CROCKPOT CREAMY WHITE CHICKEN CHILI

I made this while D was coming back into town.  It was pretty easy, and I was able to assemble it the night before). It was also good, although I wish it had been spicier.  I'd add jalapenos next time.

CROCKPOT CREAMY WHITE CHICKEN CHILI

Photo by ALB

Prep Time 5 minutes
Cook Time 8 hours
Total Time 8 hours 5 minutes
Servings 8 (I got 6)
Author Star

Ingredients
1-½ lbs chicken breast, raw
2 15.5 ounce Great Northen Beans (3 cups) drained, but not rinsed
2 4 ounce cans cans diced mild green chiles
Add a 4 ounce can of diced jalapenos
1 ½ cups corn, frozen (used a 14 oz can of non salted corn)
1 ¾ cups chicken broth low sodium, if available (used 2 cups)
2 tsp cumin
2 tsp garlic powder
2 tsp onion powder
2 tsp chili powder
1 tsp kosher salt
1 tsp Lawry’s Seasoned Salt (I don't know what this is, so I used Penzy's Arizona seasoning)
1 tsp pepper
¼ tsp cayenne pepper more or less depending on level of spice preference
1/2 cup half and half (I used fat free)
4 oz light cream cheese

Instructions
In a slow cooker add chicken breast, beans, green chiles, corn, spices, and chicken broth. Cover and cook on low for 7-8 hours or high for 5 hours.

Remove chicken and shred. Stir back into the chili. Stir in half and half and light cream cheese. Cook on high for 30 minutes.

Top with tortilla strips, cheese, green onions, cilantro, tomatoes, and/or a squeeze of lime, if desired. (not counted in points). Enjoy!

3 WW Blue Points (my additions/subtractions at 6 servings)

West African Groundnut Spicy Chicken Soup

I asked D if we could have this one, since we had a ton of peanut butter.  And I wanted soup.  Of course I waited until it was 60 degrees outside.  Neither of us really tasted the spiciness of the serranos (all Kroger had), but the soup was very flavorful.  D thought maybe the spices were eaten by the sugar from the peanut butter. We would have again. We had with rice.


West African Groundnut Spicy Chicken Soup

Photo by ALB

Prep Time: 10 mins
Cook Time: 1 hr
Total Time 1 hr 10 mins

West African Groundnut Spicy Chicken Soup is thick, fragrant and comforting.

Servings: 6
Adapted from Recipes from a Pantry

Ingredients
12 chicken drumsticks
2 tsp ground coriander divided
1 tsp garlic powder
1 tsp dried thyme
Black pepper
Salt
2 tbsp olive oil
1 onion peeled and finely diced
2 red pepper bell deseeded and finely diced
14 oz chopped tomatoes (used a can of diced tomatoes)
5 tbsp smooth peanut butter (used Jif)
1 cm piece of peeled ginger roughly chopped
2 ​garlic cloves peeled
Scotch bonnet chile (used 2 unseeded serranos, but it wasn't spicy)
2 tbsp tomato puree
2 cups chicken broth


Instructions
Season chicken with 1 tsp ground coriander, garlic powder, thyme, pepper and salt.

Add 1 tbsp of oil to a frying pan over medium heat and brown the chicken on all sides in batches. Add the onion and peppers and cook for 5 mins until the onions are softened.

Add 1 tbsp chopped tomatoes, 2 tbsp water, the peanut butter, the garlic, ginger and chopped scotch bonnet to the mini chopper. (or chop everything really fine on a cutting board and put into the pan with the peanut butter). Give it a quick stir to loosen up the peanut butter and blend into a paste.

Stir the blended peanut butter sauce, the remaining ingredients and chicken back into the onion mix, bring to a boil, then reduce to a 'rolling simmer' for about 60 mins.

Leave cover ajar during cooking as you want the peanut sauce to reduce.

Stir the mix occasionally during the 60 minutes as the peanut butter could settle at the bottom of the pot.
You want a peanut soup that is darker, tastes sweeter and 'caramelised' at the end'. (You will see a few small bits of oil floating at the top when done.) At the end of 60 mins, taste stew and adjust seasoning, then turn off.

Serve with rice (plantains or bread) and garnish with nuts, herbs and spring onions.

Recipe Notes
The soup foams up during boiling, so you need to reduce it to a 'rolling or roiling' simmer as soon as it starts to boil.

For a slightly thicker more caramelised sauce that my family prefers then simmer for another 15 mins.

8 Smart Points (my additions/subtractions at 6 servings)

Chicken Khao Soi

I thought this was another Ramen but really it was a thick curry soup.  It was one of the first recipes that had the right consistency (restaurant thickness) for the soup.  It was very flavorful, almost peanut-ty. 

The ingredients were a bit of a pain.  D has found dried chilies at the local bodega and sometimes Aldi.  He found Chinese Noodles (they are fresh) at H-Mart.

Chicken Khao Soi

Photo by ALB

Serves 6 to 8 Servings
A simple curry paste gives this northern Thai–inspired soup surprising depth of flavor.
From Bon Appetit

INGREDIENTS
Khao Soi Paste
4 large dried New Mexico or guajillo chiles, stemmed, halved, seeded
2 medium shallots, halved
8 garlic cloves
1 2" piece ginger, peeled, sliced
¼ cup chopped cilantro stems
1 tablespoon ground coriander
1 tablespoon ground turmeric
1 teaspoon curry powder

Soup
2 tablespoons vegetable oil
2 14-oz. cans unsweetened coconut milk
2 cups low-sodium chicken broth
1½ lb skinless, boneless chicken thighs, halved lengthwise
1 lb Chinese egg noodles
3 tablespoons (or more) fish sauce (such as nam pla or nuoc nam)
1 tablespoon (packed) palm sugar or light brown sugar
Kosher salt
Sliced red onion, bean sprouts, cilantro sprigs, crispy fried onions or shallots, chili oil, and lime wedges (used French's Fried Jalapenos, red onion, and cilantro- not included in WW Smart Points).

RECIPE PREPARATION
Khao Soi Paste
Place chiles in a small heatproof bowl, add boiling water to cover, and let soak until softened, 25–30 minutes.

