Slow Cooker Zuppa Toscana

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Recipe from our neighbors, the Kenisons

1 lb. Italian sausage
3 russet potatoes, cubed (*maybe microwave for a few minutes first?)
2 cloves garlic, minced
1 lg white onion, finely chopped
4 c. chicken broth
2 c. kale, rinsed and chopped
1 c. heavy cream
Salt & pepper, to taste

1. Brown the sausage in a large skillet over medium-high heat, about 5 minutes. Drain and discard fat.
2. Combine all ingredients (*except cream and kale!) in slow cooker. Cook on low for 7-8 hours or on high for 4-5 hours.
3. Add cream and kale to slow cooker, stir, and cook until leaves are wilted and warmed through, 20-30 minutes.
4. Ladle into bowls, serve immediately and enjoy!

Easy {Prize-Winning} Chili

Note: not my actual chili...just a photo of what *looks* like our chili. Photo Source.

Last Halloween we went to a trunk-or-treat event at our church. There was a chili contest going on in the meantime. My husband signed us up to bring some chili -- since it was also providing dinner to the ward members in attendance. We weren't making any attempt to win a prize; we just wanted to contribute to dinner.

I like the flavor and convenience of this Quick Chili, but I don't like the idea of all the mystery ingredients included in the store-bought packet. So I googled something like: "mccormcick quick chili substitute"....and stumbled across a chili seasoning recipe on Allrecipes.com. I doubled the recipe and stored it in a small mason jar in my spice cupboard. After reading a few comments on the recipe, we whipped up a basic chili and probably added a few extra ingredients to our own taste. We headed to the Church with our chili, enjoyed trunk-or-treating and went home. We got a call later that our Chili won a prize...1st Place!! We were both cracking up and feeling guilty, since we knew that so many people had entered their very best recipes with all sorts of exotic meats and had been cooking all day. We whipped ours up about an hour before the event. Ah well, it gave us a good laugh. Every now and then I ask my husband to make his "prize-winning chili" for dinner. It's a keeper.

Update: We entered this recipe in another chili cook-off...again, not really aiming to win a prize, but merely participate in a church activity with our neighbors. Wouldn't you know, this chili won the "best overall chili" prize again! I pretty much always finely dice up onions, carrots, bell pepper and cook with the beef....as well as adding some broth. My husband likes to doctor it up sometimes by stirring in shredded cheese or other random things -- but the base recipe is a real keeper.

Here's the base of the recipe:
1 lb of ground meat of choice (I like beef)
2 Tbsp of Chili Seasoning Mix
1-2 cans of beans, rinsed and drained (I like kidney beans and/or black beans)
1 can diced tomatoes
1 (8 oz) can of tomato sauce

I like to add:
Diced onions, carrots, and bell pepper; sauteed and cooked with the ground beef
A small can of green chiles
1 cup (or more) chicken/beef broth -- depending on preferred consistency

Taco Soup

Aunt Alice Christensen

1 lb. ground beef or diced chicken
1 medium onion
1 Tbsp chili powder
1/2 tsp. cumin
1/2 tsp. garlic salt
4 oz. green chiles
1 can kidney beans
1 can black beans
1 can corn (fill a used can with frozen corn to measure)
2 cans diced tomatoes
1/2 c. salsa

Brown meat and sauté onions. Add seasonings, beans, chiles, salsa, corn, and tomatoes. Pour 2 c. water/broth to soup (or two cans full).  Simmer 20 min or on low in crock pot for several hours.

Serve w/ tortillas chips, grated cheese, sour cream, avocado, and sliced black olives.

