Hearty Potato Soup

I found our favorite potato soup recipe!!! It's been missing for months and I wasn't quite able to duplicate it without the recipe. But what was lost is now found!!

Wow. I think I just likened soup to the biblical prodigal son. ouch.

Anywho, here is the World Famous Hearty Potato Soup Recipe

6 medium potatoes, peeled and sliced
2 carrots, diced
6 celery ribs, diced
2 quarts water
1 onion, chopped
6 Tablespoons butter or margarine
6 Tablespoons flour
1 teaspoon salt
1/2 teaspoon pepper
1 1/2 cups milk

1. Cook potatoes, carrots, and celery in water until tender, about 20 minutes.
2. Reserving the liquid, drain the vegetables and set them aside. (I set my strainer on top of my Pampered Chef super-sized measuring cup to catch the liquid.)
3. In the same pot, saute onions in butter until soft.
4. Stir in flour, salt, and pepper.
5. Gradually add milk, stirring constantly until thickened.
6. Gently stir in cooked vegetables.
7. Add reserved cooking liquid, 1 cup at a time, until soup is the desired consistency.
8. Serve as is, or make it a loaded hearty potato soup by sprinkling crisp bacon and shredded cheese on top.

Broccoli Soup

Well, after that last post, there was a fight in our fridge. Seems that broccoli felt a bit bent out of shape and cauliflower getting all the attention. And so, to make peace within the cruciferous family, here is my absolutely favorite broccoli recipe, via my never-forgotten Grandma Pete:

Grandma Pete's Broccoli Cheese Soup 
(makes enough for 8-10 people)

• 3 Tablespoons butter
• 3 Tablespoons onion, chopped
• 6 cups chicken broth
• 12-oz package frozen broccoli OR 1 head fresh broccoli, chopped and steamed (I use the Ziploc steam bags)
• 8-oz package wavy wide egg noodles
• 6 cup milk
• pepper
• 1/8 teaspoon garlic powder
• 1 pound Velveeta, chopped

1. Melt butter in a large saucepan.
2. Add onions and saute until translucent.
3. Add the chicken broth and bring to a boil.
4. Add the noodles and cook until tender, about 10 minutes.
5. Add the broccoli:
• If using frozen broccoli, add it and cook until tender, about 5 minutes. 
• If using fresh broccoli, steam it in the microwave.  Add it to the saucepan and immediately go to the next step.
6. Add the milk, pepper, and garlic powder. Reduce heat to low.
7. Add the Velveeta and cook until cheese is melted, stirring occasionally.

Cauliflower Soup

I'm borrowing this from Pioneer Woman. I haven't tried many of her recipes, but if all are as good as this one, then I'm game!

FYI, if you want some fresh, locally grown cauliflower, carrots and bok choy, you can order it through our CSA at http://www.rvp.locallygrown.net/

Cauliflower Soup

• 1-2 heads cauliflower, chunked
• 1 large carrot, peeled and diced
• 2 stalks bok choy or celery, diced
• 1 large onion, diced
• 4 tablespoons butter or margarine
• 2 tablepoons dried or fresh parsley
• 2 quarts chicken broth
• 4 (more) tablespoons butter
• 2 cups whole milk
• 6 tablespoons flour
• 1 cup half-and-half

1. In a large saucepan, melt the butter or margarine.
2. Add the onion and stir until translucent.
3. Add the carrots and bok choy. Stir for 2-3 minutes, until they start to soften.
4. Add the cauliflower and stir together.
5. Add the parsley and (again) stir.
6. Cover, reduce heat to low, and let simmer for 15 minutes.
7. Add 2 quarts of chicken broth. Increase heat to medium and bring to a boil. Then reduce heat to simmer.
8. In a separate saucepan, melt 4 tablespoons butter.
9. While that is melting, in a separate bowl, whisk together milk and flour. (I used my salad dressing mixer and it worked great! Just don't forget to relieve the pressure after mixing it; otherwise the lid pops off the top and across the room. It was pretty cool, but... back to the recipe)
10. Add the milk/flour mixture to the melted butter, making a white sauce. Stir constantly while it thickens.
11. Add half-and-half to the white sauce.
12. Pour the white sauce into the cauliflower pan and stir until well combined.
13. Let simmer for 15-20 minutes and enjoy!

Three meals in one

With our crazy schedule and limited income, we are all about re-using leftovers in some creative way. Some of them don't work and end up being dumped. Others, like these three recipes, are definite repeats.