Drain chiles, reserving soaking liquid. Purée chiles, shallots, garlic, ginger, cilantro stems, coriander, turmeric, curry powder, and 2 Tbsp. soaking liquid in a food processor, adding more soaking liquid by tablespoonfuls, if needed, until smooth.

Soup
Heat oil in a large heavy pot over medium heat. Add khao soi paste; cook, stirring constantly, until slightly darkened, 4–6 minutes. Add coconut milk and broth. Bring to a boil; add chicken. Reduce heat and simmer until chicken is fork-tender, 20–25 minutes. Transfer chicken to a plate. Let cool slightly; shred meat.

Meanwhile, cook noodles according to package directions.

Add chicken, 3 Tbsp. fish sauce, and sugar to soup. Season with salt or more fish sauce, if needed. Divide soup and noodles among bowls and serve with toppings.

21 Smart Points (my additions/subtractions at 6 BIG servings)

Asian-Style Dumpling Soup

D and I are constantly looking for fast, easy things that are also filling. This one fit the bill.  There were a ton of dumplings.  The broth was good, but cut back on the fish sauce.  The odor was just a tad too much.

We had with edamame.

Asian-Style Dumpling Soup

Photo by ALB

Adapted From AMERICA'S TEST KITCHEN
4 Servings

Ingredients
4 slices bacon, cut into 1/2-inch pieces (used center-cut)
3 scallions, white and green parts separated, sliced thin on bias
2 teaspoons grated fresh ginger
1/4 teaspoon red pepper flakes
4 ounces shiitake mushrooms, stemmed and sliced thin
6 cups chicken broth
2 (8-ounce) bags frozen Asian-style dumplings or potstickers (used 1 24oz bag)
2 tablespoons fish sauce (use a little less)
2 tablespoons lime juice

Instructions
Cook bacon in large saucepan over medium heat until crisp, six to eight minutes. Using slotted spoon, transfer bacon to paper towel–lined plate. Pour off all but two tablespoons fat from pan and return pan to medium heat. Add scallion whites, ginger, and pepper flakes and cook until scallion whites have softened, about two minutes. Add mushrooms and cook until beginning to brown, about five minutes.

Add broth and bring to boil. Add dumplings and simmer over medium-low heat until dumplings are cooked through, 10 to 15 minutes. Remove from heat and stir in fish sauce and lime juice. Serve, sprinkled with scallion greens and bacon.

11 Smart Points (my additions/subtractions at 4 servings)

Homemade Bean and Bacon Soup

When I was little, Bean and Bacon Soup was my favorite.  My brother and I used to have it a lot (from the can).  For some reason, I thought of it recently and found a recipe.  Then on Sunday, I fell under the weather, and REALLY wanted this soup.  D made it for me.

It was on the salty side, but it was really good.  We both enjoyed it.

Homemade Bean and Bacon Soup

Photo by ALB

Prep time: 15 mins
Cook time: 1 hour 15 mins
Total time: 1 hour 30 mins

Author: Deborah (adapted from her recipe)
Serves: 4 servings (2 C each)

Ingredients
8 oz. center cut bacon, diced
1 cup diced yellow onions
1 cup diced carrots
1 cup diced celery
2 cloves garlic, minced
5 cups chicken broth
3 cans (15 oz each) Great Northern beans, drained and rinsed
salt and pepper
1 can (8 oz) tomato sauce

Instructions
Cook the bacon in a soup pot or Dutch oven until crisp. Remove with a slotted spoon to a paper towel lined plate. Discard all but about 2 tablespoons of the bacon grease. (or just leave it in there and don't worry about it).

To the hot bacon grease, add the onions, carrots and celery. Cook over medium heat until they start to soften, about 5 minutes. Add the garlic and cook an additional minute. Stir in the chicken broth and beans. Season to taste with salt and pepper. Bring to a bubble then reduce the heat to low and let the soup simmer for 1 hour.

Remove half of the soup to a blender or food processor. Process until smooth. Return the puree to the soup pot and stir into the remaining soup. Add the tomato sauce and ¾ of the reserved bacon and stir to combine. Taste and season to taste with salt and pepper. Let the soup simmer until it is heated through, about 5 minutes. Serve topped with the remaining bacon.

12 Smart Points (my additions/subtractions at 4 servings)

CHICKEN YAKISOBA

So I really didn't like this recipe, but I'm still going to blog about it because D did.
This way if I'm ever not home for dinner he can have it.

What was wrong with it? The ketchup.  I like ketchup...a lot.  It's usually "have some fries with my ketchup."  I put it on all things potatoes (except baked).  I love sambal and sriracha.   But ketchup on ramen?  That is just gross and that's basically what it was to me...with some broccoli and cabbage thrown in.  Even the sriracha couldn't save it.

So I won't be having this again, but D might.

CHICKEN YAKISOBA

Photo by ALB

Adapted from BudgetByte$
Prep time: 15 mins
Cook time: 15 mins
Total time: 30 mins

Serves: 5

INGREDIENTS
½ head green cabbage
1 medium yellow onion
2 medium carrots
1 small crown broccoli
1 inch fresh ginger
1 large chicken breast
2 Tbsp vegetable oil (used 1 TBSP)
2 (3 oz.) packages ramen noodles (used Marachun Yakisoba noodles (2 pks)) seasoning packets discarded
1 tsp sesame oil
¼ cup soy sauce
¼ cup worcestershire sauce
2 Tbsp ketchup
(up to) 1 Tbsp sriracha hot sauce
1 Tbsp sugar

INSTRUCTIONS
Before you begin, prepare the meat and vegetables for stir frying. Peel the ginger with either a vegetable peeler or the side of a spoon and then grate it with a cheese grater. Peel and grate the carrots with a large holed cheese grater. Remove the core from the cabbage and cut into thin strips. Slice the onion into thin strips. Cut the broccoli into bite-sized pieces. Slice the chicken into thin strips.

Begin boiling a medium pot full of water for the noodles. Heat the vegetable oil in a large skillet over medium-high heat. When the oil is hot, add the grated ginger, saute for about 30 seconds to one minute (its okay if it sticks to the pan but don’t let it burn). Add the chicken strips and cook until they are no longer pink (about five minutes).

