Fall Ham and Potato Soup

Filed under: BUDGET MEALS, RECIPES - Soup / Salad

This recipe I found on allrecipes.com called “Delicious Ham and Potato Soup.” It has a nice flavor and texture.

3 1/2 cups peeled and diced potatoes
1/3 cup diced celery
1/3 cup finely chopped onion
3/4 cup diced cooked ham
3 1/4 cups water
2 tablespoons chicken bouillon granules
1/2 teaspoon salt, or to taste
1 teaspoon ground white or black pepper, or to taste
5 tablespoons butter
5 tablespoons all-purpose flour
2 cups milk

Combine the potatoes, celery, onion, ham and water in a stockpot. Bring to a boil, then cook over medium heat until potatoes are tender, about 10 to 15 minutes. Stir in the chicken bouillon, salt and pepper.
In a separate saucepan, melt butter over medium-low heat. Whisk in flour with a fork, and cook, stirring constantly until thick, about 1 minute. Slowly stir in milk, as not to allow lumps to form until all of the milk has been added. Continue stirring over medium-low heat until thick, 4 to 5 minutes.
Stir the milk mixture into the stockpot. Cook soup until heated through. Serve immediately.

Variations:
For a creamy soup cook the potatoes until they are soft. I like a smooth texture with chunks of potatoes. So I cook the potatoes until they are just tender. Then, after I add the milk I puree the soup slightly to make it thicker.
I also like to add 3-4 Kale leaves, torn and 1-2 greens onions, chopped.
Some other good choices may include 2-3 cloves of garlic or garlic powder, diced carrots and chopped cauliflower.

Technorati Tags: allrecipes.com, easy recipes, fall recipes, ham and potato soup, kids dinner ideas, Potato Soup, soups

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Whip Up A Simple Loaf of Banana Bread

Filed under: BUDGET MEALS, RECIPES - Breads

I have a banana bread recipe I like very much from the Baker’s Illustrated Cook Book, however; with that said, I get a little antsy and enjoy searching for something new. Something interesting. I have tried many variations of banana bread, yet none of them have have sparked my interest enough to make them again, with the exception on the previous mentioned recipe.

Baker’s Illustrated Banana Bread:

2 cups flour, plus more for dusting the pans
1 1/4 cups walnuts, chopped coarse
3/4 cup sugar
3/4 tsp baking soda
1/2 tsp salt
3 very ripe bananas, mashed well (about 1 1/2 cups)
1/4 cup plain yogurt
2 eggs, beaten lightly
6 tbsp unsalted butter, melted and cooled
1 tsp vanilla

Adjust the lower middle position. Heat over to 350 degrees. Grease and flour the bottom and sides of a 9x5x3 loaf pan. Spread the walnuts on a baking sheet and toast until fragrant, 5 to 10 minutes. Set aside to cool. Sprinkle the baking soda over the mashed bananas. Let sit.

Whisk the flour, sugar, salt and walnuts together in a large bowl, set aside. Mix the mashed bananas, yogurt, eggs, butter and vanilla with a wooden spoon in a medium bowl. Lightly fold in the banana mixture in to dry ingredients with a rubber spatula until just combine and the batter looks thick and chunky. Scrape the batter unto prepared loaf pans. Bake until the loaf is golden brown and a toothpick inserted in the center comes out clean, 55 minutes. Cool in the pan for 5 minutes, then transfer to a wire rack. Serve warm or at room temp. Wrap with plastic wrap and store at room temp for 3 days or freeze.

Variations:
Chocolate bread: Reduce sugar to 10 tbsp and add 2 1/2 oz (a heaping 2 1.2 cup) grated bittersweet chocolate into dry ingredients.

Coconut and Macadamia:  Substitute for walnuts 1/2 cup sweetened coconut and 1 cup chopped macadamia, toasted.

Orange spice: Add 1 tsp cinnamon, 1/4 tsp grated nutmeg, 2 tbsp grated orange zest to dry ingredients.

Dazzledish Variations:
-Add white chocolate chips, cranberries, raisins, apricots, coconut or nuts.
-Replace half the flour with wheat, oats and wheat germ.
-To make muffins bake for 20 minutes at 350 degrees.

Technorati Tags: afterschool snacks, banana bread, fast and easy meals, simple snacks for kids, whippedtheblog.com

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Hearty Chili: Recipes for Fall

Filed under: BUDGET MEALS, RECIPES, RECIPES - Main Dish

From many failures, comes success. For a few years, I have used a chili recipe I found in a Cooking Light cookbook. My husband liked the recipe at first, but … he had a few requests. He did not like the large pieces of tomato and wanted more kidney beans. So, I increased the beans from one can to three and decreased the diced tomatoes by one can and pureed them before adding them to the pot.

