Chicken n' Dumpling Soup

Soup:
1 whole chicken, cut into 8 pieces
6 cups chicken broth
1/2 bunch thyme
1 bay leaf

Dumplings:
2 cups all-purpose flour
Salt and freshly ground black pepper
1 tablespoon baking powder
1 cup heavy cream
2 tablespoons salted butter
1 tablespoon finely chopped parsley leaves
1 teaspoon finely chopped thyme leaves

1 tablespoon vegetable oil
1 large onion, chopped
2 carrots, peeled and sliced into 1/2-inch rounds
2 ribs celery, sliced into 1/2-inch rounds
3 cloves finely chopped garlic

Directions
In a very large saucepan or crockpot, add chicken, chicken broth, thyme, and bay leaf to cover. Turn on heat to low and let simmer for 20 minutes, until the chicken is cooked through. *Cook's Note: You'll want to poach the chicken on a low simmer and start with cold stock so the chicken cooks evenly.

Once the chicken is cooked, transfer to a 13 by 9-inch casserole dish and let cool. Reserve broth and discard the thyme and bay leaf. When chicken has cooled, shred. Use your hands or a fork and make sure to get all the meat off the bone. Discard the skin and bones.

Dumplings:

Add flour, salt and pepper, to taste, and baking powder to a large bowl and whisk together. In a small saucepan, bring heavy cream, butter and herbs to a low simmer then add to the dry ingredients. Stir with a rubber spatula until combined. Using your hands, form dough into dumplings.


Heat a large pot over medium heat and add oil. Once oil is hot, add onions, carrots, celery and garlic. Saute until soft, 3 to 4 minutes. Add reserved broth to pot with vegetables and add the chicken. Bring to a low simmer. Add dumplings 1 at a time into the simmering soup. Cover pan with a lid and cook for 25 minutes. Add salt and pepper, to taste, if necessary.

Recipe courtesy Katy Doerkson

Tamale Pie... in a crockpot!

This tamale pie recipe is made with ground beef, onion, peppers, tomatoes, corn, olives, and cheese, and has a cornmeal and cheese crust.

Ingredients:
1 pound lean ground beef (or ground pork would work)
1 cup chopped onion
1 large green bell pepper, chopped
1 large can (15 ounces) tomato sauce
1 large can (28 ounces) tomatoes, cut up
1 can (16 ounces) whole kernel corn, drained
1 small can (4 ounces) sliced ripe olives (Home Plus)
2 cloves garlic, minced
1 tablespoon sugar
1/2 teaspoon salt
2 teaspoons chili powder
dash black pepper
1 cup grated Cheddar or Mexican blend cheese

Crust:
3/4 cup yellow cornmeal (nicedeli.com, or check baking aisle at large stores)
1/2 teaspoon salt
2 cups cold water
1/2 teaspoon chili powder
1 tablespoon butter or margarine
1/2 cup grated Cheddar or Mexican blend cheese, for topping (optional)

Preparation:
Brown ground beef with onions and green pepper; drain well.
Add tomato sauce, tomatoes, corn, olives, garlic, sugar, salt, chili powder and black pepper.
Heat to boiling; reduce heat and simmer, uncovered, for about 20 minutes, or until thickened.
Add cheese; stir until cheese is melted. Set filling aside.
In a saucepan, combine cornmeal, salt, water and chili powder.
Cook over medium heat, stirring constantly, until thick.
Stir in butter.
(for oven or toaster oven)Spread half of the mixture into a baking dish, about 12- x 8-inches. Spoon filling over bottom crust; spoon remaining cornmeal mixture over filling.

