Hey guys! I just finished the BEST bowl of French Onion Soup! I changed up my recipe just a bit…
2 onions, thinly sliced
1 container of beef broth
3 tablespoons Worcestershire Sauce
1. Thinly slice the onions. Cook in a combo of a couple of tablespoons of olive oil and butter for at least 45 minutes. The onions are what make this soup. Cook as long as you can to get them super soft and caramelized. I also add the sugar and salt to help the cooking process and bring out the onions natural sweet flavor.
2. Add your stock and Worcestershire Sauce. Stir and cook until soup starts to bubble, about 10 minutes.
3. Ladle your soup in a ramekin or oven safe dish. Add in your oyster crackers and top with the cheese.
Broil on high until cheese is nice and brown and bubbly!
Evening guys! Today was an amazing first day of school. My kids were so cute and I think this year is going to be pretty special.
It has been a super busy day, like I knew it would be. I actually made this last night. This is a one pot vegan meal, so feel free to add meat, beans, or cheese if you so choose!
I took all my veggies from the farmer’s market and sliced them up; eggplant, peppers, squash, okra, tomatoes, and an onion.
First, I heated up a couple tablespoons of olive oil. I sautéed my onions for a few minutes before adding the rest of the veggies. I also added a glass of white wine – Pino Grigio. I stirred them all together then added 2 small cans of diced tomatoes. I added 1/2 cup of rice. I stirred occasionally adding more liquid (wine, veggie stock, or water) when needed.
I cooked until rice was done, about 20 minutes.
What is your favorite veggie meal?
Happy hump day! Here is an easy, healthy recipe you can use for a busy weeknight meal. You can throw all the ingredients in one pot and let it cook on low all day. When you come home, you will have dinner waiting on you. How easy is that?
Crockpot Turkey Chili
3/4-1 pound ground turkey
1 can each of black beans, kidney beans, and cannelloni beans- drained and rinsed
1 small can green chilies
1 large can crushed tomatoes
1 small can diced tomatoes
3/4 container or so of stock (turkey or chicken)
2 1/2 tablespoons chili powder
2 tablespoon cumin
1/2 teaspoon paprika
1/2 teaspoon dried oregano
1/2 teaspoon ground cayenne pepper
1/4 teaspoon dried oregano
salt and pepper to taste
Brown the ground turkey in a large skillet over medium-high heat, stirring until turkey crumbles and is no longer pink; drain.
Add turkey into your crock pot; stir in the rest of the ingredients until well blended.
Cook at HIGH 4 to 5 hours or at LOW 6 to 8 hours. Top with crackers, cheese, sour cream, etc
So today at about 12:30, I started prepping this dinner. I browned the meat, made the sauce, and let it cook until my husband came home at 5. It only needed about 30 more minutes. Everyone was STARVING!!!! No one could wait! Hubby had a hockey game and he had to eat soon. The girls were ready to attack the cabinets for whatever snack food they could find. I could not hold them off. So we went out to Chinese. Sigh… we will eat this tomorrow night. It will cook longer to warm up. It will just get better with age. This is a yummy spicy beef chili, no beans. I will make the girls try a bite. “My tongue is burning!” “Too spicy!” “Can I have more crackers, please?” I already have a backup plan… wagon wheel pasta and alfredo sauce. You should make your kids try everything you make. It is good for their palettes and opens them up to new flavors they may actually like. But they just might not like it; they might not be ready for those flavors yet; that is ok. Keep on trying but make sure they are still well fed. The alternate will be just as tasty. I may even add in a few veggies…
Spicy Slow Cooked Beef Chili
1 beef rump roast, browned
1 onion, chopped
4 cloves garlic, smashed
4 tablespoons of tomato paste
1 bottle beer- I used Yuengling
2 large cans of tomato sauce
2 small cans of stewed tomatoes
1/2 cup worcestershire sauce
1-2 cups beef broth/water/more beer- depending on the size of your meat- eyeball along the way
heaping spoonful of cumin
heaping spoonful of paprika
heaping spoonful of chili powder
heaping spoonful of cayenne pepper
few shakes of red pepper flakes
salt and pepper- make it rain!
