Roasted Pepper and Quinoa Chili

So I found this recipe on another site, but since I pretty much changed it completely, I'll just call it mine:)


1 Red Pepper
1 Yellow or Orange Pepper
1 jalapeno pepper (cut out all seeds and veins)
1/2 cup uncooked quinoa, rinsed
olive oil to coat pan
4 cloves garlic, minced
1 small onion, minced
1 4oz can green chili's
1 diced canned chipotle chili (can use less, it's pretty spicy!)
1 1/2 tsp. cumin
1 1/2 tsp. smoked paprika
1/2 tsp. chili powder
2 carrots, diced small
2 stalks celery, diced
2  14 oz. cans diced tomatoes
4 cups beef broth (could use veggie or chicken too)
1 can pinto beans or black beans
1 can kidney beans
salt to taste

cheddar cheese
corn chips
sour cream

Cook quinoa according to package directions.

Line a cookie sheet with foil. Cut bell peppers and jalapeno in half and clean out then put on cookie sheet skin up and flatten with hand. Broil for about 10 mins until blackened.  Then cover with another sheet of foil and seal edges together. Let sit and sweat for another 10 mins.

While peppers are sweating, cook onion in olive oil until translucent, then add garlic and spices (make sure the heat isn't too hot or it'll burn the garlic). Then add green chili's, chipotle pepper, celery, and carrots; cook for about 30 seconds.  Add tomatoes, beef broth, beans, and quinoa. While simmering take roasted peppers and peel off skins, then roughly chop and add into chili.  Cook until carrots are just barely cooked.

Serve with cheese, chips, and sour cream if so desired!

My Vegetable Soup

This one is for Holly!


Ingredients:
1/2 lb bacon
1 red onion, diced small
1 tsp dried oregano
1/2 tsp dried basil
1/2 tsp dried thyme
1 28oz can San Marzano whole tomatoes, crushed with hands
2 8oz can tomato sauce
8 cups beef stock (I usually use better than bullion beef flavoring)
1 can white beans, rinsed
1 can kidney beans, rinsed
2 stalks celery, diced
1 cup shredded cabbage
1 yellow squash, sliced into small circles (about 1/8in)
1 zucchini squash, sliced thin also
2 carrots, diced
1 large handful of Spinach

Method:
Cook bacon in large stockpot, remove, let cool and crumble.  Pour out bacon fat leaving only a couple of Tbsps. Saute red onion and herbs in bacon fat until onions are translucent (making sure to scrape up all the brown goodness on the bottom of the pan). Add canned tomatoes, tomato sauce, and  beef stock into pot and bring to a boil. Add beans and bring back to boil.  Add cabbage and celery first and bring back to a simmer, next add squashes and again wait until it simmers. Add carrots and bacon and again let it come to a simmer. Simmer for a few minutes until carrots are just barely tender (I hate mushy carrots!). Add spinach last and stir until it's just wilted.  Season with salt and pepper as needed. Enjoy! And as with most soups it tastes even better the next day!

Creamy Corn Chowder

My kids really like this one. I got this recipe from Our Best Bites.

2 T. butter
1/4 cup flour
2 cups chicken broth
1 cup milk (tastes best with 2% but skim works and makes is very light)
3 red potatoes chopped, skins on
1 onion chopped
2 cloves garlic, pressed or minced
5 slices cooked bacom
1 cup of frozen corn

Melt butter and add flour, make a roux.  When combined add chicken broth and milk.  Add potatoes, onion and garlic.  Cook until tender.  Add bacon and born and cook until hot again. Top with shredded cheddar and cheese and extra bacon if you so desire. 

Chicken tomatillo soup

Things have gone CRAZY here! Between basketball, baseball, piano, activity days, scouts, school projects galore, callings and etc.  I am looking for good crockpot meals.  They save my life on a busy night.  Here is a good one I got from the loosli family blog. It's healthy, tasty and easy.  That's my kind meal.

