White Chicken Chili with Aged Cheddar

Compliments of Tracey! I made some minor adjustments and really like this untraditional chili

2 teaspoon olive oil
2 onions, peeled and diced
2 tablespoon minced jalapeno chili
2 diced green chiles
1 yellow bell pepper
1 1/2 teaspoons ground cumin
1 can (15 oz) cream-style corn
2 cups milk
2 cans (15 oz) navy beans (or any white beans), rinsed and drained
2 cups shredded cooked chicken
1/2 cup chicken broth
Salt and pepper
1 to 1 1/2 cups shredded aged Cheddar Cheese (3 to 4 1/2 oz)

In a large pan, combine oil, onions, and peppers (yellow bell, jalapeno, and green). Stir often over high heat until onions are limp, 4 minutes. Add cumin, corn, broth, milk, and beans. Bring to a boil; reduce heat, cover, and simmer, stirring occasionally, to blend flavors, about 10 minutes. Stir in chicken. Season with salt and pepper. Stir in the aged cheddar and serve immediately.

Makes 4 servings

Hot and Sour Soup with Shrimp

4 cups chicken broth
1/2 cup sliced shitake mushrooms
1 tbsp low-sodium soy sauce
1 (8-ounce) can sliced bamboo shoots, drained
2 1/2 tbsp lemon juice
1 teaspoon pepper
1 1/2 pounds medium shrimp, peeled and deveined
8 ounces reduced-fat firm tofu, drained and cut into 1-inch cubes
1 tablespoon cornstarch
2 tablespoons water
1 large egg white, beaten
1/4 teaspoon chili oil
2 tablespoons chopped green onions

Combine first 4 ingredients in a large saucepan; bring to a boil. Reduce heat, and simmer 5 minutes. Add juice, pepper, shrimp, and tofu to pan; bring to a boil. Cook 2 minutes or until shrimp are almost done. Combine cornstarch and water in a small bowl, stirring until smooth. Add cornstarch mixture to pan; cook 1 minute, stirring constantly with a whisk. Slowly drizzle egg white into pan, stirring constantly. Remove from heat; stir in chili oil and onions. 4 servings (serving size: 1 3/4 cups)

Lentil Soup or Skillet

2 tablespoons olive oil

2 medium onion, chopped

3 carrots, peeled and chopped

3 celery stalks, chopped

3 garlic cloves, chopped

Salt and freshly ground black pepper

1 (14 1/2-ounce) can diced tomatoes

1 pound lentils (approximately 1 1/4 cups)

12 cups low-salt chicken broth

1 cup shredded Parmesan

Heat the oil in a large pot over medium heat. Add the onion, carrots, and celery. Add the garlic, salt, and pepper and sauté until all the vegetables are tender, about 8 minutes. Add the tomatoes with their juices. Simmer until the juices evaporate a little and the tomatoes break down, stirring occasionally, about 8 minutes. Add the lentils and mix to coat. Add the broth and stir. Bring to a boil over high heat. Cover and simmer over low heat until the lentils are almost tender, about 30 minutes. Sprinkle with the Parmesan.

Another alternative is to follow instructions as above, but use less broth and serve as a skillet. A tasty addition is sprinkling crumbled bacon bits on top

Beef Stew - Slowcooker Style

3 pounds stew beef or chuck, cut into bite sizes and trimmed of fat

Beef broth (or water and bouillon cubes)

All-purpose flour
2 medium onions, cut into 1-inch chunks
1 pound small white or red potatoes (about 6), halved if large
1 pound carrots, bite-sized

1 pound celery, bite-sized

6 garlic cloves, smashed

1 tbsp worchestershire sauce (optional)

Coarse salt and ground pepper

Coat beef with flour, salt and pepper. Add all ingredients, beef broth last and cover slow cooker; cook on high until beef is fork-tender, about 5 hours (or cook on low heat 8 hours). Serves 6

