I made this for dinner tonight, and as it was sitting in the crock pot, Chris wasn't so sure he would like this healthy, inexpensive meal. He also didn't think it would fill him up. Well, I am happy to report that He and I loved this dish. We served it over brown rice and it was so yummy, hearty, and it was very filling. It is a healthy twist on a Southern dish and it really is comfort food, which is good since there is still snow on the ground here in MI. Anyways, this meal is inexpensive as well, which is always a bonus. And, because it cooks in the slow cooker, it is easy to assemble and makes the house smell so good! So, try this one out.
Source: Skinny Taste, a new favorite healthy food blog
Servings: 8 • Serving Size: 1 cup • Old Points: 3 pts • Points+: 4 pts
Calories: 161.4 • Fat: 1.6 g • Protein: 9.3 g • Carb: 29.2 g • Fiber: 6.7 g
8 oz smoked lean ham steak, diced (or a ham bone would be perfect)
1 pound dried black-eyed peas, rinsed and soaked overnight
2 bay leaves
1 tsp olive oil
1 medium onion, diced
2 cloves garlic, diced
1 red bell pepper, stemmed, seeded, and diced
1 jalapeno chile, seeded and minced
1 tomato, diced
1/2 tsp chili powder (I used chipotle)
1-1/2 teaspoons cumin
salt to taste
1 tsp ground black pepper
Soak peas overnight in 6 cups of water. The next morning, drain peas and add to slow cooker. Add 4 cups of water, bay leaves and ham. Cover and cook on high 6 hours or until the beans are tender.
After 6 hours, in a large frying pan, add oil and sauté onion, garlic, bell pepper, jalapeño pepper, and tomato until soft, about 6 minutes. Add to the slow cooker and season black eyed peas generously with salt, cumin, chili powder and black pepper. Cover and cook on high 1 to 1 1/2 more hours. Discard bay leaves and serve.
Showing posts with label Soups. Show all posts
Showing posts with label Soups. Show all posts
Sunday, March 6, 2011
Tuesday, December 21, 2010
Italian Bread Bowls
I have made these bread bowls twice now and each time turned out equally delicious! It makes soup even better and it fills you up more quickly! i love that you can eat this bowl when done with the yummy soup inside. I love to put the broccoli cheese chowder in here and also chilies. So good! These are pretty fool proof as well. Source is again, from the Kitchen Cafe.
1 1/2 tablespoons yeast
2 1/2 cups warm water
2 teaspoons salt
2 tablespoons vegetable oil
7 cups all-purpose flour
1 tablespoon cornmeal
1 egg white
1 tablespoon water
In a large bowl (or bowl of an electric mixer), dissolve yeast in warm water. Let stand until creamy, about 10 minutes.
Add salt, oil and 4 cups flour to the yeast mixture; beat well. Stir in the remaining flour, 1/2 cup at a time, beating well with an electric mixer at medium speed after each addition until a soft but not sticky dough is formed (you may not need to use all 7 cups).
When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 6 minutes (or let knead in an electric mixer). Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 40 minutes. Punch dough down, and divide into 6-8 equal portions. Shape each portion into a round ball. Place loaves on lightly greased baking sheets sprinkled with cornmeal (or use silpat liners or parchment paper). Cover and let rise in a warm place, free from drafts, until doubled in bulk, about 35 minutes.
Preheat oven to 400 degrees. In a small bowl, beat together egg white and 1 tablespoon water; lightly brush the loaves with half of this egg wash. Bake in preheated oven for 15 minutes. Brush with remaining egg mixture, and bake 10 to 15 more minutes or until golden. Cool on wire racks.
1 1/2 tablespoons yeast
2 1/2 cups warm water
2 teaspoons salt
2 tablespoons vegetable oil
7 cups all-purpose flour
1 tablespoon cornmeal
1 egg white
1 tablespoon water
In a large bowl (or bowl of an electric mixer), dissolve yeast in warm water. Let stand until creamy, about 10 minutes.
Add salt, oil and 4 cups flour to the yeast mixture; beat well. Stir in the remaining flour, 1/2 cup at a time, beating well with an electric mixer at medium speed after each addition until a soft but not sticky dough is formed (you may not need to use all 7 cups).