4 frozen chicken breasts
1 16 oz jar of tomatillo salsa (green salsa)
2 cans great northern beans, drained but you don't have to wash it.
4 cups chicken broth
2 tsp. cumin
garlic powder, salt and pepper to taste
1 cup of frozen corn defrosted (so it won't make the soup cold)

Combine chicken, salsa, chicken broth and spices in crockpot.  Cook on high for 5-6 hours.  Halfway through cooking add beans, this is so they don't fall apart.  When done cooking shred chicken and add corn.  We served it with sour cream and cheddar cheese.  Would also be good with pico de gallo and chips.

Split Pea Soup with Barley and Ham

Okay okay, I know what you are thinking (Camille) ;) I was seriously skeptical about this recipe because I remember really not liking split pea soup. After reading all the the rave reviews (from Mels, slightly modified) I decided to give this recipe a try. It is seriously so good that I have made it at least three time since it's discovery, with plans to make it again this week. It's cheap, easy, and delicious.......my kids even love it. I tell them it's witch's brew (due to the color)

*Serves 4-6

1 cup dry split green peas
1/2 cup medium pearl barley (not quick-cooking barley)
2 cups chopped ham
3/4 cup chopped carrots
3/4 cup chopped yellow onion
3/4 cup chopped celery
5 cups water
2 chicken bouillon cubes (or 2 teaspoons chicken bouillon granules)
1 teaspoon garlic powder
1/2 teaspoon salt
1/2 teaspoon black pepper
1 bay leaf
about 1 cup of milk
1/2 stick of butter

In a medium bowl or liquid measure, combine the water, bouillon cubes and spices and whisk to combine (it’s ok if the bouillon cubes don’t completely dissolve).

In a medium round slow cooker (about 4-quart), layer peas, barley, ham, carrots, onion and celery. Do not mix. Pour in the water/spices mixture and add the bay leaf to the slow cooker. Don’t stir! Cover the slow cooker and cook on high for four hours or on low eight hours, until the peas reach the desired creamy, soft texture. Remove the bay leaf, stir well, and add salt and pepper to taste, if needed. Stir in butter and add milk until desired consistency (it will thicken significantly when it cools, the milk keeps it from being too thick). Serve immediately.

Creamy Squash Soup

This is a Paula Deen recipe, and it's really yummy! Devin really doesn't like squash but liked this soup, so give it a try sometime!!! Also, it's a very inexpensive meal:)

Ingredients
2 pounds butternut squash, halved, peeled, seeded, and cut into 1-inch pieces (apparently you can buy cubed squash at Costco, which would make things easier)
1 1/2 cups diced onion
2 carrots, peeled and diced
3 (13 3/4-ounce) cans chicken broth (I used chicken stock, I just think it has more flavor)
1/2 teaspoon salt (I also used more salt than this)
2 tablespoons butter
1/2 cup light cream or heavy cream
Sour cream, for garnish


Directions
In a medium saucepan, combine squash, onion, carrots, broth and salt. Simmer, uncovered, until squash is very tender, about 40 minutes. Puree soup in a blender or food processor with the butter. Whisk cream into soup. Serve in wide, shallow bowls with a dollop of sour cream, if desired.

I think this would be really good garnished with either chives or green onions. And served with garlic bread......just a suggestion!

French Onion Soup

I've kind of been on a soup kick lately. I know that I've posted Mimi's French Onion Soup recipe but I liked this one better. I think the trick is to make sure you cook the onions for a really long time until they are caramel colored. This will give the soup great flavor. My onions took about 30 minutes to caramelize.

I doubled this soup thinking that I would have a ton of extra but the onions cooked down so much that it really wasn't that much.

