Pork and Sweet Potato Soup
prep time 40 minutes
cook time 30 minutes
Serves 10
Ingredients:
4 pork chops
4 sweet potatoes, peeled & chunked
4 potatoes, peeled & diced
1 onion. diced
1 bunch of kale, stems removed and chopped
1 cup frozen corn
6 cups beef broth
Tony C's
Instructions:
Dry fry the pork chops in skillet with the lid on until cooked through. (About 5 minutes on each side) Remove from heat and dice.
Put diced pork and all vegetables into a pot. Boil until the vegetables are tender. Drain. Prepare beef broth and add the meat and all vegetables and sprinkle with Tony C's to taste.
Made March 21, 2010
Sunday, March 28, 2010
Taco Soup with Avocado Salad
Taco Soup
prep time 15 - 30 minutes
serves 8
Ingredients:
1 lb browned ground beef
1 small onion, diced very small
4 cups beef broth
1 can diced tomatoes
1 can black beans (drained and rinsed)
1-2 cups frozen corn kernels
1/4 cup taco seasoning
Instructions:
Bring it all to a boil and simmer for about 10 minutes or until the corn is cooked. Serve with chips, shredded cheese, sour cream and avocado salad.
Avocado Salad
prep time 10 minutes
serves 8
Ingredients:
5 tomatillos, diced small
3 avocados, diced
1 yellow bell pepper, diced small
2 small roma tomatoes, diced small
1/2 small yellow onion, diced small
ground cumin
ground coriandor
salt
Instructions:
Mix all the vegetables. Season to taste with cumin, coriandor and salt.
prep time 15 - 30 minutes
serves 8
Ingredients:
1 lb browned ground beef
1 small onion, diced very small
4 cups beef broth
1 can diced tomatoes
1 can black beans (drained and rinsed)
1-2 cups frozen corn kernels
1/4 cup taco seasoning
Instructions:
Bring it all to a boil and simmer for about 10 minutes or until the corn is cooked. Serve with chips, shredded cheese, sour cream and avocado salad.
Avocado Salad
prep time 10 minutes
serves 8
Ingredients:
5 tomatillos, diced small
3 avocados, diced
1 yellow bell pepper, diced small
2 small roma tomatoes, diced small
1/2 small yellow onion, diced small
ground cumin
ground coriandor
salt
Instructions:
Mix all the vegetables. Season to taste with cumin, coriandor and salt.
Potato Leek Soup
Potato Leek Soup
prep time 20 minutes
cook time 45 minutes
Serves 6-8
Ingredients:
2 leeks, thinly sliced
1 large onion, diced
2 Tbs butter
1 1/2 quarts chicken broth
4 potatoes, peeled and chopped
salt to taste
1 tsp dried thyme (or 1 Tbs fresh thyme)
1/2 cup cream (or milk)
1/2 link beef sausage, sliced and fried
Garnish:
1 cup cheddar cheese, grated
Instructions:
Saute leeks and onion in butter until softened, but not brown. Add broth, potatoes, salt & thyme. Simmer for 40 minutes, stirring frequently to avoid scorching. Add cream and sausage, stir and bring to a boil. Remove from heat and serve with cheese.
Notes: This soup is significantly better with generous amounts of cheese melted in. Next time, I might stir in the cheese before dishing it up.
Made March 27, 2010
prep time 20 minutes
cook time 45 minutes
Serves 6-8
Ingredients:
2 leeks, thinly sliced
1 large onion, diced
2 Tbs butter
1 1/2 quarts chicken broth
4 potatoes, peeled and chopped
salt to taste
1 tsp dried thyme (or 1 Tbs fresh thyme)
1/2 cup cream (or milk)
1/2 link beef sausage, sliced and fried
Garnish:
1 cup cheddar cheese, grated
Instructions:
Saute leeks and onion in butter until softened, but not brown. Add broth, potatoes, salt & thyme. Simmer for 40 minutes, stirring frequently to avoid scorching. Add cream and sausage, stir and bring to a boil. Remove from heat and serve with cheese.
Notes: This soup is significantly better with generous amounts of cheese melted in. Next time, I might stir in the cheese before dishing it up.
