Irish Stew with Lamb

 Happy St. Patrick's Day!  I decided to go with a lamb recipe today.  It was delicious.   The store didn't have any shoulder chops so I just used some lamb stew meat that they had packaged up.  It was still tender and delicious.  Next time, I'd chop the potatoes in half before adding them to the stew.

Irish Stew

Made 4 servings

Ingredients:

1 lb lamb stew meat (or shoulder chops would be better)

salt and pepper

1 tablespoon oil

1 onion, chopped

1 tablespoon butter

2 tablespoons flour

2 cups chicken stock/broth

1 teaspoon dried rosemary

3 carrots, chopped

2 celery stalks, chopped

water or broth as needed

3/4 lb baby yellow potatoes

1/4 cup chopped green onions

Directions:

Heat oil in large skillet over high heat.  Season lamb with salt and pepper and sear meat on all sides, a few minutes per side.  Transfer meat to a stock pot.  

In the same skillet, cook the onions until slightly softened.  Stir butter into the onions until melted.  Add flour and stir until onions are coated.   Pour chicken stock into skillet, and rosemary, and stir until mixture thickens, about 5-10 minutes.

Add carrots and celery to the stock pot with the lamb and pour the contents of the skillet into the pot.  Add some more broth or water if needed to cover meat completely.  Bring mixture to a simmer, reduce heat to low, and cover.  Cook, covered, for 60 minutes.  Add potatoes to the pot, submerging the potatoes in the broth, and cook for another 60 minutes.

Bring stew to a boil and cook until reduced and thickened, about 10-12 minutes.  Stir green onions into the stew and season with salt and pepper to taste.

Ginger Carrot Soup

The only things left in the garden are lots of carrots and a couple brussels sprouts plants.  On the advice of friends, I decided to try making carrot soup.  This was an easy recipe.  I enjoyed it a lot more than I thought I would--which is good because the recipe made a lot of soup.   I cheated and used squeeze bottle ginger instead of grated.  It still tasted fine. It didn't need extra salt, but we did add pepper.

Ginger Carrot Soup

Makes 8 servings

Ingredients: 

2 tablespoons butter

2 onions, chopped

6 cups chicken broth

2 pounds carrots, peeled and sliced

2 tablespoons grated fresh ginger

1 cup whipping cream

salt and pepper to taste

parsley, for garnish (optional)

Directions:

Melt butter in a large stock pot over medium-high heat.  Add onions and cook until soft, stirring often.  Add broth, carrots, and ginger.  Bring to a boil, then cover and simmer until carrots are tender, about 30-40 minutes.

Remove from heat and transfer to a blender in batches, filling no more than halfway.  Blend until smooth.   Return soup to pot and add cream.  Stir and heat until hot.  Add salt and pepper to taste.  

Instant Pot Chicken and Dumplings

I wanted comfort food, so I made this recipe.  Luckily, we had some chicken breasts in the freezer since the stores seem have no chicken at all.  For veggies, I used carrots, celery, onions, peas, and asparagus.  Fast and easy and it tasted great.  We were nervous that 3 minutes pressure-cooked wouldn't be enough time to fully cook the chicken and dumplings, but it was perfect.  The dumplings were just what I needed to lift my spirits. 

Instant Pot Chicken and Dumplings
Recipe from Food Network, adapted slightly
Makes 4 large servings

Dumpling Ingredients:
1 tablespoon baking powder
1&3/4 cups flour
pinch salt
2 tablespoons butter, melted
1 cup milk, room temperature

Ingredients:
2 tablespoons butter
1 small onion, chopped
2 celery stalks, chopped
2 medium carrots, chopped
2 cloves garlic, minced
2 teaspoons thyme leaves
2 tablespoons flour
2 cups chicken stock
1/2 cup white wine
1-1&1/2 lbs boneless skinless chicken breasts, cut into 1" pieces
1 cup frozen peas
handful asparagus spears, chopped (I added this)
1 teaspoon salt
1/2 teaspoon pepper
1/4 cup chopped fresh parsley

Directions:
For dumplings, in a medium bowl, mix together the baking powder, flour, and salt.  Stir in the milk and melted butter until well combined.  Set aside.

