Archive for the ‘Soup/Stew/Chili’ Category

Green Pea Soup

April 30, 2008

Green Pea Soup

In an effort to eat healthier after a couple weeks of eating out a lot, I looked for a couple recipes in my Ellie Krieger cookbook, The Food You Crave. This Green Pea Soup caught my attention and I thought it’d be the perfect thing to whip up for lunches this week since it’s light and you can eat it hot or cold. It was quite good and VERY easy. Even Alex liked it, which I did not expect! And at 95 calories per 1 1/4 cups it’s something I can feel good about eating!

Green Pea Soup
Source: The Food You Crave by Ellie Krieger

1 teaspoon olive oil
1 large onion, sliced (about 1 1/2 cups)
2 1/2 cups low-sodium chicken broth (to make it vegetarian you can sub vegetable broth)
3/4 teaspoon dried tarragon
1/2 teaspoon salt
Freshly ground black pepper
1 (10-oz) bag frozen peas
4 teaspoons plain nonfat yogurt, optional

In a large pot, heat the olive oil over moderately-low heat. Add the onion, cover and cook, stirring occasionally, until softened, about 5 minutes. Add the broth, tarragon, salt and a few turns of freshly ground black pepper and bring to a boil. Add the peas and cook just until defrosted.

In a blender, puree the soup in 2 batches until very smooth. If serving hot, return the soup to the pot and bring just to a simmer. If serving cold, transfer to the refrigerator to chill. Ladle into bowls. Stir the yogurt so that it is smooth and top each serving with a swirl of yogurt.

Nutrition Information
Nutritional Analysis per Serving Calories: 94
Total Fat: 2.5 grams Saturated Fat: 0
Protein: 7 grams Carbohydrates: 13 grams
Fiber: 3 grams

Green Pea Soup


Simplest. Soup. Ever.

March 21, 2008

Black Bean and Salsa Soup

Today is Good Friday which means the last Friday of Lent which means the last Friday that we have to give up meat! Yay! Although I do believe on this last Friday of Lent we stumbled up on a recipe that we will continue to make, regardless of meat-free Lenten Fridays. I believe the recipe comes from but I copied and pasted it a long time ago without writing down who the source was. Sorry!

It really turned out quite delicious and even Alex, who used to claim he didn’t like black beans, raved about it. The original recipe called for garnishes of green onion, cheese, and sour cream (all of which we used), but I also HIGHLY recommend garnishing with fresh cilantro. It totally MADE the soup, in my opinion (but that’s coming from a self-proclaimed cilantro-lover). I served them with refried bean and cheese quesadillas on the side. Yummy!!!

Black Bean and Salsa Soup
2 cans black beans, drained and rinsed
1.5 c. vegetable broth
1 c. salsa
1 t. cumin
sour cream, green onion, shredded cheese for garnishing (I also highly recommend fresh cilantro as a garnish)

Combine beans, broth, salsa and cumin in a food processor (or use an immersion blender, which is what I did). Blend until fairly smooth. Heat soup in a saucepan over medium heat until thoroughly heated. Put soup in bowls and garnish as desired.

Source: Allrecipes

Rachael Ray Success

March 18, 2008

Beef Rice Noodle Soup

Ok, I admit it. I used to be a HUGE Rachael Ray fan. I watched her back to back episodes of 30 Minute Meals every single night when I got home from school. Since then, she has gradually started to wear on me with her little chuckles and cheesy dialog. I guess I started to see what other people (like my husband) always found so annoying about her. I do however respect the fact that she shows people the excuse “I don’t have time to cook” is not a valid one. Who doesn’t have 30 minutes?! It takes longer than that to go to the drive-thru and come back!

