Chicken Minestrone

I hate posting without a picture but sometimes it happens that way. We had this great soup with company over the weekend and with the craziness I forgot to take a snapshot. It turned out really well and I love that it doesn't make a ton of soup. If you haven't already you have to try the Penzey's soup bases ... so worth the $8.00 splurge and no MSG. This recipe I found in one of those Barnes & Noble generic sale cookbooks, The Cooks Encyclopedia of Soup. Serves 4

1 T. evoo
2 chicken thighs
3 bacon slices, chopped
1 onion, minced (I subbed leek)
a few basil leaves, minced
a few rosemary leaves, minced
1 T. chopped fresh parsley
2 potatoes, cut into 1/2" cubes
1 large carro, cut into 1/2" cubes
2 small zuchini, cut into 1/2" cubes
1 or 2 celery stalks, cut into 1/2" chunks
1 qt. chicken stock (I added a little more)
1.5 c. frozen peas
scant 1 c. small soup pasta
salt/pepper/parmesan

Heat the oil in a large skillet. Add chicken and fry for about 5 min. on each side, remove with a slotted spoon, set aside. Add bacon, onion and herbs to the pan and cook slowly stirring constantly, for about 5 min. Add potatoes, carrot, zucchini, celery and cook for 5-7 min. Return chicken to pan. Add stock and bring to a boil. Cover and cook over low heat for 35-40 min. Remove chicken and place on board and chop. Stir the peas and pasta into soup and return to a boil. Simmer for 7-8 min. Return meat to soup and adjust seasoning. Serve with parmesan cheese.

Lentil-Sausage Soup

My husband actually found this recipe for Lentil-Sausage Soup on Cooks.com. He was looking for something that was similar to the soup at Carrabba's. This one is pretty healthy and we both really liked it. My older daughter enjoyed it also...my son didn't fight the 5 bites I made him eat :) Here is a before and after picture...Before I put it in the food processor that is.

The Best Beef Stew EVER.

Last year I tried a Hungarian Beef Stew that I found in a Cook Illustrated issue. I enjoyed the stew, but let's face it, that is a lot of paprika! However, I was really impressed with how the stew was made and how it turned out. I started on a quest to find a cooks illustrated version of a regular beef stew. Now, I don't know if you have ever tried to find CI's recipes on the internet, but it is tough, but after much googling, I found one. When I made it, perfection. We ended up having this stew about once a month...whenever the chuck roast was on sale. I like it because the prep can be done earlier in the day (ie during naptime) and since it cooks in the oven, you don't even have to think about it until it is done. I doubled up on my soups and stews this month because a)my dad was coming for dinner and he demands MEAT and b)we were in the middle of a hurricane and it seemed like good stew weather. If you like beef stew, you must try this.

ANOTHER HEARTY BEEF STEW

Serves 6 TO 8
Make this stew in an ovenproof Dutch oven, preferably with a capacity of 8 quarts but nothing less than 6 quarts. Choose one with a wide bottom; this will allow you to brown the meat in just two batches.
• 3 pounds beef chuck roast, trimmed and cut into 1 1/2-inch cubes
• Salt and ground black pepper
• 3 tablespoons vegetable oil
• 2 medium onions, chopped coarse (about 2 cups)
• 3 medium cloves garlic, minced
• 3 tablespoons flour
• 1 cup full-bodied red wine
• 2 cups homemade chicken stock or canned low-sodium chicken broth
• 2 bay leaves
• 1 teaspoon dried thyme
• 4 medium red potatoes (about 1 1/2 pounds), peeled and cut into 1 -inch cubes
• 4 large carrots (about 1 pound), peeled and sliced 1/4 inch thick
• 1 cup frozen peas (about 6 ounces), thawed
• 1/4 cup minced fresh parsley leaves

1. Adjust the oven rack to lower-middle position and heat the oven to 300 degrees. Dry the beef thoroughly on paper towels, then season it generously with salt and pepper. Heat 1 tablespoon oil in a large ovenproof Dutch oven over medium-high heat until shimmering, about 2 minutes. Add half of the meat to the pot so that the individual pieces are close together but not touching. Cook, not moving the pieces until the sides touching the pot are well-browned, 2 to 3 minutes. Using tongs, turn each piece and continue cooking until most sides are well-browned, about 5 minutes longer. Transfer the beef to a medium bowl, add another 1 tablespoon oil to the pot, and swirl to coat the pan bottom. Brown the remaining beef; transfer the meat to the bowl and set aside.

2. Reduce the heat to medium, add the remaining tablespoon oil to the empty Dutch oven, and swirl to coat the pan bottom. Add the onions and 1/4 teaspoon salt. Cook, stirring frequently and vigorously, scraping the bottom of the pot with a wooden spoon to loosen browned bits, until the onions have softened, 4 to 5 minutes. Add the garlic and continue to cook for 30 seconds. Stir in the flour and cook until lightly colored, 1 to 2 minutes. Add the wine, scraping up the remaining browned bits from the bottom and edges of the pot and stirring until the liquid is thick. Gradually add the stock, stirring constantly and scraping the pan edges to dissolve the flour. Add the bay leaves and thyme and bring to a simmer. Add the meat and return to a simmer. Cover and place the pot in the oven. Cook for 1 hour.

3. Remove the pot from the oven and add the potatoes and carrots. Cover and return the pot to the oven. Cook just until the meat is tender, about 1 hour. Remove the pot from the oven. (Stew can be covered and refrigerated up to 3 days. Bring to a simmer over medium-low heat.)

4. Add the peas, cover, and allow to stand for 5 minutes. Stir in the parsley, discard the bay leaves, adjust the seasonings, and serve immediately.

Black Bean and Barley Chili

We decided chili counted right?



Maybe that isn't the best picture. Anyways, I made this black bean and barley chili from Michelle's food blog last year. I really enjoyed it and even Mark admitted he could understand that non-vegetarians would like this one. I think the barley gives it a similar texture to ground beef. I made it earlier this week for this challenge, part of my new monday night soup night with homemade bread item. It does take an almost an hour to cook, but it is quick to put together from various pantry items.

I served it with Best Drop Biscuits that I posted on this blog before. You absolutely must NEVER make these. They are so good you end up not caring how much butter is in them. Here is Andy eating them. My kids don't really do carbs, so we are just thrilled he is trying it.

Tomato Basil Soup

A regular at our house. I add orzo or shell pasta to the kid's bowls, to make it easier for them to eat. Good served with crusty bread or grilled cheese sandwiches.

Tomato Basil Soup (modified a Cooking Light recipe)

Slow cooker chicken chili

Sorry, soups, stews, and CHILIs, right?

This is an oldie, but goodie in our house. I have made it for a couple people and they always ask for the recipe. I never toast the spices, but I do use good quality spices from penzey's. Also, I never use dried beans, just 2 cans of already prepared beans. I just don't trust the crock pot to cook them enough! Usually, I use chicken breast, but this time I did use the thighs instead because they were on sale...I think I prefer the white meat!

Like most chilis, it is not just the chili, but how you top it. This time I topped it with cheese, sour cream, red onion, and cilantro.

SOUPS and STEWS!!!

Sweet!! In honor of Fall and colder weather(...right Robin?), let's make some delicious soups and stews. I don't make enough stews...who does? I am very excited! I hope to get some good recipes, so SHARE SHARE SHARE!!!