One pot meal – Page 10 – Fun Foodie Family

Chicken Sausage Stew

Chicken, One pot meal, Pantry Raid, Soups

A few more weeks of winter left. There has been a glimmering hint of spring down here…some warmer sun, birds chirping, blooming flowers… I am hoping March keeps bringing us some warmer temps and plenty of sun, but until then I am trying to find the plus side of all this cold weather. How about a big pot of stew and a couple glasses of red wine to warm your bones? This recipe is a this and that of ingredients thrown in to my dutch oven. Simple and scrumptious! I plan on taking it in to my school’s black history luncheon.

Chicken Sausage Stew

Ingredients
1 package of chicken sausage- (of course, you could use pork or turkey)
1 large can tomato sauce
1 large can diced tomatoes
1 can black beans rinsed drained
1 cup of rice
1 bag of frozen peas
1 onion chopped and diced (or 1 tablespoon of onion powder)
2-3 cloves of crushed and chopped garlic (or 1 tablespoon of garlic powder)
1 cup half and half
warmed Chicken stock as needed
chopped fresh or dried herbs- whatever you have on hand- I used thyme, rosemary, and oregano
salt and pepper to taste

Directions
Brown your sausage according to the package
Take it out of the pan and add in about a couple of tablespoons of butter or vegetable oil. Add your onion, garlic, and rice and saute them together for about 10 minutes on med. low heat.
Add in add your cans of tomato sauce, tomatoes, and beans. Slice up your sausage and put it in the pot. Stir every 5-10 minutes adding in your stock a little at a time until your rice is cooked through. At the end, add your frozen peas, fresh herbs, and half and half. Add more stock until your desired consistency. I like my stew thicker, so I did not add much stock.

White Bean and Ham Soup

One pot meal, Soups

I am 16 again with itty bitty pink shorts, bare feet, and my purple tank top with little hearts and butterflies. I have recently declared myself to be a vegetarian. It doesn’t matter, she tells me, beans are vegetarian- even though she made it with a ham bone and there are lots of pieces of ham in it. I still eat it because she is my Nanny, and she would have her feelings hurt otherwise. She smiles at me, and her sparkling blue eyes set me in a trance. I hug her and tell her I love her. Then I wake up feeling a kiss on my cheek and smelling her lingering perfume.

Recently I have had this recurring dream when my Nanny makes this amazing white bean soup with ham. I had to try to make it in her honor. I do not have a recipe, but I tried to make it the way I think it should taste. I had almost forgotten this meal, because I have not eaten this in a VERY long time. Thanks to my dream, it is not going to be lost every again. Next time, I am going to make my Nanny’s Porcupine Meatballs- meatballs made with a different meats and rice. Delish!

White Beans and Ham Soup

Ingredients-
1 bag Great White Northern Beans
1 onion chopped
2 cloves of crushed and sliced garlic
1 container of low sodium chicken stock (or homemade stock)
1 tablespoon Worcestershire Sauce
Ham Hock. Ham bone, or cut up pieces of ham
Pepper to taste

Directions-

1. Soak your beans overnight and rinse before cooking.
2. Using a nice size pan- I used my sturdy dutch oven- Cook your onion and garlic for about 10 minutes or so on med. heat.
3. Add your beans and mix together with the onion and garlic.
4. Add your chicken stock and Worcestershire sauce. This should cover your beans. If not, add some water.
5. Add your ham hock/bone. If you are adding cooked ham, wait 1 hour or so before adding it.
6. Pepper to taste. I didn’t add salt. Between the ham hock and chicken broth, I didn’t find that it needed any. I would wait to the end to add salt, if you choose to do so.
7. Cook at least 2-3 hours.

I served mine with cornbread and a mixed salad. I will have many great dreams about this meal!

Clean Out the Fridge Soup 12/18/13

Leftovers/ Freezer Meals, One pot meal, Soups, Vegetarian

So tonight I decided we needed to have a clean out the fridge night. Everyone ended up having leftover Chinese. I wanted soup. More specifically, I wanted a healthy veggie soup; well, I was in luck. I had 1/2 of an onion, 1/2 of a poblano pepper, 1/2 of a jalapeno, a container of mushrooms, 3 carrots, a bunch of spinach, and some leftover Chinese fried rice and broccoli in the fridge. In the pantry, I had a container of chicken stock (you can use veggie to make this vegetarian), a can of corn, and a can of chopped green chilies. I added salt, pepper, and a dash of red pepper flakes. I added a dash of hot sauce at the end for an added kick. I am glad I made enough for leftovers. You may not hear from me for a few meals. YUM!

Veggie Noodle Bowl

Asian, Girls' Night Out/In, Leftovers/ Freezer Meals, One pot meal, Pasta, Soups, Vegetarian

Hey guys! Tonight was another girls’ might for me and my girls. E wanted cheese ravioli, R and K wanted spaghettios, and I wanted to try to clean out the fridge a bit and have something with lots of veggies. I decided to make a noodle soup with some leftover veggies and a pork chop left over from last night. This was pretty simple to throw together in one pot.

I started by chopping up my veggies and cooking them in a bit of olive oil for a few minutes. I used 4 cloves of garlic minced, a few sliced of ginger minced, 10 mushrooms sliced, 1/2 onion chopped, peppers chopped, and broccoli florets. Then I added a quart of beef broth (you could use chicken, veggie, or even water if you want.) Then I added my pasta. I had 1/4 of a container of fettichini noodles left over, so I threw them in the pot. Then I added about 1/2 bottle of white wine-enough to cover the rest of the noodles- a few shakes of sesame oil , teriyaki sauce, and soy sauce. Then I let it come to a boil and cook until the pasta is done. Near the end, I added a few bunches of some spring mix lettuce. Once the pasta was finished and the lettuce was wilted, I added my leftover pork which I sliced up and dropped in the hot broth to warm it through. It was so good! You could use any veggies you have leftover in the fridge, any leftover meat, or even shrimp would be fantastic in this. This is a great meal that you can throw together quickly on a busy weeknight.

Vegetarian Vegetable Soup

One pot meal, Soups, Vegetarian

Hey guys! These last few weeks have been kinda slow on the blog. We have had the stomach bug floating around and lots of late nights. Hopefully, I will be cooking more starting this weekend!!! This is a recipe I just created tonight. I really wanted soup and went through my fridge, freezer, and cabinets to come up with this recipe. I just feel like this should be considered a classic vegetable soup recipe. This is not only vegetarian, but vegan as well. No butter or meat at all. PROMISE!!!!!! I could eat this all winter. I hope you make this and add it to your soup recipes.

So when you think of vegetable soup, you think of vegetables, right? Me, too. Well, most “vegetable” soups out there actually are made with beef or chicken stock and even, GASP, ground beef!!!! Well, I have a little bit more respect for vegetable soup. The integrity of the vegetable soup remains intact with this recipe. If you love your veggies, this soup is for you!

Vegetarian Vegetable Soup

Take the following and cook down for 10 minutes or longer in 3 tablespoons of olive oil
Garlic- 3 cloves thinly chopped or grated
1 med. onion cut in thin slices
4-6 carrots sliced
4-6 celery stalks sliced
2 potatoes peeled and cut in to chunks
Salt and pepper to taste

Add
3 tablespoons of tomato paste
1 can of green chilies
1 can white beans- drained and rinsed
1 can tomato sauce plus 1 can of water
Add at least 2 cups of red wine =) No stock in this at all. You could add veggie stock, but I would rather add more wine and water.
Cook for another 10 minutes

Add some frozen veggies right at the end…I think corn, peas, and green beans are classic. Cook until frozen veggies are done, about 15 minutes or so.