Creamy Potato Soup (with ham)

Black Bean Chili with Avocado Salsa

Fresh Tomato Soup

I had quite a few tomatoes in my bountiful basket and had to find a way to use them up quick. Fresh tomato soup was the perfect solution. This recipe comes from Back to Her Roots. My boys loved it and so did I.

1 tablespoon olive oil
1 small onion, diced
2 gloves garlic, minced
2 tablespoons butter
2 tablespoons whole wheat flour
3 cups chicken broth
5-6 large tomatoes, quartered
1 tablespoon balsamic vinegar
2 tablespoons fresh chopped basil
Salt and pepper
1/4 cup milk

Heat olive oil and saute onions. Stir in garlic. Add butter and melt. Whisk in flour and cook for 1 minute. Slowly whisk in chicken broth. Add tomatoes vinegar, basil, salt and pepper (I couldn't find any fresh basil- but used dried basil and italian seasoning- not as great as fresh, but still tasty).

Bring to a boil, reduce heat and simmer 10 to 15 minutes or until tomatoes are tender. Remove from heat and stir in milk. Pour soup into blender or food processor or use an immersion blender until smooth.

Chicken Potpies

When I was in Nashville I picked up this great kids cookbook from Williams Sonoma: Cooking Together. There are so many fun and healthy recipes dressed up to appeal to kids. Ethan loves to help me in the kitchen and one of his favorite things is to get the recipes from the Highlights High Five magazine and make them. So this book is perfect. He can flip through and choose what he wants to make. Our first selection was chicken potpies and they were YUM. I didn't have any puff pastry so I just made a pie crust, but I think puff pastry looks prettier and would be more fun for kids (and certainly easier for you). I also used homemade chicken stock which added incredible flavor, I'll outline how to do that below the recipe...

Chicken Potpie

3 T. olive oil

1 chicken breast, diced

1/2 onion, chopped

2 carrots, chopped

2 potatoes, peeled & diced

3 T. flour

4 cups chicken broth (or 3 cups chicken stock)

Salt & pepper to taste

1/2 heavy cream

1 cup frozen peas

1 sheet puff pastry, thawed

2 T. butter, melted

Preheat oven to 350 degrees. In large pan heat 2 tablespoons of oil. Add chicken and cook until browned. Set aside. Add remaining 1 tablespoon of oil and cook onions. Stir in carrots and potatoes and cook until they start to get soft- about 5 minutes.

Stir in flour. Add chicken broth and bring to a boil. Cook until vegetables are tender and mixture has thickened. Add salt and pepper and stir in cream, cooked chicken and peas. Pour chicken mixture into six 1-cup oven safe dishes.

On floured surface roll out puff pastry. Cut out six 3" circles with biscuit cutter. Using small cutter (or knife) cut out a hole in the top of each round. Top dishes with pastry rounds and pinch around the edges. Brush the tops with melted butter.

Bake until crust is puffed and golden, 20-25 minutes.

How to make Chicken Stock

One of my favorite things to buy is a rotisserie chicken. We eat the chicken with some mashed potatoes and french bread the first night. Then we can use the rest to make chicken noodle soup and/or homemade chicken stock.

For the stock, bring remaining chicken bones to a boil in a large pot filled with water. You could add onion and celery for additional flavoring. Bring to a boil, reduce heat and simmer for about 2 hours. Strain chicken mixture and put the juice in the refrigerator. The remaining chicken will have fallen off the bones and you can use this in soup- I used mine in the potpies and it was excellent.

The next morning your chicken juice should look like chicken jello. It will kind of freak you out at first- but that is a sign that it was successful. You can then thin it with water to make chicken broth or use it as chicken stock. I used about 3 cups of chicken stock and thinned it down with an additional cup of water and it was the best potpie filling I've ever had. You can also freeze this and use it for later. A great way to get the most out of a $5 chicken!

New World Chili

To go along with my post on pumpkins- here's a yummy fall recipe to try. I've made it several times before but forgot how easy it really was to make. I whipped it up in less than 30 minutes and that includes the cooking of the pumpkin. Like all soups/chili's you can mix up the beans and veggies any way you like and it's so easy to shrink or expand the batch. If you follow my version of this recipe it makes a big batch enough for 2 meals (unless you have a really big family!) I like to freeze half and save for another day when I'm too busy to make dinner.

3 cans diced tomatoes (14.5oz)
2 cans black beans, rinsed & drained
1 can kidney beans, rinsed & drained
1 8oz can tomato sauce (I used spaghetti sauce)
1 small pumpkin or butternut squash, seeded, cooked, peeled and chopped
1 cup chicken broth
1/2 onion chopped
1 cup frozen whole kernel corn
1 cup dried cranberries
1 can green chilies (I didn't have any and it still tasted great)
1 tablespoon chili powder (or to taste)
1 teaspoon cumin (or to taste)
2 cloves garlic
4oz monterey jack cheese, shredded

Cut pumpkin in half, remove seeds and place cut side down on microwave safe dish. Cook 10 minutes. Meanwhile, in large stockpot add all remaining ingredients except cheese, and cook until heated through, 15-20 minutes. Peel skin off pumpkin and chop into cubes. Stir into chili mixture. Top each serving with cheese.