When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 6 minutes (or let knead in an electric mixer). Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 40 minutes. Punch dough down, and divide into 6-8 equal portions. Shape each portion into a round ball. Place loaves on lightly greased baking sheets sprinkled with cornmeal (or use silpat liners or parchment paper). Cover and let rise in a warm place, free from drafts, until doubled in bulk, about 35 minutes.
Preheat oven to 400 degrees. In a small bowl, beat together egg white and 1 tablespoon water; lightly brush the loaves with half of this egg wash. Bake in preheated oven for 15 minutes. Brush with remaining egg mixture, and bake 10 to 15 more minutes or until golden. Cool on wire racks.
Tuesday, November 23, 2010
Loaded Baked Potato Soup
I cannot remember what blog I found this recipe from, but it is delicious! There are a lot of versions of this soup in blog land, but this particular one was the simpliest and easiest, in my opinion, so for those reasons I chose this version. Oh boy, this is good soup! Chris said it is now one of his favorite soups! Even Miss Lex ate this. Trust me, everytime Lex eats something I make these days, I take note because it does not happen a lot right now. I loved it as well. It is good comforting soup just right for a chilly fall night. The garnishes really make this soup out of this world, so don't skimp on those.
6 medium russet potatoes
3/4 cup butter
3/4 cup flour
4 cups milk, divided (I used 2%, the recipe calls for whole milk, but personally, I don't think it matters)
2 (14 oz) cans chicken broth (I used stock, just because I think it adds more flavor)
1/2 bunch green onions, sliced plus a little more for garnish
2 cups shredded cheddar cheese plus more for garnish (I used sharp cheddar)
1 (8 oz) carton sour cream, 1 cup is equivalent to 8 oz
pepper to taste (I used 1/2 tsp.)
6 slices cooked bacon, chopped, garnish
Peel, wash, and chop four potatoes. Place in a pot, cover with water, and boil until soft, about 15 minutes. When soft, drain water and mash with one cup milk.
In a large pot, melt butter over medium heat. Stir in flour, and stir continuously for at least one minute. Slowly whisk in three cups milk and the chicken broth. Stir until thick. Reduce heat to med-low and add cheese, sour cream, mashed potatoes, pepper, and green onions. Do NOT bring to a boil after sour cream has been added.
Bake remaining two potatoes in the microwave until soft, (make sure to poke them with a fork before cooking). Chop the cooked potatoes and add to soup. Simmer for an additonal 5-10 minutes. Serve with chopped bacon, extra shredded cheese, and green onions. serve immediately.
6 medium russet potatoes
3/4 cup butter
3/4 cup flour
4 cups milk, divided (I used 2%, the recipe calls for whole milk, but personally, I don't think it matters)
2 (14 oz) cans chicken broth (I used stock, just because I think it adds more flavor)
1/2 bunch green onions, sliced plus a little more for garnish
2 cups shredded cheddar cheese plus more for garnish (I used sharp cheddar)
1 (8 oz) carton sour cream, 1 cup is equivalent to 8 oz
pepper to taste (I used 1/2 tsp.)
6 slices cooked bacon, chopped, garnish
Peel, wash, and chop four potatoes. Place in a pot, cover with water, and boil until soft, about 15 minutes. When soft, drain water and mash with one cup milk.
In a large pot, melt butter over medium heat. Stir in flour, and stir continuously for at least one minute. Slowly whisk in three cups milk and the chicken broth. Stir until thick. Reduce heat to med-low and add cheese, sour cream, mashed potatoes, pepper, and green onions. Do NOT bring to a boil after sour cream has been added.
Bake remaining two potatoes in the microwave until soft, (make sure to poke them with a fork before cooking). Chop the cooked potatoes and add to soup. Simmer for an additonal 5-10 minutes. Serve with chopped bacon, extra shredded cheese, and green onions. serve immediately.