Put in the croc pot and let the cornbread and filling cook. (Obviously you can take or leave whatever you want but the main deliciousness is the cornbread in my opinion!)

courtesy Katy Doerkson

Lentils and Spinach

2 T Butter
1 T olive oil
2 onions, diced
3 cloves garlic, minced
1 cup lentils, rinsed
4 C water
2 bouillon cubes, or omit bouillon and water and use broth instead!! :)
1 1/2 tsp Cumin
1 can diced tomatoes, drained over paper towel
pepper to taste ( about 1/2 tsp)
2 C Spinach, rinsed and chopped
1/8-1/4 C lemon or lime juice (to taste) I just use bottled... no shame. :)


1. In a pot, on medium-low heat, saute onions and garlic in butter and oil for about 5 minutes.

2. Add remaining ingredients, except for spinach and lime juice. Reduce heat to low and simmer for 2-2 1/2 hours or until lentils are soft. (In crock pot, place all ingredients into pot and turn to low, cooking for minimum of 4hours or until lentils are tender, then follow step three as you would stove top prep.)

3. 5 minutes before serving, add spinach and lime juice. Allow Spinach to wilt and serve warm with bread(Naan), pita chips, or your favorite dipper. :)

courtesy ovenless chef (modified from recipe on allrecipes.com)

This would also work well in a crock pot on low for about 5-6 hours. Add spinacha nd tomatoes at end of process as above.

Spaghetti Sauce with Meatballs

MEATBALLS
1 pound lean ground beef or pork
1 cup fresh bread crumbs (you can toast two slices and crumble)
1 tablespoon dried parsley
1 tablespoon grated Parmesan cheese
1/4 teaspoon ground black pepper
1/8 teaspoon garlic powder
1 egg, beaten
no salt(the meatballs will absorb the salt from the sauce.)

SAUCE
3/4 cup chopped onion
5 cloves garlic, minced
2 T olive oil
2 (28 ounce) cans whole peeled tomatoes
1 teaspoon brown sugar (optional)
1 (6 ounce) can tomato paste
6 T butter (makes sauce creamy and smooth!)
1 bay leaf
3/4 teaspoon dried basil
1 tsp oregano
1/2 tsp thyme
pinch of rosemary
1/2 teaspoon ground black pepper
Salt to taste, but most canned tomatoes and pastes have salt added... so taste first!

Directions
1.In a large bowl, combine ground beef, bread crumbs, parsley, Parmesan, 1/4 teaspoon black pepper, garlic powder and beaten egg. Mix well and form into 12 balls. Store, covered, in refrigerator until needed.
2.In a large saucepan over medium heat, saute onion and garlic in olive oil until onion is translucent. Stir in remaining sauce ingredients. Cover, reduce heat to low, and simmer 30 minutes. Add meatballs and simmer 30 minutes more. Serve over pasta.

This is a great crock-pot recipe... so utilize it if you've got one by making the meatballs the night before and then loading up the pot the next morning... place it on low and let it do the work! ;)

Courtesy Lindsey Lett

Chicken Tortilla Soup

2 chicken breasts
1/2 T olive oil
2 cloves garlic
1/2 tsp cumin
1/2 tsp chili powder
2 cans chicken broth or 4 bouillon cubes and 4 C water
1 can corn
1 large onion
1 T lime or lemon juice
1 C salsa or.. 1 can tomatoes w/ green chilis
*can of rinsed black beans optional

Chips and shredded cheese to serve with

1. In soup pot, drizzle oil and add chicken. Lightly brown on each side.
2. Add minced garlic(I cheat and finely shred), diced onion until translucent.
3. Add the rest. Lett simmer for at least 20 minutes. (This is a great recipe for the crock-pot... just throw it all in and cook on low for 6 hours/or more. Chicken can be frozen!)
4. Pull chicken out, shred, and return to pot. Done.
5. Serve over a pile of crunched tortilla chips and under a pile of cheese! :)

courtesy Lindsey Lett

One Pot Chili

2 T olive oil
1 lb ground meat
4 cloves garlic, minced
1 large onion, diced
1 C water
1 C tomato sauce
1 can diced tomatoes with chiles
1 can diced tomatoes (no salt added if you can get it)
1 can pinto beans/chili beans, drained
2 T chili powder
1 T cumin
1/4 tsp black pepper
1 T dark brown sugar
salt to taste
2-3 T flour

