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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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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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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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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Chicken Caesar Salad

Filed under: BUDGET MEALS, RECIPES - Soup / Salad

Ok, this is not really a meal I cook from scratch, but it is fast and it is our favorite meal. Whenever my husband and I celebrate our Anniversary or Valentines Day or just get a night out together, this is what we want to have. Paired with some apple cider and voila, you have an elegant tasty dinner.

Caesar dressing mix (use white wine vinegar) or ready made salad dressing
Iceberg or Romaine lettuce
Grilled Chicken Breasts, chopped
Parmesan Cheese, freshly grated
Croutons (recipe follows)

Croutons:
Day old bread (1 slice per person)
Garlic powder
Italian seasoning
Olive oil.

Cut bread into 1-2 inch pieces. Toss with olive oil. Sprinkle with garlic powder and herbs. Bake 350 until browned. About 10 minutes. Let cool. Croutons will harden as they cool so do not over cook.

Variations:
-1 rotisserie chicken
-1 bag Caesar salad kit

Technorati Tags: chicken caesar salad, fast easy meals, healthy meal ideas, salads

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Southwestern Chicken Salad

Filed under: RECIPES - Soup / Salad

I came across this recipe in a magazine a couple of years ago. I love how simple it is to make.

1/2 tsp or more ground cumin
Salt, to taste
3 cups chopped rotisserie chicken
2 limes, quartered
1 head of Romaine lettuce, shredded (you can use any type of lettuce)
1 (15.5 oz) can black beans, rinsed
1 cups grape tomatoes, halved
3/4 cups chopped cilantro
1 1/2 cups shredded cheddar cheese
2 avocados, thinly sliced

Heat chicken in a skillet on medium to low heat. Combine the cumin with ½ tsp salt and sprinkle over chicken. Add juice from two lime wedges. Heat until cooked through, about five minutes.
In a large bowl add lettuce. Season with the remaining salt and lime wedges. Toss to combine. Add chicken, beans, tomatoes, cilantro, cheese and avocado.

Technorati Tags: chicken salad, healthy dinner ideas, healthy meal ideas, RECIPES, salad recipes, Southwestern chicken salad

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Pesto Potato Salad

Filed under: RECIPES - Appetizer, RECIPES - Sides, RECIPES - Soup / Salad

This is another recipe from Ellie Krieger of the Foodnetwork.

1 1/2 pounds small red potatoes
1 yellow pepper, cored, seeded and coarsely chopped (about 3/4 cup)
1 red pepper, cored, seeded and coarsely chopped (about 3/4 cup)
1/3 cup Basil Pesto, recipe follows
Salt and pepper
Put the potatoes in a large steamer basket over boiling water and steam for 20 minutes, or until they are cooked though, but the skins remain intact. Set them aside until they are cool enough to handle. Quarter the potatoes and put them in a large bowl. Add the peppers and the pesto and toss gently to combine. Season with salt and pepper, to taste, and chill.

Basil Pesto:
1/4 cup pine nuts
1 clove garlic
3 cups fresh basil leaves, loosely packed
1/4 cup grated Parmesan
1 tablespoon lemon juice
1/4 cup olive oil
Salt and pepper
Toast the pine nuts in a dry pan over a medium heat, until fragrant and golden brown, stirring frequently, about 3 minutes. In a food processor, process the pine nuts and the garlic until minced. Add the basil, Parmesan cheese and lemon juice and process until finely minced. With processor on, slowly pour the oil down the food chute. Process until well blended. Season with salt and pepper, to taste.
Note: This recipe leaves you with extra pesto. I like to freeze leftovers in an ice cube tray.

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Greek Steak Salad with Sun Dried Tomato Vinaigrette

Filed under: RECIPES - Soup / Salad

This recipe comes from the Raley’s Bel Air supermarket Something Extra magazine.

3/4 lb grilling steaks, seasoned with salt and pepper
6 cups salad greens
1/2 cup roasted bell pepper strips
1/2 cup pitted kalamata olives, cut into wedges
1/2 cup sun-dried tomato vinaigrette
1/2 cup crumbled feta cheese (optional)
1/3 cup sliced green onions

Grill steaks over medium heat for about 5 minutes on each side or until cooked to your liking; remove from grill and let cool for 5 minutes. Cut into bite-size strips and toss with remaining ingredients. Makes 4 servings.