Pumpkin Soup

Andrea Peterson

1 medium onion, diced

3 stalks of celery, diced

1/4 cup butter (plus a little more if you want)

3-4 boneless chicken breasts cut in bite-sized pieces

1 tsp chili powder

1 tsp cumin

6 cups chicken broth (or water and bouillon cubes)

4-6 potatoes, peeled, diced into bite-sized chunks

1 1/2 tsp salt

1 large can pure pumpkin (29 oz can)

2 cups cream

In a large, heavy stockpot melt butter and saute onions and celery on med-low heat until veggies are limp and glassy. Add spices and stir well. (If you're using bouillon and water, add the bouillon with the spices, just crumbled up.) Add chicken chunks, turning heat up to full medium and stir until chicken loses its pink color. (I have always precooked the chicken in the crock pot and then added it when the soup was all done because Ben doesn't eat chicken. So you can do that too.) Add more butter if you wish and potatoes. Then add the water and make sure there is enough to cover the potatoes. Turn heat to high and bring to a boil. Cook until potatoes are tender. Add salt and then adjust to taste. Turn heat back down to medium and slowly stir in the pumpkin and cream and blend very well. Cook until heated through. Adjust spices to taste if you wish, and serve.

Leek and Potato Soup

Photo and original recipe from Jamie Oliver

Recipe from my sister Chenae (who got it from Jamie Oliver's Food Revolution cookbook -- I'm posting the recipe because the only one I can find online uses UK measurements.) So simple and so good!

2 carrots
2 celery stalks
2 medium onions
1 lb leeks
2 cloves of garlic
1 3/4 quarts chicken or vegetable broth, preferably organic
1 lb potatoes
olive oil
sea salt
freshly ground black pepper

Peel and roughly slices the carrots. Slice the celery. Peel and roughly chop the onions. Cut the ends off the leeks, quarter them lengthways, wash them under running water and cut them in 1/4-inch slices. Peel and slice the garlic. Put the broth in a saucepan and heat until boiling.

Place a large saucepan on a high heat and add 2 Tablespoons of olive oil. Add all your chopped and sliced ingredients and mix together with a wooden spoon. Cook for around 10 minutes with the lid askew, until the carrots have softened, but are still holding their shape, and the onion and leeks are lightly golden. Peel the potatoes and cut them into 1/4-inch dice. Add the boiling broth to the vegetables. Add your potatoes. Give the soup a good stir and bring to a boil. Reduce the heat and simmer for 10 minutes with the lid on.

To serve:
Season with salt and pepper. Serve as is, or pulse until smooth using an immersion blender. Divide into serving bowls. "Usually eaten hot, it's also surprisingly delicious eaten refrigerator-cold on a summer's day with a  squeeze of lemon juice and a dollop of natural yogurt."

Slow Cooker Hamburger Soup

from my friend Blair

1 Tbsp coconut oil
1 lb of ground beef
1 medium onion, diced
1-2 cloves garlic, minced
2-3 medium potatoes, peeled and thinly sliced
1-2 cups Frozen corn
1-2 cups frozen green beans
1 can Cream of Mushroom Soup (my friend like's Amy's brand. I have tried the Pacific brand)
Salt and pepper, to taste

Heat coconut oil in large skillet over medium heat. Brown beef, onion, and garlic in oil. Place in the bottom of a crock pot. Layer potatoes, corn, and green beans -- sprinkling with salt and pepper in between layers. Pour cream of mushroom soup on top then cover with lid. Heat in crock pot on Low for about 3 hours.

Tuscan Chicken Stew

Recipe recommended by Mom Christensen and my sisters

1 5-6 lb chicken
2 cups water
4 cups chicken broth
2-3 tsp salt, divided
1-1/2 tsp black pepper, divided
1 bay leaf
4 stalks celery, diced
3 carrots, diced
1 large onion, diced
5 medium red potatoes, sliced
1 15 oz can great northern beans, drained and rinsed
1 tsp. dried thyme
6 cloves garlic, minced
1/2 tsp. paprika
1/2 tsp. red pepper flakes
1/2 tsp Italian seasoning
4 roma tomatoes, halved lengthwise and sliced

In a large Dutch oven or soup pot, simmer chicken, water, chicken broth, 1 teaspoon salt, 1 teaspoon black pepper and bay leaf, covered, over medium-low heat for one hour. Remove chicken and set aside to cool. Pour broth through strainer and add broth back to Dutch oven.