Set the Instant Pot to Saute mode and add butter, stirring constantly while it melts.  Once melted, add onions, celery, carrots, and pinch of salt, and cook, stirring occasionally, until softened, about 2-3 minutes.  Add garlic and cook another minute.  Stir in the thyme and flour until combined.  Pour in the chicken stock and wine and stir.  Add the chicken, peas, asparagus, salt, and pepper.  Turn the pot off.

Carefully drop the dumpling dough by large spoonfuls into the pot (about 9-10 dumplings).  Set the Instant Pot to pressure cook on high for 3 minutes, then quick release.   Spoon the dumplings and soup into bowls and sprinkle with parsley.

Slow Cooker Turkey Chili

Chili is a winter comfort food for me.  I used ground turkey instead of beef for a leaner alternative, and sneaked in some extra veggies.  I didn't notice a huge difference in taste from classic chili at all.  It was still delicious.  I cut this recipe in half when I made it because I only had one pound of meat to use, but next time I think I'd make the full recipe and freeze half.   Chili is fun because you can customize it before you eat it-- Jeremy chose to mix his with macaroni.  I chose a pinch of shredded cheese and green onions.

Turkey Chili
Adapted from Slow Cooker Revolution
Serves 8-10

Ingredients:
2 lbs ground turkey
3 tablespoons grapeseed oil (or vegetable oil)
6 garlic cloves, minced
3 onions, minced
1 red bell pepper, minced
1/2 zucchini, minced or grated
1/4 cup chili powder
1 tablespoon ground cumin
1 teaspoon dried oregano
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1/2 teaspoon red pepper flakes
1/4 cup tomato paste
1 (15-oz) can tomato sauce
2 (15-oz) can chili beans (red kidney beans)
1 (28-oz) can diced tomatoes
1&1/2 cups chicken broth
3 tablespoons soy sauce
1 tablespoon brown sugar
1 teaspoon minced chipotle peppers in adobo sauce (optional)

Directions:
Heat oil in a large skillet over medium-high heat.  Add the garlic, raw veggies, herbs, spices, and tomato paste and cook a few minutes until veggies are softened.   Stir in the ground turkey and cook until no longer pink, about 3 minutes per pound.   Stir in the tomato sauce.  Transfer to slow cooker.

Add the remaining ingredients to the slow cooker and stir.  Cover and cook for 4 to 6 hours on low.

Serve with whatever accompaniments you enjoy. 

Shredded Pork and White Bean Chili

I used some of my leftover shredded pork to make this recipe.  The soup/stew/chili (whatever you want to call it) was very satisfying and heated up well the next day too.  I will try to post the recipe to the best of my recollection, but to be honest, I just threw random stuff in the pot that I happened to have on hand.

Anne's Shredded Pork and White Bean Chili

Ingredients:
1 tablespoon olive oil
1/2 large onion, diced
1 celery rib, sliced thin
2 carrots, peeled and sliced thin
2 cloves garlic, minced
1/2 tablespoon ground cumin
1/2 teaspoon oregano
pinch red pepper flakes
2 cups chicken broth
1 small can diced green chilies
1 can white chili beans
2 cups cooked shredded pork (or chicken)
salt and pepper, to taste
2 tablespoons chopped cilantro or parsley
Optional: sour cream, cheddar, jalapeno, cilantro, etc

Directions:
Heat oil in a large pot over medium-high heat.  Add onion, celery, and carrots, and cook until veggies are softened, about 3-5 minutes.  Stir in garlic until fragrant, about 30 seconds. Stir in the cumin, oregano, and pepper flakes.  Add the broth, chiles, and beans, and bring to a boil.  Reduce heat and simmer for 20 minutes.  Stir in the cooked shredded pork and chopped cilantro and simmer for 5 minutes until heated through.   Adjust seasoning as needed and serve with garnishes of your choice.

Shrimp & Kohlrabi Tortilla Soup

I'm pretty sure I haven't cooked with kohlrabi before.  In this recipe, the kohlrabi strips take the place of traditional tortilla strips as the crunchy aspect.   I liked the soup, especially the shrimp and avocados.  Next time, I'd cut back on the broth by a cup or two because it slightly watered down the soup.  Still tasty though--and really fast to make for a quick lunch.  The prep takes longer than the actual cooking.