Ingredients:
8 medium or 6 large onions, peeled and sliced thinly
2 Tbsp. olive oil
1 Tbsp. butter
1 cup sherry wine (could use water but the wine helps the flavor. I just bought sherry cooking wine at Walmart for $2.00, find by vinegar.)
Approx. 2 tsp. sugar
2 cups chicken broth
2 cups beef broth
2 cloves garlic, left whole
1 bay leaves
Salt and Pepper, to taste
1 lb. swiss cheese, grated
slices of sourdough or favorite bread

Preparation:

Saute onions in olive oil in large skillet (I just used soup pot) on med. heat for 5-7 minutes. Turn up heat to med. high and cook 10 more minutes, or until bottom of pan is starting to brown. Add sherry to deglaze pan. Add some sugar and continue to saute until onions are very dark caramel color. Deglaze again with sherry. Add in broth,garlic, bay leaf and seasonings. Simmer for at least 30 minutes. Before serving remove garlic and bay leaf. Ladle into soup bowls. Toast sliced bread at 350 degrees for 15-20 minutes and place on top of soup. Sprinkle cheese on top. Place bowls on bake sheet and put under broiler until golden brown.

Creamy White Chili

I made this delicious soup that I found on a blog called My Kitchen Cafe. I noticed that Crystal might be getting some of her yummy recipes from there as well. So I had this brilliant idea...why not share some of my favorite food sites as links on our website. I added on the right side at the bottom. So Please, Please, Please add to it!

1 pound chicken breasts, cut into cubes (I used pre-cooked chicken)
1 medium onion, chopped
1 1/2 teaspoons garlic powder
1 tablespoon oil
2 cans (15 1/2 ounces each) Great Northern Beans, rinsed and drained
1 can (14 1/2 ounces) chicken broth (I think I used about 3 cups of stock)
2 cans (4 ounces each) chopped green chilies (if you like less kick, add just one can)
1 teaspoon salt
1 teaspoon ground cumin
1 teaspoon dried oregano
1/2 teaspoon pepper
1/4 teaspoon cayenne pepper
1 cup sour cream
1/2 cup whipping cream
Garnish Cilantro
Garnish Tortilla Chips (I just Tostitos Hint of Lime)

In a large saucepan, saute chicken, onion and garlic powder in oil until chicken is no longer pink. Add beans, broth, chilies and seasonings. Bring to a boil. Reduce heat; simmer, uncovered, for 30 minutes. Remove from the heat; stir in sour cream and cream.

Makes about 6 servings.
For some of you (Crystal) you may want to double this because we gobbled it up in 2 days.

Aaron and Linday's Chicken Tortilla Soup Extravanganza

Who are Aaron and Lindsay? I don't know. I got this recipe from the This week for dinner blog. This soup tastes a lot like Cafe Rio's Tortilla soup. Just fry up some uncooked tortillas and voila, you have restaurant food and home.

-1 onion, finely chopped
- olive oil
2 green onions, chopped
- 4 cloves garlic, minced
- 8 cups chicken broth
- 2-3 tomatoes, chopped
- ½ bag frozen corn
- 1 large chicken breast
- 1 can black beans, drained & rinsed
- 1 lime (one extra for garnish)
- 1 handful cilantro, chopped
- 4-5 corn tortillas, cut into strips
- 1 avocado, diced
- cayenne pepper
- chili powder
- cumin- salt and pepper
- cheddar or jack cheese, shredded
- sour cream

Sautee onion in olive oil until soft, then add garlic, green onions, cayenne, chili powder, and cumin. Sautee until fragrant (a minute or two). Add chicken broth. Bring to a boil, then lower heat to a simmer. Add tomatoes, corn, black beans.

Grill up chicken spiced with cayenne, chili powder, garlic powder, salt, and pepper. (You can also pan-fry it, but it won’t add the smokiness that the bbq does). Cut up or shred chicken and add it to the soup. Try the soup and add more seasonings according to taste, if needed. Add lime juice, cilantro, and avocado.

In large fry pan over medium-high heat, crisp up tortilla strips. Add salt. You may do this with oil or cooking spray. (For a shortcut, use tortilla chips instead).

