I'm Happy to be Back!

  
I hope you all had a wonderful Easter!

Many thanks to all of you for your kind comments regarding Bill and his knee replacement surgery!  He's doing great and is starting to swing his golf clubs now.

And, regardless of what he says, I was no Nurse Ratched!  

Many thanks also, to our older son, Bubba, for all the good assistance he gave his dad.  

Now, to the soup!  With some leftover ham from Easter, a bag of navy beans and chilly weather, it's a soup kind of day today:  Bean soup with ham!

This is an easy recipe that will take a little time, but not a lot of effort.  It's hot, comforting and loaded with good flavors!  

Navy Bean and Ham Soup 
Printable recipe

Ingredients: 

1 pound dried navy beans, sorted and rinsed

4 cups low-sodium vegetable broth

2 cups water
1 large onion, chopped

3 garlic cloves, minced

½ teaspoon dried tarragon

1 teaspoon crushed red pepper flakes

1-2 cups ham, cut into bite-size pieces

Method: 

Add beans, broth and water to large pan and bring to a boil over high heat.
Add remaining ingredients and bring to a boil again.
Reduce heat to medium-low.
Cook until beans are tender, 90 minutes to 2 hours.
To thicken, mash a few beans at a time to the side of the pan.
Stir well and serve.

ENJOY!

My Cincinnati Chili and a little time off...

   
I’m taking a little break.  Instead of chief cook and bottle washer, my temporary new role will be a combo of Florence Nightingale and Clara Barton.

Florence Nightingale was born in Florence, Italy, on May 12, 1820. During the Crimean War (1853-1856), she and a team of nurses improved the unsanitary conditions at a British base hospital, reducing the death count by two-thirds. She gave nursing a highly favourable reputation and became an icon of Victorian culture, especially in the persona of "The Lady with the Lamp" making rounds of wounded soldiers at night.  Her writings sparked worldwide health care reform.

Clarissa "Clara" Harlowe Barton (December 25, 1821 – April 12, 1912) was a pioneering nurse who founded the American Red Cross. She worked as a hospital nurse in the American Civil War (1861-1865), and as a teacher and patent clerk Barton is noteworthy for doing humanitarian work at a time when relatively few women worked outside the home. She had a relationship with John J. Elwell, but never married.


Last week, Bill had knee replacement surgery and I am in charge of bossing him around, woo hoo!   (∗ᵕ̴᷄◡ᵕ̴᷅∗)  making sure he follows doctors’ orders.  And, many thanks to our great son, Bubba,  for helping us out ~ would've been tough without you, and we appreciate all you've done!

In the meantime here's a recipe for the chili we enjoyed before his surgery:

I’m a Buckeye by birth so it doesn’t get much better than Cincinnati Chili!

This was new to Bill:  As in, “Who eats chili with cinnamon and cocoa, over pasta, with cheese sprinkled on top?”  I converted him and made a Cincinnati Chili Believer out of him!

I almost always serve the chili over spaghetti, but naturally, this time when I looked in the cabinet, there was only shell pasta.  It doesn’t make any difference what type pasta is used ~ if you’ve never eaten chili served over hot cooked pasta, you’ve got to try it to see how delicious it is! 

Most chili recipes include tomato sauce and water ~ I swapped V8 juice for them.  I go a little heavy on the chili and garlic powders and add chili beans instead of the traditional kidney beans. 

This is very different from the Southwestern version, and maybe you chili aficionados are doubting, just give it a go to believe it!  

It’s delicious and should there be leftovers, lucky you!

It's perfect for the bitter cold weather we're having now!


Cincinnati Chili, my way
Printable recipe 


Ingredients: 

2 pounds lean ground beef
2 large onions, chopped
1 (46 ounce) can of V8 juice
½ teaspoon salt
1 teaspoon seasoned pepper
1 tablespoon garlic powder
3 tablespoons chili powder
1 teaspoon dried oregano
½ teaspoon ground cinnamon
½ teaspoon red (cayenne) pepper
2 tablespoons unsweetened cocoa* 
2 (15-ounce) cans chili beans
8 ounces spaghetti, or your favorite pasta
Grated cheddar cheese, for garnish

Method: 

In a large skillet over medium-high heat, and meat and chop into bite-size pieces.
Add onions and cook until tender and meat is browned.
Tilt skillet and use a baster to remove any accumulated fat. 
In a large pot, add tomato juice and seasonings, stirring well, bringing to a boil.
Reduce heat to medium-low, add meat and beans; cook for 30 minutes, until somewhat thick. 
Meanwhile, cook pasta, according to package directions; drain well.
Divide pasta into 4 bowls, top with chili.
Garnish with cheddar cheese. 
Serve hot with garlic bread or oyster crackers on the side.

