Friday, October 30, 2015

{soups-salads-and-salad-dressings} Baked Potato Soup

 

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Baked Potato Soup

http://myimperfectkitchen.com/baked-potato-soup/

On our way home from Disneyland last month, we were hungry, it was late, and there wasn’t much open in the area but a little steakhouse. We stopped for dinner and my husband ordered soup. A little while later, this delightful baked potato soup arrived at our table. One taste and it was decided we had to learn to make this ourselves.

During our pre-camping Costco visit, one of the ladies had a sample tray with cubes of aged sharp white cheddar. Now, I admit, I am cheese tramp. Good cheese (in jokes and on my plate) makes me happy, That little bite, or maybe three or four, I don’t remember, was delicious! Needless to say, we bought a block and a salami tray to take camping.

Fast forward to that camping trip! Freezing on the beach in our little tent trailer, snacking on salami, aged cheddar cheese and crackers, we started brain storming how to use the rest of the gigantic cheese block! It’s COSTCO people! It’s a two-pound block of cheese!

This is one of several recipes we came up with that day. The cheese is just a garnish, but it TOTALLY makes the soup!

If you’re wondering about the other recipes we came up with, stay tuned! Next month could be very cheesy! ;-)

Baked Potato Soup

Ingredients

8 Tbsp. (1 stick) unsalted butter, divided

1 medium onion, diced

1/2 cup all-purpose flour

4 cups chicken stock

1/2 tsp black pepper

1/4 tsp red pepper flakes

Kosher salt, to taste

1/2 cup heavy whipping cream (optional)

2 medium size baking potatoes

1/2 tsp vegetable oil

4 pieces of bacon, folded in half and cut into strips

chives, to taste

1 cup aged sharp white cheddar cheese, shredded

Instructions

Preheat oven to 400 degrees F.

Scrub your potatoes, then dry thoroughly. Pierce each potato several times with a fork.

Using your hands, lightly coat the potatoes with 1/2 tsp vegetable oil.

Sprinkle each potato with Kosher salt.

Place the potatoes directly on a rack in the oven. Don’t wrap them in foil! You want the crispy skin with great baked flavor!

Bake for 45-60 minutes, depending on the size of your potatoes. Remove from the oven and set aside to cool.

When the potatoes are nearly done baking, start your soup base. Do this all in one pot, it makes clean-up much easier!

At the bottom of a medium stock pot, fry your bacon strips in 1 TBLS butter. When the bacon pieces are crisp, remove them from the pan and let them drain on a paper towel lined plate. Without removing any of the bacon fat, add the rest of the butter and the diced onion. Cook over medium heat until the butter is melted and the onion is soft, about 6-8 minutes.

Add the flour and continue to cook, stirring constantly for 3-4 minutes. The roux will get very thick. Be careful not to let it get brown.

Slowly pour in two cups of the chicken broth. Use a spatula to scrape up all the little brown bits on the bottom of the pan. Add the rest of the broth and bring the mix to a boil, stirring often.

Chop the baked potatoes (with the skins still on!) into bite-sized pieces and add them to the soup. Let the soup simmer gently for 8-10 minutes.

Add the pepper and red pepper flakes and salt to taste. Slowly add the heavy cream. I think the soup is better without it, but by all means, use it if you want your soup to be extra creamy!

Ladle the soup into bowls and garnish with bacon, chives and cheese. Serve immediately!

 

God Bless and have a GREAT DAY!

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off the dessert cart. (Erma Bombeck)

 




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Wednesday, October 28, 2015

{soups-salads-and-salad-dressings} Velma's Chili from Mitford Cookbook and Kitchen Reader

 

Velma’s Chili from Mitford Cookbook and Kitchen Reader

http://eatathomecooks.com/2011/04/velmas-chili-from-mitford-cookbook-and-kitchen-reader.html

Have you read the Mitford series books by Jan Karon?  Father Tim and Cynthia feel like old friends and so do all the other characters that populate the small town of Mitford.

On my last library trip, I spotted the Mitford Cookbook and Kitchen Reader.  It’s full of recipes mentioned in the books (Orange Marmalade Cake, anyone?) and also lots of excerpts.  Food and stories is a hard combination to beat.

