sheilaskitchen

Ideas, recipes, menus for the busy family.

Pizza Soup April 1, 2013

Filed under: One Pot Meal,Soup — TeamModine @ 7:54 pm
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Here is the original from Cooks.com:

1 lb. Italian sausage (skin removed)
1/2 c. chopped onion
1/2 c. chopped green pepper
2 tbsp. oregano
1 tsp. garlic powder
30 oz. pizza sauce
2 c. canned tomatoes, diced
1 1/2 qts. water
3 tbsp. beef base
12 pieces French bread
12 slices Mozzarella cheese or shredded Mozzarella cheese
Cook sausage, onion, green pepper, oregano and garlic powder until sausage is brown. Add pizza sauce, tomatoes, water and base. Simmer 1 hour. Place 1 slice toasted French bread in bottom of soup bowl. Add soup; top with cheese. Broil 5 to 10 minutes or until cheese is lightly browned. Makes 12 servings.
I followed this recipe the first time except I didn’t use beef base or the french bread in the bottom of the bowl. And we just added cheese on top without broiling.
Tonight I adjusted it to:
1# italian sausage (skin removed)
1/2 cup green onion
3/4 c cauliflower (I chopped it up really fine in my manual food processor)
1/3-1/2 cup pepperoni
2 Tbsp oregano
1 tsp garlic & herb rub
1 tsp cumin
1 1/2 qt water
30 oz pizza sauce
2 (14.5 oz cans) petite diced tomatoes
3 Tbsp worcestershire sauce
cheese of choice to sprinkle on at the end
I followed the same directions of cooking the sausage and veggies with seasonings. Then I added all the “wet” ingredients. Again, I sprinkled cheese on the end, but didn’t broil it. So yummy!
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Curried Lentil Soup January 20, 2013

Filed under: Main Dish (vegetable),One Pot Meal,Soup — TeamModine @ 5:12 pm

2 TBSP Canola oil

1 large onion, chopped (or 2 leeks, white part only, cleaned, & sliced)

1 celery stalk, chopped

2-4 cloves garlic, minced

1 1/2 TBSP curry powder

1 cup dry lentils, rinsed

5 cups water

1 bay leaf

2 tsp salt

1 carrot, chopped

2 cups diced red potatoes

1 14.5 oz can diced tomatoes in juice

1/2 cup plain yogurt or sour cream

Heat oil in a large saucepan or stockpot. Add onion & celery and cook them over medium heat, until they are tender, stirring occasionally, about 5 minutes.

Stir in garlic & curry powder and cook 2 minutes, stirring frequently.

Add lentils, water, bay leaf, salt, carrot, and potatoes and bring to a boil. Reduce heat, cover, and simmer for 30 minutes, or until lentils are tender. Stir in tomatoes and continue simmering for 5 minutes. Remove bay leaf.

As you serve, stir in 1 TBSP of yogurt or sour cream into each bowl of soup.

The Pea & Lentil Cookbook

I used 2 cups of grape tomatoes plus 1 cup of water and added them when I added the lentils and other ingredients before cooking for the 30 minutes. I used my mix ‘n chop to break up the tomatoes as they cooked.

 

Sheila’s Split Pea Soup January 3, 2012

Filed under: Freezer cooking,Soup — TeamModine @ 7:37 pm
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Serves 8-10

Ingredients

1 cup dry yellow split peas, rinsed (the original recipe called for green, so I’m sure you can use whichever you prefer.)

4 cups chicken broth

4 cups water

1 meaty ham bone

1/2 tsp thyme

1 tsp Johnny’s Seasoning

2 Tbsp olive oil

1 Tbsp butter

2 cups carrots, diced

1 onion, coarsely chopped

2 cloves garlic, pressed

3 medium potatoes, peeled and diced

Directions:

Combine peas, broth, ham bone, thyme and Johnny’s Seasoning in a Dutch oven or stockpot; bring to a boil. Reduce heat and simmer for 45 minutes, partially covered, stirring occasionally.

Meanwhile, heat olive oil and butter in a separate pot on medium-low heat. Add carrots and onions. Stir occasionally and keep it partially covered. After about 5 min, add the potatoes and garlic. Stir, turn off heat, and keep partially covered.

Remove ham bone and set aside to cool. Add vegetable mixture to soup and continue simmering for 20-30 min. Stir occasionally and keep it partially covered. You want the potatoes to be really tender.

When the ham bone is cool, remove the meat. Add to the soup and simmer another 15 minutes.

In the last 15 minutes, I used my Mix ‘N Chop to break down the potatoes and peas some for a thicker soup. This is optional.

According to the original recipe, you should use an enamel-coated dutch oven. Uncoated cast-iron or aluminum dutch ovens may darken the food or slow cooking times. I used my non-stick stock pot.

It really did make about 8-10 servings. We have leftovers. I will probably freeze some of it for another day.

Enjoy!

