Cheesy Chicken Chowder

Oh, goodness, this is such a yummy soup! This kid-friendly soup is full of mild vegetables and chunks of tender chicken in a creamy cheddar cheese broth. I've also used turkey in this recipe with very good results. "Quick Beer-Wheat Bread", posted on 1/26/2015, was a wonderful accompaniment to this cheesy soup. This is a simple, yet hearty, meal for the family. Blessings...

Recipe:

3 cups chicken broth
2 cups diced peeled potatoes (I like the firm texture of Yukon Golds or red potatoes in this recipe)
1 cup diced carrots
1 cup diced celery
1/2 cup diced onion
1/2 tsp. salt, or more, to taste
1/4 tsp. pepper
1/4 cup butter
1/3 cup unbleached flour
2 cups milk (the calorie count was figured using 1% milk)
2 cups (8 oz.) shredded medium cheddar cheese
2 cups diced cooked chicken or turkey

1. Prep vegetables. In a 4-qt. saucepan, bring chicken broth to a boil. Reduce heat; add potatoes, carrots, celery, onion, salt and pepper. Cover and simmer for 15 minutes or until vegetables are tender.
2. Meanwhile, melt butter in a medium saucepan; add flour and mix well. Gradually stir in milk; cook and stir over medium-low heat until slightly thickened. Stir in cheese and cook until melted.
3. Add chicken and cheese sauce to broth; cook and stir over low heat until heated through.

Yield: 9 cups
298 calories per cup
1 gm. fiber

This is another yummy recipe from a "Taste of Home" cookbook.

Hearty Bean and Barley Soup

This easy, hearty soup is perfect for lunch or dinner on a cold winter day. The soup is mild in flavor making it kid-friendly if your kids like beans and vegetables. I sometimes add a cup of leftover, cooked beef to make the soup even heartier and more filling. I've served it here with some crusty Italian bread and a salad to complete our meal. Blessings...

Recipe:

1 tbsp. olive oil
1-1/2 cups coarsely chopped carrots
1 cup sliced celery
1 cup chopped onion
3 cloves garlic, minced
1 can (14.5 oz.) diced tomatoes, undrained
3 cans (14.5 oz.) beef broth
1 can (15 oz.) red kidney beans, rinsed and drained
1/4 cup pearl barley
2 cups thinly sliced, chopped cabbage
1 tsp. Italian-Style Seasoning Blend
1 cup chopped, cooked roast beef, opt.
1-1/2 tbsp. Balsamic vinegar

1. Heat oil in saucepan. Add carrots, celery, onion and garlic and cook until the onion and garlic are  fragrant and golden brown.
2. Add the tomatoes, broth, beans, barley, cabbage and Italian seasoning. Heat to a boil. Cover and cook 30 minutes or until the barley, carrot and celery are tender.
3. Add the beef, if using, and Balsamic vinegar; heat until the beef is warmed through.

Yield: 10 cups
100 calories per cup
4.5 gms. fiber
With beef, the calorie count is approx. 215 calories per cup

Minestrone Soup

This wonderful recipe for Minestrone Soup is so easy to put together and is ready for the family in about 1 hour. It is a meal-in-a-bowl; perfect for a cold day served with warm, crusty bread, and maybe a salad. It's full of vegetables, beans, sweet Italian sausage, ground beef and pasta, and it is not loaded with calories. Blessings...

Recipe:

1 lb. sweet Italian sausage
1 lb. 7% ground beef
1 cup chopped onion
2 cloves garlic, finely minced or 2 tsps. bottled minced garlic
1 can (28 ounces) diced tomatoes, with juice
1 can (15 ounces) kidney beans, drained and rinsed
1 can (16 ounces) whole kernel corn, drained
1 cup sliced celery
2 cups shredded cabbage
2 cups sliced zucchini
8 cups beef broth
1/2 cup red wine or more broth
1 teaspoon Italian seasoning
a few grinds black pepper
1 cup uncooked elbow macaroni or broken spaghetti

1. Cook and stir sausage, ground beef, onion and garlic in a large soup kettle until meat is no longer pink. Drain off fat. (I use a turkey baster to do this).
2. Stir in next 10 ingredients and heat to boiling; reduce heat. Cover and simmer for 5 minutes.
3. Add macaroni, stir the soup and recover. Cook for approximately 5 minutes longer. Test vegetables with a fork to make sure they are tender and check the macaroni to make sure it is tender.