One recipe that caught my attention was Velma’s Chili.  I did make a few changes to it.  For one, I used half the meat it called for.  Two pounds of meat for 6-8 servings sounded like too much.  I doubled it and made a few other alterations as well.  Here’s what you’ll need to make my version:

2 lbs. ground beef

1 onion, chopped

4 garlic cloves, minced

1 green pepper, chopped

2 stalks celery, chopped

4 cans kidney beans, drained and rinsed

4 cans diced tomatoes

2 15 oz. cans tomato sauce

2 cups water

2 bay leaf

4 Tbsp. chili powder

2 Tbsp. sugar

salt and pepper to taste

1 cup red wine

 

Brown the meat, onion, garlic and celery together and cook till the meat is done.  Drain the grease and rinse under hot water.  Put it back in the pot.

Add all the other ingredients, except the wine.  Taste for seasoning and adjust if necessary.  Add the wine and bring to a simmer.  Cook for an hour or several hours.

A batch this large is too much for a slow cooker.  I did freeze half and will heat the rest in the slow cooker for another time.  If you make a half batch, it would fit in the slow cooker nicely.

God Bless and have a GREAT DAY!

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off the dessert cart. (Erma Bombeck)

 




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Monday, October 26, 2015

{soups-salads-and-salad-dressings} Chicken and Vegetable Noodle Soup Recipe

 

Chicken and Vegetable Noodle Soup Recipe


Our Deaconess Group uses this recipe when cooking for members of our congregation. It makes a huge batch, so it's ideal to freeze portions in microwave-safe containers. Then just thaw and reheat in the microwave for a filling meal. People who try this soup say it's the best they have ever tasted. —Stacey Christensen, West Valley City, Utah



TOTAL TIME: Prep: 1 hour 
Cook: 2-1/2 hours 
MAKES: 64 servings


Ingredients

4 whole broiler/fryer chickens (3 to 4 pounds each)
10 quarts water
3 bunches celery, chopped
2 pounds carrots, sliced
2 large onions, chopped
2 jars (8 ounces each) chicken base
1/4 cup dried parsley flakes
Salt and pepper to taste
2-1/2 pounds uncooked fine egg noodles



Directions

Divide chickens and water between two stockpots. Slowly bring to a boil over low heat. Cover and simmer for 2 hours or until meat is tender, skimming the surface as foam rises. Remove chickens from broth; set aside until cool enough to handle.

Add the celery, carrots, onions, chicken base and parsley to the pots; season with salt and pepper. Cover and simmer for 15-20 minutes or until vegetables are tender.

Cook noodles according to package directions; drain. Stir into soup. Remove chicken meat from bones; cut into bite-size pieces. Add to soup; heat through. Yield: 64 servings (1 cup each).


Editor's Note: Look for chicken base near the broth and bouillon.


Nutritional Facts

1 cup equals 190 calories, 7 g fat (2 g saturated fat), 48 mg cholesterol, 837 mg sodium, 18 g carbohydrate, 2 g fiber, 14 g protein.


Originally published as Chicken Noodle Soup in The Taste of Home Cookbook 2009





             Beth Layman  :)


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{soups-salads-and-salad-dressings} Old Fashioned Chunky Chicken Noodle Soup Recipe

 

Old Fashioned Chunky Chicken Noodle Soup Recipe



When winter holds Maple Grove, Minnesota in its icy grip, Sharon Skildum relies on this hearty, old-fashioned chicken soup to warm her right down to her toes. It's just like Grandma used to make-full of veggies and rich flavor.


 Quick




TOTAL TIME: Prep/Total Time: 25 min. 
MAKES: 2 servings


Ingredients

1/4 cup diced carrot
2 tablespoons diced celery
2 tablespoons chopped onion
1 teaspoon butter
2-1/2 cups reduced-sodium chicken broth
2/3 cup diced cooked chicken
1/4 teaspoon salt
1/4 teaspoon dried marjoram
1/4 teaspoon dried thyme
Dash pepper
1/2 cup uncooked medium egg noodles
1 teaspoon minced fresh parsley




Directions

In a large saucepan, saute the carrot, celery and onion in butter until tender. Stir in the broth, chicken and seasonings; bring to a boil. Reduce heat. Add noodles; cook for 10 minutes or until tender. Sprinkle with parsley. Yield: 2 servings.


Nutritional Facts

1-3/4 cups equals 173 calories, 6 g fat (2 g saturated fat), 56 mg cholesterol, 1,144 mg sodium, 11 g carbohydrate, 1 g fiber, 19 g protein.

