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Posts tagged ‘soup/stew/chowder’

Rich Chicken Stew

Welcome to Freezer Food Friday. Today’s recipe is a lovely stew that can be served for dinner or prepared ahead for a later dinner. Please share a recipe and link it below.

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Rich Chicken Stew

This is delightful over egg noodles.

8 servings, generous 3/4 cup each
•1 pound mushrooms, stems trimmed, caps wiped clean
•1/2 cup finely chopped shallots, (2 large)
•2 teaspoons extra-virgin olive oil
•1/2 cup water, divided
•4 cups reduced-sodium chicken broth
•1 cup thinly sliced carrots, (1 large)
•1 teaspoon fresh thyme leaves, or 1/2 teaspoon dried
•2 bay leaves
•2 pounds boneless, skinless chicken thighs, trimmed and cut in 2-inch chunks
•2 1/4-inch-thick lemon slices, (including peel), seeded
•1/2 teaspoon freshly grated lemon zest
•2 tablespoons cornstarch
•1/4 cup whipping cream
•2 tablespoons lemon juice
•1/2 teaspoon salt
•Freshly ground pepper, to taste
•1 1/2 cups frozen green peas, rinsed under cold water to thaw
•1/2 cup chopped fresh parsley

1.Combine mushrooms, shallots, oil and 1/4 cup water in a 5- to 6-quart Dutch oven. Cover and cook over high heat, stirring often, until mushrooms are juicy, 3 to 4 minutes. Uncover and cook, stirring often, until the mushrooms are lightly browned, 8 to 10 minutes. Add broth, carrots, thyme and bay leaves; bring to a boil.

2.Place chicken in a 5- to 6-quart slow cooker and lay lemon slices on top. Turn heat to high. Carefully pour in the vegetable mixture. Cover and cook until the chicken is very tender, 3 1/2 to 4 hours.

3.With a slotted spoon, transfer the chicken and vegetables to a bowl; discard bay leaves and lemon slices. Skim fat and pour the juices into a large saucepan; add lemon zest. Bring to a boil over high heat. Boil until reduced to 2 cups, 15 to 20 minutes.

4.Mix cornstarch with remaining 1/4 cup water in a small bowl. Add to the pan and cook, stirring, until slightly thickened. Add cream and lemon juice; stir until boiling. Return the chicken and vegetables to the sauce and heat through. Season with salt and pepper. Just before serving, stir in peas and parsley.

Simmered Stew variation: Total: 1 1/2 hours In Step 1, use only 1 1/2 cups broth. In Step 2, add chicken, lemon slices and lemon zest to the Dutch oven. Cover and simmer gently over low heat until the chicken is very tender, about 45 minutes. Discard lemon slices and bay leaves. Omit Step 3. Continue with Step 4, cooking everything in the Dutch oven over medium-high heat.

Tips & Notes

•Make Ahead Tip: Prepare through Step 4 up to adding the peas and parsley. Cover and refrigerate for up to 2 days or freeze for up to 3 months. Thaw in the refrigerator, if necessary, and reheat on the stovetop, in a microwave or in the oven; just before serving, stir in peas and parsley.

 

 

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Pasta Fagioli Soup Slow Cooker Recipe From Crock-Pot

Pasta Fagioli Soup Slow Cooker Recipe From Crock-Pot

Today I have this in my crockpot, although I used Sweet Italian sausage instead of the ground beef.

Pasta Fagioli Soup

 

15 ounces Great Northern beans

1 pound ground beef, browned and drained

1 onion, chopped

1 stalk celery, chopped

2 cloves garlic, minced

20 ounces condensed beef broth

29 ounces canned whole tomatoes

1 teaspoon black pepper

1/4 teaspoon dried marjoram

1/4 teaspoon cayenne pepper

1/4 teaspoon hot pepper sauce

1 teaspoon dried basil

2 cups macaroni, cooked

 

 

1.Combine all ingredients, except pasta in the stoneware.

 

2.Cover; cook on Low 8 to 10 hours or on High 4 to 6 hours.

 

3.Add the pasta 30 minutes before the end of the cooking time.

Bacon Corn Chowder

Welcome to Freezer Food Friday! Please share a recipe and add your link  to Mr Linky below!

 

 

 

Bacon Corn Chowder

Prep: 10 min.