Shrimp & Kohlrabi Tortilla Soup
from Inspiralize Everything
Serves 4 to 6

Ingredients:
1 tablespoons extra-virgin olive oil
1 small onion, diced
2 garlic cloves, minced
1 large jalapeno, seeded and diced
1 teaspoon chili powder
1 teaspoon dried oregano
1/2 teaspoon ground cumin
1/4 teaspoon smoked paprika
6 cups low-sodium chicken broth
1 (15oz) can fire-roasted diced tomatoes
1 (15 oz) can black beans, rinsed and drained
1 pound medium shrimp, peeled and deveined
1 avocado, sliced
juice of 2 small limes
1 cup roughly chopped cilantro leaves
1 medium kohlrabi, peeled and spiralized into thin, short strips (or use a cheese grater)
salt and pepper

Directions:
Heat the olive oil in a large stock pot over medium-high heat.  Add the onions and cook for about 3 minutes until softened.  Add in the garlic and jalapeno and cook another 30 seconds.  Stir in the chili powder, oregano, cumin, and paprika.

Add the broth, tomatoes, and beans to the pot.  Increase heat to high and bring to boil.  Reduce heat to low and add the shrimp, avocado, and lime juice.  Simmer for 5 minutes until the shrimp are pink and cooked through.

Stir in the cilantro and kohlrabi noodles, season with salt and pepper to taste, and simmer for 1 minute.  Ladle the soup into bowls and serve.

Nutrition:  384 calories, 15g fiber, 36g protein

Venison Chili

We had some ground venison in our freezer to use, so I thawed it out to make this chili recipe I found online.  I liked it.  I couldn't detect any gaminess from the venison.  I would have assumed it was ground beef.   The chili had just enough heat for my taste and it was hearty and perfect for a cold winter evening.  I served it with a cornbread muffin.  Yum.

Venison Chili
Serves 4

Ingredients:
1 tablespoon olive oil
1 onion, chopped
1 green bell pepper, seeded and chopped
2 tablespoons chili powder
1/2 tablespoon cumin
1/4 teaspoon cayenne pepper
1/4 teaspoon salt
1/8 teaspoon ground black pepper
2 cloves garlic, minced
1 pound ground venison
1 (~15oz) can kidney beans, drained and rinsed (or any red chili bean)
1 (~15oz) can diced tomatoes, undrained
1 (~15oz) can tomato puree
shredded cheese, sour cream, scallions, or whatever you like

Directions:
Heat oil in a large stock pot or Dutch oven over medium-high heat.  Add onions, bell pepper, chili powder, cumin, cayenne pepper, salt, and pepper.  Cook until veggies are soft, about 5 minutes.  Stir in garlic and cook for 30 seconds.

Add venison and cook, breaking up clumps with a spoon, until the venison is no longer pink, about 5 minutes.

Stir in the beans, tomatoes, and tomato puree.  Lower heat to a simmer, cover, and cook for 30 minutes.   Remove lid and continue to simmer another 30 minutes.  Season to taste with salt and pepper.

Serve with whatever toppings you like with your chili.

Chicken and Dumplings

Yum.  Really delicious.  I slurped up ALL of that yummy broth from my bowl. Sooo good.  The chicken stayed juicy, the combo of veggies was perfect, and the big tender dumpling was good too.  Just a nice hearty soup/stew to make you feel good.

Chicken and Dumplings
Recipe from One Pot Cookbook
Serves 4

Ingredients:
3 tablespoons butter
1 small yellow onion, minced
4 medium carrots, cut into 1/2-inch pieces
2 celery ribs, thinly sliced
2 teaspoons chopped fresh thyme leaves
1/3 cup flour
3 cups chicken broth
1&1/4 lbs boneless, skinless chicken breasts, cut into 3/4-inch chunks
1/2 lb green beans, trimmed and cut into 1-inch pieces
salt and pepper

Dumplings:
1 cup flour
1 teaspoon baking powder
1 teaspoon coarse salt
2 tablespoons chopped fresh parsley leaves
2 tablespoons cold butter
1/2 cup milk

Directions:
In a medium Dutch Oven, melt butter over medium-high heat.  Add onion, carrots, celery, and thyme; cook until onion is translucent, about 4 minutes.  Add flour and cook, stirring, for 1 minute.  Gradually add broth, stirring constantly, and bring to a boil.  Add chicken and return to a boil.  Reduce heat and simmer 5 minutes.  Stir in green beans and season with salt and pepper.

