Toto, I don't think we're eating Campbell's anymore!

Soup.

I've discovered that when you live in the North (aka frozen tundra), soup is a welcome meal for 9 months out of the year.

Granted, it's been unseasonably warm. We still have green grass. But still. Soup is delicious.

A few weeks ago I went back to Gainesville, FL, to attend a friend's wedding. During this time, I fell ill. We still aren't sure what I fell ill with, but the newest idea (per the medical professionals) is gall bladder. Beside the point. I stayed with possibly the most wonderful human being on the earth, Betsy. Betsy and her family are, quite possibly, the most hospitable, loving people this side of Heaven. And Betsy made this AMAZING CHICKEN SOUP. Seriously amazing. And she, because she is also amazing, gave me the recipe.

This will take a little time. Do it on a weekend, when you are around but doing stuff (it doesn't really have to be watched). One of those pots with the strainer built in helps--we don't have one, and a colander worked fine. This is the adapted recipe, using what I could find/had on hand, but I have also included things from the original.

Chicken and Veggie Soup

3-4lbs chicken pieces, skin on (bones too!)*
2 carrots, sliced (you can leave the skin on if you wash them)
2 stalks of celery, sliced (left this out, didn't want to buy a huge head)
1 onion, cut into chunks
1 1/2 tsp salt
8 whole peppercorns
1 bay leaf
2 qts (8 cups) water
2 potatoes, peeled and diced small
1 1/2 cups frozen veggies (the mix--corn, peas, carrots, limas)
Rice or pasta

*The original recipe called for a 4-5 lb stewing chicken, cut up, but only had you use half the meat. I used all the meat of mine*

1. Add water, chicken, carrots, celery, onion, salt and peppercorns to a large stockpot. Simmer 1-2 hours.
2. Strain broth, remove chicken and discard everything else.
3. When chicken is cool enough to handle, remove skin and discard. Remove the meat from the bones and chop the meat, discarding the bones.
4. Add chicken back to broth. Add potatoes. Simmer 15 minutes.
5. Add frozen veggies and pasta (broken into smallish pieces) or rice, simmer 15 minutes until veggies are hot and pasta/rice is tender.
6. Salt/pepper to taste.

Okay, so here's what happened. We planned to make this christmas--but ended up realizing we wouldn't have time to eat it! So I put the chicken in the fridge in baggies, and put the broth in the fridge just in it's pot. Fast forward to Tuesday. The fat of the broth solidified on the top--you just skim it off, no big. Only issue was I felt it may have taken away some of the volume of the broth, so I added some canned broth that I had (SHAME I know). I don't think if I made it all fresh at once I would have had to do this. I also think I used a little too much pasta, and it absorbed a bit too much of the broth, as when I was putting into containers to freeze, I ran short of liquid (enter more store-bought broth). I would say less than 1/3 package of thin spaghetti noodles, or maybe 1/2 cup rice, would do it.

Vegetarian? No problem! Make the broth without the chicken (you may want to increase the amount of carrots, celery and onion, and maybe add other veggies or peels as well), and you would have veggie noodle or veggie and rice soup!

This was delicious. It will definitely crop up again in the Roubos household!


Much thanks to Betsy for passing this recipe on to me! And taking care of me when I thought I was dying.

BLOG FAIL + Baked Bean Soup

Holy blog neglect, Batman!

I'm so sorry I epically fail at being a blogger :(

But hey! Here I am! BLOGGING! I was inspired.

Lately, I've been in serious love with my crockpot. We moved to Michigan (if you didn't know--that is part of my blog-neglect), and, well...it's cold here. Also, I love this website: http://crockpot365.blogspot.com

This woman used nothing but her crockpot for a WHOLE YEAR. She is also gluten free, for all you GFers out there!

Last week, I made an Ethiopian chicken soup/stew, but it was meh. Tonight, I made a Baked Bean Soup, adapted from her recipe. SO GOOD.  She says it would taste like a can of pork-n-beans, and I'm not sure about all THAT...but it did taste like baked bean goodness. We got about 4 servings out of it (I had a big bowl, Craig had 2 big bowls, and I have a good sized one for lunch)--that means probably 6 servings if you have some salad and bread to go along. We didn't have either at the moment, so we had Original (not Cheddar) Goldfish with ours.

