Here's a couple of recipes I tried over the weekend. The Mexican-style Cornbread was amazing - I highly recommend it.
White Lightning Chicken Chili
3 cups cooked chicken, shredded
6 cloves roasted garlic
1 cup onion, chopped
1/3 cup fresh jalapeno peppers, seeded and chopped
3 cans (15 ounces each) Great Northern beans, drained, rinsed and divided
2 teaspoons vegetable oil
3 can (14 1/2 ounces each) chicken broth
2 Tablespoons Fajita seasoning mix
1/4 cup lime juice
1 Tablespoon cornstarch
1 Tablespoon cold water
1/4 cup fresh cilantro, snipped
1. Chop onion and jalapeno peppers.
2. Drain 1 can of beans. Transfer to bowl. Gently squeeze garlic from papery skins into beans in bowl; mash. Drain remaining 2 cans of beans and set aside.
3. Heat oil in 6-Qt. Dutch Oven over medium heat. Add onion and jalapeno peppers; cook 4-5 minutes or until onion is tender. Add chicken, mashed bean-garlic mixture, whole beans, chicken broth, seasoning mix and lime juice. Bring to a boil; reduce heat and simmer 25 minutes.
4. Combine cornstarch and water, stirring until smooth. Add cornstarch mixture to chili and continue cooking 5 minutes, stirring constantly.
5. Snip cilantro wth kitchen shears or chop. Stir into chili just before serving.
Yeild: 8 servings
Mexican-style cornbread
2 eggs
1/4 cup corn oil
1 cup buttermilk
1 1/2 cups shredded cheddar cheese
1 (8 ounce) can cream-style corn
1 large onion, chopped
2 fresh jalapeno peppers, seeded and minced
1 cup cornmeal
1/2 cup all-purpose flour
2 teaspons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1. Preheat oven to 350 degrees F. Grease an 8-inch square baking dish or a cast iron skillet.
2. In a small bowl, beat eggs. Mix in corn oil and buttermilk. Stir in 1 cup shredded cheese, creamed corn, onion, and jalapenos.
3. In a large bowl, whisk together cornmeal, flour, baking powder, soda, and salt. Stir in the egg mixture into the dry ingredients. mix well. Pour batter into prepared pan. Sprinkle 1/2 cup cheese on top.
4. Bake for 30 to 35 minutes until center is set and top is golden brown.
Showing posts with label Soups. Show all posts
Showing posts with label Soups. Show all posts
Tuesday, October 06, 2009
Wednesday, July 22, 2009
Turkey Soup Provencal
Well, I was looking over this blog today, and I realized that I have only posted a grand total of ONE TIME here. So in order to help remedy that, and because I have several recipes I wanted to share anyway, I will be attempting several posts in a row. We'll see if my girls keep themselves busy long enough for me to accomplish that. :-)
The recipes that I will be posting today (and most likely those in the future) are reflective of the fact that some of us have weird allergies. Or at least, so it seems to me. None of us have been officially tested, but I have seen evidence of sensitivity to dairy (the girls), a couple fruits (the girls), peanuts (possibly Sierra), and wheat / gluten (me and possibly Sierra). Most if not all of these run in either my family or Jeremy's, so it seems likely that these sensitivities are probably allergies. But although this means we have a lot more restrictions to our diet than most people, we still eat plenty of wholesome, delicious food (and a little bit of junk too, hehe). So now I will share some of the recipes that I use most often.
TURKEY SOUP
1 lb. ground turkey breast
1/2 tsp. dried herbs de Provence, crushed
1 (15 oz.) can navy or Great Northern beans
1 (14.5 oz.) can chicken broth
1 (14.5 oz.) can diced tomatoes w/ garlic and onion, undrained
4 c. chopped fresh spinach
Cook turkey in a large saucepan over med heat until browned, stirring to crumble. Add herbs, beans, broth, and tomatoes to pan; bring to a boil. Reduce heat and simmer 5 min. Stir in spinach; simmer 5 min.
Serves 4.
Now here's the part where I give you all my alterations and substitutes. :-) This recipe is great as it is, but I've found lots of ways to make it flexible and change it up. First of all, it's sometimes hard or expensive to find the herbs and the particular type of diced tomatoes. So I usually just use an Italian seasoning, and then I use regular diced tomatoes and add dried garlic and onion (about 1/2 tsp. each). You could also add fresh garlic and chopped onion to the meat while you are cooking it.