Meanwhile, make dumplings.  Whisk together flour, baking powder, salt, and parsley.  With a pastry blender or two knives, cut in butter until mixture resembles coarse meal.  Stir in milk with a fork just until a dough forms.  Drop batter by heaping tablespoons on top of stew.  Cover and simmer until dumplings are cooked through, about 12 minutes.  Garnish with chopped parsley if desired.

Poached Cod in Five-Spice Broth with Baby Bok Choy and Udon

I had flagged this recipe in my cookbook awhile back and finally got around to making it.  It was really tasty and quick to prepare and cook.  It took a couple bites/sips to adjust to the flavor of the broth, but the more I ate it, the more I liked it.  The fish was perfectly cooked and absorbed the flavor of the broth nicely.

Poached Cod in Five-Spice Broth
Recipe from One Pan, Two Plates cookbook
Serves 2

Ingredients:
2 (6oz) black cod fillets (regular cod works just fine)
salt and pepper
1&3/4 cup chicken broth
1 tablespoon dry sherry
1 teaspoon soy sauce
1 teaspoon toasted sesame oil
1 teaspoon sugar
1 teaspoon five-spice powder
1 tablespoon vegetable oil
3 heads baby bok choy, stems chopped and leaves torn
1 carrot, peeled and thinly sliced on the diagonal
1 tablespoon peeled and minced fresh ginger
3 oz udon noodles
1 green onion, white and green parts thinly sliced on diagonal
2 teaspoons minced fresh cilantro
1 teaspoon sesame seeds

Directions:
Pat the fillets dry and sprinkle all over with salt and pepper.  Set aside

In a small bowl, whisk together the chicken broth, sherry, soy sauce, sesame oil, sugar, and five spice powder.  Set aside.

Heat a large skillet over medium-high heat and add the vegetable oil.  When the oil shimmers, add the boy choy stems, carrot, and ginger, and saute about 2 minutes.  Add the broth mixture and bring to a simmer.  Add the noodles and let the mixture return to a simmer.  Stir the noodles a little to prevent them from sticking.  Top the noodles with the fish, boy choy leaves, and green onions.  Cover, reduce heat to low, and simmer until the fish and noodles are tender and cooked, about 4-5 minutes.

Divide the mixture between two shallow bowls and ladle the broth and vegetables over.  Garnish with the cilantro and sesame seeds.

Tomato-Basil Soup

I've been searching for ways to use my fresh basil.   Here's another good recipe, especially if you want dinner in a hurry.  It was fast and easy and it tasted pretty good too.   My grilled cheese sandwich had a mix of gruyère and sharp white cheddar. Yum.

Tomato-Basil Soup

Recipe from Cooking Light: One Dish Meals

Serves 4

Ingredients:

1 tablespoon extra-virgin olive oil

1 cup chopped onion

3 garlic cloves, chopped

3/4 cup chopped fresh basil

28-oz can fire-roasted tomatoes, undrained

4 oz cream cheese, cut into cubes

2 cups milk

1/4 teaspoon salt

1/4 teaspoon black pepper

Directions:

Heat oil in a saucepan over medium-high heat.  Add onion and saute 3 minutes.  Stir in garlic and cook 1 minute.  Add basil and tomatoes; bring to a boil.  Stir in cream cheese.  

Place mixture in a blender and blend until smooth.  Return mixture to the pan and add milk; season with salt and pepper.  Return to medium-high heat and cook for 2 minutes until heated through.  Serve.

Cheesy Potato Soup

I combined a few different Potato Soup recipes from my bridal shower collection to make this St. Patrick's Day soup.  I just picked ingredients I already had on hand (carrots, onion, celery) and omitted things I didn't have (bouillon cubes) and sort of did my own thing.  It turned out pretty good.  I think it would have been better with cubed ham or bacon or some meat in there.

