White Bean and Chicken Soup

It has been cold, and I mean COLD here this week! My heart always turns to soup when the weather changes. I need to warm my little family from the inside and this soup hits the spot. Moist chicken, tasty white beans, a hint of green chilies, this will quickly become a family favorite!


2 T. Olive Oil
1 medium onion, chopped
1 clove garlic, minced
3 chicken breasts, cooked and chopped
1 (9 oz) package frozen white corn
2 (15 oz) cans Great Northern beans, undrained
1 (7 oz) can diced green chilies
1/2 t. cumin
1/2 t. coriander
1/2 t. oregano
1/4 t. cayenne pepper (optional, but good)
3 cups chicken broth
3 T lime juice

Toppings:
Cheddar cheese, grated
Sour cream or plain yogurt
Salsa
Green onions, chopped
Corn tortilla chips

In a large pot saute onion and garlic in olive oil. Add chopped chicken, corn, beans, green chilies, spices, broth and lime juice. Stir until well blended. Bring to a boil, then turn heat to low and simmer for 20-30 minutes. Serve with toppings.

Harvest Medley Pasta

This is an amazing dish to make the most of those harvest vegetables. A little zucchini, yellow squash, tomatoes, beans. Oh my, this was a lovely dish which made a generous portion. I have been able to enjoy this for lunch this week as well!

1/2 pound any short, chunky pasta
2 T. extra-virgin olive oil
3-4 garlic cloves
2 large carrots, peeled and sliced diagonally
1 medium red bell pepper, cut into strips
2 cups fresh corn kernels (can use frozen)
1/2 cup dry white wine, vegetable stock or water
1 small yellow summer squash, sliced
1 small zucchini, sliced
6 firm, ripe plum tomatoes, sliced
1 (16 oz) can kidney beans, drained and rinsed
1 t. dried oregano or 1 T. fresh minced oregano leaves
Parsley
Salt and freshly ground pepper
Grated fresh Parmesan

Cook pasta in plenty of rapidly boiling water until al dente, then drain

Meanwhile, heat the oil in a steep-sided stir-fry pan. Add the garlic and carrots and saute over low heat until garlic is golden, 2-3 minutes. Add the bell pepper, corn kernels, and wine. Raise the heat to medium and cook, covered, stirring once or twice, for 5 minutes.

Add the squashes, tomatoes, beans and oregano. Cover and cook until the vegetables are just tender, 4-5 minutes, then remove from heat.

Combine the pasta with the vegetable mixture in a large serving container. Stir in the parsley; then season with salt and pepper and toss together.

Serve at once, passing Parmesan cheese for topping if desired.

Tortellini Salad

8 ounces cheese-filled tortellini
1 cup broccoli florets
4 ounces fresh grated Parmesan cheese
1 (13 3/4 oz) can quartered artichoke hearts
1 (6 oz) black olives, drained and halved
1 (15 oz) can garbanzo beans, rinsed and drained
1 (15 oz) can kidney beans, rinsed and drained
1/2 red onion, thinly sliced
1/4 pound sliced dry salami, cut into thin strips
1 (16 oz) bottle Bernstein's Cheese Garlic dressing
1 pint cherry tomatoes, halved
1 avocado, sliced

Cook tortellini in boiling salted water according to package directions. Drain well, rinse with cold water, and place in large salad bowl. Add remaining ingredients, except the avocado and tomatoes, and toss with half the dressing. Refrigerate for several hours. Just before serving, stir in more dressing, as desired, and top with tomatoes and avocado.

Favorite No Cook Chili Sauce

I am not sure why this is called "Chili Sauce" as it does not contain chili's, but this is one of my favorite toppings for a succulent roast. Such lovely flavor with just the perfect hint of sweet; this is a childhood favorite that had stood the test of time.



30 large ripe tomatoes- skinned and crushed.
6 green and 6 red peppers
12 large onions
Mix above with 3/4 C. salt and stir good.

Put in a strainer in sink and let it drain all night.

Next morning combine:

1 tsp. celery seed
1 tsp. mustard seed
1 tsp. allspice
1/2 tsp. cloves
7 1/2 cups sugar
4 C. cider vinegar

Bring to a full rolling boil and then add the tomato mixture that drained over night. Boil 10 to 15 minutes.

Pour into warm bottles (we put them through the dishwasher just before canning), top with lids which have been boiled, seal them and you are done!

{I reserve some of the drained juice and add a little back in because we like our chili sauce juicy]

Thanks to my sweet mom for helping me with the canning!!

Dinner, a Sucess Story

Dinner does not need to be complicated!

Take a little of this:

Top Sirloin Steak

Throw it in a Ziplock with a bottle of this:

Let sit in the refrigerated for a day or two. Grill, and voila!

Proclaimed as the best steak the family has ever had!

Success!!

Fresh Spinach, Smoked Gouda & Mushroom Quiche

1 recipe Pastry shell for single crust pie
½ up Chopped onion
1 tbsp Butter
8 Eggs
1 ½ cup mushrooms
½ cup Sour cream
½ cup Half-and-half, light cream or milk
¼ tsp salt
1/8 tsp pepper
3 cups Fresh spinach, snipped
1 ¼ cups Shredded smoked gouda cheese


Bake crust at 425 in an 8 inch pie or tart pan until set and dry. (8-12 minutes)
Sauté onions in butter until transparent
In a medium bowl, beat eggs lightly with a fork. Stir in sour cream and light cream, salt and pepper. Stir in onion, spinach, and cheese
Pour egg mixture into the hot, baked pastry crust. Bake at 325 degrees for about 45 minutes, or until a knife inserted into the center comes out clean.
Let quiche rest for 10 minutes before serving.

Spicy Asian Stir-Fry with Whole-Wheat Linguine

This recipe is a good way to make the switch from white pasta to whole-grain varieties that offer more fiber and protein. The dish also tastes great as a cold noodle salad.

Photo and recipe courtesy of Vegetarian Times

Serves 4

1 Tbs. peanut oil
8 oz. whole-wheat linguine noodles
1 small onion, thinly sliced (1 cup)
2 cloves garlic, minced (2 tsp.)
1 small head bok choy, chopped into 2-inch pieces (1½ cups)
11/2 cups broccoli florets
1/3 cup snow peas, halved
1/2 red bell pepper, thinly sliced (1/2 cup)
2 Tbs. hoisin sauce
1 Tbs. garlic-chile sauce
1/4 cup chopped peanuts

Cook pasta according to package directions. Drain, reserving 1 cup cooking water, and set pasta aside.

Meanwhile, heat oil in large skillet or wok over medium heat. Add onion and garlic, and sauté 5 to 7 minutes, or until onion is golden.

Add bok choy, broccoli, snow peas, and bell pepper. Stir-fry 5 minutes. Add 1/2 cup water, cover, and simmer 5 minutes. Stir in hoisin and garlic-chili sauces. Stir in noodles, adding 1/2 cup reserved cooking water. Add more water if mixture seems too dry.

Garnish each serving with 1 Tbs. chopped peanuts.