Kats’ Kitchen

Herb Loaf & Beef Stew March 23, 2017

Filed under: Bread,Main Dishes,soup — stacielk @ 2:00 pm
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Beef Stew

I have to be honest, there are many recipes on this site that I have made one time and have not made again.  The main reason is because there are SO many recipes out there that I want to try and if I continue making the same ones, I will never get around to all of them!  Don’t get me wrong, there are many on here that I do make regularly.

buttery-herb-loafThis is one of those recipes.  I made exactly 3 years ago to the month.  Butterflake Herb Loaf.  I remember it being really good.  Peeling it apart and enjoying every buttery flavorful bite.  The ends were crusted with butter that oozed out the sides.  I served this herb loaf this time with ribs.  With leftovers I made Steak Pizzaiolas using this as the bottom ‘bread’ part.  Still make those Pizzaiolas regularly!!!  It’s one of my husbands and my favorites!

And now for the beef stew.  I have not been a meal planner lately.  When I attempt to meal plan, I find myself changing meals throughout the week, swapping, not making them etc.  I saw this Beef Stew recipe from a blog called Pinch of Yum I ran down to my freezer to make sure I had a chuck roast so I could make it for dinner the next day.  I loved it.  It was flavorful, comforting and the meat was so tender.  I  served it with Parmesan cheese and crusty bread.  Head over to Pinch of Yum for some beautiful pictures that made me make this stew!

Beef Stew

2 lbs beef, chuck roast, fat trimmed, cut into 1-2-inch chunks

1 medium onion, sliced thinly

2 stalks celery, sliced diagonally in thick pieces

6 carrots, sliced diagonally in thick pieces

2 tablespoons tapioca (omitted – as thickener, I coated my beef in flour and saute as described below)

1/2 cup tomato juice (I used 3/4 of a small can of tomato paste with 1/2 can water)

2 teaspoons salt

1 tablespoon sugar

Traditional Oven Instructions: Preheat oven to 350 degrees. (If using oven, mix meet with flour and saute in some oil in a skillet.  Place all ingredients in a large Dutch oven. Cover and bake for 4 hours.

Life Changing Instant Pot Instructions: (I first mixed my beef pieces in flour and saute them in Instant Pot on ‘saute’ setting for 3-5 min)  Place everything in the Instant Pot and select the stew/meat setting (about 35 minutes). After it’s done, let everything mellow out for about 10 minutes before releasing the steam.

Whether you make this in the oven or in the Instant Pot, I recommend finishing by giving it about 10-20 minutes in a hot oven (about 350-400 degrees), uncovered, before serving. It gets the meat nice and caramelized on top and helps the gravy thicken up.  (Definitely if you have time do this last step, but still good without caramelizing)

NOTES

I usually add a little water to the gravy if it starts to thicken too much as it cools. Personally, I prefer it this to be less like a soup and more like a really saucy beef stew. We serve it on plates with hot, crusty, buttery bread. For my salad, all I had on hand was baby spinach, so I just tossed it with a quick 5 minute shake-in-a-jar dressing: olive oil, grainy mustard, vinegar, sugar, salt, pepper.

Recipe from Pinch of Yum (my changes in italics)

 

Cajun Chicken Pasta Soup January 20, 2016

Filed under: Chicken,Main Dishes,soup — stacielk @ 10:15 am
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Soup

Here is a great soup for these cold Winter days.  Go here for the original recipe.  We made the soup a bit healthier and replaced some ingredients for others we had in the house.  If you want the creamy goodness that is found in the original recipe/picture linked above, I would suggest using the heavy cream.  We used skim milk which made it a broth-based soup.

A few other changes/suggestions:

-Used the pasta we had in the house, also used less of the pasta

-Seasoned with Cajun to taste

-Used all chicken flavored broth and, again, used seasoning to get the right flavor

-And again, used milk instead of cream

Hope this warm comforting soup warms you up on this beautiful Winter day!

 

Hearty Chicken Stew with Butternut Squash & Quinoa Recipe October 31, 2014

Filed under: Main Dishes,soup — stacielk @ 8:16 am
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It’s soup season!  Love soup, could eat/make a different one everyday and not get sick of it.  This Chicken Stew was delicious.  It has some great seasonal ingredients and quinoa, which adds some health benefits and texture to the soup.

I followed the directions but left out the olives.  There are few things in this world I dislike, and one of them is olives.  I try them every few years just to make sure my taste buds haven’t changed, but they haven’t, as far as olives go!  I was going to throw in some black beans to get the color and more health benefits, but forgotto do that.

