Slow Cooker Chicken Quinoa Chili

Notes: So easy. Makes a lot so I should probably freeze it.

Servings: 8-10 | Prep Time: 5 minutes

Ingredients:

  • 1- 28 oz can diced tomatoes
  • 1-14 oz can diced tomatoes with green chilis
  • 1-15 oz can black beans, rinsed and drained
  • 1-15 oz can chili beans, rinsed and drained
  • 1-15 oz can corn (can omit) rinsed and drained
  • 2 cups chicken broth
  • 2 large boneless skinless chicken breasts
  • 2 tsp garlic powder
  • 2 tsp cumin
  • 1/2 tsp red pepper flakes
  • 2-3 tsp chili powder
  • 1 cup quinoa, rinsed
  • toppings (cheese, sour cream, avocados, etc)

Directions:

  1. Make sure you rinse quinoa and the add everything to a slow cooker.
  2. Cook for 6-8 hours on low or 4-6 hours on high.
  3. Remove chicken and shred with 2 forks, Return to slow cooker.
  4. Garnish with cheese, sour cream, avocados and tortilla strips.

 

Vegetarian Gumbo

Prep Time: 10 minutes | Total Time: 1 hr 30 mins | Yield: Serves 8

Ingredients:

  • 1/3 cup vegetable oil
  • 1/3 cup flour
  • 1 small onion, chopped
  • 3 stalks celery, chopped
  • 1- 28 oz can diced tomatoes
  • 2 cups fresh or frozen green beans
  • 2- 19 oz cans kidney beans
  • 3 carrots, sliced
  • 1 parsnip, diced
  • 1 cup fresh or frozen sliced okra

Directions:

  1. Stir together oil and flour in deep pot or Dutch oven until smooth. Cook over high heat 10 minutes, or until roux turns a dark caramel color. Stir constantly.
  2. Add onion, bell pepper and celery, and cook 5 minutes or until veggies are softened.
  3. Stir in remaining ingredients and 4 cups water. Season with salt and pepper.
  4. Reduce heat to medium low and cover. Cook 60-80 minutes or until carrots are tender.
  5. Serve over rice.

 

Notes:

Recipe Origin:  I think I tore this out of a vegetarian magazine. We’ve made it several times and like it.

Tomato Soup

Notes: So easy and delicious. I made this for the kids but all the adults go crazy for it too. I reduced the heavy cream down to 3/4 cup from 1 cup.  Delicious with toasted bread on the side.

Servings: 8-10 | Prep Time: 15 minutes

Ingredients:

  • 4 TBSP butter
  • 1 small/ medium onion, diced
  • 2 slices bacon, diced
  • 2 tsp minced garlic
  • 5 TBSP Whole Wheat flour (I like King Arthur)
  • 5 cups chicken stock (I make my own and freeze it)
  • 1 – 28oz can whole peeled tomatoes with their juice.
  • 1 tsp parsley flakes
  • 1 tsp ground thyme or regular thyme leaves
  • 1-2 bay leaves
  • 3/4 to 1 cup heavy cream
  • 1 tsp salt
  • 1/2 tsp pepper

Directions:

  1. Heat butter in a large soup pot over medium high heat.
  2. Add diced onion and cook for 5-6 minutes or until it begins to get soft.
  3. Add the bacon and the garlic and stir for another minute or two.
  4. Add the flour and stir quickly for 2 to 3 minutes.
  5. Pour in broth (I put mine in frozen, in small chunks) and tomatoes, and bring to a boil while whisking.
  6. Throw in bay leaves, parsley and thyme and simmer on low for 30 minutes.
  7. Remove herbs and puree soup with an immersion blender.
  8. Stir in heavy cream and salt and pepper.

Chicken Sausage and Kale Soup

Notes: So easy and delicious. Although it will keep for a few days, try and eat it right after the kale wilts. It is a beautiful green color. This soup sounds weird, but trust me, it’s a winner!

Servings: 4-6 | Prep Time: 15 minutes

Ingredients:

  • 1 TBSP olive oil
  • 1 12 oz package fully cooked organic chicken sausage. (Mild Italian is good)
  • 2 cloves garlic, minced
  • 1 19oz can cannelini beans, rinsed (Eden or other no BPA brand)
  • 1 can (14 1/2 oz) chicken broth or frozen homemade broth
  • 1 can (14 1/2 oz) diced tomatoes (Muir Glen)
  • 1 bunch kale leaves, torn into pieces
  • salt and black pepper
  • bread (optional)

Directions:

  1. Heat the oil in a large saucepan or Dutch oven over medium heat. Add the sausage and cook, stirring once, until browned, 2 to 3 minutes.
  2. Stir in the garlic and cook for 2 minutes more.
  3. Add the beans, broth, and tomatoes and their liquid and bring to a boil.
  4. Add the kale, ¼ teaspoon salt and 1/8 tsp pepper.
  5. Simmer, stirring occasionally, until wilted, 2 to 3 minutes. Serve with the bread, if using.