*I use Hershey’s Special Dark Chocolate Cocoa




This is good eating, ENJOY!


 

Cheesy Creamy Broccoli Soup via Dottie

There must be a zillion cheesy broccoli soups out there.  I could never decide on which one to try, so didn't until...

Dottie, over here, at Family Plus Food Equals Love, started "Soupy Tuesday."  I told her I'd like a good cheesy broccoli soup recipe, and she delivered!

This is basically a rich cheese sauce, made with milk, instead of heavy cream; bits of broccoli, a little onion and garlic for extra flavor.  As a huge plus, it's "soup" in under 30 minutes; awesome for a homemade soup!

I can truly say this is a perfect cheesy broccoli soup, because I know what the "unperfect" ones taste like.  It's delicious, so rich and creamy ~ perfect for this time of year!  

It's sinfully delicious and just in time for soup season, thank you Dottie!

Cheesy Creamy Broccoli Soup

Printable recipe 

Ingredients:

2 tablespoons unsalted butter
1 large onion, chopped
1 clove garlic, minced
2 tablespoons flour
2 cups milk
¾ pound (12-ounces) Velveeta cheese, cut into ½" cubes 
1 package (10-ounces) frozen broccoli florets, thawed and drained
1/8 teaspoon ground pepper
Salt to taste*

Method: 

Melt butter in large saucepan on medium heat.
Add onions and garlic, cook and stir 5 minutes or until onions are tender, do not burn garlic.
Add flour, cook 1 minute or until bubbly, stirring constantly.
Stir in milk.
Bring to boil, simmer on medium-low heat 1-3 minutes.
Add remainder of ingredients, stir well.
Cook 5-8 minutes or until Velveeta cheese is completely melted and soup is thick and heated through, stirring occasionally.
Pour into cups or bowls.
Serve

*Remember:  Cheese has salt, you can always add but it is hard to take out.  If it is too salty, add a potato, cut up into chunks, that will absorb the salt.



ENJOY!

Herbed Navy Bean Soup

The taste and creamy texture of navy beans is addictive to me.  So, in my thinking, navy bean soup is nearly a perfect food, especially when it’s so cold outside.  Now that I’m experimenting more with herbs, it only gets better!

Navy beans are easy to cook while being a great source of protein, minerals and B vitamins, not to mention they can stretch a dollar.

My soup starts with a chicken broth base to which chopped veggies were added.  A good blend of herbs for seasoning and little chunks of ham rounds it out.  You might include chopped parsley ~ I include celery leaves instead.

Now, for the recipe of this delicious soup:

Herbed Navy Bean Soup

Ingredients:

1 pound dried navy beans, sorted and rinsed

3 cups low-sodium chicken broth

1 cup water

1 large onion, chopped

2 carrots, sliced

3 green onions, green and white parts, chopped

½ cup celery leaves, chopped

3 garlic cloves, minced

½ teaspoon dried tarragon

½ teaspoon basil

½ teaspoon rosemary

1 cup ham steak, cubed (or smoked ham hocks)

Method:

Add beans, broth and water to large pan and bring to a boil over high heat.

Add remaining ingredients and bring to a boil again.

Reduce heat to medium-low.

Cook until beans are tender, 90 minutes to 2 hours.

To thicken, mash a few beans at a time to the side of the pan.

Stir well and serve.

ENJOY!!!

Creamy Corn Potato and Bacon Soup ~ almost…

If I had only followed directions…

The word “creamy” is the operative word and I served the soup without a trace of creaminess.  This recipe is from “Weight Watchers New Complete Cookbook.”  It is packed with many good recipes, which are low calorie, easy and delicious.