 

Moroccan Beef Stew July 24, 2011

Filed under: Main Dish (Beef),One Pot Meal,Soup — TeamModine @ 8:41 am
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Ingredients:

1 can (14.5 oz) diced tomatoes (fire roasted, but I’m sure plain or garlic & onion would work well, too), undrained

2 cups beef broth mixed with 1 Tbsp cornstarch

1-1.5# stew meat

2 Tbsp Pampered Chef Moroccan Rub

1/2 chopped onion

Mix all the liquids together in crockpot. Add meat & onions. Cook on low.

After an hour and a half, add handful of baby carrots.

After another hour, add 2 chopped, peeled potatoes.

The stew needs to cook on low 7-8 hours, when you’re at the last hour, add 2 small or 1 medium sliced zucchini.

Enjoy!

 

Chicken Vegetable Alfredo Soup September 12, 2010

Filed under: One Pot Meal,Soup — TeamModine @ 4:45 pm
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Ingredients:
1 cup chopped broccoli
1/2 cup chopped carrots
1/2 cup chopped onion
1/2 cup diced red bell pepper
1 garlic clove, pressed
2 cups chicken broth
1 jar (16 oz) prepared Alfredo sauce
2 cups diced, cooked chicken
1 Tbsp snipped fresh basil leaves
Grated fresh Parmesan Cheese (optional)
 
Directions:
  1.  Place broccoli, carrots, onion, bell pepper and pressed garlic in Stainless (3-qt./2.8-L) Saucepan. Add broth; bring to a boil. Cover; reduce heat and simmer 5 minutes or until vegetables are crisp-tender. Add Alfredo sauce and chicken; simmer 5 minutes or until heated through. Remove from heat; stir in basil. Garnish with Parmesan cheese, if desired.
 

Loaded Baked Potato Chowder

Filed under: One Pot Meal,Soup — TeamModine @ 4:37 pm
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Ingredients:
3 baking potatoes (about 2 1/2#)
3 1/2 c milk, divided
4 oz cream cheese, softened
2 Tbsp butter
2-3 green onions with tops (1/4 c sliced)
4 oz sharp cheddar cheese, grated
1 1/2 tsp salt
1/2 tsp coarsely ground black pepper
Optional toppings such as chopped cooked bacon, sour cream or steamed broccoli
 
Directions:
  1.  

     Slice potatoes in half lengthwise with Santoku Knife; place in Deep Covered Baker. Pour 1/2 cup (125 mL) of the milk over potatoes. Microwave, covered, on HIGH 11 minutes. Remove baker from microwave. Move center potatoes to ends of baker and outer potatoes to center. Cover; microwave on HIGH 8-11 minutes or until potatoes are easily pierced with a fork. Remove baker from microwave. Coarsely mash potatoes with Mix ‘N Chop.

  2.  

     Meanwhile, whisk cream cheese until smooth in Classic Batter Bowl. Slowly add remaining 3 cups (750 mL) milk, whisking until smooth. Add cream cheese mixture and butter to baker. Microwave, covered, on HIGH 3-5 minutes or until mixture is hot. Slice green onions with Chef’s Knife.

  3.  

     Carefully remove baker from microwave. Grate cheddar cheese over chowder using Rotary Grater; add green onions, salt and black pepper and mix using Small Mix ‘N Scraper®; until cheese is melted. Serve with toppings, if desired.

Yield: 6 servings (8 cups/2 L)

Nutrients per serving: (about 1 1/3 cups/325 mL): Calories 390, Total Fat 19 g, Saturated Fat 11 g, Cholesterol 65 mg, Carbohydrate 43 g, Protein 14 g, Sodium 880 mg, Fiber 3 g

Cook’s Tips: For a lighter version, omit butter. Substitute fat-free (skim) milk, reduced-fat (Neufchâtel) cheese and light cheddar for the 2% milk and full-fat cheeses.

U.S. Nutrients per serving: Calories 300, Total Fat 8 g, Saturated Fat 5 g, Cholesterol 30 mg, Carbohydrate 43 g, Protein 16 g, Sodium 890 mg, Fiber 3 g

This is a great soup to make some changes too. Try it with the Pampered Chef Southwest seasoning, green chiles and corn. Be creative, it’s a great soup!

Pampered Chef

 

French Onion Soup March 25, 2010

Filed under: Soup — TeamModine @ 6:01 pm

4 onions, thinly sliced

1/2 stick of butter or margarine

1-2 Tbsp olive oil

Melt butter with oil. Add onions and cook over medium heat 20 min or so. (I did this with a 12″ skillet, then transferred to my stock pot.) You want them to have a nice caramel color, but not burnt. Add a pinch of thyme, about 1/2 tsp.

5 beef bouillon cubes

5 cups of water

Dissolve cubes in water.

Pour into pot with onions.

Add a couple shakes of worcestershire sauce.

Simmer another 20 min.

Top with french bread toasted with cheese on it.