Once the chicken is cooked through, add all of the vegetables. Stir and cook until wilted (about 5-10 minutes). Meanwhile, once the water boils, add the noodles and cook just until tender (2-3 minutes). Drain, return to the pot (with the heat turned off) and toss with the sesame oil to keep from sticking. In a small bowl, combine the soy sauce, worcestershire sauce, ketchup, sriracha, and sugar. Use only ½ tsp of sriracha if you don’t want it spicy, use up to 1 Tbsp if you like it hot. Stir until the ketchup and sugar are dissolved. Pour the sauce into the skillet with the chicken and vegetables with the heat still on medium high. Add the noodles, stir to coat everything in the sauce, and heat through (just a few minutes).

11 Smart Points (my additions/subtractions at 5 servings)

GREEN CHILE FRITO PIE

D and I went to the local Hatch Chile Festival this past weekend. I found this recipe and D made it. It needs a little tweaking but overall was good.

We'll have again.

GREEN CHILE FRITO PIE

Photo by ALB

Adapted from Lisa Fain, Homesick Texan
Yield: 4 servings

Ingredients for the green chile salsa:
12 fresh Hatch or Anaheim green chiles
2 jalapeño chiles
1/2 pound ground beef, preferably coarsely ground (used 1 lb)
1/2 teaspoon kosher salt (use 1 tsp)
1/2 teaspoon pepper
1/2 medium yellow onion, diced
2 ripe plum tomatoes, seeded and chopped
4 cloves garlic, minced
4 cups water
1/2 teaspoon ground cumin (use 1 tsp)
1/2 teaspoon dried oregano (use 1 tsp)

Ingredients for the Frito pies:
4 cups Fritos (used 4oz)
1 cup (4 ounces) shredded Monterrey Jack or Muenster (used 1/2 C)
1/4 cup diced onions
1 jalapeño, sliced
1/2 cup sour cream, for serving (Used 1/4 Cup)

Instructions:
If using fresh green chiles, roast the Hatch and jalapeño chiles under the broiler until blackened, about 5 minutes per side. Place the chiles in a paper sack or plastic food-storage bag, close it tight and let the chiles steam for 20 minutes. After the chiles have steamed, remove from the bag and rub off the skin. Remove the stems and seeds from both the chiles and finely chop.

In a Dutch oven on medium-low heat, add the ground beef, salt, and pepper. While occasionally stirring, cook until the beef has browned, about 10 minutes. Add the onions and tomatoes, and while occasionally stirring continue to cook until the onions have softened and the tomatoes are beginning to release some juices, about 5 minutes. Add the garlic and cook for 30 more seconds. Stir in the diced chiles, water, salt, cumin, and oregano, turn the heat down to low, then while occasionally stirring cook uncovered for 30 minutes. Taste and adjust seasonings (I usually add another 1/2 teaspoon of salt).

To assemble the green chile Frito pies, evenly divide the Fritos among 4 to 8 bowls, then top with the green chile salsa, cheese, onion, and sliced jalapeños. Serve with sour cream on the side.

Notes: If you don’t have access to fresh green chiles, you may substitute 16 ounces canned green chiles or 2 cups frozen green chiles, thawed. Drain and rinse them before using and be careful when adding salt since they may already have been salted, too.

Easy Homemade Ramen

When we got back from vacation in August, I came down with strep throat, and then got a cough that hurt my entire body.  I was sick for about a month, and I really wanted comfort food, which included Ramen.  When I would get sick as a child, my father always made me ramen soup.  Just the $0.25 soup, which was probably $0.10.  So that's what I wanted, except I didn't want to get a headache from the seasoning packet.

So I found a recipe and adapted it to my liking.

Easy Homemade Ramen

Photo by ALB

Adapted from Damn Delicious
Yield: 8 Servings
Prep Time: 10 minutes; Cook Time: 20 minutes; Total Time: 30 minutes

Ingredients
1 tablespoon sesame oil
4 cloves garlic, minced
1 tablespoon freshly grated ginger
5 cups chicken broth
4 ounces shiitake mushrooms
1 tablespoon soy sauce, or more, to taste
5 packages Ramen, seasoning sauce packets discarded
2 tablespoons chopped chives

Directions
Heat 1 tablespoon sesame oil in a large stockpot or Dutch oven over medium heat. Add garlic and ginger, and cook, stirring frequently, until fragrant, about 1-2 minutes.

Whisk in chicken broth, mushrooms, soy sauce and 5 cups water.

Bring to a boil; reduce heat and simmer until mushrooms have softened, about 10 minutes. Stir in noodles until loosened and cooked through, about 2-3 minutes.

Add chives and serve immediately.

Slow Cooker Tuscan White Bean Soup

Last week, I really wasn't in the mood to menu plan.  D wasn't either.  So Wednesday, I looked in the fridge and saw we had some left over kale, found this recipe on my Untried list on Pinterest, and off I went on making it.  Also I had physical therapy that day, and I don't like waiting for dinner when I get home.

It was simple to make.  I did nearly kill us, as the sausage wasn't cooked nearly long enough (think completely raw in the middle).  So either brown the balls before putting them in the crockpot, or keep them in the crockpot, longer.

There was a lot of flavor, but not enough broth, thus the portions were small.  Still, I'd have again.

We had with Crusty Bread.

Slow Cooker Tuscan White Bean Soup

Photo by ALB

Yield: Serves 8 (serving size: about 1 1/4 cups soup, 4 meatballs, and 1 1/2 teaspoons cheese) 

Ingredients
6 cups unsalted chicken stock (such as Swanson) (use 8 Cups)
1 1/2 cups chopped onion
1 cup diced carrot
1 cup diced celery
5 garlic cloves, chopped
4 fresh thyme sprigs
1 bay leaf
12 ounces dried Great Northern beans (used 1 lb.)
3 cups kale, stemmed and chopped
2 tablespoons unsalted tomato paste
3/8 teaspoon kosher salt
1 pound hot Italian sausage links, casings removed
2 tablespoons fresh lemon juice
1 ounce Parmesan cheese, shaved (about 1/4 cup)

Preparation
1. Place first 8 ingredients in a 6-quart electric slow cooker. Cover and cook on LOW for 8 hours. Discard thyme and bay leaf.