Originally published as Chunky Chicken Noodle Soup in Cooking for 2 Winter 2008, p21






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{soups-salads-and-salad-dressings} Mom's Chicken Noodle Soup Recipe

 

Mom's Chicken Noodle Soup Recipe


My mother was a pastor's wife, and she did a lot of cooking for potlucks. This recipe's one she created herself. I serve it frequently to my husband and to our four children. Every one of them is a hearty eater! —Marlene Doolittle, Story City, Iowa


 Contest Winning



TOTAL TIME: Prep: 30 min. 
Cook: 55 min. 
MAKES: 6 servings


Ingredients

1 broiler/fryer chicken (3 to 4 pounds), cut up
2 quarts water
1 medium onion, chopped
2 teaspoons chicken bouillon granules
2 celery ribs, diced
2 medium carrots, diced
2 medium potatoes, peeled and cubed
1-1/2 cups fresh or frozen cut green beans
1 teaspoon salt
1/4 teaspoon pepper
NOODLES:
1 cup all-purpose flour
1 egg, lightly beaten
1/2 teaspoon salt
1 teaspoon butter, softened
1/4 teaspoon baking powder
2 to 3 tablespoons milk



Directions

In a Dutch oven, cook chicken in water; cool slightly. Remove chicken from bones; discard bones. Skim fat from broth. Cut chicken into bite-size pieces; add to broth with remaining ingredients except noodles. Bring to a boil. Reduce heat and simmer, uncovered, for 50-60 minutes or until vegetables are tender.

Meanwhile, for noodles, place flour in a small bowl and make a well in the center. Stir together remaining ingredients; pour into well. Working the mixture with your hands, form a dough. Knead for 5-6 minutes.

Cover and let rest for 10 minutes. On a floured surface, roll dough out to a square, 1/16 to 1/8 in. thick, and cut into 1/4-in.-wide strips. Cook noodles in boiling salted water for 2-3 minutes or until done. Drain and add to soup just before serving. 



Freeze option: Freeze uncooked noodles on waxed paper-lined baking sheets until firm. Transfer to resealable plastic freezer bags; return to freezer. Prepare soup as directed, reserving potatoes for later. Freeze cooled soup in freezer containers. To use, partially thaw in refrigerator overnight. Transfer soup to a Dutch oven. Add potatoes; simmer until potatoes are tender, stirring occasionally and adding a little water if necessary. Cook noodles and add to soup as directed. Yield: 6 servings.


Nutritional Facts

1 cup equals 429 calories, 16 g fat (5 g saturated fat), 125 mg cholesterol, 1,012 mg sodium, 36 g carbohydrate, 4 g fiber, 34 g protein.


Originally published as Mom's Chicken Noodle Soup in Country Woman January/February 1993, p33





             Beth Layman  :)


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{soups-salads-and-salad-dressings} Roasted Chicken Noodle Soup Recipe

 

Roasted Chicken Noodle Soup Recipe



When the weather turns chilly, I stock my soup pot with this warmer-upper. The creamy, nicely seasoned broth is chock-full of tender chicken, potatoes, carrots and celery. There's old-fashioned goodness in every spoonful of this thick, hearty soup! —Julee Wallberg, Salt Lake City, Utah



 Healthy



TOTAL TIME: Prep: 10 min. 
Cook: 30 min. 
MAKES: 8 servings



Ingredients

1 cup chopped onion
1 cup chopped carrots
1 cup chopped celery
2 teaspoons olive oil
1 garlic clove, minced
1/4 cup all-purpose flour
1/2 teaspoon dried oregano
1/4 teaspoon dried thyme
1/4 teaspoon poultry seasoning
6 cups reduced-sodium chicken broth
4 cups cubed peeled potatoes
1 teaspoon salt
2 cups cubed cooked chicken breast
2 cups uncooked yolk-free wide noodles
1 cup fat-free evaporated milk




Directions

In a stockpot, saute the onion, carrots and celery in oil for 5 minutes or until tender. Add garlic; cook 1 minute longer. Stir in the flour, oregano, thyme and poultry seasoning until blended.

Gradually add the broth, potatoes and salt; bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until potatoes are tender.

Stir in chicken and noodles; simmer for 10 minutes or until noodles are tender. Reduce heat. Stir in milk; heat through (do not boil). Yield: 8 servings.