1. In large pot, bring heat to medium and add olive oil, garlic and onion. Saute for about 2 minutes and then add your meat to brown.
2. Add both cans of tomatoes (with juices), tomato sauce, water and beans.
3. Drop heat to medium low, just to a slight simmer, and add spices and sugar.
4. Simmer for about 30 minutes and taste before adding salt. (many of the canned products contain salt.)
5. in a small bowl, combine flour and a couple tablespoons of warm water. Mix until fully dissolved and drizzle into chili. Stir in to combine. This will thicken up the chili... if you want it thinner, add more water, thicker.. more flour, using the same technique.
Enjoy!!!!

*For a new way of enjoying your chili, do what we do, and pour a big ladle of chili over top a scoop of boiled elbow macaroni. :) Top with sour cream, cheddar cheese, and a couple jalapenos. Yum. Of course good old crackers will do too! ;)

(For Korea consumers... I found all the supplies I needed at Home Plus and Costco... except the cumin, that was a care-package goodie.)

Courtesy Lindsey Lett

Minestrone Soup

Serves 4

2 T olive oil
1 large clove garlic, minced
1 onion, chopped
1 cup chopped celery
1 Korean carrot, shredded
1 cup chicken broth, or 2 bouillon cubes dissolved in 1 1/3 C warm water
1 cup water
2 cups tomato sauce
1/2 cup diced tomatoes
1/2 cup canned kidney beans, drained
1/2 (15 ounce) can green beans
1 cup spinach, rinsed and chopped
1 large zucchini, quartered and sliced
2 tsp oregano
2 tsp basil
salt and pepper to taste
1/4 cup elbow pasta
Parmesan cheese for topping

Directions
1.In a large pot, over medium-low heat, heat olive oil and saute garlic for 2 to 3 minutes. Add onion and saute for 4 to 5 minutes. Add celery and carrots, saute for 1 to 2 minutes.
2.Add chicken broth, water and tomato sauce, bring to boil, stirring frequently. Reduce heat to low and add kidney beans, green beans, spinach leaves, zucchini,tomatoes, oregano, basil, salt and pepper. Simmer for 30 to 40 minutes, the longer the better.
3.Fill a medium saucepan with water and bring to a boil. Add macaroni and cook until tender. Drain water and set aside.
4.Once pasta is cooked and soup is heated through place 2 tablespoons cooked pasta into individual serving bowls. Ladle soup on top of pasta and sprinkle Parmesan cheese on top. Drizzle with a little olive oil and serve.

You can get the canned kidney beans at Mega Mart in Korea. Not sure where else. The ingredients I can't get, I just omit or substitute for other stuff. This soup is also good with ground beef or chicken in it if you have a man who likes his meat! ;) Grab a loaf of french bread, and you are golden!

Courtesy Lindsey Lett... modified from recipe off allrecipes.com

Andouille Potato Soup

1/2 C butter
2 medium carrots (diced)
3 cloves garlic (minced)
3 green onions (sliced)
2 Andouille sausages (sliced)
6 small potatoes (diced)
water
4 bouillon cubes
1/2 tsp black pepper
2 tsp parsley
*Milk, 1/2& 1/2, or cream optional...


In large pot: on medium-low heat
1. Add butter, garlic, carrots, onions and sausage. Reduce butter to thick glaze while lighly browning sausage... Do not burn your butter!
2. When reduced, add potatoes and fill with water to 1 inch above contents.
3. Add bouillon cubes and bring up to boil before dropping down to simmer.
4. Add pepper and parsley. Stir occasionally.
5. Simmer for 30 minutes.
6. Using back of wooden spoon, mash some of the potatoes up against the side of the pot.
7. Serve! At this point you can turn off heat and slowly stir in milk or cream if desired. Top with shredded cheddar cheese and thinly sliced green onions! Enjoy!

******Notice there is no salt added to this soup... the bouillon, sausage and butter salt this soup nicely.******

(courtesy Lindsey Lett)
*They sell andouille sausage at Costco here in Korea... but any link sausage or brat would work. Mmm... smoked sausage...

