Sunday, March 16, 2014

Pasta Fagioli Soup

This is just like the one they serve at Olive Garden.

1 lb ground beef
1 C diced onions
1 C julienned carrot
1 C chopped celery (about 3 stalks)
2 cloves minced garlic
2  14.5 oz cans diced tomatoes ( I use different flavored ones)
1  15oz can red kidney beans WITH liquid
1  15oz can great northern beans WITH liquid
1  12 oz can V-8 juice or tomato juice ( I use the spicy V-8)
1  15oz can beef broth (when I double batch it, I use one can of tomato puree)
1 T white vinegar
1 1/2 t salt
2 t oregano
2 t basil
1/2 t pepper
1/2 t thyme
1/2 t red pepper flakes (optional)
1/4 lb ditali pasta

Brown ground beef with onions, carrots, celery, and garlic.
Drain off fat.
Add the rest of the ingredients EXCEPT the pasta.
Simmer for 1 hour. ( I usually cook mine in a slow cooker on low for half the day)
If it is too thick add more beef broth or water. The pasta will soak up a LOT of the liquid.
Before serving cook up the pasta till it is al dente and drain.
You can either mix the pasta with the soup base, or add the noodles to each bowl with the soup base.
I mix all mine and then freeze half of it. Some say don't freeze it with the pasta, I haven't had any issues freezing it with the pasta. Most of the time when I make this I double batch it because it only takes a few extra minutes now, and saves a LOT of time later when I am in the mood for some good soup. ENJOY!!!

Saturday, January 25, 2014

Spicy Chicken Corn Chowder

This recipe serves 4 adults.

Shopping List
1 pound of boneless, skinless chicken breasts, uncooked (if you're using frozen, it might need to cook a little longer)
1 (10 oz) can of Rotel tomatoes, do not drain
1 (4 oz) can of chopped green chiles, do not drain
1 (14 oz) can of creamed corn
1 (10 oz) can of cream of chicken soup
1 cup of chicken stock or water
1 tablespoon chili powder
2 cups frozen corn kernels
Shredded cheese and/or chopped green onions to garnish

In your slow cooker, layer the first 7 ingredients.

Cover and cook on low 6 to 8 hours or on high 3 to 4 hours.  About 30 minutes before you're ready to eat, remove the lid and shred the chicken up right inside your slow cooker using two forks.  Stir in your frozen corn, return the lid and continue to cook another 20 or 30 minutes on the low setting.

Ladle your soup into bowls and garnish with a little cheese and/or green onions.  Sour cream or tortilla chips would be delicious in this soup too!

Enjoy your warm and cozy soup tonight!

Monday, January 6, 2014

Apple Dumpling's

1 1/2 Cups sugar
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 C butter
2 1/4 C flour
2 teaspoon baking powder
2/3 C shortening
1/2 C milk
6-8 small granny smith apples peeled and cored
1/3 C sugar

For the syrup: in a saucepan combine 1 1/2 C sugar, 1/4 t cinnamon and 1/4 t nutmeg and 2 C water. Bring to boiling, reduce heat. Cook 5 minutes. Remove from heat, stir in butter. Set aside.

Combine flour, baking powder, and 1/2 teaspoon salt. Cut in shortening till mixture resembles crumbs. Add milk all at once. Stir just till moistened and form dough into ball. On a floured surface roll out dough till about 1/8th inch thin, cut into sections just big enough to wrap around a whole apple. Place half of the apple on the dough, sprinkle generously with a mixture of sugar, cinnamon, and nutmeg, and dot with butter, add other half of apple and cover with dough. Put into a large baking dish. After all the apples are done (6-8 depending on size of apples, and how thick the dough is) Pour syrup over dumplings. Bake at 375F for 45 minutes. Best if syrup is taken from bottom of pan 2 or 3 times during baking and poured over top of dumplings. I love mine warm with cold milk poured over top, dinner or breakfast. Dessert is good too.