Serve soup garnished with cheese, sour cream, tortilla strips, fresh cilantro, and a lime wedge.

Southwest Corn and Chicken Soup

I tried this recipe the other day and I thought it was really yummy. It even got a 2 helping approvoal from John (that's how I know he really likes it).

3 fresh cobs of corn (I used a 2 bags of frozen corn, store didn't have fresh)
1 chicken breast
3 green onions, spring onions, shallots
1 banana pepper or red pepper
2 cloves garlic
3 T. Semolina Flour (used regular flour it worked just fine)
1 cup chicken stock (I'm not sure exact proportions I used but I used more to make it stretch)
1/2 cup half & half (I used 3 cups to make it stretch for my family)
1/4 cup cilantro, minced
1 avocado, cut into small chunks
chips
cheese

Roast the chicken in a little olive oil and salt in a hot oven.Meanwhile shuck the corn and then slice the corn from the husks. Cut the pepper and green onions into a few pieces. Place all into a food processor. Add the garlic and flour. Blend altogether for a minute or two, until ground to a nice paste.Pour into a saucepan and add the stock and cream. Bring to a boil and simmer for 10-20 minutes.At some point the chicken should have been done. Cut or shred it and add it to the soup at any point. Add the cilantro. In the mean time, lay some corn chips out onto a cookie sheet. Top with cheese and broil in the oven until toasted and melted -being careful not to burn.Place some chips in the bottom of the bowls. Top with soup and avocado and a few more chips and serve, garnished with more cilantro. Enjoy!

Tomato Basil Soup with Tortellini

I know I just barely posted a tomato soup but this one was too good not to post. Plus this one is totally different.

1 Tbsp butter
1 Tbsp olive oil
1 medium-size onion, chopped
1 large carrot, peeled and chopped
4 cups chicken stock
1 can (15 oz) tomato puree (or sauce)
1 lg can stewed tomatoes
3 Tblsp dry basil leaves or 1/3 cup chopped fresh basil
3/4 tsp sugar (this is to taste)
salt and pepper to taste
garlic powder or salt to taste (or you could add garlic)
1 pkg. cheese tortellini (I like the fresh tortellini you find by the cheese)
Shredded parmesan cheese

In a 3 to 4 quart pan, melt butter and heat oil over medium low heat. Add onion and carrot and cook, stirring occasionally, until the onion is tender. Stir stock, tomato puree, stewed tomatoes, basil, sugar, and pepper into pan. Bring to a boil. Cover and simmer to blend flavors and soften carrots, about 15 minutes. (At this point you can puree the soup if you want it smooth. I like it chuncky so I skip this step.) Season with salt, pepper, and garlic powder. Bring soup to a boil and add tortellini. Boil until tortellini is tender. Serve with parmesan cheese.

Tomato Basil Soup

Speaking of inexpensive food storage meals, this soup is really good. So much better than canned. I like to make this with grilled cheese sandwiches. Also, I got this recipe from Thanksgiving Point

1 T extra virgin olive oil
1 large medium diced yellow onion
4 cloves chopped garlic
2 two pound cans of diced or whole tomatoes (Can also use Italian blend)
1 small can tomato paste
2 c water or chicken stock
1-2 c whipping cream (optional)
½ c fresh basil (or 2 T dried basil)
Kosher salt and fresh ground pepper

Method:
Sauté onion in olive oil on high heat until translucent (about five minutes). Add garlic and tomatoes with juice. Add tomato paste. Add water and bring to a boil, reduce heat to a simmer for 10 minutes.At this point it should be chunky and starting to thicken up. Remove from heat and puree in blender in half batches. You can also use a stick blender and puree the whole batch.Return to a low heat and add cream and fresh basil. Bring back to a boil for three minutes. Add seasoning to taste. Serve.