And, while speaking of not following directions:  On the other end of the spectrum, there have been recipes that I’ve carefully followed down to the last 1/8 teaspoon, which left me feeling cheated of the delicious dish it claimed to be.

I don’t know which is worse; but in conclusion, should you make this soup and include the half-and-half; please let me know how you liked it!

Just broth

 

Creamy Potato Corn and Bacon Soup

Adapted

Ingredients:

2 teaspoons olive oil

1 onion, chopped

½ yellow bell pepper, chopped

2 ribs celery, chopped (my addition)

1 pound potatoes, peeled and diced

2½ cups reduced-sodium chicken broth

2 cups fresh or thawed frozen corn kernels

1/3 cup low-fat half-and-half

1½ tablespoons Worcestershire Sauce with Roasted Garlic (my addition)

2 slices turkey bacon, crisp cooked and crumbled (I used regular bacon)

2 tablespoons fresh chives

Method:

Heat oil in large saucepan over medium heat.

Add onion, bell pepper and celery, cook, stirring, until softened, about 5 minutes.

Add potatoes and broth, bring to boil.

Reduce heat and simmer, partially covered, until potatoes are almost tender, about 10 minutes.

Stir in corn and cook about 5 minutes longer, until tender.

Stir in half-and-half and Worcestershire sauce.

Heat thoroughly.

Ladle into 4 bowls, sprinkle with chives and bacon.

Serve hot.

Tell me, have you neglected to add a crucial ingredient to a recipe also?

Be sure to visit my friend, Linda’s blog, @My Kind of Cooking for great tips and delicious easy recipes! 

Pinto Beans and Kielbasa Stew in the Slow Cooker

It was the perfect day ~ a chilly rainy day ~ to pull out the slow cooker, and let it do its magic!

This stew is filled with lots of good flavors, from the pinto beans, to the spices and veggies, to the kielbasa.  To cut the fat content, I used turkey kielbasa.  Do not add it until the last hour of cooking, in order to keep it firm.  

 

Ground ancho chile pepper has a smoky, fruity flavor, with tones of licorice and coffee and a little woodsiness, that is a great addition to this stew.  It’s actually made of dried poblano peppers and is the sweetest of the dried chiles, having mild heat. 

Along with a little heat and lots of flavor, ancho chile pepper adds a nice red color to marinades, rubs and sauces, such as the great Mexican mole sauce.  You can add it to beans and rice, sprinkle it on hot chocolate, include it in brownies, for a twist, and to stews such as this.  If you’ve never used it, I hope you give it a try ~ preferably, with this recipe!

   

Highly adaptable, the fresh Poblano becomes the Ancho when dried.

 

Slow Cooker Pinto Beans and Kielbasa Stew

Ingredients:

1 pound dried pinto beans

2 quarts water

5 cups chicken broth

1 large tomato, chopped

4 ribs celery, chopped

1 large onion, chopped

4 garlic cloves, minced

¼ cup molasses

2 tablespoons apple cider vinegar

2 tablespoons ancho chile pepper, ground

2 teaspoons onion powder

Salt and seasoned pepper, to taste

1 pound turkey kielbasa, sliced

Method:

Rinse and sort through the beans, to remove debris.

Combine all ingredients, except kielbasa, in a 6-quart slow cooker.

Cover and cook on low setting for 6 hours.

Add kielbasa, turn heat to high and cook for another hour or so.

Serve with a good rustic bread, and…

ENJOY!!!

Be sure to visit my friend, Linda’s blog, @My Kind of Cooking for great tips and delicious easy recipes! 

Chicken Kapama ~ Greek Chicken Stew

I fell under a Greek spell for the first time, many years ago, at Greek Islands restaurant on Halsted Street in Chicago.  Think Greek ~ you know ~ azure blue sky, turquoise sea, the warmth of sunshine on pure white buildings; and the FOOD; Greek Cuisine:  moussaka, gigantes, melitzana ima, baklava, saganaki, dolmathes, skewered kabobs and now kapama.

Stewed chicken or “kotopoulo kapama” is a colorful, hearty dish that can be made on the stove-top or in a slow cooker. 

The dish consists of chicken combined with plenty of tomatoes, garlic, onions and lemon juice.  

