Category Archives: Soups and Stews

CHILI

02 Thursday Feb 2017

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Satisfyingly delicious – these heartwarming Chilis are winners in the kitchen, no matter which team triumphs on the football field.

VEGETARIAN CHILI

vegetarian chili

1 tablespoon vegetable oil

4 cloves garlic, minced

1 onion, chopped

1 cup chopped carrots

1 green bell pepper, chopped

1 red bell pepper, chopped

2 tablespoons chili powder

1 1/2 cups chopped fresh mushrooms

1 (28-ounce) can crushed tomatoes

1 (15-ounce) can black beans

1 (15-ounce) can kidney beans

1 (15-ounce) can pinto beans

1 (15-ounce) can whole kernel corn

1 cup vegetable broth

1 tablespoon cumin

1 1/2 tablespoons dried oregano

1 1/2 tablespoons basil

1/2 tablespoon garlic powder

Heat the oil in a large pot over medium heat. Cook and stir the garlic, onion and carrots in the pot until tender. Mix in the green bell pepper and red bell pepper. Season with chili powder. Continue cooking for 5 minutes or until peppers are tender.

Mix the mushrooms into the pot. Stir in the tomatoes, black beans, kidney beans, pinto beans, corn and vegetable broth. Season with cumin, oregano, basil and garlic powder. Bring to a boil. Reduce heat to medium, cover and cook 20 minutes, stirring occasionally.

Enjoy!

Recipe adapted from The Dining Guide, September 2016

www.nwaonline.com/dining/

CREAMY WHITE CHILI

creamy white chili

1 tablespoon olive oil

1 pound chicken, cut into cubes

1 onion, chopped

6 cloves garlic, minced

1 (15-ounce) can Great Northern Beans, rinsed and drained

1 1/2 cups chicken broth

2 (4-ounce) cans chopped green chiles

1 teaspoon salt

1 teaspoon ground cumin

1 teaspoon dried oregano

1/2 teaspoon freshly ground black pepper

1/4 teaspoon cayenne pepper

1 cup sour cream

1/2 cup cream

Heat olive oil in a large saucepan over medium heat, cook and stir chicken, onion and garlic into the hot oil until chicken is no longer pink in the center, 10 to 15 minutes.

Mix beans, chicken broth, green chiles, salt, cumin, oregano, black pepper and cayenne pepper into chicken mixture, bring to a boil. Reduce heat and simmer until flavors have blended, about 30 minutes.

Remove chili from heat, stir in sour cream and cream until incorporated.

Enjoy!

Recipe adapted from Allrecipes, January 2017

allrecipes.com/

STOVETOP CHILI

stovetop chili

1 teaspoon olive oil

3 garlic cloves, minced

1 onion, finely diced

1 green bell pepper, diced

1 pound ground beef

2 teaspoons ground cumin

1 cup corn kernels

1 zucchini, diced

1 can (28-ounces) crushed tomatoes

grated cheddar cheese

In a large skillet, heat oil over medium. Add garlic, onion and green bell pepper and cook until onion is translucent, about 3 minutes.

Increase heat to medium-high, add beef, and cook, breaking up meat with a wooden spoon until no longer pink, about 5 minutes. Add cumin and cook until fragrant, 1 minute. Season with salt and pepper. Add corn and zucchini and cook until zucchini is crisp-tender, about 2 minutes. Add tomatoes, bring to a simmer, and cook until mixture is heated through, about 3 minutes. Season to taste with salt and pepper. Divide mixture among bowls, top with cheese.

Enjoy!

 

 

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CHICKPEA PUMPKIN COCONUT CURRY

19 Monday Dec 2016

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Usually when we choose our family Christmas Tree, I make a thermos of hot chocolate, and pour out steaming cups for each of us to sip while we peruse the freshly cut Frasier Firs and Scotch Pines. This year, changing up traditions a bit, the kids were willing to forgo the usual beverage, and stop for ice cream instead, although they refused to budge on the location we annually pick our tree from.

After having the trunk trimmed, we set it up in the living room in its stand brimming full of water, strung the colored lights, lit the fire and settled into the couches to watch a Christmas movie and enjoy a simple dinner.