Then, one night I went to a friend’s house for a girl’s night out and she served chili. She found her recipe in a Betty Crocker cookbook. In addition to the Kidney beans called for in the recipe, she added a can of white beans and a can of black beans. The next time I made chili, I decided to try adding the extra beans plus some lentils. The response was “this is great!”

My problem is, I get bored of the same recipe after a while and while Stephen could go on eating the same chili year after year.  I was determined to make it better. Tonight, Stephen wanted chili for dinner, but I was out of a few ingredients. I had to make my own Chili Powder and I only had enough Italian sausage for a dish I was making for company this weekend. I omitted the brown sugar, replaced the jalapeno with red pepper flakes and reduced the sausage to three links. The original recipe calls for 1 1/2 cups Merlot or other fruity red wine. I have always used apple juice that I make fresh with my juicer. This time, I decided to reduce the amount of apple juice and add a little chicken stock to give the chili a little more flavor.

3 to 6 oz hot or mild Italian sausage
1 pound ground turkey
1/4 cup olive oil
2 cups onion, chopped
6 garlic cloves, minced
1 cup green pepper, chopped. I like to add a bit of red and yellow too
2 Tbsp chili powder
1 Tbsp ground cumin
1 1/2 Tsp dried red pepper flakes or 1 jalapeno
1 teaspoon dried oregano
1 Tbsp salt
1/2 tsp black pepper
2 bay leaves
2 (28 oz) can diced tomatoes
2 Tbsp tomato paste
3/4 cup chicken stock
1/2 cup apple juice
1 (15 oz) can kidney beans, drained
1 (15 oz) can black beans, drained
1/2 cup lentils
Shredded cheddar cheese

Cook sausage and turkey until done. Remove from pan. In the same pan, saute onion, garlic and green pepper over medium high heat, until tender, about 5 minutes. Add the spices, stock, juice, tomatoes, paste, beans and lentils. Bring to a simmer then, reduce heat to low. Simmer, covered, for one hour. Uncover and simmer for an additional 30 minutes. To serve sprinkle with cheese. Serves 10.

Alternatives:
I was out of Chili Powder, so I made my own. This version really gave the chili the kick I was looking for. 1 teaspoon each paprika, cayenne pepper and oregano. 2 teaspoons each ground cumin and garlic powder.

I just have to mention a friend of mine recently won a chili cook off contest. She has never made chili before, but has a palette for flavor. She threw in a bunch of spices that sounded good to her and a bar of chocolate.

Technorati Tags: Autumn, Chili, fall, healthy, RECIPES

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Chicken Tortilla Soup

Filed under: BUDGET MEALS, RECIPES - Soup / Salad

I love fall. The brisk autumn air pared with the smell of a warm fire calls for a cup of hot soup. I found this recipe on allrecipes.com. I added black beans and a little more cumin.

1/2 tsp olive oil
2 skinless, boneless chicken breasts
1 cup chopped onion
1 tsp ground cumin
1tsp minced garlic
2 (14.5 ounce) cans chicken broth
1 cup frozen corn kernels
1 can black beans
1/2 teaspoon chili powder
1 tablespoon lime juice
1 cup chunky salsa
corn tortilla chips
shredded Monterrey Jack cheese

In a large pot over medium heat, saute the chicken in the oil for 5 minutes. Add the garlic and cumin and mix well. Then add the broth, corn, onion, chili powder, lemon juice and salsa. Reduce heat to low and simmer for about 20 to 30 minutes.

To serve, break up some tortilla chips into individual bowls and pour soup over chips. Top with the Monterey Jack cheese or shredded cheddar/jack blend.

Technorati Tags: allrecipes.com, chicken tortilla soup, fast easy meal ideas, healthy meals, RECIPES, soup, tortilla soup

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Monterrey Chicken With Stuffing

Filed under: BUDGET MEALS, RECIPES - Main Dish

A friend of mine Jacey Hill, brought this dish by after I had my baby. It was so simple and satisfying I had to have the recipe.

1 (6 ounce) package chicken-flavor stuffing mix
1 1/2 cups hot water
1/4 cup butter, cut into pieces
4 skinless, boneless chicken breasts
1 (10.75 ounce) can condensed cream of mushroom soup
1/3 cup milk

In a large bowl, combine the seasoning packet from the stuffing mix with the hot water and butter. Let stand until butter melts. Stir in the stuffing crumbs, just to moisten, and let stand for 5 minutes.

