Jan 162013
 

I knew I couldn’t let my Chili 3000 spice sit in the cabinet for long.  I had to make a batch of chili.  And maybe with some upcoming football games you could use a new chili recipe too?

I made just a few changes to Skinnytaste’s Crockpot Chicken Taco Chili recipe, which calls for a taco seasoning packet.  I tried to replace the packet with my own spices, but I didn’t use enough.  The Chili 3000 was great, I just needed more.  I updated the directions below with the amount I’ll use next time.

As you can see, this recipe yields a lot of chili!  I had containers for lunch all week, plus extras for the freezer.  This would be a great recipe to make for a crowd, and you could serve it with shredded cheese, sour cream, and sliced jalapenos or olives.  It’s a great basic chili recipe no matter how you use it.

 

Crockpot Chicken Taco Chili

1 large onion, peeled and chopped
1 (15 oz.) can black beans, rinsed and drained
1 (15 oz.) can red beans, rinsed and drained
1 (8 oz.) can tomato sauce
2 (14.5 oz.) cans petite diced tomatoes in juice
1 c. water
2 T Chili 3000
1 1/2 T cumin
1/4 t cayenne
24 oz. chicken breasts (about 3-4)

Add onions, beans, tomato sauce, tomatoes, water, and spices to the crockpot and stir well.  Place raw chicken breasts on top.  Cook on Low for 9-10 hours.  Shred chicken, and stir into chili.  Cook on High for 30 minutes.

-Lightly adapted from Skinnytaste

Print Friendly, PDF & Email
Jan 152013
 

My family made a double batch of this soup over Christmas, to freeze for busy days (and nights) ahead.  Yes, we’re still working through the bushel of squash from October.  (There’s just one squash left.)

The recipe is lightly adapted from Skinnytaste’s Butternut Squash Soup, but we just used basic black pepper for seasoning and added a touch of applesauce.  It was a good chance to test out the new immersion blender that my Dad got for Christmas.  It’s a fun gadget, and makes the soup so smooth.  The soup is really simple, but has a rich flavor.  I treat the containers in my freezer like gold.

 

 

Butternut Squash Soup

1 butternut squash, peeled and cubed
1 large onion, peeled and chopped
3 carrots, peeled and chopped
6 c. vegetable broth
1 t minced garlic
Black Pepper
1/2 c. unsweetened applesauce

Place squash, onion, carrots, broth, and garlic in a large pot.  Cover and simmer for 45 minutes, or until vegetables are very soft.  Puree with an immersion blender.  Season with black pepper.  Stir in applesauce, and more water if the soup is too thick.  Cook just until heated through.

-Adapted from Skinnytaste

Print Friendly, PDF & Email
Jan 032013
 

Am I drowning you in soup recipes?  Sorry about that.  But is IS cold here.  And soup generally requires just one big pot which minimizes the dishes.  I’ll try to do something different this weekend.  Maybe I’ll make some bread to go with the soup?!  🙂

Stracciatella is a traditional Italian soup, although it’s not something that my Italian grandmother ever made.  I learned about the soup from this recipe in Eating Well, which inspired me to try my own.  My version includes broth, beans, pasta, and spinach, but traditionally you don’t need to include all of these.  The eggs are whisked in at the end, and create thin, white strands throughout the soup.  It’s very cool to watch!

It’s also very delicious, and the kind of soup that makes the perfect meal on a cold day.  I wasn’t sure how this would hold up as leftovers, but it reheated beautifully.  The second bowl was a little thicker because the pasta soaked up some of the broth, but it tasted just as good.  Now I’ll go work on some bread.

 

 

Stracciatella (Italian Egg Drop Soup)

6 c. vegetable broth
2 c. water
1 (14 oz.) can small red beans, rinsed and drained
1 c. pasta stars, or other small pasta
8 oz. frozen leaf spinach
4 eggs, beaten
Black Pepper
Freshly grated Parmesan

In a large pot, heat broth, water, beans, pasta, and spinach until boiling.  Cover and simmer for 5 minutes.  Remove cover and pour in eggs very slowly, whisking them into the hot soup.  Season with black pepper, and serve garnished with Parmesan.

-Adapted from Eating Well

Print Friendly, PDF & Email
Jan 012013
 

After the Christmas festivities were over and the kitchen was (almost) restored to it’s pre-holiday state, there was a ham bone that just had to be used in a big pot of soup.  There was also some butternut squash still remaining from the bushel that my parents bought this fall.  We pulled them together using this recipe for Navy Bean Squash Soup.

The recipe uses a quick soak method for the dried navy beans, so you don’t need to soak them overnight.  When the beans are ready, the soup comes together fairly easily, and then simmers for about 2 hours.  We followed the recipe as written, omitting the additional salt.  Between the ham and broth, the soup had plenty of taste!

We all thoroughly enjoyed a bowl of soup, and then froze the remainder in containers.  This will be great to enjoy on a cold winter night, with memories of Christmas!

 

Print Friendly, PDF & Email
 Posted by at 6:00 am
Dec 032012
 

I featured plenty of sweet treats on the blog last week, so I thought we’d start off the new week with a simple, healthy recipe.  A dish with a lot of vegetables, but still warm and comforting.  Sometimes you just need a BIG pot of soup.

I was initially inspired by this Spinach, Tomato, and Orzo soup recipe.  But when I was strolling down the pasta aisle looking for orzo, I spotted these adorable little stars.  They aren’t whole grain, but I couldn’t resist.  I do think they make the soup a little more fun!

The soup is very thick, more like a stew, but the consistency makes it quite filling.  You can easily add another few cups of water or broth to thin it out if you like.  I added Parmesan cheese, and then swirled it in the soup with a spoon until it melted.  It was exactly the kind of recipe I needed, and I will be digging into this pot all week long.

 

 

Spinach, Tomato, and Stars

1 T olive oil
1 t minced garlic
2 onions, peeled and chopped
1 (28 oz.) can crushed tomatoes with basil
1 (16 oz.) package frozen spinach
4 c. vegetable broth
2 c. water
1 c. stelline, or other small pasta

Heat oil in a large pot.  Add garlic, and saute for 1 minute.  Add onions, and saute for 10-15 minutes, until soft and lightly brown.  Add tomatoes, spinach, broth, and water, and bring to a boil.  Add pasta, and simmer for 10-12 minutes, until tender.

Print Friendly, PDF & Email