Then there are lots of ways to change up the other ingredients. Instead of turkey, I have tried Italian sausage and even ground beef one time (on accident, but I could barely tell). I have also substituted various beans for the navys, with kidney being my favorite. (I like those even better than the navy beans!) I often double the beans, partially because Lucy likes to eat them all out, and partially because I just like it better that way. :-) You can also use various greens in place of the spinach (my favorite substitute is kale), and you can use frozen rather than fresh to save yourself the trouble of chopping it all. Just don't do 4 whole cups if you use frozen... only about half that. And to make the soup a little thinner (it is rather thick in the original recipe) and stretch it to feed more people, I usually at least double the chicken broth.
This is a great recipe for me because it is SO fast and easy, not to mention cheap. It also freezes well, so it can be a time saver there too! With two little girls, I am all about saving time and money these days! :-)
More to come...
The recipes that I will be posting today (and most likely those in the future) are reflective of the fact that some of us have weird allergies. Or at least, so it seems to me. None of us have been officially tested, but I have seen evidence of sensitivity to dairy (the girls), a couple fruits (the girls), peanuts (possibly Sierra), and wheat / gluten (me and possibly Sierra). Most if not all of these run in either my family or Jeremy's, so it seems likely that these sensitivities are probably allergies. But although this means we have a lot more restrictions to our diet than most people, we still eat plenty of wholesome, delicious food (and a little bit of junk too, hehe). So now I will share some of the recipes that I use most often.
TURKEY SOUP
1 lb. ground turkey breast
1/2 tsp. dried herbs de Provence, crushed
1 (15 oz.) can navy or Great Northern beans
1 (14.5 oz.) can chicken broth
1 (14.5 oz.) can diced tomatoes w/ garlic and onion, undrained
4 c. chopped fresh spinach
Cook turkey in a large saucepan over med heat until browned, stirring to crumble. Add herbs, beans, broth, and tomatoes to pan; bring to a boil. Reduce heat and simmer 5 min. Stir in spinach; simmer 5 min.
Serves 4.
Now here's the part where I give you all my alterations and substitutes. :-) This recipe is great as it is, but I've found lots of ways to make it flexible and change it up. First of all, it's sometimes hard or expensive to find the herbs and the particular type of diced tomatoes. So I usually just use an Italian seasoning, and then I use regular diced tomatoes and add dried garlic and onion (about 1/2 tsp. each). You could also add fresh garlic and chopped onion to the meat while you are cooking it.
Then there are lots of ways to change up the other ingredients. Instead of turkey, I have tried Italian sausage and even ground beef one time (on accident, but I could barely tell). I have also substituted various beans for the navys, with kidney being my favorite. (I like those even better than the navy beans!) I often double the beans, partially because Lucy likes to eat them all out, and partially because I just like it better that way. :-) You can also use various greens in place of the spinach (my favorite substitute is kale), and you can use frozen rather than fresh to save yourself the trouble of chopping it all. Just don't do 4 whole cups if you use frozen... only about half that. And to make the soup a little thinner (it is rather thick in the original recipe) and stretch it to feed more people, I usually at least double the chicken broth.
This is a great recipe for me because it is SO fast and easy, not to mention cheap. It also freezes well, so it can be a time saver there too! With two little girls, I am all about saving time and money these days! :-)
More to come...
Sunday, March 05, 2006
Turkey Chili from Ana Carolina
Well, it’s been ages since I posted anything on here. Life has been a little busy.
This is a recipe from one of my co-workers, Ana Carolina, who many of us affectionately call “AC.”
Enjoy.
This is a recipe from one of my co-workers, Ana Carolina, who many of us affectionately call “AC.”
Enjoy.
Turkey Chili
1 can of black beans drained
1 jar of salsa (mild or hot)
1 package of ground turkey
Pasta or Brown Rice (however much you’d like)
Start with frying some chopped garlic into olive oil. Then add the ground turkey into this garlic & oil and wait until it gets golden brown. Then in another pot (a deep one) pour the salsa jar and the black bean can. Once the turkey looks like its almost done pour it into the salsa and bean mix.
On the side prepare either rice or pasta and then serve the chili over the rice/pasta.
1 can of black beans drained
1 jar of salsa (mild or hot)
1 package of ground turkey
Pasta or Brown Rice (however much you’d like)
Start with frying some chopped garlic into olive oil. Then add the ground turkey into this garlic & oil and wait until it gets golden brown. Then in another pot (a deep one) pour the salsa jar and the black bean can. Once the turkey looks like its almost done pour it into the salsa and bean mix.