Saturday, October 23, 2010
Fruit Soup
Today was our ward's super saturday and I was in charge of lunch/brunch. I have to say, thanks to the Sister's Cafe, we had my favorite menu! The food was awesome! Lots of compliments were given and there was lots of happy ladies afterwards. I did way over plan the guest list, so there were leftovers, but trust me, everyone got filled and were quite satisified. So, the next posts are from our super sat. brunch. enjoy them all. This specific one is the fruit soup and it is so yummy! It is a nice change from a normal, boring fruit salad. The sauce is subtle and compliments the cut up fruit so nicely. Try it out. It makes a lot so have guests over or use it for a baby shower, get together of some kind. It is totally "Chic Food" so eat up ladies and gentlemen, I suppose :)
¾ c. sugar
1 c. water
1 c. peach juice (or another cup of water, which is what I always do instead)
3 Tb tapioca (be sure to use the “minute brand” quick cooking tapioca!)
6 oz orange juice concentrate
1 ½ c. water
2 cans mandarin oranges (with or without juice)
1 quart sliced peaches - (you can use 1 large can of peach slices, but I would not add the heavy syrup – I always try to use Lite peaches that have been bottled with pear juice and water, in which case I add the juice. Also, cut up the slices so they are bite-size.)
2 c. fresh strawberries, sliced, just before serving
2 bananas, just before serving
1 bag frozen raspberries, thawed but still cool and firm (or an equivalent amount of fresh) or other berry mix (raspberries give the juice a red tint, without raspberries it is an orange color. I almost always use a tri-berry mix which includes raspberries, blueberries and blackberries.)
Bring sugar, water, peach juice and tapioca to a boil. Continue boiling on medium high for about 10 minutes, stirring often. Some tapioca will be clear and other granules will have a white center. Take off heat. Let sit for 30 minutes. (This is when the tapioca will become more clear.)
Add 6 oz orange juice concentrate and 1 ½ c. water. Chill overnight.
Add mandarin oranges and peaches. Before serving add strawberries, bananas, and raspberries.
¾ c. sugar
1 c. water
1 c. peach juice (or another cup of water, which is what I always do instead)
3 Tb tapioca (be sure to use the “minute brand” quick cooking tapioca!)
6 oz orange juice concentrate
1 ½ c. water
2 cans mandarin oranges (with or without juice)
1 quart sliced peaches - (you can use 1 large can of peach slices, but I would not add the heavy syrup – I always try to use Lite peaches that have been bottled with pear juice and water, in which case I add the juice. Also, cut up the slices so they are bite-size.)
2 c. fresh strawberries, sliced, just before serving
2 bananas, just before serving
1 bag frozen raspberries, thawed but still cool and firm (or an equivalent amount of fresh) or other berry mix (raspberries give the juice a red tint, without raspberries it is an orange color. I almost always use a tri-berry mix which includes raspberries, blueberries and blackberries.)
Bring sugar, water, peach juice and tapioca to a boil. Continue boiling on medium high for about 10 minutes, stirring often. Some tapioca will be clear and other granules will have a white center. Take off heat. Let sit for 30 minutes. (This is when the tapioca will become more clear.)
Add 6 oz orange juice concentrate and 1 ½ c. water. Chill overnight.
Add mandarin oranges and peaches. Before serving add strawberries, bananas, and raspberries.
Friday, October 8, 2010
Chicken Tortilla Soup
I have had a lot of chicken tortilla soup made by a lot of different people. And, because it is one of my favorite soups, I have liked them all. However, I have just made this recipe tonight for dinner, which I got off of the Sisters Cafe blog, and let me tell you, it is now my favorite! It was so easy to make as well and it was utterly delicious! Chris LOVED it and he is a tough critic when it comes to soup. And, bonus, it is quite healthy! Nevermind the huge dollop of sour cream I added, but besides that, it is really good for you. Okay, so now that it is fall, go ahead and make this.
Ingredients:
1 Tb olive oil
1 large onion chopped
1 can diced green chilies
1 lb chicken-cooked and shredded
¼ tsp cayenne pepper (opt. but I added it)
1 tsp cumin
1 tsp oregano
1 tsp chili powder
1 tsp garlic powder
1 16 oz can diced tomatoes
1 can small white beans ( I used Great Northern Beans)
1 can chicken broth
1/4 cup chopped fresh cilantro
1/2 lime squeezed over soup (I added juice from a whole lime and it was great)
salt and pepper to taste
In a large pot, heat oil and sauté onion and chilies. Saute until tender. Add the chicken (*I have been using the frozen chicken tenders from Costco--I just put them on a plate in the microwave frozen at 50 % power for 15 minutes--they are super tender and moist and shred up beautifully!)and spices. Add tomatoes, beans and fresh cilantro. Add the broth.
