Tag Archive: stew

Vegetable Soup

 

Not a week after I posted this, Yahoo Shine Supper Club said it was looking for one pot meals.  I guess fall brings that out in us.

When it begins to cool down the first thing I want to make is vegetable beef soup.  It never turns out exactly the same twice, but generally it has the basic fresh vegetables and anything else I have on hand.  My oldest daughter has laid claim to my soup pot.  She reminds me constantly not to give it away to the church rummage sale just because it is old.  I got it for a wedding gift and it has made some wonderful meals and memories along with it.  I’ll tell you about those as we go along.

This can be made in a crock pot too. (cut back on the quantities of veggies.  It won’t all fit in a crock pot.)  There is not a better smell than pulling into the garage at the end of the day than the soup that has been cooking all day in the crock pot.  Leftovers are even better.

We had a priest at St Francis who loved soup suppers. Several of us agreed to make vegetable soup. The plan was to combine them all when we brought them to the kitchen.  However, every single pot looked different and had a different flavor. Some were slow cooked on the stove top and some in crock pots.  The difference was surprising since they had the same ingredients.  So surprise your family with some vegetable soup and yours will be their favorite.

Vegetable Soup

  • 1 ½ pounds lean cubed stew meat cut in small pieces
  • 1 large sweet onion diced
  • 1small  leek cleaned and sliced thin
  • 2 tablespoons vegetable oil
  • 2 ribs celery sliced
  • 2 carrots sliced
  • 2 teaspoons salt, divided
  • 2 teaspoons black pepper, divided
  • 1 red bell pepper, seeds removed and diced
  • 1 bay leaf
  • 1 14.5 ounce can petite diced tomatoes + 1 can water
  • 32 ounces lower sodium beef broth
  • 1 potato peeled and diced in small cutes
  • 8 ounces frozen green peas or green beans
  • 8 ounces frozen corn

In a large Dutch oven with a lid, brown the meat which has been lightly seasoned with 1 teaspoon salt and pepper in 2 tablespoons vegetable oil until very brown.  You may need to do this in 2 batches to avoid overcrowding the meat. Remove with a slotted spoon.  Add the onion and leek and sauté until tender.  Avoid adding too much oil at this point.  (Perhaps a tablespoon.)

If using a crock pot, transfer the meat and onion and leek to the crock pot now. Add the broth to the pan you sauted in and scrape up those good brown bits and pour into the crock pot.  Add everything else and cook at least 8 hours.

Add the meat back to the Dutch oven along with the celery, carrots, bell pepper, bay leaf, tomatoes, water, broth and potatoes.  Add 1 teaspoon ground cumin and ½ teaspoon dried thyme.  Add enough water to make it the consistency you like your soup or until the pot is full.  Bring this to a boil, cover and reduce to a very slow simmer, stirring occasionally.  If cooking on the stove top add the corn and peas about 30 minutes before serving.

Serve piping hot in big soup bowls along with some very good Southern Corn Bread muffins. (Warming to the body and soul.)

Healthy, Easy and Hearty Chicken Stew

Our thoughts and prayers are with all of our East Coast friends and family and everyone there too. We are thinking of you and this bowl of soup is just right for cold and wet. Take care!

I think I have been too busy at work, my volunteer job and kitchen creativity.  I’m tired.  I have been so busy I haven’t even written some of these wild concoctions up for you.  I have become determined to make easier and healthier meals for a while.  When cooking becomes a chore, I need to reevaluate what I am doing.  So, I made this simple Chicken Stew.  It was good and easy.  The recipe serves 2, but of course it can be multiplied.

Chicken Stew

  • 1 boneless, skinless chicken breast
  • 1 medium Yukon gold potato, diced 3/4”
  • ½ medium yellow onion, diced
  • 1 stalk of celery, diced
  • 1 medium carrot, diced
  • ½ red bell pepper, diced
  • 1 bay leaf
  • 1 teaspoon dried oregano
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • 1 cup frozen green peas
  • 1 teaspoon cornstarch
  • Water or chicken broth for simmering the chicken and adding to the stew

Simmer the chicken breast in a large open pan with the bay leaf, the oregano, salt and pepper.  Meanwhile, dice and cook the potato in a separate small saucepan until tender.  Add the bell pepper, celery, carrot and onion to the chicken.  Cook all these together for about 10 minutes.

