Meal: Taco Soup

Taco Soup: This is a great warm meal that can be made in a stock pot or in the crock pot. I like to use organic ground beef when ever possible.

Vegetarian Variation: Make the soup according to the recipe except omit the ground turkey/beef.

Ingredients

2 cans of mixed beans or black beans

2 cans of corn

1 large can of diced tomatoes

1 can diced chilies or jalapenos (depending on level of spice desired)

1 packet taco seasoning

1 packet ranch dressing mix

1 lb browned ground turkey or hamburger

shredded cheddar cheese
sour cream
tortilla chips

In a large stock pot brown ground meat and drain any fat. Add in taco and dressing seasoning packets and combine*. Drain, rinse and add beans to the pot. The add in the corn, tomatoes and chilies (including juices). Bring to a simmer for 10 minutes. Ladle into bowls and top with cheese and sour cream. Serve with tortilla chips.

*If using a crock pot, add browned meat to the crock pot stoneware insert. The proceed with the additional ingredients. Cook on low for 8 to 10 minutes. Serve as directed.

www.crockpot365.blogspot.com

Meal: Chicken and Hubbard Squash Stew with Focaccia and Kalamata Olives

Chicken and Hubbard Squash Stew: I have been staring at this beautiful Hubbard squash that I picked up at a local market but could not decide what to do with it. Finally, after some time, I came up with this recipe. I was inspired by the new pot I received for Christmas which matches my kitchen colors perfectly too!

Vegetarian Modification - prepare recipe as directed but omit the chicken thighs.

Ingredients
1 onion, diced
2 stalks celery, finely diced
1 tbsp olive oil
3 tbsp butter
2 tbsp flour
2/3 cup cooking sherry
2-4 cup chicken stock or water
8 sprigs thyme, whole
2 sprigs rosemary, minced
2 cloves garlic, minced
1 lb skinless boneless chicken thighs, cubed
1/2 tsp salt
1/2 tsp pepper
1 Hubbard squash, peeled, cleaned and cubed
1 can chickpeas
8-16oz can tomato puree (optional)

In a large soup pot, heat oil on medium. Add in onions and celery and saute until onions are translucent. Remove from pot. Add butter to the pot, when melted add in flour and whisk until blended to make a roux; about 3 minutes. Add sherry and chicken stock, mixing well until blended. Return sauteed onions and celery to pot. Add in thyme springs, rosemary, garlic and chicken. Bring to a simmer. Then add in remaining ingredients and simmer for 20 to 30 minutes or until squash is tender. Remove thyme springs (leaves will have boiled off) and serve.



Focaccia with Kalamata Olives: The briny taste of the olives pairs beautifully along side the sea salt in this simple tender bread.

Ingredients
2 3/4 cups all-purpose flour
1 teaspoon salt
1 teaspoon white sugar
1 tablespoon active dry yeast
1 tablespoon vegetable oil
1 cup water (115 degrees)
1/2 cup diced Kalamata olives
2 tablespoons olive oil
1-2 tbsp sea salt (or Kosher salt)

In a small bowl pour in warmed water (115 degrees) and sugar, stir. Then add in the yeast, stir to dissolve in the water and let the mixture sit ten minutes or until your yeast mixture foamy. In a large bowl, blend together the flour and salt. Pour in the yeast mixture and add in the oil. When mostly blended add in the diced Kalamata olives.*

When the dough has pulled together, turn it out onto a lightly floured surface, and knead until smooth and elastic. Lightly oil a large bowl, place the dough in the bowl, and turn to coat with oil. Cover with a damp cloth, and let rise in a warm place for 20 minutes.

Preheat oven to 450 degrees F (230 degrees C). Punch dough down; place on greased baking sheet. Pat into a 1/2 inch thick rectangle. Brush top with olive oil and sprinkle with sea salt. Bake in preheated oven for 15 minutes, or until golden brown. Serve warm.

