Chicken and Bean Soup

I know, I know... It's been a while yet again. Call me busy-exhausted. LOL. Not to mention poor.

On the up-shot, being poor meant that I got to try some new ideas with stuff I hadn't done in a while. Last night was one of them, and I liked it so much I figured I'd pop it up here so others can try it, too.

Serves: 12-14 people

6 cloves garlic, minced
2 c mixed beans/lentils/split peas
8 c boiling water
1 c dried vegetables
2 Tbsp freeze-dried red onions


2 quarts water
2 c chicken stock
2 chicken leg quarters
2 Tbsp dried rosemary, crushed *OR* 3 Tbsp fresh rosemary, minced
1 Tbsp dried sage *OR* 2 Tbsp fresh sage, minced
2 Tbsp Kosher salt
1 Tbsp Crushed Red Chile Flakes (optional)
1 Tbsp ground black pepper

12 oz dried pasta *OR* 8 oz uncooked barley

1 c sour cream
2 c diced tomatoes, drained

Take the first grouping of ingredients and let sit for between 5-12 hours to plump everything up.
In a large stockpot, bring the 2 quarts of water and the stock together with the leg quarters.
Bring to a boil, and add seasonings.
Reduce heat to medium and let cook about 30 minutes.
Add the bean mixture, water included, into the pot.
Cook about 2 hours.
Remove the chicken and shred it. If there is skin still on it, remove it, too.
Add the pasta or barley, and let cook on medium high until almost done.
Temper in the sour cream.
Mix in the diced tomatoes.
Let finish cooking until pasta or barley and beans are completely done.

Serve with your favorite artisan bread and enjoy!

Easy Spicy Chicken Soup

A little back-story... I was recently diagnosed with Fibromyalgia and Rheumatoid Arthritis. One of the reasons this blog was sort of put on the back burner. As the weather has been turning colder, I've been getting worse and worse. It's difficult sometimes to get enthused about something that could, potentially, set you back several days just from doing it. And when it's something that you normally love, it's just worse.

So - that being said... I just made a really simple, very tasty soup tonight. My husband was hit hard by some sort of bronchitis-like something that currently has him on antibiotics and cough syrup with codeine in it for sleeping. Keeping that in mind (and the fact that I've also been feeling less-than-stellar), I scoured the freezer and found a few things to start working with: boneless, skinless chicken thighs, a small package of roasted, chopped Anaheim chiles that I'd put away from the summer, and a pound of frozen mixed veggies. Soup it is, I thought...

It makes about 12 servings.

Ingredients:

4 boneless, skinless chicken thighs, chopped up into bite-sized pieces
6 cloves garlic, minced (adjustable to your preference)
2 Tbsp no salt seasoning mix from Costco (highly recommend it - tastes great!)
1 roasted Anaheim chile, minced (optional - if you don't like spice, don't add it)
2 cups dry elbow macaroni
1 lb frozen mixed veggies

Bring 10 cups salted water to a boil
Add the chicken, garlic seasoning mix and chile
Add the macaroni, and stir once it comes back to a boil
Let cook about 10 minutes, stirring occasionally
Add the mixed veggies
Salt and Pepper to taste.

This literally took me about 20 minutes from start to finish, and gave me plenty of time to sit down between times.

Other short cuts I like are getting the pre-minced garlic. It's great if your hands are really bothering you.

Delicious home-made Crock-pot Beef Stew

I haven't been able to run test recipes for a while now, and for that I apologize. It seems like whenever I get the chance, two seconds in something happens and I have to put everything on hold. *chuckle* This recipe is for those who think that those beef stew packets are all that... :-) You don't need to spend so much money on those things, though. Trust me.

Dredge mix:
2 c flour
2 Tbsp paprika
1 Tbsp onion powder
2 Tbsp garlic powder
salt
black cracked pepper



2 lbs beef, cubed into bite-sized pieces

5 Tbsp olive oil
3 Tbsp Butter

4 c water, beef or veggie stock

1 bunch celery, chopped
1 large red onion, chopped
6 large carrots, scrubbed and chopped
5 large potatoes, scrubbed and chopped

5 cloves garlic, minced
4 Tbsp lemon juice
3 cups frozen petite green peas

Heat olive oil in a large skillet.
Dredge beef well in the flour, then add, a little at a time, into the skillet.
Cook until brown and place into the waiting crock-pot.
Repeat until all the beef is done.
Add all the vegetables, withholding the garlic and peas.