Cheesy Potato Soup

Ingredients:
2 large Yukon Gold potatoes, peeled and diced
1 cup diced celery (~2 ribs)
1 cup sliced carrots
1/2 large onion, diced
1 garlic cloves, minced
1 teaspoon olive oil
2 tablespoons flour
1&1/2 cups milk, warmed in microwave
salt and pepper
1 cup chicken broth
saved potato water
8oz cubed cheddar cheese

Directions:

Parboil the carrots, celery, and potatoes in a large pot of water for 5 minutes.  Strain, and save water.

In the empty pot, saute the onions in oil over medium heat until onions are tender. Add garlic and cook for another 30 seconds.  Add the flour and slowly whisk in the milk to make the rue.

Add the strained vegetables back to the pot and season with salt and pepper. Add chicken broth and enough of the saved potato water to reach desired consistency.  Simmer on low heat for 60 to 90  minutes until potatoes are soft.  Add cubed cheese and stir until melted.  Add salt and pepper to taste and serve.

Spicy Chorizo and Black Bean Chili

Whew, this was at the very threshhold of my heat tolerance.  The cornbread muffins I made helped cool off my tingling lips between bites.  I combined a couple recipes from the internet plus made my own substitutions based on items I had in my pantry.  This included the can of diced tomatoes with hot green chilies.  I'm blaming the heat level on this item.  I'm not sure how it even got in my pantry.  It was either Jeremy or from my bridal shower (amazingly, it had not yet reached its expiration date!).  I think next time, I'd use just regular tomatoes instead of the hot green chilies and it would be perfect because the chipotles add some heat too.

Anne's Spicy Chorizo and Black Bean Chili
Serves ~6-8

Ingredients:
4-5 Mexican chorizo sausage links, sliced lengthwise and cut into 1/4-inch pieces
1 teaspoon olive oil
2 celery ribs, diced
1 large onion, chopped
1 red bell pepper, diced
1 can (14.5oz) whole peeled tomatoes, undrained
2 chipotle chilies in adobo sauce (from a 7oz can)
1 can (14.5oz) diced tomatoes with green chilies (hot)
3 tablespoons minced garlic
1 tablespoon chili powder
1 tablespoon paprika
1 tablespoon cumin
1 tablespoon dried oregano
1 teaspoon ground coriander
1&3/4 cup chicken broth
1/2 can lemon-lime carbonated beverage (7-Up soda)
1/2 cup dry red wine
2 cans black beans
1 oz unsweetened chocolate
1/4 cup lime juice
salt and pepper

Directions:
In a large stock pot, heat olive oil over medium-high heat.  Add the chorizo and saute until golden brown.  Reduce heat to medium and add the celery, onions, and bell pepper.  Cook until veggies begin to soften, about 5 minutes, stirring occasionally.

Meanwhile, in a food processor, blend together the whole tomatoes and chipotles.

Once veggies in pot are softened, add the garlic, chili powder, paprika, cumin, oregano, and coriander.  Cook and stir about 1 minute.

Stir in the tomato mixture, diced tomatoes, broth, 7-Up, wine, beans, and chocolate.  Heat to boiling, then reduce heat to low.  Simmer uncovered for 1 hour.   Stir in lime juice.  Season with salt and pepper to taste. Serve with cilantro, sour cream, cheese, or whatever favorite chili toppings appeal.  Corn bread is always a yummy side dish.

Virginia Ham Soup

The Wheel of Meals landed on Soups/Stews

The good ol' wheel landed on Soups, so I pulled out a recipe card from my Bridal Shower Collection (yup, still working on those three years later).  This recipe was provided by my cousin Laura.  We liked it, and even the leftovers were good.  The only change I made was to use Great Northern Beans instead of Lima Beans because I couldn't find any lima beans in the grocery store, frozen or otherwise. I like white beans better anyway.

