Beef & Potato Stew

May 7, 2013 By Leave a Comment

Place everything in a pot, cover and put in the oven for 3 hours.  The only thing you have to do is stir occasionally (perhaps twice) and then serve.  I’m so lazy sometimes but it works!

2 lbs. stewing beef, cut into small pieces
1 can Campbell’s soups Mushroom Consomme
1 package Golden Onion Lipton soup
2 14 oz. cans beef broth
2 large baking potatoes peeled and sliced
6 baby carrots sliced, or 2 large carrots peeled & sliced

Preheat oven to 350 degrees, place everything in an oven-proof pot with lid, or cover with foil, combine well then place in the oven for 3 hours, stirring once or twice.  Serve.

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Jambalaya

March 3, 2013 By Leave a Comment

I discovered this dish late in life and have been enjoying it all cold-weather season. This pairs well with soft bread on the side or even homemade cornbread.

2 boneless, skinless chicken breasts
1 lb. smoked sausage
3 Tbsp. olive oil
1 large onion, chopped
1 large green bell pepper, chopped
6 cloves minced garlic
4 celery ribs, with tops, chopped
3 small cans tomato paste
1 28 oz. can whole tomatoes
6  – 7 cups chicken stock
2 tsp. cayenne pepper – optional
1 tsp. black pepper
1/2 tsp. white pepper
1 tsp. oregano
1/2 tsp. thyme
2 bay leaves
Kosher salt to taste
1-1/2 cups Uncle Ben’s rice

In a large pan or dutch oven, heat the oil; brown the chicken with a sprinkling of salt and black pepper, remove and cut into pieces. Now brown the sliced smoked sausage then set that aside, too.

In the same pot with the hot oil, saute the onions, garlic, peppers & celery for 10 minutes. Add the tomato paste and cook for about 5 minutes. Add 2 cups of the stock and stir/scrape the pan to mix in any browned bits from the bottom. Add everything else, except the rice and cook for 30 minutes. Add the rice and cook for 30 minutes more. Serve.

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Creamy Carrot, Ginger, & Lime Soup

February 28, 2013 By Leave a Comment

When I think of an exotic soup, this one comes to mind.

2 medium onions, peeled & chopped
2 Tbsp. extra virgin olive oil
2 lb. bag of baby carrots
5 cups chicken stock
1/2 cup water
1 tsp. ground ginger
1/2 tsp. black pepper
1  tsp. kosher salt
1 Tbsp. lime juice
1 cup half-n-half or light cream
Parsley or chives for garnish, if desired

Add olive oil to a large pot and when it is hot add the onions and saute them over medium heat for 5 minutes. Add carrots, stock, water, ginger and bring to a boil, lower heat, cover and simmer for 45 minutes. Add all the rest of the ingredients up to the garnishes and cook for 5 minutes uncovered.

Puree the soup in batches in a food processor or blender. Don’t let it come to a boil when you preheat it.

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Mexican Style Chicken Chili

January 21, 2013 By Leave a Comment

This simmers on the stove-top for 5 hours so it thickens and browns as it cooks.  It’s a great meal for when you are either raking leaves, decorating your Christmas tree or you just don’t want to stand over a stove.  Serve with white rice and garlic rolls.

2 Tbs. olive oil (extra virgin is best)
4 boneless, skinless chicken breasts
14 oz. can chicken stock
15 oz. can red kidney beans, undrained
6 cups water
28 oz. can whole tomatoes
1 carrot, peeled & sliced
1 medium onion, peeled & sliced into half-moons
1/2 cup frozen corn (optional)
1 rib of cerely, diced or 1 tsp. celery salt
1 tsp. black ground pepper

Into a large pot, heat the oil then add the whole chicken breasts; cook for 10 minutes on each side over medium-high heat.  Remove to a cutting board and cut into small bit-sized pieces then put back into the pot.  Place everything else in the pot, bring to a boil and simmer for 5 hours, stirring occassionally.

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Pasta e Fagioli (Sort of)

December 9, 2012 By Leave a Comment

This is my version of pasta e fagiloi. Delicious, simple, easy to prepare. The ingredient list may seem long, but it’s stuff you probably already have in your kitchen, except maybe the V-8 juice and meaty ham bone. Remember, you can prepare the pasta separately, add to the bowls then add this soup – it’s up to you.

1 lb. ground beef
1 large onion, chopped
1 large carrot, diced small
4+ minced garlic cloves (to taste)
2 14-5 oz. cans diced tomatoes with juice
1 15 oz. can kidney beans with juice
1 15 oz. can white beans with juice
1 15 oz. can tomato sauce
1 12-15 oz. can V-8 Juice
1 Tbsp. white or rice vinegar
1 tsp. kosher salt
1/2 tsp. black pepper
2 tsp. Italian seasonings
1 meaty ham bone
1 cup water
1/2 – 1 cup small pasta such as ditalini

In a large pot, brown meat and drain off almost all of the fat. Place back in pot and add the onion, carrot, celery and garlic and saute for 10 minutes. add all the remaining ingredients except the pasta and bring to a boil. Lower heat to a simmer and simmer for 2 hours, stirring occasionally and adding another cup of water if it seems to thick – remember, when you add the pasta it thickens up.  During the last 20 minutes, remove the ham bone, add pasta, bring to a boil then simmer until pasta is done.