This is a recipe I bookmarked a LONG time ago and just recently stumbled across again. Alex and I both love Vietnamese noodles so I decided it was time to give it a try at home.  Although this is not an “authentic” Vietnamese noodle recipe, it tasted a lot like the ones we get at our favorite restaurant! I really liked the fact that it uses deli roast beef as the meat to save time. It was probably more like a 20-minute meal from start to finish. I admit I was a little apprehensive about how the deli roast beef would taste since it is not something I eat normally but it worked really well with the other flavors in the soup. Another thing, I just used regular vermicelli noodles because I couldn’t find “rice vermicelli”. Alex says this is a “keeper” and I “can make it again”.

Beef Rice-Noodle Soup

From Every Day with Rachael Ray
November 2006

Prep Time: 10 min
Cook Time: 10 min

  • 5 ounces rice noodles (rice vermicelli) I used regular vermicelli noodles
  • 2 cups bean sprouts (about 3/4 pound)
  • 1 pound deli roast beef, cut into 1/2-inch strips
  • 1 tablespoon vegetable oil
  • 1 jalapeño chile, seeded and thinly sliced crosswise
  • 3 scallions, thinly sliced (white and light green parts only)
  • One 14-ounce can beef broth
  •  Salt
  •  1/3 cup cilantro leaves
  •  Lime wedges, for serving

1. Add the rice noodles to a medium saucepan filled with water and bring to a boil. Cook until tender, about 3 minutes. Drain, rinse with cold water and drain again. Divide the cooked rice noodles, bean sprouts and roast beef strips among 4 soup bowls.
2. Heat the oil in the same pan over medium heat. Add the jalapeño and scallions and cook, stirring occasionally, until softened, about 2 minutes. Add the beef broth and 2 cups water and bring to a boil. Cook, uncovered, for 10 minutes. Season the soup with salt and divide among the bowls. Garnish with the cilantro leaves and lime wedges. (We added Sriacha hot sauce to kick it up a bit…so yummy!)

Cookin’ Like a Midwesterner

March 16, 2008

I decided to participate in a Recipe Exchange event where you send in a recipe that represents the region where you are from and then you receive someone else’s recipe, cook it, and blog about it!

I received this recipe for Chicken Corn Chowder from the Midwest and thought it looked great and super-easy. I did cut out the bacon grease because we had pre-cooked the bacon from our breakfast this morning. Other than that, everything else was kept the same and it came out pretty tasty. I don’t know that I would classify it as Chowder though. It wasn’t what I was expecting when I heard “chowder”. I thought it was more like a Chicken Chili, but maybe I’m just trying to Tex-ify it! Maybe it’s the fact that Alex is from the Midwest originally (Kansas) but he could NOT STOP raving about how much he liked it. For me it was good, but not good enough that I would rave about it non-stop.

Chicken Corn Chowder

Chicken Corn Chowder

6 slices bacon
1 Tbsp. oil
1 c. chopped onion
1 c. chopped red bell pepper
2 boneless skinless chicken breast halves, cooked and shredded
1 c. chicken broth
1 c. milk
1 (16-oz.) can creamed corn
1 (4-oz.) can diced green chiles
1 pkg. taco seasoning (about 4 Tbsp.)

Heat soup pot over medium heat. Add bacon and cook until crispy. Remove from pot and drain on paper towels. Crumble bacon.

Raise heat to medium-high. Add oil to bacon grease. Add onion and bell pepper, and cook until browned. Add chicken to warm.

Add remaining ingredients (including bacon) and mix well. Bring to a boil, then reduce heat to medium-low and simmer for 10-15 minutes. Serve.

Total Comfort Food a la Mom

March 16, 2008

Chicken N Dumplings

This recipe was a regular fixture in our house growing up. This is also the recipe that my brother and I always requested when we came home from college. It’s good ‘ole fashion comfort food that you just can’t get in a college dormitory cafeteria. I had never made it before because it was always my mom’s “thing” but knowing that I wasn’t going to be able to get her to make it for me anytime soon with us moving to Arizona I decided it was time to take things into my own hands. I was totally surprised at how easy it was, granted I did the “cheater’s version” by buying a rotisserie chicken and using boxed stock. Alex loves this recipe too!

