(serves 6-8)
1 pound boneless, skinless chicken breast, cooked & shredded (optional)
1 onion, chopped
1 clove garlic, minced
2 cans chicken/vegetable broth
1 can Rotel tomatoes & chiles, in liquid
1 can black beans, drained & rinsed
1 can kidney beans, in liquid
1 can corn, drained
2 tablespoons chili powder
red pepper flakes
salt
pepper
Combine ingredients in a crockpot (add chili powder, red pepper flakes, salt & pepper to taste). Cook on low overnight. Serve with tortilla chips and your favorite Mexican garnishes.
Showing posts with label Soup. Show all posts
Showing posts with label Soup. Show all posts
3.03.2012
1.22.2012
Corn and Potato Chowder
Tonight, The Man and I tried the Corn and Chicken Chowder I posted in this week's menu plan. We LOVE homemade potato soup, so this wasn't too far off the "scale-o-comfort".
As usual, I didn't pay much attention to the ingredients before I decided to try this recipe...I just blindly added them to my grocery list and purchased them this morning. When I began making the soup tonight, I noticed the cayenne and chiles and thought it seemed a bit odd...enough so that I almost omitted them completely. Please don't! :) The spice wasn't too much (and I don't do spicy food), and the added flavor was phenomenal! All-in-all, The Man and I absolutely loved this soup, and it is probably going to replace regular potato soup!
I did, however, make some pretty serious modifications, most notably the meat is now gone, and I doubled the amount of potatoes so it would be more hearty. Please feel free to add the chicken and bacon (from the original) and replace the vegetable stock with chicken stock. however, it's not necessary...when the soup was done, I offered The Man some leftover cooked chicken for his, but he chose to go without. He had no regrets!
Here's my version:
4 T butter
1/4 red onion, chopped
4 T flour
6 medium potatoes, cut into bite-sized pieces
3 c milk
2 c vegetable stock
1 t Italian seasoning
1/4 t cayenne pepper
1 t garlic powder
1 t kosher salt
Ground black pepper to taste
2 c frozen corn
1 4 ounce can diced green chiles
Shredded cheddar cheese
Sliced green onions
In a large stock pot, melt the butter over medium heat. Add the chopped onion, and sauté until they are translucent.
Sprinkle the flour over the top of the onions, stirring constantly for one minute.
Add the potatoes, milk, stock, Italian seasoning, cayenne, garlic, salt, and pepper.
Increase the heat to high and bring to a boil, stirring occasionally. Continue to boil and stir until potatoes are fork tender, about 15 minutes.
Add the corn and green chiles. Cook over low heat until heated through, about 5 minutes.
Serve with green onions and cheddar cheese.
When you make this, please let me know what you think!
As usual, I didn't pay much attention to the ingredients before I decided to try this recipe...I just blindly added them to my grocery list and purchased them this morning. When I began making the soup tonight, I noticed the cayenne and chiles and thought it seemed a bit odd...enough so that I almost omitted them completely. Please don't! :) The spice wasn't too much (and I don't do spicy food), and the added flavor was phenomenal! All-in-all, The Man and I absolutely loved this soup, and it is probably going to replace regular potato soup!
I did, however, make some pretty serious modifications, most notably the meat is now gone, and I doubled the amount of potatoes so it would be more hearty. Please feel free to add the chicken and bacon (from the original) and replace the vegetable stock with chicken stock. however, it's not necessary...when the soup was done, I offered The Man some leftover cooked chicken for his, but he chose to go without. He had no regrets!
Here's my version:
4 T butter
1/4 red onion, chopped
4 T flour
6 medium potatoes, cut into bite-sized pieces
3 c milk
2 c vegetable stock
1 t Italian seasoning
1/4 t cayenne pepper
1 t garlic powder
1 t kosher salt
Ground black pepper to taste
2 c frozen corn
1 4 ounce can diced green chiles
Shredded cheddar cheese
Sliced green onions
In a large stock pot, melt the butter over medium heat. Add the chopped onion, and sauté until they are translucent.
Sprinkle the flour over the top of the onions, stirring constantly for one minute.
Add the potatoes, milk, stock, Italian seasoning, cayenne, garlic, salt, and pepper.
Increase the heat to high and bring to a boil, stirring occasionally. Continue to boil and stir until potatoes are fork tender, about 15 minutes.
Add the corn and green chiles. Cook over low heat until heated through, about 5 minutes.
Serve with green onions and cheddar cheese.
When you make this, please let me know what you think!
12.18.2011
Weekly Menu
It's that time again...This week, I will be prepping my contributions to Christmas dinner at grandma's (bread and my grandma's homemade noodles). I also made a giant pot of marinara last week as an offering to the freezer gods. So, the week's meals will take advantage of some of my efforts.
Sunday: Spaghetti, garlic bread & green beans - whole wheat spaghetti with homemade marinara. It was nothing fancy, just good ingredients. Even the munchkin enjoyed some spaghetti pieces and little bites of green beans.
Monday: Meatloaf (recipe), mashed potatoes & salad - Last Monday turned out to be a busy one, and we ended up eating grilled cheese sandwiches for dinner! So I'm recycling this meal to this week. Salad for me! :)
Tuesday: Taco soup - Tuesday is almost always Mexican night at our house...and it's usually tacos. This week, I plan to make a pretty simple soup. This is a wonderful recipe (below) that is easy to make with or without meat. Serve it with your regular taco toppings and tortilla chips.
