caglewis wrote:It's fall and getting colder. Here are a couple of great soup recipes.
SPICY CHEESY CHICKEN NOODLE SOUP - based on Favorite Brand Names
3-4 boneless/skinless chicken breasts [1 - 1 1/2 lbs] diced or cut into strips
1 med sz onion} diced up along with the seeded green pepper OR
1 green pepper} 1 16-oz pkg frozen pepper stir-fry chopped/diced
2 Tbsp oil
1 Tbsp chili powder
1 1/2 tsp ground cumin
1 1/2 tsp dried oregano
1 tsp seasoned salt
1 can [10 oz] condensed cream of chicken soup - undiluted
1 can [15 oz] diced tomatoes - undrained
2-3 [15 oz] cans chicken broth - [depending on how soupy you want it]
6-8 oz dry Kluski or other type noodles of your choice [approx half a pkg] -
[I now use 8 oz pkg low carb SHIRATAKI noodles, and they work fine, too]
8 oz Velveeta cheese - cut up in chunks
1 can [15 oz] black beans - drained and rinsed [optional] - I usually use
1 can [4 1/2 oz] mushrooms - undrained [optional] - I'm not fond and omit
1 can [4 1/2 oz] green chilies - undrained [optional] - I usually use
Brown seasoned chicken and vegetables in oil in a 4-5 qt skillet or large pot
Cook/ stir til chicken is no longer pink and vegetables are tender - 10-15 minutes
Add soup, tomatoes, and 2 cans broth; stir well and bring to boil for 10-15 minutes
Add dry noodles to boiling liquid and cook til barely tender - 10-15 minutes -
Add more broth to your liking to achieve desired consistency;
Add cheese; then add beans, mushrooms, and chilies [if desired]
Simmer and stir til cheese is melted and all are well combined
Serve with additional grated cheese [any variety].
* * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * *
PUMPKIN BLACK-BEAN CHICKEN CHILI - based on Fix-It-And-Forget-It
3-4 boneless/skinless chicken breasts [1 - 1 1/2 lbs] diced or cut into strips
1 med sz onion} diced up along with the seeded green pepper OR
1 green pepper} 1 16-oz pkg frozen pepper stir-fry chopped/diced
2-3 garlic cloves, minced
2 Tbsp oil
1 Tbsp chili powder
1 1/2 tsp ground cumin
1 1/2 tsp dried oregano
1 tsp seasoned salt
2 cans [15 oz] black beans - drained and rinsed
2 cans [15 oz] chicken broth
1 can [16 oz] solid pack pumpkin
1 can [15 oz] diced tomatoes - undrained
Brown seasoned chicken and vegetables well in oil in a 4-5 qt skillet or pot
Cook and stir til chicken is no longer pink and vegetables are tender
Add remaining ingredients; stir and simmer, covered, on low for 30-60 minutes
[Or put in a crock-pot, cover and cook on low for 4-6 hrs]
These soups start with similar ingredients, but end up very different in taste/texture.
Both are very good! Both serve about 4 - maybe more.
PUMPKIN JOES - based on allrecipes.com
2 lbs lean ground beef [or use half sausage, half beef, or ground turkey]
1/2 -1 onion finely diced
2 tsp pumpkin pie spice
1/2 tsp dried thyme
1/2 tsp dried rosemary
1 tsp seasoned salt and pepper
1 Tbsp Worchestershire sauce
1 tsp hot pepper sauce - to taste
1 can [10 oz] condensed cream of tomato [or celery] soup
1 can [8 oz] tomato sauce
1 can [15 oz] pumpkin puree [NOT pie filling]
1 pkg [8 oz] shredded cheese blend [any flavor]
8 - 12 hamburger buns - split and opened
In a skillet, brown ground meat and onion til done to choice - drain excess grease
Stir in spices and all canned items - mix thoroughly to combine
Bring mixture to boil; reduce heat and simmer, uncovered, til thickened - approx 30 minutes
Place a spoonful on a bun half, top with a big pinch of cheese, and remaining bun half [or not]
To serve open-faced, place some meat and cheese on all bun halves - but leave them topless - on a cookie sheet under oven broiler briefly to melt cheese over the meat sauce - my choice: less bread. Serves 6 - 8
AUTUMN HARVEST PORK LOIN ROAST - based on Fix-It-And-Forget-It
2 - 3 lb pork loin roast - trimmed of excess fat
1 - 2 tsp oil
S & P to taste
1 C apple cider or apple juice
2 - 3 lg apples, peeled [or not], cored, and cubed
1 - 2 butternut squashes - seeded, peeled, and cubed
1/2 C brown sugar - [or less if counting carbs]
1 - 2 Tbsp cornstarch - add more later if needed [OR a pkg of dry pork gravy mix]
1 tsp dry poultry seasoning or sage
1/2 tsp cinnamon
1/4 tsp nutmeg
In a skillet, brown roast in oil; add the cider/juice and braise on all sides
Meanwhile, in a lg bowl, combine the squash and apple chunks
Toss together with the sugar, cornstarch, and seasonings to coat thoroughly
Remove pork roast from the skillet, season with S & P, and place in a slow cooker
Add the squash/apple mixture over/around it, and pour skillet liquid over all
Cover, and cook on LOW for 5-6 hrs.