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Turkey Gumbo (or What To Do With Those Leftovers)

November 23, 2012 By Leave a Comment

Ah, what to do with that leftover bird. I make it a rule to never go out shopping the day after Thanksgiving – instead I hang out at home make this soup for leftovers. Let others shop, I cook.

6 cups chicken or turkey stock
2 cups water
2 celery stalks, chopped
4 carrots, peeled & chopped
3 cups diced onion
1 lb. smoked sausage (I use Hillshire Farms)
1/2 cup frozen peas
2 cups cups cooked, chopped cooked turkey meat
1/4 cup gravy from prior turkey meal – (optional, but very good)
1 large Tbsp. minced garlic
1/2 tsp. pepper
Salt – be careful here, the stock & meat might already be enough salt
1 1/2 cups uncooked bow tie noodles, or 1 cup uncooked rice

For the Roux:
3 Tbsp. butter
1/4 cup flour

In a large pot bring the the first 6 ingredients to a boil, lower heat to a simmer and let cook for 20-30 minutes. Now add everything else except the noodles, and keep this simmering for another 10 minutes. Add the noodles, bring to a boil and simmer for about 10 minutes. It will continue to cook as you prepare the roux, below.

Keep the soup at a low simmer while you spoon off 3 cups of clear soup – do this as best you can and set aside. Then into a medium pot melt the butter and add the flour, stirring constantly while it cooks for at least 1 full minute. Slowly add the 3 cups clear soup – just a little at a time – and stir constantly on high heat until it gets thicker and thicker. The goal here is to create a very smooth pastelike roux. Mix this into the soup, while stirring and stir well.

 

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Chicken Noodle Soup

November 5, 2012 By 4 Comments

2 quarts chicken stock
1 large white onion, diced
3 minced garlic cloves, or 1 heaping Tablespoon
3 large peeled, carrots, cut into coins
3 celery stalks, chopped
Thyme
1 bay leaf
Kosher salt & ground black pepper
Uncooked egg noodles, or ditalini – that’s good, too

Place the chicken stock and 1 quart of cold water into a large pot and bring to a boil. Add all the veggies and spices. Simmer about 20 minutes. Add about 1/2 the bag of egg noodles and bring to a boil. Add the chicken chunks. Lower heat to a good simmer and cook until noodles are done. Remove bay leaf, check seasonings. Serve.

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Braised Short Ribs

October 21, 2012 By Leave a Comment

Let your oven do the work so you don’t have to.  So good, so tender and great to share with company.

4-5 lbs. beef short ribs
1 tsp. kosher salt
1 tsp. ground black pepper
1 tsp. ground mustard
3 peeled, sliced carrots
1 tsp. celery seed
1 cup water
1 can tomato soup
1 pkg. beef or brown gravy mix

Preheat your oven to 350 degrees.  Place the ribs in a heavy Dutch oven or pot with an oven proof lid.  Sprinkle on the salt, pepper and mustard. Then place everything else in and around meat. Cover and bake for 3 hours.  Check occasionally to see if it’s drying out and you should add about 1/2 cup water – it makes its own juices, so you normally do not have to add this extra water.

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Vegetable Soup

October 13, 2012 By Leave a Comment

Roasting all the veggies first really makes the flavors “pop”. Please feel free to use whatever veggies you wish.

12 cups cold water
1 pkg. of Vegetable Soup Mix – (Knorr or Lipton or whatever)
4 potatoes, peeled & cut into chunks
4 carrots, peeled & cut into rounds
1 bunch fresh asparagus or fresh green beans
2-3 Tbsp. olive oil (try to use Extra Virgin if possible)
2 tsp. minced garlic (from a jar) or more to taste – (we like more)
1 can (14 oz.) chopped tomatoes with juice
1/2 cup dried, uncooked, small pasta (such as ditalini)

Preheat your oven to 400 degrees. On a large, rimmed sheet (cookie sheet) place the potatoes, carrots & asparagus (you may need 2 sheets) and mix it all up with your hands along with the 3 Tbsp. oil and salt & pepper and the garlic. Let this roast for about 15-20 minutes.

Meanwhile, place the water in a large pot on stove. Using a mesh strainer, holding it over the pot, (or carefully with your hands) shake the veggie soup packet into the strainer and strain the powder into the soup. Of course you can empty the whole packet into the soup, but I just don’t care for those little freeze-dried veggies, they’re a bit gross and rubbery. Then add everything else. Bring to a bowl, and simmer for about 20 minutes.

Then, empty the pasta into the soup and stir. Bring to another boil and simmer for about another 15 minutes, until pasta is done. Serve.

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Chili

July 17, 2012 By Leave a Comment

Perfection.

2 lbs. ground beef
1 29 oz. can tomato sauce
1 29 oz. can pinto beans
1 29 oz. can kidney beans
1 large onion diced
2 large tomatoes – seeded & chopped
2 tsp. powdered cumin
3 Tbsp. chili powder
1-1/2 tsp. black pepper
2 tsp. kosher salt
1-2 cups water

Brown the ground beef in a large pot or dutch oven – the one you’ll make the chili in – over medium heat; drain the fat and put back into pot.

Place everything else into the pot and bring to a boil. Immediately turn the heat to simmer and let simmer for 3 hours. Do not cover. You will need to stir it about every 20 minutes or so.

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