Made March 27, 2010
Corn Chowder
Corn Chowder
prep time 15 minutes
cook time 30 minutes
Ingredients:
3 Tbs butter
2 large onions, chopped
1 clove garlic, minced
2 tsp cumin seeds
4 cups vegetable broth
2 medium potatoes, peeled and chopped
1 can creamed corn
2 cups frozen corn kernels
3 Tbs fresh parsley
1 cup grated Cheddar cheese
salt and pepper
3 Tbs cream (optional)
Instructions:
Heat the butter in pot, add the onions and cook over medium-high heat for 5 minutes or until golden. Add garlic and cumin seeds, cook 1 minute more, stirring constantly. Add vegetable broth, bring to boil. Add potatoes and reduce heat. Simmer, uncovered, 10 minutes.
Add the creamed corn, corn kernels and parsley. Bring to boil. reduce heat and simmer for 10 minutes. Stir through the cheese, salt and pepper to taste and cream. Heat gently until the cheese melts. Serve immediately. Top with fresh chopped chives if available.
Note: The strong flavor of the cumin was too much for my little children. But the adults loved the savory flavor of this chowder.
Made March 25, 2010
prep time 15 minutes
cook time 30 minutes
Ingredients:
3 Tbs butter
2 large onions, chopped
1 clove garlic, minced
2 tsp cumin seeds
4 cups vegetable broth
2 medium potatoes, peeled and chopped
1 can creamed corn
2 cups frozen corn kernels
3 Tbs fresh parsley
1 cup grated Cheddar cheese
salt and pepper
3 Tbs cream (optional)
Instructions:
Heat the butter in pot, add the onions and cook over medium-high heat for 5 minutes or until golden. Add garlic and cumin seeds, cook 1 minute more, stirring constantly. Add vegetable broth, bring to boil. Add potatoes and reduce heat. Simmer, uncovered, 10 minutes.
Add the creamed corn, corn kernels and parsley. Bring to boil. reduce heat and simmer for 10 minutes. Stir through the cheese, salt and pepper to taste and cream. Heat gently until the cheese melts. Serve immediately. Top with fresh chopped chives if available.
Note: The strong flavor of the cumin was too much for my little children. But the adults loved the savory flavor of this chowder.
Made March 25, 2010
Alphabet Meatball Soup
Alphabet Meatball Soup
prep time 15 minutes
cook time 20 minutes
Ingredients:
4 cups beef broth
1 can (15 oz) diced tomatoes
1 can dark red kidney beans (drained and rinsed)
2 carrots (peeled and shredded)
2 handfuls of loose baby spinach
24 frozen meatballs
1 tsp italian seasoning
1/4 cup pearled barley or small pasta
Instructions:
Put everything in the pot. Cook for 20 minutes or until the meatballs are warm all the way through and the barley is soft and tender.
Note: My 10-year-old is making this every week until she has the recipe memorized.
Made March 24, 2010
prep time 15 minutes
cook time 20 minutes
Ingredients:
4 cups beef broth
1 can (15 oz) diced tomatoes
1 can dark red kidney beans (drained and rinsed)
2 carrots (peeled and shredded)
2 handfuls of loose baby spinach
24 frozen meatballs
1 tsp italian seasoning
1/4 cup pearled barley or small pasta
Instructions:
Put everything in the pot. Cook for 20 minutes or until the meatballs are warm all the way through and the barley is soft and tender.
Note: My 10-year-old is making this every week until she has the recipe memorized.
Made March 24, 2010
15 Bean Soup
15 Bean Soup (Crockpot)
soak overnight
prep time 15 minutes
crock pot 8 hours
Ingredients:
2 cups 15 bean/ pea mix
8 cups chicken broth
1 large ham hock
Tony Cachere's seasoning
Pinto Bean Seasoning
2 cups dry basmati rice
Instructions:
Rinse the beans. Cover with water and soak overnight. Rinse again in the morning. Put beans, chicken broth and ham hock in crock pot. Sprinkle generously with Tony C's. Sprinkle generously with Pinto Bean Seasoning. Cook on high setting for 6-8 hours.
Prepare basmati rice by putting 5 cups of water over 2 cups of rice. Cook in rice cooker or on the stove by bringing to a boil, then simmering for 20-30 minutes.
Serve beans (soupy or strained) over the rice.
Notes: Depending on the ham hock, there may or may not be meat in the beans. This recipe is good with any kind of bean. It is also good if you dice an onion and two stalks of celery and cook in the soup all day.
(March 22, 2010)
soak overnight
prep time 15 minutes
crock pot 8 hours
Ingredients:
2 cups 15 bean/ pea mix
8 cups chicken broth
1 large ham hock
Tony Cachere's seasoning
Pinto Bean Seasoning
2 cups dry basmati rice
Instructions:
Rinse the beans. Cover with water and soak overnight. Rinse again in the morning. Put beans, chicken broth and ham hock in crock pot. Sprinkle generously with Tony C's. Sprinkle generously with Pinto Bean Seasoning. Cook on high setting for 6-8 hours.