*original recipe stirred in 2 cups shredded fresh spinach, I have not tried this but bet it would be yummy
*original recipe includes chicken breast, I went meatless, but think shredded chicken or turkey would be a great addition

Cuban Black Bean Soup

Have I mentioned that I love black beans??? This soup is yum. Doesn't look too appetizing, but it really is good. And can't get much easier.

1/2 onion chopped

2 cloves garlic, minced

1 teaspoon oil

2 cans black beans

1 tablespoon cumin (to taste)

1 cup chicken broth

1 cup salsa

1/2 cup sour cream

Heat oil in large pan, cook onions and garlic until golden. Add black beans and mash with potato masher or food chopper (I mash mine right in the pan). If you prefer a smoother soup, use a blender, I just prefer chunky soup. Stir in cumin, chicken broth and salsa and cook until heated through. Stir in sour cream. Garnish with sour cream, avocado, tortilla strips, and cilantro.

Split Pea Soup

Due to the disaster I have not been cooking much this week, so I figured I'd post a few recipes I've been backlogged on.

Whenever I make a honey baked ham I always save some in the freezer just for split pea soup. This is one of those soups that doesn't look very appetizing but is actually sooo delicious and healthy. I actually like mine chunky but if you prefer smooth and creamy just put in the blender.

1 cup split peas
4 cups water
2 cups chicken broth

1 C cubed ham
1 medium carrot chopped
1 stalk celery chopped
1/2 onion chopped

1 clove garlic minced

Olive oil

In stock pot, prepare peas according to package but add chicken broth in place of water. It usually takes at least an hour for the peas to soften. In a large saucepan put 1-2 Tb olive oil, onions and garlic, sauté until tender. Add the ham, carrots and celery, sauté another 5 minutes. Stir this mixture with the split peas and let simmer 10-15 minutes or until heated through. You can thin this soup out with milk and/or add sour cream to make a bit more creamy.

Creamy Asparagus Soup

This is the first time I've eaten asparagus soup. I LOVED it! I really didn't expect it to turn out so well. Even the boys loved it. If you haven't tried it before you've got to, it's spectacular.

2 large bunches of asparagus (about 1lb)

2 cups chicken broth, divided

1 tablespoon butter

2 tablespoons flour

1 teaspoon salt

1 pinch black pepper

1 cup milk

1/2 cup plain yogurt

1 teaspoon lemon juice

1/4 cup grated parmesan cheese

Wash asparagus, gently bend one stalk and let it snap naturally- throw away the snapped end. Use that as a guide and snap or chop the ends off all the asparagus to avoid stringy soup. Boil 1/2 cup of the chicken broth and steam asparagus until tender. Reserve a few asparagus for garnish. Transfer remaining asparagus and liquid into blender and puree.

In same saucepan melt butter. Add flour and slowly whisk in remaining chicken broth until thickened. Stir in salt, pepper, asparagus puree and milk. Add yogurt and lemon juice and stir until heated through. Top with parmesan cheese and garnish with asparagus spears.

  

 

Pasta eFagioli

I love Olive Garden's Pasta eFagioli and have found this recipe to be pretty similar. It tastes even better the next day when the flavors have had a chance to infuse overnight. By adding more pasta and sauce you can make a huge pot. I like to make it large and put some in the freezer for a night when I just don't feel like cooking. The only thing that makes it better is serving it with yummy garlic breadsticks (you can freeze those too!).

1lb ground beef (or sausage)
1/2 onion diced
2 cloves garlic, minced
1 large carrot julienne
2 stalks celery chopped
2) 14 1/2 oz cans diced tomatoes
1) 15oz can red kidney beans
1) 15 oz can great northern beans
1) 15oz can tomato sauce
1) 12oz can tomato juice
2-3 teaspoons salt
2 teaspoon oregano
1 teaspoon basil
1/2 teaspoon pepper
1/2 teaspoon thyme
1/2 lb elbow noodles (whole wheat), cooked according to directions

Cook ground beef with onion and garlic, stir in celery and carrots. Cook pasta according to directions on package. Add all ingredients to stock pot and cook until heated, approximately 15 minutes.

Black Bean Veggie Chili

1/2 red pepper diced

1 can of diced tomatoes

2-3 garlic cloves

1/2 Large sweet onions diced

2-3 C chicken stock

1 tsp cumin

1/4 tsp allspice

1/2 tsp Chili pepper

1 1/2 C black beans-cooked (or one 15 oz can)

1 C chopped carrots

1 C chopped zucchini

1 C corn

1. Sauté onions, garlic, peppers, carrots and zucchini, for about 5+ minutes until onions are tender. Then add stock. (You can add this some at a time) cook about 10 more minutes.