Cook: 25 min.

6 bacon strips, diced
3/4 cup diced celery
1 small onion, diced
1 cup diced uncooked potato
1 cup water
1 can (14-3/4 ounces) cream-style corn
1 cup milk
1/2 teaspoon seasoned salt
1/2 teaspoon salt
1/4 teaspoon garlic powder
1/8 teaspoon pepper

In a saucepan, cook bacon, celery and onion over medium heat for 10-15 minutes or until bacon is cooked; drain. Add potato and water.

Cover and simmer for 20 minutes or until potato is tender. Stir in remaining ingredients; heat through (do not boil).

Refrigerate or freeze leftovers. Yield: 4 servings

Butternut and Ham Bisque

Butternut and Ham Bisque

This soup features one of fall’s most distinctive flavors, sweet winter squash. To give the bisque its due, be sure you use sweet onions such as Vidalias.

2 tablespoons unsalted butter
1 very large sweet onion, chopped
1/2 teaspoon dried rosemary leaves, chopped
2 cloves garlic, minced
5 cups peeled, diced butternut squash
1 cup peeled, diced all-purpose potatoes
5 cups chicken stock
1 teaspoon salt
Black pepper, to taste
1/2 cup light or heavy cream
1 1/2 cups diced cooked ham

Melt the butter in a medium soup pot or a large saucepan. Stir in the onion and rosemary. Partially cover the pan and cook the onion over moderate heat for 10 minutes, stirring occasionally. Stir in the garlic and cook another minute.

Thai-Style Pork Stew

Thai-Style Pork Stew

 

Serves: 8

 

This recipe is from Cooking Light, September 1999.

 

2 pounds boned pork loin, cut into 4 pieces

2 cups (1-by-¼-inch) julienne-cut red bell pepper

¼ cup teriyaki sauce

2 tablespoons rice or white wine vinegar

1 teaspoon crushed red pepper

2 garlic cloves, minced

¼ cup creamy peanut butter

 

6 cups hot cooked basmati rice

½ cup chopped green onions

2 tablespoons chopped dry-roasted peanuts

8 lime wedges

 

Trim fat from pork. Place pork and next five ingredients (pork through garlic) in an electric slow cooker. Cover with lid, and cook on low-heat setting for eight hours. Remove pork from slow cooker, and coarsely chop. Add peanut butter to liquid in slow cooker; stir well. Stir in pork. Combine stew and rice in a large bowl. Top each serving with onions and peanuts; serve with lime wedges.

Cheeseburger Soup

I can’t find the source for this… if you know the origins, let me  know and  I will gladly link it! 

 

 

Pour a 14.5 ounce can of beef broth, and a 10.75 ounce can ofcondensed cheddar cheese soup in your crock-pot. Mix well.

 

Add a 14.5 ounce can of stewed tomatoes, and a small can of green chilies to the crock-pot mixture.

 

In a medium skillet, over medium heat, brown one pound of lean ground beef, and a medium chopped onion.

Season with Mrs. Dash, and cook it until the beef is done.

 

Add the cooked beef and onions to the ingredients already in the

 

Cover and cook on LOW for 3 hours. Add a half a cup (4 ounces) of half & half. Stir well.

 

Cover and cook on HIGH until it starts to bubble, and then reduce heat down to LOW.

 

Cook it for another 45 minutes. Stir before serving.

 

Garnish each serving with a sprinkle of shredded cheese.

 

 

Chicken and Lentil Dinner

Today is Slow Cooking Thursday, hosted by Sandra at Diary of a Stay at Home Mom . Share a recipe on your blog and go link it at her blog.

 

 

 

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Chicken and Lentil Dinner

From Julie Kay

Makes 6 to 8 servings.

1 (1-lb.) pkg. brown lentils
1 lb. boneless, skinless chicken breasts or thighs, sliced
2 cloves garlic, minced
1 onion, chopped
2 carrots, peeled and sliced
2 stalks celery, sliced
1 (14-1/2-oz.) can petite-cut diced tomatoes
1/2 tsp. black pepper
1 (14-oz.) can chicken broth

1. Put lentils, chicken, garlic, onion, carrots, celery and tomatoes into slow cooker.

2. Sprinkle in pepper and pour broth over all. Cook on Low for 6 to 8 hours.

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