Recipe Origin:

Homemade Cream of Mushroom or Celery Soup

Prep Time: ? minutes | Total Time: ? | Yield: 3 cans equivalent

Ingredients:

  • 1/2 cup sliced mushrooms
  • 3 Tablespoons butter
  • 1/4 cup organic corn starch or arrowroot powder
  • 4 cups milk, divided
  • 1 teaspoon sea salt
  • pepper to taste

Directions:

  1. Begin by sauteing mushrooms and butter until mushrooms are tender.
  2. In the meantime, shake the cornstarch or arrowroot powder in a jar with 1 1/2 cups of milk.
  3. Use a whisk to mix the milk mixture into the sauteed mushrooms, stirring constantly at medium heat.  Slowly add remaining milk, salt and pepper.  Stir with a whisk until smooth and thick.

Notes:  This recipe will make around three cans worth of cream soup.  Can be frozen.

Recipe Origin: From this great blog. I copy it here so I can find it when I need it.

Homemade Cream of Chicken Soup

Prep Time: ? minutes | Total Time: ? | Yield: 2 cans equivalent

Ingredients:

  • 1 1/2 cups chicken broth
  • 1/2 teaspoon poultry seasoning
  • 1/4 teaspoon onion powder
  • 1/4 teaspoon garlic powder
  • 1/8 teaspoon black pepper
  • 1/4 teaspoon salt (or less; taste to test)
  • 1/4 teaspoon parsley
  • dash of paprika
  • 1 1/2 cups milk
  • 3/4 cup flour

Directions:

  1. In medium-sized saucepan, boil chicken broth, 1/2 cup of the milk, and the seasonings for a minute or two (longer if using fresh onions or garlic).
  2. In a bowl, whisk together the remaining 1 cup of milk and flour. Add to boiling mixture and continue whisking briskly until mixture boils and thickens.

Notes:  This yields about two cans of condensed Cream of Chicken soup. It freezes well, so you can use half, and freeze the other half.

Recipe Origin: From this great blog. I copy it here so I can find it when I need it.

Roasted Butternut Squash and Sweet Potato Soup

Prep Time: ? minutes | Total Time: ? | Yield: Serves 6

Ingredients:

  • 2 lbs sweet potatoes, peeled and cut into 1″ pieces
  • 1.25 lb butternut squash, halved, seeded, peeled and cut into 1″ pieces
  • 1 onion, quartered
  • 1 TBSP fresh thyme
  • 1 TBSP fresh sage
  • 1.5 TBSP olive oil
  • 5 cups chicken or vegetable stock
  • pinch of nutmeg and white pepper

Directions:

  1. Preheat oven to 425.
  2. Combine sweet potatoes, squash, onion, thyme and sage in large bowl.
  3. Add olive oil and toss to coat vegetables.
  4. Spoon mixture onto large baking sheet in single layer. Roast for 35-40 minutes or until carmelized.
  5. Remove from oven and puree in batches with chicken stock.
  6. Add nutmeg, salt and pepper and bring to simmer over medium heat.

Notes:

Recipe Origin:

Jeannie’s Minestrone

Prep Time: ? minutes | Total Time: ? | Yield: Serves 6

Ingredients:

  •  ¼ cup extra virgin olive oil
  • 1 medium onion, chopped
  • 2 carrots chopped
  • 1 celery stalk, chopped
  • 1 tsp garlic, minced
  • 3 small potatoes, chopped
  • 1 cup cabbage, diced
  • Salt & freshly ground pepper
  • 6 cups water, boiling hot with 3 cubes Knorr Vegetable Boullion* added
  • 1 can diced tomato with the juice
  • 1 cup chickpeas, drained and rinsed (if using canned)
  • 1 cup pinto or kidney beans, drained and rinsed
  • 1 cup white beans (cannellini), drained and rainsed
  • 1 cup flat green Italian beans (canned)
  • 1 zucchini- sliced lengthwise and then cut into thin half moons
  • ½ cup chopped Italian flat-leaf parsley leaves
  • 1 cup small pasta. I use mini Ziti, which is called Piccolino and is made by Barilla.
  • Freshly grated Parmesan cheese

Directions:

  1. Put 3 TBSP of the olive oil in a large deep soup pot over medium heat. When hot, add onion, carrot, celery, and garlic. Cook until onion is soft, about 5 minutes.
  2. Add potatoes and cabbage and sprinkle with salt and pepper. Stir for a minute or two, then add hot bullion water (or stock). Then add tomatoes. Bring to a boil, then adjust the heat so the pot bubbles gently. Cook, stirring occasionally, until vegetables are fairly soft and tomatoes are broken up, about 15 minutes.
  3. Add the Italian green beans, zucchini, chickpeas, pintos, cannellini beans, pasta, and parsley and adjust the heat once again so the pot simmers. Cook until all the vegetables are very tender, about 15 minutes. Taste and adjust the seasonings. Add the remaining olive oil and serve, passing the freshly grated Parmesan cheese at the table.

Notes:

* You  can find these cubes at any Asian market if you can’t find them at your regular grocery store.