Technorati Tags: Raley's Bel Air, RECIPES, salads, steak recipes, Steak salad, summer salt easy recipes, sun dried tomato

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Mexican Caesar Salad with Cilantro Pepitas Dressing

Filed under: RECIPES - Soup / Salad

One evening, we decided to stop off at a local taco place for dinner. We love it because we can get three tacos for a dollar. For two dollars, we can feed our whole family. That night, however, I noticed they had a new salad on the menu and decided to try it. I had never heard of a Mexican Caesar salad. It seems logical since the guy who theoretically invented the Caesar Salad, did so in Mexico. The salad was delicious. I asked the manager if I could have the recipe for the dressing. Unfortunately for me, he did not know it because the dressing comes into the restaurant premade. Apparently, I was not the first to ask him for it either. I found this recipe for the dressing on thefeastwithin.com. Pepitas are used in both the salad and the dressing. Therefore, toast the 1/4 cup called for in the dressing plus extra for the salad.

Creamy Cotija Cilantro Chile Dressing:
2 Pasilla or other fairly mild large chile peppers, roasted, skinned and seeded
1 small bunch cilantro washed and stemmed, about 1 cup
1/4 of a small wheel of Cotija Cheese, about 1/4 cup packed.
1/4 cup Pepitas (roasted salted pumpkin seeds)
2 Tablespoons Red Wine Vinegar
3/4 Canola or mild tasting olive oil
1 clove garlic, peeled
Large pinch of salt and freshly ground pepper
1 cup mayonnaise or plain yogurt
A little water to thin, if necessary

Roast the chilies using your preferred method. Remove the skin, stems and seeds. Place in the bowl of a food processor. Add the garlic, cheese, oil and vinegar, salt and pepper and the pepitas. Pulse, 15 seconds until smooth. Add the cilantro leaves. Pulse off and on and then let run until smooth. Mix in the Mayonnaise until creamy. Place in a jar in the fridge- will keep about 3-5 days. You may need to add a few tablespoons of water to thin for drizzling if it sets up. Serve over all kinds of salad -it’s really good over grilled chicken or pork.

The Salad:
Cooked grilled seasoned chicken or already cooked Rotisserie chicken, chopped
Toasted Pepitas (pumpkin seeds)
Tomatoes, diced
Lettuce
Coljita cheese or other cheese such as parmesan or feta
tortilla chips or strips

Place the pine nuts in a dry skillet over medium heat or in the oven at 350. Toast until light brown color about 3-5 minutes. Remove the seeds from the pan to a small bowl to cool. In a bowl, tear or cut the lettuce into bite size pieces. Add the tomatoes, pepitas, cheese and chicken. Top with the tortilla chip strips.

***To make the homemade version of tortilla strips cut corn tortillas into strips. Fry in heated oil until light brown. Or coat with olive oil and bake at 350 for 10-15 minutes.

Technorati Tags: caesar salad, cilantro pepitas dressing, RECIPES, salad dressings, spicy salad dressings

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Pepperoni Pasta Salad

Filed under: RECIPES - Main Dish, RECIPES - Soup / Salad

This is my personal favorite pasta salad. It’s easy, filling, tasty, and a cinch to make!

1 pkg. Spiral Pasta (Rotini)
1 pkg. Italian Salad Dressing Mix (Plus enough Oil, Vinegar and Water for the mix)
1 pkg. Pepperoni
2 Cups Cheddar Cheese Chunks
1/4 Cup Sun-Dried Tomatoes, cut up
1 Cucumber
1 Yellow Bell Pepper
Shredded Parmesan Cheese

Cook pasta according to package directions. Rinse pasta with cold water. Meanwhile, chop up pepperoni into fourths, cheese chunks, dice tomatoes, quarter cucumbers, and dice bell pepper. Prepare salad dressing according to package directions. Mix it all together in a big bowl and chill before serving or serve immediately.

Technorati Tags: cucumber salad, pepperoni, RECIPES - Soup / Salad, sun dried tomatoes

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