Wednesday: Cheeseburgers/falafel & fries - I liked the falafel so much last week that I cooked up the remaining mixture for leftovers. And I'll be having it again this week! If we didn't have an abundance of hamburger buns in the pantry, I'd make my own with some of the bread dough for Christmas...
Thursday: Chili - I usually make two pots of chili...The Man likes his chili slightly sweet, but I do not. I also want mine meatless now. So, two pots of chili it is!
Friday: It's pizza night! I plan to use some Christmas bread dough to can make our own. We find most frozen pizzas to be lacking, and takeout takes a toll on our bank account. The Man and I enjoy being in the kitchen together, and we'll get to use some of that tasty marinara!
Saturday: Peanut Soba Noodles (recipe below) - I've tried an Asian dish using peanut butter before, and The Man wasn't fond of it. This time, I will try something different...we'll see if he likes it. :)
Taco Soup
1 pound boneless, skinless chicken breast, cooked & shredded (optional)
1 onion, chopped
1 clove garlic, minced
1-2 cans chicken broth, depending on desired consistency
1 can Rotel tomatoes & chiles, in liquid
1 can black beans, drained & rinsed
1 can kidney beans, in liquid
1 can corn, drained
2 tablespoons chili powder
red pepper flakes to taste
salt to taste
pepper to taste
Combine ingredients in a crockpot (add chili powder, red pepper flakes, salt & pepper to taste). Cook on low overnight. Serve with tortilla chips and your favorite Mexican garnishes.
Peanut Soba Noodles
(4 servings)
8 ounces soba (buckwheat) noodles
2 T olive oil
1 bag frozen stir fry vegetables, thawed1 bunch green onions, sliced
2 T sesame oil
1 t grated fresh ginger
1/3 c peanut butter
2 T soy sauce
1/4 c hot water
1 T cider vinegar
1 t white sugar
crushed red pepper flakes to taste
Cook noodles in a large pot of boiling water until done. Drain.
Meanwhile, heat olive oil in a wok. Quickly cook the stir fry vegetables until just tender. Remove from the wok.
Heat sesame oil in the wok. Add onions and cook until tender. Add ginger; cook and stir for 1 to 2 minutes. Remove from heat. Mix in peanut butter, soy sauce, water, vinegar, sugar, and red pepper flakes.
Toss noodles and vegetables with sauce, and serve.
Sunday: Spaghetti, garlic bread & green beans - whole wheat spaghetti with homemade marinara. It was nothing fancy, just good ingredients. Even the munchkin enjoyed some spaghetti pieces and little bites of green beans.
Monday: Meatloaf (recipe), mashed potatoes & salad - Last Monday turned out to be a busy one, and we ended up eating grilled cheese sandwiches for dinner! So I'm recycling this meal to this week. Salad for me! :)
Tuesday: Taco soup - Tuesday is almost always Mexican night at our house...and it's usually tacos. This week, I plan to make a pretty simple soup. This is a wonderful recipe (below) that is easy to make with or without meat. Serve it with your regular taco toppings and tortilla chips.
Wednesday: Cheeseburgers/falafel & fries - I liked the falafel so much last week that I cooked up the remaining mixture for leftovers. And I'll be having it again this week! If we didn't have an abundance of hamburger buns in the pantry, I'd make my own with some of the bread dough for Christmas...
Thursday: Chili - I usually make two pots of chili...The Man likes his chili slightly sweet, but I do not. I also want mine meatless now. So, two pots of chili it is!
Friday: It's pizza night! I plan to use some Christmas bread dough to can make our own. We find most frozen pizzas to be lacking, and takeout takes a toll on our bank account. The Man and I enjoy being in the kitchen together, and we'll get to use some of that tasty marinara!
Saturday: Peanut Soba Noodles (recipe below) - I've tried an Asian dish using peanut butter before, and The Man wasn't fond of it. This time, I will try something different...we'll see if he likes it. :)
Taco Soup
1 pound boneless, skinless chicken breast, cooked & shredded (optional)
1 onion, chopped
1 clove garlic, minced
1-2 cans chicken broth, depending on desired consistency
1 can Rotel tomatoes & chiles, in liquid
1 can black beans, drained & rinsed
1 can kidney beans, in liquid
1 can corn, drained
2 tablespoons chili powder
red pepper flakes to taste
salt to taste
pepper to taste
Combine ingredients in a crockpot (add chili powder, red pepper flakes, salt & pepper to taste). Cook on low overnight. Serve with tortilla chips and your favorite Mexican garnishes.
Peanut Soba Noodles
(4 servings)
8 ounces soba (buckwheat) noodles
2 T olive oil
1 bag frozen stir fry vegetables, thawed1 bunch green onions, sliced
2 T sesame oil
1 t grated fresh ginger
1/3 c peanut butter
2 T soy sauce
1/4 c hot water
1 T cider vinegar
1 t white sugar
crushed red pepper flakes to taste
Cook noodles in a large pot of boiling water until done. Drain.
Meanwhile, heat olive oil in a wok. Quickly cook the stir fry vegetables until just tender. Remove from the wok.
Heat sesame oil in the wok. Add onions and cook until tender. Add ginger; cook and stir for 1 to 2 minutes. Remove from heat. Mix in peanut butter, soy sauce, water, vinegar, sugar, and red pepper flakes.
Toss noodles and vegetables with sauce, and serve.
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