Adding pungent cinnamon, gives depth to the succulent stew, enlivening the flavors.  You can guess what the benefit of this simmering pot is ~ it’s the fragrant spicy aroma wafting through the air in your kitchen! 

This dish is a heart-healthy chicken dish that is low in calories, fat and cholesterol.  

Serve the stew piping hot over orzo or pasta with a tossed green salad on the side.  The bonus is that Chicken Kapama can be made a day ahead and will taste as good, if not better.  

Just be sure to have some crusty bread on the side to sop up all the sauce!

Chicken Kapama

Ingredients:

3 pounds chicken pieces

1 teaspoon salt
¼ teaspoon pepper

3 tablespoons ground cinnamon
2 tablespoons olive oil

3 cloves garlic, chopped

1 small onion, chopped

2 cups tomatoes, crushed

3 tablespoons tomato paste

1 teaspoon sugar

½ cup water
Juice of 1 lemon (3-4 tablespoons)

Method:

Combine salt, pepper and cinnamon and dredge chicken.

Place olive oil in a Dutch oven over medium-high heat.

Add garlic and onion and cook for a minute.  Remove and set aside.

Brown chicken on all sides in Dutch oven.

Return garlic and onions to Dutch oven.

In a bowl, combine tomatoes, tomato paste, sugar, water and lemon juice.

Pour mixture over chicken.

Bring to a boil and reduce heat to a simmer.

Cook covered for 50 minutes to 1 hour.

Serve chicken and sauce over orzo, rice, noodles or spaghetti.

ENJOY!!!

Please take a minute to look at the giveaway I posted on January 5^th!  There is a discount code for purchasing the software and you can enter the contest for a chance to win the creative, fun software!

Visit my friend, Linda’s blog, @My Kind of Cooking for excellent tips and recipes. She’s having a great give away now also!!!

Smoky Beef and Hominy Stew

I remember Mom serving hominy occasionally in a stew when I was young.   I haven’t eaten or thought about it since then, until I saw it included in a recipe in Family Circle magazine.  

I showed Bill the recipe and asked if he liked hominy ~ he didn’t really know anything about it but said he was willing to try it if I cooked it.

If you’re not familiar with hominy either, it’s dried corn kernels with the hull and germ removed.  

This is done through a process called nixtamalization, which is a procedure of treating corn kernels with an alkaline solution to remove the hull and the germ. It is said that this process makes hominy more flavorful and aromatic with superior nutrition.

Supposedly, hominy has been used by the Native Americans for a very long time. In fact, the history of hominy has been traced back to 1200 BC. 

It is said that the process of nixtamalization originated during that period, in some parts of Mexico and Guatemala. Today, hominy is popular throughout the United States, especially in the South.

Hominy is more tender than corn with a much creamier texture.  Stir it into hearty stews or chili instead of the traditional beans.  

I followed the list of ingredients, except for omitting 3 tablespoons of chopped cilantro and I cooked it in a slow cooker instead of in a Dutch oven on the stovetop. If you haven’t enjoyed hominy before, try this!

Spicy Beef and Hominy Stew

Adapted slightly

Ingredients:

6 tablespoons flour

1 to 1½ teaspoons chipotle chile powder, depending on taste

1 pound beef chuck, cut into 1-inch cubes

1 tablespoon canola oil

1 large onion, thinly sliced

3 cloves garlic, chopped

3 cups reduced-sodium beef broth

1 can (14.5 ounces) stewed tomatoes

¾ teaspoon dried oregano

2 cans (15-ounces each) hominy, rinsed and drained

1 pound carrots, sliced

1 large green pepper, chopped

4½ cups cooked rice (1½ cups uncooked)

Method:

In a shallow dish, whisk flour and chile powder.

Coat beef with flour mixture; reserve unused flour.

In a skillet, heat oil over medium-high heat.

Add beef and cook, turning, until all sides are browned.

Add all of remaining ingredients, except rice, into slow cooker.

Stir in beef and combine well.

Cook on low for 7 hours or on high for 4 hours.

Serve with cooked rice.

Please visit my friend, Linda’s blog @My Kind of Cooking for great tips, recipes.

Be sure to enter my Tate’s Bake Shop Giveaway if you haven’t already.