Head on over to Cookin’ Canuck for the recipe.

Thanks for stopping by, even though I’m not consistent with my blogging, I appreciate everyone who continues to check my blog out when I get around to it.

stewPicture from Cookin’ Canuck.

 

 

Kielbasa-Cheese & Tai Chicken-Noodle SOUP February 24, 2014

Filed under: soup — stacielk @ 7:00 am
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Before this beautiful winter season comes to an end, I wanted to post a couple more soup recipes that I have made.  They are two very different recipes and two delicious soups.

Kielbasa-Cheese SoupKal-Soup

1/4 cup butter

1 large onion, halved & thinly sliced

1 cup sliced celery (2 stalks)

1/4 cup all-purpose flour

2 tsp Worcestershire sauce

3/4 tsp dry mustard

1-14.5 oz can chicken broth

3 cups peeled and cubbed potatoes (3 med-I used red skin)

8 oz cooked kielbasa, sliced 1/4 in thick (we used uncooked polish sausage and cooked/crumbled ourselves)

1 cup chopped carrots (2 medium)

3 1/4 cups milk

1/4 tsp freshly ground black pepper

3 cups shredded sharp cheddar cheese (12 oz)

Cook onion and celery with butter until tender.  Stir in flour, Worcestershire sauce & dry mustard.  Stir 2 minutes and gradualy stir in broth.  Add potatoes, sausage & carrots.  Bring to boil, reduce heat and simmer about 20 mintes.  Stir in milk and pepper.  Cook and stir till it barely comes to a boil.  Reduce heat and gradually add the cheese, stirring until melted.

Sprinkle each serving with additional cheese and pepper.

Thai Chicken-Noodle SoupThai-Soup

1 cup canned crushed tomatoes (1 cup – not the whole can!)

1/2 cup chunky peanut butter

1 lb skinless, boneless chicken thights (or any kind of chicken meat) cut into 1-inch pieces

4 cloves garlic, minced

2 tsp grated fresh ginger (or 1 tsp ground ginger

1 T sesame oil

6 cups reduced-sodium chicken broth

2 tsp fish sauce

3 oz dried rice noodles, broken if desired

2 cups shredded green cabbage

1 cup canned bean sprouts, rinsed and drained

1/4 cup chopped green onions (2)

snipped fresh cilantro (opt)

coarsely chopped peanuts (opt)

Combine 1 cup tomato and peanut butter in a small bowl.

Cook chicken, garlic and ginger in hot oil about 5 min, till chicken is brown.  Stir in tomato mixture.  Add broth and fish sauce.  Bring to boil  Stir in noodles, reduce heat.  Simmer 5 min.  Stir in cabbage.  Simmer 5 min more and remove from heat.  Stir in bean sprouts and green onions.

Ladle soup in bowls and top with cilantro and peanuts if desired.  (I think the cilantro added a nice flavor to the overall soup)

Both recipes from Better Homes & Gardens – Soups and Stews

 

Quick Chicken Soup & Jalapeno Popper Dip January 6, 2014

Filed under: Appetizer,Chicken,Main Dishes,soup — stacielk @ 5:34 pm
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So, these two recipes may not go together, but they are delicious and instead of holding you back from making one or another for another month or so, until I post again, I thought I’d be kind and share them both with you!

jalp-pop-dip

The Chicken Noodle Soup is a GREAT dinner or lunch for days like these chilly artic days.  It was pretty quick to throw together, although not super quick because you need to do a bit a chopping, etc. But I like my little handy dandy food processor to do most of that for me.  I shared some of this soup for a friend of mine.  Her and her kiddos really enjoyed it!  As does my family :)  But it is always nice to have someone outside the family tell you also….for some extra (re)assurance.

This dip is a recipe I got from a friend.  I made it last month when I was stuck at home from a Christmas party with my sick little guy….yes, you heard me right, but I will repeat, I made it for myself….I felt kind of selfish, but I guess I was unselfish for staying home with my sick kid right?  So it’s all good, plus I only made half the recipe.  And I just made the other half today, for my family, but I was the only one that touched it, NOT because it wasn’t good, just because they just don’t like that kind of stuff, their loss, my gain, more for me (sorry selfish again….)  SO yes, this dip is delicious!  Served warm on crackers.  OR leftovers between some grilled bread (aka grilled cheese, I added a bit more shredded cheese to the sandwich, IF you do have leftovers and want to try it that way.)

Sorry for being so wordy, it’s been a while…or maybe I have cabin fever.  Who knows, but I really recommend both these delicious recipes.  If you give them a go, come back and let me know what you think!