Sweet Baby Carrots

1 (16 ounce) package baby carrots (3-4 large Carrots sliced 1/2 inch thin)
1/2 cup butter
3 tablespoons honey
1/2 cup brown sugar

Directions
1.Place the carrots into a large pot and cover with salted water. Bring to a boil over high heat until tender, about 15 minutes. Drain and allow to steam dry for a minute or two.
2.Return the pot to the stove; reduce the heat to medium-low. Melt the butter in the pot. Stir in the honey and brown sugar; add the carrots and stir until evenly coated; cook another 5 minutes
(courtesy allrecipes.com)

Carrot and Squash Curry Soup

3 Tablespoons Olive Oil
5 cloves Garlic, Minced
1 whole Large Onion, Diced
3 whole Carrots, Washed And Sliced Thin
4 whole Yellow Squash (sliced)
Salt To Taste
1 Tablespoon Curry Powder (more To Taste!)
½ cups Dry White Wine (optional)
48 ounces, fluid Chicken Broth
Heavy Cream (optional)

Preparation Instructions
Heat olive oil in a heavy pot over medium heat. Add garlic and onions and stir to coat. Add carrots and cook for 3 minutes, or until they start to get soft. Sprinkle in a little salt.
Add squash. Stir and cook for a few minutes, until squash is soft and tender. After a few minutes, add salt to taste and the curry powder.
Pour in wine if using. Let evaporate for about 30 seconds, then pour in chicken broth. Reduce heat to a simmer, cover pot, and cook for 1 hour.
After 1 hour, taste and adjust seasonings. Turn off heat.
Puree soup using an immersion blender, or in batches in a regular blender. Return to soup pot and bring to a simmer. Serve hot. If you’re feeling naughty, drizzle heavy cream over the top.
(courtesy pioneerwoman)

Versatile Tomato Sauce

Ingredients
1/4 cup olive oil
6 tomatoes, chopped
3 onions, minced
1 large carrot, minced... or finely shredded is even better
4 cloves garlic, minced
salt and pepper to taste
Directions
1.In a large saucepan, heat oil over medium heat; add tomatoes, onions, carrots, garlic, and salt and pepper to taste.
2.Mix ingredients well; cover and simmer for 30 minutes.
This sauce is versitile in that you can use it for pastas, pizzas or in other recipes. Simple add herbs and veggies of your choice to vary the sauce for your needs.
Pizza: add 1/4 tsp each of basil, oregano and parsley.
Spaghetti: add 1/4 tsp each of basil, oregano, parsley and 2 whole bay leaves. Then add 1/2 stick of butter for richness! (Butter is the secret to good spaghetti sauce!)
(courtesy Lindsey Lett)

* try finely shredding the carrots for a better end result. The carrots just act as a natural sweetener, but it is odd to have chunks of carrots in your sauce.

Mexican Rice

Ingredients:
1 cup of rice
2 cups of chicken broth
1 tablespoon of butter
1 tablespoon of olive oil
1 small onion, diced
4 cloves of garlic, minced
1/4 cup of tomato paste
1 tablespoon of lime juice
1/2 cup of cilantro
1 tablespoon of cumin (You can use less if you prefer, I just like the flavor.)
Salt to taste

Method:
1. Add rice, chicken broth and butter into a pot.
2. Bring to a boil on high, stir once and cover.
3. Simmer on low for 20 minutes, then remove from heat and keep covered for 5 to 10 minutes longer.
4. Meanwhile, in a skillet, cook onions in oil for 10 minutes or until just about to brown.
5. Add garlic to pan and cook for one minute. Stir in tomato paste and cumin and cook for one minute.
6. Mix in cooked rice, lime juice and cilantro, and season to taste.
Serves 4-6
(courtesy homesicktexan)