Virginia Ham Soup
Serves 4-6

Ingredients:
1&1/2 cups ham, cubed into 1/2" pieces
2 tablespoons butter
1 cup chopped onions
1 cup carrots, halved lengthwise and thinly sliced
1 cup celery, halved lengthwise and thinly sliced
4 cups chicken broth
10oz package frozen lima or baby lima beans
1/4 teaspoon pepper
1 teaspoon fresh thyme leaves (or 1/2 teaspoon dried)
1/2 cup Jack cheese, cubed (optional)

for Croutons:
2 tablespoons butter, melted
1/2 teaspoon dried oregano leaves
4 slices firm white or wheat bread, cubed

Directions:
Heat butter in a large pot. Saute the onions, carrot, and celery until onion is soft and translucent.  Add broth, ham, beans, pepper, and thyme.  Bring to a boil, then reduce heat and simmer for 15 minutes.

Meanwhile, to make the croutons, place bread cubes in a bowl.  Mix together the oregano and melted butter and drizzle over bread, tossing to coat evenly.  Place on a baking sheet and bake at 375º for 6-8 minutes until golden.

Puree 1&1/2 cups of the cooked vegetable mixture in a blender and return to soup, stirring to combine.   Serve hot with croutons and cubed cheese.

Slow-Cooker Chipotle Beef Chili

The Wheel of Meals landed on Comfort Food

What is more comforting on a cold snowy day than chili?!   This recipe is a definite keeper.  I really liked the flavor and the gentle kick from the chipotle peppers and there was a good meat-to-bean ratio.   I made half the batch in the slow cooker and froze the other half for another time.  This was the first recipe we tried from my March Freezer Meal Madness.

Chipotle Beef Chili
Recipe from Eating Light Magazine
Makes 10 servings;  325 calories/serving

Ingredients:
3 cans (15 oz) various beans (I used red, black, and pinto)
1 can chipotle chiles in adobo sauce (only use 2 chiles plus sauce)
1 can (28 oz) diced fire-roasted tomatoes
1 medium green bell pepper, diced
1 large onion, diced
2 garlic cloves, crushed
2-3 pounds beef chuck, cut into 1" chunks
1 tablespoon ground cumin
1/2 tablespoon dried oregano
salt and pepper
shredded cheese (optional)
sour cream (optional)
chopped cilantro (optional)

Directions:
In colander, drain beans and rinse well.

Remove 2 chipotle chiles from can and finely chop.  Place in a large bowl with 1 tablespoon of adobo sauce.  Add tomatoes, bell pepper, onions, and garlic; mix well.

In another bowl, combine beef chunks, cumin, oregano, and a pinch of salt and pepper.

In a crockpot, spread 1/2 of the tomato mixture.  Add the beef, then the beans, then the remaining tomato mixture.  Cover and cook on high for 5-6 hours or 8-10 hours on low.

Stir additional adobo sauce into chili if desired.  Serve with shredded cheese, sour cream, and/or chopped cilantro.

Split Pea Soup with Homemade Croutons

The Wheel of Meals landed on Legumes

I was going to go with lentils because I haven't made anything with those before, but Jeremy suggested peas, so I picked the classic split pea soup.  I found a crockpot recipe and used a ham hock for the first time.  I wasn't sure if I was going to like the soup so I had a pizza in the freezer as a backup plan, but I was pleasantly surprised; it was actually quite good.  I also found it to be filling because of all the carrots and ham in the soup. 

Split Pea Soup
Recipe from Slow Cooker Revolution
Makes 6-8 servings

Ingredients:
2 onions, minced
3 garlic cloves, minced
1 tablespoon vegetable oil
1 teaspoon dried thyme
1/8 teaspoon red pepper flakes
4 cups low-sodium chicken broth
3 cups water
1 pound (~ 2 cups) green split peas, picked over and rinsed
4 carrots, peeled and cut into 1/2-inch pieces
2 bay leaves
1 smoked ham hock
8 ounces ham steak, cut into 1/2-inch pieces
1 tablespoon lemon juice
salt and pepper

Croutons:
6 slices bread, crusts removed and cut into 1/2-inch cubes
3 tablespoons melted butter
dried thyme
salt and pepper

Directions:
In  a medium bowl, combine the onions, garlic, oil, thyme, and red pepper flakes.  Microwave for about 5 minutes until onions are softened.  Transfer to a slow cooker.   Stir the broth, water, split peas, carrots, and bay leaves to the slow cooker and nestle the ham hock in there.  Cover and cook until peas are tender, 9-11 hours on low or 5-7 hours on high.