Bring to a boil, reduce heat and simmer 5 minutes or longer (I simmered mine for 20 minutes) to bring out flavors. Ladle into bowls & garnish.
Garnish:
10 yellow corn tortillas-sliced and baked*
1 large avocado
Sour cream
*Cut tortillas into thin strips using a pizza cutter. Spray with cooking oil ( like Pam), sprinkle with kosher salt and bake in 350 oven until lightly brown and crisp.
Add garnish of a handful of tortilla strips, avocado chunks and a dollop of sour cream to each bowl. SOOOO GOOD!!
Ingredients:
1 Tb olive oil
1 large onion chopped
1 can diced green chilies
1 lb chicken-cooked and shredded
¼ tsp cayenne pepper (opt. but I added it)
1 tsp cumin
1 tsp oregano
1 tsp chili powder
1 tsp garlic powder
1 16 oz can diced tomatoes
1 can small white beans ( I used Great Northern Beans)
1 can chicken broth
1/4 cup chopped fresh cilantro
1/2 lime squeezed over soup (I added juice from a whole lime and it was great)
salt and pepper to taste
In a large pot, heat oil and sauté onion and chilies. Saute until tender. Add the chicken (*I have been using the frozen chicken tenders from Costco--I just put them on a plate in the microwave frozen at 50 % power for 15 minutes--they are super tender and moist and shred up beautifully!)and spices. Add tomatoes, beans and fresh cilantro. Add the broth.
Bring to a boil, reduce heat and simmer 5 minutes or longer (I simmered mine for 20 minutes) to bring out flavors. Ladle into bowls & garnish.
Garnish:
10 yellow corn tortillas-sliced and baked*
1 large avocado
Sour cream
*Cut tortillas into thin strips using a pizza cutter. Spray with cooking oil ( like Pam), sprinkle with kosher salt and bake in 350 oven until lightly brown and crisp.
Add garnish of a handful of tortilla strips, avocado chunks and a dollop of sour cream to each bowl. SOOOO GOOD!!
Friday, November 20, 2009
Broccoli Cheese Chowder
2 bunches (1 lb) broccoli
1 medium onion, chopped
1/4 cup butter
1/2 cup butter
1/2 cup flour
4 cups milk (2 percent or whole milk is best)
1 cup chicken stock or broth
1 1/2 tsp. salt
2 cups grated sharp cheddar cheese
Cook broccoli just until tender. Do not overcook. Drain and cut into small pieces, set aside.
Saute chopped onion in the 1/4 cup butter until tender; set aside.
In a large saucepan or soup pot, prepare a white sauce: melt the 1/2 cup butter over medium heat, then stir in flour until well blended, about 1 minute. Gradually stir in milk, broth/stock, and salt. Stir continuously until mixture reaches a boil. Cook 1 to 2 minutes or until thickened.
Add broccoli and onion. Stir in chees. Cook briefly over medium heat. Avoid bringing to a boil. Serve immediately.
Makes 6 to 8 servings.
1 medium onion, chopped
1/4 cup butter
1/2 cup butter
1/2 cup flour
4 cups milk (2 percent or whole milk is best)
1 cup chicken stock or broth
1 1/2 tsp. salt
2 cups grated sharp cheddar cheese
Cook broccoli just until tender. Do not overcook. Drain and cut into small pieces, set aside.
Saute chopped onion in the 1/4 cup butter until tender; set aside.
In a large saucepan or soup pot, prepare a white sauce: melt the 1/2 cup butter over medium heat, then stir in flour until well blended, about 1 minute. Gradually stir in milk, broth/stock, and salt. Stir continuously until mixture reaches a boil. Cook 1 to 2 minutes or until thickened.
Add broccoli and onion. Stir in chees. Cook briefly over medium heat. Avoid bringing to a boil. Serve immediately.
Makes 6 to 8 servings.
Harvest Hamburger Soup
1 lb. ground beef
1/2 onion, chopped
2 (10.5 oz) beef consomme
2 cups water
1 (12 oz) can diced tomatoes
2 Tbsp. sugar
1 1/2 cups fresh corn or 1 (11 oz) can
2 carrots, peeled diced
4 potatoes, peeled and diced
1 tsp. taco seasoning
Salt and pepper to taste
1 cup grated mozarella cheese
Brown ground beef and onion. In a large saucepan, combine all ingredients except cheese. Cook uncovered until veggies are tender, about one hour. Add grated cheese to individual servings.