Joe carrying out our 2016 Christmas Tree

Joe carrying out our 2016 Christmas Tree

 

 

CHICKPEA PUMPKIN COCONUT CURRY

pumpkin chickpea curry

1 tablespoon olive oil

1 onion, chopped

2 garlic cloves, minced

1 cup carrots, chopped

1 cup tomatoes, chopped

1 (15-ounce) can pumpkin puree

1 (15-ounce) can chickpeas, drained and rinsed

1 tablespoon curry powder

1/2 teaspoon ground ginger

1/4 teaspoon turmeric

1/4 teaspoon cinnamon

1/4 teaspoon cayenne pepper

1 (13-ounce) can coconut milk

salt and freshly ground black pepper

In a large pot, heat olive oil over medium heat. Add the onion. Cook for 3 to 5 minutes, then add the garlic and cook for 1 more minute.

Add the carrots and tomatoes, stir to combine. Cook 5 to 8 minutes, until carrots become slightly tender.

Add the pumpkin, chickpeas, curry powder, ginger, turmeric, cinnamon, cayenne pepper and season to taste with salt and pepper. Pour in the coconut milk and stir until combined.

Bring to a boil, then turn the heat down and allow to simmer for 15 to 20 minutes.

Enjoy!

Recipe adapted from Emilie Eats

www.emilieeats.com/chickpea-pumpkin-coconut-curry-vegan/

 

 

CRAWFISH ETOUFFEE

12 Tuesday Jul 2016

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With Mum coming to stay for a little shorter time than usual over the summer, we weren’t able to find the time for our usual visit down to Louisiana. So I brought a classic taste and many wonderful and delicious memories of the South to us for dinner one night.

CRAWFISH ETOUFFEE

crawfish etouffee

1 tablespoon paprika

2 teaspoons salt

1 teaspoon black pepper

1 teaspoon dried thyme

1/2 teaspoon cayenne pepper

1/2 cup vegetable oil

1 cup flour

1 poblano chile, seeds removed, diced

3 celery stalks, diced

1 onion, diced

3 garlic cloves, minced

1 jalapeno pepper, diced

2 cups seafood stock

2 pounds peeled crawfish tails

1/4 cup chopped fresh parsley

2 tablespoons fresh lemon juice

1 tablespoon Worcestershire sauce

cooked rice

hot sauce

Stir together the paprika, salt, pepper, thyme and cayenne pepper in a small bowl. Heat oil in a large pot over medium-high. Add flour and stir well to combine. Reduce heat to medium-low, and cook, stirring, until roux is the color of caramel sauce, about 20 minutes. Add poblano, celery and onion. Cook, stirring, until vegetables are tender, about 10 minutes. Add garlic, jalapeño and paprika mixture. Cook 2 minutes. Gradually whisk in stock. Return to a simmer over medium-high heat. Stir in crawfish, parsley, lemon juice, Worcestershire sauce and hot sauce. Cook until warm, 2 to 3 minutes. Serve with hot rice, hot sauce and a little extra chopped parsley if desired.

Enjoy!

Recipe adapted from Southern Living, April 2016

www.southernliving.com/

 

ITALIAN SAUSAGE CHILI

14 Thursday Apr 2016

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Even though I knew my husband was right when he told me visitors wouldn’t be opening and looking behind closed doors while our home was on display for the Washington School Tour of Homes, I knew I would feel much better if they were tidy and cleaned out anyway – something I had been meaning to do for a while.

While uncluttering and organizing cupboards, closets and the old garage that was piled high with things my husband exclaimed over moving from his old house 15 years ago to that very spot, where they stayed until they were carried to the dumpster temporarily located in our front yard!!

We filled two dumpsters, a local Thrift Store came out twice with their enormous truck to collect the items we had set aside for donation, a friend loaded up 33 bags of clothes, shoes, belts and purses in her mini van to take and look through and I took two loads of old paint and chemicals to the hazardous waste site in our town, where they graciously helped me stack them carefully onto their cart and took them away for disposal.

dumpster

The day we had the first of our dumpsters delivered, I was meeting a friend to walk and catch up, and then another friend in the early afternoon for a yoga class, my daughter had a riding lesson after school and my husband and I were going to see a theatre show, so with little time to devote to dinner, preparations needed to be quick and easy.

