Category: SOUPS & STEWS & CHILIS

SPICY PORK & GREEN CHILI VERDE

SPICY PORK & GREEN CHILI VERDE
4-6 Poblano peppers
2 tablespoons butter
1 1/2 pounds pork tenderloin cut into 1 inch pieces
Wondra flour
2 cans green chiles, chopped
1 large Walla Walla onion, chopped
1 jalapeno pepper, seeded and finely chopped
2 teaspoons chili powder
2-3 cloves garlic, minced
1 teaspoon sea salt
1/4 teaspoon nutmeg
2 cups chicken broth
lime wedges
sour cream
shredded jack cheese

  • Line a baking sheet with foil. 
  • Broil Poblano peppers until skins blister, turning quarter turns until all sides are blistered and blackened.
  • Place peppers in a bowl and cover for 10 minutes.
  • Peel off and throw away charred skins, seeds and stems. Finely hop remaining pepper.
  • In a large stock pot melt butter.
  • Dust pork pieces with Wondra, shaking off excess.
  • Add pork pieces and brown all sides.  Remove with slotted spoon to a bowl.
  • Add peppers, onion and jalapeno to stock pot, cover and cook 7-10 minutes until tender.  Stir occasionally.
  • Stir in chili powder, garlic, nutmeg and broth. Bring to a boil.
  • Reduce heat, add roasted peppers and pork pieces stirring to combine.
  • Simmer 10-15 minutes until pork is tender.
  • Serve with garnishes

Submitted to Cooking Thursday at Diary of a Stay at Home Mom.

    FRENCH ONION PEPPER BACON SOUP

    FRENCH ONION PEPPER BACON SOUP
    6 slices pepper bacon (I prefer fresh from the butcher), diced
    3 large Vidalia onion, sliced thin
    4 cloves garlic, minced
    4 cups beef broth
    1 tablespoon Worcestershire sauce
    Fresh ground salt and pepper
    Sourdough Bread toasts or Baguette slices (I like thick pieces and extra for when those run out)
    4 slices baby Swiss cheese

    • Cook bacon in large dutch oven until crisp. Remove with a slotted spoon to drain on paper towels.
    • Pour off all but 1 tablespoon of the bacon drippings.
    • Add garlic, sauteing until fragrant.
    • Add onions, cooking and stirring occasionally for 45 minutes until onions are golden and soft.
    • Add bacon pieces, Worcestershire sauce and broth, blending well.
    • Preheat oven to broil. 
    • Ladle into oven proof bowls.
    • Place bowls on rimmed baking sheet.
    • Top with bread wedges.
    • Top with cheese. 
    • Broil 3-5 minutes until cheese is melted and bubbly.

    CREAM SOUP SUBSTITUTES

    Casseroles tend to call for a can of some form of “cream of” soup.  Since those soup tend to be full additives and preservatives I came up with some quick and easy substitutes that are homemade as you needed.

    CREAM SOUP SUBSTITUTES

    Do you hate buying canned soups for use in recipes? Do you want something healthier and less costly?  These recipes make perfect substitutes for 1 can of soup.

    3 tablespoons butter
    3 tablespoons flour
    1/4 teaspoon salt
    1 cup milk or other liquid (as specified in variations)

    • Melt the butter in heavy saucepan. 
    • Blend in flour and salt. Cook until bubbly. 
    • Remove from heat and gradually stir or whisk in liquid. 
    • Return to heat and cook, constantly stirring until smooth and thickened.

    VARIATIONS

    • Cream of chicken: Use 1/2 c. milk and 1/2 c. chicken broth as the liquid. Add 1/4 tsp. poultry seasoning or sage.
    • Cream of celery: Saute´ 1/2 c. chopped celery and 1 T. finely chopped onion in the margarine before adding flour. Use milk for liquid.
    • Cream of mushroom: Saute´1/4 c. finely chopped mushrooms and 1 T. finely chopped onion in margarine before adding flour. Use milk for liquid.
    • Tomato: Use tomato juice as liquid. Add a dash each of garlic salt, onion salt, basil, and oregano.
    • Cheddar cheese: Use milk for liquid. Stir into the finished sauce 1/2 c. shredded sharp cheddar cheese and 1/4 tsp. dry mustard.
    • Cream of shrimp: Drain the liquid from a small can of tiny shrimp into a measuring cup. Fill cup with milk to measure 1 cup of liquid. Add a dash of pepper, onion salt, curry powder, and paprika to the finished sauce, and stir in the shrimp.