Melt butter into the hot skillet and add remaining flour mixture.
If needed, add a little extra butter or flour to make the roux paste.
Cook until the flour smells nutty and turns a dark brown. Be careful not to burn it.

Slowly add your water/stock about 1 cup at a time, and stir until mixed with no lumps. As it gets more soup-like, you can add more stock at a time until completely mixed.

Add the sauce to the crock-pot, turn on high, cover, and leave sit for about 3.5 hours.

Test the potatoes with a fork, and if almost fork-tender, add the garlic and lemon juice.

Let sit another 30 minutes.

Add frozen peas, and remove from heat, stirring.

Serve with crusty bread.

One Pot Chicken Paprikash

I spent a month when I was 15, wending my way through Eastern Europe. One of the stops I made was in Budapest, Hungary, where I was introduced to the most simple of dishes - Chicken Paprikash with spaetzle. At the time, I didn't think much of it - when you're 15 and wandering through Europe, do you really pay that much attention to the food? Well, technically, yes I did - if only because it was so amazing.

My host family there fed me an amazing home-cooked meal of roasted chicken, smothered in a creamy paprika sauce, with homemade spaetzle noodles, and then sat and watched me eat it. Being from the US, I'd never experienced anything like that meal. It was only well after that night that I learned why they had sat and watched me eat. It was their appreciation for food, and wanting to make sure that their guest was appreciating it as well. Something that many of us here in the West simply take for granted. It was a humbling experience, and the flavors of Eastern Europe stuck with me. I still love stroganoff and paprikash... And I make my own whenever possible.

***Note*** I do not make my own Spaetzle - I normally simply use Egg noodles for this. I admit, I have not been that adventurous yet. But give me time... I will.

serves 3-4 people

2 large boneless, skinless chicken breasts, sliced into strips
1 Tbsp olive oil or butter
4 Tbsp Hungarian paprika
3 cloves garlic, minced
4 c water or stock
4 c egg noodles
1 c sour cream
corn starch slurry

In a large skillet, cook chicken in the olive oil.
Add garlic and paprika and saute about 7 minutes.
Add the stock or water and bring to a boil.
Add the noodles and cook, covered, about 10 minutes.
Add the sour cream, and mix together, cooking for another 5-7 minutes.
Add the corn starch slurry.
Bring to a boil, then reduce to a simmer about 2 minutes, and serve!

Easy Peasy Scratch Mac & Cheesey!

No, this is not low fat, and it’s not low calorie… But it’s ooey gooey goodness. And that’s ok on occasion.



The software:
1 package large elbow macaroni noodles
2 tbsp butter
2 tbsp flour
3 cups chilled whole milk
4 cups grated cheese of your choice
1 package sliced cheese of your choice
Salt and pepper to taste

The hardware:
1 large stockpot
1 medium sauce pot
1 whisk
1 spatula
1 9x11x2 baking pan, greased

In a large stockpot, bring 4-6 quarts of salted water to a boil.

Meanwhile…

In the saucepot, melt the butter and mix in the flour over medium heat.
Stir gently with a whisk until a nutty smell starts.
Gently add in the milk a little at a time, whisking briskly to avoid clumping.
Once the roux is smooth and creamy, add the remaining milk.
Add the grated cheese, one handful at a time, stirring constantly. Do not add the next handful until the first one is melted.
Turn heat to low.
Don’t worry if it’s sort of watery-looking. That’s ok - the excess will be taken in by the noodles as they finish cooking.
Pre-heat oven to 350 degrees
Add the noodles to the now-boiling water and cook 2-3 minutes LESS than the directed time on the package.
Don’t worry that it’s going to be sort of toothy.
Drain noodles and put back into the pot.
Add sauce to the noodles and mix together fully, and turn off the heat.
Place the mixture into the greased baking dish .
Layer the sliced cheese onto the top of the dish, then place in the oven for ½ hour.

Let cool about 10 minutes and serve

Chile Chicken Chowder (my twist)

So, I was watching Paula Dean the other night and already had a good beef stew cooking, and she started making poblano chicken chowder. I was totally intrigued. I really love making a good chicken tortilla soup, and I adore chicken corn chowder, so the idea of a somewhat-combination really got me going... I had to put my own twist on it, though, as I really love to have potatoes in my chowders... And I prefer to thicken most of my soups with corn starch rather than roux. So, here it is. Enjoy!

Yields: 12-16 servings, depending on your hunger level...

