• Thursday, October 23, 2008 - Quick Homemade Tomato Soup
Here's what I'm going to try for a substitute for Campbell's condensed that's used in so many recipes. I'll let you know if it works!
Quick Homemade Tomato Soup
1/4 cup red palm oil
1 onion, chopped
8 cloves garlic, minced
2 28oz cans stewed tomatoes
6 cups chicken broth
1/2 cup tomato paste
1/2 tsp pepper
Heat oil over medium heat. Saute onion and garlic. Add remaining ingredients. Bring to a boil, then reduce heat and simmer for about 15 minutes. Use an immersion blender to make smooth, if desired. |
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• Thursday, August 7, 2008 - Simple Mexican Stew
I found this recipe under "Addictive Mexican Stew" on Recipezaar. It goes together, truly, in about 10 minutes! Here's how I made it:
Simple Mexican Stew
1 cup onion, diced
2-4 cloves garlic, minced
2 Tbsp olive or red palm oil
2-4 cups cooked chicken meat (use less or more depending on your tastes!)
1/3 cup taco seasoning
4 cans diced tomatoes
2 cans black beans (drained and rinsed)
2 cups frozen corn
8 oz chopped green chilis
2 cups chicken broth
1 Tbsp cornstarch
Saute garlic and onion in oil for a couple of minutes. Add remaining ingredients and simmer for 15 minutes.
That's it! Serve with crusty rolls and you've got your meal, unless you're like me and didn't plan ahead. Then you serve it with saltine crackers.
I used 2 cans diced tomatoes, 1 can of tomato sauce and 1 can of El Pato Jalepeno tomato sauce for the 4 cans diced tomatoes and 8 oz jalepenos. It worked for our tastes just right!
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• Thursday, June 26, 2008 - Chicken, Tomato, Zucchini, Stew
Kimi at Nourishing Gourmet is hosting a frugal and nourishing carnival! What a great way to get some healthy and inexpensive meals! This carnival is focusing on main dishes. Can't we all use some tried and true help there? The next carnival will feature sides, salads and desserts and will be here.
See the others recipes submitted to the carnival here.
I was given some zucchini and found this recipe to use it in. All the children thought it was good enough to add here.
Chicken, Tomato, Zucchini Stew
4 cups tomatoes
3 1/2 cups chicken broth
4 cloves garlic, minced
2 tsp basil
1 tsp EACH thyme, marjoram
2 tsp salt
cubed, cooked chicken meat
2 cups brown rice
2 medium zucchini cut into 1/2" chunks
Combine tomatoes, chicken stock and spices. Bring to a boil.
Add remaining ingredients and simmer 45-55 minutes until rice is cooked.
Very good with 40 minute rolls! |
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• Monday, March 3, 2008 - Best Bean Blend
I love soups and stews and all winter foods! Here's a blend that you can mix in bulk and have on hand all year round!
Best Bean Blend
Equal parts of these dried beans:
navy beans
great northern beans
pinto beans
red beans
yellow split peas
green split peas
black eyed peas
lentils
large lima beans
small lima beans
barley, hulled or pearled (hulled is much better!)
To use, soak overnight in water, then rinse and cover with salted water. Bring to a boil and then cover and simmer for several hours until softened. Use in any soup recipe.
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• Friday, November 9, 2007 - Corn Chowder
I served this meal to my friend and her children when they came for our monthly playdate. Almost every child enjoyed it (which is saying alot! We have 14 Lambies, all under the age of 12, between us!) I should have taken a picture, but didn't. Sorry!
Corn Chowder
4 cups frozen corn
2 (or more, depending on size) baking potatoes
1 onion, chopped
2 Tbsp butter
2 Tbsp flour
4 cups milk
salt and pepper to taste
Saute the onion in the butter till transparent and softened. Whisk in the flour until smooth, add milk, potatoes, and corn. Bring heat up to hot, but not boiling, then cover and reduce heat to a simmer. Simmer for 30 minutes until the potatoes are tender. Salt and pepper to taste.
I doubled this for our group, but the children would have eaten more if there was any! When I make it for dinner, I will triple it. I may also add cooked, cubed chicken, or some leftover bacon. YUM!
Momma |
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• Thursday, November 8, 2007 - Delish Chicken Soup
Perfect for cool-weather lunches!
Delish Chicken Soup
Combine and saute:
1 large carrot, chopped
3 ribs celery, chopped
1/2 tsp garlic salt
1/4 tsp onion powder
1/4 cup butter
Add and bring to a boil, then simmer till warm and tender through out:
3 cups chicken broth
8 cups water
8 tsp. chicken bouillion
1/2 tsp pepper
1 chopped potato
1 cup frozen corn
1/2 cup chopped green beans
1 cup fideo pasta
3 chicken breasts cooked and cubed
Serve with rolls or breadsticks.