    GRILLED CHEESE & TOMATO SOUP CASSEROLE

    GRILLED CHEESE & TOMATO SOUP CASSEROLE
    adapted from TasteofHome.com                         
    serves 4
    3 ounces cream cheese, softened
    1 1/2 teaspoons Italian seasoning
    8 slices sourdough bread
    4 slices provolone cheese
    4 slices extra sharp cheddar cheese
    4 slices mozzarella cheese
    2 tablespoons Classico sun dried tomato pesto
    1 clove garlic, minced
    salt and pepper to taste
    1 JUMBO egg, beaten
    1 cup whole milk
    1/2 +/- cup shredded mozzarella cheese

    • Preheat oven to 350 degrees.
    • Spray baking sheet with non-stick cooking spray.
    • Spread butter on 4 slices of bread.
    • Place in baking dish butter side down.
    • Spread cream cheese on top side.
    • Add 1 slice of each cheese on top of cream cheese.
    • Butter the 4 other pieces of bread and place butter side up on sandwiches.

    • In a small saucepan whisk together the tomato pesto, garlic, salt and pepper until well combined.
    • Over medium high heat add milk gradually, whisking until well blended.
    • Bring to a boil.  Reduce heat and simmer 5 or so minutes until begins to thicken.
    • Pour a small amount of the tomato mixture into the beaten egg to begin with (do it too fast and egg will curdle) whisking constantly until well blended. Gradually add remaining tomato mixture, whisking constantly.
    • Pour over sandwiches.
    • Top with half of shredded cheese.
    • Bake 15 minutes, flip and top with remaining cheese and bake another 15 minutes or until golden brown.

    BACKGAMMON SOUP

    This soup got it’s name because I was off my feet for 2 days battling a knee issue during a cold rainy weekend and all we did was play backgammon.

    BACKGAMMON SOUP
    1 pound country sausage
    1 medium onion, chopped
    1 cup (3.5 oz pkg) sun dried tomatoes pieces
    2 tablespoons Classico sundried tomato pesto
    2 tablespoons quick cook tapioca
    6 cups water
    1 KNORR beef bouillon gel
    1 1/2 cup white beans
    1 cup baby carrots

    • Soak and cook white beans according to directions.
    • Whisk water with bouillon gel until well blended.
    • Whisk in tapioca, pesto, salt and pepper to taste.
    • Bring to a boil.  Lower heat to a simmer.
    • Add carrots, simmering for 30 minutes.
    • While carrots are simmering to tender, brown sausage and onion until a small crumble and drain off fat.
    • Add sausage and onion to pan along with beans.
    • Simmer another 30 minutes.

    TEX MEX STEW

    I had such good luck with throwing together the Tomato Bean Soup that I’d try another round with different ingredients and was not disappointed!  Tonight’s offering I made with chicken, but it could easily be made with stew meat, cubed pork or chili grind beef.

    TEX MEX STEW
    2-4 chicken breasts (or meat of choice)
    10 ounce green enchilada sauce
    10 ounce Rotel original tomatoes and green chiles
    1 large onion, chopped large
    2 large celery ribs, chopped
    1 cup baby carrots
    1/3 cup white wine
    1 package Taco Bell Seasoning (1/8 cup homemade)
    2 cups egg noodles

    • Whisk together the wine, enchilada sauce and seasoning.
    • Spray crock-pot with non-stick spray.
    • Place meat in bottom topped by chopped veggies.
    • Pour sauce over.
    • Cook 4-6 hours on low. I started with frozen chicken breasts so did the first 2 hours on high and then 3 hours on low. During the last hour I added egg noodles.

    I also found some locally made tortillas that are half flour and half corn that are excellent accompaniment for this stew.