Remove ham hock and shred pork into bite-sized pieces.  Return pork to slow cooker and discard the skin and bones.  Discard the bay leaves.  Stir in the ham steak, and cover and cook and high for 15 minutes to allow ham to heat.  Stir in lemon juice and season with salt and pepper to taste.

To make croutons, toss bread cubes with butter, salt, pepper, and herbs of your choice.  Spread onto a rimmed baking sheet and bake at 350º for 15-20 minutes until crisp.   Croutons can be kept in an airtight container for up to 3 days.

Bachelor Beef Stew

This week, the Wheel of Meals landed on Soups/Stews

I decided to make a slow cooker recipe since I was short on time, and with temperatures below zero, you can't go wrong with a hearty beef stew.  Jeremy liked the name of this recipe and we went with it.  He was disturbed because the original recipe said to microwave the onions first, but I said it wasn't necessary if it was going in the slow cooker for 10 hours.  It came out fine.  We liked it.

Bachelor Beef Stew
Adapted from Slow Cooker Revolution
Serves 4

Ingredients:
1 cup frozen chopped onions
2 tablespoons tomato paste
3 garlic cloves, minced
1 teaspoon dried thyme
1 cup beef broth
4-6 oz baby carrots
2 tablespoons soy sauce
1 tablespoon Minute tapioca
1 bay leaf
1 pound beef steak tips or boneless chuck chunks
salt and pepper
2 potatoes, peeled and cut into chunks
1/2 cup frozen peas

Directions:
Throw everything into the slow cooker.  Cook on low heat 9-11 hours.

Smoky Sausage and Bean Chili

We're having a weekly soup fundraiser contest at work.  Each week, somebody brings in a soup; at the end of the contest, the person who gets the most employees to buy a bowl of their soup wins, with the sales going to charity.  I realized I would need a crockpot-friendly recipe since it was going to be at work all day, so I decided to go with chili because it's winter and cold and chili is the perfect hearty dish to warm you up.    I found a non-traditional chili recipe in a Slow Cooker cookbook I own, and I went with that.  I was short on time so I made up my own instructions, added bacon, did some stuff on the stovetop, used canned beans instead of dry, and transferred everything to the crockpot to heat. I doubled the recipe which barely fit in my crockpot.  I liked it a lot, but I added a tad too much chili powder for my taste.  Otherwise, it would have been perfect.  I served it with mini corn muffins.

Smoky Sausage and Bean Chili
adapted from Slow Cooker Revolution
Serves 6-8

Ingredients:
5 slices thick-cut applewood-smoked bacon
2 onions, minced
2 red bell peppers, seeded and chopped
1/4 cup chili powder
5 garlic cloves, minced
1 tablespoon ground cumin
1 tablespoon dried oregano
2-3 cups chicken broth
1 can white beans, rinsed
1 can black beans, rinsed
1 pound kielbasa sausage, sliced 1/2" thick
8 oz andouille sausasge, cut into 1/2" pieces
2 tablespoons soy sauce
1 tablespoon brown sugar
1 tablespoon minced canned chipotle chile in adobo sauce
1 teaspoon liquid smoke
2 bay leaves
salt and pepper to taste

Directions:
Cook the bacon; set aside on a paper towel, then chop into small pieces.  

Transfer the bacon drippings remaining in the pan to a large pot and use to saute the onions and bell pepper until they begin to soften.  Add chili powder, garlic, cumin, and oregano, and stir for a minute.  Transfer to a slow cooker.

Stir everything else into the slow cooker, including the crumbled bacon.  Take some of the white beans and mash them, adding the mash back into the slow cooker.  Stir well.  Cover and cook until heated through.  Remove bay leaves.  Season with salt and pepper to taste.