1/4 cup olive oil
3 large carrots, cut into 1/2-inch dice
2 large onions, cut into 1/2-inch dice
5 stalks celery, cut into 1/2-inch pieces
2 lbs gold potatoes, cut into 1/2-inch pieces
2 cups frozen or fresh corn
1/8 cup minced garlic
2 to 3 small poblano peppers, roasted, seeded and cut into 1/2-inch dice -OR-
2 to 3 small anaheim peppers, roasted, seeded and cut into 1/2-inch dice
1 teaspoon salt
1/2 teaspoon white pepper
1/4 teaspoon ground cumin, or more to taste
1/4 teaspoon dried thyme, or more to taste
1 tablespoon chicken bouillon granules
2 quarts water or chicken broth
1 bunch fresh cilantro leaves, minced
3 cups diced (large pieces) grilled chicken
1 Tbsp corn starch, mixed into
1 pint heavy cream

Directions

Heat the oil in a large stockpot over medium heat
Add the carrots, onions, celery, garlic, peppers, salt, white pepper, cumin, and thyme
Saute for 7 to 8 minutes, or until the vegetables begin to soften
Stir in the chicken bouillon
Add the chicken broth, potatoes, corn and cilantro, and cook until the carrots and potatoes are tender
Stir in the chicken and cook, stirring frequently, until the chowder is thick and the chicken is heated through
Add the cream and corn starch mixture
Bring up just to a boil, then reduce to a simmer for about two minutes, stirring constantly

Serve garnished with some fresh tomatoes and tortilla chips

If you really want to make the nice warm burn come alive, add both the poblanos and the anaheims. I found the flavor to be really fabulous.

Asparagus with Lobster and Cream Sauce...

OK - so, you think you can't have lobster because it's so expensive. Actually, it's not all that expensive if you get it on sale, and if you're mixing it into other things, like in this dish. I picked up 4 lobsters for about $24 total at my local store - they were having a sale - and if you look around, you may surprise yourself. It's a bit of work to pick them, but it's really tasty. If lobster isn't your thing, you can also do this with shrimp or crab as well...

Serves 4 people

4 small lobsters (about 1 lb each - you'll get about 5 oz of meat out of each), picked clean
1.5 lb pencil-thin asparagus, chopped into 1.5" long pieces
2 medium shallots, minced
4 cloves garlic, minced
1/2 cup heavy cream
1/4 cup parmesan cheese
nutmeg
salt
pepper

Heat 12" non-stick skillet on medium heat
Add 1 tbsp olive oil and 1 tbsp butter and let melt
Add shallots and garlic
Season with salt, pepper and nutmeg*
Let sweat for about 6 minutes, until super fragrant - do not let brown
Add asparagus, and cook about 6 minutes - stirring every few minutes
Chop lobster into bite-sized pieces
Add cream and let cook until starting to thicken, stirring every few minutes
Add lobster and parmesan cheese
Let cheese thicken, and lobster fully heat up

Serve over baked potato or linguine pasta

*Nutmeg should be used with caution. I'd say only 2-3 scrapes on a microplane, if you're not used to the flavor. It brings out the sweetness of the lobster, but can overpower it if you aren't careful. No more than about 5-6 scrapes tops in this dish, at this serving size.

Tex-Mex Rice...

I can't call this Mexican rice - it's not. It's not technically Spanish rice, either... It's hispanically inspired, thus the tex-mex. I did this in my 10-cup rice cooker, but you can do it in a single pan with a good lid. It's easy to do, inexpensive, very tasty, and leftovers are great in a tortilla.

Prep time: About 15-20 minutes
Cook time: About 20 minutes
Serves 6-8 hungry people

1.5 lbs ground meat (I like 2/3 turkey, 1/3 pork)
4 cloves garlic
1 pasillo pepper, minced
2 red bell peppers
2 yellow bell peppers
1 jalepeno pepper, minced (you can seed and de-vein for less heat)
1 large red onion, diced
2 cups black beans, cooked
2 cups rice, cooked
1 cup corn, cooked
salt and pepper to taste

Brown the meat in a pan and, once almost completely done, add garlic and peppers
Stir to combine, and let cook a few minutes
Add onion, and cook for about 5-7 minutes on medium heat, until softened
Add remaining ingredients, stirring to combine and heat

I like serving this with homemade guacamole, cotija cheese, and creme freshe.

Enjoy!

~M

Tex-Mex Braised Beef Short Ribs

OK, so this is really heavy on beef fat. Why? Because these are short ribs, and even if you get some of the cleanest-cut beef in the world, it will still render down. Deal with it. Skim it off, remove it, and move on. These are tasty, and if cooked properly, they'll melt in your mouth.

