Tomato and White Bean Soup with Rice

Soup season is upon us. I knew I had 1 more marinara pouch in the freezer,
https://funfoodiefamily.com/2013/10/13/homemade-marinara-101213/ so I thought I could make that in to a soup somehow. I consulted lots of recipes and just kinda made mine up on my own. I took my marinara sauce and added 3/4 bottle of Merlot(drink the rest), 1 can of beef broth(you could use chicken, veggie, or whatever you have), and 2 tablespoons of sugar. Then add 1 cup uncooked rice and a can of drained and rinsed white beans. Cook for an hour or so at low heat stirring every 15 minutes or so to make sure the rice does not stick. You could add already cooked rice in at the end, but I didn’t have any made. If you think it needs more liquid, add more stock or just water. Add 2 tablespoons of butter at the end. If you wanted to add a splash or cream, a dollop of sour cream, or creme fraiche, that would be awesome. I even have leftovers! Some for my breakfast https://funfoodiefamily.com/2013/10/03/eggs-diablo/ and some for the freezer! Bon appetit!

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Meal Plan 10/26

Friday- I made this and it was delicious. https://funfoodiefamily.com/2013/10/25/creamy-pesto-chicken-pasta/003

Sat- Chicken Friand- I had this in the menu for Friday, but I didn’t have all the ingredients yet. Now I am prepared!
https://funfoodiefamily.com/2013/07/16/chicken-friand/

Sun- Tomato and Bean Soup

Monday- Beer Battered Fish
https://funfoodiefamily.com/2013/09/22/beer-battered-fish/

Tuesday- Chicken Paprikash

Wednesday- Bangers and Mash with gravy

Thursday- Tacos

Creamy Pesto Chicken Pasta

Hey guys! It has been a LONG week. I haven’t cooked dinner since last Sunday. Well, I made dinner Monday, but it was hot dogs and baked beans, so not exactly cooking. But it was easy and good. Those hot dogs hit the spot. Tuesday was rough and long. It was just me and the girls, so I really didn’t want to cook a lot or go to the store. So I just stopped by our favorite Chinese place and picked up dinner. The best idea since buying that extra bottle of wine “just in case.” It wasn’t a bad week, just long and draining. Well, I’m glad it is the weekend! I was glad to stop by the store and pick up ingredients for dinner the next couple of nights. Oh, and a few bottles of wine “just in case!”

Creamy Pesto Chicken Pasta

Chicken- Cook however you want. Or you can take a shortcut like I did on a Friday afternoon and pick up a rotisserie chicken from your local grocery store.

Homemade Pasta- In the food processor, use 4 eggs and add flour until it firms up. Pull apart your dough a few sections at a time and roll out in pasta machine. Cut rustic long noodle shapes – You could just use fresh (like Burtoli or your favorite dried pasta)

Cream Sauce-
Melt 1/2 cup of butter and then stir in 2 cups of heavy cream. Cook for 6-8 minutes.
Add 1 cup of Parmesan cheese. Add until mixed through.
Blend 1/3 of your favorite jarred pesto and cook 3-5 minutes. You could make your own. It is very simple. Garlic, basil, salt, pepper, olive oil. But like the chicken, it just saves time to buy the jarred one. I usually make homemade pesto in the summer when I have plenty in my garden. The deer and squirrels ate my herbs. Boo.
Add to your pasta and chicken. Plus, you should have some leftover for another time.

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Chili and Cornbread

Happy Fall, ya’ll!!! I decided yesterday to make this today, and man, was I spot on right! The chilly beautiful day was amazing and perfect. This chili was perfect to celebrate October in Georgia!

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Amy’s Chili

1 pound of ground beef browned with salt, pepper, 1 diced onion, 4 diced cloves of garlic, 1 diced jalepeno (leave in the seeds and membrane for extra spicy), and 1 pablano pepper 1 tablespoon of oregano
Mix in your spices; 2 tablespoons of chili powder, cumin, cayenne, paprika 1 tablespoon of oregano
3 tablespoons of Worcestershire sauce

Add 1 small can of chopped green chilies, 1 can tomato sauce, 1 28 oz. can of diced tomatoes, 3 squirts or tablespoons of tomato paste

Add 1 can each of drained and rinsed pinto, kidney, black beans

Add 1 bottle of beer (I used Sweetwater 420)

Add 2 tablespoons of Siracha or your favorite hot sauce (or more to taste) and 3 tablespoons sugar. Add a bit more salt and pepper to taste.

Cook for at least 45 minutes up to serving. I cooked for 1 1/2 hours and let sit for 1 hour to let flavors meld.

Cornbread- I used the recipe on the back of the Martha White Cornbread cornmeal

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I topped with cheese. Cold weather; you can’t get me down!
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