2. Stir kale, tomato paste, and salt into bean mixture. Shape sausage into 32 meatballs; arrange on top of bean mixture. Cover and cook on HIGH 30 minutes or until meatballs are thoroughly cooked (more like 30 minutes and a zap in the microwave or cook for at least 60). Stir in juice. Divide soup among 8 bowls; top with cheese.

Nutritional Information
Amount per serving
Calories: 298; Fat: 9.7 g; Sat fat: 3.6 g; Mono fat: 4 g; Poly fat: 1.4 g; Protein: 21 g; Carbohydrate: 33 g; Fiber: 9 g; Cholesterol: 20 mg; Iron: 4 mg; Sodium: 629 mg; Calcium: 189 mg

Cooking Light, MARCH 2015

Shrimp and Chicken Gumbo

This was an odd recipe.  It wasn't horrible, but it really had no zing. It had heat, but not was not flavorful.  Since I didn't make it, I don't know what D should do to make it better.  I did like the ratio of meat to vegetables. You pretty much got a shrimp or some chicken in every bite.

Definitely needs some tweaking.  But I would have again.

Shrimp and Chicken Gumbo

Photo by ALB

Yield: Serves 8 (serving size: 1 1/2 cups)

Ingredients
6 tablespoons canola oil, divided
3/4 pound skinless, boneless chicken thighs
3/4 cup all-purpose flour
3 cups sliced fresh or frozen okra
2 cups chopped onion
1 1/2 cups chopped seeded poblano chile
1 cup chopped celery
10 garlic cloves, chopped
1 cup dry white wine
4 cups unsalted chicken stock
2 cups water
2 teaspoons ground red pepper
1 3/4 teaspoons kosher salt
1 (14.5-ounce) can unsalted petite diced tomatoes, drained
3/4 pound medium shrimp, peeled and deveined
1 tablespoon red wine vinegar
1/2 teaspoon freshly ground black pepper
3 (8.8-ounce) packages precooked brown rice (such as Uncle Ben's)
1/3 cup thinly sliced green onions

Preparation
1. Heat 1 tablespoon oil in a Dutch oven over medium-high heat. Add chicken; cook 2 minutes on each side. Remove from pan; let stand 10 minutes. Slice across the grain.

2. Reduce heat to medium-low. Add remaining 5 tablespoons oil to pan. Stir in flour; cook 25 minutes, stirring frequently with a whisk until the color of melted semisweet chocolate. Stir in okra and next 4 ingredients. Increase heat to medium-high; cook 3 minutes. Stir in wine; cook 2 minutes. Add stock and next 4 ingredients; bring to a boil. Reduce heat; simmer 15 minutes. Add chicken and shrimp; cook 3 minutes. Stir in vinegar, black pepper, and rice; cook 1 minute. Top with green onions.

Nutritional Information
Amount per serving
Calories: 430; Fat: 15 g; Satfat: 1.3 g; Monofat: 7.3 g; Polyfat: 3.5 g; Protein: 23 g; Carbohydrate: 48 g; Fiber: 5 g; Cholesterol: 94 mg; Iron 3 mg Sodium: 558 mg; Calcium: 102 mg

Cooking Light, MARCH 2015

Posole

A long time ago, Danny the bartender at Twains before it was a brewpub, told me about posole.  He said it was a stew, and pretty good. Along the way, I found recipes for it, but since didn't know what hominy was, it was always something I was a bit intimidated by.  Finally I had hominy, and got over that issue, but still never had posole.

D was looking for recipes and came across this one. Seeing as we had a ham hock in our freezer, we decided to try it.

I know posole is supposed to be a stew, but his came out thicker.  And that was fine, because really it just looked like chili, and that's not a bad thing.

Anyway, it didn't taste like chili.  It tasted like thick stew (duh!).  It was really good. I'm glad D didn't add the other can of hominy.  We both really liked.

*Hominy-  Now that was odd.  Kroger had 1 30 oz can of Hominy from a brand I never heard of (canned in Mexico) and 2 15 oz cans of Kroger Hominy.  So we wiped out the store with those 3 cans.  Even though we ended up not using 1 of the Kroger cans, you definitely could taste the difference between the 2 brands.  I would go with the 30 oz can if I can ever find the can of the brand I can't remember.

We would have this again.

Red Posole

Photo by ALB

Serves 8
Adapted from Homesick Texan

Ingredients
1 pound of dried posole or two 29 oz. cans of hominy, drained (Used 1 30oz can and 1 15 oz can...plenty)
1 pound of pork shoulder, cubed
1 medium onion, diced
8 cloves of garlic, minced
2 tablespoons of lard, bacon grease, corn or canola oil (used Pam)
8 cups of water (can substitute part with beer or chicken broth for more flavor)- used beer and chicken broth
1 smoked ham hock
1 tablespoon Mexican oregano (can substitute regular oregano)-used regular
1 tablespoon cumin
1/2 teaspoon ground cloves
2 tablespoons ancho chile powder
9 New Mexico chiles, stems and seeds removed
Salt and pepper to taste
1/4 cup chopped cilantro
Juice of one lime

For serving:
One avocado sliced,
One lime cut into wedges
1 cup of cilantro, chopped
1/2 cup of diced onion
Tortillas and tortilla chips
(used macaroni and cheddar cheese)

Preparation
If using dried hominy, soak the hominy a gallon of water for at least eight hours until it’s doubled in size. (just use canned!)

In a large pot, heat up the lard (Pam) and cook the onion for 10 minutes. Add the pork and brown on each side for a couple of minutes. Throw in the garlic and cook for one more minute.

Pour the water into the pot and add the ham hock, oregano, cumin, ground cloves and ancho-chile powder. Bring to a boil and then turn down to a low simmer.

Meanwhile, take your New Mexican chiles and cook on high in a dry cast-iron skillet until the pop, a couple of minutes. Turn off the heat, add water to the skillet and let the chiles soak until hydrated, about half an hour.

Drain the chile-soaking liquid, and place the chiles in a blender. Add one cup of water and blend on high until a smooth puree has formed. Stir the chile puree into the soup pot.

After a couple of hours, add the hominy to the pot along with the juice of one lime and the chopped cilantro. At this point, adjust your spices and add salt to the pot. Continue to cook on low for a couple more hours.