By the way, I almost FREAKED when I realized I had forgotten to buy Lawry’s Seasoned Salt because that is what makes this recipe. However, Alex came to the rescue and whipped up a “homemade” seasoned salt based on some recipes he found online. It was delicious and worked just as well.

Edit: My father has “demanded” that I notate the fact that he turned me on to putting Lawry’s Seasoning Salt on mom’s Chicken and Dumplings. Ok Dad. Whatever you say. And I promise I’ll start featuring some more “Texan” foods from here on out.

Mom’s Chicken ‘n Dumplins

· Boil 1 whole chicken in water w/celery, carrots, onion & peppercorns until tender (or cheat and buy rotisserie chicken and a couple boxes of stock)

· Debone chicken & cut into bite-size chunks

· Saute chopped onion, celery, garlic & carrots in some veg. oil until tender (not the ones from stock…I don’t measure veggies…just however much you like)

· Add stock & chicken and bring to boil

· Make dumpling recipe on box of Bisquick (I make 1-1/2 recipe b/c we like LOTS of dumplings)

· Drop dumplings into boiling stock…cook 10 minutes uncovered & 10 minutes covered (it tells you on box)

· Add Lawry’s season salt to taste! 🙂

Easy AND Delicious!

February 26, 2008

When I saw this recipe on a blog called My Baking Heart I just KNEW I had to try it. We LOVE mexican food and all kinds of mexican-y dishes. But I have to admit, the main draw to this recipe was how ridiculously e.a.s.y. it looked. Only six ingredients. No vegetable chopping involved. Ready in about 20 minutes. Basically a heaven-sent for a busy weeknight dinner!

I was a little concerned that there wouldn’t be enough flavor in the soup since the ingredients are so straight-forward but YUM, was it ever good! Alex said “Oh yum” at least 4 times while eating it which is always a good sign! This is probably going to become a regular rotation in our menus for the week!

Chicken Taco Soup

Chicken Taco Soup (from My Baking Heart blog-

2 cooked chicken breasts, chopped (I used the George Foreman to grill them and then chopped into pieces)

1 can corn (drained)

1 can Ranch Beans (I didn’t drain this one)

1 can black beans (drained and rinsed)

1 md. jar Pace picante (Obviously, we went for HOT picante)

1 can chicken broth

Pour all ingredients into a medium to large stockpot. Bring to a boil, then reduce heat and simmer for 15-20 minutes.

Now, this can be changed in a lot of different ways. You can use hamburger meat instead of chicken, cook and shred your own chicken breasts, use frozen corn instead of canned (which is what I normally do), etc. You can also top with cheese, sour cream, green onions, tortilla strips… you get the picture.I served with cheese, green onions, and chips (as you can see in the picture). I would have served with a dollop of sour cream too but our sour cream was nasty. 😦

Oven-less Chicken Pot Pie

February 23, 2008

I haven’t updated in almost a week now because basically I haven’t cooked in that long. When we got back from Vegas on Tuesday we had NO groceries left and didn’t have time to go grocery shopping until today (Saturday). So we scrounged a lot and/or went out to eat. I’m glad that I finally was able to make it to the grocery store today because I HATE not knowing what we are going to be eating.

All of my meals I have planned for the week are recipes that I have gotten from other people’s food blogs. So heads up! You may see one of your recipes on here soon. 🙂 Tonight’s dish was from Melissa’s blog:

I had been craving Chicken Pot Pie like crazy but not having an oven had left me hopeless. When I saw this recipe on Melissa’s blog I just KNEW I had to make it because it was non-oven friendly!! It turned out absolutely delicious!! Totally hit the spot. By the way, I baked up the biscuits in our toaster-oven, in case you were wondering how an oven-less girl managed to have biscuits with her dinner. My changes are in italics.

