Wednesday, June 25, 2008

Chicken Stew

  • 1 pound boneless skinless chicken breasts, cooked and cubed
  • 1 can (14-1/2 ounces) Italian diced tomatoes , undrained
  • 2 medium potatoes, peeled and cut into 1/2" cubes
  • 5 medium carrots, chopped
  • 3 celery ribs, chopped
  • 1 large onion, chopped
  • 1 medium green pepper, chopped
  • 2 cans (4 oz. each) mushroom stems and pieces, drained
  • 2 chicken bouillon cubes2 tsp. sugar
  • 1 tsp. chili powder1/4 tsp. pepper
  • 1 talbespoon cornstarch
  • 2 cups cold water

In a 5-qt. slow cooker, combine the first 12 ingredients. In a small bowl, combine the cornstarch and water until smooth. Stir into chicken mixture. Cover and cook on low for 8-10 hours or until veggies are tender.

Friday, February 8, 2008

Confetti Rice Soup - Crockpot

  • 2/3 cup uncooked wild rice, rinsed, drained
  • 1/2 cup chopped onion
  • 3 (14-1/2 oz) cans chicken broth
  • 2 medium carrots, thinly sliced
  • 1/2 teaspoon dried marjoram leaves
  • 1/8 teaspoon pepper
  • 2 boneless, skinless chicken breast halves, cut into 1/2-inch pieces
  • 1-1/2 cups frozen whole-kernel corn, thawed, drained
  • 1 cup frozen cut broccoli, thawed, drained

In a 3 1/2- to 4-quart slow cooker (crockpot), combine allingredients except corn and broccoli; mix well.

Cover; cook on Low setting for at least 8 hours.Before serving, stir in corn and broccoli. Increase heat to Highsetting; cover and cook an additional 5 minutes or until vegetables are crisp-tender.

tip To quickly thaw corn and broccoli, place in colander or strainer;rinse with warm water until thawed. Drain well.Note: If you like your broccoli and corn cooked a little more, cookan additional 10 minutes.Makes 6-8 servings

Tuesday, January 29, 2008

Turkey Tortilla Soup

  • 3 corn tortillas
  • 2 tablespoons vegetable oil
  • 1 onion, chopped
  • 2 tablespoons tomato sauce
  • 4 cups chicken broth
  • 1/4 cup chopped flat-leaf parsley
  • 1 jalapeƱo, seeded and chopped
  • 1 cup chopped cooked turkey
  • 1/4 teaspoon lemon juice
  • 1/8 teaspoon cayenne pepper
  • 1 cup cheddar cheese, grated

Cut corn tortillas into strips about 1/4-inch wide; set aside.

Heat oil in a large saucepan or kettle. Saute chopped onion in theoil until soft. Stir in tomato sauce, chicken broth, chopped parsley,chopped jalapeno, cooked, chopped turkey, lemon juice, cayennepepper, and the tortilla strips. Bring to a boil; reduce the heat,and simmer for 15 minutes, stirring occasionally.

Garnish withshredded cheddar cheese.

Makes 6 servings.

French Onion Soup

  • 2 tablespoons butter or margarine
  • 3 large onions, peeled, sliced and separated into rings
  • 2 (10.5 ounce) cans condensed beef broth
  • 1 tablespoon A.1. Original Steak Sauce
  • 1 cup seasoned croutons
  • 1 cup Shredded Low-Moisture Part-Skim Mozzarella Cheese or Shredded Swiss Cheese


Melt butter in large saucepan on medium heat. Add onions; cook 10 min. or until golden brown, stirring frequently.

Add broth, 2 soup cans water and steak sauce. Bring to boil. Reduce heat to medium-low; simmer 5 min.

Preheat broiler. Ladle soup evenly into 4 large ovenproof bowls. Top with croutons and cheese. Broil 2 to 3 min. or until cheese is melted.

Yield: 4 servings

Monday, January 28, 2008

Hungarian chicken soup

  • 2¼ pounds Chicken, cut in serving pieces
  • 6¼ cup Water
  • 1 bunch Parsley
  • 1 teaspoon Salt
  • 2 cups Cooking apples, peeled and thinly sliced
  • 1 teaspoon Honey
  • 1 tablespoon Uncooked oats
  • ½ cup Sour cream
  • 1 Egg yolk, optional

Place chicken and 6 cups water in large kettle. Bring to a boil; reduce heat, cover and simmer 30 minutes, skimming as necessary. Chop parsley leaves and set aside. Add stalks and salt to broth. Simmer 50 minutes more. Place apples, remaining 1/4 cup water and honey in a covered saucepan and cook gently until apples are just soft. Remove parsley stalks and chicken pieces from broth. Remove skin and bones; dice meat. Toast oats on a baking sheet at 400 until light brown. Stir oatmeal into sour cream, then add to soup. Simmer 5 minutes. Add diced chicken and apples and simmer just until heated through. Remove from heat. If desired, beat egg yolk with 2 tablespoons of the hot soup. Stir mixture into soup until soup thickens. Sprinkle with chopped parsley and serve.

Friday, January 25, 2008

Callaloo soup

  • 1 large crab
  • 20 or so okra (ladies fingers), chopped
  • 1lb callaloo (substitute spinach leaves), shredded
  • 1 pint coconut milk
  • 3 tablespoons ground nut oil
  • 6 cloves garlic, crushed
  • 2 onions, finely chopped
  • bunch of spring onions (10-12), chopped
  • Hot pepper sauce (e.g. Tabasco), to taste
  • pinch dried thymeblack peppersalt
Optional ingredients :- a couple of ounces of salt cod or salt pork.

Fry onions until soft. Add the thyme,pepper,salt, garlic and cook fora few minutes. Put in the okra and callaloo ,cover and simmer gentlyfor 5 minutes or so. Add the coconut milk and bring back to simmerthen put in the crab meat (including the cracked claws), the springonions and Tabasco. Cover and simmer on a low heat for 30 minutes.

For a less 'chunky' soup remove claws and divest them of theirmeat. Blend in a liquidiser then add lots of cream to taste. Re-heatgently.

Tuesday, January 22, 2008

Vegetarian Posole

  • 1/2-1 cup onion, chopped
  • 2-5 cloves garlic, chopped
  • 1 1/2 cups mushrooms cut into halves or quarters
  • 2 sliced carrots1 cup green beans
  • 2 cups chopped squash
  • 2 cups canned tomatoes or 4 to 7 fresh tomatoes and 1/2 cup water
  • One can (29 ounces) hominy
  • pinch salt
  • 2 teaspoons each (more or less) cumin and oregano
  • black pepper to taste
  • Fresh cilantro to taste (3-6 Tablespoons, shredded)

Brown the onions and garlic in a little oil.Add the vegetables to the browning onions and garlic. Add the tomatoes and cook until vegetables start to soften (about 10-15minutes).

Add the seasonings. Add the hominy.

Cook until all vegetables and the hominy are soft (another 10-15 minutes).