Pour into bowls and serve with diced onions, lime wedges, chopped cilantro, avocado slices and tortillas or tortilla chips.

Southwest Shrimp and Corn Chowder

I think Cooking Light emailed me this recipe.  I'm glad they did.  It was pretty hearty, and had a lot of flavor.  It wasn't spicy at all, but very bone-warming.

The only thing I would add to this is more cumin.  It really didn't taste "Southwest" to me.

We had with Cheese Quesadillas.

Southwest Shrimp and Corn Chowder

Photo by ALB

Yield: 6 servings (serving size: about 1 cup)

Ingredients
2 tablespoons butter
1 cup chopped green onions
1/2 cup chopped red bell pepper
2 tablespoons finely chopped serrano chile (about 1 small)
1 (4.5-ounce) can chopped green chiles, undrained
3 tablespoons all-purpose flour
1 1/2 cups 2% reduced-fat milk
1 1/2 cups fat-free, less-sodium chicken broth
1 1/2 cups frozen Southern-style hash brown potatoes, diced, thawed
1/2 teaspoon salt
1/2 teaspoon ground cumin (add more)
1 (15.25-ounce) can whole-kernel corn with red and green peppers, drained
1 pound peeled and deveined small shrimp
2 tablespoons chopped fresh cilantro

Preparation
1. Melt butter in a large Dutch oven over medium-high heat. Add onions, bell pepper, and serrano chile to pan; sauté 2 minutes or until tender, stirring frequently. Add canned chiles to pan; cook 1 minute. Add flour to pan; cook 1 minute, stirring constantly. Stir in milk and next 5 ingredients (through corn); bring to a boil. Cook 5 minutes or until slightly thick. Stir in shrimp; cook 1 minute or until shrimp are done. Remove from heat; stir in cilantro.

Nutritional Information
Calories: 212; Fat: 6.7 g; Sat fat: 3.4 g; Mono fat: 1.5 g; Poly fat: 0.7 g; Protein: 19.3 g; Carbohydrate: 18.3 g; Fiber: 2.2 g; Cholesterol: 130 mg; Iron: 2.5 mg; Sodium: 702 mg; Calcium: 131 mg

Cooking Light, APRIL 2009

Creamy Roasted Mushroom and Brie Soup

So awhile ago, I decided I was going to eat less meat.  That didn't happen, because of bacon, but I did manage to pin a few recipes that were vegetarian (if you don't count chicken broth).

So the other day, I wasn't feeling well, and D made the grocery list.  He saw this recipe and knew we had brie in the fridge, so on the list it went.  And then he made it.

It was really creamy, and good.  D used regular and cremini mushrooms.  I don't know if he roasted or sauteed them.  I do know we should have again.

We had with Beer Bread.

Creamy Roasted Mushroom and Brie Soup

Photo by ALB

Prep Time: 10 minutes
Cook Time: 40 minutes
Total Time: 50 minutes
Servings: 4

From Closet Cooking

A cream of mushroom soup with brie to make it extra creamy and good!

Ingredients
1 tablespoon oil
1 1/2 pounds mushrooms, quartered
2 tablespoons butter
1 onion, diced
2 cloves garlic, chopped
1 teaspoon thyme, chopped
2 tablespoons flour
1/2 cup white wine (or broth)
4 cups vegetable broth or chicken broth
4 ounces brie, cut into 1 inch pieces
1/2 cup milk or heavy cream
salt and pepper to taste

Directions
Toss the mushrooms in the oil, place on a baking sheet in a single layer and roast in a preheated 400F/200C oven until they start to caramelize, about 20-30 minutes, mixing them up once in the middle.

Meanwhile, melt the butter in a pan over medium heat, add the onions and cook until tender, about 5-7 minutes.

Add the garlic and thyme and cook until fragrant, about a minute.

Add the flour and cook for 2 minutes.

Add the wine and deglaze the pan.

Add the broth and mushrooms, bring to a boil, reduce the heat and simmer for 10 minutes.

Add the milk and brie, let the brie melt, fish out the rinds and season with salt and pepper to taste before pureeing to the desired consistency and enjoy!

Option: Saute the mushrooms in a pan with the onions instead of roasting them.

Nutrition Facts
Calories 287, Fat 18g (Saturated 9g, Trans 0), Cholesterol 46mg, Sodium 239mg, Carbs 14g (Fiber 2g, Sugars 6g), Protein 13g

Chile Verde Con Carne (Beef Green Chili)

So D and I went to a Hatch Chile Festival earlier in the month. We ended up buying some bags of chiles. And we found a beef chile and a pork chile. So this is the beef chile.

I think I like pork green chili better than beef, in general. This particular chili reminded me of Homesick Texan's Green Chili, just with beef instead of pork. The beef was a little chewier, whereas I like the texture of pork better.

D made this on the stovetop, not the crockpot.

I think we'll just stick to her Pork Green Chili.

Chile Verde Con Carne (Beef Green Chili)

Photo by ALB

Yield: 8 1-Cup Servings
Adapted from Lisa Fain, Homesick Texan

Ingredients
1 pound (about 7) Hatch chiles (could use Anaheim)
1/2 pound (about 3) poblano chiles
3 jalapeño chiles (used 4 chiles in crock pot)
3 pounds chuck roast, cut into 1-inch cubes
2 teaspoons kosher salt
2 teaspoons black pepper
1 tablespoon bacon grease or vegetable oil
1 medium yellow onion, diced
6 cloves garlic, minced
4 cups chicken broth (3 cups if using a slow cooker)
1/2 pound fresh tomatillos, husks removed and cut in half
1 cup chopped cilantro
1 tablespoon ground cumin
1 tablespoon dried oregano
1/4 teaspoon ground allspice
2 tablespoons masa harina (used corn meal)
1 tablespoon freshly squeezed lime juice
Sour cream, for serving (not in nutritional information)
Cilantro, for serving(not in nutritional information)
Warm tortillas, for serving (didn't use)
Tortilla chips, for serving (didn't use)

Instructions
Roast the Anaheim, poblano, and jalapeños chiles under the broiler until blackened, about 5 minutes per side. Place the chiles in a paper sack or plastic food-storage bag, close it tight and let the chiles steam for 20 minutes. When done, take the chiles out of the bag and gently rub off the skin of each chile. Remove the stems and seeds, and then dice.