This is actually a mild version of what I normally would make. If you want to add some heat to it, include 2 serrano chiles to it, stabbed but left whole. This will flavor the whole thing, but you can remove the chiles at the end...

Oh, when looking for different flavored boullion cubes, look to your "international" or "mexican" aisle of the supermarket - or go to a local mexican supermarket. They're sure to have it...

4 lbs beef short ribs
2 Tbsp kosher salt
2 Tbsp cracked black pepper
1 Tbsp cayenne pepper
2 Tbsp ground cumin
1 Tbsp ground coriander seed
1/4 cup olive oil
4 Tbsp water

2 pablano or passillo peppers, diced
1 onion, chopped
6 cloves garlic, chopped
1 boullion cube garlic
1 boullion cube onion
2 cups water

Rub the short ribs with the spices, salt, olive oil and water combination. Let marinade for 24-48 hours in the fridge.

12 hours prior to being ready to serve, place all the ingredients together in a large crockpot, and set to low. Walk away and enjoy the rest of the day.

When you're ready to serve, fish out the bones, and fork-pull the meat from the remaining gristle and fat.

Serve as filling for tostadas, quesadillas, tacos, enchilladas, whatever you'd like...

and enjoy!

Easy, one-pot potato curry

Serves 6

1 onion, diced
2 tbsp olive oil
2 chicken breasts, cubed
6 cloves garlic, minced
2 Tbsp curry powder
2 large baking potatoes, cubed
1 ½ c water
2 Tbsp kosher salt
Cracked black pepper
1 pkg (12-16 oz) frozen mixed veggies
¼ c cornstarch slurry (half and half cornstarch and cold water, mixed)

Heat a skillet to medium high and add olive oil and onion
Cook on medium high, stirring constantly, until onions are just tender
Add chicken, garlic and curry powder
Continue to cook until chicken is just barely done
Add potatoes, water, salt and pepper
Cover, and let cook on medium heat about 10-15 minutes, or until potatoes are just done
Add frozen mixed veggies, stir, and cover again
Cook another 3-5 minutes, or until veggies are cooked and heated through
Add slurry if necessary, and bring up to a boil
Let cook 1-2 minutes, stirring constantly

Serve and enjoy!

Red Flannel Hash

Want to know what to do with your corned beef leftovers... Well, if you had any? This is an old family recipe of mine that I loved - even though, I must admit, I'm not a huge fan of beets. If you aren't a huge fan of beets, either, don't worry. Trust me, you'll find that it's actually quite tasty. If you ARE a huge fan of beets, this is a fun way to get them into your diet.

2 large baking potatoes, cleaned and diced
1/2 c water
2 Tbsp salt
1 Tbsp cracked black pepper
1 large onion
1 Tbsp olive oil
1 can diced beets**
8-10 oz corned beef, cooked and diced

In a large frying pan, place diced potatoes onto the bottom
Add water and seasoning
Cover and let steam on medium heat until water is completely evaporated (about 10 minutes - potatoes should be completely cooked at this point and just need browning)
Add onion and olive oil, and stir to combine completely
Add beets and corned beef
Stir to combine completely
Cook about 5 minutes to completely heat through
Serve

Crock Pot Corned Beef and Cabbage

1 package corned beef
12-16 oz dark beer
12-16 oz beef broth (or water and 2 beef boullion cubes)
4 cloves garlic, minced
6 stalks celery, chopped
1 lb carrots, chopped
4 LARGE baking potatoes, cleaned and chopped
1 medium head cabbage, chopped
1 large onion, chopped

In a large crock pot, place 1 chopped potato on the bottom
Lay corned beef over top, and seasoning packet
Add garlic, celery, carrots and onion
Add remaining potatoes and cabbage
Add all liquid and boullion cubes

Season with salt and pepper to taste
Slap lid on
Turn on around 10 or 11am at low, to serve by 7pm.

Enjoy!!!

Amazingly simple chicken noodle soup

Time: about 30 minutes
Yields: about 8 large servings

1 whole rotisserie chicken
2 quarts water
2 chicken boullion cubes
4 cloves garlic, minced
1 long fresh rosemary twig
1 Tbsp fresh thyme, minced
1 Tbsp fresh oregano leaves, minced
1 large yellow pepper, minced
3 large carrots, peeled or chopped
6 medium celery stalks, chopped
4 c uncooked pasta

Salt and fresh cracked pepper to taste

Debone and strip rotisserie chicken completely, removing skin (reserve the bones for stock if you wish)
Bring water to a boil
Add herbs, garlic, and boullion cubes
Cook on medium high about 5 minutes
Add carrots and celery and let cook about 10 minutes
Add chicken and noodles
Let noodles cook to al dente and season with salt and pepper

Serve and enjoy!