Prepare basmati rice by putting 5 cups of water over 2 cups of rice. Cook in rice cooker or on the stove by bringing to a boil, then simmering for 20-30 minutes.
Serve beans (soupy or strained) over the rice.
Notes: Depending on the ham hock, there may or may not be meat in the beans. This recipe is good with any kind of bean. It is also good if you dice an onion and two stalks of celery and cook in the soup all day.
(March 22, 2010)
Miso Soup
Miso Soup
Prep time 15 minutes
Serves 8
Ingredients:
4 cups boiling water
4 Tbs miso paste (Awase brand soybean paste -- available at Japanese market)
1/2 Tbs dashi (fish soup base powder) -- optional
1 block diced soft tofu
1/2 oz dried wakame (seaweed for soup)
Add miso paste and dashi to boiling water. Mix gently. When miso is dissolved, add tofu and wakame. Can garnish with green onions. Serve immediately, or keep warm in crock pot. Do not over heat.
Notes: This is a traditional Japanese soup, usually a side, not a main dish. Dried wakame really expands quite large. We didn't know how much it would expand and just about ruined our soup by putting in too much. Don't confuse wakame with nori. Wakame comes in small pieces (slightly larger than raisins). Nori is another kind of seaweed that is used for sushi. It comes in flat sheets. When I lived in Japan, we sometimes made miso soup into a main course by cooking in other vegetables (carrots, potatoes, etc.).
(Made March 20)
Prep time 15 minutes
Serves 8
Ingredients:
4 cups boiling water
4 Tbs miso paste (Awase brand soybean paste -- available at Japanese market)
1/2 Tbs dashi (fish soup base powder) -- optional
1 block diced soft tofu
1/2 oz dried wakame (seaweed for soup)
Add miso paste and dashi to boiling water. Mix gently. When miso is dissolved, add tofu and wakame. Can garnish with green onions. Serve immediately, or keep warm in crock pot. Do not over heat.
Notes: This is a traditional Japanese soup, usually a side, not a main dish. Dried wakame really expands quite large. We didn't know how much it would expand and just about ruined our soup by putting in too much. Don't confuse wakame with nori. Wakame comes in small pieces (slightly larger than raisins). Nori is another kind of seaweed that is used for sushi. It comes in flat sheets. When I lived in Japan, we sometimes made miso soup into a main course by cooking in other vegetables (carrots, potatoes, etc.).
(Made March 20)
Shell Soup
Shell Soup
prep time 15 minutes
serves 6
Ingredients
12 oz shell pasta
46 oz tomato juice
1/4 cup sugar
1 Tbs butter
1 tsp salt
Prepare pasta according to package directions. Rinse and return to pot. Add tomato juice, sugar, butter and salt. Heat over medium heat until butter melts. Serve right away with bread and butter.
Notes: This simple meal is a favorite of my children. But the adults don't really think it qualifies as a meal. So we frequently serve it to the kids when we have other dinner plans. The chef for this meal was 12 years old. She has become quite a proficient--she has made it a dozen times or more in the last couple of years. When I store the left-overs, the noodles continue to expand and soak up the tomato juice. Lasts for about 5 days in the refrigerator.
(Made March 18)
prep time 15 minutes
serves 6
Ingredients
12 oz shell pasta
46 oz tomato juice
1/4 cup sugar
1 Tbs butter
1 tsp salt
Prepare pasta according to package directions. Rinse and return to pot. Add tomato juice, sugar, butter and salt. Heat over medium heat until butter melts. Serve right away with bread and butter.
Notes: This simple meal is a favorite of my children. But the adults don't really think it qualifies as a meal. So we frequently serve it to the kids when we have other dinner plans. The chef for this meal was 12 years old. She has become quite a proficient--she has made it a dozen times or more in the last couple of years. When I store the left-overs, the noodles continue to expand and soak up the tomato juice. Lasts for about 5 days in the refrigerator.
(Made March 18)
Six Months of Soup
On a very cold day two weeks ago, I decided that in order to simplify my life, and teach my girls to cook in an easy way, we would only have soup for dinner for the next six months. This is not meant to be a punishment to my family. In fact, part of the reason I decided to do it is because every time I serve soup for dinner, my husband says, "I just love soup. I could eat soup for dinner every night." Maybe he said it again two weeks ago, and planted the thought at the opportune moment for me.
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