Chilly Winter Weather means Soups Zuppa Toscana (Olive Garden Copy Cat)

I am sure this has been posted by me before.  It's cold here in Utah and add the wind to the cold well it just makes soup for dinner the go to thing.  So I just wanted to share this one again.  One of my fav's.  Just add some of my breadsticks to it and yum. 

 

 

Zuppa Toscana- (Olive Garden copy cat)

1½ Mild or Medium Italian sausage
2 medium potatoes, cut in half lengthwise, and then cut into 1/4" slices
3/4 c. onions, diced
6 slices bacon, cooked and crumbled
2 cloves garlic, minced
2 c. kale leaves, chopped (or less depending on picky eaters)
2 cans chicken broth
1 qt. water
1 c. heavy whipping cream

Cook Italian sausage until brown, drain on a paper towel to remove fat.   Cook bacon and remove from pan, place on paper towel as well, crumble when cool. Place onions in a large saucepan and cook over medium heat until onions are almost clear.  Add garlic to the onions and cook an additional 1-minute. Add chicken broth, water, and potatoes, simmer 15 minutes. Add crumbled bacon, sausage, kale, and cream. Simmer 4 minutes and serve.

Chicken Tortilla Soup

Tex-Mex Tortilla Soup

2 whole large chicken breasts, skinned  and boned,                                   

2 c. water                                                                                     
1 14.5 oz. can beef broth                                                  
1 14.5 oz. can chicken broth                                             
1 14.5 oz. can tomatoes, cut up                                                     
½ c. onion, chopped                                                                       
½ c. green pepper, chopped                                               
1 8 &2/4 oz. whole kernel corn, drained                                       
1 t. chili powder
½ t. cumin
1/8 t. black pepper
Tortilla chips, 3 c. coarsely crushed
4 oz. Monterey Jack cheese, about 1 c., grated
1 avocado, peeled, pit removed and cut up
 

Cut chicken into 1 inch cubes; set aside.  In a large saucepan combine water, chicken broth, beef broth, undrained tomatoes, onion, and green pepper. Bring to boiling.  Add chicken; reduce heat.  Cover and simmer for 10 mins.  Add corn, chili powder, cumin, and pepper. Simmer, covered, for 10 mins more.  To serve, place crushed tortilla chips into each bowl.  Ladle soup over tortilla chips.  Sprinkle with cheese, avocado, and cilantro if desired.  Serve with lime wedges, if desired.  Makes 6 servings.

 This is one of my favorite go to recipes because I have all of the ingredients in my pantry 98% of the time and because literally everyone in my family loves this soup.  I make a double batch because it is great for leftovers and or freezes really well, minus the cheese, for another time.

Homemade Chicken and Noodles

Feeling a little ambitious today as I start my largest batch of homemade noodles ever.  Intending to share with others and have a meal for us as well.  Wish I still had little ones to help me roll them out on the counter to dry.  I will always be grateful that my mom shared this skill with me as my family was just beginning. on my large island in my kitchen the noodles filled a space of about a 4.5x 4.5 area.  I think mom would be proud.

Pasta Fagioli (Copy Cat with my modifiations)

 

Pasta Fagioli

2 lbs. ground  beef (next time I will make it with sweet Italian sausage)
1 onion, chopped
3  carrots, chopped
4 stalks celery, chopped
1/4 c. minced dry garlic (added for my own personal taste)
1 qt. canned tomatoes (the original called for 2 28 oz. cans diced tomatoes), undrained
1 15 oz. can red kidney beans, drained and rinsed
1 15 oz. can cannelloni beans, drained and rinsed (white kidney beans)
3 10 oz. cans beef broth
3 t. oregano
2 t. ground pepper
5 t. parsley
1/2 t. Tabasco sauce (originally called for a full teaspoon)
1 24 oz. Prego Traditional Spaghetti Sauce (my personal preference)
8 oz. small cut pasta

Brown beef and place in lined crock pot with everything but the pasta.  Cook on low for 7-8 hours or low 5-6 hours. (for my personal crock pot 4 hours was not long enough for the vegetables to be tender)  30 minutes before serving add the pasta. 