Burgundy Beef Stew

I wanted to use up the red wine and beef stock in the fridge I still had leftover from the Coq au Vin recipe, but I didn't want a labor-intensive recipe since I work this week and didn't have a long time to slave over the stove.  We've been eating a lot of chicken lately, so I wanted something different.  I found this recipe for Beef Stew in a Slow Cooker magazine.  I didn't have any Burgundy wine, so I just used up the Cabernet Sauvignon.  We couldn't taste the wine at all.  Overall, we thought the dish could have used more seasoning (even though I used more than the recipe even suggested), but we enjoyed it anyway. 

Burgundy Beef Stew
from Better Homes & Gardens: Ultimate Slow Cooker
Serves 6

Ingredients:
2 pounds boneless beef chuck pot roast, cut into 1" pieces
1/2 teaspoon salt
1/4 teaspoon ground black pepper
6 medium carrots, chopped
1 onion, coarsely chopped
1 (9 oz) package frozen cut green beans
2 cloves garlic, minced
1 (14 oz) can reduced-sodium beef broth
1 cup Burgundy wine
Egg Noodles, cooked (optional)

Directions:
Place beef in a 4-quart slow cooker and sprinkle with salt and pepper.  Stir in carrots, onions, green beans, and garlic.   Pour broth and wine over everything in the slow cooker.   Cover and cook on low for 10-12 hours, or on high for 5-6 hours.   Serve with juices in a bowl, or if desired, serve over noodles.

Curried Carrot Soup

I bought some carrots at the Farmer's Market.  The lady there was kind of funny.  She shoved a piece of carrot at me and enthusiastically proclaimed, "Try it!  Isn't it good?! Very sweet.  We have the best carrots!"  I was thinking to myself that it tasted like any other carrot, but I didn't want to hurt her feelings, so I just smiled and nodded and bought a bunch.  I decided to make a soup that was in my Conscious Cleanse book even though I'm not really doing the cleanse anymore.  I had heard good things about the soup so I gave it a try.  It was okay...something different.  I liked the curry seasoning with the carrots. 

Curried Carrot Soup

Yield: 4 bowls

Ingredients:
2 tablespoons olive oil
2 teaspoons curry powder
5 medium carrots, peeled and sliced
2 medium celery ribs, chopped
1/2 medium yellow onion, coarsely chopped
2-3 cups chicken broth
1/2 tablespoon lemon juice
1 teaspoon salt
freshly ground black pepper
nutmeg

Directions:
In a stock pot over medium heat, cook oil and curry powder, stirring, for 2 minutes.  Stir in carrots, celery, and onion; toss to coat and cook, stirring frequently, for 10 minutes.  Stir in broth and bring to a boil.  Reduce heat to low and simmer for 10 minutes or until vegetables are tender.  Skim grease from top if necessary.  

In a blender, working in batches of no more than 2 cups, purée soup.  Return to pot and heat through.  Season with lemon juice, salt, and pepper.  Add nutmeg if desired.  Serve.   Refrigerate leftover soup in a glass container for up to 3 days.

Vegetable Stew

I decided to make this vegetable stew for something hearty without animal protein.  It was just okay, but maybe just a little too much kale for me, and I think I'd use more flavorful chicken broth instead of vegetable broth in the future. I felt like it needed more seasoning.
 
Vegetable Stew
Yield: 8 bowls

Ingredients:
2 tablespoons olive oil
1 large yellow onion, diced
4 ribs celery, chopped
4 carrots, chopped
2 cloves garlic, minced
1 can white beans, drained and rinsed
1 can black beans, drained and rinsed
1 bay leaf
2 or 3 quarts vegetable stock
2 cups Brussels sprouts, stems removed and cut in 1/2
2 bunches of kale  and/or collard greens, stems removed and chopped
1 large sprig rosemary
salt and pepper to taste

Directions:
In a large soup pot over medium heat, heat oil.  Add onion and celery, and stir and cook for 2 minutes.  Add carrots and cook for another 5 minutes, stirring occasionally.  Add garlic, beans, and bay leaf, and stir for 1 minute.  Add vegetable stock until it covers veggies by an inch.  Bring to a boil.  Add Brussels sprouts and kale, along with more stock if necessary, and bring to a boil.  Reduce heat to low and simmer for 10 minutes.  Remove pot from heat, add rosemary, cover, and let sit for 15 minutes.  Remove rosemary and bay leaf, add salt and pepper to taste, and serve.