Preheat oven to 375 degrees F (190 degrees C). Place the chicken down the center of a 8×12 inch baking dish. Mix together the soup and milk and pour mixture over the chicken. Spoon some of the stuffing over the chicken breasts, then spoon the rest along the sides of the chicken. Bake in the preheated oven for 35 minutes or until the chicken is fully cooked and the juices run clear.

Technorati Tags: chicken bake, easy casseroles, fast easy recipes, monterry chicken bake, recipes for kids

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A Bowl of Chicken Noodle Soup

Filed under: BUDGET MEALS, RECIPES - Soup / Salad

In college, I took an Aromatherapy class as part of my major. In class, we not only learned about the properties and effects of the oils, we also covered natural holistic healing. I was visiting my parents one day when my dad was sick. I thought I would try my hand at a cold remedy to help my dad feel better. The directions dictated that I place the vegetables in a juicer. I did not have a juicer on hand, so I decided the next best thing would be a blender. I processed the vegetables and poured the concoction into a pot to simmer. I did not think about straining the broth so instead ladled some into a bowl to serve my dad. He did not eat it. I did not blame him, it was pretty horrible. The shredded celery made the soup taste like straw. My second attempt at playing doctor was when my mom was sick and I convinced her to eat some toast that was covered with roasted garlic. She complained the next day that she stunk of garlic.

What I took away from those experiences was, when you are sick you just want comfort. You don’t want the dreadful tasting cough syrup and certainly we can do without the ill concoctions. Growing up, when I was sick, my mom would make me chicken noodle soup and a grilled cheese sandwich. The combination is comforting to me even so today. Now, when my kids get sick, I do not terrorize them with garlic and onion brews. I make them homemade chicken noodle soup. Eating a bowl does not actually cure them, but it does help them feel better while the bug runs its course.

1 tbsp Olive Oil
1 cup Onions, chopped
4 cloves Garlic, chopped
1 tsp Parsley
1 tsp Oregano
1 bay leaf
1 tsp salt
1/8 tsp pepper
2 cups chicken, shredded or chopped
1 medium potato, chopped
1/4 cup peas
1carrot
2 celery stalks
4 cups broth or 4 cups water and 4 bullion cubes

Heat the oil in a pot. Add carrots, potatoes, celery, onions and garlic. Saute until onions are translucent. Add the broth and spices. Bring to a boil. Simmer until potatoes and carrots are tender. Add peas and chicken. Simmer until heated through.

Variations:
This recipe is my basic starter recipe. When I am feeling gourmet I like to change it up a bit with shallots, leeks and kale.
Add 1/2 cup of your favorite pasta.
During flu season I add more onions and garlic.

Technorati Tags: chicken and vegetables, chicken noodle soup, easy dinner ideas, easy meal ideas for kids, flu season, homeopathic medicine, soup

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Chicken Pot Pie

Filed under: BUDGET MEALS, RECIPES - Main Dish

I love chicken pot pie. For me, a well made chicken pot pie is the quintessential comfort food. I have experienced countless failures searching for that perfect recipe. I finally found one that fit the bill on allrecipes.com. I cheat and use store bought crust, because I have yet made a pie crust that is edible. I have made this dish using only a crust on top and it turned out fine.

1 pound skinless, boneless chicken breast halves – cubed
1 cup sliced carrots
1 cup frozen green peas
1/2 cup sliced celery
1/3 cup butter
1/3 cup chopped onion
1/3 cup all-purpose flour
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon celery seed
1 3/4 cups chicken broth
2/3 cup milk
2 (9 inch) unbaked pie crusts

Preheat oven to 425 degrees F (220 degrees C.)
In a saucepan, combine chicken, carrots, peas, and celery. Add water to cover and boil for 15 minutes. Remove from heat, drain and set aside.
In the saucepan over medium heat, cook onions in butter until soft and translucent. Stir in flour, salt, pepper, and celery seed. Slowly stir in chicken broth and milk. Simmer over medium-low heat until thick. Remove from heat and set aside.
Place the chicken mixture in bottom pie crust. Pour hot liquid mixture over. Cover with top crust, seal edges, and cut away excess dough. Make several small slits in the top to allow steam to escape.
Bake in the preheated oven for 30 to 35 minutes, or until pastry is golden brown and filling is bubbly. Cool for 10 minutes before serving.