...we're classy.

Baked Bean Soup (adapted from Stephanie O'Dea's recipe!)
(our adaptation was to add the sausage, see note at the end)

1 15oz can white kidney beans (or great northern or other white beans), undrained
1 onion, finely diced (we used half an onion--don't like too much)
1c finely diced carrot (I only had one huge carrot I peeled and cut into chunks)
3tsp dijon mustard
2tsp apple cider vinegar
1Tbsp soy sauce (you can find GF ones--I think La Choy is)
2Tbsp unsulphered molassas (most is)
1Tbsp chili powder (we are wimps and used 3/4 Tbsp)
1 can fire roasted tomatoes, undrained
2 c. water
*turkey sausage (we used some smoked turkey sausage, the kind that's already pretty much cooked and you just heat it up, like Hillshire Farm), veggie sausage, or an additional can of beans.*

1. Dump the beans in the slowcooker
2. Add onion, carrot, mustard, vinegar, soy sauce, molassas, and chili powder.
3. Add tomatoes and water.
4. Cook on LOW 7-8 hours
5. CAREFULLY puree the soup with a stick/immersion blender, OR puree about 1 cup of the soup in a regular blender (don't burn yourself!) and add back to the crockpot.
6. Add cut-up sausage or another can of beans (I'd drain and rinse these).
7. Cook on low until heated through.
8. Salt to taste, serve.

I might add the additional can of beans anyway, even with some sausage, as I kind of pureed up all my beans with my stick blender (it's hard not to!). If you are a vegetarian and not adding any meat or meat sub, I'd definitely add the second can of beans for some added texture. If you have kiddos, they may like it with cut up hot dogs.

This one is a keeper!

And I promise to blog more. I've said it before, I know..but I promise. And Christmas is coming! I'll take some photos of the tasty feast, and maybe even get Grandma's chicken squares recipe!

Oven Frittatas

So, I don't know about you guys, but I LOVE breakfast for dinner. I love breakfast anytime, really, but when I'm sort on time (or cash), B4D is the way to go! Anyway, a few weeks ago we were wanting something other than pancakes, and we didn't have enough bread to make french toast, so I decided to try a omlette. And it was hard. Really hard. Dr. Bug's came out okay, but mine turned into a scrambler, because my omlette fell apart. Bummer.

So I wanted to try a fritatta. A frittata is essentially an omlette you don't flip. You cook it then put it in the oven to brown a little. Well, problem is, my skillets are not ovenproof. Bummer x 2.

However, I DO have ramekins! I love these things, but don't get an opportunity to use them often. So I decided, what if I try this IN THE OVEN ALL THE WAY! Crazy, right? Delicious. I meant to take pictures, but I devoured it before I remembered.

Best part? You can throw whatever the heck you want in there. I had potatoes, scallions, mushrooms, and spinach in the house, so that got used. If you have bell peppers, tomatoes, cooked diced ham/turkey/chicken, whatever other veggies you like in eggs...USE THEM!

Here is my version of an Oven Potato and Spinach Fritatta (Serves 2)
Small amount of canola oil
2 medium sized red potatoes, diced (skin on--it's good for you!)
2-3 scallions, chopped small handful of white mushrooms, chopped
small handful of spinach, chopped
4 eggs, beaten cheese (I used cheddar goat cheese my friend Cheryl makes from her milking goats)
1.Preheat oven to 350 degrees. Spray two ramekins with cooking spray.
2. Heat oil in a skillet over medium heat. Throw in the potatoes and onions, cook potatoes until just crisp on the outside.
3. Add mushrooms, cook a minute or two more.
4. Spoon some of this mixture into the ramekins.
5. Add some chopped spinach to each ramekin
6. Add your cheese to your eggs, and mix.
7. Pour egg in equal parts over potato/spinach in ramekins (I actually beat two eggs, mixed in some cheese, added to ramekin, then beat the other two, to make sure it was equal)
8. Put additional potato mixture on the top, if you have some (or if you have room!)
9. Place ramekins on a baking sheet (DO THIS--the eggs puff up and may run over! Mine did!). This is easier if you put the baking sheet in the oven FIRST, then put the ramekins on it.
10. Bake for 20 minutes, until eggs are cooked through. They will puff up.

