Chicken Wild Rice Soup

April 5, 2014 Leave a Comment
Chicken Wild Rice Soup

Chicken Wild Rice Soup

 

Recipe provided courtesy of Taste of Home magazine.  Find more great recipes at

www.tasteofhome.com

 

I’m originally from Minnesota, where wild rice grows in abundance and is very popular in recipes.  To save time, I cook the chicken and wild rice and cut up the vegetables the day before.

          Virginia Montmarquet                                                                 Riverside, California

 

Chicken Wild Rice Soup Recipe

Chicken Wild Rice Soup

2 quarts chicken broth

½ lb. fresh mushrooms, chopped

1 cup finely chopped celery

1 cup shredded carrots

½ cup finely chopped onion

1 tsp. chicken bouillon granules

1 tsp. dried parsley flakes

¼ tsp. garlic powder

¼ tsp. dried thyme

¼ cup butter, cubed

¼ cup flour

1 can (10 ¾ oz.) condensed cream of mushroom soup, undiluted

½ cup dry white wine or additional chicken broth

3 cups cooked wild rice

2 cups cubed cooked chicken

In a large saucepan, combine the first nine ingredients.  Bring to a boil.  Reduce heat; cover and simmer for 30 minutes.

In a Dutch oven, melt butter; stir in flour until smooth.  Gradually whisk in broth mixture.  Bring to a boil; cook and stir for 2 minutes or until thickened.  Whisk in soup and wine.  Add rice and chicken; heat through.          14 servings  (3 ½ quarts)

 

(Recipe for Chicken Wild Rice Soup was on www.tasteofhome.com, 2014)

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Roasted Pepper Potato Soup

March 20, 2014 Leave a Comment

 

Roasted Pepper Potato Soup

Roasted Pepper Potato Soup

Recipe provided courtesy of Taste of Home magazine.  Find more great recipes at

www.tasteofhome.com

 

I really enjoy potato soup, and this rich creamy version is different than most I’ve tried.  I like its lemon and cilantro flavors, but you can adjust the ingredients to best suit your family’s taste buds.

          Hollie Powell                                                                     St. Louis, Missouri

 

Roasted Pepper Potato Soup Recipe

Roasted Pepper Potato Soup

2 medium onions, chopped

2 Tbsp. canola oil

1 jar (7 oz.) roasted sweet red peppers, undrained and chopped

1 can (4 oz.) chopped green chilies, drained

2 tsp. ground cumin

1 tsp. salt

1 tsp. ground coriander

3 cups diced peeled potatoes

3 cups vegetables broth

2 Tbsp. minced fresh cilantro

1 Tbsp. lemon juice

½ cup reduced-fat cream cheese, cubed

 

In a large saucepan, sauté onions in oil until tender.  Stir in the roasted peppers, chilies, cumin, salt and coriander.  Cook and stir for 2 minutes.  Stir in potatoes and broth; bring to a boil.

Reduce heat; cover and simmer for 10-15 minutes or until potatoes are tender.  Stir in cilantro and lemon juice.  Cool slightly.  In a blender, process the cream cheese and half of the soup until smooth.  Return all to pan and heat through.                6 servings

 

(Recipe for Roasted Pepper Potato Soup was on www.tasteofhome.com, 2014)

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Carrot Raisin Couscous

March 12, 2014 Leave a Comment
Carrot Raisin Couscous

Carrot Raisin Couscous

 

Recipe provided courtesy of Taste of Home magazine.  Find more great recipes at

www.tasteofhome.com

 

The addition of golden raisins adds a slightly sweet flavor to this unique side dish featuring both couscous and carrots.  This recipe is Diabetic Friendly!

          Jordan Sucher                                                                   Brooklyn, New York

 

Carrot Raisin Couscous Recipe

Carrot Raisin Couscous

1/3 cup port wine or chicken broth

1/3 cup golden raisins

1 medium onion, chopped

3 Tbsp. olive oil, divided

1 package (10 oz.) couscous

2 cups chicken broth

¼ tsp. salt, divided

¼ tsp. pepper, divided

4 medium carrots, julienned

1 Tbsp. sugar

1 tsp. molasses

In a small saucepan, heat wine until hot.  In a small bowl, soak raisins in wine for 5 minutes.  Drain raisins, reserving wine.