Day 1: Pork and Beans

• 1 pound ham hocks
• 1 16-oz bag pinto beans
• 6 cups water

1. Add all three ingredients to a very large crock pot. (Keep in mind the beans will more than double in size while they cook.)
2. Turn on high for 8-10 hours, until beans are soft.
3. Serve with warm cornbread... at least that's how we do it in our house.

Simple, right? Now, expect leftovers and use them in this recipe:

Day 2: Taco Soup

• 1-2 cup leftover pinto beans with ham pieces (be sure to remove any bone)
• 1 pound ground beef
• 1 package Taco Bell taco seasoning
• 1 bag frozen corn
• 1 cup chopped bell pepper
• 2 cups shredded cheese
• sour cream
• tortilla chips, optional

1. Cook the ground beef thoroughly.
2. Mix together, in a large saucepan, the beef, beans/ham, taco seasoning, corn, and bell pepper. Cook on medium heat until the corn in cooked through, about 15 minutes.
3. Serve topped with shredded cheese, sour cream, and tortilla chips.

Egg Drop Soup

Hey, did I mention I'm in school full-time this year? Ya... doesn't leave much time for posting. But, I've found so many new recipes in the past month that I really want to share them. First on the list, Egg Drop Soup. If you've only ever had Egg Drop Soup at a buffet restaurant, then give this a try. It's the real deal and SO much better.

Egg Drop Soup

• 4 cups water
• 4 chicken bouillon cubes
• 1/2 teaspoon grated fresh ginger
• 1 tablespoon soy sauce
• 1 tablespoon cornstarch
• 2 eggs, lightly beaten
• 2 green onions, chopped
• Salt and pepper, to taste

1. Boil the water in a medium saucepan. Add the bouillon cubes and boil until dissolved.
2. Remove 2 tablespoons of the chicken bouillon broth and put in a small bowl.
3. Add ginger and soy sauce to the saucepan and bring to a boil.
4. To the 2 tablespoons broth, add 1 tablespoon corn starch. Stir until dissolved.
5. Slowly add the corn starch mixture to the saucepan, stirring constantly for 1 minute.
6. In a separate bowl, slightly beat the two eggs.
7. Reduce the heat on the saucepan to simmer. Gently pour in the eggs, stirring constantly in one direction for two minutes.
8. Add the green onions. Let simmer for 3-4 minutes.
9. Serve warm with wonton strips.

Mexican Corn-Chicken Chowder

My favorite type of cooking is piecing together three or four different recipes and creating something new, hoping the result is tasty enough for everyone in our family to enjoy it. This weekend's invention was a definite hit.

Mexican Corn-Chicken Chowder

2 skinless, boneless chicken breasts, cut into bite-sized pieces
1/2 cup chopped onion
3 Tablespoons butter
1/2 teaspoon minced garlic
1/2 Tablespoon cumin
1/2 Tablespoon southwest seasoning or chili powder
10-12 splashes of hot sauce
1 can cream-style corn
1 can whole kernel corn, drained
2 cups Monterey jack/cheddar cheese mix
1 cup sour cream
1 cup milk
1 diced bell pepper (or Anaheim, jalapeno, or banana pepper for added heat)
1 diced tomato

1. Melt butter in a large saucepan over medium-high heat. Add garlic, onion, chicken, cumin, and southwest seasoning. Cook until chicken is cooked thoroughly, about 6 minutes.
2. Add corn, creamed corn, cheese, sour cream, diced pepper, and milk. Stir until mixed thoroughly. Reduce heat to medium.
   
3. Add hot sauce and additional cumin or southwest seasoning to achieve desired spiciness.
4. Continue cooking until heated thoroughly, about 10-15 minutes.
5. Just before serving, stir in chopped tomato, if desired.
   
6. Serve topped with tortilla chips and extra cheese.
   

Chili

Most of the time, I cherish the time we have with our kids. I listen to all the sweet old ladies who tell me to enjoy my beautiful family, because they grow up too fast. I know the time will pass quicker than I want it to...most of the time. But there are a few insignificant things that I will enjoy when the girls are older. One of those things: 4-alarm chili. Of course, by then, I probably won't be able to hand the hot stuff like I do know. Such is the irony of life!

Anywho, below is my chili recipe. If you have small kids or a wimpy tongue, skip the ingredients in red. If you are adventurous and think Hot Sauce adds flavor, not heat, then go for it!