We just had this with some toast and jam. Nice thick french bread and jam might be nice, or fresh biscuits. Mmmm. Tell me your favorite variation on this if you try it!

Vegetarian Moroccan Stew

So, I will say right off the bat that this is a basic recipe, and definitely needs some jazzing up. I was worried it was going to be too spicy at first, because my whole apartment smelled like onions, garlic, cumin and curry, but it didn't taste that way. I will also say I left out a few ingredients (namely lemon zest and green olives in brine) that were in the original recipe I found on Allrecipes; that may have added some flavor, but neither me nor Dr. Bugs likes olives, and I didn't have a lemon.

That being said, this was quite tasty! I enjoyed using butternut squash, as I've only eaten it a handful of times and only made something with it once (Stuffed Butternut Squash, which is an earlier recipe on the blog that I loved but Dr. Bugs didn't care for as a main-dish). Don't be tempted to leave out the plain yogurt on top, as it really adds a nice tangy flavor and creaminess when you stir it into your bowl!

I got four good sized servings out of this (probably could stretch it to five), and served it over whole wheat couscous. Next time I may up the amount of cumin and curry, and use less red potatoes, as I don't feel like they added a WHOLE lot to the flavor or texture. I also felt like it was missing something green, so I may play with that next time as well--maybe some spinach, but I feel like that would make it too much like my Sweet Potato Curry recipe! We'll see.

If you make this, let me know what you do to play with it, and how it comes out! Don't be afraid to add your own flavor!

I will also say I have NO idea if this is what they really eat in Morocco. I've never been there. This was just the name of the recipe when I originally found it. Call it what you like; it's still tasty!

Vegetarian Moroccan Stew

1/2 onion, minced

3-4 cloves garlic, minced

1 cinnamon stick

1 tsp salt

1tsp pepper

1 medium-sized butternut squash (about 1lb), peeled, seeded, and cut into cubes

3 good-sized red potatoes, cut into small dice

1 can of chickpeas (garbanzo beans), drained and rinsed

1 can of diced tomatoes (I like no salt added), UNDRAINED

1 1/2 c veggie broth

2 tsp cumin

1 tsp curry powder

1 tsp dried thyme

plain yogurt (I used fat free)

1. Heat a little olive oil in a deep pot. Add the onions, garlic, cinnamon stick, salt and pepper, and cook about 5 mins, until onions are translucent but not brown.

2. Add the rest of the ingredients. Stir well. Bring to boiling, reduce heat to simmering, cover, and cook 20-25 minutes, until the squash and potatoes are tender.

3. Prepare couscous (or rice), according to package directions.

4. Put some couscous in a bowl, and pour stew on top. Top off with about a tablespoon of plain yogurt per serving.

EAT!

**if you want to use the olives/lemon zest, throw it in during step 2**

Also, as a side note, I plan to start using the labels/tags for easy recipe finding, and I DO plan to start taking pictures of my food--I just need to remember to do it while I'm cooking! Maybe I can commission Dr. Bugs to do it.

Tasty Peanut Sauce

After having the Thai Linguine with Tofu here at a local restaurant (the Jones Eastside), I decided I wanted to try my hand at making a similar dish. I found a basic peanut sauce recipe in my vegetarian cookbook, and then adapted it to my likes. It came out quite tasty! We had it the way I did at the restaurant, over stir-fried tofu and linguine, but I think it would taste great on chicken too. The leftover tofu was good with steamed broccoli for lunch the next day!

Peanut Sauce:

1/3 cup peanut butter
1 Tbps tahini (optional)
2 tsp minced ginger
1/4tsp chili paste
3/4 cup lite coconut milk
1/2 tsp brown sugar
1-2 cloves garlic (depending on the size)

Blend all ingredients in a food processor until smooth. You can add scallions, cilantro, or lime juice if you like (or all three!).

I stir fried my tofu first (it holds up better in a sauce), then added the sauce and cooked over medium-low heat until warmed through. The sauce thickens and reduces as it heats, so don't overheat it or it will reduce too much!

Leftover, the sauce may separate a little bit (the oils in the peanut butter), but it still tastes great.