In a large saucepan, sauté onion in 1 tablespoon oil until tender.  Stir in couscous.  Cook and stir until lightly browned.  Stir in broth, raisins and half of the salt and pepper.  Bring to a boil.  Cover and remove from the heat.  Let stand for 5 minutes; fluff with a fork.

In a small skillet, sauté carrots in remaining oil until crisp-tender.  Combine the sugar, molasses, reserved wine and the remaining salt and pepper.  Stir into carrots; heat through.

In a large bowl, combine couscous mixture and carrots; toss to combine.         10 servings

 

(Recipe for Carrot Raisin Couscous was on www.tasteofhome.com, 2014)

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Meatball Stew

March 8, 2014 Leave a Comment
Meatball Stew

Meatball Stew

 

Recipe provided courtesy of Taste of Home magazine.  Find more great recipes at

www.tasteofhome.com

 

Many years ago, the Farm Journal published a recipe that became the “jumping-off point” for my version.  It’s as colorful as it is delicious.  I often serve it over wide egg noodles or atop steamed rice – but it’s also good just as it is.

           Savilla Zook                                                                       Seabrook, Maryland

 

Meatball Stew Recipe

Meatball Stew

1 egg, lightly beaten

1 cup soft bread crumbs

¼ cup finely chopped onion

1 tsp. salt

½ tsp. dried marjoram

¼ tsp. dried thyme

1 ½ lbs. lean ground beef (90 % lean)

2 Tbsp. canola oil

2 cans (10 ¾ oz. each) condensed tomato soup, undiluted

2 cans (10 ¾ oz. each) condensed beef broth, undiluted

4 medium potatoes, peeled and diced

4 medium carrots, diced

1 jar (16 oz.) whole onions, drained

¼ cup minced fresh parsley

 

In a large bowl, combine the egg, bread crumbs, chopped onion, salt, marjoram and thyme.  Crumble beef over the top and mix well.  Shape into 24 meatballs.  Heat oil in Dutch oven.  Brown meatballs in batches; drain.

Add the soup, broth, potatoes, carrots and whole onions.  Bring to a boil; reduce heat and simmer for 30 minutes or until meat is no longer pink.  Garnish with parsley.          8-10 servings

 

(Recipe for Meatball Stew was on www.tasteofhome.com, 2014)

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Avgolemeno (Greek Egg-Lemon Soup)

February 24, 2014 Leave a Comment
Avgolemeno (Greek Egg-Lemon Soup)

Avgolemeno (Greek Egg-Lemon Soup)

 

I’m not into many Greek dishes  —  but this soup is the BEST when you have it in a Greek Restaurant .  So I’m hoping that this recipe from Newsday will not let me down!!

 

Avgolemeno (Greek Egg-Lemon Soup)

Avgolemeno (Greek Egg-Lemon Soup)

1 Tbsp. olive oil

1 cup chopped onion

2 cloves garlic, minced

6 cups lower-sodium chicken broth

12 oz. boneless chicken breast, cut into 2 inch pieces

¾ cup orzo

2 large eggs, lightly beaten

1/3 cup fresh lemon juice

1 tsp. cornstarch

½ tsp. salt

¼ cup fresh parsley, chopped

Heat oil in large soup pot over medium-high.  Add onion and garlic and cook 3 minutes until somewhat softened.  Add broth, bring to a boil and immediately reduce to simmer.  Add chicken and simmer 8 to 10 minutes, until cooked through; remove from broth with slotted spoon and transfer to a bowl.

Bring the broth back to a boil and add the orzo; cook 8 to 9 minutes, until barely al dente.

Whisk the egg, lemon juice, cornstarch and salt together.  Slowly pour the mixture into the broth, whisking constantly until mixture thickens, about 2 minutes.  Shred the chicken with a fork and stir it into the soup.  Top each serving with parsley.          4 serving

 

(Recipe for Avgolemeno (Greek Egg-Lemon Soup) came from the Newsday, December 12, 2013)

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Falafel with Tzatziki Sauce

February 18, 2014 Leave a Comment
Falafel with Tzatziki Sauce

Falafel with Tzatziki Sauce

 

Stuff the crispy, high-protein chickpea patties into a pita filled with lettuce, tomatoes and olives.  Top it off with our tzatziki sauce, and you have a nutritious meal that will keep you going the distance.