Summer Feast

This goes great with the pesto from my last post... Enjoy!

serves about 8 people

1 Tbsp olive oil
1 Tbsp butter
3 chicken breasts, thawed and cut into small strips
2 bell peppers (I prefer one red and one yellow)
1 lb asparagas, chopped into 1" pieces
1 lb zucchini, chopped into 1" long pieces, and quartered
2 tsp kosher salt
2 tsp pepper
1 lb ravioli (I like spinach and cheese ravioli) cooked and drained
1/2 c pesto sauce

In a 14" wide sautee pan, heat olive oil and butter to medium-high heat.
Cook chicken til just done.
Add peppers and asparagas (reserving tips).
Sautee for about 6 minutes, moving fairly constantly in pan.
Add zucchini, asparagas tips and season.
Cook another 2-3 minutes.
Add ravioli and pesto sauce.
If necessary, add up to 1/2 c of reserved pasta water.
Mix completely and serve.

Rustic Tuscan Soup

This is my version of what the Olive Garden serves... My husband has stated several times that this is SOOO much better, it's not even funny.

Serves about 8 hungry people

1 Tbsp olive oil
1/2 lb thick-cut prosciutto, cut into small bits
4 cloves garlic, minced
2 lbs mild Italian sausage
5 lbs potatoes, small cubed
4 stalks celery, small diced
2 Tbsp Kosher Salt
1/2 gal water
2 cubes chicken bouillon
1 pint half and half
2 bunches Kale, de-veined and chopped

In a large stockpot, heat olive oil to medium high.
Add prosciutto and garlic and let cook over medium heat until meat begins to crackle
Add the sausage, breaking it up into small chunks
Cook until sausage is completely cooked through
Add potatoes, celery and salt
Add water and bouillon
Bring to a boil, and reduce to a quick simmer
Let cook until potatoes are just fork-tender
Add half and half and stir
Add kale and stir through
Cook another 5 minutes on medium heat

Serve with rustic bread.

Arroz Con Pollo

Ah, the quintessential gringo meal... Found at every Mexican-American chain restaurant. Why? It's mild, not overly intimidating, and fills the comfort spot in our souls that demands creamy, cheesy, chicken-y goodness. This particular meal is one of my husband's favorite, and even our 10-month-old loves it. It's not spicy, just nicely spiced, and it keeps the chicken breast meat tender and juicy with this type of cooking. The greatest part? One pot, which means easy clean-up afterwards.

Easy one-pot Arroz Con Pollo
Serves 8 hungry people

1 Tbsp olive oil
1 Tbsp unsalted butter
1 ½ c Arborio rice
1 medium onion, chopped
5 cloves garlic, minced
1 serrano chile, seeds and membrane removed, minced
2 ½ c chicken or vegetable stock
2 small cans mushrooms, undrained OR 1 lb quartered fresh mushrooms*
1 ½ lbs diced tomatoes, undrained
3 large chicken breasts, diced
2 Tbsp kosher salt
1 Tbsp fresh ground pepper
1 Tbsp cumin
1 pkg enchilada sauce
1 c sour cream
4 c grated Colby jack cheese

• In a 14” non-stick skillet or large sauce pot, melt butter and olive oil together
• Pour rice into pan and start stirring rice occasionally
• Let cook until just turning brown, and add about 4 Tbsp of the stock
• Stir through the rice, and add another 4 Tbsp when the first 4 are absorbed
• Add the onion, chile and garlic, and stir completely, keeping everything moving fairly quickly
• Once a light to medium brown color is achieved on the rice, add the mushrooms (*if using fresh mushrooms, add about ½ c extra of stock) and tomatoes
• Add chicken breast
• Add seasonings (Except the enchilada sauce)
• Add the remaining stock
• Let simmer about 20 minutes, covered, checking rice every so often for tenderness
• If necessary, add extra stock and continue to cook until rice is tender
• Add enchilada sauce and sour cream and stir completely
• Add cheese and mix together completely
• Serve with warm tortillas or tortilla chips

You can kick up the heat on this by leaving the seeds and membrane of the chile intact. Remember, if you are not used to dealing with them, you should use some food-grade gloves and wash your hands, the cutting board and the knife thoroughly after you are finished with it.