*This makes a large batch of soup in the future I will take 1/2 of the soup out before adding the pasta and freeze for another meal and add the pasta at that time.  To make it gluten free just make sure the beef stock is gluten free and use a gluten free pasta.  This is compared to Olive Garden in the original recipe but I don't think it is the same, but it is a keeper for me.

Stoup- ( Italian Sub Soup from Rachel Ray) A combination of soup and stew a family favorite

Soups are some of my favorite things to make. I have a large arsenal of recipes that I like to use.  This one was on the old "Thirty Minute Meals" show of Rachel Ray's on the Food Network.  This particular recipe is one that everyone in the family likes which is rare. 

Italian Sub Soup (from Rachel Ray)

 1 lb. mild Italian sausage, fried

¼ lb. pepperoni stick, diced

1 ham steak, diced

1 medium onion, chopped

1 bell pepper, seeded, quartered and diced

1 15 oz can diced tomatoes

salt and freshly ground pepper

6 c. chicken stock

½ lb. gemelli pasta or other short-cut pasta

In a soup pot preheat to med. heat.   Brown the sausage and crumble, drain off excess grease.  Then add ham and pepperoni.  Cook meats together for two minutes then add peppers and onions and cook for 2-3 minutes more.  Add diced tomatoes and season with salt and pepper.  Add chicken stock and bring stoup to a boil.  Stir in pasta and cook for 8 minutes.  Make croutons while pasta cooks.

Croutons

5 c. cubed crusty bread

3 lg. cloves garlic, removed from the skin

½ c. grated Parmigiana-reggiano cheese

1 t. crushed red pepper flakes

½ t. dried oregano

 In a large skillet heat ¼ c. of olive oil.  Add garlic and cook 1 minute.  Add bread to oil, and toss, toast for 5-6 minutes.   Season the toasty bread cubes with red pepper flakes, oregano and lots of grated cheese.



 

Ladle the soup and float several toasty garlic breads cubes in each bowl. 

Mega Meal Day(s) New Dietary Challenges

I got the urge to make Chicken Pot Pie for dinner a week or so ago.  The recipe I have makes a huge batch, big enough that I always made two and froze one for another day.  Now that it is just the Gourmet Guy and I at home I usually cut it in half and still make two and freeze one for another day.  I decided that I would make the full recipe and freeze a couple for us and some small ones for my Mother-in-law.  Simply doing that put me in the mood to make some meals ahead and freeze them for my daughter in Idaho who is having a baby at the end of the month.  Since they don't live half way across the country anymore I can take them to her frozen and not have to do all of the work while I am there. Instead I and can play with the Grand kids and snuggle the newborn and not be in the kitchen all of the time, except for that days meals.  She will have eight meals for days when she just needs to pull one out of the freezer, and as mom of three small children and a newborn she will need them.

 

NEW DIETARY CHALLENGES

Over the years we have had favorite meals as a family. Recently we have had new challenges that have caused us to rethink some of our recipes.  We have a  dairy allergy, gluten intolerance, and most recently a severe nut allergy that gave us quite a scare, as well as diabetes!!!! Actually the nut allergy was one we were aware of but it was hidden in with another ingredient and caused a life threatening experience.  We have to read labels much better than we have ever before and she will have to stay away from bakeries in general from now on. Preparing meals for all twenty three, with the newest addition is going to be more and more of a challenge! As I had these mega cooking and days I had to alter some of the ingredients and my taste buds were put to the test.

 

 Using:

10 lbs of potatoes

1 med bag of carrots

4 stalks of celery

5 onions, diced

1 medium bag of frozen mixed vegetables

6 14.5 cans of beef broth

4 14.5 cans of chicken broth

3 4 oz. mushrooms

6 4 oz. cans tomato sauce (what I keep in my storage)

1 6 oz. can tomato paste

2 10 3/4 cans tomato soup

4 10 3/4 cans cream of chicken soup

1 quart tomatoes, home canned

1 pint tomatoes, home canned

3 sleeves of Ritz crackers

4 c. sour cream

1 lb. butter

 

After two days of cooking (I kind of went crazy)  I ended up with 20 meals, 7 mini meals and 

3 1/2 dozen cinnamon rolls. Part of the meals were non dairy. My Mother-in-law took home 9 mini meals this morning when she left our home.