Technorati Tags: chicken pot pie, comfort foods, dinner ideas for kids, fast easy meals, fun family foods

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Italian Sausage Soup

Filed under: BUDGET MEALS, RECIPES - Soup / Salad

This stew resembles Italian Wedding Soup. It is so simple and so delicious. I do not know where it originated, as it was passed around from friend to friend.

3 cans beef broth
1 (14.5 oz) can diced tomatoes with herbs, puree slightly
1 1/2 tsp Italian seasoning
1 pound Italian sausage
1 cup onions, chopped
3 cloves garlic, minced
2 stalks celery
1 can kidney beans
1- 1 1/2 cups mini pasta shells (or your favorite pasta)

Brown Sausage in a tablespoon olive oil. Remove and set aside. Add garlic to the pan. Cook for 1 min. Add onions and celery. Saute until tender. Add tomatoes, broth, seasoning and salt and pepper to taste. Simmer 20 minutes. Add pasta, beans and sausage. Simmer until pasta is cooked.

Technorati Tags: fast easy meal ideas, healthy choices, healthy menu ideas, italian sausage soup, italian wedding soup, RECIPES, soups, winter soups

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Pancakes and Waffles

Filed under: BUDGET MEALS, RECIPES - Breakfast

A friend of mine and her family has a special weekly tradition. Every Monday night, everyone (friends and family) go to the Grandparents house for crapes and stories. Set up a pancake, waffle or crepe bar with your family’s favorite fruits and nuts. You could give each member a small bowl with pancake batter and let them choose what to mix in the batter. Or, after you have poured the batter on the skillet, let them sprinkle their favorite toppings. Banana and nuts, blueberries, strawberries, chocolate chips or try a sprinkle of cheese and bacon.

BASIC PANCAKES:
2 tablespoons butter, melted
1 1/2 cups flour
1 teaspoon baking powder
1/2 teaspoon salt
2 tablespoons sugar
2 egg, room temperature
1 cup milk, warmed

Melt the butter in a small pan on low heat. In a bowl, using a wire whisk or sifter, sift in the flour, powder, salt and sugar. Add the eggs and half of the milk. Mix until it gets pasty. Add the rest of the milk and the butter. Beating until creamy. Pour onto heated griddle. Cook until tops are bubbly about 1-2 minutes. Flip and cook the other side about 1 minute.

Variations:
-Serve with syrup, yogurt and fruit, pumpkin butter and cream cheese, jam, fruit or nuts. Substitute all or part of the flour with white wheat flour. For a real treat add a teaspoon of juice from an orange.
-Replace part of the all purpose flour with whole wheat, oat flour or coconut flour.
-Add 1-2 tablespoons protein powder.
-Add 1-2 tablespoons ground flaxseed meal or wheat germ.

WAFFLES:
2 cup flour
1 1/2 c buttermilk, room temperature
2 eggs, room temperature, separated
2 tbsp sugar
3 tsp baking powder
1/2 tsp salt
6 tbsp butter, melted

Sift flour, sugar, salt and powder. In another bowl beat egg yolks and milk. Slowly add flour. Beat until smooth. Mix in melted butter. Beat egg whites until stiff. Fold into batter. Cook.

Variations:
-Serve with syrup, yogurt and fruit, cream cheese, jam and fruit.
-Make an egg sandwich.
-Substitute all or part of the flour with white wheat flour.

Technorati Tags: breakfast bar, family fun, food, fun family activities, pancake breakfast, pancakes, RECIPES, waffles

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Simply Italian Roasted Vegetables

Filed under: BUDGET MEALS, RECIPES - Sides

This is one of my favorite ways to prepare vegetables. I love simple recipes made with only a few ingredients. I used to make this with top Ramen all the time when I was in college. Today, I serve the vegetables with rice, pasta, tortillas or just meat like salmon. Leftovers make a great omelet.

Variety of bell peppers (orange, yellow, red)
Red Onion, Sliced
Asparagus
Salt
Pinch black pepper
1 tablespoon Olive Oil

Warm oil in a pan. Add your choice of vegetables. Season to taste with salt, pepper and garlic. Saute over medium to medium-high heat until slightly tender but still crunchy. I like mine burned a little bit.

Variations:
This can also be baked in the oven. Roast at 350 degrees. Toss vegetables with oil and seasonings. Spread out on a baking sheet and back until slightly tender but still crunchy and a little blackened on the edges.
To add some heat throw in a dash of red pepper flakes.
Add a few cherry tomatoes.

Technorati Tags: RECIPES, roasted vegetables, side dishes

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