If you would like the Jalapeno Popper Dip, head on over to FAVORITEFAMILYFOODS, and don’t forget to say hi in the comment section!

l_RU199271Quick Chicken Soup with Pasta (my comments are in parenthesis)

serves 4 (so you might wanna double it!)

½ lb mezze penne rigate or other small-cut pasta (I’ve used both small noodles and egg noodles)

2 T evoo

6 cups chicken stock

1 lb skinless, boneless chick breast

1/2 cup dry white wine 

1 large bay leaf (I omitted)

5-6 carrots, peeled and sliced crosswise

1 small onion, chopped (I used food processor to chop)

2-3 large cloves garlic, chopped (put this in food processor with onion)

2 T chopped fresh thyme (dried)

1 rind Parmigiano-Reggiano (opt) (I omitted but bet it would had a nice flavor!)

1 cup frozen peas (ick, one veggie I don’t like….I threw in some chopped celery instead)

½ cup chopped flat-leaf parsley

1 small lemon, zested (I omitted)

 Cook pasta to al dente in a soup pot.  Drain and drizzle with EVOO

 In a sm sauce pan, pour in 2 cups chicken stock to cover the chicken.  Add the wine and bay leaf (if using), simmer until chicken is cooked through, about 12 min.

 In the empty soup pot heat 2 T evoo over med-high and stir in carrots, onion, garlic and thyme, season with salt and pepper.  Cook until veggies are softened, about 10 min.  Add remaining 4 cups chicken stock and cheese rind (if using); bring to simmer. 

 Remove the chicken from liquid and cut into bite-size pieces (OR throw in your stand mixer and mix just until shredded-so easy!)  Add chicken to soup.  Strain the poaching liquid into the soup.  Stir in the peas (ick….or celery) and parsley; discard the bay leaf (if using).

 Spoon pasta into bowls.  Ladle in the hot soup and top with the lemon zest (if using) and extra grated parmigano-reggiano if desired.

Recipe and picture from Rachael Ray

 

Italian Wedding Soup January 31, 2013

Filed under: soup — stacielk @ 7:00 am

Wedding-Soup

It’s January, soup weather right? After a strange 60+ degree day a couple days ago, we are supposed to be getting some temps in the teens today, so definitly a good soup day! I’ve had this soup under my ‘soup’ tab in my recipe binder for at least a couple years now. It just looked so good when I saw it on King Arthur Flour and it got some rave reviews. I finally got around to making it with some help from my mom. The reviews are right, it is an awesome soup! Full of flavor and very filling. This will be on my winter soup list to make each year.

A few minor changes we made/will make next time:

-left out the spinach, please by all means add it, I enjoy spinach but we decided to leave it out this time.

-added roasted mushrooms, as I ate the soup, mainly because I had them in my fridge that I had to use up and I am a mushroom lover!

-next time we will try using only 1 2/3 cup orzo pasta to start – if you have never used orzo pasta, it continues to soak up the liquid, so it ends up to be a super thick soup. I may even try to cook the pasta in some of the soup broth and then add the pasta as I eat the soup, if that makes sense….

Head over to King Arthur Flour for the Italian Wedding Soup recipe. Please come back and tell me what you think if you try it!

My daughter even enjoyed it, in fact, when I went to taking the picture, she, as usual, asked me to take a picture of her with her soup.
Regan-Soup

 

Lasagna Soup November 12, 2012

Filed under: soup — stacielk @ 7:00 am
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Fall is a great time of year to cook and eat soup.  I personally love to enjoy a nice warm bowl of soup on a cold day and I made this soup just in time for some of those.  If you like lasagna, you are going to really enjoy this soup.  It is really easy to put together.  My favorite part of the soup was the ‘cheesy yum’.  The ‘cheesy yum’ is a mixture of ricotta cheese and parmesan cheese.  In the above picture the ‘cheesy yum’ is sitting on top right under the shredded mozzarella.  I put it in after I warmed up the soup.  The below picture is of the ‘cheesy yum’ placed in the bowl first followed by the hot soup.  Either way it is done it ends up melting into the soup and you will enjoy a bit in each bite.  You can find the recipe to this soup at A Farmgirl’s Dabbles.  The two changes I made to the recipe were using crushed bay leaves instead of whole and also used dried basil instead of fresh.  The only other change I may try next time is using half ground beef and half italian sausage because I make my lasagna that way.  I would consider this soup one of the more meaty soups I’ve had.  It is very filling and would be perfect along-side a side salad.