Red Beans and Rice

Ingredients:
16 oz. red beans, soaked
1 tablespoon of bacon grease (can substitute canola or olive oil if you prefer)
1 bell pepper, chopped
1 medium yellow onion, chopped
2 celery ribs, diced
6 cloves of garlic, minced
1/4 pound of andouille sausage, cubed
1/2 cup of parsley, minced
2 bay leaves
1 teaspoon of dried thyme or 1 sprig fresh
1 teaspoon dried leaf oregano
1 teaspoon sweet paprika
1 tablespoon Worcestershire
Cayenne, salt and black pepper to taste
2 smoked ham hocks
8 cups of chicken broth or water
4 green onions, green part chopped (save the white for another use)
6 cups of cooked rice

Method:
After cleaning and sorting, soak your beans in water overnight.

In a large pot on medium heat, sauté in bacon grease the onion, celery and bell pepper for 10 minutes. Add the garlic and sausage to the pot and cook for two minutes. Add the rest of the ingredients to the pot except for the green onions.

Turn up the heat to high and bring to a boil. Let it boil for 20 minutes and then turn the heat to low, cover the pot, and let it simmer for 40 minutes.

After 40 minutes, take off the lid, stir the pot and continue to let it simmer for two hours. You might check back on it every once in a while to make sure there’s still enough liquid in the pot.

At this time, test your beans—they should be soft, but if not, continue to cook on low until they are.

When the beans are ready, with a wooden spoon smash a few of them against the side of the pot—this will make your beans extra creamy.

Pour the beans over rice, and garnish with the green onions. A few shakes of some Louisiana hot sauce such as Tabasco or Crystal is a good addition as well.

Serves six
(courtesy homesicktexan)

Universal Pilaf Recipe

(Mix and match with whatever you have!)

Grain: One cup of uncooked brown or white rice, bulgur, or couscous

Fat: Two Tbsp. olive oil, vegetable oil, or butter

Base vegetable: 2-3 cloves garlic, minced, plus one of the following, chopped: one small onion, three shallots, or one small leek (white part only)

Liquid: 2 cups vegetable broth, chicken broth, water, or cooking water from boiled vegetables

Meat or protein: ¾ c. chopped cooked chicken, cooked beans, fish, hamburger, or cubed pork or beef

Additional vegetable: ½ cup peas, chopped carrots, frozen corn, chopped green pepper, celery, and/or other favorite vegetable

Seasoning: salt, pepper, and whatever else works with your chosen ingredients



Directions: Heat fat in large skillet. Add base vegetables and cook until golden and translucent. Add protein. Add grain and fry for a minute or so to coat with the fat. Add liquid and bring to a boil. Add remaining vegetables, season, stir, return to a boil, and lower heat so it just simmers; cover. Check often. If using whole grains, may take up t o 40 minutes to cook; white rice will only take about 15 minutes. Don’t stir too much. When liquid is completely absorbed, it is done. Stir, season to taste, and serve.
(courtesy Rebecca Navokovich)

Stuffed Pepper Soup

2 lbs. ground beef

28 oz. tomato sauce

2 c. cooked rice

2 c. chopped green pepper

2 beef bouillon cubes

¼ c. brown sugar (*I use less or leave it out)

2 tsp. salt

1 tsp. pepper



Brown beef; drain. Add remaining ingredients and bring to a boil. Reduce heat; cover and simmer 30-40 minutes or until peppers are tender.
(courtesy Rebecca Navokovich)

Quick Jambalaya

1 Tbsp. oil

½ c. chopped onion

½ c. chopped green pepper

2 c. chopped, cooked chicken

2 c. cooked rice

15 oz. can kidney beans

14 oz. can diced tomatoes, undrained

1 c. salsa

1 tsp. dried thyme

1 tsp. salt



In large skillet, cooked onion and peppers in oil until tender. Stir in remaining ingredients. Bring to a boil; reduce heat and simmer 10-15 minutes.
(courtesy Rebecca Navokavich)

