I really like the recipe I have for Split Pea Soup, but I am not as much of a fan when I leave out the ham. Since I limit how much meat I eat, I'm always looking for options that are meatless. I saw this recipe and decided to try it, and I loved it!
Vegetarian Split Pea Soup
Original Recipe Yield 6 servings
1 cup chopped onion
1 cup chopped celery
2 cloves garlic, minced
1 1/2 cups chopped carrots
1 tablespoon olive oil
6 cups vegetable broth
1 cup dried split peas
1 teaspoon dried thyme
1/2 teaspoon dried chipotle chile pepper
salt and pepper to taste
Directions
1. In a large skillet, saute onion, celery, garlic, and carrots in olive oil for 5 minutes.
2. Place vegetables, vegetable broth, peas, thyme, chile pepper, salt and pepper in a large pot. Bring to a boil, cover, reduce heat, simmer for a couple of hours or until peas are soft.
3. I used an immersion blender to purree most of it, you could use a blender or you could choose to leave it chunky.
Wednesday, January 18, 2012
Tuesday, January 17, 2012
Chicken 'N Dumpling Soup
12 ounces boneless chicken strips for stir-frying
1 tablespoon olive oil or cooking oil
Salt and pepper
2 tablespoons all-purpose flour
1/4 teaspoon dried marjoram, crushed
1 14-ounce can chicken broth
1 medium onion, cut into wedges
1 cup fresh green beans, trimmed and halved
1 cup purchased julienne or coarsely shredded carrots
1 cup water
2/3 cup reduced-fat packaged biscuit mix
1/3 cup yellow cornmeal
1/4 cup shredded cheddar cheese
1/2 cup milk
1. Season chicken with salt and pepper. In a large saucepan cook and stir chicken in hot oil 2 minutes or until browned. Sprinkle flour and marjoram over chicken. Stir in broth, vegetables, and water. Bring to boiling; reduce heat. Simmer, covered, 5 minutes.
2. In a mixing bowl combine biscuit mix, cornmeal, and cheese. Stir in milk just until mixture is moistened. Drop batter by spoonfuls onto hot liquid, making 8 dumplings. Return to boiling; reduce heat. Simmer, covered, for 10 to 12 minutes until dumplings test done. (Do not lift cover while simmering.)
Makes 4 servings. (Small servings. I double for my family. Sometimes triple.)
Tip: If you have extra batter, bake in mini muffin tins while the dumplings are cooking in the soup. They'll get done about the same time and will be a nice extra.
1 tablespoon olive oil or cooking oil
Salt and pepper
2 tablespoons all-purpose flour
1/4 teaspoon dried marjoram, crushed
1 14-ounce can chicken broth
1 medium onion, cut into wedges
1 cup fresh green beans, trimmed and halved
1 cup purchased julienne or coarsely shredded carrots
1 cup water
2/3 cup reduced-fat packaged biscuit mix
1/3 cup yellow cornmeal
1/4 cup shredded cheddar cheese
1/2 cup milk
1. Season chicken with salt and pepper. In a large saucepan cook and stir chicken in hot oil 2 minutes or until browned. Sprinkle flour and marjoram over chicken. Stir in broth, vegetables, and water. Bring to boiling; reduce heat. Simmer, covered, 5 minutes.
2. In a mixing bowl combine biscuit mix, cornmeal, and cheese. Stir in milk just until mixture is moistened. Drop batter by spoonfuls onto hot liquid, making 8 dumplings. Return to boiling; reduce heat. Simmer, covered, for 10 to 12 minutes until dumplings test done. (Do not lift cover while simmering.)
Makes 4 servings. (Small servings. I double for my family. Sometimes triple.)
Tip: If you have extra batter, bake in mini muffin tins while the dumplings are cooking in the soup. They'll get done about the same time and will be a nice extra.
Friday, October 28, 2011
Witch's Brew
I can't take credit for this one at all but I definitely want to share it! I just mixed it all and put it in the crockpot for tonight, I couldn't wait to see what the flavor would be, so I snuck a little taste and it is delicious! I can't wait to get the full effect tonight at our Halloween party!!!
Slow Cooker Witch's Brew Recipe from A Year of Slow Cooking.
Slow Cooker Witch's Brew Recipe from A Year of Slow Cooking.
Wednesday, July 13, 2011
Taco Filled Pasta Shells
(makes 2 meals)
2 lbs ground beef
2 envelopes taco seasoning
1 pkg cream cheese, cubed
30 jumbo pasta shells
¼ cup butter, melted
2 cups salsa
2 cups taco sauce
Additional Ingredients (for each casserole)
1 cup shredded cheddar cheese
1 cup shredded Monterey Jack cheese
1 ½ cups crushed tortilla chips
Sour Cream
Chopped green onions
Cook beef over medium heat until no longer pink; drain. Add taco seasoning; prepare according to package directions. Add cream cheese; cook and stir for 5-10 minutes or until melted. Transfer to a bowl; chill for one hour.
Cook the pasta according to package directions; drain. Gently toss with butter. Fill each shell with about 3 Tablespoons of meat mixture.
Spoon 1 cup salsa into each greased baking dish. Top with 15 stuffed shells and 1 cup taco sauce each pan. Cover one and freeze for up to 3 months. Cover the remaining dish and bake at 350 degrees for 30 minutes. Uncover, sprinkle with cheeses and chips. Bake 15 more minutes or until heated through. Serve with sour cream and onions.