Bring broth to a boil and add celery, carrots, onions, potatoes, beans, thyme, garlic, paprika, red pepper flakes, Italian seasoning, tomatoes and remaining 1-2 teaspoons salt (this depends on how salty your prepared chicken broth is – salt to taste) and 1/2 teaspoon pepper. Reduce heat to medium and cook, uncovered for 45 minutes (cooking this uncovered will help reduce it and enhance the flavor).

Meanwhile, remove skin and bones from chicken; shred or chop chicken, cover and set aside. Once vegetables and broth have cooked for 45 minutes, add chicken and stir to combine. Cover pot, remove from heat and let stew rest for 30 minutes. Stir and serve with cornbread or crusty bread.

Blair's Taco Soup

Sometimes I tend my friend's daughter. One day I was watching her during lunch time so her mom had sent her with some leftover taco soup for lunch. When we all sat down for our separately prepared meals, I peeled the little girl's tupperware open and thought, "Whoa! I have to sneak a bite of that." And I did. As much I wanted to trade lunches with this toddler, I did not. But I did ask her mom for the recipe. So here it is: Blair's Taco Soup recipe. We made some last week and topped it off with cheese, cilantro, avocado, sour cream, and tortilla chips. 

1 - 1 1/2 lbs of ground beef

1 onion, diced

Salt, pepper, Taco seasoning

1 can stewed tomatoes (I used diced)

1 small can tomato sauce

1 can chili bean blend (a combo of black, kidney, and pinto beans), rinsed and drained

1 can or small bag of frozen corn

Heat some olive oil in a saute pan over medium-high heat. Saute onions for 1 minute then add ground beef. Season with salt, pepper, and taco seasoning to taste. Combine with canned tomatoes, tomato sauce, beans, and corn. Cook in the crock pot for 3-4 hours on high or simmer on the stove for 30 minutes.

Creamy Tomato Soup

Photo from Our Best Bites

We love this soup. It's a real winner: quick, simple, delicious, hearty, comforting. Since I've had to look up the recipe on Our Best Bites several times in the last couple of months, I decided it was time to share. I've made it for company twice and I hear lots of repeated compliments from DJ when I make it. It's pretty tasty and such a smooth texture. I like to make it a meal with some salad and a grilled cheese sandwich, or toasted baguette.

Recipe from Our Best Bites

1 T reserved oil from sun-dried tomatoes, or olive oil

1 C chopped onion

¾ C shredded carrot (I've used sweet potato before)

4 cloves garlic, minced

1 tsp sugar

1 tsp kosher salt

1/4 tsp pepper

1 Tbs dried basil

1/2 tsp dried oregano

2/3 C sliced sun-dried tomatoes, packed in oil

2 (14.5 oz) cans diced tomatoes, undrained

1 (14oz) can chicken broth

3 oz reduced fat cream cheese

optional: 1/2 tsp red pepper flakes

Optional: Parmesan cheese and fresh basil for garnish

1. Place oil in a large saucepan over medium heat. Add onion, carrot, and garlic, and cook for 3-4 minutes or until vegetables are tender, stirring often.

2. Add sun-dried tomatoes, canned tomatoes, chicken broth, sugar, salt, pepper, oregano and basil. (If you’re adding red pepper flakes, add them now)

3. Bring soup to a boil and then reduce heat to simmer. Cover pan and simmer for 30 minutes.

4. Remove from heat. Place soup in a blender (do this in 2 batches if necessary). Add cream cheese. Remove center piece of blender lid to allow steam to escape, but place a paper towel over opening in blender lid to avoid spills. Process for a few minutes until smooth. You could also add cream cheese directly to the pot and use an immersion blender to combine.

5. Add additional salt and pepper to taste and then divide soup among bowls. Garnish each serving with a sprinkle of shredded Parmesan cheese and a fresh basil leaf if desired.