Meanwhile, sprinkle the beef with the salt and pepper. Heat the bacon grease or oil on medium-low in a large heavy pot, such as a Dutch oven, and then working in batches brown the beef on all sides. This should take about 5-7 minutes per batch. If using a slow cooker, after the beef has browned, remove it from the pot and place in the slow cooker. If using the Dutch oven, place the browned beef into a large mixing bowl.

Once the beef has been browned, leaving the heat on medium-low, add the onions to the pot and cook until translucent, about 5 minutes. Add the garlic and cook for another 30 seconds.

If using the large pot to cook the beef green chili, pour into the pot the chicken broth, and then scrap the bottom of the pot to incorporate all the cooked bits into the broth. Add the chopped chiles, the cooked beef, the tomatillos, half of the chopped cilantro, cumin, oregano, and allspice to the pot.

Bring to a boil and then turn the heat down to low and simmer uncovered for 3 hours or until the beef is fork tender. At this time, add the remaining cilantro and then taste and adjust seasonings. Mix the masa harina with 1/4 cup of water and then stir into the pot until well combined. Continue to cook for 30 more minutes and then add the lime juice. Serve warm with sour cream, cilantro, warm tortillas and/or tortilla chips.

If using a slow cooker, transfer the onions and garlic from the pot into the slow cooker. Leaving on the heat, pour into the Dutch oven the chicken broth, and then scrape the bottom of the pot to incorporate all the cooked bits into the broth. Pour the broth into the slow cooker and add the chopped chiles, the tomatillos, half of the chopped cilantro, cumin, oregano, and allspice. Cover the slow cooker and cook on high for 4 hours or low for 6.

After it’s cooked on high for 4 hours or low for 6, remove the lid from the slow cooker and stir in the remaining cilantro. Taste and adjust seasonings. Mix the masa harina with 2 tablespoons of water and then stir into the pot until well combined. Continue to cook 30 more minutes uncovered and then stir in the lime juice. Serve warm with sour cream, cilantro, warm tortillas and/or tortilla chips.

Notes:
If you can’t find fresh Anaheim or poblano chiles, I would substitute 28-ounces canned chopped green chiles, drained. If you can’t find fresh tomatillos, I would substitute 1 (11-ounce) can of tomatillos, drained and cut in half.

Nutrition Facts (from MyFitnessPal)
Amount Per Serving
Calories: 376; Total Fat: 14 g; Saturated Fat: 4 g; Monounsaturated Fat: 7 g; Polyunsaturated Fat: 1 g; Trans Fat: 0 g; Cholesterol: 121 mg; Sodium: 641 mg; Potassium: 850 mg; Total Carbohydrate: 12 g; Dietary Fiber: 3 g; Sugars: 3 g; Protein: 47 g

Pork Chile Verde with Red Chile Salsa

So D and I went to a Hatch Chile Festival earlier in the month. We ended up buying some bags of chiles.  And we found a beef chile and a pork chile.  So this is the pork chile.

The verde part of the chile was really good.  The Red Chile Salsa...well that part was just odd.  It was made with honey.  On the front of your mouth you got a sweet, but when swallowed it was a bland flavor of nothing.  The salsa was kind of gross on its own.  However, if you stirred it into the green chile chili, then it was good.

I'm not really sure if we would have again.  We have a Homesick Texan Green Chili that we both enjoyed better.  Still this was different, and I'm glad we tried it.

Pork Chile Verde with Red Chile Salsa

Photo by ALB

From BON APPÉTIT
YIELD:  13 1 Cup servings

ACTIVE TIME: 1 hour
TOTAL TIME: 3 hours 30 minutes

Ingredients
3 cups (or more) chicken broth, divided
1 pound tomatillos, husked, rinsed, cut into 1/2-inch wedges, divided
1 bunch green onions, coarsely chopped
1 1/2 cups (packed) fresh cilantro with tender stems
Olive oil
6 garlic cloves, peeled
1 4- to 4 1/2-pound pork shoulder (Boston butt), trimmed, cut into 1 1/2-inch cubes
1 large onion, chopped (about 2 cups)
1 tablespoon cumin seeds
3/4 cup diced roasted peeled seeded mild green chiles (such as Hatch or Anaheim)
2 teaspoons dried oregano (preferably Mexican)
1 pound yukon gold potatoes, peeled, cut into 3/4-inch cubes chopped
Fresh cilantro
Red chile salsa (below)

Preparation
Puree 2 cups chicken broth, 1/4 of tomatillos, green onions, cilantro with stems, and garlic in blender. Set salsa verde aside.

Brush heavy large pot with oil; heat over medium-high heat. Sprinkle pork with salt and pepper. Working in batches, add pork to pot; cook until browned, turning occasionally, about 4 minutes per batch. Using slotted spoon, transfer pork to bowl. Pour off all but 1 tablespoon fat from pot (add oil if needed).

Add onion to pot; sauté until soft, about 5 minutes. Sprinkle cumin seeds over; cook until onion is golden and cumin is toasted, about 2 minutes. Add remaining tomatillos; cook until tender and browned in spots, stirring occasionally and reducing heat to medium if browning too quickly, about 8 minutes. Return pork and any juices to pot. Add 2 cups reserved salsa verde, 1 cup broth, chiles, and oregano.

Cover; simmer over medium-low heat until pork is tender, about 2 hours.

Add potatoes to pork. Simmer until potatoes are tender, about 30 minutes. Stir in remaining salsa verde; bring to simmer. Thin with additional broth, if desired. Season with salt and pepper.

Divide chile verde among bowls. Top with cilantro and dollop of red chile salsa.

Red Chile Salsa

Ingredients
1 tablespoon olive oil
1 2-ounce package dried ancho chiles, stemmed, seeded, coarsely torn
3 garlic cloves, sliced
2 tablespoons honey
1/4 teaspoon ground cinnamon

Preparation
Heat oil in heavy medium skillet over medium heat. Add chiles; fry until fragrant and chiles turn light orange, stirring often, about 2 minutes.

Transfer to plate; cool. Heat same skillet over medium-high heat. Add garlic; sauté until golden, about 1 minute. Add 1 cup water; remove from heat.