To prepare frozen shells: Thaw in refrigerator for 24 hours (shells will be partially frozen). Bake for 40 minutes. Uncover, sprinkle cheese and chips. Bake 15 more minutes or until heated through.
**Update** I made this again, but this time in vegetarian form by substituting black beans for the beef. It was delicious and everyone loved it again. Both of my girls asked for me to make it again.
2 lbs ground beef
2 envelopes taco seasoning
1 pkg cream cheese, cubed
30 jumbo pasta shells
¼ cup butter, melted
2 cups salsa
2 cups taco sauce
Additional Ingredients (for each casserole)
1 cup shredded cheddar cheese
1 cup shredded Monterey Jack cheese
1 ½ cups crushed tortilla chips
Sour Cream
Chopped green onions
Cook beef over medium heat until no longer pink; drain. Add taco seasoning; prepare according to package directions. Add cream cheese; cook and stir for 5-10 minutes or until melted. Transfer to a bowl; chill for one hour.
Cook the pasta according to package directions; drain. Gently toss with butter. Fill each shell with about 3 Tablespoons of meat mixture.
Spoon 1 cup salsa into each greased baking dish. Top with 15 stuffed shells and 1 cup taco sauce each pan. Cover one and freeze for up to 3 months. Cover the remaining dish and bake at 350 degrees for 30 minutes. Uncover, sprinkle with cheeses and chips. Bake 15 more minutes or until heated through. Serve with sour cream and onions.
To prepare frozen shells: Thaw in refrigerator for 24 hours (shells will be partially frozen). Bake for 40 minutes. Uncover, sprinkle cheese and chips. Bake 15 more minutes or until heated through.
**Update** I made this again, but this time in vegetarian form by substituting black beans for the beef. It was delicious and everyone loved it again. Both of my girls asked for me to make it again.
Wednesday, May 4, 2011
Split Pea Soup
This is a super easy soup! And absolutely delicious!
2 cups dried split peas
1 ham bone
3 stalks celery, chopped fine
3 carrots, chopped
3 qts. Water
1 large onion, minced
1 sprig parsley
Soak split peas in water overnight, then add ham bone, onion, celery, carrots, parsley. Heat to boiling, over. Simmer 4-5 hours until peas are tender and liquid is partially cooked down. Season to taste with salt and pepper.
Makes 8 servings.
One batch went so fast because this was SO GOOD! Next time (later this week), I'm making a double batch so I can freeze some for later.
2 cups dried split peas
1 ham bone
3 stalks celery, chopped fine
3 carrots, chopped
3 qts. Water
1 large onion, minced
1 sprig parsley
Soak split peas in water overnight, then add ham bone, onion, celery, carrots, parsley. Heat to boiling, over. Simmer 4-5 hours until peas are tender and liquid is partially cooked down. Season to taste with salt and pepper.
Makes 8 servings.
One batch went so fast because this was SO GOOD! Next time (later this week), I'm making a double batch so I can freeze some for later.
Bean Soup
This soup is so good! And it's simple to make. Since you don't need very much of each of the kinds of beans, I suggest visiting your local bulk section of the super market and getting just the amount you need. Though, if you're like me, you'll be wanting to make this often!
1/3 cup pinto beans
1/3 cup great northern beans
1/3 cup red beans
1/8 cup kidney beans
1/8 cup small white beans
¼ cup garbanzo beans
1 Tbsp. Blackeye peas
2 Tbsp. Split pas
1 Tbsp. Black beans
1/3 cup. Lentils
Ham Hock
1 large can tomatoes
2 Tbsp salt
1 large onion, chopped
1 clove garlic, chopped
1 tsp. Chili powder
½ cup red wine (chicken broth)
½ cup chopped parsley
Cover beans with water and salt; soak overnight. Next day, drain, add 2 quarts water and ham hocks; simmer 3 hours. Add onion, tomatoes, chili powder, garlic, salt and pepper. Simmer another hour. Add red wine (broth) and parsley. Serves 10
* I added a little extra ham since there wasn't very much meat on the ham hocks.
** I also made a double batch so I could freeze some for later. The soup is even better a day or two after you make it because the flavors blend while they sit.
1/3 cup pinto beans
1/3 cup great northern beans
1/3 cup red beans
1/8 cup kidney beans
1/8 cup small white beans
¼ cup garbanzo beans
1 Tbsp. Blackeye peas
2 Tbsp. Split pas
1 Tbsp. Black beans
1/3 cup. Lentils
Ham Hock
1 large can tomatoes
2 Tbsp salt
1 large onion, chopped
1 clove garlic, chopped
1 tsp. Chili powder
½ cup red wine (chicken broth)
½ cup chopped parsley
Cover beans with water and salt; soak overnight. Next day, drain, add 2 quarts water and ham hocks; simmer 3 hours. Add onion, tomatoes, chili powder, garlic, salt and pepper. Simmer another hour. Add red wine (broth) and parsley. Serves 10
* I added a little extra ham since there wasn't very much meat on the ham hocks.
** I also made a double batch so I could freeze some for later. The soup is even better a day or two after you make it because the flavors blend while they sit.
New Food Blog
I have a friend who's husband just started a fun new recipe blog. It's called Gourmet Dads and so far, I love it! It's a dad, giving tips to dads, but anyone can benefit from it and I've already made sure to copy his tips to my files. :) I'm adding him to my sidebar so check him out from time to time for new recipes and tips.
Subscribe to:
Posts (Atom)