Note: When I make this for my husband and I, I cut the recipe in half. I omit the ground beef and cut the other ingredients by half. Use 1 cup kidney beans and 1 cup corn.
Yield: 1/2 recipe is 9-1/4 cups soup
245 calories per cup using the sausage only
3 gms. fiber

Tip: The pasta will continue to cook in the hot broth if the soup sits for very long. If the soup isn't going to be eaten right away, leave the pasta out until the soup is reheated for the meal. Bring the soup to a boil, add the pasta and cook for 5 minutes, or until tender.

This recipe was adapted from Betty Crocker's "Christmas Cookbook".

Pineapple Beets

Generally speaking, beets are probably not thought about much when we are planning our weekly menus. For years the only thing I did with a can of beets was to make Pickled Beets, a dish I remember from growing up. But, when I came across this version in a Taste of Home cookbook, my mind was changed forever. The addition of pineapple and a sweet-and-sour sauce really dress up a can of ho-hum beets. Of course, if you would like to cook fresh beets and slice them, that would work wonderfully well. Blessings...

Recipe:

2 tbsp. packed brown sugar
1 tbsp. cornstarch
1/4 tsp. salt
1 can (8 oz.) pineapple tidbits, undrained (1 cup with juice)
1 can (16 oz.) sliced beets, drained (1-3/4 cups)
1 tbsp. fresh lemon juice
1 tbsp. butter, opt.

1. In a saucepan, combine brown sugar, cornstarch and salt; add pineapple and juice and bring to a boil, stirring constantly until thick, about 2 minutes.
2. Add the beets, lemon juice and butter, if using; cook over medium heat for 5 minutes, stirring occasionally.

Yield: 2-1/4 cups, 4 servings
105 calories, without butter, per serving
1 gm. fiber

Marinated Mixed Vegetables

Marinated vegetable salads are wonderful to have in the fridge because they will last for a week, or more. I love the ease of having a side dish already prepared and ready for use when something is needed quickly on a busy day. The time invested into making a few different dishes at one time can be a very big help if time gets away later in the week. The wine vinegar and garlic in this recipe give the vegetables an Italian flair but, if wine vinegar is too strong for you and your family, do use another more mild vinegar. This recipe was adapted from Lee Bailey's "Country Weekends" cookbook. Blessings...

Recipe:

1 very small head cauliflower, in florets (see note)
3 carrots, cut into rings
1 large green pepper, cut into strips and then halved into bite-sized pieces
1/2 pound green beans, tipped and tailed, and cut into 1-inch pieces
1 large zucchini, cut into strips (see note)
2 tbsp. minced fresh parsley

Marinade:

3 cloves garlic, crushed
1 cup vegetable oil (see note)
1-3/4 cups wine vinegar
1/3 cup sugar
salt to taste
2 tsp. dry mustard
freshly ground black pepper to taste

1. Put vegetables into a refrigerator container with a cover.
2. Whisk together the marinade ingredients and pour into the container with the vegetables. Stir and store in the refrigerator for at least 48 hours. Stir a few times over the two days.

Yield: 8 servings
Note: Because there are only two of us, I cut the recipe in-half, so I omit the cauliflower and zucchini.
Note: I use olive oil instead of vegetable oil, so the salad must be removed from the fridge at least an hour prior to use to bring the olive oil to room temperature. We really like the Italian taste.

Because of the marinade, I can not figure out the calorie count. I don't know how much marinade is consumed with the vegetables.

Salsa Green Beans

This easy and tasty recipe is a great way to use vine-ripened tomatoes, green beans, and a bit of salsa. I didn't have fresh green beans so I used frozen with great success. We enjoyed the combination of green beans, tomatoes and salsa with Lime Broiled Cod for a Mexican inspired meal. I will post the cod recipe at a later date. Blessings...