ITALIAN SAUSAGE CHILI

italian sausage chili

1 tablespoon canola oil

1 green bell pepper, diced

1 onion, diced

4 cloves garlic, crushed

1/4 cup chili powder

1 pound Italian sweet pork sausage, casings removed

1 can (28-ounces) tomatoes

2 cups chicken stock

2 cans (14.5 ounces each) cannellini beans, rinsed

1/4 cup grated parmesan

In a large pot, heat the oil over medium. Add the bell pepper, onion and garlic, season with salt and pepper. Cook, stirring occasionally, until the vegetables start to soften, about 3 minutes. Stir in the chili powder, cook until fragrant, about 1 minute. Add the sausage and cook, breaking up the meat, until browned, 5 minutes. Add the tomatoes and their juices, and the chicken stock and beans, bring to a simmer. Cover and cook over medium-low until the flavors meld, about 1 hour. Season with salt and pepper. Divide the chili among bowls, top with the Parmesan.

Enjoy!

 

TURKEY AND CHORIZO CHILI

23 Monday Nov 2015

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Unwritten Thank You notes weigh on my conscience. I begin to feel guilt and worry if I don’t compose and send them close to immediately after the event or reason that inspired them.

As the month of November is traditionally one of thanks and gratitude, I took the opportunity to catch up on all of my outstanding words and gestures of appreciation, and this quick, easy and heartwarming Turkey and Chorizo Chili gave me the time I needed to sit and write.

TURKEY AND CHORIZO CHILI

turkey and chorizo chili

1 tablespoon oil

8 ounces chorizo, crumbled

1 1/4 pounds ground turkey

black pepper

2 ears of corn, scraped from the cobs, cobs reserved and broken in half

2 cups chicken stock

2 tablespoons pureed chipotle in adobo sauce, using peppers and sauce

1/4 teaspoon ground cinnamon

3 to 4 cloves of garlic, minced

1 onion, finely chopped

2 tablespoons tomato paste

1 can red beans

a handful of fresh cilantro leaves

Heat the oil in a large pot over medium-high heat. Add the chorizo and brown. Add the turkey and break up, then season with black pepper. When the turkey is browned, add in the corn.

Place the reserved corn cobs in a small pot and add the stock. Bring to a bubble and simmer.

Add the chipotle puree to the meat mixture, stirring until fragrant. Add the cinnamon, garlic and onions, and cook for 5 minutes, stirring occasionally. Add the tomato paste and stir until fragrant, about 1 minute.

Remove the cobs from the stock, then add the stock and beans to the chili, and stir to combine.

To serve, top with cilantro.

Enjoy!

Recipe adapted from Rachael Ray

www.rachaelray.com/recipes

BUTTERNUT CHILI – FAYETTEVILLE PILATES AND BARRE

29 Thursday Oct 2015

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Perfect for a pumpkin carving party or to have simmering on the stove for friends on Halloween night!

BUTTERNUT CHILI

butternut squash chili

1 butternut squash

1 pound ground beef

1 pound ground turkey

1 green pepper, chopped

1 onion, chopped

4 cloves garlic, minced

1 teaspoon olive oil

1/2 cup bottled chili sauce

1 (15-ounce) can crushed tomatoes

1 (14.5-ounce) can diced tomatoes, undrained

1 (16-ounce) can chili beans

1 (15-ounce) can navy beans, rinsed and drained

1/3 cup water

2 tablespoons cider vinegar

1/4 cup brown sugar

4 1/2 teaspoons chili powder

1 1/2 teaspoons ground cumin

1 1/2 teaspoons ground coriander

1 1/2 teaspoons ground cinnamon

1 1/2 teaspoons unsweetened cocoa powder

Cut butternut squash in half, discard seeds. Place cut-side down, on a baking sheet. Bake in a 350F oven about 40 minutes or until tender. Remove from oven, set aside until cool enough to handle.

Meanwhile in a large saucepan, cook ground beef, ground turkey, sweet pepper, onion and garlic in hot oil over medium-high heat until meat is brown and vegetables are just tender. Add all the remaining ingredients, except the pumpkin. Bring to a boil, reduce heat, simmer, uncovered for an hour, stirring occasionally.

Dice and peel butternut squash, add to chili. Simmer, covered, for 20 minutes more.

Enjoy!

Recipe adapted from Comfort Food, 2015

www.midwestliving.com/food/comfort/

 

CHILI and GREEN CHILE PORK POSOLE

31 Monday Aug 2015

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With all the kids back to school and after school activities in full swing, I am relying on easy and convenient dinners, that can be served at any time we are home and ready to eat!!