Quick Chili

Photo Source

Growing up, I was not a fan of chili. My handsome husband, however, loves it. He's not picky about it -- he even enjoys the cheap stuff from a can. I guess if I'm going to eat chili I want it to taste more "fresh" or homemade (and less like a chunky, gluey substance). I found some of these seasoning packets in our pantry, so I gave them a try. And guess what -- they made some seriously delicious chili!

Lucky for me, this chili not only tastes good, but it's the sort of meal you can whip up in minutes. Like, when you look at the clock and realize you've waited too long to start dinner and need something QUICK. I always love getting other people's ideas for fast, go-to meals, so that's why I'm sharing this. I never knew it existed until recently, and maybe I wasn't the only one. You could probably get creative and add things like extra beans, corn, bell peppers, or onions to the pot.

Serve it along side some tortilla chips or cornbread and ENJOY! It's a perfect Fall meal.

Recipe from the McCormick Chili Seasoning packet

1 pkg. McCormick Chili Seasoning Mix

1 lb. lean ground beef or turkey
2 cans (8 oz. each) tomato sauce OR 1 can (14 ½ oz.) diced tomatoes, undrained
1 can (15 to 16 oz.) kidney or pinto beans, undrained
Assorted Toppings: Shredded Cheese, Chopped Onions or Sour Cream

BROWN meat in large skillet on medium-high heat. Drain fat.

STIR in Seasoning Mix, tomato sauce and beans. Bring to boil; cover. Reduce heat and simmer 10 minutes, stirring occasionally. Serve with toppings, if desired.

Winter Vegetable Soup

Photo from Sisters Cafe

Last night we had a happy menu-planning accident. I thought I had the main ingredient (lentils) for Lentil Soup...but the bag was empty when I went to prep dinner. Lucky for me, we had a variety of vegetables from last week's Bountiful Basket that needed to be used. So I stopped by Sisters Cafe and found this perfect recipe. DJ and I were both surprised at how much we enjoyed it and how filling it was. I'd definitely make it again!

I did have to make a few modifications based on our tastes and ingredients, so it varies slightly from the original.

2 Tb olive oil
1 1/2 onions, chopped
3 celery stalks, cut on bias
3 carrots, chopped
2 garlic cloves, crushed
2 pinches of red pepper flakes (I may have been too generous with my "pinches". It was spicy)
coarse salt and pepper - to taste
7 cups chicken broth
2 yellow squashes, chopped or diced
1-2 potatoes, cut into cubes
2 cups spinach, chopped
2 Tbsp. fresh lemon juice
1 tsp. dried parsley

Heat oil in large stock pot over med-high heat. Cook onions, celery, carrots, garlic and 1 tsp salt, stirring occasionally, until onion is translucent; about 5 minutes. Add chicken broth and bring to a boil. Add squash and potatoes; reduce heat and simmer until vegetables are tender, about 15 minutes. Stir in spinach and return to boil. Add lemon juice and herbs and season with salt and pepper to taste.

Pureed Broccoli Soup

Photo Credit

This is another recipe that I've linked to regularly (especially in the Fall and Winter), but have never officially posted about. This is a Martha Stewart recipe that my sister, Chalonn introduced me to. It's very simple and uses just a few basic ingredients. We love how "pure" it tastes -- and adding lemon juice and cheddar, with some hearty bread on the side makes for a yummy, cozy meal.

Recipe adapted from Martha Stewart

2 Tbsp. olive oil
1 onion, coarsely chopped
Coarse salt and freshly ground pepper
2 lbs broccoli, cut into florets, stalks peeled and cut into 1/2-inch chunks
1 baking potato, peeled and cut into 1-inch chunks
1 can (14 1/2 ounces) reduced-sodium chicken broth
1 to 3 teaspoons fresh lemon juice

In a large pot, heat oil over medium heat. Add onion. Season with salt; cook, stirring occasionally, until softened, 5 to 7 minutes.