AMAZING Stir Fry

Okay, so stir-fry is nothing new to anyone. Chuck some meat/veg/tofu/seitan/tempeh/whatever into a pan, fry quickly in a little oil, serve with rice/noodles/whatever. But last night, I made a stir fry that was probably THE best I've ever made. I'm pretty sure it was the sauce combined with the non-traditional stir-fry veggies I used. Here's what I did:

**WARNING: This was not a vegetarian recipe. We a small eye round steak hanging out in the freezer and I wanted to use it up. You can make this veg by using your favorite meat substitute, though I haven't quite got the hang of marinating tofu yet.**

I marinated my meat in a mix of reduced-sodium soy sauce (about 1/3-1/2 cup), tahini (I used about a tablespoon), and a sprinkle of ground red pepper. I just made enough to marinate the meat.

While that was marinating, I chopped up what I had, which was mushrooms, zucchini, yellow squash, and tomato. I didn't chop it very small--after all, this IS stir fry. You could add onion, broccoli, cabbage, whatever. I put this in a wok (use a big skillet, same diff) with a little bit of olive oil and began to cook, about 5 minutes.

During those 5 minutes, I took out the meat and cut it into strips (cutting bigger strips in half). I moved the veggies to the sides of the wok, and threw in the meat + the marinade. I cooked it until the meat was almost cooked through, then re-stirred everything back together, and let it cook another minute or two for the flavors to combine.

Dr. Bugs said that the flavor was GREAT. I served it over some rice, and I wish I had leftovers!

Cranberry Roast

Sorry my vegetarian friends, but we saw that boneless shoulder roast (aka pot roast) was on sale at Publix, and hubby immediately thought of this easy crockpot recipe and began drooling--so today's recipe is for the carnivores out there! Keep it on file if you have mixed company, maybe?

Anyway, we used a beef roast, but I think it'd be great with a pork roast too. It was so easy. It sounds weird, I know--cranberry and beef?! But it doesn't taste like cranberry after cooking for 6-7 hours with the meat and the onion soup mix. So give it a shot, you won't be disappointed!

We bought a roast that was a little over 1lb, and I cut it in half so I could make 2 servings and have some to freeze. If you have a bigger family or want to use the whole roast, get one that meets your needs, and use a bigger can of cranberry sauce.

On to the recipe! For two servings:

1/2 lb boneless beef shoulder roast (or other beef roast), trimmed of fat

1 package onion soup mix

1 small jar jelled (NOT whole berry) cranberry sauce

3 TBSP water

1. Mix onion soup mix, water, and cranberry sauce in the crock pot.

2. Add beef roast. Turn to coat.

3. Cook on low 6-7 hrs.

I took the meat out to slice it, and made a thickener with a little cornstarch and some of the sauce, then added that back in to make a thicker sauce. The sauce tastes fine either way! We had veggies and some Stovetop Stuffing on the side.

Enjoy!

Fake Alfredo?

Okay, not really...but it is a thick, tasty sauce, and about a million times healthier than Alfredo! Oh, and it's vegan! So, what is this you say? It's Fusilli Pasta with Summer Veggies in Cannellini Basil sauce!

This was super easy to throw together, but you DO need a food processor. Now, I didn't have fusilli pasta, so I used penne--any big, thick pasta would work, but I wouldn't use anything like spaghetti or linguine; I think it would get gunked together because the sauce is THICK. I will also admit this needed something...some kind of little kick, but I can't put my finger on what. I may add a little ground red pepper next time and see what happens. If you make it and find something yummy, let me know!

This makes enough for 4 servings.

2-3 cloves garlic (depends how big your cloves are)

1/4 tsp salt

1 15oz can cannellini beans, rinsed and drained

3 TBSP olive oil

1/2 cup packed fresh basil leaves

1 small zucchini (I sliced it, then cut the slices in quarters)

1-2 roma tomatoes, diced

1/2 cup mushrooms, chopped

1-2 green onions, chopped

pasta of your choice (I used half a box of whole wheat penne, because that's what I had, it made enough for 4)

1. Start the pasta water. Once boiling, add pasta and cook to directions.

2. While the water is boiling, put the garlic and salt in a food processor and process until combined and finely minced. Add the beans, basil and 2 Tbsp olive oil; process until smooth. If it won't get smooth for you, add water by tablespoons until it reaches the consistency you want (I had this problem, I added about 3 TBSP water). It will be smooth but VERY thick.