CHILI

chili

2 tablespoons olive oil

2 pounds ground beef

1 tablespoon chili powder

1 tablespoon ancho chili powder

1 tablespoon ground cumin

1 tablespoon ground coriander

1 onion, finely chopped

4 cloves garlic, chopped

1-inch piece of ginger, peeled and grated

2 red chile peppers, seeded and chopped

1 tablespoon fish sauce

1 tablespoon Worcestershire sauce

1 tablespoon soy sauce

black pepper

2 tablespoons sun-dried tomato pesto

1 cup beer

2 cups beef stock

1 can (15-ounces) black beans

cilantro and crumbled queso fresco to serve

In a large skillet, heat oil over medium-high heat. Add the meat and cook, breaking up with a spoon, until browned, about 5 to 6 minutes. Add the spices, stir until toasted, about 1 minute. Add the onion, garlic, ginger, chiles, fish sauce, Worcestershire and soy sauce, season with pepper. Cook, stirring often, until the onion softens, 6 to 7 minutes.

Add the tomato paste and stir 1 minute. Add the beer, cook until evaporated, 2 to 3 minutes. Stir in the stock, simmer over low heat until the chili thickens, 5 to 7 minutes. Stir in the beans. Cook until heated through, 2 to 3 minutes.

Serve with toppings.

Enjoy!

Recipe adapted from Rachael Ray, April 2015

www.rachaelray.com/

GREEN CHILE PORK POSOLE

green chile pork posole

1 tablespoon olive oil

1 onion, chopped

1 cup chopped celery

4 garlic cloves, minced

1 1-pound pork tenderloin, cut into 1/2-inch cubes

5 cups chicken broth

1 (15-ounce) can hominy, drained

12 ounces fresh tomatillos, husked, rinsed, coarsely chopped

12 ounces canned, diced mild green chiles

2 teaspoons ground cumin

2 teaspoons chili powder

1/4 cup chopped fresh cilantro

Heat oil in heavy large pot over medium-high heat. Add onions, celery and garlic. Saute until soft, about 7 minutes. Sprinkle pork with salt and pepper. Add pork to pot, cook until no longer pink on outside, stirring often, about 3 minutes. Add broth, hominy, tomatillos, green chiles, cumin and chili powder. Bring to a boil, reduce heat to medium-low, and simmer uncovered until meat is tender, broth is reduced to a thick sauce and flavors blend, stirring occasionally, about 1 hour. Stir in cilantro. Season to taste with salt and pepper.

Enjoy!

Recipe adapted from Bon Appetit, April 2009

www.bonappetit.com/

TEX-MEX CHICKEN CHILI WITH LIME

07 Saturday Feb 2015

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This luscious Chili was very much enjoyed by everyone in the family – and although I did prepare the Green Chile Cheese, it didn’t make it as far as the toasts, or the kids – my husband and I scooped up every last speck! Who can resist three types of cheese blended with mayonnaise – it made for a very delicious appetizer.

TEX MEX CHICKEN CHILI WITH LIME

tex mex chili

1 tablespoon butter

2 tablespoons olive oil

1 onion, diced

1 bell pepper, seeded and diced

1 jalapeño pepper, seeded and diced

1 sweet potato, peeled and chopped

2 teaspoons ground cumin

2 teaspoons of chipotle powder

2 teaspoons salt

3 garlic cloves, minced

2 (16-ounce) cans navy beans, drained

1 (12-ounce) bottle white ale

4 cups cooked chicken, diced

4 cups chicken broth

Toppings: Lime Cream, fresh cilantro, green chile cheese toast

Melt butter with oil in a Dutch oven over medium heat. Add onion bell pepper, jalapeño, sweet potato, cumin, chipotle powder and salt, and sauté 8 minutes or until translucent. Add garlic, and cook 30 seconds.

Stir in beans and beer, and cook for 5 minutes or until liquid is reduced by half. Add chicken and broth, bring to a boil over high heat. Reduce heat to medium-low and simmer 30 minutes until thickened. Serve with desired toppings.

LIME CREAM

Combine 1 cup sour cream and zest and juice of 1 lime. Season with salt to taste.

GREEN CHILE CHEESE TOAST

Stir together 1 cup shredded pepper jack cheese, 1 cup white cheddar cheese, 3/4 cup mayonnaise, 1/2 cup freshly grated parmesan cheese, 1 (4.5-ounce) can diced green chiles, and 1 tablespoon ranch dressing mix. Spread on toasted french bread slices. Broil 5 inches from heat until bubbly.

Enjoy!