Momma |
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• Thursday, October 25, 2007 - Tomato Soup
This was last night's dinner. It was SO VERY GOOD! Even my daughter who is not a soup lover and groaned when I said I was making tomato soup with my bounty, said this was great and 'to keep it on the list'. My Honey also liked it and took the little bit left over to work today. Try it, perhaps you will never eat canned soup again!
Tomato Soup
2 Tbsp oil (can you say red palm? Regular oil works fine,too!)
1 cup chopped onion
4 cloves garlic, minced
1 cup carrot, chopped
1/2 cup celery, chopped
8-10 tomatoes, seeded and diced
7 cups chicken broth
2 Tbsp Worcestershire sauce
2 tsp salt
1 tsp dried thyme
1 tsp pepper
8 drop hot sauce
Saute onion and garlic in oil until tender. Add the carrots and celery and cook 7-9 minutes until somewhat softened. Stir in remaining ingredients. Bring to a boil, then lower heat to a simmer and cover and cook for about 20 minutes, stirring frequently.
This was the end of the recipe.
However, I took the soup and blended it smooth in my VitaMix. I put it back into the pot and then combined about two cups of milk with about two Tbsp cornstarch/arrowroot powder until smooth and stirred that to the soup. I brought it back to a boil and cooked it for a couple of minutes until it had thickened. Then, after allowing it to cool a while, I served it with home-made bread and rolls.
It was a hit all around! Please let me know if you try it and like it! Thanks leemomofthree, for the good report on Greek Beans! I'm glad your family enjoyed it!
Momma |
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• Friday, October 19, 2007 - Curried Chicken and Rice Soup
Curried Chicken and Rice Soup
2 large carrots, chopped
2 stalks of celery, chopped
1 onion, chopped, 3/4 cup butter
3/4 cup flour
1 tsp. seasoned salt
1/2 - 1 tsp curry powder
3 (12 oz) can evaporated milk
4 cups chicken broth
2-3 cup chicken, cooked
2 cup cooked long grain brown rice
In a large saucepan, saute vegetables in butter for two minutes. Whisk in flour, seasoned salt and curry until smooth. Gradually add the milk. Bring to a boil and stir two minutes. Gradually add chicken broth. Stir in chicken meat and rice. Return to a boil and then reduce heat and simmer uncovered for 10 minutes.
Momma
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• Wednesday, October 10, 2007 - Chicken Stock-NT Cook Along
I am participating in a NT cook-along hosted and taught by Katie from Team Bettendorf.
This week she showed how to make chicken stock. I had JUST cooked up a batch, so I am not doing it again, but I will show some of my finished product:
 I usually freeze my broth into 2 cup portions and use it in recipes. Katie mentioned that you can use whatever veges you have on hand. I usually use chunked carrots, chunked celery, a quartered onion, whole peeled garlic, two leeks (just the white part, any ideas on what to do with the greens?), a handful of fresh parsley and 10 or so whole peppercorns.
This is a terrific way to jump into NT cooking. It's easy and tastes great!
Thanks, Katie, for hosting this!
Blessings,
Momma |
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• Wednesday, September 12, 2007 - Chicken Stock
| It is SO easy...I encourage each of you to try it once...you might be hooked! I make this about once a week and freeze the stock into 2 cup servings. Then, when needed, just remove and thaw in water or over medium-low heat and use in recipes. And it makes the whole house smell so good as it cooks!
Chicken Stock
4 pounds chicken pieces, including necks and backs
1 large onion, quartered
4 carrots, washed and chunked
4 ribs celery, cut in half
1 leek, white part only, cut in half lengthwise
10 sprigs fresh thyme
10 sprigs fresh parsley with stems
2 bay leaves
8-10 peppercorns
2 whole cloves of garlic, peeled
2 Tbsp. white vinegar
2 gallons cold water
Place water, chicken, veggies, and spices in a 12 quart stockpan. Cook on high until just boiling, then turn the heat down to medium. Skim the scum occasionally, every 10-15 minutes for the first hour, then 2x an hour for the next two hours. Add hot water as needed to keep the bones and veggies submerged. Simmer uncovered for 6-8 hours or up to 24 hours. (If simmering overnight, turn heat to low and cover.)
Strain stock through a colander or strainer into another large pot. Discard the bones and veggie scraps, but save the chicken meat, if desired. Put stockpot in sinkful of ice to cool quickly and refrigerate overnight. Remove solidified fat from stock if desired. Keeps in fridge 2-3 days, or freeze for 3 months.
I know it sounds like a lot, but it's not! BTW, it turns out fine if you forget to skim the scum (I often do!) Think of all the salt and MSG and other unpronouncable things you can keep out of your family by doing this!!!
Please let me know how you like the recipe and of all the ways you end up using it!
Momma
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