    TOMATO BEAN SOUP

    Hubby had dental work the other day and I didn’t realize how much he was going to need a soft menu so I was scrambling to make a soup with what I had on hand.  This soup turned out so well that hubby asked for thirds!  The best part was how simple it was.

    TOMATO BEAN SOUP
    1 1/2 cups great northern (white beans)
    1 can Bush’s seasoned black beans
    1 can Hunt’s diced tomatoes (I used basil, oregano and garlic flavored)
    1 KNORR beef gel
    6 ounces Sprite
    1 ham steak, cubed into bite size pieces

    • Whisk the bouillon with sprite until well blended.  
    • Add everything to crock pot.
    • Cook 4-6 hours on low.

    FRENCH ONION SOUP with MAC & CHEESE CROUTONS

    I was reading emails this morning that lead to checking out the occasional shopping link that lead to cookbooks and I found one that sounded so interesting that I had to check it out which lead to checking out his blog, The Food in My Beard-Crazy Good Comfort Food (catchy title) which looks fantastic and then I started on the recipe page and found a recipe that sounded so interesting I was going to add it to my menu for next week and then I froze!  He uses processed foods almost completely.  So I moved on.  But, then I had an idea.  Why do I have to give up this amazing sounding recipe?  Why can’t I just recreate it from scratch?  I am so glad I did.

    Dan’s recipe is for French Onion Soup with Macaroni & Cheese croutons.  So is mine.  Mine is more labor intensive, but still quite easy and definitely from scratch with fresh products. I blind tasted hubby and he chose mine, but you be the judge.  Hubby said he preferred the traditional flavor of my cheese blend, but loved that the mac & cheese doesn’t get soggy like the regular croutons used to.

    Here’s Dan’s recipe with his picture that caught my eye:
    French Onion Soup with Mac and Cheese Croutons
    French Onion Soup with Mac and Cheese Croutons 
    2 (7 ounce) boxes Betty Crocker Mac & Cheese original flavor
    1/2 cup milk
    1/2 cup butter
    1/2 cup shredded cheddar cheese
    2 cans Progresso™ French onion soup

    • Cook the mac and cheese according to package directions and drain. 
    • Stir in the milk, butter, and cheese packet and return to heat. 
    • Cook 3-5 minutes until it is drier and sticky. 
    • Stir in the grated cheese and mix until melted. 
    • Line a pan with wax paper and pour the mac and cheese onto the paper. 
    • Flatten with more wax paper on top until it is a little less than 1 inch thick. 
    • Put into the fridge to cool for at least an hour. 
    • When the mac and cheese is cooled, use mini ramekins as a cookie cutter to form your round tops. 
    • Divide the soup into the ramekins and top with the mac and cheese rounds. 
    • Bake at 400ºF for 20 minutes or until hot throughout and browned on top. 

    Here’s Mine (a 2 part recipe):
    French Onion Soup with Mac and Cheese Croutons 

    FRENCH ONION SOUP (adapted from my everyday normal recipe)

    1/3 cup butter
    1 tablespoon sugar
    4 medium VIDALIA onions, thinly sliced**
    1 tablespoon flour
    5 cups hot water
    1 KNORR beef gel pack
    1 tablespoon kitchen bouquet for color
    1 teaspoon sea salt
    1/2 teaspoon white pepper
    4 thin slices french or sourdough bread, toasted (omit)
    4 slices Gruyere cheese*(omit)

    • Melt butter in bottom of stock pot.
    • Stir in the sugar.
    • Separate onions into rings and add to butter. Cook until tender and golden.
    • Add flour and blend well with butter mixture and onions.
    • Add water, beef granules, kitchen bouquet, salt and pepper and stir well.
    • Simmer 15-20 minutes.
    • Toast bread and then butter it.
    • Ladle soup into 4 oven proof bowls that have been put on a cookie sheet for easier handling.
    • Place 1 slice of toast over top of soup.
    • Lay 1 slice of cheese on top of toast.
    • Bake at 400 degrees for 7 minutes or until cheese is melted.