 

After loading my freezer I realized I was able to share with some others in my neighborhood and took some of the warm cinnamon rolls to five families and three meals as well.  It was great fun!  Now to finish putting away Christmas decorations.  I would rather be cooking!!!!!!

Cream Of Broccoli Soup

 

Broccoli Soup

6 c. chicken broth

½ c. onion

2 t. salt

2 heads broccoli, cut into small pieces

 1 1/2 c, butter

1 1/2 c. flour  

2 quarts half and half (I use 1 quart half and half and one quart milk)  

1 15 oz. jar Cheese Whiz            

Place broth, onion, salt, and broccoli in a large pan and cook until tender.  In a separate pan melt butter, gradually stir in flour until blended, add half and half, heat until thickened.  Mix into vegetables and add Cheese Whiz.  Serve warm.  .

 

Wild Rice and Turkey Soup (great for the leftover Thanksgiving turkey)

Wild Rice Turkey Soup

 
1 box Uncle Ben's Wild Rice
½ c. green onions
1 ½ c. turkey
8 strips fried crumbled bacon
3 14.5 oz. cans chicken broth
2 c. water
2 c. half and half
½ c. butter
¾ c. flour
1/4 t. poultry seasoning
1/4 t. pepper
salt to taste
2-3 caps of cooking  (optional but gives a good flavor)
 
Boil your rice in the broth until rice is tender.  Make your rue.  Combine all ingredients and simmer until ready to serve.

Creamy Baked Potato Soup

Creamy Baked Potato Soup

2 med potatoes, baked
¼ c. butter
1/2- 1 c. onion, diced
1 cloves garlic, minced
salt and pepper to taste
2 c. chicken stock
4-5 slices bacon cooked and roughly cut
1 c. milk
1/3 c. flour
½ c. sour cream
1 c. grated cheddar cheese
2 T. green onions, sliced

In medium sized pot sauté onion, and garlic in butter until translucent. Dice potatoes into cubes. In a bowl whisk together milk and flour, add to the onion and butter mixture and thicken. Slowly, add the chicken stock and thicken. Stir in cheese and sour cream, top with green onions. (I like to out the soup in a bowl and add the toppings to garnish and serve.)

Minestrone

With my stove on the fritz I have had to come up with other ways to cook and of course my crock pot is one of the first things that I turned to. Soups are some of my very favorite things to make at any given time so I chose to make minestrone today. The house smelled so good and it hit the spot.

It's so easy to throw everything in and go about the day. Just about a half an hour before serving add the pasta or cooked rice.
Sprinkle with Parmesan Cheese and serve.

Minestrone:

1 med onion, chopped
2 medium carrots, sliced thin
2 stalks celery, chopped
1 bell pepper, chopped (I like to use the small ones of different colors)
1 med zucchini, sliced into rounds
2 cloves garlic minced
2 14.5 oz. cans beef broth
1 28 oz. cans crushed tomatoes
2 15.5 oz. cans kidney beans, drained

1 15.5 oz can white beans
2 t. dried marjoram (crush again to bring flavor out)
¼ t. ground black pepper
1½ c. cooked rice, optional

or small pasta shell or Ditalini

Add all ingredients except rice or macaroni in slow cooker. Cover and cook on low for 8-10 hours, or on high for 4-5 hours. Add cooked rice and stir to combine. If using pasta add uncooked during the last half hour of cooking time.

Mom's Beef Stew

Growing up my Mother made a stew that I loved. One of those that cooked for hours and melted in your mouth as you ate it. It really is simple. I always pick the leanest stew meat that I can find. The meat is usually twice as big as I like it so I double the batch immediately by cutting it into smaller pieces. Once cut to the right size I dredge it in flour and then brown it in hot oil. My greatest endorsement for this stew came from my six year old Grandson after trying it.

After the meat is browned I add potatoes, carrots, celery, and onion.
When the onions become translucent I add a large can of tomato juice and two small cans of tomato sauce and bring to a simmer.

In an oven safe pot I put the stew into a 300-325 degree oven for two to three hours. Checking the moisture periodically so that not too much moisture is lost.

The meat is so tender that you can cut it with a fork. Serve with warm bread or rolls. Great for a cold winter day.