Beefy Mushroom Barley Soup

1 pound cubed beef stew meat
1 tablespoon vegetable oil
2 cups water
2 tablespoons margarine
2 large carrots, diced
3 cloves garlic, minced
1 onion, chopped
2 stalks celery, chopped
1 pound fresh mushrooms, sliced
6 cups water
3 cubes beef bouillon cube
1/4 cup pearl barley
1/4 cup sour cream
Directions
1.Brown small cubes of stew meat in vegetable oil over medium heat until juices become a rich brown color. Add 2 cups water, and simmer meat while preparing the vegetables.
2.In a large soup pot, melt butter or margarine over medium heat. Saute carrots, onion, garlic, celery, and mushrooms.
3.Add meat, 6 cups water, bouillon cubes, and barley to vegetable mixture. Cook until barley is soft. Adjust liquid and seasoning as desired. Remove from heat, and stir in sour cream. Serve immediately.

(You can substitute rice for barley if needed)
(courtesy allrecipes.com)

Sarah's Applesauce

Ingredients
4 apples - peeled, cored and chopped
3/4 cup water
1/4 cup white sugar
1/2 teaspoon ground cinnamon
Directions
1.In a saucepan, combine apples, water, sugar, and cinnamon. Cover, and cook over medium heat for 15 to 20 minutes, or until apples are soft. Allow to cool, then mash with a fork or potato masher.

*A great option for mushy apples... or if you find apples on a really good deal, this is great for making in big batches and freezing! You can also substitute pears for a different variation! :) Applesause is a big hit here with my boys... great side dish or snack.
(recipe courtesy of allrecipes.com)

Meat-Lover's Slow Cooker Spaghetti Sauce

Ingredients
2 tablespoons olive oil
2 small onions, chopped
1/4 pound bulk Italian sausage
1 pound ground beef
1 teaspoon dried Italian herb seasoning
1 teaspoon garlic powder
1/2 teaspoon dried marjoram
1 (29 ounce) can tomato sauce
1 (6 ounce) can tomato paste
1 (14.5 ounce) can Italian-style diced tomatoes
1 (14.5 ounce) can Italian-style stewed tomatoes
1/4 teaspoon dried thyme leaves
1/4 teaspoon dried basil
1/2 teaspoon dried oregano
2 teaspoons garlic powder
1 tablespoon white sugar
Directions
1.Heat olive oil in a skillet over medium heat; cook and stir onions and Italian sausage until the sausage is browned, about 10 minutes. Transfer the sausage and onions to a slow cooker. In the same skillet, cook and stir the ground beef, Italian seasoning, 1 teaspoon of garlic powder, and marjoram, breaking the meat up as it cooks, until the meat is browned, about 10 minutes. Transfer the ground beef into the slow cooker.
2.Stir in the tomato sauce, tomato paste, diced tomatoes, stewed tomatoes, thyme, basil, oregano, and 2 teaspoons of garlic powder. Set the cooker on Low, and cook the sauce for 8 hours. About 15 minutes before serving, stir in the sugar. Serve hot.
you can modify spices and meat as available. Plus, you could easily just simmer in a pot on the stove if you don't have a crockpot.
(Recipe courtesy of allrecipes.com)

Slow Cooked Pineapple

Ingredients
2 medium pineapples (about 2 1/2 pounds or 8 cups fresh pineapple, sliced)
1 cup brown sugar
1 (6-inch) piece fresh ginger (about 5 ounces), thinly sliced
1 to 2 cinnamon sticks
Coconut or Vanilla Ice cream for serving
Directions
If using whole pineapple: Peel, quarter, and cut away the core from the pineapple. Discard the core. Cut each quarter in half lengthwise then slice 1/4-inch thick slices crosswise.

Stir the pineapple together with the sugar, ginger, and cinnamon in a slow cooker. Cover and cook on HIGH for 4 hours, until the pineapple is very tender and slightly sweet.

Serve warm with scoops of coconut ice cream on top. The compote keeps for up to a week tightly sealed in the refrigerator.

Cook's Note: Add some lime and fresh cilantro leaves for a delicious savory compote, perfect for serving with roast pork or grilled chicken.

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