Beefy Minestrone

Okay, okay...I know that your typical minestrone doesn't contain meat and therefore shouldn't be "beefy". But when you have a husband who thinks a meal is only a meal if it contains some sort of meat product, well, you have to make certain concessions. Therefore, this is the perfect recipe to use up last night's leftover steak or roast to make something flavorful, healthful, and delicious.

½ onion, chopped 

4 cloves garlic, minced

2 stalks celery, chopped

10-15 baby carrots, chopped

1 tsp. oregano

1 tsp. basil

Salt and pepper to taste

1 can (14-oz) diced tomatoes (with Italian herbs)

1 can (14-oz) crushed tomatoes

1 can (15-oz) dark red kidney beans

½ cup red wine

6 cups chicken broth

1 cup lean steak, diced

1 cup pasta (egg noodles, elbow macaroni, shells – all work well)

In a large crockpot, combine all ingredients except pasta. Cook on low 5-7 hours. Add pasta for the last 10-15 minutes of cook time, until noodles are tender but not overcooked.

Chipotle Turkey Chili

Cooking for a family member or friend on a special diet can be tricky, but it's also enlightening to become more aware of the ingredients you use. Recently, I tried my hand at a completely sugar-free menu. Some of my standby ingredients had to be eliminated and I found myself reading labels very carefully (for example, no tomato sauce - substitute diced tomatoes instead). This spicy chili had all the flavor of my regular recipe and was completely sugar-free - not to mention, delicious! 

1 lb. lean ground turkey

1 can (26-oz.) diced tomatoes, pureed in blender

1 can (16-oz.) diced tomatoes

1 can chili beans

1 can red kidney beans, drained

½ each, red, yellow, and orange bell peppers, roughly chopped

2-4 canned chipotle peppers in adobo sauce, finely chopped

½ white onion, chopped

2 cloves garlic, minced

2 Tbs. Worcestershire sauce

2 tsp. chili powder

1 tsp. cumin

1 tsp. Mrs. Dash Extra Spicy seasoning blend

½ packet Splenda

In a large pot, cook turkey until browned; strain out any remaining fat or liquid. Add all remaining ingredients; mix well to combine. Heat over medium heat until chili begins to simmer. Reduce heat to low and simmer, stirring occasionally, 1-2 hours. Top with a bit of shredded cheddar cheese to serve. 

Creole Chicken & Sausage Gumbo

There is nothing like spice to warm you up on a cold day. This zesty gumbo is flavorful, yet doesn't take hours to make and won't break the bank. Serve with thick slices of bread to sop up the juices.

2 cups and 1 cup chicken broth, divided

1 cup uncooked rice

2 celery ribs, roughly chopped

2 garlic cloves, minced

2 Tbs. olive oil

1 lb. boneless, skinless chicken breast, cut into bite-sized cubes

1 pkg. kielbasa or turkey kielbasa, sliced

1 can (28 oz.) diced tomatoes

1 tsp. thyme

1 tsp. pepper

1 tsp. salt

1 tsp. Creole seasoning (Such as Zatarain’s)

¼ tsp. cayenne pepper

1 green pepper, diced

1 onion, roughly chopped

¼ cup cold water

3 Tbs. flour

1 Tbs. lemon juice

In a large saucepan, bring 2 cups of broth to a boil. Stir in rice, celery, and garlic. Reduce heat to low, cover, and simmer for 20 minutes.

Meanwhile, preheat a large pot with olive oil. Add chicken and brown for about 2 minutes. Add kielbasa, tomatoes, remaining broth, and seasoning. Bring to a boil. Reduce heat to medium, cover, and simmer for 10-15 minutes.

Add onion and green pepper. Stir in lemon juice. Combine water and flour until smooth, then stir into the gumbo. Cook, uncovered, over medium heat for 5-8 minutes, until thickened.

Remove rice from heat and let stand 5 minutes. Serve gumbo over rice and sprinkle with additional Creole seasoning for extra heat.

*Modified from "New Orlean's Gumbo" in Simple & Delicious

Creamy Chicken Tortilla Soup

A spicy pot of hot soup is just the cure for a cold day and makes an excellent feast to share with friends. This zesty recipe has become one of the most-requested at my house, in any season, because of its rich taste and creamy texture. It's great served with pan-fried cheese quesadillas for dipping. 