 

Falafel with Tzatziki Sauce Recipe

Falafel with Tzatziki Sauce

16 oz. dried chickpeas, soaked overnight

2 cups chopped onion

6 Tbsp. minced garlic

¼ cup chopped cilantro

1 tsp. salt

2 tsp. ground coriander

1 tsp. ground cumin

Ground black pepper, to taste

Olive oil (for frying), as needed

5 each 6 ½ pita breads

5 leaves romaine lettuce, torn in half

2 plum tomatoes, sliced and cut in half

¼ cup nicoise olives, sliced

Tzatziki sauce

Drain the chickpeas, then puree in a food processor until smooth.  Transfer to a large mixing bowl.

Stir in the onion, garlic, cilantro, salt, coriander, cumin and pepper.

Divide an shape the mixture to form 40 patties (1 3/4 inch by ½ inch).  Fill a skillet with olive oil to a depth of ½ inch, and heat to 350 F.  Working in batches, fry the patties until golden brown on both sides and cooked through, about 2 minutes on each side.  Drain on absorbent paper towels.

Heat the pitas and slice in half to form a pocket.

To assemble, place lettuce, tomato and olives in a pita half, along with falafel patties and tzatziki sauce.

Serve on a heated platter.             10 serving (4 patties per serving)

 

Tzatziki Sauce

Tzatziki Sauce

½ cup plain Greek yogurt

½ cup sour cream

½ cup peeled, grated cucumber, squeezed dry

1 tsp. minced garlic

1 Tbsp. extra virgin olive oil

1 Tbsp. chopped mint leaves or fresh dill

Juice on ½ lemon

1 tsp. lemon zest

Salt, as needed

Freshly ground black pepper, as needed

Combine the yogurt, sour cream, cucumber and garlic in food processor and puree until smooth.  Transfer to a bowl and fold in the olive oil, mint or dill, lemon juice and lemon zest.  Stir until combined and season to taste with salt and pepper.  Keep refrigerated.               1 ¼ cups

 

(Recipe for Falafel with Tzatziki Sauce came from the USA Weekend, January 31- February 2, 2014)

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Black Bean ‘n’ Pumpkin Chili

October 14, 2013 Leave a Comment
Black Bean 'n' Pumpkin Chili

Black Bean ‘n’ Pumpkin Chili

 

My family is crazy about this dish because it uses ingredients you might not ordinarily find in a comfort food favorite.  Believe it or not, pumpkin is what makes it so special.  Freeze a batch for later; it tastes even better reheated.

           Deborah Vliet                                                             Holland, MI                                                                      

 

Black Bean ‘n’ Pumpkin Chili Recipe

Black Bean ‘n’ Pumpkin Chili

2 Tbsp. olive oil

1 medium onion, chopped

1 sweet yellow pepper, chopped

3 garlic cloves, minced

2 cans (15 oz. each) black beans, rinsed and drained

1 can (15 oz.) solid-pack pumpkin

1 can (14 ½ oz.) diced tomatoes, undrained

3 cups chicken broth

2 ½ cups cubed cooked turkey

2 tsp. chili powder

1 ½  tsp. ground cumin

1 ½ tsp. dried oregano

½ tsp. salt

Cubed avocado and thinly sliced green onion

 

In a skillet, heat oil over medium-high heat.  Add onion, pepper and garlic; cook and stir until tender.

Transfer to a 5 qt. slow cooker; stir in the remaining ingredients.  Cook, covered, on low 4-5 hours.  Top with avocado and green onion.            10 servings

 

(Recipe for Black Bean ‘n’ Pumpkin Chili came from tasteofhome.com)

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Broccoli-Ham Cheese Pie

August 24, 2013 Leave a Comment

 

Broccoli-Ham Cheese Pie

Broccoli-Ham Cheese Pie

Recipe provided courtesy of Taste of Home magazine.  Find more great recipes at

www.tasteofhome.com

 

Sheets of easy-to-use phyllo dough create a crisp buttery crust for this comforting entrée.  “This egg and vegetable pie always gets thumbs-up approval from my sons and husband.”   (This recipe is Diabetic Friendly!)