Yield: About 8 cups (this seriously makes a ton. When I first made this I made the whole recipe and Jared and I ate it for FOUR days and I still ended up throwing some out.

Black Bean Soup

John and I are really trying to cut down our grocery bill. Here is another cheap and easy meal. Also a great food storage meal.

1 medium onion chopped
1 Tbsp. cumin
1 Tbsp. Vegetable oil
3 (16oz.) cans black beans (undrained)
1 (14 1/2 oz.) can chicken broth
3 c. medium or hot chuncky salsa (next time I make it I'm going to use mild, a little too spicey for me)
Juice and grated peel of 1 lime

Cook onion and cumin in oil (use a large pot) over medium heat until onion is tender. Removed from heat. Puree 2 cans beans and their liquid with the chicken broth. Add to pot. Stir in remaining beans, salsa, and lime jice and peel. Bring to a boil; reduce to low heat. Simmer about 30 mintues. I topped it with grated cheese, sour cream, fresh cilantro and crushed tortilla chips

Three Bean and Beef Chili

This is also an Ellie Krieger recipe, it is also healty and very good. I really liked it with a small amount of sour cream and cheese, but Devin liked to have corn chips with it....to each his own.


1 tablespoon olive oil
1 onion, diced (1 cup)
1 red bell pepper, diced (1 cup)
2 carrots, diced (1/2 cup)
2 teaspoons ground cumin
1 pound extra-lean ground beef (90 percent lean)
1 (28-ounce) can crushed tomatoes
2 cups water
1 chipotle chile in adobo sauce, seeded and minced
2 teaspoons adobo sauce from the can of chipotles
1/2 teaspoon dried oregano
Salt and freshly ground black pepper
1 (15.5-ounce) can black beans, drained and rinsed
1 (15.5-ounce) can kidney beans, drained and rinsed
1 (15.5-ounce) can pinto beans, drained and rinsed
I added a 1/2 cup lentils, navy beans instead of pinto beans, and garlic and onion salt rather than just regular salt. I also cooked my own beans, but I'm sure the canned work great!

Heat the oil in large pot or Dutch oven over moderate heat. Add the onion, bell pepper and carrots, cover and cook, stirring occasionally until the vegetables are soft, about 10 minutes. Add the cumin and cook, stirring, for 1 minute. Add the ground beef; raise the heat to high and cook, breaking up the meat with a spoon, until the meat is no longer pink. Stir in the tomatoes, water, chipotle and adobo sauce, oregano and salt and pepper. Cook, partially covered, stirring from time to time, for 30 minutes. Stir in the beans and continue cooking, partially covered, 20 minutes longer. Season, to taste, with salt and pepper.

Nutrition Information
Nutritional Analysis per Serving
Calories 295
Total fat 8 grams
Saturated fat 2.5 grams
Protein 22 grams
Carbohydrates 35 grams
Fiber 10 grams

Mexican Chowder

This is very good!

1 1/2 lbs. chicken breasts, cut into bite size pieces
1/2 cup chopped onion
2 cloves garlic - minced
2 chicken bouillon cubes
1 cup hot water
1 tsp. cumin
2 cups half-and-half
2 cups monterey jack cheese - shredded
1 can (16oz) cream-style corn
1 (4oz) can green chilies chopped, undrained
1 tsp. hot pepper sauce
1 medium tomato, chopped

Brown chicken, onion and garlic in butter. Dissolve bouillon in hot water, add to pan with cumin and bring to boil. Cover and simmer 5 mins. (reduce heat) add half-and-half, cheese, corn, chilies, and hot pepper sauce. Cook and stir over low heat unitl cheese is melted. Stir in tomato. Serve Immediately. Makes 6-8 servings (2 quarts)

Garnish with more tomatoes and cheese.

Mimi's Recipes

My favorite thing to order at Mimi's is the French Onion Soup with a Buttermilk Spice Muffin. And guess what? Mimi's has both of the recipes on their website. I have made both a couple times now and they taste like the real thing. I know Candace you wanted these recipes so I thought it would be easiet to post them!