6 tablespoons cooking oil

8-10 corn tortillas, cut crosswise into 1/4-inch strips

1 onion, chopped

4 large cloves garlic, smashed

1 tablespoon paprika

2 teaspoons ground cumin

1 teaspoon ground or whole coriander

1 teaspoon chili powder

1/4 teaspoon cayenne

1 1/2 quarts canned low-sodium chicken broth

1 large can crushed tomatoes

1 medium can diced tomatoes with garlic & basil

2 bay leaves

2 1/2 teaspoons salt

1/4 cup cilantro leaves (a handful)

1 3/4 pounds boneless, skinless chicken breasts, cut into 3/4-inch pieces

Optional: Sour cream, shredded cheddar cheese, chopped cilantro for topping

In a large pot, heat the oil over moderately high heat. Add half the tortilla strips and fry, stirring, until golden, about 1-2 minutes. Remove with a slotted spoon and drain on paper towels. Repeat with the remaining tortilla strips.

Reduce the heat to moderately low. Add the onion, garlic, and spices to the remaining oil; cook, stirring, for 5 minutes. Add the broth, tomatoes, bay leaves, salt, cilantro leaves, and one-third of the tortilla strips. Bring to a simmer. Cook, uncovered, for 30 minutes; remove the bay leaves. While the soup simmers, season chicken to taste with salt, pepper, and garlic powder; cook until browned and set aside.

With an immersion blender, blend until smooth (or blend in a blender in batches). Add the chicken, bring the soup back to a simmer and cook for about 1 minute.

To serve, put the remaining tortilla strips in bowls and pour in the soup. Sprinkle with the chopped cilantro, cheese, and a dollop or sour cream. 

Cheddar-Beer Soup

One of the best gifts my husband ever purchased for me is my immersion blender. A regular blender definitely works, but I would always burn my hands when trying to make creamy soups and this handy device can go right into the pot. (Also great for smoothies) This fondue-like soup can also be served un-blended if you prefer a chunkier texture. Don't be scared off by the addition of leeks - they're really just an over-sized scallion. Since cheese is the main flavor here, I usually try to go for a slightly "better" cheddar - think Sargento over Great Value. 


3 tbsp. butter

2 carrots, finely chopped
1 leek, finely chopped (look for it in produce – it looks like a giant scallion)
Salt and pepper
1/3 cup flour
3 cups milk
One 12-ounce bottle beer
2 tablespoons Dijon mustard
1 ½ bags sharp cheddar cheese, shredded


In a large saucepan, melt the butter over medium heat. Add the carrots and leeks. Season with salt and pepper and cook, stirring frequently, until soft, about 10 minutes. Add the flour and cook, stirring often, for 2 minutes. Slowly pour in the milk, whisking constantly. Increase the heat to medium-high, add the beer and mustard and bring the soup to a boil, whisking constantly. Reduce the heat to low and simmer, whisking occasionally, until creamy and thickened, about 10 minutes.

Optional step: With an immersion blender, blend until smooth (or blend in a blender in batches).

Remove the pan from the heat. Whisk in the cheese, one handful at a time until combined. Season to taste with salt and pepper. Great served with croutons or sourdough bread.

Thanks to Rachael Ray for the original idea for this modified soup!

Basic Beef Stew

If you're not used to the kitchen, stew is a great starter dish because anything goes! Like more veggies? Add more. Want a different flavor? Change it. Not a meat eater? Leave it out. Use this recipe as a foundation, but make it your own.

1 pkg. stew meat (cut into bite-sized pieces)

½ cup flour

3-5 small red potatoes, diced

½ onion, diced

Handful baby carrots

2 stalks celery, diced

3 cloves garlic, minced

A few shakes of Worcestershire sauce

Lg. container beef broth

1 cup red wine

4-6 cups water

½ pkg. Beefy Onion soup mix

3 T. flour

½ cup water

Seasonings (I don’t really measure, but add to taste preference):

,  Salt & pepper

,  Italian seasoning

,  Basil

,  Red pepper flakes

,  Paprika

,  Thyme (just a smidge)

,  Beef bullion (optional – 2-3 cubes)

Instructions:

Dredge stew meat in flour until fully coated then brown with a bit of olive oil in preheated pan until cooked through. Add salt & pepper to cooking meat. While the meat cooks, dice vegetables. In a Crockpot, add meat and diced vegetables. Add seasonings to your preference. Add wine, broth, and Worcestershire sauce. Top off with water. Cook on low 5-6 hours. About 30 minutes before serving, shake together flour and water to make a thin paste. Add mixture to stew and turn up the heat to thicken.