch oven over medium heat. Add mushrooms and sauté 10-12  minutes, or until liquid evaporates.

Transfer to a bowl. Reduce heat and melt remaining 5 tables butter in the Dutch oven. Whisk in flour until smooth; whisk 1 minute.

Gradually whisk in cream and next 2 ingredients.

. Cook, whisking constantly 2 minutes or until melted and smooth. Remove from heat. Stir in mushrooms. Use immediately or cool completely if planning to freeze or keep in fridge until needed.

*They used Knorr Homestyle Concentrated Stock.

Chicken · Holiday Fare · Meats · Soups

Super-Bowl

Chocolate CastlesLeave a comment

What a great soup for using leftover turkey, or having it for Super-Bowl parties or on those cold weather evenings.

6 tables unsalted butter, plus melted butter for brushing

1 small onion, diced

2 stalks celery, diced

1/2 clove garlic, minced

5 tables flour

1 qt chicken broth

1 cup heavy cream

1 cup shredded white American cheese (about 4 oz)

1 1/2 cups shredded cheddar cheese (about 6 oz)

1 cup diced deli ham

1 cup diced leftover roast turkey

6 slices baguette

6 slices bacon

1/2 pt grape tomatoes, thinly sliced

3 tables chopped fresh parsley

Kosher salt and ground pepper to taste

Preheat oven to 350. Melt the butter in a pot over medium heat. Add onion, celery and garlic; cook, stirring, until softened, abut 4 minutes. Stir in the flour and whisk, about 1 min. Add the broth and cream;, stirring, bring to a boil. Reduce the heat to medium low and stir in the American cheese and 1 cup of the cheddar until melted. Add the ham and turkey and heat through, 3-5 minutes.

Remove from the heat, keeping warm with lid.

Spread the baguette slices on a baking sheet and brush with melted butter. Transfer to the oven and toast until golden, abut 10 minutes. Meanwhile, cook the bacon in a nonstick skillet over medium heat, turning until crisp. Drain on paper towels. When cool enough to handle, crumble.

Toss the tomatoes, parsley, salt and pepper in a bowl. Lade the soup into bowls and top with the toasted baguette, the remaining 1/2 cup cheddar, divided between the 6 bowls, and the tomato-parsley mixture and crumbled bacon. YUM!

Chicken · Daily Thoughts · Holiday Fare · Meats · Soups

Suppers On…Come & Get It, Oops, I Mean, Dinner is Served

Chocolate CastlesLeave a comment

I can’t help it, I lived almost 60 of my butter-laden years in the south, where folks come to supper, not dinner. When I found this new recipe last night in the Food Network Magazine, (which I will get to in a minute, but have to get this story out of my system first) I remembered an incident from dining out a few nights ago. First of all, just to begin this story, I am no longer allowed to talk about dinner anymore when in public. Returning home from Texas, home of Whataburger, Dr Pepper and Blue Bell, some of my all time favorite things, Mr. Sourheart, aka, Randy (the closer it gets to holiday time, he quickly changes from sweetheart to sourheart) picked me up from the airport and whisked me away to one of our favorite restaurants. Actually it is one of his favorites, because it is the only place in California where you can get Blue Bell ice cream.  As  we are sitting outside, enjoying the gorgeous weather, just waiting for our food to arrive, we are talking about how he is so glad to have me home so he doesn’t have to eat by himself. It was at this point that I asked, “what did you eat for supper while I was gone last week?” You can’t imagine the stares that came my way. Randy hid behind his napkin. I thought there for a minute we were going to be asked to leave or at least take the table by the kitchen door. People from the tables around us began to look my way and then whisper to their table companions. I felt so ashamed. Fortunately, our food arrived and Randy quickly stuffed a roll in my mouth before I could say anything more. He quietly “encouraged” me to save that kind of talk for when we were alone. Note to self….when not in the South, I eat dinner, not supper! There is just something wrong with ordering chicken fried steak with cream gravy and mashed potatoes for dinner, but sounds so much better when you are ordering it for supper. Tonight, because we are all alone, I am making this new delicious sounding soup for supper. Tomorrow, we are having company and  prime rib for dinner.  Am looking for new friends that don’t mind coming to supper, rather than coming for dinner. Think I will post the recipe in a new post, I got a little carried away thinking about dinner vs supper.