Nutritional Facts

1-1/2 cups equals 235 calories, 3 g fat (1 g saturated fat), 31 mg cholesterol, 851 mg sodium, 33 g carbohydrate, 3 g fiber, 20 g protein.


Originally published as Roasted Chicken Noodle Soup in Light & Tasty December/January 2003, p59





             Beth Layman  :)


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{soups-salads-and-salad-dressings} Hearty Homemade Chicken Noodle Soup Recipe

 

Hearty Homemade Chicken Noodle Soup Recipe



This satisfying homemade soup with a hint of cayenne is chock-full of vegetables, chicken and noodles. "I revised this recipe from my father-in-law," explains Norma Reynolds from Overland Park, Kansas. TIP: "It's great with a salad and crusty bread," Norma adds.



TOTAL TIME: Prep: 20 min. 
Cook: 5-1/2 hours 
MAKES: 12 servings


Ingredients

12 fresh baby carrots, cut into 1/2-inch pieces
4 celery ribs, cut into 1/2-inch pieces
3/4 cup finely chopped onion
1 tablespoon minced fresh parsley
1/2 teaspoon pepper
1/4 teaspoon cayenne pepper
1-1/2 teaspoons mustard seed
2 garlic cloves, peeled and halved
1-1/4 pounds boneless skinless chicken breast halves
1-1/4 pounds boneless skinless chicken thighs
4 cans (14-1/2 ounces each) chicken broth
1 package (9 ounces) refrigerated linguine




Directions

In a 5-qt. slow cooker, combine the first six ingredients. Place mustard seed and garlic on a double thickness of cheesecloth; bring up corners of cloth and tie with kitchen string to form a bag. Place in slow cooker. Add chicken and broth. Cover and cook on low for 5-6 hours or until meat is tender.

Discard spice bag. Remove chicken; cool slightly. Stir linguine into soup; cover and cook on high for 30 minutes or until tender. Cut chicken into pieces and return to soup; heat through. Yield: 12 servings (3 quarts).



Nutritional Facts

1 serving (1 cup) equals 193 calories, 5 g fat (1 g saturated fat), 58 mg cholesterol, 244 mg sodium, 14 g carbohydrate, 1 g fiber, 21 g protein.

Originally published as Hearty Chicken Noodle Soup in Quick Cooking September/October 2005, p43





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{soups-salads-and-salad-dressings} Carl's Chicken Noodle Soup Recipe

 

Carl's Chicken Noodle Soup Recipe



Add a crusty loaf of warm bread and this savory soup is an instant meal!—Carl Bates, Pleasanton, California



TOTAL TIME: Prep: 30 min. 
Cook: 50 min. 
MAKES: 10 servings



Ingredients

1 pound boneless skinless chicken breast halves, cut into 1/2-inch pieces
1 medium onion, chopped
2 teaspoons olive oil
2 garlic cloves, minced
2 cans (49-1/2 ounces each) chicken broth
2 cups frozen sliced okra, thawed
3 celery ribs, sliced
1-1/2 cups cut fresh green beans
3 medium carrots, sliced
1 can (8-3/4 ounces) whole kernel corn, drained
2 tablespoons dried parsley flakes
2 teaspoons Italian seasoning
2 bay leaves
1/2 teaspoon salt
1/2 teaspoon pepper
3-1/2 cups uncooked egg noodles



Directions

In a Dutch oven, saute chicken and onion in oil until chicken is no longer pink. Add garlic; cook 1 minute longer. Add the broth, okra, celery, beans, carrots, corn, parsley, Italian seasoning, bay leaves, salt and pepper. Bring to a boil. Reduce heat; cover and simmer for 30 minutes or until vegetables are tender.

Stir in noodles; cook 5-7 minutes longer or until tender. Discard bay leaves. 



Freeze Option: Freeze cooled soup in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little broth if necessary. Yield: 10 servings (4 quarts).


Nutritional Facts

1-1/2 cups equals 174 calories, 4 g fat (1 g saturated fat), 42 mg cholesterol, 1,449 mg sodium, 20 g carbohydrate, 3 g fiber, 14 g protein.


Originally published as Carl's Chicken Noodle Soup in Taste of Home






             Beth Layman  :)


GH: Anna, Robert & Robin Scorpio(Drake) Fan Forever
My Scorpio-Devane-Drake Clan

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