"Mom's Stew"

2 lbs lean stew meat
2-3 carrots, sliced round
2-3 potatoes, cubed
1 onion, chopped
2 large cans tomato juice
(tomato sauce can be used)
2 T. vegetable oil

Brown meat in oil, add remaining ingredients and cook until tender. This can be simmered on a stove top, baked in the oven, or in a slow cooker. The longer and slower the better. Other herbs such as Rosemary, Bay leaves, Marjoram, or Basil can also be added for flavor. Salt and pepper to taste.

Soup-a-thon- White Chicken Chili

Something fun we have started doing as a family is have a Soup-a-thon or soup night. Last year we had each family bring a different kind of soup, this time I made three kinds and Cydney made a new recipe for White Chicken Chili, below. It is always fun to be together and this is a relaxing way to visit, eat, and just be together.

Cyd's White Chicken Chili

Homemade Chicken and Noodles (previously posted)

Wild Rice and Turkey (previously posted)

Clam Chowder (previously posted)

Last year for Christmas my husband gave me this trio crock pot that we used for the first time. It was great for this purpose. I just love being with all of these people. Good food, good times, good family.

White Chicken Chili

1 small onion chopped
2 cloves of minced garlic
1 tablespoon of olive oil
1 jalapeno minced
1 4 oz. can of green chiles
1 teaspoon of powder cumin
1/2 tsp. of dried oregano
1/2 tsp. salt
1 1/2 cups of chicken broth
2/3 cup of cooked white kidney beans
8 oz. cooked chicken breast
1/4 cup. chopped cilantro
1/2 cup shredded monterrey jack cheese.

Saute onion and garlic in olive oil in soup pot until tender. Add jalapeno, chiles,cumin, oregano,and salt, saute for another minute. Stir in chicken broth beans and chicken, bring to boil, cover and let simmer for 25 min. stir in cilantro. when ready to serve add cheese.

Potato Cheese Soup

I actually have had this soup posted with a bunch of my other favorite soups but one of my daughters complained that it was too hard to find so here it is by itself. I love this one but only fix it 2-3 times a year, usually when it is really cold outside and you want something warm and comforting.

Potato Cheese Soup

3 c. boiling water

3 chicken bouillon cubes

4 c. diced potatoes

½ c. chopped onion
½ c. chopped celery

½ c. chopped green pepper
½ c. chopped carrots

1 t. salt

½ c. flour
2 c milk
¼ c. butter
3 c. cubed Cheddar Cheese

Add veggies to boiling water, cook 20 mins or until done. Mix flour with milk and salt and thicken soup. Add butter and cheese and melt. Serve when cheese is fully melted.

Clam Chowder

When I was much younger I had this strange idea that I didn't like any form of seafood. After my husband and I had been married awhile my father-in-law treated us to a weekend in Newport Oregon. There in Newport I tried really good clam chowder for the first time. While working on a project there in Newport my father-in-law found Mo's on the wharf on Newport Bay. After a few family vacations there it has become a favorite family destination and Mo's has become a favorite place to eat. Since we don't get to Newport Oregon as much as we would like to I began a search to find a clam chowder recipe that came close to Mo's, while not the same it is a very good version from a land locked cook. And since it is officially soup season I've been craving it. I also realized that seafood was something that I really did like.

Place the onion, celery, potatoes, salt, and clam juice in a pan and cover with water and bring to a boil. Cook until vegetables are tender.
Meanwhile fry bacon until crisp. (I have become some what of bacon snob, I only like the ranch style bacon sold at most butcher blocks. It costs a little more but doesn't fry down as much as typical packages of bacon. I usually buy it when it's on sale and freeze it.)

Chop the bacon into small pieces and add at the very end.

Make the soup base and add to the vegetables to thicken, add the clams.

Before serving add the bacon and ladle into bowls.

Garnish with butter and two-three drops of Tabasco sauce.

Clam Chowder

1 c. onion finely chopped
1 c. celery finely diced
2 c. potatoes, finely diced
¾ c. flour
¾ c. butter or margarine
1 qt half and half
1½ t. salt
¼ t. pepper
3-4 6½ oz. clams, undrained

Combine vegetables in small saucepan. Drain clams: pour juice over vegetables; add enough water to cook. Cook covered, until tender. Meanwhile, melt butter in large heavy saucepan. Stir in flour until blended and bubbly. Remove from heat; stir in cream until smooth, blended and bubbly. Return to heat; cook and stir with wire whip until thick and smooth. Add vegetables and clams heat through. Season with salt and pepper.