2. Add the tomatoes, beans and spices simmer until thick. Add the corn then cook about 3-5 more minutes.

3. Top with sour cream, cheese and fresh cilantro, and serve with avocado!

*Recipe from Joann- just modified a bit

Chicken Tortilla Soup

1 skinless, boneless chicken breast

1/2 teaspoon olive oil

1/2 teaspoon minced garlic
1 teaspoon ground cumin
2 (14.5 ounce) cans chicken broth
1 cup frozen corn kernels
1 cup chopped onion
1 can black beans (1 cup dried beans, cooked)
1/2 teaspoon chili powder
1 tablespoon lemon juice
S&P to taste
1 cup chunky salsa
3 corn tortillas (optional, here is a great recipe to make corn tortillas)
1/2 cup shredded Monterey Jack cheese (optional)

In a large pot over medium heat, saute the chicken in the oil for 5 minutes. Add the garlic and cumin and mix well. Then add the broth, corn, onion, chili powder, lemon juice and salsa. Reduce heat to low and simmer for about 20 to 30 minutes.

Cut corn tortillas into thin strips and either broil in the oven or fry in olive oil until crispy. Top with Monterey Jack cheese, tortilla strips and a little sour cream.

Notes: to double the recipe simply add another can of black beans, if you use dried beans you will need to add salt to give it flavor, but if you use canned beans, there is no need to add salt.

White Chicken Chili

This is my favorite soup recipe, it's so simple yet delicious. Thanks Heather for the recipe!

 

1 lg. onion

1 stick unsalted butter

¼ c. whole wheat flour
¾ c. organic chicken broth
2 c. milk
1 1/2 t. chili powder
1 t. ground cumin
1/2 t. salt
1/2 t. white pepper (I use black)
2 cans Great Northern Beans (about 1 cup dried beans cooked)
2 cans green chilies
3-4 boneless chicken breasts, cooked and cubed
1 1/2 c. Monterey jack cheese
1/2 c. sour cream

In skillet cook onion in 2 T. butter until softened. In 6-8 qt. stock pan, melt remaining butter over med-low heat and whisk in flour. Whisk constantly until blended and smooth. Stir in onion and add broth and milk, stirring constantly. Bring mixture to a boil and simmer until thickened. Stir in Tabasco, chili powder, cumin, salt, and white pepper. Add beans, green chilies, chicken and cheese. Cook over low heat, stirring occasionally for about 20 minutes. Stir in sour cream. Serves 4-6

*Recipe from Heather McVay
Notes: I only use one can of green chilies, chicken bullion instead of broth, one chicken breast marinated in zesty italian dressing and broiled in the oven, omit tabasco and black pepper instead of white.

Chicken Noodle Soup- from scratch

This is one of those recipes that seems daunting but it's actually quite simple. When we're in a hurry for dinner we love getting those rotisserie chickens from the deli- that's the perfect way to start chicken noodle soup. If you don't want to make the soup in the next few days- fine- put the bones and skin in a ziploc bag and toss in the freezer.

When you're ready, put it in a pot. Fill with water- the quantity really depends on how strong you want your soup to be flavored, I filled my stockpot halfway. Then add a rough chopped onion (with skin on), rough chopped celery and other seasonings as you desire although the skins should have pretty good seasoning already- all I do is add a bit of salt if needed (you're going to throw all this out afterwards so don't waste a lot of time chopping). I like actual chicken in my soup- so throw in one or two frozen chicken breasts or if you already have cooked chicken it's a great way to use leftovers.

Boil this concoction for an hour or two until the chicken is no longer pink inside- really you can't go wrong here- if you can smell it and it tastes like soup then it's done. Strain all that icky stuff out of there (kinda gross I know, try to squeeze out all the flavor) then throw it away (if you added chicken breast make sure to shred it before putting back into stockpot), pour your soup back into the pot and return to a boil. Add chopped carrots, celery or frozen mixed veggies and cook until tender. Now for the fun part!


Basic Egg Noodles

2 1/2 cups all-purpose flour

1 pinch salt
2 eggs, beaten
1/2 cup milk
1 tablespoon butter
(can add frozen chopped spinach or other herbs to flavor the pasta)

In a large bowl, stir together the flour and salt. Add the beaten egg, milk, and butter. Knead dough until smooth, about 5 minutes. Let rest in a covered bowl for 10 minutes.

On a floured surface, roll out to 1/8 or 1/4 inch thickness. Cut into desired lengths and shapes. An easy way to get uniform shapes is to roll the dough up and slice into thin strips. Cook pasta in boiling chicken stock until tender 8-10 minutes.

See? It couldn't be simpler. Or tastier. And if you're like me and hate leftovers- a great way to use the rest- strain off most the broth and serve on top of wild rice. Enjoy!