1 tablespoon sugar
In a large pot, brown your beef
Take out beef and add a bit of oil
Cook your onions down for about 5 minutes
Add your garlic and tomato paste; cook for 3-5 minutes
Add your beer and worcestershire. Stir and reduce for about 5 minutes.
Add all your canned tomatoes and spices
Stir well and add back in your beef. Add your broth or water if needed along the way. This should be thick, but not without a bit of liquid. Check and turn your meat every 30 minutes or so. Add more liquid (water/beef broth/beer) as needed.
Cook on med.low for 5 hours plus… The longer the better.
I don’t really make a whole lot of soup in the summer. I had some leftover chicken from the other night, https://funfoodiefamily.com/2014/05/26/herb-butter-roasted-chicken/
so I knew I needed to use it up. My husband isn’t feeling well today, so I made him this homemade chicken soup. I added tons of fresh herbs and veggies along with the chicken and orzo. I recently ran out of my homemade chicken stock, so I used a low sodium one here. Because I had a leftover carcass, I am currently making more stock. I made a big pot of this soup, so I will be eating it for a few days and freezing some.
Chicken and Orzo Soup
1 small onion, chopped
3 cloves garlic, crushed and minced
2 carrots. chopped
2 celery stalks, chopped
1/2 container of mushrooms, sliced (I cut mine in strips)
fresh herbs chopped- tarragon, rosemary, parsley, sage, basil, oregano, marjoram
chicken- cooked and sliced into strips or chunks
1 small box of orzo (small rice-like pasta) You could use rice or any other pasta you have.
1 lemon- juice and zest
1 quart of chicken broth
Heat a good amount of oil in the bottom of a big pot on med. meat- I used my circular Dutch oven.
Add your chopped veggies. Cook down for about 10 minutes, stirring occasionally.
Add your lemon juice and zest. Stir and cook for a minute or so.
Add the stock and orzo. Stir occasionally to make sure the orzo does not stick to the bottom. Follow the directions for cooking time, less than 10 minutes. halfway through, add your cooked chicken. Depending on how liquidy you like your soup, add water a little at a time during the cooking process. The orzo will absorb lots of the broth, so I added about 2 more cups of water.
Perfect light healthy meal for a summer night in the air condition!
Y’all. Seriously. This is so easy to make. Throw in this and that and you have a healthy delicious dinner! It is super windy and cold out, so I wanted to make some hot soup to warm me up. I have a whole pot to myself. Well, I made extra for my friend who is going veggie this month. I added some leftover grilled chicken and a dollop of sour cream in my bowl at the end to add some protein and richness. You could add beans, different veggies, heavy cream, cheese, croutons, tortilla chips, ground beef, tofu, etc. Soup has no limits!
Spicy Veggie Soup
1 onion chopped
2 cloves of garlic chopped and minced
1 sweet pepper chopped- I had a combo of yellow, orange, red, and green leftover in the fridge
1 jalapeno, chopped I seeded mine and took out the membrane, but if you want it super spicy, leave them. Or if you wanted less spicy, you could add a chopped poblano pepper
1 container of mushrooms
2 tablespoons tomato paste
1 can of tomato sauce
1 can of diced tomatoes
1 can of canned corn, with liquid (or frozen)
1 can of green beans, with liquid (or frozen)
fresh or dried herbs- I used oregano, marjoram, and thyme, plus a bay leaf
salt and pepper to taste
red pepper flakes to taste
extra hot sauce if wanted
In a dutch oven, cook down all your veggies in a few tablespoons of veggie oil and add salt and pepper- about 10 minutes. Add your tomato paste. Stir in and cook about 5 more minutes. Add in your canned ingredients. If your veggies are frozen, add them in, but add a bit of water if needed. Stir and add in red pepper flakes and/or hot sauce. Add more salt and pepper to taste.
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
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
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.