*To make this using a bread machine: Measure water, oil, sugar and salt into bread machine pan. Gently pour flour over top of liquid ingredients in bread pan. Making a small well in the four add in yeast. Top with olives. Set the bread maker to its 'Dough' setting. When the bread machine has reached the second rising cycle, remove the dough from the machine. Lightly oil a large bowl, place the dough in the bowl, and turn to coat with oil. Proceed with the recipe directions for rising and baking.

Meal: White Chicken Chili

White Chicken Chili:
This is, hands down, the best white chicken chili I have ever had. It was a recipe shared by a friend of mine. I've made some modifications to lighten it up a bit as well as give it a bit more spice. A variation is to substitute black beans for the great northern beans or add in an additional 1-2 cans of sweet corn kernels.

Ingredients
1 large onion, diced
1 stick butter
1/4 cup flour
1 tsp minced garlic
1 (14.5 oz) can chicken broth
1 cup half-n-half
1 cup skim milk
1 tsp hot sauce
1 1/2 tsp chili powder
1 tsp cumin
1/2 tsp salt
1/2 tsp white pepper
2 cans great northern beans
4oz can diced green chilies
5 boneless skinless chicken breast halves (cooked and cut into 1/2 inch pieces)
1 1/2 cups grated Monterey Jack cheese
1/2 cup fat-free or reduced-fat sour cream

*Variations: can use black beans and/or add1-2 cans corn.

In a small skillet, melt 2 tbsp of the butter and cook onion until softened. In a large kettle, melt remaining butter over low heat and whisk in flour. Cook roux, whisking constantly, 3 minutes. Stir in onions and garlic, gradually add broth and half-n-half, whisking constantly. Bring mixture to a boil and simmer, stirring occasionally, 5 minutes or until thickened. Stir in hot sauce, chili powder, cumin, salt and pepper. Add beans, chilies, chicken and cheese and cook mixture over moderately low heat, stirring, 20 minutes. Remove from heat and stir in sour cream. Serve with corn bread or Frito's Scoops.

Meal: Chicken and Noodles

Chicken and Noodles:
My grandma was known for her chicken and noodles but we were never able to get her recipe. I came up with this recipe. I know it's no where near her made-from-scratch recipe but it's very tasty on a cold day

Ingredients
1 tbsp olive oil
1 medium onion, diced
4 stalks celery, diced
4 medium carrots, diced
4 cloves garlic
2 tsp dried thyme or 2 sprigs fresh
2 tsp dried marjoram or 1 tsp fresh, minced
2 tsp tarragon or 2 sprigs fresh, minced
1 tsp salt
1/2 tsp pepper
3 boneless, skinless chicken breasts, diced
4 cans low sodium, fat-free chicken broth
8 oz dried Kluski noodles
2 tbsp cornstarch + 2 tbsp water

1-2 cup water, as needed

In a large stock pot heat oil; add in onions, celery and carrots. Stir and cook until onions just turn translucent. Add in garlic through chicken. Cook for 6-8 minutes. Add in chicken broth and bring to a boil. Add in noodles. Cook for 16 to 18 minutes. As noodles cook the broth will begin to be absorbed; add in 1-2 cups water to desired consistency; return to boil. In the last 2-3 minutes of noodles cooking stir in cornstarch and water mixture a bit at a time, bringing the broth to desired thickness. Serve in bowls and with Cloverleaf Rolls.

Meal: Simple Pumpkin Soup and Warm Chicken Arugula Paninis

Simple Pumpkin Soup:
I just can't get enough of pumpkin flavored...well...anything this time of year. When I first saw this recipe I wasn't entirely sure about the whole Chinese five-spice plus maple syrup combo but it totally works. I'd also encourage you to use REAL maple syrup versus the fake stuff. Not only is it more natural but the flavor is incomparable.

Ingredients
1 15-ounce cans pure pumpkin
2 cups fat-free, low-sodium chicken broth
1/2 cup skim milk
1 garlic clove, pressed
2 tbsp pure maple syrup
2 tablespoons unsalted light butter
1/4 teaspoon Chinese five-spice powder
(A blend of ground anise, cinnamon, star anise, cloves, and ginger)
1/4 tsp salt
1/8 tsp white pepper

2 ounces fresh shiitake mushrooms, stemmed, sliced (optional)


Bring first 4 ingredients to simmer in large saucepan over medium-high heat, whisking often. Whisk in syrup, 1 tablespoons butter, and five-spice powder. Simmer soup 10 minutes, whisking often. Season with salt and pepper.