Recipe:

4 cups fresh or frozen cut green beans
1/2 cup chopped onion
1/4 cup butter
3 medium tomatoes, cut into small wedges
2 tbsp. salsa
1 garlic clove, minced or 1/4 tsp. garlic powder
1/4 to 1/2 tsp. salt

1. In a saucepan, cover beans with water; bring to a boil. Cook, uncovered, for 8-10 minutes or until crisp-tender.
2. Meanwhile, in a skillet, saute onions in butter until tender.
3. Drain beans. Add the tomatoes, salsa, garlic, salt and onions; heat through.

Yield: 6-8 servings
This is a reader-contributed recipe in a Taste of Home cookbook.

Rice, Black Bean and Vegetable Salad

Salads come in such a wide variety of flavors and ingredients and, I think, they are just a fun addition to the meal. Just about anything goes with a salad, so be creative. This one tastes great alongside Mexican food as it is shown here with the Easy Chicken and Cheese Enchiladas posted on 6/11/2014. This is a very hearty salad. Chock full of rice, beans, and vegetables, the menu only needs another salad, vegetable, or maybe fruit to be complete for the family. Blessings...

Recipe:

2-2/3 cups canned chicken broth
1-1/3 cups rice
1 can (15.5 oz.) black beans, drained and rinsed
3/4 pound Roma tomatoes, seeded and chopped
1 red bell pepper, seeded and chopped
1/2 cup chopped green onion, green and white parts
1/4 cup Balsamic vinegar
3 tbsp. olive oil
2 tbsp. chopped fresh cilantro or basil (2 tsp. dried basil can be used)
1 clove garlic, minced

1. Bring broth to a boil and add rice. Lower heat to low; cover and simmer 20 minutes or until liquid is absorbed. Allow rice to cool while you chop veggies.
2. Transfer rice to a large bowl and add the beans and veggies.
3. Whisk dressing ingredients together and pour over salad. Add salt and pepper to taste. Serve at room temp. for best flavor.

Yield: 8 servings
Note: Add diced leftover chicken or beef for a main dish salad to serve 4 - 6.
This recipe comes from a long-ago Bon Appitit magazine, with a few adaptations by me.

Italian-Style Broccoli

This simple recipe for broccoli goes together very quickly and tastes wonderful alongside just about any main dish. The Italian flavor comes from the simplicity of a bit of garlic and onion sauted in olive oil. The flavors are not strong, which is nice since broccoli tends to be a stronger flavored vegetable on its own. Add a sprinkling of freshly grated Parmesan cheese and you have a delicious way of serving this tasty, good-for-you vegetable. Blessings...

Recipe: 

1/3 cup finely chopped onion

1 garlic clove, minced

2 tbsp. olive oil

1-1/2 lbs. fresh broccoli, cut into 2-inch spears

1/4 cup water

1/2 tsp. salt

1/4 tsp. chili powder
grated Parmesan cheese

1. In a large skillet, saute onion and garlic in oil for 2-3 minutes.

2. Stir in the broccoli, water, salt and chili powder. Bring to a boil. Reduce heat; cover and cook for 10-15 minutes or until broccoli is crisp-tender. Spoon into serving bowl and sprinkle with Parmesan cheese.

Yield: 4-6 servings 

Note: My niece made this dish for her family using frozen broccoli and she said it worked well.

Turkey Vegetable Soup

This soup is really much more like a rich turkey-vegetable chowder, in my opinion. I've been making this recipe, with a few changes to better suit us, after the holiday turkey dinner since 1983 when I found it in Bon Appetit Magazine. We love the variation of a cream-based soup from the usual turkey soup that is stock-based. It is a very nice change of pace. Blessings...