Remove the chicken breast and cut it up when tender, returning it to the stew.  Add the potato without draining too much water off.  Add more water or chicken broth if needed and adjust for seasoning.   Add the frozen peas last and let this simmer to warm until the peas are tender.

Mix 1 teaspoon cornstarch with enough water to thin and add to the stew.  Simmer until ready to serve.  The stew is not thick.  You can make your’s thicker with more cornstarch.

I served this with a large spinach salad with balsamic vinegar.  It was an-easy-to-prepare meal that was warm and good. Just what the Doctor ordered.  Well, not my doctor, he wants me to eat lettuce and mashed cauliflower.  In any event, it made me feel better.  I need to rest up because the busiest cooking time of the year is upon us.

Don’t forget to submit your cookie recipes to the Holiday Cookie Exchange.

Cookies 2012

Sharing this week with:
mop it up mondays Growing HomeDown Home Blog Hop

Southwest Stew with Cornbread Boats

The Terlingua chili Cookoff people say, “You don’t know beans about chili if you put beans in your chili.”   – definitely not turkey.  So, this is called Southwest Stew.  The perfect thing for a rainy day with nothing to do.  I love chiles in all their forms and flavors.  This meal is a reflection of that.  Also, I am forbidden to buy more spices until I use the ones I have.  This will make a good dent in that.  I miss my friends at Savory Spice Shop in the Arboretum.

For the stew:

  • 2 tablespoons of olive oil
  • 1 white onion
  • 2 jalapenos
  • 3 cloves of garlic
  • 1.5 pounds of turkey
  • 2 tablespoons of Organic Ground Cumin Seeds from Savory Spice
  • 2 tablespoons of Black Canyon chili powder from Savory Spice
  • 1 tablespoon of chipotle chili powder
  • 2 tablespoons of Sweet and Spicy Hungarian Paprika from Savory Spice
  • 1 tablespoon of Montreal steak seasoning
  • 1 10 oz. can of diced tomatoes and jalapenos
  • 2 4 oz. cans of diced Hatch green chiles (I used hot)
  • 2 15 oz. cans of black beans rinsed and strained
  • 64 oz. of low sodium tomato juice

For the cornbread:

  • 1 cup buttermilk
  • 1 cup stone ground cornmeal
  • 1 teaspoon salt
  • 1/2 teaspoon baking soda
  • 1 egg
  • 1 tablespoon melted butter

For stew:

Peel the onions and chop into 8 chunks and place in the food processor.  Chop the tops off of two fresh jalapenos.  If you are afraid of heat….you probably shouldn’t make this, but you can remove the seeds and ribs of  the jalapeños.  Cut in half and place in food processor with the onion.  Peel three cloves of garlic and give a light mince.  Add to food processor.   Pulse until finely chopped.

In a Dutch oven set over medium heat sautee onion, garlic and jalapeños in olive oil until softened.  Add turkey and crumble.  As the turkey browns add the spices one at a time and mix.  Cook and stir until turkey is cooked through and spices are spread evenly.  Add diced tomatoes and green chiles.   Stir to combine.  Add tomato juice and black beans.  Reduce heat to low and get your tasting bowl ready.

Cook over low heat stirring frequently for at least 6 hours if not more.  You could transfer to a crockpot at this point.  After the first hour, taste for seasoning.  If it is too hot add a little sugar or apple cider vinegar one teaspoon at a time up to four or add a square of bakers chocolate.  Continue to taste as flavors will evolve during the cooking time.

For cornbread:

Preheat oven to 450° .

In a large bowl, stir the cornmeal, salt and baking soda together. Stir in the egg, melted butter and buttermilk.

Bake in a mini-loaf or muffin pan for 30 minutes. Remove from the oven when the top of cornbread is brown and it feels firm to the touch.  Immediately turn out to keep from over-drying.

To serve:

Cut out a large wedge or circle from individual muffins.  Fill with stew and set in bowl with a thin layer of stew.  Sprinkle with cheese.  Add a small dollop of sour cream and top with cut out wedge.

Sharing this week with:
Down Home Blog HopMake-Ahead Meals for Busy Moms Jam Hands

 

 

 

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