Serves 6
1/2 onion, chopped
2 (10.5 oz) beef consomme
2 cups water
1 (12 oz) can diced tomatoes
2 Tbsp. sugar
1 1/2 cups fresh corn or 1 (11 oz) can
2 carrots, peeled diced
4 potatoes, peeled and diced
1 tsp. taco seasoning
Salt and pepper to taste
1 cup grated mozarella cheese
Brown ground beef and onion. In a large saucepan, combine all ingredients except cheese. Cook uncovered until veggies are tender, about one hour. Add grated cheese to individual servings.
Serves 6
Minestrone Soup
Great with Breadsticks! We love this soup in the Fall.
1 lb. italian pork sausage
4 cups water
2 stalk celery, diced
2 large carrots, diced
1 medium onion, diced
1 (10 oz) can beef broth
1 (10 oz) can bean with bacon soup
1 (28 oz) can diced tomatoes
1 Tbsp. sugar
2 cloves garlic, minced or 1 tsp. garlic salt
1 tsp. dried oregano
1 tsp. salt
1/2 tsp. pepper
Brown sausage in a large pot. Add remaining ingredients and stir together. Simmer, uncovered, over low heat for at least 1 hour. This soup is best if made a day in advance.
Serves 10 people
1 lb. italian pork sausage
4 cups water
2 stalk celery, diced
2 large carrots, diced
1 medium onion, diced
1 (10 oz) can beef broth
1 (10 oz) can bean with bacon soup
1 (28 oz) can diced tomatoes
1 Tbsp. sugar
2 cloves garlic, minced or 1 tsp. garlic salt
1 tsp. dried oregano
1 tsp. salt
1/2 tsp. pepper
Brown sausage in a large pot. Add remaining ingredients and stir together. Simmer, uncovered, over low heat for at least 1 hour. This soup is best if made a day in advance.
Serves 10 people
Chicken Tortilla Soup
2 cups precooked shredded chicken
1 can corn with liquid
1 can black beans
1 tsp. salt
1 tsp. chili powder
1/2 tsp. crushed red pepper
1/2 tsp. minced garlic
1/4 tsp. oregano
1/2 tsp. cumin
1 can diced green chilies
1 (28 oz) can crushed tomatoes, or blended whole ones
2 cup water
2 to 3 chicken bouillon cubes
Mix all ingredients together in a medium/large pot. Simmer for 10 minutes. Serve with shredded cheese, and corn tortilla chips sprinkled on top. We like sour cream on top too.
1 can corn with liquid
1 can black beans
1 tsp. salt
1 tsp. chili powder
1/2 tsp. crushed red pepper
1/2 tsp. minced garlic
1/4 tsp. oregano
1/2 tsp. cumin
1 can diced green chilies
1 (28 oz) can crushed tomatoes, or blended whole ones
2 cup water
2 to 3 chicken bouillon cubes
Mix all ingredients together in a medium/large pot. Simmer for 10 minutes. Serve with shredded cheese, and corn tortilla chips sprinkled on top. We like sour cream on top too.
Chicken Corn Chowder
4 Russet potatoes, cubed
4 celery stalks, chopped
1/2 stick butter
3 or 4 chicken breasts, shredded or chopped
1 can cream of chicken soup
1 can cream of mushroom soup
3 cups half and half
1 frozen bag of corn or 1 can
1 small can diced green chilies
Saute potatoes, celery, and chicken in butter until tender, about 25 minutes. Add remaining ingredients and simmer on stove or crock pot until hot, about 30 minutes. Serve.
4 celery stalks, chopped
1/2 stick butter
3 or 4 chicken breasts, shredded or chopped
1 can cream of chicken soup
1 can cream of mushroom soup
3 cups half and half
1 frozen bag of corn or 1 can
1 small can diced green chilies
Saute potatoes, celery, and chicken in butter until tender, about 25 minutes. Add remaining ingredients and simmer on stove or crock pot until hot, about 30 minutes. Serve.
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