Hearty Chicken Stew with Butternut Squash & Quinoa Recipe October 31, 2014
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.
Picture from Cookin’ Canuck.
Kielbasa-Cheese & Tai Chicken-Noodle SOUP February 24, 2014
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.
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.
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
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!
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!
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
Spinach Lemon Orzo Soup April 21, 2012
I’m not sure why this Spinach Lemon Orzo Soup caught my attention when I was going through the recipes on Sprinkled with Flour. It might have been the picture, or the orzo (what’s orzo? I thought…) or the lemon spinach combo. Whatever it was, I wrote down the recipe and finally got to make it a couple of weeks later after getting back home from my trip. I’m glad I did! It is a good soup that is different from any other I have made. It has a subtle lemon flavor and just the right amount of ‘kick’ from the red pepper flakes. This soup was really simple to throw together. I actually had it made a bit before I was ready to eat it, so I turned it wayyyy down. The orzo ended up soaking some more liquid so I believe I added a bit more water. I also didn’t think it necessarily needed the cornstarch/water mixture to thicken, but you may find it needs it.
You probably already know, but in case I am wrong, Orzo is a ‘rice-shaped pasta’. I loved it and will be trying other recipes with it!
Spinach Lemon Orzo Soup (serves 8)
2 T Olive Oil
1 whole Large Onion, Chopped
2 cloves Garlic, Minced
1 whole Lemon, Zested And Juiced
1 tsp Red Pepper Flakes (I halved and was the perfect amount of spice for MY taste buds)
1 tsp Dried Thyme
2 cups Fresh Spinach Leaves, Packed
1-½ cup Uncooked Orzo Pasta
8 cups Vegetable Or Chicken Broth
2 T Water
1 T Cornstarch
¼ cups Freshly Grated Parmesan Cheese, More Or Less As Needed
Heat the oil in a large heavy pot or stock pot. Add the onion and garlic and cook for 3-4 minutes until fragrant. Add the lemon zest, red pepper flakes and thyme and cook another 3 minutes until the onions are tender and translucent. Turn the heat to medium and add the spinach and orzo. Cook for 1 minute and then add the broth and lemon juice.
Bring to a light simmer and cook for 12-15 minutes until the orzo is barely tender. Whisk the water and cornstarch in a small bowl. With the soup at a light boil, whisk in the cornstarch mixture and stir rapidly. Allow the soup to thicken, about 3 minutes.
Serve immediately garnished with freshly grated Parmesan.
Cassie’s notes: This soup is also great with 1-2 cups of cooked chicken added in. Feel free to use chopped frozen spinach—just make sure you thaw, drain and squeeze out the excess water.
Soup and Salad January 31, 2011
I really like French Onion Soup but don’t make it very often. I think it’s because I don’t think it’s a very nutritious or filling soup, but now having it again, it is very filling! The bread on top probably helps. This recipe is so simple. I took it right off of the back of the Sherry Cooking Wine that I bought awhile back. I really also enjoy this salad. I’ve made it previously. I love how the almonds taste when toasted along with the pear and feta cheese flavor. To toast the almonds. Just throw some on a pan and place in a 350 degree oven for 7-10 minutes, stirring after 3-4 minutes and watching carefully so they don’t burn.
French Onion Soup
4 T butter
2 medium onions, very thinly sliced
1 T flour
1/2 cup Sherry Cooking Wine
1 qt low-sodium beef broth
Country-style bread, sliced
In saucepan, brown onions in butter and sprinkle with flour. Cover and simmer over low heat, 20 minutes, stirring occasionally. Deglaze with wine. Meanwhile, heat beef broth. Add to onions and boil slowly until onions are tender. SPread cheese on toast and melt under broiler. Pour soup into bowls, top with toast. Serve immediately. Serves 4
Recipe from Holland House
Pear Feta Salad
Spring Mix Lettuce
Feta Cheese, crumbled
Raspberry Walnut Vinaigrette, or dressing of choice
Layer lettuce in bowl. Place toasted walnuts, cut up pear on top. Sprinkle with feta cheese and drizzle with dressing.
White Bean Ham Soup & Beer Bread January 31, 2010
What to do with leftover ham…sandwiches, omelets, casseroles and of course soups! This soup turned out great, plus my crockpot did most of the work! Took me about 20 minutes to chop and blend everything together and then off to work and back home to a ready to eat meal! I found the recipe at Tasty Kitchen. Thanks to Christine who submitted this recipe. At the bottom of her post she mentioned that she makes a super easy beer bread to go with this soup. Well, I couldn’t pass making that bread up to go along with the soup, so I guess my supper wasn’t ready the minute I got home, but about 45 minutes later it was. This meal is very pleasing, filling and I would say very economical!
White Bean & Ham Soup
1 pound Dried Navy Beans (I used Northern Beans)
1 whole Meaty Ham Bone (plus some chopped up ham)
2-½ cups Celery, Chopped
2-½ cups Carrots, Grated Or Shredded
1 Tablespoon Dried Parsley
2 cloves Minced Garlic
1/4 tsp Tabasco Sauce (omitted)
1 teaspoon Salt (omitted)
teaspoons Black Pepper
Sort and wash the beans. Add 6 cups water and soak beans overnight or about 8 hours.
Drain beans and throw in crock pot. Add ham bone, ham and enough water to cover (plus some ham juices if you have any). Add remaining ingredients and cook on low for 8-10 hours.
Remove the bone. Chop up the ham and return the meat to the soup.
Recipe from Christine on Tasty Kitchen
Note: Sift your flour before measuring and mix all ingredients together well before adding beer. Less mixing after adding the beer leads to a lighter loaf.
3 cups All Purpose Flour, Sifted
3 teaspoons Baking Powder
1 teaspoon Salt
3 Tablespoons Granulated Sugar
1 can (12-ounce) Can Of Beer
2 Tablespoons Melted Butter
Preheat oven to 375F. Mix dry ingredients thoroughly. Stir in beer, blending well.
Lightly grease or spray a 9 x 5 x 3-inch loaf pan with nonstick cooking spray.
Pour mixture into prepared loaf pan. Pour melted butter over mixture.
Bake 35 minutes, remove from pan and cool for at least 15 minutes.
Recipe from Frank on Tasty Kitchen