3. Heat the remaining TBSP olive oil in a skillet. Add veggies and cover, cook until tender, stirring occasionally (mine took about 5min).

4. Add the sauce to the skillet with the veggies. The sauce will thin a little as it heats. Stir occasionally.

5. Drain the pasta. Toss all together. Enjoy!!

Not a vegetarian/vegan? NO PROBLEM, mon! Add some grilled marinated chicken, or throw some parmesan cheese in your sauce. And let me know how it tastes!

Coconut Curry Tofu (or chicken!)

Some like it hot, and if you do, you'll LOVE this recipe! But even if you don't, you can adjust the spices and turn the heat down a notch, or serve it perhaps with a dollop of plain yoghurt to cool it down. Adjust the spice to your liking!

Beware, this recipe is fast to cook, but takes a bit of chopping! I was surprised at how long the chopping took me versus actual cooking time.

We made it meatless, but for the tofuophobes out there, I think chicken would be equally as tasty! Here is the basic recipe--I subbed spinach for the bok choy, left out the bell pepper, added some chopped broccoli florets, and added about 1 tsp of tahini (sesame paste) in the sauce. You can find minced ginger in a jar if you don't want to mince fresh, as well as chile paste and tahini, in Asian/Middle Eastern and specialty markets if it's not in your local supermarket. Our supermarket, Publix, had the chile paste, but it was very expensive (4-5 bucks vs about 2 bucks at the Asian market). You can probably throw in whatever quick-cooking veggies you want (I don't think carrots will cook fast enough unless they are shredded).

Cocount Curry Tofu

1 container firm tofu (I used Nosayan Lite Firm)*, cut into 1inch cubes
2-3 roma tomatoes, chopped
2-3 green onions, chopped
1 yellow bell pepper, diced
1/2-3/4 cup fresh mushrooms, chopped
2-3 cups chopped bok choy
2-3 chopped fresh basil leaves
1/2 can lite coconut milk
2 Tbsp soy sauce (I used reduced sodium)
1 tsp brown sugar
1 tsp curry powder (I used some my boss gave me from Iran)
1 1/4 tsp chile paste
1 tsp minced ginger

*You must drain tofu before cutting. Take it out of the package and drain the water, then let it sit on paper towels for 30min-1hour. Change the paper towels as needed.*

1. Stir fry the tofu cubes in a little olive oil. Set aside. (You can skip this step, but I think it helps the tofu stay together.)
**If using chicken, cut into 1 inch cubes, and cook through in a skillet, then set aside**
2. Combine the coconut milk, soy sauce, brown sugar, curry powder, ginger, chile paste, and tahini (if using my additions) in a large skillet (it did it in a bowl then poured it into the skillet). Bring to a boil.
3. Add the mushrooms, tomatoes, onion, bell pepper, tofu, (broccoli or other veggie if using). Cover and cook 5 minutes, sitrring occasionally.
4. Add the bok choy (or spinach) and basil. Cook until just wilted.

We served it over rice. Dr. Bugs found this quite spicy (made our lips tingle!), so I may play with the seasonings. You can throw some extra basil or maybe cilantro on the top before serving!

Let me know what you think! Enjoy!

White Bean Chicken Chili

This was such a hit, I was asked to make it a second time in two weeks! The first time I halved the recipe, and there was none left, so this time I made the full recipe so that we'd have leftovers. The first time I made it, I used canned chicken and canned beans, but this time I realized it was more economical to use dried beans. Sure, it takes an extra step, but we had time on a Sunday. The canned beans work just as well. You can also use fresh chicken and cook it/chop it.

If you DO use dry beans, you need to pre-cook them. Just soaking them won't work, as they won't become tender in the crock pot. To do this, rinse and sort your beans (natural foreign materials can end up in dry beans), then put them in a pot with enough water to cover 2 inches. Bring to a boil, then reduce heat and simmer for 10 minutes. Set aside for 1 hour, then drain and use.

This was awesome topped with a little cheese and served with torilla chips (I scooped it like a dip!).