                  Nancy Granaman                                                            Burlington, Iowa

 

Broccoli-Ham Cheese Pie Recipe

Broccoli-Ham Cheese Pie

12 sheets phyllo dough (14×9 inches)

Refrigerated butter-flavor spray

1 package (16 oz.) frozen broccoli cuts, thawed and patted dry

1 cup cubed fully cooked lean ham

1 cup (4 oz.) shredded reduced-fat cheddar cheese

1 small onion, chopped

2 Tbsp. minced fresh parsley

2 garlic cloves, minced

½ tsp. dried thyme

½ tsp. salt

½ tsp. pepper

1 cup egg substitute

1 cup fat-free evaporated milk

2 Tbsp. grated Parmesan cheese

 

Spritz one sheet of phyllo dough with butter-flavored spray.  Place in a 9 inch pie plate coated with cooking spray; allow one end of dough to overhang edge of plate by 3-4 inch.  (Until ready to use, keep phyllo covered with plastic wrap and a damp towel to prevent drying out).  Repeat with remaining phyllo, overlapping the sheets (staggering the points around the plate) and spritzing with butter-flavored spray between each layer.

In a large bowl, combine the broccoli, ham, cheese, onion, parsley, garlic, thyme, salt and pepper; spoon into crust.  Combine egg substitute and milk; pour over broccoli mixture.  Fold edges of dough over filling toward center of pie plate.  Spritz edges with butter-flavored spray.

Cover edge of crust with foil.  Bake at 375 F. for 40 minutes.  Remove foil.  Sprinkle with Parmesan cheese.  Bake 30-35 minutes longer or until a knife inserted near the center comes out clean.  Let stand for 10 minutes before cutting.              6 servings

 

(Recipe for Broccoli-Ham Cheese Pie was in tasteofhome.com)

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Favorite Cola Chicken

July 21, 2013 Leave a Comment
Favorite Cola Chicken

Favorite Cola Chicken

Recipe provided courtesy of Taste of Home magazine.  Find more great recipes

at www.tasteofhome.com

 

 

Everyone who tries this chicken asks for the recipe.  They’re surprised to hear that soda is the secret ingredients!

                Jean Jarvis                                                                                          Wautoma, Wisconsin

 

Favorite Cola Chicken Recipe

 

Favorite Cola Chicken

1 can (12 oz.) diet cola

½ cup ketchup

2 to 4 Tbsp. finely chopped onion

¼ tsp. dried oregano

¼ tsp. garlic powder

8     bone-in chicken thighs, skin removed

In a large skillet, combine first five ingredients.  Bring to a boil; boil for 1 minute.  Add chicken; stir to coat.  Reduce heat to medium; cover and simmer for 20 minutes.

Uncover, simmer for 45 minutes or until a meat thermometer reads 180 F.       4 servings

 

(Recipe for Favorite Cola Chicken was in tasteofhome.com)

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Spaghetti with Meat Sauce

May 28, 2013 Leave a Comment
Spaghetti with Meat Sauce and Zucchini

Spaghetti with Meat Sauce and Zucchini

I found this recipe in Newsday, earlier this year 2013.

Spaghetti with Meat Sauce Recipe

 

Spaghetti with Meat Sauce

8 oz. multi grain spaghetti

1 Tbsp. olive oil

1 cup chopped onion

2 cloves garlic, minced

½ tsp. basil

½ tsp. salt

½ tsp. thyme

1 lb. lean ground sirloin

1 (28 oz.) can diced tomatoes

8 oz. zucchini, cut into 1-inch pieces

¼ cup grated Parmesan

Bring a large pot of lightly salted water to a boil.  Add the spaghetti and cook, according to package directions, until the pasta is al dente.  Drain.

Heat oil in a large, nonstick skillet over medium high.  Add onion, garlic, basil, salt and thyme and cook, stirring occasionally, for 3 to 4 minutes, until somewhat translucent.  Add meat and cook, stirring to break into crumbles, until no longer pink.  Add tomatoes and continue cooking, stirring occasionally, 5 minutes longer, or until the sauce begins to thicken.  Add zucchini and cook, stirring occasionally, until crisp-tender, about 4 minutes.

Toss the pasta and sauce together, spoon onto plates, and top each serving with the cheese.  Serve immediately.          4 servings

(Recipe for Spaghetti with Meat Sauce was in Newsday, Thursday, January 3, 2013)

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