Buttermilk Spice Muffins

Muffin Batter:
1 cup sugar
1/2 cup butter or margarine
3 eggs
2 1/2 cups flour
2 teaspsoons baking soda
1 teaspoon nutmeg
1/2 teaspoon cinnamon
3/4 cup + 1 tablespoon buttermilk

Nut Topping:
1/2 cup Sugar ( I use organic because it's larger crystals)
1 cup walnuts, finely chopped ( I only use 1/2 cup)
1/2 tsp. cinnamon
1/2 tsp. nutmeg

Grease the baking tins with butter or margarine
Method
Preheat oven to 375°. In a mixing bowl, cream the sugar and the butter together with an electric mixer. When they are thoroughly mixed, add eggs and beat one more minute.Sift the flour into a separate bowl, together with the baking soda, nutmeg and the cinnamon.Add the flour and the buttermilk to the first mixture, mix at low speed until smooth. To avoid lumps in the batter, add the wet and dry ingredients alternately, in small amounts.Make the nut toppping: Mix all ingredients together in a small bowl.

Grease muffin tins with butter or margarine. You can also use paper baking cups. Fill each cup 3/4 full of batter. Add a full, rounded tablespoon of nut topping on top of each muffin cup of batter. Bake immediately or the topping will sink to the bottom of the muffin. Bake at 375° for 20-25 minutes, until golden brown. A toothpick inserted in the middle of the muffin should come out dry. Home ovens heat differently from commercial ovens so you may need to adjust the temperature or the baking time accordingly.Recipe yields 12 standard-size muffins, or six Mimis size muffins. If using the jumbo muffin pans, reduce the oven temperature by 25° and increase the baking time 5-10 minutes.


French Market Onion Soup(Serves 6-8)

2 tablespoons butter
2 lb yellow onions, halved and sliced 1/2" wide ( I would cut them smaller)
2 quarts homemade beef stock or 4 cans (14 oz) beef broth
1 can beef consommé (undiluted)
1/4 cup freshly ground Romano cheese
salt & freshly ground black pepper, to taste

Method
Melt the butter in a heavy-bottomed pot and sauté the onions over medium-low heat until they soften and turn golden brown (keep stirring and adjust the heat so they don't burn). Add the beef stock and simmer 10 minutes. Whisk the grated cheese into the soup and season with salt and pepper to taste.To serve French Market Onion Soup "Au Gratin," pour into ovenproof soup crocks. Top with toasted, sliced French bread and sliced or grated cheese (Gruyere, Mozzarella, Swiss or Parmesan, or any combination thereof). Broil until the cheese melts and carefully remove from the oven.

Market Street Clam Chowder

1 cup potatoes, diced 1/2 in
1 cup celery, diced 1/2 in
1 cup onion, diced 1/2 in
1 cup green pepper, diced 1/2 in
1 cup leeks, diced 1/2 in
3/4 cup chopped clams (canned or fresh)
3/4 tbsp. ground black pepper
1 1/2 tbsp. salt
3/4 tablespoon whole thyme
6 bay leaves
1 tsp tabasco
3/4 sherry wine, optional (I use 2 tbsp. red wine vinegar instead)
2 cups water
3/4 cup clam juice (drained from canned clams, or purchased seperately in can)
3/4 cup butter, melted
1 cup flour
2 quarts half-and-half

Combine melted butter and flour in oven-proof cotainer and bake at 325 degrees for 30 minutes. In large saucepan, combine remaining ingredients except half-and-half. Simmer until potatoes are thoroughly cooked. Stir butter-flour mixture into chowder and stir until thick. Mixture will be slightly less thick than cookie dough. Remove chowder from heat. Stir in half-and-half until blended. Heat to serving temperature, stirring occasionally.

Serve immediately. Serves Twelve

This is one of Devin's Favorites!!!