Lift out the roast and allow to rest for a few minutes before slicing.
If needed, turn heat to HIGH and add more cornstarch or pkg of gravy mix to thicken.
SAUSAGE, CABBAGE, & APPLE STEW - serves 4 - 6
1 - 1 1/2 lb Italian style sausage links
or ham
1 - 2 tsp oil
1 med sz onion} chopped along with the diced, seeded pepper -
1 green pepper} OR 1 16-oz pkg frozen pepper stir-fry, chopped
2 - 3 stalks celery sliced thinly across
1 28-oz [or 2 15-oz] can diced or stewed tomatoes - undrained
1 15-oz can chicken broth
1 10-oz can condensed cream-of soup [chicken, celery, tomato]
1 Tbsp chili powder
1 tsp seasoned salt
1 tsp dried oregano
1 tsp Mrs Dash Garlic and Herb
1/2 tsp black pepper
1/2 cup dry lentils
1/2 cup dry rice - brown or white
1/2 med/lg sz head cabbage - cored and thinly sliced
2 - 3 apples [peeled or not] cored and sliced/chunked
1 16-oz pkg frozen mixed vegetables
Slice sausage links or ham into 1/2" chunks
In a large pot or Dutch oven, brown sausage/ham pieces well in oil - drain
Add chopped onion, pepper, and celery, and cook til softened
Add tomatoes, broth, soup, and seasonings - stir well and bring to a boil
Add lentils and rice; cover, and reduce heat to simmer for 30 - 40 minutes
Add cabbage, apples, and vegetables - simmer for 15 - 20 minutes til tender
Add additional liquid [or some instant rice] to obtain desired consistency
Pasta with Italian Sausage and Pumpkin Sauce from allrecipes.com
http://allrecipes.com/recipe/pasta-with ... %20Results
Ingredients:
1 pound bulk Italian sausage
1/2 - 1 onion, finely diced
4 cloves garlic, diced or grated
1 (16 ounce) package campanelle pasta [or rotini or penne - and 13-oz pkg is OK]
1 (15 ounce) can pumpkin puree
1 (14.5 ounce) can chicken broth
1/2 cup half-and-half
1/2 cup sour cream
1/2 teaspoon grated nutmeg
1/2 teaspoon ground cinnamon
1 tsp [+/-] salt and ground black pepper to taste
1/4 - 1/3 cups grated Parmesan [or any] cheese or to taste [ approx 1 Tbsp/bowl]
1-3 teaspoons Italian seasoning, fresh or dried, to taste [approx 1/2 tsp/bowl]
Directions:
1. Cook and stir Italian sausage in a large skillet over medium-high heat until the meat is crumbled and browned, about 10 - 15 minutes. Drain excess grease.
Stir onion/garlic into meat and cook until onion is translucent, about 5 minutes.
2. Fill a large pot with lightly salted water and bring to a boil. Stir in campanelle and return to a boil. Cook pasta uncovered, stirring occasionally, until cooked through but still firm to the bite - about half the time called for on the box - drain well and return to pot.
3. Meanwhile, stir pumpkin puree, chicken broth, half-and-half, sour cream, nutmeg, cinnamon, salt, and black pepper into the sausage mixture in the skillet, and cook, stirring often, until sauce is creamy and thick, about 10 - 15 minutes.
4. Pour the skillet sausage/pumpkin sauce combo over the drained pasta in its large pot. Replace over medium-high heat and gently toss/stir until pasta and sauce mixture is heated through and thoroughly combined, 5 to 10 minutes.
Serve topped with Parmesan [or any] cheese and Italian seasoning herbs.
I'm repeating some good fall recipes - it's pumpkin and apple season, [just ask Jackson and Circleville] both of which are primarily associated with deserts, but have many other applications. You don't have to make only sweet stuff.
Plus they both - in all forms - are frequently on sale or special in our area now.