For even better flavor add chopped bacon slices and a few drops of Tabasco.

Mexican Meatball Stew

Mexican Meatball Stew

1 lb ground chuck
¼ c. soft bread crumbs
1 egg, lightly beaten
1 4 oz. can chopped green chilies, drained
½ t. ground cumin
¼ t. pepper
Vegetable cooking spray
1/3 c. all purpose flour
2¼ c. water
1 c. frozen whole kernel corn
1 14 oz. can whole tomatoes, untrained and chopped
1 15 oz. can kidney beans, drained
1 T. chili powder
½ t. salt
1 t. beef flavored bouillon granules
1 t. dried whole oregano

Combine ground chuck, breadcrumbs, egg, 3 T. chile's cumin, and pepper in medium bowl; stir well. Shape mixture into meatballs, using about 1 tsp mixture for each meatball. Arrange meatballs on rack of a broiler pan coated with cooking spray, broil 5½ inches from heat 5 minutes; turn meatballs, and broil an additional 4 minutes or until browned. Drain and pat dry with paper towels.
Combine flour and water in a Dutch oven; stir well. Cook over medium heat until thickened and bubbly. Add meatballs, remaining chile's, corn, and remaining ingredients. Bring to a boil; cover, reduce heat, and simmer 30 minutes. Yield 7 cups

(we found this in a Cooking Light Magazine years ago!)

Split Pea Soup

After having ham for dinner one night we saved the rest of the ham to make split pea soup. We boiled the ham again to get the flavor into the water and to make the ham fall off of the bone.

Everyone was telling me how cold it was a home and so it seemed natural to be having soup. (I was sad to think that the lovely plants I left at home were lost to a heavy freeze.)

(Soak the peas over night) After cooking the meat in water for 30-45 minutes remove the ham and the bone from the broth and add 2 cups dried split peas and one medium onion, chopped.
Cook over medium heat until the peas are soft. Meanwhile cut the ham into small pieces about 1/2 inch cubed and add to the soup. Salt maybe added if needed, this ham was quite salty so we did not add any salt.

Cook until the peas are soft and the soup has thickened. Stirring often.

Enjoy!

This is a family favorite and it is great to use left over meat and to help the budget.

Chile Rojo

The first weekend in April and October our church has a conference that I love to watch. It also is a time of traditions for our family. My husband always makes Chile Verde. This October however, since we were in Honolulu we couldn't find the yellow tomatoes and things to make the Chile green so we made Chile Rojo instead.

First you take a boneless pork roast and cut into bite sized pieces.
Gradually add the meat into a pan and brown. Doing small batches at a time allows it to brown better. As the batches finish place the meat into another pan.
When the last batch is almost done add onion and garlic, cook until the onion is transparent and beginning to brown. Return the cooked meat back into the pan and add flour a tablespoon at a time until meat is coated and liquid is absorbed. Continue cooking, stirring constantly, until flour browns.

Add a large can and a small can of diced tomatoes (about a quart and a half) and stir in well.

Add a large can of diced green chile's, a jalapeno or two minced, and two to four Serrano chile's. Stir. Cook over low heat for about two hours, stirring occasionally.
Serve with flour tortillas, guacamole, refried bean, and Spanish Rice.
(Note you can use two jalapenos and two to four Serranos or reduce depending on the level of heat that you like. We only used one jalapeno in this batch and it wasn't enough for our taste!)

Chicken Zucchini Soup

Chicken Zucchini Soup

5 chicken tenders or 2 chicken breasts
3 T. butter
1 large onion, chopped
4-5 zucchini sliced
2 cans chicken broth

1 c. whipping cream
1/3 c. flour

Fry chicken with small amount of oil. Brown and cook chicken, take chicken out of the pan and set aside. Add butter and chopped onion to pan. Cook until tender. Move zucchini and onions to sauce pan, add the can of chicken broth. Dice chicken and add to pan. In bowl mix flour and whipping cream add to sauce pan, heat on high until bubbling. Lower heat; simmer until soup thickens.