    *mozzarella cheese works well too

    MAC & CHEESE (adapted from my everyday Chipolte recipe and adapted to his directions for croutons)
    1 1/2 cups dried macaroni (elbows or shells)
    1/2 cup garlic pepper crispy onions
    3/4 cup heavy cream
    2 tablespoons butter
    salt and pepper, to taste
    4 slices GRUYERE cheese, torn into pieces
    3 slices BABY SWISS cheese, torn into pieces
    3 slices white American cheese, torn into pieces

    • Preheat oven to 350˚.
    • Prepare macaroni according to package directions. Drain well.
    • Using the same pan, melt butter and add cream until smooth.
    • Add cheese a few pieces at a time, stirring until well blended.
    • Salt and pepper to taste.
    • Line a pan with wax paper and pour the mac and cheese onto the paper. 
    • Flatten with more wax paper on top until it is a little less than 1 inch thick. 
    • Put into the fridge to cool for at least an hour. 
    • When the mac and cheese is cooled, use mini ramekins as a cookie cutter to form your round tops. 
    • Divide the soup into the ramekins and top with the mac and cheese rounds. 
    • Bake at 400ºF for 20 minutes or until hot throughout and browned on top.

      WAGON WHEEL SOUP/STEW aka WINTER SOUP

      WAGON WHEEL SOUP/STEW
      2 pounds hamburger
      6 cloves garlic, minced
      1 large red onion, chopped
      2 cups V-8
      1 can tomato sauce
      2 cans diced tomatoes with juice
      +/- 8 ounces beef broth
      salt and pepper to taste
      1 small head cabbage, shredded
      1 cup pasta

      • In a large saute’ pan, brown hamburger with onion and garlic.
      • Drain off fat and return to pan.
      • Add V-8, tomato sauce, diced tomatoes and broth, stirring to blend.
      • Salt and pepper to taste.
      • Simmer over low heat 1-2 hours.
      • Add cabbage and simmer 1 hour more.
      • Add  pasta and simmer 20 minutes more until pasta is tender.
      If you like it thinner like soup, add more broth.

      CHICKEN BISQUE ala WIVES with KNIVES

      The weather here has been A LOT of Pea Soup FOG and now rain so I went in search of rib sticking soup recipes and was not disappointed by this awesome find for Chicken Bisque over at WIVES WITH KNIVES.  I understand it is a copy cat recipe from the much loved Portland, Oregon restaurant, The Pantry (circa 1950’s-1980’s).

      This soup is very rich and silky in texture with the most wonderful mouth watering chicken flavor you can imagine. This IS THE PERFECT “soup”. Serve it for an everyday casual meal on a cold winter’s eve or for a formal occasion.

      The Pantry’s Chicken Bisque – ADAPTED FROM WIVES WITH KNIVES
      3 cups chicken pieces**
      1 cup homemade concentrated chicken broth
      7 cups hot water
      2 teaspoons sea salt
      4 stalks celery, sliced thin
      4 carrots, peeled and sliced thin
      1 large Vidalia onion, chopped small
      1 cup quality butter
      scant cup Wondra flour
      1 small jar chopped pimento, optional
      fresh flat leaf parsley for garnish
      Garlic Butter croutons

      • If starting from scratch: Place chicken pieces in large pot and cover with water, about 10 cups.  Add vegetables and simmer until chicken almost falls off the bone. Strain off enough liquid to make 8 cups of stock. Cut cooled chicken into bite sized pieces and be sure to pick all the little chicken bits off the bones. Set chicken aside.
      • In a stock pot, whisk together the hot water and concentrated broth. 
      • Season to taste.
      • Add vegetables and simmer 1 hour.
      • When vegetables are tender, use a slotted spoon to remove the vegetables to a food processor.  DO NOT DISCARD.  The vegetables are a crucial flavor component. Process vegetables until smooth and then whisk back into the broth.
      • Bring to a very LOW boil.
      • In a small sauce pan melt butter.
      • Whisk in Wondra flour until golden in color making a yummy roux.
      • Gradually add the roux, stirring constantly until well incorporated. Simmer 10-15 minutes until desired thickness.
      • Add the chopped chicken*** and 1 small jar of diced pimento. 
      • Season with salt and pepper to taste. 
      • Simmer for another 15 minutes. 
      • Serve in warmed soup bowls.