Supper

Chicken Fried Anything

Taters

Collard Greens

Gravy

Cobblers

Hot Biscuits with butter and jelly

Sweet Taters

Macaroni & Cheese

Corn on the Cob

Dinner

Prime Rib

Au Jus

Brussels Sprouts

Green Beans with Proscuitto

Stuffed Mushrooms

Merignues

See the difference?

 

Soups · Vegetables

Green Vegetable Soup

Chocolate CastlesLeave a comment

Don’t turn up your nose just yet. Think, environmentally  green and clean. We have green cleaning products, green energy and now, here is green soup. Not only will you feel clean, but hopefully energized.

Serves 4

3/4 cup uncooked orzo

4 teaspoons olive oil, divided

1 1/2 cups thinly sliced leeks (about 2)

1 cup thinly sliced celery

1 tablespoon minced garlic, divided

1/4 teaspoon salt

3 1/4 cups unsalted chicken stock

1 cup water

3 thyme sprigs

1 cup frozen green peas

1 cup green beans, cut into 1″ pieces

1 (15 oz) can cannellini beans, rinsed and drained

2 cups baby spinach leaves

2 tablespoons grated fresh Parmesan cheese

2 teaspoons grated lemon rind

1 tablespoon fresh lemon juice

Cook pasta according to package directions, omitting salt and fat. While pasta cooks, heat a large Dutch oven over medium heat. Add 2 teas oil; swirl to coat. Add leeks, celery, 2 teas garlic and salt; sauté 5 minutes. Add stock, 1 cup water and thyme. Cover bring to a boil. Add peas and beans. Simmer, uncovered 4 minutes. Discard thyme. Stir in pasta and 1 cup spinach.

Place 1 cup spinach, basil, cheese, rind, juice 1 teas garlic and 2 teas oil in a food processor; process until smooth. Divide soup among 4 bowls; top with spinach-basil pesto.

 

Casseroles · Chicken · Meats · Soups

Chicken & Biscuits in a Pot

Chocolate Castles2 Comments

The last few days it has been such a delight and look through several new cookbooks that have come in the mail. One recipe that has caught my eye and sounds just like such a comfort food, yet, it comes from Food & Wine, which normally, I wouldn’t think of when I am thinking “comfort food”, but it just goes to show you that once again, you “cannot judge a book by it’s cover” Also, don’t know if you have noticed, but this is actually 2 days in a row that I am posting recipes that don’t have sugar in them. Am I getting healthy or what?

6 tables unsalted butter

2 shallots, thinly sliced (or 1/2 cup chopped onion)

1/2 pound shitake mushrooms, stemmed and thinly sliced

1 large carrot, cut into 1/2″ chunks

1/2 cup dry white wine

1 1/4 cup plus 1 table self rising flour

2 1/2 cups chicken broth

salt & pepper to taste

3 cups shredded rotisserie chicken

1/2 cup frozen baby peas, (because we don’t like peas, we will be using green beans)

1 tables each: chopped sage and thyme

1/2 cup plus 2 tables whole milk

Preheat oven to 425. In a large dutch oven or cast iron casserole pan, melt 2 tables of the butter. Add the shallots, (you can use onions in place of shallots if you wish, I won’t send the shallot police looking for you.) mushrooms and carrot chunks and cook over medium heat, stirring until the shallots (onions) and mushrooms are softened, about 8 min.

Add wine and cook until completely evaporated, about 1 min. Stir in 1 tables of the flour and the broth and bring to a boil. Season with salt and pepper. Simmer until thick, about 3 min. Stir in the chicken and peas (or green beans).

In a food processor, combine the remaining 1 1/4 cups of flour with the remaining 4 tables of butter and the chopped thyme and sage. Pulse 5 times. Add the whole milk just until a shot dough forms.

Using a small ice cream scoop (hurry and clean the ice cream scoop so you can have some ice cream while this is in the oven) or a tablespoon, scoop 20 balls of biscuit dough oven the chicken stew. Bake in the center of the oven for 25 min. Turn on the broiler and broil the stew for 1-2 min until the biscuits are golden. Let rest for 5 min before serving.  

Baking this dish takes the guessing out of how long you have to actually boil dumplings to get them just right.