Add broccoli, potato, broth, and enough water (4 to 5 cups) to cover. Bring to a boil; reduce heat to medium, and simmer until broccoli and potato are tender, about 20 minutes.

Using a blender or an immersion blender, puree broth and vegetables until smooth. If using a blender, work in batches and fill only halfway, allowing heat to escape: Remove cap from hole in lid, cover lid firmly with a dish towel, and blend. Transfer to a clean pot as you work. Adjust soups consistency with a little water if necessary. Season with salt, pepper, and lemon juice.

Tuscan Lentil Soup

We enjoyed this soup tonight from Sisters Cafe. It wasn't as pretty as the soup pictured on their blog because I used brown lentils instead of green. But it was still tasty, healthy, and filling. And I've been trying to make more meatless meals lately -- so this was perfect. I served the soup with these biscuits.

Recipe from Sisters Cafe

1 pound small French green lentils, rinsed (I used brown -- and just realized I never rinsed them)

7 cups vegetable broth (or chicken broth)

1 bay leaf

2 Tbs extra virgin olive oil

2 cloves garlic, chopped

1 large onion, chopped

2 large carrots, chopped

2 ribs celery, chopped

1 small cup pasta (try whole wheat)

8 oz spinach, chopped

1 14oz can diced tomatoes

1 Tbs chopped fresh parsley

salt

freshly ground black pepper

fresh Parmesan cheese

In a large pot, combine the lentils, broth and bay leaf. Bring to boil, then reduce heat to a simmer. Cook, partially covered, for approximately 45 minutes, or until lentils are just tender.

In a small skillet, heat the oil. Add the garlic, onion, carrot and celery. Cook over low heat, stirring often, until vegetables are tender, but not browned. Set aside.

Bring a med saucepan of water to boil. Add the pasta and cook for about 5 minutes, or until just al dente. Drain and set aside.

Add the sauteed vegetables, spinach, tomatoes (with juice), and parsley to the lentils. Simmer for 15 minutes, stirring often.

Stir in the pasta and season with the salt and pepper. Remove the bay leaf. Ladle in bowls, and sprinkle with grated Parmesan cheese.

White Bean Chicken Chili

Chenae Duerden

3/4 lb. chicken breast or tenders

1/2 tsp. salt

1/4 tsp. pepper

2 Tbsp. olive oil

1 medium onion, chopped

4 garlic cloves, minced

1 sm. can green chiles

2 tsp. oregano

1 tsp. ground cumin

2 (15 oz) cans white kidney beans, rinsed and drained

3 c. chicken broth, divided

1-1/2 c. shredded cheddar

[Sour cream, avocado, and minced cilantro, optional]

Put all ingredients into crock pot on high for about 2 hrs (or low for about 4 hrs) until chicken is cooked. Pull out chicken pieces and shred then return to pot. Serve with cheese, sour cream, avocado, and cilantro. 

Chenae's Chicken Tortilla Soup

Chenae Duerden

1 onion, chopped

3 cloves garlic, minced

1 Tbsp. olive oil

2 tsp. chili powder

1 tsp. dried oregano

1 (28 oz) can crushed tomatoes

1 (10.5 oz) can condensed chicken broth

lime juice

--------

1-1/4 c. water

1 can corn

1 c. white hominy (opt)

1 (4 oz) can chopped green chile peppers

1 (15 oz) can black beans, rinsed and drained

1/4 c. fresh cilantro, chopped

2 boneless skinless chicken breast halves, cooked and cut into bite-sized pieces

Tortilla chips, crushed

Avocado, sliced

Monterey Jack Cheese, shredded

In a medium pot, heat oil over medium heat. Saute onion and garlic in oi until soft. Stir in chili powder, oregano, tomatoes, broth, and water. Bring to a boil, and simmer for 5 to 10 minutes. 

Stir in corn, hominy, chiles, beans, cilantro, and chicken. Squeeze in lime juice to taste. Simmer for 10 minutes. Ladle soup into serving bowls and top with crushed tortilla chips, avocado slices, cheese, and fresh cilantro. 