      **I used rotisserie chicken pieces.
      ***Since my chicken was fresh and hot from Costco, I chopped about 3/4 cup rotisserie chicken per person and put it into the bottom of each bowl instead, then poured the hot thickened bisque over the chunky parts.  This way the remaining bisque stores in a jar easier.  I also just used the pimento as a garnish with the croutons.

      Cooks Notes: Whenever I bring home a Costco rotisserie chicken I use the skin, drippings and bones (where all the flavor is) to make a pot of broth.  I then portion it into 1 cup containers for the freezer.  This really makes things easier for those quick weeknight meals.Badge

      CREAM OF ROASTED TOMATO SOUP

      CREAM OF ROASTED TOMATO SOUP
      1 1/2 pounds ripe red vine tomatoes
      1 package grape tomatoes, halved
      1 large garlic cloves, minced
      1 large bunch green onions, sliced thin
      2 cups hot water
      1 package KNORR chicken stock gel
      2 tablespoons cream sherry
      1/4 cup milk
      salt and pepper to taste
      1 teaspoon fennel seed*
      1 tablespoon Litehouse red jalapeno rings*

      • Line a cookie sheet with foil.
      • Wash and slice tomatoes into large slices.
      • Lay tomato slices out of cookie sheet, toss in grape tomato pieces and garlic.
      • Salt and pepper the cookie sheet full of tomato pieces.
      • Roast for 30-45 minutes until tomatoes are soft and mushy.
      • In a large saute’ pan melt butter and saute’ green onions.
      • Add the hot water,  KNORR chicken stock gel, Litehouse red jalapeno rings and fennel seed, simmering on low until tomatoes are roasted.
      • Tomatoes should be near mush.  Using a colander drain off liquid into your saute pan.  
      • Using a food processor or blender puree’ the tomato mixture.
      • Add puree to broth mixture and whisk together well.
      • Add cream sherry and milk, blending well.

        *These are my ‘secret’ ingredients that make ALL the difference .

        GARLIC BUTTER CROUTONS
        leftover (day old) sourdough bread
        Butter
        Garlic powder

        • Preheat oven to 275 degrees.
        • Butter bread on both sides.
        • Sprinkle 1 side with garlic powder.
        • Cut into pieces and places on cookie sheet.
        • Bake until golden and toasted.

        CREAM OF ASPARAGUS VEGETABLE CHOWDER

        CREAM OF ASPARAGUS VEGETABLE CHOWDER
        1 pound asparagus, wood ends trimmed
        1 small Vidalia onion, chopped
        1 large bunch green onions, sliced
        1 cup sliced carrots
        2 stalks celery, halved and sliced
        4 cloves garlic, minced
        1 KNORR tomato bouillon cube
        1 KNORR chicken broth gel tub
        8 cups water
        3 tablespoons butter, sliced and freezer chilled
        1/2 cup white Moscato wine or Cream Sherry
        1/2 cup heavy cream
        6 ounces Mascarpone cheese, room temperature
        1 tablespoon crushed red pepper
        1 teaspoon fresh ground black pepper
        1 teaspoon sea salt
        1 pound Yukon gold potatoes, peeled and diced (3 cups +/-)
        1 tablespoon White Balsamic Vinegar
        Parmesan cheese for garnish

        • Whisk KNORR chicken broth gel tub and KNORR tomato bouillon cube into the water as you are bringing it to a boil.
        • Add onions, carrots, asparagus, celery and garlic. Bring to a boil, reduce heat and simmer 45 minutes until all vegetables are tender.
        • Remove vegetables to a colander, retaining broth that drains off.
        • While vegetables are draining whisk salt, pepper and red pepper into broth.
        • Add potatoes and bring to a boil, reduce to a simmer cooking until potatoes are tender.
        • While potatoes are cooking, process cooling vegetables until smooth.
        • When potatoes are tender, slightly mash most of the potatoes.
        • Return vegetable mix to the potato broth along with any broth that drained off.
        • Add wine or sherry and vinegar blending well.
        • Add in heavy cream and Mascarpone cheese stirring until cheese is melted and well blended.
        • Serve with fresh Parmesan as garnish.