Recipe:

1/4 cup butter
3/4 cup chopped onion
2 tbsps. flour
1 tsp. curry powder
3 cups chicken broth
1 cup chopped potatoes
1/2 cup thinly sliced carrots
1/2 cup sliced celery
2 tbsps. chopped parsley
1 tsp. poultry seasoning
2 cups cubed cooked turkey
1-1/2 cups milk (I use 1%)
1 9-oz. pkg. frozen chopped spinach, thawed and drained
1/4 cup light sour cream

1. Melt butter in a large saucepan, 3 or 4 quart will do, over medium heat. Add onion and saute until translucent, about 10 minutes.
2. Stir in flour and curry and cook 2-3 minutes. Add broth, and next 5 ingredients and bring to a boil. Reduce heat to low, cover and simmer 10 minutes or until vegetables are tender.
3. Add turkey, milk, spinach and sour cream. Cover and simmer until heated through, about 7 minutes. Season with salt and pepper as needed. This soup is thick, so you might want to thin it a bit with additional milk for your taste. We love it thick like a chowder.

Yield: 7-3/4 cups
198 calories per cup
1.4 gms. fiber

Zucchini Ribbons

My sister-in-law recently posted her recipe idea for zucchini in our recipe group and I gave it a try this week. As anyone who has ever had a garden knows, zucchini   quickly gets to "bumper crop" proportions and any helpful ideas for its use can be greatly appreciated, so I thought I would share her idea with you. My hubby and I enjoyed the dish, and he is not a zucchini lover at all. He is, however, a very supportive man when it comes to new food ideas. I appreciate him greatly. Blessings...

Recipe:

1 green zucchini, 6-8 inches long

1 yellow zucchini, 6-8 inches long

Olive oil and butter for the saute' pan

salt, pepper and ground ginger to taste

1. Wash and cut the ends off the zucchini. Using a vegetable peeler, peel the zucchini down to the seeds. (I saved the interior of the squash for the soup pot today)

2. Heat the butter and oil in the saute' pan over medium heat; add the zucchini ribbons and season. Stir fry until the zucchini is desired tenderness. The skin is tougher than the interior so it needs a bit more time. Taste and adjust seasoning.

Yield: 2 servings

Note: I used Shallot salt rather than sea salt for a bit more flavor. Be careful of the amount of ginger as it can get very strong. It's better to add a bit more after the dish is done then to over power the mild squash.

A Few More Tips for the Kitchen

1. Over the years I have read many tips on how to peel and chop an onion without tears, and none have worked for me. One day I noticed that when I was cutting up a piece of left-over onion that had been in the refrigerator, there were no tears. So now I cut the ends off the onion and peel it and store it in a plastic bag overnight for easy chopping the next day. I only do this as I need onion for a recipe, one at a time.

2. I often use fresh parsley, and I have found a way to make the job of prepping it for use much easier. Use kitchen shears to remove the leaves from the stems and place the leaves in a lettuce spinner. Rinse under cold water and spin as you would lettuce. When it looks like you have gotten rid of most of the water, place the leaves on a long piece of paper towel, I use 2 pieces, and gently roll up. Gently, but firmly, press to get the last of the water off the leaves. I use a mini chopper, or large knife, to finely chop what I need at the moment and store the rest in a tupperware container made for this purpose. Of course, this also works for other leafy herbs.

3. My last thought is so simple as to seem ridiculous, but I actually read a cookbook author who said to throw out the pineapple juice left over from draining the canned pineapple. Don't do that! Strain the juice and add it to your orange juice container to make pineapple-orange juice for breakfast, or use it in place of the cold water needed for gelatin. I also have used it in sweet and sour dishes. It just takes a little planning ahead, if possible. Of course, you can simply drink the juice, too!
Have a great day...

Minestrone Soup

My friend, Cindy, is in need of taking a minestrone soup to her family Christmas celebration this year. The original recipe for this version was made with ground turkey and hot turkey sausage, which I don't care for, so I made a change to my favorite, sweet Italian sausage. You might want to make your own sausage using the recipe posted on 10/20/2014. It is easy and very good. Also, there is a second recipe for Minestrone Soup posted on 11/14/2014. Blessings...