* If you want to add fresh herbs, such as oregano, marjoram or rosemary, add it when you are cooking the onions, carrot and celery at the beginning. At the very end when you add the soft vegetables and beans, you can add a few more leaves. Or, finish with ½ cup or so shredded fresh basil.

Recipe Origin:  Adapted from Mark Bittman’s How to Cook Everything Vegetarian. A wonderful book if you don’t own it.

“Fool the Meateaters” Chili

Prep Time: 10 minutes | Total Time: 40 | Yield: Serves 4-6

Ingredients:

  •  1 1/2 cups TVP granules, rehydrated
  • 2 cloves garlic, minced
  • 1 small onion, chopped
  • 1 jalapeño, optional
  • 1/2 green bell pepper, chopped
  • 2 stalks celery, diced
  • 2- 19 oz cans kidney beans
  • 1 – 28 oz can diced tomatoes
  • 1-2 TBSP chili powder
  • 1/2 tsp black pepper
  • 1 tsp salt
  • 1/8 tsp red pepper flakes
  • 1/2 tsp oregano
  • 1/2 tsp cumin

Directions:

  1. Rehydrate TVP if needed.
  2. Spray or oil a large pot.
  3. Chop onion, peppers, and garlic and add to the pot.
  4. Chop remaining veggies, add to pot and brown lightly.
  5. Add beans, tomatoes and spices. Stir and simmer at least 15 minutes.
  6. Taste. Adjust spices. Simmer additional 15 minutes.
  7. Serve with garlic bread, toast or on rice.

Notes:

Recipe Origin:  No idea. I’ve made it many times and it is great. It tastes very meaty even though there is no meat in it.

Slow Cooker Moroccan Lentil Soup

Prep Time: 30 minutes | Total Time: 4 hours 30 minutes | Yield: Serves 12

Ingredients:

  • 2 cups chopped onions
  • 2 cups chopped carrots
  • 4 cloves garlic, minced
  • 2 teaspoons extra-virgin olive oil
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1 teaspoon ground turmeric
  • 1/4 teaspoon ground cinnamon
  • 1/4 teaspoon ground pepper
  • 6 cups vegetable broth or reduced-sodium chicken broth
  • 2 cups water 3 cups chopped cauliflower
  • 1 3/4 cups lentils
  • 1 28-ounce can diced tomatoes
  • 2 tablespoons tomato paste
  • 4 cups chopped fresh spinach or one 10-ounce package frozen chopped spinach, thawed
  • 1/2 cup chopped fresh cilantro
  • 2 TBSP lemon juice

Directions:

  1. Combine onions, carrots, garlic, oil, cumin, coriander, turmeric, cinnamon and pepper in a 5- to 6-quart slow cooker.
  2. Add broth, water, cauliflower, lentils, tomatoes and tomato paste and stir until well combined.
  3. Cover and cook until the lentils are tender, 4 to 5 hours on High or 8 to 10 hours on Low.
  4. During the last 30 minutes of cooking, stir in spinach. Just before serving, stir in cilantro and lemon juice.

Notes:

Recipe Origin:  Adapted from an EatingWell recipe.

Slow Cooker Chipotle Chili

Prep Time: 30 minutes | Total Time: 8 hours 30 minutes | Yield: Serves 12

Ingredients:

  • 1 1/2 cups beef broth
  • 2 (14 1/2 ounce) cans diced tomatoes
  • 1 (8 ounce) cans tomato sauce
  • 1 large can whole green chili peppers
  • 1/3 cup chili powder
  • 2 teaspoons unsweetened cocoa powder
  • 1 jar chipotle chiles in adobo sauce
  • 2 teaspoons ground cumin
  • 1 1/2 teaspoons dried oregano, crumbled
  • 1 teaspoon fennel seeds
  • 1 teaspoon fresh ground black pepper
  • 1 teaspoon salt
  • 1/2 teaspoon cayenne pepper
  • 1 -2 tablespoon sugar
  • 4 (15 ounce) cans pinto beans, or whatever kind of beans you have on hand
  • 1 -3 tablespoon olive oil
  • 2 cloves garlic, minced
  • 1 large yellow onions, chopped
  • 1 green bell peppers, diced
  • 2 lbs beef stew meat, cut into small cubes
  • 1/4 cup all-purpose flour

Directions:

  1. Put chipotle chilis and whole green chilis in food processor and dice. Set aside.
  2. Put first 13 ingredients in crock pot with 1 tablespoon of the sugar, mix well, add pinto beans.
  3. Turn crock pot on low.
  4. Heat some olive oil in a large skillet sauté garlic, onions and green pepper for 4-5 minutes.
  5. Add to crock pot.
  6. Dredge the beef in the flour and brown in skillet.
  7. Add more oil, if necessary
  8. Add to slow cooker and stir well.
  9. Cook 8 hours.
  10. Taste check; for acidity if necessary add more sugar, salt.

Notes: This is spicy and extremely good. Could be frozen, but I always invite people over and they eat it all. Makes a full slow cooker pot.

Recipe Origin:  Adapted from a Food.com recipe.