Recipe adapted from Southern Living, October 2013

www.southernliving.com/

TORTILLA SOUP and SLOW COOKER CHICKEN TORTILLA SOUP

29 Saturday Nov 2014

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Whether you make the recipes as stated below, or substitute leftover turkey, for the pork and chicken – these are both wonderful, hearty dishes, especially on a chilly day.

TORTILLA SOUP

tortilla soup

1 tablespoon olive oil

1 onion chopped

1/2 cup chopped roasted capsicum

1 canned chipotle pepper in adobo sauce, chopped

2 to 5 cups of chicken stock

400 gram can of diced tomatoes

500 grams, pork fillet, cooked, cut into cubes

oil, for frying

tortillas, cut into strips

1/4 cup lime juice

1/2 cup sharp cheddar, grated

coriander leaves, to serve

Heat oil in a large saucepan on medium. Saute onion for 3 to 4 minutes until softened. Add capsicum and chipotle pepper, and cook, stirring for 1 minute until fragrant. Pour in desired amount of stock, and tomatoes. Simmer, uncovered, for 10 to 12 minutes. Add pork and cook until heated through.

Heat oil in a saucepan on medium-high. Fry tortilla strips for 30 seconds, until golden and crisp. Drain on paper towel.

Stir lime juice through soup. Season to taste. Serve topped with tortilla crisps, cheese and coriander.

Enjoy!

Recipe adapted from Inspire Magazine, Woman’s Day

www.womansday.com/

SLOW COOKER CHICKEN TORTILLA SOUP

slow cooker chicken tortilla soup

1 pound cooked chicken, shredded or cubed

1 (15-ounce) can sliced, stewed tomatoes, coarsely chopped

1 (10-ounce) can of enchilada sauce

1 onion, chopped

1 (7-ounce) can chopped green chiles

2 cloves garlic, minced

1 (14-ounce) can chicken broth

1 teaspoon cumin

1 teaspoon chili powder

1 teaspoon salt

1/2 teaspoon black pepper

1 bay leaf

1 (15-ounce) can corn

1 (15-ounce) can black beans

7 corn tortillas

vegetable oil

1 tablespoon chopped cilantro

Place chicken, tomatoes, enchilada sauce, onion, green chiles, garlic, chicken broth, cumin, chili powder, salt, pepper, bay leaf, corn and black beans in a slow cooker. Cover and cook on LOW for 8 to 9 hours, or HIGH for 4 to 4 1/2 hours.

Heat oven to 400F. Lightly brush tortillas with oil on both sides, then cut into strips and spread on a baking sheet. Bake until crisp, about 10 to 15 minutes. Sprinkle cilantro and tortilla strips over soup just before serving.

Enjoy!

Recipe adapted from Allrecipes

allrecipes.com/

CHICKEN WITH WALNUTS – FAYETTEVILLE PILATES AND BARRE

20 Thursday Nov 2014

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Chicken With Walnuts is a beautifully seasoned, fragrant and fabulous dish. Part soup, part stew and all delicious!

CHICKEN WITH WALNUTS – FAYETTEVILLE PILATES AND BARRE

chicken with walnuts

1/3 cup walnut halves

1 tablespoon olive oil

eight skinless, bone-in chicken thighs, trimmed of extra fat

salt and freshly ground black pepper

1 onion, diced

2 garlic cloves, minced

1 1/2 teaspoons fresh ginger, minced

1 cup chicken broth

1/4 teaspoon ground cumin

pinch of saffron threads

1 tablespoon chopped cilantro

Heat oven to 350F. Spread the walnuts in a pie plate and toast in the oven for 8 minutes, until fragrant. Let cool.

In a large, deep skillet, heat the olive oil until shimmering. Season the chicken thighs with salt and pepper and cook over moderately high heat, turning once, until lightly browned on both sides, about 8 minutes total. Transfer the chicken to a plate. Add the onion, garlic and ginger to the skillet and cook over moderate heat until tender, about 6 minutes. Stir in the broth, scraping up the browned bits from the bottom of the skillet. Add the cumin and saffron.

Return the chicken with any juices to the skillet and bring to a simmer. Cover and cook over low heat until the chicken is tender and cooked through, about 30 minutes. Transfer the chicken to shallow bowls. Season the broth with salt and pepper and spoon it over the chicken. Sprinkle with the walnuts and cilantro and serve.

Enjoy!

Recipe adapted from Food and Wine, May 2010

www.foodandwine.com/recipes