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Curried Sweet Potato Soup

Curried Sweet Potato Soup

Serves 6 – 45 minutes total

This is a real crowd pleasing dish. Everyone from my husband to my 4 year old loved this soup. I think everyone had seconds even. Hubby and the kids chose to top their soup with crackers like we do with split pea soup. It thickens it up and adds a little crunch.

Ingredients:

  • ¼ Cup Olive Oil
  • 1 Large Sweet Onion, chopped
  • 1 tsp. Black Pepper & Salt
  • 4 Cloves Garlic, chopped
  • 2 tsp Curry Paste (or powder)
  • 1 tsp Coriander
  • 8 Cups Chicken Stock
  • 3 Large Sweet Potatoes (about 3 pounds), peeled and cut into 3/4” pieces
  • 2 Large Carrots, peeled and chopped
  • 1 Tbs Optional toppers:
    • lime juice
    • cilantro leaves
    • toasted pumpkin seeds
    • pumpkin seed or olive oil

Directions:

  1. Heat the olive oil in a large pot. Saute onions with salt and pepper until translucent and soft. Stir in garlic, curry and coriander; cook until fragrant, about 1 minute more.
  2. Add stock, sweet potatoes, and carrots. Cover and bring to a boil. Reduce and simmer, stirring occasionally, until sweet potatoes are tender (about 20-25 minutes).
  3. Puree the soup in batches in a blender or with an immersion blender. Stir in lime juice.
  4. Serve topped with preferred toppers.

Recipe: White Bean Chicken Chili (Crock Pot)

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White Bean Chicken Chili

I made this dish while my parents were visiting for little man’s first birthday. It was a hit! Because of that, there were really no leftovers after the men had a second helping.

Serves 4-6

Ingredients:

1 1/2 lb Chicken, cubed or shredded
1 medium Onion, diced
3 c Chicken Stock
1 (15 oz.) can White Kidney Beans, rinsed and drained
1 (15 oz.) can Cannellini Beans, rinsed and drained
1 1/2 c Corn
2 Tbs Olive Oil
2 tsp Fennel Seeds
1 1/2 tsp Dried Oregano
1 1/2 tsp Cumin
1 1/2 tsp Chili Powder
1/4 tsp Salt
1/4 tsp Pepper
1 1/2 c (6 oz.) Shredded Cheddar
Sour Cream
Cilantro

Instructions:

In a crock pot, combine all ingredients except for the sour cream and cilantro. Cook on low all day (6-8 hours) or high for 3-4 hours. Serve topped with sour cream and chopped cilantro.

Recipe: Split Pea Soup – Stock Pot

Split Pea Soup

Split Pea Soup in a Stock Pot

Ingredients

4 C water
3 1/2 C Chicken Stock
2 1/4 C Dried Green Split Peas, rinsed (1 package)
1/4 tsp Pepper
1/4 tsp Dried Marjoram
1 Medium Ham Bone (or Diced Ham)
2 Tbs Dried Minced Onion (or 1 Medium Onion)
1-2 C Carrots, sliced
1-2 C Celery, sliced

Instructions

Put everything except the carrots and celery in the stock pot and bring to a boil. Reduce heat and cover. Let simmer for 1 hour stirring occasionally. Take out the ham bone (if using) and remove the meat. Put the meat back in and stir in the carrots and celery. Cook for another 30 minutes. Great served up with saltine crackers.

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Recipe: Chicken and Wild Rice Soup

Chicken and Wild Rice Soup

Chicken and Wild Rice Soup

This is a great winter favorite in our house. I’m actually surprised I made it through “winter” without making it. Here we are officially in spring and yet with temperatures below freezing, I’m not convinced. So I’m glad to share with you one of our cold weather friendly soups.

Ingredients:

1 Tbs Butter
2 Carrots, sliced
2 Celery Stalks, sliced
1 Onion, diced
4 c Chicken Stock
3/4 c Wild Rice
1 lb. Chicken, cubed
2 Tbs Flour
2 Tbs Butter, softened
2 c Half & Half

Instructions:

Melt butter in a large pot. Saute carrots, celery and onion until tender, about 5 minutes. Add chicken stock and rice. Bring to a boil, then reduce heat and simmer, covered, for 30 minutes. Then add the chicken and simmer for another 20-25 minutes, covered. Combine the flour and soft butter in a small bowl. Add it to the soup and increase the heat. Cook and stir until bubbly and thick. Add in the half and half. Stir and heat until heated through.

Recipe: Irish Stew

Irish Stew

Irish Stew

We continue on our theme of Irish dishes leading up to St. Patrick’s Day with this Irish Stew.

Ingredients:

2 lb. Pork Tenderloin
1/4 c Flour
2 Tbs Butter
3 Tbs Dried Minced Onion
1/8 tsp Dried Minced Garlic
2 Stalks Celery, sliced
2 Carrots, sliced
5-6 Baby Red Potatoes, quartered
1 Tbs Dried Parsley
1 tsp Caraway Seed
1/8 tsp Pepper
1 – 12 oz. Bottle Guinness (or other stout beer)
2 1/2 c Chicken Stock

Instructions:

Cook onion and garlic in hot butter. Toss the pork in the flour and pepper to coat. Add pork to the pan and brown on all sides. Add in remaining ingredients and cook until potatoes are done. About 30-45 minutes depending on size. Enjoy!

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Recipe: Sweet Southern Chilli

Sweet Southern Chili

Sweet Southern Chilli

I have to brag for just a moment here. This is the absolute BEST chilli I’ve ever made! I went out on a limb here combining a few flavors I wasn’t 100% positive about but it worked and all the leftovers are spoken for. What little leftovers there are that is.

Ingredients:

1 lb Ground Beef
1 c Water
1 c Chicken Stock
14 oz. can Diced Tomato (or crushed)
8 oz. can Tomato Paste
2 Sweet Potatoes, peeled & diced
1 Russet Potato, peeled & diced
2 Carrots, diced
3 Tbs Dried Minced Onion
1 Tbs Chili Powder
1 tsp Cumin
1/2 tsp Cinnamon
1/4 tsp Pepper
1/8 tsp Garlic Powder
2 cans Black Beans
1 can Corn

Instructions:

Cook ground beef in a skilled until nicely browned and thoroughly cooked. Add everything into a stock pot. Bring to a boil, then reduce the heat to a simmer and let cook until the potatoes are done. About 1 hour, stirring often. Dish up and enjoy!

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Recipe: Egg Flower Soup (Egg Drop Soup)

Egg Flower Soup

Egg Flower Soup

Ingredients:

3 Tbs Cornstarch
3 Tbs Water
3 c Chicken Stock
1 c Water
1 – 14 oz. Can Corn, drained
2 tsp Olive Oil
2 Tbs Soy Sauce
1 tsp Pepper
2 Tbs Dried Minced Onion
2 Tbs Butter
1 tsp Ground Ginger
3 Eggs
1/4 c Peas

Instructions:

In a small bowl, mix cornstarch and 3 Tbs water together and set aside. In a large pot, combine everything except the eggs, peas, and cornstarch mix. Bring to a rapid boil. Beat the eggs together in a small bowl. Then transfer then to a pourable container. Stir the soup rapidly to create a whirlpool and slowly drizzle the eggs into the boiling soup, very slowly. Once the eggs have “flowered” in the soup, add in the peas and cornstarch mix and stir. Once the peas have cooked to your liking, dish up and enjoy!

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