Melt remaining 1 tablespoons butter in heavy medium skillet over medium-high heat. Add mushrooms; sauté until tender, about 10 minutes. Divide soup among 2 bowls. Sprinkle soup with mushrooms and serve.

(Soup can be made 1 day ahead. Chill until cold, then cover and keep chilled. Bring to simmer before serving.)

Bon Appetit October 2001

Chicken and Arugula Panini:
My family bought an expensive panini maker which works great but when I got a good look at it I thought, my Foreman grill looks about the same. And for the most part, it is. So I didn't fall for the $$$ machinery and just used what I had already, you can too! (If you have one, if not just grill it like a cheese sandwich)

Using a rotisserie chicken can save you time but keep it healthy by removing the skin.

Ingredients
1 cooked chicken breast, shredded (from a store-bought rotisserie chicken)
2 slices red onion
2 slices provolone cheese
1/2 cup arugula
2 tbsp sweet stone ground mustard
4 slices Hawaiian bread (or Italian loaf)
2 tbsp butter

Panini machine, Foreman Grill or skillet


Preheat the panini machine. Lightly butter one side of each slice of bread with 1/2 tbsp butter each. On two of the unbuttered slices of bread layer shredded chicken, red onion, provolone cheese, and arugula. On the other two unbuttered slices of bread spread one tbsp of mustard, then place the bread buttered side up on top of the arugula. Grill sandwiches on the panini (or Foreman Grill) for 5 minutes. If grilling in a skillet, toast on each side for 2-3 minutes.

Meal: Clam Chowder, Crusty Bread and Apple Cobbler

Clam Chowder:
This soup recipe is a combination of a good chowder recipe and a good potato soup recipe which equals one great clam chowder. Baking the potatoes in the oven may seem like a longer step but the flavor is unbeatable.


Ingredients
4 8-ounce bottles clam juice
1 1/2 pound red potatoes
2 tablespoons (1/4 stick) butter
3 slices bacon, finely chopped
1 cup chopped onions
1 cup chopped celery with leaves (about 2 large stalks)
2 garlic cloves, chopped
1 bay leaf
1/4 cup all purpose flour
2 or 3 6 1/2-ounce cans chopped clams, drained, juices reserved
1 cups half and half
1/2 cup sour cream
1 tsp salt
1/2 tsp black pepper




Preheat oven to 400°. Pierce potatoes with a fork; bake at 400° for 30-45 minutes or until tender. Cool and coarsely mash.

While potatoes are baking, melt butter in heavy large pot over medium heat. Add bacon and cook until bacon begins to brown, about 8 minutes. Add onions, celery, garlic and bay leaf and sauté until vegetables soften, about 6 minutes. Stir in flour and cook 2 minutes (do not allow flour to brown). Gradually whisk in clam juice (including reserved juices from clams.) Add mashed potatoes, clams, half and half, sour cream, salt, and pepper. Simmer chowder 5-10 minutes to blend flavors, stirring frequently. Serve in hearty sized bowls with fresh crusty bread.

Apple Cobbler:
This is a speedy version I came up with when I wanted dessert fast and hot.

Ingredients
2 large apples, cored and sliced (skins remaining)

3 tbsp butter*

4 tbsp brown sugar*

1 tbsp cinnamon

1/4 cup rolled oats

Preheat oven to 400 °. Place apples in a shallow oven proof and microwave safe casserole dish. Top with 1 tbsp butter* and 2 tbsp brown sugar.* Cover with wax paper and microwave for 4-5 minutes. While apples cook in microwave, combine remaining brown sugar, cinnamon and rolled oats in a small bowl. Cut in the remaining butter until it resembles course crumbs.

When apples are slightly soft remove from microwave. Top with butter mixture and place in oven. Bake for 10 minutes or until bubbly.