(I had chicken already cooked and frozen so I gave it a quick thaw and then started with the onion. Having Zucchini growing in the garden made it easy to put this together quickly and it's great for a cool Fall evening.)

What to do with Wheat

When I was the host at Macey's Little Theatre we had a class on Wheat and using storage. This was such a good chili that I wanted to share it with my daughter who was going to some Food Storage classes in her neighborhood. When I tried to find it I couldn't, while going through some papers this morning it simply appeared so I decided that I needed to make a permanent copy! This is really good if you are looking for ways to use your wheat or get your family used to eating wheat. I am sorry that I can't remember the teachers name to give her credit.

Wheat Chili

2 c. whole wheat
2 lbs ground beef
1 large onion, chopped
½ green pepper, chopped
1 t. garlic powder
1 t. chili powder
1 clove garlic, minced
1 t. oregano
1 large can stewed tomatoes
2 c. tomato sauce
1 small can olives, chopped
2 c. grated cheese, divided

Cover wheat with water, bring to a boil, simmer 1-2 hours. Brown ground beef, onion, green pepper, and garlic. Drain water off and mix with the meat mixture. Simmer 30 mins. Add 1 ½ c. cheese and stir in. Before serving Top with remaining cheese. (Serves 16)

Enchiladas de Pollo

For Cinco De Mayo I made a this enchilada recipe that I hadn't made in a number of years just for the fun of it. I had forgotten how much I loved this recipe. For some reason I remember it being very difficult to make but that certainly isn't the case. However, the recipe suggests that you deep fry the tortillas and I simply placed the tortillas on a platter brushed olive oil and microwaved them for 10 seconds to make them pliable. I also put a little of the sauce in the bottom of the pan before I filled the enchiladas.

2 whole chicken breasts

¼ c. cilantro

¾ c. whipping cream

½ small onion, chopped

1 egg

1 bay leaf

salt

8 peppercorns

canola oil, for frying tortillas

8 corn tortillas

½ medium onion, chopped

4 oz. Cheddar cheese or Monterey Jack Cheese, grated

3 T. Parmesan cheese

guacamole

1 4 oz. can diced green chile's

3 or 4 radishes, sliced

1 13 oz. can tomatillos, drained or 1 3/4 c. drained tomatoes

2 c. shredded lettuce

12 ripe olives

Place chicken breasts in a large pot or Dutch oven. Add water to cover, onion, bay leaf, peppercorns and salt to taste. Bring to a boil; reduce heat. Cover and simmer 45 minutes or until tender. Cool chicken in broth. Drain.

Shred chicken, mix with Parmesan cheese and 1 c. Monterey Jack cheese. Add salt if needed.

In blender or food processor, combine green chile's, tomatillos or tomatoes, cilantro, whipping cream, and egg. Preheat oven to 350. Heat oil in a skillet. With tongs place tortilla in oil 1 at a time, hold 3-5 seconds. Drain over skillet or on paper towels. Place 1/8 of the chicken mixture on each tortilla. Roll tightly and place seam side down in a 10x13 pan.

Cover with cream mixture and sprinkle evenly with the Cheddar or Monterey Jack cheese. Bake 20 mins. or until heated through and bubbly. Serve with sour cream, guacamole, garnish with radishes and lettuce.

With the extra meat I tried a new recipe for a simple soup. Robin Miller uses the term "Morphing" to prepare things ahead and put them together for another meal. I had done this for years before I ever heard her say that, but the concept is one that I believe in. That is why I like to make freezer meals or components for meals to throw together in a hurry. I love to plan menus and find ways to save time and money.

2 c. chicken, cooked and cubed

16 oz. salsa, hot roasted peppers

1 4 oz. green chilies

1 10 oz. can chicken broth

1/2 c. water

1/2 c. frozen corn

12 oz. corn tortilla chips, crushed

2 green onions, chopped

avocado, peeled and cubed

sour cream

Combine salsa, green chilies, chicken broth, and water, bring to a boil. Add corn and chicken. Add the chips and ladle into bowls, place sour cream on top add green onions and avocado. (So simple it feels wrong.)