Oven-less Chicken Pot Pie (

  • 3 tablespoons all-purpose flour
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • 3/4 cup half-and-half (I used fat-free half and half)
  • 2 1/4 cups chicken broth (I ended up using 2 cans b/c I didn’t want t waste part of one)
  • 1 tablespoon butter
  • 1 onion, chopped
  • 1 clove of minced garlic
  • 2 boneless, skinless chicken breasts, cut into 1-inch pieces
  • 1 large sweet potato, cut into 1-inch pieces (I used 3 large red potatoes–hubby doesn’t “do” sweet potatoes)
  • 2 packages frozen veggies (I used 1 package of peas & carrots and 1 package of broccoli)
  • 1 teaspoon thyme
  • 1/2 teaspoon dried minced garlic (I used a mixture of garlic salt and garlic powder)
  • Handful of chopped fresh parsley
  • Buttermilk Biscuits

In a small bowl, mix flour, salt, and pepper. Slowly whisk in half-and-half until smooth. Set aside.

In a stockpot, over medium heat, heat broth to boiling.

Meanwhile, melt butter in a large skillet over medium-high heat. Add onion and saute 4 minutes. Add chicken ( I added garlic at this point) and saute until just cooked through. Remove from heat.

Add potato to boiling broth. Cover and simmer 4 minutes. Add frozen veggies and return to a boil. Cover and simmer unti potato is tender (about 6 minutes). Uncover and stir in onions, chicken, and half-and-half mixture. Increase heat to medium-high and cook for 1 minute or until thickened slightly, stirring constantly. Add thyme and garlic and cook for another minute stirring constantly. Stir in parsley and serve with buttermilk biscuits (I split the biscuits in half and served on top of the filling).

Serves 4

Hands on time: 20 minutes

Total time: 20 minutes

Chicken Pot Pie

A Lent-Friendly Dinner

February 15, 2008

My husband and I are Catholic and today is a Friday. That means no meat! Meatless Fridays are a part of the Lenten season sacrifices, along with choosing to give up something of your choice. Alex and I both decided to give up coke (or “pop” as he would call it) which has been tough going sometimes. There are many times when all I want is a nice refreshing coke. The meatless Fridays are also not the easiest things for us since we tend to be meat-in-every-meal kinda people. You are permitted to eat fish/seafood but this week I decided to try something totally vegetarian to save some money in our grocery budget. I saw this recipe in the same “Simply One Dish” Pillsbury Magazine. It turned out pretty good for a vegetarian dish but we still weren’t raving about it. I would make it again but maybe add some Italian sausage or something. I know that sort of defeats the purpose but what can I say?! We like our meat. 🙂

Main Dish Minestrone

Main Dish Minestrone
(Pillsbury Simply One Dish magazine)

  • 3/4 c. water
  • 1 c. chopped onions
  • 2 small, unpeeled red potatoes, cubed (1 cup)
  • 1/2 c. chopped carrot
  • 1/2 c. chopped celery
  • 1/3 c. chopped bell pepper
  • 2 large garlic cloves, chopped
  • 1 box (9 oz) frozen spinach
  • 1/4 c. uncooked orzo pasta or broken spaghetti
  • 2 cans (14 oz each) chicken broth
  • 1 can (15 oz) cannellini beans, drained & rinsed
  • 1 can (8 oz) tomato sauce
  • 1/4 c. chopped fresh parsley or 1 tbsp dried parsley flakes
  • 1/2 tsp. dried oregano leaves
  • 1/2 tsp. dried basil leaves
  • 1/4 tsp. salt
  • 1/4 tsp. pepper

1. In a 4-quart nonstick saucepan or Dutch oven, heat water to boiling over medium-high heat. Add onions; cook 3 minutes, stirring occasionally. Add potatoes, carrot, celery, bell pepper, and garlic; cook 3 minutes, stirring occasionally. Add remaining ingredients. Heat to boiling.

2. Reduce heat; simmer about 20 minutes, stirring occasionally, until potatoes and pasta are tender.

Per Serving (1 cup): Calories 190; Total Fat 1.5g; Sodium 720mg, Dietary Fiber 7g