Recipe:
2/3 cup chopped onion
3/4 lb. ground sweet Italian sausage (Turkey sausage works great for less calories)
1/2 cup minced fresh parsley or 4 tsps. dried
2 garlic cloves, minced
1 teaspoon dried oregano
1 teaspoon dried basil
2 cans (14-1/2 ounces each) Italian stewed tomatoes
6 cups chicken broth
1 celery rib, sliced
1 package (10 ounces) frozen mixed vegetables
1 can (16 ounces) kidney beans, rinsed and drained
1 cup uncooked elbow macaroni
1 tablespoon Balsamic vinegar
salt and pepper to taste

Directions:

1. In a large soup kettle over medium heat, cook sausage and onion until meat is crumbly and onion is golden brown. You might need to add a bit of olive oil to prohibit sticking if turkey sausage is used.
2. Add spices, tomatoes, broth, celery and mixed vegetables. Stir to combine; cover and simmer on low heat for about 5 minutes.
3. Add beans, macaroni and vinegar; simmer until macaroni is tender, about another 5 minutes.
4. Taste and add salt and pepper if desired.

Yield: about 4 quarts
Note: Use fresh zucchini, carrot or whatever else you might like in place of the frozen vegetables.

Incredibly Tender Beef Stew

This stew recipe is so good, and a little unusual in that it has brewed coffee in it. The coffee acts as a meat tenderizer, with excellent results. We love it, especially on these very cold days of winter. I cut the recipe in half for my husband and I and we can get two meals out of it. This is another wonderful dish from Marcia Adams book, "New Recipes from Quilt Country". Blessings...

Recipe:

1 cup all-purpose flour

1-1/2 teaspoons salt

1/2 teaspoon black pepper

3 tablespoons minced fresh thyme, or 1 teaspoon dried

3 pounds lean chuck roast, trimmed of fat, cut into 1-inch cubes

3 tablespoons vegetable oil

5 cups canned beef broth

1 cup strong brewed coffee

1 tablespoon Worcestershire sauce

1 teaspoon paprika

1 teaspoon sugar

3 tablespoons ketchup

6 medium potatoes, peeled and quartered

2 medium onions, quartered (I use only one)

6 medium carrots, peeled and quartered

1/2 cup peas, fresh or frozen

Minced fresh thyme, if desired

1. Place the flour, 1/2 teaspoon of the salt, 1/4 teaspoon of the pepper, and the thyme in a paper bag and shake to blend. Add the beef, a few pieces at a time, and shake to coat. In a large stockpot, heat the oil over medium-high heat. Add the beef to the stockpot and brown each piece on all sides; don't overcrowd the pan or the meat won't brown properly. Work in batches if necessary.

2. When the meat is browned, add the stock, coffee, Worcestershire, paprika, sugar, ketchup, and remaining salt and pepper; stir to combine. Add the potatoes, onions, and carrots. Reduce the heat to low, cover, and simmer for 2 hours. Add the peas and continue cooking for 15 to 30 minutes or longer until the meat is very tender. (If a thicker stew is desired, thicken the mixture with 1 tablespoon cornstarch dissolved in 3 tablespoons of water.) Garnish with fresh thyme, if desired.

Yield: 6 servings

Quick Hamburger Soup

I have seen many variations of this soup, in fact, my mom has made her version for as long as I can remember. I love my version because it is very fast and easy to make on the busiest of days. Blessings...

Recipe:

1 lb. 4% ground beef

1/4 teaspoon ground black pepper

1/4 teaspoon basil

1/4 teaspoon oregano

1 envelope dry onion soup mix (from a 2 oz. package)

7 cups water

1 8-oz. can tomato sauce

1 tablespoon soy sauce

1 cup thinly sliced celery

2 cups frozen mixed vegetables

1 cup elbow macaroni

1. Brown meat in a large soup pot.

2. Add spices, soup mix, water, tomato sauce and soy sauce.

3. Bring to a boil, cover and simmer over low heat for 15 minutes.

4. Add celery and frozen vegetables. Bring soup back to a boil, lower heat, cover and simmer for another 15 minutes or until veggies are fork tender.

5. Add elbow macaroni and simmer for 4-5 minutes or until macaroni is tender but firm. Do not overcook as macaroni will fall a part.

Yield: 10-1/2 cups
132 calories per cup.

Tip: When using dried herbs, if you will rub them between your fingers as you add them to the pot, the flavor is released and makes a much better tasting dish.