Puree chiles, garlic-water mixture, honey, and cinnamon in blender, adding more water by tablespoonfuls if too thick. Transfer to bowl. Season with salt.

Slow Cooker Chicken Enchilada Soup

I found this recipe on Pinterest somewhere, and decided to make it.  We have been trying to have one crockpot dish a week, where the cooking is done when we get home from work, so this fell into that category.

I actually made this.  It was very easy.  Basically, a lot of opening cans and dumping.  I did have to chop an onion and use the garlic mincer to mince the garlic. But other than that, open and dump.  Oh, I weighed some chicken too.

D diced the chicken when it was cooked, and cut up some cilantro.  So it was a collaborative dish.  Overall we both liked it, but thought it could use a little more heat.  Maybe some chili powder or add a can of jalapenos.  Also D thought to remove the fire roasted tomatoes and add in Rotel.

We would have again, since we already talked about how to make it even better.  We used cilantro, sour cream and cojita cheese as our garnishes.  They are not included in the Nutritional Information.

Slow Cooker Chicken Enchilada Soup

Photo by ALB

Servings: 4
Prep: 10 Min
Cook: 8 Hours

Adapted from Gimme Some Oven.

Ingredients
1 pound boneless skinless chicken thighs
2 cups chicken broth
1 10-ounce can red enchilada sauce
2 (14-ounce) cans black beans, rinsed and drained
1 (14-ounce) can fire-roasted diced tomatoes, with juice (next time use Rotel)
1 (15-ounce) can whole-kernel corn, drained
1 (4-ounce) can diced green chiles
Add 1 (4-ounce) can diced jalapenos
4 cloves garlic, minced
1 white onion, peeled and diced
1 teaspoon ground cumin
1 teaspoon salt, or more/less to taste
(Add Chili Powder or SW Seasoning)

Optional Garnishes (not in NI)
chopped fresh cilantro, diced avocado, diced red onion, shredded cheese, sour cream, tortilla strips/chips

Directions
Add all ingredients to a slow cooker, and stir to combine. Cook for 3-4 hours on high heat or 6-8 hours on low heat, until the chicken is cooked through and shreds easily. Use two forks to shred the chicken.

Serve warm, with optional garnishes.

Nutritional Information (from My Fitness Pal
Calories: 463; Total Fat: 10 g; Saturated Fat: 3 g; Monounsaturated Fat: 0 g; Polyunsaturated Fat: 0 g; Trans Fat: 0 g; Cholesterol: 95 mg; Sodium: 2632 mg; Potassium: 261 mg; Total Carbohydrate: 60 g; Dietary Fiber 16 g; Sugars: 12 g; Protein: 41 g

Black Bean Soup with Tequila Shrimp

No clue where I found this one, but it had tequila, shrimp, and black beans, so how can it be bad.  D made it and we both liked it.  It was chunky, which usually our black bean soups are more pureed.

Would have again.

Black Bean Soup with Tequila Shrimp

Yield: Makes 4 servings

Photo by ALB

Ingredients
2 tablespoons plus 1 teaspoon olive oil, divided
1 teaspoon ground chipotle chile, divided
3/4 teaspoon kosher salt, divided
1/2 pound extra-large shrimp, peeled and deveined with tails on
1 large onion, finely chopped
1 small red bell pepper, seeded and finely diced
3 large garlic cloves, minced
1 teaspoon ground cumin
2 (15-ounce) cans black beans, drained and rinsed
2 cups lower-sodium chicken broth
1/4 teaspoon freshly ground black pepper
3 tablespoons white tequila
1 tablespoon fresh lime juice
2 tablespoons finely chopped fresh cilantro
Tortilla chips

Preparation
1. Combine 2 teaspoons oil, 1/2 teaspoon ground chipotle, and 1/4 teaspoon salt in a shallow dish. Add shrimp, tossing to coat.

2. Heat 1 tablespoon oil in a 4-quart saucepan over medium heat. Add onion and bell pepper; sauté 3 minutes or until soft. Add garlic, cumin, and remaining 1/2 teaspoon ground chipotle; sauté 1 minute. Stir in beans, broth, black pepper, and remaining 1/2 teaspoon salt. Bring to a boil; reduce heat to medium-low, and simmer 3 minutes.

3. Transfer 1 cup soup to a blender; puree until smooth. Stir smooth mixture into soup; keep warm.

4. Heat remaining 2 teaspoons oil in a large nonstick skillet over medium-high heat. Add shrimp; cook 1 minute. Turn and cook 1 more minute. Remove from heat; add tequila, tossing shrimp to coat.

5. Stir juices from shrimp, lime juice, and cilantro into soup. Ladle soup into bowls, and top with shrimp. Serve with chips; garnish, if desired.

Nutritional Information (from MyFitnessPal)
Calories: 389; Total Fat: 10 g; Saturated Fat: 1 g; Monounsaturated Fat: 6 g; Polyunsaturated Fat: 1 g; Trans Fat: 0 g; Cholesterol: 110 mg; Sodium: 1225 mg; Potassium: 89 mg; Total Carbohydrate: 42 g; Dietary Fiber: 12 g; Sugars: 4 g; Protein: 25 g;

From Coastal Living

Philly Cheesesteak Stew

I love all things Cheesesteak.  Honestly, you can make Steak-Ums, or a Filet Mignon in a roll with cheese, onion and peppers, and I will think they are equally as good (well, maybe not, but you get the gist).  So this recipe popped up on Pinterest and I decided to have it. Except the recipe I looked at involved bread bowls, and I'm not that patient to have soup in bread.  Putting it in a bowl and having bread on the side is fine by me.

Anyway, I showed D the recipe. He agreed about the bread.  We found a bread recipe but decided to save that for another day.  We just bought "good" bread.

D made this while I was doing some laundry and playing video games.

The result was good.  You should make it.

We will tweak it next time to reduce the calories (not toss meat in flour, use Cooking Spray in place of some of the oil).

Philly Cheesesteak Stew

Photo by ALB

Recipe adapted from Barefeet in the Kitchen
Yield: 5 Servings, 2 Cups each.