Hamburger Soup

Ann Probert

2 lb. Ground Hamburger or Turkey, browned

1 tsp. Salt

1/4 tsp. Pepper

1/4 tsp. Oregano

1/3 tsp. Basil

1 pkg Lipton Onion Soup mix

6 c. Water

1 can Tomato Sauce

1 Tbsp. Soy Sauce

1 c. Celery, chopped

1 c. Macaroni Noodles

1 c. Carrots, grated

1/3 c. Split Peas

1 Quart Tomato Juice

Brown meat; drain. Add seasoning and mix, add water, add tomato sauce, add soy suce, add split peas. Simmer for 45 minutes. Add vegetables and simmer for 35 minutes. Add macacroni noodles and simmer for 30 more minutes.  Add quart of Tomato Juice to thin after cooked. 

Chicken Noodle Soup

Ann Probert

12 c. Boiling Water

2 tsp. Thyme

1 pkg Chicken Gravy Mix

1 can Cream of Chicken Soup

2 Tbsp. Chicken Boullion granules

1/2-1 Whole Onion, chopped

2-1/2 c. Carrots, chopped

1-1/2 c. Celery, chopped

2 c. Uncooked noodles

Boil chicken. Remove from pot. Mix gravy and chicken soup. Ad veggies and cook for 30-40 minute. Add noodles then add chicken, shredded.

Hearty Bacon Potato Chowder

3 Slices Bacon, cut into 1 inch pieces

6 Medium Red Potatoes, cubed

2 Medium Onions, chopped (1 c)

1 c. Sour Cream

1-1/4 c. Milk

1 can Cream of Chicken Soup

1 can Corn, drained

1/4 tsp. Dried Thyme leaves

1/4 tsp Pepper

In saucepan, cook bacon over medium heat, stirring occasionally for 5 minutes. Add potatoes and onions. Continue cooking, stirring occasionally, until potatoes are tender (15 to 20 minutes). Add all remaining ingredients. Continue cooking, stirring until heated through (10 to 12 minutes).

Tips: Cooking the bacon until crispy will help keep it from getting soggy in the soup later on. Red potatoes are great, but any potato is fine. 

Broccoli-Cheese Soup

4 cubed potatoes

1 c. shredded carrots

1/2 c. celery

2 1/2 c. water

6 bouillon cubes in 2 c. water

1 lb frozen broccoli, somewhat thawed

1/4 c. butter

2 c. milk

1/4 c. flour

1-1/2 c. cheese

Boil potatoes, carrots, celery and 2-1/2 c. water together. Put bouillon cubes in 2 cups water. Add broccoli to potatoes; cook until tender. Melt butter; add milk and flour. Cook till thickened. Add boillon mixture. Thicken again. Add cheese. Melt. Add veggies. Enjoy! 

Chicken Pot Pie

Chicken Filling:

1/3 c. butter

1/3 c. flour

1 Tbsp. onion flakes

1 Tbsp. chicken soup base

1/2 tsp. salt

1/4 tsp. pepper

1-3/4 c. water

2/3 c. milk

2 c. cooked chicken, cut up

1 (10 oz) pkg frozen peas and carrots

Pastry: 

2/3 c. shortening

2 c. flour

1-1/2 tsp celery seeds

1/2 tsp salt

About 5 Tbsp water

Heat butter over low heat until melted. Stir in flour, onion flakes, soup concentrate, salt, and pepper until smooth. Add water and milk; stir constantly. Heat to boil 1 minute. Stir in chicken and frozen vegetables. Set aside.

Prepare pastry. Cut shortening into flour, celery seed, and salt until crumbly. Add water, a little at a time, tossing with fork until moistened. Gather pastry into ball. Roll out 2/3 of dough to fit pie tin. Pour in chicken filling. Remaining dough roll and put on top. Flute edges. Cut slits, bake at 400 degrees for 30-35 minutes.