On the side prepare either rice or pasta and then serve the chili over the rice/pasta.
A.C. Says, "Since my husband likes spicy food, I will sometimes add a little Tabasco and mix well and also some cilantro leaves just to make it look more gourmet. :) It actually works b/c once its ready……it tastes delicious."
Tuesday, September 06, 2005
Yummy Soups
This week I've made two different soups. Both are really tasty and really good for you!
Black Bean Soup
1 1/2 cups black turtle beans
1 1/2 quarts water or vegetable stock
2 tablespoons oil
1 carrot
1 onion
1 potato
2 stalks celery
1 bay leaf
1 teaspoon oregano
1/4 teaspoon savory
2 teaspoons salt
1/8 teaspon pepper
juice of 1 lemon
1/2 lemon, thinly sliced
Optional: pinch garlic powder
Wash the turtle beans and put them in a saucepan along with the stock and 1 tablespoon of oil. Cover tightly, bring to a boil, and simmer for 2 1/2 hours or so, until beans are quite tender.
Chop the opnion and saute' in the remaining iol until soft. Chop the celery, including the leaves. Grate potato and carrot on large grater. Add celery, potato, and carrot to onion and cook over medium heat for several minutes, stirring occasionally.
Add the vegetable to the beans, along with the seasnonings, in the las hour of their cooking. Include garlic if desired. Bring the soup to a boil and lower the heat to simmer until the beans and vegetables are done.
Add the lemon juice and lemon slices when the soup has finished cooking.
Makes about 9 cups.
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Tuscan Tomato Soup
1/4 cup olive oil
4 tablespoons butter
4 carrots, peeled and finely diced
4 stalks celery, finely diced
3 medium onions, finely minced
3 quarts canned tomatoes with juice or 14 large, ripe fresh tomatoes, peeled, seeded, and coarsely chopped
1/2 cup chopped fresh parsley (you can substitute with 1 tablespoon dried)
6 leaves fresh basil (you can substitute with 2 teaspons dried)
Salt and freshly ground pepper
Heat the oil and butter in a heavy kettle. Cook the carrots, celery, and onions for about 20 minutes, or until very tender. Add the tomatoes and continue cooking over moderate heat for 25 to 30 minutes longer. Stir in the parsley and basil, season with salt and pepper, cook a minute or so longer and serve hot.
Jeanette's hints: To make the tomato soup even healthier, omit butter and increase olive oil to 1/2 cup.
Black Bean Soup
1 1/2 cups black turtle beans
1 1/2 quarts water or vegetable stock
2 tablespoons oil
1 carrot
1 onion
1 potato
2 stalks celery
1 bay leaf
1 teaspoon oregano
1/4 teaspoon savory
2 teaspoons salt
1/8 teaspon pepper
juice of 1 lemon
1/2 lemon, thinly sliced
Optional: pinch garlic powder
Wash the turtle beans and put them in a saucepan along with the stock and 1 tablespoon of oil. Cover tightly, bring to a boil, and simmer for 2 1/2 hours or so, until beans are quite tender.
Chop the opnion and saute' in the remaining iol until soft. Chop the celery, including the leaves. Grate potato and carrot on large grater. Add celery, potato, and carrot to onion and cook over medium heat for several minutes, stirring occasionally.
Add the vegetable to the beans, along with the seasnonings, in the las hour of their cooking. Include garlic if desired. Bring the soup to a boil and lower the heat to simmer until the beans and vegetables are done.
Add the lemon juice and lemon slices when the soup has finished cooking.
Makes about 9 cups.
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Tuscan Tomato Soup
1/4 cup olive oil
4 tablespoons butter
4 carrots, peeled and finely diced
4 stalks celery, finely diced
3 medium onions, finely minced
3 quarts canned tomatoes with juice or 14 large, ripe fresh tomatoes, peeled, seeded, and coarsely chopped
1/2 cup chopped fresh parsley (you can substitute with 1 tablespoon dried)
6 leaves fresh basil (you can substitute with 2 teaspons dried)
Salt and freshly ground pepper
Heat the oil and butter in a heavy kettle. Cook the carrots, celery, and onions for about 20 minutes, or until very tender. Add the tomatoes and continue cooking over moderate heat for 25 to 30 minutes longer. Stir in the parsley and basil, season with salt and pepper, cook a minute or so longer and serve hot.
Jeanette's hints: To make the tomato soup even healthier, omit butter and increase olive oil to 1/2 cup.
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