Ingredients
2 lbs very thinly sliced beef sirloin (used chopped beef for carne asada, sold at Aldi)
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1/4 teaspoon onion powder
5 tablespoons all purpose flour
4 tablespoons olive oil, divided
2 yellow onions, halved and thinly sliced, about 2 cups worth
Added 1 green pepper, sliced 3 cups cremini or white button mushrooms (used 16 oz)
1/2 teaspoon dried thyme
2 cloves garlic, minced
4 cups beef stock, hot
Top with Provolone cheese slices, hots and serve with bread

Preparation
Place the sliced meat in a large bowl and sprinkle with salt, pepper and onion powder, toss to distribute. Sprinkle 3 tablespoons of flour over the meat and toss well to coat all the pieces. Warm 3 tablespoons of oil in a large pot over medium high heat. Add half the meat to the hot oil and spread it across the pan. Let it sear for a minute or two and then toss with tongs or flip to cook on the other sides. Remove to a plate (the meat should still be a little pink inside), repeat the steps with the remaining meat.

Add a tablespoon of oil to the pot, if needed, and add the onions along with a sprinkling more salt and pepper. Toss to coat the onions and pepper with oil and then allow them to cook, stirring occasionally, for about 6 minutes, until they have softened and turned golden brown. Add the mushrooms, the dried thyme and the garlic and continue sautéing for another 5-6 minutes, stirring occasionally.

Sprinkle the remaining 2 tablespoons of flour over the onion mixture and stir well to coat everything. Slowly add the HOT beef stock, stirring constantly, to avoid little lumps of flour from forming. Reduce the heat to medium low and simmer for about ten minutes to thicken the broth.

Remove from the heat and add the cooked sirloin, along with any juices from the plate. Stir to combine, taste and adjust seasonings as needed.

Ladle into 5 bowls. Add cheese, and hot cherry peppers.

Enjoy!

Nutritional Information (From My Fitness Pal; Does not include Cheese, Bread, or Hots)
Calories: 481; Total Fat: 25 g; Saturated Fat: 6 g; Monounsaturated Fat: 8 g: Polyunsaturated Fat: 1 g; Trans Fat: 1 g; Cholesterol: 104 mg; Sodium: 623 mg; Potassium: 452 mg; Total Carbohydrate: 19 g; Dietary Fiber: 5 g; Sugars: 5 g; Protein: 45 g

Black Bean Soup with Chorizo and Lime

So Cooking Light emailed this recipe last week, I think.  I looked at the ingredients, and we had the majority of them except for the Spanish Chorizo and Cilantro.  Now, knowing our grocery store, I knew Spanish Chorizo was not going to be had. I also noticed Mexican Chorizo would taste fine with this, and easy to get.

D made it. It was easy he said.  It was similar to the Black Bean-Tomato Soup with Cilantro-Lime Cream, but he said easier.

It was flavorful and spicy.  I would have again.

Black Bean Soup with Chorizo and Lime

Photo by ALB

Smoky chorizo and bright lime add depth to a soup made quick with canned beans.
Yield: Serves 4

Ingredients
2 teaspoons olive oil, divided
3 ounces Spanish chorizo, quartered lengthwise and cut into 1/2-inch pieces (used Mexican chorizo)
1 cup chopped onion
1 cup chopped red bell pepper (used green)
2 teaspoons chopped fresh oregano
2 teaspoons minced garlic
1 teaspoon ground cumin
1/2 teaspoon chipotle chile powder
1/4 teaspoon salt
2 cups unsalted chicken stock (such as Swanson)
2 (15-ounce) cans unsalted black beans, rinsed, drained, and coarsely mashed
1 tablespoon fresh lime juice
1/4 cup reduced-fat sour cream
1/4 cup chopped fresh cilantro

Preparation
1. Heat a large saucepan over medium heat. Add 1 teaspoon oil to pan; swirl to coat. Add chorizo; cook 3 minutes, stirring occasionally. Remove chorizo from pan (do not wipe pan). Add remaining 1 teaspoon oil to pan; swirl to coat. Add onion and bell pepper; cook 3 minutes, stirring occasionally. Stir in oregano and next 4 ingredients (through salt); cook 30 seconds. Stir in stock and beans. Bring to a boil; reduce heat, and simmer 3 minutes. Stir in cooked chorizo and juice. Ladle 1 1/4 cups soup into each of 4 bowls; top each serving with 1 tablespoon sour cream and 1 tablespoon cilantro.

Nutritional Information
Calories: 287; Fat: 12.5g; Saturated fat: 4.6g; Monounsaturated fat: 5.6g; Polyunsaturated fat: 1g; Protein: 16.4g; Carbohydrate: 27.1g; Fiber: 7.7g; Cholesterol: 27mg; Iron: 2.8mg; Sodium: 514mg; Calcium: 119mg

Cooking Light DECEMBER 2013

CHILI CHEESE BLACK BEAN DIP

So I said previously that D and I had been sick with food poisoning or something the week before Thanksgiving.  Although we know it didn't cause it, the last meal we had included sausage, so we wanted no part of sausage.

Now my brother is the Dip King, and usually we all joyfully welcome sausage to any meal. However, this year, no.  So Bro and I looked and found 3 recipes and D picked this of those.

I assume this was easy because Bro was in our kitchen and needed no help (you know how not being in your own kitchen is).

The result was delicious.   It wasn't until we got about half way through that we finally figured out it would be awesome atop of hot dogs, but we had none (and then is when I remembered to get a picture).  So we continued to demolish this with tortilla chips.  I'd have this again.

CHILI CHEESE BLACK BEAN DIP

Photo by ALB

From Pinch of Yum 
Prep time: 5 mins
Cook time: 5 mins
Total time: 10 mins
Serves: 24 (or 4)

INGREDIENTS
3 cups prepared chili, or 2 cans (like Hormel)
1 block cream cheese (I used light)
3 oz. Velveeta cheese
1 can black beans
chili powder, cumin, or cayenne to taste
cilantro for topping (didn't use)
tortilla chips for dipping

INSTRUCTIONS
In microwaveable safe bowl (or a Dutch Oven on the stove), melt first 3 ingredients. Stir well until blended together. Add black beans and seasoning, if desired. Transfer to a mini-crocvkpot for serving. Serve with cilantro and chips!