Chili

1 pound ground beef
3 tablespoons chili powder
1 teaspoon salt
3/4 teaspoon pepper
1 teaspoon garlic powder
1 medium onion, chopped
1 green bell pepper, diced
3 jalapeno peppers, cored and seeded (unless you like it hot; then keep the seeds)
1 Anaheim pepper, cored and seeded
3 cayenne peppers, whole (stem and all, just throw it in)
6-8 shakes of Louisiana Hot Sauce
2 cans chili beans
1 can red beans
1 can diced tomatoes or Ro-Tel

• Add the onions and ground beef to a skillet. Stir in 1 1/2 tablespoons chili powder, and half the salt, pepper, and garlic powder. Cook on medium-high heat until meat in brown and onion is translucent.
• To a crockpot, add all other ingredients, including remaining spices. Stir in the beef-onion mixture.
• Cook on low for 8-10 hours.
• Remove cayenne peppers, or give them to the guy who claims there is nothing too hot for him. :)
  
• Serve with saltines, cheddar cheese, and hot sauce. (Jay adds ketchup to his, but I consider that a major party-foul!)

Don't worry if it seems like this makes too much for your family. You can turn the leftovers into chili dogs or Frito Pie...two meals, 1 day of cooking!

W is for White Chili

Lunch today rocked, simply stated. We've been trying our best to not eat out, with Chinese food being the biggest temptation. We all love Chinese buffets, but it costs us about $30 to go, now that there are 5 paying to eat. So, today, Jay watched the girls and I prepared some good, fried, authentic-ish, homemade Chicken Lo Mein, Fried Wontons, and Crab Rangoon. YUM!

Here's hoping supper's White Chili (adapted from here) will meet or exceed lunch's yummy-ness!

Ingredients

• 2 tablespoons olive oil
• 1/2 onions, chopped
• 1/2 teaspoon minced garlic
• 2 boneless chicken breasts, chopped
• 2 cups chicken broth
• 2 anaheim peppers, chopped
• 1 teaspoon dried cilantro
  
• 1 teaspoon dried oregano
• 3/4 teaspoons cayenne pepper
• 1 (14.5 ounce) can great Northern beans, undrained
• 1 can red beans, undrained (just because I didn't have two cans of white beans)
  
• 1 cup shredded cheddar cheese
• 1/2 cup sour cream
  

Directions

1. Heat the oil in a large pot over medium heat. Cook chicken until cooked through. Remove from saucepan.
2. Add another tablespoon of olive oil Add the onions and garlic and saute for 4-5 minutes, or until onions are tender.
   
3. Add the chicken, chicken broth, green chile peppers, cilntro, oregano and cayenne pepper and bring to a boil.
4. Reduce heat to low and add the beans. Simmer for 20 to 30 minutes, or until heated thoroughly.
   
5. Add sour cream and stir until mixed thoroughly.
6. Ladle into individual bowls and top with the cheese. Serve with tortilla chips.

(Post supper report: Not too spicy for the girls, good flavor for us adults. Definite repeat.)

Beef Stew

I feel like a slacker, or out of the loop, either one. This week was the first time I made beef stew that wasn't in a crockpot...and it was delicious! Give it a try; it's perfect for a cool fall day. I think mine was even better because I used our home-raised beef, our homegrown potatoes, carrots, and onions, and Jay's mom's homemade ketchup.

1-2 tablespoon oil
1 pound beef stew meat, chopped (or get a cheap cut of beef and cut into pieces)
3/4 cup flour
salt, pepper to taste
2 cups water
1/2 cup chopped onion
1 tsp minced garlic
2 beef bouillon cubes
5 medium potatoes, diced
3 carrots, chopped
1 tablespoon A1 sauce
1/4 cup ketchup
2 tablespoons flour
1/2 cup water

Heat the oil in a large pot. Meanwhile, mix flour, salt, and pepper in a bowl. Roll the beef in the flour mixture. Add the onions, garlic, and beef to the pot and cook until the beef is just browned, stirring often. Add the water, bouillon cubes, A1 sauce, and ketchup. Bring to a boil. Boil for 2 minutes, then reduce heat to simmer.

Simmer, stirring occasionally, for 1 1/2 hours. Add the potatoes and carrots. Simmer for another 30 minutes, or until potatoes and carrots are tender.

Increase heat to boiling. Mix 2 tablespoons flour in cold water. Stir flour mixture into the boiling stew, and boil for 2 minutes.

Serve and enjoy. (Makes FABULOUS leftovers!)