Italian Wedding Soup

1 bunch escarole (chopped)

1 cup carrots (chopped)

2 49 ounce cans chicken broth

1 49 ounce can water

1/2 lb ground beef

1 egg (slightly beaten)

1/2 cup Italian bread crumbs

1/4 cup Parmesan cheese

salt and pepper to taste

1/4 cup Parmesan cheese to garnish

In a large sauce pan, bring chicken broth and water to a boil. Add escarole and carrots, and reduce heat to medium. Allow to simmer approx. 15 mins. Mix ground beef, egg, bread crumbs, 1/4 cup Parm and salt and pepper until blended. For into small meatballs and throw into the soup. Allow to simmer for 20-25 minutes. Serve with crusty Italian bread and remaining Parm. 

Minestrone Soup

2 potatoes (peeled & cubed)
1 medium onion (diced)

2 garlic cloves (minced)
1 zucchini (peeled & diced)
2 carrots (peeled & diced)
2 large tomatoes (peeled, seeded & diced)
2 16 oz can chicken broth
1 16 oz can water
1 12 oz can kidney beans (drained)
1/2 cup olive oil
1 cup ditalini or mini shells pasta
1 tbsp parsley
1 tsp oregano
1/2 tsp pepper
salt to taste

In a large pan, heat olive oil over low heat. Saute onion and garlic until soft. Combine remaining ingredients (except pasta), and simmer on medium heat for approximately 45 mins. Keep covered, stirring occasionally. Cook pasta according to box directions, drain and add to soup about 5 minutes before soup is done. Serve with Italian bread and freshly grated Parmesan or Romano cheese.

Manast

Very healthy and so delicious...one of my favorites

4-6 bunches of Escarole

2 cans of cannellini beans (optional)

4 sticks pepperoni, chopped into bite-sizes (or buy at the deli counter, about a pound)

2 smoked ham hocks

1 head cabbage

2 cubes of chicken Bouillon

Wash the escarole very well (its very sandy; most of the time I soak in a large bowl of water, then rinse). Chop off bottoms of escarole and tear into pieces. Chop cabbage. Fill water half way in large stock pot; the greens and cabbage create much more stock. Add all ingredients (escarole last) to pot, except beans. The cabbage takes a bit longer than the escarole. In the pot I use, I can't fit everything, so I add the escarole gradually. It really shrinks up. Cook on medium for about 45 mins - 1 hour depending on amount of greens. Add beans during last 15 minutes, just to heat up. Leave the ham hocks in for flavor as you store, or if serving all immediately, discard.

A non-soup version of this recipe is to fry escarole and beans in olive oil and a little chicken stock. This style traditionally doesn't include the other elements (cabbage, pepperoni, and ham hock isn't necessary)

Creamy Tomato Balsamic Soup

I have a friend that went to culinary school and any recipe she recommends, I test out! This soup and bread combo (foccaccia recipe below) pairs perfectly and are an amazing Autumn meal. Thanks Trace!

1 cup beef broth, divided
1 tablespoon brown sugar
3 tablespoons balsamic vinegar
1 tablespoon low-sodium soy sauce
1 cup coarsely chopped onion
5 garlic cloves
2 (28-ounce) cans whole tomatoes, drained
Cooking spray
3/4 cup half-and-half
Cracked black pepper (optional)

Preheat oven to 500.Combine 1/2 cup of broth, sugar, vinegar, and soy sauce in a small bowl. Place onion, garlic, and tomatoes in a 13 x 9-inch baking pan coated with cooking spray. Pour broth mixture over tomato mixture. Bake at 500 for 50 minutes or until vegetables are lightly browned.

Place tomato mixture in a blender. Add remaining 1/2 cup broth and half-and-half, and process until smooth. Strain mixture through a sieve into a bowl; discard solids. Garnish with cracked black pepper, if desired. Yields 4 - 1/2 cup portions.