2 cups cooked chicken (I used Tyson canned premium white meat)
3 15oz cans of white beans (or about 3/4 bag dry white beans)
1 onion, chopped (or less, depending on taste)
2 cloves garlic, minced
2 jalepeno peppers, seeded and chopped
1 bell pepper, chopped (I left it out, I don't like them)
3 1/2 cups vegetable or chicken broth
cumin, cayenne pepper, chili powder, to taste

1. Pre-cook your dry beans if using. If not, forget this step.
2. Dump everything in the crock pot. Stir.
3. Cook for 8-10 hours on low.
4. Serve topped with shredded cheese, sour cream, or whatever else strikes your fancy!

Sweet Potato Burrito

WHAT? Yes. Yes, you heard that right. Sweet potatos, in a burrito. I know, sounds weird...but it was DELCIOUS. And EASY. And VEGETARIAN!

So you know you want the recipe, right? Well, I'll give it to you then!

Oh, the white bean chili from last week was amazing. I can't remember the recipe off the top of my head, so I'll post it when I get home later.

Sweet Potato Burritos

1 medium sweet potato, mashed (I popped mine in the microwave, baked it, then scooped out and mashed)
Some onion (as much or as little as you like), chopped
1 clove garlic
green pepper, chopped (optional, I hate them so I didn't use it)
1 tsp olive oil
3/4 cup black beans (yes, I used canned)
cumin, cayenne pepper, red pepper, chili pepper, other seasonings
shredded cheddar cheese (I use fat free)
4 tortillas (I use whole wheat)

1. Preheat oven to 350 degrees.
2. Cook/mash your sweet potato, if you haven't already
3. Heat oil in a small skillet. Add onions, garlic, and pepper if using and sautee.
4. Add black beans to skillet. Stir. Add spices to your liking.
5. On a baking sheet, fill each torilla with some sweet potato, top with black bean mixture, and sprinkle with cheese. Roll up burrito-style, and place seam side-down on the baking sheet.
6. Bake 12 minutes until slightly crisp.
7. EAT (be careful, the sweet potato comes out SCALDING HOT)

They were delicious left over too, but it wasn't crisp anymore. We topped it with a smidge of fat free sour cream--I don't think something tomato based like salsa would taste very good, but you're welcome to try and let me know how it goes! Also, let me know any variations you make, I'd love to hear YOUR ideas!

Blog Ressurection!

Oh dear. I seem to have neglected my blog! A LOT has happened in the last few months--I got a new job being the biggest. Now I work for the admissions office in the College of Medicine at the university in my town. I was also quite sick for several weeks, so cooking was on the bleh side. And the big news is we've added to our household--a new, squishable kitty, J, has come to live with us and brighten our lives. Looks like I'll need to update my blog intro!

Needless to say, we've been busybusybusy bees, but the kitchen is back in action!


I'll start back with our Valentines Day meal. I decided to make a recipe I found, Pan-Seared chicken in Rosemary Butter Sauce, but to alter it to make it a bit more healthy. I also sauteed some zucchini.

It's easier than it sounds! Enjoy!

Serves 2:

1 boneless skinless chicken breast, trimmed of fat
2 Tbsp butter or margarine (I used Blue Bonnett), divided
1 clove garlic, finely chopped/crushed
1/4 cup reduced-sodium chicken broth OR white wine
1/4 cup fat free half-and-half (if you don't care about calories, the original recipe called for heavy whipping cream)
rosemary (dried or fresh), to taste (I used dried, but fresh would have been nicer)

Total: 265 calories

1 Tbsp olive oil
Zucchini, cut into thick strips

1. Heat about 2 tsp (3tsp=1Tbsp) butter in a small skillet over medium heat. Add chicken, cook through (will brown on the outside), set aside and keep warm.
2. In same skillet, melt 1 tsp butter, add garlic and sautee until fragrant.
3. Add the chicken broth/wine and the half and half, bring to a boil.
4. Add the remaining butter and rosemary, stir until butter is melted. Allow to boil a few minutes until thick.
Note* if the sauce doesn't thicken to your liking, make a smooth roux of a little flour and chicken broth or half and half, and whisk into sauce.

For zucchini-

1. Heat olive oil in a medium skillet over medium heat.
2. Add zucchini, sautee, stirring every once in awhile, until tender.

We served it over angel hair pasta.

Tonight I'm making a white chicken chili in our crock pot--if it's tasty, I'll share it with you! Also, next week we are planning on doing some more vegetarian meals, so stay tuned!